Chef Jobs in New Mexico

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.

Vista Taos, a Drug & Alcohol Treatment Program in Taos, NM is actively seeking a professional chef whose passion is cooking. The schedule for this position may include holidays and/or weekends. Vista Taos offers a robust and competitive compensation package for full-time positions including: 401(k) - Dental Insurance - Medical Insurance - Vision - Life Insurance - EAP - Flexible schedule - Health insurance - HSA - Life insurance - Paid Time Off - Parental leave - Professional development assistance - Disability Insurance Free meal/shift Tuition reimbursement Continuing education reimbursement Local gym membership discount Competitive Pay Range Want to see more? Check out our website to see videos of the client experience. ************************** Responsibilities: Preparing meals for patients and staff. Responsible for the daily operation of the Dietary services to: include cleaning and upkeep of kitchen/pantries and assisting in preparing menus and food items for the patients and staff of Vista Taos. Click on our QR Code to go directly to our Career Page where all our openings are housed. Requirements/Qualifications Qualifications: Education - High School Diploma or equivalent. Certification - Food Handlers Card Two years previous experience in food preparation. Must have the ability to follow and enforce written policies and procedures. Must demonstrate good oral and written communication skills and ability to use or be trained to use all equipment/materials necessary to perform proper dietary procedures.

Full-time Description WORK, PLAY, & ENJOY LIFE WITH HERITAGE Heritage Companies embodies the culture, spirit, and traditions of New Mexico, while offering a work environment that is focused on the overall employee experience. All employees will experience the exciting perks that only Heritage Companies can provide; including growth opportunities across our companies, generous discounts on hotel room rates, spa, and food at all of our restaurants in the portfolio across the wonderful state of New Mexico! Full-Time Salary Position starting at $80k DOE plus benefits. Located in Albuquerque, NM. Working out of The Clyde Hotel in Downtown. Position Purpose: The Executive Chef will under the direction of the General Manager, maintain the quality and culinary experience of the restaurant at designated property. The Executive Chef is an essential support to Heritage Hotels & Resorts in creating unforgettable culinary experiences for guests. Supervisory Responsibilities: Sous Chef, and Kitchen Team Members Essential Duties and Functions/Responsibilities/Tasks: Work under direction of the General Manager. Maintain high level of positive and professional approach with employees, coworkers, and guests. Plan and direct food preparation and culinary activities, including estimates of food requirements and food/labor costs. Communicate regularly with Sous Chef regarding job assignments and required timeframe for them and their teams for workflow at the property. Establish and supervise menus to ensure that maximum standards of service are maintained, while keeping in mind benchmarking of new trends or changes to industry standards made clear by the Regional Executive Chef. Preform interview, hire, disciplinary, and termination actions when necessary for team members. Set goals for performance that coincide with Heritage's plans and vision for the property. Assign, train and direct Sous Chef and the kitchen team members to carry out the basic programs as set up at the property. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of guests and team members. Resourcefully solve any issues that arise and seize control of any problematic situation. Benefits: Part-time employees receive: Dental, Vision and 401k! Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness & 401k! Requirements Excellent verbal communication and ability to multitask. Minimum five (5) years experience in a first class hotel/resort or restaurant. Associate degree in culinary arts or equivalent apprenticeship. Ability to work on your feet for eight hours or more in a humid kitchen environment. Must be able to lift/push/reach for/carry 30+ pounds frequently. Ability and willingness to work flexible hours including weekends, holidays and late nights. NM Safe Certified Hotelier, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer. Salary Description $80k Annually DOE

Returning UsersLog Back In Creating solutions for everything from dining and nutrition to facilities maintenance and rehabilitative services, Sodexo partners with government agencies and military organizations to improve people's quality of life and make a positive impact. As Sodexo Government Services continues to have the proud pleasure of supporting the Air Force, we are seeking an Executive Chef 2 to lead the culinary process at Cannon Air Force Base, NM; serving our dedicated airmen, families and base civilians. The Executive Chef 2 will be a key driver in leading a team of Subcontractor cooks and Airmen serving a wide variety of fresh and creative offers to our customers. This position will have oversite of an Air Force dining facility located on base. What You'll Do * manage the daily food production including production planning and controls; * ensure Sodexo Culinary Standards including recipe compliance and food quality; * manage food costing, controls and compliance; * have high expectations for customer service and quality of food; * have the ability and willingness to develop and train Airmen; 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 and Culinary Degree or Certification with demonstrated ability to lead a culinary staff * excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies * previous experience working in a high-volume facility * strong management and relationship building skills * a focus on food safety/sanitation and physical safety (ServSafe certification is required) 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 - 2 years 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!

Settled more than 150 years ago by Bishop Jean Baptiste Lamy, this iconic Santa Fe landmark is steeped in history and has undergone a sensitive restoration to preserve its distinctive Southwestern heritage for the next generation. Guests can explore our vibrant culture of discovery and expression through nature-driven adventures, visual arts, ancient healing arts, culinary arts, and the art of gathering. Job Description Join our team and help write the culinary story of Bishop's Lodge. DUTIES AND RESPONSIBILITIES Assist the Executive Chef in the day to day operations of the kitchen. Develop recipes and create menus for all amenities, weddings, and larger events Support the Executive Chef in leading the kitchen team in the direction of food preparation, production, and control for all food for breakfast, lunch, dinner, room service, pool service, banquets, events, and amenities. Prepare and assist the kitchen team for all meal periods and events while ensuring the exceptional quality of all ingredients, preparation, and plating of food items is delivered. Support the Executive Chef in training and developing the team in their culinary skills. Assist the Executive Chef in controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, up to date pricing and inventory control while focusing on cost control and revenue generation solutions to maximize profit. Identify product needs and requisition items needed to prepare the menus. Notify the Executive Chef in advance of any expected shortages and address purchase orders when required. Conduct and participate in pre-meal and weekly F&B meetings. Be fully knowledgeable about daily hotel and restaurant bookings as well as all guest notes and preferences. Utilize guest notes to provide personalized experiences for all guests. Ensure that sanitation standards as set forth by local, state & federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment and manage the sanitation practices of those in your department. Qualifications Required Culinary Certificate or Degree Must have a minimum of three years' experience in a luxury or fine dining setting Experience in completing administrative tasks, including reporting, budgeting, project management, etc. Experience in maintaining state and federal health and safety regulations Ability to work a flexible schedule, including weekends and holidays, according to department needs Additional Information 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. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge. Juniper Bishops Employment LLC is an Equal Opportunity Employer, M/F/D/V. Juniper Bishops Employment 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, Juniper Bishops Employment 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.

Settled more than 150 years ago by Bishop Jean Baptiste Lamy, this iconic Santa Fe landmark is steeped in history and has undergone a sensitive restoration to preserve its distinctive Southwestern heritage for the next generation. Guests can explore our vibrant culture of discovery and expression through nature-driven adventures, visual arts, ancient healing arts, culinary arts, and the art of gathering. Job Description Join our team and help write the culinary story of Bishop's Lodge. DUTIES AND RESPONSIBILITIES * Assist the Executive Chef in the day to day operations of the kitchen. * Develop recipes and create menus for all amenities, weddings, and larger events * Support the Executive Chef in leading the kitchen team in the direction of food preparation, production, and control for all food for breakfast, lunch, dinner, room service, pool service, banquets, events, and amenities. * Prepare and assist the kitchen team for all meal periods and events while ensuring the exceptional quality of all ingredients, preparation, and plating of food items is delivered. * Support the Executive Chef in training and developing the team in their culinary skills. * Assist the Executive Chef in controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, up to date pricing and inventory control while focusing on cost control and revenue generation solutions to maximize profit. * Identify product needs and requisition items needed to prepare the menus. * Notify the Executive Chef in advance of any expected shortages and address purchase orders when required. * Conduct and participate in pre-meal and weekly F&B meetings. * Be fully knowledgeable about daily hotel and restaurant bookings as well as all guest notes and preferences. Utilize guest notes to provide personalized experiences for all guests. * Ensure that sanitation standards as set forth by local, state & federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment and manage the sanitation practices of those in your department. Qualifications Required * Culinary Certificate or Degree * Must have a minimum of three years' experience in a luxury or fine dining setting * Experience in completing administrative tasks, including reporting, budgeting, project management, etc. * Experience in maintaining state and federal health and safety regulations * Ability to work a flexible schedule, including weekends and holidays, according to department needs Additional Information 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. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge. Juniper Bishops Employment LLC is an Equal Opportunity Employer, M/F/D/V. Juniper Bishops Employment 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, Juniper Bishops Employment 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.

The Montecito Santa Fe , a luxurious resort retirement community with a private Clubhouse, restaurant, lounge and catering has an immediate opening for a Full Time Sous Chef/Kitchen Manager. We have a wonderful culinary staff and Executive Chef who are a great team to work with. Now that we have fully reopened our restaurant after the COVID19 closure (we were doing deliveries to our residents during this time), we are staffing up. We have and do practice safe COVID protocols and have zero infections on our property with all residents and staff having been vaccinated. Sous Chef/Kitchen Manager must have a minimum of 4 years professional cooking experience, be available weekends and holidays, and have some supervisory experience. Kitchen closes at 8pm so never any late nights. Room to grow with this company. Must pass E-Verify and be fully COVID19 vaccinated. Responsibilities include managing the kitchen and culinary staff when Executive Chef is not there, including weekends; making sure all recipes are followed; helping with food ordering with SYSCO, and working the line. We offer Holiday Pay, earned Paid Time Off, affordable Health, Dental & Vision insurance options, free on-site parking, complimentary membership to our state-of-the-art Fitness Center, an Employee Scholarship Fund for continuing your education, and more. Come join our fabulous culinary team!

Scope: To assist in the daily operations of the kitchen while preparing top notch desserts served in all outlets of The Club at Las Campanas Primary Responsibilities: Assess daily bakery needs in conjunction with the Executive Chef, Executive Sous Chef and Events and Catering Chef. Review bakery needs for special events through Event Orders with the Events and Catering Chef. Assist the Executive Sous Chef with daily quality control checks. Operate ,within budgeted food cost guidelines under supervision of Executive Sous Chef. Use recipe cards when making any item. Check with supervisor for menu changes. Visually inspect and select food items of the highest quality in the preparation of all menu items. Keep storage and work areas and equipment and machinery, clean and in accordance with food safety and sanitation standards. Clean all equipment used immediately following use and general cleaning. Follow Executive Sous Chef and Events and Catering Chef's directives. Submit a list of all products and materials needed and maintain inventory; after checking inventory alert Executive Chef of outages. Tram specific staff to plate desserts for meal service in food and beverage outlets and private events. Attend all kitchen employee meetings. Relationships: Internal: All Club departments: For effective communication. External: Members/Guests: To provide excellent service. Vendors: To purchase and receive goods. Qualifications: Education/Experience: 3-5 years experience as a Pastry Chef or Assistant Baker or Baker. Experience with all kitchen equipment. Working knowledge kitchen / pastry food safety and sanitation standards Skills: Ability to comprehend and carry out instructions. Ability to operate large capacity mixer, ice cream machine, convection oven, pizza oven, proof box, mixer, robo coupe or other food processor, 40 gallon steam kettle, and steam cabinet. Multi-task in a faced paced environment. Maintain professional appearance at all times. Able to work flexible schedule up to and including nights, weekends, and holidays. Ability to read, write, and speak English. Basic math skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Active Learning: Understanding the implications of new information for both current and future problem-solving and decision-making. Active Listening: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Learning Strategies: Selecting and using training/ instructional methods and procedures appropriate for the situation when learning or teaching new things. Mathematics: Using mathematics to solve problems. Monitoring: Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Reading Comprehension: Understanding written sentences and paragraphs in work related documents. Science: Using scientific rules and methods to solve problems. Speaking: Talking to others to convey information effectively. Writing: Communicating effectively in writing as appropriate for the needs of the audience. Coordination: Adjusting actions in relation to others' actions. Instructing: Teaching others how to do something. Negotiation: Bringing others together and trying to reconcile differences. Persuasion: Persuading others to change their minds or behavior. Service Orientation: Actively looking for ways to help people. Social Perceptiveness: Being aware of others' reactions and understanding why they react as they do. Complex Problem Solving Identifying complex problems and related information to develop and evaluate options and implement solutions. Working Conditions: PHYSICAL REQUIREMENTS: Able to stand for prolonged periods of time in a confined space. Manipulate and work with sharp knives and other kitchen utensils and equipment. Handle extremely hot pots and pans. Work with hot ovens and be exposed to steam. Work with and around flammable materials. Handle toxic cleaning chemicals. Work with electrical current. Be exposed to hot and cold temperature extremes. Able to visually observe condition of surroundings. Able to bend, stoop, lift and carry objects weighing up to 50 !bs. Able to push goods on a hand cart up to 200lbs. Reports to: Executive Chef, Executive Sous Chef

At Marvin Love and Associates, we pride ourselves on being at the forefront of culinary innovation and excellence. As a leading executive search and consulting firm specializing in the hospitality industry, we are currently seeking an experienced Corporate Culinary Chef to join a prestigious group of fine dining restaurants. A highly regarded hospitality group is seeking an experienced Corporate Culinary Chef to oversee culinary operations across 15+ properties. This role requires a dynamic leader with a passion for innovation, consistency, and quality in food service. The ideal candidate will have a strong background in multi-unit restaurant or resort operations, menu development, and team leadership. Travel required. Job Summary: The Corporate Culinary Chef will be responsible for overseeing the culinary operations across multiple restaurant locations and hotel properties ensuring that all culinary efforts meet the highest standards of quality, creativity, and consistency. This role involves collaborating with restaurant chefs, developing cohesive menus, and providing training and support to kitchen teams while maintaining the brand identity and core values of the organization. Responsibilities: Develop and implement culinary programs that align with the company's vision and goals. Work closely with restaurant leadership to create and refine menus that cater to the clientele while showcasing seasonal ingredients. Conduct regular visits to each restaurant location to ensure consistent quality and presentation of dishes. Provide hands-on training, mentorship, and support to restaurant chefs and culinary teams. Stay ahead of culinary trends and incorporate innovative techniques and flavors into menus. Collaborate with sourcing and purchasing teams to maintain high-quality ingredient standards and cost efficiency. Ensure compliance with health and safety regulations across all kitchen operations. Foster a collaborative and positive team environment, promoting culinary excellence and creativity. Requirements Requirements: Proven experience as a Corporate Culinary Chef or in a similar role managing multiple locations in a high-volume food service environment. Culinary degree or equivalent professional certification. Strong culinary background with expertise in fine dining and contemporary cuisines. Excellent leadership, communication, and interpersonal skills. Ability to develop, mentor, and inspire culinary staff across multiple locations. Proven track record in menu development, cost control, and operational efficiency. Creative mindset and a passion for staying current with culinary trends. Willingness to travel as needed to oversee culinary operations at various locations. Benefits $125K, Bonus, relocation, and Temp Housing Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Paid Time Off (Vacation, Sick & Public Holidays) Family Leave (Maternity, Paternity) Short Term & Long Term Disability Training & Development Wellness Resources

A Bite of Belgium Gatsbys Bistro is looking to recruit a Sous Chef who has a proven track record in high volume, high performance kitchens who is looking to make the next step to Chef in the near future! Duties & Responsibilities Assist & Support the Head Chef with the day to day running of the kitchen Assisting with the ordering of, close management of stock & labor efficiency Ensuring all Health & Hygiene procedures are implemented & continually adhered to Have the ability to work & train on every section of the cook line Competent & confident in training new staff Ability to learn & understand new cooking techniques

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef is responsible for overseeing the direction of and participation in the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the kitchen including event planning support, scheduling, food preparation and production, food cost control, menu creation, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the General Manager. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role will pay a yearly salary of $56,000 to $58,000. For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays) This position will remain open until April 11, 2025. About the Venue The Clovis Civic Center is located in Clovis, New Mexico. Our 35,000 sqare foot venue space includes a ballroom, meeting rooms, and a plaza. We specialize in banquets and meetings. Responsibilities * Responsible for managing, developing and mentoring part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. * Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. * Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. * Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. * Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors and participates in food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. * Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. * Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. * Coordinates the delivery and set-up of catered services and food service areas as needed. * Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. * Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. * Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. * Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. * Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Qualifications * Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. * Demonstrated and verifiable track record of meeting projected costs. * Professional appearance and presentation required. * Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. * Maintains a current Food Handler's card and alcohol service permit if required by state or local government. * Working knowledge of employee scheduling in a hospitality environment. * Ability to obtain and maintain certification in a nationally recognized sanitation program. * Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. * Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. * Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. * Ability to positively distribute responsibility to others to meet objectives and achieve desired results. * Ability to recognize problems and to creatively and expeditiously find solutions. * Ability to set priorities and use initiative; solid decision-maker. * Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. * Ability to be self-directed while working in a team-oriented environment. * Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

pJob Corps is the largest nationwide no-cost residential career training program in the country and has been operating for more than 50 years. With a mission to “attract eligible young people, teach them the skills they need to become employable and independent, and place them in meaningful jobs or further their education,” the program helps eligible young people ages 16 through 24 complete their high school education, trains them for meaningful careers, and assists them with obtaining employment. Job Corps has trained and educated over two million individuals since 1964./p pThe Cook Helper at reports to the Food Services Supervisor or designee and is an hourly, non-exempt position. Responsible for preparing center meals, establishing menu, and determining quantities of food needed. Demonstrates on-going commitment to preparing young people for the workforce by modeling, mentoring, and monitoring excellence in the eight Career Success Standards of: workplace relations and ethics; information management; communications; multicultural awareness; personal growth and development; career and personal planning; interpersonal skills and independent living./p pstrong Duties/strongstrong and Responsibilities:/strong/p ul li Demonstrates and abides by Aleut Core Values./li li Able to operate kitchen equipment and safely handle knives./li li Prepares daily center meals and ensures that they are ready to serve according to menu, and recipe./li li Ensures meals are wholesome, appetizing, and eye appealing./li li Maintains inventory of foodstuffs, requests additional food, and recommends replenishment items./li li Assists in preparing weekly and monthly food service./li li Coordinates activities of cook helpers in preparation, efficient and timely arrangement, servicing, and cleanup of meals; takes charge of all food service functions on assigned shifts in the absence of the Food Service Manager./li li Assists in the cleaning and maintaining of kitchen and dining areas and maintains kitchen equipment in orderly workable condition./li li Maintains daily record of food cost and amount of food used./li li Reports unsafe or unsanitary conditions in the kitchen/dining area./li li Ensures leftover foods are properly covered and stored./li li Directs work of students who are assigned to serving./li li Attends required staff training./li li Cultivates and maintains a climate on center that is free of harassment, intimidation, and disrespect to provide a safe place for staff and students to work and learn./li li Clearly communicates and consistently models appropriate CSS and employability skills including personal responsibility and computer fluency./li li Maintains accountability of staff, students, and property, adheres to safety practices in all areas of responsibility./li li Performs other duties as assigned./li /ul pem The above statements are intended to describe the general nature and level of work performed by a person in this position. They are not to be construed as an exhaustive list of all duties that may be performed in such a position./em/p pstrong Education/strong strongand/strong strong Experience/strong strong Requirements:/strong/p ul li High School diploma or GED./li li Two or more years' food preparation training and related work./li li Must possess or be able to obtain a ServSafe food safety./li li Valid driver's license in the state of employment with an acceptable driving record./li /ul pstrong Additional Requirements: /strong Knowledge of all aspects of food preparation, cooking, and good nutrition. Able to work some weekends and flexible hours. Well-developed habits of personal cleanliness and hygiene. Must meet state or local food handling requirements, whichever are more restrictive. Must maintain CPR/First Aid certification. Ability to effectively relate to the trainee population. The position requires the ability to operate office equipment. In addition, individuals must be able to interact with team members and maintain an effective working relationship with all facility staff and departments./p pstrong Working Conditions: /strong This position involves frequent standing, walking, bending, squatting, kneeling occasional sitting, stooping, lifting 50 pounds, and carrying. Applicant must be able to see, hear, and speak./p pstrong Environmental Demands: /strong The position requires the ability to spend 5% of work time outside and 95% of work time indoors; the ability to withstand moderate noise levels, including voice levels 90% of work time; the ability to work in high-temperature settings during the summer months; and ability to work in low-temperature settings in winter months./p pspan Aleut offers the following benefits to eligible employees: /span/p ul lispan Health insurance /span/li lispan Dental/Vision insurance /span/li lispan Paid Time Off /span/li lispan Short- and Long-Term Disability /span/li lispan Life insurance /span/li lispan /spanspan 401k and match /span/li /ul pAleut Federal, LLC provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, sexual orientation, gender identity, or genetics. In addition to federal law requirements, AF complies with applicable state and local laws governing nondiscrimination in employment in every location where 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. AF prohibits workplace harassment based on race, color, sex, religion, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status./p p #aoz/p p#zr/p p /p

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.

Settled more than 150 years ago by Bishop Jean Baptiste Lamy, this iconic Santa Fe landmark is steeped in history and has undergone a sensitive restoration to preserve its distinctive Southwestern heritage for the next generation. Guests can explore our vibrant culture of discovery and expression through nature-driven adventures, visual arts, ancient healing arts, culinary arts, and the art of gathering. Job Description Step into the culinary spotlight as our Chef de Cuisine, where your creative flair and culinary expertise will set the stage for unforgettable dining experiences. Leading our kitchen brigade, you'll orchestrate a symphony of flavors, crafting innovative dishes that tantalize the senses and leave a lasting impression on our guests. Develop and create innovative menus that reflect the culinary vision of the establishment, considering seasonal ingredients, dietary preferences, and culinary trends. Oversee all aspects of kitchen operations, including staff supervision, food preparation, inventory management, and adherence to health and safety standards. Standardize recipes and ensure consistency in food quality, taste, and presentation across all dishes prepared in the kitchen. Train and mentor kitchen staff, guiding culinary techniques, sanitation practices, and teamwork to maintain a high level of performance. Monitor food costs, labor expenses, and kitchen waste, implementing strategies to control costs while maintaining quality standards and profitability. Qualifications Prior experience as a Chef de Cuisine or Executive Sous Chef. Minimum 5-8 years' culinary experience in established restaurants and/or catering companies. Experience in a luxury hotel, Michelin rated restaurant preferred- Additional Information 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. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge. Juniper Bishops Employment LLC is an Equal Opportunity Employer, M/F/D/V. Juniper Bishops Employment 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, Juniper Bishops Employment 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.

div class="job-preview-details" div class="vertical-padding" div Full-time/div /div div class="job-listing-header"Description/div divalign-centerstrong WORK, PLAY, amp; ENJOY LIFE WITH HERITAGE/strong/align-centeralign-centerbr//align-centeralign-centerem Heritage Companies embodies the culture, spirit, and traditions of New Mexico, while offering a work environment that is focused on the overall employee experience. All employees will experience the exciting perks that only Heritage Companies can provide; including growth opportunities across our companies, generous discounts on hotel room rates, spa, and food at all of our restaurants in the portfolio across the wonderful state of New Mexico!/em/align-centeralign-centerbr//align-centeralign-centeremstrong Full-Time Salary Position starting at $60k DOE plus benefits./strong/em/align-centeralign-centeremstrong Located in Las Cruces, NM. Working out of Hotel Encanto de Las Cruces./strong/em/align-centerpbr//ppstrong /strong The Executive Chef will under the direction of the General Manager, maintain the quality and culinary experience of the restaurant at designated property. The Executive Chef is an essential support to Heritage Hotels amp; Resorts in creating unforgettable culinary experiences for guests./ppbr//ppstrong Supervisory Responsibilities:/strong Sous Chef, and kitchen team members/ppbr//ppstrong Essential Duties and Functions/Responsibilities/Tasks:/strong/pulli Work under direction of the General Manager./lili Work and collaborate closely with the Food and Beverage Manager to ensure seamless operations, menu development, and exceptional dining experiences. /lili Maintain a high level of positive and professional approach with employees, coworkers, and guests./lili Plan and direct food preparation and culinary activities, including estimates of food requirements and food/labor costs./lili Communicate regularly with Sous Chef regarding job assignments and required timeframe for them and their teams for workflow at the property./lili Establish and supervise menus to ensure that maximum standards of service are maintained, while keeping in mind benchmarking of new trends or changes to industry standards made clear by the Regional Executive Chef./lili Perform interview, hire, disciplinary, and termination actions when necessary for team members./lili Set goals for performance that coincide with Heritage's plans and vision for the property./lili Assign, train and direct Sous Chef and the kitchen team members to carry out the basic programs as set up at the property./lili Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of guests and team members./lili Resourcefully solve any issues that arise and seize control of any problematic situation./li/ulpstrong Benefits:/strong/pulli Part-time employees receive: Dental, Vision and 401k!/lili Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness amp; 401k!/li/ul/div div class="job-listing-header"Requirements/div div data-bind="html: Job.Requirements"ulli Excellent verbal communication and ability to multitask./lili Minimum five (5) years experience in a first class hotel/resort or restaurant./lili Associate degree in culinary arts or equivalent apprenticeship./lili Ability to work on your feet for eight hours or more in a humid kitchen environment./lili Must be able to lift/push/reach for/carry 30+ pounds frequently./lili Ability and willingness to work flexible hours including weekends, holidays and late nights./li/ulalign-centeremstrong NM Safe Certified Hotelier, Inspiring Our Communities, amp; Celebrating Local Artisans./strong/em/align-centeralign-centeremstrong Heritage Hotels amp; Resorts Inc. is an Equal Opportunity Employer./strong/em/align-center/div div class="job-listing-header"Salary Description/div div$60k Annually/div /div

Returning UsersLog Back In Sodexo is seeking an Executive Chef 3 for New Mexico State University located in Las Cruces, NM. NMSU is New Mexico's land-grant institution and a comprehensive research university dedicated to teaching, research and service at all levels. Recognized as a top-tier university by U.S. News & World Report, NMSU is a welcoming community of talented faculty, staff and students who are working together to make a difference. 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. Incentives Relocation Assistance is Available 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years 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!

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef is responsible for overseeing the direction of and participation in the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the kitchen including event planning support, scheduling, food preparation and production, food cost control, menu creation, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the General Manager. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role will pay a yearly salary of $56,000 to $58,000. For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays) This position will remain open until April 11, 2025. About the Venue The Clovis Civic Center is located in Clovis, New Mexico. Our 35,000 sqare foot venue space includes a ballroom, meeting rooms, and a plaza. We specialize in banquets and meetings. Responsibilities Responsible for managing, developing and mentoring part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors and participates in food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Qualifications Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Corps is the largest nationwide no-cost residential career training program in the country and has been operating for more than 50 years. With a mission to “attract eligible young people, teach them the skills they need to become employable and independent, and place them in meaningful jobs or further their education,” the program helps eligible young people ages 16 through 24 complete their high school education, trains them for meaningful careers, and assists them with obtaining employment. Job Corps has trained and educated over two million individuals since 1964. The Cook Helper at reports to the Food Services Supervisor or designee and is an hourly, non-exempt position. Responsible for preparing center meals, establishing menu, and determining quantities of food needed. Demonstrates on-going commitment to preparing young people for the workforce by modeling, mentoring, and monitoring excellence in the eight Career Success Standards of: workplace relations and ethics; information management; communications; multicultural awareness; personal growth and development; career and personal planning; interpersonal skills and independent living. Duties and Responsibilities: Demonstrates and abides by Aleut Core Values. Able to operate kitchen equipment and safely handle knives. Prepares daily center meals and ensures that they are ready to serve according to menu, and recipe. Ensures meals are wholesome, appetizing, and eye appealing. Maintains inventory of foodstuffs, requests additional food, and recommends replenishment items. Assists in preparing weekly and monthly food service. Coordinates activities of cook helpers in preparation, efficient and timely arrangement, servicing, and cleanup of meals; takes charge of all food service functions on assigned shifts in the absence of the Food Service Manager. Assists in the cleaning and maintaining of kitchen and dining areas and maintains kitchen equipment in orderly workable condition. Maintains daily record of food cost and amount of food used. Reports unsafe or unsanitary conditions in the kitchen/dining area. Ensures leftover foods are properly covered and stored. Directs work of students who are assigned to serving. Attends required staff training. Cultivates and maintains a climate on center that is free of harassment, intimidation, and disrespect to provide a safe place for staff and students to work and learn. Clearly communicates and consistently models appropriate CSS and employability skills including personal responsibility and computer fluency. Maintains accountability of staff, students, and property, adheres to safety practices in all areas of responsibility. Performs other duties as assigned. The above statements are intended to describe the general nature and level of work performed by a person in this position. They are not to be construed as an exhaustive list of all duties that may be performed in such a position. Education and Experience Requirements: High School diploma or GED. Two or more years' food preparation training and related work. Must possess or be able to obtain a ServSafe food safety. Valid driver's license in the state of employment with an acceptable driving record. Additional Requirements: Knowledge of all aspects of food preparation, cooking, and good nutrition. Able to work some weekends and flexible hours. Well-developed habits of personal cleanliness and hygiene. Must meet state or local food handling requirements, whichever are more restrictive. Must maintain CPR/First Aid certification. Ability to effectively relate to the trainee population. The position requires the ability to operate office equipment. In addition, individuals must be able to interact with team members and maintain an effective working relationship with all facility staff and departments. Working Conditions: This position involves frequent standing, walking, bending, squatting, kneeling occasional sitting, stooping, lifting 50 pounds, and carrying. Applicant must be able to see, hear, and speak. Environmental Demands: The position requires the ability to spend 5% of work time outside and 95% of work time indoors; the ability to withstand moderate noise levels, including voice levels 90% of work time; the ability to work in high-temperature settings during the summer months; and ability to work in low-temperature settings in winter months. Aleut offers the following benefits to eligible employees: Health insurance Dental/Vision insurance Paid Time Off Short- and Long-Term Disability Life insurance 401k and match Aleut Federal, LLC provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, sexual orientation, gender identity, or genetics. In addition to federal law requirements, AF complies with applicable state and local laws governing nondiscrimination in employment in every location where 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. AF prohibits workplace harassment based on race, color, sex, religion, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. #aoz #zr

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef is responsible for overseeing the direction of and participation in the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the kitchen including event planning support, scheduling, food preparation and production, food cost control, menu creation, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the General Manager. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role will pay a yearly salary of $56,000 to $58,000. For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays) This position will remain open until April 11, 2025. Responsibilities Responsible for managing, developing and mentoring part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors and participates in food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Qualifications Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.