Chef Jobs in Midvale, UT

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*

Property Description The iconic Asher Adams, an Autograph Collection Hotel, is an adaptive reuse of the historic Union Pacific Depot. The proposed project includes a new 8-story, 212-key infrastructure, alongside an additional 13 keys in the renovated Depot, totaling 225 keys altogether. The full-service lifestyle luxury hotel will be a first of its kind in the Salt Lake City market. The irreplaceable nature of this generational asset earned it a designation from the Historic Landmark Commission, both for its cultural significance and striking appearance. The property is located across the street from Delta Center, home of the NBA's Utah Jazz and over 150 events scheduled annually at the 18,000-person arena. Overview Are you a passionate and skilled culinary professional ready to take your career to the next level? Join our dynamic culinary team as a Senior Line Cook and showcase your culinary expertise in creating exceptional dining experiences for our guests. As a Senior Line Cook, you will work alongside our talented chefs, preparing and presenting exquisite dishes that will tantalize the taste buds of our discerning clientele. With your high energy, creativity, and attention to detail, you will contribute to the success of our culinary operations and help us maintain our reputation for culinary excellence. If you are seeking a challenging and rewarding opportunity in the hospitality industry, apply now and be part of a team dedicated to delivering unforgettable dining experiences. Key Responsibilities: Prepare and execute a variety of high-quality dishes according to recipes and standards Lead and supervise junior kitchen staff, providing guidance and training Ensure consistency and accuracy in food presentation and taste Monitor food inventory and assist in ordering supplies Maintain a clean and organized work area, adhering to safety and sanitation guidelines Collaborate with the culinary team to develop new menu items and specials Adapt to changing priorities and handle multiple tasks efficiently in a fast-paced environment Uphold the highest standards of food quality, taste, and presentation Join our team as a Senior Line Cook and elevate your culinary career to new heights. Apply now to showcase your culinary skills, passion for food, and dedication to delivering exceptional dining experiences. With our hotel's commitment to culinary excellence and innovation, you will have the opportunity to create memorable dishes that will leave a lasting impression on our guests' palates. Qualifications Proven experience as a Line Cook in a high-volume kitchen, preferably in a hotel/resort setting Strong culinary skills and knowledge of various cooking techniques Ability to work well under pressure and meet tight deadlines Excellent organizational and time management skills Attention to detail and commitment to maintaining food quality standards Knowledge of food safety and sanitation regulations Ability to lead and mentor junior kitchen staff Culinary degree or diploma is an asset Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

With a career at HMSHost, you really benefit! We Offer * Health, dental and vision insurance * Generous paid time off (vacation, flex or sick) * Holiday pay * Meal and Transportation Benefits * *401(k) retirement plan with company match * *Company paid life insurance * *Tuition reimbursement * Employee assistance program * Training and exciting career growth opportunities * Referral program - refer a friend and earn a bonus * Benefits may vary by position so ask your recruiter for details. Airport Location: Salt Lake Airport F&B Advertised Compensation: $60,167.00 to $73,538.00 Sous Chef BF1031 Summary: The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: * Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work * Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures * Assists with menu planning, inventory, and managing of supplies * Maintains effective cost control, service and quality standards to produce maximum sales and profits * 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 * May serve as a resource to others in the resolution of complex problems and issues * Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen * Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager * Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: * Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus * Requires 3 to 5 years experience with kitchen operations and staff supervision * Must be certified in Serve Safe Management certification course * Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent * Demonstrates organization and multi-project time/issue management * Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Nearest Major Market: Salt Lake City

Job Details Experienced Flanker SLC - Salt Lake City, UT Not Specified $60000.00 - $65000.00 Any Restaurant - Food ServiceDescription The Sous Chef will support the Executive Chef in all aspects of restaurant operations, with primary focus on training and supporting the kitchen staff. The sous chef will be responsible for the safety and success of the kitchen when the Exec Chef is away. Duties and Responsibilities: Handles all food items by washing, chopping, and cutting according to recipe specifications. Maintains cleanliness and sanitation of assigned station, the kitchen and the entire venue in accordance with Health Department Labels and stores all product following FIFO and company standards. Required to check production lists and assignments. Communicates product needs to the chefs, and the support staff. Properly sets-up prep station Reports all breakage, damage of equipment or furniture immediately to management. Attends and participates in any training sessions, departmental meetings, and daily pre-service meetings. Maintain professional appearance standards as directed in the Carver Road Hospitality Employee Handbook. Thrives in a fast-paced, dynamic environment with a passion for all things food and beverage. Is passionate about quality and consistently upholds defined standards over time. Must be organized, self-motivated, and proactive with a strong attention to detail. Proficient with computers (Microsoft Products), POS and technology. Has excellent people skills and exhibits positive leadership. Is the best cook in the kitchen! And excels at ordering & inventory management. Embodies integrity and seeks continuous improvement. Is professional in all verbal and written communication with guests, employees, vendors, and ownership. Fluency in Spanish is a plus. Wants growth & development in their career and helps team members achieve the same. Is a Certified Food Safety Manager Qualifications Our Ideal Candidate: Candidate must be able to stand, lift and bend for extended periods of time. Candidate must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion. Working environment may include exposure to hot kitchen elements or cleaning materials. Candidate must be able to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

Executive Chef - Large Senior Living Community We are looking to hire a commendable Executive Chef to manage our kitchen staff and join our team at a large senior living community in South Jordan. 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. 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. Copper Creek Senior Living 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. What we offer Competitive salary $67,000 to $72,000 depending on experience 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 Full-Time position On demand pay. Get your earn wages as soon as you want. Job Description As the Executive Chef, you will consistently provide a fine dining experience to our residents. You will responsible for the entire food service operation of the community, providing breakfast, lunch, dinner, and special event food and beverage service daily to residents of the community. You will supervise chefs, kitchen staff and other personnel engaged in specialty cooking, preparation, presentation and serving of food and beverage items. As the Executive chef, you will also maintain all department expenses within the budgeted guidelines. Responsibilities Plan, test and asses cost of new menus and menu item. Clean and supervise the cleaning of the overall work area, equipment and utensils, and maintains sanitation standards in accordance with the Department of Health. Function as the lead worker over cooks and other food service personnel engaged in the preparation, cooking, and serving of food items. Participate in interviewing and selection of food service personnel. Responsible for personnel actions including hiring, termination, promotion, discipline/corrective action, as well as layoff and recall. Schedule and reschedule staff using independent judgment and exercising discretion when creating the schedule and in making determinations regarding granting employee requests for time off or other modifications in work schedules. Read and understand financial performance and results and adjusts activities accordingly. Responsible for purchasing and maintaining inventory of food products and kitchen supplies. Takes month-end inventory and extend totals accurately. Inspects the quality and quantity of these items when delivered. Qualifications Experience and/or knowledge of special diets and meal preparation for large groups. Culinary Arts degree from recognized school as well as two (2) years related experience as an Executive Chef or Assistant Executive Chef in a comparable size food service operation. Five (5) years experience in kitchen work in medium to large organizations. 2+ years’ experience in hiring, training and managing food service personnel. Experience executing culinary techniques including menu design, food preparation and artistic food design. Knowledge of culinary terminology. Ability to operate computer equipment for data entry and retrieval. Must have ServSafe certificate (current) 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.

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.

Job Details Le Meridien Element Salt Lake City Downtown - Salt Lake City, UT Full Time Any ManagementDescription Direct food preparation, production and control for all food outlets and banquet facilities at resort. ESSENTIAL RESPONSIBILITIES Supervise and coordinate activities of lead cooks, line cooks, prep cooks, and stewards. Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products. Read menu to estimate food requirements. Order food products and supplies from vendors. Lead the preparation and production of meals, food quality and presentation. Supervise staff in all food preparation including proper receiving and storage of all food and food-related items. Expedite peak meal periods by maintaining a 'hands on' approach. Ensure compliance with all safety and sanitation standards and regulations, team member productivity and performance, cost controls and overall profitability. Visually inspect, select, and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish, and spices Create and implement new menus and individual food items. Set targeted sanitation standards, set standards for all product rotation and ensure food cost is always in the front of mind for culinary staff. Assume the role of liaison between the culinary team and all other hotel departments. Participate in and oversee monthly food inventories. Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Provide support of a specialist nature to the Executive Committee, particularly to the Executive Chef. Work in support of team goals and measures effectiveness through Food Cost, Payroll and Food & Beverage profit performance of the resort. Maintain food costs within budget guidelines. Participate in the hiring process of new staff members. Conduct and participate in monthly departmental meetings. Manage the payroll of the culinary team, including daily management of the time and attendance system. Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department. Arrange, provide, and supervise training of new staff members to include familiarization of property, standard operating procedures, and policies. Cross-train staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and follow-up checklists. Ensure that all staff members are retrained as needed. Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance. Set the highest possible example in conduct, temperament, punctuality, and standards of work. Be familiar with all company benefits and policies. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Assist with any guest inquiry. Follow all company and safety and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries. Perform other reasonable job duties as requested by direct and indirect supervisors. PHYSICAL DEMANDS Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more. Must be able to stand and exert well-paced mobility for up to four (4) hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. Must be able to lift up to 45 lbs. as needed. Must be able to push and pull carts and equipment weighing up to 250 lbs. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly, and other office equipment as needed. Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write, and understand the primary language used in the workplace. Requires good communication skills, verbal, written and electronic. Considerable knowledge of complex mathematical calculations and computer programs. Must have excellent leadership capability and customer relations skills. Must be detail oriented with outstanding organizational and communication skills. Must possess intermediate computer skills. Must Possess basic computational skills. Knowledge of computer programs, math skills as well as budgetary analysis capabilities required. Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level. Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts. Knowledgeable about basic function of Windows OS, MS Office, PMS, PBX, Key system, and POS. Self-driven and able to work independently. Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA. Thorough knowledge of food products, standard recipes, and proper preparation. Ability to distinguish product quality, taste, texture, and presentation and observe preparation. Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental managers. Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. Extensive knowledge of menu development, insight into marketing, cost and wage control. Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same. EDUCATION High school or equivalent education required Minimum of two years of culinary schooling preferred. EXPERIENCE Must have five years of prior experience as Chef with knowledge of most international and domestic dishes. Must have extensive knowledge of wine pairing. LICENSES OR CERTIFICATIONS Certification as Chef or Certified Master Chef by a government accredited culinary agency. Safe Server Alcohol & Food Handlers certification required. Ability to provide and maintain a valid drivers license as the position may require the operation of motorized and electric vehicles. CPR certification and/or First Aid training preferred. EXEMPT POSITION Exempt Staff Members are not covered by the overtime provisions and do not receive overtime pay. Exempt Staff members are paid a fixed salary that is intended to cover all the compensation to which they are entitled. GROOMING All Staff Members must maintain a neat, clean and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy. ATTENDANCE Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be

The responsibilities of the Banquet Sous Chef are to manage the banquet operation. This role will work directly with the Executive Chef and Executive Sous Chef to create, implement and maintain quality standards, develop banquet menus, and uphold operational standards for banquet functions. In some instances, the Banquet Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Banquet Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary and stewarding teams, with the guest's positive experience being the main driver. Support senior leadership by developing and assuming basic management responsibilities Assume the role of liaison between all departments within the culinary division and all other hotel departments Supervise the preparation, firing, and execution of banquet functions Develop and implement creative menu items that adhere to Hyatt brand standards Plan, coordinate & implement special events and holiday functions Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs Lead and coach the team towards achieving exceptional guest service and employee satisfaction results Monitor food production, ordering, cost, quality and consistency on a daily basis Ensure proper safety and sanitation of all kitchen facilities and equipment Requirements Bachelor's degree in hospitality/culinary management. Previous leadership in high volume banquet/catering operation In-depth skills and knowledge of all kitchen operations Possess strong leadership, communication, organization and relationship skills Experience with training, basic financial management and customer service Proficient in general computer knowledge A true desire to exceed guest expectations in a fast-paced customer service environment Capable of producing a consistent product in a timely manner Culinary education and/or on the job training, hotel experience preferred Proficient English language skills are a must Benefits Up to $4,000 in Relocation Bonus TN Visa provided Flight from Mexico into the US Up to 1 week of housing in the hotel Complimentary meals in the colleague Cafe for every shift worked Able to enroll in Health and Dental after 30-Days of employment 2 weeks of vacation after 1 year 401k with Company match

The Bourbon Group, one of Salt Lake City's most beloved brands, is currently seeking a Sous Chef to join our downtown teams! Our mission is to help our guests by curating a dine-in experience that brings people together around the table to enjoy great cuisine and cocktails featuring some of the largest spirits collections in the country. Our menu highlights our craft kitchen items, prepared using locally sourced ingredients. We also feature a full bar that includes an impressive selection of wine and craft beers. We are looking for team members that are hardworking, unique, bring a warm, personal, and thoughtful approach to hospitality, and find joy in actively serving their team and guests. We have a high standard for our product and service and expect our team to constantly raise the bar and be proud of The Bourbon Group brand. The Bourbon Group Sous Chef position is committed to creating an exceptional dining experience for every guest. Sous Chefs should be warm and welcoming promoting a comfortable drinking and dining environment. Sous Chefs are always on time and prepared for their shift. They go out of their way to please the guest and are never inconvenienced by special requests. Sous Chefs must communicate clearly with staff to meet their needs and display extensive knowledge of the menu and products. The Sous Chef is expected to promote teamwork by cooperating with management and collaborating whenever possible with other team members. Company Overview The Bourbon Group consists of four exceptional restaurants in the heart of Salt Lake City - Whiskey Street, White Horse, Bourbon House, and Franklin Ave The Bourbon Group offers a fast-paced, hip environment, with the potential of making the best tips in SLC. Here at The Bourbon Group, we're passionate about great food and great whiskey! Job Summary Full-Time Sous Chef - Based on experience, plus a monthly bonus Responsibilities Manages kitchen operations of the kitchen, which include daily decision-making, flexibility, staff support, guest interaction, scheduling, P&L, cost controls/management, inventory regulation, community involvement, all safety and security standards including food handling requirements, profitability expectations, and effective planning while upholding standards, product quality, and cleanliness Maintains the ability to multi-task and adapt to changing priorities Oversees all aspects of menu changes & updates including creating, training, training materials, procurement and pars of product, staff tastings, and updates all related materials used in daily operations Displays good judgment and effective decision-making abilities Hiring & Onboarding: Conducts interviews, staff orientation and maintains staffing levels at all times Ensures ongoing staff development, including cross-training and advanced positions as performance is recognized Completes and posts kitchen schedule in a timely fashion Maintain a presence with kitchen staff during operations; not in the office. Conducts staff meetings when necessary, shift meetings every day, and keeps staff informed on new developments and upcoming events Ensures all staff members adhere to the Company's uniform standards Ensures a safe working and guest experience environment to reduce the risk of incident, injury, and food handling related issues Qualifications Two (2) years minimum as a high-volume Kitchen Manager with extensive knowledge of kitchen and food operations Current Food Manager Certifications Proven leadership and motivational skills Displays a professional appearance and is a positive role model Strong verbal and written communication skills Passion for the highest quality food standards and food safety practices Effective problem-solving skills Self-motivated, driven, and proficient at multitasking Holds self and others accountable to a consistent level of high performance standards Expected work week of 50 hours minimum; higher volume seasons and heavier work weeks are expected Basic computer knowledge (Microsoft & Google Suite) and office skills required Benefits/Perks Bourbon Group offers medical, dental, and vision benefits to all of our full-time (30+ hours/week) Team Members. The Bourbon Group pays 65% of medical for qualified Team Members. Eligibility begins the first day of the month following 60 days of employment. Perks: Team Members receive 50% off meals on and off shift. This discount extends to 3 guests when dining off duty. Discount is available at all our locations. Growth Opportunities: The Bourbon Group is a growing local company. We are always looking for Team Members who have a passion for our brands and want to grow with us! Paid Vacation: Management receives two weeks of paid vacation per year. Vacation increases to three weeks following 5 years of employment. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. The Bourbon Group consists of four exceptional restaurants in the heart of Salt Lake City-Whiskey Street, White Horse, Bourbon House, and Franklin Ave. Our agenda is to offer great spirits, great food, and an amazing atmosphere at every establishment. Our employees enjoy a fun, fast paced work environment is a hip, trendy, foodie type restaurant and cocktail bar. We offer some of the top pay in the industry as well as flexible work schedules.

Job Details Experienced Promontory Development - Park City, UT Full Time High School $3000.00 - $30.00 Hourly None Any Restaurant - Food ServiceDescription Elevated above the Distractions Promontory has received universal acclaim as a destination where life's greatest moments naturally play out thanks to its unrivaled depth and breadth of extraordinary family experiences. This established community - which spans more than 11 square miles - features an investment of more than $400 million in exceptional and award-winning amenities for every season. No other community comes close. Promontory Club is looking to fulfill a vacancy for a Sous Chef of Sage Modern Italian, a brand-new restaurant. The Sage Sous Chef will have experience in classic and/or modern Italian cuisine. The Sage Sous Chef should have a desire to hone their craft and work to maintain the highest standards set by the Promontory Food and Beverage Department. We strive to give the ultimate dining experience to our members by providing the best quality ingredients prepared in ways that are true to our roots and local regions. The Sous Chef should be an extension of this philosophy and help to train, teach and guide the cook staff to do the same. ESSENTIAL DUTIES AND RESPONSIBILITIES: Maintain a positive attitude at all times. Work under the direction of the Sage Chef De Cuisine executing menus, cooking techniques and food standards. Maintain Promontory standards for quality and profitability of the kitchen. Assist in planning, coordinating and executing club, member, golf and tennis events requiring catering needs. Maintain all Promontory standards, policies and procedures in accordance with the Promontory Mission Statement and Vision. Develop and lead a positive approach to communication and staff development. Facilitate a great work environment through leadership, training, and motivation. Be an ambassador for the Food and Beverage management team with regards to internal and external customers. Lead a staff that includes all kitchen employees, cooks and dishwashers. Provide food product training to all service staff. Expected to work daily in food production and during meal service. Establish and institute new menus in all assigned locations with assistance of the Sage Chef de Cuisine. Quality control of final food production as it affects taste, presentation, and service. Establish standards and hold the staff responsible to meet menu requirements. Coordination of Food and Beverage purchases to ensure top quality and price e effectiveness. Maintain an in-depth knowledge of financial results including food cost, labor ccost and operating expenses. Balance budget requirements with excellent product and service. Hold weekly meeting with kitchen staff and monthly meetings of all employees. Involved in the menu development for all banquet or catered events as assigned. Meet with the Sage Chef de Cuisine on immediate concerns and future projects. Participate in all food inventories and transfers prior to submission to accounting. Review and implementation of staff scheduling on a weekly basis to obtain maximum efficiency. Maintain kitchen cleanliness to a very high standard. Always in compliance with health department standards. Review, document, and respond to temperatures while maintaining a daily log for quality control and health department standards. Provide total accountability for the cleanliness and sanitation of all assigned food production areas. Perform daily line inspections to ensure food safety and proper labeling/rotation of product. Work with the Sage Chef de Cuisine to ensure that there is a coordinated effort to achieve the desired results of each function. Participate in the setup and breakdown of banquet and catering events as needed. Maintain high visibility during functions, responsible for the on-going updates and revisions to functions. May be required to attend weekly Food & Beverage and Operations meetings in absence of the Chef de Cuisine. Deliver on any other reasonable request of senior management. Follow all company safety and security policies and procedures; report accidents, injuries and unsafe work practices to management; complete safety training and certifications. Maintain files of Safety Data Sheets and follow safe work practices. Other duties as assigned by the Sage Chef de Cuisine. EDUCATIONAL REQUIREMENTS OR EQUIVALENT: High school diploma or general education degree (GED) is preferred; Culinary Degree from an approved school or a combination of schooling and work experience is preferred; must have and maintain a TIPS and ServeSafe certification; must be at least 21 years of age. PREVIOUS EXPERIENCE REQUIRED: Two (2) years of experience in culinary management and administration is required; three (3) years of previous culinary experience is required; a broad background from casual dining to fine dining is preferred; basic computer skills and competency in the following Microsoft Office including Word, Excel, and Outlook is required; previous experience using a POS software (Northstar) is preferred; must have a high attention to detail and the ability to multitask in a fast-paced environment all while maintaining a high level of professionalism. Experience using Sysco Platform desired. WORKING KNOWLEDGE TO BE ACQUIRED ON JOB: Abide by Promontory policies and procedures and submit ideas for possible revision; work independently with little supervision; courteous and helpful with Promontory Club Members and employees. PHYSICAL REQUIREMENTS AND WORKING CONDITIONS: Must be able to stand on feet for extended periods of time; ability to lift 15lbs frequently and the ability to lift 50lbs occasionally; must be able to work in hot and cold environments; must be willing to work various hours, nights, holidays and weekends when needed; must be able to work in hot and cold environments; must be willing to work at any F&B outlet at Promontory when required. Must be authorized to work in the United States without sponsorship. Promontory offers competitive wages and benefits including, but not limited to, medical, dental, vision, disability, life insurances, paid time off, holiday pay, employee meals, uniform allowances, golf on two award winning courses and potential yearly bonuses. Wages range from $30/hr and will be determined upon employment and will be commensurate with experience. Promontory Club is an Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status.

The Executive Chef is a leadership position responsible for overseeing the culinary operations of The Grand America Hotel, a 775-room premier luxury hotel. The Hotel also has 100,000 sq/ft of premium banquet space. This role demands creativity, expertise in culinary techniques, and a keen eye for detail. The Executive Chef will lead the kitchen team, ensure high standards of food quality, presentation, and hygiene, and contribute to the overall success of the hotel's dining offerings. This position requires both culinary and managerial skills to ensure the hotel's food services exceed guest expectations, are operationally efficient, and contribute to the hotel's profitability. Responsibilities: Culinary Leadership & Menu Development Lead and inspire a team of chefs, cooks, and kitchen staff to deliver exceptional food quality, creativity, and consistency. Develop, plan, and update seasonal menus for all hotel restaurants, bars, room service, banquets, and special events. Oversee the creation of new dishes, ensuring they are aligned with the hotel's standards and concept. Maintain a balance of creativity and guest satisfaction, ensuring menu items meet the preferences and dietary needs of diverse clientele. Operational Management Manage the day-to-day operations of the kitchen, ensuring a smooth workflow and efficient use of resources. Ensure all food preparation and cooking methods adhere to food safety regulations and standards (HACCP, local health codes, etc.). Optimize kitchen efficiency, streamline workflows, and develop standard operating procedures to reduce costs and improve productivity. Oversee kitchen inventory, manage food purchasing, and maintain proper stock levels to ensure uninterrupted kitchen operations. Staff Management & Development Recruit, train, and supervise kitchen staff, ensuring they are skilled, motivated, and aligned with the hotel's values and standards. Develop ongoing training programs for kitchen staff to keep them updated on new cooking techniques, trends, and health & safety regulations. Conduct regular performance evaluations and provide constructive feedback, fostering a culture of growth and excellence within the kitchen. Set clear expectations and maintain high standards for all kitchen personnel, ensuring a positive and efficient work environment. Budgeting & Cost Control Manage the food and beverage department's budget, including controlling food costs, labor costs, and overall operational expenses. Work with the hotel's financial team to create cost-effective strategies for menu pricing, portion control, and waste reduction. Track and monitor inventory, ordering processes, and supplier relationships to ensure cost-effective purchasing and timely deliveries. Implement measures to minimize food waste and maximize the use of ingredients. Quality Control & Standards Enforcement Ensure all dishes served meet the hotel's quality standards for presentation, taste, and portion size. Regularly inspect food preparation and kitchen equipment to ensure compliance with hygiene and safety standards. Maintain and enforce strict cleanliness and sanitation procedures in the kitchen and storage areas. Stay updated on food trends, nationally and internationally, and apply best practices to maintain a competitive edge in the market. Guest Experience & Collaboration Collaborate with the hotel's management team to align food offerings with guest expectations and hotel branding. Participate in guest-facing activities such as cooking demonstrations, special events, or tasting menus. Respond to guest feedback promptly, using it as an opportunity to improve food offerings and service. Event Planning & Catering Oversee the planning and execution of large-scale events, including banquets, conferences, weddings, and private functions. Collaborate with event planners, sales teams, and front-of-house management to ensure seamless coordination of event-related culinary operations. Ensure all event catering, whether for small private functions or large conferences, is executed with exceptional quality and service. Qualifications: Education & Certification: Culinary Arts degree or equivalent from an accredited culinary school. Certification in Food Safety and Sanitation (e.g., ServSafe) or similar. Additional certifications or training in leadership or management is a plus. Experience: Minimum of 5-7 years of progressive experience in a senior culinary role, preferably in a large hotel or luxury resort setting. Proven track record of successfully managing a high-volume kitchen environment. Experience in menu creation, budgeting, and cost management. Skills & Abilities: Exceptional culinary knowledge with expertise in a variety of cuisines. Strong leadership and team-building skills, with the ability to motivate, train, and develop a diverse kitchen team. Excellent organizational skills and the ability to manage multiple tasks under pressure. Strong communication and interpersonal skills, with the ability to collaborate effectively with other departments and senior management. High attention to detail, particularly in quality control and food safety standards. Personal Attributes: Passionate about food and dedicated to providing excellent guest experiences. Creative, innovative, and adaptable in a dynamic hospitality environment. Ability to work long hours, including evenings, weekends, and holidays as required. Work Environment: Comfortable with a fast-paced and high-pressure kitchen environment. Requires flexibility in work hours, including evenings, weekends, and holidays. Physical requirements may include standing for long periods, lifting heavy objects, and maintaining high standards of cleanliness. Benefits: Competitive salary and performance-based incentives. Health and wellness benefits (medical, dental, vision). Paid vacation and holidays. Generous 401K retirement plan. Opportunities for professional development and career advancement. Employee discounts on hotel services and amenities.

Join our team as Sous Chef for WildKitchen, our elegant outpost kitchen designed by British filmmaker Guy Ritchie set in a high alpine field overlooking the dramatic landscape of the Wasatch Mountain Range. As Sous Chef, you'll interact with guests through cuisine touched by smoke and flame, with a menu that will include locally sourced proteins and organic produce grown at Blue Sky's very own Gracie's Farm. Plan, prepare, and provide an elevated culinary experience in an intimate al fresco dining setting. CORE RESPONSIBILITIES Collaborate with the Executive Chef and oversee WildKitchen operations. Effectively manage the culinary team, motivate them and assign duties fairly Maintain best practices in an elevated dining experience. Bring your creativity, flair, and ability to provide guidance to others. QUALIFICATION REQUIREMENTS 3 years of formal culinary experience, preferably in an elevated hospitality environment. Experience in various cooking methods, and food preparation techniques. Knowledge of health and safety standards Advanced verbal communication skills and storytelling ability. Strong business acumen and a strong work ethic. OUR PROPERTY Situated on 3,500 acres of lush ranch land outside of Park City, Utah, The Lodge at Blue Sky invites guests to slow down and forge meaningful connections with the land, animals and people that call Blue Sky home. The Lodge at Blue Sky believes that our mission to provide luxury with wild abandon to our guests can only be fulfilled by nurturing, valuing, and empowering our employees to be their best selves, and giving our best in return. Our employee culture sets itself apart from other luxury hotels in our genuine appreciation of and respect for our team members, and we are dedicated to providing the best employee experience possible for our team by pairing people with positions that both challenge and enrich them, as well as offering competitive wages and comprehensive benefits. JOIN OUR FAMILY Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. If that philosophy resonates with you and you feel that our approach is aligned with your own passions and beliefs, then please talk to us about becoming part of our family. Auberge Resorts LLC is an Equal Opportunity Employer, M/F/D/V. Auberge Resorts LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Auberge Resorts LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Why Join Our Team? Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As a Sushi Chef at Kona Grill, you will be responsible for crafting high-quality sushi and sashimi with precision, creativity, and consistency. Your mission is to deliver exceptional sushi dishes while ensuring top-tier presentation, taste, and guest satisfaction. Key Responsibilities Prepare and execute all sushi, sashimi, and maki rolls according to Kona Grill's high standards Maintain a deep understanding of fish quality, proper cutting techniques, and sushi preparation Ensure consistency in knife cuts, portioning, and plating for all sushi dishes Follow strict food safety, sanitation, and HACCP guidelines for handling raw fish and seafood Manage daily mise en place, including ingredient preparation, rice cooking, and sauce production Maintain a clean, organized sushi station, ensuring efficiency during high-volume service Monitor inventory levels of seafood, produce, and other sushi-related items to ensure freshness Work collaboratively with the BOH and FOH teams to ensure a seamless dining experience Engage with guests when appropriate, providing sushi recommendations and an interactive experience Execute tasks assigned by Chefs and Kitchen Leadership with professionalism and enthusiasm What We're Looking For Previous experience as a Sushi Chef or Sushi Cook in a high-volume restaurant Expertise in sushi preparation, knife skills, and traditional Japanese techniques Ability to multi-task and work efficiently in a fast-paced environment Strong attention to detail and commitment to presentation, freshness, and quality Understanding of sushi-grade fish handling, food safety, and storage practices Willingness to learn new techniques and contribute to menu innovation Must be able to stand for extended periods and lift to 50 lbs. Availability to work nights, weekends, and holidays Positive attitude, strong work ethic, and a team-first mentality Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

Objective This position is responsible for the primary responsibility and oversight to work with chef to manage all back-of-the-house operations, production, and personnel, including safe food handling practices, food preparation, and cleanliness and organization of all back of house storage and work areas. Works closely with the restaurant General Manager, and Front of House management teams to ensure the highest level of customer satisfaction is achieved through food and service. Essential Responsibilities Manage execution of all menu items to ensure strict adherence to brand specs and standards. Responsible for the menu planning and development for a respective site's daily specials. Protects consumer health with strict adherence to all sanitary and safe food handling mandates and practices. Demonstrates the willingness and skillset to assist on hotline during peak business volumes. Analyze, research, and stay abreast of food trends and culinary technical skills. Supervise kitchen team to maintain the highest standards of cleanliness, organization, safety, and sanitation of kitchen areas. Hire, coach, manage and hold accountable all kitchen staff to ensure adherence to brand specs and expectations. Train employees in cooking methods, presentation techniques, portion control and proper use of ingredients. Manage kitchen staff's strict adherence to menu item recipes and menu integrity. Work closely with the General Manager to investigate and resolve any food quality and service complaints received. Demonstrate ability to lead by example and support the positive morale and motivation of the team. Manage kitchen supplies, equipment, food and beverage orders to ensure proper inventory levels. Manages proper food cost practices such as proper rotation, ordering and portion control. Ensure that all kitchen and back of house invoices are expeditiously accounted for accurately. Manage periodic inventory process for all back of house items. Take ownership of back of the house prime food and labor costs to ensure financial viability of restaurant operations. Demonstrates leadership and teamwork while working respectfully with all team members. Provides and manages safe workplace environment for all staff members. Provides and manages harassment free workplace of all staff members. Performs other related duties as required or assigned. Requirements Required Knowledge, Skills, and Abilities Extensive knowledge of preparation of all food items. 2+ years of supervisory and human resource management skills (including interviewing, recruiting, training, coaching, motivating). Financial skills and experience for budgetary and cost purposes. Clear, concise written and verbal communication skills. Must be able to work independently, as well as in a team-oriented environment. Ability to work all days, nights, weekends, and holidays. Bi-lingual speaking skills preferred. Physical & Mental Requirements Must have the physical and mental strength and endurance to be able to perform duties, in at times extreme environments, as well as the ability to handle stressors of the position in operational and administrative situations. Required to frequently lift and move up to 100 pounds. Expected to stand, sit, walk, climb, balance, stoop, kneel, crouch, crawl, bend, talk, hear, taste, smell, see, and operate objects, tools, and controls. Position Snapshot Employment Type: Full-Time/Part-Time Job Type: Exempt Pay Type: Salary Supervisor: Chef Manages Others: Yes Minimum Education: High School Diploma, GED, or Equivalent Required Minimum Certification: Current ServSafe Certification or ability to obtain Culinary Arts Diploma or Certification, a plus Minimum Experience: 3-5 Years Age Requirement: 21 years or older Required Travel: Driving Requirements: No Tools & Equipment Used: Kitchen equipment Diversity Statement: Salt Lake Brewing Co LC values a diverse and inclusive workplace and believes that a career in craft beer should be accessible to all people. We are an Equal Opportunity Employer committed to providing equal opportunities to individuals of every race, color, sex, age, national origin, religion, sexual orientation, gender identity or expression, status as a veteran, and basis of disability or any other federal, state or local protected class. The employer retains the right to change or assign other duties to this position as a result of evolving business needs.

US Synthetic, a ChampionX company has an immediate need for a Chef de Partie located in Orem, UT. The Chef de Partie will be responsible for creating menu dishes, preparing food, following proper FDA requirements, cleaning food, cooking meals and maintaining a clean work area. We are seeking an individual who has experience in the food service industry and is committed to impeccable food presentation and safety, which is important for impressing our guests and creating repeat business. This job will close 4/27/2025 US Synthetic - Chef de Partie - Day Shift What We Do: **************************** What's in it For You: * The support of an organization that believes it is vital to include and engage diverse people, perspectives, and ideas to achieve our best * Thrive in a company that values sustainability, drives a safety-focused culture, and empowers its employees through continuous improvement * Comprehensive benefits package starting day one of employment - medical, dental, vision, matching 401k, and more! What You Will Do: * Helps in the preparation and production of menu items * Produces high quality dishes for service * Works to master their assigned position in the kitchen i.e. grill, Garde manger, sauces, pastries etc. * Cross train on all kitchen stations * Ensures that orders are filled in a timely manner according to our goals and standards * Upholds the highest customer service standards and hospitality for our USS employees - customers and visitors * Exercises stewardship over their assigned station of the kitchen to ensure it remains clean, stocked, organized and efficient * Complies with sanitation regulations and safety standards of the FDA * Maintains a positive and professional approach with coworkers and customers * Understanding of various cooking methods, ingredients, equipment and procedures * Ensures all services to members are conducted in a highly professional and efficient manner. * Ensures a safe working environment and attitude on the part of all employees in areas of responsibility * Follow all company policies (Attendance, No Tobacco Products on Campus, Illegal Drug & Alcohol, Family Medical Leave Act, Personal Appearance, Personal Electronic Devices, Vacation & Personal Time, etc.) Minimum Qualifications: * High school diploma/GED is required * Current food handler's permit is required * Immigration sponsorship not available for this role Physical Demands: * Regularly required to talk or hear * Required to stand; walk; sit; use hands to handle or feel; reach with hands and arms; and stoop, kneel, or crouch * Often lifts and/or move up to 50 pounds * Specific vision abilities required by this job include close vision and distance vision Preferred Qualifications: * Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach * Ability to produce a high volume of work in a timely manner which is accurate, complete and of high quality * Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior * Ability to read, write, analyze, and interpret general business periodicals * Ability to effectively present information and respond to questions from groups, managers, suppliers, members and employees * Have working knowledge of various computer software programs. * Ability to calculate figures, discounts, proportions, percentages, area, circumference and volume. * Ability to solve practical problems and ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form About Champion X ChampionX is a global leader in providing chemistry programs and services, drilling technology, artificial lift solutions, and automation technologies for the upstream and midstream oil and gas industry. Our world-class safety culture fuels our purpose to improve lives through our commitment to deliver sustainable operations. Our Commitment to Diversity and Inclusion At ChampionX, we believe the best teams are diverse and inclusive, and we are on a journey to create a workplace where every employee can grow and achieve their best. We are committed to fair and equal treatment of employees and applicants. We recruit, hire, promote, transfer and provide opportunities for advancement on the basis of individual qualifications and job performance. In all matters affecting employment, compensation, benefits, working conditions, and opportunities for advancement, we will not discriminate against any employee or applicant for employment because of race, religion, color, creed, national origin, citizenship status, sex, sexual orientation, gender identity and expressions, genetic information, marital status, age, disability, or status as a covered veteran. In addition, we are committed to furthering the principles of Equal Employment Opportunity (EEO) through Affirmative Action (AA). Our goal is to fully utilize minority, female, disabled and covered veteran individuals at all levels of the workforce. We will consider for employment all qualified applicants, including those with criminal histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance and the San Francisco Fair Chance Ordinance.

US Synthetic, a ChampionX company has an immediate need for a Chef de Partie located in Orem, UT. The Chef de Partie will be responsible for creating menu dishes, preparing food, following proper FDA requirements, cleaning food, cooking meals and maintaining a clean work area. We are seeking an individual who has experience in the food service industry and is committed to impeccable food presentation and safety, which is important for impressing our guests and creating repeat business. This job will close 4/27/2025 US Synthetic - Chef de Partie - Day Shift What We Do: **************************** What's in it For You: The support of an organization that believes it is vital to include and engage diverse people, perspectives, and ideas to achieve our best Thrive in a company that values sustainability, drives a safety-focused culture, and empowers its employees through continuous improvement Comprehensive benefits package starting day one of employment - medical, dental, vision, matching 401k, and more! What You Will Do: Helps in the preparation and production of menu items Produces high quality dishes for service Works to master their assigned position in the kitchen i.e. grill, Garde manger, sauces, pastries etc. Cross train on all kitchen stations Ensures that orders are filled in a timely manner according to our goals and standards Upholds the highest customer service standards and hospitality for our USS employees - customers and visitors Exercises stewardship over their assigned station of the kitchen to ensure it remains clean, stocked, organized and efficient Complies with sanitation regulations and safety standards of the FDA Maintains a positive and professional approach with coworkers and customers Understanding of various cooking methods, ingredients, equipment and procedures Ensures all services to members are conducted in a highly professional and efficient manner. Ensures a safe working environment and attitude on the part of all employees in areas of responsibility Follow all company policies (Attendance, No Tobacco Products on Campus, Illegal Drug & Alcohol, Family Medical Leave Act, Personal Appearance, Personal Electronic Devices, Vacation & Personal Time, etc.) Minimum Qualifications: High school diploma/GED is Current food handler's permit is Immigration sponsorship not available for this role Physical Demands: Regularly required to talk or hear Required to stand; walk; sit; use hands to handle or feel; reach with hands and arms; and stoop, kneel, or crouch Often lifts and/or move up to 50 pounds Specific vision abilities required by this job include close vision and distance vision Preferred Qualifications: Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach Ability to produce a high volume of work in a timely manner which is accurate, complete and of high quality Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior Ability to read, write, analyze, and interpret general business periodicals Ability to effectively present information and respond to questions from groups, managers, suppliers, members and employees Have working knowledge of various computer software programs. Ability to calculate figures, discounts, proportions, percentages, area, circumference and volume. Ability to solve practical problems and ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form About Champion X ChampionX is a global leader in providing chemistry programs and services, drilling technology, artificial lift solutions, and automation technologies for the upstream and midstream oil and gas industry. Our world-class safety culture fuels our purpose to improve lives through our commitment to deliver sustainable operations. Our Commitment to Diversity and Inclusion At ChampionX, we believe the best teams are diverse and inclusive, and we are on a journey to create a workplace where every employee can grow and achieve their best. We are committed to fair and equal treatment of employees and applicants. We recruit, hire, promote, transfer and provide opportunities for advancement on the basis of individual qualifications and job performance. In all matters affecting employment, compensation, benefits, working conditions, and opportunities for advancement, we will not discriminate against any employee or applicant for employment because of race, religion, color, creed, national origin, citizenship status, sex, sexual orientation, gender identity and expressions, genetic information, marital status, age, disability, or status as a covered veteran. In addition, we are committed to furthering the principles of Equal Employment Opportunity (EEO) through Affirmative Action (AA). Our goal is to fully utilize minority, female, disabled and covered veteran individuals at all levels of the workforce. We will consider for employment all qualified applicants, including those with criminal histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance and the San Francisco Fair Chance Ordinance.

Job Details Rodizio Grill - Salt Lake City - Salt Lake City, UT Restaurant - Food ServiceDescription Follow prep lists, label and stock ingredients on shelves, measure ingredients and seasonings to be used in cooking. Wash and chop vegetables, cut and trim meat according to company guidelines. Follow proprietary recipes. Maintain a clean and orderly kitchen. Comply with nutrition and sanitation guidelines. Perform other kitchen duties as assigned.

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.

American Cruise Lines, the largest cruise line in the United States, is looking to add Pastry 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. The Pastry Chef should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionary work. They must be able to understand and appreciate the subtleties of flavor pairings and different tastes, as well as have a good aesthetic sense for food and pastry presentation. This position is responsible for adhering to the daily menu matrix consisting of desserts, pastries, breads and other duties assigned by the Executive Chef. The Pastry Chef must be creative and continually researching and testing new and different dessert and baking recipes to ensure that each guest and crew have an exceptional dining experience. 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 creativity and prepare all desserts, bread, pastries, cookies, etc. required for vessel each day. * Prepare and serve items in accordance with established procedures, recipes, portion size, and presentation standards. * Set-up, maintain, and breaks down station according to FDA Standards. * Taste all products produced to assess quality. * Notify the Executive Chef of any product shortages or equipment maintenance issues. * Maintain accurate counts on all food items prepared to prevent discrepancies between amount of food needed and food prepared. * Schedule the production of all baked goods. * Always maintain an inventory of fresh baked goods. * Use food production equipment according to manufacturer's instructions. * Maintain a professional appearance at all times. * Ensure that each guest has a positive and memorable experience. Qualifications: * Ability to work around 14 hours per day. * An Associate's degree in Culinary Arts or pastry & baking, and/or 3-5 years of experience with an emphasis on quality production. * Ability to reach, bend, and frequently lift/move items up to 50 lbs. * Ability to work in a standing position for extended amounts of time. * Basic understanding of professional baking and pastries and food & beverage knowledge.. * Problem solving skills, organization skills, and self-motivation. * Commitment to quality service. * Ability to multi-task and work in a team environment. * Ability to work calmly and effectively under pressure. * Ability to adapt and adjust daily to last-minute requests or changes. * Must be able to pass a pre-employment drug test. * Must complete a criminal background check. * Transportation Worker Identification Credential (TWIC). Work Schedule: * 7 days per week while onboard the ship. * 6 weeks working and living onboard the ship with 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*