Chef Jobs in La Vista, NE

Sullivan's Steakhouse is hiring qualified applicants for Executive Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Employer-paid Life Insurance/AD&D Employer-paid Short-and-Long-Term Disability Insurance Referral Bonus for referring new Team Members Essential Duties: Adheres to standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served Prepares necessary data for applicable parts of the budget - projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met Schedules and coordinates the work of Sous Chefs and Kitchen Staff to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

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.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1 Pay Range USD $85,000.00 - USD $95,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1

Job Title: Fine Dining Chef for Assisted Living Job Type: Full-time 11:00am-7:30pm; $18.00-$22.05 per hour (based upon experience). Opportunities for increases based upon certain certifications/education. About Us: At the Hillcrest Grand Lodge, we pride ourselves on providing an exceptional living experience for our residents. Our commitment to delivering high-quality care is matched by our dedication to providing gourmet, nutritious meals that enhance the overall wellbeing of our residents. We are seeking a passionate and skilled Fine Dining Chef to join our culinary team and help elevate our dining services to the next level. Job Description: As the Fine Dining Chef for our Assisted Living Community, you will be responsible for preparing and presenting high-quality meals that meet the dietary needs of our residents while ensuring an exquisite fine dining experience. You will contribute to kitchen operations, catering, and collaborate with the dietary team to create an unforgettable experience at our fine dining restaurant, Nottingham's! Key Responsibilities: * Prepare gourmet meals for residents, ensuring food is both nutritious and visually appealing. * Ensure that meals meet the dietary requirements and preferences of residents, including any special dietary restrictions or health concerns. * Maintain a clean, safe, and organized kitchen environment in accordance with health and safety standards. * Ensure consistent quality and presentation of all dishes, creating an enjoyable and memorable dining experience. * Collaborate with the management team to plan special events, themed dinners, and holiday celebrations. * Stay current with trends in fine dining and culinary techniques to continuously improve offerings. Qualifications: * Proven experience as a Fine Dining Chef or in a similar role, preferably in an upscale restaurant, hotel, or healthcare setting. * Culinary degree or equivalent professional training a plus. * Strong knowledge of fine dining techniques, food presentation, and ingredient pairing. * Ability to adapt recipes and meals for specific dietary needs, such as low-sodium, gluten-free, diabetic, and texture-modified diets. * Excellent communication and organizational skills. * Ability to work well in a team and independently. * Passion for creating exceptional dining experiences for aging adults. * Knowledge of sanitation and food safety regulations. Why Join Us? * Four different health plans to choose from. * A supportive, close-knit team environment. * Opportunity to make a meaningful difference in the lives of residents through exceptional food and service. * Professional development opportunities and a chance to be part of an innovative and forward-thinking team. If you have a passion for culinary excellence and want to work in a rewarding, dynamic environment, we encourage you to apply. Join us in providing our residents with an unforgettable fine dining experience every day!

As we continue to grow our business we expect to bring on additional personnel in LHG to promote that growth. We have identified leaders in the markets we serve which will add to our ability to meet our mission objectives. Responsibilities Overseeing the daily operation of the kitchen Assign tasks to cooks and ensure deliveries are properly received, dated, rotated and put away in the right place. Supervise Restaurant cooks and ensure sanitation and that standards are being followed. Optimize profits by controlling food and labor costs. Hiring, training and developing new hourly team members. Preparing food daily in a safe, sanitary manner as outlined on the Food Production Worksheet Ensuring proper preparation, portioning and serving of food according to standardized recipes Assisting with setup, service, and cleanup of food production Assisting with safety and training procedures in handling of food service equipment Communicate with other departments and front of the house management and staff to ensure successful execution of daily events. Requirements Strong knowledge of commonly-used concepts, practices, and procedures in a restaurant. Ensure daily events are properly executed. Communicate with other departments and front of the house management and staff to ensure successful execution of daily events. Ensure excellent food quality at all times. Proven track record in improving kitchen efficiencies, quality, food and labor costs High School Diploma or equivalent required Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. Outstanding attention to detail - both personal grooming/appearance and properly identifying guests needs, demeanor, and level of required service attention. Diploma in Culinary Management. Food safety certified. Strong leadership and Communication skills. Has a leadership style that is developmental vs. policing, promotes a culture of dialogue, role models values and practices of the company. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

CHI Health St. Elizabeth founded by the Sisters of St. Francis of Perpetual Adoration in 1889 is a full-service 260-bed nonprofit regional medical center in Lincoln Neb. St. Elizabeth specializes in the treatment areas of newborn and pediatric care women's health burn and wound cardiology oncology emergency medicine orthopedics and neuroscience. Responsibilities Responsible for the development, integration, coordination, and ongoing support for all kitchen operations and preparation, patient service operations, and purchasing and stocking of items at their primary site and supporting these functions system-wide. Prepares food and oversees the preparation of hot and cold foods while using established techniques and standards to maximize benefits from blast chill technology. Follows standardized recipes, portion control and presentation based on department standards. Tastes completed meals to ensure quality. Stores, labels and reworks unused portions of food properly. Organizes and maintains the volume and flow of raw ingredients and cooked food from purchasing to production, to storage in order to minimize waste and shortages. Oversees and plans of food special events and catering. As needed, travels to other hospitals Assures and adequate inventory of food products and supplies. Follows Purchasing Agreements and food specifications provided by the Division Director for food service operations. Qualifications Required: A minimum of 15 years of progressive institutional experience in Food Service Operations. Must be an Executive Chef, also have managed a high volume production / catering operations. Culinary Arts Degree CDM - within 36 months ServSafe - within 12 months Must possess strong knowledge of Food and Nutrition Services, strong knowledge of applicable laws, regulations, guidelines and professional standards; strong project management skills; good communication skills; good strategic planning skills; strong change management skills; must demonstrate personal traits of a high level of motivation; team orientation; professionalism; trust; and place a high value on treating others with dignity and respect.

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a Chef at the Swan Holme, you will master our menu, with your food being the reason guests keep coming through our doors! You'll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you? Join us at Vintage Inns, a charming collection of rural pubs. You'll find roaring log fires, traditional food and a cosy atmosphere. If you want to be part of the Inn crowd, we want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to fit around you. * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply

Responsible?for day-to-day culinary operations. Assist with creating menus, purchasing food?and maintaining quality standards. Takes part in cost-controlling and maintaining food cost, stocking, and sanitation. Is able to take charge of the kitchen in the absence of the Executive Chef. Is knowledgeable in all kitchen, banquet, restaurant, and other department operations. This role promotes the O-pa Core Values of Team, Inclusion, Trust and Integrity. Salary: 45k - 50k DOE Position Duties and Responsibilities: Directs the kitchen staff in achieving daily goals. Upholds quality standards as set forth by the Executive Chef. Seasons and cooks food according to recipes and experience. Observes and tests foods to determine if they have been cooked sufficiently. Adjusts seasoning to customer tastes. Portions, arranges, and garnishes food and serves to patrons. Regulates temperature of ovens, broilers, grills, and roasters. Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. Washes, peels, cuts and seeds fruits and vegetables. Substitute for and assist other cooks during emergencies or rush periods. Able to take the place of the Executive Chef when not on site. Uses food cost control methods. Assists with inventory completion and all product ordering. Creates weekly schedule for kitchen staff. Assists in all hiring and HR related functions for the kitchen staff. Follows all safety rules and proactively prevent accidents May perform other duties as assigned. Requirements Minimum Experience and Qualifications: Must be able to use standard kitchen equipment correctly and safely including but not limited to: chefs' knives,?convection ovens, rotating rack ovens, meat and cheese slicing machines, steamers,?mandolins, grills and broilers. Culinary degree preferred but not required. Knowledge of raw materials, production processes, quality control, costs and other techniques for food preparation. Knowledge of product ordering and receiving. Knowledge of menu planning and identify new recipes for use. Must possess ServSafe certification or State/City Food Handlers Card. Minimum Education Requirements: High school diploma or equivalent (GED) Graduate of an accredited Culinary Institution preferred Physical Demands and Work Environment:?? Ability to lift a minimum of 25 pounds Ability to work on their feet 7.5 hours/day excluding breaks Employee has to work under pressure and time deadlines during peak periods Salary Description 45k-50k

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)

Join the Plum Market Foodservice Team - Where Passion for Food Meets Excellence! Plum Market is a fast-growing leader in the Food Service industry. We are dedicated to providing the finest selections of All Natural, Organic, Local, and Specialty ingredients, ensuring a high-quality experience for every Guest we serve. Our Food Service Team Members are at the heart of our operation, bringing a passion for exceptional food and hospitality. Whether preparing fresh meals, serving our Guests, or maintaining the highest food safety standards, we take pride in delivering outstanding quality and service every day. At Plum Market Food Service, we foster an inclusive and collaborative environment where Team Members are valued and supported. If you're passionate about food, hospitality, and being part of a dynamic team, we'd love to have you apply! Why Work at Plum Market Food Service? Flexible Scheduling - Full-time and part-time positions available with a variety of retail shifts to support work-life balance. Hands-on Training - Gain valuable skills through our exceptional training programs. Plum Market Food Service is more than just a workplace - it's an opportunity to grow your passion for food and hospitality in a rewarding environment. Employment is contingent upon a successful background check. Ready to be part of something special? Apply today! About the Role: The Sous Chef plays a pivotal role in the kitchen, supporting the Culinary Lead in managing daily kitchen operations and ensuring the highest standards of food quality and presentation. This position is essential for maintaining a smooth workflow, overseeing food preparation, and assisting in menu development that aligns Plum Market Foodservice's vision. The Sous Chef will also be responsible for training and mentoring kitchen staff, fostering a collaborative and efficient work environment. Additionally, this role involves monitoring inventory levels and ensuring that all food safety and sanitation standards are met. Ultimately, the Sous Chef contributes significantly to creating an exceptional dining experience for Guests through culinary excellence and innovation. Minimum Qualifications: Proven experience as a Sous Chef or in a similar role within a fine dining establishment. Culinary degree or equivalent professional training. Preferred Qualifications: Experience in a leadership role within a high-volume kitchen. Certifications in food safety and sanitation. Familiarity with cost control and inventory management. Responsibilities: Supervise and coordinate the activities of kitchen staff to ensure efficient food preparation and service. Maintain high standards of food quality, presentation, and hygiene in accordance with health regulations. Train and mentor the kitchen staff, fostering a positive and productive team environment. Monitor inventory levels and assist in ordering supplies to ensure the kitchen is well-stocked.

Sous Chef Salary: Starting at 60,000 + The Role: As the Sous Chef at Memoir, you ll collaborate with our Sous Chef, Executive Chef and General Manager to create memorable guest experiences and a positive kitchen culture. You ll lead BOH operations, focusing on quality, creativity, and operational excellence. Compensation & Benefits: Health Benefits: Company-sponsored health, dental, and vision plans, plus health savings options 401(k): with company match Paid Time Off Employee Discount: 50% off at all Flagship Restaurant Group locations Key Qualities We Value: Extensive culinary knowledge and a passion for creative, high-quality cuisine Strong team leadership and development skills Advanced knowledge in business operations, inventory control, and cost management Calm, effective performance under pressure, upholding food safety and sanitation standards Excellent communicator and problem-solver Preferred Experience: 3-5 years of culinary management experience in a high-volume setting Culinary education preferred (or equivalent experience) Skills in food planning, purchasing, sanitation, and personnel management Your Key Responsibilities: Deliver consistent, high-quality food preparation, meeting safety and sanitation standards Manage food and beverage costs through inventory control and waste reduction Help oversee a team of 10+ employees, providing clear direction, feedback, and training Maintain a safe, welcoming environment for employees and guests alike At Flagship, we create experiences that leave an impact. This stays true to our employees just as much as our guests. Removing barriers of language, race, sexual orientations, and culture, our team and guests have our promise of being a restaurant group that embraces the concept where everyone belongs. We are committed to empowering growth, instilling hospitality knowledge, and building a career path in an environment of respectful inclusion. Flagship Restaurant Group is an Equal Opportunity Employer Learn more about us! flagshiprestaurantgroup.com

Job Summary - Serve as “second-in-command” of the kitchen, assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Job Tasks 1. Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes 2. Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production 3. Assumes complete charge of the kitchen in the absence of the Executive Chef 4. Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities 5. Consistently maintains standards of quality, cost, eye appeal and flavor of foods 6. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability 7. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment 8. Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef 9. Personally works in any station as assigned by the Executive Chef 10. Helps plan energy conservation procedures in the kitchen 11. Assists in the development of training and the provision of professional development opportunities for all kitchen staff. 12. Consults with dining service personnel during daily line-ups 13. Assists in maintaining security of kitchen including equipment, food and supply inventories 14. Assists in food procurement, delivery, storage and issuing of food items 15. Expedites food orders during peak service hours 16. Supervises, trains and evaluates kitchen personnel 17. Coordinates buffet presentations 18. Inspects presentation of food items to insure that quality standards are met 19. Reports all member/guest complaints to the Chef and assists in resolving complaints 20. Monitors kitchen employees' time cards to ensure compliance with posted schedules

Property Description Kimpton Cottonwood Hotel is a boutique hotel that offers a unique and inviting experience for both guests and employees alike. As a job applicant, joining the team at The Kimpton Cottonwood Hotel presents an exciting opportunity to be part of a brand-new property that is already making waves in the hospitality industry. The hotel boasts modern and stylish accommodations, state-of-the-art facilities, and a commitment to exceptional service that sets it apart from other hotels in the area. As a team member, you will have the chance to work in a dynamic and innovative environment, where creativity and passion are valued. With a supportive and collaborative team culture, The Cottonwood Hotel is an ideal place for job seekers who are looking to be part of something special and make a meaningful impact on the guest experience. Join us and be part of an exciting journey as we create unforgettable moments for our guests. Overview Accelerate your culinary career and join our team as a Banquet Chef! We are seeking a passionate and creative individual who will collaborate with our talented culinary team to deliver exceptional dining experiences. The ideal candidate will possess strong leadership skills, excellent communication, and a keen attention to detail. As a Banquet Chef, you will communicates daily with the Banquet Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and assist in the hiring, training, and coaching of the team. You will also play an integral role in menu development, managing inventory, maintaining a clean and organized kitchen, and ensuring that all dishes are prepared to perfection. We offer competitive compensation and benefits packages, as well as opportunities for career growth and development. If you have a passion for food and a drive for excellence, apply now! Qualifications College degree or certification in culinary field/hospitality field preferred Minimum 2 years kitchen management experience required in both a la carte & banquet operations Minimum 5 years cooking experience Food/Beverage Service Worker Permit, where applicable Ability to communicate effectively with the public and other Team Members Read, write and speak and understand English Ability to understand financial goals and accomplish them Ability to work extended hours when business necessitates Meet minimum age requirement of jurisdiction Benefits 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. 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. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match 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. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

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

The Sous Chef leads the culinary line in preparing meals to meet the requests of our guests. ESSENTIAL DUTIES AND RESPONSIBILITIES Ensures all orders are prepared to established standards and recipes. Assists Head Chef with suggestions and information regarding the menu and improvements in service quality and efficiency. Properly measures ingredients and follows all recipes and food portion requirements. Uses all kitchen equipment such as knives, grills, ovens, flattops, fryer, and warmers are used appropriately and safely in food preparation. Ensures all temperature requirements are met and proper storage is maintained. Responsible for monitor holding and storage temperatures. Assists in ensure high quality products and cost of goods is within acceptable standards. Monitors inventory and ensures supplies are fresh and well stocked. Approves and ensures all dishes are polished and presentable to every guest. Ensures culinary staff to meet daily service standards, procedures, sanitation requirements and maintain a high level of guest service. Responsible for ensuring the kitchen is prepared for opening/closing and that all side work is completed in a timely manner as directed by the Head Chef. Maintains a high level of confidentiality and professionalism. Responds to common inquiries or complaints from customers. Resolves Guest complaints in a timely and positive manner. Ensures work areas are set up and maintained for cleanliness and organization of work area according to food safety standards and sanitation requirements. Trains new team members and mentors other cooks in the kitchen to grow and develop new skills. Performs all duties in a positive and professional manner. Maintains a clean and professional appearance according to company standards. Responsible for maintaining a consistent, regular attendance record. Must be able to work the required work schedule, which may include nights, weekends, and holidays. Works physically onsite to perform all assigned tasks. Ensures all safety standards are met, and possible safety hazards are quickly resolved. Is a role model and champion of Prairie Flower Casino's Mission and Values. REQUIRED SKILLS, KNOWLEDGE, AND ABILITIES 4 years' experience in a busy fast paced kitchen required., 6 years preferred. Must have leadership experience with culinary team. Culinary degree or other related educational degree is preferred. ACF American Culinary Federation Certificate is helpful. Must be able to sauté, broil, braise, basic roasting skills. Must be skilled in soups and sauces. Must be skilled with kitchen equipment, ingredients, and procedures. Must have a strong knowledge of foot safety and sanitation. Strong interpersonal and communication skills necessary to create a positive guest experience with both internal and external guests. Proficient in the daily use of computer programs and software used to perform administrative functions of the department including the use of Microsoft Office Suite Must be able to schedule a production day by organizing priority projects and efficiently coordinate the timing of multiple tasks at once. This includes the ability to work calmly and effectively under deadlines. Must be detailed oriented. Must be able to work safely and efficiently within a fast-paced environment. Must be able to add, subtract, calculate fractions, and multiply in the production of recipes and requesting supplies. Must be able to read recipes, follow instructions and interpret as needed to create a quality product with little to no waste. Must be able to maintain the appropriate Gaming License. Must be able to obtain and maintain the appropriate food safety training certificate. PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS Regularly required to stand and walk for an entire daily shift. Regularly required to lift and carry up to 50 pounds and push/pull up to 100 pounds. Uses hands grasp, handle, or feel objects, tools or controls. Must have the dexterity to hold and maneuver boxes and other supplies. Consistently required to reach with hands and arms, and balance. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. The noise level in the work environment is usually loud in a kitchen environment. This casino has an enclosed gaming area where smoking is allowed. Team members may be exposed to a smoking environment in or around this designated smoking area. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform essential job functions. The above description is intended to describe the general nature and level of the role. This is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of the team member assigned to the position. Prairie Flower Casino reserves the right to make changes to the above job description, as necessary. The Ponca Tribe of Nebraska exercises Indian preference in hiring to Ponca Tribal members and members of federally recognized tribes.

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

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a part time Chef at the Swan Holme , you will master our menu, with your food being the reason guests keep coming through our doors! You'll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you? Join us at Vintage Inns, a charming collection of rural pubs. You'll find roaring log fires, traditional food and a cosy atmosphere. If you want to be part of the Inn crowd, we want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to fit around you. * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply

Hillcrest Health & Living is currently seeking a Chef/Cook for our Senior Care Community in Papillion, NE. Job Title: Chef/Cook Pay: Starting at $16.50+ per hour based on experience Shift: Full-Time & Part-Time Our goal at Hillcrest is to inspire people to live their best lives. We are committed to providing a career that lets you thrive and grow. What does Hillcrest have to offer? * Four different health care plans to choose from! * Vision, dental and life insurance. * Attendance PTO - earn extra PTO monthly for good attendance. * Professional development opportunities (tuition reimbursement, student loan repayment for nurses, certifications and more). * Choose when you get paid with Dayforce Wallet! * Gym membership reimbursement and partner discounts. Requirements for Chef/Cook: * High school or equivalent preferred * Two years of hotel or restaurant line cooking preferred Responsibilities for Chef/Cook: * Cooking meals that are the right quantity, quality & consistency that are flavorful and appealing * Plating all food according to proper presentation, portion and plating standards * Maintaining the food temperature and sanitation log books for regulatory compliance About Hillcrest: As a local organization, we offer a tight-knit, friendly environment with the benefits and options of a large company!