<h3>Job Description</h3>
Job Description
 
 

SOUS CHEF

 
From cascading mountains to crystal lakes, warm summer days and cool winter nights, the beautiful scenery welcomes you to the Carolinas. The Cliffs is comprised of seven luxury communities. Each has their own personality, but is equal in beauty, prestige, and opportunity. The only thing better than the views are the people. Our leaders are focused on the growth and development and growth of our employees, our members are gracious and kind, and our co-workers make coming to work something to look forward to. Once you visit you will understand why employees love being a part of The Cliffs family! 

As a Sous Chef with The Cliffs, you will be a key member of an extraordinary culinary team that strives daily to exceed member’s expectations. We are growing communities where career opportunities and growth are endless. 

BASIC QUALIFICATIONS:
 
<ul>
<li>A.O.S. in Culinary Arts or related field preferred with a minimum of 3 years’ Supervisory Chef experience (preferably in fine dining or upscale business establishments).</li>
<li>Strong understanding of quality, service, products, financial metrics, safety, and member satisfaction.</li>
<li>Excellent time management.</li>
<li>Showcases passion for food, continual learning, and guest service</li>
<li>Participative management style.</li>
<li>Experience in ordering and receiving product and inventory management (cost and portion control), payroll operations and the handling of money/charges.</li>
<li>Successfully manage day-to-day operations, special events, member activities, menu rollouts, etc. for the culinary department.</li>
<li>Experience in hiring, training, scheduling, and the development of staff.</li>
<li>Possess the ability to manage change effectively.</li>
<li>Provide leadership to staff achieving goals and objectives.</li>
<li>Clear, concise written and verbal communication skills.</li>
<li>Demonstrate ability to lead by example.</li>
<li>Exceptional detail to follow-up.</li>
<li>Excellent budgetary, projections and cost control skills.</li>
<li>Experience with inventory and cost management.</li>
<li>Prior experience in relationship development.</li>
<li>Related degree preferred.</li>
</ul>
 
THE CLIFFS BENEFITS:
<ul>
<li>A knowledgeable and passionate management team that leads by example</li>
<li>Employee appreciation parties and team building events</li>
<li>Premier training</li>
<li>Excellent compensation including 15 vacation days and 9 paid holidays</li>
<li>Our best benefits package including health, telehealth, vision, dental, short term/long term disability, pet insurance 401(k) with employer contribution*</li>
<li>Employee Wellness Monetary Incentives </li>
<li>A work/life balance!</li>
</ul>

Checkout more amazing opportunities here!

Sous Chef

<h3>Job Description</h3>
Job Description
We are seeking a Cook Chef to join our dedicated kitchen staff! You will assist in the preparation, cooking, and presentation of meals in our kitchen.
Responsibilities:
<ul>
<li>Prepare all served food</li>
<li>Plan food production to coordinate with meal serving hours</li>
<li>Memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions</li>
<li>Follow standard recipes and special diet orders</li>
<li>Operate standard kitchen equipment safely and efficiently</li>
<li>Adhere to all sanitation and food production codes</li>
<li>Clean and maintain kitchen equipment, utensils, and appliances</li>
</ul>
Qualifications:
<ul>
<li>Previous experience in cooking, culinary arts, or other related fields</li>
<li>Knowledge of kitchen equipment and cooking techniques</li>
<li>Strong attention to detail</li>
<li>Ability to thrive in a fast-paced environment</li>
<li>Ability to work well in teams</li>
</ul>
Company DescriptionSmall brewery with taproom and kitchen. Providing true to style beers and quality food to their customers. 
<h3>Company Description</h3>
Small brewery with taproom and kitchen. Providing true to style beers and quality food to their customers.

Cook Chef

<h3>Job Description</h3>
Job DescriptionCompany Description 
Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect &amp; Teamwork. In this role you will assist in the oversight of daily operations in the kitchen and work with the Executive Chef to ensure the high-quality food products and kitchen cleanliness.
Job Description 
<ul>
<li>Prepare meals from standardized recipes in accordance with order in a timely and attractive manner.</li>
<li>Set up food service line and workstations with needed condiments.</li>
<li>Ensure all condiments and garnishes that are required are prepared and served with the appropriate foods.</li>
<li>Assist in coordinating prep for the following day’s menu.</li>
<li>Participate in a pre-meal meeting with food servers to review detail of daily menu. &nbsp;</li>
<li>Assist with training of new kitchen employees.</li>
<li>Assist with scheduling of employees within the department.&nbsp;</li>
<li>Assist with food ordering, monitoring inventory and creating the menu cycle.</li>
<li>Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly.</li>
<li>Maintain kitchen cleanliness and food preparation according to state and local health department code requirements.</li>
<li>Keep food waste to a minimum by utilizing food storage and food recycling techniques.</li>
<li>Manage and supervise Cooks, Lead Cooks, Prep Cooks, and Utility Workers as needed.</li>
</ul>
Qualifications 
<ul>
<li>3+ years of experience working in a commercial kitchen environment and/or a related certificate or degree from a college or technical school.&nbsp;</li>
<li>Serv Safe or other required local, county or state certifications.</li>
<li>You are organized and great at communicating with co-workers and residents.&nbsp;</li>
<li>You take pride in the quality and presentation of food that you have helped to prepare.&nbsp;</li>
<li>You have basic to advanced knowledge of cooking and preparation of meals.&nbsp;</li>
<li>You have a thorough understanding of food service techniques and requirements.</li>
</ul>
 Additional Information 
Senior Lifestyle offers a comprehensive benefits plan to eligible team members including health, dental, vision, retirement benefits, short-term disability, long-term disability, and paid time off.&nbsp;All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Senior Lifestyle requires that all employees provide proof of COVID-19 vaccination unless exempt due to medical, religious, or personal beliefs. Government requirements or exclusions may apply.&nbsp;

<h3>Job Description</h3>
Job Description
Position Summary:
Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests.&nbsp; Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests.&nbsp; Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized.&nbsp; Prepares and sets up food for cooking and side orders.&nbsp; 
Essential Functions and Responsibilities:
In accordance with Benihana’s service and cooking procedures:

<ul>
<li>Greets and welcomes guests within 15 minutes of their teppan order(s).&nbsp; </li>
<li>Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous.</li>
<li>Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries.&nbsp; </li>
<li>Responds promptly and courteously to guest requests</li>
<li>Asks guests for cooking preference, as applicable, and follows guest instructions.</li>
<li>Prepares 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, food processors, blenders and fryers).</li>
<li>Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. </li>
<li>Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). </li>
<li>Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures.</li>
<li>Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods.</li>
<li>Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes.</li>
<li>Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling.&nbsp; </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 the dining room.</li>
<li>Adheres to Company guidelines on alcoholic beverage service.</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>Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. 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>
&nbsp;Education/Experience:

<ul>
<li>Must have a High School diploma or GED.</li>
<li>Must be able to successfully pass Benihana chef training program</li>
<li>Previous experience as chef or cook highly desirable</li>
</ul>
Here are some of the sizzling benefits of working for us: 
<ul>
<li>Training:&nbsp;At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience.&nbsp;We offer a 5-week paid training course.</li>
<li>Fun working environment:&nbsp;You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow.</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;*This position is eligible for tips!*</li>
</ul>
 We use eVerify to confirm U.S. Employment eligibility.

Teppan Chef

<h3>Job Description</h3>
Job DescriptionDescription:

Discover Your Odyssey
Are you an adventurer at heart, seeking a workplace that fuels your passion and a team that feels like family? Start your Odyssey with us—an award-winning team that not only works together but plays together, creating an environment where every day is an adventure.
 
Why Odyssey?
 
At Odyssey Resorts, we don't just offer job opportunities; we provide a canvas for your career dreams. Here's what you can expect:
<ul>
<li>Flexible Freedom: Experience work-life balance with flexible schedules, working hours, and payday on demand. Your success is not just about the work you do; it's about the life you build around it.</li>
<li>Employer Recognition: Join a company recognized as a Star Tribune Top 200 Minnesota Workplace for two consecutive years. Odyssey has become an employer of choice, fostering happy employees and a culture worth celebrating.</li>
<li>State-of-the-Art Resources: Access cutting-edge tools and resources designed for your success. With ample and relevant learning and training resources, we invest in your growth.</li>
<li>Hospitality from the HEART: Immerse yourself in a culture that revolves around the “Hospitality from the HEART” philosophy—a welcoming space where diversity, equity, and inclusion are not just words but lived experiences. Be part of a team where your unique contributions brighten the lives of guests and enrich your own journey.</li>
<li>Engage, Innovate, Impact: Become a part of Odyssey Cares, including our sustainability program aligned with the UNESCO Sustainable Travel Pledge. Our team actively invests in local communities, collaborates for industry innovation, supports charitable causes, and encourages personal stewardship. At Odyssey, your work extends beyond the resorts; it's a catalyst for positive change.</li>
<li>Open Doors for Growth: As part of a growth-focused company, unlock opportunities for career advancement. You’ll be part of an engaged team that values your ideas and nourishes your potential. </li>
<li>Awesome Benefits: Enjoy a comprehensive benefits package that includes health, dental, and vision insurance, along with voluntary life and AD&amp;D coverage. We also offer voluntary accident, critical illness, and hospital indemnity insurance, a 401(k) plan, PTO, and an Employee Assistance Program (EAP). Your well-being is our priority!</li>
</ul>
Your Odyssey Awaits:
Ready to create lasting memories, enrich lives, and be part of an extraordinary journey? Join Odyssey Resorts, where every day is a new adventure, and your story is yet to be written.
 
Work here. Play here. Thrive here. 

Join Our Culinary Team at Ruttger’s Bay Lake Resort!
Are you a passionate and creative culinary professional looking to take your career to the next level? Ruttger’s Bay Lake Resort is seeking a talented Sous Chef to join our dynamic kitchen team. Nestled in the heart of Minnesota’s beautiful lake country, our resort offers a unique blend of rustic charm and modern luxury.

SUMMARY: Responsible for overseeing product quality, cleanliness, and profitability of all food service outlets to ensure smooth and efficient guest service. Perform outstanding guest service on a daily basis. Maintain interdepartmental lines of communication and interact on a daily basis with guests and resort staff. 
 
 
ESSENTIAL DUTIES:
<ul>
<li>Plan annual budget related to all BOH activities. Generates maximum financial performance for all food outlets including effective cost control management and ensure appropriate BOH staffing levels are in line with payroll, budget, events, and guest needs. </li>
<li>Ensures highest standards of sanitation and kitchen safety. </li>
<li>Holds staff meetings to ensure regular, timely communication within the BOH department. </li>
<li>Maintains close communication with both sales and operations departments, including event planning and event services, to ensure proper preparation, guarantees, and timelines are met for all catering functions. </li>
<li>Develops and ensures compliance with recipes and production methods. Coordinates all food production operations. </li>
<li>Directs the preparation process to ensure food and products are always consistent, and the presentation is of the highest quality. </li>
<li>Work closely with Food &amp; Beverage Director to complete all administrative duties needed to perform job functions as required (staff schedule, daily and weekly payroll, food orders, inventory, costing, recipe specification and menu development. Ensure all BOH staff have a current Minnesota ServSafe certificate. </li>
<li>Interviews, hires, and trains all BOH staff members as dictated by the organizational structure. </li>
<li>Assigns stations and tasks to staff. Ensure cleanliness of BOH operational areas. </li>
<li>Receives, and organizes all F &amp; B products and checks for quality, proper specs, and amounts. </li>
<li>Maintains a cleaning schedule for all major kitchen equipment on a monthly basis. </li>
<li>Ensures good safety practices. </li>
<li>Fosters positive working relationships and communication with all departments. </li>
<li>Any and all other duties as assigned. </li>
</ul>
EDUCATION and/or EXPERIENCE:
<ul>
<li>Minimum 2-year culinary degree</li>
<li>Minimum 3-year culinary management</li>
<li>4-year degree in Hotel/Restaurant Management and/or Culinary Arts highly desirable. </li>
<li>Solid knowledge of menu development, costing and execution, and receipt management.</li>
<li>Solid knowledge of inventory systems and practices, ordering/receiving, storage management.</li>
<li>Calm collective communication skills with both front and back of house staff.</li>
<li>Create, set, and hold a positive tempo in the BOH.</li>
<li>Must work weekends &amp; holidays as business demands.</li>
</ul>
Requirements:
EXPECTATIONS:
 
The employee must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to fulfill these functions. Ruttger’s further expects every employee to exhibit stellar guest service and a regular attendance record. 
 
REQUIREMENTS:
<ul>
<li>Must be able to pass Ruttger’s background check. </li>
<li>Talk; hear; see in color; adjust focus to include close, distance, depth, and peripheral vision. </li>
<li>Stand; walk; sit; kneel; lift; push; pull; reach with arms and hands; move objects weighing up to forty (40) pounds. </li>
<li>ServSafe certified in Minnesota. </li>
<li>Valid MN Driver’s License </li>
</ul>

<h3>Job Description</h3>
Job DescriptionCompany Description 
About Hana Group Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we’re committed to delivering high-quality food that’s convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction.
Our Culture At Hana Group, we believe our people are the heart of our success. We’re proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company’s success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement.
Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that’s transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that’s growing across the U.S., Hana Group could be the perfect fit for you.
Job Description 
The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi, and food safety. The Sushi Chef II’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations, and excellent customer service, engaging the customer.
&nbsp;
Key Competencies:
People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control
&nbsp;
Duties and Responsibilities:
<ul>
<li>Expert in cutting, slicing and filleting different types of fish and vegetables</li>
<li>Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk</li>
<li>Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety</li>
<li>Maintaining a clean work environment in order to prevent food contamination</li>
<li>Reporting any problems with kitchen equipment to the manager on duty</li>
<li>Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use</li>
<li>Creating an expectation for a clean work environment in order to prevent food contamination</li>
<li>Expert understanding of food waste and costs and how it impacts the goals of the kiosk</li>
<li>inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard</li>
<li>Greeting and communicating with customers to ensure that they feel valued as our customer</li>
</ul>
This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed.
Qualifications 
&nbsp;
<ul>
<li>Minimum of two years in the food service industry; sushi rolling experience required</li>
<li>Ability to read, write, and communicate in English</li>
<li>Excellent knife skills - experienced in cutting large fish for sashimi &amp; nigiri and prepping vegetables for common sushi rolls &amp; garnish</li>
<li>Valid food handler’s license, with sound knowledge of food safety regulations</li>
<li>The ability to stand for long periods of time</li>
<li>The ability to work under pressure with sound judgment</li>
<li>Encompass the company mission and core values</li>
<li>Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times</li>
</ul>
 Additional Information 
Hana Group North America is an Equal Opportunity Employer
Salary:&nbsp;$19.50-$21.00 USD hourly

Sushi Chef II

<h3>Job Description</h3>
Job DescriptionCompany Description 
Forefront Healthcare is&nbsp;unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience
Job Description 
Forefront Healthcare is seeking a talented Executive Sous Chef to join our team at a senior living facility in Little Rock, AR. The ideal candidate will have a strong culinary background, prior experience in healthcare or similar high-compliance environments, and the adaptability to thrive within an evolving team.
Benefits Offered:
<ul>
<li>Comprehensive Benefits: Medical, Dental, and Vision</li>
<li>Paid Time Off: Vacation, Sick Leave, and 6 Paid Holidays</li>
<li>Employee Assistance Program: Support when you need it</li>
<li>Company-Provided Life Insurance: Peace of mind for you and your family</li>
<li>401K with Company Match: Plan for your future</li>
</ul>
Essential Functions:
Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
<ul>
<li>Coordinate food preparation and meal service.&nbsp;</li>
<li>Plan and initiate cooking schedule for food preparation to meet meal schedule.&nbsp;</li>
<li>Prepare, season, cook and serve for an assigned meal; ensure appropriate portioned servings according to portion control standards.&nbsp;</li>
<li>Prepare nutritional snacks for patients&nbsp;as directed by the Dietary Manager.&nbsp;&nbsp;</li>
<li>Creatively collaborate with Dining Management&nbsp;on special events and menus.</li>
<li>Monitor the temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.</li>
<li>In the absence of the Dietary Manager,&nbsp;checks and inspects food products and supplies as delivered. Supervise and assist in the storage of supplies and food products.&nbsp;</li>
<li>Determine the amount and type of food and supplies as required for daily menus.&nbsp;</li>
<li>Notify the Dietary Manager of food, supplies or equipment needs.</li>
<li>Report equipment breakdowns and unsafe conditions to Dietary Manager.</li>
<li>Supervise dietary staff in the absence of Dietary Manager</li>
<li>Clean equipment and work areas as assigned by the Dietary Manager&nbsp;</li>
<li>Be knowledgeable of Federal, State, and facility’s rules, regulations, policies and procedures.&nbsp;</li>
<li>Attend and present in-service educational programs.&nbsp;</li>
<li>Follow defined safety codes while performing all duties.&nbsp;</li>
<li>Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies.&nbsp;</li>
<li>Perform other department duties assigned by the Director of Culinary</li>
</ul>
Other Duties:
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
&nbsp;
Qualifications 
Competencies:
<ol>
<li>Customer Service Oriented.</li>
<li>Basic Food Preparation Knowledge.</li>
<li>Sanitation and Safety Practices.</li>
<li>Thoroughness.</li>
<li>Time Management.</li>
</ol>
Supervisory Responsibility:
<ul>
<li>Must have the ability to coach others.</li>
<li>Proven ability to coach and teach within the kitchen.</li>
<li>Ability to lead a group of your peers.</li>
</ul>
Physical Demands:
Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 to 75 pounds.&nbsp;
Position Type/Expected Hours of Work:
Work schedule can include days, evenings, some weekends, and some holidays.
Required Education and Experience:
<ul>
<li>Ability to read, write and speak English.&nbsp;</li>
<li>Minimum of 1 year of food preparation and service experience.</li>
<li>Manager ServSafe certification required or must be obtained within first 90 days of employment.</li>
<li>Knowledge of food handlers and safety regulations.</li>
<li>Proven track record of integrity.</li>
<li>Excellent verbal/written and problem-solving skills.</li>
<li>Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS).</li>
<li>Must be detail oriented and accurate.</li>
<li>Ability to multitask&nbsp;while working in a pressured environment; always operating as part of a team.</li>
</ul>
Additional Eligibility Qualifications:
<ul>
<li>Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, residents, family members and the public.&nbsp;</li>
<li>Numerical ability necessary to make various computations in keeping work records, and in recipe preparation.&nbsp;</li>
<li>Motor coordination and manual dexterity are required to prepare food and operate dietary equipment.&nbsp;</li>
<li>Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food and dietary equipment and an awareness of the requirement for careful handling and economy of serving.&nbsp;</li>
<li>Ability to read, understand, and follow recipe directions, diet orders and work assignments. Able and willing to work flexible hours, such as during an emergency situation. Must be patient and tolerant toward staff, residents, and family members.</li>
</ul>
 Additional Information 
Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Executive Sous Chef

<h3>Job Description</h3>
Job Description
Jim Brady’s in Royal Oak is looking for a passionate, driven Sous Chef to join our tight-knit culinary team. We’re a busy, high-energy, upscale-casual restaurant with a proud 70-year Detroit legacy—and we want someone who loves this industry as much as we do
What We’re Looking For
<ul>
<li>Minimum 1 year of management or supervisor experience in a professional kitchen</li>
<li>Strong line cook skills across all stations (we run a serious line and need someone who can lead by example)</li>
<li>Experience with ordering, prep management, and kitchen organization</li>
<li>Open availability (nights, weekends, brunch shifts)</li>
<li>A positive, team-first attitude — we’re a small, supportive crew and culture matters</li>
<li>Someone who genuinely loves hospitality, cooking, and creating great guest experiences</li>
</ul>
What You’ll Do
<ul>
<li>Work directly with Chef Justin to support all kitchen operations</li>
<li>Help lead the line, maintain standards, and train staff</li>
<li>Assist with ordering, inventory, and daily prep</li>
<li>Maintain a clean, organized, and efficient kitchen</li>
<li>Contribute to menu execution and seasonal features</li>
</ul>
Why Join Us
<ul>
<li>$55,000 salary, reviewed annually</li>
<li>A tight, respectful, hard-working team</li>
<li>A busy scratch kitchen where your skills can shine and grow</li>
<li>A restaurant with deep roots and a strong culture of hospitality</li>
</ul>
If you’re ready to step into a leadership role and grow with a great team, we want to meet you.
&nbsp;
Company DescriptionAt Jim Brady’s, we’re local people serving local products with pride, passion, and integrity every single day. We’re a third-generation, Detroit-born restaurant committed to great food, genuine hospitality, and taking care of our guests and each other. Our team is tight, our standards are high, and everything we do reflects the community we’re proud to be part of. 
<h3>Company Description</h3>
At Jim Brady’s, we’re local people serving local products with pride, passion, and integrity every single day. We’re a third-generation, Detroit-born restaurant committed to great food, genuine hospitality, and taking care of our guests and each other. Our team is tight, our standards are high, and everything we do reflects the community we’re proud to be part of.

Restaurant Sous Chef

<h3>Job Description</h3>
Job DescriptionCompany Description 
The Dunlin, Auberge Collection, is a coastal escape in South Carolina’s Sea Islands set within the exclusive waterfront community of Kiawah River. Named after a beautiful local shorebird, this charming getaway is an experience-driven, design-led boutique luxury retreat embodying the eternal Southern summer home. Inviting guests to experience the outdoor bliss of coastal living on 2,000 picturesque acres, the nature-embraced Johns Island resort is just 20 miles from Charleston. Designed by Amanda Lindroth, the property offers 72 cottage-style guest rooms and suites. Adventure beckons with 20 miles of riverfront and scenic nature trails and flora- and fauna-rich marshlands, while two Auberge dining concepts and a destination spa celebrate the rich heritage of South Carolina and the simple wonder of life on the river.
For more information:&nbsp;auberge.com/the-dunlin&nbsp;
Follow The Dunlin on Instagram and Facebook at @DunlinAuberge
Job Description 
Step into the realm of culinary excellence as a key player in our kitchen brigade. Whether you're a savant with savory delights or a lover of sweet symphonies, embrace the opportunity to showcase your culinary prowess. As a Culinary Artisan, you play an integral role in curating an unforgettable dining experience, leaving an indelible mark on the palates of our patrons.
<ul>
<li>Work all positions and works independently in the kitchen, including pantry and banquet positions, as needed with business demands. Also, assist other team members with ongoing mentorship and training development as well as daily prep and technique guidance needs.</li>
<li>Works and assists the chef with specialty dinners and functions with minimal supervision.</li>
<li>Develops daily features and special menus with the guidance and approval of the chef, keeping in mind the theme of the cuisine for the outlet.</li>
<li>Assists with all food requisitions and ordering needs with the chef's guidance and approval for cog budgeting.</li>
<li>Leads and manages service in the absence of the Sous Chef.</li>
</ul>
Pay $22 - $25, dependent on experience
Additional Benefits:
<ul>
<li>Free Parking</li>
<li>Free Team Member Cafeteria</li>
<li>Holiday Pay</li>
<li>Team Member Stay Program</li>
<li>50% off F&amp;B + Spa</li>
</ul>
Qualifications 
<ul>
<li>Formal training or education in culinary arts.</li>
<li>One year Cook I experience.</li>
<li>Strong focus on precision and detail to ensure consistency and high-quality presentation of food.</li>
</ul>
 Additional Information 
Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations.
For more information: auberge.com
Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge
Kiawah River Hospitality Group LLC is an Equal Opportunity Employer, M/F/D/V. Kiawah River Hospitality Group LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Kiawah River Hospitality Group LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Junior Sous Chef

<h3>Job Description</h3>
Job DescriptionCompany Description 
Adjacent to the Las Vegas Convention Center and just one block from the world-famous Las Vegas Strip, the legendary Westgate Las Vegas Resort &amp; Casino provides a fun, challenging and rewarding work atmosphere. Help create remarkable guest experiences at our world-class resort, which features a lively casino that is home to the world’s largest Race &amp; Sports Book; incredible restaurants, nightlife, and live entertainment; and the convenience of a Las Vegas Monorail station onsite for easy access to the Las Vegas Strip. As part of Westgate Resorts, recognized by U.S. News as one of the Best Companies to Work For, you’ll be joining a team committed to excellence and creating unforgettable vacation experiences and supporting your career growth where you are or at 60+ resorts across the company.
Job Description 
General Summary Of Duties:
Supervise and participate with all specialty room kitchen personnel to prepare, cook and present food according to hotel standard recipes. Create quality food products to ensure guest satisfaction.
Qualifications 
Role and Responsibilities: (Includes but is not limited to the following)
<ul>
<li>Assign specific duties to all staff for efficient operation of kitchen.&nbsp; Train and supervise kitchen staff in the proper preparation of menu items.</li>
<li>Ensure proper receiving, storage (including temperature-setting) and rotation of food products.&nbsp; Adhere to control procedures for food cost and quality.</li>
<li>Provide guest satisfaction through outstanding guest service.</li>
<li>Write recipes, maintain inventory and order supplies as needed.</li>
<li>Schedule appropriate number of staff needed for each day and week – maintaining Labor cost control.</li>
<li>Ensure department maintains requirements for area sanitation.</li>
<li>Reports any equipment in need of repair to chef and the engineering department for service.&nbsp;</li>
</ul>
Performance Requirements: (Knowledge, skills and abilities)
<ul>
<li>Ability to read, write, speak and understand the English language to comprehend and follow written and/or verbal instructions from management, guests and employees</li>
<li>Ability to perform duties within varying conditions such as hot to normal to cold, temperature ranges as well as unfavorable conditions of hot, noisy, smoky and wet.</li>
<li>"CLEAN AS YOU GO" -- Keep your kitchen neat and orderly and perform general cleaning tasks using standard hotel cleaning products, as assigned, to adhere to standards.</li>
<li>Ability to maintain attendance and grooming in conformance with standards.</li>
<li>Sufficient manual dexterity of hand in order to use knives and kitchen tools. &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</li>
<li>Ability to operate kitchen equipment including steamer, deep fryer, ovens, broilers, and grills.</li>
<li>Utilize a hands-on approach to training and developing kitchen staff.</li>
<li>Utilize experience training food prep employees.</li>
<li>Ability to instill safety and sanitation habits and procedures in all employees.</li>
<li>Teach employees the importance of consistency in preparation and presentation.</li>
<li>Display thorough knowledge of food handling and preparation techniques.</li>
<li>Ensure that level of quality, portion control, and plate presentation is adhered to consistently.</li>
<li>Consistently check prep work, station set up, line plating and quality.</li>
<li>Inventory, Requisitions, food and labor cost controls skills</li>
<li>Ability to prepare a variety of cuisines, using skill and creativity.&nbsp;</li>
<li>Prep, stock, and rotate line to ensure ample supply of products is maintained.</li>
<li>Work closely with wait staff to exceed guest expectations.</li>
<li>Prefer Large Volume restaurant experience at 4-5 star level properties.</li>
<li>All HAZCOM positions: Ability to comprehend product labeling instructions to enable the safe application of products and processes with the Hotel.</li>
<li>Adhere to through proper training and understanding of Clark County Health Code</li>
<li>Clear, concise written and verbal communication skills with management and staff</li>
<li>Ability to sell concepts and ideas to management, peers, and employees.</li>
<li>Demonstrate team building experience.</li>
<li>Monitor level of workload and make staffing adjustments accordingly</li>
<li>Demonstrate ability to lead by example.</li>
<li>Build morale and spirit with a participative management style.</li>
<li>Instill a guest service attitude in all employees.</li>
<li>Training and developing employees with limited education/experience.</li>
<li>Supervise, discipline, coach and counseling, perform reviews for all associates.</li>
<li>Ability to read, write, speak and understand the English language to read and utilize math skills for recipes, measurements and food requests.</li>
<li>Understanding of computers for recipe cards and recipe books as well as ordering procedures and controls</li>
<li>Demonstrate excellent time management skills with hands on approach to assist staff in completion of tasks.</li>
<li>Utilize strong organizational skills.</li>
<li>Provide strong customer service orientation and skills.</li>
<li>Demonstrate excellent listening skills with Exceptional detail in follow-up.</li>
<li>Create courteous, friendly, professional work environment.</li>
<li>Utilize creative problem-solving skills using proper judgment an initiative.</li>
</ul>
 Additional Information 
Westgate Resorts is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other protected status under federal, state or local law. If you have a disability and believe you need a reasonable accommodation in order to complete your application or any part of the recruiting process, please email <a href="mailto:WGAccommodations@wgresorts.com" target="_blank">WGAccommodations@wgresorts.com</a> with the job title and the location of the position for which you are applying.
This job posting is intended to provide a general overview of the position and may not include every responsibility, duty, or qualification required. Duties, responsibilities, and activities may change at any time with or without notice.

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