Chef Jobs in Mack, OH

As a Frickers kitchen team member you will get to work in a fun, fast-paced environment. Whether youre saucing wings, grilling ribs, or prepping food for a busy weekend, your skills are critical in providing the mouth-watering food our guests are craving! Your job responsibilities include: Following proper food safety and sanitation procedures Following recipes and cooking procedures to ensure quality products are served Keeping the restaurant clean and safe Working as a team Communicating with managers and front of house staff Working in fast-paced, stressful environment and maintaining a positive attitude What you can expect from us: We will present you with the knowledge and skills needed to be successful. We will constantly coach, teach and train you for your continued development. We will provide honest, professional feedback on your performance. What we expect from you: A positive attitude. To be in your proper uniform and looking sharp every shift. To be flexible when necessary. Continued effort towards your own development. To follow company policies and procedures. To be yourself and have FUN!! Perks and Benefits Flexible work schedule Meal and clothingdiscounts Free pair of Shoes for Crews on your anniversary Free Birthday meal for you and your family Holiday Pay Rewards Program Referral Program Career growth opportunities Healthcare and prescription options for eligible employees Additional Information Must be 18+ years old Must have reliable transportation Must be able to work various shifts Must be authorized to work in the United States Do you think you have what it takes to work at the home of Fun, Food, Sports and Spirits? If you do, click Apply Now and maybe you can be a part of our Frickin Team! #FRKJOBS2 BehaviorsPreferred Leader: Inspires teammates to follow them Dedicated: Devoted to a task or purpose with loyalty or integrity Team Player: Works well as a member of a group MotivationsPreferred Job Security: Inspired to perform well by the knowledge that your job is safe Peer Recognition: Inspired to perform well by the praise of coworkers Growth Opportunities: Inspired to perform well by the chance to take on more responsibility

If you are passionate about food, love to learn new things, and have a "team first" mindset with a positive attitude, we want to hear from you! The Oscar Event Center at Jungle Jim's International Market is looking for an On-Premise Chef de Cuisine to produce and execute catering events and assist in the creation of new menu items. Please note: schedule will vary based on catering needs. Job Duties • Cook or directly supervise the cooking of items that require skillful preparation. • Evaluate products to make sure that quality standards are consistently met. • Knowledge of perishables, product rotation and safe food handling practices. • Do your part to maintain a clean and organized environment for all. • Arrange and oversee the buying, transportation, receiving, unloading, storage, and rotation of products. Check products for quality and condition. • Work closely with kitchen, banquet, and management staff. • Assist with the preparation and execution of banquet events. • Schedule may entail nights, weekends, and holidays. • Additional tasks and duties as circumstances warrant. Expect the unexpected! Requirements • 18 or older • Adequate knife handling skills. • Learn different cooking techniques, taste new ingredients, and perform live action cooking. • Ability to multitask, perform in high pressure situations, problem solve and work as a team. • Able to follow instructions and recipes accurately and efficiently. • Engage in standing/walking 6-8 hours at a time. • Must pass a required criminal background check. Preferred Skills • Basic computer, math, and data entry skills. Benefits • Competitive pay. • Employee Discount: 10% at 60 days, 20% at two years. • Paid vacation time starting at six months. • Health, Life, Vision, and Dental Insurance at 60 days. • 401(k) • Many opportunities for advancement!

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

Five Star Breaktime Solutions is a leading provider of premium corporate catering and breaktime services, dedicated to enhancing workplace culture through high-quality food experiences. We take pride in delivering exceptional, customized culinary solutions to our clients, ensuring that every meal is a delightful break during the workday. We are seeking a creative and highly skilled Corporate Chef to join our growing team and help us continue providing outstanding food service at the highest level. Position Overview: As our Corporate Chef, you will lead the culinary direction for our corporate clients, overseeing food production, menu creation, and the overall dining experience. You will collaborate with our team to create innovative, nutritious, and visually appealing meals tailored to the diverse needs of each corporate client. The ideal candidate will possess a passion for culinary excellence, strong leadership skills, and a deep understanding of corporate catering trends. Key Responsibilities: Develop and design high-quality, customized menus for corporate clients, focusing on variety, nutritional balance, and creativity. Lead the kitchen team to ensure timely and efficient meal preparation, ensuring all food meets Five Star Breaktime Solutions' standards. Manage inventory, ordering, and supplier relationships to maintain cost-effective operations. Maintain a clean, safe, and organized kitchen environment, ensuring compliance with food safety and sanitation regulations. Ensure all meals are delivered and served at the highest standards, with a focus on presentation and taste. Collaborate with the sales and client relations teams to tailor menu offerings for specific events and client preferences. Stay updated on industry trends, dietary restrictions, and innovations to bring fresh ideas to our offerings. Manage and mentor kitchen staff, providing training and professional development opportunities. Qualifications: Proven experience as a chef in a corporate or high-volume kitchen environment. Exceptional culinary skills with a focus on creativity, presentation, and quality. Strong leadership abilities and experience managing kitchen staff. Knowledge of food safety standards and best practices. Excellent communication and interpersonal skills, with the ability to collaborate with clients and internal teams. Ability to manage multiple tasks and thrive in a fast-paced environment. Culinary degree or equivalent experience is preferred. Flexibility and adaptability to meet the dynamic needs of different corporate clients. What We Offer: Competitive salary and benefits package. Opportunities for professional development and growth within the company. A dynamic and collaborative work environment. The chance to be part of a company committed to culinary innovation and excellence. If you're passionate about creating memorable dining experiences and want to play a key role in shaping the future of corporate catering, we'd love to hear from you! Five Star Breaktime Solutions is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

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 $75,000.00 - USD $85,000.00 /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

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Deliver internal and external guest service the Boyd Gaming Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member's needs and questions. Staff, schedule, evaluate, train, develop and monitor culinary team. Recommend wage increases, promotions, demotions, discipline and other employment actions for team members. Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; adjust daily schedule according to business levels. Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high quality preparation and attractive presentation of all food to meet corporate standards and policies. Observe and monitor staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work environment. Assist Executive Chef in developing and implementing department management plans including budgets, labor schedules and systems of accountability. Assist Executive Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines. Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas. Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons. Ensure periodic quality checks for all products, i.e., temperature checks are conducted. Oversee the monitoring of weekly sales and adjusts prep production levels as well as ensuring all food products are ordered to par levels and can make adjustments according to business volumes. Open and close work area at scheduled times, ensuring full preparation for operation/function; ensure cleanliness and security of company assets. Work with Outlet Manager and kitchen staff to ensure proper food preparation and timing. Ensure daily line checks are performed. Oversee and ensure all stations are properly stocked and set up. Initiate periodic kitchen walkthroughs to ensure quality of food meets corporate specifications and cleanliness standards. Oversee and ensure all kitchen equipment and working conditions are well maintained. Maintain food and labor costs at the budgetary guidelines while possessing an understanding of costing formulas and yield percentages. Ensure accurate inventories and menu item price verification is conducted. Participate in long range planning including new menus, equipment, budget planning and renovations. Research and explain back of the house line item variances for Report of Operations. Write and cost recipes while developing a collection of recipes in a recipe book. Perform all duties including purchasing and menu changes, in adherence to all corporate specifications and company standards and policy. Perform other duties as assigned by management. Qualifications Excellent food technique and cultural Ability to adapt to market conditions and desires with a flexible and creative approach to menu design Advanced butchery knowledge Excellent verbal and written communication skills and problem solving ability Excellent organizational skills Computer literacy to include Excel Spreadsheet and Word experience Ability to multi-task and meet multiple deadlines Ability to calculate, analyze and troubleshoot P&L Ability to demonstrate expertise in performing all positions within the kitchen Demonstrated supervisory experience Possession of, and ability to obtain and maintain a valid drivers and gaming license within assigned state of employment and other jurisdictions Must successfully pass background check Must successfully pass an alcohol and drug screening Must be 21 years of age Degree from certified food service program, apprenticeship, culinary school or equivalent; Minimum of five (5) years previous industry experience, with three(3 )years' experience as a Sous Chef or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position. Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Benefits: Bonus based on performance Employee discounts Health insurance Opportunity for advancement Paid time off Vintage on Race to Open Downtown Further Concepts and Investors, the hospitality management company behind restaurant Baru and the Voices of America Country Music Festival in West Chester, opening their next concept, Vintage on Race. Vintage on Race will be a mix of the luxury of an athletics club and the warmth of a family bar, walking the line between upscale and comfortable. We are looking for a Chef de cuisine/Kitchen Manager to head the BOH. The chef will be directed by the Culinary Director in the operation of the overall BOH. Duties include: Ensuring that all food meets the highest quality standards and is served on time. Coordinating kitchen staff, and assisting them as required. Scheduling, Hiring and training staff to prepare and cook all the menu items. Ordering, Stocktaking ingredients and equipment, and placing orders as needed. Enforcing best practices for safety and sanitation in the kitchen. Creating new recipes to regularly update the menu. Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues. Chef de Cuisine Requirements: 5+ years of experience in a similar position. In-depth knowledge of food principles and best practices. Passion for creating incredible food that delights and attracts customers. Excellent communication skills and leadership qualities. Ability to thrive in a high-pressure environment. Exceptional standards for cleanliness, health, and safety. Experience managing inventories and stocktaking. Available to work on-call, shifts, after hours, over weekends, and on holidays. Compensation: $60,000.00 - $70,000.00 per year Baru an Elevated Sushi Concept. Baru's atmosphere was inspired by izakaya, or the beloved Japanese establishments where one can stay, drink, and unwind with friends long into the night. Providing an energetic late night cocktail scene with a plush environment. Welcoming sushi lovers and socializers alike in a sophisticated yet approachable dining experience. We welcome you to stay- drink- and unwind.

Job Details Cincinnati, OH $60,000.00 - $65,000.00 Salary/year Description We are the Cristian Pietoso Italian Restaurant Group, and we are looking for a Chef de Cuisine to join our team and prepare delicious Italian meals for our guests. Chef responsibilities include running a scratch kitchen, studying recipes, hiring staff, doing inventory, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. You should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we'd like to meet you. Ultimately, you'll prepare and deliver a complete menu that delights our guests. We are a scratch kitchen that prepares authentic Italian cuisine. Responsibilities Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales Study each recipe and gather all necessary ingredients Cook food in a timely manner Delegate tasks to kitchen staff Inform wait staff about daily specials Ensure appealing plate presentation Supervise Cooks and back of the house employees Slightly modify recipes to meet customers' needs and requests (e.g. reduce salt, remove dairy) Monitor food stock and place orders Check freshness of food and discard out-of-date items Experiment with recipes and suggest new ingredients Ensure compliance with all health and safety regulations within the kitchen area Qualifications Skills Proven work experience as a Chef or Cook Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques Leadership skills Ability to remain calm under pressure Excellent time management abilities Up-to-date knowledge of cooking techniques and recipes Familiarity with sanitation regulations Culinary school diploma preferred

We are looking for an experienced culinary leader to join our culinary team. Ideal candidate must have a minimum of 2 years in an executive chef role, strong leadership skills, financial acumen, and versed in high-volume culinary operations. Relocation, growth, competitive salary, great benefits, and more!!

Are you a dynamic and energetic culinary professional capable of leading a team and providing our guests with an exceptional dining experience? Our popular restaurant seeks a skilled executive chef who can create innovative menus and dishes, supervise all food leaving the kitchen, and ensure health and safety requirements are followed. Our ideal candidate is not only responsible for the food but is a creative leader capable of hiring and developing exceptional culinary talent to provide diners with the highest levels of quality. Experience as an executive chef or a high-performing sous chef is required. Apply now if you're ready to bring your passion for food to our fantastic team!

Job Listing: Executive Chef At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Executive Chef for the University of Cincinnati - on the Athletics and Sports side - located in Cincinnati, Ohio. The University of Cincinnati is a public research university in Cincinnati, Ohio, United States. Founded in 1819 as Cincinnati College, it is the oldest institution of higher education in Cincinnati and has an annual enrollment of over 50,000 students, making it the second largest university in Ohio. Principal Function: An Executive Chef is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs who are directly below them in the culinary chain of command. The Executive Chef will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/ maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Essential Responsibilities: * Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety. * Analyze Business Volume and Product Usage Daily. * Participate in the Development and Implementation of Business Strategies. * Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. Qualifications/Skills: Required: * Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. * Minimum of 5 years leading a culinary operation with at least 5 revenue centers. * Minimum of 3 years leading a culinary operation with annual revenues in excess of $10mm. * Ability to promote and participate in a team environment. * Ability to understand written and oral direction and to communicate same with others. * AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: * BA/BS Business or Hospitality Degree from an accredited college or university. * ACF Certified Executive Chef I or ACF Certified Culinary Administrator. Other Requirements: * Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Job Title: Chef De Cuisine / Kitchen Manager Department/Location: Envision Theater Supervisor: General Manager Compensation: Salary Company: Company of theaters, restaurant, and coffee shop. Envision Cinemas is a multi-screen dine in movie theater with mini bowling, restaurant, and private event space. Envision brings back the glory of cinema's past with a modern twist. From our full bar & grille to the push-button service in our modern recliners. Job Description: The Chef De Cuisine(CDC) is key leadership role for the back of house team at Envision Theaters. The CDC will have a major role to play in menu development and will be responsible for maintaining labor and food costs. This position is accountable for kitchen's daily administrative, operational and culinary tasks, including sanitation and safety. Job Qualifications/Requirements: • Previous Kitchen Management and/or Sous Chef experience for a minimum of 1 year • Previous experience in theater or restaurant • Preferred Bachelor's degree in business, or similar field • Available to work evening hours, weekends, and holidays. Management work week consist of a minimum of 50-55 hours per week and more deemed necessary at various times. • Ability to work with minimal supervision • Must be at least 21 years of age. • Serve Safe Manager Certification, or the ability to obtain one within 30 days of employment. • Be able to reach, bend, stoop and frequently lift up to 50 pounds. • Be able to work in a standing position for long periods of time (up to 10 hours). • Ability to work in a faced paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment. Job Responsibilities: • Hire, train, retain and develop BOH team under supervision of General Manager. • Direct supervision of the Sous Chefs and BOH Supervisors • Ability to drive BOH operations to success. • Spot checks food requisitions for the various cooking stations and ensure that have been executed to standards of Envision Theaters. • Assures execution of staff training programs • Extensive knowledge of safety, sanitation, and food handling procedures. Check freshness and quality of ingredients; ensure compliance with sanitation regulations and safety standards • Assures staffing levels and management coverage is appropriate to meet the needs to the business and maximize the customer experience. • Initiates repair and maintenance on building, property and equipment according to Company policy and under supervision of General Manager. • Select and develop Sous Chefs and BOH supervisors for more responsibility or internal promotability into management program. • Takes over the ownership of the kitchen. • Supervise the proper garnishing and presentation of food. • Ensures execution of all employee recognition and incentive programs are documented. • Promotes positive employee relations including effective delegation of managerial duties, fostering high staff morale, upholding operation standards, and execution of the performance management process. • Optimize financial results (drive sales and control costs) • Analyze financial reports and develops action plans to grow revenue and control expenses in order to meet or exceed annual budgets. • Maintain systems which insure overall fiscal responsibility for inventory, etc. • Responsible for all aspects of the operation including theater, food, beverage, equipment, and property to facilitate the fulfillment of financial goals and company initiatives. • Consistently meet the standard for the guest experience • Deliver an unparalleled guest experience through the best combination of food, drinks and movies in an ideal environment. • Maintain a safe and secure environment for all guests and staff • Continuously improve operation execution through attention to detail and adherence to our operating standards and philosophies. • Excellent teaching and coaching skills • Holds self-accountable for high personal standards of conduct and professionalism • Appreciation of diversity (thought, ethnic, gender, etc.) • Monitoring Risk Management as it pertains to the theatre, i.e., employee and patron safety, loss prevention, emergency situations, and the proper handling, reporting and investigating of accidents. • Innovative and strategic thinker • Strong statistical inclination, able to synthesize data into concise business tactics • Innate ability to inspire team • Complete financial and personnel/payroll related administrative duties accurately, on time and in accordance with company policies. • Perform daily, opening, mid and closing operations duties. • Must improve and create action plans for each EcoSure Audit Benefits/Perks: • Competitive Salary • Vacation • Health Insurance • Quarterly Lunch Allowance at Envision Theaters • Growth Opportunities • Free Movie Tickets

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 Crooked Billet - Harvester, 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 Harvester, the nation's family favourite. Famous for our fresh rotisserie chicken, sizzling grills and unlimited salad bar, we pride ourselves on offering feel good dining for the nation. Fancy a fresh start? 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

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. Overview The Banquet Sous Chef is involved with all aspects of the Club Culinary operations focusing on private events, catering, and special events. Operational duties and responsibilities include providing leadership and management of kitchen staff, growing, and developing product offerings and menus, and managing profitability of food items. This role pays an hourly rate of $21 to $23. Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until May 16, 2025. Responsibilities Provide guidance and direction for all day-to-day event operations Assist in the hiring, training, coaching, and development of banquet Culinary staff Plan and manage the procurement, production, preparation, and presentation of food Ensure that all BOH operations adhere to proper safety and sanitations standards Understand and operate within cost guidelines and targets Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards Work with the front of house team to ensure proper execution of events Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms Ordering, receiving and proper rotation of food and kitchen goods. Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc. Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within ClubCorp's quality standards guidelines. Complete daily, weekly, and monthly management administrative duties including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation Assist in menu design and direct food presentation, production, and control including all food for all events which may include breakfast, lunch, and dinner events, private events, weddings, amenities, and special events, etc. Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc. Supporting Employee Partners and participating in daily and weekly management meetings Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job. Qualifications About you: 2-3 years as line cook Prefer culinary training Health & Sanitation Card Ability to communicate and follow instructions. Indoor environment, fast pace Physical Requirements: Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. Primary tools/equipment used in this position and approximate weight: Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.) 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.

If you are passionate about food, love to learn new things, and have a "team first" mindset with a positive attitude, we want to hear from you! The Oscar Event Center at Jungle Jim's International Market is looking for an On-Premise Chef de Cuisine to produce and execute catering events and assist in the creation of new menu items. Please note: schedule will vary based on catering needs. Job Duties • Cook or directly supervise the cooking of items that require skillful preparation. • Evaluate products to make sure that quality standards are consistently met. • Knowledge of perishables, product rotation and safe food handling practices. • Do your part to maintain a clean and organized environment for all. • Arrange and oversee the buying, transportation, receiving, unloading, storage, and rotation of products. Check products for quality and condition. • Work closely with kitchen, banquet, and management staff. • Assist with the preparation and execution of banquet events. • Schedule may entail nights, weekends, and holidays. • Additional tasks and duties as circumstances warrant. Expect the unexpected! Requirements • 18 or older • Adequate knife handling skills. • Learn different cooking techniques, taste new ingredients, and perform live action cooking. • Ability to multitask, perform in high pressure situations, problem solve and work as a team. • Able to follow instructions and recipes accurately and efficiently. • Engage in standing/walking 6-8 hours at a time. • Must pass a required criminal background check. Preferred Skills • Basic computer, math, and data entry skills. Benefits • Competitive pay. • Employee Discount: 10% at 60 days, 20% at two years. • Paid vacation time starting at six months. • Health, Life, Vision, and Dental Insurance at 60 days. • 401(k) • Many opportunities for advancement!

American Cruise Lines, the largest cruise line in the United States, is looking to add Sous Chefs to our shipboard team for the 2025 season. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner in the main restaurant, and have primary responsibility for the quality of café food and hors d'oeuvres served. Ensuring consistency in culinary excellence across the vessel your primary responsibility. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests is flawless. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Work directly overseeing the culinary team to produce delicious and presentable café, buffet, and hors d'oeuvres food, maintaining high guest scores in these areas. * Ensure the same level of world class culinary skill and presentation served in the main restaurant is consistent with all food served throughout the ship. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality dishes that follow the established menu choices. * Adhere to all guest dietary requests. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. * Transportation Worker Identification Credential (TWIC). * Job sites across the nation.

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 a high-volume 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 a full-service, high-volume 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-KJ1 Pay Range USD $80,000.00 - USD $95,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume 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-KJ1

Are you ambitious and talented and ready to grow in a popular dinner-only restaurant. Established & growing hip restaurant group based in Cincinnati is looking for Sous Chefs to join their top notch team. Fine dining experience a must. A minimum of 2 years in culinary management preferred. \

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 Banquet Sous Chef is involved with all aspects of the Club Culinary operations focusing on private events, catering, and special events. Operational duties and responsibilities include providing leadership and management of kitchen staff, growing, and developing product offerings and menus, and managing profitability of food items. This role pays an hourly rate of $21 to $23. Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until May 16, 2025. Responsibilities Provide guidance and direction for all day-to-day event operations Assist in the hiring, training, coaching, and development of banquet Culinary staff Plan and manage the procurement, production, preparation, and presentation of food Ensure that all BOH operations adhere to proper safety and sanitations standards Understand and operate within cost guidelines and targets Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards Work with the front of house team to ensure proper execution of events Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms Ordering, receiving and proper rotation of food and kitchen goods. Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc. Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within ClubCorp's quality standards guidelines. Complete daily, weekly, and monthly management administrative duties including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation Assist in menu design and direct food presentation, production, and control including all food for all events which may include breakfast, lunch, and dinner events, private events, weddings, amenities, and special events, etc. Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc. Supporting Employee Partners and participating in daily and weekly management meetings Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job. Qualifications About you: 2-3 years as line cook Prefer culinary training Health & Sanitation Card Ability to communicate and follow instructions. Indoor environment, fast pace Physical Requirements: Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. Primary tools/equipment used in this position and approximate weight: Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.) 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.