66 jobs found

Overview: We are seeking a talented and motivated Seasonal Sous Chef to join our culinary leadership team. As a Sous Chef, you will assist with daily kitchen operations, supervise culinary staff, and ensure food quality, safety, and consistency across various park outlets. Responsibilities: Support the Executive Chef in overseeing food preparation and kitchen operations. Supervise and train seasonal culinary team members, ensuring adherence to recipes, portion standards, and food safety guidelines. Ensure cleanliness and organization of all kitchen and storage areas in accordance with health and safety regulations. Monitor inventory levels and assist with ordering and receiving of food products. Maintain a positive and productive working environment. Assist in managing food cost controls and minimizing waste. Other duties as may be assigned. Qualifications: 2+ years of experience in a high-volume kitchen or similar leadership culinary role. Strong understanding of culinary techniques, kitchen safety, and sanitation standards (ServSafe certification preferred). Ability to lead and motivate a diverse seasonal staff. Excellent communication and time-management skills. Availability to work flexible hours, including evenings, weekends, and holidays throughout the operating season.

Overview: $ 18.50 / Hour Joining our Dorney Park team means you'll overseas specific location(s) in the park, monitors product handling and usage. Train cooks and ensure location(s) are set and running smoothly in all BOH functions. Ensures proper production levels, and PPE usage always. Assists Chef with training of line cooks in all facets including, procedure, production flow, equipment usage, and cleaning. Serves food in correct portions to ensure proper food cost procedures are followed. Ensures product temperature controls are met and maintained for quality and safety. Maintains clear, concise, and specific lines of communication between management, supervisory staff, and associates. Administers corrective action as needed to associate. Coordinates with warehouse on orders, storage of food product, and assists with cost in the location. Assists Zone Sups with weekly inventory. Ensures that all work, storage, and service areas are cleaned/ organized and meet Six Flags, Dept. of agriculture, and Diversey guidelines. Monitors that all safety and sanitation procedures are followed. Performs line checks, opening and closing checklists, and assists with all temperature logs to ensure completion. Some of our amazing perks and benefits: Paid Training! FREE Uniforms! FREE Admission to Dorney Park and our other properties! FREE tickets for friends and family! 25% discounts on Food and 25% discounts on Merchandise! Work with people from here, near, and from all over the world! Other FREE local attraction tickets and discounts! FUN Employee-only Events including RIDE nights, GAME nights, and FREE FOOD events! Numerous seasonal promotion opportunities! Responsibilities: Six Flags Entertainment Corporation is home to 42 unique and exciting properties, so come join our world class team in the Lehigh Valley at Dorney Park & Wildwater Kingdom. Dorney Park provides premiere entertainment with 200+ acres of FUN and we want YOU to join us in making people happy for over 140 years! As a member of our team, you'll Make our guests happy by delivering amazing experiences and helping them create FUN lifelong memories. Interact with different people of all ages and backgrounds Gain skills, knowledge and experience that will benefit your future Qualifications: You! People who love helping others and will support the needs of our guests and associates. Good judgement and a commitment to safety. Ability to work and interact with people from diverse backgrounds. Individuals with a passion and excitement about Dorney Park. Availability to include some weekdays, weekends, evenings, and holidays.

Description: The Neighborhood at Sheffield is seeking Cooks to join their team! The Cook reports directly to the Food and Beverage Director. Shift Details Cook Mon-Fri ; Every other weekend required PURPOSE Cook The Cook is responsible for all food preparation so that food meets and / or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production. PRINCIPLE DUTIES AND RESPONSIBILITIES Cook Preparation and Food Service Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner Adheres to production sheets and instructions Prepares all special dietary needs as directed Prepares texture modified food as directed Organizes work to meet production and service requirements Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times Taste and prepares food to determine quality or necessary adjustment Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas Follow all local, state and federal policies regarding food handling Maintains standards of cleanliness, hygiene and health standards Operates dish machine(s) according to Food Safety Standards Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary Record Keeping/Resident Services Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Maintains and protects the confidentiality of resident information at all times Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Manually records equipment temperatures Manually records refrigerator temperatures Manually records freezer temperatures Manually records cooking temperatures of the food Manually records holding temperatures of the food Manually records cooling temperatures of the food Manually records food production quantities Manually records taste evaluation sheets Rotates menus and production sheets Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Cook Education: High School Diploma/ GED required Culinary apprenticeship or training preferred One (1) year job related experience including food preparation, full-line menu items and therapeutic diets Maintains a current SERV Safe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified PI665395abc1-

Are you a culinary artist who loves your craftbut not the industrys demanding hours? Unlike many culinary roles, our Culinary Associate II position offers predictable daytime hours, minimal evening shifts, and closures on most holidays. If youre looking for a creative, supportive kitchen environment with real work-life balance, this may be the opportunity for you. The John Michael Kohler Arts Center (Sheboygan, WI) is seeking a Culinary Associate II to provide patrons with a positive memorable experience while viewing galleries, learning about artists, shopping, and enjoying food and beverage. The Culinary Associate II works directly in the Café kitchen, prepping and preparing lunch for patrons and staff members. This role has broad knowledge and kitchen experience and works within the Café and Culinary Art Car. At times, oversees management of Café when working alone. Essential Duties and Responsibilities An individual in this position must be able to successfully perform the essential duties and responsibilities listed below. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. Assist with operations and food preparation within the Café, Café Catering and Culinary Art Car for daily service and various events. Maintain the highest standards of sanitation and kitchen safety while ensuring all equipment is in proper working order. Ensure all food served in the Café meets quality standards by inspecting its taste, temperature, and visual appeal. Assist with menu planning and recipe development of all outlets including catering and Culinary Art Car. Place weekly orders through food and beverage purveyors. Develop innovative menu items with consideration to cost and inventory control. Conduct monthly inventory checks to ensure proper storage and rotation of stock. Provide clear direction to the staff responsible for food production by creating prep lists. Other duties as assigned. Knowledge, Skills & Abilities Creative, energetic, and innovative Strong commitment to teamwork Strong customer service Knowledge of dietary restrictions Proactive self-starter Maintain confidentiality Microsoft Office including Outlook, Word and Excel. Qualif i cat i o ns High School diploma or GED Two years experience in the culinary field. Two years experience in customer service. Valid Drivers License Obtain/maintain WI bartenders license Obtain/maintain ServSafe Certification Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee will occasionally sit; continuously use hands to finger, handle, or touch objects; and talk or hear. The employee will also continuously stand, walk, climb, or balance, and smell to complete this job. The employee should be able to lift and/or move up to 25 pounds. Specific vision abilities when performing this job include close vision, distance vision, color vision, depth perception, and the ability to adjust focus. Able to read and interpret documents, write routine correspondence, speak effectively with others. Able to add, subtract, multiply and divide using whole numbers. Able to apply common sense understanding to carry out detailed written or oral instructions. Able to deal with problems involving few concrete variables in standard situations. Work Environments: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The position is café/retail/art gallery based and noise level usually moderate. May occasionally work outside at events where noise level could be moderate to loud. Hours of work include daytime hours Monday Friday and occasionally Saturday and Sunday to meet staffing and/or event needs. The position works at various locations depending on the schedule. This position must be able to commute between locations if needed. The John Michael Kohler Arts Center is an Equal Opportunity Employer. Powered by JazzHR PI1d51b40e036f-5070

Pay: $0 per year - $0 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status. Required Preferred Job Industries Other

Sous Chef at Montecito Club (Montecito) Compensation 90K-100K Montecito Club, located in beautiful Santa Barbara, California, is seeking a highly motivated Sous Chef. The position is responsible for serving as the assist to the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Essential Duties and Responsibilities: •Provide support and teamwork and demonstrate a commitment as a leader of the department to provide direction, communication and leadership to the staff in the efficient professional manner while delivery high standards of cooking to guests in accordance with all Montecito Club policies and procedures. •Review daily the business needs to help support and direct for events, specials and banquets events to help wherever needed. •Having a good understanding of all products use and par levels. •Ensure all food is cooked, portioned and prepared according to the set standards. •Other responsibilities include but not limited to; managing the day-to-day operation, working with the culinary team and other managers as needed. •Coaching/counseling employees, performance evaluations •Promote and support a positive collaborative work environment with continuous learning culture through leading, managing and motivating a diverse staff. •Effective communication and teamwork with all staff and managers. •Any and all duties that are required and to support all staff and managers. •Prepares or directly supervises kitchen staff responsible for the daily preparation of all food and "specials" to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club's standards and recipes. •Assumes complete charge of the kitchen in the absence of the Executive Chef. •Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities and prep lists. •Consistently maintains standards of quality, cost, presentation and flavor of foods. •Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. •Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment. •Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef. Qualifications: •A degree from post-secondary culinary arts program, or culinary experience. •Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required. •Must be familiar with and have worked with all kitchen equipment. •Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. •Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. Maintain a Manager ServSafe Food Handlers card. •Ability to effectively supervise all kitchen food production employees in absence of Executive Chef. •Knowledge of and ability to perform required role during emergency situations What to Expect: • Competitive Salary and Wages • Competitive Employee Benefits • Complimentary Employee Meals • Opportunity to work with astounding Leadership and Top Notch Management • Excellent Training and Development Opportunities • Career Development Overview: Montecito Club is a private golf and social Club with panoramic ocean views, historic setting, world-class golf featuring the newest Jack Nicklaus Signature golf course, excellent dining experiences, luxurious facilities and the unparalleled service. Come join the team today! Apply Online at or reply to this ad with resume.

Executive Sous Chef - Set sail on a new career with some of the largest cruise companies around and help deliver exceptional dining experiences aboard our ships! We're seeking experienced Executive Sous Chefs to support the Executive Chef in managing all culinary operations, ensuring quality, consistency, cost control, and adherence to sanitation standards. Key Responsibilities: Assist in overseeing all food preparation and service across multiple outlets Lead, train, and motivate a large culinary team to maintain high standards Monitor food quality, inventory, and cost efficiency Ensure compliance with USPH and company hygiene protocols Supervise equipment maintenance, kitchen operations, and staff schedules Step in for the Executive Chef when needed and contribute to menu planning Actively engage with guests and lead by example in a fun and professional environment Qualifications: Degree or diploma in Culinary Arts or related field 3-5 years of leadership experience in high-volume kitchens (cruise, hotel, or upscale restaurants) Strong understanding of modern cooking techniques, food safety, and kitchen operations Proficiency in inventory management, team scheduling, and hospitality software (e.g., Micros, Crunchtime) Ability to coach diverse teams and promote an inclusive work culture Apply today!

A fantastic restaurant in Fairfield, CT , is seeking an experienced culinary leader to join their team as Executive Chef. Our high-volume scratch kitchen pairs menu items perfectly with our craft beers and seasonal beer selections. This is an excellent opportunity for a driven professional to utilize their culinary management skills while overseeing all kitchen financials. Join our dynamic team and bring your passion for exceptional cuisine to a vibrant dining establishment. Compensation: $75,000 - $85,000 (commensurate with experience) + bonus, comprehensive health insurance (medical, dental, vision), PTO, and much more! Relocation expenses will be provided on a case-by-case basis. Requirements: Minimum of 5 years of previous culinary experience in a high-volume kitchen Previous management experience High volume experience - $2M or greater Knowledge and understanding of regulations regarding Health, Safety, Sanitation, and Emergency procedures Experience with recipe execution, food preparation, purchasing, and inventory Excellent communication and teamwork skills

Sous Chef - Mason, OH - Up to $65k Our client, a family-focused resort, is seeking a talented Sous Chef to support kitchen operations and help enhance the overall dining experience. This role involves assisting with daily kitchen flow, managing inventory, and maintaining training standards to align with the resort's expectations. Skills and Experience: Proven experience as a Sous Chef or similar kitchen leadership role Resort/Hotel experience preferred Skilled in supporting and mentoring a large, fast paced team Hands-on leadership approach, effectively managing time and stepping in on the line when necessary. Strong understanding of food and labor costs, with the ability to maintain a profitable kitchen operation. If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com - Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven't heard from us within 2 weeks, please consider your

Why Lucky's Sports Grill? Train with the Best: Come train with Michael McGuigan, our new Director of Food & Beverage. Michael brings an extensive resume, having trained at the prestigious Culinary Institute of America and worked at some of Central Iowa's most well-known establishments, including The Port, The Radish, and Guido's at the Hotel Savery. Exciting Changes: Alongside managerial changes, guests can expect enhanced food and beverage options. We are excited to raise the stakes on our food and beverage program. "We can't wait to get started on revamping the dining experience that will serve as a calling card for our guests," says McGuigan. Future Growth Opportunities: Interested in becoming a leader in a fast paced, fun environment? Wild Rose supports ongoing employee growth opportunities including on the job training, leadership mentoring and formal educational assistance programs. Be Part of a Vision: The new focus on Wild Rose Casino & Hotel's food and beverage is a key initiative for the company. Be part of this exciting journey, join us as we elevate our dining experience and set new standards in the industry. Apply Now! Don't miss out on this incredible opportunity to be part of something special. Apply today and start your journey with Michael at Lucky's Sports Grill at Wild Rose Casino & Hotel. Together, we'll create unforgettable experiences for our guests and take our food and beverage program to new heights. You'd Rather Be Here! Department: Food and Beverage Reports to: Food and Beverage Director Location: Wild Rose Casino & Hotel Jefferson, IA Position Summary: As the Casino Sous Chef, you'll be the culinary maestro behind our food production and utilities. Your creative flair, leadership skills, and commitment to quality will set the stage for unforgettable dining moments. From banquets to our sports bar, you'll orchestrate a symphony of flavors that keeps our guests coming back for more! Essential Duties and Responsibilities: Food Preparation and Production: Work with Food & Beverage to whip up tantalizing dishes, infusing each plate with flair and flavor. Collaborate with our talented culinary team to create innovative menu items that surprise and delight. Introduce new culinary techniques that elevate our offerings and keep our guests guessing. Cost Management: Help establish food waste and food costs, ensuring we maintain profitability without compromising quality. Review and analyze operational costs weekly, monthly, and quarterly, making data-driven decisions. Department Knowledge: Dive into our Department Operations Manual like a culinary detective, mastering every detail of our Food and Beverage Department. Stay informed about industry trends, ensuring we stay ahead of the culinary curve. Team Leadership: Hire and train kitchen staff, nurturing their talents and fostering a collaborative environment. Expedite orders to maintain a seamless flow of dishes, keeping our hungry guests satisfied. Set item pricing in collaboration with the Food & Beverage Manager, balancing value and taste. Safety and Sanitation: Maintain impeccable health, safety, and sanitation standards in the kitchen. Enforce best practices for food handling, cleanliness, and kitchen maintenance. Ensure our team rocks the proper department uniform, looking sharp and ready to impress. Staff Supervision: Oversee all food venues, from the bustling kitchen to the elegant dining areas. Approve opening and closing duties for line staff, ensuring smooth operations. Be the culinary captain who steers our ship toward culinary excellence. Attendance and Compliance: Meet company attendance requirements because our guests deserve consistency. Comply with all Iowa Health Regulations and any other local, state, or federal guidelines. Show up with passion, creativity, and a dash of casino magic! Conduct regular performance evaluations, provide feedback, and support professional development. Supervisory Responsibilities: Culinary team Qualifications and Requirements: To satisfactorily perform this job, the employee must be able to perform all essential duties listed above, with or without reasonable accommodation. Servsafe certification required. Position Experience: Hotel/restaurant management experience preferred. Supervisory experience and/or Associates degree preferred. National Career Readiness Certificate (NCRC) is desirable. Education: Bachelor's degree in hospitality management, Business Administration, or related field is preferred. Interpersonal Skills: Excellent internal and external guest service skills are required. High degree of EQ required. Proven and demonstrated organizational and leadership qualities. Must be able to work cohesively, as a team, with members of all levels of the organization including senior leadership-Suite members, and owners. Salary The salary for this position ranges from $55,000 to $65,000 per year based on experience. Work Environment/Physical Demands: While performing the duties of this job, the employee is regularly required to bend, walk and stand for periods of time. Required to periodically lift 50 pounds in the course of food preparation using proper equipment. The employee is frequently exposed to cold temperatures and vibrations. Requires working within freezers, walk in coolers, and air conditioning. The noise level in the work environment is usually moderately loud. Attendance Note: Wild Rose Casino & Hotels is in operation seven days a week, 365 days a year. Employees can be required to workdays, evenings, weekends, holidays, split shifts and overtime. Critical features of this job are described under the heading on the job description. Nothing in this job description restricts Wild Rose Casino & Resorts right to assign or reassign duties and responsibilities to this job at any time. Required Preferred Job Industries Other

Tailwater Lodge, a Woodbine Hospitality Property, located on 35 acres with close to 2,000 feet of river frontage on the renowned Salmon River. Tailwater Lodge is part of the Hilton Tapestry Collection and is two-time Hilton Connie Award winner for excellence in hospitality. The Lodges includes a craft beverage tasting room, breath-taking banquet facilities and well-appointed overnight accommodations. Be part of a team that creates an awe-inspiring stay that leaves our guests eager to return. Tailwater Lodge Altmar, Tapestry Collection by Hilton is currently hiring for a Sous Chef for our Resturant. As Sous Chef, you'll work closely with the Executive Chef to oversee all aspects of our kitchen productivity, from menu development to scheduling. This includes managing our kitchen team, monitoring inventory, and ensuring all dishes are created to the high standards we are known for. A Sous Chef is a team player who works effectively with coworkers and managers to support and maintain a high level of excellence in food service. Essential Job Functions Prepare food items using various cooking methods. Observe and test food being cooked. Knowledge and execution of all line 'stations' necessary.Proficient in all technical skills needed to achieve maximum food quality. Ensure proper care, maintenance, and sanitation of work areas, equipment, and supplies Ensure the kitchen operates efficiently and meets standards of quality Fill in for Executive Chef as needed Manage and train kitchen staff, coordinate schedules, and oversee their work. Order supplies and stock inventory as needed Deep knowledge of cooking methods, equipment, ingredients, and procedures Ability to solve problems on the spot and give clear directions Label and stock all ingredients on shelves so they can be organized and easily accessible. Prepared to take over and run stations as necessary. Comply with nutrition and sanitation guidelines. Perform other kitchen duties as assigned. Requirements Minimum of 2 years' professional cooking experience required ServeSafe Food Handlers Certificate. Knowledge of basic cooking techniques Outstanding organizational skills, ability to prioritize their responsibilities and has a strong attention to detail Patience Communication skills Must possess the ability to work effectively under pressure. Formal culinary training is a plus Must possess the ability to manage large teams effectively. Become Part of Our Team and Enjoy: Health, Dental, Life and Vision Insurance Paid Time Off 401K with Employer Matching GO Hilton Team Member Travel Rewards

Job description Sous Chef - Fine Dining Full-Time Hilton Head Island, SC We're seeking an experienced and passionate Sous Chef to help lead the culinary operations of a high-end, fine dining restaurant located within one of the most iconic luxury destinations in the Southeast. This role offers a rare opportunity to work alongside a nationally recognized Executive Chef and be part of a team that delivers unforgettable guest experiences in an upscale, resort setting. What You'll Do: Assist with menu planning and culinary design Lead daily kitchen operations, ensuring quality, timing, and presentation exceed expectations Mentor and develop culinary staff while promoting a positive, professional work culture Ensure kitchen compliance with health and safety standards Take charge during Executive Chef absences and help resolve issues with calm, confident leadership Manage inventory, ordering, and administrative tasks related to scheduling and payroll What We're Looking For: Degree or certification in Culinary Arts preferred, or equivalent hands-on experience Proven success in upscale dining environments Strong leadership and communication skills Creative and detail-driven with a high level of culinary execution Experience managing teams and implementing new menus Perks & Benefits: Competitive salary with full-time stability Health, dental, vision, life insurance (after 60 days) 401(k) with company match + profit sharing (after 1 year/1,000 hours) Resort-wide discounts on dining, retail, fitness, and more Free golf rounds (cart fee applies) Employee referral bonuses & team events Discounted lodging for family and friends Join a team where excellence is expected, creativity is encouraged, and your passion for hospitality can thrive. Apply now to elevate your culinary career in a premier Lowcountry setting. Job Type: Full-time Pay: $75,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Flexible schedule Health insurance Paid time off Vision insurance Shift: 10 hour shift 12 hour shift Ability to Commute: Hilton Head Island, SC 29925 (Required) Ability to Relocate: Hilton Head Island, SC 29925: Relocate before starting work (Required) Work Location: In person

Now Hiring: Sous Chef - Hochatown Tuklo Grill at Choctaw Landing ️ $24.00/hr Full-Time Exempt Flexible schedule - varies based on business needs Ready to lead in the kitchen and bring your culinary passion to one of our dynamic venues? We're looking for a Sous Chef to join our team at Choctaw Landing , overseeing daily kitchen operations and stepping in for the Chef de Cuisine when needed. Key Responsibilities: Supervise cooks & kitchen staff to ensure delicious, visually appealing dishes meet recipe standards Manage food production, inventory, and labor schedules Monitor food cost, portion control, and reduce waste Ensure compliance with health, safety, and sanitation standards Maintain a clean, safe, and organized kitchen environment Train new team members and reinforce standards Monitor inventory and order supplies as needed Address and resolve team or guest concerns professionally Assist with additional tasks as assigned Requirements: Specialized culinary training Food Safety Certification Strong communication & leadership skills Skilled in a variety of cooking techniques (grilling, sautéing, frying, roasting, etc.) Solid basic math skills 4+ years of experience in a high-volume, full-service kitchen in a leadership role Ready to lead with flavor and precision? Apply today and join our award-winning culinary team! Benefits Free gym membership Free access to employee health clinic Free lunch for casino & resort associates Earned wages access once per week for hourly Associates Pet insurance Paid vacation / sick time Medical / Dental / Vision 401(K) with company match College tuition reimbursement Short-term disability, long-term disability, and family leave Employee assistance program Employee prescription program CNO Paid Life Insurance Teladoc And much more !

Sous Chef - Best Impressions Catering (Charlotte, NC) Best Impressions Catering is looking for a talented and experienced Sous Chef to join our team in Charlotte, NC. This role is ideal for a skilled culinary professional who thrives in a fast-paced catering environment and is passionate about delivering high-quality food and exceptional service. Responsibilities: - Assist the Executive Chef in menu planning, food preparation, and kitchen management - Oversee kitchen operations during events, ensuring food quality and presentation meet company standards - Supervise and train kitchen staff, fostering a positive and productive work environment - Manage inventory, ordering, and food cost control - Ensure all food safety and sanitation guidelines are strictly followed - Work collaboratively with the culinary and event teams to execute a variety of events, from intimate gatherings to large-scale functions Qualifications: - Minimum of two years of experience as a Sous Chef - Minimum of three years of culinary experience, preferably in catering or banquet settings - Strong leadership and team management skills - Excellent organizational and time management abilities - Ability to work in a high-pressure environment and adapt to changing event needs - Knowledge of food safety regulations and best practices - Flexibility to work evenings, weekends, and holidays as required by event schedules This is an exciting opportunity for a motivated culinary professional to grow within a well-established catering company. If you have a passion for food and hospitality, we'd love to hear from you.

Geronimo Hospitality Group Description: STEP INTO THE BIG LEAGUES Geronimo Hospitality Group ain't your normal work environment. We are a collection of award winning boutique hotels, restaurants and clubs with cool people who believe THE STATUS QUO SUCKS and we do everything we can to live by that motto. At Geronimo Hospitality Group, we don't raise the bar. We are the bar. We create destinations, not pit stops, and we're looking for people who are ready to join a team that pushes boundaries and values hard work every day. VELVET BUFFALO Modern in experience and timeless in taste, Velvet Buffalo Modern Italian delivers fresh ingredients with a side of rustic charm. Our rotating seasonal menu features thoughtfully crafted dishes made from scratch that are inspired by the many regions of Italyfrom house-made pasta and artisan-style bread to sustainably sourced seafood and our own spin on traditional desserts. At Velvet Buffalo, we do classics really well. PERKS OF THE JOB We believe in rewarding effort and skill. Our team enjoys Employee Discounts, Paid Time Off, Training & Development Opportunities, 401K, Medical Benefits, 24/7 Online Care, Pet Insurance, and more. We demand a competitive spirit and offer you the chance to build your own future in return. YOUR ROLE IN CREATING GERONIMOMENTS In this role, you'll be a key part of our team, ensuring that every guest leaves with a lasting impression. Your voice matters hereuse it to build the future, make an impact, and continuously improve the guest experience. As the Sous Chef, you are responsible for effectively directing and supervising the daily operation of the kitchen including but not limited to training, motivating, and monitoring of kitchen staff, assisting with ordering and inventory, and food preparation in adherence to the direction of the Executive Chef and company standards. WHAT YOUR DAY WILL LOOK LIKE Leads a small team in supporting and servicing the day-to-day activities. Executes well-defined work assignments that are subject to a moderate level of control and review. Assists the Executive Chef in meeting and exceeding company food budget and goals Assists the Executive Chef in ensuring all kitchen staff are trained on dish specification Ordering food product to appropriate levels Prepare food for service appropriate to sales levels Assists in monitoring and controlling stock levels and makes sure stock rotation is followed in all store rooms and coolers Leads by example, setting the pace and standards Manage disciplinary issues as needed in conjunction with the Executive Chef/General Manager Communicate via team meetings, one-on-one meetings, training sessions, notice boards, etc. Communicate a vision of success of which the team wants to be a part Conduct daily line checks and constant, sporadic tasting of products being made and served Ensure all food is presented for service in a timely manner and in correct sequence Ensure the preparation and storage of food meets company and statutory health and safety requirements Ensure the kitchen adequately stocked with all necessary goods to create a smooth meal service Respect all co-workers and managers Have fun at work; leave baggage at the door; come to work with a positive attitude ready and willing to help create a fun and memorable experience for our guests Promote a positive perception of the company at all times both internally and in public GHG24 Requirements: WHAT IT TAKES TO SUCCEED Experience and/or Training Three plus years of Line Cook and Supervisory experience or culinary school required ServSafe certified Culinary education or equivalent work experience Strong organizational and communication skills Ability to operate and maintain kitchen equipment Ability to manage a team while delegating tasks and ensuring the tasks are being completed efficiently and to proper expectations Ability to handle difficult and challenging situations and conversations MANDATORY REQUIREMENT U.S. Work Authorization (required). JOIN A TEAM THAT MAKES AN IMPRESSION At Geronimo Hospitality Group, we are cool people who work hard. Every shift, every day, we push the boundaries and strive to be the best. If you're ready to own your work and create exceptional experiences, we want you on our team! Geronimo Hospitality Group is an Equal Employment Opportunity employer. PI5a6c6d033dad-3787

Geronimo Hospitality Group Description: STEP INTO THE BIG LEAGUES Geronimo Hospitality Group ain't your normal work environment. We are a collection of award winning boutique hotels, restaurants and clubs with cool people who believe THE STATUS QUO SUCKS and we do everything we can to live by that motto. At Geronimo Hospitality Group, we don't raise the bar. We are the bar. We create destinations, not pit stops, and we're looking for people who are ready to join a team that pushes boundaries and values hard work every day. VELVET BUFFALO Modern in experience and timeless in taste, Velvet Buffalo Modern Italian delivers fresh ingredients with a side of rustic charm. Our rotating seasonal menu features thoughtfully crafted dishes made from scratch that are inspired by the many regions of Italyfrom house-made pasta and artisan-style bread to sustainably sourced seafood and our own spin on traditional desserts. At Velvet Buffalo, we do classics really well. PERKS OF THE JOB We believe in rewarding effort and skill. Our team enjoys Employee Discounts, Paid Time Off, Training & Development Opportunities, 401K, Medical Benefits, 24/7 Online Care, Pet Insurance, and more. We demand a competitive spirit and offer you the chance to build your own future in return. YOUR ROLE IN CREATING GERONIMOMENTS In this role, you'll be a key part of our team, ensuring that every guest leaves with a lasting impression. Your voice matters hereuse it to build the future, make an impact, and continuously improve the guest experience. As the Sous Chef, you are responsible for effectively directing and supervising the daily operation of the kitchen including but not limited to training, motivating, and monitoring of kitchen staff, assisting with ordering and inventory, and food preparation in adherence to the direction of the Executive Chef and company standards. WHAT YOUR DAY WILL LOOK LIKE Leads a small team in supporting and servicing the day-to-day activities. Executes well-defined work assignments that are subject to a moderate level of control and review. Assists the Executive Chef in meeting and exceeding company food budget and goals Assists the Executive Chef in ensuring all kitchen staff are trained on dish specification Ordering food product to appropriate levels Prepare food for service appropriate to sales levels Assists in monitoring and controlling stock levels and makes sure stock rotation is followed in all store rooms and coolers Leads by example, setting the pace and standards Manage disciplinary issues as needed in conjunction with the Executive Chef/General Manager Communicate via team meetings, one-on-one meetings, training sessions, notice boards, etc. Communicate a vision of success of which the team wants to be a part Conduct daily line checks and constant, sporadic tasting of products being made and served Ensure all food is presented for service in a timely manner and in correct sequence Ensure the preparation and storage of food meets company and statutory health and safety requirements Ensure the kitchen adequately stocked with all necessary goods to create a smooth meal service Respect all co-workers and managers Have fun at work; leave baggage at the door; come to work with a positive attitude ready and willing to help create a fun and memorable experience for our guests Promote a positive perception of the company at all times both internally and in public GHG24 Requirements: WHAT IT TAKES TO SUCCEED Experience and/or Training Three plus years of Line Cook and Supervisory experience or culinary school required ServSafe certified Culinary education or equivalent work experience Strong organizational and communication skills Ability to operate and maintain kitchen equipment Ability to manage a team while delegating tasks and ensuring the tasks are being completed efficiently and to proper expectations Ability to handle difficult and challenging situations and conversations MANDATORY REQUIREMENT U.S. Work Authorization (required). JOIN A TEAM THAT MAKES AN IMPRESSION At Geronimo Hospitality Group, we are cool people who work hard. Every shift, every day, we push the boundaries and strive to be the best. If you're ready to own your work and create exceptional experiences, we want you on our team! Geronimo Hospitality Group is an Equal Employment Opportunity employer. PI5a6c6d033dad-3787

Pay: $0 per year - $0 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status. Required Preferred Job Industries Other

River Trail Dining Services Sous Chef / Dining Services Sous Chef East Lansing, Michigan, United States Culinary Services Dining Operations Area of Interest: Residential and Hospitality Services Full Time/Part Time: Full Time (90-100%) Group: Professional Supervisory- APSA Union/Non-Union: Union Show More Show Less Support Staff Opening on: May 7 2025 Closing at: May - 23:55 EDT 10 Salary Commensurate with Experience Residential And Hospitality Services Add to favorites Favorited View favorites Working/Functional Title River Trail Dining Services Sous Chef Position Summary Assist Executive Chef in the daily supervision and training of the Dining Services production staff as well as in ordering, planning, preparing and serving food in order to maintain quality food and service in University facilities. Inspects equipment for proper use and maintenance issues. Demonstrates new cooking techniques and equipment to entire cooking staff. All positions in RHS are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or other emergency condition, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If a person has an approved remote work agreement to work a portion of their normally scheduled work hours remotely, they may be called upon to work on-site to serve the MSU community. Minimum Requirements Knowledge normally acquired in the first two or three years in college or vocational school in Culinary Arts; one to three years of related and progressively more responsible or expansive work experience in food production and supervision, with supervisory responsibilities equivalent to those performed at the Sous Chef level in a full service food and beverage operation; or an equivalent combination of education and experience. Desired Qualifications Experience in food handling, food service production, and banquet coordination, planning, designing and setting up special events, recipe development and familiarity with food preparation equipment. Equal Employment Opportunity Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status. Required Application Materials Cover letter Resume Work Hours Monday through Wednesday 2:30 p.m. - 11:00 p.m., Thursday off, Friday 2:30 p.m. - 11:00 p.m., Saturday and Sunday 2:30 p.m. - 11:00 p.m., alternating weekends off. Website CAREERS.MSU.EDU The Bidding Eligibility ends on 05/13/2025 at 11:55 PM