Chef Jobs in Norwalk, IA

Established in 2017, Prime Hospitality Group started with five Ruth's Chris Steak House restaurants and swiftly grew to become the largest franchise group of the global brand with twelve current locations. In recent years, we have expanded to additional food and beverage concepts as well as into hotel hospitality space, creating a thriving collection of exciting service-oriented brands. As a committed employer, we seek dedicated Team Members and empower them to achieve their goals. With passion and values to guide our Team, we work tirelessly to provide unparalleled hospitality and outstanding experiences. POSITION SUMMARY: Beloved for over 50 years and acclaimed for the Sizzle, Ruth's Chris Steak House is an institution, and the brand that started it all for Prime Hospitality Group. Our mission is to deliver the best steak house experience - period. Whether guests join us for a romantic dinner for two or a business dinner for 12, we do it the best that it can be done. Under the direction of the General Manager the Executive Chef manages, supervise, and coordinate all kitchen-related activities. Ensure quality preparation and presentation of menu items as well as general sanitation in accordance with established Ruth's Chris Steak House standards, recipes, and procedures. Responsible for a safe, fun, and productive work environment. ESSENTIAL JOB FUNCTIONS (Key Tasks and Responsibilities): Demand for Excellence • Successfully demonstrates good organization and time management to the standards of “What Matters Most”. • Maintains safe sanitation practices. • Demonstrates the ability to follow recipes and their execution to the standards of Ruth's Chris Steak House. • Perform line checks. Must be thorough and strive for perfection, accepting excellence, following line check procedures. Passion for Hospitality • Hire individuals that exhibit Can Do/Will Do attitudes, are happy to be at Ruth's Chris, and fit in. • Ensure team members embrace Missions and Core Values. • Praise employees for positive performance. • Hold counseling sessions utilizing Can't Do/Won't Do. Prepares notes and/or write-ups according to Elite guidelines. • Maintains high employee morale, creating a fun and safe environment while ensuring that all employees execute at high performance levels. • Maintains staffing levels and plan. • Utilizes TMx and all scheduling tools to maximize productivity while meeting service standards and exceeding guest expectations. • Ensure that schedules meet financial guidelines. • Conducts employee assessments on a timely basis. Hunger to Grow • Develop Assistant Kitchen Managers and employees to meet and exceed Ruth's Chris Steak House standards and policies. • Identify and train certification coaches. • Ensure all SMAC and additional learning materials are updated and accurate. • Establish short- and long-term development plans with goals for all AKMs and BOH hourly employees. Unwavering Commitment • Coordinate the successful implementation of all new menu items and specials. • Ensure that all education processes, line-ups, and tastings occur on time for the entire team. • Ensure that the new item(s) rolls out successfully. Desire to Win • Order all products according to Ruth's Chris Steak House specifications. • Evaluate local vendor pricing weekly prior to purchases. Purchase amounts corresponding to sales volumes, forecasted sales, shelf life and PARs. PHYSICAL DEMANDS (Minimum qualifications needed to perform essential job functions): • Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally. • Must be able to constantly stand and exert well-paced mobility for a period up to (4) hours in length. • Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods. • Must be able to communicate effectively and listen attentively to supervisors, employees, vendors and customers. • Must be able to taste - to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell - to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products. • Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke. • Must be able to work the hours necessary to operate and manage the day-to-day business and to accomplish the short and long-term goals of the restaurant and the company. REQUIRED SKILLS/ABILITIES • Must have extensive experience leading a high-volume, upscale fine dining restaurant. • Must be able to work the hours necessary to operate and manage the day-to-day business and to accomplish the short and long-term goals of the restaurant and the Company. • Must have ability to travel up to 25% of time; have access to and use of personal vehicle; and a valid driver's license and a clean driving record. • Must have above average computer skills including a familiarity with Microsoft Word, Excel and Outlook. • Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods. • Must be able to communicate effectively and listen attentively to supervisors, employees, vendors and customers. • Must be able to constantly stand and exert well-paced mobility for a period up to (8) hours in length. • Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly. • Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust, and smoke. REQUIRED SKILLS/ABILITIES • Highschool diploma or G.E.D, • Prior restaurant hospitality experience, Attention to Detail: Proven ability accomplish a task with concern for accuracy in all the areas involved, monitoring, and checking work or information and plans, organizing time and resources efficiently, and following up with others to ensure commitments have been fulfilled, Collaboration/Teamwork: Proven ability to successfully work toward a common goal with others, including actively listening to others, taking responsibility for mistakes, and respecting the diversity of your colleagues, Communication: Proven ability to articulate thoughts and express ideas effectively using oral, written, visual and non-verbal communication skills, as well as listening skills to gain understanding. The ability to deliver information in person, in writing, and in a digital world, Conflict Resolution: Proven ability to facilitate the prevention of and/or de-escalation and resolution of conflict while preserving a professional relationship with colleagues, guests, vendors, clients, etc., Problem Solver: Proven ability to solve problems by analyzing situations and apply critical thinking in order to resolve problems and decide on courses of action and implement the solutions developed in order to overcome problems and constraints, Must successfully complete restaurant training program. WORK AUTHORIZATION REQUIREMENTS Authorized to work in the United States of America. AFFIRMATIVE ACTION/EEO STATEMENT PHG is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. PHG makes hiring decisions based solely on qualifications, merit, and business needs at the time. OTHER DUTIES Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The above requirements outline management's assignment of essential job functions. This information contained herein does not constitute a contract, express or implied.

Job Details West Des Moines - BRI - Des Moines, IA Full Time $50,000.00 - $65,000.00 Salary/year Open AvailabilityDescription Biaggi's is seeking a hardworking and reliable Sous Chef to help us create the ultimate dining experience for our guests. If you are passionate about the culinary arts and committed to professional success, APPLY TODAY! Qualified candidates must be motivated, friendly, team-oriented, honest, and comfortable with managing people. Must be available to work consistently, act in a professional manner & have a positive attitude. Sous Chef responsibilities include but are not limited to creating exceptional culinary experiences for our guests, overseeing & participating in the daily kitchen operations (opening/closing procedures, receiving, food prep, cooking), training kitchen staff following company policies & procedures, upholding standards for food preparation and plating, food safety and sanitation, and workplace safety, controlling operational costs, taking inventories, and ordering food and supplies. Sous Chef Skills & Qualifications: Minimum 1 years of experience as a Sous Chef in a full-service, high-volume restaurant. Current Food Safety and Sanitation certification. Strong culinary skills including food preparation and cooking best practices. Working knowledge of restaurant industry operations, safety, and sanitation standards. Must be able to communicate clearly and effectively (verbal and written). Ability to lead a diverse team with varying degrees of experience. Strong leadership skills with ability to motivate employees and obtain positive results. Strong time management, organizational, decision-making, and problem-solving skills. Ability to uphold vendor relationships and troubleshoot any daily challenges with a customer service representative. Ability to work in a fast-paced environment and handle multiple tasks simultaneously to deliver on-time results. Must be able to travel away from home for 35-45 days to participate in management training. Flexibility to work weekends, evenings, and holidays. Must be able to work a variety of morning, afternoon, evening & late-night work shifts, to match operational needs. Ability to work 45-55 hour work weeks. Work week hours will vary based on operational needs. Must have exceptional hygiene and grooming habits. Must have reliable transportation to and from work. High level of stamina to work on feet for extended periods. Must be able to stand, sit, push, pull, reach, bend, stoop and frequently lift up to 50 lbs. Must be 21 years or age or older Sous Chef Employment Benefits: Competitive Salary ($50,000 - 65,000 annually, based on experience) Performance-based Bonus Program (Up to $5,000 in years 1-3) Medical, Dental, Vision, Disability and Life Insurance Paid Vacation upon hire 401(k) with company match Career advancement opportunities Allowance for off-duty dining Relocation assistance Biaggi's Ristorante Italiano is a casual Italian restaurant offering an extensive selection of house-made and imported pastas, soups, salads, pizza, seafood, steaks and desserts prepared with the freshest ingredients available and served in a comfortable, relaxing atmosphere. Biaggi's Ristorante Italiano is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, or any other characteristic protected by Federal, State, or local law. #MAX1

Prepare fresh ingredients for cooking according to recipes/menu Cook food and prepare top-quality menu items in a timely manner Test foods to ensure proper preparation and temperature Operate kitchen equipment safely and responsibly Ensure the proper sanitation and cleanliness of surfaces and storage containers

Profile is exempt WHO WE ARE Surety Hotel is managed by Aparium Hotel Group which was founded in 2011. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets. WHO YOU ARE Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. You are committed to the Chef life and go through your day-to-day activities saying, "behind" and "hot" in your own home. Your cookbook collection is dog-eared and worn from use and has outgrown its boundaries on your shelves. Your days off are spent sharpening, obsessing over, or purchasing knives (your friends have become legitimately concerned about this, by the way). You are a mentor to your team and capable of working any station in your kitchen, but are hungry for the next step. You are an intrinsically motivated individual who finds their moment of Zen in a dining room filled with happy guests. You lead your team with a composed disposition and gentle correction, passing along your culinary acumen in the process. You have the utmost respect for the ingredients and the process: you strive to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You have tremendous culinary aptitude and are just beginning your journey to understanding the financial side of the business, and are eager to learn more. THE ROLE The Sous Chef works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel. You are a highly organized individual and an expert in constant and consistent communication, able to reinforce efficiencies while ensuring consistency in the kitchen operations. You lead the team through your collaborative approach-you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm-no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the "old school way". WHAT YOU WILL DO * Uphold and role model the company's principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality * Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience * Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces * Demonstrate your aptitude of how to deliver on a guest's expectation for an amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow * Understanding of operational metrics (KPI's and P&L's), demonstrating critical thinking skills by connecting those with operational observations * Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities * Foster open lines of communication within the department by helping to facilitate daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue among the team to voice ideas and concerns, while addressing the department's key priorities * Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program * Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements as needed * Maintain regular communication with the Executive Chef and F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation * Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer. HOW YOU LEAD * Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback * Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience * Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community * Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge * Demonstrates the beginnings of business acumen by ensuring that initiatives align with operational goals and budgets; shows passion to further develop this skill-set WHAT YOU WILL NEED * Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant * Passion for culinary arts, experience in a wide range of cuisines * Basic skills in Microsoft Excel and Word to create spreadsheets and proposals * Adaptable interpersonal communication skills to address all employee levels of the hotel * Proficiency of the English language in reading, writing and verbal communication * Ability to calculate basic math principles to meet proper menu ingredients and perform inventory * Ability to work in a fast-paced environment for extended periods of time to meet high volume business * Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc. * Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc. * Ability to stand or walk for prolonged periods to cook required menu items * Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers Benefits: We are pleased to offer a comprehensive array of valuable benefits to protect your health, your family and your way of life. All full-time regular associates are eligible to enroll in our benefit plans that include medical, dental, vision and supplemental insurances. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium Hotel Group is an E-Verify employer.

Resort Lifestyle Communities is accepting applications for an Executive Chef provide resort-style food and service while developing strong, positive, and lasting relationships with our residents and guests. You will plan and execute the menu while overseeing the culinary and dining team, and work closely with the Community Managers to provide a fresh, resort-like experience. Schedule, Benefits and Pay: * You will receive great pay and work/life balance (evening meal ends at 6:30pm-no late nights!). * You can enjoy a delicious free meal during your shift! * As a valued Employee, you can get access to your earned income when you need it with OnDemand Pay. * Receive $610 stipend per month from our company to apply towards any benefit(s) you select, including: * Health, Dental, and Vision Insurance * Life Insurance * Short Term and/or Long Term Disability * Health Savings Account (HSA), Medical Flexible Spending Account (FSA), Dependent Care (FSA) and Lifestyle Spending Account (LSA). * Accident Insurance and Hospital Indemnity * Legal and Identity Theft Insurance * You will receive paid holidays and vacation time, as well as a 401(k) with a generous employer match. Responsibilities and Duties: * You can utilize your skills and imagination to create a rotating menu that is based on resident choices and feedback. * You are empowered to make meal times a special experience for our residents and guests. * You will be challenged with a changing menu that enables you to utilize different styles of cooking and ensure appealing presentation of all food. * You will receive instant feedback from our residents daily, while creating impressions with a lasting connection. * You will support the recruitment, selection, scheduling and training of Culinary and Dining Team members. * You must live by our Core Values of Respect, Kindness & Compassion, Honesty, and Service Excellence. Qualifications: * Previous leadership experience in culinary preparation and cooking preferred. * High school diploma or equivalent (GED) required; culinary degree or other higher education preferred. * Basic computer skills required; data entry experience preferred. * Ability to secure ServSafe Manager Certification within two weeks of first day of employment. * Must be 18 years of age or older. If you have a servant heart, a passion for hospitality and are eager to make a difference, complete our on-line application today and you'll hear from us soon! We are Resort Lifestyle Communities, a family-owned company established over twenty years ago. We specialize in providing all-inclusive, independent, resort-style 55-and-over senior living retirement communities all across the nation. Our Home Office is based out of Lincoln, Nebraska and we are rapidly growing and expanding! EOE/ADA #LI-CZ1 #urgent

Liberty Street Kitchen has established itself as a go to hot spot for Pella. We are looking for a Sous Chef to add to our talented culinary team. At least 2 years experience as a kitchen leader in a full service restaurant is required for this position. This is a very fast paced, high volume kitchen so previous comparable experience is necessary. Starting wage is $48,000-$52,000 depending on experience. If you are interested in applying, please do so here or at the property during appropriate business hours at 705 East First Street in Pella.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $21.42/hour, automatic raise to $22.42/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Back of House Manager/Sous Chef Airport Des Moines, IA Are you a talented Back of House Manager/Sous Chef looking for a new and exciting opportunity in the bustling environment of an airport? Look no further! Our company, located in Des Moines, Iowa, is seeking a skilled individual to join our team. We pride ourselves on providing top-notch customer service and delicious food options to satisfy all travelers' cravings. Our dynamic culture promotes teamwork, innovation, and growth. With state-of-the-art facilities and cutting-edge technology, this is the perfect environment to showcase your culinary skills while continuously learning and evolving. Come be part of our dedicated team and make a lasting impact on travelers from around the world. Are you ready for takeoff? Apply now! Title of Position: Back of House Manager/Sous Chef Job Description: As a Back of House Manager/Sous Chef at our airport location in Des Moines, Iowa, you will oversee the daily operations of our kitchen and manage a team of talented chefs. You will be responsible for maintaining inventory levels, ordering supplies, and ensuring food safety regulations are followed. Your duties will also include creating menus that cater to different dietary restrictions and preferences while adhering to budget constraints. In addition, you will monitor and maintain kitchen equipment to ensure it is functioning properly. You will collaborate with front-of-house staff to ensure seamless service and guest satisfaction. On a daily basis, you will conduct team meetings to discuss goals and responsibilities, ensuring everyone is aligned with the day's objectives. You will also perform quality checks on the dishes before they are served, ensuring they meet our high standards. Managing staff schedules and training new team members to uphold our culinary excellence will be part of your routine. You'll actively seek feedback from guests and use it to continuously improve our offerings. Benefits: Medical, Dental, Vision & Life Insurance 401k Long Term Disability PTO Qualifications: Ability to pass TSA screening Previous experience managing a kitchen team in a high-volume setting Flexibility to work various shifts, including weekends and holidays Proficiency in food cost and inventory management Strong leadership skills with the ability to motivate and mentor team members Apply Now – Sous Chef in Des Moines, Iowa If you would like to be considered for this position, email your resume to *****************************

Full-time Description The beautiful and historic Renaissance Des Moines Savery Hotel of Sous Chef at our StepStone Hospitality managed hotel. This candidate should demonstrate excellent organizational & communication skills, a strong proficiency in multi-tasking with exceptional hospitality and guest service skills. What will you be doing as a Sous Chef - · Assist the Executive Chef/Food & Beverage Director in supervising food preparation staff including hiring, discipline, discharge, performance evaluations, and development. · Schedule all subordinate associates to adhere to labor standards guidelines and maintain adequate staffing levels. · Supervise all cooking operations including methods, portioning, and garnishing. · Assist in planning meals and developing menus. · Assist the Food and Beverage Manager and sales staff with banquets, parties, and other special events. · Requisition food and equipment by giving specifications, quantities, and quality descriptions. · Ensure attractive presentation of all food dishes. · Maintain health and sanitation standards. · Achieve budgeted revenues and expenses and maximize profitability related to the restaurant. · Contribute to the profitability and guest satisfaction perception of other hotel departments. · Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel. · Maintain and correct procedures for inventory control. · Ability to accurately use various office and accounting software. · Perform all duties in a professional manner and in accordance with company policies. · Follow all safety procedures to ensure a safe working environment. · Maintain uniform and grooming standards as outlined in employee handbook and departmental training. · To assume responsibility for production in each area of the kitchen as business levels demand. · Ability to follow production sheets to ensure efficient ordering of food and accurate production. · Use their full potential, minimizing waste and using proper food rotation principles. · Work with chefs to maintain budgeted labor and food costs. · Assist in all areas of the kitchen and fill all positions as needed. · Responsible for opening and closing procedures for the kitchen. · Train new staff members and participate in on-going training for current staff members. · Interview candidates for employment following proper interview procedures. · Accommodate management requests and special requests as deemed appropriate. · Attend meetings as required. · Assist in the development of menus. · Prepare the weekly work schedule and maintain flexibility to accommodate business demands. · Maintain flexible schedule to accommodate business demands. · Supervise the culinary and stewarding staff. Delegate work as required. · Maintain high level of creativity and overall culinary standards. · Ensure that liquor laws and liquor rules of the State of Minnesota and the City of Brooklyn Park are followed. · Ensure the beverage service policies of NIECC are strictly adhered to. Requirements What is required for the Sous Chef position - · Minimum lifting of 50 pounds. · Pushing, bending, stooping, upward reaching, manual dexterity. · Hearing, writing, typing. · Minimum pulling of 50 pounds. · Other duties may be assigned. · Must have a comprehensive knowledge of all hotel departments and functions. · Must have a comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations. · Must have exceptional mathematical and computer skills. · High school education and relevant training and experience required. Additional education is preferred. · Ability to timely obtain any required licenses or certificates. · CPR training required; first aid training preferred. · Additional language ability preferred. Stepstone Hospitality and the Renaissance Des Moines Savery Hotel are Equal Opportunity Employers - EOE/M/F/D/V

Full Time - PM Shift $18/hr, Free Parking, Daily Pay available, Free Shift Meals, PTO and Insurance at 90 days! A Cook is responsible for preparing food items in accordance with recipes and established standards in the hotel's continuing effort to deliver outstanding service and financial profitability. What will I be doing? As a Cook, you would be responsible for preparing food items in accordance with recipes and established standards in the hotel's continuing effort to deliver outstanding service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards: * Prepare food items according to designated recipes and quality standards. * Maintain cleanliness and comply with food sanitation standards at all times. * Manage guest orders in a friendly, timely and efficient manner. * Ensure knowledge of menu and all food products. * Stock and maintain designated food station(s). * Visually inspect all food sent from the kitchen. * Practice correct food handling and food storage procedures according to federal, state, local and company regulations. * Prepare requisitions for supplies and food items, as needed. What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: * Hospitality - We're passionate about delivering exceptional guest experiences. * Integrity - We do the right thing, all the time. * Leadership - We're leaders in our industry and in our communities. * Teamwork - We're team players in everything we do. * Ownership - We're the owners of our actions and decisions. * Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: * Quality * Productivity * Dependability * Customer Focus * Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Requirements: Previous experience working as a Sushi Chef or in a similar role preferred, but not required. We have a thorough training program to prepare individuals with superior knife skills for success in the role. Excellent communication skills, both verbal and written. Ability to follow instructions accurately and efficiently. Capacity to work in a fast-paced environment while maintaining food quality and sanitation standards. Must be able to work flexible hours, including evenings, weekends, and holidays. Responsibilities: Prepare sushi dishes according to recipes and specifications. Ensure the quality and freshness of ingredients used. Maintain cleanliness and organization of the sushi bar and kitchen area. Adhere to food safety and sanitation standards at all times. Collaborate with kitchen team members to ensure timely and efficient service. Assist in inventory management and ordering of sushi ingredients. Provide excellent customer service and interact with guests in a friendly and professional manner. Why join Flagship Restaurant Group? Flagship Restaurant Group is an ever-evolving company empowering our people to follow their passion in the hospitality industry Our modern restaurants are sophisticated and innovative with great earning potential, and each offer a unique culinary experience We provide a comprehensive training program in a fun, exciting environment where you ll thrive Delicious dining discounts you can share with friends and family at all our locations Our full-time employees are eligible to enroll in our comprehensive benefits package that includes dental, vision, and life insurance We create excitement around our team member s milestones and achievements At Flagship, we create experiences that leave an impact. This stays true to our employees just as much as our guests. Removing barriers of language, race, sexual orientations, and culture, our team and guests have our promise of being a restaurant group that embraces the concept where everyone belongs. We are committed to empowering growth, instilling hospitality knowledge, and building a career path in an environment of respectful inclusion. Flagship Restaurant Group is an Equal Opportunity Employer Learn more about us! flagshiprestaurantgroup.com

Job Details AMES, IA $21.00 - $24.00 HourlyDescription Executive Chef FLSA CLASSIFICATION: Non-Exempt/Hourly Pay Range: $21-$24 hourly wage Summary/Objective: The Executive Chef is responsible for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Benefits: Immediate 401k offering, including a 6% dollar-for-dollar company match after 1 year of service 50% subsidized health insurance for our employees, meaning, we pay 50% of the cost of our comprehensive healthcare plan from United Healthcare for our employees Life Insurance Long term and short term disability available Company provided ServSafe certification for all our chefs, provided by our Proctored Management Team Company-supported connections to the entire Blue Coat Army, serving as a helpful peer-to-peer resource Paid maternity and paternity leave Minimal nights and/or weekends Competitive salary Dental and Vision benefits available Paid training Paid time off Growth and Development opportunities available Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Recruits and manages kitchen staff Purchases and orders food supplies while managing budget Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC app for approval. Turns in an image of budget envelope or envelope to Campus Manager by 3pm every Thursday. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Minimum work week of 45-50 hours. Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Reviews how the overall job performance was executed mid semester, semester, and end of year by acquiring progress reports Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook Transfers to other worksites as deemed necessary by management Performs other duties as assigned Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Physical Demands: Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time.

Are you a Executive Chef II looking to work for an amazing organization by serving others and connecting with your co-workers? Immanuel Communities is seeking a a Floating Executive Chef II to work at Deerfield, located at 13731 Hickman Road, Urbandale, IA 50323. Deerfield has 122 independent living apartment homes, 32 independent living patio homes, 20 assisted living, 24 residential care apartment homes and 30 long-term care/skilled nursing suites. You will also work at Copper Shores Village, located at 1500 Edgewater Drive, Pleasant Hill, IA 50327. Copper Shores Village has 67 independent living apartments, 38 assisted living apartments and 14 memory support apartments. Located right next to Copper Creek Lake. Pay will be based upon experience, certifications, skills and education. This is not an entry level position. This role will work various shifts, including breakfast/lunch and lunch/dinner, and will need to be available weekdays, weekends, and holidays. NO LATE NIGHT SHIFTS EVER!!! Best in Class Benefits can be found at Immanuel: HEALTH: Medical, dental, vision, Health Savings Account (HSA), and Flexible Spending Account (FSA) LIFE INSURANCE: Employer Paid Life Insurance TIME OFF: Paid Time Off - accruing from day one of employment, Floating Holidays, Paid Holidays, 8 hours of Volunteer Time Off per year RETIREMENT: 401K with employer match WELLNESS: Wellness Program and Employee Assistance Program GROWTH AND DEVELOPMENT: Advancement opportunities (as appropriate) - we look to grow from within our organization, Education Assistance Program - we invest up to $5,250 per year for education assistance paid up front Plus many more benefits! Job Duties & Skills Required What You Will Do As the Executive Chef it is your duty to prepare food to the satisfaction of residents and create an exceptionally satisfying dining experience for residents. The responsibilities of this job include planning and preparing daily meals, budgeting, and overseeing the hiring, training, and recruiting of kitchen and dining room staff. Skills & Requirements Associate's degree in Culinary Arts or trade/ vocational school degree in Culinary Arts is required. Three (3) years of experience as a chef is required, with executive chef experience preferred. One (1) year of managerial experience is required. Immanuel At Immanuel, we believe that our success is built on the collective strength of our people. Here's why you'll thrive as part of our team: Meaningful work: You won't just have a job; you will have a purpose. Our Mission impacts the lives of our residents/participants and their families, one another, and our community. Growth Opportunities: We invest in your development. Whether it's mentorship, training, or advancement, we're committed to your growth. Inclusive Culture: We celebrate uniqueness and foster an environment where everyone feels valued. Work-Life Harmony: We believe in allowing you to thrive by leveraging your passion. Achieve your best work while maintaining a healthy work-life harmony. Total Rewards: A focus on feedback and recognition, competitive compensation, a robust benefits package, and perks beyond the basics. Intentional Experience: We are very intentional about your employee experience, from Day One Orientation to how we onboard new managers and invest in quarterly and annual leadership training. Join us at Immanuel and be a part of something extraordinary. Your journey starts here. Immanuel is an Equal Opportunity Employer and participates in E-Verify. A background check and drug screen will be required prior to hire. Applicants must be currently authorized to work in the United States on a full-time basis.

The Pinnacle Club at Otter Creek Golf Course is seeking a qualified Banquet Cook. The position will begin in mid-March and ends in November 2025. This is a year round position with Winter hours based on scheduled events. Hours range between 30 - 40 hours per week depending on event scheduling. Candidates must be able to work flexible hours including nights and weekends. Position pays $18.00/hour Under general direction of the Food and Beverage Manager , the banquet cook is a member of the Food and Beverage Team and works closely with the Food and Beverage Manager and other banquet team members to prepare meals for large parties. This position is responsible for storing and serving food with consistent quality and Food Safety procedures. Excellent communication and organizational skills are required. Please complete an employment application online at ****************** as soon as possible. Applications accepted until the position is filled. Application QR Code: * Coordinate all food orders for buffet service or appetizer stations. * Assist in directing and correcting the presentation and portioning of food for all banquet functions. * Adhere to policies and procedures regarding sanitation and sanitary food handling. * Maintains the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and safety regulations. * Have thorough knowledge of menus and the preparation required, according to Pinnacle Club standards. * Maintain cleanliness and organization of all storage areas * Proficiency in the following cooking techniques: charbroiling, deep-frying, sauté, roasting and par-cooking. * Recognize quality standards in fresh vegetables, dairy, and meat products. * Maintain clean and sanitary environment with knowledge of proper food handling, storage, and sanitation. * Breakdown buffets, storing food and equipment properly at the end of each meal period. * Know the location and operation of all fire extinguishing equipment. * Assists in the training of Tin Cup Bar & Grille cooks, making sure menu items are made consistently to Tin Cup standards. * Will assist cooking in the Tin Cup Bar & Grille when needed. * Must be at least 18 years of age and be able to work flexible hours including nights and weekends. * Have at least two (2) years experience in food preparation or an associate's degree in culinary arts. * Pre-employment background and drug screening required

Shift: 1pm-11pm Days Off: Monday/Tuesday Get paid when you need it - daily, weekly or biweekly! *Wage based on experience. Creativity, passion, collaboration, attention to detail, leadership …these are just some of the ingredients needed for our next Chef De Cuisine of AJ's Steakhouse! Prairie Meadows is looking for someone who can turn up the heat and remain cool as a cucumber in the kitchen. As the Chef De Cuisine, you will be directly responsible for the day-to-day operations of AJ's Steakhouse. If you enjoy a highly motivated environment and pride yourself on quality work, this is the job for you! = Here's what you'll be responsible for: Responsible for food service of AJ's Steakhouse from planning and preparing to delivery of all food Oversee that kitchen work area is ready for daily operation, ensuring compliance with established standards and requirements Ensure all food is consistently prepared and served according to the restaurant's recipes, portioning, cooking, and presentation standards Assist the Executive Chef in leading the AJ's Steakhouse staff, developing menus, and creating culinary goals Work with front of house restaurant management to ensure the guest experience exceeds expectations Requirements : High school diploma or equivalent. Bachelor's or related culinary degree preferred. Minimum of three years' experience as a Chef or Sous Chef. Experience in large full-service, upscale, high-volume restaurant kitchen. Experience with collective bargaining environment preferred. Excellent dietary, cooking, supervisory, and customer service skills preferred. Knowledge of Iowa Department of Health regulations is required. Serv Safe certification required. Must be skilled in plating and presentation, as well as menu development with budgeted food costs. Must possess knowledge of labor management and inventory control. Must have knowledge of Microsoft Word and Excel and working knowledge of P&L statements and Agilysys software. Must be able to multi-task, prioritize, and meet deadlines while maintaining a strong attention to detail. Ability to work in a fast-paced atmosphere while maintaining a positive professional work environment. Must be able to communicate effectively, both verbally and in writing, with persons of diverse backgrounds. Ability to stand and walk for long periods of time. Subject to, hot equipment, hot oil, sharp objects, and wet floors. Must be able to lift 50 lbs. and push carts up to 150 lbs. Must be able to work weekends, holidays, and varied hours.

Established in 2017, Prime Hospitality Group started with five Ruth's Chris Steak House restaurants and swiftly grew to become the largest franchise group of the global brand with twelve current locations. In recent years, we have expanded to additional food and beverage concepts as well as into hotel hospitality space, creating a thriving collection of exciting service-oriented brands. As a committed employer, we seek dedicated Team Members and empower them to achieve their goals. With passion and values to guide our Team, we work tirelessly to provide unparalleled hospitality and outstanding experiences. POSITION SUMMARY: Beloved for over 50 years and acclaimed for the Sizzle, Ruth's Chris Steak House is an institution, and the brand that started it all for Prime Hospitality Group. Our mission is to deliver the best steak house experience - period. Whether guests join us for a romantic dinner for two or a business dinner for 12, we do it the best that it can be done. Under the direction of the Executive Chef or General Manager, the Sous Chef manages, supervises, and coordinates all kitchen-related activities, ensuring quality preparation and presentation of menu items as well as general sanitation with a Demand for Excellence in accordance with established restaurant standards, recipes, and procedures. The Sous Chef will build a culture of teamwork, enthusiasm, and superior service with the staff as well as train, motivate, and supervise his/her team. Sous Chefs may assist the Executive Chef and Regional Culinary Director in the design of food offerings and in the planning, inventory, and management of supplies. ESSENTIAL JOB FUNCTIONS (Key Tasks and Responsibilities): Demand for Excellence • Demonstrates the ability to follow recipes, preparing and executing all food ordered to the restaurant specifications and quality standards, • Ensure personal adherence and monitor staff adherence to all restaurant specifications and quality standards, • Maintains safe sanitation practices and ensure Team Members adhere to all federal, state, and local requirements, scoring better than 90% on all local health inspections, ServSafe Certifications and Steritech inspections. Passion for Hospitality • Maintains high employee morale, creating a fun and safe environment while ensuring that all employees execute at high performance levels, • Oversee BOH staff, praising employees for positive work performance and demonstration of PHG Values. Hunger to Grow • Serves as a role model for all cooking positions and cooking skill sets adhering to professional chef standards as well as PHG and Ruth Chris Steakhouse specifications, • Performs purchasing function as necessary and communicates purchasing needs to Executive Chef, ensuring the availability of all necessary food and kitchen related items to meet demands of staff and guests. Unwavering Commitment • Perform line checks. Must be thorough and strive for perfection, expecting excellence and following line check procedures, • Conduct initial interviews, evaluating candidates experience and aptitude aligned with all position requirements and core PHG Values, • Monitor and ensure employees are performing all work responsibilities embracing PHG Values and in accordance with all specifications and quality standards, • Conduct coaching and disciplinary action meetings with employees, sharing issues, working on corrective actions, and demonstrating a willingness to assist in the employee's performance improvement. Desire to Win • Utilizes scheduling to ensure staffing levels are appropriate and maximize productivity while meeting service standards and exceeding guest expectations, • Ensures that all food costs, operating expenses, and labor costs relative to the kitchen are met, • Assists Executive Chef in preparing timely, accurate inventories, managing costs, levels to PARs and variances. PHYSICAL DEMANDS (Minimum qualifications needed to perform essential job functions): • Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally. • Must be able to constantly stand and exert well-paced mobility for a period up to (4) hours in length. • Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods. • Must be able to communicate effectively and listen attentively to supervisors, employees, vendors, and customers. • Must be able to taste - to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell - to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products. • Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust, and smoke REQUIRED SKILLS/ABILITIES • Highschool diploma or G.E.D, • Prior restaurant BOH food preparation experience, • Ability to multi-task in a fast-paced environment effectively and efficiently, • Must be able to work a flexible schedule and expect to work weekends, nights, and holidays, • Restaurant Operations Aptitude/Mastery BOH: advanced knowledge of the stations and roles in a kitchen as well as all the equipment used in the kitchen, able to prepare food following defined recipes and utilizing various cooking methods: bake, broil, braise, chop, fry, poach, prep, sear, smoke, etc., and the food for which they are suited, able to gauge when food is at best servable temperatures and ability to follow defined service protocols for plating and presentation. • Attention to Detail: Proven ability accomplish a task with concern for accuracy in all the areas involved, monitoring, and checking work or information and plans, organizing time and resources efficiently, and following up with others to ensure commitments have been fulfilled, • Collaboration/Teamwork: Proven ability to successfully work toward a common goal with others, including actively listening to others, taking responsibility for mistakes, and respecting the diversity of your colleagues, • Communication: Proven ability to articulate thoughts and express ideas effectively using oral, written, visual and non-verbal communication skills, as well as listening skills to gain understanding. The ability to deliver information in person, in writing, and in a digital world, • Decision Making: Proven ability to recognize problems or opportunities and determine whether action is needed, taking charge of a group when necessary to facilitate a decision, and making decisions in a timely manner under ambiguous circumstances when potential risks exist, • Financial Acumen: Proven level of understanding of financial terminology, statements, cash flows, and concepts, and the ability to use this information to make informed critical business decisions within the scope of your role that have financial impact, • Inclusive Excellence: Proven ability to understand and respect different perspectives and cultures, demonstrating sensitivity to cultural norms, expectations, and ways of communicating, contributing to a work climate where differences are valued and supported, and apply others' diverse experiences, styles, backgrounds, and perspectives to get results, • Inspirational Leader: Proven ability to guide people to get the job done, and to bring out their best, articulating a shared mission in a way that motivates and offers a sense of common purpose beyond people's day-to-day tasks., • Problem Solver: Proven ability to solve problems by analyzing situations and apply critical thinking in order to resolve problems and decide on courses of action and implement the solutions developed in order to overcome problems and constraints • Must successfully complete restaurant training program and maintain a willingness to learn. PREFERRED SKILLS/ABILITIES • SERV Safe Certified WORK AUTHORIZATION REQUIREMENTS Authorized to work in the United States of America. AFFIRMATIVE ACTION/EEO STATEMENT PHG is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. PHG makes hiring decisions based solely on qualifications, merit, and business needs at the time. OTHER DUTIES Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The above requirements outline management's assignment of essential job functions. This information contained herein does not constitute a contract, express or implied.

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.

Full-time Description The beautiful and historic Renaissance Des Moines Savery Hotel of Executive Chef at our StepStone Hospitality managed hotel. This candidate should demonstrate excellent organizational & communication skills, a strong proficiency in multi-tasking with exceptional hospitality and guest service skills. What will be expected of you as an Executive Chef: · Schedule all associates adhering to labor standards guidelines and maintain adequate staffing levels. · Supervise all cooking operations including methods, portioning, and garnishing. · Assist in planning meals and developing menus. · Requisition food and equipment by giving specifications, quantities, and quality descriptions. · Ensure attractive presentation of all food dishes. · Maintain health and sanitation standards. · Plan and control departmental budget, plan long term and short-term business objectives. · Achieve budgeted revenues and expenses and maximize profitability. · Contribute to guest satisfaction perception of culinary department and other hotel departments. · Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel. · Increase level of guest satisfaction by delivery of an exceptional product through associate development. · Manage in compliance with Federal, state, local, and StepStone regulations and standards. · Maintain and correct procedures for inventory control. · Ability to accurately use various office and accounting software. · Train and develop Sous Chefs to manage department budgets, schedule and supervise line cooks, prep. cooks and stewards. · Interview, hire and train associates, determine/approve pay increases, conduct performance reviews, counseling, discipline and recommend for promotion or termination. Ensure all policies and procedures are adhered to; seek guidance of Human Resources when needed. · Formulate and implement policies and procedures and determine when to deviate from standard policy. · Flexible to work a varied schedule due to business levels and industry demand. · Follow all safety procedures to ensure a safe working environment. · Maintain uniform and grooming standards as outlined in associate handbook and departmental training. · Direct all food production. · Ensure that all associates attend a monthly meeting to communicate and define new policies and procedures. Assure documentation of meeting minutes and monitors topics to assure a safety related issue is discussed at each meeting. · Assign one associate to attend monthly Life Safety Committee Meeting. Monitor to ensure information from this meeting are being presented and documented at department's monthly meetings with documentation forwarded to Security Manager. · Develop and implement quarterly menu development for all meal periods and create customer menus for special events. · Assist with weekly invoice review. Requirements What is required as an Executive Chef - · Minimum lifting of 50 pounds. · Pushing, bending, stooping, upward reaching, manual dexterity. · Hearing, writing, typing. · Minimum pulling of 50 pounds. · Other duties may be assigned. · Must have a comprehensive knowledge of all hotel departments and functions. · Must have a comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations. · Must have exceptional mathematical and computer skills. · High school education and relevant training and experience required. Additional education is preferred. · Ability to timely obtain any required licenses or certificates. · CPR training required; first aid training preferred. · Additional language ability preferred. Stepstone Hospitality and the Renaissance Des Moines Savery Hotel are Equal Opportunity Employers - EOE/M/F/D/V

Function The Pinnacle Club at Otter Creek Golf Course is seeking a qualified Banquet Cook. The position will begin in mid-March and ends in November 2025. This is a year round position with Winter hours based on scheduled events. Hours range between 30 - 40 hours per week depending on event scheduling. Candidates must be able to work flexible hours including nights and weekends. Position pays $18.00/hour Under general direction of the Food and Beverage Manager , the banquet cook is a member of the Food and Beverage Team and works closely with the Food and Beverage Manager and other banquet team members to prepare meals for large parties. This position is responsible for storing and serving food with consistent quality and Food Safety procedures. Excellent communication and organizational skills are required. Please complete an employment application online at ****************** as soon as possible. Applications accepted until the position is filled. Application QR Code: Principal Duties and Responsibilities Coordinate all food orders for buffet service or appetizer stations. Assist in directing and correcting the presentation and portioning of food for all banquet functions. Adhere to policies and procedures regarding sanitation and sanitary food handling. Maintains the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and safety regulations. Have thorough knowledge of menus and the preparation required, according to Pinnacle Club standards. Maintain cleanliness and organization of all storage areas Proficiency in the following cooking techniques: charbroiling, deep-frying, sauté, roasting and par-cooking. Recognize quality standards in fresh vegetables, dairy, and meat products. Maintain clean and sanitary environment with knowledge of proper food handling, storage, and sanitation. Breakdown buffets, storing food and equipment properly at the end of each meal period. Know the location and operation of all fire extinguishing equipment. Assists in the training of Tin Cup Bar & Grille cooks, making sure menu items are made consistently to Tin Cup standards. Will assist cooking in the Tin Cup Bar & Grille when needed. Entry Requirements and Skills Must be at least 18 years of age and be able to work flexible hours including nights and weekends. Have at least two (2) years experience in food preparation or an associate's degree in culinary arts. Pre-employment background and drug screening required