Chef Jobs in Cascade, MI

Salary Range: $90K - $100K Work Schedule: M-F 7am-4pm As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Job Summary: 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) Req ID: 1344071 Eurest Melverton Brown [[req_classification]]

Full Time Chef Salary Range $58,000 to 60,000 Taking care of dependent persons is worthwhile work. Serving others is a lifestyle choice and should not be entered into lightly. Contributing to the health and welfare of others can be draining at times, but at the same time can be truly rewarding. Being caregiver is a dedicated occupation and is not like any other job. You have agreed to accept the responsibility for providing proper care and service to persons who depend on others for care. This means you agree to follow the guidelines of this living center as you perform your duties and fulfill your responsibilities Purpose of this position: Overall responsibility for the provision of a high quality dining service that takes into account resident preferences and dietary considerations, in compliance with applicable food safety and licensing regulations. Maintains a clean kitchen and follows safe food handling and storage practices. Provides positive leadership for all culinary staff. Qualifications: Degree as Chef from a culinary institute or certified program, or Restaurant/Food and Beverage management; or significant experience in food service and sanitation. Must maintain Food Protection Manager and HACCP Certification in food service safety and sanitation (such as ServSafe); knowledge and understanding of geriatric dietary needs and concerns; menu planning; kitchen management; Strong leadership and motivational skills for effective staff supervision, training and leadership; Excellent cooking skills, with experience in catering or culinary services management. Experience and training in professional cooking, applicable certification. Good math skills to accurately adapt ingredient measurements for recipes. Exemplary time management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. Must be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage. Must be able to pass the state mandated criminal background screening and random drug testing. Essential Functions: 1. Menu Planning: paying attention to resident likes and dislikes, including special diet considerations; incorporating seasonal and fresh fruits and vegetables into daily meals; incorporate “farm to table” foods in menus; balanced menus incorporating the Tufts Senior Food Pyramid. Maintain inventory for at least 3 days' meal service, as well as emergency supply - including bottled water - for meal service in the event of a power outage or other emergency; If the home has a Live Herb Wall the chef will incorporate use of fresh herbs in cooking and serving of meals. 2. Meal service: assure meals are prepared and served on time, at the proper temperature. Establishing and maintaining standardized recipes, preparation guides, and production standards. Special events, including men's lunches, cook-outs, family functions, etc. Educate staff on proper meal service and clearing (LL/RR) and use of proper portioning and serving utensils. Walks the dining room and interacts with residents and guests during meal service. 3. Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assure that all residents have the opportunity to enjoy quality meals every day. Meeting with residents at move-in and periodically thereafter to review preferences. Lead the Chef Forum at least monthly to solicit input and feedback from residents regarding the content and quality of the entire dining experience. 4. Resident Well-Being - Provides input to the resident assessment process for the development of individual resident service plans as needed to assure nutritional needs are satisfied. Assures compliance with diet orders and nutritional status of residents (in cooperation with the Resident Services Coordinator). Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents' achieving and maintaining adequate nutrition. 5. Financial compliance with budget for food, beverage, supplies, equipment and labor. Maintain inventory of necessary food and non-food supplies - taking advantage of sales and promotions and local food sources to ensure best product at best price. Track Resident room trays, guest and staff meals for billing and credit back to culinary services account. 6. HR - Staff hiring, training and supervision: assure sufficient staff is hired, trained and performing the duties necessary to provide quality meals to meet resident nutritional needs. Supervise and assist staff in the production of all menu items, using high-quality, and fresh, local ingredients whenever possible, and proper plating of food including use of garnish. Use ON SHIFT for staff scheduling and monitoring time in/out. Control overtime and labor hours. Provide timely education and disciplinary actions as needed. Prepare and review Employee Performance Evaluations timely for 90 days and annual reviews. 7. Sanitation - Maintains proper cleanliness of kitchen, equipment, storage, and surfaces; Regularly inspects all areas of kitchen for cleanliness; Proper use and maintenance of equipment. Monitors community for food-borne illnesses; Assures staff is well trained and competent in maintaining a clean kitchen and food service; maintains adequate supply of single use meal service items for use during resident illnesses. 8. Regulatory compliance with HFA rules, HPM policies and procedures, County Health Department Food Service Sanitation guidelines, and SERVSAFE standards for cleanliness, maintenance and documentation. 9. OTHER: Maintains Live Herb wall if applicable; Participate in marketing the home through preparation of gift foods provided to referral sources during outreach marketing, guest meals, special events, cooking programs, etc. Secondary Functions: 1. Participate in Family and Community events as directed. 2. Participate in the evening and weekend Manager on Duty (MOD) rotation. 3. Collaborate with the Life Enrichment Coordinator for special events and theme days 4. Direct involvement in at least 1 resident life enrichment events per month such as Chef Forum 5. Maintain a clean, safe and well organized desk and work space. 6. Proper utilization of email and internet, 7. Complies with, and enforces, the NO GOSSIP policy, 8. Compliance with HIPAA for resident and employee health information. 9. Other duties as assigned or as may be necessary to assure that the goals and objectives of this assisted living center are fulfilled. 10. Comply with Life Safety policies and participates in periodic drills; 11. Participate in educational and training opportunities; 12. Report safety and health hazards to your supervisor or the Maintenance Supervisor 13. Report any observed concerns or changes in a resident to the Shift Supervisor Code of Conduct: 1. The Chef is a member of the Management Team for this living center and is expected to maintain professional standards of behavior. 2. The Chef will model the HPM-ALC core values: Honesty, Quality, Respect, Teamwork, Potential and Balance. 3. The Chef is expected to communicate professionally, maturely and respectfully with ALL persons associated with this living center. 4. Compliance with the code of conduct included in the Employee Handbook. 5. Treats all residents with dignity, respect and compassion; 6. A good will ambassador for this assisted living center; 7. Reports to work on-time, as scheduled; 8. Works cooperatively with co-workers, supervisors, and other personnel associated with this assisted living center; 9. Complies with rules of Resident Rights; Complies with HIPAA Privacy rules; 10. Complies with the guidelines of the Employee Handbook for this assisted living center; Physical & Mental Requirements: 1. Able to lift 50# 2. Able to stand, bend, twist, turn, stoop, squat, sit, kneel, pull, push, and walk long distances on hard surfaces, for extended periods of time. 3. Able to perform physically repetitive work. 4. Able to tolerate exposure to cold (including freezing) and hot (including steam) temperatures. 5. Able to work with strong smells and chemicals 6. Ability to handle pots and pans, stir a variety of textures for extended periods of time. 7. Ability to use telephone and computer (including email) for communication 8. Ability to communicate verbally and in writing with residents, co-workers, and supervisors. 9. Ability to comprehend written and verbal instructions in English 10. Emotional stability to appropriately handle staff supervision and resident care needs, including chronic illness, challenging behaviors, dementia-related issues, and death of residents. We Offer No wage cap Opportunity for advancement Optional health, dental and vision insurance 90-day potential pay raise (dependent on performance) PTO based on hours worked & years of service 401K with company match up to 50% of your contribution of up to 6% Annual pay raise (dependent on performance) Paid orientation and training Sheldon Meadows Assisted Living Centers is licensed by the Michigan Department of Human Services, Office of Child and Adult Licensing as a Home for the Aged. Our staff is carefully selected and trained to unobtrusively monitor each resident and their health - both physical and mental - watching for signs of pain, confusion, inattentiveness to personal hygiene, missed meals or changes in normal routine. Heritage Property Management is committed to excellence in all we do. That includes hiring and supporting team members who share our core values. When you work with us, you'll see first-hand how important our residents are to us, and how our six core values: Honesty, Quality, Respect, Teamwork, Potential, and Balance reflect in our everyday interactions. “When I was a boy and I would see scary things in the news, my mother would say to me, "Look for the helpers. You will always find people who are helping.” Fred Rogers We are an equal opportunity employer and prohibit discrimination/harassment 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.

SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin “Magic” Johnson, and Sodexo. As a certified minority company, we deliver food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges and universities and aviation lounges. This strategic alliance between Magic Johnson Enterprises and Sodexo, Inc., enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. As a Catering Executive Chef at Sodexo, you'll lead catering culinary operations at a premier client in Battle Creek, Michigan. You'll be at the forefront of culinary excellence, curating upscale hospitality experiences that delight our discerning clientele. Your responsibilities include overseeing catering kitchen operations, managing a team of talented cooks, and consistently delivering premium culinary offerings that elevate our brand. With a strong, hands-on approach to scratch catering, you'll provide exceptional dining experiences while leading your team with passion and precision. Incentives This position has relocation support What You'll Do Ensure all catering food always looks and tastes great and is visually appetizing when served Be strong all-round culinary ability and strong craft skills in all areas of professional cookery, including main courses; salads; sauce work; and pastry and baking Have a strong knowledge of food and able to cook using multiple styles of cuisine recognizing and reacting to contemporary catering trends Constantly looking for new recipes and new ideas and initiatives that will improve both the quality of food and service for the catering department Play a key role and enthusiastically mentor's culinary personnel What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring Catering Culinary Leadership: Spearhead premium culinary initiatives for the catering department, ensuring the highest quality in all culinary offerings Menu Development: Craft innovative and enticing catering menus, considering dietary preferences and trends Team Collaboration: Collaborate with culinary and service teams to maintain a seamless and exceptional hospitality experience Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Overview Top Reasons to Work With GHG We are one of the Nation's 101 Best and Brightest Companies to work for You'll have the opportunity to work with a Culinary Team that is fun, creative, and enthusiastic! You will have the opportunity to grow your skills and experience in an environment that fosters growth and development. Responsibilities What You'll Be Doing Leading talented people in a high volume, fast paced, casual dining restaurant, to achieve profitable return to the owner, world class guest loyalty, high performance culture, and continuously improving talented organization. Increase Kitchen team's effectiveness through implementation of sound business practices processes and systems in high-volume arena. Develop cross functional collaboration between all restaurant outlets. Establishes & sustains key, cross functional, customer focused processes. Contributes to Radisson Hotel's total effort, maintains professional and technical knowledge. Must be high energy. Must be driven by purpose, mission, values, and have a sense of urgency. Leading and supporting all facets of kitchen operations with an eye towards growth and success. Working with the Restaurant General Manager on implementing processes and standards through regular interaction with managers and staff. Qualifications What You Need for this Position 3+ years as a Chef or Kitchen Manager of a high volume restaurant Talent level above benchmark. Strong people acumen to develop solid working with relationship both internally and with customers Decisiveness with “big picture” perspective Drives to improve work and implement new ideas to improve the goals of the business Sets direction, maintains it and achieves the agreed-upon goal. Has an upbeat attitude that creates a contagious work environment Good decision maker who understands the use of measurements and data in running a business Experience with developing processes and systems in a Kitchen environment Driven by purpose, mission, values, and has sense of urgency Night, weekend and holiday availability Able to work closely with staff through strong communication and verbal skills Able to stand for long periods of time, up to 10 hours or more Able to stoop and bend Able to lift up to 40 pounds from time to time Able to safely work with potentially dangerous chemicals and equipment Able to comply with safety and health code standards Able to handle responsibilities that require repetitive motion tasks What's in it for You Annual bonus opportunity Accrued PTO starts immediately and is available as soon as a minimum of 2 hours is accrued 401K with 100% match up to 3% and 50% match up for the next 2% Medical/Dental/Vision/Disability/Life Insurance Robust Employee Assistance Program providing a wide range of services including up to 7 free counseling sessions per year Health and wellness reimbursement up to $600 annually for items like massages, gym memberships, running shoes etc. 10% discount on GHG outlets (1) shift meal provided per day Discounted hotel rates at Radisson Hotel Group branded properties worldwide Monthly cell phone stipends Annual leadership classes and trainings Parental Leave Program Flexible work schedule

BUTCH's Dry Dock embraces the craft, passion and discipline required for our vision by honoring traditional and current culinary flavors and techniques from all over the world mainly focusing on Western Europe. A highly personal and explorative culinary journey, a commitment to using the best ingredients from our local farms and purveyors and seeking to make every aspect of the guest experience impactful and memorable. The executive chef will demonstrate his/her skills in cultural proficiency, culinary creativity and leadership ability. Responsibilities o Development and execution of culinary company SOP's o Oversee purchasing and inventory of products o Ensure company food cost goals are achieved o Develop and maintain recipes, portion specifications and standard preparation procedures for all menu items, and ensure strict adherence by all culinary team members. o Periodic inspection of all back of house areas, observe quality of food preparation and service, food appearance, cleanliness and sanitation of production areas, equipment and employee appearance. o Manage daily performance of all back of house teams to exceed company standards and expectations. o In partnership with the management team, establish annual budgets and capital expenditures. o In partnership with the management team, establish appropriate staffing levels o In partnership with the management team, recruit and hire of all back of house teams. o In partnership with the management team, analyze period operating statements for strategic planning to drive profitability and assess financial well being of culinary operations. Skills and Requirements o Possess senior managerial experience as an executive sous chef, chef de cuisine or executive chef in upscale, high volume, fine cuisine restaurants. o Experience with back of house administrative and managerial duties is a must. o Knowledge of techniques, methods, tools and equipment used in preparing and cooking high quality food. o Proven abilities teaching and mentoring kitchen team members. o Strong communications and supervisory skills. o Ability to work in a fast-paced, ever-changing environment where time is of the essence. Perks o Competitive Salary. o Opportunity for careers growth and development. o Employee discount on products. o Great work environment and culture. Additional Information BUTCH's Dry Dock is proud to be an equal opportunity and affirmative action employer. Minority/Female/Veteran/Individuals with disabilities/Sexual Orientation/Gender Identity. BUTCH's Dry Dock invites all qualified interested applicants to apply for career opportunities.

GERALD R. FORD JOB CORPS CENTER COOK HELPE Cook Helper FLSA: Non-Exempt Department: Food Services Reports To: Food Services Supervisor The Cook Helper position provides support for a U.S Department of Labor Job Corps contractor. The Job Corps program is a federally-funded residential training program. The mission of Job Corps is to provide career-based technical and academic training and job placement assistance to program eligible youth ages 16-24. Summary of Duties: The Cook Helper position is responsible for assisting in coordinating meal preparation, assisting with kitchen and cafeteria activities, and maintains a clean and safe environment. Description of Duties: Assist in the preparation and serving of appetizing, attractive, and nutritional meals for trainees. Helps prepare food in accordance with planned menu. Assists in preparing food in large quantities in accordance with defined specific tasks or standard operating procedures (SOPs). Ensures proper storage of usable and non-usable leftovers. Ensures the maintenance and proper temperature for both hot and cold food items. Maintains acceptable standards of personal and area cleanliness when handling and preparing meals. Keeps assigned work areas well organized and clean. Cleans, mops, and empties waste when assigned or as needed. Handles food in a sanitary manner, including receipt, preparation and storage. Maintains food temperature records. Maintains equipment logs. Prepares monthly inventories. Records usage of leftovers. Maintains daily usage logs. Records number of meals served at each mealtime and documents number of staff and visitors. Assures proper equipment use and maintenance. Uses food service equipment including meat slicer, blender, food processor, mixer, ovens, grill, knives and other items as necessary. Cleans, sanitizes, and ensures equipment is maintained in good working order. Notifies supervisor when repairs or replacements are needed. Maintains a safe work environment. Credentials: Education and Experience High School Diploma or equivalent. Certifications, Licenses, Registration Valid state driver's license; CPR/First Aid certifications. Equal Opportunity Statement Human Learning Systems 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 law

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details: Position: Executive Chef Location: Kalamazoo, MI Hours: Full-Time Salary: $65,000 Pay Frequency: Weekly - Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Employee Perks & Rewards Executive Chef Job Summary: The Executive Chef reports to the General Manager/Chef Director and is responsible for developing and executing culinary results to exceed customer expectations within a Senior Living Community. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Executive Chef will be responsible for client relationship management and overseeing and developing an hourly staff. Executive Chef Essential Functions and Key Tasks: Culinary: Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures Responsible for the quality of all food products and ensure that standards are met Responsible for all aspects of food production, execution and presentation Oversight of all aspects of catering operations Operations: Responsible for maintaining vendor partner relationships Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products Receiving food and supplies - must be able to lift items up to 40 pounds Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained Manage client relationships to maintain client satisfaction and account retention Financial: Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs Responsible for inventory management Submit financial reporting to the corporate office People: Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food Provide excellent customer service to include being attentive, approachable, greeting and thanking customers Required Education and Experience: High School diploma or equivalent 3-5 years' experience in food service management specifically corporate dining Required Eligibility Qualifications: ServSafe Certification Allergen Awareness Certification Preferred Education and Experience: Culinary School degree or certificate Microsoft Office Suite Past Experience within Senior Living a Plus

Job Title: Sous Chef Reports To: Executive Chef Summary: A Sous Chef is the assistant to the Executive Chef. The Sous Chef is responsible for planning and directing food preparation in the kitchen. Primary duties are to help with food creation, menu planning, inventory, purchasing and managing supplies. Other responsibilities include ensuring the kitchen is properly trained, up to safety standards and staff adhere to set standards, procedures, department rules and sanitation requirements. Duties and Responsibilities: Manage all kitchen activities including food prep, food production, management and training of all kitchen staff Perform interviewing, hiring, training, developing and furthering the abilities of kitchen staff Schedule staff, assign work tasks and coordinate activities of kitchen staff to ensure consistent levels of service Ensure efficient, cost-effective operation and profitability of food production Ensure that food products and presentation are of the highest quality and served in a timely manner Inspect all preparation and cooking equipment on a regular basis to ensure they are kept clean, sanitary and in operating order Monitor holding and storage operations, stocking and food rotations to ensure food service standards are met Investigate and resolve food quality and service complaints Assist in planning and pricing menus, taking advantage of foods in season and local availability Manage kitchen inventory and ensure supplies are fresh and of high quality Assists in performing kitchen duties Assume the role of Chef de Cuisine in their absence Report to maintenance needed repairs or unsafe conditions Perform other duties as assigned Requirements: Formal culinary training or degree preferred Minimum of 2-5 years cooking experience and experience in leadership role Ability to stand for prolonged periods of time with or without reasonable accommodations Strong communication skills with or without reasonable accommodations Reading and writing abilities with or without reasonable accommodations Individuals must be Servsafe certified Skills and Abilities: Problem Solving - Identifies and resolves problems in a timely manner Reasoning - Uses reason and understanding when dealing with difficult situations Customer Service - Responds promptly to customer needs and solicits customer feedback Interpersonal Skills - Maintains confidentiality Oral Communication - Speaks clearly and confidently. Listens, ask questions and seeks clarification Written Communication - Writes clearly and informatively. Edits work for spelling and grammatical error Teamwork - Contributes to building a positive team spirit Ethics - Treats people with respect Organizational Support - Follows policies and procedures Planning/Organizing - Uses time efficiently Professionalism - Reacts well under pressure and accepts responsibility for own actions Quality - Demonstrates accuracy and thoroughness. Applies feedback to improve performance Quantity - Completes work in timely manner Safety and Security - Observes safety and security procedures. Uses equipment and materials properly Adaptability - Adapts to changes in the work environment. Able to deal with frequent change, delays, or unexpected events Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Initiative - Asks for and offers help when needed Physical Demands and Work Environment 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 is regularly required to stand; use hands to finger, handle, or feel and talk or hear. The employee is frequently required to walk and reach with hands and arms. The employee must regularly lift and /or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. The employee is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually moderate. *These are the minimum requirements for effective job performance, these duties are subject to change based on the needs of the company

The F&B Sous Chef is responsible for supporting the F&B Room Chef in all aspects of food recipes developed and served at the assigned venue in Gun Lake Casino Resort. The ideal candidate will have a deep understanding and mastery of various cuisines, showcasing expertise in creating authentic and innovative dishes. The F&B Sous Chef will assist the F&B Room Chef in designing menus, managing kitchen operations, and ensuring the highest quality of food preparation at Gun Lake Casino Resort. This role requires effective leadership skills, creativity, attention to detail, and a passion for delivering an exceptional dining experience. About Us: At Gun Lake Casino Resort, every Team Member is an ambassador, essential to the success of our company and our culture. We expect that all Team Members take personal ownership in ensuring that everything they do is in the best interest of Gun Lake Casino Resort and embody the core values of the Seven Grandfather Teachings: Love : Love your brothers and sisters and share with them. Truth : Be true in everything you do. Be true to yourself and to your fellow Humans. Respect : You must give respect if you expect respect. Respect everyone, all persons, and all the things created. Bravery : To do what is right, even in the most difficult of times. Honesty : Be honest in every action and provide good feelings in your heart. Wisdom : We cherish knowledge; wisdom is used for the good of the people. Humility : Know that you are equal to everyone else, no better, no less. In this Role: Assist in creating and curating a diverse menu featuring authentic and creative dishes, considering regional specialties and guest preferences. Assist the F&B Room Chef in ensuring all recipes are written and Team Members are properly trained on proper recipe execution of all dishes. Assist the F&B Room Chef with suppliers to ensure the procurement of high-quality, fresh, and authentic ingredients for all dishes. Assist in overseeing the preparation and cooking of all dishes, ensuring consistency and adherence to established recipes and standards. Lead and manage kitchen staff of the assigned kitchen, including training, scheduling, and performance evaluation, to maintain a smooth and efficient kitchen operation. Assist in implementation and enforcement of quality control measures to guarantee the consistency, taste, and presentation of dishes that meet the Gun Lake Casino Resort standards. Stay updated on culinary trends, experiment with new techniques, and introduce innovative twists to traditional recipes to keep the menu dynamic and exciting. Ensure compliance with ServSafe food safety and sanitation regulations, maintaining a clean and organized kitchen environment. Collaborate with front-of-house staff to understand guest preferences, receive feedback, and adjust to enhance the overall dining experience. Assist in monitoring food costs, controlling waste, and contributing to the development of cost-effective recipes without compromising quality. Assist the F&B Room Chef in analyzing operational results (revenues, supply costs, labor, etc.) and makes appropriate recommendations to continuously improve the daily operations (SOP's, processes, policies, revenues, etc.). Responsible for handling any Team Member or Guest opportunities. Evaluate, oversee, and provide coaching opportunities regarding job performance of Team Members. Ensure that all Team Members are knowledgeable of and adhere to all Gun Lake Casino Resort's Standards, policies, and procedures for the department. All other duties as assigned. Essential Qualifications: Must be 21+ years of age. High School Diploma or GED required. At least four (4) years of culinary experience required. Ability to speak, write, and communicate in English required. At least two (2) years in a culinary leadership role is preferred. Must have a la carte or high volume (buffet, banquet, production) experience and be able to properly train appropriate execution of restaurant policies and procedures. Demonstrated ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form. Demonstrated ability to control operational costs and improve financial results. Demonstrates proficiency in written business communications to effectively present data and analyses for operational improvements. Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations. Must possess and demonstrate strong leadership skills and ability that will enhance and exemplify Gun Lake Casino Resort's “Unsurpassed” Service Standards. Must hold/maintain certification with handling (ServSafe) and Alcohol Awareness (TIPS) and the ability to gain/maintain training requirements from both programs. Availability and willingness to work extended hours including nights, weekends, and holidays as business requires. Demonstrated ability to work independently with minimal direction. Assist in conducting group and individual training regarding policies and procedures on an ongoing basis. Help set daily, weekly, and monthly goals and opportunities and lead the unit to achieve the desired result. Communicate consistently with all managers, keeping them abreast of all department activities. Must possess comprehensive computer skills in Microsoft Office systems. Must be able to procure food, beverages, and supplies through the procurement system. Ensure that all Team Members adhere to all policies and procedures set forth by the Executive Chef. Responsible for maintaining cleanliness and sanitation standards in accordance with department policies and the Department of Health. Demonstrate proficiency in classical culinary techniques including but not limited to knife skills, production, protein butchery, soups, sauces, stocks, etc. Must be proficient in operating various kitchen equipment (braising pans, steam kettles, deep fryers, sauté pans, etc.) and be able to train others in all necessary related skills. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard-free work area that complies with the Department of Health, OSHA, and Gun Lake Casino Resort's guidelines. Monitor, work with facilities, and document any culinary, and sanitation departments if any area is below standards or not functioning properly. All other duties as assigned. Physical Requirements: Requires normal, corrective vision range, the ability to see color, and the ability to distinguish letters, numbers, and symbols. Ability to read, write, and input data into the computer. Ability to climb, bend, reach, walk, and stand for the duration of the shift. Manual dexterity to operate job-related equipment. Must be capable of lifting 50 lbs with or without assistance. Requires normal sense of smell, taste, touch, and hearing. Ability to sit and work on a computer for long periods of time. Work Conditions: Work is typically in an area which may be unusually hot, cold and/or noisy and may contain second-hand smoke. Work may be performed in a small area with a 3 ft. wide access. Tasks performed from a sitting or non-sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling, and grasping. These tasks include the maintenance and care of assigned areas. Work may entail trained chemical usage. Constant contact with fellow Team Members and guests. Disclaimer and Conditions of Employment: The above statements are intended to describe the general nature and level of work being performed by persons assigned to this job. These statements are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. All applicants must be able to demonstrate their US work authorization during the employment verification process. The pre-employment process also requires the ability to pass a criminal background investigation, and drug test. Indian Preference: The Match-E-Be-Nash-She-Wish Band of Pottawatomi Indians abides by Native American preference in its hiring and employment policies. Gun Lake Tribal Gaming Authority reserves the right to make changes to the above job description as necessary.

Taking care of dependent persons is worthwhile to work. Serving others is a lifestyle choice and should not be entered into lightly. Contributing to the health and welfare of others can be draining at times, but at the same time can be truly rewarding. Being a caregiver is a dedicated occupation and is not like any other job. You have agreed to accept the responsibility for providing proper care and service to persons who depend on others for care. This means you agree to follow the guidelines of this living center as you perform your duties and fulfill your responsibilities. Purpose of this position: Sous Chef must be familiar with all of the daily operations of the kitchen and must be able to perform any task in the kitchen if needed. A Sous Chef often acts as the intermediary between culinary staff and resident services staff: strong leadership and communication abilities are a must. Sous chef works with the chef, other cooks, and culinary staff preparing or directing meal preparation. Responsible for provision of high-quality meal service, compliance with menus, policies, procedures, and regulations in the safe handling of foods and utensils. Maintains a clean kitchen and follows safe food handling practices. Provides positive leadership for all culinary staff on shift. Sous chef is normally required to work nights, weekends, and many holidays. Qualifications: Experience and training in professional cooking, applicable certification. Must obtain and maintain Food Protection Manager Certification in food service safety and sanitation (such as ServSafe) and HACCP certification; obtain and maintain knowledge and understanding of geriatric dietary needs and concerns. Excellent cooking skills; good math skills to accurately adapt ingredient measurements for recipes. exemplary time management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. He should be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage. To get the best performances from staff, the sous chef needs good leadership and motivational skills. Minimum age 18 years. Must be able to pass the state-mandated criminal background screening and random drug testing. Essential Functions: Second in Command in the kitchen; in charge when Chef is not present. Meal service: Preparation of all foods and beverages for meals, within guidelines of menu, policy, procedure, and regulations. Assure meals are served on time, at the proper temperature. Prepares and offers substitute items when residents decline a menu item. (as directed by the Chef) Properly completes required documentation of temperatures, foods used, etc.; Assures food is served properly, at the correct temperatures, and in an appetizing manner. Monitors food / plates that are returned to the kitchen. Informs Chef if a particular food is not eaten by multiple residents. Informs Shift Supervisor if an individual resident is returning food uneaten. Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator) Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator) Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents’ achieving and maintaining adequate nutrition. Supervise and assist staff in the production of all menu items, using high-quality, and fresh, local ingredients whenever possible. Proper plating of food including use of garnish. a. Shift supervision of Utility Workers and Server/Prep assistants b. Immediately reports any malfunction in equipment or physical plant. c. Properly utilizes food, supplies, and equipment to assure minimal waste, damage, or theft. Budget compliance support – including monitoring stock, assisting in food and supply ordering Regulatory compliance with HFA rules, HPM policies and procedures, and SERVSAFE standards for cleanliness, maintenance and documentation. Other duties as required to meet the goals and objectives of the assisted living center. General Responsibilities: Be a goodwill ambassador for this living center Comply with Life Safety policies and periodic “drills” Participate in training opportunities Report safety and health hazards to the Maintenance Supervisor Work cooperatively with others on the same shift and across shifts Report to work as scheduled Treat all residents with dignity and respect Observe residents for any change in condition (physical, emotional, cognitive or behavioral) Communicate any change in condition to the Shift Supervisor Comply with infection control protocols Compliance with all Resident Rights including confidentiality Compliance with the guidelines stated in the Employee Handbook Compliance with the code of conduct included in the Employee Handbook. Physical & Mental Requirements: Able to lift 50lb Able to stand, bend, twist, turn, stoop, squat, sit, kneel, pull, push, and walk long distances on hard surfaces, for extended periods of time. Able to perform physically repetitive work. Able to tolerate exposure to cold (including freezing) and hot (including steam) temperatures. Able to work with strong smells and chemicals Ability to handle pots and pans, stir a variety of textures for extended periods of time. Ability to use telephone and computer (including email) for communication Ability to communicate verbally and in writing with residents, co-workers, and supervisors. Ability to comprehend written and verbal instructions in English Emotional stability to appropriately handle staff supervision and resident care needs, including chronic illness, challenging behaviors, dementia-related issues, and death of residents. Benefits & Compensation: Hourly Wage and benefits as stated in the Employee Handbook. Eligible for a 2% increase in pay rate after 90 days of employment with a satisfactory review. The annual increase in pay rate is merit-based, as determined by a comprehensive, written performance review conducted by the supervisor and Administrator. An additional 1% increase can be earned by completing a minimum of 12 Independent Study opportunities. #INDRS

Where Lives & Careers Flourish! At Encore Senior Living, there is a strong sense of teamwork, a commitment to professional development, and a culture that encourages promotion from within. As a result, Encore team members tend to reciprocate with their personal commitment and stay with the organization for an extended tenure. As an integral part of our organization, our employees strive to provide excellent service and care to residents and their families in warm, caring and home-like communities. We promote environments that foster independence, happiness, privacy, and dignity for residents. If you decide to join our organization, you will see that our company culture is lived every day & we believe in our core values of integrity, compassion, quality and diversity. If you join the team as our employee, what will you enjoy? Working with seniors & for an organization that is focused on enhancing the daily lives of seniors that call our community's home Making a positive impact on the daily lives of seniors & their family Working in an awesome culture and interacting with seniors each day Working with a team that not only is meeting the current needs of clients but exceeding them with passion, innovation, and results. What are we looking for in all our future employees? A Love for Working with Seniors! A flexible, fun, energetic people person who is capable of projecting calm, care, & professionalism in all work-related situations! SUMMARY of Duties Cooks are responsible for the preparation, presentation, serving, clean up and storage of well balanced and delicious meals. Ability to utilize a menu specified for seniors, with adaptability and critical thinking skills to make changes as needed to ensure satisfaction. Work Experience Qualifications One-year experience preparing food from scratch or equivalent preferred Must 18 years of age or older We offer a full training program and are willing to train the right candidate! Educational Qualifications A High school diploma or equivalent We offer a competitive compensation package including: Full Time Benefit Package 30+ hours per week includes: Medical, Vision and Dental insurance offered Life Insurance-Employer Paid PTO accrual Employee Assistance Program Employee Referral Program Encore Senior Living communities are Drug-Free Work Environments. Encore Senior Living communities are Equal Opportunity Employers.

Part-time Description Are you a passionate cook who wants to make a difference in the lives of others? Do you enjoy cooking from scratch and working in a fast-paced environment that requires both creativity and excellent customer service? Are you looking to be a part of an exciting team where you will feel valued and respected? If so, come work with our fun and creative culinary team! We invite you to apply to work as a Cook at our Rose Garden Campus! This position is 12 hours per week, 2:30pm to 6:30pm. The schedule is Monday, Thursday, and every other weekend and holiday. Wage: starting at $17.25 *Experience Considered We recognize that we cannot fulfill our mission without the passion and teamwork provided by our team. We are proud to offer a holistic approach to benefits for our employees. All staff have access to our Care Services Team and free confidential counseling. Each campus has an employee committee dedicated to finding ways to show appreciation to our employees. Requirements Someone that wants to make a difference, have fun at work, and has a willingness to learn!

Lead Cook is an essential role of Camp Harvest and Cultivate Churches Ministry whose mission is to create life-changing experiences through extended trips and intentional relationships rooted in Jesus, focused on worship, teaching, encouragement, adventure, and rest. This position reports to the Kitchen Manager and is responsible for leading a kitchen shift, by preparing ingredients, making side dishes and salads ready for special events and regular meal service. This role is primarily seasonal with occasional opportunities throughout the off-season. Essential Roles & Responsibilities: Maintain safety and cleanliness standards for department by following all standard operating procedures to conform to local, state, federal and insurance regulations Manages the shift to ensure timely food preparation for predetermined mealtimes Creates the prep list for the prep cook to accomplish duties in a timely manner Label and stock all ingredients on shelves so they are organized and easily accessible Ability to follow recipes by ensuring the proper measurements of ingredients and seasonings to be used in cooking Ensures simple dishes such as salads, entrees and other menu items are completed with help of prep cooks Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash and other kitchen tasks assigned Ensure all food and other items are stored properly per food code Prepare ingredients to use in cooking, which may include chopping, peeling, and cutting using kitchen equipment and utensils Perform other duties as assigned Educational Requirements: High school diploma or equivalent Work Experience Requirements: 1 year experience in a commercial kitchen environment Basic knowledge of kitchen health and safety regulations Other Skills and Qualifications: Willing and able to follow directions with a good attitude Ability to explain “What Cultivate Churches Ministry believes” Ability to pray with other employees or guests Actively engaged in a local church Ability to work in a team with outstanding communication and organizational skills Proven leadership ability with problem-solving and conflict management abilities Physically able to be on feet for a full shift Must be able to work weekends, holidays, and evenings

CURRENT BRONSON EMPLOYEES - Please apply using the career worklet in Workday. This career site is for external applicants only. Love Where You Work! Team Bronson is compassionate, resilient and strong. We are driven by Positivity which inspires us to be our best and to go above and beyond for our patients, for one another, and for our community. If you're ready for a rewarding new career, join Team Bronson and be part of the experience. Location BBC Bronson Battle Creek Title Cook- PRN/Variable Shift- Battle Creek Culinary & Hospitality Associates execute all assigned duties, under general supervision and according to established procedures, within the daily scope of the Food Service department. The incumbent must possess an unwavering sense of compassion and the highest possible level of customer service. All members of the Bronson Food & Nutrition team are expected to consistently deliver the highest level of service to all customers; demonstrate a willingness and desire to work as a part of a team and contribute to a safe and positive environment; work independently and manage time effectively; follow basic instructions and pay attention to detail in the completion of assigned duties. Employee should also expect to perform duties outside of specific role on a regular basis and to fulfill any responsibilities associated with the Food and Nutrition Department's daily operations. These responsibilities, related to and dependent upon the specific environment in which the person is scheduled, include but are not limited to those outlined below. Additionally, the Culinary & Hospitality Associate Level 2 is responsible for the proper cooking of meats, vegetables, soups, sauces, gravies, entrees, etc. Various cooking methods will be used to accomplish these daily duties. C&H Associate Level 2 are expected to work quickly and efficiently, while maintaining composure and a positive attitude while working in very busy and demanding kitchen environments. Employee may be expected to function as a cook within both retail and in-patient culinary environments. Employee is required to follow strict dietary guidelines and sanitation standards set forth by the Food and Nutrition Department. The position plays a critical role in the delivery of meal service to Bronson's patient population, serving as liaison between the Clinical team and the Food & Nutrition team. In this role, the employee may be responsible for the patient room services. This includes the introduction of the patient menu, description of ordering process, and explanation of patients prescribed diet and/or dietary restrictions in accordance with physician's diet order. A high degree of autonomy is implicit in this position, requiring employee to travel to any and all in-patient units, kitchens, cafes across the hospital campus. Position is responsible for assisting patients and patient's families with meal ordering by using the Bronson Room Service computer system, and answering the Bronson Room Service phone line. Required Qualifications: * Basic knowledge of food safety and sanitation * Ability to: * Communicate clearly and understand basic verbal and written directions * follow basic food assembly & packaging instructions * read and understand, the English language * Basic math skills * Employees providing direct patient care must demonstrate competencies specific to the population served Desired Qualifications: * Extensive customer service experience * Strong organizational skills * Self-motivated, independent and creative thinker * Dietary Technician certification * Related experience or education demonstrating knowledge of therapeutic diets * Functional knowledge of cash register and/or dietary software system * One year cooking experience, in a high volume establishment * Completion of AGF 110, Cul 100 at the KVCC Bronson Healthy Living Campus Job Responsibilities: * Assembly and service of foods and supplies to customers, patients, and supply facilities * Delivery of meals and supplies to patients * Light and heavy cleaning as assigned, such as dishwashing, trash, facility cleaning * Operation of cash register and patient meal ordering system(s) * Stocking and filling, product labeling and dating, product rotation * Prepares, apportions, distributes, and stores various hot and cold food items (e.g., appetizers, cold plates, salads, sandwiches, soups, mashed potatoes, vegetables, fruits, fruit cups, and desserts) according to recipes, production sheets, portion control standards, established procedures, and/or specific instructions * Measures, washes, cleans, mixes, and combines ingredients for preparation of food production items (e.g., peels, dices, shreds, and slices fruit, vegetables, and other items) * Operates/utilizes automatic appliances and manual kitchen utensils * Appropriately modifies production amounts given the proper recipe * Maintains the highest standard of quality and utilization of proper cooking methods * Demonstrates commitment to providing outstanding customer service to customers and peers in a manner that is reflective of our mission, values and customer service standards * Performs various cooking tasks, including preparing and cooking meats, vegetables, desserts and special dishes as required by the daily menu plan * Bakes breads, cakes, cookies and pies-as needed * Cleans and maintains a variety of kitchen equipment including stoves, refrigerators, work tables, mixers, kettles, utensils and dishwashers * Perform job assignments on an independent basis referring difficult or unusual problems to Management for technical guidance and direction * Communicates and ensures compliance with policies and procedures * Follows proper techniques for sanitation as described in the Department Sanitation Manual * Charts intakes and updates patient's diet information in Bronson Room Service system * Classifies patients as room service or non-select * Assists patients with meal ordering at the bedside * Delivers patient meals, retrieves patient trays after meal * Other duties and responsibilities as assigned Conditions that exist more than 90% of the work time: * Work which is constantly and exceptionally tiring mentally and/or visually * Repetitive motion such as cutting, chopping, or otherwise manipulating hand tools * Balancing of multiple priorities in stressful situations and busy environments * Work requiring high levels of strength and/or stamina * Involves regularly lifting of bulky or moderately heavy weights (i.e., up to 50 pounds), and occasionally assisting with heavier tasks or expending the equivalent effort in pushing, pulling, or otherwise handling material, equipment, and other objects * Occasionally assisting with heavier tasks or expending the equivalent effort in pushing, pulling, or otherwise handling material, equipment, and other objects * Uses correct body positioning, proper body mechanics to avoid injury, utilizes safe work practices (e.g. pushing vs. pulling, patient transfer/lifting devices etc.) and uses personal protective equipment when necessary - instructs Kitchen staff of the same * Maintains a safe workplace by keeping work area free of hazards, ensuring that all equipment, counters, utensils, and assigned work areas are properly cleaned and maintained, and correcting and/or properly reporting any safety hazards Bronson Battle Creek Specific * Dependent on job responsibilities, a valid Michigan driver's license and insurability through Bronson's carrier may be required. Shift Variable Time Type Part time Scheduled Weekly Hours 10 Cost Center 1600 Food Services (BBC) Agency Use Policy and Agency Submittal Disclaimer Bronson Healthcare Group and its affiliates ("Bronson") strictly prohibit the acceptance of unsolicited resumes from individual recruiters or third-party recruiting agencies ("Recruiters") in response to job postings or word of mouth. Unsolicited resumes sent to any employee of Bronson by Recruiters, without both a valid written agreement with Bronson and a direct written request from the Bronson Talent Acquisition Department for a specific job position, will be considered the property of Bronson. Furthermore, no fees will be owed or paid to Recruiters who submit resumes for unsolicited candidates, even if those candidates are hired. This policy applies regardless of whether the Recruiter has a pre-existing agreement with Bronson. Only candidates submitted through a specific written agreement with the Bronson Talent Acquisition Department for a named position are eligible for fee consideration. Please take a moment to watch a brief video highlighting employment with Bronson!

Salary: $75,000-$80,000/yr. Salary commensurate with education and experience. Other Forms of Compensation: Pay Grade: 13 CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt's extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job Summary Executive Chef Opportunity in Kalamazoo, MI At CulinArt Group- a member of Compass Group USA, we provide an outstanding new opportunity for an ambitious Executive Chef to lead our culinary team in Kalamazoo, MI. Join us in crafting world-class dining experiences and be part of a team that is dedicated to flawless execution and continuous growth. Key Responsibilities Coordinate all culinary functions for the dining account, ensuring quality and excellence. Manage and lead a team of associates, encouraging a collaborative and inclusive environment. Strictly enforce all safety and sanitation standards as they pertain to the account. Manage cost controls and control expenditures effectively. Plan and develop dynamic and innovative menus. Purchase and manage inventory to ensure the highest quality of ingredients. Successfully implement new culinary programs in conjunction with the marketing and culinary team. Preferred Qualifications: Culinary degree preferred but not required. Three to five years of proven culinary management experience. High volume production and catering experience is essential. Previous experience managing cost controls. Desire to learn and grow with an exceptional foodservice company. Apply to CulinArt today! CulinArt 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. Applications are accepted on an ongoing basis. Associates at CulinArt 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) Req ID: 1359210 CulinArt Sector NANCY M TEIXEIRA [[req_classification]]

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.

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details: Position: Executive Chef Location: Kalamazoo, MI Hours: Full-Time Salary: $65,000 Pay Frequency: Weekly - Direct Deposit What We Offer You: * Generous Compensation & Benefits Package * Health, Dental & Vision Insurance * Company-Paid Life Insurance * 401(k) Savings Plan * Paid Time Off: Vacation, Holiday, Sick Time * Employee Assistance Program (EAP) * Career Growth Opportunities * Employee Perks & Rewards Executive Chef Job Summary: The Executive Chef reports to the General Manager/Chef Director and is responsible for developing and executing culinary results to exceed customer expectations within a Senior Living Community. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Executive Chef will be responsible for client relationship management and overseeing and developing an hourly staff. Executive Chef Essential Functions and Key Tasks: Culinary: * Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures * Responsible for the quality of all food products and ensure that standards are met * Responsible for all aspects of food production, execution and presentation * Oversight of all aspects of catering operations Operations: * Responsible for maintaining vendor partner relationships * Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products * Receiving food and supplies - must be able to lift items up to 40 pounds * Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing * Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained * Manage client relationships to maintain client satisfaction and account retention Financial: * Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines * Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs * Responsible for inventory management * Submit financial reporting to the corporate office People: * Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff * Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food * Provide excellent customer service to include being attentive, approachable, greeting and thanking customers Required Education and Experience: * High School diploma or equivalent * 3-5 years' experience in food service management specifically corporate dining Required Eligibility Qualifications: * ServSafe Certification * Allergen Awareness Certification Preferred Education and Experience: * Culinary School degree or certificate * Microsoft Office Suite * Past Experience within Senior Living a Plus

GERALD R. FORD JOB CORPS CENTER

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 cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can 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! **Responsibilities :** + Assist Executive Pastry Chef to implement, maintain and review all approved menus onboard + Prepare all desserts, cakes and pastries for the restaurant menus + Assist with buffet set up + Instruct crew in the preparation of pastries, cakes and crèmes + Monitor and ensure opening and closing procedures for all kitchens and production areas + Oversee allergy and dietary training of Pastry staff and ensure training is in accordance with strict company LOG's and guidelines + Oversee proper preparation of special dietary meals and food allergy for guests and crew + Delegate, monitor and review the Chefs operational responsibilities + Strive to meet and exceed guest expectations, never compromising safety and quality, taking corrective action whenever necessary + Ensure Disney Cruise Line and USPH sanitation requirements are met in area of responsibility + Monitor and ensure the preparation and presentation of all products on the restaurant menus + Prepare showpieces, displays, ice cream and sorbets, as well as special request items when needed + Actively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership + Execute additional job responsibilities, as assigned by DCL leadership, based on operational need + Comply with all company set policies and procedures, along with all maritime and ship rules, regulations and procedures + Participate in Emergency Duties as specified in the ship Assembly Plan **Basic Qualifications :** + Minimum five years recent experience as Pastry Chef or Pastry Chef de Partie + Certified Pastry Chef or equivalent degree in Culinary Arts + Excellent technical and functional understanding of the ship based Food & Beverage operation + Proven track record of delivering a high quality product + Be at least 21 years of age + Be able to speak, read and write fluent English + Willingness to live and work onboard one of our vessels for a certain length of time (based on position) + Be able to work a seven-day, 70-84 hour week with limited time off + Be able to adhere to Disney Cruise Line appearance guidelines + Agree to share a cabin with other crew members + Enjoy working in a high-volume, fast-paced, guest-service oriented environment + Be flexible with your work schedule, job duties and work locations + Appreciate diversity among guests and crew **Additional Information :** This is a **SHIPBOARD** role. Applicants must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be committed to the position you are applying for at least 2-3 contracts before a transfer or promotion + Be willing to follow and perform safety role, emergency duties and/or associated responsibilities as specified in the ship Assembly Plan + Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control + Be willing to follow and embrace United States Public Health requirements and guidelines as well as Environmentality requirements and Company practices + Be willing to share a cabin with other crew members and appreciative of working and living in a multi-cultural environment + Be comfortable living in a confined space with strict rules and regulations + Adhere to a structured lifestyle, personally and professionally 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:** 1245486BR **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.