<h3>Job Description</h3>
Job DescriptionDescription:
HOSPITALITY STARTS HERE
Welcome to the heart of hospitality where our goal is to be the best job you'll ever have in this industry. No joke, it’s what we truly aim for! At The Indigo Road Hospitality Group (IRHG), we're passionate about redefining the hospitality industry by creating an environment where our people come first. Founded in 2009 by Steve Palmer, our belief is simple: by taking care of you, you'll naturally provide exceptional care to our cherished guests. It's not just a job; it's a family, a lifestyle, and a thrilling journey you won't want to miss.
 
ALL ROADS LEAD TO YOU...
As the Executive Chef for our Snowbird team, you will be a culinary maestro and servant leader that loves to cook and build teams. Your culinary expertise will set the stage for memorable moments, blending local flavors with global influences to create dishes that tell a story, leave a lasting impression and unparalleled dining experiences.
 
What You'll Do:
<ul>
<li>Lead with Passion: Bring your unwavering passion for food and hospitality to the forefront. Engage with the local community to source top-quality ingredients, enabling us to craft unforgettable dishes and deliver memorable experiences.</li>
<li>Nurture Your Team: Foster staff development and create a positive atmosphere that not only motivates our team but also ensures we meet our P&amp;L goals.</li>
<li>Be the Solution: Oversee all facets of the kitchen, resolve any challenges that arise and maintain effective communication across the board.</li>
</ul>
What You Need:
To thrive in this role, you should bring:
<ul>
<li>Proven Experience: A track record of 5+ years of successfully managing scratch kitchens with a hand-on approach.</li>
<li>Internal Hospitality Champion: A deep embrace of our core values, particularly the concept of Internal Hospitality.</li>
<li>Problem-Solving Prowess: Strong problem-solving skills that help you navigate even the trickiest situations.</li>
<li>Attention to Detail: A keen eye for detail and exceptional organizational skills.</li>
<li>Communication: Excellent communication skills, both written and verbal, allowing you to navigate important conversations seamlessly.</li>
</ul>
At the Indigo Road Hospitality Group, we believe in the power of exceptional cuisine to bring people together, and we're excited to welcome a visionary Executive Chef to our team. Come be a part of something extraordinary!
Requirements:
WHY SNOWBIRD LODGE...
Located in North Carolina’s Great Smoky Mountains and more specifically Robbinsville . Snowbird Mountain Lodge is a timeless, all-inclusive destination with stunning views of the Nantahala National Forest and Lake Santeetlah. A haven to escape from the everyday, Snowbird guests enjoy culinary, local flavors, breathtaking surroundings and outdoor adventure.
 
WHAT YOU NEED:
<ul>
<li>Flexibility: Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation. In general, you can anticipate working 50 to 55 hours a week.</li>
<li>Experience: Executive Chef (5+ years), background in cuisine, a-la-carte, elevated yet approachable environment</li>
<li>Servant Leadership: Dedicated to server others, internally (team-members) and guests.</li>
<li>Entrepreneurial Spirit: Hands-on, passion for cooking and not a "clip-board' chef.</li>
<li>Scratch Kitchens: Work with local farmers to purchase fresh product and serve quality dishes.</li>
<li>Accountability: Strong sense of finances, labor, quality control, and "getting the job done."</li>
</ul>
IRHG PERKS:
<ul>
<li>Competitive Compensation: Competitive base pay, performance-based bonuses (paid quarterly), and PTO benefits after 90 days.</li>
<li>Health &amp; Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more.</li>
<li>Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options.</li>
<li>Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership.</li>
<li>Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division.</li>
<li>Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave.</li>
</ul>
The Indigo Road Hospitality Group is an equal opportunity employer, and we celebrate diversity in all aspects of our workplace. Everyone has a seat at our table.
Note: The above job description is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements.

Executive Chef

<h3>Job Description</h3>
Job Description
Sous Chef – The Wharf (Seafood Restaurant)
Location: Orlando Sunset Walk, Kissimmee, FL Company: NDM Hospitality
About NDM Hospitality
NDM Hospitality is a family-owned business that began in food &amp; beverage and is now expanding into vacation rentals. We're pioneering a new sector in hospitality by creating recognizable brands that offer consistent accommodations, services, and amenities. Imagine combining the comfort of a vacation home with the experience and reliability of a world-class resort.
Overview
The Sous Chef is responsible for the overall success of daily kitchen operations at The Wharf. This hands-on leadership role involves showcasing culinary talent, managing food operations, and driving guest and team satisfaction. The Executive Chef will lead the kitchen team, ensure high-quality food production, and uphold sanitation and safety standards.
Key Responsibilities
<ul>
<li>Train, develop, and lead the culinary team to consistently meet and exceed food preparation standards.</li>
<li>Foster a positive and professional work environment through strong leadership and employee engagement.</li>
<li>Step in to perform duties or assign replacements when staffing gaps occur.</li>
<li>Oversee purchasing, receiving, and proper food storage practices.</li>
<li>Manage all kitchen operations including quality control, administrative tasks, and cost management.</li>
<li>Collaborate with other departments to maintain strong communication and smooth operations.</li>
<li>Control food and labor costs while maintaining high standards and profitability.</li>
<li>Recruit, train, and develop kitchen staff.</li>
<li>Ensure timely resolution of maintenance, hygiene, and safety issues.</li>
<li>Monitor food control systems to maintain target margins.</li>
<li>Align departmental planning with overall resort objectives.</li>
<li>Take on additional responsibilities as assigned by the Director of Food &amp; Beverage.</li>
</ul>
Qualifications
<ul>
<li>High school diploma or GED required.</li>
<li>Minimum of 4 years of experience in culinary, food &amp; beverage, or a related professional area.</li>
<li>Strong leadership and communication skills.</li>
<li>Passion for teaching and mentoring culinary staff.</li>
<li>Ability to manage daily kitchen operations and lead a team.</li>
<li>Creative approach to producing high-quality food.</li>
<li>Excellent planning, organizational, and multitasking abilities.</li>
<li>SafeStaff Food Handler Certificate.</li>
<li>ServSafe Food Protection Manager Certification.</li>
</ul>
Benefits
<ul>
<li>Health, Dental, and Vision Insurance</li>
<li>Free Life Insurance</li>
<li>Employee Assistance Program</li>
<li>401(k) Plan Available</li>
<li>Discounted Hotel Rooms</li>
<li>Discounts at Food &amp; Beverage Outlets</li>
<li>Career Development Opportunities</li>
<li>Employee Appreciation Events</li>
<li>Recognition and Rewards Program</li>
<li>And many more!</li>
</ul>
NDM Hospitality is an equal opportunity employer, and all qualified applicants will receive consideration for employment 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.
 Job Posted by ApplicantPro

Sous Chef

<h3>Job Description</h3>
Job DescriptionDescription of the role:
Award Winning and Established Italian Restaurant on the Resort at Longboat Key Club seeking experienced Pizza Chef.&nbsp; We're looking for a full-time experienced Pizza check to join our team.
Competitive pay based on experience
Responsibilities:
<ul>
<li>Prepare and cook pizzas according to the specific recipes and standards.</li>
<li>Responsible for the entire pizza-making process preparing dough, preparation of sauces and toppings as making handmade pizza to order.</li>
<li>Monitoring food stock and ordering supplies as needed.</li>
<li>Ensure the pizza station is clean and sanitized.</li>
</ul>
Requirements:
<ul>
<li>Two years experience making quality fresh-made, hand tossed pizza in an Italian restaurant or pizzeria.</li>
<li>Knowledge of different pizza types and cooking techniques.</li>
<li>Wood Fire Baking a plus</li>
<li>Ability to work in a fast-paced environment.</li>
</ul>
Evening shifts 1;00 pm to 10:00 pm
Benefits:
Health, Dental, Vision, Life, Short Term. Disability, Hospital Indemnity, Accident Indemnity, 401K, Hotel Discounts on affiliated Hotels, Paid Time Off, Employee Meal
About the Company:
The Resort at Longboat Key Club is a premier luxury resort located in Longboat Key, FL. We pride ourselves on providing exceptional service and creating memorable experiences for our guests.

Pizza Chef

<h3>Job Description</h3>
Job Description
&nbsp;Position Title:&nbsp;Chef Manager - Oswego, NY&nbsp;
Salary:&nbsp;$65,000 - $70,000 
Other Forms of Compensation: 5% Bonus Eligible&nbsp;
Think Fresh! Lead with Excellence!
&nbsp;An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation.&nbsp;Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team!
Job Summary:
The Director of Dining Services is the strategic business leader of the community’s food and beverage/culinary operation ensuring resident and client satisfaction by providing a consistently high-quality product and best-in-class hospitality, while also meeting financial goals and driving a positive work environment. You will oversee the development and implementation of departmental strategies and ensures implementation of the Compass Community Living’s service strategy as well as be the face of the company.
Leading Food &amp; Beverage Operation:
<ul>
<li>Develop and implement overall operating strategy that is aligned with the Compass Community Living and client business strategy, disseminates the vision within the community so all team members understand expectations.</li>
<li>Must have an entrepreneurial approach and take full ownership of driving desired outcomes as if the business owner and hold the on-site leadership team accountable for demonstrating desired service behaviors.</li>
<li>Ability to quickly evaluate personnel, operations, and culinary situations and make appropriate recommendations to person(s) involved.</li>
<li>Maintain a professional and positive demeanor with a high level of resilience during stressful periods, have an ability to adapt and problem solve when required.</li>
<li>Perform daily walk-through to ensure full compliance with Department of Health regulations and Compass Group standards.</li>
<li>Directs and conducts safety, sanitation, and maintenance programs.</li>
<li>Ensures that regular, ongoing communication occurs in all areas of food and beverage by leading pre-meal briefings and staff meetings.</li>
<li>Advise and update the executives, supervisors, co-workers, and subordinates on relevant information in a timely manner by telephone, in written form, e-mail, or in person.</li>
</ul>
Business and Financial Competence:
<ul>
<li>Understanding market dynamics, enterprise level objectives and important aspects of Compass Community Living’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions to drive business results.</li>
<li>Capability to recognize and understand P&amp;L drivers for the purpose of analyzing and evaluating results, identifying opportunities, and put plans into action to deliver expected results.</li>
<li>Develops overall budget and operates the account in accordance with the approved budget, while providing the client with the maximum value for the dollars spent.</li>
<li>Coaches and supports team to optimally manage wages, food &amp; beverage cost, and controllable expenses (e.g., restaurant supplies, uniforms, etc.)</li>
<li>Reviews financial reports and statements to determine how the account is performing against budget.</li>
<li>Works with team to resolve areas of concern and develops strategies to improve the department’s financial performance.</li>
</ul>
Ensuring Exceptional Customer Service:
<ul>
<li>Understand the client’s business model to prioritize what is most important to their residents.</li>
<li>Be visible within the community to build and maintain excellent relationships with residents, staff, and other departments within the community to be seen as a member of the client’s management team.</li>
<li>Review resident satisfaction results and other data to identify areas of improvement, share feedback with all team members to ensure resident and client expectations are met, and take appropriate corrective when needed to deliver desired outcomes.</li>
<li>Improves service by communicating and assisting individuals to understand resident needs, providing mentorship, feedback, and individual coaching when needed.</li>
<li>Stays aware of market trends and introduces new food and beverage products to meet or exceed resident expectations, generate increased revenue, and ensure client satisfaction.</li>
<li>Empowers employees to provide excellent service that exceed resident and client satisfaction.</li>
</ul>
Team Building &amp; Management:
<ul>
<li>Regularly lead team member meetings.</li>
<li>Create a positive work environment by serving as a role model to demonstrate appropriate behaviors, make each person feel important and motivated to deliver a best-in-class hospitality experience for our residents.</li>
<li>Establishes goals including performance goals, budget goals, team goals, etc.</li>
<li>Solicits employee feedback, applies an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li>
<li>Identifies the developmental needs of others, coach, and mentor team members by providing feedback and training to achieve performance objectives and reach their fullest potential.</li>
<li>Ability to cross-train abilities for all skills, promotes the professional growth and development of the entire team.</li>
<li>Ability to find, train, and retain talent starting with behavioral based interviewing.</li>
<li>Hires food &amp; beverage leadership team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the operation.</li>
<li>Ensures employees are treated fairly and equitably.</li>
<li>Empathetic leader while still being able to hold self and team members accountable.</li>
</ul>
Preferred Qualifications:
<ul>
<li>B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred.</li>
<li>Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control.</li>
<li>Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</li>
<li>Previous P&amp;L accountability or contract-managed service experience is desirable.</li>
<li>Strong supervisory, leadership, management, and coaching skills</li>
<li>Strong communication skills, both written and verbal</li>
<li>Ability to communicate on various levels to include management, client, customer, and associate levels.</li>
<li>Excellent financial, budgetary, accounting, and computational skills</li>
<li>Proficient computer skills to include various computer programs, Microsoft Office programs, e-mail, and the Internet.</li>
<li>ServSafe® Certified</li>
</ul>
Apply to Unidine today!
Unidine is a member of Compass Group USA&nbsp;
Click here to Learn More about the Compass Story&nbsp;
Associates at Unidine 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>Flexible 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.
Compass Group is an equal opportunity employer. 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. We encourage applicants with a criminal history (and driving history) to apply.
Applications are accepted on an ongoing basis.
Unidine maintains a drug-free workplace.
Req ID:&nbsp;&nbsp;1435317
Unidine&nbsp;
Nicholas Henderson&nbsp;
[[req_classification]]&nbsp;

Chef Manager

<h3>Job Description</h3>
Job Description
Joining the Wallick Senior Living team as the Executive Chef&nbsp;is your opportunity to make an impact in the daily lives of our senior residents. At Wallick, we take our mission of opening doors to homes, opportunity, and hope seriously through providing exceptional, mission driven care.&nbsp; We need you at The Crescent&nbsp;as an Executive Chef! Come be a part of the Wallick&nbsp;Senior Living&nbsp;team where we are making a difference in residents’ lives. 
Specifics:&nbsp;&nbsp;&nbsp;
<ul>
<li>This is a full time, salaried position.&nbsp;</li>
<li>Flexibility is required.&nbsp;</li>
</ul>
Benefits:&nbsp;&nbsp;&nbsp;&nbsp;
<ul>
<li>Pay on-demand (access your money as you earn it)&nbsp;</li>
<li>Paid Parental Leave</li>
<li>Health, Dental and Vision insurance within two weeks</li>
<li>Free meals</li>
<li>Company provided uniforms</li>
<li>Gym membership or Fitness equipment reimbursement&nbsp;</li>
<li>Company paid life and long-term disability insurance</li>
<li>Voluntary life, short-term disability, accident, critical illness, and hospital indemnity coverage</li>
<li>Paid time off &amp; Holiday Pay</li>
<li>401(k) with a company match after 90 days&nbsp;</li>
<li>Tuition reimbursement</li>
<li>Employee Referral Bonus&nbsp;&nbsp;&nbsp;</li>
</ul>
Working at Wallick Communities:&nbsp; Diversity, equity, inclusion, plus belonging. Four impactful words. One powerful and transformative journey. Here at Wallick, we know that when we invest in the equity of each group, all groups benefit. It’s not about one person, one idea, nor any one action. It’s about what we can accomplish together. Join us and work towards creating an inclusive and diverse workforce experience at Wallick.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
About your role as Executive Chef:&nbsp; In accordance with the Wallick Mission and Values, you will be enhancing our culinary services in our Assisted Living and Memory Care Communities with a focus on the resident, ensuring they are provided nutritious and high-quality meals to our residents.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
The Executive Chef will report to the Executive Director. This position will work a flexible schedule to meet the needs of the residents.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
Your Responsibilities as an Executive Chef on our team:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
<ul>
<li>Responsible for management of day-to-day operations of the kitchen to include staffing, training, budgeting, and forecasting.&nbsp;</li>
<li>Oversight and supervision of all kitchen staff and servers for day to day and long-term operations to include hiring, training, and developing associates.</li>
<li>Responsible for ensuring menu quality, consistency and creativity are at the highest level while maximizing resources.</li>
<li>Oversee all production of food.</li>
<li>Maintain visibility to customers, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues.</li>
<li>Assure that adequate supplies are maintained.</li>
<li>Maintain kitchen equipment.</li>
<li>Maintains Kitchen, Walk Ins, Dry Storage to acceptable sanitation requirements.</li>
<li>Maintain control of the yearly budget for payroll for the Food Service Department.</li>
<li>Staying current on industry trends and techniques.</li>
<li>Review and approval of all Food Service invoices for accuracy.</li>
<li>Maintain and use approved vendors for services and supplies.</li>
<li>Assist with development and implementation of culinary standards, guidelines, and procedures company wide.</li>
<li>Accountable for meeting or exceeding all State and company sanitation requirements.&nbsp;&nbsp;&nbsp;</li>
</ul>
About You: You have great customer service skills, and are flexible, compassionate, and dependable. Previous experience working in an Assisted Living or Memory Care Community is a plus, but all are encouraged to apply!  &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
You also have:&nbsp;&nbsp;&nbsp;&nbsp;
<ul>
<li>Associate degree in culinary arts or related field from an accredited college or university.&nbsp;</li>
<li>3 or more years of culinary leadership experience in independent or assisted living is desirable or, 3 or more years’ experience as a culinary leader with growing responsibility.&nbsp;</li>
<li>Must meet State Board of Health requirements.&nbsp;</li>
<li>Must understand safety procedures.</li>
<li>Effective verbal and written communication skills to work with all levels of co-workers, residents, family members and business partners. Ability to read, analyze and interpret reports.</li>
<li>Ability to respond to inquiries or complaints from internal and external sources.</li>
<li>Must be proficient using Microsoft Office.</li>
<li>Effective in making complex decisions requiring a high degree of judgment.</li>
<li>Knowledge of all phases of food administration, cost control and familiarity of all food service required.</li>
<li>Ability to understand and analyze Budget &amp; P&amp;L Statements.</li>
<li>Proven leadership and critical thinking skills required.</li>
<li>Must possess excellent customer service and employee relations skills.&nbsp;</li>
</ul>
About Wallick:&nbsp;&nbsp;&nbsp;&nbsp;
Wallick Communities gives low-income families, single parents, and senior citizens a place called “home” – thanks to five decades of experience in developing, building, managing and overseeing affordable multi-family housing and assisted-living communities across the mid-west.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
<ul>
<li> 55 years serving our communities&nbsp;</li>
<li> 24,000+ residents call our community’s home&nbsp;&nbsp;</li>
<li> 9 states and growing&nbsp;&nbsp;</li>
<li> 1000+ associates&nbsp;&nbsp;</li>
<li> 92% associate engagement score&nbsp;</li>
</ul>
Wallick Mission: Opening doors to homes, opportunity, and hope.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
Wallick Values: Our Values flow directly from our Mission and set the expectation for how all associates work together.&nbsp; These values are:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
<ul>
<li> Care&nbsp;&nbsp;</li>
<li> Character&nbsp;&nbsp;</li>
<li> Collaboration&nbsp;&nbsp;</li>
</ul>

<h3>Job Description</h3>
Job DescriptionAre you mission-driven and passionate about helping others succeed?&nbsp;Do you strive to lead, follow, and act with integrity?&nbsp;Are you the one who honors your commitments?&nbsp;Is building trusting relationships an integral part of why you do what you do?&nbsp;Do you push limits and challenge the status quo?&nbsp;If you answered YES, keep reading to discover how you can significantly contribute to Team USA's success!&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Here's a summary of responsibilities:&nbsp;The Sous Chef is responsible for providing leadership&nbsp;and direction to Performance&nbsp;Chef, Production Specialist, hot line, salad bar,&nbsp;and dish room staff.&nbsp;&nbsp;Responsible for cooking main entrees and overseeing the efficient operation of kitchen stations.&nbsp;&nbsp;In&nbsp;the&nbsp;absence of management, responsible for&nbsp;leading&nbsp;the entire shift&nbsp;to include monitoring the front of the house, cashier area,&nbsp;daily team briefing, and reporting FMD issues.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Here’s how you ‘ll have an impact:&nbsp;
<ol>
<li>Cooks main entrees for hot line and grill/fusion stations.&nbsp;&nbsp;Grill Chef rotation engagement is required.&nbsp;&nbsp;Oversees and assists with the efficient operation of&nbsp;food production areas.&nbsp;&nbsp;Ensures&nbsp;serving lines are&nbsp;set up by scheduled meal times, products are consistent, and food is always fresh and appealing.&nbsp;Follows progressive cooking methods for menu items.</li>
<li>Ensures the production staff follow standards for food production and handling.&nbsp; Keeps Executive Chef,&nbsp;Culinary Administrator, and&nbsp;Food &amp; Nutrition&nbsp;Dietitian&nbsp;informed of all recipe concerns&nbsp;to include&nbsp;suggestions for modifications, and makes corrections as needed.&nbsp;&nbsp;Maintains accurate menu rotation. </li>
<li>Contributes recipes during menu planning to ensure variety, taste, and texture are included in overall daily choices to customers.&nbsp;&nbsp;Ensures the nutritional integrity of recipes is not compromised.&nbsp;&nbsp;Responsible for&nbsp;meat pulls and base menu completion in a timely manner. </li>
<li>Provides direction and leadership to the front-of-the-house staff.&nbsp;&nbsp;Responsible for shift briefing.&nbsp; Ensures clear and concise instruction is given to team members and&nbsp;temporary staff resulting in quality outcomes in production and service.&nbsp;Leads by example. </li>
<li>Coaches and trains staff in proper procedures to include recipe execution and equipment maintenance.&nbsp; Takes appropriate actions&nbsp;when expectations are not met. </li>
<li>Assists and maintains the&nbsp;cleanliness and&nbsp;orderliness of the production area to include hot line, servery lines, and dish room. </li>
<li>Responsible for monitoring overproduction by ensuring waste is kept to a minimum.&nbsp;&nbsp;Occasionally assists with inventory by receiving and stocking&nbsp;orders.&nbsp; Communicates with Executive Chef and/or Inventory Sous Chef ensuring all needed food items are available for production.&nbsp; Follows HACCAP guidelines and FIFO practices. </li>
<li>Takes initiative to suggest improvements to the operating format, communicates ideas about improving and&nbsp;maintaining standards in their&nbsp;area, and fills in as needed to assure efficient operations.&nbsp; </li>
<li>Follows up and follows through on daily/weekly preparation, planning, and presentation of all menu items to ensure customer satisfaction is achieved.&nbsp; Turns in paperwork at end of shift. </li>
<li>Reports all general maintenance and equipment malfunctions to any management team member on duty.&nbsp; Responsible to train and assist staff on the proper maintenance and use of equipment. </li>
<li>Reports all incidents/accidents to Management immediately.&nbsp; Completes necessary documentation. </li>
<li>Follows policies and procedures of the USOPC, OPTC, and department. Complies with OSHA work and Health Department food safety regulations. Upholds USPOC code of ethics.&nbsp;Embraces and supports Olympic&nbsp;&amp; Paralympic&nbsp;ideals&nbsp;and USOPC&nbsp;core values. </li>
<li>Perform other duties as assigned.&nbsp;</li>
</ol>
&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Here are the skills and experience you'll need to be effective:&nbsp;
<ul>
<li>High School graduate or G.E.D., with ability to read, write,&nbsp;and comprehend at 12th&nbsp;grade level&nbsp;or displays proficiency and can write production schedules and follow recipes to comply with nutritional information provided&nbsp;</li>
</ul>
<ul>
<li>Continuing education in culinary techniques required&nbsp;</li>
</ul>
<ul>
<li>ServeSafe certification&nbsp;preferred, or willingness to obtain&nbsp;</li>
</ul>
<ul>
<li>Minimum 5 years&nbsp;of&nbsp;experience as production chef/apprentice in quantity food production with knowledge of nutrition-related food production&nbsp;</li>
</ul>
<ul>
<li>Minimum 3 years&nbsp;team leader experience with proven ability to lead and guide team members through daily assignments&nbsp;</li>
</ul>
<ul>
<li>Thorough knowledge of proper sanitation and safety practices as they relate&nbsp;to day-to-day responsibilities&nbsp;and knowledge of&nbsp;Health Department regulations&nbsp;</li>
</ul>
<ul>
<li>Knowledge of proper use of chemicals.&nbsp; Follows OSHA regulations.&nbsp;</li>
</ul>
<ul>
<li>Ability to effectively lead and guide a work team, demonstrating good communication skills.&nbsp;&nbsp;Ability&nbsp;to&nbsp;give direction and train others&nbsp;</li>
</ul>
<ul>
<li>General&nbsp;knowledge of the care and safe usage of food service equipment and kitchen utensils;&nbsp;ability to be trained and certified on operation of equipment&nbsp;found in a commercial kitchen&nbsp;</li>
</ul>
<ul>
<li>Ability to read&nbsp;and follow recipes,&nbsp;understand measurements, and comply with nutritional information provided&nbsp;</li>
</ul>
<ul>
<li>Skilled in attractive presentation and display of food&nbsp;</li>
</ul>
<ul>
<li>Dependable, organized and demonstrated attention to detail&nbsp;</li>
</ul>
<ul>
<li>Ability to work independently and under pressure&nbsp;</li>
</ul>
<ul>
<li>Ability to work flexible schedule of various shifts to include days,&nbsp;nights, weekends, and holidays&nbsp;</li>
</ul>
<ul>
<li>Working computer skill level, to include database experience&nbsp;</li>
</ul>
<ul>
<li>Ability to display good customer service skill to both&nbsp;internal and external customers&nbsp;</li>
</ul>
<ul>
<li>Maintains confidentiality on&nbsp;USOPC and department matters&nbsp;</li>
</ul>
&nbsp;&nbsp;&nbsp;Here are the tools, equipment, &amp; conditions:&nbsp;
<ul>
<li>Exposed to extreme&nbsp;temperature working conditions&nbsp;</li>
</ul>
<ul>
<li>Prolonged standing, minimal sitting&nbsp;</li>
</ul>
<ul>
<li>Various repetitive motions, including but not limited to bending, kneeling, and reaching.&nbsp; Ability to lift 50 lbs.&nbsp;using the buddy system.&nbsp; Must wear safety-lift belt when lifting 50 lbs. or more, or&nbsp;repetitive lifting of over 20 lbs.&nbsp;</li>
</ul>
<ul>
<li>Exposure to chemicals and use in&nbsp;compliance with OSHA guidelines&nbsp;</li>
</ul>
<ul>
<li>Shared workspace&nbsp;</li>
</ul>
<ul>
<li>Commercial&nbsp;kitchen utensils and equipment&nbsp;</li>
</ul>
<ul>
<li>Regular attendance at work is an essential job function&nbsp;</li>
</ul>
&nbsp;&nbsp;&nbsp;&nbsp;Here's where you'll work:&nbsp;Colorado Springs&nbsp;Olympic&nbsp;&amp; Paralympic&nbsp;Training Center&nbsp;&nbsp;&nbsp;&nbsp;Here's some more information you need to know:&nbsp;
<ul>
<li>Hiring pay range: $20.55 - $24.14 per hour&nbsp;</li>
</ul>
<ul>
<li>This Full-Time, Exempt position is intended to work 40 hours per week.&nbsp;</li>
</ul>
<ul>
<li>Bonus: This position will be eligible for the Annual Incentive Award Program, which has a 5% target. The USOPC may change or eliminate this program at any time at its sole discretion.&nbsp;&nbsp;</li>
</ul>
<ul>
<li>Benefits: This position will be eligible for USOPC benefits. You can view a summary here.&nbsp;</li>
</ul>
&nbsp;&nbsp;

<h3>Job Description</h3>
Job Description
Salary:&nbsp; 85,000-87,000
Other Forms of Compensation: &nbsp;
Pay Grade:&nbsp;12&nbsp;
Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!
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 Bon Appetit today!
Bon Appetit is a member of Compass Group USA.
Click here to Learn More about the Compass Story
Associates at Bon Appetit&nbsp;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>Holiday Time Off (varies by site/state)</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>
<li>Paid Parental Leave</li>
<li>Personal Leave</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;
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;
Applications are accepted on an ongoing basis.
Bon Appetit maintains a drug-free workplace.
Req ID:&nbsp;&nbsp;1458043
Bon Appetit&nbsp;
BRYAN GONI&nbsp;

<h3>Job Description</h3>
Job Description
Create Your Experience of a Lifetime!
Come work and play in the mountains!&nbsp; Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.
With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success.
Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first). &nbsp;
Job Benefits
<ul>
<li>Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons&nbsp;</li>
<li>MORE employee discounts on lodging, food, gear, and mountain shuttles</li>
<li>401(k) Retirement Plan&nbsp;</li>
<li>Employee Assistance Program</li>
<li>Excellent training and professional development</li>
<li>Referral Program &nbsp;</li>
</ul>
Full Time roles are eligible for the above, plus:
<ul>
<li>Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours)</li>
<li>Free ski passes for dependents</li>
<li>Critical Illness and Accident plans</li>
</ul>
Job Summary: This is a dynamic Executive Chef opportunity with the world class Hospitality Team at Park City Resort. Duties include overall responsibility for all culinary operations including working with the food and beverage manager in menu planning, purchasing and accounting for all food product costs. Responsibility for staffing, scheduling and maintaining labor costs for kitchen staff. Maintain food safety and employee safety policies. Helping the food and beverage manager in all aspects of operating multiple restaurants.
Job Specifications:
<ul>
<li>Starting Wage: $61,286.70 - $82,472.61 + annual bonus</li>
<li>Employment Type: Year Round</li>
<li>Shift Type: Full Time hours available</li>
<li>Minimum Age: At least 18 years of age</li>
<li>Housing Availability: No </li>
</ul>
 Job Responsibilities:
<ul>
<li>Supervise all kitchen staff in the proper preparation, presentation and service of food served</li>
<li>Develop menus and recipes that match the theme and clientele of the restaurant</li>
<li>Purchase and receive all food products and rotate stock as needed</li>
<li>To maintain food costs through purchasing practices, proper costing of menu items and minimum product loss</li>
<li>To conduct and process accurate inventories of food and supplies in the allotted time monthly</li>
<li>To place orders using the Coupa computerized purchasing system</li>
<li>To maintain a safe working environment by adhering to safety policies and conducting regular safety talks with staff</li>
<li>Direct kitchen staff in maintenance of all kitchen and storage areas in a clean and orderly condition</li>
<li>To adhere to all food safety and health department guidelines for food production and storage</li>
<li>To hire, schedule and separate employees with the help of the food and beverage manager while keeping labor cost within budget</li>
<li>Must be able to communicate and handle personnel issues and concerns</li>
<li>Expedites all food items being served</li>
<li>Ensures that all kitchen equipment is maintained in proper working condition</li>
<li>Must be knowledgeable of all facility opening and closing procedures</li>
<li>Other duties as assigned</li>
</ul>
Job Requirements: Required
<ul>
<li>ServSafe Certified</li>
<li>Basic Microsoft Office and Outlook experience</li>
<li>Minimum of 5 years cooking in a professional kitchen</li>
<li>Past use of computerized purchasing system</li>
<li>Ability to stand for extended periods of time</li>
<li>Ability to bend, lift and carry heavy objects</li>
<li>Ability to work in outside environmentsAbility to wear approved slip resistant footwear</li>
</ul>
Preferred
<ul>
<li>3+ years of Restaurant experience</li>
<li>3+ years of supervising 10 or more people&nbsp;</li>
</ul>
The expected pay range is&nbsp;$61,286.70 - $82,472.61 + annual bonus. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.
In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution.&nbsp;
We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers.
Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.
Requisition ID &nbsp;510514 Reference Date:&nbsp;07/31/2025&nbsp; Job Code Function:&nbsp;Back of House&nbsp;

<h3>Job Description</h3>
Job DescriptionExecutive Chef
As the Executive Chef, you will lead all culinary operations, overseeing menu creation, food preparation, and kitchen staff management. You’ll ensure exceptional food quality, consistency, and presentation while maintaining high standards of cleanliness and safety. Your creativity and leadership will shape a memorable dining experience for every guest.
Key Responsibilities
<ul>
<li>You will be the culinary mastermind of our hotel, crafting exceptional dining experiences that impress and delight our guests.</li>
<li>Your daily tasks will include overseeing kitchen operations, managing kitchen staff, and developing innovative menus and dishes.</li>
<li>You will report to the Food &amp; Beverage Operations Manager or Director of Food &amp; Beverage.</li>
<li>A career as an executive chef can lead to opportunities as a culinary director, corporate chef, or even owning and operating your own restaurant or catering company.</li>
</ul>
Education &amp; Experience
Hotel experience is always a plus! Applicants should have:&nbsp;
<ul>
<li>Previous experience in this exact position</li>
<li>Previous experience in a similar or related position</li>
<li>A combination of education and experience</li>
</ul>
Additional consideration will be given to applicants who have completed special certifications, such as a culinary diploma.
What You’ll Need to Succeed
<ul>
<li>Eligible to work in the United States</li>
<li>Sufficient education and/or literacy needed to identify and read product labels and to communicate with guests about job-related needs.</li>
<li>Ability to sit, stand, bend, kneel, and lift as required—with or without reasonable accommodations</li>
<li>Availability to work a flexible schedule, including evenings, weekends, and holidays if needed</li>
<li>A warm, professional demeanor that reflects HVMG’s Culture of Excellence&nbsp;by showing a warm smile, friendly personality, and positive attitude.</li>
</ul>
 Why Our Associates Love HVMG
<ul>
<li>Career growth opportunities across our nationwide portfolio</li>
<li>Flexible scheduling (full-time and part-time options)</li>
<li>Access up to 40% of your earned wages before payday with PayActive </li>
<li>Paid Time Off (PTO) and Paid Holidays</li>
<li>Full healthcare benefits: medical, dental, and vision</li>
<li>401(k) with guaranteed 4% match and no vesting period</li>
<li>Exclusive hotel and food &amp; beverage discounts</li>
</ul>
About HVMG
Our Be Excellent culture is more than just words on a website -- we live and breathe it. As one associate said in an anonymous survey, "This is the best management company I've ever worked for. They walk the talk from the corporate office to the field." We believe that the hotel business is one of the few industries in which successful career paths can start anywhere on the org chart. You control your destiny, and, if our executives are any indication, today's dishwasher can be tomorrow's Senior Vice President.
The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract.
HVMG&nbsp; is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

<h3>Job Description</h3>
Job Description 
At RA Sushi, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality.
Our&nbsp;people are our secret sauce&nbsp;to our success and mission of Creating Great Guest Memories.&nbsp;We are always looking for individuals who have what it takes to grow with us and share in our success.&nbsp;
Position Summary:
The Sushi Chef is responsible for preparing sauces and sushi items for our guests in accordance with the restaurant’s food preparations and service guidelines.&nbsp; Primarily works in front of guests while preparing foods at the sushi bar and ensuring a fun and inviting experience.&nbsp; Monitors and ensures the portioning of foods prepared at the sushi bar and maintains the cleanliness and sanitation of the sushi bar area and equipment.&nbsp;
Essential Functions and Responsibilities:
In accordance with the restaurant’s service and cooking procedures:
<ul>
<li>Greets and welcomes guests upon arrival to the sushi bar/lounge area.&nbsp;</li>
<li>May be responsible for the preparation of a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, and fryers)&nbsp;</li>
<li>Responds promptly and courteously to guest requests and provides guests with information about food.</li>
<li>Ensures guests are satisfied with food quality and service.</li>
<li>Performs shift opening and closing duties as assigned to include cleaning the neta cases, cutting boards, equipment, and floors.</li>
<li>Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, kitchen recipes, safety and sanitation standards, policies, and procedures.</li>
<li>Maintains kitchen, cooking areas, sushi counters, kitchen equipment, refrigeration units and food storage areas clean, sanitary, and organized.</li>
<li>Reports any kitchen/sushi equipment or maintenance issues to the manager on duty (MOD) and head sushi chef.</li>
<li>Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes.</li>
<li>Properly handles ready to eat food that is served raw.</li>
<li>Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state, and local laws.</li>
<li>Follows Ecosure Best Practices for food handling and storage.</li>
<li>Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for dining room, sushi lounge and bar.</li>
<li>Keeps Head Sushi Chef informed of inventories and immediately reports any issues with defective products or equipment.</li>
<li>Presents a clean and neat appearance and uses a courteous manner with all guests.</li>
<li>Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs.</li>
<li>Adheres to Company guidelines on alcoholic beverage service.</li>
<li>Assists with the preparation of sushi items and sushi helpers as required.</li>
<li>Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable.</li>
<li>Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests.</li>
<li>Performs other duties as assigned by a supervisor.</li>
</ul>
Job Requirements:
<ul>
<li>Must successfully pass the Company’s sushi chef training program and cooking procedures.</li>
<li>Previous experience as sushi chef highly desirable.</li>
<li>Culinary degree a plus.</li>
<li>Approved food handling training as required by local laws.</li>
</ul>
Here are some of the sizzling benefits of working for us:
<ul>
<li>Fun working environment:&nbsp;You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow.&nbsp;</li>
<li>Free shift meals:&nbsp;We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day.</li>
<li>Benefits are important:&nbsp;We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family.</li>
<li>Competitive Pay:&nbsp;Along with a competitive paycheck, you will have an opportunity to be well rewarded.&nbsp;</li>
</ul>
 We use eVerify to confirm U.S. Employment eligibility.

22,317 chef Jobs