Chef Jobs in Bellingham, WA

Elevate your culinary career at New Delta One in Seattle as our Executive Chef, where luxury and exceptional hospitality converge. We're seeking a culinary visionary with a passion for creating exquisite dining experiences and a dedication to the highest standards of quality. In this role, you'll lead our talented kitchen team, curate innovative menus, and ensure every dish delights our discerning guests. If you have a flair for gourmet cuisine, a commitment to excellence, and the ability to inspire culinary creativity, we invite you to join our prestigious team and make your mark in the world of luxury hospitality! Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: Manages cost controls and controls expenditures for the account Plans and creates all menus Purchases and manages inventory Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: Culinary degree preferred Three to five years of culinary management experience High volume production and catering experience is essential Previous experience managing cost controls Desire to learn and grow with a top notch foodservice company Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1395503 Eurest MARIANA SMITH [[req_classification]]

WHO WE ARE T&C is a family-owned company that builds authentic relationships one interaction at a time through consistent commitment to heartfelt service, relating to people as people (not numbers) and by selling the freshest, highest-quality products available. We have a deep passion for food and people and are always looking for service-minded individuals of all backgrounds to join our community. WHO YOU ARE You are genuine and authentic in your interactions both with your customers and co-workers. You thrive in a team environment, take your responsibilities seriously, and always consider the customer in your decisions. You see richness and strength in a diverse workforce and treat others with respect to create a place of belonging for all. You care about your community and the environment. Pursuing knowledge in order to add value and grow is your idea of fun. Oh, and you love food! WHAT WE OFFER (IN ADDITION TO BEING A FUN PLACE TO WORK) We have a highly competitive benefits package ($5-$19 weekly medical premiums), vacation/sick time, paid holidays, premium pay rates, an Employee Assistance Program, a discount on virtually everything in our markets, 401(k) plans, profit-sharing and a pension, scholarship program and an employee referral bonus program. Whoa! That's a lot of great stuff! THE SMALL PRINT WE WANT YOU TO BE AWARE OF T&C is proud to be an Equal Opportunity Employer. We value a diverse workplace and do not discriminate based on race, color, national origin, religion, caste, gender identity, sexual orientation, age, disability, or any other applicable characteristic protected by law. We invite women, people of color, LGBTQ individuals, members of ethnic minorities, foreign-born residents, and veterans to apply. Duties and responsibilities may be added, deleted, or changed at any time at the discretion of management, formally or informally, either verbally or in writing. If your experience looks a little different from what we've identified and you think you can thrive in this role, we'd love to learn more about you. Research shows that women and members of other under-represented groups tend to not apply to jobs when they think they may not meet every qualification, when, in fact, they often do! We are committed to creating a diverse and inclusive environment and strongly encourage you to apply. A TYPICAL DAY WILL INCLUDE THE FOLLOWING . . . * Reports to Director of Culinary Development & Services * Responsible for carrying out vision and direction provided by Culinary Steering Committee for value-added product development * Oversees operations of test kitchen * Anticipates food trends through constant research and feedback loop * Generates new ideas seasonally to present to stakeholders * Creates new recipes and refines existing recipes following roadmap created with Product Directors * Leads research, development, formulation and documentation of new products within time, cost and processing requirements including developing and managing SOP's * Produces sample products and conducts taste tests to evaluate flavor, appearance, texture and feasibility * Identifies and resolves production challenges * Ensures final products meet safety, and regulatory standards for all counties of operation and with appropriate labeling and nutritional fact panels * Manages ingredient functionality and recipe formulation within processing parameters * Designates proper packaging for each item collaborating with Product Directors * Maintains costing system for all recipes using Chef Tec or similar platform * Oversees design, test and trial plans taking into consideration risk, operational constraints and overall profitability contribution * Coaches and mentors production teams on processes and procedures * Carries out successful launch of products through cooperative work with Product Directors and Department Managers * Establishes and complies with Culinary Development Program budget commensurate with volume of work * Oversees quality assurance process for inspection of proper procedures including recipe adherence and food safety specifications * Improves (kaizen) product quality through constant and ongoing review of formulation and process parameters * Provides technical support to culinary chefs, line cooks and food service managers to ensure operational quality and efficient results * Informs Director of Culinary Development & Service and Culinary Steering Committee of progress, roadblocks and needed resources * Negotiates contracts with partner commissaries when outsourcing is required, working with Product Directors to meet all operational needs * Facilitates all microbial testing necessary for compliance * Ensures the dissemination and adherence to all company policies * Stays current with all training including online training and professional development opportunities * Supports and follows sustainability programs * Provides and demonstrates attitude of service to staff and guests * Operates within the Company's Core Values, Company Brand and Business Principles THIS JOB MIGHT BE FOR YOU IF . . . * 5 years or more experience in supermarket or food service areas at the administrative/ corporate level preferably in a fresh-food environment * Proven experience as a chef in new product development and menu creation * Strong knowledge of food production, quality control, and food regulations * Excellent palate and creativity in the kitchen * Familiarity with food processing technologies * Ability to work under pressure and meet tight deadlines * Strong communication skills in all modalities, listening, writing, and speaking * Proficient using all kitchen equipment and tools * Ability to work independently as well as collaboratively with others * Experience with recipe documentation and reporting * Detail oriented with strong organizational skills * Willingness to stay connected which may require travel, research and working evenings or weekends as called for * Commitment to personal and professional development as well as staff development at all levels of Culinary Services * Possesses full body mobility (bending, stooping, twisting and reaching) with excellent manual dexterity * Good understanding of food science and nutrition * Critical thinker with the ability to analyze and interpret financials * Must possess an attitude of service to others * Demonstrates self-discipline and accountability * Must have intermediate or higher computer skills including MS Office (Word, Excel, Outlook) * Ability to build and maintain effective relationships and trust with a diverse group of staff, customers, and vendors * Displays excellent work ethic * Ability to lift and carry 50 lbs. * Exemplifies health department standards Entry Level Compensation USD $95,300.00/Yr. Maximum Compensation USD $127,600.00/Yr.

Canlis is a 75-year-old hospitality icon striving to be the world's most respected restaurant, and having a very good time along the way. Our mission: To inspire all people to turn toward one another. Our Vision, the strategy to successfully accomplish our mission: Our people are flourishing, growing personally, emotionally, relationally, and professionally. We serve one another and our guests in a way that makes people feel valued and restored. Job Description Canlis is currently accepting applications and inquiries for their Executive Chef position. The restaurant, founded in 1950, will be hiring their 8th-ever head chef this spring. Candidates should have extensive experience in leadership, excel in emotional maturity, and possess a strong desire to participate in the rebuilding of a better, more sustainable restaurant industry. You should also be able to cook. The proud, hard-hearted, or self-righteous need not apply. That's just not how the best restaurants in the world do it anymore. Applications must include a resume and cover letter for consideration. Your letter should describe a bit about who you are, who you want to become, and what role you are hopeful Canlis could play on your journey. We recommend visiting our careers page (canlis.com/careers) to familiarize yourself with our unique mission and culture. Be specific, and feel free to have fun with it! Pay: $110-150k annually Benefits: Cost of medical, vision, dental, and life insurance fully covered by Canlis (75% covered for any dependents, and 0% covered for spouses) Profit-sharing 401k program that matches 75% up to 8% of your pay Two weeks PTO Canlis is closed Sundays, Mondays, and most holidays Additional Information All your information will be kept confidential according to EEO guidelines.

Grow with us... Life at SH is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. We fill our kitchen with organic produce, and we run a culinary team that believes in perfection, creativity and simplicity, respects nature and loves good food. We're currently looking for a seasoned Executive Chef who thrives within a mission-driven environment, creates change through culinary innovation, and is a proven and effective leader, with the talent and desire to imagine unique, locally-sourced, unforgettable dishes. If you're already thinking of new menus, we'd love to hear from you. About you... Passionate about food and a minimum of 8 years of similar work experience. as a Culinary Director or Executive Chef Advanced knowledgeable of culinary operations, a strong leader and a proven track record in guest and team member engagement and experience alongside excellent knowledge of great financial performance. Excels at communication, both verbal and written. Creative, driven and passionate, with a positive mindset Is flexible and willing to meet the demands of a 24-hour operation. About us... Our culture is caring and thoughtful, and we deliver good-natured and informed service, perfectly executed to evoke a sense of fulfillment and well-being. As a misson-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, SH Hotels & Resorts is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. $135k- $145k SH Hotels and Resorts is an equal opportunity employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations. SH Hotels & Resorts is an Equal Opportunity Employer

Executive Chef at Premier Golf Courses | Canterwood Golf & Country Club Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: Our Executive Chefs provide culinary leadership for all operations of the kitchen. They have a strong passion for excellence and deliver high-quality food, create new recipes, and offer attentive service to members and guests while directing their kitchen staff. Day-to-Day: * Lead, train, develop and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Create edgy and innovative new menu items based on current food trends and club events. * Manage financial cost controls and culinary operations. * Build magic moments and maintain positive member & guest experiences. About You * Minimum 3 years of experience at Executive Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Knowledge of special diets (preferred). * Proficient with POS (Micros preferred), Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. * Bilingual- Spanish (preferred). Compensation Package: Competitive Salary Range $115-$125k; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Calling ALL ROCK STARS!!! Chefs Wanted!! Come join the Gold Medal Winning RAM Restaurant and Brewery! If you think you have what it takes to join our fun, fast-paced and award-winning team we would like to hear from you! The RAM is happy to say we have won multiple medals at major beer competitions, but we are just as proud of our award-winning food and service. If you are passionate and proud of what you do, come join us! Come be part of something more than just WORK. Come join our RAMILY! Position Details: Chefs ensure that our guests receive the highest level of quality and consistency in all of our culinary offerings. You must be friendly, accurate, responsible, knowledgeable, honest and willing to provide your guests with a memorable experience that will set you and the RAM above all other restaurants and breweries. Chefs are responsible for every detail in our culinary operations from hiring, training, production, service and accounting. We need great candidates who live by these principles every day and will lead their team to success. What you'll do as a Leader in our company: Gain experience in high-volume restaurant management and service Demonstrate a working understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences for our guests Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Become proficient with POS systems Coach, lead and develop restaurant team We Offer: Competitive compensation - based off of experience Positive work/life balance to include flexible schedules Free meal each shift per RAM's shift meal program Discounts of food and beverages per RAM's Dining Discount Program Insurance (medical, dental & life) as well as HSA (eligible after 90 days) Paid sick leave - accrued at 1 hour per 40 hours worked (per state law) Paid vacation - 80 hours per year (accrued each paycheck - eligible for use after 90 days) Ongoing career development and support Comprehensive leadership training program Wage Range: $22.67 - $31.58 (with overtime) depending on experience [annual compensation equivalent $56,000 - $78,000 based on a 45-hour work week]** Requirements RAM Job Requirements: Formal culinary training and two years of chef experience or years worked in a kitchen equivalent One year leadership, managerial or related experience Basic math skills and ability to conduct accurate inventory counts Positive attitude Food and beer knowledge or the ability to become an expert Must be in possession of (or able to obtain) a food handlers permit for positions that require it Excellent verbal communication and personal skills Ability and stamina to spend an extended amount of time on your feet Experience in high-volume preferred You must be able to work weekends A passion to serve both guests and our team Salary Description $56,000 - $78,000**

Year Round WORK AND PLAY IN THE MOUNTAINS Join our team of big mountain adventurers at the largest ski resort in Washington! Here at Crystal, it's more than our work. It's our passion for the guest experience, the outdoors, and the community that bring us together at the end of the tree-lined road. We come from near and far to be up on the mountain because it's an experience you just don't get anywhere else. Events are always on the calendar and friends are always down to play. Work in the beautiful National Forest, neighboring Mt. Rainier, as a premier Ikon Pass destination with a whole lot of stoke to share. JUST LIKE THE TREES, WE ARE GROWING! Apply today to grow your mountain roots with us- whether you are looking to escape the city, expand your skills, or progress in the ski industry, we have a variety of roles for hard-working and enthusiastic team-players. Find your line, join our team! BIG PEAKS, BIGGER PERKS Employee perks: Free Alterra season pass (unlimited, direct to lift at all Alterra resorts) + Free Alterra season pass for spouse and dependents 25 & under 50% off window ticket price at IKON partner resorts Free access to Alterra Mountain destinations during time off Free ski-referral letters for employees to use at other mountain resorts during time off Discounted friends & family day-ski vouchers (Up to 85% off) Discounts on Ski & Snowboard Lessons Discounts on Ski & Snowboard Rentals Discounts on Gear Tune-Ups Discounts on Food & Beverage Discounts at Crystal Mountain Retail shops Free Crystal branded swag Pro deals on gear with 100s of brands Discount Marketplace Deals on accessories, auto, electronics, entertainment, fitness, food, home, pet supplies, travel, and more Employee-only Night Skiing events Employee Housing Available for eligible positions Accrued paid time off for eligible positions Group health insurance for eligible positions 401K benefit and generous match with immediate vesting for all staff members over 18 Opportunities for growth, advancement, and year-round employment Position Title: Resort Executive Sous Chef Business Unit: Food & Beverage Position Reports to: Executive Chef Positions Reporting to this Role: Resort Culinary Teams Location: Washington Wage Range: $90,000 -100,000 annually JOB SUMMARY The Executive Chef is responsible for the effective management of all kitchens, to include Cascade Grill, Fireside Café, Rafters, Summit House, Campbell Basin, pop-up locations and Banquets. The Executive Chef is responsible for maintaining an organized and well-staffed kitchen and stewarding department. In addition, the position is responsible for keeping all equipment in good repair and maintaining all standards as set by the executive management team. ESSENTIAL DUTIES Ensures great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution. Train and manage all culinary and stewarding personnel. Review, evaluate, and coach all kitchen personnel. Assist Executive Chef with controlling the day-to-day operation of all kitchens, ensuring a high-quality product and minimal waste. Assist with the preparation, design and creation of all menus, including banquets and daily specials. Assist with the organization of food festivals and special culinary events. Proper preparation and presentation of all food items in all restaurants. Maintain the cleanliness and good working order of all kitchens, refrigerators and storage areas. Maintain strict quality control on all food items. Keep an adequate food inventory in all kitchens to ensure an efficient operation. Ensure high level productivity and efficiency of the kitchen staff, help with scheduling of all kitchen employees according to business forecast and maintain a labor cost as set in the budget. Keep the food cost in line with the budget. Guide and train Line Cooks and help on the line as needed. Ensure that all kitchen/steward personnel conform to the established safety and health standards and codes as required by law. Evaluate products to assure that quality, price and related goods are consistently met. Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology. Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provide training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service lineups and meetings. Support safe work habits and a safe working environment at all times. Attend all Sr. Level Resort meetings as required by the Director of Food & Beverage Perform other duties as directed. KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Minimum 10 years of on-the-job culinary experience, of which at least 4 years are in the capacity of Executive Chef Creative problem-solver who brings passion, enthusiasm and fresh ideas. Proven track record of being organized, dependable and self-motivated. Team builder and ability to successfully manage and develop a team. Able to work independently and have the capacity to manage up and down. Must be skilled in the use of kitchen equipment Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach. Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality Working knowledge of various computer software programs Remodel and new build experience a plus PHYSICAL DEMANDS AND WORKING CONDITIONS This position is to work evenings, weekends and holidays while in operation. Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations will be made to enable qualified individuals with disabilities to perform the essential functions. An Equal Opportunity Employer

New Restaurant FOH + BOH Manager Openings | DM, GM, KM, AGM, AM Exciting Opportunities in Culinary and Hospitality Management Are you ready to take your career in Culinary and Hospitality Management to the next level? Our esteemed restaurant partners—ranging from locally-owned gems to nationally celebrated brands—are seeking exceptional talent for a variety of management and executive roles across the Metro Area. - Restaurant District Manager - Restaurant General Manager - Restaurant Kitchen Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Restaurant Sous Chef - Restaurant Shift Lead This is your chance to bring your expertise into dynamic environments where your skills and passion can truly shine. Whether it’s working in scratch kitchens or elevating guest experiences, our clients are renowned for setting the gold standard in quality, service, and innovation. What we offer: Competitive Compensation: Enjoy industry-leading salaries and performance-driven bonuses. Award-Winning Teams: Work alongside culinary and hospitality professionals who uphold the highest standards in food, service, and operational excellence. Career Growth: Be part of organizations that value growth, creative leadership, and dedication to excellence in every facet of their operations. Impactful Roles: Contribute to delivering world-class dining experiences and making a lasting impression on guests in high-performance setting. It’s no small feat to succeed in this fast-paced, high-volume industry, but with determination, skill, and a passion for hospitality, the rewards are extraordinary. Don’t Wait—Apply Today! These exclusive opportunities are limited, and slots are filling quickly. Submit your resume now to confidentially explore available roles before it’s too late. Take the first step toward an exciting future with some of the best names in the business. Are you ready to raise the bar in hospitality? Join the ranks of top-tier talent today! Gecko Hospitality was named to Forbes ® 2024, 2023, 2022, 2021, 2019, and 2018 list of America’s Best Recruiting Firms. - Let Go, And Let Gecko ™

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview OVG's hospitality divison is searching for a Executive Chef to oversee all food & beverage preparation operations at the Seattle Aquarium in Seattle, WA. The Executive Chef will be a champion OVG representative in all our sustainability initiatives at the Aquarium, including: Zero waste by 2025 80% of purchases meet Seattle Aquarium's sustainable purchasing policy including zero single-use petroleum based plastic. Participation in regenerative working group. Fully electric appliance kitchen. The Executive Chef has the primary duty of managing the culinary team and reports to the General Manager. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group and Seattle Aquarium policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the General Manager. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. The Executive Chef will actively supervise, coach, counsel, direct, train and mentor culinary employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which varies with evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role will pay a yearly salary of $85,000 to $95,000. For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until April 18, 2025. Responsibilities Research and development of menu items to reflect the spirit and uniqueness of the Seattle market. Focus on Seattle and Washington state vendors, prioritizing local and seasonal ingredients to support restaurant and concession business; Responsible for managing, developing and mentoring staff of 20 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of workplace expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet OVG' standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 2-3 years kitchen management experience in a full-service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Executive Chef The City Club of Washington | Washington, DC | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: Our Executive Chefs provide culinary leadership for all operations of the kitchen. They have a strong passion for excellence and deliver high-quality food, create new recipes, and offer attentive service to members and guests while directing their kitchen staff. Day-to-Day: Lead, train, develop and inspire the culinary team. Elevate the culinary experience by focusing on food quality and upholding presentation standards. Create edgy and innovative new menu items based on current food trends and club events. Manage financial cost controls and culinary operations. Build magic moments and maintain positive member & guest experiences. About You Minimum 3 years of experience at Executive Chef level in a Golf Club / Resort / Hotel / Restaurant. Degree in Culinary Arts or equivalent experience. Food & Safety certifications. Knowledge of special diets (preferred). Proficient with POS (Micros preferred), Microsoft Office products, and social media. Experience with private events, banquets, and a la carte. Bilingual- Spanish (preferred). Compensation Package: Competitive Salary Range $85k to $90k; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Rare Society is seeking an Executive Chef to lead our culinary operations. WHO WE ARE: TRUST Restaurant Group is a San Diego-based hospitality collective helmed by Chef Brad Wise. Beloved in America's Finest City, TRUST Restaurant Group's portfolio includes five distinct concepts that run the gamut from fine dining to a butcher shop to an ice cream window. Countless accolades, including a Michelin Plate Award and Conde Nast Traveler nod, has cemented the group's status as one of the premier groups operating in Southern California today. EXPANSION PLANS: TRUST Restaurant Group's expansion plans focus around our steakhouse concept, Rare Society. An homage to the infamous Las Vegas steakhouse, the restaurant highlights premium proteins, grilled atop an open flame using American red oak, in a nod to Chef Wise's love of the Central Coast-style of cooking. Iconic sides, impeccably crafted cocktails and fine wine, and classic seafood dishes round out the culinary and spirits program. The restaurant seeks to create a new tier of steakhouse - one that fits into the “approachable fine dining” mold. We seek to be a neighborhood concept that appeals to the special occasion and everyday diner. Service is refined; the dress code, not so much. Rare Society's design is elevated, with touches of glitz and glam, but also comfortable, with plush leather booths, velvet bar seats, and custom art installations. Rare Society is a brand that has ambitious expansion plans. Expect multiple locations in the coming years. This is an opportunity to join a growing collective with national growth potential. If you think you'd be a fit, please don't hesitate to reach out.

Benefits: Dental insurance Health insurance Paid time off Training & development Vision insurance Amaro's Table, part of NW Hospitality Group, is seeking a passionate and experienced Executive Chef to lead our culinary team. We operate five restaurants in Southwest Washington, including Amaro's Table, Cecilia, and Gustav's, with a focus on delivering exceptional dining experiences. As a chef-owned company, we pride ourselves on impeccable service, consistent quality, and high standards. Our team is dedicated to true hospitality, creating a warm and elevated dining experience.We're looking for a visionary chef who can inspire our team and build on our strong foundation. If you share our passion for culinary excellence and team development, we'd love to connect. Join us in shaping a legacy of culinary innovation and hospitality. What We re Looking For: 3-5 years of senior-level chef experience or a similar leadership role in the hospitality industry. Strong communication skills with the ability to clearly interact with managers, kitchen staff, dining room personnel, and guests. Proficient in basic computer skills, including email, word processing, spreadsheets, and online applications. Ability to give and receive constructive feedback and demonstrate a commitment to continuous growth and improvement. Self-motivated, detail-oriented, and driven to create exceptional guest experiences. Ability to work 50 hours a week, including nights and weekends. Capable of reaching, bending, stooping, and frequently lifting up to 50 pounds. Key Responsibilities: Oversee all kitchen operations, including food purchasing, preparation, quality standards, sanitation, and cleanliness. Train kitchen staff in cooking techniques, plate presentation, portion control, and sanitation. Make employment decisions (interviewing, hiring, evaluating, and disciplining kitchen personnel). Prepare all required paperwork (forms, reports, schedules) in an organized and timely manner. Collaborate with restaurant managers on menu planning and pricing, and establish portion sizes and recipe cards. Ensure that food costs and usage are controlled through proper storage, requisition, and waste control procedures. Schedule labor to meet business needs while adhering to labor cost objectives. Monitor compliance with health, OSHA, and fire regulations. Provide safety training (first aid, CPR, lifting/carrying, and handling hazardous materials). Maintain proper food holding and refrigeration temperature control. Oversee cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and food storage areas. What We Offer: The opportunity to shape the culinary direction of a respected restaurant group A supportive and collaborative work environment focused on true hospitality Competitive compensation based on experience. Excellent healthcare, dental, and vision benefits starting after 60 days of employment. Closed on major holidays: 4th of July, Thanksgiving, Christmas Eve, and Christmas Day. At NW Hospitality Group, we believe in professional growth and offer numerous opportunities for career development as we continue to expand. We encourage you to explore our websites at Amarostable.com, Lovececilia.com, or Gustavsvancouver.com, and check out our social media (@amarostable, @breakfastwithcecilia, @gustavsvancouver). Compensation: $75,000.00 - $85,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Amaro's Table prides itself on providing a uniquely elevated dining experience that is warm, inviting, and approachable. We have established a reputation of sincere, impeccable service, consistent quality, an extensive beverage program and the best fried chicken around. We are always looking for positive and engaging individuals who will uphold our standard of excellence and look eagerly upon new challenges. We want every patron to feel like they are the guest of honor in our home, with the best seat at our table.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Executive Sous Chef - Gypsy Kitchen - DC Why Should You Apply? Gypsy Kitchen is a culinary gem nestled in the heart of Washington, D.C. Our restaurant offers an authentic Mediterranean dining experience, blending the rich flavors and vibrant traditions of the Mediterranean coast, and where each night boasts a lively dining experience with a team that devotes itself to providing top-notch service to its guests. If you are an experienced Sous Chef with a passion for and experience in cooking Pan Med cuisine and looking for the next step in your career that can prepare you for an Executive Chef role, then this is the opportunity for you. What We Offer You As a manager, some of the benefits you can enjoy are: 50% employee discounts for you and up to 3 guests, at our many brands! Daily pay option Paid Time Off (PTO) Career Growth Opportunity Medical, Dental, Vision, Short Term Disability, and Life and AD&D that starts the 1st day of the month following your start date Supplemental discounts on travel, wellness, pet insurance-and more! Employee Assistance Program Quarterly Bonus Monthly dining spend allowance at all of our concepts Referral bonuses for bringing your friends on board What You'll Be Doing The Sous Chef works under the supervision of the Executive Chef and is responsible for the day-to-day operation of the kitchen and the direction of food preparation in the kitchen. Leadership and Management: Lead kitchen team in chef's absence and provides guidance to junior staff members. Responsible for maintaining proper staffing levels for kitchen staff to maintain budgeted labor cost. Supervise and communicate with kitchen staff and management to achieve budgeted costs related to labor, food, beverage, etc. Responsible for recruiting, interviewing, and submitting recommendations for new hires in culinary operations. Responsible for executing new hire training for kitchen staff. Administers disciplinary action to kitchen staff when necessary and provides guidance on performance improvement. Kitchen/Culinary Operations: Adhere to sanitation regulations and safety regulations. Aids in the development and maintenance of a thorough and accurate recipe file. Assist with the preparation and planning of meal designs. Ensure kitchen activities operate in a timely manner. Resolve customer problems and concerns. Maintain accurate inventories with ongoing inventory analysis and management. Maintain accurate and timely costing of daily specials and menu items. Manage par levels for all chemicals, BOH supplies, and small ware. Assist Executive Chef and General Manager with preventative maintenance and maintenance scheduling of all restaurant equipment. Responsible for waste tracking and control. Effective and thorough management of unit cleanliness. Requirements Possess and demonstrates excellent culinary skills. Ability and willingness to work all BOH positions when necessary. Basic Computer Knowledge Advanced knowledge of food profession principles and practices Experience with BOH systems, ordering, and inventory management. Experience in similar position Experience developing staff. Management experience preferred. Successful completion of Food Safety training required with 30 days of hire. Compliance Statement The physical demands of typical of this position must be met by the employee to successfully perform the essential functions for the position. Reasonable accommodations may be available for individuals with disabilities. Southern Proper Hospitality is an equal opportunity employer committed to a diverse and inclusive workforce. Applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy), age, sexual orientation, national origin, marital status, parental status, ancestry, disability, gender identity, veteran status, genetic information, other distinguishing characteristics of diversity and inclusion, or any other protected status. External hires may be subject to a background check/drug screen, depending on the position. Qualified applicants with arrest and/or conviction records will be considered for employment in a manner consistent with federal and state laws, as well as applicable local ordinances. We use eVerify to confirm U.S. Employment eligibility. We run background checks on all new hires in this position.

Frontier Senior Living is seeking an outstanding Executive Chef to join Bay Pointe Assisted Living & Marine Courte Memory Care community located in Bremerton, Washington. Demonstrated success as a leader in similar settings is required of the Executive Chef. Position qualifies for Performance Based Bonus Programs! See below for more detail. Frontier Senior Living's portfolio of communities spans throughout the United States with each community sharing a commitment to superior service and quality lifestyle for our residents within their own unique setting. Frontier's mission is to provide an enriched and meaningful experience for our residents, team members, and community partners. If you are as committed and passionate about serving the needs of our senior residents as we are, we encourage you to apply and experience the Frontier Difference. The Executive Chef is directly responsible for establishing and maintaining all standards of quality, conduct, customer service, and productivity within the Food Services Department. The Executive Chef maintains appropriate levels of staffing and food/supplies inventories and works within established budget guidelines. Promotes a thorough and continuous understanding among all employees of the importance of the Food Services Department to the quality of life for residents and prospective residents. Primary Duties and Responsibilities: * Innovate, plan, promote, and supervise a food service program that meets or exceeds the minimum of standards of quality and productivity as well as specialized diets for residents with specific needs * Recruit, hire, train, discipline and supervise a full complement of staff * Establish, document, direct and assist in general kitchen and dining room sanitation procedures, preparing schedules for all shifts for all kitchen and dining room staff and post in their work areas * Comply with any and all state, local or federal rules, regulations and licensing requirements related to health, safety (OSHA), and general operation of the Food Services Department. * Other duties as assigned Other Requirements: * High school graduation or equivalent * Supervisory work experience in food service, or equivalent, of four years or more * Training and experience has been attained through formal training or on-the-job training in appropriate techniques of resident care including nutritional monitoring and assessment, general nutrition, food production and service, sanitation, safety, and management * Good communication skills, verbal and written; English language skills adequate to allow communication with residents and staff, and to understand written and verbal instructions * Must be a Chef * Compassion for elderly * Self-motivation The Executive Chef qualifies for Performance Based Bonus Programs! Frontier Senior Living, LLC has two established Performance Based Bonus programs for our community's Senior Living team: The Exceeding Net Operating Income Bonus and the Marketing Bonus Program (Senior Living Team). It is the goal of Frontier Senior Living, LLC to award its employees for diligent efforts and outcomes which positively impact the Company and its future, including striving to control costs, maintaining high levels of resident satisfaction and reaching high census targets. Frontier Senior Living offers a competitive salary and a work environment that encourages initiative and fosters respect. Frontier Senior Living, LLC offers medical, dental, vision, life/AD&D, Flexible Spending Account, Short Term Disability, Accident Insurance, Critical Illness Insurance, and Hospital Indemnity Insurance. We also offer a 401(k) plan with a competitive Match program. To discover more about the Frontier Senior Living team, please visit our site at ******************** Equal Opportunity Employer/ Drug-Free Workplace

Job Details NOOKSACK NORTHWOOD CASINO - LYNDEN, WA Part Time High School $13.74 - $17.74 Hourly None Any Hospitality - HotelDescription To provide prompt and courteous food and beverage service to guests in accordance with established policies as well as applicable laws and regulations while demonstrating and promoting positive guest relations. II. REPORTING RELATIONSHIPS A. Reports Directly to: Beverage Supervisor B. Supervises Directly: N/A C. Other Important Contacts: Food and Beverage Manager, General Manager, Human Resources, Other Departmental Managers, other employees, guests. III. DUTIES AND RESPONSIBILITES A. Promote customer service as a priority by being attentive to guests' needs including but not limited to: providing prompt, courteous service, taking and filling orders. B. Greet guests as they are seated at table. C. Provide guests with information regarding the menu and food selection. D. Follow up with guests to ensure satisfaction. E. Assist in resolving adverse guest issues. F. Maintain an assigned section including but not limited to bussing tables, setting tables, cleaning ashtrays, keeping candles lit and tables free of any other debris. G. Maintain an appropriate level of stock throughout shift including but not limited to stocking and filling coffee, tea, ice, juices, sugar, ketchup, silverware and glasses. H. Maintain a professional and neat appearance of work station. I. Maintain a professional and neat appearance and represent the company in a positive manner. J. Maintain confidentiality of company and player information. K. Recommend refusal of service to guests due to intoxication, in accordance with Washington State Liquor laws and set policies and procedures of the Nooksack Northwood Casino. L. Because of the Casino's commitment to our guests and customer service, each employee may be expected to perform a wide range of duties from time to time. Such duties may or may not be related to their regular responsibilities. Qualifications IV. QUALIFICATIONS A. Required: 1. Must be able to obtain and maintain a valid Nooksack Tribal Gaming Agency license and Washington State Gaming Licenses. 2. Must be at least 18 years of age 3. Obtain and maintain a Class 12 or 13 Washington State alcohol server permit 4. Obtain and maintain a Washington State Food Handlers permit. 5. Obtain and maintain TIPS certification. 6. Attend the Nooksack Northwood Casino New Hire Orientation within two weeks of employment. B. Preferred: 1. Previous casino experience. 2. Previous food and beverage serving experience. V. WORKING CONDITIONS A. May work in a, noisy, crowed and often smoke filled environment. B. Will be monitored by Surveillance cameras. C. Will work various shifts and days. D. Possible interaction with intoxicated persons. VI. PHYSICAL DEMANDS A. Must be able to lift up to 25 lbs. on a continuous basis. B. Must be able to stand and walk for extended periods of time. C. Must be able to push, pull, bend, stoop and squat on a continuous basis. VII. KNOWLEDGE, SKILLS AND ABILITIES A. Knowledge of Washington State liquor laws. B. Knowledge of Washington State Food handler laws. C. Knowledge of wine, beer, liquor, and mixed drinks. D. Knowledge of Lounge menu items. E. Knowledge of hours of operation for the casino and all food and beverage outlets. F. Knowledge of casino promotions and specials. G. Excellent communication skills. H. Demonstrated positive customer service skills. I. Ability to work any shifts including days, swing, grave, weekends and holidays. J. Ability to multi task. K. Ability to work in a gratuity-based position and focus on excellent customer service to all guests. VIII. PLEASE NOTE The list of duties and responsibilities, requirements and licenses is not meant to be exhaustive. Management reserves the right to revise the position description and to require that other tasks be performed when the circumstances of the position change. Should an applicant or employee request special consideration for any particular reason, such as reasonable accommodation for a disability, the Supervisor or Manager should contact the Human Resources Manager. At this time, the Supervisor or Manager should be able to describe, in detail, to the Human Resources Manager, the Essential Functions of the job involved in the request.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club Location: The Club at Snoqualmie Ridge Title: Executive Chef Department: Food & Beverage Reports to: General Manager or F&B Director FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Pay Range: $77,969 - $150,000 Team Member Lifestyle Perks! Medical, mental health, dental and vision insurance Life Insurance Accident & Critical Illness Insurance Pet Insurance Paid time off 401(k) plan and match Holiday pay Food & Beverage discounts throughout portfolio Free Golf at home club/ Discounted Golf throughout portfolio Free Tennis at home club/ Discounted Tennis throughout portfolio Employee assistance program Career Growth Flexible Schedules Development Opportunities Perks may be subject to employee contribution and vary based on eligibility & location Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Property At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! #PGH-BMC Location Description Come be a part of something bigger! Benchmark | Pyramid is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Skamania Lodge is a place where you see the world a bit differently. Where you can slow down to fuel your soul in one of the most iconic and dramatic landscapes on earth. A place to unleash your inner adrenaline junkie or embrace your spirit animal. Skamania proudly features 23 state-of-the-art meeting rooms with over 22,000 square feet of indoor meeting space, including exhibit and banquet facilities. Our flexible meeting space ranges in size from 250 square feet for intimate gatherings to 7,000 square feet, accommodating food and beverage functions for up to 500 people. With an additional 175 acres of outdoor adventures waiting, there is no better place to lead the sales efforts. Overview Location: Stevenson, WA (Columbia River Gorge) Position: Executive Chef Salary: $115,000 - $130,000 per year (DOE) + Competitive Benefits & Perks About Skamania Lodge: Skamania Lodge is a renowned 175-acre resort nestled in the heart of the Columbia River Gorge. We're a destination known for breathtaking views, upscale Pacific Northwest cuisine, and unforgettable guest experiences. As a member of our leadership team you'll work in a setting where you can create culinary magic surrounded by tall pines and river vistas. Why Join Our Team: * Top-Tier Compensation: We've introduced the most competitive culinary wages in the area because we believe in paying our talent what they're worth. This Executive Chef role offers a generous $120K-$140K salary, well above industry averages, to attract the very best. * Comprehensive Benefits: Enjoy a full package including medical, dental, vision, life, and even pet insurance, plus a 401k with 3.5% employer match, vested immediately! * Unique Perks: Working at Skamania Lodge comes with experiences you won't find elsewhere. All employees receive free daily meals, and free access to resort amenities - hit the golf course or hangout in the pool on your days off! You and your family also get discounts on hotel stays at our portfolio of properties. * Inspirational Work Environment: Forget the typical city kitchen. Here, you'll lead a culinary program in a beautiful mountain lodge setting. Our kitchen draws inspiration from local farms and the seasons, and you'll have the creative freedom to craft menus that showcase the bounty of the Pacific Northwest. Imagine finishing a busy dinner service and stepping outside to a sunset over the Columbia River - that's a regular day at Skamania. * Supportive, Growth-Oriented Culture: Skamania Lodge is committed to a "People First" culture. As Executive Chef, you'll join a team that values collaboration, professional development, and community. We foster an environment where your ideas are heard, and your leadership can truly shine. Key Responsibilities: As Executive Chef, you will be the visionary leader of our culinary department. You will have the opportunity to: * Lead and Mentor a talented kitchen brigade, fostering growth and teamwork in line with Skamania's high standards. * Craft Seasonal Menus showcasing locally sourced ingredients and creative Pacific Northwest flair, delivering exceptional dining experiences for our guests. * Oversee Kitchen Operations to ensure quality, consistency, and efficiency - from managing food costs and vendor relationships to upholding the highest sanitation and safety standards. * Collaborate with the Food & Beverage Director and events team to create memorable banquet, wedding, and special event menus that highlight Skamania's culinary excellence. * Champion Excellence: Maintain the lodge's reputation for great service, food quality, and continuously inspire your team to reach new heights. Qualifications: We are seeking a seasoned chef who brings creativity, leadership, and a passion for hospitality. Desired qualifications include: * Culinary Leadership Experience: 5+ years in an Executive Chef or Executive Sous Chef role at a comparable upscale hotel, resort, or restaurant. Proven ability to manage high-volume dining as well as fine dining operations. * Culinary Degree or Equivalent experience with a strong foundation in a variety of cuisines and cooking techniques. Passion for farm-to-table and sustainable sourcing is a plus. * Team Development: A track record of mentoring and developing kitchen staff. You lead by example and thrive on building a positive team culture. * Business Acumen: Experience with budgeting, cost control, and menu pricing. Able to balance creativity with profitability. * Quality & Service Focus: Commitment to upholding exceptional standards of food presentation, taste, and service. ServSafe certification required. * Adaptability: Able to maintain excellence during peak summer season and adapt to a slower pace in winter, planning menus and labor accordingly. Flexibility to work weekends/holidays and evenings as needed in a resort environment. Join the Skamania Family: If you're looking for more than just a job - if you want a community, an adventure, and a chance to lead a culinary team at a place where employees are valued as much as the guests, then Skamania Lodge is calling. We offer not just a competitive salary, but a chance to work in an environment that inspires your creativity and supports your growth. Come cook with a view, drive a successful kitchen, and be part of something truly special in the Gorge. Ready to elevate your career at Skamania Lodge? Apply now with your resume and a brief cover letter detailing your culinary vision. We can't wait to meet our next Executive Chef and welcome you to our exceptional team! Compensation Range The compensation for this position is $115,000.00/Yr. - $130,000.00/Yr. based on qualifications and experience.

Head Asian Cuisine Cooks lead, develop and motivate a team of orient express crew members in order to create a destination experience for our guests. You implement the corporate orient express program while adding your unique skills to improve the overall go-to-market of orient express products in your given location. You will actively prepare and cook fresh Asian cuisine while you assist guests with product selection and sales. Additionally, you are responsible for tracking sales, building displays and stocking and maintaining inventories. You are responsible for ensuring compliance with all food safety and sanitation requirements and you actively participate with cleaning and sanitizing food preparation areas, tools and equipment. You will be required to obtain a food handler's permit. More job details are available in our store. We are dedicated to having a diverse and drug-free environment and are proud to be an equal opportunity employer. Requirements: ·We are open 364 days/year evenings weekends, and Holidays are some of our busiest times~ availability to work these times will be necessary ·Reaching over the head, Bending, Twisting, Pushing, Pulling and lifting 50 lbs., standing up to 8 hours ·Providing friendly Customer Care at all times ·Must be 18 years of age or above Benefits: Haggen offers you the following: -Every Friday is pay day -10% family discount on groceries every time you shop -Premium pay for Sundays, holidays and shifts between 6pm-6am -Medical and dental benefits starting at just 16 hours/wk. -Full time or part time hours available -Life balanced/flexible schedules -Employment stability -Retirement benefit plans available for union or non-union positions -Training provided on site-we'll match your interests to a position -Career advancement and growth opportunities -Committed to creating an inclusive and diverse workplace *all wages and benefits are dependent upon position and experience