Sous Chef jobs at Turnberry - 41 jobs

Job Description The Sous/Restaurant Chef is responsible for overseeing the daily operations of the kitchen for our F&B Outlets (Mahogany's, The Library Lounge & Room Service), ensuring the highest standards of food preparation, presentation, and service. This role includes menu development, staff supervision, cost control, and compliance with health and safety regulations, while delivering a memorable dining experience to guests. Compensation: $55,000 - $65,000 yearly Responsibilities: Plan, prepare, and execute high-quality dishes in line with restaurant standards. Develop and update seasonal menus, specials, and banquet/event offerings. Supervise, train, and schedule kitchen staff to maintain efficiency and consistency. Monitor food quality, portion control, and presentation for every plate leaving the kitchen. Manage inventory, order supplies, and control food costs to meet budgetary goals. Ensure strict adherence to health, safety, and sanitation standards. Collaborate with management to create specials, promotions, and event menus. Maintain a clean, organized, and safe kitchen environment. Address guest feedback professionally and promptly, working to resolve issues. Foster a positive, team-oriented culture in the kitchen. Qualifications: Proven experience as a Chef, Sous Chef, or in a similar culinary leadership role. Strong knowledge of culinary techniques, kitchen operations, and food safety standards. Excellent leadership, communication, and organizational skills. Ability to work under pressure in a fast-paced environment. Flexible schedule, including evenings, weekends, and holidays as needed. Physical Requirements: Ability to stand for long periods of time. Lift up to 50 lbs as needed. Work in a warm, fast-paced kitchen environment. About Company Why You'll Love Working With Us: Comprehensive benefits package (medical, dental, vision) Employee discounts through IHG Hotels & Resorts A supportive team culture where your ideas and leadership make an impact Growth opportunities within our hotel If you're ready to take the next step in your hospitality career, we'd love to hear from you! Knoxville's Premier Hotel. The Crowne Plaza Knoxville has consistently ranked in the top 10 of all Crowne Plazas in the Americas. Our newly renovated hotel boasts 195 well-appointed rooms and 15,000 sq ft of meeting space. We offer top amenities, including our renowned Mahogany's Restaurant, The Library Bar, On and Off-Site Catering, and a two-story fitness facility. With our central location, our guests are only steps away from all that Downtown Knoxville has to offer.

ESSENTIAL FUNCTIONS will report to the Sous Chef Assist the train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs. Assist the Executive Chef to listen actively and communicates clearly while interacting with guests to promote food products and directing staff activities. Analyze feedback from clients and associates, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the guest. Organize and conduct meetings with the culinary team. Monitor team performance, product quality and production flow; foster continuous improvement where necessary. Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes. Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Assist Executive Chef in estimating annual food budget Dine at local restaurants to observe the latest trends in food presentation/pricing Monitor outlets during peak periods to oversee production flow and presentation Maintain vacation schedule for proper staffing Report any equipment in need of repair or replacement to Property Operations Perform other duties as requested, such as VIP parties and staff meetings PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+ Physical Activity Frequency Sitting Occasional Walking Frequent Climbing stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Occasional Grasping Frequent Pushing/Pulling Rare Near Vision Constant Far Vision Frequent Hearing Constant Talking Constant Smell Constant Taste Constant Lifting/Carrying (# lbs) Occasional - up to 50+lbs. Travel Rare OTHER DUTIES: Assimilate into Trump National Doral - Miami's Cultural Foundation by understanding and supporting the Associates and the business. SAFETY REQUIREMENTS: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts Extensive knowledge of menu development, insight into marketing, cost and wage control on Extensive knowledge of food products, standard recipes, and proper preparation. Ability to analyze, forecast, and make judgments to ensure proper payroll and production control Ability to read, write, speak English to comprehend and communicate job functions Ability to safely operate complex food preparation machinery Ability to work in confined spaces Ability to supervise a large staff and accomplish goals on a timely basis Ability to work in an environment with extreme temperature ranges (hot and cold) Effectively conduct meetings, menu briefings, and maintain communication lines between associates and Executive Chef Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time Ability to effectively deal with external and internal guests, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these guests to resolve conflicts. Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. QUALIFICATION STANDARDS: EDUCATION: High school education required. Minimum of 3 years of culinary schooling. EXPERIENCE: Must have prior experience as a Sous Chef with knowledge of most international and domestic dishes. LICENSES OR CERTIFICATES: Must be able to obtain state health department certificate for food safety, sanitation. CPR/First Aid certification preferred. GROOMING/UNIFORMS: All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER: Additional language ability is strongly preferred. Trump National Doral participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee's Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed guest expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: Supervise activities of assigned staff, communicate goals, and assign/schedule work to ensure proper coverage. Communicate and enforce policies and procedures. Manage Banquet event orders . Recommend and initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching. Conducts monthly meetings, trainings and safety checks in the department, and documents accordingly Develop new menu concepts. Prepare, test, and cost out new menu items. Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. Inspect the cleanliness of the line floor and kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify Engineering of any maintenance and repairs needs. Review the upcoming days' menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Ensure that kitchen is prepared for the upcoming days' work. Ensure that all equipment is in proper operational condition and is cleaned on a regular basis. Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment. Assist sales, catering, and banquet staffs with banquets, parties and other special events. Assist in cooking and food preparation as required. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Attends and participates in assigned meetings such as Chefs meetings, BEO meetings, Pre-Con meetings, ETC. PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+ Physical Activity Frequency Sitting Occasional Walking Frequent Climbing Stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Frequent Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Frequent Taste Frequent Lifting/Carrying(# lbs) Occasional - up to 50 lbs. Travel Rare OTHER DUTIES: Assimilate into The Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position. SAFETY REQUIREMENTS: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The resort will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work. QUALIFICATION STANDARDS: EDUCATION: High School graduate or equivalent required. At least 2 year college (associate) degree preferred or One to two years of post-high school education preferred. EXPERIENCE: Three years or more of experience in a culinary /Management position LICENSES OR CERTIFICATES: None required GROOMING/UNIFORMS: All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER: N/A SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Assist with the management of the overall kitchen, as requested Trump National Doral participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee's Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Hotel : Fort Lauderdale Marriott Coral Springs Hotel & Conference Center 11775 Heron Bay Blvd Coral Springs, FL 33076 Full time Compensation Range : 24.00 _Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors._ **What's in it for you?** The **Atrium SPIRIT** is a belief in the power of **_Service_** _,_ **_Perseverance_** _,_ **_Inclusion_** _,_ **_Respect_** _,_ **_Innovation_** , and **_Teamwork_** to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. + **Career Growth & Learning** - 40% of our management hires are internal promotions! + **Invest in Your Future** - 401(k) plan with company match. + **Comprehensive Health Coverag** **e** - Medical, dental, and vision insurance options. + **Paid Time Off & Vacation** - Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations + **Perks That Fit Your Life** - Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. + **Purpose & Impact** - Make a difference through Atrium's community service and volunteer programs. **Job Description** **What You Will Do:** + Support the Executive Chef in leading, training, and scheduling a high-performing kitchen team. + Prepare and present meals that meet Atrium's high standards of quality, consistency, and taste. + Monitor performance and production flow, stepping in to maintain top-tier results and guest satisfaction. + Assist in menu creation to deliver innovation while aligning with productivity and cost goals. + Ensure all storage and prep areas meet health code requirements and cleanliness standards. + Participate in special projects to improve kitchen operations and elevate culinary excellence. **What We Are Looking For:** + 3+ years of culinary experience - You bring hands-on kitchen know-how and a steady leadership presence. + Supervisory experience preferred - You can lead a line and guide a team with confidence. + Culinary certification preferred - You've got a solid culinary foundation and a desire to grow. + ServSafe Certification required - Safety is always on the menu. + Strong knowledge of food prep, recipes, and costing - Because great food starts with great planning. + Physically capable - You're ready to meet the physical demands of a dynamic kitchen environment. **What Atrium Leadership Looks Like:** + Accountable Achiever: You own your results, meet goals with integrity, and inspire others to raise the bar. + Agile Thinker: You stay sharp, adapt quickly, and turn challenges into opportunities. + Talent Curator: You recognize potential, grow future leaders, and create an environment where people thrive. + Transparent Leader: You foster trust by being open, honest, and clear-no guesswork, just teamwork. + Leading with SPIRIT: You bring our core values to life: Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork. **Why Atrium?** Hear it from Thomas E. "What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there's really no reason not to." ___________________________________________ Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights: ************************************************ Atrium Hospitality is now one of the largest hotel management companies in the United States and we're still growing. As a result of our growth, we are always looking for great talent to join our organization. As owners and managers, we are responsible for the positive experiences of our guests and associates, and we strive to bring to life a culture that promotes the five simple values that drive our business: **Service** We deliver the best guest experience possible. We are a home away from home for our guests, and we are charged with making them feel safe and welcome. **Perseverance** We will be better today than we were yesterday. **Inclusion** We are committed to the equitable treatment of all associates as well as equal access to opportunities and resources for all, at every level of the organization. **Respect** We treat others the way we would like to be treated. **Innovation** We strive to develop, share and implement new thoughts, ideas and methods that improve our company, our operations and the guest and associate experience. **Teamwork** Our associates are our family, and we provide them the resources and support needed to produce the best work environment possible. In addition to our core values, we believe that being a responsible community partner is a defining characteristic of the Atrium Hospitality culture, including supporting a range of civic and community activities. We pride ourselves on four impactful pillars that support our associates, our communities and our future: Wellness, Embracing those with Disabilities, Sustainability, and Education. When a candidate makes the decision to join Atrium Hospitality, they are entrusting the very engaged and invested leaders of this great organization to support, encourage, coach, develop and inspire excellence in them. This leadership responsibility is a critical one, accepted with the pride and gravity it deserves. We recognize that when we do this well, we reap the rewards of a productive and engaged team; it is key to the success of Atrium Hospitality. The voices and opinions of our associates truly matter. We encourage, welcome, expect and act upon their input to help us make decisions that are in the best interest of our teams and the continued growth and sustainability of the organization. **Come grow with us!**

Hotel : Fort Lauderdale Marriott Coral Springs Hotel & Conference Center11775 Heron Bay BlvdCoral Springs, FL 33076Full time Compensation Range : 24.00 Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors. What's in it for you? The Atrium SPIRIT is a belief in the power of Service , Perseverance, Inclusion, Respect, Innovation , and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. Career Growth & Learning - 40% of our management hires are internal promotions! Invest in Your Future - 401(k) plan with company match. Comprehensive Health Coverage - Medical, dental, and vision insurance options. Paid Time Off & Vacation - Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations Perks That Fit Your Life - Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. Purpose & Impact - Make a difference through Atrium's community service and volunteer programs. Job Description What You Will Do: Support the Executive Chef in leading, training, and scheduling a high-performing kitchen team. Prepare and present meals that meet Atrium's high standards of quality, consistency, and taste. Monitor performance and production flow, stepping in to maintain top-tier results and guest satisfaction. Assist in menu creation to deliver innovation while aligning with productivity and cost goals. Ensure all storage and prep areas meet health code requirements and cleanliness standards. Participate in special projects to improve kitchen operations and elevate culinary excellence. What We Are Looking For: 3+ years of culinary experience - You bring hands-on kitchen know-how and a steady leadership presence. Supervisory experience preferred - You can lead a line and guide a team with confidence. Culinary certification preferred - You've got a solid culinary foundation and a desire to grow. ServSafe Certification required - Safety is always on the menu. Strong knowledge of food prep, recipes, and costing - Because great food starts with great planning. Physically capable - You're ready to meet the physical demands of a dynamic kitchen environment. What Atrium Leadership Looks Like: Accountable Achiever: You own your results, meet goals with integrity, and inspire others to raise the bar. Agile Thinker: You stay sharp, adapt quickly, and turn challenges into opportunities. Talent Curator: You recognize potential, grow future leaders, and create an environment where people thrive. Transparent Leader: You foster trust by being open, honest, and clear-no guesswork, just teamwork. Leading with SPIRIT: You bring our core values to life: Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork. Why Atrium? Hear it from Thomas E. “What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there's really no reason not to.” ___________________________________________ Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights: ************************************************

Westminster Palms Full-Time Sous Chef Comply with all applicable rules, policies, standards and guidelines related to employment with Westminster Communities. 1. Manage the kitchen operations in the absence of the Chef. 2. Supervise all activities in the kitchen(s). 3. Assist the Chef with daily food preparation and production by following standardized recipes. 4. Ensure recipe compliance, proper record keeping and food quality. 5. Assist in the preparation of soups, sauces and gravies. 6. Responsible for kitchen staff compliance with sanitation and food safety standards. 7. Monitor the proper operation of the kitchen equipment and report any equipment failures to the Chef or Director. The above position description is not to be construed as a complete listing of the assignments and responsibilities assigned to any employee; nor are such assignments restricted to those precisely listed in the description. This position description may change from time to time as the needs of the organization change. Education: 2-Year Accredited Culinary Degree or College Degree in a related subject required; Specialized certification/degree at an approved culinary school; and 3 years similar experience in a high volume, hospitality oriented and customer service focused environment. Serv Safe certification required or ability to obtain certification within 90 days of date of hire. Experience: Proficiency with computer programs including Microsoft Office. Proficiency with data-base types of menu systems for menu forecasting, menu building and recipe creation. Supervisory Leadership. Requirements: Ability to hold effective meetings. Ability to learn computer programs as defined by Westminster Communities of Florida. Ability to work as a member of the dining services management team. EOE, DFWP - “We honor those who have served.” Applicants can learn more about Florida background screening requirements at ********************************** ExperiencePreferred 3 year(s): 3 years similar experience in a high volume, hospitality oriented and customer service focused environment. EducationRequired Associate Degree or better Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Hotel : Fort Lauderdale Marriott Coral Springs Hotel & Conference Center11775 Heron Bay BlvdCoral Springs, FL 33076Full time Compensation Range : 24.00 Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors. What's in it for you? The Atrium SPIRIT is a belief in the power of Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. Career Growth & Learning - 40% of our management hires are internal promotions! Invest in Your Future - 401(k) plan with company match. Comprehensive Health Coverage - Medical, dental, and vision insurance options. Paid Time Off & Vacation - Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations Perks That Fit Your Life - Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. Purpose & Impact - Make a difference through Atrium's community service and volunteer programs. Job Description What You Will Do: Support the Executive Chef in leading, training, and scheduling a high-performing kitchen team. Prepare and present meals that meet Atrium's high standards of quality, consistency, and taste. Monitor performance and production flow, stepping in to maintain top-tier results and guest satisfaction. Assist in menu creation to deliver innovation while aligning with productivity and cost goals. Ensure all storage and prep areas meet health code requirements and cleanliness standards. Participate in special projects to improve kitchen operations and elevate culinary excellence. What We Are Looking For: 3+ years of culinary experience - You bring hands-on kitchen know-how and a steady leadership presence. Supervisory experience preferred - You can lead a line and guide a team with confidence. Culinary certification preferred - You've got a solid culinary foundation and a desire to grow. ServSafe Certification required - Safety is always on the menu. Strong knowledge of food prep, recipes, and costing - Because great food starts with great planning. Physically capable - You're ready to meet the physical demands of a dynamic kitchen environment. What Atrium Leadership Looks Like: Accountable Achiever: You own your results, meet goals with integrity, and inspire others to raise the bar. Agile Thinker: You stay sharp, adapt quickly, and turn challenges into opportunities. Talent Curator: You recognize potential, grow future leaders, and create an environment where people thrive. Transparent Leader: You foster trust by being open, honest, and clear-no guesswork, just teamwork. Leading with SPIRIT: You bring our core values to life: Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork. Why Atrium? Hear it from Thomas E. "What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there's really no reason not to." ___________________________________________ Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights: ************************************************

At Spectrum Retirement Communities we believe in living without limits, in aging fearlessly, and in sharing great stories. The Spectrum Story is full of compassion, hard work, and fun. If the chapters of your life story include caring for others and a dedicated work ethic, then we need you! Job Description Salary: $19.50 - $21.55 per hour, based on experience Schedule: Full Time Is contributing to a great dining experience important to you? Are you someone who takes pride in your work? Is back of house where your skills shine? Knowing we eat first with our eyes; plate presentation helps define the dining experience; tasty food completes the deal. If this speaks to you, then join our team and start making a difference today! The Sous Chef is responsible for the daily operations of the kitchen, providing professional leadership and direction to kitchen personnel. The responsibilities for this role include: Hires and trains Line Cooks and Dishwashers, under general direction of the Director of F&B Places food and supply orders Completes and documents safety audits and monthly in-service trainings Ensures correct plate presentation prior to dishes leaving the kitchen Oversees kitchen labor and food cost; monitors budget Prepares high quality food Qualifications To be successful in this position, we believe that you need the following experiences, strengths, and skills: High School diploma or equivalent is required, college or culinary training is preferred Previous leadership experience is preferred Must hold a Managers Food Handlers permit. This may be facilitated by Spectrum Retirement. Experience in an office environment, answering phones or customer service preferred. Must be self-motivated, organized, and professional. Must be able to work independently and handle multiple tasks at one time. Strong communication skills are critical. You will need to be able to work with potential residents, current residents, family members, and team members. Additional Information If you join Spectrum as a full-time team member, your story will include eligibility for medical insurance, dental insurance, vision insurance, life insurance, and other voluntary insurance options. All part-time and full-time team members are eligible to participate in our 401(k), for paid time off, holiday pay, Daily Pay and discounts through Perk Spot. Spectrum Retirement Communities strongly encourage all team members to be fully vaccinated against COVID-19, however, the vaccine is not a requirement to work with us. Spectrum Retirement, LLC and all affiliates are Equal Opportunity Employers. We do not discriminate against employees or applicants on the basis of race, color, national origin, gender, sex, sexual orientation, pregnancy, gender identity or expression, disability, religion, age, genetic information, veteran status, or any other characteristic protected by federal, state or local law. Spectrum Retirement, LLC also participates in the E-verify program through the Department of Homeland Security and the Social Security Administration #IND123

Resort Lifestyle Communities is accepting applications for a Sous Chef to provide resort-style food and hospitality while developing strong, positive, and lasting relationships with our residents and guests. The Sous Chef works collaboratively with the Executive Chef, Community Managers and other Culinary and Dining team members. Schedule, Benefits and Pay: * You will work lunch and dinner shift Tuesday-Saturday (evening meal ends at 6:30pm-no late nights!). * You can enjoy a delicious free meal during your shift! * As a valued Employee, you can get access to your earned income when you need it with OnDemand Pay. * Receive $610 stipend per month from our company to apply towards any benefit(s) you select, including: * Health, Dental, and Vision Insurance * Life Insurance * Short Term and/or Long Term Disability * Health Savings Account (HSA), Medical Flexible Spending Account (FSA), Dependent Care (FSA) and Lifestyle Spending Account (LSA). * Accident Insurance and Hospital Indemnity * Legal and Identity Theft Insurance * You will receive paid holidays and vacation time, as well as a 401(k) with a generous employer match. * You will receive great pay and work/life balance. Responsibilities and Duties: * You will safely and efficiently cook meats, fish, vegetables, soups, eggs, and other foods in a scratch-based kitchen while maintaining a clean and sanitary work station area. * You will execute a dynamic menu utilizing different cooking styles while ensuring appealing resort-like presentation for all food. * You will learn side by side from our expert Executive Chef and provide leadership support in the Executive Chef's absence. * You will monitor and stock the Chef's Pantry; and log temperatures. * You must live by our Core Values of Respect, Kindness & Compassion, Honesty, and Service Excellence. Qualifications: * Previous leadership experience in culinary preparation and cooking preferred. * High school diploma or equivalent (GED) required; culinary degree or other higher education preferred. * Basic computer skills required; data entry experience preferred. * Ability to secure appropriate food handler permits as required by local ordinances within two weeks of first day of employment. * Must be 18 years of age or older. If you have a servant heart, a passion for hospitality and are eager to make a difference, complete our on-line application today and you'll hear from us soon! We are Resort Lifestyle Communities, a family-owned company established over twenty years ago. We specialize in providing all-inclusive, independent, resort-style 55-and-over senior living retirement communities all across the nation. Our Home Office is based out of Lincoln, Nebraska and we are rapidly growing and expanding! EOE/ADA #urgent

Join Our Mission At Resort Lifestyle Communities (RLC), serving seniors isn't just a job, it's a calling. When you join our team, you become part of a close-knit, servant-hearted community guided by our Core Values: Respect, Honesty, Kindness & Compassion, and Service Excellence. Together, we work toward four essential goals that guide our success: * Happy Employees * Happy Residents * Full Occupancy * On-Budget Operations About the Role We are seeking a purpose-driven Executive Chef to join our Independent Senior Living community, where you'll lead a Culinary and Dining team dedicated to fresh, scratch-made meals and exceptional service. In this highly hands-on role, you will immerse yourself in the kitchen and dining room, stepping into any task needed from prep to planning, while also building genuine connections with the residents you serve. As the Executive Chef, you will guide our Signature Freedom Dining program, a cornerstone of the Resort Lifestyle Communities experience. You'll create a luxury resort-style dining experience through delicious meals, flexible dining options, and beautifully presented plates. Your leadership ensures residents enjoy an elevated, worry-free dining experience every day, which is one of the top reasons they love calling our community home. What We're Looking For We're seeking a hands-on culinary leader who brings both skill and heart to their work. The ideal candidate will have the following qualifications: * Must be at least 21 years of age. * Proven leadership experience in culinary preparation, cooking, and supervising a team. * Flexibility: Your primary schedule is Sunday-Thursday, plus additional evening, weekend, and holiday support. * Education: High school diploma or GED required; culinary degree or related higher education preferred. * Technical skills: Basic proficiency in Microsoft Excel and Outlook. * Professionalism: Strong communication skills in English, a polished appearance, and a positive, service-minded attitude. * Resident-focused approach: Ability to handle resident feedback and concerns, responding politely, calmly and professionally. * Certifications: ServSafe Manager certification (or ability to obtain within 90 days) and any required local food handler permits (within two weeks of hire). Key Responsibilities * Oversee daily culinary operations, ensuring high-quality, scratch-made meals with excellent presentation and proper temperatures. * Lead by example in the kitchen while working hands-on, maintaining a clean, organized environment, and upholding all food safety, handling, sanitation, and hygiene standards. * Train, coach, and develop the Culinary and Dining teams while partnering with the Dining Room Supervisor to deliver smooth, timely meal service. * Manage ordering, receiving, inventory, vendor relationships, and daily invoice entry using company tools and standards. * Build strong relationships with residents by gathering feedback, hosting monthly Chef chats, and adapting menus to their preferences. * Create and maintain weekly labor schedules and ensure team compliance with all uniform and safety requirements. Benefits for Full-Time Employees * Competitive compensation and benefits * Access your pay anytime * $341 benefit stipend per pay period to apply toward: * Health, Dental, Vision * Life Insurance * Short- & Long-Term Disability * HSA, FSA, LSA * Accident & Hospital Indemnity * Legal & Identity Theft Protection * Paid Time Off * 401(k) with employer match Why RLC? * Fast-growing, family-owned company with 60+ communities nationwide * Supportive leadership in a beautiful, resort-style environment * A purpose-driven role where you make a difference every day Ready to Lead with Heart? Bring your servant heart to a place that feels like family. Apply today and our Talent Acquisition Team will follow up soon! EOE/ADA #LI-CZ1 #urgent

to join the Department Team! Surrounded by Walt Disney Resort, this luxurious Forbes 4-Star property has 502 rooms, 30,000 square feet of banquet space, and 7 food and beverage outlets. This includes 3 restaurants, 2 bars, a pool, and in-room dining. Want to learn more? Hotel Website, Facebook, Instagram Classification: Full-Time Shift: Various - must be available to weekdays, weekends, and holidays. What will I be doing? As Sous Chef, you would be responsible for assisting with the direction and oversight of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, a Sous Chef would be responsible for performing the following tasks to the highest standards: * Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability * Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed * Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards * Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: * Hospitality - We're passionate about delivering exceptional guest experiences. * Integrity - We do the right thing, all the time. * Leadership - We're leaders in our industry and in our communities. * Teamwork - We're team players in everything we do. * Ownership - We're the owners of our actions and decisions. * Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: * Quality * Productivity * Dependability * Customer Focus * Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! The Benefits - Hilton is proud to have an award-winning workplace culture ranking #1 World's Best Workplace by Great Place To Work & Fortune We support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits. Hilton offers its eligible team members a comprehensive benefits package including: Access to your pay when you need it through DailyPay Medical Insurance Coverage - for you and your family Mental Health Resources Best-in-Class Paid Time Off (PTO) Go Hilton travel discount program Supportive parental leave Matching 401(k) Employee stock purchase program (ESPP) - purchase Hilton shares at 15% discount Debt-free education: Access to a wide variety of educational credentials (ex. college degrees, high school completion, English-language learning, digital literacy, professional certificates and more) Career growth and development Team Member Resource Groups Recognition and rewards programs * Available benefits may vary depending upon property-specific terms and conditions of employment. #LI-TB1

Waldorf Astoria Orlandois looking for _ a _ Positionto join the Department Team\! Surrounded by Walt Disney Resort, this luxurious Forbes 4\-Star property has 502 rooms, 30,000 square feet of banquet space, and 7 food and beverage outlets\.This includes 3 restaurants, 2 bars, a pool, and in\-room dining\. **Want to learn more?** Hotel Website \(****************************************** ,Facebook \(******************************************* ,Instagram \(********************************************* **Classification:** Full\-Time **Shift:** Various - must be available to weekdays, weekends, and holidays\. **What will I be doing?** As Sous Chef, you would be responsible for assisting with the direction and oversight of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability\. Specifically, a Sous Chef would be responsible for performing the following tasks to the highest standards: + Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability + Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed + Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards + Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward **What are we looking for?** Since being founded in 1919, Hilton has been a leader in the hospitality industry\. Today, Hilton remains a beacon of innovation, quality, and success\. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values\. Specifically, we look for demonstration of these Values: + Hospitality \- We're passionate about delivering exceptional guest experiences\. + Integrity \- We do the right thing, all the time\. + Leadership \- We're leaders in our industry and in our communities\. + Teamwork \- We're team players in everything we do\. + Ownership \- We're the owners of our actions and decisions\. + Now \- We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: + Quality + Productivity + Dependability + Customer Focus + Adaptability **What will it be like to work for Hilton?** Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full\-service hotels and resorts to extended\-stay suites and mid\-priced hotels\. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value\. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across itsglobal brands \(************************************************************ Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day\. And, our amazing Team Members are at the heart of it all\! **The Benefits** - Hilton is proud to have an award\-winning workplace culture ranking\#1 World's Best Workplace by Great Place To Work & Fortune \(**************************************************************************************************** We support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits\. Hilton offers its eligible team members a comprehensive benefits package including: Access to your pay when you need it through Medical Insurance Coverage - _for you and your family_ Mental Health Resources Best\-in\-Class Paid Time Off \(PTO\) Go Hilton travel discount program Supportive parental leave Matching 401\(k\) Employee stock purchase program \(ESPP\) \- purchase Hilton shares at 15% discount Debt\-free education \(**************************************************************************************************************************************** Access to a wide variety of educational credentials _\(ex\. college degrees, high school completion, English\-language learning, digital literacy, professional certificates and more\)_ Career growth and development Team Member Resource Groups Recognition and rewards programs _\*_ _Available benefits may vary depending upon property\-specific terms and conditions of employment\._ \#LI\-TB1 **Job:** _Culinary_ **Title:** _Bull & Bear, Sous Chef \- Waldorf Astoria Orlando_ **Location:** _null_ **Requisition ID:** _HOT0C5ZZ_ **EOE/AA/Disabled/Veterans**

Styled by the Sea. Defined by Service. Join the team at the iconic Diplomat Beach Resort. Following a property-wide renovation, The Diplomat enters its next era-transitioning into Signia by Hilton Diplomat Beach Resort. The Food and Beverage team is elevating its craft to match the sophistication and energy of our refreshed restaurants and reimagined beachfront destination. Point Royal is seeking a Sous Chef to join our exceptional team! Check us out: Food & Drink | The Diplomat Beach Resort Shift Pattern: Full-Time/ Full availability is needed including weekdays, weekends, and holidays What are the benefits of working for Hilton?* We support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits. Hilton offers its eligible team members a comprehensive benefits package including: * Access to your pay when you need it through DailyPay * Medical Insurance Coverage - for you and your family * Mental Health Resources * Best-in-Class Paid Time Off (PTO) * Go Hilton travel discount program * Supportive parental leave * Matching 401(k) * Employee stock purchase program (ESPP) - purchase Hilton shares at 15% discount * Debt-free education: Access to a wide variety of educational credentials (ex. college degrees, high school completion, English-language learning, digital literacy, professional certificates and more) * Career growth and development * Team Member Resource Groups * Recognition and rewards programs * Available benefits may vary depending upon property-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable. What will I be doing? * Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability * Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed * Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards * Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: * Hospitality - We're passionate about delivering exceptional guest experiences. * Integrity - We do the right thing, all the time. * Leadership - We're leaders in our industry and in our communities. * Teamwork - We're team players in everything we do. * Ownership - We're the owners of our actions and decisions. * Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: * Quality * Productivity * Dependability * Customer Focus * Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Hilton Orlando is looking for a talented Chef de Cuisine to assist in leading the Banquet kitchen. What are the benefits of working for Hilton?* Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as: * Go Hilton travel program: 100 nights of discounted travel * Access to your pay when you need it through DailyPay * Hilton Shares: Our employee stock purchase program (ESPP) - you can purchase Hilton shares at a 15 percent discount! * Maternity and parental leave, including 12 weeks of paid leave for birthing parents and four weeks of paid leave for eligible Team Members, including partners and adoptive parents * Debt-Free Education: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including: college degrees and professional certifications * Flexible shifts and days off * Comprehensive Health Insurance coverage for you and your family, including Telemedicine and at-home care * Mental health resources including free counseling through our Employee Assistance Program * Best-in-Class Paid Time Off (PTO) * 401K plan and company match to help save for your retirement Available benefits may vary depending upon property-specific terms and conditions of employment What will I be doing? As Chef de Cuisine, you would be responsible for leading the culinary production of a designated kitchen in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards: * Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability * Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation * Visually inspect, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices * Create and implement new menus and individual food items * Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning work and delivering recognition and reward * Recruit, interview and train team members What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: * Hospitality - We're passionate about delivering exceptional guest experiences. * Integrity - We do the right thing, all the time. * Leadership - We're leaders in our industry and in our communities. * Teamwork - We're team players in everything we do. * Ownership - We're the owners of our actions and decisions. * Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: * Quality * Productivity * Dependability * Customer Focus * Adaptability * Previous expereince managing a large banquet operation What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!#LI-AR2

Hilton Orlando Buena Vista Palace \(************************************************************************************** seeking an Executive Sous Chef to join the culinary leadership team at this iconic Disney\-area resort\. Located within walking distance of Disney Springs, this expansive property features 1,000 guest rooms, 115,000 sq\. ft\. of versatile banquet and event space, and several unique food & beverage outlets, including a signature restaurant, a lively lobby bar, a popular poolside venue, a grab\-and\-go marketplace, and full in\-room dining\. The ideal candidate has 3 years of leadership experience in professional kitchens, Offers a strong background in hotel culinary environments, with proven expertise in banquets and multi\-outlet restaurant operations, and fosters a positive, collaborative kitchen culture rooted in innovation, quality, and integrity\. **The Benefits** - Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as: + Access to your pay when you need it through DailyPay + Medical Insurance Coverage - for you and your family + Mental health resources including Employee Assistance Program + Best\-in\-Class Paid Time Off \(PTO\) + Go Hilton travel program: 100 nights of discounted travel + Parental leave to support new parents + Debt\-Free Education: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including: college degrees and professional certifications\* + 401K plan and company match to help save for your retirement + Hilton Shares: Our employee stock purchase program \(ESPP\) \- you can purchase Hilton shares at a 15 percent discount + Career growth and development + Team Member Resource Groups + Recognition and rewards programs _\* Available benefits may vary depending upon property\-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable\._ **What will I be doing?** As Executive Sous Chef, you would be responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability\. Specifically, you would be responsible for performing the following tasks to the highest standards: + Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability + Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly + Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed + Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards + Monitor and develop team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward _\#LI\-JG3_ **What are we looking for?** Since being founded in 1919, Hilton has been a leader in the hospitality industry\. Today, Hilton remains a beacon of innovation, quality, and success\. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values\. Specifically, we look for demonstration of these Values: + Hospitality \- We're passionate about delivering exceptional guest experiences\. + Integrity \- We do the right thing, all the time\. + Leadership \- We're leaders in our industry and in our communities\. + Teamwork \- We're team players in everything we do\. + Ownership \- We're the owners of our actions and decisions\. + Now \- We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: + Quality + Productivity + Dependability + Customer Focus + Adaptability **What will it be like to work for Hilton?** Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full\-service hotels and resorts to extended\-stay suites and mid\-priced hotels\. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value\. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands\. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day\. And, our amazing Team Members are at the heart of it all\! **Job:** _Culinary_ **Title:** _Executive Sous Chef \- Hilton Orlando Buena Vista Palace_ **Location:** _null_ **Requisition ID:** _HOT0C7DJ_ **EOE/AA/Disabled/Veterans**

EOE/AA/Disabled/Veterans What are we looking for? Since being founded in 1919, Hilton Worldwide has been a leader in the hospitality industry. Today, Hilton Worldwide remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: H Hospitality - We're passionate about delivering exceptional guest experiences. I Integrity - We do the right thing, all the time. L Leadership - We're leaders in our industry and in our communities. T Teamwork - We're team players in everything we do. O Ownership - We're the owners of our actions and decisions. N Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes in our Team Members: Living the Values Quality Productivity Dependability Customer Focus Teamwork Adaptability The Benefits - Hilton is proud to have an award-winning workplace culture ranking #1 Best Company To Work For in the World. We support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits. Hilton offers its eligible team members a comprehensive benefits package including\: Medical Insurance Coverage - for you and your family Mental health resources including Employee Assistance Program Best-in-Class Paid Time Off (PTO) Go Hilton travel program\: 100 nights of discounted travel Parental leave to support new parents 401K plan and company match to help save for your retirement Employee stock purchase program (ESPP) - purchase Hilton shares at 15% discount Debt-free education: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including\: college degrees and professional certifications* Career growth and development Recognition and rewards programs Step into a storied destination as the Executive Chef at DoubleTree by Hilton - President Abraham Lincoln , where history and hospitality come together in the heart of Springfield. This is an exciting opportunity to lead the culinary vision for a landmark hotel known for its warm service, vibrant dining, and dynamic events. Overseeing restaurants, banquets, and special functions, you'll have the creative freedom to craft inspired menus that honor classic American flavors while introducing fresh, modern touches. If you're a passionate, hands-on culinary leader ready to make your mark at an iconic property, we invite you to join the team at DoubleTree - President Abraham Lincoln. What will I be doing? As Executive Chef, you would be responsible for directing and administering the planning, preparation, production and control of all culinary operations in the hotel continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards: Direct and oversee all culinary operations, to include, but not limited to, production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Create and implement new menus and individual menu items for outlets based on current food trends and regional tastes in partnership with Director of Food and Beverage Interact with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward Recruit, interview and train team members

Hilton Orlando Buena Vista Palace is seeking an Executive Sous Chef to join the culinary leadership team at this iconic Disney-area resort. Located within walking distance of Disney Springs, this expansive property features 1,000+ guest rooms, 115,000+ sq. ft. of versatile banquet and event space, and several unique food & beverage outlets, including a signature restaurant, a lively lobby bar, a popular poolside venue, a grab-and-go marketplace, and full in-room dining. The ideal candidate has 3+ years of leadership experience in professional kitchens, Offers a strong background in hotel culinary environments, with proven expertise in banquets and multi-outlet restaurant operations, and fosters a positive, collaborative kitchen culture rooted in innovation, quality, and integrity. The Benefits - Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as: * Access to your pay when you need it through DailyPay * Medical Insurance Coverage - for you and your family * Mental health resources including Employee Assistance Program * Best-in-Class Paid Time Off (PTO) * Go Hilton travel program: 100 nights of discounted travel * Parental leave to support new parents * Debt-Free Education: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including: college degrees and professional certifications* * 401K plan and company match to help save for your retirement * Hilton Shares: Our employee stock purchase program (ESPP) - you can purchase Hilton shares at a 15 percent discount * Career growth and development * Team Member Resource Groups * Recognition and rewards programs * Available benefits may vary depending upon property-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable. What will I be doing? As Executive Sous Chef, you would be responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards: * Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability * Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly * Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed * Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards * Monitor and develop team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward #LI-JG3 What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: * Hospitality - We're passionate about delivering exceptional guest experiences. * Integrity - We do the right thing, all the time. * Leadership - We're leaders in our industry and in our communities. * Teamwork - We're team players in everything we do. * Ownership - We're the owners of our actions and decisions. * Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: * Quality * Productivity * Dependability * Customer Focus * Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Job Description Hilton Marco Island Beach Resort and Spa is currently seeking a dynamic Executive Sous Chef to join the best culinary team on Marco Island! This is a leadership position responsible for the development and operation of their team to support one of the most critical factors in our success, food quality. Train and supervise kitchen staff in the proper preparation of menu items and sanitation of kitchen. Train, supervise and work with all kitchen staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. Maintain sanitation and safety standards and regulations. ESSENTIAL FUNCTIONS: Collaborate with Executive Chef on Menu Planning Executive sous chefs help the executive chef plan the core menu and daily specials based on current food inventory, staff capabilities, and customer feedback. Supervise Chefs and Food Preparation Workers Executive sous chefs manage the kitchen employees. They are responsible for giving directives to line cooks, food prep workers, and waitstaff. This involves disciplining workers as necessary. Enforce All Food Safety Policies and Procedures Strict food safety and general health policies are set by a national board of food and safety. It is the responsibility of the executive sous chef to make sure all kitchen and waitstaff follow these regulations. Hire and Train Kitchen Staff In many dining establishments, there is no official human resource department. Instead, the executive sous chef handles the human resource functions. The executive sous chef is responsible for interviewing and evaluating candidates and training new hires on the establishment's kitchen rules. Check Freshness of Food and Maintain Supplies One of the most important duties of the executive sous chef is creating and following a regular daily routine to check the freshness of all perishable items. This requires a keen attention to detail and strong organizational skills. Executive sous chefs are also responsible for ordering and facilitating the delivery of food and supplies. Developing and Maintaining Recipe Cards Update prep lists and station diagrams for consistent execution of all menu items Banquet Responsible for cooking of meals for banquets and outlets. Cost Controls Adhere to control procedures for cost and quality, including performing daily inventories, monitoring preparation volumes and inspecting stations and recipes. OTHER: Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel including holidays and weekends. All employees are required to comply fully with the rules and standards set forth by Hilton Marco Island Beach Resort & Spa, Olshan Properties and Hilton Hotels Corporation. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. Possess experience and advanced knowledge of kitchen operations, including execution of menus, management, housekeeping and quality assurance programs. Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and purchases or requisitions foodstuffs and kitchen supplies: Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers. Possess leadership skills to motivate and develop staff to ensure accomplishment of goals. Able to set priorities, plan, organize, and to delegate assignments to accomplish tasks, often within strict time limitations. Able to apply technical knowledge of federal and state tax regulations to practical situations within the hospitality industry. Able to read, write, hear, speak and understand the English language to communicate with management and staff being persuasive, clear and to the point. Written communication skills to be concise, well organized, complete, clear and understandable in order to communicate with the public and staff Artistic ability to create theme menus, decorations, etc. Able to handle 6 to 8 hours of intense pressure cooking ala-carte food under extreme heat. Able to use a knife along with other mechanical equipment in a hotel kitchen. Able to remain calm in emergency situations and to effectively work with the internal and external guests, some of whom require patience, tact and diplomacy to defuse anger and provide positive and proactive solutions. Able to analyze trends in comment card scores, safety reports, turnover, etc. and help set applicable policies. Able to move throughout premise and visually inspect conditions requiring bending, stooping and reaching arms overhead. Able to grasp, lift and carry or otherwise move goods weighing a minimum of 25 lbs. Able to remain stationary (sitting or standing) and concentrate on tasks for long periods of time often in a high volume high-pressure area. Able to perform duties in a confined space, often under intense conditions which are hot loud and wet. Able to use finger/hand movements for extended periods of time. Both hand dexterity to maneuver switches, writing instruments, a computer keyboard, etc. QUALIFICATION STANDARDS Education: High School graduate or equivalent. Culinary institute diploma preferred. Experience: Two year experience in a restaurant or hotel at Kitchen Supervisor or Lead Line Cook level. Knowledge of food production, service and costs. Prior hospitality experience preferred. Licenses or certificates: Able to acquire Florida State Food Handler's Certification Able to ability to acquire CPR & First Aid certification Able to acquire Responsible Vendors certification

The stunning Embassy Suites by Hilton Deerfield Beach Resort and Spa is seeking an Executive Sous Chef to lead their culinary team! This 244-suite property is located between Boca Raton and Fort Lauderdale, just feet away from miles of sandy beach along the Atlantic Ocean! In this position, you will report to the Director of Food and Beverage while supervising a team of five cooks and three dishwashers. The ideal candidate for this position will possess five years of experience as an executive sous chef or sous chef, with exposure to banquet culinary in either in a hotel kitchen or with a catering company. The Benefits - Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as: * Access to pay when you need it through DailyPay * Medical Insurance Coverage - for you and your family * Mental health resources including Employee Assistance Program * Best-in-Class Paid Time Off (PTO) * Go Hilton travel program: 100 nights of discounted travel * Parental leave to support new parents * Debt-Free Education: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including: college degrees and professional certifications* * 401K plan and company match to help save for your retirement * Hilton Shares: Our employee stock purchase program (ESPP) - you can purchase Hilton shares at a 15 percent discount * Career growth and development * Team Member Resource Groups * Recognition and rewards programs * Available benefits may vary depending upon property-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable. What will I be doing? As Executive Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. An Executive Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards: * Menu creation/modifications * Manage and train the kitchen brigade effectively to ensure a well-organized and motivated team * Ensure consistency in quality of dishes at all times * Ensure resources meet business needs through effective management of ordering/inventory * Support brand standards through the training and assessment of your team * Manage food cost controls to contribute to Food and Beverage revenue * Knowledge of activities in other departments and implications * Ensure compliance with food hygiene and Health and Safety standards #LI-GL1 What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: * Hospitality - We're passionate about delivering exceptional guest experiences. * Integrity - We do the right thing, all the time. * Leadership - We're leaders in our industry and in our communities. * Teamwork - We're team players in everything we do. * Ownership - We're the owners of our actions and decisions. * Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: * Quality * Productivity * Dependability * Customer Focus * Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!