Chef Jobs in Kingsgate, WA

is located at Crystal Mountain Resort in Enumclaw, WA Seasonal (Seasonal) WORK AND PLAY IN THE MOUNTAINS Join our team of big mountain adventurers at the largest ski resort in Washington! Here at Crystal, it's more than our work. It's our passion for the guest experience, the outdoors, and the community that bring us together at the end of the tree-lined road. We come from near and far to be up on the mountain because it's an experience you just don't get anywhere else. Events are always on the calendar and friends are always down to play. Work in the beautiful National Forest, neighboring Mt. Rainier, as a premier Ikon Pass destination with a whole lot of stoke to share. JUST LIKE THE TREES, WE ARE GROWING! Apply today to grow your mountain roots with us- whether you are looking to escape the city, expand your skills, or progress in the ski industry, we have a variety of roles for hard-working and enthusiastic team-players. Find your line, join our team! BIG PEAKS, BIGGER PERKS Employee perks: Free Alterra season pass (unlimited, direct to lift at all Alterra resorts) + Free Alterra season pass for spouse and dependents 25 & under 50% off window ticket price at IKON partner resorts Free access to Alterra Mountain destinations during time off Free ski-referral letters for employees to use at other mountain resorts during time off Discounted friends & family day-ski vouchers (Up to 85% off) Discounts on Ski & Snowboard Lessons Discounts on Ski & Snowboard Rentals Discounts on Gear Tune-Ups Discounts on Food & Beverage Discounts at Crystal Mountain Retail shops Free Crystal branded swag Pro deals on gear with 100s of brands Discount Marketplace Deals on accessories, auto, electronics, entertainment, fitness, food, home, pet supplies, travel, and more Employee-only Night Skiing events Employee Housing Available for eligible positions Accrued paid time off for eligible positions Group health insurance for eligible positions 401K benefit and generous match with immediate vesting for all staff members over 18 Opportunities for growth, advancement, and year-round employment Position Title: Outlet Chef Business Unit: Food & Beverage Position Reports to: Executive Sous Chef, Restaurant Manager Positions Reporting to this Role: Steward, Expeditor, Cook I, Cook II, Lead Cook Pay range: $26 - $30 Job Summary: The Outlet Chef position is responsible for the supervision of culinary operations and works to provide the best possible guest experience within the restaurant. Trains, coaches, and supervises culinary staff. Assists in maintenance of recipes, recipe costings, product implementation and delivery. Responsible for the overall cleanliness and sanitation of facility and the delivery of a high quality and properly served food & beverage product. Assists in the maintenance of budgetary guidelines and goals and works to develop a positive public image of their assigned venue, other culinary departments, and Crystal Mountain Resort. Essential Job Functions: Arrives on time, clean, in proper uniform including no-slip shoes and cap, chef coat and apron. Clocks in and out according to shift. Demonstrates an upbeat, positive attitude and acts and communicates in a professional manner while ensuring BOH staff is properly trained. Promotes a healthy and efficient environment through work ethic and staff engagement. Oversees and can work all stations in the kitchen. Oversees all food orders and requisitions to maintain proper par levels and costs while providing fresh, quality products, inspecting all current products for freshness and proper documentation of any waste in order to maintain budgetary F&B; costs. Works with the Chef to ensure proper receiving procedures are being followed including proper FIFO rotation and dating of all incoming product. Ensures recipes are adhered to and produced consistently and safely as well as monitoring food portioning, preparation, presentation, and waste to control costs. Organizes kitchen and maintains all Washington State sanitation and safety policies and documentation to ensure all HACCP policies and procedures are being followed. Responsible for proper scheduling of all kitchen staff to hit budgetary goals and anticipating business levels and eliminate all OT while still providing a safe, quality product and service in a timely manner. Coordinates with Executive Sous Chef on all disciplinary actions with proper documentation, training and guidance in a positive professional manner. Reports any equipment malfunctions or breakage to facilities using fresh service system to resolve the issue ASAP.Assists in preforming all inventories to ensure that all products are accurately counted and recorded. Abides by and upholds overall customer service, kitchen and food concession service standards and gives support to all kitchen operations as well as any FOH needs. Adheres to all policies, standards, SOP's and training as directed by the Resort Executive Chef and F&B Senior Manager. Oversees the daily cleaning of all areas of the kitchen including all equipment and floors. Organize and check rotation, dates and freshness of all food items daily. Job Requirements: College or Culinary Degree preferred. Familiarity with Microsoft Office and experience with ordering, costing, and accounting for kitchens required. Serv Safe certification, or ability to obtain and or WA Food Handlers Permit At least 3 years' experience in F&B; required. Minimum of 1 year in Culinary BOH management, or documentation of progressive leadership skills preferred. Ability to work varying shifts, weekends and holidays required. Must have Intermediate Skiing/ Riding abilities. PHYSICAL DEMANDS AND WORKING CONDITIONS- Bullets below are examples- please customize for specific role. This position is required to work evenings, weekends, and holidays while in operation. Able to lift, carry, or otherwise move and position a minimum of 50 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices, and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing, and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors, and other employees. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. This position description is an overview of the scope of responsibilities for the role described above. With the evolution of the resort, the responsibilities of this position may change as may the dates associated with many of the tasks. During these times of change, this position requires flexibility and willingness to accept new responsibilities and potentially transfer others. It will also be the responsibility of any employee of the resort to be a positive influence on the transformation of the resort and its associated lines of business. Crystal Mountain is an Equal Opportunity Employer Acknowledgement of for Outlet Chef I have read this job description. I understand that it in no way states or implies that these are the only duties to be performed in this position. I understand that this document does not create an employment contract, implied or otherwise, other than an "at will" relationship.RequiredPreferredJob Industries Food & Restaurant

***Must be eligible to work in the US (you will need to provide work authorization paperwork to be eligible to work)*** Fogo de Chão is a leading Brazilian steakhouse, or Churrascaria, which has specialized for nearly 40 years in fire-roasting high-quality meats utilizing the centuries-old Southern Brazilian cooking technique of churrasco. Here at Fogo, we complement our extraordinary service with extraordinary people. It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing a passion and customer focus to the business. Now Hiring / Immediately Hiring: Kitchen Prep In this role you will: -Provides support through preparation and proper presentation of all salad bar items, side dishes and desserts according to recipe in an efficient manner. -Ensures that the quality of all inventory and fresh produce are of the highest standards. -Proper management of inventory levels including the storage area. -Assists management with tracking of expiration dates on all products. -Maintains cleanliness of all kitchen equipment and areas. -Completes any beginning or closing shift duties as directed by management.

WHO WE ARE T&C is a family-owned company that builds authentic relationships one interaction at a time through consistent commitment to heartfelt service, relating to people as people (not numbers) and by selling the freshest, highest-quality products available. We have a deep passion for food and people and are always looking for service-minded individuals of all backgrounds to join our community. WHO YOU ARE You are genuine and authentic in your interactions both with your customers and co-workers. You thrive in a team environment, take your responsibilities seriously, and always consider the customer in your decisions. You see richness and strength in a diverse workforce and treat others with respect to create a place of belonging for all. You care about your community and the environment. Pursuing knowledge in order to add value and grow is your idea of fun. Oh, and you love food! WHAT WE OFFER (IN ADDITION TO BEING A FUN PLACE TO WORK) We have a highly competitive benefits package ($5-$19 weekly medical premiums), vacation/sick time, paid holidays, premium pay rates, an Employee Assistance Program, a discount on virtually everything in our markets, 401(k) plans, profit-sharing and a pension, scholarship program and an employee referral bonus program. Whoa! That's a lot of great stuff! THE SMALL PRINT WE WANT YOU TO BE AWARE OF T&C is proud to be an Equal Opportunity Employer. We value a diverse workplace and do not discriminate based on race, color, national origin, religion, caste, gender identity, sexual orientation, age, disability, or any other applicable characteristic protected by law. We invite women, people of color, LGBTQ individuals, members of ethnic minorities, foreign-born residents, and veterans to apply. Duties and responsibilities may be added, deleted, or changed at any time at the discretion of management, formally or informally, either verbally or in writing. If your experience looks a little different from what we've identified and you think you can thrive in this role, we'd love to learn more about you. Research shows that women and members of other under-represented groups tend to not apply to jobs when they think they may not meet every qualification, when, in fact, they often do! We are committed to creating a diverse and inclusive environment and strongly encourage you to apply. A TYPICAL DAY WILL INCLUDE THE FOLLOWING . . . Reports to Director of Culinary Development & Services Responsible for carrying out vision and direction provided by Culinary Steering Committee for value-added product development Oversees operations of test kitchen Anticipates food trends through constant research and feedback loop Generates new ideas seasonally to present to stakeholders Creates new recipes and refines existing recipes following roadmap created with Product Directors Leads research, development, formulation and documentation of new products within time, cost and processing requirements including developing and managing SOP's Produces sample products and conducts taste tests to evaluate flavor, appearance, texture and feasibility Identifies and resolves production challenges Ensures final products meet safety, and regulatory standards for all counties of operation and with appropriate labeling and nutritional fact panels Manages ingredient functionality and recipe formulation within processing parameters Designates proper packaging for each item collaborating with Product Directors Maintains costing system for all recipes using Chef Tec or similar platform Oversees design, test and trial plans taking into consideration risk, operational constraints and overall profitability contribution Coaches and mentors production teams on processes and procedures Carries out successful launch of products through cooperative work with Product Directors and Department Managers Establishes and complies with Culinary Development Program budget commensurate with volume of work Oversees quality assurance process for inspection of proper procedures including recipe adherence and food safety specifications Improves (kaizen) product quality through constant and ongoing review of formulation and process parameters Provides technical support to culinary chefs, line cooks and food service managers to ensure operational quality and efficient results Informs Director of Culinary Development & Service and Culinary Steering Committee of progress, roadblocks and needed resources Negotiates contracts with partner commissaries when outsourcing is required, working with Product Directors to meet all operational needs Facilitates all microbial testing necessary for compliance Ensures the dissemination and adherence to all company policies Stays current with all training including online training and professional development opportunities Supports and follows sustainability programs Provides and demonstrates attitude of service to staff and guests Operates within the Company's Core Values, Company Brand and Business Principles THIS JOB MIGHT BE FOR YOU IF . . . 5 years or more experience in supermarket or food service areas at the administrative/ corporate level preferably in a fresh-food environment Proven experience as a chef in new product development and menu creation Strong knowledge of food production, quality control, and food regulations Excellent palate and creativity in the kitchen Familiarity with food processing technologies Ability to work under pressure and meet tight deadlines Strong communication skills in all modalities, listening, writing, and speaking Proficient using all kitchen equipment and tools Ability to work independently as well as collaboratively with others Experience with recipe documentation and reporting Detail oriented with strong organizational skills Willingness to stay connected which may require travel, research and working evenings or weekends as called for Commitment to personal and professional development as well as staff development at all levels of Culinary Services Possesses full body mobility (bending, stooping, twisting and reaching) with excellent manual dexterity Good understanding of food science and nutrition Critical thinker with the ability to analyze and interpret financials Must possess an attitude of service to others Demonstrates self-discipline and accountability Must have intermediate or higher computer skills including MS Office (Word, Excel, Outlook) Ability to build and maintain effective relationships and trust with a diverse group of staff, customers, and vendors Displays excellent work ethic Ability to lift and carry 50 lbs. Exemplifies health department standards Entry Level Compensation USD $95,300.00/Yr. Maximum Compensation USD $127,600.00/Yr.

We are looking for a passionate and experienced Sous Chef to inspire, lead and mentor our kitchen team. Our ideal candidate has a commitment to excellence and a desire to learn and grow. Potential salary: $57,000 - $70,000 Based on experience and growth; not all candidates will be entitled to the higher range. As the Sous Chef, you will: Oversee day-to-day kitchen operations. Ensure flawless kitchen operations through training, mentoring, assisting, and supporting kitchen staff members. Uphold Earls standards through exceptional food production. Oversee and manage a high functioning kitchen through food ordering, kitchen cost control, and consistent quality control. Share your passion for hospitality. Display your love for the culinary arts through perfect service, unmatched product knowledge, and an unwavering commitment to the guest experience. Create authentic team connections that foster collaboration. Cultivate an environment of connected, committed collaborations that support a culture of teamwork Be a problem solver and a supportive team player. Tackle problems by using your multi-tasking and communication skills, and be empowered to make decisions for you and your team members. What we need from you: 2 years of Culinary Experience 1 year of Management Experience A passion for culinary experiences and a commitment to teamwork and fun. A commitment to fostering a supportive and engaging experience for your team members and guests. A willingness to learn and an openness to feedback, coaching, and mentorship. Certification(s) to responsibly work in and create a safe and clean environment for food production and consumption (ie: State Specific Food Handlers Card) is a bonus. The ability to legally work in the USA. What's in it for you: Competitive salary range of $57,000 to $70,000 annually plus the perks and benefits below Additional compensation with profit share/bonus Flexible scheduling to support work/life balance Leadership meal budget Flexible unpaid vacation Employee discount Mentorship programs Leadership programs with career development and opportunity for advancement One on one culinary training for all positions Additional in-house hospitality and culinary training programs Leadership programs Career development and opportunity for advancement This position is eligible to participate in the Earls Benefits plan, which includes coverage for medical, dental, and vision, as well as features a Medical Expense Reimbursement Plan and Life Insurance. Direct Deposit Apply Now! Earls is an equal opportunity employer. We are committed to a diverse and inclusive workplace, free from discrimination. We believe bringing together people of all backgrounds, experiences and abilities is essential to our success, and brings us closer to living our purpose to Make Life Awesome. All employment decisions inclusive of recruiting, hiring, compensation, promotions and terminations are based on qualifications, competencies and merit, without the consideration of any legally protected ground. Reasonable accommodations are available upon request.

Canlis is a 75-year-old hospitality icon striving to be the world's most respected restaurant, and having a very good time along the way. Our mission : To inspire all people to turn toward one another Our Vision , the strategy to successfully accomplish our mission: Our people are flourishing, growing personally, emotionally, relationally, and professionally. We serve one another and our guests in a way that makes people feel valued and restored. Job Description Canlis is currently accepting applications and inquiries for their Executive Chef position. The restaurant, founded in 1950, will be hiring their 8th-ever head chef this spring. Candidates should have extensive experience in leadership, excel in emotional maturity, and possess a strong desire to participate in the rebuilding of a better, more sustainable restaurant industry. You should also be able to cook. The proud, hard-hearted, or self-righteous need not apply. That's just not how the best restaurants in the world do it anymore. Applications must include a resume and cover letter for consideration. Your letter should describe a bit about who you are, who you want to become, and what role you are hopeful Canlis could play on your journey. We recommend visiting our careers page (canlis.com/careers) to familiarize yourself with our unique mission and culture. Be specific, and feel free to have fun with it! Pay : $110-150k annually Benefits : Cost of medical, vision, dental, and life insurance fully covered by Canlis (75% covered for any dependents, and 0% covered for spouses) Profit-sharing 401k program that matches 75% up to 8% of your pay Two weeks PTO Canlis is closed Sundays, Mondays, and most holidays Additional Information All your information will be kept confidential according to EEO guidelines.

Canlis is a 75-year-old hospitality icon striving to be the world's most respected restaurant, and having a very good time along the way. Our mission: To inspire all people to turn toward one another Our Vision, the strategy to successfully accomplish our mission: Our people are flourishing, growing personally, emotionally, relationally, and professionally. We serve one another and our guests in a way that makes people feel valued and restored. Job Description Canlis is currently accepting applications and inquiries for their Executive Chef position. The restaurant, founded in 1950, will be hiring their 8th-ever head chef this spring. Candidates should have extensive experience in leadership, excel in emotional maturity, and possess a strong desire to participate in the rebuilding of a better, more sustainable restaurant industry. You should also be able to cook. The proud, hard-hearted, or self-righteous need not apply. That's just not how the best restaurants in the world do it anymore. Applications must include a resume and cover letter for consideration. Your letter should describe a bit about who you are, who you want to become, and what role you are hopeful Canlis could play on your journey. We recommend visiting our careers page (canlis.com/careers) to familiarize yourself with our unique mission and culture. Be specific, and feel free to have fun with it! Pay: $110-150k annually Benefits: Cost of medical, vision, dental, and life insurance fully covered by Canlis (75% covered for any dependents, and 0% covered for spouses) Profit-sharing 401k program that matches 75% up to 8% of your pay Two weeks PTO Canlis is closed Sundays, Mondays, and most holidays Additional Information All your information will be kept confidential according to EEO guidelines.

Want to learn more about UnCruise Adventures? Join one of our virtual information sessions, Fridays at 12pm Pacific Time - Register Here The Yacht Chef is responsible for overseeing all staff and functions within the galley. The Yacht Chef will coordinate and participate in all galley activities regarding food preparation, inventory, ordering, and cleaning under the direction of the Hotel Manager. The Yacht Chef will be able to build and execute their own savory menu with guidance from the Galley Operations Manager. This position begins at the start of the Summer 2025 Alaska Season (April - September). QUALIFICATIONS Minimum of 2 years' experience managing a kitchen or galley staff. Minimum of 4 years restaurant/banquet cooking in positions of increasing responsibility including line cooking and prep work. Good time management skills: ability to handle multiple tasks, set priorities, and meet deadlines. Ability to get along with co-workers and support a team environment. Experience with passenger vessels is preferred, but not required. Should be very flexible, understanding that due to the nature of wildlife and adventure cruising, schedules may change on the fly. Adapting quickly to circumstances is essential. Comfortable living and working in close quarters with other crewmembers, including those you are supervising. Excellent communication skills, including the ability to effectively present sensitive information in one-on-one situations as well as comfort with public speaking in group situations. Maintain professional demeanor at all times. Required Certificates, Licenses, Registrations Valid Passport CPR / First Aid / AED ServSafe Food Protection Manager Certification ServSafe Allergens ESSENTIAL DUTIES - Administrative and Operations: Plan, oversee, and execute all guest and crew meals with the assistance of the Pastry Chef and Galley Utility(Safari Explorer). Follow company guidelines for ordering, inventory, and budget management. Maintain quality and consistency in the menu items daily. Participate in the cooking and preparation of food items as a member of the galley staff. Prepare items for special diets for guests and crew as needed for vegan, gluten free, allergies, etc. Execute all special requests for group charter trips. This may include but not limited to menu changes, special ingredients/provisions per guest requests, possible meal time changes, etc. Ensure the provisioning of all food and related products by placing weekly orders in conjunction with the Hotel Manager, including loading and checking-in provisions. Be actively involved in storing provisions with the weekly order. Maintain accurate inventories for appropriate stocking levels and proper rotation of perishable food stores. This includes the cleaning and organization of all provision storage areas in galley, freezer, refrigerator, and storeroom. Responsible for limiting food waste and will document as needed. Work closely with the Hotel Manager to create a comfortable and safe work environment for all galley employees. Maintain professional demeanor with guests, crew, staff, agents, officials, and the public. Supervisory Responsibilities Supervise one to two team members in daily galley operations. Oversee the training for new hires and ongoing training for all galley staff. Monitor and counsel work performance throughout the year and conduct written performance evaluations. Coach, discipline, and/or terminate staff as necessary in a timely and appropriate manner. Respond in a timely manner to all concerns, complaints, and allegations. Conduct investigations with management team as necessary. Safety and Security Comply with all CDC/FDA vessel sanitation requirements. Participate in on board safety training, meetings and drills as directed by the Captain. Including fire, abandon ship, man overboard, flooding and medical emergencies. Maintain familiarity with all duties under the company Safety Management System including Emergency Response Activities. ONBOARD ENVIRONMENT / PHYSICAL DEMANDS Living Conditions- Crew live in close quarters with 4 to 8 people of all genders per room depending on the vessel. Having your own room is not an option due to limited berthing Length of Work Shift- Physically able to work 12 hours per day, 7 days a week for 6 to 8 weeks at a time. Rotations off the vessel are usually 2 to 3 weeks. Mobility- Frequent bending, reaching, twisting, kneeling, crawling, and pushing/pulling. Must ascend and descend stairs and ladders, sometimes while carrying tools or objects. Able to stand or sit for long periods of time. Handling/Strength- Able to handle, lift, and lower objects totaling 50 pounds between the ground/deck level to a height of about 4 to 6 feet, and able to repeat these movements. Able to carry these objects up to 100 feet continuously for 20 minutes. Environmental Conditions- Able to work in all weather conditions, around loud noise, in small spaces, and fit through a 28-inch wide hatch. BASE PAY $254/day + $70 tip guarantee DISCLAIMER STATEMENT This job description is intended only to describe the general nature and level of work being performed by an employee in this position. It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required or persons so classified or assigned. Reasonable accommodations may be made to enable people with disabilities to perform the essential functions. It is the policy of UnCruise Adventures not to discriminate on the basis of race, color, sex, creed, religion, marital status, citizenship, the presence of any sensory, mental, or physical disability, gender identity, gender expression, sexual orientation, age, disability, ancestry, national origin, or veteran status in its educational programs, activities, or employment as required by law.

Chef de Cuisine Burien We're seeking an experienced Chef de Cuisine with a passion for food, people, and leadership. In this role, you'll collaborate with stakeholders to build a strong catering team, creating unforgettable guest experiences. We need a nurturing leader who can inspire, mentor, and elevate their team while delivering exceptional cuisine. This position offers variable hours, including nights and weekends, with schedules provided two weeks in advance when possible. Key Details Hours: Vary based on business needs, weekends included Example of potential shifts: 6:00 am - 2:30 pm, 1:00 pm - 9:30 pm, or 2:00 pm - 10:30 pm Pay: $30.00 - $50.00 per hour (based on skill, experience, and education) Additional Compensation: Gratuities when available Benefits: Majority Paid Medical, Dental, and Vision PTO: Accrued based on hours worked If you have a strong work ethic, flexible availability, and a passion for excellent service, we'd love to hear from you! As part of our team, you'll have the opportunity to: Create high-quality, fresh meals that represent a global cuisine. Work in a state-of-the-art kitchen with cutting-edge equipment. Collaborate with a thriving culinary team dedicated to excellence. Grow your skills and advance your career in the industry. What sets us apart: Supportive work environment that fosters growth and promotes from within. Free on-shift meals to satisfy your culinary cravings. Hassle-free commuting with free parking options at Headquarters Free life insurance policy to ensure your well-being. Performance increases will be based on goal setting and yearly review within the range of your position. Join us in making a difference in the culinary world. Lavish Roots offers opportunities for aspiring cooks of all experience levels. We are committed to creating a sense of community that supports each other, and we're excited to have you on our team! Summary/Objective As a representative for our company you will be responsible for all aspects of the café kitchen. You are the direct supervisor of the culinary team and will assist in anything related to the FOH. Essential Functions (subject to change with proper notice) Responsible for overseeing all day to day prep/production at kitchen, AM, and PM Collaborates with other Kitchen Leaders to create and manage delegation and completion of cooking projects relative to daily menus and menu assignments Collaborates with Chefs to take menu vision and direction and execute it through our team. Collaborates with Chef(s), to ensure all Team Members are on track to complete menu assignments Assists with technical and practical information on food production as needed Ensures that all team members follow production sheets, portioning and merchandising details Ensure that culinary team are completing all recipes and following safety guidelines while meeting production deadlines Collaborates with the Pastry team on all operational needs Work to ensure consistent quality on all prepared items by tasting prepared food to verify flavor, freshness, and quality Maintain a clean and organized kitchen Stay up to date on equipment maintenance, training, and ensuring all team members are understanding of kitchen equipment Ensure that all team members are following the proper rotation and storage of goods Ensure compliance of safety and sanitation procedures regulated by the Department of Public Health and risk management Follow all HACCP plans and procedures and take corrective action as needed Conducts internal culinary audits as needed Continuously seeks opportunities to improve the Guest experience Key part of the team that creates, revises, and adjusts menus and offerings Able to make recommendations regarding the succession planning To be aware of all financial budgets and goals Ensure that all Team Members are always in clean, tidy uniforms and are always presentable Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained Ensure that a consistent first-class product of the highest quality is achieved and maintained in the production kitchen while adhering to operational deadlines Conducts in-person interviews and working interviews as scheduled To manage and lead all Team Members fairly and take a personal interest in knowing each person To project a positive and motivated attitude amongst all Team Members Coach and counsel Team Members in a timely manner and in accordance with Company policy Identify strengths and weaknesses and provide timely feedback to the individual Ensure that the Culinary Team adheres to all company policies and procedures *NOTE: Essential functions, as defined under the Americans with Disabilities Act, may include the following tasks which are illustrative ONLY, and is not a comprehensive listing of all functions and tasks performed or assigned by this position. Knowledge and Skills Exceptional culinary skills and experience with high volume production and large batch cooking Advanced proficiency of food and catering trends with a focus on quality, sanitation, food cost controls and presentation High level experience with menu planning and recipe development Strong communication, multi-tasking, and problem-solving skills Sense of urgency and ability to work and lead a team within a safe manner Education and Work Experience Culinary school degree or applicable college degree Minimum of five years' relative experience in kitchen and operations management in a full service, moderate to high volume Restaurant, Club, or Catering establishment. Solid track record of success in previous assignments/operation Work Environment Fast paced kitchen and office environment High sense of urgency Moderate to high noise level Exposure to soap and cleaning solutions Slippery/uneven surfaces may be encountered Frequently moving from cold freezer to normal kitchen environment Qualifications Requirements

Full-Time, Exempt BENEFITS : Medical/Dental/Vision after 30 days of employment Free Short-Term Disability (up to $2K/week) & Free Long-Term Disability (up to $10K/month) after 30 days of employment Free Life Insurance + Accidental Death & Dismemberment (AD&D) Plan after 30 days of employment (1.5 times of annual salary) Paytient Healthcare Spending Free Back + Joint Care Program 401k after 30 days of employment with company match (100% of salary deferrals up to the first 3% and 50% of salary deferrals on next 2%) PTO Plan (accrue from day one, use on 91st day of employment, about 19 days in the 1st year) Voluntary Life + Accidental Death & Dismemberment (AD&D) Plan Free Employee Assistance Program (EAP) Relocation benefits for out-of-town candidates - Complimentary 2-week hotel stay, up to $3K relocation allowance OTHER BENEFITS: Company provided iPhone Hotel discounts at 8,800+ Marriott hotels worldwide (nightly rates as low as $45) Parking: Discounted parking in hotel garage ($7/day or $140 monthly pass) 50% subsidy for public transportation expenses Referral program of $250 per successfully referred new hire Complimentary cafeteria meals Monthly employee appreciation events Employee Exercise Room Community Service Events WHY THE RENAISSANCE SEATTLE HOTEL? Were you always the curious kid that opened every cabinet, peeked behind every door, and never passed up the opportunity to ask "why"? If that sounds like you, then the Renaissance is the place for you! Here at the Renaissance Seattle we welcome you to bring your personal style to every experience and interaction and encourage the curiosity and the “why” in you. If you've got authentic style, a natural curiosity and a warm way with people, then come live the Renaissance way…. live life to DISCOVER. If you're passionate about your neighborhood, always looking to explore places one wouldn't find in a travel guide and love making new and exciting discoveries then the Renaissance Seattle is the right place for you to shine, explore, and grow! The Renaissance isn't just a place to spend the night, it's a place with style just as unique and adventurous as yours. We're not just looking for anyone… We're looking for YOU! Where do you want your career to go? It's up to you. A lifer in your discipline - great, we know you will perform exceptionally every day. Would you like to explore other disciplines at some point? There is no better opportunity than this one. You are striving to be an Executive Chef, F&B Director, General Manager, or more? We'll support you all the way. ABOUT OUR MANAGEMENT COMPANY The R.C. Hedreen Company is Seattle's pre-eminent hotel developer. The company built the Hilton, Crowne Plaza, Renaissance, Grand Hyatt, Hyatt at Olive 8, Hyatt Regency, and more to come. Ownership is also the management company - No red tape The company values longevity - half of our team has been with us 5+ years ABOUT OUR HOTEL 4th largest hotel in Seattle. 557 rooms, 28,000 sq. ft of meeting space. Stable operation - hotel has never been sold Never closed during the pandemic even though about 30 other hotels in Seattle were closed for more than 1 year Although we had to lay-off 90% of our staff at the beginning of the pandemic, we brought the majority of them back. Our people are very loyal to the hotel & were waiting for our call to return. Hotel review rating on Marriott website is higher than other Seattle Marriott full-service sister hotels including W-Hotel, Westin, Marriott, Sheraton JOB SUMMARY You know what it's like to work in a kitchen, otherwise you would not be reading this You LOVE people and LOVE to take care of them, right? Keep reading. You are a Foodie who loves to cook and knows what happens in a Kitchen. A lot (let alone 3 separate kitchens as in our case on 3 different floors; for the restaurant/bar/in-room dining, banquets/cafeteria, and club lounge). Do we have your attention yet? You are in charge and accountable for everything that happens in your kitchens. Your team's food looks, smells, and tastes great. Your kitchen is so clean that you can eat off the floor; it's so organized, anybody can find anything. Your culinary and stewarding teams' performance is off the charts. You are a modern Chef with the highest level of professionalism and ethics - no yelling, no ego, no slamming of pots & pans, no drinking, no drugs, no harassment. Improve product/services/employee & guest satisfaction while reducing cost - who said this was an easy job? Focus on People, Product, Profit - in that order. Let's see how many tasks we come up with; feel free to add, because we probably forgot some. Menu development, food production coordination, implement quality & cost control measures (focusing on food/plate cost, inventory management, cost & regularly review recipes & product yields, recipe adherence), eliminate waste, enforce food safety work practices, temp/cooling/reheating/waste/dish machine/railroad cleaning logs, recruit, interview, training, conduct meetings, teach various cooking methods/ingredient knowledge/equipment usage/procedures, double/triple/spot checking quality/quantity of work, inspect/inspect/inspect as many different areas of the 3 kitchens as possible on a daily basis, in the trenches with your team, available to work any day/any shift (especially weekends/holidays), answering a million questions, spy on the competition, guest interaction (solicit feedback on quality & service, handle guest problems & complaints, food tastings), handle emergency situations accurately & timely, provide solutions, implement industry best practices & SOP's, capitalize on Marriott resources (complete food safety audits), plan fun employee events, investigate stuff, coach, mentor, discipline, paperwork, inventories, purchasing (timely requisitions), invoices, regulatory things (we are so glad there are only city, county, state, and federal jurisdictions to consider), console, emphasize, cheerlead (pom poms optional), scheduling, payroll, herding cats, DEI, community service. You get the idea. Ensure our people have the best work experience possible. They count on you to be LOVED. REQUIRED EXPERIENCE Background must include: 2+ years of Sous Chef experience in a full-service hotel/cruise ship/fine-dining restaurant/high-end catering operation. Exposure to restaurant AND banquets kitchens. Must possess ServSafe Certification and/or CFPM Certification Computer skills essential (MS Office, restaurant management software, menu profit software, Micros) Multi-lingual a BIG plus! What languages? You name it, we probably got it. Culinary Degree a PLUS!!! QUALIFICATIONS: Must have WA state Food Worker Card or the ability to obtain one within 14 days from the date of hire. Must have WA state Mandatory Alcohol Service Training (MAST) permit or the ability to obtain one within 60 days from the date of hire. Must have a ServSafe Manager Certification or the ability to obtain one within 14 days from the date of hire. Renaissance Seattle is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Renaissance Seattle does not discriminate on the basis of disability, veteran status, or any other basis protected under federal, state, or local laws. Consistent with these obligations, Renaissance Seattle also provides reasonable accommodations to employees and applicants with disabilities and for sincerely held religious beliefs, observances, and practices. Washington State is an “at-will” state and as such both employer and employee reserve the right to terminate employment at any time, with or without notice or cause, except as otherwise provided by law. Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified and are subject to reasonable adaptations at any time, as the company requires.

Our Story: Flamingo is an all-in-one resident engagement mobile app. We provide premium services to luxury residential apartment buildings including resident events, fitness classes, and concierge services. Our resident events include Cooking Classes, Catered Parties, Culinary Events and more! We are looking for experienced chefs who want to share their passion with our customers! Qualifications: Be a certified or licensed chef Experience facilitating cooking classes and/or providing catering services for events 2-3 years of experience preferred Expectations: Able to facilitate a wide variety of cooking classes included but not limited to: Sushi, Pasta, Desserts, Italian, and more Available at one or more of the following times: Monday - Friday from 7:00 pm - 9:00 pm with availability on Saturdays and Sundays for weekend events Be the face of Flamingo and deliver the best EXPERIENCE by being professional, upbeat and engaging with our customers Arrive prior to each event to get set-up and organized Ensure events start and ends on time Take photos at your assigned events Communicate and provide our team with post-event feedback Must have access to email and phone communication Must be able to input attendance data after each event How to Apply: Send a brief cover letter along with your resume and certifications Job Type: Freelance Pay Rate: Negotiable Click here to learn more about becoming a Flamingo Pro! **Please Note: Positions may not be available immediately, but we will reach out to qualified applicants based upon demand. We appreciate your patience!**

Calling ALL ROCK STARS!!! Chefs Wanted!! Come join the Gold Medal Winning RAM Restaurant and Brewery! If you think you have what it takes to join our fun, fast-paced and award-winning team we would like to hear from you! The RAM is happy to say we have won multiple medals at major beer competitions, but we are just as proud of our award-winning food and service. If you are passionate and proud of what you do, come join us! Come be part of something more than just WORK. Come join our RAMILY! Position Details: Chefs ensure that our guests receive the highest level of quality and consistency in all of our culinary offerings. You must be friendly, accurate, responsible, knowledgeable, honest and willing to provide your guests with a memorable experience that will set you and the RAM above all other restaurants and breweries. Chefs are responsible for every detail in our culinary operations from hiring, training, production, service and accounting. We need great candidates who live by these principles every day and will lead their team to success. What you'll do as a Leader in our company: Gain experience in high-volume restaurant management and service Demonstrate a working understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences for our guests Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Become proficient with POS systems Coach, lead and develop restaurant team We Offer: Competitive compensation - based off of experience Positive work/life balance to include flexible schedules Free meal each shift per RAM's shift meal program Discounts of food and beverages per RAM's Dining Discount Program Insurance (medical, dental & life) as well as HSA (eligible after 90 days) Paid sick leave - accrued at 1 hour per 40 hours worked (per state law) Paid vacation - 80 hours per year (accrued each paycheck - eligible for use after 90 days) Ongoing career development and support Comprehensive leadership training program Wage Range: $22.67 - $31.58 (with overtime) depending on experience [annual compensation equivalent $56,000 - $78,000 based on a 45-hour work week]** Requirements RAM Job Requirements: Formal culinary training and two years of chef experience or years worked in a kitchen equivalent One year leadership, managerial or related experience Basic math skills and ability to conduct accurate inventory counts Positive attitude Food and beer knowledge or the ability to become an expert Must be in possession of (or able to obtain) a food handlers permit for positions that require it Excellent verbal communication and personal skills Ability and stamina to spend an extended amount of time on your feet Experience in high-volume preferred You must be able to work weekends A passion to serve both guests and our team Salary Description $56,000 - $78,000**

For over 25 years, Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Executive Chef/Chef: Competitive Salary: $105,000 - $125,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Complete opening and closing duties as assigned to set up the day for success. Creating prep lists for all kitchen crew. Support the preparation of all food items for meal period and next service. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards. Develop all kitchen crew for cross training and promotion. Lead all roll out programs to the menu, seasonal items, and recipe changes. Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures Monthly End of Period inventory (all kitchen) Interface and communicate with RCP/GM on financial responsibilities and results Ensures that all food products meet company recipe specifications for preparation and quality. Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. Interface and communicate with RCP/GM on recipe adherence Creates and is responsible for execution of corrective action plans for kitchen. Interviews and selects new kitchen crew Conducts annual performance reviews on kitchen crew and Sous Chef Interacts with Guests - table visits, complaints, special requests Leads and is responsible for MIT training (classroom) Leads all kitchen crew meeting Essential Skills/Experience: Minimum of 21 years of age. 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M) High school graduate. Culinary training. Ability to analyze financial reports. Ability to communicate verbal and written English with Guests, management and co-workers. Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items. Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

Executive Chef at Premier Golf Courses | Canterwood Golf & Country Club Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: Our Executive Chefs provide culinary leadership for all operations of the kitchen. They have a strong passion for excellence and deliver high-quality food, create new recipes, and offer attentive service to members and guests while directing their kitchen staff. Day-to-Day: Lead, train, develop and inspire the culinary team. Elevate the culinary experience by focusing on food quality and upholding presentation standards. Create edgy and innovative new menu items based on current food trends and club events. Manage financial cost controls and culinary operations. Build magic moments and maintain positive member & guest experiences. About You Minimum 3 years of experience at Executive Chef level in a Golf Club / Resort / Hotel / Restaurant. Degree in Culinary Arts or equivalent experience. Food & Safety certifications. Knowledge of special diets (preferred). Proficient with POS (Micros preferred), Microsoft Office products, and social media. Experience with private events, banquets, and a la carte. Bilingual- Spanish (preferred). Compensation Package: Competitive Salary Range $115-$125k; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

We're looking for motivated, engaged people to help make everyone's journeys better. Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients. Annual Hiring Range/Hourly Rate: $100K - $110K Per Year Benefits Paid time off 401k, with company match Company sponsored life insurance Medical, dental, vision plans Voluntary short-term/long-term disability insurance Voluntary life, accident, and hospital plans Employee Assistance Program Commuter benefits Employee Discounts Weekly pay for union employees Free hot healthy meals for unit operations roles Main Duties and Responsibilities: Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change. Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques. Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints. Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces. Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls. Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases. Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports. Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. Assists in the development and training of cooks as required. Prepares administrative reports as required. Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention. Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage. Works with management staff to improve performance of the unit. Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance. Maintains labor requirements, food costs, overtime, and all productivity requirements. Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. Ensures all products are cooked at required temperature according to airline and food safety specification, etc. Responsible for coaching, counseling and preparing corrective action for employees. Completes all company required training including but not limited to ServSafe Sanitation Manager Certification. Qualifications Education: Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role Work Experience: Minimum 10 years of experience as a Chef required Minimum of 4 years of experience as an Executive Chef required. Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required. In-flight catering experience or experience in a high-volume food service environment required. Technical Skills: (Certification, Licenses and Registration) Ability to cook meals according to detailed specifications. Ability to work in a fast paced, deadline driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis. Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Experience with menu design a plus Basic computer skills required. Working knowledge of Microsoft Office products preferred Technical Skills: (Certificates, Licenses and Registration) ServSafe Certified preferred. Language / Communication Skills: Must have excellent written and oral communication skills. Multi-lingual a plus. Job Dimensions Geographic Responsibility: Unit Type of Employment: Full-Time Travel %: Yes - Up to 10% Exemption Classification: Exempt Internal Relationships: all internal departments External Relationships: airline customers Work Environment / Requirements of the Job: Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours. In a normal production kitchen facility there may be physical discomfort due to temperature and noise. Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. A rotating schedule of over 55 hours per week is typical. Budget / Revenue Responsibility: USD Organization Structure Direct Line Manager (Title): Director, Assembly Dotted Line Manager (Title, if applicable): TBD Number of Direct Reports: TBD Number of Dotted Line Reports: TBD Estimated Total Size of Team: TBD Gate Group Competencies Required to be Successful in the Job: Thinking - Information Search and analysis & problem resolution skills Engaging - Understanding others, Team Leadership and Developing People Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: We treat each other with respect and we act with integrity We communicate and keep each other informed We put our heads together to problem solve and deliver excellence as a team We have passion for our work and we pay attention to the little details We foster an environment of accountability , take responsibility for our actions and learn from our mistakes We do what we say we will do, when we say we are going to do it We care about our coworkers, always taking an opportunity to make someone's day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: **************************************************************** We anticipate that this job will close on: 03/30/2025 For California Residents, please clic k here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

Open Immediately Summary: The Head Chef (Kitchen Manager) oversees all components of 13 Coins culinary program, The Head Chef leads a team of Sous Chefs, Cooks, Prep Cooks, and Dish Washers in the planning and production of a Diverse Menu. This position is responsible for the efficiency, economy, and sustainability of kitchen operations and for positioning the kitchen for continued excellence and growth of the scale and variety offered by the Broad menu choices. Job Type: Full time, Salaried, Non-Exempt Compensation: $78,000 - $85,000 Benefits: Benefits: Paid time off: Year 1 - 1 hour per every 40 hours; Year 2 - 1.54 hours per every 40 hours; Year 3 and beyond - 2 hours per every 40 hours; eligibility after 90 days. Medical, dental, vision and life insurance plans available after 60 days. Employee meal discounts, Monthly House Accounts Flexible work schedules Opportunity for growth and career planning We're in search of an enthusiastic and dependable team player to join our 13 Coins family as a Head Chef (Kitchen Manager). 13 Coins is an iconic establishment that has been serving the greater Seattle area for 50+ years. We are an upscale restaurant, featuring a wide variety of menu items that are prepared in our exhibition-style kitchen. Come visit us to get an idea of the classic 13 Coins experience- we highly recommend sitting at the counter! Essential Duties: Staff Supervision: Participates in the development of new staff positions including recruitment, interviewing, onboarding, and retention of new staff. Ensures that staff receive relevant levels of ongoing training and are professional and responsive. Manages employee and performance by providing clear and concise job expectations, training, coaching and timely feedback to staff and volunteers, including via annual job performance evaluations for staff. Creates positive and collaborative team morale and culture by developing a sense of belonging, celebrating successes, fostering open dialogue, and promoting inclusion, defining success in terms of whole team, and empowering staff to take full responsibility for their work. Ensures staff adhere to policies and procedures, mediates conflicts, and addresses grievances in a timely manner. Creates performance improvement plans, scheduling corrective training support and consultation and working with the HR department as needed. Team Management: Manages meal production, overseeing all food production efforts including ordering, prep, cooking, banquet, events, quality control, inventory management, and food safety. Leads menu development, developing and implementing new recipes for the menu, specials and banquet programs Works with the Facilities to ensure preventative maintenance is scheduled for refrigerators, freezers, HVAC, hoods, and other kitchen equipment. Establishes and nurtures vendor relationships, works with account reps to ensure proper products are delivered to meet our Standards. Initiate market baskets with current and prospective vendors annually. Manage Navigator/Foodbuy accounts to realize cost savings and rebates. Takes responsibility for supporting the development and implementation of relevant trainings in response to staff and departmental needs. Performs other similar duties as needed to ensure quality food and guest satisfaction Additional Responsibilities: Works on the line a minimum of 20 hours per week, additional as required by business levels and staffing needs. Oversees kitchen safety, cleanliness, and organization. Ensures that needs are properly prioritized and addressed to meet client needs, staff safety, and programmatic objectives. Complies with federal, state, and local requirements, ensuring adherence to requirements, and advising management on needed support. Complies with federal, state, and local warehousing, material handling, and shipping requirements, enforcing adherence to requirements, advising management on needed actions. Core Competencies: Demonstrated strong supervisory and leadership skills. Proven excellent verbal and written communication skills. Demonstrated outstanding interpersonal and customer service skills. Demonstrated strong organizational skills and careful attention to detail. Proven excellent time management skills with the ability to consistently meet deadlines. Proven ability to prioritize tasks and delegate them when appropriate. Demonstrated ability to function well in a high-paced and at times stressful environment, including emotionally charged situations, exercising crisis management and de-escalation skills. Demonstrated flexibility and adaptability. Proven clear understanding of professional boundaries. Demonstrated skills and working knowledge of computer applications, including Excel, Word. Proven ability to work independently and in a collaborative team environment. Education and Experience: Culinary degree or the equivalent in years of experience is required. Three to five or more years with high volume production Washington State Food Handlers card and a Current Food Safety Manager accreditation or ability to become certified. 13 Coins Commitment: 13 Coins is committed to developing each of our individual team members and setting them up for success by providing initial training courses and then continuous 1:1 development sessions. It is our priority to ensure that you feel equipped to do your job well and feel supported by your team.

Dishwasher Job Description Essential Function: Maintains a clean kitchen, properly washes and sorts soiled dishes, and preps foods as needed. Keeps dish area free of clutter and organized. Sets up dish stations, including dish machines and sinks. Maintains clean / dry floors throughout the shift. Properly washes, stacks, and stores china, glassware, silverware, cookware, and storage containers. Changes water of machines and sinks every two hours, or more often as required by business levels, and properly uses chemical dilutions set by EcoLab. Assists in the timely storing of food deliveries. Maintains trash cans throughout shift and removes full trashcans and boxes at the end of each shift. Maintains the dry storage area and the organization of storage shelves. Follows the posted daily dish cleaning duties. Assists in food prep and any other duties set forth or requested by the chef as needed. Assists in cleaning of service, dining, and pantry areas Completes all other account specified needs under the direction of the assigned kitchen lead.

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 Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role pays an hourly rate of $35.00-$45.00. Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. This position will remain open until June 25, 2025. Responsibilities * Supervises all line set-up, prep and breakdown activities. * Responsible for in-service delegation of tasks to line personnel. * Supervises all buffet, beverage, break, and carving table set-up and breakdown. * Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards. * Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. * Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. * Measure, mix and cook ingredients according to recipes. * Use a variety of pots, pans, knives and other equipment to prepare and serve food. * Maintain a clean kitchen. * At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. * This same standard must be maintained in all food production areas outside of the main kitchen. * Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. * Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff. * Assists Executive Chef to ensure quality, consistency and 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. * Monitor events, materials and surroundings. * Guide, direct and motivate kitchen employees. * Ensure that all food safety standards are followed. * Communicate with supervisors, peers and subordinates. * Make decisions and solve problems. * Organize, plan and prioritize work. * Evaluate information against standards. * Carry out ideas, programs, systems or products. * Document and record all personnel discipline information. * Work with Human Resources for personnel discipline issues. * Other duties as assigned. Qualifications * High school diploma or equivalent GED. * Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience. * State issued Health Certificate and immunizations are required. 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.

Sous Chef Hiring Now! Are you interested in a career without late nights and clear growth opportunities? Aegis Living Mercer Island is looking for a Sous Chef to provide quality meals and care to our senior residents. The Sous Chef is responsible completing essential kitchen tasks - preparing food items that delight residents utilizing a variety of techniques and cooking methods What We Offer: Defined Growth Opportunities Flexible Schedules PTO (paid time off) + Sick Pay +Appreciation Days Medical/ Dental/ Vision 401k Responsibilities What You Will Do: Preparing meals Supports a disciplined environment and provides supervision in the absence of the Culinary Services Director. Manages food inventory appropriately and sets up work areas/stations with all necessary supplies in advance of meal service. Performs portion control and minimizes waste to keep cost within forecasted ranges for recipes. Understands and maintains all necessary documentation, including but not limited to, time/temperature logs, menus, invoices, etc. Upholding cleanliness standards Helping serve residents Train and mentor new employees Opportunity for growth to Culinary Services Director Qualifications Who You Are: +3 years of experience as a Cook or Line/ Prep Cook Preferred experience as a Sous Chef Prefered experience managing food inventory Must be 18+ years of age Food preparation and production experience required Ability to meet all health requirements Must be willing to take 2-step TB test Who We Are: Aegis Living is a national leader in retirement, assisted living and Alzheimer's care providing the finest in senior lifestyle emphasizing health, quality of life, well-being, and community. What Next? Apply ONLINE OR Come visit us today Address: 7445 SE 24th St, Mercer Island, WA 98040 Min Salary USD $28.00/Hr. Max Salary USD $30.00/Hr.

Calling ALL ROCK STARS!!! Chefs Wanted!! Come join the Gold Medal Winning RAM Restaurant and Brewery! If you think you have what it takes to join our fun, fast-paced and award-winning team we would like to hear from you! The RAM is happy to say we have won multiple medals at major beer competitions, but we are just as proud of our award-winning food and service. If you are passionate and proud of what you do, come join us! Come be part of something more than just WORK. Come join our RAMILY! Position Details: Chefs ensure that our guests receive the highest level of quality and consistency in all of our culinary offerings. You must be friendly, accurate, responsible, knowledgeable, honest and willing to provide your guests with a memorable experience that will set you and the RAM above all other restaurants and breweries. Chefs are responsible for every detail in our culinary operations from hiring, training, production, service and accounting. We need great candidates who live by these principles every day and will lead their team to success. What you'll do as a Leader in our company: Gain experience in high-volume restaurant management and service Demonstrate a working understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences for our guests Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Become proficient with POS systems Coach, lead and develop restaurant team We Offer: Competitive compensation - based off of experience Positive work/life balance to include flexible schedules Free meal each shift per RAM's shift meal program Discounts of food and beverages per RAM's Dining Discount Program Insurance (medical, dental & life) as well as HSA (eligible after 90 days) Paid sick leave - accrued at 1 hour per 40 hours worked (per state law) Paid vacation - 80 hours per year (accrued each paycheck - eligible for use after 90 days) Ongoing career development and support Comprehensive leadership training program Wage Range: $22.67 - $31.58 (with overtime) depending on experience [annual compensation equivalent $56,000 - $78,000 based on a 45-hour work week]** Requirements RAM Job Requirements: Formal culinary training and two years of chef experience or years worked in a kitchen equivalent One year leadership, managerial or related experience Basic math skills and ability to conduct accurate inventory counts Positive attitude Food and beer knowledge or the ability to become an expert Must be in possession of (or able to obtain) a food handlers permit for positions that require it Excellent verbal communication and personal skills Ability and stamina to spend an extended amount of time on your feet Experience in high-volume preferred You must be able to work weekends A passion to serve both guests and our team Salary Description $56,000 - $78,000*