<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>

Chef

<h3>Job Description</h3>
Job DescriptionSalary: $20 - $28 per Hour DOE 
Job Summary:
The Chef is responsible for food preparation, providing nutritious and attractive meals, order and delivery of food and supplies, proper food and storage, as well as cleanliness of both kitchen and dining area. The Chef is responsible for overseeing all food operations at all Rose Care Group facilities. The Chef will report to the Administrator/General Manager.
 
Duties &amp; Responsibilities:
<ul>
<li>Creates seasonal menus one month in advance.
<ul>
<li>Weekly menus should include a shopping list with all ingredients and portions necessary to feed a certain number of residents.</li>
</ul>
</li>
<li>Creates and manages schedules for all Chefs across the facilities.</li>
<li>Prepares quality meals for residents (e.g. breakfast, lunch, and dinner) and snacks as indicated on the facility menu.</li>
<li>Follows special diets, i.e. diabetic, soft, mechanical diets, etc. as ordered by primary physician or speech therapist.</li>
<li>Follows other dietary restrictions, considers food allergies, likes and dislikes of the residents.</li>
<li>Ensures that all food and supplies are in place and properly stored.</li>
<li>Oversees and manages proper and efficient kitchen operations, including minimizing food waste.</li>
<li>Maintains all Title 22 Regulations in terms of food services, i.e. refrigerator temperature, labeling of food/ leftovers, non-perishables vs perishable food storage, etc.</li>
<li>Maintains all annual required training for kitchen personnel through Relias.</li>
<li>Ensures cleanliness of kitchen including pantries, countertops, kitchen floors, dining room areas, refrigerators, and freezers.</li>
<li>Ensures all kitchen equipment and appliances are in working order at all times; any malfunctioning equipment or appliances must be reported to the General Manager as soon as possible.</li>
<li>Organizes meal preparation for special events and holidays. Must be available on major holidays, i.e. Easter, Thanksgiving, Christmas, etc.</li>
<li>Ensures that there is an emergency menu and food supplies for one week available in all facilities in case of emergency.</li>
<li>Is open and flexible to work with administration on topics and issues in regards to the food services at the facility.</li>
<li>Other duties as assigned for the operation of the Company, or resident needs and safety.</li>
</ul>
Required Experience, Education, &amp; Skills:
<ul>
<li>Must have a current Food Handlers certificate within 30 days of hire</li>
<li>High school diploma or equivalent required</li>
<li>Proven experience as a Cook, preferably with assisted living, skilled nursing, or hospital experience</li>
<li>Knowledge of proper food handling, sanitation, and safety standards</li>
<li>Strong organization and multitasking skills</li>
<li>Excellent communication and teamwork skills</li>
<li>Culinary degree or relevant certification is a plus</li>
<li>All employees must pass a criminal background clearance from the Department of Justice/ Federal Bureau of Investigation</li>
<li>All employees must have a current TB clearance</li>
<li>All employees must pass a pre-employment physical examination</li>
</ul>
Physical Requirements
<ul>
<li>To be able to stand for extended periods of time, bend, climb stairs, reach &amp; grasp</li>
<li>Able to operate kitchen equipment safely</li>
<li>Speak and communicate clearly</li>
<li>Able to perform the essential functions of the job with or without reasonable accommodations</li>
</ul>
About Rose Care Group:
Rose care Group is a leading provider of comprehensive, compassionate, and personalized residential care services for the elderly. Our dedicated team works tirelessly to create a comfortable, safe, and nurturing environment for our residents, ensuring that they receive the highest level of care and support.

<h3>Job Description</h3>
Job Description
Senior Sous Chef
Hattiesburg, Mississippi 
$55K-$62K DOE
 
A Senior Sous Chef plays a critical leadership role in the kitchen, serving as the right hand to the Executive Chef. This position goes beyond cookingit requires strong leadership, financial acumen, and the ability to coach and develop a high-performing culinary team. If you are ready to lead a team, apply today for our open role of Senior Sous Chef in Hattiesburg, Mississippi! 
 
Key Responsibilities
 
Leadership, Coaching &amp; Team Development
 
<ul>
<li>Train, mentor, and coach kitchen staff to uphold culinary standards.</li>
<li>Delegate tasks effectively to ensure smooth and efficient operations.</li>
<li>Build a strong team culture by motivating and developing future leaders.</li>
</ul>
 
Operational &amp; Culinary Excellence
 
<ul>
<li>Oversee daily kitchen operations and maintain consistency in food quality, presentation, and timing.</li>
<li>Collaborate with the Executive Chef on menu planning, recipe development, and seasonal offerings.</li>
<li>Ensure compliance with health, safety, and sanitation regulations.</li>
</ul>
 
Financial &amp; Business Management
 
<ul>
<li>Assist in managing the kitchens P&amp;L performance and contribute to profitability.</li>
<li>Monitor and control budgets, food cost, and labor costs to stay within company goals.</li>
<li>Track inventory, purchasing, and waste reduction to maximize efficiency.</li>
</ul>
 
 
Problem-Solving &amp; Decision-Making
 
<ul>
<li>Act as the point of contact in the Executive Chefs absence.</li>
<li>Resolve challenges quicklywhether related to staff, guest satisfaction, or operations.</li>
<li>Maintain a solutions-focused approach to keep the kitchen running seamlessly.</li>
</ul>
 
Send resumes to <a href="mailto:lisaw@geckohospitality.com" target="_blank">lisaw@geckohospitality.com</a>

Senior Sous Chef - Lead Chef

<h3>Job Description</h3>
Job Description
At Spanish Cove Retirement Village, you’re not just working at a facility — you’re becoming part of a family. Here, every team member plays a meaningful role in creating a vibrant, caring community where residents and staff truly connect. Our residents take great pride in our employees, and the relationships built here are genuine, lasting, and truly one of a kind. If you're passionate about making a difference and want to work in a place where you're valued, supported, and appreciated — Spanish Cove is the place for you!&nbsp;
Come join our Spanish Cove Family!
Job Description
Job Title: Chef
Department: Dietary
Essential Employee Position: Must be willing to work&nbsp;weekends, holidays, and during inclement weather.
Shifts Available: 6:00am- 2:00pm (Sunday- Thursday)
Pay Rate: $17.00 Hourly
Benefits:
<ul>
<li>Daily Lunch Provided for all Staff</li>
<li>Paid time off</li>
<li>Holiday Pay</li>
<li>Medical, Dental, Vision, &amp; 401 (K) Matching</li>
<li>Yearly Bonuses</li>
<li>Employee Assistance Fund</li>
<li>Continuing Education &amp; Scholarship Programs</li>
<li>Certified Nurse Aide Training Program</li>
<li>Mentorship</li>
<li>Referral Bonus</li>
<li>Retirement Bonus</li>
<li>Advancement Opportunities</li>
</ul>
Summary:
Responsible for the preparation of the evening meal for patients and employees according to the planned menu cycle.
Essential Duties and Responsibilities include the following. Other duties may be assigned:&nbsp;
<ul>
<li>Must be able to work weekends &amp; holidays.</li>
<li>Frequent lifting &amp; moving. Must have the ability to lift, move, push, pull &amp; transfer 50lbs with the physical capability to perform all job-related duties.</li>
<li>Check condiment bar and restocks for lunch the next day. Helps&nbsp;A.M. Cook as back-up for lunch production as needed.</li>
<li>Check menu as posted for evening meal. Uses Production Sheet for evening meal and prepares food items using standardized recipes.</li>
<li>Check Production Sheet for foods needing to be prepared for next day; cakes, pies, salads, meats, etc.</li>
<li>Prepare food for any staff meeting or special function according to Special Request Sheets that have been turned in that day.</li>
<li>Record all food temperatures for the evening meal before serving time on the Food Temperature Chart and signs name.</li>
<li>Read and record freezer and walk-in refrigerator temperatures and log on the Refrigeration Temperature Chart.</li>
<li>Set-up and serve evening meal. Complete tasks assigned, circles items when completed, and signs name.</li>
<li>Keeps all equipment and work area clean.</li>
<li>Assist with cleaning the Dietary department; sweep and mop floors and empty garbage and following the Daily Cleaning Schedule.</li>
<li>Inspect the kitchen for cleanliness, shut off all equipment and lock all doors at the end of shift.</li>
<li>Keep walk-in cooler and freezer clean and foods stored properly.</li>
<li>Assist in loading/unloading dish racks when washing dishes and put clean dishes away.</li>
<li>Turn-in Food Production Sheets to Dietary office at the end of the shift.</li>
<li>Act as the designee for the Food Service Supervisor during hours when he/she is not present.</li>
<li>Provide leadership in the event of any safety or unusual incident occurring in the facility and act accordingly.</li>
<li>Participate in Dietary departmental meetings.</li>
<li>Participate in weekly, Dietary related conferences with the Food Service Supervisor.</li>
<li>Comply with established measure for infection control, OSHA regulations and Risk Management.</li>
<li>Follow all Health Center and departmental policies and procedures.</li>
<li>Able to preserve confidentiality as authorized in Spanish Cove policy.</li>
<li>&nbsp;Comply with the Employee’s Code of Ethics.</li>
<li>Stay overtime in case of emergency.</li>
<li>Attend monthly in-service education meetings.</li>
</ul>
Apply here or go to&nbsp;Spanishcove.com under Resources&gt; Job Opportunities&gt;&nbsp;Apply Now.
We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

<h3>Job Description</h3>
Job Description
Fins Hospitality Group Chef / Sous Chef We are searching for an experienced Chef or Sous Chef to help lead our kitchen team and bring our creative, seasonal menus to life.
Requirements:
<ul>
<li>
Support the Executive Chef in all kitchen operations
</li>
<li>
Lead and motivate back-of-house staff with professionalism and positive energy
</li>
<li>
Ensure top-notch food quality, consistency, and presentation
</li>
<li>
Collaborate on new dishes and menu development
</li>
<li>
Maintain cleanliness, organization, and food safety standards
</li>
<li>
Manage inventory, control food costs, and reduce waste
</li>
<li>
Train, coach, and develop kitchen staff
</li>
</ul>
 ___________________________________________________________________________________________
What We’re Looking For:
<ul>
<li>
2+ years of experience in a kitchen leadership role (Sous Chef or higher)
</li>
<li>
Strong culinary skills with a creative, seasonal approach to food
</li>
<li>
Knowledge of kitchen systems, health codes, and food safety best practices
</li>
<li>
Excellent communication, time management, and leadership abilities
</li>
<li>
A team player with a can-do attitude and passion for hospitality
</li>
</ul>
Company DescriptionFINS Hospitality Group is comprised of 9 total restaurant locations. Visit our website, finshospitality.com to learn more about us! 
<h3>Company Description</h3>
FINS Hospitality Group is comprised of 9 total restaurant locations. Visit our website, finshospitality.com to learn more about us!

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