Chef Jobs in Kansas

Child Nutrition Services/Chef Culinary Trainer Date Available: When Filled Closing Date: When Filled Child Nutrition - Chef-Culinary Purpose Statement Basic responsibilities include supervising the production of nutritious, quality foods at all school sites in order to assure the attainment of the Child Nutrition Mission. This job reports to the Director of Child Nutrition Essential Functions Oversee daily operations at central kitchen Assures safe and sanitary preparation of foods at central kitchen and all school sites through training and site supervisory visits. Monitors and controls food costs and reduces waste. Develops and standardizes recipes, assists with menu writing. Trains all Child Nutrition employees on culinary techniques that yield healthier, more flavorful, and more student-favorable foods. Conducts display cooking events at the secondary schools. Helps develop and implement marketing and promotion of special Child Nutrition events at all schools to increase student participation and satisfaction. Evaluates cafeterias for appropriate marketing materials and atmosphere. Conducts student forums to obtain student feedback for future menu options. Assists with nutrition education events and conducts cooking demonstrations for students, parents, and staff. Works with food and equipment distributors to bring new items to the district; tests and evaluates new products, foods and equipment. Develops and establishes business relationships with local farmers to provide more Farm to School fresh products. Assists with development of bid specifications and procurement of foods, supplies, and equipment. Assists with inventory control. Provides feedback and conducts employee evaluations as part of the supervisory team. Works well with both supervisors and other members of the team. Supervises central kitchen and warehouse staff Maintains consistent and punctual attendance. Experience working with racially, culturally, linguistically and economically diverse population. Performs other duties assigned by supervisor or administrator. Other duties may be assigned Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, physical stamina, and/or ability required. SUPERVISORY RESPONSIBILITIES: Supervises the equivalent of ten or more full-time employees. LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write standardized recipes, routine reports and correspondence. Ability to speak effectively before parents, staff and students. MATHEMATICAL SKILLS: Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Ability to quantify recipes and scale up and down between pounds, ounces, grams etc. REASONING ABILITY: Ability to apply common sense understanding to carry out written and oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. OTHER SKILLS and ABILITIES: Ability to develop effective working relationships with students, staff and the school community. Ability to communicate clearly and concisely, both orally and in writing. Ability to perform duties with awareness of all District requirements and Board of Education policies. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee may occasionally work in temperatures above 100º. The noise level in the work environment is moderately noisy in both central kitchen and in schools in the cafeteria when in the presence of students/children. While performing the duties of this job, the employee is almost continuously required to stand, talk or hear. The employee may occasionally lift and/or move up to 50 pounds such as milk crates, frozen foods, fruit, canned food etc. The employee is occasionally required to reach with hands and continuously repeat the same hand, arm or finger motion many times. Specific vision abilities required in this job include close vision, depth perception, and the ability to adjust focus. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience: (a) Bachelor's degree in Hotel/Restaurant Administration, Culinary Arts or Nutrition related field with at least three years hands on experience in quantity food preparation, personal management and/or business management is desirable; (b) School food service preferred. Required Testing Certificates and Licenses Continuing Educ. / Training Clearances Criminal Background Clearance FLSA Status Approval Date Salary Grade Exempt Notice of Nondiscrimination Geary County USD #475 does not discriminate on the basis of race, color, national origin, sex, disability, or age in its programs and/or activities and provides equal access to the Boy Scouts and other designated youth groups. For questions or complaints based on race, color, national origin, sex or age, please contact the USD 475 Executive Director of Personnel Services, 123 N. Eisenhower, Junction City, KS 66441. Telephone: ************. For questions or complaints based on disability, please contact the USD 475 Executive Director of Special Education, 123 N. Eisenhower, Junction City, KS 66441. Telephone: ************.

Job Details Senior Legal Address - MCPHERSON, KS Full Time 2 Year Degree Day Restaurant - Food ServiceDescription Reports to: Director of Dining Services The Executive Chef is responsible for overseeing kitchen staff and ensuring the quality of food items prepared for residents at The Cedars, Inc. to ensure that they receive a high-quality dining experience following The Cedars standards and expectations. Your high-level duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu. A successful Executive Chef is a strong communicator, organized and showcases in-depth knowledge of various cuisines, stations on the line, cooking styles, ingredients, equipment, and processes. We hope that you're an operationally creative professional with strong leadership and management experience looking to share their passion for food by delivering an experience through the dishes they create. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Must be able to interact positively with people of all ages (co-workers, residents, family members, governmental agencies/personnel, the public). Make independent decisions when circumstances warrant such action. Strong communication skills are a must. Key attributes of the role: patience, tact, a cheerful disposition, and enthusiasm in delivery of high-quality safe and sanitary utensils and dishware to our residents (part of the overall dining experience). Frequent interruptions should be expected. Aware of the possibility of falls, burns from equipment, cuts from knives throughout the workday. Must be able to pay attention to details while performing multiple tasks simultaneously for periods of 2 hours or longer. Must report to work on time and as scheduled; completes work within designated time. Must show up to work regularly without excessive absences. Must have fluency in English for effective job performance. Must be able to speak clearly, distinctly and be understood by co-workers and customers. Bi-lingual is a plus but not necessary. Handwriting must be legible and in standard specified format for general understanding by others. Writing skills must include the ability to spell correctly and use proper grammar and punctuation. This includes both e-mail and formal letters. Must be able to learn procedures within The Cedars established timeline and follow them accurately and consistently according to organizational standards. Must be able to learn new duties and procedures and implement them into work habits within The Cedars specified timelines. Must possess strong interpersonal skills with internal and external customers. Must be able to hear and understand other staff members' requests. Must be able to read accurately and retain information that was read and apply it. Must be able to lift and carry 60 pounds. Able to withstand extreme temperatures, hot and cold. Able to work long hours, including some evenings, weekends, holidays, and as needed. Must be able to stand or sit for long periods (6-8 hours or more). While performing the duties of this job, the employee is regularly required to talk and listen. The employee is frequently required to sit; stand; walk; use hands to touch, handle or feel; and reach with hands and arms. Prolonged, extensive, or considerable standing/walking. Pushes/pulls or moves/lifts heavy equipment/supplies. Communicates and exhibits the mission, vision, and core values of the organization. Represents the organization in a positive and professional manner. Other duties as assigned. Primary Duties This is what you will be expected to do on the daily basis in this role: Maintain a cheerful disposition and enthusiasm with residents, staff, and guests. Receive and appropriately respond to oral and written communications and direction. Communicates and exhibits the mission, vision, and core values of the organization. Represents the organization in a positive and professional manner. Communicate problems and ideas to management. Bring solutions to your concerns. Follows chain of command while addressing issues of concern. Preparing meals and food to meet the specifications of guests in a timely manner. Properly measuring kitchen ingredients and food portions. Serve menu items compliant with established standards. Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements. Using kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality. Ensuring proper food temperatures when cooking and proper storage afterward. Keeping the workstation and kitchen equipment clean, organized, and sanitized. Taking charge of kitchen opening, closing and other side duties as directed by the Director of Dining Services. Manage production, preparation, and presentation of all food. Think on your feet. Developing unique and cuisine-appropriate menus. Collaborating with the Director of Dining Services to set item prices. Staying current on developing trends in the restaurant industry/retirement communities. Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations. Monitoring inventory and purchasing supplies and food from approved vendors. Hiring, training and supervising kitchen staff. Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery. Identifying and introducing new culinary techniques. Preparing meals and completing prep support as needed. Manage P&L costs. Able to hire and train all stations in a kitchen. These things you will need to keep top of mind when working performing personal functions of this job:

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Sous Chef will oversee the direction of the Performance Dining's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor controls. The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role will pay an annual salary of $70,000-$80,000. For Full-Time roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until May 1, 2025. Responsibilities Ensure budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control for all Public Food Events. Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees. Ensures that the purchasing and preparation of all food products meet OVG' standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Assists with the delivery and set-up of catered services and food service areas as needed. Training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of Public Foods kitchen staff. Promote support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Promotes teamwork among staff through effective communication, follow-through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Qualifications Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates and guests in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritized in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Minimum of 2-3 years kitchen management experience in a full-service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Focus Group Services Llc in Fort Riley , KS is looking for one chef to join our 24 person strong team. We are located on 6914 Trooper Dr.. Our ideal candidate is a self-starter, punctual, and hard-working. Benefits We offer many great benefits, including free early access to your pay through Homebase. Responsibilities Oversee food safety handling and sanitation practices for kitchen staff Prepare dishes to customer preferences Plan and delegate food preparation and cooking tasks to the BOH team Train and develop cooks as needed Qualifications Strong attention to detail with exceptional organizational skills Excellent leadership skills with the ability to motivate the team Relevant food safety and handling certificate Experience as a chef is a plus We are looking forward to reading your application.

Duties and Responsibilities The Chef oversees all kitchen operations including but not limited to restaurant-style main dining room, ancillary pub and coffee shop, in-house specialty and catered events, and occasional external catering. Actively participates in daily food production, oversees the kitchen staff, completes and participates in staff training and development and provides input for appraisals and discipline. The following is a general list of key job duties and responsibilities in your position. The list is not to be considered inclusive and you will be required to perform other duties/responsibilities as assigned by an authorized supervisor. Comply with the Community's personnel, safety, and corporate policies and procedures. Treat residents, family members, visitors, and team members with respect and dignity. Maintain the confidentiality of all resident and family information. Operates main kitchen and ancillary services within established health, safety and sanitation guidelines put forth by the local Health Department, Fire Safety and Federal guidelines at all times. Actively ensures daily food preparation of the highest caliber in terms of quality taste, texture and presentation; taking advantage of all opportunities to improve our resident experience. Coaches and provides leadership to all the kitchen staff to maintain food and service at the highest levels and maintain a professional workforce. Ensures the highest standards of sanitation, cleanliness and safety are maintained throughout the kitchen and ancillary outlets at all times. Monitors resident acceptability of scheduled menu items and adapts menu offering to maximize resident satisfaction. Address any internal or external resident or family concerns pertaining to food operations throughout the day. Ensures adequate ordering and inventory of all food and non-food items for every outlet for efficient kitchen operations. Ensures all food is received, stored, labeled rotated and produced to ensure high standards of freshness, minimizing waste and maximizing quality. Plans and executes special events throughout the facility including but not limited to Sunday Brunch, Holiday themed meals, Mother's Day Brunch, resident choice meals, sporting event themed meals in the pub, cookout nights through the warmer months. Oversee all food deliveries to ensure all food items have been delivered and stored according to nationally recognized food safety standards. Creation and implementation of menus. Outlines and supports safe work practices and provides a safe working environment at all times. With cooperation of Corporate staff, ordering foods and culinary related equipment deemed as necessary for the facility food service operations. Recruits, interviews and trains all new staff members. Holds all staff accountable to established policies and procedures. Schedules and coordinates work flows for all department staff. Responsible of compliance to all State and Federal regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety. Key Job/Physical Requirements The following is a general list of key job/physical requirements for your position. The list is not to be considered inclusive and other job/physical requirements may be necessary as deemed by the Community. 5 or 6 years related experience and training, preferred. Must be proficient in common computer programs including Microsoft Word and Excel. If required to operate a motor vehicle for business purposes, must successfully complete the requirements contained in Company's Motor Vehicles policy. Must be able to read, write, speak, and understand the English language. Must be able to work beyond normal working hours and on weekends and holidays when necessary. Must be able to assist in the evacuation of residents during emergency situations. Must be able to perform the essential position functions of the job with, or without reasonable accommodation. Must be able to meet the general health requirements set forth by State regulations and Company policy which may include medical and physical examinations. Must be able to push, pull, move, and/or lift a minimum of 30 pounds to a minimum height of 3 feet and be able to push, pull, move, and/or carry such a weight a minimum distance of 4 feet. Must be able to bend, stoop, kneel, crouch, perform overhead lifting, and perform other common physical movements as needed for your position. Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and, at times, hostile people within the Community. Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the requirements of this position can be fully met.

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.

Job Details Senior Doubletree Wichita - Wichita, KS Full Time $65000.00 - $75000.00 Salary/year Any Food and BeverageDescription Executive Chef & Beverage Manager - DoubleTree Wichita Airport 302 Rooms, 25k sf meeting, and Chisholm's American Beef & Ale GENERAL PURPOSE Plan and manage operations of the Food and Beverage departments to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. The major areas of responsibility/management include: Catering Operations, Kitchen, Restaurant(s), Room Service and Lounge(s). Participate in total hotel management as a member of the Hotel Executive Committee. ESSENTIAL DUTIES/RESPONSIBILITIES Manage the human resources within the division. Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate. Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations. Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest. Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives. Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service. Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality. OTHER DUTIES/RESPONSIBILITIES Execute and promote accident prevention programs to minimize liabilities and related expenses. Assume the responsibilities of the General Manager in his/her absence. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested. Travel is required to all areas of the United States as needed for purposes of corporate assistance, training, or Task Force meetings. Flexible hours/days required. Forty to fifty hours over a five day period. SUPERVISORY DUTIES May be from 5 to over 50 employees Qualifications Knowledge Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management. Must have some culinary training and/or experience in a fine dining establishment. Skills Ability to study, analyze and interpret complex activities. Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients. Must possess excellent comprehension and hearing skills due to telephone and face-to-face interaction with guests, corporate office and associates. Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval). Must possess excellent speech communications for guest, corporate, vendor and associate interaction, 100% of the work day. Must be literate for written guest communication, administrative and Human Resource responsibilities. Requires excellent reading and writing abilities 100% of the work day. Abilities Limited physical requirements in order to assist various outlets during peak business demands (i.e., banquet room turns, restaurant bussing, etc.). Bending/kneeling - as directed above. Physical ability to supervise on-floor activities required 60% of work day. No continuous standing. Climbing Stairs - up to 20 steps 20%of work day. No driving required. Chemicals/Agents - Limited access in the course of supervising the sanitation of the operation. Education/Formal Training A four year college degree or interaction education/experience Experience Four to five years of employment in a related position with this company or other organization(s) Material/Equipment Used Various business equipment in order to perform administrative responsibilities Environment Inside 90% of the work day. Due to responsibility of total operation, specifically sanitation standards, position requires 10% of work day inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.

Full-time, day, evenings, weekends Dial is the place to love the way you work. Our team members get the opportunity to serve and learn from some of the most knowledgeable seniors. Our residents will become your family as we seek to infuse happiness into the lives of those we serve daily. You will make a difference at Dial by not only adding years to resident's lives but life to their years. Perks & Benefits: Birthday & anniversary PTO Tuition Assistance Double pay on holidays PTO accrual on DAY 1 Referral Bonus Free meal during shift (Up to $260 savings) Loyalty Incentive Employee Recognition Program Discounts through Verizon and AT&T Pay Advance Program Medical and Prescription Drug Insurance including Dental and Vision Basic Term Life/AD&D 401K Flexible Spending Account for Dependent Care Position Overview Prepare or supervise the preparation of food daily as outlined by the weekly menus. Encourage quality and artistic plate deliverance daily. Adhere to and enforce company policies as outlined in the employee handbook. Interact positively with residents to enhance an active and content lifestyle within the community. Essential Job Responsibilities Prepare food daily as outlined on the weekly menu plan, being mindful of the seniors' unique dietary needs. Oversee all aspects of food preparation and service as outlined in menu plans Communicate openly and work intricately with various levels of team members, directing and training patiently, as needed. Assist in monitoring staff and safe food handling procedures including but not limited to receiving of food, storage, preparation and proper cooling and reheating of all food products. Ensure the success of outside marketing events, in-house marketing and activities and additional catering events as needed. Must follow proper forms and paperwork protocol. Must maintain portion control to meet budgetary requirements without skimping on portions. Determine portion size through resident requests and requirements in meeting basic nutritional needs. Responsible for quality food preparation and presentation, including creation, plating, and delivery. Demonstrate sound judgment and creative problem solving where necessary. Report any on-the-job injuries to the supervisor before the end of the work shift on the day the injury occurs. Maintain confidentiality of verbal and written information pertaining to residents, team members, and community operations. Effectively communicate with corporate dining services team. Adhere to state and county regulatory compliance. Other duties as assigned Education, Experience and Other Requirements 3+ years experience in a kitchen managerial position Culinary Arts degree, or related degree Experience in volume food production within a commercial kitchen Experience and discipline in creating fine food for a multitude of palettes Experience managing and leading staff Previous experience in working with older adults Knowledge, Skills, and Abilities Required Promote teamwork in providing services to residents. State food-handling and kitchen regulations Operation of kitchen appliances (dishwasher, garbage disposal, microwave, coffee maker, ice machine, blender, food processor, meat slicer, mixer, etc.) and office equipment (FAX, photocopier, and telephone) Knowledge and conformity to state and local food code and health code regulations with an overall keen sense of sanitation and food safety Basic knowledge and understanding of business principles with regard to budgets, invoicing, inventory, acceptable hiring practices and marketing Knowledge and ability to use Microsoft Office products Preferred Qualifications ServSafe certification Willingness to learn and help others Enjoyment in working with older adults

Job Details Management WICHITA, KS Full Time NoneDescription The primary purpose of your job position is to assist the Dietitian in planning, organizing, developing, and directing the overall operation of the Dietary Department in accordance with current applicable federal, state, and local standards, guidelines and regulations, governing our facility, and as may be directed by the Administrator, to assure that quality nutritional services are provided on a daily basis and that the dietary department is maintained in a clean, safe, and sanitary manner. Job Functions Every effort has been made to identify the essential functions of this position. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is an essential function of the position. Duties and Responsibilities Administrative Functions Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities. Coordinate dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.) Assist in developing and maintaining written dietary policies and procedures. Assist in developing and maintaining written s and performance evaluations for each level of dietary personnel. Interpret the department's policies and procedures to employees, residents, visitors, government agencies, etc., as necessary. Assist the dietary staff in the development and use of departmental policies, procedures, equipment, supplies, etc. Assume the responsibility of obtaining/maintaining material safety data sheets (MSDSs) for hazardous chemicals used or stored in the dietary department. Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies. Review the department's policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Dietitian and/or Administrator. Develop and maintain a file of tested standard recipes. Keep abreast of economic conditions/situations and recommend to the Dietitian and/or Administrator adjustments in dietary services that assure the continued ability to provide daily dietary services. Make written and oral reports/recommendations to the Dietitian and/or Administrator as necessary/required concerning the operation of the Dietary Department. Submit accident/incident reports to the Business Office within twenty-four (24) hours after their occurrence. Assume administrative authority, responsibility, and accountability of supervising the Dietary Department. Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control. Review and assist in developing a plan of correction for dietary service deficiencies noted during survey inspections and provide a written copy of such to the Administrator. Process diet changes and new diets as received from nursing services. Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job related dietary functions to ensure that tasks involving potential exposure to blood/body fluids properly identified and recorded. Review departmental complaints and grievances from personnel and make written reports to the Dietitian and/or Administrator of action(s) taken. Follow facility's established procedures. Assist in developing and implementing a dietary service organization structure. Assist the Quality Assessment and Assurance Committee in developing and implementing appropriate plans of action to correct dietary deficiencies. Assist in developing, implementing, and maintaining an ongoing quality assurance program for the Dietary Department. Assist the Discharge Planning Coordinator in planning the dietary services portion of the resident's discharge plan. Participate in facility surveys (inspections) made by authorized government agencies. Interview residents or family members, as necessary, to obtain diet history. Participate in maintaining records of the resident's food likes and dislikes. Assist in developing methods of determining quality and quantity of food served. Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident's response to the service. Ensure the menus are maintained and filed in accordance with established policies and procedures. Maintain an adequate liaison with families and residents as necessary. Maintain a reference library of written material, laws, diet manuals, etc., necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food service. Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc. Involve the resident/family in planning objectives and goals for the resident. Assist in planning regular and special diet menus as prescribed by the attending physician. Assist in developing diet plans for individual residents. Review therapeutic and regular diet plans and menus to assure they are in compliance with the physician's orders. Review the dietary requirements of each resident admitted to the facility, as may be required, and assist the attending physician in planning for the resident's prescribed diet plan. Meet with administration, medical and nursing staff, as well as other related departments in planning food service programs and activities. Ensure that residents are offered a nourishing snack at bedtime. Others as deemed necessary and appropriate, or as may be directed by the Administrator and/or Dietitian. Committee Functions Serve on, participate in, and attend various committees of the facility (i.e., Infection Control, Policy Advisory, Pharmaceutical, Budget, Quality Assessment and Assurance, etc.) as required, and as appointed by the Administrator. Provide written and/or oral reports of the dietary service programs and activities as required or as may be directed by such committee(s). Evaluate and implement recommendations from established committees as they may pertain to dietary services. Meet with dietary personnel, on a regularly scheduled basis, solicit advice from inter-department supervisors concerning the operation of the Dietary Department, assist in identifying and correct problem areas, and/or the methods of improvement of services. Attend department head meetings, etc., as scheduled or as may be called. Schedule and announce departmental meeting times, dates, places, etc. Personnel Functions Assist in recruitment, interviewing, and selection of dietary personnel. Determine departmental staffing requirements necessary to meet the Dietary Department's needs, and Assign a sufficient number of dietary personnel for each tour of duty. Recommend to the Administrator the number and level of dietary personnel to be employed. Schedule department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work. Delegate administrative authority, responsibility, and accountability to other dietary personnel as deemed necessary to perform their assigned duties (i.e., head cook, cooks, etc.). Counsel/discipline dietary personnel as requested or as necessary. Terminate employment of personnel when necessary, documenting and coordinating such actions with the Personnel Director and/or Administrator. Assist in standardizing the methods in which dietary tasks will be performed. Review and check competence of dietary personnel and make necessary adjustments/corrections as required or that may become necessary. Maintain a productive working relationship with other department supervisors and coordinate dietary services to assure that daily dietary services can be performed without interruption. Ensure that appropriate identification documents are presented prior to employment and that such records are maintained in the employee's personnel records. Make daily rounds to assure that dietary personnel are performing required duties and to assure that appropriate dietary procedures are being rendered to meet the needs of the facility. Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department. Assist in establishing a food service production line, etc., to assure that meals are prepared on time. Monitor absenteeism to ensure that an adequate number of dietary service personnel are on duty at all times. Conduct departmental performance evaluations in accordance with the facility's policies and procedures. Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals in accordance with the facility's policies and procedures governing accidents and incidents. Staff Development Assist in the development of and participate in the planning, conducting, and scheduling of timely in- service training classes that provide instructions on "how to do the job," and that ensure a well- educated dietary services department. Assist in developing, implementing, and maintaining an effective orientation program that orients the new employee to the department, its policies and procedures, and to his/her job position and duties. Provide leadership training that includes the administrative and supervisory principles essential for the Dietary Department. Encourage the dietary staff to attend and participate in training programs. Schedule times as appropriate. Assist support services in developing, implementing, and conducting in-service training programs that relate to the Dietary Department. Attend and participate in continuing educational programs designed to keep you abreast of changes in your profession, as well as to maintain your license on a current status. Ensure that all dietary personnel attend and participate in annual HazCom, bloodborne pathogens, and TB in-service training programs. Ensure that dietary personnel are trained to use labels and MSDSs to recognize hazards and to follow appropriate protective measures. Safety and Sanitation Assist the Safety Officer in developing safety standards for the Dietary Department. Monitor dietary service personnel to assure that they are following established safety regulations in the use of equipment and supplies. Ensure that dietary service work areas are maintained in a clean and sanitary manner. Ensure that all food storage rooms, preparation areas, etc., are maintained in a clean, safe, and sanitary manner. Ensure that dietary personnel performing tasks that may involve exposure to blood, body fluids, infectious materials, and hazardous chemicals participate in appropriate in-service training programs prior to performing such tasks. Ensure that all dietary service personnel follow established departmental policies and procedures, including appropriate dress code. Ensure that dietary service personnel participate in and conduct all fire safety and disaster preparedness drills in a safe and professional manner. Assist the Infection Control Committee in the development, implementation, and revision of dietary aseptic and isolation techniques. Ensure that appropriate protective clothing/devices are readily available for handling infectious waste and /or blood/body fluids. Assist in developing, implementing, and maintaining a program monitoring communicable and/or infectious diseases among residents and personnel. Ensure that dietary service personnel follow established infection control procedures when isolation precautions become necessary. Assist in developing, implementing, and maintaining a procedure for reporting hazardous conditions or equipment. Ensure that the facility's dietary policies and procedures identify the safety precautions and equipment to use when performing tasks that could result in bodily injury. Equipment and Supply Functions Recommend to the Dietitian and/or Administrator the equipment and supply needs of the department. Place orders for equipment and supplies as necessary or as may be required Make periodic rounds to check equipment and to assure that necessary equipment is available and working properly. Check supply rooms and custodial closets to assure that needed supplies are on hand to perform assigned cleaning tasks. Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times. Assist in interviewing food supply vendors, as may be required. Assist in the purchase of food service supplies, equipment, etc., as required. Assist in developing and monitoring adequate inventory control procedures. Assist in developing and implementing procedures for the safe operation of all dietary service equipment. Ensure that only trained and authorized personnel operate the department's equipment. Ensure that all personnel operate dietary service equipment in a safe manner. Assist in developing and implementing procedures which ensure that dietary service supplies are used in an efficient manner to avoid waste. Ensure that containers of hazardous chemicals used in the department are properly labeled and stored. Care Plan Assessment Functions Assist in developing preliminary and comprehensive assessments of the dietary needs of each resident. Assist in developing a written dietary plan of care (preliminary and comprehensive) that identifies the dietary problems/needs of the resident and the goals to be accomplished for each dietary problem/need identified. Encourage the resident/family to participate in the development and review of the resident's plan of care. Assist in the scheduling of care plans and assessments to be presented and discussed at each committee meeting. Ensure that all dietary personnel are aware of the care plan and that care plans are used in planning daily dietary services for the resident. Review nurses' notes to determine if the care plan is being followed. Discuss problem areas with the director of Nursing Services. Ensure that the care plan identifies any special equipment and utensils the resident may need (e.g., plate guard, enlarged silverware handles, etc.) Review and revise care plans and assessments as necessary, but at least quarterly. Provide substitute foods of similar nutritive value to residents who refuse foods served. Develop and maintain a good rapport with all services involved with the care plan to ensure that a team effort is achieved in developing the resident's comprehensive plan of care. Budget and Planning Functions Forecast needs of the department. Assist in preparing and planning the Dietary Department's budget for food, equipment, supplies, and labor, and submit to the Administrator for review, recommendations, and approval. Maintain current written records of department expenditures and assure that adequate financial records and cost reports are submitted to the Administrator upon request or as necessary. Make departmental adjustments in order to confirm to the approved budget, or as may be dictated by an analysis of the monthly operating statement. Resident Rights Maintain confidentiality of all pertinent resident care information. Knock before entering a resident's room. Monitor dietary services to assure that all residents' dietary needs are being met. Ensure that all dietary service personnel are knowledgeable of the resident's rights, including the right of refusal. Review complaints and grievances made by the resident and make a written/oral report to the Administrator indicating what action(s) were taken to resolve the complaint or grievance. Follow facility's established procedures. Maintain a written record of the resident's complaints and/or grievances that indicates the action taken to resolve the complaint and the current status of the complaint. Miscellaneous Make weekly inspections of all dietary functions to assure that quality control measures are continually maintained. Be prepared to handle emergencies as they occur (i.e., rescheduling work assignments and work schedules, etc). Work with the facility's consultants as necessary and implement recommended changes as required. Qualifications Education Must possess, as a minimum, a high school diploma. Be a graduate of an accredited course in dietetic training approved by the American Dietetic Association. Experience Must have, as a minimum, 1 year(s) experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility. Must have training in cost control, food management, diet therapy, etc. Specific Requirements Must be registered as a Food Service Director in this state. Must be able to write, read, speak, and understand the English language. Must possess the ability to make independent decisions when circumstances warrant such action. Must

Salary + annual bonus based on sales performance (estimated range of $2k to 12k) Responsibilites include: Menu planning and execution Inventory management Overseeing food preparation and general practice Supervising kitchen staff

We are hiring a sous chef, who is PASSIONATE about food, service and execution, to PROFESSIONALLY represent our TEAM! We are looking for someone to help the Executive Chef lead the culinary team and operate the kitchen. WE NEED SOMEONE WHO: Has 5 years of current, high-volume kitchen experience in a full service restaurant 1+ year proven experience in a sous chef position or kitchen manager position Professionalism towards all FOH and BOH employees Understanding of kitchen weights and measure and the ability to expand or reduce recipes accurately Ability to multi task and train other kitchen members to do the same Availability to work nights and weekends Understanding of labor management and how to meet labor budget goals Understanding of inventory management and ordering Basic computer skills a plus (word, excel, email) WHAT YOU'LL BE DOING: Food is being executed to the highest level Conduct and verify systems are being utilized properly such as line checks, prep lists, par sheets, temp logs logs, waste logs and order guides Labor management according to business volume and assist Chef with the writing schedule. Food Handling & Safety protocol is constantly being upheld to ensure food is safe to consume Create a positive work environment by mentoring the team Assist with food ordering and inventory counts Ensure the staff is following recipes and plate specs Training of new employees EVERYONE ON OUR TEAM NEEDS TO HAVE: Ability to spend long hours standing and walking Ability to lift 30-50# Can work professionally under pressure Reliable transportation to and from work Maintain a high level of energy for the duration of a shift

SHIFT: MONDAY TO FRIDAY - 7am to 4pm - NO NIGHTS OR WEEKENDS Build a brighter future for all children. As the Food Service Teacher of Primrose School of Blue Valley, you'll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. Your dedication to quality will ensure we deliver on our mission of bringing the best and most trusted early childhood education and care to the families we serve. You'll join a team that is committed to creating a safe, healthy environment and a culture where all children and team members can thrive. Make a difference every day. * Encourage healthy eating habits through delicious and nutritious foods. * Maintain a keen awareness of children who have allergies and food restrictions. * Ensure food service area and food are free of nuts, nut products or food items that have been processed in a facility that also processes nut products. * Follow the daily menu prepared in collaboration with or by the Director. * Assist with ordering food and calculating the amount needed. In order to inspire children to eat healthy, you need a school that inspires you. Primrose Schools is a mission-driven brand, and at Primrose School of Blue Valley, there are not only opportunities for professional development and growth but also for giving back to your local community through Spring Fling and charity events. As the leader in early education and care, our research-informed Balanced Learning approach provides teachers with the tools and guidance to accommodate children's natural curiosity and to fully support each child while building problem-solving skills and confidence. We are continuously working toward our mission of building a brighter future for all children-not only those who are able to attend a Primrose school-and every member of our organization plays a critical role in accomplishing that mission. Let's talk about building a brighter future together. Compensation: $16.00 per hour

Be part of the new CPKC Stadium, Home of the Kansas City Current! Different perspectives make us better. We're committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. About Levy The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary The Sous Chef position is a central leadership role within the culinary team - providing direction and coaching to team members to drive the very best food and guest experience at the location. The ideal candidate will be an experienced culinarian with a passion for great food and guest experience. Detailed Responsibilities * Proactively coaching and motivating team members to deliver their best * Identifying opportunities and driving improvement in our location operations * Monitoring quality and sanitation standards * Delivering against our financial goals and budgets * Setting the standard for culinary excellence * Overseeing equipment maintenance routines * Communicating and monitoring par levels * Supporting the creation of menu build diagrams and monitoring output to ensure standards are adhered to * Ensuring all routine kitchen management procedures are adhered to including (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control * Creation of menu specifications, as needed * Setting standards for chef table setups * Creation of prep sheets and line layout diagrams to ensure consistent and efficient food production * Performing daily line checks to verify quality and flavor standards * Leading game day culinary operations * Managing end-of-month inventory, in partnership with the purchasing team, to ensure the accurate recording of stock * Proactively monitoring and managing food waste to help drive the cost of food * Delivering training and coaching to team members on both the menu and general culinary skills * Management of employee breaks to ensure the well-being of all team members * Delivery of pre-shift meetings to set the tone for events * Conducting corrective action with team members to address any issues in relation to performance * Completing onboarding and orientation for new members of the Culinary team * Ensuring all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard in line with Levy's sanitation and safety Core Signatures * Supporting other Levy locations, as needed * Supporting the maintenance and update of recipes * Management of culinary department budget * Other duties, as assigned Skills and Experience * 2+ years of experience in a culinary leadership position * A culinary degree is preferred * High level of computer literacy * Understanding of financial concepts * Passion for hospitality, food, and retail * Excellent interpersonal and stakeholder management skills Curious about Life at Levy? Check it out: Levy Culture Levy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. At Levy, team = family. And we'll always take care of family, learn more about Levy benefits offered. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Plan Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Levy maintains a drug-free workplace. Req ID: 1310597 Levy Sector [[Cust_clntAcName]] Mauricio Arias [[req_classification]]

Full-time, day, evenings, weekends Dial is the place to love the way you work. Our team members get the opportunity to serve and learn from some of the most knowledgeable seniors. Our residents will become your family as we seek to infuse happiness into the lives of those we serve daily. You will make a difference at Dial by not only adding years to resident's lives but life to their years. Perks & Benefits: Birthday & anniversary PTO Tuition Assistance Double pay on holidays PTO accrual on DAY 1 Referral Bonus Free meal during shift (Up to $260 savings) Loyalty Incentive Employee Recognition Program Discounts through Verizon and AT&T Pay Advance Program Medical and Prescription Drug Insurance including Dental and Vision Basic Term Life/AD&D 401K Flexible Spending Account for Dependent Care Position Overview Prepare or supervise the preparation of food daily as outlined by the weekly menus. Encourage quality and artistic plate deliverance daily. Adhere to and enforce company policies as outlined in the employee handbook. Interact positively with residents to enhance an active and content lifestyle within the community. Essential Job Responsibilities Prepare food daily as outlined on the weekly menu plan, being mindful of the seniors' unique dietary needs. Oversee all aspects of food preparation and service as outlined in menu plans Communicate openly and work intricately with various levels of team members, directing and training patiently, as needed. Assist in monitoring staff and safe food handling procedures including but not limited to receiving of food, storage, preparation and proper cooling and reheating of all food products. Ensure the success of outside marketing events, in-house marketing and activities and additional catering events as needed. Must follow proper forms and paperwork protocol. Must maintain portion control to meet budgetary requirements without skimping on portions. Determine portion size through resident requests and requirements in meeting basic nutritional needs. Responsible for quality food preparation and presentation, including creation, plating, and delivery. Demonstrate sound judgment and creative problem solving where necessary. Report any on-the-job injuries to the supervisor before the end of the work shift on the day the injury occurs. Maintain confidentiality of verbal and written information pertaining to residents, team members, and community operations. Effectively communicate with corporate dining services team. Adhere to state and county regulatory compliance. Other duties as assigned Education, Experience and Other Requirements 3+ years experience in a kitchen managerial position Culinary Arts degree, or related degree Experience in volume food production within a commercial kitchen Experience and discipline in creating fine food for a multitude of palettes Experience managing and leading staff Previous experience in working with older adults Knowledge, Skills, and Abilities Required Promote teamwork in providing services to residents. State food-handling and kitchen regulations Operation of kitchen appliances (dishwasher, garbage disposal, microwave, coffee maker, ice machine, blender, food processor, meat slicer, mixer, etc.) and office equipment (FAX, photocopier, and telephone) Knowledge and conformity to state and local food code and health code regulations with an overall keen sense of sanitation and food safety Basic knowledge and understanding of business principles with regard to budgets, invoicing, inventory, acceptable hiring practices and marketing Knowledge and ability to use Microsoft Office products Preferred Qualifications ServSafe certification Willingness to learn and help others Enjoyment in working with older adults

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $21.42/hour, automatic raise to $22.42/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Job Title: Sous Chef - Upscale Dining Are you ready to elevate the culinary landscape with your expertise and passion for gourmet comfort food? We are seeking a dynamic and experienced Sous Chef to join our upscale fine dining establishment, where we redefine traditional comfort cuisine into an unforgettable gourmet experience. With a minimum of 5 years of culinary mastery under your belt, you'll play a pivotal role in orchestrating our kitchen's symphony of flavors, creating dishes that tantalize the taste buds and leave our guests craving for more. Responsibilities: Crafting Culinary Masterpieces: Collaborate closely with our visionary Executive Chef to transform classic comfort food into elevated culinary masterpieces, blending innovative techniques with premium ingredients to create dishes that evoke nostalgia with a gourmet twist. Leadership with Flair: Bring your flair for leadership to the kitchen as you inspire and mentor our culinary team to new heights of excellence, fostering a culture of creativity, passion, and camaraderie that drives culinary innovation and elevates the dining experience. Mastery of Flavor: Delve into the art of flavor mastery as you meticulously oversee all aspects of kitchen operations, ensuring that every dish that leaves our kitchen is a symphony of taste, texture, and visual appeal that leaves a lasting impression on our guests. Curator of Culinary Experiences: Work hand-in-hand with our front-of-house team to curate unforgettable dining experiences, seamlessly orchestrating service timing and addressing guest inquiries with charm and finesse, leaving them craving for the next indulgent bite. Innovation and Inspiration: Embrace your role as a culinary innovator as you collaborate with our Executive Chef in the creation and execution of seasonal menus that push the boundaries of creativity and showcase your passion for culinary excellence. Qualifications: A Culinary Maestro: With a minimum of 5 years of culinary mastery in upscale dining, you're a seasoned professional with a proven track record of crafting culinary magic that captivates the senses and leaves a lasting impression. Leader Extraordinaire: Your leadership skills are as sharp as your knife skills, with a natural ability to inspire and motivate our culinary team to reach new culinary heights while fostering a culture of collaboration, respect, and excellence. Passion for Innovation: Your passion for culinary innovation is matched only by your relentless pursuit of perfection, with a keen eye for detail and a commitment to staying on the cutting edge of culinary trends and techniques. Culinary Visionary: You're not just a cook, you're a culinary visionary with a knack for transforming ordinary ingredients into extraordinary culinary creations that leave our guests swooning for more. Benefits: Competitive Compensation: Enjoy a competitive salary that reflects your culinary prowess and leadership acumen, along with performance-based incentives that recognize and reward your contributions. Health and Wellness: Stay in peak culinary condition with comprehensive health and wellness benefits that keep you feeling your best both inside and outside the kitchen. Dining Discounts: Indulge in your passion for gourmet comfort food with generous dining discounts that allow you to savor the fruits of your labor in style. Professional Development: Fuel your culinary curiosity with ongoing opportunities for professional development and growth, including workshops, seminars, and industry certifications that keep your skills sharp and your palate refined. Join Us in Redefining Culinary Excellence: If you're ready to embark on a culinary journey that's as exhilarating as it is rewarding, join us in redefining the art of gourmet comfort food and delighting our guests with every decadent bite. Apply now and become a driving force behind our mission to elevate the dining experience to new heights of indulgence and sophistication.

Visión de conjunto Find your future at Kansas City Steak! Kansas City Steak, a National Beef Company, of Kansas City, Kansas, is seeking to hire qualified professionals to work as Loss Prevention Officers on 2nd Shift. With competitive pay and benefits, Kansas City Steak should be your next career move! Apply TODAY! Competitive Wages and Benefits: Family-friendly benefits including health, vision and dental 401K Retirement Plan with company match Paid Vacation after 90 days of service Paid Holiday Employee Meat Purchase Sales Paid Life Insurance Hours of work: Thursday to Sunday, 7 pm to 7 am Starting wage: $18.00 per hour; $18.50 upon qualification Responsabilidades Responsibilities for the Loss Prevention Officer position include but are not limited to: Monitor, control, and document vehicular traffic Secure premises by patrolling property Inspect Vehicles Inspect bags, lunch boxes Monitor controlled access points Complete required reports in a timely manner Record observations, occurrences and surveillance activities Prevent loss/damage to company property by providing a uniformed presence Investigate incidents of irregularity Contribute to a team effort Other duties as assigned This is an on-site position. This is a safety sensitive position. Cualificaciones Qualified candidates for the Loss Prevention Officer position should possess the following: Surveillance Skills Strong, Ethical Character Dependable Ability to be objective Ability to demonstrate professionalism Good people/conflict resolution skills Excellent communication skills, both written and verbal Must be able to read, write, speak, and comprehend English Exemplary performance and attendance record at previous employment Bilingual is a plus Must be available to work any shift including weekends and holidays Applicants must be authorized to work for ANY employer in the U.S. We are unable to provide visa sponsorship at this time. Company Overview (SP) National Beef is a leader in producing fresh, chilled and further processed beef products for customers in the U.S. and worldwide. We offer a variety of employment opportunities in our production, packaging, and hide tanning facilities that stretch from the western plains to the east coast. We strive to be the preferred employer in every one of those communities, whether it's measured by the number of people employed or the good we do in the area. We invite you to join our family, wherever you call home. National Beef is an equal opportunity employer committed to workplace diversity. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, sexual orientation, natural origin, age, gender identity, protected veterans status, or status as a disabled individual.

div class="iCIMS_JobContent" h2 class="iCIMS_InfoMsg iCIMS_InfoField_Job" Property Description /h2 div class="iCIMS_InfoMsg iCIMS_InfoMsg_Job" div class="iCIMS_Expandable_Container" div class="iCIMS_Expandable_Text" div class="flex-shrink-0 flex flex-col relative items-end"divdiv class="pt-0.5 juice:pt-0"div class="gizmo-bot-avatar flex h-6 w-6 items-center justify-center overflow-hidden rounded-full juice:h-8 juice:w-8"div class="relative p-1 rounded-sm flex items-center justify-center bg-token-main-surface-primary text-token-text-primary h-8 w-8"/div/div/div/div/divdiv class="group/conversation-turn relative flex w-full min-w-0 flex-col agent-turn"div class="flex-col gap-1 md:gap-3"div class="flex flex-grow flex-col max-w-full"div class="min-h-[20px] text-message flex flex-col items-start whitespace-pre-wrap break-words [.text-message+amp;]:mt-5 juice:w-full juice:items-end overflow-x-auto gap-2" data-message-author-role="assistant" data-message-id="9fd87497-7d0b-45c3-967a-bf85f11ce159" dir="auto"div class="flex w-full flex-col gap-1 juice:empty:hidden juice:first:pt-[3px]"div class="markdown prose w-full break-words dark:prose-invert light"p style="margin: 0px;"Get ready to join the vibrant team at Margaritaville Hotel Kansas City, managed by Davidson Hospitality Group and opening in Spring 2025! Located in the dynamic heart of the U.S., our hotel blends laid-back luxury with endless entertainment. With an outdoor resort-style pool, family-friendly activities, versatile meeting and event spaces, retail locations, and Margaritaville-inspired restaurants and bars, you'll create unforgettable experiences for our guests. Kansas City, celebrated by Travel + Leisure, the Wall Street Journal, and the New York Times, offers a rich array of outdoor activities, cultural attractions, sports venues, and major events. Join our high-energy team and help guests enjoy everything this growing city has to offer while embracing the Margaritaville state of mind./pp style="margin: 0px;" /pp style="margin: 0px;"Apply now to be part of the Margaritaville Hotel Kansas City family and elevate your career to new heights!/p/div/div/div/div/div/divp style="margin: 0px;" /p /div /div /div h2 class="iCIMS_InfoMsg iCIMS_InfoField_Job" Benefits /h2 div class="iCIMS_InfoMsg iCIMS_InfoMsg_Job" div class="iCIMS_Expandable_Container" div class="iCIMS_Expandable_Text" p style="margin-bottom: 0in;"span style="font-size: 10pt; font-family: calibri, sans-serif;"Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group./span/pp style="margin-bottom: 0in;"span style="font-family: calibri, sans-serif;"span style="font-size: 12pt;"br//spanspan style="font-size: 10.0pt;"In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families./span/span/pullispan style="font-size: 10pt; font-family: calibri, sans-serif;"Multiple Tiers of Medical Coverage/span/lilispan style="font-size: 10pt; font-family: calibri, sans-serif;"Dental amp; Vision Coverage/span/lilispan style="font-size: 10pt; font-family: calibri, sans-serif;"24/7 Teledoc service/span/lilispan style="font-size: 10pt; font-family: calibri, sans-serif;"Free Maintenance Medications/span/lilispan style="font-size: 10pt; font-family: calibri, sans-serif;"Pet Insurance/span/lilispan style="font-size: 10pt; font-family: calibri, sans-serif;"Hotel Discounts/span/lilispan style="font-size: 10pt; font-family: calibri, sans-serif;"Tuition Reimbursement/span/lilispan style="font-size: 10pt; font-family: calibri, sans-serif;"Paid Time Off (vacation, sick, bereavement, and Holidays). /span/lilispan style="font-size: 10pt; font-family: calibri, sans-serif;"401K Match/span/li/ulp style="margin-bottom: 0in;"span style="font-family: calibri, sans-serif;"span style="font-size: 10.0pt;"Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other./spanspan style="font-size: 12pt;"br/br//spanspan style="font-size: 10.0pt;"EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation/spanspan style="font-size: 12pt;"br/br//spanspan style="font-size: 10.0pt;"Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify./span/span/p /div /div /div /div

Full-time, day, evenings, weekends Dial is the place to love the way you work. Our team members get the opportunity to serve and learn from some of the most knowledgeable seniors. Our residents will become your family as we seek to infuse happiness into the lives of those we serve daily. You will make a difference at Dial by not only adding years to resident's lives but life to their years.Perks & Benefits: Birthday & anniversary PTO Tuition Assistance Double pay on holidays PTO accrual on DAY 1 Referral Bonus Free meal during shift (Up to $260 savings) Loyalty Incentive Employee Recognition Program Discounts through Verizon and AT&T Pay Advance Program Medical and Prescription Drug Insurance including Dental and Vision Basic Term Life/AD&D 401K Flexible Spending Account for Dependent Care Position Overview Prepare or supervise the preparation of food daily as outlined by the weekly menus. Encourage quality and artistic plate deliverance daily. Adhere to and enforce company policies as outlined in the employee handbook. Interact positively with residents to enhance an active and content lifestyle within the community. Essential Job Responsibilities Prepare food daily as outlined on the weekly menu plan, being mindful of the seniors' unique dietary needs. Oversee all aspects of food preparation and service as outlined in menu plans Communicate openly and work intricately with various levels of team members, directing and training patiently, as needed. Assist in monitoring staff and safe food handling procedures including but not limited to receiving of food, storage, preparation and proper cooling and reheating of all food products. Ensure the success of outside marketing events, in-house marketing and activities and additional catering events as needed. Must follow proper forms and paperwork protocol. Must maintain portion control to meet budgetary requirements without skimping on portions. Determine portion size through resident requests and requirements in meeting basic nutritional needs. Responsible for quality food preparation and presentation, including creation, plating, and delivery. Demonstrate sound judgment and creative problem solving where necessary. Report any on-the-job injuries to the supervisor before the end of the work shift on the day the injury occurs. Maintain confidentiality of verbal and written information pertaining to residents, team members, and community operations. Effectively communicate with corporate dining services team. Adhere to state and county regulatory compliance. Other duties as assigned Education, Experience and Other Requirements 3+ years experience in a kitchen managerial position Culinary Arts degree, or related degree Experience in volume food production within a commercial kitchen Experience and discipline in creating fine food for a multitude of palettes Experience managing and leading staff Previous experience in working with older adults Knowledge, Skills, and Abilities Required Promote teamwork in providing services to residents. State food-handling and kitchen regulations Operation of kitchen appliances (dishwasher, garbage disposal, microwave, coffee maker, ice machine, blender, food processor, meat slicer, mixer, etc.) and office equipment (FAX, photocopier, and telephone) Knowledge and conformity to state and local food code and health code regulations with an overall keen sense of sanitation and food safety Basic knowledge and understanding of business principles with regard to budgets, invoicing, inventory, acceptable hiring practices and marketing Knowledge and ability to use Microsoft Office products Preferred Qualifications ServSafe certification Willingness to learn and help others Enjoyment in working with older adults Full-time, days, evenings, weekends #IND