Chef Jobs in Moore, OK

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Great Western Dining is a people-oriented company. Our corporate culture allows our employees to learn and excel in their chosen fields. We think that going to work should be fun! If you think so too, apply below. Founded in 1990, Great Western Dining Service, Inc. provides contracted dining services for schools, colleges & universities; camps & conference centers; and business & industry. From its inception, GWD has remained strongly committed to our original concepts of quality service coupled with delicious food. Chef Company Profile Founded in 1990, Great Western Dining Service, Inc. provides contracted dining services for colleges & universities. From its inception, GWD has remained strongly committed to our original concepts of quality service coupled with delicious food. Great Western Dining is currently providing food and service excellence to higher education institutions across eight states including Missouri, Arkansas, Texas, New Mexico, Oklahoma, Kansas, Nebraska, and Iowa. Job Summary This position serves as a support Chef / Food Service Director. Working as the Chef/Food Service Director, you will be responsible for back and front of the house operations for the food service department. You will maintain a quality culinary program and process all financial reporting. Duties also include menu development, inventory, purchasing, labor and food cost controls, maintaining sanitation standards, and personnel management to include hiring, coaching, counseling, training and developing. Key Responsibilities: Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws Participates in employee meetings and training programs Conducts safety, sanitation and maintenance programs Maintains food cost while ensuring quality standards Maintains an active role in managing team developments Manages purchasing and inventory controls Performs related duties and special projects as assigned When acting as a interim Food Service Director, you will be responsible for all activity in the account, and staff management. Preferred Qualifications: Degree in Culinary Arts is preferred or equivalent professional experience Experience in personnel management Self-starter, innovative and ability to multitask Maintains a positive attitude under pressure and ability to motivate a team Must possess a passion for excellence Must be knowledgeable on HACCP controls along with proper storage and use of food Purchasing, food storage and sanitation experience P&L and financial reporting experience Knowledge of budgets, labor costs, inventory controls Strong leadership, coaching and training skills Computer skills: proficient in Microsoft Office and POS Excellent verbal and written communication skills Exceptional business etiquette and client relations Ability to lift, bend and carry up to 30 lbs Knowledge of safe and sanitary food handling principles Conformity to the highest standards of personal integrity and ethical behavior ServSafe or Department of Health certification a plus Benefits: Health Insurance 401(k) & matching Dental insurance Flexible spending account Health insurance Life insurance Paid time off Vision insurance Salary Description $53,500 - $60,000 per year.

Required Education: Bachelor's Degree, AND\: 48 months restaurant management experience. Equivalency/Substitution: Will accept 48 months related experience in lieu of the Bachelor's degree for a total of 96 months experience. Skills: Developed written and oral communication skills. Ability to lead, build workplace teams and manage change. Ability to resolve conflict. Demonstrated commitment to nutrition and menu creativity. Clear history of promoting hands on training and professional development. Demonstrated history of successful planning, goal setting, and goal achievement. Excellent ability to form and lead strong, positive and collaborative teams. Proven ability to manage multiple concurrent responsibilities and competing priorities. Ability to create and deliver effective training presentations. Excellent ability to think critically and offer recommendations that will enhance and advance the dining program. Proven ability to promote and manage change while also maintaining required services and supports at a high level of performance. Availability to routinely work extended workdays and weekends. Advertised Physical Requirements: Regular pressure to meet productivity standards, Frequent exposure to pressure caused by deadlines and busy periods. Must be 18 years or older. Must not ever have had a felony conviction for abuse of any kind, theft, rape, sexual assault, distribution of drugs or other similar conviction. Perseverance, both physically and mentally, for fast-paced and demanding responsibilities required. Exposure to disagreeable conditions such as handling greasy, dirty materials, walking on slippery floors, walking or riding between buildings on campus, going in and out of walk-in refrigeration units, etc. Frequent and repetitive arm and wrist movement. Exposure to chemicals and noxious odors. Ability to lift objects up to 58 lbs., and push/pull up to 100 lbs., depending on job assignment. Ability to stand and/or walk for long periods of time and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit). Climb stairs, as necessary, and depending on job assignment, occasionally to frequently. This will be determined by employee's assignment. As essential personnel you may be required to work during emergency University closings. Nights and weekends may apply. Department Preferences: Bachelor's Degree, ACF or CIA certification in Culinary, Restaurant Management; or related field. 3-5 years progressive experience in restaurant management/supervision, staff supervision, hospitality operations, meal production & support, or related area. Supervision\: Will report directly to the General Manager of Residential Dining and will supervise a team of 17-20 full-time employees. Special Instructions: If you are selected as a final candidate for this position, you will be subject to The University of Oklahoma Norman Campus Tuberculosis Testing policy. To view the policy, visit https\://hr.ou.edu/Policies-Handbooks/TB-Testing. Why You Belong at the University of Oklahoma\: The University of Oklahoma fosters an inclusive culture of respect and civility, belonging, and access, which are essential to our collective pursuit of excellence and our determination to change lives. The unique talents, perspectives, and experiences of our community enrich the learning, and working environment at OU, inspiring us to harness our innovation, creativity, and collaboration for the advancement of people everywhere. Equal Employment Opportunity Statement: The University of Oklahoma, in compliance with all applicable federal and state laws and regulations, does not discriminate based on race, color, national origin, sex, sexual orientation, genetic information, gender identity, gender expression, age, religion, disability, political beliefs, or status as a veteran in any of its policies, practices, or procedures. This includes, but is not limited to, admissions, employment, financial aid, housing, services in educational programs or activities, and health care services that the University operates or provides. Required Attachments Documents required for this position are listed under the "Required Attachments" section of this job listing. You will be required to upload and attach these documents in the application process. Important: ALL required documents must be attached to your job application or your documents will not be visible to the hiring department! The Executive Chef of Couch Restaurants is responsible for developing and executing culinary solutions in support of OU campus dining. Responsible for staff over site and development, including recruiting, hiring, firing, communicating job expectations, training and conducting performance evaluations. Will manage operational functions of the production area of Couch Restaurants to include reviewing menus, researching trends and implementing ongoing variety. Will schedule employees, work with dietician, supervise and enforce sanitation, and apply departmental policies. Must be able to work with/supervise both full time and student employees. In addition to administrative duties, this is a working chef position. Position will actively create and sample recipes to enhance the standard menu cycles and will prepare food items for the server. Catering outside normal working hours will be mandatory as well. Controls purchases and inventory by meeting with the necessary departmental leads, reviewing and evaluating usage reports and takes correct action as necessary. Typical Functions May Include but Are Not Limited To: Focusing on leadership, relationships, financial performance, productivity and compliance. Work as a part of a multi-disciplinary team to plan, develop and execute recipes and menus with fresh, vital, nutrient-rich foods, taking into account such factors as nutritional analysis, dietary restrictions, dietary practices including Kosher, Halal, Vegan, food allergies and sensitivities, executing production and service with attention to detail. Establish and enforce standards for the preparation and presentation for foods and beverages. Modify work procedures, processes, and recipes to meet nutritional benchmarks. Ensure overall consistency and high quality of food through daily inspection and tasting. Remain current with industry trends and participate in the development of new concepts. Demonstrate forward thinking culinary approach. Respond to questions, comments and suggestions from students, faculty, and staff regarding menu and food quality. Maintain a visible presence, interacting with staff and customers during business hours in both back and front of house. Ensure standardized recipes are revised to incorporate new products or new procedures while taking into consideration food cost, palatability, and appearance and production demands/limitations, while minimizing waste. Participate in and actively support purchasing, inventory programs, and storeroom improvement plans, as well as monitoring equipment and maintenance. Ensure compliance with all State and County health department and safety regulations and maintain high standards of sanitation as unit priority. Other duties as assigned. **Additional training will be mandatory and may require travel**

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

Job Description: Executive Chef We are seeking an experienced and creative Executive Chef to join our team. As the top job in the kitchen, the Executive Chef will be responsible for managing staff, designing recipes and menus, and ensuring the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor. Our ideal candidate will have a passion for cooking and a dedication to providing an exceptional dining experience for our guests. Responsibilities: - Manage the kitchen staff, including hiring, training, supervision, counseling, and motivation - Design creative and innovative recipes and menus that meet the highest standards of quality, presentation, and flavor - Oversee the consistent preparation of dishes, ensuring that they meet our high standards - Control production and food costs to ensure profitability - Ensure outstanding guest satisfaction, improved market share, and increased covers and revenues Requirements Requirements: - Proven experience as an Executive Chef or similar role - In-depth knowledge of kitchen health and safety regulations - Excellent communication and leadership skills - Ability to design creative and innovative recipes and menus - Ability to manage a team of kitchen staff effectively - Knowledge of food costing and inventory management - Passion for cooking and dedication to providing an exceptional dining experience We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center(OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park. The property includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park. Job Description An amazing opportunity to be a pivotal part of an Omni convention collection hotel. Omni Oklahoma City Hotel is a true outdoor recreation, entertainment and culinary destination paying homage to the heritage and modern progress of the city. With 605 guest rooms and suites, the luxury hotel will showcase views of the 70-acre Scissortail Park and the downtown skyline with 75,000 square feet of meeting and event space, sports bar, specialty restaurant, coffee shop and a retail venue. The Executive Sous Chef - Banquets has an overall responsibility for the efficient and effective running of the kitchen and food production banquet outlets, ensuring operating costs are minimized. Responsibilities Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. Advise the Executive Chef on all matters relating to the banquet kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. Constantly inspect all food service banquet sections during service time to ensure that the correct standards are maintained. Responsible for control of equipment and scheduling maintenance. Qualifications Customer Service, prior admin experience preferred. Associates degree or higher preferred in Culinary Arts. Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills Clear, positive, energetic communication skills required. 3 years at an Executive Sous Chef or Sous Chef level management position of a 4 star banquet establishment or higher desired. Serve Safe certified food manager strongly desired Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an experienced and dynamic Sous Chef to play a key leadership role in our culinary team. In this role, you will help create world-class guest experiences while driving the success of the business and upholding the highest quality standards. As a member of the Property Leadership Team, you will work alongside the Executive Chef to oversee daily kitchen operations, cultivate and develop culinary talent, and support recruitment and administrative functions. YOUR RESPONSIBILITIES Lead and develop Team Members by providing structured training and in-the-moment coaching and guidance to uphold RH's culinary standards and support their professional growth Partner with the Executive Chef in shaping the strategic direction of the kitchen, including recruitment, hiring, onboarding, and building a high-performing team aligned with RH's vision Support the Executive Chef with inventory controls and reporting, including labor cost optimization, food cost control, and inventory management, ensuring alignment with business objectives Drive operational excellence by implementing and upholding quality and safety standards across all hospitality areas,ensuring compliance with regulations Own service execution, conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiences Document key updates and insights to ensure alignment, enhance team performance and support ongoing operational excellence Deliver exceptional results in our ever-changing and dynamic business while championing our Hospitality vision, strategy, and financial goals Assume full leadership responsibilities in the absence of the Executive Chef, ensuring seamless operations and team alignment OUR REQUIREMENTS 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication Advanced culinary expertise, including mastery of knife techniques and execution of high-level cooking standards Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership Command of the English language, both written and spoken OUR PHYSICAL REQUIREMENTS Frequently moving and lifting items up to 50 lbs, while utilizing appropriate equipment and following safety guidelines Work standing and walking for extended periods of time

We are seeking a highly skilled and experienced Chef de Cuisine to lead our culinary team and elevate the dining experience at our restaurant. The ideal candidate will be responsible for ensuring excellence in quality, innovation, execution, and consistency across all culinary operations. Responsibilities: Direct and refine the culinary experience to maintain high standards of quality, consistency, and profitability. Lead, train, and manage the kitchen team to ensure smooth and efficient operations. Develop and implement new menus, recipes, and seasonal culinary concepts that enhance guest satisfaction. Oversee kitchen inventory, ordering, and vendor relationships to ensure cost-effective purchasing. Maintain compliance with all food safety and sanitation regulations. Represent the culinary team in public relations, marketing initiatives, and promotional events. Collaborate with other departments to create a seamless dining experience. Work as much as necessary each day to fulfill job responsibilities and maintain operational excellence. Requirements Proven experience as a Chef de Cuisine, Executive Chef, or similar leadership role. Extensive knowledge of culinary techniques, kitchen management, and food safety regulations. Strong leadership, team-building, and problem-solving skills. Excellent communication and interpersonal abilities. Ability to work in a fast-paced environment while managing multiple priorities. Flexibility to work evenings, weekends, and overtime as needed. Salary Description 75,000-85,000

Property At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Welcome to OKANA Resort and Indoor WaterPark. Located along the picturesque Oklahoma River in the vibrant Horizons District, near downtown Oklahoma City, OKANA Resort & Indoor Water Park offers exceptional career opportunities. Conveniently situated with a dynamic indoor waterpark, over 400 well-appointed guest rooms and suites, including premium riverfront accommodations, a range of dining options, and extensive meeting and event spaces spanning 30,000 square feet, OKANA provides a unique setting for a rewarding career journey. Shape your career in the heart of Oklahoma City at OKANA. Join us to contribute to our distinctive atmosphere and foster your personal and professional growth. Be a part of OKANA Resort & Indoor Water Park, where your career aspirations meet a world-class destination. #BMC-Okana Overview Shape your years of leadership skills and career experience by being a part of our supportive and collaborative work environment that encourages growth and fosters success. OKANA Resort & Indoor Waterpark features a dynamic indoor waterpark, over 400 well-appointed guest rooms and suites, including premium riverfront accommodations, a range of dining options, and extensive meeting and event space spanning 27,000 square feet. Located along the picturesque Oklahoma River in the vibrant Horizons District of Oklahoma City, OKANA Resort & Indoor Waterpark offers exceptional career opportunities. Join us as the Executive Pastry Chef to join our Culinary team to launch this world-class property. Our employees are Experience Curators who are professional memory-makers, creating personalized guest experiences from start to finish. Experience Curators craft meaningful, over-the-top experiences that wow our guests time after time. Our Vision for our team members: * Be a part of the opening team of OKANA Resort & Indoor Waterpark, where your career aspirations meet a world-class destination * Contribute to our distinctive atmosphere and foster your personal and professional growth * An individual committed to creating exceptional guest experiences * Be appreciated for what you bring to the team * Learn and grow with a company that values its associates Why OKANA: * Competitive wages * People-first culture * Health insurance * Retirement savings * Growth opportunities * Paid time off * Festive environment * Perks & discounts About the role The Executive Pastry Chef is a leader on the culinary team specializing in the creation of pastries, state of the art desserts, cakes, breads, doughs, candies, sweet amenities and any other baked goods for all outlets of the resort. The role requires a deep understanding of baking techniques, flavor profiles, and artistic presentation. This individual will report to the Executive Sous Chef and Director of Culinary and lead a team of pastry cooks that specialize in curating memorable offerings for all clientele of the resort's food and beverage venues. This individual is responsible for assisting the culinary leadership team in the day-to-day operations of the kitchen, including menu planning, inventory management, staff training & sanitation compliance, ensuring that food quality consistently exceeds OKANA standards. This is a hands-on role that requires working side by side with the team in maintaining a smooth and efficient pastry kitchen operation. What you will be doing: * Assist in obtaining financial goals. * Complete all paperwork accurately and timely. * Direct and correct the presentation and portioning of food according to Pyramid Global Hospitality standards. * Keep in contact with all outlets to ensure quality and consistency. * Maintain work area clean and organized. * Promote employee empowerment. * Report unsafe conditions immediately. * Select daily specials that fit local trends and needs. * Select, train, supervise, develop, discipline and counsel employees in accordance with Pyramid Global Hospitality policies and procedures. * Complete other duties as assigned by supervisor to include cross training. * Direct purchasing to ensure proper quality and quantities. * Direct staff in sanitation and sanitary food handling. * Perform in the capacity of any position supervised. * Prepare and train staff in use of working menus, recipe cards and photo standards. What you bring to the role: * High School diploma required; culinary education/certifications are preferable. * 5 years of experience in culinary leadership including at least 2 years in a full-service hotel or resort. * Strong leadership, organizational, and communication skills. * Versatile background of various baking and pastry presentation methods, including use of ingredients, styles, equipment, and procedures. * A keen sense of quality and cost control that impact financial results. * Customer centric approach to interact with hotel guests and clients during site inspections and VIP events. * Knowledge of food safety regulations and best practices; current with all relevant food certifications. OKANA Resort is part of Pyramid Global Hospitality, a leading hospitality company that offers career opportunities and has a steadfast commitment to putting people first. Pyramid Global Hospitality is an Equal Opportunity Employer Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.

Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center(OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park. The property includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park. Job Description An amazing opportunity to be a pivotal part of an Omni convention collection hotel. Omni Oklahoma City Hotel is a true outdoor recreation, entertainment and culinary destination paying homage to the heritage and modern progress of the city. With 605 guest rooms and suites, the luxury hotel will showcase views of the 70-acre Scissortail Park and the downtown skyline with 75,000 square feet of meeting and event space, sports bar, specialty restaurant, coffee shop and a retail venue. The Executive Sous Chef - Banquets has an overall responsibility for the efficient and effective running of the kitchen and food production banquet outlets, ensuring operating costs are minimized. Responsibilities Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. Advise the Executive Chef on all matters relating to the banquet kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. Constantly inspect all food service banquet sections during service time to ensure that the correct standards are maintained. Responsible for control of equipment and scheduling maintenance. Qualifications Customer Service, prior admin experience preferred. Associates degree or higher preferred in Culinary Arts. Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills Clear, positive, energetic communication skills required. 3 years at an Executive Sous Chef or Sous Chef level management position of a 4 star banquet establishment or higher desired. Serve Safe certified food manager strongly desired Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

Yokozuna OKC is looking for a reliable, hardworking prep cook. Ideal applicant must be able to follow instructions, understand food safety and hygiene protocol and communicate effectively with team members.

Returning UsersLog Back In Sodexo has a great opportunity to grow your culinary career! We are currently seeking our Executive Chef 1 to lead the culinary operations at Southern Nazarene University in Bethany, OK. Strong Professional Polish is required on our faith based campus. Our leader will manage culinary operations for resident dining, retail, catering and concessions. As an Executive Chef 1, you will utilize local and organic ingredients when available to create mouthwatering dishes that delight our guests. Picture yourself in our dynamic kitchen, overseeing multiple locations and catering. You will be the driving force behind our culinary operations, ensuring that our line cooks deliver perfection on each plate. Your expertise and guidance will shape the flavors, presentation, and quality that our patrons crave. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. What You'll Do * be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; * ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; * have the ability and willingness to develop and motivate team members to embrace culinary innovations; * ensure food safety, sanitation and workplace safety standard compliance; and/or * have working knowledge of automated food inventory, ordering, production and management systems. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a strong culinary background, with the demonstrated ability to stay current with new culinary trends; * excellent leadership and communication skills with the ability to maintain the highest of culinary standards; * strong coaching and employee development skills; and/or * have a passion for food and innovation. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location. Job Responsibilities • Trains and leads kitchen personnel • Supervises/coordinates all related culinary activities • Estimates food consumption and requisition or purchase food • Selects and develops recipes and standardize production recipes to ensure consistent quality • Establishes presentation technique and quality standards, and plans and prices menus • Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen • Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications • Requires at least 2-3 years in a related position • Requires at least 2-3 years of post-high school education, preferably a culinary degree • Requires advanced knowledge of the principles and practices within the food profession • Requires experiential knowledge of management of people and/or problems. • Requires verbal, reading, and written communication skills #FS-300 Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an experienced and dynamic Sous Chef to play a key leadership role in our culinary team. In this role, you will help create world-class guest experiences while driving the success of the business and upholding the highest quality standards. As a member of the Property Leadership Team, you will work alongside the Executive Chef to oversee daily kitchen operations, cultivate and develop culinary talent, and support recruitment and administrative functions. YOUR RESPONSIBILITIES * Lead and develop Team Members by providing structured training and in-the-moment coaching and guidance to uphold RH's culinary standards and support their professional growth * Partner with the Executive Chef in shaping the strategic direction of the kitchen, including recruitment, hiring, onboarding, and building a high-performing team aligned with RH's vision * Support the Executive Chef with inventory controls and reporting, including labor cost optimization, food cost control, and inventory management, ensuring alignment with business objectives * Drive operational excellence by implementing and upholding quality and safety standards across all hospitality areas,ensuring compliance with regulations * Own service execution, conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiences * Document key updates and insights to ensure alignment, enhance team performance and support ongoing operational excellence * Deliver exceptional results in our ever-changing and dynamic business while championing our Hospitality vision, strategy, and financial goals * Assume full leadership responsibilities in the absence of the Executive Chef, ensuring seamless operations and team alignment OUR REQUIREMENTS * 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience * Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning * Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication * Advanced culinary expertise, including mastery of knife techniques and execution of high-level cooking standards * Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership * Command of the English language, both written and spoken OUR PHYSICAL REQUIREMENTS * Frequently moving and lifting items up to 50 lbs, while utilizing appropriate equipment and following safety guidelines * Work standing and walking for extended periods of time

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.

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

Full-time Description SOUS CHEF YOUR DREAM HOSPITALITY CAREER AWAITS AT FLINT RESTAURANT - COLCORD HOTEL, CURIO COLLECTION BY HILTON - IN BEAUTIFUL DOWNTOWN OKLAHOMA CITY If you believe in the power of " thank you " and " I am happy to …," we want you to join our team! Flint values great service and food. First impressions are the most lasting, and our mission is to ensure our guests are warmly welcomed and catered to at every point of contact. As a valued member of our team, you'll help our guests create memorable experiences during their visit with us. Housed in a historic building originally built in 1910, Flint is an upscale, casual restaurant featuring contemporary, American cuisine. Situated inside the Colcord Hotel, Curio Collection by Hilton and located in the heart of downtown OKC, we are at the center of all the action! Our success relies on hiring and advancing top talent. We have cultivated a rewarding and respectful work environment, where every member of our staff is encouraged to grow. Apply today! At Flint, you will have everything you need to succeed: Competitive Wages Paid Holidays 401k with Employer Match Portfolio-Wide Discounts Employee Assistance Program On-the-Job Training Company Provided Downtown Parking Paid Time-Off (Full-Time) Affordable Health Care (Full-Time) Life Insurance (Full-Time) Reports to: Executive Chef/General Manager Directs: Line Level Culinary Team & Stewards Status: Exempt (Salary) SUMMARY: Assist Executive Chef and manage in his/her absence. Responsible for the consistent preparation of innovative and creative cuisine of the highest quality. Manage kitchen and culinary personnel, coordinate purchase of food, develop menus, and maintain approved food and labor costs. RESPONSIBILITIES: • Position will be responsible for the kitchen in Executive Chef's absence. Support senior leadership by developing and assuming key management responsibilities. • Assume the role of liaison between all departments within the culinary division and all other hotel departments. • Supervise departmental performance and provide them council as to the preparation and cooking of various food items. Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards. • Teach Cooks preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property. • Manage hourly kitchen employees through hiring, scheduling, payroll, training, coaching, and evaluating. • Train and update kitchen employees regarding all applicable policies and procedures. • Monitor food production, ordering, cost, and quality and consistency daily ensuring financial performance and control. • Discuss daily food cost reports with key kitchen and F&B staff. • Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage. • Troubleshoot unexpected or unusual situations in the kitchens. • Frequently review finished products for quality prior to leaving kitchens. • Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety, and sanitary conditions for back-of-the-house. • Follows and enforces all applicable safety procedures specified for kitchen and food services areas. • Organize and facilitate departmental meetings, training and goals setting. • Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management. • Displays an attitude of loyalty, dedication, confidentiality, and a willingness to cooperate with other team executives and staff. • Remains always appropriately groomed per company grooming standards and wears the uniform provided. Requirements QUALIFICATIONS & ATTRIBUTES: • Proficient in the English language (bilingual a plus - Spanish) • Must be able to: Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar. • Culinary education and/or appropriate level of on-the-job training and hotel culinary experience • At least 3 years high-volume cooking experience • In-depth skills and knowledge of all kitchen operations • 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 • Strong leadership, organizational, interpersonal and communication skills involved in culinary training. • Self-starter who brings solutions and new ideas. PHYSICAL DEMANDS: • Ability to work from a standing position for extended periods of time. • Ability to perform reaching, stooping and/or crouching motions repeatedly. • Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation. • Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment. • Must have the sense of smell and taste needed to ensure quality food preparation. WORK ENVIRONMENT: While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work environment is usually loud. REQUIRED PERSONAL PROTECTIVE EQUIPMENT: Closed toe, non-canvas, and non-skid soled shoes.

Yokozuna OKC is looking for a reliable, hardworking prep cook. Ideal applicant must be able to follow instructions, understand food safety and hygiene protocol and communicate effectively with team members. *Medical insurance available to full-time employees! *Join our team!

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! **Responsibilities :** + Assist Executive Pastry Chef to implement, maintain and review all approved menus onboard + Prepare all desserts, cakes and pastries for the restaurant menus + Assist with buffet set up + Instruct crew in the preparation of pastries, cakes and crèmes + Monitor and ensure opening and closing procedures for all kitchens and production areas + Oversee allergy and dietary training of Pastry staff and ensure training is in accordance with strict company LOG's and guidelines + Oversee proper preparation of special dietary meals and food allergy for guests and crew + Delegate, monitor and review the Chefs operational responsibilities + Strive to meet and exceed guest expectations, never compromising safety and quality, taking corrective action whenever necessary + Ensure Disney Cruise Line and USPH sanitation requirements are met in area of responsibility + Monitor and ensure the preparation and presentation of all products on the restaurant menus + Prepare showpieces, displays, ice cream and sorbets, as well as special request items when needed + Actively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership + Execute additional job responsibilities, as assigned by DCL leadership, based on operational need + Comply with all company set policies and procedures, along with all maritime and ship rules, regulations and procedures + Participate in Emergency Duties as specified in the ship Assembly Plan **Basic Qualifications :** + Minimum five years recent experience as Pastry Chef or Pastry Chef de Partie + Certified Pastry Chef or equivalent degree in Culinary Arts + Excellent technical and functional understanding of the ship based Food & Beverage operation + Proven track record of delivering a high quality product + Be at least 21 years of age + Be able to speak, read and write fluent English + Willingness to live and work onboard one of our vessels for a certain length of time (based on position) + Be able to work a seven-day, 70-84 hour week with limited time off + Be able to adhere to Disney Cruise Line appearance guidelines + Agree to share a cabin with other crew members + Enjoy working in a high-volume, fast-paced, guest-service oriented environment + Be flexible with your work schedule, job duties and work locations + Appreciate diversity among guests and crew **Additional Information :** This is a **SHIPBOARD** role. Applicants must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be committed to the position you are applying for at least 2-3 contracts before a transfer or promotion + Be willing to follow and perform safety role, emergency duties and/or associated responsibilities as specified in the ship Assembly Plan + Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control + Be willing to follow and embrace United States Public Health requirements and guidelines as well as Environmentality requirements and Company practices + Be willing to share a cabin with other crew members and appreciative of working and living in a multi-cultural environment + Be comfortable living in a confined space with strict rules and regulations + Adhere to a structured lifestyle, personally and professionally Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245486BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.