Chef Jobs in Mesquite, NV

ESSENTIAL DUTIES AND RESPONSIBILITIES Primary duties and responsibilities include, but are not limited to, the following: Supervise production of all butchering, sauce, vegetable and garnish production. Ensure good turnover of products by practicing and maintaining proper rotation. Requisitions materials as needed and ensures equipment is maintained and available for use. Monitor team member performance, product quality and production flow. Foster improvements where needed. Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs. Create team member schedules and direct in proper job functions including guest interaction. Audit food storeroom items for quality and consistency, food cost and revenues. Enforce daily sanitation, hand washing and safety codes. Make constant contact with both internal and external customers to provide optimal guest service. This includes contact with various departments in an effort to provide/obtain pertinent information needed to ensure proper guest service is provided. Analyze feedback from customers, make judgments and take action to implement suggestions for improvement. Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide guest satisfaction. KNOWLEDGE/SKILLS/ABILITIES Must be able to work in a productive and cohesive team environment Must be extremely organized Able to prioritize tasks and meet deadlines. Ability to comprehend and follow supervisor's instructions. Can work well with interruptions. Strong knowledge of food service industry, cuisines and beverages. EDUCATION and/or EXPERIENCE Minimum 3 years culinary experience in a high volume restaurant is required. Culinary 2-4 year degree is preferred or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

Taskforce Executive Chef (Corporate) - Phoenix, AZ - Up to $145K My client is well known Hospitality Group with Golf and Country Clubs around the country. They are seeking a Corporate Taskforce Executive Chef to join their dynamic team, offering significant opportunities for growth and career development. This role will involve overseeing culinary operations across various locations, ensuring consistency in quality and innovation, and contributing to the club's reputation for outstanding service and cuisine. Perks and Benefits Competitive salary Comprehensive benefits package, including health insurance, retirement plans, and more A dynamic and supportive work environment Opportunities for professional development and career advancement Skills and Experience 5+ years' experience in managing and overseeing multiple kitchen operations, ensuring consistent quality across various locations Strong leadership and team management skills with the ability to mentor and develop culinary teams Expertise in menu development, cost control, and maintaining high culinary standards in line with the club's reputation If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com

Tao Group Hospitality offers competitive benefits for all full-time team members such as: Medical, Dental, and Vision Coverage 401(k) Retirement Program with Employer Match Life and Disability Insurance Plans Ancillary Insurance Plans Mental Health Support and Services Fertility & Family Forming Support and Resources Pet Insurance Employee Discounts Time off and much more! Assists the Executive Chef in leading the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Ensuring the needs of the guests are accommodated. Ensures the general cleanliness of the heart-of-house and the entire venue. Assists in the decision-making process for interviewing, hiring, and training new applicants. Responsible for the scheduling, growth opportunities, and team member development of heart-of-house team members. Works with GM to create job performance reviews. Responsible for heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability. Responsible for the execution of regular service, catering, take-out, delivery, and all in/off-venue events. Possesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasing. Participates in reviewing the venue's monthly Profit & Loss statement. Ensures Department of Health and company sanitation standards. Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies. Coaches and develops heart-of-house team members by setting clear guidelines and expectations. Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances. Ensures all team members are compliant with all heart-of-house standards and procedures. Ensures the preparation and delivery of menu-focus items to daily pre-service meetings. Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books. Organize, develop and produce new recipes for potential new menu items and specials. Ensures the completion of all opening and closing procedures as prescribed by the company. Ensures expediting standards. Communicates clearly and concisely with all team members during service. Practical knowledge of the job duties of all supervised team members. Assists in overseeing the replacement or repair of all breakage, and damage to equipment or furniture. Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings. Learn by listening, observing other team members, and sharing knowledge while leading by example. Portrays a positive and professional attitude. Demonstrates knowledge of the venue, Tao Group Hospitality, its partners and supporting hotel environments. Works as part of a team and provides help and support to all fellow team members. Assist and/ or complete additional tasks as assigned. EDUCATION/WORKING KNOWLEDGE: Minimum 5 years of previous Culinary experience as a Chef de Cuisine or Sous Chef within a high-volume kitchen setting is essential. Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred. Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required. Demonstrated financial acumen with P&L statements, and labor models is desirable. Must be organized, self-motivated, and proactive with strong attention to detail. Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE: The work environment characteristics and/or physical demands described here are representative of those a team memberencounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Must have strong problem-solving skills. Excellent written and verbal communication skills required. Ability to work under pressure and meet deadlines. Must have good positive energy throughout the day. Must be able to read the computer monitors and print legibly. Must be able to bend, kneel, sit, and/or stand for extended periods of time. Must be able to move quickly through work and set the pace in the office. Must be able to push and lift up to 40 lbs. Small to Medium office environment. Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment. 5-25% Local Travel (United States). Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume. May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required. Maintain a professional, neat, and well-groomed appearance adhering to Company standards. Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner. Ability to maintain a high level of confidentiality. Ability to handle a fast-paced, busy, and somewhat stressful environment.

The primary responsibility of a Banquet Beverage Attendant is to ensure that all guests are drinking responsibly and not over-indulging in alcoholic beverages and to interpret the needs of the guests and see that these needs are met in a timely, positive manner and to strive for guest satisfaction in each and every guest encounter. All duties are to be performed in accordance with departmental and The Venetian Resort's policies, practices, and procedures. Essential Duties & Responsibilities: Anticipates guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintains positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolves guest complaints, ensuring guest satisfaction. Monitors and maintains cleanliness, sanitation and organization of assigned work areas. Maintains complete knowledge of service requirements for assigned function: Ability to stock and maintain all liquor brands, beers, non-alcoholic beverages, and glassware on banquet beverage bars. Maintain basic knowledge, characteristics, and description of liquors, wines, and champagnes. Possesses basic knowledge of glassware, bar ingredients, preparation method and garnishes required. Group name, type of function and expected attendance. Scheduled hours of service. Special requests/arrangements. Location of bar in function room. Order of service. Maintains complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. Assists in transporting bar unit with all supplies and equipment to assigned function area and set up in specified location in accordance with departmental standards. Ensure security of all bar supplies in function area. Provides club service for designated beverages. Serves drinks to guests in accordance with departmental standards when re-leaving bartenders. Collects drink tickets where specified. Issues, opens and serves wine/champagne bottles; collects payment/tickets where specified. Anticipates and communicates replenishment needs promptly, ensuring no shortages throughout scheduled function time. Ensures proper authorization for additional payments as required prior to replenishing. Assists in transporting bar unit with all supplies and equipment from function area to designated area and breakdown the bar in accordance with departmental procedures. Prepares consumption report promptly according to specified procedures where applicable. Presents guest check and process payment. Adheres to all cash handling and credit policies/procedures. Legibly completes bottle transfer slips and distributes accurately. Ensures maximum usage of all supplies to attain budgeted beverage cost and to prevent waste. Uses all chemicals in accordance with OSHA regulations and hotel requirements. Company Standards Of Conduct All Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company's standards, work requirements and rules of conduct. Minimum Qualifications: 21 years of age. Proof of authorization/eligibility to work in the United States. High School Diploma or equivalent preferred. 1 year experience as a barback, food busser, or hotel steward. Must be able to obtain a Health card, Alcohol Awareness card, and valid non-gaming registration. Provide legible communication. Compute basic mathematical calculations. Ability to perform job functions with attention to detail, speed and accuracy, prioritize and organize. Be a clear thinker, remain calm and resolve problems using good judgment. Follow directions thoroughly. Work cohesively with co-workers as part of a team, work with minimal supervision, maintain confidentiality of guest information and pertinent hotel data. Available on all shifts as needed. Excellent professional presentation and grooming. Ability to communicate effectively in a positive/upbeat fashion utilizing English; both in oral and written form. Maintain a professional, neat and well-groomed appearance adhering to The Venetian | The Palazzo Casino Resort's appearance standards, maintain consistent adherence to The Venetian | The Palazzo Casino Resort's Unmatched Guest Service Standards, work varied shifts, including weekends and holidays. Physical Requirements: Must possess the ability to access all areas of the facility, stand, stretch, bend, and kneel without restriction. Must be able to withstand prolonged standing, stretching, bending and kneeling without restriction, work indoors and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, cigarette smoke. Must be able to work in a fast-paced, busy, and somewhat stressful environment and maintain physical stamina, proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines.

What perks can you expect?: Join an inclusive, global team and make life-long connections. Enjoy free access to Pursuit attractions and 50% off for friends. Get discounts on hotel stays, dining, and retail. Access subsidized mental health and wellness resources. Housing accommodations available. What will be your daily pursuit?: Your daily pursuit is creating fresh, healthy fuel for our teams to ensure they're energized for work and play! What will your compensation be?: $21.00/hour When does this adventure begin?: This role is posted for our spring/summer 2025 season! What will you do in this job?: Manage all aspects of Employee Dining Room operations - planning, scheduling, ordering, and more Work hands on - this job requires a leader ready to join their team members in any task or position! Keeps record of potential safety and maintenance issues and communicates details to supervisor Attend property management meetings and training sessions Offers assistance to guests and teammates where needed Be a utility player who can complete a variety of job duties What skills and experience do you need for this job?: Employee Dining or restaurant management experience required Work-ethic and commitment to the team and guest is key. Be willing and able to work solo or as part of a team Be committed to Safety First and the highest quality of cleaning & sanitizing standards Be organized with a great eye for detail Be kind to others and always bring your best Be a good communicator, always suggesting ideas and solutions Be helpful and friendly, willing to go the extra mile Be relaxed, flexible and able to handle a few curve balls Be ready to have fun! What will your work environment be like?: Beautiful. You'll be working in the iconic, unforgettable and inspiring location. Regardless of what your role is with us, you'll really get the chance to explore and see amazing scenery and wildlife in and around Glacier National Park. Fun. You'll be meeting team members from across the globe and get to participate in tons of team events. Independent. You'll spend your days in and around our amazing properties. Remote. Our home is filled with trees, lakes, and blue-bird skies; rather than buildings, freeways, and smog. Busy. You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance ) as required We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. EEO: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics . Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.

Sous Chef - Large Senior Living Community We are seeking a creative and dedicated Sous Chef to join our team at a large senior living community in Thunderbird Senior Living. Come join a team of dedicated, smart, and caring professionals as they work together to care for our seniors and provide them the lifestyle they deserve. What we offer Competitive salary (Enter pay range) $500 - $1000 sign on bonus Benefits include medical, dental, vision, generous Paid Time Off program, holidays, 401k and more A growing company with opportunities for advancement Company sponsored training, tuition reimbursement, and other learning opportunities Free meals each shift Flexible schedules available. Part-Time and Full-Time available. Perfect for students! On demand pay. Get your earn wages as soon as you want. Who we are "Our supreme goal is to do and be the best in all we undertake, and to provide a Stellar life for our residents, their families and our employees." - Evrett Benton, CEO If you are looking for a company and team that understands the value of people, then look no further! Stellar Senior Living is a premier assisted living and memory care provider in the Western United States. Founded in 2012 we have experienced consistent growth adding senior living communities to our family each year. We continue to grow and are looking for top talent to join our team and continue the journey with us. Thunderbird is one of Stellar Senior Living's most vibrant senior living communities. Serving residents in a very active community full of fun, family, and opportunities to serve. Job Description Our Sous Chef will act as the second in command in our kitchen, following and enforcing our executive chef's requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs. Responsibilities Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet kitchen standards. Create schedules for kitchen employees and evaluate their performance. Adhere to and implement sanitation regulations and safety regulations. Qualifications A minimum of 2 years' experience in a similar role. Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Teamwork-oriented with outstanding leadership abilities. Experience and/or knowledge of special diets, meal preparation for large groups preferred Safe food handling techniques are required Work flexible shifts If you are the right candidate, then we definitely want to hear from you! To apply click the "Apply" button! We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. As part of Stellar Senior Living's continued efforts to maintain a safe environment for all employees, residents, families, and visitors, Stellar strongly encourages its employees to receive an FDA-approved COVID-19 vaccination, as well as any subsequent booster doses, as recommended by the Centers for Disease Control and Prevention (CDC). To facilitate and further encourage COVID-19 vaccinations, Stellar periodically organizes onsite vaccination clinics at its various locations. Stellar employees are not required to be fully vaccinated for COVID-19 as a condition of employment.

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 Clubs Suites is responsible for preparing and overseeing the preparation of all food items for the 128 Suites at Allegiant Stadium, while maintaining the highest standards to produce an appealing and appetizing product. The Executive Suites Chef is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste, maximizing cost/production ratio and following HACCAP guidelines. Carries out supervisory responsibilities in accordance with OVG policies and applicable laws. Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees. This role will pay a salary of $115,000 - $125,000 and is bonus eligible. For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until May 23, 2025. Responsibilities * Provides a two-way line of communication between BOH & FOH during events, expediting food to events * Enforces sanitation and quality controls of food standards for Food & Beverage service for all Suites dining * Ensures all kitchen guidelines are being followed by kitchen and service staff at all times * Maintains proper inventory controls with the Sous Chef, end of month inventory * Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs * Responsible for the Suites kitchens and pantry, in partnership with the Senior Executive Chef. * Approach all encounters with guests and employees in a friendly and service-oriented manner * Always comply with OVG standards and regulations to encourage safe and efficient facility operations * Have working knowledge of menus and preparation skills required to produce food according to facility standards * Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Senior Executive Chef * Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently * Maintain a high level of kitchen/knife skills to support the needs of the Senior Executive Chef in accordance with the event orders * Supervises and assists in the food preparation for Banquets, as well as other depts as required, following specifications of Banquet Event Orders. * Ensures banquet items are completed on time and check with Food & Beverage Manager or Banquet Captain for time, cover count or any other changes * Expertise with all familiar kitchen tools and equipment to include: Electric slicer, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, steam table, knives, etc. and train on all equipment * Maintains the "Clean as You Go" policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean * Supervise and assist with the breakdown of commissary kitchens / concessions stands / club spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations * Performs other duties as requested by management 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. Education and/or Experience * Culinary program degree, training and certification. * 3 or more years of hands-on experience * 2 or more years of kitchen/culinary management experience at an executive level * ServSafe Certified * Must maintain local Health Codes and sanitation HACCP * Results oriented individual with the ability to meet required budgetary goals * Excellent organizational, planning, communication and inter-personal skills * Ability to undertake and complete multiple tasks * Competent computer skills Skills and Abilities * Ability to use and maintain basic food service and kitchen equipment * Ability to train others in the use of basic food service and kitchen equipment * Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry * Strong communication skills and the ability to read, write, and understand English * Ability to interact with all levels of staff Ability to quickly identify problems and resolve them * Excellent organizational and planning skills * Strong customer service orientation * Excellent communication and interpersonal skills * Ability to work with limited supervision * Ability to interact with all levels of staff including management * Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays * Creative and ability to create unique dining experiences * Ability to be creative with food presentations and maintain a quality product. * Must maintain local Health Codes and sanitation Computer Skills Proficient in Microsoft Office platforms, as well as Point of Sale software (Micros, Clover, Square, Tapn2, other) Other Qualifications: * Serve-safe certified 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. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 50 pounds. 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.

Bourbon & Bones Lounge - Square One Concepts, is seeking a highly skilled experienced and talented Executive Chef to support the Executive Corp Chef in managing all aspects of the kitchen to join the team. The ideal candidate will have a passion for creating innovative and high-quality cuisine, as well as the ability to lead and inspire a team of culinary professionals. This position requires someone who is highly skilled in menu development, kitchen management, and budgeting. Supervisory Responsibilities: * Hires and trains restaurant staff. * Organizes and oversees the staff schedules. * Conducts performance evaluations that are timely and constructive. * Handles discipline and termination of employees in accordance with restaurant policy. Duties/Responsibilities: * Assist the Executive Corp Chef in the development and execution of seasonal menus that reflect the restaurant's concept and standards. * Oversee the preparation and execution of all menu items, ensuring that all dishes are prepared to the highest standards of quality and consistency. * Supervise and manage all kitchen staff, including Sous Chefs, line cooks, prep cooks, and dishwashers, providing guidance and support as necessary. * Manage inventory control, including ordering, receiving, and storage of all food and beverage items, as well as regular inventory counts and audits. * Ensure that all kitchen staff adhere to strict food safety and sanitation protocols, including proper handling and storage of food and equipment. * Collaborate with the Executive Chef and the front-of-house management team to ensure seamless service and guest satisfaction. * Maintain a clean, organized, and efficient kitchen environment, ensuring that all equipment is properly maintained and in good working order. * Assist in hiring and training new kitchen staff, and provide ongoing coaching and feedback to ensure high performance and growth opportunities for all team members. * Stay up to date on current culinary trends and techniques and incorporate new ideas and ingredients into the menu as appropriate. * Performs other related duties as assigned. Requirements Required Skills/Abilities: * Must be eighteen years old. * Extensive knowledge of culinary techniques, flavor profiles, and plating presentations * Strong leadership skills with the ability to hire, train, motivate, and develop kitchen staff * Exceptional organizational and time-management skills to handle multiple tasks and prioritize effectively * Proficient in managing food costs, portion control, and kitchen operations * Attention to detail and commitment to delivering high-quality dishes consistently * Excellent communication and interpersonal skills to work effectively with the culinary team and other staff members * Strong understanding of quality control measures, including selecting and inspecting meats for freshness, texture, and marbling. * Proficient knife skills and ability to operate and maintain butchery equipment effectively. * In-depth knowledge of food safety requirements of restaurants * Excellent communication and time- management skills * Must be able to work flexible hours, including evening, weekends, and holidays. * Must have a valid Food Handlers Certification System Used: * Aloha (point of Sales) * Hot Schedule (Employee scheduling) * Paylocity (HR, Payroll, and Employer Information) * Restaurant 365 (inventory Management & Reporting) * Plate IQ (invoicing & Payments) Education and Experience: * Minimum of 2 years in a Managerial position and minimum 1 year of experience as a Chef in a fine dining restaurant environment * Culinary degree or equivalent certification preferred. Physical Requirements: * Prolonged periods of standing and working in a kitchen. * Exposure to extreme heat, steam, and cold is present in a kitchen environment. * Must be able to lift up to 50 pounds at times. * Must be able to work late nights and unpredictable hours. * Manual dexterity to cut and chop foods and perform other related tasks. Benefits & Perks: * Accrual up to 40 hours of PTO * Dining Discounts - 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones * Corporate Shoe Program through Shoes for Crews and Skechers * Competitive Pay * Flexible Scheduling * 401(k) Full - Time employees are eligible for the following additional benefits: * Medical & Prescription * Dental & Vision * Health Saving Account (HSA) * Wellness Program * Discount Pet Care Plan * For a complete list of our benefits please visit: squareoneconceptsinc.com/careers

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

divp class="MsoNormal"bJob Overview/b/p p class="MsoNormal"The Executive Chef should be creative and proficient in all aspects of food preparation. You will be “the chief” and maintain complete control of the kitchen./p p class="MsoNormal" bResponsibilities and Duties/b/p p class="MsoNormal"b /bspan●/spanspan /spanspan Plan and direct food preparation and culinary activities/span/p p class="MsoNormal"● Modify menus or create new ones that meet quality standards/p p class="MsoNormal"● Estimate food requirements and food/labor costs/p p class="MsoNormal"● Supervise kitchen staff's activities/p p class="MsoNormal"● Arrange for equipment purchases and repairs/p p class="MsoNormal"● Recruit and manage kitchen staff/p p class="MsoNormal"● Rectify arising problems or complaints/p p class="MsoNormal"● Give prepared plates the “final touch”/p p class="MsoNormal"● Perform administrative duties/p p class="MsoNormal"● Comply with nutrition and sanitation regulations and safety standards/p p class="MsoNormal"● Keep time and payroll records/p p class="MsoNormal"● Maintain a positive and professional approach with coworkers and customers/p p class="MsoNormal" bRequirements/b/p p class="MsoNormal"b /bspan●/spanspan /spanspan Proven working experience as a head chef/span/p p class="MsoNormal"● Excellent record of kitchen management/p p class="MsoNormal"● Ability to spot and resolve problems efficiently/p p class="MsoNormal"● Capable of delegating multiple tasks/p p class="MsoNormal"● Communication and leadership skills/p p class="MsoNormal"● Keep up with cooking trends and best practices/p p class="MsoNormal"● Working knowledge of various computer software programs (MS Office, restaurant management software, POS)/p p class="MsoNormal"● BS degree in culinary science or related certificate/p/div

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.

Southgate Senior Living is currently seeking a Executive Chef to join our team of dedicated professionals who want to make a difference in the lives of our residents, their families and our community. We are guided by our CAPLICO Core Values: Celebration Accountability Passion for Learning Love One Another Intelligent Risk Taking Customer Second (Employee First!) Ownership If these core values resonate deeply with your own moral compass and you meet the requirements below, then you should apply. About the Opportunity Provides overall management of the dining services team, including ensuring satisfactory staffing levels, staff education and training, and timely staff evaluations. Is responsible for kitchen and dining area sanitation, productivity, safety, and quality controls. Other relevant duties may be required or assigned by management. Essential Functions and Responsibilities Ensures the CAPLICO Core Values and Code of Conduct are adhered to at all times. Ensures compliance with Resident Rights and HIPAA policies at all times. Ensures that all aspects of the Dietary department runs efficiently. Interviews and hires prospective Dietary staff. Ensures that all Dietary positions are scheduled and covered at all times. Trains all new Dietary staff and any Caregivers who work in the dining room(s). Plans, coordinates, and implements all aspects of special functions. Responsible for continuing education and training of the Dietary staff. Monitors adherence to all procedures. Orients new staff. Coaches and mentors staff on a daily basis. Evaluates staff and completes performance reviews for all Dietary staff. Manages activities of the department, including purchasing, inventory par levels, portion control, menu requirements, budget requirements, and maintaining high quality standards. Demonstrates and promotes proper safety procedures related to dietary services. Minimum Requirements Must have a minimum of 1-2 years of experience in all phases of food service preparation and administration, and supervising and training employees. High School diploma or GED. ServSafe, or equivalent, certification. We are an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other protected characteristics. The employer for this position is stated in the job posting. The Pennant Group, Inc. is a holding company of independent operating subsidiaries that provide healthcare services through home health and hospice agencies and senior living communities located throughout the US. Each of these businesses is operated by a separate, independent operating subsidiary that has its own management, employees and assets. More information about The Pennant Group, Inc. is available at ****************************

Black Desert Resort, located in the awe-inspiring landscape of Southern Utah, offers a premier luxury experience for groups, weddings, and large-scale events. With multiple indoor and outdoor venues and high-end amenities, the resort hosts exceptional banquets ranging from intimate gatherings to large tournaments and corporate functions. The Banquet Chef plays a key role in delivering consistent, high-quality culinary experiences tailored to each event. Job Summary: The Banquet Chef at Black Desert Resort is responsible for overseeing all culinary aspects of the resort's banquet operations, including menu planning, food preparation, execution, and presentation for events and functions. Reporting to the Resort Executive Chef, this role leads a dedicated banquet kitchen team to ensure service excellence, cost control, safety compliance, and creativity in every event offering. Job Specifications: Onsite: Black Desert Resort Shift & Schedule Availability: Year-Round / Full-Time Pay Range: $90,000 - $100,000/year. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. Why Join Us: Luxury Resort Environment: Be part of an culinary team committed to a culture of service and hospitality. Competitive Salary & Benefits: Comprehensive Health insurance, retirement plans, paid time off, employee dining, and unique perks such as local discounts and wellness programs. Career Growth: Opportunity to lead banquet culinary operations and collaborate on high-profile events and resort initiatives. Responsibilities Lead the planning, preparation, and execution of all banquet culinary operations including plated meals, buffets, and specialty events. Create seasonal and custom banquet menus in collaboration with the Executive Chef and event planning team. Ensure all food is prepared and presented to resort and brand standards, with attention to flavor, consistency, and appearance. Manage, train, and schedule the banquet kitchen team, including cooks, stewards, and prep staff. Maintain cleanliness and sanitation of kitchen and prep areas, ensuring full compliance with health codes and resort standards. Monitor food and labor costs, control waste, and maintain appropriate inventory levels. Coordinate closely with banquet managers, event planners, and front-of-house teams to ensure smooth service flow. Supervise setup and breakdown of food service stations and ensure proper equipment usage and maintenance. Ensure safety, sanitation, and cleanliness of all banquet culinary areas. Actively participate in resort-wide culinary events and special projects as required. Qualifications 5+ years of banquet or high-volume culinary leadership experience, preferably in luxury hospitality or resort settings. Proven ability to lead a kitchen team in a fast-paced, service-driven environment. Strong understanding of banquet service flow, large-scale food production, and food safety regulations. Creative and adaptable with a passion for menu design and event customization. Excellent communication, organizational, and interpersonal skills. Proficient in inventory management, food costing, and culinary software tools. ServSafe or similar food safety certification required. Ability to work flexible hours, including nights, weekends, and holidays, based on event schedules #blackdesertresort

, pay will be variable by location - See additional job details and benefits below. Our Winning Family Starts With You! Check out these great benefits! * Flexible schedules to help you balance other life commitments (school, childcare, family care, etc.) * Free Employee Meal! (limited menu) * Weekly pay * Anniversary pay * Paid Sick Leave (1 hour for every 30 hours worked, begin accruing upon hire) * Paid Family and Medical Leave (up to 2 weeks after 1 year of service) * Medical/dental insurance * Ongoing training to build critical skills for current and future roles * Discounts on cellphones, travel, electronics & much more! * 401(k) savings plan (Company match after 1 year of service) * Management career advancement opportunities (50%+ of our managers are promoted from hourly positions!) And much more! Because at Olive Garden, We're All Family Here! One key to our success is the high standards we set for ourselves and each other. That includes placing the health and safety of our team members and guests as a top priority. We are committed to the highest safety and sanitation practices, including ensuring team member wellness and maintaining clean restaurants. In Italy and at Olive Garden, it is all about the food. As a line cook, you must have a strong passion for delivering and flawlessly executing recipes and plate presentation to delight our guests. Our line cooks also have a firm commitment to the highest safety and sanitation standards. We'd love to welcome you home as the newest member of the Family! #MyOliveGardenFam

NMS has an exciting opportunity for an experienced Area Executive Chef. The ideal candidate is a passionate, high energy, motivated manager exhibiting strong culinary, restaurant, high-end catering, suites and concessions skills/experience; who is constantly striving for excellence in food, beverage & service standards. The Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required. If living outside of Tsaile, AZ, housing and relocation assistance is available. Responsibilities * Lead, train and develop culinary team members for multiple contracts in all business lines. * Demonstrate flexibility in working environment, including the ability to plan and organize work load effectively to achieve timely, desired results. * Create Signature Restaurant & Catering Menus * Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts. * Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems. * Measure the performance of assigned goals. * Establish and implement an organized system of supervision & operating procedures. * Direct a high quality, cost effective dining operation. * Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies. * Champion Client/Customer First and lead the way in all situations * Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices. * Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed. * Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs. * Actively pursue goal of zero accidents in the work place. * Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees. * Ensure all team members participate in daily safety discussions/training. * Develop a team that excels in responding to and exceeding the needs of clients and customers. * Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services. * A strong understanding of dietary needs of clients. * Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood. * Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc. * Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications; including change management, employee development, problem solving and decision making * Periodically physically perform high volume food production & preparation duties/fills in for absent employees. * Perform inventory and quality control tasks & inspection checklists. * Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc. * Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems. * This position is responsible for the supervision of staff. * Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications * Must have 2 years experience as an Executive Chef in medium volume settings, including strong catering/banquet skills. * Three (3) years of Restaurant experience in a high-end/high volume environment. * Two (2) years in Campus Dining experience * Must have full beverage and bar experience. * Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. * A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved. * Must be able to review and work with general business reports - sales, budget, labor, cost, etc. * Must have basic proficiency in MS Office Suite Word, Excel, PowerPoint and Outlook. * HACCP ServSafe Certification required * TAP's Certification required * This contract required COVID-19 vaccination. * Contract requires employees to speak, understand, read and write English. Preferred Qualification * Must have an Associate of Arts Hospitality or Culinary degree. * Completion of level 2 Pro Chef Certification exam. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbs CompetenciesExcellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing many tasks simultaneously, ensuring all details are successfully completed. Recognition that service is a demonstrated attitude and a state of mind, not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks. Reasoning abilities sufficient to: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Strong work ethic with ability to work extended hours in a multifaceted environment - i.e. operations, administrative & development. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.

Join Our Team as a Line Cook at Strap Tank! Are you passionate about preparing delicious food with precision and creativity? Do you thrive in a fast-paced, team-oriented kitchen environment? We're seeking talented and motivated Line Cooks to join the opening team of our brand-new restaurant and brewery. This is your opportunity to showcase your culinary skills while contributing to an exciting new dining destination. What We Offer: Competitive Pay: Rewarding compensation for your hard work and dedication. Flexible Schedules: Perfect for balancing work with your lifestyle. Paid Training: Learn our recipes and techniques while honing your skills. Dynamic, Team-Oriented Environment: Be part of a supportive and collaborative kitchen. Opportunities for Growth: Start here, grow into your culinary future. Key Responsibilities: Prepare and cook menu items to order, ensuring quality, consistency, and presentation standards are met. Set up and stock stations with necessary supplies for service. Follow recipes and portion guidelines while maintaining efficiency. Maintain a clean, organized, and sanitary workstation, adhering to all food safety standards. Collaborate with other kitchen staff to ensure smooth and timely service during shifts. Assist in receiving and storing deliveries, verifying the quality and quantity of ingredients. Monitor inventory levels and notify management of shortages or issues. Handle kitchen equipment safely and responsibly. Perform other duties as assigned to support kitchen and restaurant operations. What We're Looking For: Previous cooking experience in a restaurant kitchen is preferred but not required-we're happy to train individuals with a passion for cooking! Strong organizational skills and the ability to work well under pressure. Knowledge of food safety and sanitation practices. Flexibility to work evenings, weekends, and holidays as needed. On-call is a plus! A positive attitude, dependability, and a commitment to teamwork. Why Join Us? At Strap Tank, we believe in creating exceptional meals and memorable experiences. As a Line Cook, you'll play a key role in crafting dishes that bring people together. If you're excited about working in a dynamic kitchen environment and growing your culinary skills, we'd love to have you on our team! Location: 1872 Crosby Way, St. George, UT

At PEG Hospitality Group it's our associates that make us successful, and we believe in taking good care of them. Both full and part-time associates are eligible to enroll in our benefit plan offerings after you have completed 30 days with us. Additionally, you'll be eligible to receive paid time off and holiday pay. We also offer generous parental leave benefits, a 401k savings plan, hotel stay discounts. If you need your pay a little earlier, we have you covered with our partner, PayActive. Treating one another with respect, inspiring each other to be our best, and being diligent in the work we do, are our core values. If these are important to you and you want to find a place where your hard work and commitment are appreciated and rewarded, join us! JOB SUMMARY: Line Cooks will work at a variety of stations in a high-volume kitchen environment. They are responsible for creating an exceptional culinary experience for guests though preparation, cooking, and food presentation. They may be asked to lead the kitchen staff during the absence of the Executive or Sous Chefs. Must adhere to all sanitation regulations and requirements, also responsible for the correct handling and preparation of all food items and equipment. RESPONSIBILITIES: Works in the designated station as directed by Executive Chef and/or Sous Chef. Able to organize the assigned work area and efficiently put away orders. Able to prepare and sells food within recommended time frames to meet Guest expectations. Able to operate kitchen equipment like ovens, stoves, grills, microwaves, and fryers. Able to produce quality product in a timely and efficient manner for the guests or staff. Responsible to maintain cleanliness, sanitation at the assigned work area. Prepare ingredients for cooking, including portioning, chopping, and storing food. Cook food according to recipes, quality standards, presentation standards and food preparation checklist. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation. Replenishes service lines as needed and restocks and prepares the workstation for the next shift. Ensures that all products are always stored properly in the correct location at the appropriate levels. Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests. Serve food in proper portions on to correct serving vessels and plates. Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment. Maintain correct portion size and quality of the food to the hotel's standards. Minimize waste and maintain controls to attain forecasted food cost. Review status of work and follow-up actions required with the Head Cook before leaving. Assists in providing on the job training & development of new cooks. Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management. REQUIREMENTS: Must be able to stand and walk for prolonged periods of time. Ability to lift, push, pull or carry up to 30 lbs. independently. Excellent understanding of various cooking methods, ingredients, equipment, and procedures. Able to work in a fast-paced environment with speed and quality. Great personal hygiene and grooming standards. Should be able to communicate, read and write clearly and effectively. QUALIFICATIONS: High school education or diploma in culinary Basic computer skills and familiar with inventory systems One to five years of minimum experience in a high-volume kitchen or full-service hotel highly desired.

Benefits: Employee discounts Flexible schedule Opportunity for advancement Training & development The line cook is responsible for preparing and/or directing the preparation of food to be served to the restaurant's standards of excellence. What are we looking for? A genuine and thoughtful approach to executing brand standards in a high-volume steak house environment. An appreciation for perfect execution and guest focused service. The ability to manage high volume production in a fast-paced environment. Love of food and appreciation for producing high quality A tremendous ability to communicate with fellow team members and supervisors. A can-do, problem solving and fun-loving attitude. Experience is great, but we will teach you everything you need to know if you are new to our exciting and rewarding industry. A Line Cook will: Prepares or directs preparation of food served using established production procedures and systems. Correctly prepares all food served following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Portions and plates food for serving. Follows proper food preparation and handling techniques. Stores food properly and safely, marking the date and item. Maintains daily production records. Complies with established sanitation standards, personal hygiene and health standards. Reports necessary equipment repair and maintenance to supervisor. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Based in Bozeman, Montana, Finally Restaurant Group is a community-oriented company with multiple restaurant concepts and locations. Premium steaks, fresh seafood and award-winning baby back ribs in a family-friendly atmosphere. The Rib & Chop House was founded in Livingston, Montana in 2001. Since our humble beginnings, we've opened numerous Rib & Chop House restaurants in Montana, Wyoming and Utah. Our ability to grow has come through our commitment to “Rocky Mountain Hospitality,” a concept which incorporates a casual attitude with our high-level commitment to loyalty, safety, service, and quality food. Serving legendary Louisiana BBQ and award-winning baby ribs for over 30 years. In the late 1980s, founder TJ Moran decided Baton Rouge needed the kind of rib joint that would redefine Louisiana BBQ. While other restaurants were dishing up standard issue spare ribs, Mr. Moran decided to serve baby back ribs, something unique at the time. Our famous recipe slowly emerged: a delicate combination of dry rubbing, marinating, roasting, cooling, and a few other time-tested, home-kitchen secrets.

Under supervision, prepares and cooks food, serves customers, completes other duties as assigned. At Intermountain, we are not your standard institutional hospital food. Our hospitals employ professional chefs, culinary leaders, cooks, and nutrition care associates. We treat our hospitals and catering events like hotels, with restaurant-quality cafes and a guest-centric culture of hospitality for our patients and caregivers. With high-quality food as medicine, we bring new life into the world of hospital nutrition services and are making a difference in the lives of our patients every day. **Open Positions & Shift Assignments** + 1 Sous Chef Opening, Full Time 40 hours per week + 1 Prep Cook Opening, Full Time 36 hours per week + 1 Line Cook & Prep Cook Opening, Part Time 24 hours per week + 3 Line Cook Openings, PRN - On call & as needed (covering shifts for Cooks in Cafes, Kiosks, Patient Meal Rooms, Provider Meal Rooms, & Catering Services) **Essential Functions** + This position prepares and cooks food, serves customers, completes other duties as assigned. + Follows recipes and/or instructions in the preparation of food items + May prepare bulk food items, large scale production, line cook or complete assembly of specialty meals and catered items + Maintains an organized and sanitary working environment + Maintains proper quantities of production with appropriate rotation of product + Interacts with customers in any venue-catering, retail outlets or patient care + May be required to deliver patient meals, cashier, stock, use automatic and manual ware-washing machines **Skills** + Food Handling + Food Safety and Sanitation + Food Production + Follows Instructions + Recipes - ability to understand and execute + Reading + Organizing + Communication **Qualifications** + Food Handler Permit (as required by State/County) or ServSafe certification is required by first day of work. + Demonstrated ability to read and communicate effectively in English. + Demonstrated ability to work independently and part of a team. + Demonstrated ability to utilize safe food handling techniques, in all applications + Understands workflow, prioritizes, uses timelines, understands deadlines + Demonstrated ability to provide exceptional customer service (preferred) + Understands and prepares food according to modified diets using appropriate techniques where applicable (preferred) + Demonstrated ability to utilize commercial cooking equipment (preferred) **Preferred Qualifications** + **One or more year of experience as a Line Cook** **Physical Requirements:** Interact with patients and co-workers requiring the employee to verbally communicate information, as well as understand spoken information. - and - Operate food service equipment or computer requiring the ability to move fingers and hands. - and - See and read labels, monitors, and documents. - and - Carry, push/pull, and walk while transporting food, supplies, and service equipment. - and - Climb, squat, kneel, and lift to clean equipment and reach and retrieve food and supplies. - and - Remain standing for long periods of time to perform work. - and - Tolerate extremes in temperature such as performing work at a grill or in a refrigerator, and tolerate exposure to cleaning chemicals. **Location:** Intermountain Health St George Regional Hospital **Work City:** St George **Work State:** Utah **Scheduled Weekly Hours:** 40 The hourly range for this position is listed below. Actual hourly rate dependent upon experience. $17.85 - $23.21 We care about your well-being - mind, body, and spirit - which is why we provide our caregivers a generous benefits package that covers a wide range of programs to foster a sustainable culture of wellness that encompasses living healthy, happy, secure, connected, and engaged. Learn more about our comprehensive benefits package here (***************************************************** . Intermountain Health is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. All positions subject to close without notice.