<h3>Job Description</h3>
Job DescriptionDescription:
At bartaco, food is our passion. But people are our purpose.
 
We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals.
 
At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are.
 
We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathes our touchstones. Our culture is defined by these values, and how we work together to create the most incredible experiences for our guests.
 
<ul>
<li>Pride: You take pride in your work and in contributing to something special</li>
<li>Good People: You value teamwork, treat others with kindness, and build trust with those around you</li>
<li>Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less</li>
<li>Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better</li>
<li>Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration</li>
<li>We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone’s day</li>
</ul>
 
A brief look at what you’ll do as a Sous Chef at bartaco:
 
Our Sous Chefs are responsible for the daily leadership and operations of the kitchen, by providing professional leadership, coaching, development, and direction to the culinary team by ensuring that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality.
 
Guest Experience:
<ul>
<li>Be guest-obsessed, adhere to bartaco's standards, ensuring all dishes meet our quality and presentation guidelines</li>
<li>Oversee daily operations to ensure service flows seamlessly and efficiently</li>
<li>Lead by example during shifts, setting the tone for hospitality, energy, and attentiveness</li>
</ul>
 
Team Leadership:
<ul>
<li>Foster a positive work environment, promoting teamwork, morale, and professional growth among kitchen staff</li>
<li>Develop and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards</li>
<li>Uphold the bartaco culture by hiring and onboarding top talent who embody our touchstones</li>
<li>Use emotional intelligence to connect with and support team members, ensuring they feel valued and empowered</li>
<li>Manage scheduling and staffing to balance operational needs with team well-being</li>
<li>Celebrate wins, recognize achievements, and provide constructive feedback to drive growth</li>
</ul>
 
Operational Leadership:
<ul>
<li>Maintain bartaco’s standards by ensuring flawless execution in all aspects of service and operations</li>
<li>Take ownership of hitting targets, executing rollouts, and achieving and exceeding performance goals</li>
<li>Collaborate with the foh management and bar teams to adhere to bartaco’s high guest and beverage quality standards</li>
<li>Maintaining a clean and organized kitchen environment, following food safety and sanitation guidelines</li>
<li>Assist in managing daily kitchen operations, including ordering, inventory control, food cost management, and line checks</li>
<li>Conduct regular inspections of kitchen equipment and report maintenance needs</li>
<li>Support special events and catering functions as needed</li>
</ul>
 
What sets you apart:
<ul>
<li>You embody grit—persevering through challenges and staying committed to excellence</li>
<li>You excel in communication, keeping your team informed, motivated, and aligned</li>
<li>You think critically, make thoughtful decisions, and solve problems with confidence and poise</li>
<li>You are a driver of innovation and change, constantly looking for ways to improve processes and elevate the guest and team experience</li>
</ul>
 
As a Sous Chef, you’ll play a pivotal role in shaping the culinary experience and creating a culture where your team thrives. Together, we’ll uphold bartaco’s reputation as a fun, vibrant, and welcoming destination for both guests and team members alike.
 
Perks, Benefits + Rewards, just for you:
<ul>
<li>A fun work environment!</li>
<li>Career development and advancement opportunities</li>
<li>Competitive pay</li>
<li>Meal discounts when dining at bartaco</li>
<li>Paid vacation time</li>
<li>Gym and fitness center discounts</li>
<li>Opportunity to learn multiple languages/language education</li>
<li>Discounted virtual pet care</li>
<li>Medical, dental, and vision insurance</li>
<li>Mental Health and holistic wellness support</li>
<li>401K enrollment and matching</li>
</ul>
 
Requirements:
Requirements:
<ul>
<li>1-3 years of culinary management experience</li>
<li>A culinary arts degree is preferred, but not required</li>
<li>Excellent cooking skills</li>
<li>Experience mentoring and training hourly team members</li>
<li>Attention to detail and problem-solving skills</li>
<li>Flexibility to work evenings, weekends, and holidays</li>
</ul>
 
Physical Skills:
<ul>
<li>Bring an energetic hustle and positive attitude to every shift</li>
<li>Able to tolerate long periods working on foot/standing up</li>
<li>Able to lift and move objects up to 50 pounds</li>
<li>Able to work in a kitchen environment that may result in exposure to heat or cold</li>
</ul>

Sous Chef

<h3>Job Description</h3>
Job Description
Position Title: Sous Chef
Reports To: Executive Chef
Salary: $80,000 - $85,000
Other Forms of Compensation:&nbsp;
Founded in 2005 as Hudson Yards Catering, Union Square Events is a culinary and operations leader in the hospitality industry, partnering with a diverse portfolio of best-in-class clients. We produce one-of-a-kind catered events and unparalleled dining experiences in a variety of cultural, corporate, entertainment, and private venues throughout New York City and beyond.
Job Summary
Job Summary:
Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. 
Key Responsibilities:
<ul>
<li>Assists the Executive Chef with managing cost controls and control expenditures for the account</li>
<li>Assists the Executive Chef with planning and creating menus</li>
<li>Produces and execute catering events</li>
<li>Rolls out new culinary programs in conjunction with Company marketing and culinary team</li>
</ul>
Preferred Qualifications:
<ul>
<li>A.S. or equivalent experience</li>
<li>Some progressive culinary/kitchen management experience, depending upon formal degree or training</li>
<li>Catering experience a plus</li>
<li>High volume, complex foodservice operations experience - highly desirable</li>
<li>Institutional and batch cooking experiences helpful</li>
<li>Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</li>
<li>Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet</li>
<li>Must be willing to participate in client satisfaction programs/activities</li>
<li>ServSafe certified - highly desirable</li>
</ul>
Apply to Union Square Events today!
Union Square Events is a member of Compass Group USA
Click here to Learn More about the Compass Story

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.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.&nbsp;
Associates at Union Square Events are offered many fantastic benefits.
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Paid Time Off</li>
<li>Paid Parental Leave</li>
<li>Holiday Time Off (varies by site/state)</li>
<li>Personal Leave</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>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. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.&nbsp;
Applications are accepted on an ongoing basis.
Union Square Events maintains a drug-free workplace.
Req ID:&nbsp;&nbsp;1457430
Union Square Events&nbsp;
Gina Barbish&nbsp;
[[req_classification]]&nbsp;

<h3>Job Description</h3>
Job Description
About Sexy Fish Miami:
Sexy Fish Miami brings the vibrant spirit of contemporary Asian dining to the heart of Brickell, combining bold design, world-class food, and electric energy. Located in a stunning setting, our venue is as much a feast for the eyes as it is for the palate.
The Role:
We are currently seeking a dedicated and ambitious Commis Chef to join our esteemed kitchen team. As a Commis Chef, you will play a crucial role in supporting the culinary team in the preparation and execution of dishes. If you have a passion for culinary arts, a desire to learn, and are committed to maintaining high standards in the kitchen, we invite you to begin your culinary journey at our restaurant.
Benefits:
<ul>
<li>Medical, Dental, and Vision Insurance</li>
<li>401(k) with company match</li>
<li>Paid Time Off</li>
<li>Generous discount off your bill</li>
<li>Recommend a friend scheme with great bonuses per individual referral</li>
<li>Exclusive access to our discounts including money off gym memberships, travel, online shopping, and much more</li>
</ul>
What You’ll Do:
<ul>
<li>Assist in the preparation and cooking of dishes as directed by the senior kitchen staff.</li>
<li>Ensure the highest standards of food quality, taste, and presentation.</li>
<li>Collaborate with the culinary team in maintaining a clean and organized kitchen.</li>
<li>Follow established recipes and contribute to the development of new ones.</li>
<li>Learn and master various cooking techniques and kitchen procedures.</li>
<li>Adhere to food safety and sanitation standards.</li>
</ul>
What We’re Looking For
<ul>
<li>Previous experience in a kitchen environment is advantageous but not required.</li>
<li>Culinary education or relevant training is a plus.</li>
<li>Passion for food and a desire to pursue a career in the culinary arts.</li>
<li>Strong work ethic, attention to detail, and willingness to learn.</li>
<li>Ability to work in a fast-paced kitchen environment.</li>
</ul>
Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality.
We promote a working environment in which equal opportunity and diversity is recognized, valued, and encouraged.

Commis Chef

<h3>Job Description</h3>
Job DescriptionDescription:
Are you passionate about crafting exceptional dishes that elevate events to unforgettable experiences? Do you thrive in the fast-paced energy of Chicago’s catering scene, where precision and teamwork turn every event into something special? If so, then Blue Plate is where you belong!
 
Position Summary: At Blue Plate, a staple in Chicago's catering industry, we specialize in crafting extraordinary culinary experiences that leave a lasting impression on our guests. As an Event Chef, by preparing and overseeing high-quality dishes for off-premises events. Your leadership and expertise will ensure seamless execution, from food preparation to final plating, maintaining the highest standards of quality, presentation, and service.
 
Essential Functions of your Role:
<ul>
<li>Arrive Ready: Show up on time and sign in at your scheduled arrival time, dressed in accordance with our Back of House Dress Code Policy, and prepared to lead high-volume food production with precision.</li>
<li>Get Your Assignment: Check in with the Event Supervisor to confirm event details, timing, menu specifications, and any special dietary considerations.</li>
<li>Lead the Team: Check in kitchen staff, assign tasks, and ensure all personnel are properly dressed and equipped for service.</li>
<li>Master the Menu and Flow: Lead a pre-shift meeting, with the Event Supervisor, to review the menu, service style, kitchen flow, and any special guest considerations, ensuring seamless execution.</li>
<li>Set Up for Success: Direct kitchen setup and organize supplies efficiently to support seamless food production.</li>
<li>Oversee Food Production: Supervise food preparation, ensuring consistency, quality, and adherence to Blue Plate’s high culinary standards.</li>
<li>Coordinate Service: Work closely with the Event Supervisor to manage plating style, service timing, and any special requests.</li>
<li>Practice Safe Food Handling: Ensure all food safety regulations and proper storage procedures are followed to maintain the highest level of cleanliness and compliance.</li>
<li>Maintain Cleanliness: Supervise kitchen breakdown and cleaning, ensuring proper labeling and storage of leftovers.</li>
<li>Coach and Lead: Hold kitchen staff accountable to all standard operating procedures and provide guidance as needed.</li>
<li>Manage Staffing and Budget: Monitor staffing levels to ensure efficient labor use while maintaining service quality and adhering to event budgets.</li>
<li>Monitor Timing and Attendance: Release staff as duties are completed, ensuring accurate sign in/out times without rounding.</li>
<li>Complete Event Documentation: Fill out event summaries, performance notes, and any necessary paperwork, submitting them to management at the end of each shift.</li>
<li>Support the Production Kitchen: Assist in kitchen production as needed based on business demands.</li>
<li>Engage in Team Development: Participate in hiring, training, performance reviews, and corrective action when necessary.</li>
<li>Attend Meetings and Site Visits: Be present at department meetings and event site visits for planning purposes as required.</li>
<li>Sign Out: Complete your shift by signing out at your scheduled departure time.</li>
<li>Perform other relevant tasks as assigned by management to support event success. </li>
</ul>
Requirements:
Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required.
<ul>
<li>High school diploma or equivalent required.</li>
<li>Culinary Arts degree or advanced culinary certification is preferred.</li>
<li>Must possess strong culinary skills or advanced cooking and production techniques applicable to off-site functions.</li>
<li>Minimum of 6 years of successful experience in the hospitality industry, preferably in catering or hotel food service.</li>
<li>Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to complete the certification within 90 days after date of hire.</li>
</ul>
Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
<ul>
<li>Commitment to Blue Plate’s mission by demonstrating a strong affinity for it— to “care more” for others through food and service experiences that turn our partners’ vision into reality.</li>
<li>Ability to identify, address, and resolve challenges in real-time while escalating issues to leadership when necessary.</li>
<li>Strong organizational skills with exceptional attention to detail.</li>
<li>Ability to prioritize, multitask, and manage time effectively in a high-pressure setting.</li>
<li>Dedication to quality by maintaining impeccable service and food preparation standards.</li>
<li>Solid foundational food knowledge, including proper handling, preparation techniques, and food safety practices.</li>
<li>Consistently uphold Blue Plate’s quality and service standards while maintaining a positive attitude when interacting with clients, guests, and fellow team members. </li>
</ul>
Language Skills: The requirements listed below are representative of the knowledge, skill, and/or ability required.
<ul>
<li>Proficiency in English (reading, writing, and speaking) is required.</li>
<li>Bilingual skills are a plus.</li>
</ul>
 
Physical Demands: 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 function.
<ul>
<li>While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell.</li>
<li>The employee frequently is required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time.</li>
<li>Regularly required to lift and/or move up to 60 lbs.</li>
<li>Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. </li>
</ul>
Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
<ul>
<li>May work in extreme heat and cold (non-weather and weather).</li>
<li>May work in wet conditions (non-weather and weather).</li>
<li>Noise level is low to moderate.</li>
<li>Will work near moving or mechanical parts.</li>
</ul>
Benefits Overview
At Blue Plate Catering, we live our core values: Happy, Joyful &amp; Fun; We Care More; Humbly Confident; Genuine &amp; Authentic; Goes Beyond. Our comprehensive benefits package reflects our commitment to supporting our team’s well-being and growth. Benefits include medical, dental, and vision insurance, a 401(k)-retirement plan, and paid time off (PTO) with sick leave. Additional perks such as commuter benefits, Flexible Spending Accounts (FSA), free meals, and pet insurance options ensure our team feels valued. We also offer wellness rewards, an Employee Assistance Program (EAP), and resources to help you thrive in work and life.
 
DEIA at Blue Plate: 
At Blue Plate, we are committed to fostering a workplace that celebrates Diversity, Equity, Inclusion, and Accessibility (DEIA). Our core value, "We Care More," guides us in creating an environment where all individuals are respected, valued, and empowered to thrive.
 
We believe in intentional recruitment practices, partnering with community organizations, diverse job boards, and attending job fairs at schools that reflect a variety of backgrounds and experiences. Our hiring and selection processes are designed to be equitable, focusing on skills, potential, and minimizing bias, ensuring opportunities are accessible to everyone.
 
From onboarding to ongoing development, we provide tailored resources, mentorship, and training programs to support our team members and cultivate an inclusive culture. We actively measure and Event Chef – March 2025 analyze diversity metrics, using these insights to continuously improve and hold ourselves accountable in our DEIA efforts.
 
Blue Plate’s mantra, "Happy People Making People Happy," extends to our employees, clients, and partners. By honoring differences and listening thoughtfully, we build meaningful relationships and ensure everyone feels welcome and valued.
 
We welcome candidates from all backgrounds and walks of life to join our team in shaping memorable food and service experiences. Together, we are dedicated to going beyond to make a difference.
 
Blue Plate Catering complies with all applicable federal, state, and local laws governing nondiscrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.

Event Chef

<h3>Job Description</h3>
Job Description
Position Overview:
Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®.
What we expect of you:
<ul>
<li>Provides support to Executive Chef in all areas of responsibility</li>
<li>Manages back of house team members, operations, and food production for the restaurant and FIREBAR®</li>
<li>Provides direction and training to team members by coaching, counseling, and providing feedback</li>
<li>Accountable for ordering produce, seafood, and main food orders</li>
<li>Conducts inventory bi-weekly in a team effort</li>
<li>Responsible for scheduling back of house team members</li>
<li>Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals</li>
<li>Supervises and participates in butchering and portion control on each shift</li>
<li>Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen</li>
</ul>
What’s in it for you:
<ul>
<li>Excellent earning potential</li>
<li>Participation in a Profit Sharing Plan</li>
<li>Comprehensive training</li>
<li>Three weeks of paid time-off annually</li>
<li>401k + Company Match</li>
<li>Competitive benefits — Medical, Dental, Vision, &amp; Life Insurance</li>
<li>New restaurant openings — several growth opportunities for all team members!</li>
<li>Holiday closures — closed on Christmas and Thanksgiving Day; early closures on Christmas Eve!</li>
</ul>
Qualifications:
<ul>
<li>2 years high volume, full service restaurant experience in a management position</li>
<li>Warm, passionate, and committed to the industry</li>
<li>Excellent communication skills</li>
<li>Ability to remain calm, cool, and collected under pressure</li>
<li>Self-Actualized and motivated</li>
<li>Self-discipline; maintained professional appearance</li>
<li>Butchering experience preferred</li>
<li>Scratch Kitchen Experience preferred</li>
</ul>
If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and apply to Firebirds today! Firebirds is an Equal Opportunity Employer.
Company DescriptionFirebirds Wood Fired Grill is a collection of 67 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill. 
<h3>Company Description</h3>
Firebirds Wood Fired Grill is a collection of 67 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.

<h3>Job Description</h3>
Job Description
 
A GREAT CAREER starts with a GREAT COMPANY!
Apply to join our team of servant leaders today!
<ul>
<li>THE DIFFERENCE IS OUR PEOPLE. Our associates answer a calling to serve seniors and their families every day. We believe in continually investing in these servant hearts; we envision them to be our future servant-centered leaders.</li>
</ul>
<ul>
<li>We’ve achieved GREAT PLACE TO WORK status SEVEN YEARS IN A ROW. </li>
</ul>
<ul>
<li>CAREER DEVELOPMENT. We reward our associates’ outstanding work and assist with career development to help fulfill their dreams!</li>
</ul>
<ul>
<li>Faith Driven and Mission-Centered. Our mission “To Welcome, To Care, To Serve” derives from four primary points of view (Purpose, Passion, Platform, and Potential) which inspire our associates to recognize and celebrate one another’s God-given gifts through service.</li>
</ul>
<ul>
<li>Full Benefits Package &amp; On-Demand Pay available!: This opportunity includes a full benefits package (including medical, dental, and vision insurance, 401(k) with matching, tuition reimbursement, associate referral program, and more. As well as on-demand pay in between paychecks!</li>
</ul>
PICTURE YOURSELF… 
Watercrest Palm Beach Gardens is looking for an Executive Chef to join their team! The Executive Chef is a specialized train chef in the areas of fine dining/hospitality, delicious meal offerings, exceptional leadership. As the Executive Chef you will lead your associates, residents, family members, and visitors through a Watercrest culinary experience – enlivening the senses! Join our team today!
ESSENTIAL JOB FUNCTIONS:
<ul>
<li>Servant Leadership directs all aspects of decision making</li>
<li>Manages food costs, upholds menu standards and controls inventory</li>
<li>Purchases food and supplies for the kitchen ensuring the adequate preparations are made for every meal and special event</li>
<li>Ensures the Culinary department is safe and sanitary and meets regulatory codes and laws requirements</li>
<li>Ensure that all food supplies and other goods are properly stored, labeled, dated, and accounted for</li>
<li>Reviews and follows weekly menus and recipes and ensures proper food supply</li>
<li>Reviews special diets to ensure that all residents are served correctly</li>
<li>Serves food with attention to portion control while maintaining standard caloric controls</li>
<li>Ensures the kitchen is cleaned daily and scheduled cleaning functions are performed</li>
<li>Ensures that all culinary services are presented in an attractive, gracious and timely manner</li>
<li>Plans special meal services at least monthly for the residents that include live demonstrations by the chef to include specialty food preparations, themed dinner parties, carving stations, etc.</li>
<li>Ensures the proper use of equipment and supplies and upholds cleaning and safety standards</li>
<li>Review direct report associate time punches in ADP for accuracy</li>
<li>Process bi-weekly payroll for department staff members</li>
<li>Participate in the recruitment and selection of (all culinary associates) staff personnel</li>
<li>Must be in company uniform and resident ready at all times</li>
</ul>
KNOWLEDGE, SKILLS AND ABILITIES:
<ul>
<li>Able to communicate effectively with all levels of management, team members, residents, family members, guests, vendors, referral sources, and outside contacts</li>
<li>Able to manage revenue and expense budget</li>
<li>Able to make independent decisions</li>
<li>Must be able to communicate in a warm, friendly and caring manner</li>
<li>Must be familiar with and adhere to guidelines related to the Fair Housing Act (FHA) and the American with Disabilities Act (ADA)</li>
<li>Must be able to follow recipes and menus</li>
<li>Must possess a passion to work with and around senior citizens</li>
<li>Knowledge of customer service principles and practices</li>
</ul>
EDUCATION REQUIREMENTS:
<ul>
<li>High School Graduate or equivalent</li>
<li>Bachelor Degree is preferred</li>
<li>SERV Safe Certification</li>
</ul>
EXPERIENCE REQUIREMENTS:
<ul>
<li>Two (2) years as a cook in a large-scale cooking operation, preferably in a supervisory capacity.</li>
<li>Strong leadership skills with a minimum of two (2) years’ experience in supervising and management</li>
</ul>
PHYSICAL REQUIREMENTS:
<ul>
<li>The following physical demands are representative of those that must be met to successfully perform the essential functions of this position:</li>
<li>Able to stand or walk 75% of the day</li>
<li>Able to concentrate with frequent interruptions</li>
<li>Able to work under stress and in emergency situations</li>
<li>Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping</li>
<li>Able to talk and hear effectively in order to convey instructions and information to residents and team members</li>
<li>Occasionally lift/carry up to 50 pounds</li>
</ul>
OCCUPATIONAL EXPOSURE / PERSONAL PROTECTIVE EQUIPMENT:
<ul>
<li>Work in all areas of the community</li>
<li>Subject to reactions from dust, disinfectants, and cleaning chemicals and may be exposed to infectious waste, diseases, and other conditions</li>
<li>Use of personal protective equipment and supplies when needed to prevent burns, falls and infection</li>
<li>Personal protective equipment includes infection control kit, rubber gloves, non-slip shoes, apron, hair net, chef’s hat and coat, hot pads, short sleeves</li>
<li>Subject to infectious diseases, substances and odors</li>
<li>Follow Safety Policy &amp; Procedures</li>
<li>This position is exposed to very hot water, hot oven temperatures, sharp knives and utensils, and broken glass, slippery wet floors and other ordinary kitchen environmental risks</li>
</ul>

Executive Chef

<h3>Job Description</h3>
Job Description
Pastry Chef – Aubergine Kitchen Bakery Location: Utah County, UT Employment Type: Full-Time
About Us Aubergine Kitchen is a fast-growing health-focused restaurant brand with a mission to nourish and empower through real, whole foods. Our in-house bakery plays a key role in delivering on that mission—crafting nutrient-rich, delicious pastries and baked goods that align with our no-seed-oil, no-added-sugar values. We are now seeking a talented Pastry Chef to join our team and help elevate our bakery to the next level.
Position Overview We are looking for a skilled and creative Pastry Chef with 3–5 years of hands-on experience in a professional kitchen or bakery. The ideal candidate is fluent in both English and Spanish, lives in Utah County, and has a passion for clean, healthy ingredients. This person will be responsible for preparing and refining baked goods, innovating new recipes, maintaining high quality standards, and supporting daily production.
Key Responsibilities
<ul>
<li>
Prepare pastries, cookies, breads, and other baked goods in accordance with Aubergine’s standards
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<li>
Innovate and test new healthy recipes that align with our brand values
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<li>
Maintain consistency, cleanliness, and efficiency in the bakery environment
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Monitor inventory, assist with ordering, and reduce food waste
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Work collaboratively with the culinary team and leadership
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<li>
Train and mentor junior bakery staff as needed
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</ul>
Qualifications
<ul>
<li>
3–5 years of experience specifically in pastry
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<li>
Desire to learn and grow professionally
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<li>
Comfortable in a fast-paced environment
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<li>
Culinary background in pastry is essential
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<li>
Formal training or certifications in pastry are a strong plus
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Must reside in Utah County
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<li>
On-site position only
</li>
</ul>
Benefits
<ul>
<li>
Competitive pay based on experience
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<li>
Employee meals and discounts
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<li>
Opportunities for growth within a mission-driven company
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<li>
Supportive, fast-paced, and passionate team environment
</li>
</ul>
Company DescriptionFounded in 2014 by a first-generation American family, Aubergine Kitchen is committed to making healthy eating straightforward, accessible, and enjoyable. The evergreen menu features flavors from around the world, made with only whole, natural ingredients. 
<h3>Company Description</h3>
Founded in 2014 by a first-generation American family, Aubergine Kitchen is committed to making healthy eating straightforward, accessible, and enjoyable. The evergreen menu features flavors from around the world, made with only whole, natural ingredients.

Pastry Chef

<h3>Job Description</h3>
Job Description
We are seeking a Corporate Sous Chef to join our team! Flexible work schedule. Monday through Friday daytime schedule. NO NIGHTS OR WEEKENDS. We offer competitive pay, paid time off and medical benefits. ALSO, for a short time we are offering a $500.00 sign on bonus, so APPLY TODAY!
Responsibilities:
<ul>
<li>Assisting the Executive Chef: Serve as the right hand to the executive chef, taking charge in their absence and executing the chef’s vision for cuisine and kitchen management.</li>
<li>Staff Supervision: Lead, train, and motivate kitchen team members, assigning tasks, monitoring performance, and fostering a positive, productive work environment.</li>
<li>Food Preparation and Production: Oversee the preparation, cooking, and presentation of menu items, ensuring consistency and adherence to recipes and standards.</li>
<li>Menu Development: Collaborate in the creation and testing of new dishes, contributing ideas for seasonal specials and menu updates.</li>
<li>Quality Control: Maintain high standards of food quality, taste, and presentation, conducting regular inspections and tastings.</li>
<li>Inventory and Cost Management: Manage inventory levels, conduct regular stock checks, minimize wastage, and assist in ordering supplies to maintain cost efficiency.</li>
<li>Health and Safety Compliance: Enforce strict health, hygiene, and safety protocols, ensuring that all staff follow established procedures and that the kitchen meets or exceeds regulatory standards.</li>
<li>Scheduling and Shift Management: Prepare staff schedules, coordinate shift changes, and ensure adequate coverage during peak and off-peak times.</li>
<li>Training and Development: Mentor junior kitchen staff, provide ongoing training, and facilitate opportunities for professional growth within the team.</li>
<li>Customer Interaction: On occasion, interact with guests to receive feedback, accommodate special requests, or present signature dishes.</li>
<li>Problem Solving: Address and resolve operational issues swiftly, whether related to staff, equipment, or supply shortages.</li>
<li>Collaboration: Work closely with front-of-house managers to ensure seamless service delivery and optimize the guest experience.</li>
<li>Education: Culinary degree or diploma from an accredited institution is preferred, though equivalent experience may be considered.</li>
<li>Experience: Minimum of 3-5 years of progressive kitchen experience, including at least 1-2 years in a supervisory or lead cook role.</li>
<li>Certifications: Food safety and sanitation certifications (e.g., Serv-Safe, HACCP) are highly desirable.</li>
<li>Technical Skills: Proficient in a diverse range of cooking techniques, methods, and cuisines; adept at knife skills, plating, and food handling.</li>
<li>Computer Literacy: Familiarity with inventory, scheduling, and point-of-sale systems is advantageous.</li>
<li>Leadership: Ability to inspire, direct, and support a diverse kitchen team.</li>
<li>Organizational Skills: Capacity to manage multiple tasks and prioritize responsibilities efficiently.</li>
<li>Creativity: Demonstrated flair for developing innovative dishes and presentation styles.</li>
<li>Communication: Strong verbal and written communication skills for effective team coordination and training.</li>
<li>Attention to Detail: Commitment to maintaining high standards in every aspect of kitchen operations.</li>
<li>Adaptability: Flexibility to cope with changing demands, busy periods, and unexpected challenges.</li>
<li>Problem-Solving: Quick thinking and resourcefulness in addressing kitchen or service issues.</li>
<li>Work Ethic: Dedication to professionalism, punctuality, and consistent performance.</li>
<li>Supervise line cooks and prep staff, ensuring readiness for service and adherence to recipes.</li>
<li>Monitor portion control and food presentation to guarantee consistency.</li>
<li>Assist with receiving deliveries, checking quality and accuracy of orders.</li>
<li>Maintain cleanliness and organization in all kitchen areas.</li>
<li>Participate in regular meetings with the executive chef and management team to plan menus, events, and solve problems.</li>
<li>Contribute to the development and execution of staff training programs.</li>
<li>Versatility, flexibility, and willingness to adapt to changing priorities with enthusiasm.</li>
<li>Ability to stand for 6–8 hours at a time.</li>
<li>Ability to lift and move up to 30 pounds.</li>
<li>Ability to visually inspect food quality and presentation</li>
</ul>
Company DescriptionAPEX Restaurant and Market Solutions is THE choice in corporate dining and vending services. 
<h3>Company Description</h3>
APEX Restaurant and Market Solutions is THE choice in corporate dining and vending services.

<h3>Job Description</h3>
Job DescriptionKey Responsibilities
<ul>
<li>
Culinary Leadership
<ul>
<li>
Plan and design seasonal menus that align with Magnolia Grille’s brand and customer preferences.
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<li>
Ensure consistent quality, presentation, and flavor of all menu items.
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<li>
Innovate while respecting Southern traditions and our signature dishes.
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</ul>
</li>
<li>
Operational Management
<ul>
<li>
Oversee all kitchen operations including ordering, inventory, scheduling, and production.
</li>
<li>
Maintain food and labor costs within budgetary guidelines.
</li>
<li>
Ensure compliance with health, safety, and sanitation standards.
</li>
</ul>
</li>
<li>
Team Leadership &amp; Development
<ul>
<li>
Recruit, train, and mentor kitchen staff, fostering a positive and collaborative culture.
</li>
<li>
Lead by example with professionalism, discipline, and attention to detail.
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<li>
Conduct regular performance reviews and support career development.
</li>
</ul>
</li>
<li>
Guest Experience
<ul>
<li>
Collaborate with front-of-house management to deliver a seamless dining experience.
</li>
<li>
Engage with guests when appropriate to highlight the story behind the food and hospitality.
</li>
</ul>
</li>
</ul>
Qualifications
<ul>
<li>
Proven experience as an Executive Chef or similar leadership role in a high-volume restaurant.
</li>
<li>
Strong knowledge of culinary techniques, menu planning, and Southern cuisine (preferred).
</li>
<li>
Demonstrated ability to manage budgets, food costs, and labor scheduling.
</li>
<li>
Excellent leadership, communication, and organizational skills.
</li>
<li>
ServSafe or equivalent certification required.
</li>
</ul>
Benefits
<ul>
<li>
Competitive salary
</li>
<li>
Health, dental, and vision insurance options
</li>
<li>
Paid time off and holiday scheduling
</li>
<li>
Employee meals and discounts
</li>
<li>
Opportunities for growth within Magnolia Grille
</li>
</ul>

<h3>Job Description</h3>
Job Description
Job Opportunity at Upstream Brewing Company
We're Looking for a Talented Sous Chef!
Are you a creative and passionate culinary professional looking to take the next step in your career? If so, Upstream Brewing Company in Omaha, NE has an exciting opportunity for you! We are currently seeking a motivated and experienced Sous Chef to join our dynamic team.
Key Responsibilities:
<ul>
<li>Assist our Head Chef in creating and executing delicious and innovative menu items</li>
<li>Supervise kitchen staff and ensure smooth daily operations</li>
<li>Maintain high standards of food quality, presentation, and safety</li>
<li>Contribute to menu planning and development</li>
<li>Help train and mentor junior kitchen staff members</li>
</ul>
Qualifications:
<ul>
<li>Proven experience in a busy kitchen environment</li>
<li>Strong leadership and communication skills</li>
<li>Passion for creating exceptional culinary experiences</li>
<li>Ability to work well under pressure and in a fast-paced environment</li>
<li>Culinary degree or equivalent experience</li>
</ul>
If you are a talented Sous Chef looking to showcase your skills in a dynamic and rewarding environment, Upstream Brewing Company is the perfect place for you to grow and thrive.
About Us:
Since 1996, Upstream Brewing Company has been serving handcrafted beers and delicious food to the Omaha community. Our commitment to quality and innovation has made us a favorite gathering place for locals and visitors alike. Come join our team and be a part of the Upstream experience!
 #hc118310

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