Chef Jobs in Madison, WI

With over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we're all here for the same reason - to roll up our sleeves and create happiness through cooking and sharing good food. The Chef Instructor, Savory contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Chef Instructor blends culinary talent and teaching skills to support the Resident Chef in driving business results. The Chef Instructor reports to the Resident Chef. JOB DUTIES AND RESPONSIBILITIES: Models and directs employees to ensure customer service standards are met. Delivers an exceptional cooking class experience at every class using recipes and game plans provided. Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary. Ensures high standards of sanitation and cleanliness are maintained throughout the experience by keeping work area and guest areas clean and organized. Ensures all food items are cooked and served at the correct temperature and under sanitary conditions. Works as a part of a high-performing team to achieve store's sales plan. Strives to achieve individual and/or class sales goals. Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed. Provides coaching in the moment and performance feedback to Kitchen Assistants and communicates performance issues directly to the Resident Chef. Seeks opportunities to increase cooking class and retail sales. Records time worked, accurately and according to SLT policy. Anticipates and solves problems by taking decisive action, follow up with Resident Chef. Demonstrate exceptional verbal and written communication skills with employees, customers, field management and corporate office. May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks. Additional responsibilities as assigned by Resident Chef. ESSENTIAL FUNCTIONS: Ability to communicate verbally and work cooperatively with employees and customers. Ability to remain in a stationary position for up to 3 hours at a time. Ability to move about the work place coaching and directing employees and/or class participants or while selling to customers. Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose. Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment. Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques. Ability to work a varied schedule in order to teach classes at different times of the day, week and year. Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work. Regular and predictable attendance. Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs. Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature. EXPERIENCE AND REQUIRED QUALIFICATIONS: 1-2 Years kitchen operations experience. Culinary degree or equivalent Sous Chef experience considered in lieu of degree. Demonstrated successful teaching and training experience. Valid Food Handlers / Food Managers Certification. Must be at least 21 years old. Familiarity with MS Office Suite (Word, Excel, Outlook). Proven ability to drive sales and motivate teams. Proven communication skills. Sur La Table Core Competencies for Everyone: Focus on the Customer: You inspire and delight your customers. Be Genuine: Your communication style is respectful, effective and sincere. Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action. Take Ownership: You are committed, responsible and provide solutions. Achieve Results: You meet and exceed goals and expectations. This represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the and other duties, as assigned, may be part of the job. This is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type 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, provincial, state or local laws. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact ************************.

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $23-25 per hour Supplemental pay types: Client referral bonus Chef job referral bonus Paid training Overtime pay Schedule: Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Health & Dental Insurance Life Insurance Paid Time Off Profit Sharing

Job Details Middleton - AA - Middleton, WI Full Time $50000.00 - $65000.00 Salary/year Open AvailabilityDescription Ancho & Agave is seeking a hardworking and reliable Sous Chef to help us create the ultimate dining experience for our guests. If you are passionate about the culinary arts and committed to professional success, APPLY TODAY! Qualified candidates must be motivated, friendly, team-oriented, honest, and comfortable with managing people. Must be available to work consistently, act in a professional manner & have a positive attitude. Sous Chef responsibilities include but are not limited to creating exceptional culinary experiences for our guests, overseeing & participating in the daily kitchen operations (opening/closing procedures, receiving, food prep, cooking), training kitchen staff following company policies & procedures, upholding standards for food preparation and plating, food safety and sanitation, and workplace safety, controlling operational costs, taking inventories, and ordering food and supplies. Sous Chef Skills & Qualifications: Minimum 1 years of experience as a Sous Chef in a full-service, high-volume restaurant. Current Food Safety and Sanitation certification. Strong culinary skills including food preparation and cooking best practices. Working knowledge of restaurant industry operations, safety, and sanitation standards. Must be able to communicate clearly and effectively (verbal and written). Ability to lead a diverse team with varying degrees of experience. Strong leadership skills with ability to motivate employees and obtain positive results. Strong time management, organizational, decision-making, and problem-solving skills. Ability to uphold vendor relationships and troubleshoot any daily challenges with a customer service representative. Ability to work in a fast-paced environment and handle multiple tasks simultaneously to deliver on-time results. Must be able to travel away from home for 35-45 days to participate in management training. Flexibility to work weekends, evenings, and holidays. Must be able to work a variety of morning, afternoon, evening & late-night work shifts, to match operational needs. Ability to work 45-55 hour work weeks. Work week hours will vary based on operational needs. Must have exceptional hygiene and grooming habits. Must have reliable transportation to and from work. High level of stamina to work on feet for extended periods. Must be able to stand, sit, push, pull, reach, bend, stoop and frequently lift up to 50 lbs. Must be 21 years or age or older Sous Chef Employment Benefits: Competitive starting Salary ($50k-$65 per year, based on experience) Performance-based Bonus Program (up to $5,000 in years 1-3) Medical, Dental, Vision, Disability and Life Insurance Paid Vacation upon hire 401(k) with company match Career advancement opportunities Allowance for off-duty dining Ancho & Agave was born out of a flavor-obsessed craving for fresh, delicious Mexican food with a side of fun. We're more than just tacos, amigos and tequila … we're the champions of bringing together quality ingredients, refreshing beverages and good times for a crave-worthy experience in a casual setting. Ancho & Agave is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, or any other characteristic protected by Federal, State, or local law.

Who We Are We welcome you for a memorable dining experience at our signature restaurant, The Statehouse. Our menu is fresh, exciting and unlike any other in Madison offering an approachable, authentic spot for everyday or special occasions. Whether you're in the mood for a classic Wisconsin fish fry with beer battered filets, a house-made pasta featuring local, seasonal ingredients or simply a sandwich, we've got a little something for everyone. The Statehouse is Madison's Place for patrons to find the perfect balance between upscale casual and fine dining. Our waterfront property offers breathtaking shoreline views of beautiful Lake Mendota as well as our luxurious historic property. Customers of both The Statehouse and Augie's Tavern can relax while being attended to by restaurant and bar staff with incredible professionalism. Whether a local Madisonian out for a special occasion or a resort guest looking for a quick bite, we offer something for everyone. We invite our guests to come for an hour or stay for an evening-long celebration. If they're looking for a great environment, incredible food and drinks and a welcoming staff, this is the place! What We Accomplish Together The Edgewater offers the highest quality of customer service delivered to our guests both in and out of our restaurants. Our Sous Chef is responsible for hiring and training a top-notch kitchen staff, along with the daily operations of the kitchen. The Sous Chef assists the Executive Chef in creating and maintaining all menus along with the preparation, presentation, and service of these menu items. The Sous Chef will also work with the Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales, and manage costs. What We Have Flexible scheduling including days, nights and weekends. A team focus on support and success. A comprehensive benefit package for full-time staff including Medical, Dental and Vision coverage as well as Paid Time Off, 401K contribution matching and voluntary life insurance. Beautifully appointed facilities and top of the industry products and supplies to ensure our staff have everything they need to deliver exceptional experiences for our customers. Discounts to our 3 onsite restaurants. Discounts to our onsite Spa's services and retail as well as discounted stays at affiliated hotels. Discounted onsite parking for full-time team members, discounted off-site parking for part-time team members, or a supplied Madison Metro bus pass. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. What You Have 3+ years of experience in a high-volume kitchen. Proven track record of demonstrative leadership in a kitchen A flexible schedule and availability to work nights, weekends, and holidays as needed. The ability to lift and/or move at least 50 pounds daily. Maintain excellent quality standards including consistency and presentation. Excellent customer service skills with the desire to work in a team environment. The ability to communicate in English, both in writing and spoken word. Wonderful hand-eye coordination and an exceptional sense of taste and smell. Working Conditions This position operates in a full-service, professional kitchen environment. The Sous Chef is required to use commercial grade kitchen equipment, such as cooking instruments and cooking devices. This position requires evening/weekend work. Physical Abilities The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk or hear. This position is very active and is frequently required to stand; walk; use hands and fingers to handle or feel; and reach with hands and arms, occasionally required to sit; climb or balance; and stoop, kneel, crouch or crawl. The employee must frequently lift or move up to 10 pounds and occasionally lift or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Unidine is hiring immediately for full time and part time SOUS CHEF positions. Schedule: Full time and part time schedules. Monday - Friday. 3:00 PM - 7:30 PM (Primarily) 11:00 AM - 7:30 PM; rotating weekends included. More details upon interview. Requirement: Previous food service and service experience preferred. Willing to train! Perks: No late nights, off-street parking, and free meals!! Pay Range: $17.00 to $21.00 WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation! You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. Every day brings new opportunities to enhance lives, create connections, and make a difference. If you enjoy creating memorable experiences, you will be a great addition to the Unidine team! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. BENEFITS FOR OUR TEAM MEMBERS Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, and Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Unidine is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis Req ID: 1350801

Eurest + We are hiring immediately for a full time SOUS CHEF position. + Location: American Family Insurance - 6000 American Parkway, Madison, WI 53783 Note: online applications accepted only. + Schedule: Full time schedule. Monday - Friday, hours may vary. More details upon interview. + Requirement: Previous cooking experience required. *Internal Employee Referral Bonus Available + Pay Range: $21.00 per hour to $24.00 We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1387516. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, "connect with people, inspire through food, create solutions, and live our promise," is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: + Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. + Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. + Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. + Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. + Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. + Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. + Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. + Keeps up with peak production and service hours. + Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. + Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (****************************************************************************************** for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1387516 [[req_classification]]

Prairie Ridge Health is looking for a team member to join our Culinary Department in the role of Station Chef. This position is a 0.9 FTE (36 hours per week). This position will work various day of the week 5:30am-2:00pm, every third weekend and two holidays per year. POSITION SUMMARY: The Station Chef is responsible for the preparation of food for patients, caters, and the cafeteria menu. They will pre-dish patient food items and assemble patient trays. The Station Chef is also responsible for sanitation, upkeep of the food service/culinary dept., and making sure that all food safety and quality standards are followed. The Station Chef will be responsible for oversight of the food service/culinary dept. in absence of the Manager of Food, Nutrition and Diabetes Services and/or Executive Chef, Sous Chef and/or Assistant Sous Chef. The Station Chef demonstrates a high level of execution of all required processes and procedures in the department and assures that all other team members are meeting expectations when they are the person in charge. They train new team members and understand the core duties of all positions in the department. The Station Chef is competent in and able to staff all kitchen positions including Cold Cook, Breakfast Cook, Front of House and Ware Washer, both on a scheduled and short notice basis. They may also be responsible for competently performing the job duties of the Culinary Ambassador and/or Barista as assigned. EDUCATION REQUIREMENTS/LICENSURE/CERTIFICATION/REGISTRATION High school diploma or equivalent desirable ServSafe Food Manager certification required within 4 months of start date or within 3 attempts to pass the exam, whichever comes first. Preferred knowledge of therapeutic diets Previous institutional cooking or food service desirable Shift: 5:30am - 2pm. Every third weekend and 1-2 holidays per year. FTE: 0.9 (36 hours per week)

OUR TEAM: We are a diverse and close-knit team who strives to provide the best culinary experience for employees and guests, whether they're grabbing lunch at one of our 3 cafes or visiting campus for a meeting. We believe in using quality ingredients to make quality food, and we work with local farmers and use produce from our onsite garden to develop our menus. We like to work hard and have fun - and we need you! YOUR ROLE: As a Supervisor, Sous Chef, you play a key role in our culinary operations, overseeing two or more team members to ensure smooth kitchen operations while upholding high standards of food quality and service. You bring a diverse perspective to the team, helping us celebrate different cultures and cuisines while keeping our menus fresh and varied for staff and guests. Collaboration is at the heart of this role-you'll share your skills with fellow cooks and chefs while also learning from those around you. Strong communication is essential, as you'll work closely with colleagues to coordinate timing, readiness, and overall service flow. No more weekends or holidays - you will be working daytime hours, Monday - Friday, 7:00am - 3:30pm, with the ability to work with onsite culinary garden produce! Promega has amazing benefits including free onsite 24/7 gym access, onsite hiking trails with foraging, an onsite wellness center and much much more! JOB OBJECTIVE: The Supervisor, Sous Chef is responsible for assisting the Executive Chef with managing daily operations of the kitchen and ensuring our high standards of food quality, presentation and taste are met and consistent. This position is also responsible for supervising and providing leadership to team members. CORE DUTIES: 1. Lead and motivate team members by providing guidance, training, and support to ensure kitchen operations run efficiently. 2. Supervise a variety of positions, including but not limited to, dishwashers, and prep/line cooks. 3. Conduct performance reviews, provide feedback, assign work schedules, and manage hiring and terminations of assigned staff. 4. Lead and participate in team meetings, setting clear expectations, goals, and measurable objectives for team members. 5. Engage in professional development opportunities, including leadership development and training to support individual growth and effective team management. 6. Collaborate with the Executive Chef to create menus that prioritize the use of locally sourced, seasonal ingredients from our on-site garden and local vendors. 7. Train and support team members to follow consistency and food quality standards. 8. Manage kitchen inventory, including ordering and stock rotation, to minimize waste. 9. Enforce proper sanitation practices that comply with public health standards. 10. Work closely with other team members to create a positive and efficient work environment. 11. Demonstrates inclusion through their own words and actions and is accountable for a safe workspace. Acts with kindness, curiosity, and respect for others. 12. Embracing and being open to incorporating Promega's 6 Emotional & Social Intelligence (ESI) core principles in daily work. 13. Understands and complies with ethical, legal, and regulatory requirements applicable to our business. KEY QUALIFICATIONS: 1. High School diploma or proven work experience that ensures you are ready to be successful in this role. 2. Possess a current ServSafe food manager certification. 3. 8 years of kitchen experience with at least 5 years of supervisor experience. 4. Excellent knowledge of various cooking techniques and cuisines. 5. Ability to work evenings when required. 6. Ability to proficiently operate and train others on restaurant equipment. 7. Strong computer skills, including knowledge of food ordering systems and Microsoft Office applications. 8. Strong interpersonal skills in dealing with guests and team members effectively. 9. Strong numerical aptitude. 10. Good reading and comprehension skills. 11. Must possess a valid driver's license and be willing and able to drive company vehicles as needed. PREFERRED QUALIFICATIONS: 1. Culinary school degree or other relevant food service certifications. 2. Experience with high-volume and large-batch cooking. PHYSICAL DEMANDS: 1. Ability to remain stationary for extended periods. 2. Ability to move objects up to 50 pounds. 3. Ability to traverse between buildings on campus. At Promega, we are committed to building a diverse workforce that reflects the communities we serve and creating a culture where everyone belongs. As an Equal Opportunity Employer, we welcome and encourage applications from all backgrounds, ensuring that employment decisions are made fairly and equitably.

Work alongside other talented culinary professionals to compose and prepare scratch made dishes. As part of having a truly Epic job, you will enjoy: * Competitive pay starting at $25.00/hour * Eligibility for annual raises and bonuses * Daytime Monday-Friday hours (typically 7am - 3pm) * Full benefits package: zero co-pay health insurance, dental, vision, generous paid time off, and more Learn more about our team at *************************************** Creativity Our menus change daily, so we're always looking for new ideas. Whether it's a riff on an old favorite or something totally outside the box, we'll give it a shot. Epic is also committed to providing healthy, sustainable options for our guests, presenting the opportunity for our chefs to reinvent traditional dishes or come up with something brand new. Variety Since you'll be working on a new dish each day, there's no shortage of variety. Always wanted to try your hand at rolling sushi? Eager to explore the catering aspect of the culinary field? We've got that. You'll have the opportunity to move between venues over time allowing you to work with different people, equipment and ingredients on a regular basis. Catered events hosted at Epic are another great opportunity to flex different culinary muscles. Ownership While you'll have the support of your team, you'll also have a high level of autonomy from the outset. You're responsible for taking your dishes from start to finish each day and ensuring that what goes on the plate is delicious and beautiful. Live affordably in a city known for its rising tech talent. Epic is located just outside Madison, Wisconsin, the second fastest growing market for tech talent in the United States and home to the state capital and the University of Wisconsin. Madison, a city surrounded by water, has received accolades for being the greenest city in America (NerdWallet), the best city for renters (SmartAsset), the fittest city in America (Fitbit), and the third best metro in the US for young professionals (Forbes Advisor). More than just important work. Our uniquely themed campus was designed to heighten your ability to get stuff done in your office, a conference room, or by the fireplace in a comfy chair. All meals are restaurant-quality but cost only a few dollars, and they're prepared by a team comprised of kitchen talent from restaurants around the country. And, after five years here, you'll earn a four-week sabbatical anywhere in the world. Staff have kayaked in Patagonia, attended a Beyoncé concert in Ireland, built a library in Tanzania, and run a marathon in Antarctica. We offer comprehensive benefits to keep you healthy and happy as you grow in your life and career, and your merit-based compensation will reflect the impact your work has on the company and our customers. You'll also be eligible for annual raises and bonuses, as well as stock grants, which give you an even greater stake in the success of Epic and our customers. Healthcare is global, and building the best ideas from around the world into Epic software is a point of pride. As an Equal Opportunity Employer, we know that inclusive teams design software that supports the delivery of quality care for all patients, so diversity, equity, and inclusion are written into our principles. Please see our full non-discrimination statement at ***************************** Requirements * 3+ years cooking in a professional kitchen and/or a Culinary Arts degree * Fine dining, large-volume experience is a plus * Eligible to work in the US without sponsorship * Live within 45 minutes of Epic's Campus in Verona, WI or be willing to relocate * COVID-19 vaccination

Job Details Level: Experienced Position Type: Full Time Education Level: 2 Year Degree Salary Range: $55000.00 - $60000.00 Salary Job Shift: Varies, includes Weekends & Holidays Job Category: Restaurant, Food and Beverage Description This position is responsible for supervising the culinary department, to include assisting with hiring and scheduling of staff; preparation and cooking of food; and training and coaching staff on the production and preparation of menu items. ESSENTIAL DUTIES AND RESPONSIBILITIES * Cooks, prepares and/or directs staff on the preparation process per the approved recipes and procedures. * Expedites service and oversees the flow of orders. * Assists in purchasing, preparation, and delivery of all food and non-food items while controlling/managing security and storage of purchased inventories. * Assist with recruiting, hiring, and onboarding. * Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for restaurant's equipment and facility assets. * Completes all other duties as assigned. Qualifications MINIMUM REQUIREMENTS * 2-3 years of related supervisory or management experience in a high volume, high energy, food and beverage environment. * Exceptional knowledge of food preparation. * Working knowledge of food cost, purchasing and kitchen equipment operations. * Working knowledge of Microsoft Office software and food costing systems. * Strong knowledge of state and federal laws and regulations related to food, safety, sanitation, and employment. * While performing the duties of this job, the employee is regularly required to position self to move about. * The employee frequently is required to operate and use kitchen station tools and equipment; and communicate with employees and management. * The employee must move up to 50 pounds frequently. * Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus. PREFERRED SKILLS & QUALIFICATIONS * Certified Food Protection Manager (CFPM) or ability to obtain within 30 days of hire. We are inspired by connections. We build genuine, authentic relationships with our guests, our employees and our partners, and provide memorable moments, exceptional experiences and operational excellence. Our team must exemplify our company cornerstones of "Growing Together": * Are you committed? * Do you exhibit professionalism? * Do you strive for perfection every day? * Do you accept accountability? The answer to each cornerstone must unequivocally be YES, or the foundation weakens, and it will be obvious who is not "All-In." Being 100% all-in is much easier than being 99.9% or less. Once you make a 100% commitment, there are no exceptions. It's a done deal. You never have to think about it again. Ultimately, your 100% commitment will determine your progress and happiness within our company. About Dawn Manor Dawn Manor is bringing the best of the 19th century to the Wisconsin Dells. With 5 themed dining rooms and a patio deck, we provide a family-friendly dining experience you won't find anywhere else in the Dells. Experience the splendor of 1855 in a new way, with all the comforts of the present and all the pleasures of the past. Dawn Manor is operated by Morrissey Hospitality, which is composed of nearly two dozen unique restaurant, hotel and event concepts. You are not just getting another job when you join the Morrissey team. You are becoming a part of our team - a team that works through challenges together, supports and encourages one another, lifts their communities and prides themselves on exceptional experiences and genuine hospitality. Morrissey Hospitality offers our employees exceptional work environments, generous pay and benefits, and opportunities for education, training, and advancement. We are only as strong as our people, which is why we help you achieve your very best - at work, in your career and in your life. For more information on our career opportunities, visit us at www. Morrisseyhospitality.com Fulltime Position Benefits: * Medical Insurance, Dental & Vision Insurance * Life Insurance, Hospital Indemnity Insurance * Short & Long Term Disability Insurance * Accidental Death & Dismemberment Insurance, Accidental Injury Insurance * Worker's Compensation * 401(k) Retirement Plan * Flexible Spending Accounts for Limited Vision & Dental, Dependent Care, and Commuter Expenses * Health Savings Account * Vacation/Paid Time Off (PTO) * Holiday pay (hourly employees must work and are paid time and one half pay) * Military Leave, Voting Leave, Bereavement Leave, School Leave * Jury Duty, Witness Duty * Family Medical Leave (FMLA), Personal Leave (LOA)

Where Lives & Careers Flourish! At Encore Senior Living, there is a strong sense of teamwork, a commitment to professional development, and a culture that encourages promotion from within. As a result, Encore team members tend to reciprocate with their personal commitment and stay with the organization for an extended tenure. As an integral part of our organization, our employees strive to provide excellent service and care to residents and their families in warm, caring and home-like communities. We promote environments that foster independence, happiness, privacy, and dignity for residents. If you decide to join our organization, you will see that our company culture is lived every day & we believe in our core values of integrity, compassion, quality and diversity. If you join the team as our employee, what will you enjoy? Working with seniors & for an organization that is focused on enhancing the daily lives of seniors that call our community's home Making a positive impact on the daily lives of seniors & their family Working in an awesome culture and interacting with seniors each day Working with a team that not only is meeting the current needs of clients but exceeding them with passion, innovation, and results. What are we looking for in all our future employees? A Love for Working with Seniors! A flexible, fun, energetic people person who is capable of projecting calm, care, & professionalism in all work-related situations! SUMMARY of Duties Cooks are responsible for the preparation, presentation, serving, clean up and storage of well balanced and delicious meals. Ability to utilize a menu specified for seniors, with adaptability and critical thinking skills to make changes as needed to ensure satisfaction. Work Experience Qualifications One-year experience preparing food from scratch or equivalent preferred Must 18 years of age or older We offer a full training program and are willing to train the right candidate! Educational Qualifications A High school diploma or equivalent We offer a competitive compensation package including: Full Time Benefit Package 30+ hours per week includes: Medical, Vision and Dental insurance offered Life Insurance-Employer Paid PTO accrual Employee Assistance Program Employee Referral Program Encore Senior Living communities are Drug-Free Work Environments. Encore Senior Living communities are Equal Opportunity Employers.

Full-time Description STEP INTO THE BIG LEAGUES Geronimo Hospitality Group ain't your normal work environment. We are a collection of award winning boutique hotels, restaurants and clubs with cool people who believe THE STATUS QUO SUCKS and we do everything we can to live by that motto. At Geronimo Hospitality Group, we don't raise the bar. We are the bar. We create destinations, not pit stops, and we're looking for people who are ready to join a team that pushes boundaries and values hard work every day. VELVET BUFFALO Modern in experience and timeless in taste, Velvet Buffalo Modern Italian delivers fresh ingredients with a side of rustic charm. Our rotating seasonal menu features thoughtfully crafted dishes made from scratch that are inspired by the many regions of Italy-from house-made pasta and artisan-style bread to sustainably sourced seafood and our own spin on traditional desserts. At Velvet Buffalo, we do classics really well. PERKS OF THE JOB We believe in rewarding effort and skill. Our team enjoys Employee Discounts, Paid Time Off, Training & Development Opportunities, 401K, Medical Benefits, 24/7 Online Care, Pet Insurance, and more. We demand a competitive spirit and offer you the chance to build your own future in return. YOUR ROLE IN CREATING GERONIMOMENTS In this role, you'll be a key part of our team, ensuring that every guest leaves with a lasting impression. Your voice matters here-use it to build the future, make an impact, and continuously improve the guest experience. As the Sous Chef, you are responsible for effectively directing and supervising the daily operation of the kitchen including but not limited to training, motivating, and monitoring of kitchen staff, assisting with ordering and inventory, and food preparation in adherence to the direction of the Executive Chef and company standards. WHAT YOUR DAY WILL LOOK LIKE Leads a small team in supporting and servicing the day-to-day activities. Executes well-defined work assignments that are subject to a moderate level of control and review. Assists the Executive Chef in meeting and exceeding company food budget and goals Assists the Executive Chef in ensuring all kitchen staff are trained on dish specification Ordering food product to appropriate levels Prepare food for service appropriate to sales levels Assists in monitoring and controlling stock levels and makes sure stock rotation is followed in all store rooms and coolers Leads by example, setting the pace and standards Manage disciplinary issues as needed in conjunction with the Executive Chef/General Manager Communicate via team meetings, one-on-one meetings, training sessions, notice boards, etc. Communicate a vision of success of which the team wants to be a part Conduct daily line checks and constant, sporadic tasting of products being made and served Ensure all food is presented for service in a timely manner and in correct sequence Ensure the preparation and storage of food meets company and statutory health and safety requirements Ensure the kitchen adequately stocked with all necessary goods to create a smooth meal service Respect all co-workers and managers Have fun at work; leave baggage at the door; come to work with a positive attitude ready and willing to help create a fun and memorable experience for our guests Promote a positive perception of the company at all times both internally and in public GHG24 Requirements WHAT IT TAKES TO SUCCEED Experience and/or Training Three plus years of Line Cook and Supervisory experience or culinary school required ServSafe certified Culinary education or equivalent work experience Strong organizational and communication skills Ability to operate and maintain kitchen equipment Ability to manage a team while delegating tasks and ensuring the tasks are being completed efficiently and to proper expectations Ability to handle difficult and challenging situations and conversations MANDATORY REQUIREMENT U.S. Work Authorization (required). JOIN A TEAM THAT MAKES AN IMPRESSION At Geronimo Hospitality Group, we are cool people who work hard. Every shift, every day, we push the boundaries and strive to be the best. If you're ready to own your work and create exceptional experiences, we want you on our team! Geronimo Hospitality Group is an Equal Employment Opportunity employer.

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.

With over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we're all here for the same reason - to roll up our sleeves and create happiness through cooking and sharing good food. The Chef Instructor, Pastry contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Chef Instructor blends culinary talent and teaching skills to support the Resident Chef in driving business results. The Chef Instructor reports to the Resident Chef. JOB DUTIES AND RESPONSIBILITIES: Models and directs employees to ensure customer service standards are met. Delivers an exceptional cooking class experience at every class using recipes and game plans provided. Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary. Ensures high standards of sanitation and cleanliness are maintained throughout the experience. Keeps work area and guest areas clean and organized. Ensures all food items are cooked and served at the correct temperature and under sanitary conditions. Works as a part of a high-performing team to achieve store's sales plan. Strives to achieve individual and/or class sales goals. Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed. Provides coaching in the moment and performance feedback to Kitchen Assistants and communicates performance issues directly to the Resident Chef. Seeks opportunities to increase cooking class and retail sales. Records time worked, accurately and according to SLT policy. Anticipates and solves problems by taking decisive action, follows up with Resident Chef. Demonstrates exceptional verbal and written communication skills with employees, customers, field management and corporate office. May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks. Additional responsibilities as assigned by Resident Chef. ESSENTIAL FUNCTIONS: Ability to communicate verbally and work cooperatively with employees and customers. Ability to remain in a stationary position for up to 3 hours at a time. Ability to move about the work place coaching and directing employees and/or class participants or while selling to customers. Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose. Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment. Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques. Ability to work a varied schedule in order to teach classes at different times of the day, week and year. Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work. Regular and predictable attendance. Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs. Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature. EXPERIENCE AND REQUIRED QUALIFICATIONS: 1-2 Years kitchen operations experience. Culinary degree in Pastry or equivalent experience considered in lieu of degree. Demonstrated successful teaching and training experience. Valid Food Handlers and/or Food Managers Certification. Must be at least 21 years old. Familiarity with MS Office Suite (Word, Excel, Outlook). Proven ability to drive sales and motivate teams. Proven communication skills. Sur La Table Core Competencies for Everyone: Focus on the Customer: You inspire and delight your customers. Be Genuine: Your communication style is respectful, effective and sincere. Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action. Take Ownership: You are committed, responsible and provide solutions. Achieve Results: You meet and exceed goals and expectations. This represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the and other duties, as assigned, may be part of the job. This is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type 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, provincial, state or local laws. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact ************************.

Who We Are We welcome you for a memorable dining experience at our signature restaurant, The Statehouse. Our menu is fresh, exciting and unlike any other in Madison offering an approachable, authentic spot for everyday or special occasions. Whether you're in the mood for a classic Wisconsin fish fry with beer battered filets, a house-made pasta featuring local, seasonal ingredients or simply a sandwich, we've got a little something for everyone. The Statehouse is Madison's Place for patrons to find the perfect balance between upscale casual and fine dining. Our waterfront property offers breathtaking shoreline views of beautiful Lake Mendota as well as our luxurious historic property. Customers of both The Statehouse and Augie's Tavern can relax while being attended to by restaurant and bar staff with incredible professionalism. Whether a local Madisonian out for a special occasion or a resort guest looking for a quick bite, we offer something for everyone. We invite our guests to come for an hour or stay for an evening-long celebration. If they're looking for a great environment, incredible food and drinks and a welcoming staff, this is the place! What We Accomplish Together The Edgewater offers the highest quality of customer service delivered to our guests both in and out of our restaurants. Our Sous Chef is responsible for hiring and training a top-notch kitchen staff, along with the daily operations of the kitchen. The Sous Chef assists the Executive Chef in creating and maintaining all menus along with the preparation, presentation, and service of these menu items. The Sous Chef will also work with the Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales, and manage costs. What We Have Flexible scheduling including days, nights and weekends. A team focus on support and success. A comprehensive benefit package for full-time staff including Medical, Dental and Vision coverage as well as Paid Time Off, 401K contribution matching and voluntary life insurance. Beautifully appointed facilities and top of the industry products and supplies to ensure our staff have everything they need to deliver exceptional experiences for our customers. Discounts to our 3 onsite restaurants. Discounts to our onsite Spa's services and retail as well as discounted stays at affiliated hotels. Discounted onsite parking for full-time team members, discounted off-site parking for part-time team members, or a supplied Madison Metro bus pass. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. What You Have 3+ years of experience in a high-volume kitchen. Proven track record of demonstrative leadership in a kitchen A flexible schedule and availability to work nights, weekends, and holidays as needed. The ability to lift and/or move at least 50 pounds daily. Maintain excellent quality standards including consistency and presentation. Excellent customer service skills with the desire to work in a team environment. The ability to communicate in English, both in writing and spoken word. Wonderful hand-eye coordination and an exceptional sense of taste and smell. Working Conditions This position operates in a full-service, professional kitchen environment. The Sous Chef is required to use commercial grade kitchen equipment, such as cooking instruments and cooking devices. This position requires evening/weekend work. Physical Abilities The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk or hear. This position is very active and is frequently required to stand; walk; use hands and fingers to handle or feel; and reach with hands and arms, occasionally required to sit; climb or balance; and stoop, kneel, crouch or crawl. The employee must frequently lift or move up to 10 pounds and occasionally lift or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Eurest * We are hiring immediately for a full time SOUS CHEF position. * Location: American Family Insurance - 6000 American Parkway, Madison, WI 53783 Note: online applications accepted only. * Schedule: Full time schedule. Monday - Friday, hours may vary. More details upon interview. * Requirement: Previous cooking experience required. * Internal Employee Referral Bonus Available * Pay Range: $21.00 per hour to $24.00 We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1387516. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, "connect with people, inspire through food, create solutions, and live our promise," is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: * Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. * Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. * Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. * Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. * Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. * Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. * Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. * Keeps up with peak production and service hours. * Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. * Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1387516 [[req_classification]]

Prairie Ridge Health is looking for a team member to join our Culinary Department in the role of Station Chef. This position is PRN, as needed with shifts of 5:30am-2pm, 9:30am-6pm and 10:30am-7pm. One holiday per year and one weekend per month required. POSITION SUMMARY: The Station Chef is responsible for the preparation of food for patients, caters, and the cafeteria menu. They will pre-dish patient food items and assemble patient trays. The Station Chef is also responsible for sanitation, upkeep of the food service/culinary dept., and making sure that all food safety and quality standards are followed. The Station Chef will be responsible for oversight of the food service/culinary dept. in absence of the Manager of Food, Nutrition and Diabetes Services and/or Executive Chef, Sous Chef and/or Assistant Sous Chef. The Station Chef demonstrates a high level of execution of all required processes and procedures in the department and assures that all other team members are meeting expectations when they are the person in charge. They train new team members and understand the core duties of all positions in the department. The Station Chef is competent in and able to staff all kitchen positions including Cold Cook, Breakfast Cook, Front of House and Ware Washer, both on a scheduled and short notice basis. They may also be responsible for competently performing the job duties of the Culinary Ambassador and/or Barista as assigned. EDUCATION REQUIREMENTS/LICENSURE/CERTIFICATION/REGISTRATION High school diploma or equivalent desirable ServSafe Food Manager certification required within 4 months of start date or within 3 attempts to pass the exam, whichever comes first. Preferred knowledge of therapeutic diets Previous institutional cooking or food service desirable Shift: PRN, as needed. Various shifts- 5:30am-2pm, 9:30am-6pm and 10:30am-7pm. One holiday per year and one weekend per month required. FTE: PRN, as needed

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! **Responsibilities :** + Assist Executive Pastry Chef to implement, maintain and review all approved menus onboard + Prepare all desserts, cakes and pastries for the restaurant menus + Assist with buffet set up + Instruct crew in the preparation of pastries, cakes and crèmes + Monitor and ensure opening and closing procedures for all kitchens and production areas + Oversee allergy and dietary training of Pastry staff and ensure training is in accordance with strict company LOG's and guidelines + Oversee proper preparation of special dietary meals and food allergy for guests and crew + Delegate, monitor and review the Chefs operational responsibilities + Strive to meet and exceed guest expectations, never compromising safety and quality, taking corrective action whenever necessary + Ensure Disney Cruise Line and USPH sanitation requirements are met in area of responsibility + Monitor and ensure the preparation and presentation of all products on the restaurant menus + Prepare showpieces, displays, ice cream and sorbets, as well as special request items when needed + Actively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership + Execute additional job responsibilities, as assigned by DCL leadership, based on operational need + Comply with all company set policies and procedures, along with all maritime and ship rules, regulations and procedures + Participate in Emergency Duties as specified in the ship Assembly Plan **Basic Qualifications :** + Minimum five years recent experience as Pastry Chef or Pastry Chef de Partie + Certified Pastry Chef or equivalent degree in Culinary Arts + Excellent technical and functional understanding of the ship based Food & Beverage operation + Proven track record of delivering a high quality product + Be at least 21 years of age + Be able to speak, read and write fluent English + Willingness to live and work onboard one of our vessels for a certain length of time (based on position) + Be able to work a seven-day, 70-84 hour week with limited time off + Be able to adhere to Disney Cruise Line appearance guidelines + Agree to share a cabin with other crew members + Enjoy working in a high-volume, fast-paced, guest-service oriented environment + Be flexible with your work schedule, job duties and work locations + Appreciate diversity among guests and crew **Additional Information :** This is a **SHIPBOARD** role. Applicants must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be committed to the position you are applying for at least 2-3 contracts before a transfer or promotion + Be willing to follow and perform safety role, emergency duties and/or associated responsibilities as specified in the ship Assembly Plan + Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control + Be willing to follow and embrace United States Public Health requirements and guidelines as well as Environmentality requirements and Company practices + Be willing to share a cabin with other crew members and appreciative of working and living in a multi-cultural environment + Be comfortable living in a confined space with strict rules and regulations + Adhere to a structured lifestyle, personally and professionally 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:** 1245486BR **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.

divdivdivdiv/divp id="is Pasted"strong Who We Are/strong/pp /pp We welcome you for a memorable dining experience in one of our restaurants or in our state-of-the-art banquet facilities. Our menus are fresh, exciting and unlike any other in Madison offering an approachable and authentic place for everyday or special occasions. Whether you're in the mood for a classic Wisconsin fish fry with beer battered filets, a house-made pasta featuring local, seasonal ingredients or simply a sandwich, we've got a little something for everyone./pp /pp The Edgewater is Madison's Place for patrons to find the perfect balance between upscale casual and fine dining. Our waterfront property offers breathtaking shoreline views of beautiful Lake Mendota as well as our luxurious historic property. Customers of both The Statehouse and Augie's Tavern can relax while being attended to by restaurant and bar staff with incredible professionalism. Or, they can grab a burger or salad in The Boathouse for an upscale casual dining experience, sitting right on the shoreline of the lake. Whether a local Madisonian out for a special occasion or a resort guest looking for a quick bite, we offer something for everyone. We invite our guests to come for an hour or stay for an evening-long celebration. If they're looking for a great environment, incredible food and drinks and a welcoming staff, this is the place!/pp /ppstrong What We Accomplish Together/strong/pp /pp The Edgewater offers the highest quality of customer service delivered to our guests both in and out of our restaurants. /pp /pp Our Banquet Chef is responsible for hiring and training a top-notch Banquet culinary staff, along with managing the daily operations of our banquet kitchen. The Banquet Chef assists the Executive Chef amp; Executive Sous Chef in creating and maintaining all banquet menus along with the preparation, presentation, and service of these menu items. The Banquet Chef will also assist in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales, and manage food amp; inventory costs. /pp /ppstrong Job Responsibilities/strong/pp /pulli Provide leadership and support to the banquet culinary staff, including establishing and monitoring work performance./lili Provide direction for all day-to-day operations of the banquet culinary team and banquet stewarding department./lili Serve as a role model to emulate the culture and standards of The Edgewater./lili Ensure that all Human Resources policies are administered equally and consistently./lili Remain up to date on emerging Banquet food service trends and demonstrate new cooking techniques and equipment to staff in order to keep staff current with customer expectations./lili Perform the daily duties of an employee in their absence, and/or appoint the appropriate replacement to fill service gaps./lili Manage the banquet culinary department's administrative duties, including but not limited to attending and leading department meetings, attending BEO meetings, ordering food, products amp; supplies, creating staff schedules, motivating and educating the banquet culinary team to advance their culinary skillsets./lili Interview hire and train culinary team members to execute food preparation to the standards of The Edgewater Famp;B Division./lili Manage the banquet culinary department's expenses including food cost, supplies, uniforms and equipment./lili Provide insight and creative solutions to our banquet menu development./lili Be familiar with and enforce all policies related to liquor laws, OSHA standards and other local, state or federal laws and regulations./lili Ensure compliance with all State and City mandated food handling and sanitation standards./lili Display leadership in hospitality by modeling excellent customer service for both internal and external customers./li/ulp /pp Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job./pp /ppstrong What You Have/strong/pp /pulli2+ years of experience in a high-volume banquet kitchen./lili2+ years of experience in a full-service hotel setting or similar operating model./lili3+ years in the culinary management./liliA 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major./lili Proven track record of demonstrative leadership in a culinary department setting./liliA flexible schedule and availability to work nights, weekends, and holidays as needed./lili The ability to lift and/or move at least 50 pounds daily. /lili Maintain excellent quality standards including consistency and presentation./lili Excellent customer service skills with the desire to work in a team environment./lili The ability to communicate strongly in English, both in writing and spoken word. /lili Wonderful hand-eye coordination and an exceptional sense of taste and smell./li/ulp /ppstrong Working Conditions/strong/pp /pp This position operates in a full-service, professional kitchen environment. The Executive Sous Chef is required to use commercial grade kitchen equipment, such as cooking instruments and cooking devices. The position also utilizes standard office equipment such as computers, telephones, copier and fax machines. This position requires evening/weekend work./pp /ppstrong Physical Abilities/strong/pp /pp The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job./pp /pp While performing the duties of this job, the employee is regularly required to talk or hear. This position is very active and is frequently required to stand; walk; use hands and fingers to handle or feel; and reach with hands and arms, occasionally required to sit; climb or balance; and stoop, kneel, crouch or crawl. The employee must frequently lift or move up to 10 pounds and occasionally lift or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. /ppbr//pdivdiv class="fr-view"divdiv class="fr-view"divdivbr//div/div/div/div/div/div/div/div /div