<h3>Job Description</h3>
Job DescriptionDescription:
Set on the shores of Somes Sound in Southwest Harbor, The Claremont is a cherished Maine retreat where timeless elegance meets relaxed coastal charm. As part of the Acadia Collection, we’re passionate about creating joyful, unforgettable moments for our guests - and that starts with an incredible team. If you’re thoughtful, enthusiastic, and love the idea of working in a beautiful and welcoming environment, we’d love to have you on board!
 
Job Summary:
 
The Executive Chef will manage the overall food operations of all outlets, events, guest service and waterfront menus by maintaining established cost and quality standards, maximizing profits developing and retaining employees, and exceeding guest expectations. Examines, analyzes and evaluates operations of food and beverage to ensure adherence to Atlantic Hospitality standards and policies.
 
Some Areas of Responsibility:
<ul>
<li>Recruit, train, supervise, and evaluate culinary and steward team and work together with the front-of-the-house team to set kitchen standards and foster a team environment.</li>
<li>Create, maintain and monitor a back-of-the-house training program to ensure that a hi-level of cleanliness and service standards are met.</li>
<li>Oversee all labor costs, by reviewing/approving schedules and reviewing payroll/time clock daily and monitoring service in the back-of-the-house of all outlets.</li>
<li>Maintain strong interpersonal and communication skills and exhibit leadership to motivate and develop personnel while fostering a climate of cooperation and respect between co-workers.</li>
<li>Take a pro-active role in the daily operations by taking a ‘do whatever it takes’ attitude.</li>
<li>Maintain an open line of communication with the front-of-the-house management and staff.</li>
<li>Collaborate with the front-of-the-house team to ensure dining reservation capacity and table turn times are maximized for back and front of house flow.</li>
<li>Oversee daily work assignments for the culinary and steward team and spot check to ensure standards are met.</li>
<li>Participate in daily front-of-the-house pre-service meetings and oversee daily-back-of-the-house meetings.</li>
<li>Maintain uniform inventory par levels and coordinate with managers to ensure that employees have the proper uniforms on their first day of work and ensure the dress code is adhered to by all staff following company and health code guidelines.</li>
<li>Conduct regular check-ins with front-of-the-house staff and management in all outlets to ensure guest satisfaction.</li>
<li>Inspect all kitchens and storage spaces daily to ensure cleanliness, general upkeep and maintenance standards are maintained.</li>
<li>Provide proper documentation of all equipment as outlined by the Maine State Food Code Standards.</li>
<li>Manage the food and supply budget, including revenue and expense forecasting, cost controls and financial reporting.</li>
<li>Oversee food and beverage ordering, receiving, and inventory management, to ensure par levels and optimal pricing.</li>
<li>Attend weekly hotel and food &amp; beverage meetings and communicate any pertinent information to the F&amp;B team. </li>
<li>Assist F&amp;B Managers in the follow-up and resolution of guest issues/complaints.</li>
<li>Ensure that food inventory is accurate and consistent to guard against loss and maintain par levels</li>
<li>Provide seasonal opening and closing management procedures to the team.</li>
<li>Ensure proper team and steward training in the storage of dishware, kitchenwares and equipment to maintain inventories and prevent breakage.</li>
<li>Represent the company in a professional and positive manner at all times by building relationships with guests, coworkers and vendors</li>
<li>Maintain awareness of safety issues and report them to the appropriate department.</li>
</ul>
 
Requirements:
Necessary Skills and Attributes:
<ul>
<li>Minimum five years of experience managing an multiple upscale full-service outlets.</li>
<li>Demonstrated knowledge of leading a kitchen to success.</li>
<li>Knowledge of procedures for creating menus, budgeting, and maintaining inventories.</li>
<li>Knowledge and desire to accommodate diverse dietary restrictions, and food safety protocols.</li>
<li>Experience with operation of dish equipment, range, char-grill, mixers, and baking equipment.</li>
<li>Must hold or be able to obtain a current certificate as a ‘Certified Food Protection Manager’ from the Maine Department of Health and Human Services prior to commencement of work.</li>
<li>Frequently lifts boxes/bags/inventory up to 50 pounds.</li>
<li>Must be able to remain in a stationery position 50% of the time.</li>
<li>Must be able to be in extreme refrigeration/freezer temperatures and hot, loud kitchens.</li>
</ul>
Success Factors:
<ul>
<li>Ambassador of Joy: Embody and promote a culture of positivity and enthusiasm, ensuring that both guests and staff feel welcomed, valued, and inspired.</li>
<li>Customer-Centric Focus: Understand and anticipate the needs of both internal and external guests, consistently exceeding expectations.</li>
<li>Meticulous Attention to Detail: Deliver work that is precise, thorough, and up to the highest standards of luxury hospitality.</li>
<li>Effective Communication: Provide clear, concise, and actionable information to ensure colleagues, guests, and stakeholders are well-informed.</li>
<li>Ownership &amp; Accountability: Take full responsibility for tasks, ensuring they are followed through to achieve the desired results.</li>
<li>Foster Team Collaboration: Work collaboratively within teams, motivating others to sustain exceptional levels of performance.</li>
<li>Build Strong Relationships: Establish trust and foster cooperation with colleagues, guests, and partners to promote mutual success.</li>
</ul>
Safety and Security
<ul>
<li>Recognizes and reports potential safety hazards and security gaps, works to improve and mitigate all potential risks in a timely and diligent manner.</li>
<li>Understands and follows policies and procedures for life safety and other emergent functions of the hotel.</li>
</ul>

Executive Chef

<h3>Job Description</h3>
Job DescriptionDescription:
Summary:
The responsibility of the Sous-Chef is to assist the Executive Chef with the operation of all Kitchen duties. This Individual must be able to lead a team of cooks in executing the food service for a specific event at the highest level. Training and following standards regarding cooking, cleaning and company policies are a must.
 
Duties &amp; Responsibilities:
<ul>
<li>Help in the preparation and design of all food menus.</li>
<li>Produce high quality plates both in design and taste.</li>
<li>Ensure that the kitchen operates in a timely way that meets our quality standards.</li>
<li>Fill in for the Executive Chef in planning and directing food preparation when necessary.</li>
<li>Resourcefully solve any issues that arise and seize control of any problematic situation.</li>
<li>Manage and train kitchen staff, establish working schedule and assess staff’s performance.</li>
<li>Order supplies to stock inventory appropriately.</li>
<li>Comply with and enforce sanitation regulations and safety standards.</li>
<li>Maintain a positive and professional approach with coworkers and customers.</li>
<li>Maintaining knowledge and adhering to all Saint Clements Castle policies and procedures established by the company, including but not limited to those in the employee handbook.</li>
</ul>
Requirements:
Qualifications &amp; Requirements:
<ul>
<li>BS degree in culinary science preferred.</li>
<li>ServeSafe Certification preferred.</li>
<li>Proven experience as a Sous Chef.</li>
<li>Understanding of various cooking methods, ingredients, equipment, and procedures.</li>
<li>Excellent record of kitchen and staff management.</li>
<li>Accuracy and speed in handling emergency situations and providing solutions.</li>
<li>Familiar with industry’s best practices.</li>
<li>Must be available to work nights, weekends, and holidays.</li>
<li>Must work well with others.</li>
<li>Must be able to lift, bend and transport up to 50 pounds.</li>
</ul>
Compensation based on experience.

Sous Chef

<h3>Job Description</h3>
Job DescriptionDescription:
Job Title: Sous Chef - AM and PM
 
We are seeking a highly motivated and experienced Sous Chefs to join our team. The successful candidate will be responsible for assisting the Executive Chef and Chef de Cuisine in managing the kitchen, ensuring the quality of food and service, and maintaining a safe and clean work environment. 
 
AM SOUS CHEF (9AM - 5PM)
PM SOUS CHEF (2PM-11PM)
 
Housing available if needed. 
 
Responsibilities:
- Assist the Chef de Cuisine in managing the kitchen and supervising kitchen staff
- Ensure the quality of food and service meets the restaurant's standards
- Prepare and cook food according to recipes and menu specifications
- Maintain a clean and organized kitchen, including equipment and utensils
- Ensure compliance with food safety and sanitation regulations
- Assist in inventory management and ordering supplies
- Train and mentor kitchen staff
- Collaborate with the Head Chef to develop new menu items and specials
 
 
 
 
Requirements:
- Proven experience as a Sous Chef or similar role
- Excellent knowledge of culinary techniques and ingredients
- Strong leadership and communication skills
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously
- Attention to detail and ability to maintain high standards of quality and cleanliness
- Knowledge of food safety and sanitation regulations
- Ability to work flexible hours, including evenings, weekends, and holidays
- Degree or certification in culinary arts is a plus
 
We offer a competitive salary, benefits package, and opportunities for growth and advancement within the company. If you are passionate about food and have a strong desire to excel in a dynamic and challenging environment, we encourage you to apply for this exciting opportunity.

<h3>Job Description</h3>
Job DescriptionDescription:
Are you ready to turn up the heat and lead a kitchen that sizzles with creativity, teamwork, and mouthwatering flavors? Iacofano’s is searching for a bold, energetic Chef who loves coaching others, building a rock-star team, and delivering unforgettable culinary experiences. If you’re a natural leader with soft skills to match your cooking prowess, we want YOU to join our family!
 Why You’ll Love Working With Us
<ul>
<li>Lead a Kitchen Crew: Mentor, train, and inspire a talented team of cooks, preppers, and support staff. Your leadership will set the tone for quality, speed, and a whole lot of fun.</li>
<li>Cultivate Culinary Passion: Bring your genuine enthusiasm for food to the table—literally. We want our customers (and staff) to feel your love of cooking in every bite.</li>
<li>Shape the Future: This position is designed for growth. You’ll start as our go-to Chef, with a path toward becoming the Kitchen Manager and beyond. Your leadership can transform the entire culinary operation.</li>
<li>Work-Life Balance: We believe great chefs deserve time to rest and recharge. Help us plan and execute schedules that keep our kitchen happy, healthy, and humming.</li>
</ul>
Key Responsibilities
 
1. Staffing &amp; Scheduling
<ul>
<li>Build Your Dream Team: Identify staffing needs, post accurate and compelling job ads, and onboard new hires efficiently.</li>
<li>Be a Mentorship Maestro: Train staff on cooking techniques, safety procedures, and new recipes—ensuring everyone is set up for success.</li>
<li>Smart Scheduling: Create work schedules at least five days in advance, matching the right talent to the right tasks.</li>
</ul>
2. Leadership &amp; Soft Skills
<ul>
<li>Inspire &amp; Empower: Foster a culture of respect, motivation, and open communication. Offer positive reinforcement and constructive feedback to help your team shine.</li>
<li>Coach Under Pressure: Keep cool in the heat of the kitchen, guiding staff through busy times with a supportive, can-do attitude.</li>
<li>Conflict Resolution: Address and document any issues proactively, turning challenges into growth opportunities.</li>
</ul>
3. Product &amp; Inventory Management
<ul>
<li>Order Like a Pro: Forecast needs, reduce waste, and ensure every item you receive meets Iacofano’s quality standards.</li>
<li>Cost Control Wizardry: Keep a watchful eye on food costs and labor expenses, maintaining efficiency without sacrificing flavor.</li>
<li>Inventory Guru: Organize and rotate stock properly (FIFO for the win!), and maintain accurate, up-to-date inventory records.</li>
</ul>
4. Recipe Development &amp; Execution
<ul>
<li>Create Culinary Magic: Develop, document, and refine recipes that our staff can replicate consistently.</li>
<li>Train &amp; Demonstrate: Show the team how to plate, prep, and present dishes so each one dazzles from the first bite to the last crumb.</li>
<li>Quality Control: Guarantee flavor, portion size, and presentation meet our high standards—every single time.</li>
</ul>
5. Production &amp; Service
<ul>
<li>Hands-On Cooking: Roll up your sleeves to prep meats, seafood, poultry, veggies, and more. You’ll work every station, from grills to fryers, so your expertise shines through.</li>
<li>Efficient Operations: Implement systems to streamline plating and prep, optimizing both speed and accuracy.</li>
<li>Adapt &amp; Overcome: Handle unforeseen challenges with flair—your calm composure will keep our kitchen rock-steady.</li>
</ul>
6. Sanitation &amp; Food Safety
<ul>
<li>Sparkling Standards: Keep the kitchen squeaky clean, from countertops to floors, fryers to ovens.</li>
<li>Team Accountability: Train employees on proper sanitation, storage, and hygiene. Cross-contamination? Not on your watch!</li>
<li>Regulation Ready: Maintain top scores on health inspections (aim for that 95+ rating) and lead us toward FDA-audited excellence.</li>
</ul>
7. Team Development &amp; Meetings
<ul>
<li>Regular Check-Ins: Conduct monthly kitchen meetings to celebrate successes, address concerns, and plan upcoming goals or specials.</li>
<li>Cross-Training Experts: Teach motivated employees how to handle various stations, so you can pivot resources with ease.</li>
<li>Professional Growth: Offer (and track) performance reviews at 90 days, six months, and as employees move into new roles.</li>
</ul>
8. Technology &amp; Communication
<ul>
<li>Software Savvy: Embrace our ordering and inventory systems, ensuring timely and accurate data entry.</li>
<li>Email Essentials: Keep company email correspondences clear, professional, and timely.</li>
</ul>
Requirements:
<ul>
<li>Experience: Minimum 10+ years in a professional kitchen environment, with exposure to both cooking and leadership responsibilities.</li>
<li>Physical Stamina: Capable of lifting up to 50 pounds, standing for long periods, and maneuvering in a fast-paced setting.</li>
<li>Communication Skills: Ability to convey instructions clearly to team members and collaborate effectively with management.</li>
<li>ServSafe Certified: A thorough understanding of sanitation standards and best practices is a must.</li>
</ul>
Join Our Culinary Adventure!
At Iacofano’s, we believe a great Chef is more than just a skilled cook—they’re a compassionate leader, an enthusiastic teacher, and a relentless explorer of flavor. If you’re ready to bring out the best in yourself and your kitchen squad, let’s cook up something amazing together.
 
Apply now and let’s create a dining experience that keeps our guests coming back for seconds… and thirds! Bon appétit!

<h3>Job Description</h3>
Job DescriptionDescription:
ALL ROADS LEAD TO YOU...
At the Indigo Road Hospitality Group, our goal is to be the best job you'll ever have in the hospitality industry. No joke, it’s what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart.
 
WHY US...
Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever.
 
THE ROLE...
You are a talented, passionate and creative Sushi Chef with the fire inside to delicately slice up any fish that swims your way. Every ounce of love goes into each piece of nigiri you prepare, ultimately creating a party for taste buds.
 
Summary of Key Responsibilities
Responsibilities and essential job functions include but are not limited to the following:
<ul>
<li>Accurately and efficiently prepare the highest quality of sushi for our guests; compiling consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.</li>
<li>Provide training and guidance to other members regarding sushi culinary cooking procedures and plating</li>
<li>Prepare and present all food items, hot and cold per sushi outlet standards and norms</li>
<li>Assume 100% responsibility for quality of products serves</li>
<li>Assist in the preparation all banquet event orders</li>
<li>Adhere to all DHEC regulations for cleanliness and sanitation</li>
<li>Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period</li>
<li>Portions food products prior to cooking according to standard portion sizes and recipe specifications</li>
<li>Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven flat top range and refrigeration equipment</li>
<li>Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or maintaining</li>
<li>Follows proper plate presentation and garnish set up for all dishes</li>
<li>Handles, stores and rotates all products properly</li>
<li>Assists in food prep assignments during off-peak periods as needed</li>
<li>Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.</li>
<li>Attends all scheduled employee meetings and brings suggestions for improvement</li>
<li>Performs other related duties as assigned by the Kitchen Manager or manager-on-duty</li>
</ul>
Requirements:
Required Knowledge, Skills &amp; Abilities:
<ul>
<li>A minimum 2 years’ experience in kitchen preparation and line cook experience</li>
<li>Basic understanding of professional cooking and knife handling skills</li>
<li>Basic food cost knowledge</li>
<li>Understanding and knowledge of kitchen safety, sanitation and food handling procedures.</li>
<li>Must be available to work nights, weekends and holidays.</li>
<li>Must be able to speak, read and understand basic cooking directions.</li>
<li>Must be able to communicate clearly with managers, kitchen and restaurant employees</li>
<li>Ability to model and act in accordance with The Indigo Road guiding principle</li>
</ul>
IN THE KITCHEN &amp; ON THE LINE… Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation but in general you can expect to work 50 to 55 hours a week.
 
YOU CAN EXPECT…
<ul>
<li>Competitive Pay + PTO: Competitive base + PTO after 90 days</li>
<li>Health Insurance: Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program)</li>
<li>Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both</li>
<li>Home Loan Program: A zero-interest housing loan program to help you purchase a home.</li>
<li>Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more!</li>
<li>Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry</li>
<li>Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection</li>
<li>Maternity/Paternity Leave: 4 weeks PTO</li>
</ul>
The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract.
The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

Sushi Chef

<h3>Job Description</h3>
Job DescriptionDescription:
HOSPITALITY STARTS HERE...
Welcome to the heart of hospitality! At The Indigo Road Hospitality Group (IRHG), we're on a mission to redefine the hospitality industry, and it all begins with our exceptional team. Founded in 2009 by Steve Palmer, our philosophy is simple: by taking care of our team, we ensure they naturally provide exceptional care to our cherished guests.
 
OAK STEAKHOUSE AR....Anticipated opening June 2025 BUT keen to hire March 2025... APPLY NOW!
Inspired by its sister restaurant, Oak Steakhouse in Charleston, S.C., Oak Steakhouse Rogers offers a not-your-father’s steakhouse experience in the heart of Northwest Arkansas. On the menu, outstanding steakhouse classics with contemporary small plates and entrées. A hospitality-driven team, in both the kitchen and the dining room, recognizes the art and tradition of sharing a meal, and the restaurant’s modern interior design sets the stage for an unforgettable dining experience.
 
YOU ARE...
A successful SOUS CHEF with 2+ years' experience managing the line in an upscale yet approachable food focused environment . Be passionate about food and engaging in the local community. Procure the highest quality product to create unforgettable dishes while overseeing service and food quality on the line.
 
A Sous Chef encourages development amongst the team and promotes a positive experience for staff and guests to achieve P&amp;L goals. You’ll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you’ll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food.
 
MAIN DUTIES
<ul>
<li>Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness</li>
<li>Oversee, maintain and manage food and service quality</li>
<li>Assess, implement and manage service standards by ensuring consistency across operational procedures</li>
<li>Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions</li>
<li>Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH)</li>
<li>Forecast financial trends to control labor, food and beverage cost</li>
<li>Partner with General Manager to ensure a positive and collaborative environment when leading by example</li>
</ul>
Requirements:
AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT…
<ul>
<li>Competitive Pay + PTO: Competitive base + PTO after 90 days</li>
<li>Health Insurance: Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program)</li>
<li>Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both</li>
<li>Home Loan Program: A zero-interest housing loan program to help you purchase a home.</li>
<li>Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more!</li>
<li>Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry</li>
<li>Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection</li>
<li>Maternity/Paternity Leave: 4 weeks PTO</li>
</ul>
REQUIREMENTS
<ul>
<li>2+ years’ of successful restaurant management experience</li>
<li>Thrive in high-volume, scratch kitchen, and upscale food focused environments</li>
<li>Passionate about Internal Hospitality and embrace our core values</li>
<li>Strong problem resolution skills</li>
<li>Have exceptional organizational skills and a keen eye for detail</li>
<li>Effective communication skills and the ability to navigate important conversation</li>
</ul>
Join us in AR and be part of an exciting journey where hospitality truly begins!
 
Please note that this job description serves as a guide and is not an exhaustive list of all duties and responsibilities. At IRHG, employment is voluntary and "at will," meaning you can leave, or we can part ways, with or without notice, and with or without a reason.
 
The Indigo Road Hospitality Group is committed to diversity and equality. We do not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. Our commitment to fairness and diversity extends to all aspects of employment, from hiring to benefits. Join us in our quest to change the hospitality industry forever, and let's create magic together!

<h3>Job Description</h3>
Job Description

Our Restaurant group is looking for an Executive Chef. Our ideal candidate will be able to complete a variety of creative, organizational, and leadership tasks to ensure the kitchen runs optimally and patrons’ meals are satisfactory. 
Responsibilities:
<ul>
<li>Developing unique and cuisine-appropriate menus</li>
<li>Collaborating with the Restaurant Manager to set item prices</li>
<li>Staying current on developing trends in the restaurant industry</li>
<li>Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations</li>
<li>Monitoring inventory and purchasing supplies and food from approved vendors</li>
<li>Hiring, training and supervising kitchen staff</li>
<li>Assisting and directing kitchen staff in meal preparation, creation, plating and delivery</li>
<li>Identifying and introducing new culinary techniques</li>
<li>Preparing meals and completing prep support as needed</li>
</ul>
Qualifications:
<ul>
<li>1+ years of relevant work experience in similar scope – required</li>
<li>Understanding of various cooking methods, ingredients, equipment, and procedures</li>
<li>Excellent record of kitchen and staff management</li>
<li>Familiar with industry’s best practices</li>
<li>Working knowledge of various computer software programs</li>
<li>BS degree in Culinary science or related certificate would be a plus</li>
</ul>
Salary Information: starting at $85,000 annually

<h3>Job Description</h3>
Job DescriptionDescription:
Job Summary:
Essential functions of the position: 
Supervises the preparation and serving of Resident meals according to company standards. Upholds sanitation and quality standards. 
 
Supervisory Responsibilities:
<ul>
<li>Dishwasher/Kitchen </li>
<li>cooks </li>
<li>Salad Preparer </li>
<li>Hostess </li>
<li>Server (in absence of Hostess position) </li>
</ul>
 
Duties/Responsibilities:
<ul>
<li>Overseeing daily production and service for department and leading a team of cooks, waitstaff, dishwashers, &amp; dining room supervisor.</li>
<li>Creatively planning menus that meet the wants and needs of the residents.</li>
<li>Ensuring department adheres to federal and local health and safety requirements and maintaining overall cleanliness of department and upkeep of equipment.</li>
<li>Oversees and completes daily ordering of products, daily weekly invoicing &amp; monthly inventory.</li>
<li>Works with Administrator to maintain daily PPD, monthly cost analysis and yearly budgeting for department.</li>
<li>Hold quarterly meetings with residents to get production and service feedback.</li>
<li>Work closely with residents and/or family members to provide catered services.</li>
<li>Work closely with Marketing/Activities Department to plan and execute special events.</li>
<li>Work closely with all departments to better serve residents/resolve production or service issues.</li>
<li>HR related tasks which include onboarding, training, upholding company policies and procedures, staff evaluations, disciplinary procedures.</li>
<li>Provides positive support to the food service needs of other departments (e.g., Activities and Marketing). </li>
</ul>
Requirements:
Required Skills/Abilities: 
<ul>
<li>Ability to efficiently manage a high-volume commercial kitchen, including quality/cost control and staff. </li>
<li>Knowledge of dietetics and nutrition sufficient to serve the needs of aged Residents. </li>
<li>Ability to serve Residents professionally; listen to suggestions, make menu/service changes based on observations, resolve problems positively; recognizing the importance of meal service to Residents. </li>
<li>Must be able to follow and provide oral and written instructions in the predominant language of the facility. </li>
<li>Must have knowledge of Residents' Rights; respect and always enforce these rights. </li>
<li>Must have appropriate knowledge of Policies and Procedures of the company (including Personnel Policies); will always follow and enforce these policies. </li>
<li>Must have knowledge of, practice and enforce appropriate safety and injury prevention measures. Reports any incident/accident immediately, regardless of severity. </li>
<li>Must have knowledge of, practice and enforce applicable infection control techniques, especially those which effect meal preparation. </li>
<li>Must attend and provide relevant in-service education programs and other informational meetings. </li>
</ul>
Education and Experience:
<ul>
<li>Degree in Culinary Arts Preferred </li>
<li>Prior senior living experience preferred. </li>
</ul>
Physical Requirements: 
<ul>
<li>Ability to move throughout the kitchen and serving areas independently. </li>
<li>Ability to perform all food preparation, service and sanitation functions for demonstration purposes and assistance to staff as necessary. </li>
<li>Ability to smell and taste food to determine quality and palatability. </li>
<li>Reasonable accommodation in accordance with the Americans with Disabilities Act of 1990 (ADA) will be considered for any individual deemed disabled by the Act. </li>
</ul>

<h3>Job Description</h3>
Job DescriptionDescription:
Our next Executive Chef needs to be instinctive and flexible with an eye for detail and presentation. Our staff works to prepare meals for a large number of guests, which are the center stage of their dining experience. You are the kitchen leader that conducts our team to create and plate beautiful masterpieces for our guests.
 
This position requires flexible scheduling availability.
Requirements:
Job Requirements:
<ul>
<li>Accurately forecast expenses</li>
<li>Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs</li>
<li>Identify major revenue and expense opportunities and possible problems</li>
<li>Assist team leaders in meeting and exceeding AOS goals</li>
<li>Manage human resources functions for kitchen team members including recruiting, onboarding, training, performance evaluations, pay and reward programs</li>
<li>Plan and manage the procurement, productions, preparation, and presentation of all food in the hotel in a safe, sanitary, and cost-effective manner Monitor and control the maintenance/sanitation of kitchen equipment and related areas to ensure a healthy, safe work environment</li>
<li>Execute and promote the Accident Prevention Program to minimize liabilities and related expenses</li>
</ul>
 
Job Qualifications:
<ul>
<li>Advanced knowledge of the principles and practices within the food and beverage profession. This includes experiential knowledge required for the management of people and/or complex problems and food and beverage management</li>
<li>Ability to follow brand and IHM standard operating procedures to prepare food and beverage items</li>
<li>Highly motivated team player with strong initiative and desire for achievement</li>
<li>Must be effective in handling problems in the workplace including anticipating, preventing, identifying, and solving problems as necessary</li>
<li>Ability to work well in stressful situations</li>
</ul>
 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand, sit or walk for an extended period of time. While performing the duties of this job, the employee is regularly required to lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds.
 
Training:
Island Hospitality is committed to employee development and displays that commitment with a formalized training and development program providing a clear path for any employee with a desire and aptitude to thrive in the hospitality business. As team members join Island Hospitality from other organizations they too can build on that prior experience and find further growth opportunities within our company by utilizing the tools and resources offered.
 
Team Member Wellness Program: How We Thank You For All You Bring To The Team
 
Rewarding Benefits Package:
<ul>
<li>Healthcare including Medical, Dental, and Vision Insurance</li>
<li>HSA &amp; FSA plans available!</li>
<li>Dependent care FSA</li>
<li>Identity Theft Protection Insurance</li>
<li>Commuter benefits including transit &amp; parking</li>
<li>Pet Insurance</li>
<li>PTO and Payroll Incentives for Annual Wellness Exams</li>
<li>Employee Assistance Program</li>
<li>Wellness Subscriptions including access to gyms, financial planning, counseling, and legal services</li>
<li>Paid Sick and Vacation Time</li>
<li>Family Leave</li>
<li>401(k) Retirement plan - IHM Matches 100% up to 3% of your salary and an extra 50% on the next 2% of your salary. 401(k) is fully vested upon the first contribution</li>
</ul>
 
Rewarding Hard Work:
<ul>
<li>Incentive based bonus program</li>
<li>Free room nights at our hotels and employee discounts within your hotel brand</li>
<li>Discounts for friends and family within your hotel brand</li>
<li>Team Member of the Month, Quarter, and Year recognition and bonus</li>
<li>Discounted tickets to theme parks, musicals, movies, and more through Tickets at Work</li>
<li>Career Growth through our in-house training program with a path personalized to your desired goals</li>
<li>Referral bonus program to ANY of our locations</li>
</ul>
 
Equal Opportunity Employer
Island Hospitality uses E-Verify to confirm work authorization in all municipalities where it is required by law

<h3>Job Description</h3>
Job DescriptionDescription:
Hall Management Group is seeking a professional, passionate, hospitality - minded Sous Chef who to join our team! If you are looking for a life-changing opportunity to elevate your career, this is your chance. We strive to "enhance" traditional hospitality models by taking care of our employees, guests, and community. If you are a leader who encourages staff progression in a professional and positive culture, Let’s Go!
Job Summary: To be successful is this position you need to have knowledge of culinary trends, cooking techniques, recipe development and kitchen management. We are looking for a leader who can promote encouragement and staff progression in a professional and positive culture. You must be passionate about training and leading a staff to create outstanding food. We are seeking candidates who choose high standards as a personal and professional way to grow in their career and life.
 
Who you are: If you are known to be positive, warm, and hospitable and are working in the BOH in a fast-paced environment, we would love to hear from you! If you have a great attitude, “show up and be your best self “and are up to the challenge, we want to hear from you too! We will train you! If you want to grow your career in culinary, THIS IS THE PLACE FOR YOU!
 
What you get from us:
<ul>
<li>A healthy and safe work environment where you are encouraged to grow your career</li>
<li>Comprehensive Medical, Dental and Vision insurance available for all fulltime employees (30 hours per week or more). Effective your first day of employment! Our company pays up to 70% of your medical premium dependent on the plan you choose. We also offer legal and voluntary life insurance options. </li>
<li>Flexible Spending Account or Health Spending Account depending on the plan you choose</li>
<li>Paid Time Off to support you with an active life outside of work after 6 months of full-time employment. </li>
<li>50% dining discount throughout the Hall Management Group of restaurants</li>
<li>Company paid Employee Assistance Program to support overall mental wellbeing</li>
<li>401(k) to help you invest in your future available to full and part time employees after 6 months with up to a 4% company match</li>
<li>Generous Employee Referral Program</li>
</ul>
Who we are: Hall Management Group operates notable restaurants including Halls Chophouse (Charleston, Greenville, Columbia, Nexton and Nashville), Halls Catch, Rita's at Folly Beach, High Cotton, S.N.O.B., and Halls Signature Events. 
Requirements:
What we need from you:
<ul>
<li>1 – 3 years of experience as a Sous Chef in a full-service, high volume kitchen</li>
<li>Effective communication skills</li>
<li>Able to be an instinctive leader. Continually coach, train and mentor staff.</li>
<li>Desire to grow culinary career and be part of a successful team</li>
<li>Management Skills</li>
<li>Great enthusiasm and attitude</li>
<li>Able to work nights, weekends, and holidays</li>
</ul>

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