Chef Jobs in Indiana

Do you have a passion for exceptional dining experiences? Are you a skilled leader who thrives in a fast-paced environment? Then Bowdie's Chophouse is the perfect place for you! Welcome to Bowdie's Chophouse, where the finest steak is served with excellence. We are a steakhouse that has proudly served our loyal customers since 2015. Our mission is to offer exceptional dining experience by using only the best quality meats, produce and spices in all our dishes. As a result, we have earned multiple awards across the state of Michigan. We pride ourselves on our extensive wine list and outstanding service, which we deliver in an elegant and comfortable setting. We are looking for a talented Chef to join our team and help us continue our tradition of excellence. As a Chef at our new location opening in Zionsville, IN, you will be responsible for overseeing all aspects of our back of house, from guest satisfaction to employee training and scheduling. Your leadership skills will be instrumental in motivating, coaching, and managing our staff to provide impeccable food for all patrons. Executive Chef: Manage all activities kitchen, including food preparation and production, and management and training of kitchen staff Ensure efficient, cost-effective operation and profitability of food production Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner Monitoring inventory and purchasing supplies and food from approved vendors Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met Assure kitchen personnel is trained in best cleanliness and sanitation practices Food handler certified Qualifications Culinary skills in preparing high-quality dishes Menu planning and development experience Strong leadership and team management abilities Knowledge of food safety regulations and sanitation practices Creativity in developing innovative dishes Experience working in fine dining establishments Excellent communication and organization skills Culinary degree or relevant certification

StoryPoint Group The Regional Executive Chef is responsible for driving results in employee, customer, and optimal performance metrics in our Culinary Division. Providing strategic leadership to the culinary division through living the following: Our common beliefs, pillars, constant pursuit of better, and servant leadership principles. Required Experience for Regional: Demonstrated ability to lead and develop teams. Demonstrated ability to plan and accomplish goals. Ability to make decisions independently without direction. Ability to manage multiple projects and complete projects timely and accurately. Culinary Associates degree or equivalent experience. ACF Certification will receive special consideration. Multi-unit experience in a regional capacity with an established restaurant group. Demonstrated ability to open and rehabilitate. Proficient in purchasing, quality control, and training to standards. 80% of travel is required. Strong proficiency with Microsoft Office applications. Accountabilities: Actively demonstrates in depth knowledge of company culture and values safety, common beliefs and a culture of feedback. Oversees policies, objectives, and initiatives for region. Optimizes people, processes and systems allowing community leaders to focus on the resident experience. Formulate and sustain optimal relationships across the business. Ability to influence and optimize the efforts of others by relationship building and continuously coaching. Ability to set clear, high expectations with intense execution and accountability. Determine and implement changes as necessary to evaluated systems and procedures. Interview, hire, and train employees. Conduct site visits to ensure programs are functioning and meeting operational standards. Demonstrates authenticity, devotion and excellence by empowering employees and helping them pursue their best version. Other duties as assigned. Skills for Success: The capacity to be aware of, control, and express one s emotions and to handle interpersonal relationships judiciously and empathetically. Ability to teach and mentor. Troubleshooting. Decisiveness. Integrity. Dependability. General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 50 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. We have comprehensive benefit packages that include health, dental, vision, 401(k), income protection, and extraordinary work-life benefits. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer #CS2

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'

Independence Village of Evansville The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just does their job The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #IVIND

Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Indianapolis, IN As a Restaurant Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $45K - $55K Salary Great potential for growth Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Culinary Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today to Brian@HeadHunterBrian.com

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.

Benefits: Competitive salary Employee discounts Paid time off Training & development At Wow Food Group we pride ourselves on serving up delicious food and top-notch customer service to the Bloomington and Bedford communities. Our restaurants stand out from the crowd by emphasizing consistently high quality food and drinks while delivering a warm, welcoming environment to each and every guest. As a Chef at Rusty Gator, you're the captain of the ship behind the kitchen doors and responsible for smooth sailing, and running a tight ship. Our chefs are in charge of overseeing all kitchen operations, including dish preparation, menus and daily operations, managing consistency, and inventory management. Responsibilities: Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Started in 2017 with two restaurants, Wow Food Group is a group known for its unique portfolio of restaurants, bars, catering service offerings, and more. With an ownership-based management team, the group owns and operates nine establishments with plans for more to come. The executive team is made up of restaurateurs who take pride and ownership in what they do in the Bloomington food service industry. The core value of what makes Wow Food Group stand out is our mentality that everyone is a regular. With the many dining and catering options to choose from, we consider it an honor that our guests choose to dine with us or select us to cater their next event. We are always striving for continuous improvement, and our team is the face of our brands, treating their establishments as if they were their own. Our individual restaurants and staff in the Wow Food Group pride themselves on the ownership they take in their locations and the hospitality we provide across every establishment. Wow Food Group is always looking to expand our core and seasonal teams at every location. We believe in the power of opportunity and offer ample room for growth. Join our team today and be a part of our endeavor to bring the best food, drinks, service, and fun to the community. Concepts: Che-Bello Chop Shop Feast Market and Cellar Garnish Catering Hanks Pizza Mac Metal Works Brewing Company Pub15 Southern Stone The Owlery The Rusty Gator Ugly Grouper

Grill Chef -Newhaven Quay Brewers Fayre Come and be a Chef at Brewers Fayre in Edinburgh . Help our kitchen team to prepare, cook and serve up mouth watering meals in our fun, pub restaurant. Immediate start, catering experience needed. PAY RATE: Up to £12.89 per hour CONTRACT TYPE: Permanent - we don't do zero hours contracts! HOURS: 35 a week - guaranteed hours to plan your week around shifts over 7 days a week between hours of 530am to 11pm LOCATION: Newhaven Quay Brewers Fayre, 51-53 Newhaven Pl, Newhaven, Edinburgh EH6 4TX Why you'll love it here: Training and support: We've got the user-friendly equipment that will make your life easier from the start and the training that'll give you a career path in our kitchens Whitbread Benefits card: Enjoy up to 60% off Premier Inn rooms and 25% off meals in Whitbread Restaurants Pension and saving schemes: Company pension and save as you earn scheme Discounts: Get money off shops, your utility bills, travel, cinema trips, supermarkets and more Have a meal on us: You'll receive a £40 voucher to spend in our restaurant when you join us What you'll do: Join us at Newhaven Quay Brewers Fayre as a Grill Chef, as part of the kitchen team cooking the dishes our guests love. Be part of the UK's leading hospitality business, Whitbread.

High school diploma or GED. (preferred) ServSafe food handling certification is preferred. Sound knowledge of cooking methods and techniques. Proven experience working as a Cook. The ability to follow recipes. The ability to work in a team. The ability to stand for extended periods of time. Effective communication skills. CPR certified and trained along with all other qualified training. Complete background check and health examination Alfac Insurance Weekend Off Flexible Work Schedule 2 Weeks Paid Vacation (July/Dec) College Reimbursements Additional Annual Vacation Days

Our Executive Chefs are dedicated to their craft and take pride in providing guests with excellent food and professional service. Our Chefs have imperative responsibilities of managing all culinary operations of the business. Our new Executive Chef can expect a close working relationship with the Management Team, the Operations Leadership Team, and the entire front and back of house staff. Most importantly, our new Executive Chef can expect a fun and rewarding career in a legendary hospitality group. Location: Harry and Izzy's at the Indianapolis International Airport (7800 Col. Weir Cook Memorial Dr. Indianapolis, IN 46241) We are looking for the following qualities: Work well with employees & managers Excellent communication, multi-tasking and organization skills in fast-paced environment Strong attention to detail and professional maturity Emphasizes on local and federal health regulations Experience Minimum 3+ years' worth of Sous Chef experience Executive Chef experience preferred but not required Degree or certificate is relevant field preferred but not required Compensation $65,000-$70,000 Based on experience and education Bonus eligible

Who are we? Summit Grill Kitchen & Cocktails We a new local restaurant company driven by creating a strong culture that centers around putting our associates first, creating a world class experience for our guests, and HAVING FUN doing it! It is the responsibility of the Executive Chef to ensure that the kitchen provides nutritious, safe, eye appealing and properly flavored food. Maintain a safe and sanitary work environment for all associates. Other duties include menu planning, preparation of budgets, maintenance of payroll, food costs and other records. Specific duties involve food preparation include the establishment of quality standards, training associates in cooking in methods, presentations, techniques, portion control and retention of nutrients. Essential Responsibilities: include the following and other responsibilities that may be assigned: 1. Adheres to standards of professional appearance, personal cleanliness, and proper uniform. Displays confidence and a friendly disposition at all times. 2. Maintains, supports, and promotes Culture and philosophies. 3. Understand and protect the financial assets of the company at all times. 4. Control cost and maximize revenue 5. Communicate in a timely and professional manner with all those we do business with. 6. Understand and be in compliance with all policies, procedures and laws related to employment, food handling, sanitation, and alcohol service within a restaurant. 7. Establishes quality standards for menu items and for food production. 8. Assist in controlling all costs pertaining to the kitchen. 9. Maintain sanitation of restaurant to exceed Health Department standards. 10. Maintains proper security of all restaurant personnel and guest property. Supervisory Responsibilities: Directly supervises all kitchen associates and carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems. Competencies: To perform the job successfully, and individual should demonstrate the following competencies: 1. Hospitality : Manages difficult or emotional guest situations; Responds promptly to guest needs; Solicits guest feedback to improve service; Responds to requests for service and assistance; Meets commitments 2. Teamwork : Hospitality, gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, supports everyone's efforts to succeed, exhibits objectivity and openness to others views 3. Problem Solving : Identifies and resolves problems in a timely manner; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics 4. Technical Skills: Assesses own strengths and weaknesses; Participates in training and development opportunities; Strives to continuously build knowledge and skill; Shares expertise with others 5. Communications : Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Demonstrates group presentation skills; Participates in meetings; Writes clearly and informatively; Able to read and interpret written information 6. Leadership : Exhibits confidence in self and others; Inspires and motivates others to perform well; Effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others; Displays passion and optimism; Inspires respect and trust; Provides vision and inspiration to peers and subordinates; Contributes to building a positive team spirit; able to build morale; Displays willingness to make decisions; Exhibits sound an accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Making timely decisions 7. Managing People : Includes staff in planning, decision-making and facilitating; Takes responsibility for subordinates' actions; Makes self available to staff; Provides regular performance feedback; Improves processes, products and services; Delegates work assignments; Matches the responsibility to the person; Gives authority to work independently; sets expectations and monitors delegated activities; Provides recognition for results; Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; organizes or schedules other people and their tasks; Develops realistic action plans 8. Business Acumen: Understands business implications and decisions; displays orientation to profitability; Demonstrates knowledge of market and competition; Aligns work with strategic goals; Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources 9. Organizational Support: Follows policies and procedures; completes administrative tasks correctly and on time; Support organization's goals and values 10. Professionalism : Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments; focuses on solving conflict, not blaming; Maintains confidentiality; Keeps emotions under control; Remains open to others' ideas; Keeps commitments; Works with integrity and ethically; upholds organizational values; Adapts to changes in the work environment; Manages competing demands; changes approaches or demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events; Follows instructions and responds to management direction; Takes responsibility for own actions; Completes tasks on time or notifies appropriate person with an alternate plan 11. Quality : Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality 12. Quantity : Meets productivity standards; Completes work in a timely manner; Strives to increase productivity; Works efficiently 13. Safety and Security : Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly 14. Initiative : Volunteers readily; Undertakes self-development activities; Seeks increased responsibilities; Takes independent action and calculated risks; Looks for and takes advantage of opportunities; Asks for and offers help when needed; Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles; Measures self against standards of excellence; Takes calculated risks to accomplish goals; continually works to improve supervisory skills 15. Diversity : Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; Educate others on the value of diversity; Promotes a harassment-Free environment; Builds a diverse workforce

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: Our Executive Chefs provide culinary leadership for all operations of the kitchen. They have a strong passion for excellence and deliver high-quality food, create new recipes, and offer attentive service to members and guests while directing their kitchen staff. Day-to-Day: * Lead, train, develop and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Create edgy and innovative new menu items based on current food trends and club events. * Manage financial cost controls and culinary operations. * Build magic moments and maintain positive member & guest experiences. About You: * Minimum 3 year's experience at Executive Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Knowledge of special diets (preferred). * Proficient with POS (Micros preferred), Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. * Bilingual- Spanish (preferred). Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer / Invited participates in E-Verify. This job post is intended to describe the general requirements for the position. It is not a complete statement of duties, responsibilities, or requirements. Other duties not listed here may be assigned as necessary.

AWARD WINNING UPSCALE CASUAL GROWTH CONCEPT A PEOPLE FIRST CULTURE WITH QUALITY OF LIFE SEEKING RESTAURANT MANAGERS ALL LEVELS! General Manager/MP Agm Exec Chef Sous Chef Foh Manager-Bar Manager • Totally scratch kitchen, extensive wine list. • 40.00 per person check average. • Excellent salary and bonus plan. • Great benefits and quality of life! • Health Insurance, Dental Insurance • Paid Time Off, 401(K) The companies we represent require a "minimum of two years Restaurant Manager, Restaurant Management Experience and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fee for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: up to 175k +Bonus+Car+ 401k GM/MP: up to 120k + 2 Bonus programs + 401k KM/Chef: up to 80k + bonus + 401k Sous Chef: up to 65k + bonus + 401k Foh Manager: up to 65k + bonus + 401k Bar Manager: up to 55k +bonus + 401k AGM: up to 75k + bonus +401k

The Sous Chef provide hands-on support to the department chef assisting with menu development, menu costing and pricing, ordering, inventory control, production levels, and cost controls. As Sous Chef, you will also assist with ensuring that all safety and sanitary protocols are utilized properly, work closely with the Department Chef to ensure proper execution of meals, and assist with peak time operational help, closing, and special catered events. Another opportunity of this role includes supporting task-based student instruction by providing all necessary culinary support to the Department Chef and the Operations Manager of the School of Hospitality and Tourism Management. Required: * High school diploma/GED * Four years of experience working in food or culinary service including full-time service restaurant and/or catering * Some basic computer skills (familiarity with MS word and excel) * Interpersonal and communication skills * Ability to lift and carry up to 50 pounds frequently and 60 pounds occasionally * A valid driver's license is necessary for employment in this position Preferred: * Associate degree or culinary certificate from an accredited culinary school * ServSafe Food Safety certification * Food cost experience * Knowledge and ability to instruct students in the proper and safe handling of kitchen equipment * Knowledge and ability to instruct students in techniques related to all kitchen utensils Additional Information: * This was formerly classified as an operational/technical position; an internal lateral transfer will retain the same benefit standing * Purdue will not sponsor employment authorization for this position * A background check will be required for employment in this position * FLSA: Non-Exempt (Eligible For Overtime) * Retirement Eligibility: Non-exempt Defined Contribution Plan * Purdue University is an EOE/AA employer. All individuals, including minorities, women, individuals with disabilities, and veterans are encouraged to apply Apply now Posting Start Date: 12/19/24

At Wow Food Group we pride ourselves on serving up delicious food and top-notch customer service to the Bloomington and Bedford communities. Our restaurants stand out from the crowd by emphasizing consistently high quality food and drinks while delivering a warm, welcoming environment to each and every guest. As an Executive Chef at Wow Food Group, you're the captain of the ship behind the kitchen doors and responsible for smooth sailing, and running a tight ship. Our executive chefs are in charge of overseeing all kitchen operations, including dish preparation and daily operations, hiring and managing kitchen staff, and inventory management. Responsibilities: Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Started in 2017 with two restaurants, Wow Food Group is a group known for its unique portfolio of restaurants, bars, catering service offerings, and more. With an ownership-based management team, the group owns and operates nine establishments with plans for more to come. The executive team is made up of restaurateurs who take pride and ownership in what they do in the Bloomington food service industry. The core value of what makes Wow Food Group stand out is our mentality that everyone is a regular. With the many dining and catering options to choose from, we consider it an honor that our guests choose to dine with us or select us to cater their next event. We are always striving for continuous improvement, and our team is the face of our brands, treating their establishments as if they were their own. Our individual restaurants and staff in the Wow Food Group pride themselves on the ownership they take in their locations and the hospitality we provide across every establishment. Wow Food Group is always looking to expand our core and seasonal teams at every location. We believe in the power of opportunity and offer ample room for growth. Join our team today and be a part of our endeavor to bring the best food, drinks, service, and fun to the community. Concepts: Che-Bello Chop Shop Feast Market and Cellar Garnish Catering Hanks Pizza Mac Metal Works Brewing Company Pub15 Southern Stone The Owlery The Rusty Gator Ugly Grouper

MFG (Market Fresh Gourmet) is a growing multi-concept restaurant group, currently with 4 restaurant concepts located Mishawaka, IN. Corndance Tavern, Bourbon and Butcher, Evil Czech Brewery and Jesús Latin Grill & Tequila Bar. Carnegie Library Special Events is our private event space seating up to 175 guests and is in the upper level of Jesús. Our butcher shop provides locally sourced meats while our commissary kitchen produces house-made products for each of our restaurant locations. With 4 different concepts in 3 locations, there is something for every personality! Multi-unit & multi-concept management experience is a plus. We are looking for an Executive Chef to join our team! You will be responsible for maintaining the operation of the kitchen, from running service to food prep, and quality control for inventory and physical maintenance. You are a natural leader with previous executive chef experience as well as experience with high-volume scratch kitchens. You excel at mentoring and developing young cooks and lead by example. Ideal candidates will have a start-up mentality and a proven record of developing and implementing cost-controlling systems. You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You can manage multiple priorities and contribute to a friendly and productive team atmosphere. While communicating restaurant needs and reporting directly to the corporate chef. You have your ServeSafe or Food Handler's certification. Responsibilities: Prepare and cook foods of all types, either on a regular basis or for special guests or functions Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members Develop daily, weekly, and quarterly specials Communicate menu changes to the General manager and FOH staff Use of R365 to help in day-to-day operations Educate and train all team members in compliance with federal, state, and local laws and safety regulations Monitor budget and control expenses with a focus on food, supplies, and labor costs Check the quality of raw and cooked food products to ensure that standards are met Perform all duties of kitchen managers and employees as necessary Achieve and maintain company and brand standards for quality and guest satisfaction Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste Qualifications: Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience ServeSafe or Food Handler's certification, or willingness to obtain Must have advanced knowledge of food service regulations Must be organized, skilled with time management, and efficient in hot and cold line production Must be able to stand for 8+ hours per shift in an environment with extreme temperatures Must be able to work 10 hour shifts Skilled with the use of hand tools or machines needed for the position Able to lift, carry, or pull objects that may be heavy. Complete our short application today! MFG (Market Fresh Gourmet) is a growing multi-concept restaurant group, currently with 4 restaurant concepts located in Mishawaka, Indiana; Corndance Tavern, Bourbon & Butcher, Evil Czech Brewery, and Jesús Latin Grill & Tequila Bar. Corndance Tavern is a farm-to-fork steak house. Corndance Tavern Corndance Tavern facebook Carnegie Library Special Events is our private event space seating up to 175 guests and is located on the upper level of Jesús Latin Grill & Tequila Bar. Jesús Latin Grill & Tequila Bar Jesús Latin Grill & Tequila Bar facebook Our in-house butcher shop provides locally sourced meats while our commissary kitchen produces house-made products for each of our restaurant locations. Don't forget about the BEER from Evil Czech Brewery! Evil Czech Brewery Evil Czech Brewery facebook With 5 different concepts in 3 locations, there is definitely something for every personality!

The Executive Chef will work in consultation with the General Manager to achieve procedural and budgetary targets and work to deliver further on our mission of exceptional customer service of fresh, handcrafted foods paired alongside our brewery's award-winning beers. The ability to spot problems and resolve them quickly, maintain a level head, and delegate many kitchen tasks simultaneously is a must. Key Goals: set a tone of culinary professionalism, maximize efficiency, profitability, and staff accountability in order to ensure delivery of high-quality, consistent product with continued focus on the Upland Philosophy of Food, using fresh, local, and sustainable ingredients. Essential Duties and Responsibilities The essential functions include, but are not limited to the following: Administrative Responsibilities: Manage Daily Operations · Track food inventory, manage storage, place orders, and examine deliveries; monitor kitchen operations and provide line support if necessary; oversee quality and portion control on all dishes and prepped items; focus on staff accountability through policy and procedure adherence; periodically monitor floor operations and secure monies. Meet Financial Goals · Control costs and adjust systems when necessary; create and evolve procedures and documents to control waste (order guides, par levels, checklists, signage, organization of line and walk-in); monitor and adjust labor hours; supervise workflow and analyze systems for efficiency. Control Food Cost · Monitor food production quality through staff oversight and training to ensure food waste is minimalized. o Product Management : Order the least amount of product without running out; train staff on checking-in deliveries, proper stock rotation, and organization; identify items in inventory for specials/immediate use; ensure prepped items are properly stored and labeled. o Quality Control : Train and monitor staff for proper portion control and on proper cooking techniques; monitor stock and report quality issues; communicate ideas for improving current systems; etc.) o Documentation : Update order guides; monitor and update prep and stock par levels; update recipe yields; update proper plating/execution instructions. Maximize Labor · Create weekly BOH staff schedules; adjust labor hours according to business volumes; effectively leverage staff skills by playing to individual strengths; increase the productivity of the staff through expedient closes, labor cutting, and delegation of projects; o Staff productivity : Monitor and manage line productivity and ensure expedient prep; cut labor based on business; delegate deep cleaning projects; identify staffing issues and communicate ideas for improvement; assist in training new hires. Project Future Business · Identify trends and use sales data to anticipate future needs o Ordering : Use past data and par sheets to ensure we are ordering the proper quantities for upcoming business. o Prep : Ensure that all prep lists are being utilized and you are adjusting pars depending on volume of business. o Staff Scheduling : Use past data to make sure we are scheduling accordingly and that we are able to deliver quality service at all times. Uphold Service Standards · Monitor and evaluate food offerings; maintain high-value staff training; initiate improvements; develop relationships with vendors and deliver on our philosophy of local, from scratch food. Focus on Accountability · Monitor and evolve kitchen checklists; development and maintenance of quality control system; hold yourself and team accountable to developed and implemented systems, defined roles and duties, and maintain a positive attitude; diligently document any policy or performance violations. Staff Management · Accomplish Company Human Resource Objectives: recruit top kitchen professionals; Provide explicit communication of and adherence to kitchen and company policy; lead by example, maintaining a positive attitude and provide managerial oversight to reduce staff stress; manage staff expectations and attitudes; provide restaurant GM with job reviews and recommended compensation levels * Staff Accountability and Quality Control o Use checklists for daily and weekly side work and cleaning duties ; use of write up forms for policy infractions; communicating any facility issues with appropriate manager; maintaining quality of prepped items and plated food; etc.) Staff Management * Production & Staff Training o Ensure proper food preparation techniques through recipe completion tests, efficient yields, and portion control; ensure proper cooking techniques and plating Menu Development · Develop menus that align with Upland's philosophy of food. * Oversee Weekly Specials o Work with the Sous Chef and Shift Managers to develop weekly specials. This will allow you to get a feel for how these items are received by our guest. * Local Sourcing o Work to develop local relationships with farmers and other vendors. Facilities Maintenance and Permitting · Coordinate with restaurant GM preventative maintenance for kitchen equipment; stay abreast of inspection dates and reports related to health and sanitation; maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; coordinate with restaurant GM on Clay Township quarterly FOG reports 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 position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to be on feet, standing or walking/moving briskly, for several hours at a time. The employee is required to bend, squat, crawl, kneel, push, pull, and lift kegs (with help) stand; walk; sit; reach with hands and arms. The employee is required to work hours that exceed 10 PM. The employee must occasionally lift or move a minimum of 20 pounds. The noise level in the work environment is usually moderate to high.

Time to step up your career! This is your moment to shine and lead the way for others too. The Culinary Supervisor/Sous Chef is responsible for oversight or delegation of responsibilities within the residential culinary operation. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Job Responsibilities . Schedules and assigns daily work assignments to a food service team and oversees the completion of tasks • Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc. • Cooks and prepare a variety of food according to production guidelines and standardized recipes • Sets up workstation with all needed ingredients and equipment • Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items • Safely utilizes a variety of utensils including knifes • Operates equipment such as ovens, stoves, slicers, mixers, etc. • Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods • Arranges, garnishes, and portions food according to established guidelines • Properly stores food by adhering to food safety policies and procedures • Cleans and sanitizes work areas, equipment, and utensils • Maintains excellent customer service and positive attitude towards guest, customers, clients, co- workers, etc. • Adheres to Aramark safety policies and procedures including proper food safety and sanitation • Ensures security of company assets At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications • Must read, write, and understand verbal instructions • Must complete a sanitation course either before or during first year • Must be knowledgeable in operating an efficient cost-effective program. • Ability to perform basic arithmetic • Maintain emotional control under stress • Ability to resolve interpersonal situations • Strong organizational skills Education High School DiplomaOtherAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: Our Executive Chefs provide culinary leadership for all operations of the kitchen. They have a strong passion for excellence and deliver high-quality food, create new recipes, and offer attentive service to members and guests while directing their kitchen staff. Day-to-Day: Lead, train, develop and inspire the culinary team. Elevate the culinary experience by focusing on food quality and upholding presentation standards. Create edgy and innovative new menu items based on current food trends and club events. Manage financial cost controls and culinary operations. Build magic moments and maintain positive member & guest experiences. About You: Minimum 3 year's experience at Executive Chef level in a Golf Club / Resort / Hotel / Restaurant. Degree in Culinary Arts or equivalent experience. Food & Safety certifications. Knowledge of special diets (preferred). Proficient with POS (Micros preferred), Microsoft Office products, and social media. Experience with private events, banquets, and a la carte. Bilingual- Spanish (preferred). Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer / Invited participates in E-Verify. This job post is intended to describe the general requirements for the position. It is not a complete statement of duties, responsibilities, or requirements. Other duties not listed here may be assigned as necessary.