Chef Jobs in Idaho

Other Compensation: Annual Incentive Bonus & Relocation Assistance Job Summary: CRG is seeking a talented Executive Chef to lead culinary operations for a college campus at a high-volume dining program serving approximately 1,700 students on meal plans. This role oversees resident dining, retail, and catering services, with a focus on innovation, quality, and student engagement. Company Summary: Our global Fortune 500 client, with U.S. headquarters in Charlotte, NC, is a world class food service provider with a strong presence across the nation. Celebrating almost 30 years in North America, this employee-focused company has received honors for diversity and inclusion, innovation, health and wellness, and company culture. CRG has successfully placed over 220 employees within the last 7 years within this organization, known for its continuous growth opportunities, fantastic benefits package, innovative technology, flexible work environment, and collaborative culture. Key Responsibilities: * Culinary Leadership: Drive menu development, implement new concepts, and enhance dining experiences across multiple service areas, including branded and internal concepts. * Operational Management: Oversee inventory, purchasing, menu costing, and budget management to maintain financial efficiency. * Guest Engagement: Be the face of the culinary program-interact with students, address dietary questions, and create a welcoming dining atmosphere. * Team Development: Lead and motivate a team to uphold high culinary standards, ensuring exceptional service and food quality. * Event & Catering Execution: Plan and execute catering events, collaborating with clients to deliver outstanding experiences. Qualifications: * 3+ years of culinary management experience in a high-volume environment. * Strong leadership in culinary innovation, menu design, and program development. * Experience managing cost controls, inventory, and financial performance. * Ability to engage with students and staff, fostering a positive dining culture. * Catering and branded concept/retail experience preferred * Culinary Degree preferred Benefits: * Paid Time Off and Holiday Time Off (varies by site/state) * Retirement Plan * Medical, Dental, and Vision Insurance * Life and AD&D Insurance * Disability Insurance * Flexible Spending Accounts (FSAs) * Pet Insurance * Commuter Benefits * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Employee Assistance Program (EAP) JN035 #zr

Hyatt Regency Bali, a delightful beachfront hotel in Sanur built on nine hectares of lush tropical gardens. The beachfront resort is elegantly designed with a modern Balinese touch and overlooks the Indian Ocean. Andaz Bali, modeled after a modern Balinese village, invites guests to discover the fascinating old and new. The beachfront resort is carefully built around an existing mature landscape, lending it a homey and lush ambiance, much like Sanur itself. We would like to invite you, to join us as Hyatt Regency Bali & Andaz Bali associates, In our journey to provide our guests with immersive Sanur village experiences. Our values - Empathy, Integrity, Respect, Inclusion, Experimental, and Wellbeing - are our guiding principles and shaped our culture. As Chef De Partie Bakery, you will be responsible to assist Chief Baker and Sous Chef Bakery for the smooth operations of daily bakery production for Hyatt Regency Bali and Andaz Bali. This position is only for Indonesian. * A minimum of 2 years experience in luxury hotel environment * Profound to overseeing the maintance of bakery kitchen and food safety standards * Passionate about creating menu items, recipes and developing dishes * Creative, innovative and attention to details * A team player, invested in the bigger picture and passionate in being part of a highly performing team

Owned and operated by Aspen Hospitality, Limelight Hotels are your home base in the places you want to explore most. The contemporary properties are set in the heart of authentic outdoor and urban communities, and each hotel is deeply connected to its surroundings - offering a unique adventure for every guest. The guest experience is an intentional journey and the elevated, yet unpretentious nature of the stay allows guests to feel nurtured and at ease. A constant across all properties is a commitment to sustainability, unmatched hospitality, and access to an Adventure Concierge to ensure a memorable stay. Limelight's pet-friendly hotels are located in Aspen, Colorado, just steps from the downtown core; Snowmass, Colorado, offering ski-in/ski-out access to the mountain; Ketchum, Idaho, near the base of Sun Valley's famed ski area and walking distance to town; and in Downtown Denver, Colorado, adjacent to Union Station. Two new Limelight Hotels are slated to open in Mammoth, California, and Boulder, Colorado in 2025. Learn more at ************************ Position Summary The Sous Chef assists the Executive Chef in managing kitchen operations, ensuring smooth service and high-quality food production. They supervise and train kitchen staff, maintain food safety standards, and assist with inventory management. The Sous Chef also steps in to lead the kitchen during the Executive Chef's absence, ensuring consistent and efficient execution of culinary tasks. This position reports to the Executive Chef. The budgeted salary range for this position is $60,000 - $62,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until April 13, 2025. Essential Job Functions/Key Job Responsibilities • Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts • Assist the Executive Chef with menu planning, recipe development, and seasonal adjustments • Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations • Maintain inventory control, order supplies, and manage food storage to minimize waste and ensure freshness • Enforce kitchen safety and sanitation practices, ensuring compliance with health regulations and cleanliness standards • Act as restaurant chef in the absence of Chef de Cuisine • Develop, train, supervise, and coordinate with line staff to achieve assigned tasks • Maintain and promote proper food safety and handling protocols • Communicate with Chef de Cuisine regarding the daily inventory and ordering process • Cook and prepare food to order • Work as an active participant on the service line as required • Help maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas • Other duties as assigned Qualifications Education & Experience Requirements • Culinary degree or equivalent work experience required • ServSafe certification required • 5 years of culinary experience required Knowledge, Skills & Abilities • Proficient knowledge of purchasing food and beverage • Proficient knowledge of high-volume production • Familiarity with menu costing, inventory, and ordering • In-depth knowledge of culinary techniques, food preparation, and kitchen equipment • Strong understanding of food safety regulations and sanitation standards • Excellent leadership and team management skills for supervising kitchen staff • Strong time management skills, with the ability to work under pressure and multitask effectively • Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences • Ability to maintain a high level of quality control and consistency in food preparation and presentation • Ability to understand written and spoken English, Spanish a plus Additional Information Work Environment and Physical Demands • Ability to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended period's time • Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces • Must be able to constantly lift, push or pull up to 50 lbs. individually or with assistance Job Benefits This position is categorized as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental and Vision Insurance Programs • Flexible Spending Account Programs • Life Insurance Programs • Paid Time Off Programs • Paid Leave Programs • 401(k) Savings Plan • Employee Ski Pass and Dependent Ski Passes • Other company perks 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. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at ************. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit *************************************************** Aspen One participates in E-Verify. E-Verify & Right to Work Poster

Come expose your craft in the beautiful mountains of Idaho! Producing delightful culinary experiences for our guests is our reason for being. If you want an opportunity to grow your career in a fast-paced environment, check us out… This is a once in a lifetime place to work, come assist our Chef de Cuisine and Sous Chef's with all their duties and expand your career. A LITTLE ABOUT YOU… • You have a sense of Maturity, Leadership and Ownership, providing solutions to daily kitchen challenges • The ability to functionally multi-task with speed and grace • You possess a functional understanding of the front and back of the house • Prior experience in both front and back of the house positions • You present initiative and ingenuity with minimal supervision. • You maintain an optimistic and positive demeanor • You readily assist other team members as needed. • Take pride in being the final ‘inspector', approving the plating before it is presented to the guest. WHAT YOU GET TO DO: • Receive food checks, event orders and prepare them to specifications. • Read, understand and execute standardized recipes as well as development of new recipes. • Assist in sample cooking of new dishes and establishing recipe standards. • Ensure attractive placement of food items, show pieces etc… on display where required. • Assist Chef's in food requisition to ensure sufficient inventory while minimizing waste; send for requisitioned items from storeroom, personally verifying both quantity and quality. • Re-organize refrigerators, re-stock items up to par and reorganize section for next meal preparation. • Supervise the general cleaning and proper handling of food leftovers after meal services. • Make important and logical decisions relating to par levels for production. • Set up daily mis-en-place. • Ability to read banquet BEO. • Present initiative and ingenuity with only general supervision and maintain an optimistic outlook. • Assist other team members as needed as well as any reasonable requests from management. • Maintain work station, assist with prep and cleaning. • All other duties as assigned. Requirements WHAT YOU NEED TO BE SUCCESSFUL: • High School Diploma or equivalent and a 2 Year Culinary Degree or commensurate experience. • Ability to read and prepare standardized recipes according to Chef's specifications. • Able to organize and prioritize daily par sheets and banquet BEO. • A working understanding of proper food handling, equipment and utensils. • Ability to cooperatively delegate work properly and in a fair manner, creating smooth operations in the kitchen. • Must be able to communicate effectively and professionally with fellow associates, supervisors, managers and staff, acting as an agent for maintaining a positive kitchen environment, being mindful of continual teamwork and relationship development. • Must be able to quickly assess situations, determine priority, create a strategy and implement it. • Superior multi-task abilities while maintaining a high level of organization remaining detail oriented. • Able to sustain a fast pace while staying focused on the finest of details. • Must be able to understand and utilize Shore Lodge's expeditor system. • Know the facilities fire and safety standards and operation of kitchen and fire response equipment. • Maintenance of work station, assist with prep and cleaning. • Prior experience in banquet food preparation preferred.

Owned and operated by Aspen Hospitality, Limelight Hotels are your home base in the places you want to explore most. The contemporary properties are set in the heart of authentic outdoor and urban communities, and each hotel is deeply connected to its surroundings - offering a unique adventure for every guest. The guest experience is an intentional journey and the elevated, yet unpretentious nature of the stay allows guests to feel nurtured and at ease. A constant across all properties is a commitment to sustainability, unmatched hospitality, and access to an Adventure Concierge to ensure a memorable stay. Limelight's pet-friendly hotels are located in Aspen, Colorado, just steps from the downtown core; Snowmass, Colorado, offering ski-in/ski-out access to the mountain; Ketchum, Idaho, near the base of Sun Valley's famed ski area and walking distance to town; and in Downtown Denver, Colorado, adjacent to Union Station. Two new Limelight Hotels are slated to open in Mammoth, California, and Boulder, Colorado in 2025. Learn more at ************************ Position Summary The Sous Chef assists the Executive Chef in managing kitchen operations, ensuring smooth service and high-quality food production. They supervise and train kitchen staff, maintain food safety standards, and assist with inventory management. The Sous Chef also steps in to lead the kitchen during the Executive Chef's absence, ensuring consistent and efficient execution of culinary tasks. This position reports to the Executive Chef. The budgeted salary range for this position is $60,000 - $62,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until April 13, 2025. Essential Job Functions/Key Job Responsibilities • Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts • Assist the Executive Chef with menu planning, recipe development, and seasonal adjustments • Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations • Maintain inventory control, order supplies, and manage food storage to minimize waste and ensure freshness • Enforce kitchen safety and sanitation practices, ensuring compliance with health regulations and cleanliness standards • Act as restaurant chef in the absence of Chef de Cuisine • Develop, train, supervise, and coordinate with line staff to achieve assigned tasks • Maintain and promote proper food safety and handling protocols • Communicate with Chef de Cuisine regarding the daily inventory and ordering process • Cook and prepare food to order • Work as an active participant on the service line as required • Help maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas • Other duties as assigned Qualifications Education & Experience Requirements • Culinary degree or equivalent work experience required • ServSafe certification required • 5 years of culinary experience required Knowledge, Skills & Abilities • Proficient knowledge of purchasing food and beverage • Proficient knowledge of high-volume production • Familiarity with menu costing, inventory, and ordering • In-depth knowledge of culinary techniques, food preparation, and kitchen equipment • Strong understanding of food safety regulations and sanitation standards • Excellent leadership and team management skills for supervising kitchen staff • Strong time management skills, with the ability to work under pressure and multitask effectively • Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences • Ability to maintain a high level of quality control and consistency in food preparation and presentation • Ability to understand written and spoken English, Spanish a plus Additional Information Work Environment and Physical Demands • Ability to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended period's time • Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces • Must be able to constantly lift, push or pull up to 50 lbs. individually or with assistance Job Benefits This position is categorized as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental and Vision Insurance Programs • Flexible Spending Account Programs • Life Insurance Programs • Paid Time Off Programs • Paid Leave Programs • 401(k) Savings Plan • Employee Ski Pass and Dependent Ski Passes • Other company perks 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. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at ************. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit *************************************************** Aspen One participates in E-Verify. E-Verify & Right to Work Poster

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 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

Bittercreek Alehouse is seeking a Sous Chef Bittercreek Alehouse is looking for a serious, experienced, and hungry kitchen professional to act as Sous Chef . The right candidate must be a dedicated advocate for the hospitality industry and the people that work in it; committed to the idea that culinary jobs are careers and the staff that work them should be rewarded with respect and professionalism for their pursuit of these careers. Beyond that, the right candidate should have a strong culinary style, rooted in interest in local culture, cuisine & agriculture. The Sous Chef will spend approximately 80% of their time cooking on the line and doing prep. The remaining 20% of time spent on administrative duties includes hiring, menu development, performance management, SOP's and inventory. Bittercreek Alehouse is a sustainably minded alehouse emphasizes the importance of local and independent menu offerings. This starts with a world class beer menu and locally sourced pub fare. Thriving since 1996, and located in the heart of lively downtown Boise, we're a great place to grab a bite and socialize. JUST EAT LOCAL Is the restaurant family behind Bittercreek Alehouse, Red Feather Lounge and Diablo & Sons Saloon on 8th street in Downtown Boise. We build restaurants that inform our communities' culture and values, without causing unnecessary harm to our environment.

Are you looking for an opportunity to get your foot in the door with Boise's premier fine dining restaurant? Are you self motivated, organized and efficient? Chandlers Prime Steaks|Fine Seafood is looking for passionate and motivated culinary talent to join our team. We are a newly remodeled, state of the art scratch kitchen sourcing the highest quality produce, prime proteins and Jet-Fresh Seafood from Hawaii and the Pacific Northwest. We offer competitive pay and health benefits. Perks: Calm, Clean, Professional Kitchen Environment Monthly Bonus Opportunity Opportunity to learn, grow and refine your craft Health Insurance Responsibilities Preparation of ingredients, sauces, stocks and stations, etc. Maintaining quality and consistency of product Maintaining professional demeanor in stressful situations Qualifications Passion for Culinary Arts Proficient knife skills Knowledge of classic cooking methods and techniques Great attitude and teamwork Rex Chandler Rex Chandler, veteran award winning restaurateur whose restaurants in Hawaii, California, and Sun Valley, Idaho, have provided a long history of fine dining experiences for Idahoans, brings his latest creation to the Treasure Valley. About Chandlers Restaurant Located in downtown Boise Idaho at the new Hotel 43, Chandlers is an upscale dinner house specializing in prime corn fed steaks and Kobe-Style Beef. An incredible fresh seafood menu featuring delicacies from around the world and a three course prix fixe dinner menu featuring Idaho-sourced ingredients round out a menu that has already won praise from guests that have dined at Chandlers, not to mention the Best Steakhouse Award from the Idaho Statesman's Best of the Treasure Valley.

Job Title: Sous Chef Job Summary: Join our culinary team as a Sous Chef at the Shoshone-Bannock Casino Hotel! We're seeking a passionate and skilled individual to assist our Executive Chef in leading the kitchen operations. If you thrive in a dynamic, fast-paced environment and have a flair for creativity in the kitchen, this is the perfect opportunity for you. Key Responsibilities: Lead daily kitchen operations and ensure all recipes, food preparations, and presentations meet our high standards. Supervise and train kitchen staff, including Cooks and DMO's/Stewards. Manage ordering and inventory control processes. Monitor food production to ensure quality, portion control, and timely service. Oversee line set-up, prep, and breakdown activities. Maintain a positive kitchen culture and ensure compliance with health and safety standards. Handle customer inquiries and resolve complaints promptly. Ensure accurate kitchen record-keeping and administrative tasks. Qualifications: Grade G9/S1-3 DOE: High school diploma or GED. 3+ years as a Culinary Cook or higher. 3+ years in kitchen supervision, restaurant management, or related experience. Exceptional cooking skills and knowledge of health and safety standards. Ability to work quickly under pressure and resolve problems efficiently. Strong leadership and communication skills. Grade G10/S1-3 DOE: Associate's degree in culinary arts or similar field. 5+ years in kitchen supervision, restaurant management, or related experience. Proven food management experience and familiarity with industry best practices. Advanced verbal and written communication skills. Grade G11/S1-3 DOE: Bachelor's degree in hospitality or business management or related field. 7+ years in restaurant management, kitchen supervision, or related experience. In-depth knowledge of federal, state, and local food handling regulations. Demonstrates an understanding of various cooking methods and sanitation procedures. Benefits: Health Insurance (Medical/Dental/Vision/Rx) Basic Life/AD&D/Dependent Life Telemedicine Short Term and Long-Term Disability Employee Assistance Plan (EAP) Supplemental Products (Flexible Spending Account, Hospital Indemnity, Critical Illness, Accident, Identity Theft Protection, Whole Life with Long Term Care) Retirement (401K/ROTH Plans) Paid Leave and Holidays (Personal Time Off, Vacation Leave, Ceremonial Leave, various holidays including New Year's Day, Memorial Day, Independence Day, Thanksgiving Day, Christmas Day, and more) Why Work with Us? Be part of Southeast Idaho's premier entertainment destination. Enjoy a supportive and fun work environment. Take advantage of opportunities for professional growth and development. Make a difference by providing legendary guest service. About Us: The Shoshone-Bannock Casino Hotel is Southeast Idaho's premier entertainment destination, offering a traditional casino experience with modern amenities. We pride ourselves on our vibrant culture and commitment to providing outstanding opportunities for our team members and memorable experiences for our guests.

Job Announcement CHEF DE CUISINE Job Type: Full-time Salary: Competitive, based on experience Medical, Dental, Vision The Avery Brasserie The Avery Hotel and Brasserie is the redevelopment of a Boise landmark into a 39-room boutique hotel, fine-dining restaurant, intimate bar, and gastropub that combines unique old-world charm with contemporary appeal. The vision for The Avery is driven by an energetic and creative ownership group, including hospitality veteran and acclaimed Chef, Cal Elliott who has achieved exceptional success with his restaurants in New York, including recognition from the New York Times, the Michelin Guide, the Food Network and Travel Channel. Cal and Ashley Elliott, own and operate Boise's Little Pearl, and their experience as restaurant operators at the highest level is an enormous asset to the ongoing appeal and success of the hotel and restaurant. Located in Boise's historic Gem Block among some of the city's most popular shopping, restaurants, and music venues, The Avery Brasserie will draw inspiration from the classic French brasserie, with ambiance that enchants guests and a seasonal menu led by celebrated Michelin-starred Chef Cal Elliott. Tiner's Alley with its entrance from the alleyway, is an intimate tavern offering classic English fare and libations served across a historic Brunswick bar. A completely unique, service-centric experience with exceptional culinary offerings, The Avery will be a port of call for curious travelers and a sought-after experience for locals. Chef de Cuisine Tasks: Job Tasks/Duties Are you a passionate and skilled Chef/Head Cook looking for an exciting opportunity to showcase your culinary expertise? The Avery is seeking a talented individual to join our team and lead our kitchen operations. As a Senior Chef, you will be responsible for creating and executing delicious and visually appealing dishes while maintaining high standards of food quality and presentation. Responsibilities: - Plan and direct food preparation and culinary activities in the kitchen - Create innovative and enticing menus that cater to a diverse range of tastes and dietary requirements - Oversee the ordering and inventory of food supplies, ensuring optimal stock levels are maintained - Train and supervise kitchen staff, providing guidance and support to ensure efficient and effective operations - Monitor food quality and presentation, ensuring adherence to company standards and customer expectations - Collaborate with management to develop and implement cost-effective strategies to maximize profitability - Maintain a clean and organized kitchen, adhering to all health and safety regulations - Stay updated with industry trends and new culinary techniques, incorporating them into menu development Requirements: - Proven experience as a Chef/Head Cook in a fast-paced culinary environment - In-depth knowledge of various cooking methods, ingredients, equipment, and procedures - Strong leadership and management skills, with the ability to motivate and inspire a team - Excellent organizational and time management abilities, with the capacity to handle multiple tasks simultaneously - Creativity and a passion for culinary arts, with a focus on delivering exceptional dining experiences - Strong understanding of food safety and sanitation regulations - Ability to work under pressure and meet tight deadlines - Excellent communication and interpersonal skills Additional Responsibilities Assists in receiving and stocking product May be required to fill in as Line Cook, Dishwasher, and Expediter as needed Remains aware of all events, large parties, and reservations that may affect the food and beverage operations Maintains knowledge of local competition and industry trends Implements and supports all Avery initiatives and programs as requested by management Other duties may be assigned by management Licenses and Special Requirements Food safety certification Experience in resolving customer issues/complaints as well as overall excellent customer service required Physical Demands and Work Environment Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach Push, pull or lift up to 50 pounds Continuous repetitive motions Work in hot, humid, and noisy environment View all jobs at this company

Enlivant is seeking an Assistant Chef at Heron Place in Nampa, ID Full-Time     Who we are: At our core, we believe the care and service for America's aging population is not only a moral obligation, but also an honor and a privilege. By combining our fundamental values with our mission to enrich lives through meaningful relationships and vibrant communities, we seek to earn the right to be viewed as the nation's most trusted senior living provider. We employ compassionate people with integrity who embody excellence and promote these values. Enlivant and its subsidiaries operate more than 200 assisted living residences comprising more than 9,000 resident units across the United States. Enlivant assisted living residences are intimate, vibrant communities where our staff treats residents like family and serves them with the utmost integrity and compassion. Enlivant employs nearly 5,000 people. Enlivant is a certified “Great Places to Work” for four years in a row, and we believe in not only making an impact in our industry but also with each other. We're also proud to earn the WELL Health-Safety Rating across all our communities for the second consecutive year, recognizing their ongoing commitment to support the health and safety of everyone who walks through their doors. How others describe us: “Enlivant is where compassion for residents and their families trumps all else.” “Employees enjoy the people they work with every day, and they find leadership cares and invests in their development and the company's culture.” “I find Enlivant places value in becoming a company where everyone's personal diversity is valued and respected, and where everyone can reach their full potential. There's a warmth and employees seem to genuinely care about each other.” What we have to offer you: A commitment to Diversity, Inclusion, and Belonging Professional development and career growth opportunities Medical, Dental, and Vision coverage Company paid life insurance Additional coverage options, including Short Term Disability, Accident, Legal, Critical Illness, and pet insurance A variety of family centered leaves, including New Child Leave Flexible paid and unpaid time-off benefits 401k Matching Employee Assistance Program Discounts on products/experiences through Purchasing Power/Perks at work As the Assistant Chef, you will:    ...be responsible for assisting the chef with operations of the kitchen and presenting the highest quality meals according to individual resident dietary needs and state regulations. What you'll do here:    Under the direction of the Chef, ensure correct preparation, portioning, serving, storage, and disposal of food in a safe and sanitary manner Coordinate and prepare all meals for the community and events Assist with the capturing of resident food preferences by capturing feedback through table visits and menu chats/food committee meetings Maintain kitchen sanitation and safety standards, by ensuring that all work/storage areas are clean, safe, free of hazards and properly arranged Ensure compliance with Enlivant, state, local, and regulatory food service standards Uphold Enlivant's mission, vision, and values  Exhibit good time management and organizational skills  Additional duties as assigned We'd love to talk if:    You are currently ServSafe Certified or have the ability to obtain certification within thirty (30) days of employment You have experience with dining services in a Chef, Cook, Sous Chef, or Dietary Aide role You meet, have, or are eligible to obtain all applicable state requirements and certifications You exhibit good time management and organizational skills  You have basic written and oral English communication skills   You care about serving seniors   Bonus points if:      You have 1 to 3 years' hospitality dining experience You have experience in senior living, restaurant or banquet settings You are proficient with Microsoft Office and can learn new applications You have experience interacting with individuals diagnosed with dementia and Alzheimer's disease  Pay Range: $15 - $17 / hour, based on experience. You are required to complete any necessary health requirements which may change from time-to-time, such as vaccination. Enlivant is an Equal Opportunity Employer and qualified individuals will not be discriminated against on the basis of race, religion, gender (including gender expression and identity), nationality and origin, disability (mental or physical), sex, marital status, sexual orientation, age, veteran status, or other applicable characteristics. Where required by state law and/or city ordinance; this employer will provide the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS), with information from each new employee's Form I-9 to confirm work authorization.

IMPORTANT: Conditions of employment require employees to hold and to be worthy to hold temple recommends. Job applicants must be able to meet these conditions to advance through a hiring process successfully. An expired recommend will prevent consideration for hire. Posting End Date Until Position is Filled Job Description Position Summary: BYU-Idaho is seeking a dedicated and experienced Sous Chef to join our Food Services team. In this role, you will supervise all aspects of culinary production and lead daily kitchen operations to ensure high-quality food preparation, presentation, and safety. As a Sous Chef, you will oversee culinary training, inventory control, sanitation compliance, and day-to-day cost management for the university's retail and catering dining services. You will work closely with the Executive Chef to plan and develop menus, manage food production for retail dining and catered events, and maintain culinary standards. The Sous Chef will also lead a team of culinary personnel, including Lead Salad Preparers, Bakery Supervisors, cooks, and student employees, while fostering a culture of teamwork and excellence. If you are a skilled culinary professional with a passion for food preparation, leadership, and service, this is a unique opportunity to contribute to a vibrant university community. Primary Responsibilities & Expected Outcomes: 1. Daily Culinary Preparation * Prepare and oversee food production for individual stations and catering. * Forecast ingredient needs based on catering orders, special events, and retail demand. * Create prep lists and purchase approved products, supplies, and equipment. * Monitor inventory levels to ensure adequate supplies. 2. Daily Kitchen Management * Direct culinary personnel to ensure efficient food production and adherence to preparation standards. * Provide regular culinary training and hands-on skill development for staff. * Ensure compliance with HAACP food safety and sanitation standards. * Oversee portion control and manage costs to meet departmental goals. 3. Menu and Recipe Development * Assist the Executive Chef in developing and refining recipes and menus. * Approve minor menu adjustments and recommend significant changes. * Participate in recipe experimentation and testing. 4. General Kitchen Oversight * Monitor kitchen safety, sanitation compliance, and work area cleanliness. * Address day-to-day challenges and implement solutions. * Ensure food quality and presentation exceed customer expectations. * Assume Executive Chef responsibilities in their absence. Qualifications: Education: * Degree in Culinary Arts or Baking Science, or equivalent training. Experience: * Minimum 5 years of progressive experience in a high-volume culinary environment. * Preference for candidates with culinary management or multi-unit experience. Skills & Competencies: * Comprehensive knowledge of culinary techniques, standards, and equipment. * Strong leadership and communication skills. * Expertise in menu and recipe development. * Experience with inventory management, food provisioning, and vendor relations. * Ability to stand for extended periods and lift up to 50 pounds. Critical Competencies: * Communication: Excellent verbal and written communication skills. * Technical Knowledge: Advanced understanding of culinary principles and techniques. * Analytical Thinking: Ability to analyze information, solve problems, and make sound decisions. * Diversity Awareness: Respect and value diverse backgrounds and perspectives. * Customer Focus: Commitment to delivering outstanding customer experiences. * Dependability: Demonstrates persistence, urgency, and a drive for excellence. * Stress Tolerance: Remains calm and professional under pressure. * Interpersonal Relations: Builds positive relationships with supervisors, staff, and customers. * Integrity: Upholds ethical standards and complies with laws and university policies. Certifications: * Current Serve Safe Food Protection Manager Certification required. Why Join Us? BYU-Idaho's mission is to develop disciples of Jesus Christ who are leaders in their homes, the Church, and their communities. As a part of our Food Services team, you'll join a group of dedicated professionals committed to providing exceptional dining experiences and fostering a culture of growth, mutual respect, and shared values. Crafting meals, mentoring a team, and contributing to the culinary experience on campus will give you a sense of purpose and fulfillment that is incredibly rewarding. Compensation General information available to applicants upon request. Benefits Brigham Young University - Idaho provides essential support to eligible employees and their families through the following benefits and resources: * Insurance (including medical, dental, vision, and life insurance) * 401k with an employer-matched retirement package * Paid Holiday, Sick Leave and Vacation * Tuition waivers for employees and dependents * An Employee Assistance Program (EAP) at no cost to the employee or dependents * Access to recreational facilities and Employee Wellness programs Work Schedule This position requires frequent, unscheduled variation in work hours, including evening, holiday and weekend work. Physical Requirements The ability to perform all essential functions of the position. Contact Information For additional information please contact BYU-Idaho Human Resources ******************* ************

id="is Pasted"> The Sous Chef supports all food outlets, with a primary summer focus on events and wedding catering. Working closely with the Executive Chef, this role ensures smooth and efficient culinary operations, maintains high food quality standards, and leads the kitchen team in delivering exceptional dining experiences. The Sous Chef is responsible for food preparation, inventory management, kitchen sanitation, and staff training while upholding the highest standards of food safety and presentation. Essential Duties and Responsibilities: Assist the Executive Chef in overseeing all kitchen operations across multiple outlets, ensuring high-quality food preparation and service. Lead, train, and manage kitchen staff, emphasizing food safety, sanitation, and proper cooking techniques. Support menu development and costing for all food outlets, including seasonal and event-specific offerings. Manage kitchen organization, including receiving deliveries, food storage, and inventory control, while maintaining proper stock rotation and minimizing waste. Ensure all food preparation aligns with health and safety regulations and industry best practices. Oversee food presentation to maintain consistency and high standards across all dishes. Prepare meals efficiently and accurately to meet guest specifications for restaurant service, events, and wedding catering. Train staff on proper use of kitchen knives and equipment such as grills, ovens, steamers, and warmers. Managing weekly inventory and ensuring supplies are fresh and of high quality Monitor and maintain proper cooking, holding, serving, and storage temperatures. Ensure workstations and kitchen equipment are clean, organized, and properly sanitized. Assist with kitchen opening, closing, and additional duties assigned Job Qualifications: Minimum of 3 years of experience in a high-volume kitchen environment, preferably in events or catering. Strong culinary skills with a deep understanding of ingredients, food preparation, and kitchen operations. Experience leading and training kitchen staff in a fast-paced environment. Serve Safe certification or equivalent as recognized by the state of Idaho. Proficiency in Microsoft Office products. Ability to work a flexible schedule, including weekends and holidays at different times of the year Other Requirements: Commitment to delivering outstanding customer experiences and exceeding guest expectations. High level of integrity, professionalism, and a strong work ethic. Ability to work collaboratively across departments, fostering a positive and cooperative work environment. Strong problem-solving skills with the ability to remain calm under pressure. Hands-on approach to operational tasks and kitchen leadership. Ability to regularly lift at least 50 lbs.

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.

Owned and operated by Aspen Hospitality, Limelight Hotels are your home base in the places you want to explore most. The contemporary properties are set in the heart of authentic outdoor and urban communities, and each hotel is deeply connected to its surroundings - offering a unique adventure for every guest. The guest experience is an intentional journey and the elevated, yet unpretentious nature of the stay allows guests to feel nurtured and at ease. A constant across all properties is a commitment to sustainability, unmatched hospitality, and access to an Adventure Concierge to ensure a memorable stay. Limelight's pet-friendly hotels are located in Aspen, Colorado, just steps from the downtown core; Snowmass, Colorado, offering ski-in/ski-out access to the mountain; Ketchum, Idaho, near the base of Sun Valley's famed ski area and walking distance to town; and in Downtown Denver, Colorado, adjacent to Union Station. Two new Limelight Hotels are slated to open in Mammoth, California, and Boulder, Colorado in 2025. Learn more at ************************ Position Summary The Sous Chef assists the Executive Chef in managing kitchen operations, ensuring smooth service and high-quality food production. They supervise and train kitchen staff, maintain food safety standards, and assist with inventory management. The Sous Chef also steps in to lead the kitchen during the Executive Chef's absence, ensuring consistent and efficient execution of culinary tasks. This position reports to the Executive Chef. The budgeted salary range for this position is $60,000 - $62,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until April 13, 2025. Essential Job Functions/Key Job Responsibilities * Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts * Assist the Executive Chef with menu planning, recipe development, and seasonal adjustments * Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations * Maintain inventory control, order supplies, and manage food storage to minimize waste and ensure freshness * Enforce kitchen safety and sanitation practices, ensuring compliance with health regulations and cleanliness standards * Act as restaurant chef in the absence of Chef de Cuisine * Develop, train, supervise, and coordinate with line staff to achieve assigned tasks * Maintain and promote proper food safety and handling protocols * Communicate with Chef de Cuisine regarding the daily inventory and ordering process * Cook and prepare food to order * Work as an active participant on the service line as required * Help maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas * Other duties as assigned Qualifications Education & Experience Requirements * Culinary degree or equivalent work experience required * ServSafe certification required * 5 years of culinary experience required Knowledge, Skills & Abilities * Proficient knowledge of purchasing food and beverage * Proficient knowledge of high-volume production * Familiarity with menu costing, inventory, and ordering * In-depth knowledge of culinary techniques, food preparation, and kitchen equipment * Strong understanding of food safety regulations and sanitation standards * Excellent leadership and team management skills for supervising kitchen staff * Strong time management skills, with the ability to work under pressure and multitask effectively * Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences * Ability to maintain a high level of quality control and consistency in food preparation and presentation * Ability to understand written and spoken English, Spanish a plus Additional Information Work Environment and Physical Demands * Ability to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended period's time * Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces * Must be able to constantly lift, push or pull up to 50 lbs. individually or with assistance Job Benefits This position is categorized as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. * Health, Dental and Vision Insurance Programs * Flexible Spending Account Programs * Life Insurance Programs * Paid Time Off Programs * Paid Leave Programs * 401(k) Savings Plan * Employee Ski Pass and Dependent Ski Passes * Other company perks 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. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at ************. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit *************************************************** Aspen One participates in E-Verify. E-Verify & Right to Work Poster

Full-time Description WHO ARE WE? Shore Lodge Whitetail Club, is one of the top three resorts in the West according to Conde Nast Traveler. Whitetail Club is the premier private golf community in the state and we are proud to say we are a Platinum Club of America. Our first and foremost priority is to create exceptional lifetime memories for our members and guests. If you are looking for a Mountain Career Destination, there is none better! Adventure Based in the Mountains of Central Idaho! Come see why we never want to leave… Discover Adventure at Shore Lodge Whitetail Club, just moments from the sandy shores of Payette Lake in the heart of the region's prized Salmon River Mountains and one of the best hidden ski towns to visit as designated by National Geographic. We are a 4-season hideaway, a mountain retreat that embodies the spirit of the destination - peaceful, authentic and vibrant. Imagine unprecedented opportunities at this award-winning property to create pastry delights for our many restaurants and group business clients. This is a once in a lifetime place to work. Our 77-room premier hotel features three acclaimed restaurants; An Award-winning Spa, scenic indoor-outdoor meeting and event spaces with floor-to-ceiling windows and exclusive access to Whitetail Club's golf course, lauded among Golfweek magazine's 'Best Resort Courses.' Located 2 hours from Boise, Shore Lodge offers endless recreation, situated on the edge of the largest area of protected wilderness in the continental United States, near 3 major river systems and close to the best and most plentiful natural hot springs in the lower 48 states. Located just 10 minutes from Brundage Mountain, which Ski Magazine has credited with 'the best powder in Idaho' and provides lift-assisted access to more than 20 miles of mountain bike trails. If this sounds like your idea of Work and Play, join us… PASTRY SOUS CHEF If you love to prepare skillful, ingredient-driven pastries that celebrate the success of our lauded Steakhouse, Banquets, Cutwater Restaurant, and many additional outlets, this is the job for you. We are seeking consistent execution in pastry arts that will exceed our guests' expectations. You will be responsible for supporting the operations of the pastry department, assisting the Pastry Chef de Cuisine in all duties, ensuring excellent quality throughout our dessert offerings. Assist in training, discipline, and managing the Pastry department. ABOUT YOU: You present initiative and ingenuity with minimal supervision and possess excellent time management and multi-tasking skills. You take pride in being the final ‘inspector' of your pastry creations. You have an optimistic personality and you thrive in a fast-paced environment. You lead by example; exhibiting a calm demeanor, maturity, professionalism and leadership skills. You possess a working knowledge and understand the nuances between front and back of house and BEO's. You are a multi-tasking guru that maintains a high level of organization and detail. WHAT YOU GET TO DO: Plan and supervise the Pastry team in the production, preparation and presentation of all pastry. Read, understand and execute standardized recipes provided by the Pastry Chef de Cuisine. Participate in attracting, training, retaining and motivating the Pastry team members. Train, develop, empower, coach and counsel, providing open communication, recommending discipline and termination as appropriate. Collaborate with Pastry Chef de Cuisine, Executive Sous & Executive Chef in creation of menu development, testing, costing and plating. Including implementation of seasonal and specialty menus. Assist in the procurement of all items needed for Pastry, using Birch Street Systems. Ensure quality and consistency set forth by Pastry Chef de Cuisine. Read, understand and implement BEO's. Make daily a thorough mis-en-place of all items featured on the menu, maintaining proactiveness. Monitor food quality in all freezers, coolers and dry storage for proper handling and rotation. Make logical decisions relating to storage par levels, must be able to organize and prioritize daily par sheets. Understand the importance of providing a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive food quality. Be cognizant and report the need for maintenance and sanitation of the kitchen, equipment, and related areas. Assist other team members/kitchens as needed with special projects, requests, VIP event or to support during staffing shortages as directed. Comply with attendance rules and regulations and be available to work on a regular basis. Attend management meetings in absence of Pastry Chef de Cuisine. Requirements WHAT YOU NEED TO BE SUCCESSFUL: High School Diploma or equivalent AND a 2-year pastry/baking degree OR 5+ years' experience in the pastry industry, in which 2+ years were in a supervisory role. Ability to read, write, compute, communicate in English and Imperial measurements. Possess or able to receive ServSafe Certification. Ability to quickly assess situations, determine priority, create a strategy and implement it Effective and engaging communication with fellow associates, supervisors, managers and staff. Knowledge of all safety protocols for both BOH & FOH areas. Able to function with prolonged periods of standing and walking in hot kitchen environment Knowledge and ability to assist in all areas of back of house, including but not limited to plating, line work, expo etc... Possess a valid Driver's License and clean driving record.

Enlivant is seeking an Assistant Chef at Pomerelle in Burley, ID!     Who we are: At our core, we believe the care and service for America's aging population is not only a moral obligation, but also an honor and a privilege. By combining our fundamental values with our mission to enrich lives through meaningful relationships and vibrant communities, we seek to earn the right to be viewed as the nation's most trusted senior living provider. We employ compassionate people with integrity who embody excellence and promote these values. Enlivant and its subsidiaries operate more than 200 assisted living residences comprising more than 9,000 resident units across the United States. Enlivant assisted living residences are intimate, vibrant communities where our staff treats residents like family and serves them with the utmost integrity and compassion. Enlivant employs nearly 5,000 people. Enlivant is a certified “Great Places to Work” for four years in a row, and we believe in not only making an impact in our industry but also with each other. We're also proud to earn the WELL Health-Safety Rating across all our communities for the second consecutive year, recognizing their ongoing commitment to support the health and safety of everyone who walks through their doors. How others describe us: “Enlivant is where compassion for residents and their families trumps all else.” “Employees enjoy the people they work with every day, and they find leadership cares and invests in their development and the company's culture.” “I find Enlivant places value in becoming a company where everyone's personal diversity is valued and respected, and where everyone can reach their full potential. There's a warmth and employees seem to genuinely care about each other.” What we have to offer you: A commitment to Diversity, Inclusion, and Belonging Professional development and career growth opportunities Medical, Dental, and Vision coverage Company paid life insurance Additional coverage options, including Short Term Disability, Accident, Legal, Critical Illness, and pet insurance A variety of family centered leaves, including New Child Leave Flexible paid and unpaid time-off benefits 401k Matching Employee Assistance Program Discounts on products/experiences through Purchasing Power/Perks at work As the Assistant Chef, you will:    ...be responsible for assisting the chef with operations of the kitchen and presenting the highest quality meals according to individual resident dietary needs and state regulations. What you'll do here:    Under the direction of the Chef, ensure correct preparation, portioning, serving, storage, and disposal of food in a safe and sanitary manner Coordinate and prepare all meals for the community and events Assist with the capturing of resident food preferences by capturing feedback through table visits and menu chats/food committee meetings Maintain kitchen sanitation and safety standards, by ensuring that all work/storage areas are clean, safe, free of hazards and properly arranged Ensure compliance with Enlivant, state, local, and regulatory food service standards Uphold Enlivant's mission, vision, and values  Exhibit good time management and organizational skills  Additional duties as assigned We'd love to talk if:    You are currently ServSafe Certified or have the ability to obtain certification within thirty (30) days of employment You have experience with dining services in a Chef, Cook, Sous Chef, or Dietary Aide role You meet, have, or are eligible to obtain all applicable state requirements and certifications You exhibit good time management and organizational skills  You have basic written and oral English communication skills   You care about serving seniors   Bonus points if:      You have 1 to 3 years' hospitality dining experience You have experience in senior living, restaurant or banquet settings You are proficient with Microsoft Office and can learn new applications You have experience interacting with individuals diagnosed with dementia and Alzheimer's disease  Pay Range: $ - $ / hour, based on experience. You are required to complete any necessary health requirements which may change from time-to-time, such as vaccination. Enlivant is an Equal Opportunity Employer and qualified individuals will not be discriminated against on the basis of race, religion, gender (including gender expression and identity), nationality and origin, disability (mental or physical), sex, marital status, sexual orientation, age, veteran status, or other applicable characteristics. Where required by state law and/or city ordinance; this employer will provide the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS), with information from each new employee's Form I-9 to confirm work authorization.

The Sous Chef supports all food outlets, with a primary summer focus on events and wedding catering. Working closely with the Executive Chef, this role ensures smooth and efficient culinary operations, maintains high food quality standards, and leads the kitchen team in delivering exceptional dining experiences. The Sous Chef is responsible for food preparation, inventory management, kitchen sanitation, and staff training while upholding the highest standards of food safety and presentation. Essential Duties and Responsibilities: Assist the Executive Chef in overseeing all kitchen operations across multiple outlets, ensuring high-quality food preparation and service. Lead, train, and manage kitchen staff, emphasizing food safety, sanitation, and proper cooking techniques. Support menu development and costing for all food outlets, including seasonal and event-specific offerings. Manage kitchen organization, including receiving deliveries, food storage, and inventory control, while maintaining proper stock rotation and minimizing waste. Ensure all food preparation aligns with health and safety regulations and industry best practices. Oversee food presentation to maintain consistency and high standards across all dishes. Prepare meals efficiently and accurately to meet guest specifications for restaurant service, events, and wedding catering. Train staff on proper use of kitchen knives and equipment such as grills, ovens, steamers, and warmers. Managing weekly inventory and ensuring supplies are fresh and of high quality Monitor and maintain proper cooking, holding, serving, and storage temperatures. Ensure workstations and kitchen equipment are clean, organized, and properly sanitized. Assist with kitchen opening, closing, and additional duties assigned Job Qualifications: Minimum of 3 years of experience in a high-volume kitchen environment, preferably in events or catering. Strong culinary skills with a deep understanding of ingredients, food preparation, and kitchen operations. Experience leading and training kitchen staff in a fast-paced environment. Serve Safe certification or equivalent as recognized by the state of Idaho. Proficiency in Microsoft Office products. Ability to work a flexible schedule, including weekends and holidays at different times of the year Other Requirements: Commitment to delivering outstanding customer experiences and exceeding guest expectations. High level of integrity, professionalism, and a strong work ethic. Ability to work collaboratively across departments, fostering a positive and cooperative work environment. Strong problem-solving skills with the ability to remain calm under pressure. Hands-on approach to operational tasks and kitchen leadership. Ability to regularly lift at least 50 lbs.

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.