<h3>Job Description</h3>
Job Description
<ul>
<li>We are hiring immediately for a CHEF position.</li>
<li>Location: Charlie's Cafe &amp; Catering - 3802 N 91st Avenue, Phoenix, AZ 85037.&nbsp;Note: online applications accepted only.</li>
<li>Schedule: Full time schedule: Monday - Friday. Some nights and weekends.</li>
<li>Requirement: Catering, Short order cooking &amp; management experience required. Multi-tasking and organization skills highly preferred.&nbsp;</li>
<li>Salary: $50,000.00</li>
<li>Perks: Free parking, meal included, uniform provided, training opportunities! *Internal Employee Referral Bonus Available</li>
</ul>
We Make Applying Easy!&nbsp;Want to apply to this job via text messaging? Text JOB&nbsp;to 75000&nbsp;and search requisition ID number&nbsp;1453646.
The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions:&nbsp;<a href="http://olivia.paradox.ai/moSkg" target="_blank">http://olivia.paradox.ai/moSkg</a>
 Diversity&nbsp;of thought and inclusion for all is what drives our success - we invite you to start your journey with us today!
 Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,300 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit&nbsp;<a href="http://www.ChartwellsK12.com" target="_blank">www.ChartwellsK12.com</a>.
Job Summary
Summary: As a Chef, you will ensure client and customer service satisfaction is attained by providing culinary resources and support. You may be responsible for managing the departments scheduling, discipline, and/or hiring. You may assist the Executive Chef and/or Sous Chef in developing new menus, recipes, and ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.
Essential Duties and Responsibilities:
<ul>
<li>Provides frontline culinary resources and support.</li>
<li>Assists with food cost control, menu planning, purchasing, and ensures food quality guidelines are followed.</li>
<li>Assists with planning and creating menus.</li>
<li>Produces and executes catering events.</li>
<li>Rolls out new culinary programs in conjunction with marketing and culinary team.</li>
<li>Assists with managing cost controls and control expenditures for the account.</li>
<li>Performs other duties as assigned.</li>
</ul>
Qualifications: 
<ul>
<li>1 to 3 years of culinary management experience.</li>
<li>Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.</li>
<li>Hands-on chef experience is required.</li>
<li>Extensive catering experience is preferred.</li>
<li>High volume batch cooking and complex food service operations experience is preferred.</li>
<li>Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.</li>
<li>ServSafe Certification is preferred.</li>
</ul>
<ul>
<li>Computer skills and knowledge of MS Office products including Excel.</li>
<li>Associate’s degree in Culinary Arts is preferred.</li>
</ul>
Associates at Chartwells K-12&nbsp;are offered many fantastic benefits.
Both full-time and part-time positions offer the following&nbsp;benefits to associates:
<ul>
<li>Retirement Plan</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program</li>
</ul>
In addition, full-time positions also offer the following benefits to associates:
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/AD</li>
<li>Disability Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.&nbsp;For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.
About Compass Group: Achieving leadership in the foodservice industry
Compass Group is an equal opportunity employer.&nbsp; At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. &nbsp;
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.&nbsp;Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.&nbsp;
Applications are accepted on an ongoing basis.
Chartwells K-12 maintains a drug-free workplace.&nbsp;

CHEF

<h3>Job Description</h3>
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA
\n
Year Round Palisades Tahoe We share the spirit of these legendary mountains with the world. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. Job Summary: Manages all aspects of food production and operations in the venue's kitchen. Key responsibility areas include menu &amp; recipe development, team performance, effective cost controls, training and retention of key employees. Manages and coordinates activities of cooks and kitchen employees. Applicants must be 21 years of age. Salaried: The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Base salary range: $67,082 - $93,914 per year A Great Job and Benefits to Match: 
<ul>
<li>Free skiing + riding privileges to 16 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more! </li>
</ul>
<ul>
<li>Healthcare options for both Seasonal &amp; Year-Round employees </li>
</ul>
<ul>
<li>Generous discounts on outdoor gear, apparel, etc. </li>
</ul>
<ul>
<li>401(k) plan with generous company match </li>
</ul>
<ul>
<li>Free lift tickets, plus 50% off lift tickets </li>
</ul>
<ul>
<li>25%-50% discount at Food &amp; Beverage locations at Palisades &amp; Alpine </li>
</ul>
<ul>
<li>30% discount at Palisades Tahoe operated retail stores, including The North Face, Patagonia, Oakley, and more! </li>
</ul>
<ul>
<li>Employee Assistance Program (EAP) </li>
</ul>
 Essential Job Responsibilities/Duties/Tasks include the following; other duties may be assigned: General Responsibilities: 
<ul>
<li>Achieve kitchen operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews</li>
<li>Enforce sanitation standards and procedures while complying with legal regulations.</li>
<li>Ensure all health and safety procedures are implemented and followed according to company standards.</li>
<li>Plan menus by consulting with General Manager; estimate food costs and profits; adjusts menus.</li>
<li>Supervises all food preparation and employees engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.</li>
<li>Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.</li>
<li>Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.</li>
<li>Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.</li>
</ul>
 Management Responsibilities: 
<ul>
<li>Leadership: Manage a team of 10-30 employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.</li>
<li>Integrity &amp; Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies &amp; procedures.</li>
<li>Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews</li>
<li>Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.</li>
<li>Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State &amp; Federal laws. </li>
</ul>
 Competencies and Job Requirements: Required: 
<ul>
<li>Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers.</li>
<li>Organization: Demonstrate ability to proactively prioritize needs, put first things first, and effectively manages resources and time. Excellent organizational and problem solving skills with the ability to handle multiple tasks.</li>
<li>Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.</li>
<li>High level of interpersonal skills to handle sensitive and confidential situations and documentation.</li>
<li>Working knowledge of computers including MS Office (Word, Excel, Outlook, Access)</li>
<li>Able to make independent judgments which have considerable impacts on the organization.</li>
<li>Strong organizational skills and attention to detail</li>
</ul>
 Education and Experience: Required: 
<ul>
<li>Bachelor's Degree, or culinary School graduate or equivalent with progressive growth in the culinary field.</li>
<li>Five years Kitchen Management and/or training; or equivalent combination of education and experience</li>
<li>Three years supervisory experience</li>
<li>Must have or be able to obtain CA Food Handlers Card</li>
<li>State applicable health and/or alcohol compliance card</li>
</ul>
 Preferred 
<ul>
<li>Kitchen Management experience in a resort setting</li>
<li>Knowledge of Palisades Tahoe F&amp;B outlets.</li>
</ul>
 Physical Requirements: 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 perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus. Working Conditions: Indoor/Outdoor: While performing the duties of this job, the employee will occasionally be exposed to outside weather conditions. Hazardous Materials/Noise: The noise level in the work place is usually loud. The employee will have occasional exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Occasional exposure to toxic, caustic chemical hazards. Equipment Used in Job: Commercial kitchen equipment, cleaning agents, general kitchen supplies. For information on Alterra Mountain Company's Social Responsibility work including our Diversity, Equity, &amp; Inclusion actions, please see our webpage at <a href="http://www.alterramtnco.com/social-responsibility" target="_blank">www.alterramtnco.com/social-responsibility</a>. Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce.

Chef

<h3>Job Description</h3>
Job Description
 
JOB DESCRIPTION 
CHEF
Reports To: Kitchen Manager
Job Type: Full Time
Hours Per Week: +40 hours
GENERAL DESCRIPTION
The Chef will be responsible for menu planning, food preparation, back-of-the-house management, and cost management for the property. The Chef will work as part of the management team to build sales and grow the business. The position requires excellent communication and team management skills, professional appearance, and the ability to maintain the highest of culinary standards. 
We are looking for candidates who possess initiative, dedication, and a true passion for both hospitality and fine cuisine. Ideal candidates will have 7+ years of culinary management experience in a hotel or catering environment. Applicants must be professional, organized, and flexible.
RESPONSIBILITIES AND DUTIES
<ul>
<li>Effectively executes the planning, design, coordination, and organizational phases of all food production for the kitchen as determined together with corporate team.</li>
<li>Effectively communicates with department heads in the food services, beverage and related support and operating departments. </li>
<li>Oversees execution of menus and food production. </li>
<li>Ensures food quality &amp; food safety measures are executed while maintaining food costs at targeted levels. </li>
<li>Maintains systems &amp; procedures for ordering, receiving, storage, preparation &amp; service of food. </li>
<li>Oversees department selection, hiring, training, standards &amp; procedures, evaluating, and scheduling processes. </li>
<li>Continually evaluates and documents the performance of all culinary positions. </li>
<li>Oversees &amp; operates capital budgeting process including day to day forecasting of associated labor and operating costs. </li>
<li>Effectively handles employee issues with appropriate documentation and follow up. </li>
<li>Continually evaluates equipment, stock levels, labor, &amp; business volume forecasting taking appropriate actions to ensure all areas are prepared and in working order. </li>
<li>Demonstrates a comprehensive knowledge of products offered including food recipes, prices, presentation, and all company as well as department policies. </li>
<li>Ensures all operations follow safety and health guidelines in accordance with public health &amp; sanitation regulations. </li>
</ul>
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position is required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the business: 
<ul>
<li>Work towards camp goals and objectives in conjunction with offsite corporate team.</li>
<li>Exhibit leader qualities and functions, as determined by corporate team to all employees.</li>
<li>Additional duties as necessary and assigned</li>
<li>Ability to use modern technology to execute efficiency in food production, i.e., Rational equipment knowledge.</li>
</ul>
PHYSICAL DEMANDS
<ul>
<li>Most work tasks are performed indoors, temperature can be very hot with or without control of environmental systems.</li>
<li>Must be able to stand for long periods of time. </li>
<li>Must be able to maneuver between stations and areas efficiently and easily. </li>
<li>Must be able to lift up to 40 lbs.</li>
<li>Requires manual dexterity to use and operate kitchen and other equipment</li>
<li>Must have a Safe Serve certificate </li>
</ul>
COMPENSATION AND BENEFITS
<ul>
<li>Dental Insurance</li>
<li>Food provided</li>
<li>Health insurance</li>
<li>Paid time off</li>
<li>Vision insurance</li>
<li>Housing provided</li>
<li>Quarterly Bonus</li>
<li>After one year of employment, the company will cover Allied medical to employer costs.</li>
</ul>

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