Chef Jobs in Maryland

Are you ecstatic after a great meal? Do you eat with your eyes? Does the thought of providing an amazing product to customers get you excited? Are you creative? Can you not get enough of Food Network? If you answered yes to all the questions above, then you should know that the Congressional Country Club is seeking a Junior Sous Chef. Join our large resort/hotel-style culinary team. With multiple outlets, a pastry kitchen, and a banquet operation, your development and learning are never-ending. Congressional Country Club also seeks to develop and promote from within. Congressional Country Club is looking for Team Members who believe the impossible is possible. Driven to positively impact the organization continuously and believe that as a team we accomplish more. What will be expected of you: * Consistently maintain high standards of quality, cost, eye appeal, and flavor of foods * Consult with dining service personnel during daily line-ups * Assist in food delivery, storage, and issuing of food items * Check mise en place before service time and inspect the presentation of food items to ensure that quality standards are met * Assist with the production of daily specials for restaurants * Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment * Ability to work all stations in the kitchen * Drive creative process in menu changes and specials * Basic food costing, scheduling, and ordering procedures How we determine your qualifications: * Knowledge and experience in sautéing, broiler stations, modern cooking, and plate presentation techniques * 5 years experience as a cook in a hotel or resort, preferred * Strong communication skills, verbal and written * Minimum of 2 years in a lead line cook or other relevant roles * ServSafe * Able to work a flexible schedule including days, evenings, weekends, and holidays Benefits: * This is a Full-Time Position * Complimentary meals * Complimentary parking * Health, Dental & Vision Insurance (Available for Full and Part-Time Team Members) * FSA * 401K with match * Employee Discounts Golf, Tennis, Fitness Apparel/Items * Congressional offers competitive benefits focused on total well-being and dependent aid as we aim to help you achieve a healthy work and personal life. Congressional Country Club is an Equal Opportunity Employer (EOE).

At Marriott Owings Mills, we believe exceptional experiences begin with extraordinary people. If you're ready to lead with passion, drive culinary innovation, and be a key part of our hotel's success, we want to hear from you! What You'll Do: Inspire Culinary Excellence: Oversee all kitchen operations, including menu development, food preparation, and presentation, while maintaining the highest standards of quality and consistency. Lead with Passion: Recruit, train, and mentor a dynamic team of chefs and kitchen staff to deliver exceptional service and foster a positive team environment. Drive Innovation: Craft unique and memorable dining experiences for our guests by incorporating seasonal ingredients, current trends, and guest feedback. Operational Expertise: Manage budgets, control costs, and ensure compliance with health and safety regulations, all while driving profitability and efficiency. Collaborate: Work closely with other departments to align our culinary vision with the overall guest experience and hotel standards. What We Offer: Competitive Salary & Bonus Potential: Earn $110,000 - $115,000 annually, plus eligibility for performance-based bonuses. Comprehensive Benefits: Including health, dental, vision, 401(k) with company match, and paid time off. Career Growth Opportunities: Be part of a leading hotel management company with access to professional development resources and advancement pathways. Travel Perks: Enjoy exclusive discounts at Marriott properties worldwide. A Supportive Team Culture: Work in a collaborative environment where your creativity and leadership are valued and celebrated. What We're Looking For: A proven leader with 5+ years of culinary leadership experience in a luxury or upscale environment. A passion for food and a track record of developing innovative menus that exceed guest expectations. Strong financial acumen with experience in budgeting, cost control, and forecasting. Excellent communication and leadership skills to inspire and manage a diverse team. A commitment to maintaining high standards in health and safety compliance. Culinary degree or equivalent experience preferred. Apply Today and Start Your Journey with Crescent Hotels and Resorts! Marriott Owings Mills and Crescent Hotels and Resorts are equal opportunity employers. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer within the kitchen. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $90,000-$100,000. Benefits for Full-Time roles: Health, Dental and Vision Insurance, Pension matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until June 13, 2025. Responsibilities Responsible for managing, developing and mentoring staff of 10-15 part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Qualifications Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

The Lead Chef, Camp Food Services position is an employment at will, Exempt position with bi-weekly paychecks. The Lead Chef, Camp Food Services will be responsible for all aspects of the food services for Camping & Therapeutic Recreation including developing HACCP plans, developing menus, ordering and purchasing food and food service supplies, setting up the kitchen for each event, preparing the food and cleaning up after each event for all Summer Camp programs. All aspects of the job must meet all local, state and federal regulations as well as American Camp Association's standards. The Lead Chef, Camp Food Service will also be responsible for training and supervising all employees assigned to Food Services. Essential Duties and Responsibilities: - With Camp Director, develop a menu for Summer Camp program - Develop, implement and maintain HACCP plan for Camp Greentop - Ensure that food is ordered and purchased within constraints of the budgets for Summer Camp programs - Responsible for the setup and cleanup of the kitchen for each program/event - Ensure all food service equipment is properly working - Review and prepare meals to comply with campers' special diets - Maintain relationship with park service and all food regulatory personnel - Develop a training plan for all staff working with/handling food - Supervise all staff assigned to kitchen/ food services, including creating shift schedules - Ensure all guidelines are being met in cleaning all equipment and supplies - Ensure food is prepared, served and stored in accordance with safe food handling guidelines - Maintains Food Manager credentials in accordance with local, state, and federal guidelines - Collaborate with Camp leadership team to incorporate camper activities that include fun food creations - Additional responsibilities as assigned by Vice President / Camping & Recreation Programs - Demonstrate the 5 Core Values of The League (Accountability, Participant Focus, Quality, Independence and Mutual Respect Qualification Requirements: - Have the ability to lift up to 50 lbs in accordance with safe lifting practices - Have the ability to work from 7am until 8 pm during summer months - Ability to live on campsite during summer months and during weekends / winter camp Educational and/or Experience: - Experience providing food services to people with special needs and diets - Experience leading a team of 3-5 staff members, preferred - Current Food Manager credentials - Minimum 5 years experience cooking for large groups (50-200 people) - Minimum 5 years experience - ServSafe Credentials and/or other certifications related to food preparation, handling, serving, storage, etc.

Different perspectives make us better. We're committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. About Levy The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary It's all about the food. The Executive Chef is the leader for all things culinary at the location - from setting the menu standards to training team members and being the face of Levy on social media. Food is a central part of the guest experience and the Executive chef is the visionary behind that food. The ideal candidate will be an experienced food and beverage leader. A great coach with commercial acumen, who can get the best out of people and continually drive operational performance and execution. Detailed Responsibilities * Proactively coaching and motivating team members to deliver their best * Identifying opportunities and driving improvements in both the food and financial performance * Overseeing all aspects of a safe and sanitary culinary department * Working closely with the purchasing and finance teams to develop an offer that delivers financially and delights our guests * Building and developing the on-site culinary team * Working closely with the regional and Home Office culinary teams to continually evolve the food experience for guests * Support efforts to drive revenue by participating in social media activities * Overseeing equipment maintenance routines * Ensuring the creation of appropriate par levels in line with sales forecasts * Creating and distributing team members schedules in line with revenue forecasts * Overseeing menu design and updates in line with food trends and internal data, cost of goods, and popularity * Creation of menu build diagrams * Maintenance of recipe specifications, partnering with the purchasing team to continually update based on product availability and pricing * Overseeing all routine kitchen management procedures including (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control * Creation of customized group sales/event menus in partnership with the sales teams * Setting standards for chef table setups * Creation of prep sheets and line layout diagrams to ensure consistent and efficient food production. * Delivering training and coaching to team members on both the menu and general culinary skills * Management of team member breaks to ensure the well-being of all team members * Attending location management team meetings to maintain and build collaboration with other departments * Delivery of pre-shift meetings to set the tone for events * Conducting progressive discipline with team members to address any issues in relation to performance * Completing onboarding and orientation for new members of the culinary team * Ensuring all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard in line with Levy's sanitation and safety Core Signatures * Responding to emails/phone calls and other communication in a timely manner * Ensuring calorific analysis is carried out on all menu items in line with FDA guidelines * Partnering with the purchasing and operations teams to identify and proactively prevent loss of product * Partnering with other departments and the regional team on community outreach programs * Managing support travel by team members for other locations * Management of culinary department budget * Other duties as assigned Skills and Experience * 5+ leadership experience in a culinary leadership position * Ability to taste and evaluate food and beverage products * A culinary degree is preferred * High level of computer literacy * Understanding of financial concepts * Passion for hospitality, food, and retail * Excellent interpersonal and stakeholder management skills * Experience in the use of social media is preferred Curious about Life at Levy? Check it out: Levy Culture Levy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy, 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. At Levy, team = family. And we'll always take care of family, learn more about Levy benefits offered. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Plan Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Levy maintains a drug-free workplace. Req ID: 1353791 Levy Sector [[Cust_clntAcName]] BENAE GLICKMAN [[req_classification]]

Not Your Average Joe's is hiring an Executive Chef! As our Executive Chef, you'll never be bored. You'll be responsible for making sure our kitchen runs smoothly. We offer: Competitive compensation - [annual salary and bonus etc] Insurance benefits Bonus opportunities A great work atmosphere Paid Time Off Meals every shift Duties/Responsibilities: Ensuring that our kitchen is fully and appropriately staffed at all times Trains, councels, and coaches staff Ensures all training materials, development and schedules are being followed Clearly communicating with all Team Members Ensures a harassment-free environment for all Team Members Manages and makes adjusments to labor on a shift-to-shift basis while ensuring we don't harm the Guest experience Achieves budgeted sales and profit goasl Maintaining operational excellence so our kitchen is running efficiently and effectively Ensuring that all laws, regulations, and guidelines are being followed Creating a restaurant atmosphere that both patrons and employees enjoy Various other tasks as needed

Titan Hospitality is seeking to hire a passionate, creative, and experienced Executive Chef to lead our kitchen staff and to resolve everyday kitchen issues swiftly and efficiently. The Executive Chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity and serves as replacement in team members' absence. You will train and coach your team to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee delivery of food supplies, prepare special dishes and supervise overall kitchen operation during dinner service. To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented and level-headed. Executive Chef Responsibilities: -Ensuring promptness, freshness and quality of dishes. -Coordinating cooks' tasks. -Implementing hygiene policies and examining equipment for cleanliness. -Designing new recipes, planning menus and selecting plate presentation. -Reviewing staffing levels to meet service, operational and financial objectives. -Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers. -Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders. -Setting and monitoring performance standards for staff. -Obtaining feedback on food and service quality, and handling customer problems and complaints. Executive Chef Requirements: -2+ years culinary education. -5+ years experience in similar position. -Advanced knowledge of food profession principles and practices. -Proficient knowledge of human resources management. -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.

Sardis is looking for an additional Executive Chef to handle quality control over 14 units. Sardis Executive chef will be primarily responsible for overseeing the daily operations of 15 restaurants, 14 kitchen managers. They will review food and beverage purchases, develop and standardize recipes, maintain safety and sanitation in the kitchen, maintain equipment, design food presentation aesthetics, plan and prepare special menu items, choose menu designs and determine menu prices. They may also be in charge of interviewing, hiring and training new kitchen personnel. Responsibilities Coordinate and direct food preparation and culinary activities Plan and execute new menu rollouts in a systematic approach Assist in planning, organizing and executing new restaurant openings with regards to kitchen layout and design, opening inventory and tracking and selecting and training kitchen staff Determining the best presentation of food, ensuring quality of each meal Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations Work outside of the kitchen in developing new recipes, planning menus Hires + Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Maintaining of inventories and following food budgets Comply with nutrition and sanitation regulations and safety standards Reports to the COO or senior executive management Why work with us? We offer great benefits to our team members including: PTO- Paid Time Off Free meals Health Insurance contribution Holiday Pay Weekly Pay Sardi's is an equal opportunity employer and does not discriminate against any applicant or employee because of race, color, religion, sex, national origin, disability, age, or military or veteran status in accordance with federal law. In addition, Sardi's complies with applicable state and local laws governing non discrimination in employment in every jurisdiction in which it maintains facilities. Sardi's also provides reasonable accommodation to qualified individuals with disabilities in accordance with applicable laws. Disclaimer - Sardi's values diversity among our team members and the unique perspective this brings to the Company Disclaimer - It is unlawful in Maryland to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this provision is guilty of a misdemeanor and subject to a fine not exceeding $100.

Live! Hospitality & Entertainment is leveraging its incredible hospitality expertise, deep community ties, and knowledge of the Roland Park community to create a unique upscale dining experience in North Baltimore at Cross Keys. We are looking to partner with a talented General Manager who can execute and deliver at the highest level to bring this magnificent concept to life. Cece's menu, led by James Beard Award Nominated Chef John Suley, will focus on coastal cuisine with Mediterranean-influenced dishes. Using the finest ingredients, the curated menu will offer guests elevated options that are simple, yet perfectly prepared for weekday lunches, dinner seven nights a week, as well as brunch and lunch on the weekends. As the Executive Sous Chef, you will be responsible for overseeing the day-to-day culinary operations, managing kitchen staff, and ensuring the consistent delivery of high-quality dishes. Collaborating with the Vice President of Culinary & Director of Operations, you will contribute to menu development, maintain food safety standards, and inspire the team to exceed culinary expectations. A key responsibility will be mentoring, training and coaching staff (line cooks, prep cooks, etc.). Key Responsibilities: Menu Development: Work closely with the VP of Culinary to create/execute innovative and appealing menus that align with our culinary vision and meet customer preferences. Kitchen Management: Supervise and lead kitchen staff, ensuring a positive and efficient work environment. Manage daily operations, including food preparation, cooking, presentation and scheduling of the team. Quality Control: Maintain high standards of food quality, consistency, and presentation. Conduct daily inspections, walk throughs and tastings to uphold our culinary standards and recipes, Staff Training: Hire, train, mentor, and develop kitchen staff to enhance their culinary skills and foster a collaborative and high-performance kitchen team. Inventory Management: Oversee inventory levels, order supplies, and manage stock rotation to minimize waste and ensure the availability of fresh ingredients. Cost Control: Work with the Director of Operations to control food and labor costs while maximizing profitability. Implement cost-effective measures without compromising quality. Compliance: Ensure compliance with health and safety regulations, sanitation guidelines, and company policies. Uphold the highest standards of cleanliness and organization in the kitchen. Collaboration: Collaborate with other departments, including front-of-house staff, to ensure seamless communication and a coordinated approach to customer satisfaction. Event Coordination: Contribute to the planning, organization, and execution of special events, private functions, and catering opportunities. Qualifications: Experience as a Chef de Cuisine or Executive Sous Chef in a high-volume restaurant or hotel. Three years of management experience required. Experience with back of house administrative systems Culinary degree or equivalent certification Strong leadership and organizational skills. Creative flair and passion for culinary arts. In-depth knowledge of diverse cuisines and cooking techniques. Excellent communication and interpersonal abilities. Ability to thrive in a fast-paced, dynamic environment Familiarity with industry best practices and current culinary trends. Requirements of the position: Carrying or lifting items weighing up to 75 pounds. Moving about the kitchen in a safe and secure manner. Handling food, objects, products and utensils effectively and safely. Bending, stooping, standing and kneeling. Withstand potential climate temperature changes in assigned work area. Compensation: The compensation range for this position is 75,000 - 85,000 annually. Eligible employees are entitled to a comprehensive benefits package following the required eligibility period, which includes: Health, dental, and vision insurance Personal and vacation time 401(k) plan with employer match

We are looking for a creative and proficient Executive Chef in all aspects of food preparation, Executive Chef. You will be “the chief” and maintain complete control of the kitchen for all off-site catering events Responsible for all food production including banquet functions and other outlets. Develop menus, food purchase specifications, and recipes. Supervise staff. Develop and monitor the food and labor budget for the department. Maintain the highest professional food quality and sanitation standards. Job Duties: Assist in planning and executing all functions of the Food & Beverage department to meet the daily needs of the operation mainly on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Prepare, assign and delegate responsibilities for the operation of the various outlets, restaurants and banquet Implement effective controls of food, beverage and labor costs to ensure efficient operation and expenditures stay within budget limitations Ensure compliance with all policies and procedures that relate to F & B, as well as local, state and federal laws and regulations Ensure safety of team members and cleanliness of facility and equipment Monitor inventory of food, beverages and supplies to ensure we are meeting par requirements in all areas Assist in conducting monthly inventories Keeping store rooms and refrigerator and freezer organized Assist in ordering and receiving necessary food products, beverages and supplies Ensures on a daily basis that the kitchen is staffed appropriately, the kitchen is clean, inventory levels are appropriate, and equipment is working properly Includes cooking, scheduling, forecasting, and F&B cost calculations Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards Always provides the highest quality of customer service to the customers, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Evaluates products to assure that quality, price and related goods are consistently met. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect techniques, equipment and terminology. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service lineups and meetings. Periodically visits dining area when it is open to welcome members. Support safe work habits and a safe working environment at all times. Performs other duties as directed.

Job Listing: Executive Chef At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: Sodexo Live is seeking a Executive Chef for the Strathmore Music Center located in North Bethesda, Maryland. Strathmore spotlights world-class talent and serves as a launch pad for local artists. Each year, it presents hundreds of accessible and affordable events in the Music Center, Mansion, on it's 16-acre campus, at AMP by Strathmore, and throughout the community. Located half a mile outside the Capital Beltway in North Bethesda, Maryland, Strathmore serves the entire Washington, DC region and the state of Maryland with exceptional artistic experiences and opportunities to learn more and connect. Strathmore is a 501(c)3 nonprofit organization. Principal Function: The Executive Chef will lead the culinary team in creating innovative and high-quality dining experiences that align with the music center's mission and enhance visitor engagement. This role requires a passion for culinary arts, strong leadership skills, and a commitment to sustainability and excellence in food service. The Executive Chef is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs. The Executive Chef will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/ maintenance; and ensure proper safety and sanitation in kitchen. Essential Responsibilities: * Develop and execute seasonal menus for the music center's restaurants, cafes, and catering services, focusing on creativity and quality. * Lead, mentor, and manage the kitchen staff to ensure a cohesive and high-performing team. * Foster an environment of collaboration, learning, and innovation within the kitchen. * Oversee all kitchen operations, including food preparation, presentation, and service. * Maintain high standards of food safety, sanitation, and quality control in accordance with health regulations. * Create special menus and culinary experiences for exhibitions, events, and educational programs. * Collaborate with museum staff to align culinary offerings with the music center's themes and goals. * Develop and manage the kitchen budget, controlling food costs, labor, and waste. * Enhance visitor experiences through exceptional food presentations and service. * Gather feedback from guests and staff to continually improve the culinary offerings. * Implement sustainable practices in sourcing ingredients and managing waste. Qualifications/Skills: * Culinary degree or equivalent experience required. * 5+ years of experience in a high-volume kitchen, with at least 2 years in a leadership role. * Previous senior leadership managing a large staff and focus on exceptional client and customer service. * Strong knowledge of current culinary trends and techniques. * Proven financial acumen and experience in budgeting and cost control. * Excellent organizational, communication, and interpersonal skills. * Passion for food, art, and culture, with an ability to create a unique culinary experience. Other Requirements: * Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. * Hours may be extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-AW1 Pay Range USD $70,000.00 - USD $80,000.00 /Yr. At least 5 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-AW1

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

Job Details Public Irish Pub, LLC - Oxon Hill, MDDescription Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations Specific City and State Food Safety Certificate requirements will be requested prior to hire. Physical Demands 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Banquet Sous Chef Established in 1962, The Center Club was founded on a charter of non-discrimination as a most distinguished private club which would fulfill their needs in one location easily accessible to political, legal and business communities. Since the beginning, The Center Club has been one of the more prestigious locations in the city for members to meet and dine in comfortable and subtle elegance and enjoy entertaining others of like mind. At The Center Club we provide the finest food and service possible for our members and their guests. From our food and beverage operation to our administrative staff, we maintain the highest level of quality and only the finest of standards. We are happy to have you join our team to help us continue to meet these objectives . Our Banquet Sous Chef will: · Maintain clean and sanitary food preparation and storage areas at all times in accordance with state and local sanitation requirements and codes. · Be responsible for all food production from start to finish, including cleaning and organizing all walk-in and reach-in refrigerators. · Focus on food safety, a clean working environment and pay careful attention to safe cooking practice. · Consistently check the temperatures of foods and follow proper procedures in regard to chilling, re-heating and holding food. · Adhere to standardized recipes. · Have a clear understanding of each station in the kitchen. · Minimize waste and spoilage. · Plate design. Job Requirements: · High School Diploma or Equivalent required; culinary degree preferred. · ServSafe Certified. · Proficient in butchery, meat and fish fabrication. · Experience in high volume production. · Foundation in baking methods, unit conversions, and standardized recipes. · Strong knife skills. · Understanding and knowledge of safety, sanitation and food handling procedures. · Ability to take direction. · Communicative, open to feedback, and able to develop strong working relationships with other staff members and managers. · Ability to work in a team environment. · Ability to work calmly and effectively under pressure. · Must have problem solving abilities, be self-motivated and organized. Physical Demands and Work Environment Ability to reach, bend, stoop and frequently Lift up to 35 pounds and occasionally lift/move 50 pounds. Be able to work in a standing position for long periods of time. Use hands to handle or feel objects, tools and/or controls. Hand-eye coordination, hand dexterity. Ability to work in high-temperature environments. Ability to hear and respond to kitchen staff, alarms, timers, and other important sounds in a busy, often noisy environment. Clear and effective communication with kitchen staff, servers, and other team members, often in a fast-paced setting where quick verbal instructions are essential. What The Center Club Offers Competitive pay and benefits with the starting rate is based on experience. The pay range is $20.00-$25.00/hr. Paid Parking Excellent work schedule Welcoming, professional work environment Chef prepared meals Benefits at a glance: 401(k) matching Medical/Dental/Vision insurance Employee assistance program Life insurance Paid time off The Center Club is an Equal Opportunity Employer - M/F/Veteran/Disability/Sexual Orientation/Gender Identity View all jobs at this company

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer within the kitchen. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $90,000-$100,000. Benefits for Full-Time roles: Health, Dental and Vision Insurance, Pension matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until June 13, 2025. About the Venue CFG Bank Arena is a 14,000+ seat, reimagined world class concert and entertainment venue. A premier destination for fans and artists, CFG Bank Arena showcases over $250MM+ in renovations, including modernized, state-of-the-art acoustics, superior suites and exclusive club levels, premium contemporary seating, reimagined concourses, upscale culinary experiences in food & beverage selections, and more! Located in the heart of Baltimore, the venue includes a new exterior facade, green scaping and enhanced lighting, this iconic landmark offers guests the ultimate entertainment experience in town. Rich in history, uniting fans with memories old and new, CFG Bank Arena hosts 135+ shows annually including the hottest artists on the planet. A cornerstone of the City of Baltimore, committed to the community, and redeveloped in the heart of Baltimore. A new era of live entertainment has arrived in Baltimore with the highly anticipated and reimagined, CFG Bank Arena. Responsibilities * Responsible for managing, developing and mentoring staff of 10-15 part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. * Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. * Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. * Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. * Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. * Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. * Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. * Monitors all food served relative to appearance, temperature, sanitary and quality standards. * Supervises all line set-up, prep and breakdown activities. * Responsible for in-service delegation of tasks to line personnel. * Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. * Coordinates the delivery and set-up of catered services and food service areas as needed. * Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. * Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. * Maintains a positive and compliant employee relations climate. * Responsible for staffing, training, evaluation and counseling of kitchen staff. * Promotes support and communication with entire staff. * Positively interacts with front of house staff. * Rapidly solves problems. * Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. * Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. * Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. * Promotes teamwork among staff through effective communication, follow through and goal setting. * Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Qualifications * Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. * Demonstrated and verifiable track record of meeting projected costs. * Professional appearance and presentation required. * Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. * Maintains a current Food Handler's card and alcohol service permit if required by state or local government. * Working knowledge of employee scheduling in a hospitality environment. * Ability to obtain and maintain certification in a nationally recognized sanitation program. * Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. * Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. * Must have active listening and effective communication skills. * Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. * Ability to assist others in developing needed skills for effective job performance. * Ability to positively distribute responsibility to others to meet objectives and achieve desired results. * Ability to recognize problems and to creatively and expeditiously find solutions. * Ability to set priorities and use initiative; solid decision-maker. * Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. * Ability to be self-directed while working in a team-oriented environment. * Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Different perspectives make us better. We're committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. About Levy The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary As an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. You will maintain recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge. The ideal candidate will be a creative problem-solver who brings passion, enthusiasm and fresh ideas with the ability to work independently and have the capacity to manage up and down. Detailed Responsibilities * Executes menus in accordance to brand standards * Maintains recipes to meet core standards * Ensures that team members consistently deliver heartfelt hospitality to every guest, every time * Ensures team members have the tools necessary to complete their jobs * Ensures show quality standards are maintained at all times * Regularly obtains feedback from clients and guests to improve operations * Supports and communicates Levy initiatives * Responds and assist in any departmental guest service issues * Holds team accountable to steps of service to deliver great guest service * Executes preventive maintenance schedule as set forth by Director of Operations * Conducts daily walkthroughs in culinary areas for each event * Continually gains culinary expertise * Practices proper product control and handling of all inventory and equipment * Achieves daily sales and assigned cost goals * Ensures that all security, safety, and sanitation standards are achieved * Employs good safety and sanitation practices * Forecasts and adequately schedules team members to meet operational needs and desired targets * Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels * Ensures team members adhere to Levy guidelines as stated in the team member training manual and employee handbook * Displays a positive attitude towards team members * Interviews, hires, trains, and develops team members according to Levy guidelines * Conducts regularly scheduled meetings to ensure lines of communication are open between management and team members * Promotes a cooperative work climate, maximizing productivity and morale * Uses all performance management tools to provide guidance and feedback to team members * Assists fellow team members when necessary * Mentors Sous Chefs to improve their skills and leadership abilities * Other duties and responsibilities, as needed Job Requirements * A culinary degree is preferred * Ability to taste and evaluate food and beverage products * Able to communicate effectively with the management team, guests, and team members * Team builder and ability to successfully manage and develop a team * Must be experienced with Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet Curious about Life at Levy? Check it out: Levy Culture Levy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy, 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. At Levy, team = family. And we'll always take care of family, learn more about Levy benefits offered. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Plan Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Levy maintains a drug-free workplace. Req ID: 1354881 Levy Sector [[Cust_clntAcName]] BENAE GLICKMAN [[req_classification]]

Sardis is looking for an additional Executive Chef to handle quality control over 14 units. Sardis Executive chef will be primarily responsible for overseeing the daily operations of 15 restaurants, 14 kitchen managers. They will review food and beverage purchases, develop and standardize recipes, maintain safety and sanitation in the kitchen, maintain equipment, design food presentation aesthetics, plan and prepare special menu items, choose menu designs and determine menu prices. They may also be in charge of interviewing, hiring and training new kitchen personnel. Responsibilities Coordinate and direct food preparation and culinary activities Plan and execute new menu rollouts in a systematic approach Assist in planning, organizing and executing new restaurant openings with regards to kitchen layout and design, opening inventory and tracking and selecting and training kitchen staff Determining the best presentation of food, ensuring quality of each meal Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations Work outside of the kitchen in developing new recipes, planning menus Hires + Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Maintaining of inventories and following food budgets Comply with nutrition and sanitation regulations and safety standards Reports to the COO or senior executive management Why work with us? We offer great benefits to our team members including: PTO- Paid Time Off Free meals Health Insurance contribution Holiday Pay Weekly Pay Sardi's is an equal opportunity employer and does not discriminate against any applicant or employee because of race, color, religion, sex, national origin, disability, age, or military or veteran status in accordance with federal law. In addition, Sardi's complies with applicable state and local laws governing non discrimination in employment in every jurisdiction in which it maintains facilities. Sardi's also provides reasonable accommodation to qualified individuals with disabilities in accordance with applicable laws. Disclaimer - Sardi's values diversity among our team members and the unique perspective this brings to the Company Disclaimer - It is unlawful in Maryland to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this provision is guilty of a misdemeanor and subject to a fine not exceeding $100.