<h3>Job Description</h3>
Job DescriptionDescription:
GENERAL POSITION SUMMARY: 
To monitor quality, health and sanitation standards for culinary department. Assist in the development of world-class cuisine and refinement of recipes. Participate in the administration of policies and procedures for kitchen personnel. 
 
ESSENTIAL FUNCTIONS:
<ul>
<li>Follow AM/PM itinerary for assigned shift.</li>
<li>Monitor standards of excellence for all culinary areas.</li>
<li>Maintain standards for flavor and presentation parameters.</li>
<li>Ensure that all food items are stored, handled and prepared in accordance with all health and safety procedures.</li>
<li>Perform mise en place check on all stations, complete checklist, and take appropriate corrective action immediately.</li>
<li>Ensure the Kitchen is maintained in a clean, safe and sanitary manner at all times. </li>
<li>Complete requisitions efficiently and effectively to maintain Par levels.</li>
<li>Monitor staff breaks.</li>
<li>Perform closing duties.</li>
<li>Perform any other task assigned by Chef de Cuisine/Corporate Chef.</li>
</ul>
OTHER RESPONSIBILITIES:
<ul>
<li>Responsible for all food quality and production during assigned shift.</li>
<li>Supervise the preparation and serving of quality food products to established service standards.</li>
<li>Supervise Kitchen cleaning staff.</li>
<li>Communicate closely with the Chef de Cuisine Chef/Corporate Chef regarding issues and concerns that arise during assigned shift.</li>
<li>Work and assist in development of world-class cuisine and refinement of recipes.</li>
<li>Assist with monitoring the chemical costs and safety issues.</li>
</ul>
EDUCATION, EXPERIENCE AND SKILLS REQUIRED:
<ul>
<li>High school diploma or equivalent</li>
<li>Post Secondary Culinary Diploma</li>
<li>Five to eight years of well-rounded culinary experience with knowledge of all kitchen positions.</li>
<li>Three years leadership position in quality-orientated properties.</li>
<li>Multi restaurant background: high volume, seasonal and banquet.</li>
<li>Thorough knowledge of meat, fish, produce, dry goods, inventory and portion controls.</li>
<li>Creative, imaginative and passionate about cuisine.</li>
<li>Able to take direction and to delegate, train and effectively communicate to others..</li>
<li>Organized, detail oriented and able to work in a collaborative team inspired environment which displaying a cooperative attitude.</li>
<li>Able to lift 20 pounds, ten pounds overhead.</li>
<li>Able to stand for ten hours with periodic breaks.</li>
<li>Able to reach overhead to 7’.</li>
</ul>
Full Time, Hourly Position
Hourly Rate: $36 to $42 hourly DOE
 
Benefits include:
<ul>
<li>Medical, Dental, Vision, Life, Long Term Disability </li>
<li>401k plan, we will match 50% of the first 6% you contribute, equivalent to 3% of your wages </li>
<li>Deferred compensation into 401(k) account at company Shareholder discretion. Eligible to begin participating after one year of service with an annual plan entry date of October 1st. </li>
<li>Paid Personal Days (14 per year) </li>
<li>Paid Time Off of 14 days / year based on working 2080 hours / year </li>
<li>Tuition reimbursement of 50%, up to $ 2500 / year </li>
<li>New child family leave up to 4 weeks while on approved FLMA and enrolled in company sponsored medical plan </li>
<li>35% discount for many purchases at the Space Needle </li>
<li>Charitable Contributions / Matching Gift, up to $200 year </li>
<li>$250 / month towards parking / orca card </li>
</ul>
The Space Needle symbolizes the innovative and forward-thinking spirit of Seattle. Our Team Members reflect our inclusive city, diverse country, and multicultural world. As an equal opportunity employer, we make all employment decisions without regard to race, color, religion, age, sex, national origin, marital status, sexual orientation, gender identity, the presence of any sensory, physical, or mental disability, military status, political ideology, genetic information, or any other status protected by local, state, or federal law. All Team Members and potential Team Members who apply for an opening will be considered without regard to these factors. We carefully screen applicants based on qualifications such as their training, education, skills, aptitude, experience, and previous work record.
Requirements:

Sous Chef

<h3>Job Description</h3>
Job DescriptionDescription:
At Urban Roots, we know that a vibrant and healthy community starts with our staff. Every employee makes the difference between transactional vs. hospitable service. We want to create an environment filled with remarkable individuals, dedicated team members, delicious food and great energy. Sous chefs work directly with the head chef to lead the team and ensure excellent service.
 
Desired Attributes:
<ul>
<li> A clear and strong passion to prepare and learn about all aspects of food</li>
<li> Enthused to be a part of a team, as well as the ability to work independently when necessary</li>
<li> Ready to take on new challenges</li>
<li> Full availability on evenings, weekends and holidays</li>
<li> Emotionally aware</li>
<li> Ability to multitask and communicate effectively</li>
<li> Have full knowledge of all proper food storage, holding, heating, cooling and food handling</li>
<li> Have a positive attitude</li>
<li> Are able to receive, teach and implement constructive criticism</li>
<li> Ability to work with speed and efficiency while maintaining workplace safety</li>
<li> Basic ordering knowledge</li>
<li> Basic managerial organizational skills</li>
</ul>
Requirements:
Physical and Mental Needs
<ul>
<li> Able to stand, walk, and be on your feet for prolonged periods</li>
<li> Able to read and follow written English instructions</li>
<li> Able to regularly twist, turn, kneel, climb, stoop, bend, crawl, lift and carry supplies and equipment weighing up to 55 pounds using appropriate techniques and tools</li>
<li> Able to maneuver packages of any weight above 75 pounds with appropriate equipment and/ or assistance</li>
<li> Able to move 165 pounds, using appropriate techniques and tools</li>
<li> Able to work in indoor and outdoor environments with moderate noise and occasionally slippery floors</li>
<li> Able to comply with and enforce all health, safety and personal hygiene policies and standards</li>
</ul>
Responsibilities
<ul>
<li> Write Prep-lists</li>
<li> Proper Ordering</li>
<li> Establishing and reinforcing standards</li>
<li> Ensuring the overall flow of service</li>
<li> Managing team performance, giving positive and constructive feedback</li>
<li> Write Daily Log - note specifics throughout the shift</li>
<li> Check-in all orders, ensuring product quality and that it matches the invoice</li>
<li> Tasting all items prepared in the kitchen, including Line/Station checks</li>
<li> Clean, maintain and perform preventative maintenance on the smoker</li>
<li> Assist the kitchen and butcher team</li>
<li> Ability to build a fire and maintain it for the smoker</li>
<li> Direct team to ensure proper meat pars through service by organizing, packaging and rotating proteins</li>
<li> Taste &amp; test all smoked meats</li>
<li> Manage maintenance and cleanliness of all kitchen equipment</li>
</ul>

<h3>Job Description</h3>
Job DescriptionDescription:
Apply today to be our Sous Chef in Portland, Oregon 
**Under consideration for a Sous Chef position, a culinary skills interview tasting will be required as part of the interview process and before any hiring decisions are made. 
The restaurants of Sustainable Restaurant Group provide elevated experiences for local dining and food culture. Locally Sourced, Aggressively Seasonal is more than just a motto, it is the key to both exceptional flavor and ethical food systems. We support local farmers and artisans from the produce we use to the tableware we serve it on. Our team is committed to cultivating and preserving a culture of connectedness and we believe everyone deserves a seat at the table. Who We Are: Health, Wealth, and Happiness:
<ul>
<li>Competitive Salary, starting at $60K - $65K / year, depending on experience</li>
<li>Great Benefits, including Health Insurance options, Life Insurance, Employee Assistance Program</li>
<li>Vacation Time, up to 3 weeks accrued vacation years 1 - 5!</li>
<li>401(k)</li>
<li>Employee Discounts</li>
<li>Opportunities for Advancement and Education within the Company</li>
</ul>
Join us in moving the Sustainable Restaurant Group mission forward and bring to the table:
<ul>
<li>Ensuring a culture of positively and accountability</li>
<li>Executing operational excellence in food quality, service, and guest experience</li>
<li>In partnership with the Executive Chef, drive, lead, and oversee all of the kitchen operations to positively impact P&amp;L</li>
<li>Ensure critical quality control points for every menu item, as well as portioning and plating, to ensure dishes received by guests are to spec</li>
<li>Hiring, training, and developing employees</li>
<li>Ability to handle sensitive, confidential information discreetly and professionally</li>
<li>Two years of experience leading a BOH team in a high volume and full service kitchen</li>
<li>Supervisor experience required</li>
<li>Experience as a Sous Chef preferred</li>
</ul>
We strive to create a culture that is inclusive and diverse. We believe in a workforce where everyone is respected for their thoughts and ideas, creating an inspiring environment that everyone is proud to be a part of every day. We work with our employees, guests, partners and community to build a path forward to equality for everyone. We value equal pay, equal rights and equal opportunity for advancement for ALL. 
Environment
Work is performed primarily in a fast-paced full-service restaurant with frequent distractions and loud noises. 
Physical
<ul>
<li>The person in this position needs to occasionally or frequently; Maneuver about inside the restaurant/office to access food/beverage items, machinery, and other restaurant equipment</li>
<li>Operate basic office equipment</li>
<li>Operate basic restaurant equipment</li>
<li>Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc.</li>
<li>Be able to exchange accurate information while communication with customers</li>
<li>Be able to distinguish different tastes, i.e.; sweet and bitter flavors.</li>
<li>Work in a noisy/distracting environment </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. Reasonable accommodations may be made to enable individuals with disabilities to qualified individuals with disabilities in all aspects of the employment process and to perform the essential functions. 
If reasonable accommodation is needed, please contact the HR Department..
Requirements:

<h3>Job Description</h3>
Job DescriptionDescription:
 
 
Elgin Country Club is seeking a talented and passionate Sous Chef to join our thriving culinary team. This is a fantastic opportunity to contribute to a vibrant kitchen environment where creativity, collaboration, and craftsmanship are highly valued.
 
We offer a comprehensive benefits package, including health insurance, paid time off, employee discounts, and more—all within a supportive and dynamic workplace.
 
If you're looking for a rewarding role on a growing team, we’d love to hear from you!
 
Cooking: Ensure all dishes are prepared and presented to meet quality standards.
Supervision: Delegate tasks, oversee stations, and train new staff.
Menu Planning: Helping the Executive Chef to create new menu ideas for the restaurant. 
Kitchen Operations: Manage daily operations, maintain equipment, and clean stations. 
 
Requirements: Communication: Communicate with the kitchen staff. Leadership: Lead and direct the kitchen staff with confidence. Problem-Solving: Solve problems and remain calm under pressure. Attention to Detail: Pay close attention to details. Cooking Skills: Have imaginative cooking skills and knowledge of different cuisines. Education: A Sous Chef may have formal culinary training or have honed their skills through hands-on experience in the kitchen. Additionally, they should have club experience and expertise in meeting members' needs.

<h3>Job Description</h3>
Job DescriptionDescription:
Position Title: Sous Chef
Department: Dining Services
Exempt Status: Hourly / Non-Exempt
Supervisor: Executive Chef
GENERAL SUMMARY:
The Sous Chef works closely with the Executive Chef in planning food and beverage menus, scheduling shifts, and coordinating food preparation and service. Responsible for overseeing the daily operations of the kitchen.
PRINCIPAL DUTIES:
Essential Job Duties: Must be willing and able to do the following:
· Able to maintain a level head under pressure, fully utilize staff to deliver quality food consistently.
· Assigns, in detail, specific duties to all kitchen team members regarding the efficient operation of the kitchen.
· Ensure deliveries are properly received, dated, rotated, and put away in the right place.
· Supervise kitchen team members and ensure all sanitation and safety standards are being followed.
· Ensuring proper preparation, portioning, and serving of food according to standardized recipes.
· Assisting with setup, service, and cleanup of food production.
· Assisting with safety and training procedures in the handling of foodservice equipment.
· Communicate with other departments and staff to ensure successful execution of daily service.
· Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service. 
· Represent the community in a warm and inviting manner, which creates a positive marketing environment. 
· Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy.
· Must be able to adapt to a constant changing environment.
· Meets with Executive Chef as needed
· Attends all in-service training workshops as requested by Management.
· Willingly acts as part of Culinary Services team, lending a helping hand as needed.
· Maintain confidentiality of resident and community information.
· Observe all community policies and procedures.
· Accept assigned duties, instructions, or correction in a cooperative manner, voicing concerns or disagreement in a professional manner through established chain of authority according to state procedures.
· Perform incidental housekeeping and maintenance tasks as may arise during regular duties, in order to maintain a clean, safe, pleasant environment for residents, visitors and staff.
· Perform all other related duties as assigned in an effective, timely and professional manner.
· Other duties will be assigned as needed.
QUALIFICATIONS:
Ability to speak, read and comprehend the English language. 
Menu presentation, food preparation, production, food delivery systems, and utility 
Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services 
Good communication skills (oral and written)
Good inter-departmental communication and teamwork skills
Knowledge preparation and line production communication to other line/prep/dish person/management staff 
Willingness to be available for any/all emergencies regarding the community.
Familiarity with Microsoft Office Suite products
High school diploma
Culinary degree preferred.
Minimum of three years restaurant/senior living or equivalent cooking experience
Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license per state requirements.
Requirements:
PHYSICAL REQUIREMENTS/WORKING CONDITIONS:
Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment 
Lifts and carries up to 50 lbs. with assistance occasionally 
Pushes and pulls up to 50 lbs. with assistance occasionally
Climbs, reaches, bends and twists occasionally 
Reaches, bends and twists occasionally
Sits, stands and walks frequently
Handles food frequently 
Recognition/vision and mental processing 
Routinely process printed information such as menus, resident orders, resident name labels, instructions, labels on food items and storage shelves/areas, posted notices, labels on chemicals.
Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace.
Routinely observe odors relevant to food preparation and storage, cleanliness and sanitation.
Routinely interact with a work environment highly dependent upon audible and intelligible verbal communication in order to assure understanding.
Routinely interact with individuals (residents, family members, staff, etc.) who may be discourteous, tactless, demanding, verbally and/or physically threatening or abusive, angry, or hostile, emotionally vulnerable or mentally ill, vulgar, mean-natured.
Routinely called upon to control own emotions and behaviors to protect residents’ rights and to respond professionally with respect and dignity.

<h3>Job Description</h3>
Job DescriptionDescription:
JOB SUMMARY: The Facility Chef is responsible for planning and providing services to ensure the clients have nutritious meals while they are staying at the residential program and is responsible for following proper and efficient food handling and sanitation practices. The Facility Chef needs to have a commitment to the mission of the agency and furthering that mission in the community and must understand and fully adhere to the BCTS Ethics Statement and all policies and practices of BestCare and the regulatory agencies. 
ESSENTIAL FUNCTIONS:
<ol>
<li>Completes the meal planning at least a week in advance as directed;</li>
<li>Responsible for tracking/maintaining food inventory and purchases within budget guidelines as directed;</li>
<li>May assist with ordering of food and kitchen supplies;</li>
<li>Is responsible for all kitchen facilities, sanitation, and care and maintenance of equipment;</li>
<li>Ensures all health guidelines and standards are observed;</li>
<li>Works with Dietician on menu/meal planning to ensure that meals are nutritious as directed;</li>
<li>Prepares three meals per day for the scheduled days of work according to the scheduled meal plan;</li>
<li>Ensures tracking and maintaining special dietary needs of individual clients is followed;</li>
<li>Keeps all cooking and food preparation areas clean and sanitary;</li>
<li>Washes dishes, pots and pans, flatware and other kitchen utensils as needed;</li>
<li>Manages client food and beverage rules and guidelines;</li>
<li>May need to drive to pick up supplies needed for meal preparation;</li>
<li>Maintains strict confidentiality of all clients who are receiving services at this facility;</li>
<li>Demonstrates compassion, respect, empathy and understanding in a culture of diverse backgrounds;</li>
<li>Performs other duties as assigned by supervisor.</li>
</ol>
ORGANIZATIONAL RESPONSIBILITIES:
<ol>
<li>Performs work in alignment with BestCare’s mission, vision, values;</li>
<li>Supports the organization’s commitment to fostering a culture of open-mindedness, cultural awareness, compassion, and respect for all individuals; </li>
<li>Strives to meet Program/Department goals and supports the organization’s strategic goals;</li>
<li>Adheres to the organization’s Code of Conduct, Business Ethics, Employee Handbook, and all other relevant policies, procedures, and other compliance needs;</li>
<li>Understands and maintains professionalism and confidentiality per HIPAA, 42 CFR, and Oregon Statutes;</li>
<li>Attends required program/staff meetings and completes assigned training timely and satisfactorily;</li>
<li>Ensures that any required certifications and/or licenses are kept current and renewed timely;</li>
<li>Works independently as well as participates as a positive, collaborative team member.</li>
<li>Performs other organizational duties as needed.</li>
</ol>
 
REQUIRED COMPETENCIES: Must have demonstrated competency or ability to attain competency for each of the following within a reasonable period: 
<ol>
<li>Knowledge and ability to comply with all standards and regulations related to food preparation and handling (Health Department, CARF, etc.)</li>
<li>Knowledge and demonstrated ability to follow all safety practices and wear designated Personal Protective Equipment (PPE) to work safely at all times (OSHA)</li>
<li>Ability to read, comprehend, and follow written materials and instructions in the English language and perform basic mathematical calculations</li>
<li>Ability to read, write and communicate verbally in the English language</li>
<li>Ability to use Microsoft Office 365 (Outlook, Word, Excel) and ability learn new software as needed</li>
<li>Strong interpersonal and customer service skills</li>
<li>Strong organizational skills and attention to detail, accuracy, and follow-through</li>
<li>Excellent time management skills with a proven ability to meet deadlines</li>
<li>Critical thinking and problem-solving skills</li>
<li>Ability to maintain strict confidence as required by HIPAA, 42 CFR, and Oregon Statutes</li>
<li>Ability to build and maintain positive relationships</li>
<li>Ability to function well and use good judgment in a high-paced and at times stressful environment</li>
<li>Ability to manage conflict resolution and anger/fear/hostility/violence of others appropriately and effectively</li>
<li>Ability to work effectively and respectfully in a diverse, multi-cultural environment</li>
<li>Ability to work independently as well as participating as a positive, collaborative team member</li>
</ol>
Requirements:
QUALIFICATIONS:
EDUCATION AND/OR EXPERIENCE REQUIREMENTS:
<ul>
<li>Associate’s Degree or Certificate or college-level courses in Culinary Arts or related specialty plus one (1) year of higher-level meal planning and preparation in a commercial or institutional kitchen (hospital, school, restaurant) OR </li>
<li>High School Diploma (or equivalent) plus minimum of three (3) years’ meal planning and preparation in a commercial or institutional kitchen (hospital, school, restaurant)</li>
<li>For individuals in recovery from substance-use disorder, must have maintained continuous recovery for the previous two years at the time of hire</li>
</ul>
LICENSES AND CERTIFICATIONS:
<ul>
<li>Must maintain a valid Oregon Driver License or ability to obtain one upon hire, and be insurable under the organization’s auto liability coverage policy (minimum 21 years of age and with no Type A violations in the past 3 years, or three (3) or more Type B violations)</li>
<li>Must have a current Oregon Food Handler’s Card or ability to obtain upon hiring</li>
<li>CPR Certification or ability to obtain within 3 months</li>
</ul>
PREFERRED:
<ul>
<li>Bilingual in English/Spanish a plus</li>
</ul>

Facility Chef

<h3>Job Description</h3>
Job DescriptionDescription:
THE COMPANY
Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members.
At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career!
 
WHAT WE OFFER
<ul>
<li>Competitive wages, training, and growth opportunities.</li>
<li>Early access to paycheck (pay on demand).</li>
<li>Health, Dental, Vision, and Life Insurance.</li>
<li>Paid Vacation, Holidays, and Sick Leave.</li>
<li>401K with company match.</li>
<li>Free meals at work.</li>
<li>Employee Assistance Program.</li>
<li>Generous Employee Referral Program and more.</li>
</ul>
POSITION SUMMARY
Our Sous Chef, in collaboration with the Director of Culinary Experience, is responsible for all daily operations and staffing for the community's restaurant. This includes supervising all kitchen staff, meal preparation, purchasing, cost control, sanitation, safety, and staff training. As Sous Chef, you will have the opportunity to connect with and positively impact the lives of our residents daily. We create everything from traditional comfort food to unique and exciting culinary options from around the globe, and a seasonal menu that changes quarterly using fresh local ingredients. We focus on cooking and baking almost everything from scratch. The ideal candidate is a skilled and passionate culinary professional with a strong commitment to providing exceptional service to seniors.
 
KEY RESPONSIBILITIES
<ul>
<li>Work closely with the Director of Culinary Experience (Executive Chef) to run the department efficiently and effectively within budget. </li>
<li>Ensure resident satisfaction through a top-notch dining experience.</li>
<li>Direct and manage all back- and front-of-the-house staff.</li>
<li>Maintain all departmental documentation according to state and federal regulations. </li>
<li>Assist in the planning and execution of all menus and meal preparation, department and family events, and catering functions.</li>
<li>Maintain inventory control of food, alcohol, supplies, and equipment, and purchase as necessary.</li>
<li>Assist in the recruitment efforts for the department, including interviewing, hiring, and training staff.</li>
<li>Cover shifts resulting from call-offs.</li>
<li>Prepare and cook meals following established menus, recipes, dietary, and sanitary guidelines.</li>
<li>Ensure proper handling and storage of cleaning supplies and chemicals.</li>
<li>Maintain a professional appearance.</li>
<li>Aid in all kitchen operations as needed.</li>
</ul>
Requirements:
CANDIDATE QUALIFICATIONS
Education and certificates:
<ul>
<li>A High School Diploma or equivalent is required.</li>
<li>Culinary education is preferred, or an equivalent combination of experience and education is required.</li>
<li>Serve Safe Manager (Food Handler Certificate) with an understanding of kitchen sanitation and food codes.</li>
</ul>
Experience, Competencies, and Skills:
<ul>
<li>At least three (3) years of food preparation experience in full-service kitchen surroundings, including following recipes and cooking dishes from scratch.</li>
<li>At least one (1) year of supervisory experience is preferred.</li>
<li>Knowledge of kitchen equipment and knife handling skills.</li>
<li>Knowledge of dietary restrictions and meal modifications for seniors is a plus. </li>
<li>Proficiency in preparing a variety of meals, including large-batch cooking.</li>
<li>Creative culinary and prep skills are a plus.</li>
<li>Previous experience in senior living, healthcare, or hospitality settings is highly desirable.</li>
<li>Availability to work flexible shifts, including weekends and holidays.</li>
</ul>

<h3>Job Description</h3>
Job Description
Menu planning and execution, inventory management, overseeing food preparation and general practice, and supervising kitchen staff.

Sushi Chef

<h3>Job Description</h3>
Job Description
We’re seeking a skilled and creative Sushi Chef - Japanese steakhouse to join our culinary team and craft exceptional sushi dishes that deliver both flavor and visual appeal. If you have a passion for precision, presentation, and high-quality ingredients, this is your opportunity to shine.
Position Overview:
As a Sushi Chef, you’ll be responsible for preparing traditional and modern sushi dishes, ensuring consistency, freshness, and an outstanding guest experience. You’ll work closely with the kitchen team to maintain high culinary standards and support the overall success of the restaurant.
Key Responsibilities:
• Ensure all ingredients are fresh, properly stored, and meet quality standards
• Maintain a clean, organized, and sanitized sushi station throughout service
• Monitor inventory and assist with ordering fish, produce, and specialty items as needed
• Collaborate with kitchen staff and front-of-house team to ensure smooth service
• Follow all food safety and sanitation regulations
• Innovate new menu items or seasonal specials in collaboration with the head chef or management
What We’re Looking For:
• Proven experience as a Sushi Chef or in a similar role
• Excellent knife skills and knowledge of sushi preparation techniques
• Understanding of proper handling and storage of raw fish and seafood
• Attention to detail and commitment to food quality and consistency
• Strong communication and teamwork skills
• Ability to work efficiently in a fast-paced kitchen
• Food safety certification preferred
Why You’ll Love Working Here:
• Competitive pay based on experience and skill
• A creative, team-oriented kitchen environment
• Opportunities for growth and advancement in the culinary field
• Flexible scheduling
• Free or discounted meals during shifts
If you take pride in your craft and are ready to roll with a team that values quality and creativity, apply today and let’s create something fresh together.

<h3>Job Description</h3>
Job DescriptionOverview:
Role: Chef Manager / Food Service Director / Dining Services Director / Dining Services Manager / Dining Account Manager / Dining Services Department Manager
Pay Rate:
Join Healthcare Services Group (HCSG) as a Chef Manager, leading the dining department at a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference!
What We Offer
<ul>
<li>Comprehensive Benefits Package - Medical, Dental, and Vision</li>
</ul>
<ul>
<li>Free Telemedicine Services on Day 1*</li>
</ul>
<ul>
<li>Paid Holidays &amp; Vacation&nbsp;</li>
</ul>
<ul>
<li>401 (k)</li>
</ul>
<ul>
<li>Get paid when you need it with PNC EarnedIt</li>
</ul>
<ul>
<li>Financial Wellness Support from PNC Workplace Banking</li>
</ul>
<ul>
<li>Free Prescription Discount Program</li>
</ul>
<ul>
<li>Employee Assistance Programs</li>
</ul>
<ul>
<li>Training &amp; Development Opportunities</li>
</ul>
<ul>
<li>Employee Recognition Programs</li>
</ul>
<ul>
<li>Employee Stock Purchase Plan</li>
</ul>
<ul>
<li>Nationwide Transfer Opportunities</li>
</ul>
*Not available in AR.
Responsibilities
The Chef Manager oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service. This role requires adherence to facility menus, federal, state, and local regulations, and HCSG policies to consistently provide quality dining services.
<ul>
<li>Lead and support the food service team to meet quality and safety standards.</li>
<li>Maintain accurate records of income, expenditures, food supplies, personnel, and equipment while using HCSG computer software..</li>
<li>Conduct staff training, quality control, and in-service sessions; perform roles of dietary aide, cook, and dishwasher as needed.</li>
<li>Communicate directives from client managers, building occupants, and administrators to HCSG staff effectively.</li>
<li>Use protective gear, ensure safe mixing and use of cleaning solutions, and report equipment needs or malfunctions promptly.</li>
<li>Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment.</li>
<li>Maintain consistent attendance, punctuality, and timely completion of tasks.</li>
<li>Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests.</li>
<li>All other duties as assigned.</li>
</ul>
Qualifications
<ul>
<li>Associate’s degree or higher in food service management or hospitality, including food service or restaurant management coursework preferred.</li>
<li>Two years of experience in quantity food production/service and personnel supervision preferred.</li>
<li>Certified Dietary Manager (CDM) certification preferred (or as required by state and county law).</li>
<li>Must obtain Food Protection Manager (FPM) within the first 14 days of employment</li>
<li>Must obtain Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment.</li>
<li>Strong written and verbal communication skills.</li>
<li>Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks.</li>
<li>Compliance with COVID-19 vaccination policies</li>
<li>Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods.&nbsp;</li>
<li>Must be able to perform routine, repetitive tasks continuously.</li>
<li>Must be able to work around food and cleaning products.</li>
<li>Basic computer skills with the ability to maintain records and complete reports as required, including web-based reporting.</li>
<li>May be required to complete an approved sanitation and safety course.</li>
<li>Residency within the service area required</li>
</ul>
Ready to Join Us?
If you're looking for a role where you can lead with passion, drive positive change, and be part of a supportive and dedicated team, apply now and start making a difference at HCSG!
HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

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