Chef Jobs in Marion, AR

About the Opportunity SkyBridge Luxury & Associates is seeking a dynamic and experienced Executive Chef on behalf of our client in Jackson, Mississippi. This role oversees all culinary operations, ensuring high-quality food preparation, cost control, and compliance with hygiene and safety standards. A strong leader and creative culinary expert, the Executive Chef will drive excellence across all kitchen and outlet operations. What We Offer Medical, Dental, and Vision Insurance Fully Vested 401(k) Employee Assistance Program PTO & Recognition Program Volunteer Initiatives Tuition Reimbursement Hotel Travel Discounts Key Responsibilities Lead all kitchen operations, ensuring efficiency, quality, and cost control Develop and execute seasonal and event-driven menus Ensure compliance with health and safety regulations at all times Supervise and train culinary team in food quality, presentation, and portion control Oversee inventory, purchasing, and storage Maintain kitchen equipment and cleanliness standards Participate in budgeting, scheduling, and labor management Foster a positive, team-oriented kitchen culture Attend regular operations meetings and collaborate across departments Qualifications 2+ years of experience in a similar leadership role in a full-service hotel or resort Food service certification required Strong communication and leadership skills Able to stand/walk for long periods and lift up to 40 lbs independently Flexible availability including weekends and holidays Knowledge of food allergies, plating standards, and culinary trends Apply now to bring your passion for culinary excellence to one of Mississippi's leading hospitality properties.

Canteen * We are hiring immediately for a full time CHEF position. * Location: Big River Steel - 2027 East State Highway 198, Osceola, AR 72370. Note: online applications accepted only. * Schedule: Full time schedule; Monday through Friday, day shift. More details upon interview. * Requirement: Prior cooking experience is required. * Perks: $500 quarterly bonus opportunity! * Pay Range: $19.00 per hour to $20.00 per hour. * Internal Employee Referral Bonus Available 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 About Canteen: Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen's solutions include markets, office coffee and snacks, unattended retail, and culinary. Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our growth. Interested in joining our team? You bring the enthusiasm, customer service, and commitment; we'll supply the opportunity and innovation. Together, we'll continue to transform our industry. Come for the job, stay for the career. We are Canteen. Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: * Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met. * Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action. * Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery. * Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures. * Tracks food use, waste and consumption to requisition or purchase product. * Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory. * 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 ensure compliance with sanitation, safety, production and merchandising requirements. * Helps select and develop recipes and menus. * Performs other duties as assigned. Associates at Canteen 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 Maryland, Washington State, or to be performed Remotely, click here for information on additional company-provided time off benefits. 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. Canteen maintains a drug-free workplace. Req ID:1399965 Canteen

Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana's service and cooking procedures: * Greets and welcomes guests within 15 minutes of their teppan order(s). * Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous. * Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries. * Responds promptly and courteously to guest requests * Asks guests for cooking preference, as applicable, and follows guest instructions. * Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). * Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. * Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). * Is knowledgeable about and complies with the Company's standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures. * Prepares foods in accordance with the Company's portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods. * Adheres to the Company's guidelines on proper food presentation and garnishes for all dishes. * Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling. * Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room. * Adheres to Company guidelines on alcoholic beverage service. * Presents a clean and neat appearance and uses a courteous manner with all guests. * Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs. * Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests. * Performs other duties as assigned by a supervisor. Education/Experience: * Must have a High School diploma or GED. * Must be able to successfully pass Benihana chef training program * Previous experience as chef or cook highly desirable Here are some of the sizzling benefits of working for us: * Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course. * Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow. * Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day. * Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. * Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. *This position is eligible for tips!*

American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Sous Chefs to our shipboard teams for the 2025 season. This is an exciting new position as we continue our commitment to growth from within, and career advancement opportunities into the Executive Chef role. 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 Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. 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 and crew is flawless. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. * Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality guest dishes that follow the established menu choices. * Adhere to all guest and crew dietary requests and restrictions. * 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 3 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Transportation Worker Identification Credential (TWIC). * 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. * Transportation Worker Identification Credential (TWIC). * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. * Job sites across the nation.

How You'll Do It Supervise the team in providing best-in-class culinary experiences Coach and develop the team and drive Associate engagement Delegate tasks Demonstrate Topgolf's Core Values: Fun, One Team, Excellence, Edgy Spirit and Caring Monitor inventory and purchase product Maintain food and labor costs according to budget, with a full understanding of COGS Select and develop recipes to corporate approval Manage standardization of recipes to ensure consistent quality Establish presentation technique and maintain quality standards Plan and cost menus for special events, chef choice menus as directed Ensure proper equipment operation, maintenance and cleanliness Oversee safety and sanitation in the kitchen What We're Looking For Minimum of 5 years in culinary management Proven ability to develop a culinary team Bachelor's degree or related culinary degree preferred Ability to work in a fast paced environment Ability to stand and exert well-paced mobility for the duration of a scheduled shift Ability to stand and walk for extended periods of time Ability to lift items weighing up to 50 lb. Ability to stoop and bend Ability to work in high-temperature conditions (up to 100 degrees) for extended periods of time ADA The above statements cover what are generally believed to be principal and essential functions of the job. Specific circumstances may allow or require some incumbents assigned to the job to perform a different combination of duties. EEO Statement Topgolf is a global sports and entertainment community and is committed to equal opportunity and is firmly committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. As an affirmative action employer, Topgolf also takes steps to prevent retaliation and to create a respectful, equitable and inclusive environment for our Guests, Associates, business partners, vendors, and the communities we serve. Topgolf is an equal opportunity affirmative action employer and administers all personnel practices without regard to race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, veteran status, genetics or any other category protected under applicable law. Topgolf Entertainment Group does not accept unsolicited agency resumes. Please do not forward unsolicited agency resumes to our website, employees or Human Resources. Topgolf will not pay fees for unsolicited agency resumes and will not be responsible for any agency fees associated with unsolicited resumes. Unsolicited resumes received will be considered property of Topgolf Entertainment Group and will be processed accordingly without fee. Topgolf participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

Sous Chef - BGCM - Part Time We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Culinary Director specifications and guidelines. The successful candidate will employ culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. Responsibilities: Help in the preparation and design of all food and catering events. Ensure that the kitchen operates in a timely way that meets our quality standards. Fill in for the Executive Chef in planning and directing food preparation when necessary. Resourcefully solve any issues that arise and seize control of any problematic situation. Preparing meals and food to meet the specifications of guests in a timely manner. Properly measuring kitchen ingredients and food portions Ensuring students adhere to set standards, procedures, department rules and sanitation requirements. Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality. Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Requirements: Bachelor's degree in culinary science from an accredited university. Where necessary, a candidate should be able to produce licenses or certifications required by local and state agencies for food production and management. 3 years of formal culinary experience or food service management at a busy restaurant or hotel kitchen. Able to demonstrate experience using kitchen equipment and a thorough understanding of various cooking methods, food preparation techniques and sanitation procedures.

Benefits: 401(k) 401(k) matching Bonus based on performance Dental insurance Health insurance Paid time off Vision insurance A Sous Chef will direct food preparation in collaboration with the Executive Chef. A Sous Chef will help in the design of the food menu and produce high-quality plates; oversee and supervise kitchen staff; and assist with menu planning, inventory, and management of supplies. Must have a positive presence within the restaurant as a role model and part of the management team. The Sous Chef will maintain a positive “win-win” attitude; always work to improve the restaurant; be supportive of decisions made by the management team; and present a united front to the staff. Responsibilities Ensure guest satisfaction through high-quality food standards Supervise service particulars in every back-of-house department as well as assisting in training and supervision of kitchen staff Assist the Executive Chef in various aspects of the kitchen, including ordering, inventorying, equipment needs, staffing, etc. Continuously develop the BOH team through the identification of ongoing training needs and the implementation of policies and procedures Maintain high standards in all areas of safety, security and sanitation, including preventative maintenance, cleaning and repairs of equipment Qualifications At least one year restaurant kitchen experience in a high-volume setting Able to train and effectively manage the back-of-house staff Thorough knowledge of and adherence to health department regulations and food handling and storage procedures Technical and natural cooking abilities, including ability to perform all kitchen duties Leadership, team-building and implementation skills Basic PC/software knowledge and comprehension Basic math knowledge and comprehension Flexible work availability Pay: Based on experience Job type: Full-time, hourly Complete our short application today! Compensation: $55,000.00 - $60,000.00 per year Brazen Restaurant Group has opened its second restaurant in East Memphis. The owners of Celtic Crossing, Memphis' premier Irish Pub, unveiled Bog & Barley in early 2023. Bog & Barley will expand on Celtic Crossing's established customer base and feature an elevated take on the traditional Irish Pub.

TPC Southwind is a private par-70, 7,244-yard layout located in the gated community of Southwind in Southeast Memphis, Tennessee. TPC Southwind is home of the FedEx St. Jude Championship. TPC Southwind houses a modern-style, 34,000 square-foot clubhouse featuring rich wood furnishings and creates an inviting backdrop for socializing, private events, or corporate entertainment. Tee up your career as a part of our team with the TPC Network! The Executive Chef is responsible for all aspects of the kitchen and culinary operation to ensure that the daily operation of the culinary department achieves established goals and objectives in sales, profitability and member/guest and employee satisfaction levels. QUALIFICATIONS High school diploma or equivalent education Two or three additional years of hospitality management education, culinary degree or similar education or equivalent experience Must be familiar with culinary, and food and beverage concepts, practices, and procedures. Thorough knowledge of general business administration practices, sanitation guidelines and state liquor laws as applied to food and beverage and culinary practices and procedures as would be acquired through at least seven years of similar experience in progressively responsible positions. Prior supervisory experience required RESPONSIBILITIES/DUTIES Maintain responsibility for the hiring, training, and proficiency of employees in the kitchen department Plan for and schedule manpower, equipment, and supply requirements for the department and maintain accountability for the cost, utilization, and performance of employees and equipment Ensure that all menu items are prepared/produced according to standard recipes, responsible for garnishing of dishes, and portion control Oversee preparation of food, making sure that food items are prepared according to standard recipes and are presented to standards established by the PGA TOUR Golf Course Properties, Inc. to ensure member/guest satisfaction Develop culinary staff and evaluate performance to advance to next level Instruct cooks in the details of preparing menu items according to recipe cards Instruct ware washers in details of using dishwashing machine to ensure high quality of sanitation standards Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen, loading dock and dumpster area at all times Handle all special requests, concerns and complaints in a manner that shows professionalism, concern and empathy. Resolve problems quickly in an objective manner Maintain preventative equipment maintenance procedures, standards and maintain appropriate records for same. Schedule maintenance as needed Work with Food and Beverage Director to develop club function and private function business, assisting in menus and in all food service related areas Ensure that employees wear uniforms and name tags and that uniforms are kept in proper condition, clean and are readily available at all times to employees Utilize Chef Tec to manage inventory, maintain recipe file (with photos or video), and maintain current menu costs Assist in the development and the maintenance of the marketing and promotional programs as related to the Food & Beverage Department Assume responsibility as the kitchen supervisor during all meal periods including banquets ensuring food preparation standards are maintained Required to set-up and break-down buffet tables and theme decorations which may include ice displays Ensure that all menus reflect member/customer needs, current trends and incorporate local ingredients as they are available Work with Director of Food and Beverage to train service staff on menu, ensuring that they are fluent on content and preparations Participate in pre-meal meetings so as to maintain positive/constructive communication with Front of House staff Assist the Food & Beverage Director in the development of the annual Food and Beverage Budget/Plan Understanding and following procedures to maintain a sanitary workspace conforming to all jurisdictional and club imposed regulations and rules regarding food service sanitation Maintain internal controls for the Food and Beverage Department Cost all menu items and make adjustments to portions and pricing as market changes Maintain a thorough accountability of the food inventory ensuring the accuracy of the monthly food inventory Maintain purchasing standards for products and ensure correct products in appropriate quantities are available at all times Utilize Kronos to assist in maintaining Food & Beverage payroll policies, procedures, and controls, ensuring they are consistent with staffing guidelines Implement and maintain par-stock levels on food inventory Maintain purchase order system, ordering and receiving programs to ensure proper quantity and price on all purchases Create a positive relationship with Club membership through special events, cooking classes, and al carte table visits Operate within all guidelines, policies, standards, and constraints as established by PGA TOUR Golf Course Properties, Inc., while ensuring that PGA TOUR Golf Course Properties, Inc. mandatory standards of operations as they relate to Food & Beverage operations are followed Ensure that service procedures are adhered to as outlined in the TPC Brand Standards Special projects or other duties as assigned PHYSICAL DEMANDS AND WORKING ENVIRONMENT While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel; use hands to handle or feel; and talk or hear. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus. An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job. This job description reflects the assignment of essential functions and may be modified as needed; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job. Travel Travel is not expected for this position Work Schedule Expectations This position requires shifts as necessary based on business levels Supervisory Responsibility This position manages employees and is responsible for the performance management and hiring of the employees within the department

Coastal Fish Company in Cordova, TN is looking for one sous chef to join our 95 person strong team. We are located on 415 Great View Drive East. Our ideal candidate is must have experience maintaining a cooperative relationship with team members, optimizing staff productivity and exemplifying teamwork by being ready to stand-in during absences. Responsibilities Plan and direct food preparation and culinary activities Obtain feedback on food and service quality, and handling customer problems and complaints Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Keeps cooking stations stocked, especially before and during prime operation hours Hires and trains new kitchen employees to restaurant and kitchen standards Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns Supervises all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization, staff ability, and training opportunities Verifies that food storage units all meet standards and are consistently well-managed Assists head chef with menu creation Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing Rectify arising problems or complaints Compliant with nutrition and sanitation regulations and safety standards Qualifications 2+ years culinary education. 3+ years' experience in a similar position. Advanced knowledge of food profession principles and practices. Excellent knowledge of BOH systems, ordering and inventory. Excellent communication skills. Ability to meet deadlines. Available to work on call, shifts, after hours, over weekends and on public holidays. Ability to spot and resolve problems efficiently Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Keep up with cooking trends and best practices Communication and leadership skills Demonstrates values of collaboration, accountability, authenticity, trust, and learning Commitment to the consistent production of high quality, detailed work Organizes, plans, and schedules in an efficient, productive manner Performs under stress in a fast-paced, changing organization Works effectively with individuals from diverse racial, cultural, and educational backgrounds, while bringing together a wide range of experiences and perspectives Benefits Company Paid Benefits- Medical, Dental and Vision Paid Time Off Employee Discounts We are looking forward to reading your application.

Resort Lifestyle Communities is accepting applications for a Sous Chef to provide resort-style food and hospitality while developing strong, positive, and lasting relationships with our residents and guests. The Sous Chef works collaboratively with the Executive Chef, Community Managers and other Culinary and Dining team members. Schedule, Benefits and Pay: You will work lunch and dinner shift Tuesday-Saturday (evening meal ends at 6:30pm-no late nights!). You can enjoy a delicious free meal during your shift! As a valued Employee, you can get access to your earned income when you need it with OnDemand Pay. Receive $610 stipend per month from our company to apply towards any benefit(s) you select, including: Health, Dental, and Vision Insurance Life Insurance Short Term and/or Long Term Disability Health Savings Account (HSA), Medical Flexible Spending Account (FSA), Dependent Care (FSA) and Lifestyle Spending Account (LSA). Accident Insurance and Hospital Indemnity Legal and Identity Theft Insurance You will receive paid holidays and vacation time, as well as a 401(k) with a generous employer match. You will receive great pay and work/life balance. Responsibilities and Duties: You will safely and efficiently cook meats, fish, vegetables, soups, eggs, and other foods in a scratch-based kitchen while maintaining a clean and sanitary work station area. You will execute a dynamic menu utilizing different cooking styles while ensuring appealing resort-like presentation for all food. You will learn side by side from our expert Executive Chef and provide leadership support in the Executive Chef's absence. You will monitor and stock the Chef's Pantry; and log temperatures. You must live by our Core Values of Respect, Kindness & Compassion, Honesty, and Service Excellence. Qualifications: Previous leadership experience in culinary preparation and cooking preferred. High school diploma or equivalent (GED) required; culinary degree or other higher education preferred. Basic computer skills required; data entry experience preferred. Ability to secure appropriate food handler permits as required by local ordinances within two weeks of first day of employment. Must be 18 years of age or older. If you have a servant heart, a passion for hospitality and are eager to make a difference, complete our on-line application today and you'll hear from us soon! We are Resort Lifestyle Communities, a family-owned company established over twenty years ago. We specialize in providing all-inclusive, independent, resort-style 55-and-over senior living retirement communities all across the nation. Our Home Office is based out of Lincoln, Nebraska and we are rapidly growing and expanding! EOE/ADA #urgent

Delaware North Gaming is searching for an Executive Chef to join our team at Southland Casino in West Memphis, Arkansas. Our ideal Executive Chef candidate shares our passion for delivering the highest quality of food, wine, and service to guests - taking great pride in your work and the impact you have on a moment or occasion. You're an innovative recipe developer, an inspiring leader, and someone who invests time in continuous learning and improvement. Additional Details At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: Medical, dental, and vision insurance 401(k) with up to 4% company match Annual performance bonus based on level, as well as individual, company, and location performance Paid vacation days and holidays Paid parental bonding leave Tuition and/or professional certification reimbursement Generous friends-and-family discounts at many of our hotels and resorts Unit Description Southland Casino Hotel, owned and operated by Delaware North, features more than 2200 slot machines, live blackjack, craps, and roulette tables, simulcast wagering, and sportsbook. Our new hotel features 300 luxurious rooms and suites. Southland is located in West Memphis, Arkansas, only a short drive from downtown Memphis, Tennessee. Responsibilities Lead and cook by example and provide guidance to all team members. Ensure kitchen operations are established and can run smoothly and efficiently in your absence. Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards. Coordinate training activities for kitchen and back-of-house associates to meet service level standards. Hire, train, and mobilize kitchen and service teams with precision to provide impeccable service to our guests. Determination of purchasing specifications and budgetary allotments for all menu items. Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success. Maintain complete knowledge of and compliance with all company policies,service procedures and standards - including Health Department regulations; always maintains excellent kitchen hygiene conditions. Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control,and hiring,counseling, and termination policies. Make periodic and regular inspection at events to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance. Qualifications Minimum 3-5 years of experience as an Executive Chef in a high-volume industry-leading concept with 10 years culinary experience in established restaurants and catering companies. Previous culinary experience in a casino setting is highly preferred. Certificate or degree in Culinary Arts preferred. ServSafe and Food Safety Handler certifications required. Strong financial and computer skills; has experience working with and an understanding of P&Ls and budgeting. Possess a passion for culinary excellence with incredible skill to create exciting and accessible new dishes, appropriate for the venue's concept. Ability to work flexible schedule to accommodate business levels. Proven ability to direct staff clearly and concisely while positively influencing employee behavior and performance. Maintains openness and willingness to learn new techniques and improve abilities. Think quickly, multitask, and adapt to changing situations while maintaining the highest quality of product and other established standards. Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. cooking machinery). Skilled in direct interaction with guests.

Southern Social in Germantown, TN is looking for one sous chef to join our 34 person strong team. We are located on 2285 S Germantown Road. Our ideal candidate must have experience maintaining a cooperative relationship with team members, optimizing staff productivity and exemplifying teamwork by being ready to stand-in during absences. Additionally a self-starter, punctual, and engaged. This is an exempt position. ESSENTIAL FUNCTIONS Plan and direct food preparation and culinary activities Obtain feedback on food and service quality, and handling customer problems and complaints Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Keeps cooking stations stocked, especially before and during prime operation hours Hires and trains new kitchen employees to restaurant and kitchen standards Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns Supervises all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization, staff ability, and training opportunities Verifies that food storage units all meet standards and are consistently well-managed Assists head chef with menu creation Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing Rectify arising problems or complaints Compliant with nutrition and sanitation regulations and safety standards EDUCATION AND EXPERIENCE Proven experience as food expeditor or other restaurant position UnderstandinG of health and safety rules in a restaurant Dexterity in using kitchen equipment or utensils and carry heavy trays Well-organized and ability to lead and direct people Excellent communication and negotiation skills Outstanding coordination and multi-tasking abilities A customer-oriented approach Great physical endurance High school diploma Prior restaurant or hotel experience preferred Presentation skills Possess an acute eye for detail Due to the nature of our business applicants should be open to working late evenings, weekends and holidays. BENEFITS We offer many great benefits, including free early access to your pay through Homebase. Company Paid Benefits- Medical, Dental and Vision Paid Time Off Employee Discounts We are looking forward to receiving your application. Thank you.

If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, a boutique hotel, and a chef-driven restaurant to create a unique and welcoming opportunity. Join our Flock! Job Description Reports To: Chef de Cuisine/Executive Chef Supervises: Line Cooks, Stewards General Purpose: A Sous Chef has worked very hard to get where he/she is, and a new Sous knows the real hard work is yet to come. It is time to become a leader, a sergeant, a direct line to the Chef de Cuisine (CDC), or an Executive Chef (EC) for the line cooks. Not only is the Sous Chef directly responsible for being proficient at every station and facet of the kitchen, but a Sous needs to know, in great detail, what it takes to make everything run smoothly and have an understanding of what the positions above them do to keep the wheels turning. The sous chef position is one of the key positions in the kitchen. Specific Responsibilities: * Owns service period and crew. * Able to be multifaceted with eyes on all kitchen activities. * Knows the strengths and weaknesses of line staff under supervision, knows what and when to delegate and to whom, and has set clear expectations for the finished product. * Available to assist line staff with recipe techniques and station prep and answer any questions. * Abreast of all menu changes, regardless of service period. * Relays important information about the day service for line staff as they arrive, such as menu changes, station assignments, and private events. * Ensures that stewarding staff follow their opening, closing, and mid-service side work. Coordinates with CDC on supervising the Stewarding department. * Maintains clean and organized walk-ins & dry storage area. * Orders daily and weekly products in conjunction with CDC. * Stays aware of food and labor costs and makes efforts to control these in their particular service periods. * Collaborates with CDC and/or EC on menu development and engineering. Qualifications * Minimum of two years experience in a fine dining restaurant environment. * Understanding of professional cooking and knife handling skills. * Knowledge of safety, sanitation, and food handling processes. * Able to work flexible hours (nights, weekends). * Responsible, dependable, punctual. * Excellent communication skills; must be able to speak, read, and understand English. * Clean and professional appearance. * Demonstrates enthusiasm for all things 21c. * Must pass a background check. Travel Requirements: As needed. Additional Information All your information will be kept confidential according to EEO guidelines.

About the Role: As a Chef, you will be responsible for creating exceptional culinary experiences that delight our guests and elevate our establishment's reputation. Your primary focus will be on menu development, ensuring that each dish is not only delicious but also visually appealing and aligned with our brand's identity. You will lead a team of kitchen staff, providing guidance and training to maintain high standards of food preparation and safety. Additionally, you will manage inventory and ordering processes to ensure that all ingredients are fresh and of the highest quality. Ultimately, your role is crucial in delivering a fine dining experience that keeps our customers coming back for more. Minimum Qualifications: Proven experience as a Chef, preferably in a fine dining or high-volume restaurant setting. Culinary degree or equivalent professional training. Strong knowledge of food safety and sanitation regulations. Preferred Qualifications: Experience in menu development and recipe creation. Previous leadership experience in a kitchen environment. Familiarity with various cuisines and cooking techniques. Responsibilities: Develop and design innovative menus that reflect seasonal ingredients and current culinary trends. Oversee daily kitchen operations, ensuring that food preparation and presentation meet our quality standards. Train and mentor kitchen staff, fostering a collaborative and efficient work environment. Monitor food safety and sanitation practices to comply with health regulations. Manage inventory, ordering, and cost control to optimize kitchen efficiency and profitability. Skills: The required skills in food preparation and menu planning will be utilized daily as you create and refine dishes that showcase your culinary expertise. Your experience as a Head Chef or Executive Chef will enable you to lead your team effectively, ensuring that everyone is aligned with the kitchen's goals. Fine dining knowledge will be essential in crafting an exceptional dining experience, from the quality of ingredients to the presentation of each plate. Food safety skills will be critical in maintaining a clean and compliant kitchen environment, protecting both staff and guests. Additionally, your ability to develop recipes will allow you to innovate and keep the menu fresh and exciting.

SkyBridge Luxury & Associates is honored to partner with a prestigious luxury hotel in Jackson, MS to source an exceptional Executive Chef. This is an extraordinary opportunity to lead the culinary team at one of Mississippi's most distinguished properties, crafting innovative menus and delivering elegant dining experiences that reflect the city's vibrant culture and culinary scene. Duties Leadership: Lead and manage the kitchen team, providing direction and support to ensure efficient and effective operations. Menu Development: Create and update menus that reflect the hotel's standards and guest preferences, incorporating seasonal and local ingredients. Quality Control: Ensure all dishes are prepared to the highest standards of quality and presentation. Cost Management: Monitor food costs, labor costs, and other expenses to ensure profitability while maintaining quality. Inventory Management: Oversee the ordering and inventory of food supplies, ensuring freshness and minimizing waste. Training and Development: Train and mentor kitchen staff, fostering a positive and productive work environment. Compliance: Ensure compliance with health and safety regulations, maintaining a clean and safe kitchen environment. Guest Satisfaction: Interact with guests to gather feedback and ensure their dining experience meets or exceeds expectations. Requirements Experience: Minimum of 6 years of experience in the culinary field, with at least 2 years in a leadership role. Education: Degree in Culinary Arts, Hotel and Restaurant Management, or a related field is preferred. Skills: Strong leadership, communication, and organizational skills. Ability to work in a fast-paced environment and manage multiple tasks simultaneously. Knowledge: In-depth knowledge of food safety standards, culinary techniques, and menu planning. This role is ideal for a culinary professional with a passion for excellence and a commitment to delivering exceptional dining experiences. Join us as we create memorable meals that delight our guests!

Morrison Healthcare Salary: $55,000-60,000 Schedule: M-F Rotating weekends Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary As a Chef, you will ensure client and customer service satisfaction is attained by providing culinary resources and support. You may be responsible for managing the departments scheduling, discipline, and/or hiring. You may assist the Executive Chef Director of Dining in developing new menus, recipes, and ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Essential Duties and Responsibilities: + Provides frontline culinary resources and support for a 60-bed healthcare facility with 1 retail cafe. + Supervises 6-10 hourly associates. + Assists with food cost control, menu planning, purchasing, and ensures food quality guidelines are followed. + Assists with planning and creating menus. + Produces and executes catering events. + Rolls out new culinary programs in conjunction with marketing and culinary team. + Assists with managing cost controls and control expenditures for the account. + Performs other duties as assigned. Qualifications: + 1 to 3 years of culinary management experience. + Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. + Hands-on chef experience is required. + Extensive catering experience is preferred. + High volume batch cooking and complex food service operations experience is preferred. + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. + ServSafe Certification is preferred. + Computer skills and knowledge of MS Office products including Excel. + Associate's degree in Culinary Arts is preferred. Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story (************************************** Associates at Morrison Healthcare are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet 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. 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1413409 Morrison Healthcare STACEY MOONEY [[req_classification]]

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.

Resort Lifestyle Communities is accepting applications for a Sous Chef to provide resort-style food and hospitality while developing strong, positive, and lasting relationships with our residents and guests. The Sous Chef works collaboratively with the Executive Chef, Community Managers and other Culinary and Dining team members. Schedule, Benefits and Pay: * You will work lunch and dinner shift Tuesday-Saturday (evening meal ends at 6:30pm-no late nights!). * You can enjoy a delicious free meal during your shift! * As a valued Employee, you can get access to your earned income when you need it with OnDemand Pay. * Receive $610 stipend per month from our company to apply towards any benefit(s) you select, including: * Health, Dental, and Vision Insurance * Life Insurance * Short Term and/or Long Term Disability * Health Savings Account (HSA), Medical Flexible Spending Account (FSA), Dependent Care (FSA) and Lifestyle Spending Account (LSA). * Accident Insurance and Hospital Indemnity * Legal and Identity Theft Insurance * You will receive paid holidays and vacation time, as well as a 401(k) with a generous employer match. * You will receive great pay and work/life balance. Responsibilities and Duties: * You will safely and efficiently cook meats, fish, vegetables, soups, eggs, and other foods in a scratch-based kitchen while maintaining a clean and sanitary work station area. * You will execute a dynamic menu utilizing different cooking styles while ensuring appealing resort-like presentation for all food. * You will learn side by side from our expert Executive Chef and provide leadership support in the Executive Chef's absence. * You will monitor and stock the Chef's Pantry; and log temperatures. * You must live by our Core Values of Respect, Kindness & Compassion, Honesty, and Service Excellence. Qualifications: * Previous leadership experience in culinary preparation and cooking preferred. * High school diploma or equivalent (GED) required; culinary degree or other higher education preferred. * Basic computer skills required; data entry experience preferred. * Ability to secure appropriate food handler permits as required by local ordinances within two weeks of first day of employment. * Must be 18 years of age or older. If you have a servant heart, a passion for hospitality and are eager to make a difference, complete our on-line application today and you'll hear from us soon! We are Resort Lifestyle Communities, a family-owned company established over twenty years ago. We specialize in providing all-inclusive, independent, resort-style 55-and-over senior living retirement communities all across the nation. Our Home Office is based out of Lincoln, Nebraska and we are rapidly growing and expanding! EOE/ADA

The opportunity Delaware North Gaming is searching for an Executive Chef to join our team at Southland Casino in West Memphis, Arkansas. Our ideal Executive Chef candidate shares our passion for delivering the highest quality of food, wine, and service to guests - taking great pride in your work and the impact you have on a moment or occasion. You're an innovative recipe developer, an inspiring leader, and someone who invests time in continuous learning and improvement. Pay Minimum - Anticipated Maximum Base Salary: $81,900 - $110,600 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at ******************************************** What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: * Medical, dental, and vision insurance * 401(k) with up to 4% company match * Annual performance bonus based on level, as well as individual, company, and location performance * Paid vacation days and holidays * Paid parental bonding leave * Tuition and/or professional certification reimbursement * Generous friends-and-family discounts at many of our hotels and resorts What will you do? * Lead and cook by example and provide guidance to all team members. Ensure kitchen operations are established and can run smoothly and efficiently in your absence. * Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards. * Coordinate training activities for kitchen and back-of-house associates to meet service level standards. * Hire, train, and mobilize kitchen and service teams with precision to provide impeccable service to our guests. * Determination of purchasing specifications and budgetary allotments for all menu items. * Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success. * Maintain complete knowledge of and compliance with all company policies,service procedures and standards - including Health Department regulations; always maintains excellent kitchen hygiene conditions. * Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control,and hiring,counseling, and termination policies. * Make periodic and regular inspection at events to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance. More about you * Minimum 3-5 years of experience as an Executive Chef in a high-volume industry-leading concept with 10 years culinary experience in established restaurants and catering companies. * Previous culinary experience in a casino setting is highly preferred. * Certificate or degree in Culinary Arts preferred. * ServSafe and Food Safety Handler certifications required. * Strong financial and computer skills; has experience working with and an understanding of P&Ls and budgeting. * Possess a passion for culinary excellence with incredible skill to create exciting and accessible new dishes, appropriate for the venue's concept. * Ability to work flexible schedule to accommodate business levels. * Proven ability to direct staff clearly and concisely while positively influencing employee behavior and performance. * Maintains openness and willingness to learn new techniques and improve abilities. * Think quickly, multitask, and adapt to changing situations while maintaining the highest quality of product and other established standards. * Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. cooking machinery). * Skilled in direct interaction with guests. Shift details Day shift Evening shift Holidays Weekends Who we are Southland Casino Hotel, owned and operated by Delaware North, features more than 2200 slot machines, live blackjack, craps, and roulette tables, simulcast wagering, and sportsbook. Our new hotel features 300 luxurious rooms and suites. Southland is located in West Memphis, Arkansas, only a short drive from downtown Memphis, Tennessee. Our business is all about people, and that includes you. At Delaware North, you're not just part of a team - you're part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals. Together, we're shaping the future of hospitality - come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.