Chef Jobs in Iowa

Executive Chef American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: Oversee the preparation of all the meals for our passengers and crew. Set-up, maintain, and break down station according to FDA Standards. Taste all products produced to assess quality. Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. Schedule production of all fresh ingredients to maintain an inventory of food at all times. Use food production equipment according to manufacturer's instructions. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. Maintain a professional appearance at all times. Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. Maintain a professional relationship with all coworkers. Ensure that each guest has a positive and memorable experience. Understand and have knowledge of safety, sanitation, and food handling procedures. Commitment to quality service, and food & beverage knowledge. Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: Must be able to work around 14 hours per day. Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. ServSafe Manager Certification strongly preferred. Familiar with food safety standards. Ability to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 days per week while onboard the ship. 6-8 weeks working and living on board the ship with 1-2 weeks of unpaid vacation. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

Department: Food & Beverage Kitchen Supervisor The Kitchen Supervisor is responsible for providing superior guest service through the functions of this position to all Wild Rose Casino & Hotel guests. In addition to the below key duties and responsibilities, all Wild Rose team members are ambassadors of the Wild Rose brand and culture. We encourage our team members to have more fun when they work at Wild Rose. As we say working here shouldn't be this much fun! Essential Functions: The essential functions and responsibilities of this position are: Supervises food preparation and production for all venues. Orders food and beverage supplies to maintain established pars. Review and analyze operational costs on a weekly, monthly, and quarterly basis. Maintain health, safety, and sanitation levels by enforcing sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bar, and dining areas. Other duties as assigned Schedule: The schedule for this position is classified as full-time Salary: Salary: $17.50 / per hour This job posting is intended to describe the general nature of this position. It is not intended to be an exhaustive list of all responsibilities, duties, and skills required. Employee benefits may vary by location, position, length of service, and employment status. Wild Rose Casino & Hotel is an Equal Opportunity Employer dedicated to non-discrimination in employment. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.

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 West Des Moines, IA As a Restaurant Executive 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, training, and developing 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 $65K - $75K Salary 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 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! Apply today!

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! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. 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 regulation 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:** 1245148BR **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.

Competitive wage As the Sous Chef you be responsible for the food production in your kitchen(s). This Sous Chef plays an integral role in managing the food production operations while ensuring client and customer service. This successful culinary leader must have the ability to work in a diverse work environment while remaining focused on client and customer satisfaction. Essential Functions and Key Tasks: · Prepare large quantities of food, following standardized recipes, within required production schedule and sanitation standards · Maintains basic food recipes, preparation, service and storage sanitation principles. · Maintains a neat, clean, well-groomed appearance · Manages dining personnel and work in a cooperative manner with team members, guests, and client personnel · Dependable and able to meet schedule requirements (attendance and punctuality) with no restrictions · Provides leadership and guidance to team members in the preparation and serving of high quality and great tasting meals · Assists Executive Chef with administrative duties, i.e.; inventory, ordering, scheduling. PRE-EMPLOYMENT DRUG SCREEN AND BACKGROUND CHECKS ARE REQUIRED. Competitive compensation and an excellent benefit package including medical, dental, life, holiday, personal, and vacation pay.

Prepare fresh ingredients for cooking according to recipes/menu Cook food and prepare top-quality menu items in a timely manner Test foods to ensure proper preparation and temperature Operate kitchen equipment safely and responsibly Ensure the proper sanitation and cleanliness of surfaces and storage containers

Enlivant is seeking an Assistant Chef at Eagle Pointe Place in Dubuque, IA Full-Time Who we are: Enlivant is about living fully, passionately, and enriching lives through meaningful relationships and vibrant communities. We have a sense of fun at every age, thriving in mind, body, and spirit. For more than 35 years, we have enriched the lives of thousands of residents in more than 200 senior living communities across the country. Enlivant is a certified “Great Place to Work” and we believe in not only making an impact in our industry but also with each other. 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: $12.50 - $19 / hour, based on experience. We're also proud to be the first senior living company to earn the WELL Health-Safety Rating across all our communities. 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.

Job Details AMES, IA $21.00 - $24.00 HourlyDescription Executive Chef FLSA CLASSIFICATION: Non-Exempt/Hourly Pay Range: $21-$24 hourly wage Summary/Objective: The Executive Chef is responsible for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Benefits: Immediate 401k offering, including a 6% dollar-for-dollar company match after 1 year of service 50% subsidized health insurance for our employees, meaning, we pay 50% of the cost of our comprehensive healthcare plan from United Healthcare for our employees Life Insurance Long term and short term disability available Company provided ServSafe certification for all our chefs, provided by our Proctored Management Team Company-supported connections to the entire Blue Coat Army, serving as a helpful peer-to-peer resource Paid maternity and paternity leave Minimal nights and/or weekends Competitive salary Dental and Vision benefits available Paid training Paid time off Growth and Development opportunities available Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Recruits and manages kitchen staff Purchases and orders food supplies while managing budget Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC app for approval. Turns in an image of budget envelope or envelope to Campus Manager by 3pm every Thursday. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Minimum work week of 45-50 hours. Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Reviews how the overall job performance was executed mid semester, semester, and end of year by acquiring progress reports Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook Transfers to other worksites as deemed necessary by management Performs other duties as assigned Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Physical Demands: Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time.

Join Our Team as an Assistant Banquet Chef! We are currently seeking a passionate and dedicated individual to join our culinary team as an Assistant Banquet Chef at the South Sioux City Marriott Riverfront in South Sioux City, NE. In this role, you will work closely with our Executive Chef to create delicious and visually appealing dishes for our banquet events. Your creativity and attention to detail will be key in ensuring that each dish meets our high standards of quality and presentation. Responsibilities: Assist the Executive Chef in menu planning and preparation for banquet events Prepare and cook dishes according to recipes and presentation standards Maintain a clean and organized kitchen environment Monitor food supplies and ingredients, and order as needed Coordinate with other kitchen staff to ensure timely delivery of food to banquet events Requirements: 2+ years of experience in a professional kitchen environment Culinary degree or relevant certification Strong knowledge of food safety and sanitation guidelines Excellent communication and teamwork skills Ability to work in a fast-paced environment and multitask effectively If you are a culinary professional looking to take the next step in your career, this Assistant Banquet Chef position is the perfect opportunity for you to showcase your skills and grow within our team. Join us in delivering exceptional dining experiences to our guests! Benefits: Medical, Dental, and Vision Insurance PTO Competitive Pay 401(k) Retirement Savings Plan Life Insurance Disability Insurance Hotel Room Discounts South Sioux City Marriott is an equal-opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

Sous Chef The Hotel Fort Des Moines is seeking an individual with a passion for hospitality and customer service to serve as Sous Chef. The selected candidate will be expected to elevate the Food and Beverage outlets and Banquet spaces experience. Job Summary Responsible for assisting Executive Chef of all kitchen areas to establish Food and Beverage outlets and Banquet spaces standards. Monitors food inventory levels and related products. Ensures that established internal controls are adhered to. Assists with the supervision and efficient management of all food production areas within Hotel Fort Des Moines. Essential Duties and Responsibilities ● Assist Executive Chef in planning menus for all food outlets for ala carte, and banquet functions. ● Assist in scheduling and coordination of the work of chefs, cooks, and other kitchen staff. ● Assist Executive Chef in requisition of products and other food supplies. ● Ensures high standards of sanitation, cleanliness, and safety. ● Establishes controls to minimize food and supply waste. ● Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. ● Assist Executive Chef with recipes and techniques for food preparation and presentation. ● Assist Executive Chef with data for budget creation, projects, annual food, labor, and other costs. Ensures financial goals are met. ● Cooks or directly supervises the cooking of items that require skillful preparation. ● Evaluates food products to assure quality standards are consistently attained. ● Perform other duties as required. Qualifications Knowledgeable in proper methods of food production, menu development, and ability to teach staff procedures. Must display knowledge of etiquette and social customs - tact and good judgment are essential. Must exhibit leadership and be able to direct kitchen personnel to attain effective results as a role model for staff, consistently maintaining appearance, punctuality, attitude, and image. Requirements: ● Minimum 2 years of supervisory experience in the kitchen. ● Must be able to work a varied schedule including nights, weekends, and holidays. ● Clear, concise verbal and written communication skills. ● Hospitality focused with outstanding customer service skills. ● Has the ability to teach and train others. ● Track record of promoting an atmosphere of teamwork. ● Attention to detail, extremely organized, creative, positive attitude, self-motivated, polite, and energetic. ● A track record of stability, maturity and a high level of integrity and ethical standards. ● A positive, upbeat approach to challenges; excellent human relations skills and demonstrates supervisory skills with the ability to motivate and lead by example. ● Computer skills, good communication skills verbal and written. This is not necessarily an exhaustive list of responsibilities, duties, performance standards or requirements, efforts, skills or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job description as business necessitates Hawkeye Hotels is an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, sexual orientation, gender identity, disability or protected veteran status.

Support Staff/Head Cook District: Spencer Community School District

The Catering Production Chef will manage and participate in all aspects of food preparation, presentation, and staffing for events catered by University Catering, a unit of University Housing & Dining. This role will ensure quality, consistency and complete customer satisfaction. Specific Job Duties & Tasks: Plan, organize, manage and direct catering production facilities, equipment and designated full-time and student personnel. Plan menus to assure variety, nutritional value, special needs of customers, and adherence to standards of quality and cost. Oversee selection, purchase, and inventory control functions of electronic menu management food service operations system for all products used in catering operations. Participate in the formulation of bid specifications for foods, beverages, supplies and equipment. Participate in the preparation of the annual internal budget. Monitor expenses to ensure operational and financial goals are met. Perform human resources functions including interviewing, selection, training, performance evaluation, salary determination, promotion and disciplinary action. Determine proper levels of staffing. Maintain proper production, safety and sanitation standards. For a detailed job description, please email Rebecca Hoag at ********************** About the Division of Student Life: The Division of Student Life is comprised of staff that embrace new ideas and thoughts, works together to keep our students safe, and provides them with life-changing experiences. The Division of Student Life includes 15 departments that span from Recreation Services to the Office of Leadership, Service and Civic Engagement and everything in between. We believe in working together as one team to achieve our mission: fostering student success by creating and promoting inclusive educationally purposeful services and activities within and beyond the classroom. Required Qualifications: A combination of education and experience that is equivalent to a Bachelor's degree in Dietetics, Food & Nutrition, Institutional Management, Hotel & Restaurant administration, or related field; equivalency may include completion of a certificate in the Culinary Arts and related experience (i.e. 3 years). Experience (typically 1 year or more) in banquet planning, food preparation, and food presentation in a high-volume culinary operation, including inventory control, food service management, ordering, production and/or supervisory experience. Excellent written and verbal communication skills. Ability to plan, organize, and work in a fast-paced environment and have excellent decision-making and problem-solving skills. Ability to obtain and maintain ServSafe certification within 12 months of hire. Proficiency with Microsoft Office Computer Programs (i.e.Word, Excel, and Outlook.). Valid driver's license and ability to meet and maintain UI Fleet Safety Program requirements. Desired Qualifications: ACF Chef de Cuisine Certification or equivalent experience in preparation and distribution of food. Excellent leadership & interpersonal communication skills. Reasonable experience (typically 1 year or more) working with electronic timekeeping systems, menu management systems, and/or food service operation systems. Experience working in a collegiate/university food service environment. Application Details: In order to be considered, applicants must upload a resume and cover letter and mark them as a “Relevant File” to the submission. Successful candidates will be required to self-disclose any conviction history and will be subject to a criminal background check and credential/education verification. Job openings are posted for a minimum of 14 calendar days and may be removed from posting and filled any time after the original posting period has ended. Up to 5 professional references will be requested at a later step in the recruitment process. For questions or additional information, please contact **********************. Additional Information Compensation Contact Information

JOB DUTIES AND RESPONSIBILITIES The following statements are intended as general examples of the duties of this position and are not all-inclusive for specific positions. Other reasonable duties may be assigned. Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine. Safe - Follow all safety policies and procedures. Friendly - Get to know our guests and build genuine relationships with them. Fun - Have fun! Be interactive with all internal and external guests while maintaining professional standards. Display “Family Style Service” to deliver the best experience to our guests: Give a Family Style Service Signature Welcome and Parting interaction- We treat strangers like friends and friends like family. Assist in creating a Strong Team - Strong Teams are those that work together toward a common goal. Display a Positive Attitude- Team Members and Guests expect you to be hospitable; display a genuine desire to reach a positive outcome in every situation. Care about others; Passionate about your position; Enthusiastic about giving the best guest experience possible. Adhere to department service standards of being accommodating, accurate, and attentive. Interact effectively and courteously with all guests and employees and demonstrate resiliency to deal with difficult situations in all types of business conditions. Assists and advise other departments and company personnel, as necessary, to assure the successful performance of the culinary department and the company overall. Development and training of staff. Direct development, implementation and follow through of all training materials to ensure proper training of staff. Review staffing levels while maintaining and controlling costs on a daily basis reflective of business levels. Assists management with implementation of sanitation laws and health regulations and applicable OSHA regulations. Verifies that kitchen employees meet or exceed all sanitation and nutrition practices Assist management in the development and execution of staff interviews, hires, and evaluations coaching and counseling as needed to ensure exemplary food service. Verifies that all portion sizes, quality standards, department rules, policies, and procedures are maintained by culinary employees. Directs the correct production and proper execution of all food items as established by menus. Maintains, as required, station charts, station rotations charts, reservation books, attendance records, variance charts, menu analysis mix, and other records as needed for a smooth and cohesive operation. Reviews and assists with par levels, inventories and purchasing of products to maintain and control costs reflective of business levels to ensure maximum guest satisfaction. Completes all company-required training within designated time frames. Performs other duties as assigned. PHYSICAL/MENTAL DEMANDS AND WORK ENVIRONMENT The physical/mental demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Physical Demands: must have the ability to lift up to 50 lbs. without assistance must be able to stand, walk, bend, and twist as required must be able to push carts that weigh up to 500 lbs. Mental Demands: must be able to work well with others must have basic reading and math skills must be able to maintain focus on the task at hand must be able to maintain a calm and pleasant attitude in high stress situations must have appropriate social skills and enjoy interacting with the public and coworkers must have basic computer skills Work Environment: must have the ability to work in a brightly lit, casino environment with above average noise levels. Must be able to work in a busy kitchen environment MINIMUM QUALIFICATIONS Education: High School diploma or GED College Degree Preferred Training/Experience: Minimum of two to five years of experience in Kitchens with a 1-year supervisor experience Job Knowledge: Sound working knowledge of kitchen production and understanding of how the Food Department is a strong support system for the casino. Knowledge of sanitation laws, health regulations, and applicable OSHA regulations. Oversees implementation of laws and regulations to meet or exceed said requirements. Demonstrated knowledge of policies and procedures of Restaurant areas Other: Must be able to receive and maintain all required certification(s). Must complete all required company training.

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.

American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: * Oversee the preparation of all the meals for our passengers and crew. * Set-up, maintain, and break down station according to FDA Standards. * Taste all products produced to assess quality. * Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. * Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. * Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. * Schedule production of all fresh ingredients to maintain an inventory of food at all times. * Use food production equipment according to manufacturer's instructions. * Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. * Maintain a professional appearance at all times. * Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. * Maintain a professional relationship with all coworkers. * Ensure that each guest has a positive and memorable experience. * Understand and have knowledge of safety, sanitation, and food handling procedures. * Commitment to quality service, and food & beverage knowledge. * Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: * Must be able to work around 14 hours per day. * Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. * ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Ability to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Transportation Worker Identification Credential (TWIC) Work Schedule: * 7 days per week while onboard the ship. * 6-8 weeks working and living on board the ship with 1-2 weeks of unpaid vacation. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*

Want to Cook Great Food and Still Have a Life? We're searching for an Executive Chef to lead a scratch-made, locally sourced, and sustainable food program at a prestigious private college in Eastern Iowa. Why You'll Love It: Work-life balance - enjoy holidays off and a lighter summer schedule Cook with purpose using fresh, sustainable ingredients Competitive compensation, stellar benefits, and room to grow If you're ready to elevate your career without sacrificing your life, let's connect! Cindy Walker 3:35?PM (5 minutes ago) to me

Enlivant is seeking an Assistant Chef at Reed Place in Denison, IA!     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.

Sous ChefThe Hotel Fort Des Moines is seeking an individual with a passion for hospitality and customer service to serve as Sous Chef. The selected candidate will be expected to elevate the Food and Beverage outlets and Banquet spacesexperience.Job SummaryResponsible for assisting Executive Chef of all kitchen areas to establish Food and Beverage outlets and Banquetspaces standards. Monitors food inventory levels and related products. Ensures that established internal controls areadhered to. Assists with the supervision and efficient management of all food production areas within Hotel FortDes Moines.Essential Duties and Responsibilities● Assist Executive Chef in planning menus for all food outlets for ala carte, and banquet functions.● Assist in scheduling and coordination of the work of chefs, cooks, and other kitchen staff.● Assist Executive Chef in requisition of products and other food supplies.● Ensures high standards of sanitation, cleanliness, and safety.● Establishes controls to minimize food and supply waste.● Safeguards all food preparation employees by implementing training to increase their knowledge aboutsafety, sanitation, and accident prevention principles.● Assist Executive Chef with recipes and techniques for food preparation and presentation.● Assist Executive Chef with data for budget creation, projects, annual food, labor, and other costs. Ensuresfinancial goals are met.● Cooks or directly supervises the cooking of items that require skillful preparation.● Evaluates food products to assure quality standards are consistently attained.● Perform other duties as required.QualificationsKnowledgeable in proper methods of food production, menu development, and ability to teach staff procedures.Must display knowledge of etiquette and social customs - tact and good judgment are essential. Must exhibitleadership and be able to direct kitchen personnel to attain effective results as a role model for staff, consistentlymaintaining appearance, punctuality, attitude, and image.Requirements:● Minimum 2 years of supervisory experience in the kitchen.● Must be able to work a varied schedule including nights, weekends, and holidays.● Clear, concise verbal and written communication skills.● Hospitality focused with outstanding customer service skills.● Has the ability to teach and train others.● Track record of promoting an atmosphere of teamwork.● Attention to detail, extremely organized, creative, positive attitude, self-motivated, polite, and energetic.● A track record of stability, maturity and a high level of integrity and ethical standards.● A positive, upbeat approach to challenges; excellent human relations skills and demonstrates supervisoryskills with the ability to motivate and lead by example.● Computer skills, good communication skills verbal and written.This is not necessarily an exhaustive list of responsibilities, duties, performance standards or requirements, efforts,skills or working conditions associated with the job. While this is intended to be an accurate reflection of the currentjob, management reserves the right to revise the job description as business necessitates Hawkeye Hotels is an Equal Opportunity Employer that considers applicants without regard to race, sex, religion,national origin, sexual orientation, gender identity, disability or protected veteran status.

Nutrition Services/Cook/Server District: Council Bluffs Community School District