Chef Jobs in Pasco, WA

Salary - $80k-$90k Benefits - M/D/V, PTO, 401K, relocation assistance A new luxury hotel in Seattle, WA is looking for a great Sous Chef to add to their team! Qualifications: 3+ years in Sous Chef position within a luxury hotel or upscale/fine dining concepts. Extensive experience in overseeing a busy, high-end dining kitchen, emphasizing top-notch food quality and presentation. Multi unit experience a plus Requirements: Support the Executive Chef in overseeing all kitchen operations, ensuring consistent quality, taste, and presentation of all dishes. Lead, train, and motivate the culinary team, fostering a collaborative and respectful kitchen environment. Assist in the development of menus that highlight local, organic, and sustainable ingredients.

We are seeking an Executive Chef for the NEW Delta One Premier Lounge at the Seattle-Tacoma International Airport. Are you ready to be part of something special? Are you ready for a new and exciting Food and Beverage leadership role in an upscale elite environment? Then you should embark on a hospitality adventure as our Executive Chef for the NEW Premium Delta One Lounge at the Seattle-Tacoma International Airport with Compass-USA In this role, you'll craft exceptional dining experiences and lead operations from the ground up. If you're a hospitality expert with a flair for innovation and eager to make your mark in our exciting new venture, join us in creating exceptional dining experiences. There are only 3 Delta One Lounges in the United States, and the NEW Seattle location will open soon! Take a peek inside and learn a bit more about the elite service, food, and hospitality at the Delta One Premier Lounge Delta One Lounge | Delta Air Lines Bing Videos Guide To Delta One Lounges (Access & Locations) - One Mile at a Time Your first look at the swanky new Delta One Lounge at JFK | CNN Underscored Salary- $100,000-$110,000 * based on skill, experience, and work history - The lounge is open from 9 AM to 9 PM - 365 days a year Based on a 50-hour work week, Open availability is required Experience in Fine Dining and/or VIP Clubs is REQUIRED Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: Manages cost controls and controls expenditures for the account Plans and creates all menus Purchases and manages inventory Rolls out new culinary programs in conjunction with the marketing and culinary teams Preferred Qualifications: Culinary degree preferred Three to five years of culinary management experience High-volume production and catering experience is essential Previous experience managing cost controls Desire to learn and grow with a top-notch foodservice company Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs)

OUR COMPANY SH Hotels and Resorts management company operates upscale, lifestyle, and luxury 1 Hotels, Baccarat Hotels, Treehouse Hotels and SH Collection properties. Every day, over 2,000+ team members work together in synergy to create impactful memories by offering an unrivalled level of service and create a sense of feeling at home for our guests at our hotels. Our success is driven by our passionate, skillful team members who embody the SH Hotels & Resorts core values; we share a common goal to protect our earth, and to love the people who inhabit it. Our mission to find talent is simple. We seek to hire thoughtful, caring, and forward-thinking people who will inspire, collaborate, and strive to achieve our fundamental cause - do all the good we can. OUR OPPORTUNITY! Here's what we're currently looking for a Sous Chef for our Sprouting Soon 1 Hotel Seattle. The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 2+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail

WHO WE ARE T&C is a family-owned company that builds authentic relationships one interaction at a time through consistent commitment to heartfelt service, relating to people as people (not numbers) and by selling the freshest, highest-quality products available. We have a deep passion for food and people and are always looking for service-minded individuals of all backgrounds to join our community. WHO YOU ARE You are genuine and authentic in your interactions both with your customers and co-workers. You thrive in a team environment, take your responsibilities seriously, and always consider the customer in your decisions. You see richness and strength in a diverse workforce and treat others with respect to create a place of belonging for all. You care about your community and the environment. Pursuing knowledge in order to add value and grow is your idea of fun. Oh, and you love food! WHAT WE OFFER (IN ADDITION TO BEING A FUN PLACE TO WORK) We have a highly competitive benefits package ($5-$19 weekly medical premiums), vacation/sick time, paid holidays, premium pay rates, an Employee Assistance Program, a discount on virtually everything in our markets, 401(k) plans, profit-sharing and a pension, scholarship program and an employee referral bonus program. Whoa! That's a lot of great stuff! THE SMALL PRINT WE WANT YOU TO BE AWARE OF T&C is proud to be an Equal Opportunity Employer. We value a diverse workplace and do not discriminate based on race, color, national origin, religion, caste, gender identity, sexual orientation, age, disability, or any other applicable characteristic protected by law. We invite women, people of color, LGBTQ individuals, members of ethnic minorities, foreign-born residents, and veterans to apply. Duties and responsibilities may be added, deleted, or changed at any time at the discretion of management, formally or informally, either verbally or in writing. If your experience looks a little different from what we've identified and you think you can thrive in this role, we'd love to learn more about you. Research shows that women and members of other under-represented groups tend to not apply to jobs when they think they may not meet every qualification, when, in fact, they often do! We are committed to creating a diverse and inclusive environment and strongly encourage you to apply. A TYPICAL DAY WILL INCLUDE THE FOLLOWING . . . Reports to Director of Culinary Development & Services Responsible for carrying out vision and direction provided by Culinary Steering Committee for value-added product development Oversees operations of test kitchen Anticipates food trends through constant research and feedback loop Generates new ideas seasonally to present to stakeholders Creates new recipes and refines existing recipes following roadmap created with Product Directors Leads research, development, formulation and documentation of new products within time, cost and processing requirements including developing and managing SOP's Produces sample products and conducts taste tests to evaluate flavor, appearance, texture and feasibility Identifies and resolves production challenges Ensures final products meet safety, and regulatory standards for all counties of operation and with appropriate labeling and nutritional fact panels Manages ingredient functionality and recipe formulation within processing parameters Designates proper packaging for each item collaborating with Product Directors Maintains costing system for all recipes using Chef Tec or similar platform Oversees design, test and trial plans taking into consideration risk, operational constraints and overall profitability contribution Coaches and mentors production teams on processes and procedures Carries out successful launch of products through cooperative work with Product Directors and Department Managers Establishes and complies with Culinary Development Program budget commensurate with volume of work Oversees quality assurance process for inspection of proper procedures including recipe adherence and food safety specifications Improves (kaizen) product quality through constant and ongoing review of formulation and process parameters Provides technical support to culinary chefs, line cooks and food service managers to ensure operational quality and efficient results Informs Director of Culinary Development & Service and Culinary Steering Committee of progress, roadblocks and needed resources Negotiates contracts with partner commissaries when outsourcing is required, working with Product Directors to meet all operational needs Facilitates all microbial testing necessary for compliance Ensures the dissemination and adherence to all company policies Stays current with all training including online training and professional development opportunities Supports and follows sustainability programs Provides and demonstrates attitude of service to staff and guests Operates within the Company's Core Values, Company Brand and Business Principles THIS JOB MIGHT BE FOR YOU IF . . . 5 years or more experience in supermarket or food service areas at the administrative/ corporate level preferably in a fresh-food environment Proven experience as a chef in new product development and menu creation Strong knowledge of food production, quality control, and food regulations Excellent palate and creativity in the kitchen Familiarity with food processing technologies Ability to work under pressure and meet tight deadlines Strong communication skills in all modalities, listening, writing, and speaking Proficient using all kitchen equipment and tools Ability to work independently as well as collaboratively with others Experience with recipe documentation and reporting Detail oriented with strong organizational skills Willingness to stay connected which may require travel, research and working evenings or weekends as called for Commitment to personal and professional development as well as staff development at all levels of Culinary Services Possesses full body mobility (bending, stooping, twisting and reaching) with excellent manual dexterity Good understanding of food science and nutrition Critical thinker with the ability to analyze and interpret financials Must possess an attitude of service to others Demonstrates self-discipline and accountability Must have intermediate or higher computer skills including MS Office (Word, Excel, Outlook) Ability to build and maintain effective relationships and trust with a diverse group of staff, customers, and vendors Displays excellent work ethic Ability to lift and carry 50 lbs. Exemplifies health department standards Entry Level Compensation USD $95,300.00/Yr. Maximum Compensation USD $127,600.00/Yr.

Canlis is a 75-year-old hospitality icon striving to be the world's most respected restaurant, and having a very good time along the way. Our mission : To inspire all people to turn toward one another Our Vision , the strategy to successfully accomplish our mission: Our people are flourishing, growing personally, emotionally, relationally, and professionally. We serve one another and our guests in a way that makes people feel valued and restored. Job Description Canlis is currently accepting applications and inquiries for their Executive Chef position. The restaurant, founded in 1950, will be hiring their 8th-ever head chef this spring. Candidates should have extensive experience in leadership, excel in emotional maturity, and possess a strong desire to participate in the rebuilding of a better, more sustainable restaurant industry. You should also be able to cook. The proud, hard-hearted, or self-righteous need not apply. That's just not how the best restaurants in the world do it anymore. Applications must include a resume and cover letter for consideration. Your letter should describe a bit about who you are, who you want to become, and what role you are hopeful Canlis could play on your journey. We recommend visiting our careers page (canlis.com/careers) to familiarize yourself with our unique mission and culture. Be specific, and feel free to have fun with it! Pay : $110-150k annually Benefits : Cost of medical, vision, dental, and life insurance fully covered by Canlis (75% covered for any dependents, and 0% covered for spouses) Profit-sharing 401k program that matches 75% up to 8% of your pay Two weeks PTO Canlis is closed Sundays, Mondays, and most holidays Additional Information All your information will be kept confidential according to EEO guidelines.

Want to learn more about UnCruise Adventures? Join one of our virtual information sessions, Fridays at 12pm Pacific Time - Register Here The Yacht Chef is responsible for overseeing all staff and functions within the galley. The Yacht Chef will coordinate and participate in all galley activities regarding food preparation, inventory, ordering, and cleaning under the direction of the Hotel Manager. The Yacht Chef will be able to build and execute their own savory menu with guidance from the Galley Operations Manager. This position begins at the start of the Summer 2025 Alaska Season (April - September). QUALIFICATIONS Minimum of 2 years' experience managing a kitchen or galley staff. Minimum of 4 years restaurant/banquet cooking in positions of increasing responsibility including line cooking and prep work. Good time management skills: ability to handle multiple tasks, set priorities, and meet deadlines. Ability to get along with co-workers and support a team environment. Experience with passenger vessels is preferred, but not required. Should be very flexible, understanding that due to the nature of wildlife and adventure cruising, schedules may change on the fly. Adapting quickly to circumstances is essential. Comfortable living and working in close quarters with other crewmembers, including those you are supervising. Excellent communication skills, including the ability to effectively present sensitive information in one-on-one situations as well as comfort with public speaking in group situations. Maintain professional demeanor at all times. Required Certificates, Licenses, Registrations Valid Passport CPR / First Aid / AED ServSafe Food Protection Manager Certification ServSafe Allergens ESSENTIAL DUTIES - Administrative and Operations: Plan, oversee, and execute all guest and crew meals with the assistance of the Pastry Chef and Galley Utility(Safari Explorer). Follow company guidelines for ordering, inventory, and budget management. Maintain quality and consistency in the menu items daily. Participate in the cooking and preparation of food items as a member of the galley staff. Prepare items for special diets for guests and crew as needed for vegan, gluten free, allergies, etc. Execute all special requests for group charter trips. This may include but not limited to menu changes, special ingredients/provisions per guest requests, possible meal time changes, etc. Ensure the provisioning of all food and related products by placing weekly orders in conjunction with the Hotel Manager, including loading and checking-in provisions. Be actively involved in storing provisions with the weekly order. Maintain accurate inventories for appropriate stocking levels and proper rotation of perishable food stores. This includes the cleaning and organization of all provision storage areas in galley, freezer, refrigerator, and storeroom. Responsible for limiting food waste and will document as needed. Work closely with the Hotel Manager to create a comfortable and safe work environment for all galley employees. Maintain professional demeanor with guests, crew, staff, agents, officials, and the public. Supervisory Responsibilities Supervise one to two team members in daily galley operations. Oversee the training for new hires and ongoing training for all galley staff. Monitor and counsel work performance throughout the year and conduct written performance evaluations. Coach, discipline, and/or terminate staff as necessary in a timely and appropriate manner. Respond in a timely manner to all concerns, complaints, and allegations. Conduct investigations with management team as necessary. Safety and Security Comply with all CDC/FDA vessel sanitation requirements. Participate in on board safety training, meetings and drills as directed by the Captain. Including fire, abandon ship, man overboard, flooding and medical emergencies. Maintain familiarity with all duties under the company Safety Management System including Emergency Response Activities. ONBOARD ENVIRONMENT / PHYSICAL DEMANDS Living Conditions- Crew live in close quarters with 4 to 8 people of all genders per room depending on the vessel. Having your own room is not an option due to limited berthing Length of Work Shift- Physically able to work 12 hours per day, 7 days a week for 6 to 8 weeks at a time. Rotations off the vessel are usually 2 to 3 weeks. Mobility- Frequent bending, reaching, twisting, kneeling, crawling, and pushing/pulling. Must ascend and descend stairs and ladders, sometimes while carrying tools or objects. Able to stand or sit for long periods of time. Handling/Strength- Able to handle, lift, and lower objects totaling 50 pounds between the ground/deck level to a height of about 4 to 6 feet, and able to repeat these movements. Able to carry these objects up to 100 feet continuously for 20 minutes. Environmental Conditions- Able to work in all weather conditions, around loud noise, in small spaces, and fit through a 28-inch wide hatch. BASE PAY $254/day + $70 tip guarantee DISCLAIMER STATEMENT This job description is intended only to describe the general nature and level of work being performed by an employee in this position. It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required or persons so classified or assigned. Reasonable accommodations may be made to enable people with disabilities to perform the essential functions. It is the policy of UnCruise Adventures not to discriminate on the basis of race, color, sex, creed, religion, marital status, citizenship, the presence of any sensory, mental, or physical disability, gender identity, gender expression, sexual orientation, age, disability, ancestry, national origin, or veteran status in its educational programs, activities, or employment as required by law.

Chef | Cook Quail Park of Lynnwood Quail Park of Lynnwood currently has an opening for a Chef on our Signature Dining Team. Our team manages the entire dining experience of our seniors ensuring that meals are presented in a clean and attractive manner and that residents, both new and old, feel welcome. What You'll Do: Chef | Cook Support Director of Signature Dining in creating and monitoring kitchen team member schedules and creates daily assignments to ensure efficient and effective meal preparation, service, and clean-up Support Director of Signature Dining with maintaining department within budgetary guidelines Support Director of Signature Dining in ordering, monitoring, and maintaining adequate inventory of food, kitchen, and dining supplies and equipment. Maintain knowledge base of current OSHA, and local and state regulatory agency guidelines and ensures that kitchen and food service program maintain regulatory compliance Responsible for training and directing all kitchen team members during shift When necessary, fill in for Director of Signature Dining or Dining Room Manager Assist Dining Room Manager with direction of serving staff as needed Assists with cleaning duties as required Must be able to perform physical duties of position with or without reasonable accommodate including standing for 2-3 hours at a time and occasionally lifting 25-50lbs. What We're Looking For: Chef | Cook Minimum of 3 years food service experience with progressively increasing responsibility, with at least 1-year supervisory experience Previous experience in either hotel, restaurant, or senior living setting preferred Completion of certified culinary arts training preferred Demonstrated ability to create and implement menus that include variety, interest and appeal while also meeting the nutritional needs of the senior population Demonstrated understanding of various cooking methods, ingredients, equipment and procedures Strong commitment to customer service and desire to exceed customer expectations Must be ablet to read, comprehend, write, and speak English to effectively communicate with residents, guests, staff, and vendors Proficiency in basic computer skills Must meet all health-related and/or food-handling requirements pertaining to local and state regulatory agencies Must maintain current CPR/First Aid and Food Handler's credentials What We Offer: Medical, Dental and Vision Insurance (Full-Time) Retirement Plan Contribution Match Vacation and Sick Time Paid Holidays Team Member Meals And more! See our benefits here! Why Join Us? Quail Park of Lynnwood / Living Care Lifestyles offers a supportive work environment where your contributions are valued, and your professional growth is encouraged. You'll be part of a team dedicated to making a positive difference in the lives of our residents, providing compassionate care that honors their dignity and individuality. Ready to take the next step in your career and join our team of dedicated professionals? Apply today and be a part of something truly rewarding! Rate of Pay: $32.00-$35.00/hour PM21

ISS IS A PLACE TO BE YOU We have ambitious goals for how we work, how we impact our surroundings and how we treat our people. It's you that makes the difference to making amazing places, and we believe everyone can influence change for the better. ”Connecting People and Places to Make the World Work Better”. The Opportunity: Exciting opportunities exist for Utilities, Chefs, Administrators, Housekeepers and Catering Staff to join our Broome Resources Team. Reporting to the onsite Village Manager, the primary objective of these roles is to effectively complete all cleaning and catering operations within our remote village camps. This role is Bus-In-Bus-Out of Broome or Derby for locals only. Our Bus will pick you up from Broome or Derby and drop you back at the end of your 2 weeks on, 1 week off roster. Full time permanent and casual opportunities across departments at our mining village near Broome/Derby. These opportunities include: Housekeeping and Village Cleaning Attendants Qualified Chefs, Kitchen Hands, Dining Room and Catering Attendants Retail and Tavern Utilities All Rounder Utilities Minimum Criteria: Previous experience in a FIFO/DIDO Housekeeping, Dining Room, Tavern or Kitchen will be highly regarded. Previous hospitality and/or cleaning experience and ability to work in a team. Police Clearance or willing to obtain one & medically fit to pass pre-employment medical. Housekeeping / Cleaning Positions: Cleaning resident's rooms, storage areas and other areas within the village. Stripping and sealing of floors. Ensure resident room supplies are replenished. Cleaning of bathrooms. Sweeping, mopping, scrubbing, vacuuming, dusting, polishing, removing rubbish and other cleaning duties as required. Kitchen and Food and Beverage Attendant Positions: Provide food and beverage service to the required service standards. Maintain the cleaning schedule. Ensure all cash handling is accurate and in line with procedures. General bar duties as required. Ensure all areas or full stocked during service periods including food items, drink dispensers, crockery, cutlery and consumables. Keep tables and service areas clean and tidy. What you will get in return: Supportive on site leaders and off site P&C team to support your work All meals, accommodation and uniform provided whilst on site Mental, financial and physical health support programs. Great team culture in a global business that nurtures talent has a commitment to a diverse and inclusive workforce. Ongoing support and training with opportunities to grow at a global company. To apply for this role please click on the 'apply' link and complete the online application. You can review your application status and keep up to date with our current vacancies by visiting our ISS Careers Website. ISS is passionate about creating a culture that values inclusion and diversity, where all our people are treated fairly and respectfully. We encourage applications from Aboriginal and Torres Strait Islander peoples, Veterans, people with disability, people from different cultural backgrounds and lesbian, gay, bisexual, transgender, intersex, queer and asexual (LGBTIQA+) people. We are an ethical employer, recognised by the industry for paying fairly and ensuring a safe working environment for all our staff. Read more about ISS in Australia and New Zealand on our website. ISS IS A PLACE TO BE WHO YOU ARE Every ISS employee, or “Placemaker,” is part of both a diverse team and global community of colleagues where different skills, personalities, and life choices are acknowledged and celebrated as part of a positive, inclusive environment. ISS teams come together to care for clients and colleagues, championing talents and uniting with trust in a place open to the true self. ISS IS A PLACE TO BECOME WHAT YOU WANT ISS is a global workplace experience and facility management company, provides placemaking solutions that contribute to better business performance and makes life easier, more productive and enjoyable - delivered to high standards by people who care. ISS IS A PLACE TO BECOME PART OF SOMETHING BIGGER With over 485,000 employees throughout 46 countries ISS is a company of belonging.

Requirements RAM Job Requirements: Formal culinary training and two years of chef experience or years worked in a kitchen equivalent One year leadership, managerial or related experience Basic math skills and ability to conduct accurate inventory counts Positive attitude Food and beer knowledge or the ability to become an expert Must be in possession of (or able to obtain) a food handlers permit for positions that require it Excellent verbal communication and personal skills Ability and stamina to spend an extended amount of time on your feet Experience in high-volume preferred You must be able to work weekends A passion to serve both guests and our team Salary Description $56,000 - $78,000**

In your role as a Head Chef at HC One, you'll value one thing above all. Kindness. It carries across every aspect of our Dementia, Nursing, Residential and Specialist care homes. Every single person who works here understands that our Residents are people just like them with their own stories to tell. By joining HC-One you'll have a wonderful opportunity to give something back to those people. As a Head Chef that will mean managing the kitchen team to cook and serve nutritious, healthy meals that our Residents will love. You'll provide great choice, considering cultural preferences and special dietary requirements. And, whether you're managing the food stock, working out how to make the most of your budget or liaising with central support teams on nutrition standards compliance, you'll always have Resident wellbeing in mind above anything else. HC-One are looking for a Head Chef with an S/NVQ2 in Catering & Hospitality or Professional Cookery, a minimum Level 3 Food Hygiene Certificate and an understanding of Hazard Analysis Critical Control Points. Beyond that, it's all about your brilliant, positive energy and natural ability to get along with people. You'll be organised to meet service times, thrive on autonomy to plan and priorities and have a knack for following recipes perfectly. And, whenever you communicate with a Resident or co-worker, you'll be truly considerate and kind. Safeguarding is everyone's responsibility and therefore it is important that you are able to recognise the signs which may indicate possible abuse, harm or neglect in its different forms and know what to do if there are any concerns. All colleagues are required to attend safeguarding training appropriate to their role and to undertake additional training in associated areas. You also have the ability to seek appropriate advice and report concerns, including escalation if action is not taken. We'll provide full training, so it's a great opportunity to learn something new. In return, you will enjoy access to a huge variety of benefits and services to support your physical and psychological well-being and throughout your career as a Head Chef we will invest in you and you will enjoy additional support and benefits including: * Hourly rate is subject to experience and qualifications. * Paid Enhanced DBS/PVG * Free uniform * During a shift of eight hours or more a nutritious meal will be available * Company pension scheme * 28 days annual leave inclusive of bank holidays * Group life assurance cover * Wagestream - financial wellbeing and flexible access to pay as you need it * Award-winning learning and development and support to achieve qualifications. * GP online - a service providing around the clock GP consultation via an interactive app - available to you and your children under 16 * An opportunity to learn from experienced colleagues as part of an outstanding and committed team. * Colleague discounts - Access to over 1600 high street discounts including carefully selected discount partners. * Wellbeing - free of charge access to an independent and confidential Employee Assistance Programme. This gives Colleagues and their family access to 24/7 365 support for a whole range of issues including physical, mental and financial issues * Excellent recognition schemes such as 'Kindness in Care' and Long Service Awards * An attractive refer a friend scheme of up to £1000 per referral, depending on the role We are passionate about ensuring that our current and future Colleagues can be their true selves, and that our workforce represents the communities we serve. We prioritise inclusive working practices and invite applicants from all backgrounds into our HC-One family and we are committed to providing the quickest possible turnaround from the point of making you a job offer to you starting with us on day one. About You Not Specified About The Company Not Specified

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job Details PULLMAN, WA $26.00 - $30.00 HourlyExecutive Chef Executive Chef Job Description Executive Chef FLSA CLASSIFICATION: Non Exempt/Hourly Supervisors Title: Pay Range: 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 40 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.

Job Details NOOKSACK NORTHWOOD CASINO - LYNDEN, WA Part Time High School $13.74 - $17.74 Hourly None Any Hospitality - HotelDescription To provide prompt and courteous food and beverage service to guests in accordance with established policies as well as applicable laws and regulations while demonstrating and promoting positive guest relations. II. REPORTING RELATIONSHIPS A. Reports Directly to: Beverage Supervisor B. Supervises Directly: N/A C. Other Important Contacts: Food and Beverage Manager, General Manager, Human Resources, Other Departmental Managers, other employees, guests. III. DUTIES AND RESPONSIBILITES A. Promote customer service as a priority by being attentive to guests' needs including but not limited to: providing prompt, courteous service, taking and filling orders. B. Greet guests as they are seated at table. C. Provide guests with information regarding the menu and food selection. D. Follow up with guests to ensure satisfaction. E. Assist in resolving adverse guest issues. F. Maintain an assigned section including but not limited to bussing tables, setting tables, cleaning ashtrays, keeping candles lit and tables free of any other debris. G. Maintain an appropriate level of stock throughout shift including but not limited to stocking and filling coffee, tea, ice, juices, sugar, ketchup, silverware and glasses. H. Maintain a professional and neat appearance of work station. I. Maintain a professional and neat appearance and represent the company in a positive manner. J. Maintain confidentiality of company and player information. K. Recommend refusal of service to guests due to intoxication, in accordance with Washington State Liquor laws and set policies and procedures of the Nooksack Northwood Casino. L. Because of the Casino's commitment to our guests and customer service, each employee may be expected to perform a wide range of duties from time to time. Such duties may or may not be related to their regular responsibilities. Qualifications IV. QUALIFICATIONS A. Required: 1. Must be able to obtain and maintain a valid Nooksack Tribal Gaming Agency license and Washington State Gaming Licenses. 2. Must be at least 18 years of age 3. Obtain and maintain a Class 12 or 13 Washington State alcohol server permit 4. Obtain and maintain a Washington State Food Handlers permit. 5. Obtain and maintain TIPS certification. 6. Attend the Nooksack Northwood Casino New Hire Orientation within two weeks of employment. B. Preferred: 1. Previous casino experience. 2. Previous food and beverage serving experience. V. WORKING CONDITIONS A. May work in a, noisy, crowed and often smoke filled environment. B. Will be monitored by Surveillance cameras. C. Will work various shifts and days. D. Possible interaction with intoxicated persons. VI. PHYSICAL DEMANDS A. Must be able to lift up to 25 lbs. on a continuous basis. B. Must be able to stand and walk for extended periods of time. C. Must be able to push, pull, bend, stoop and squat on a continuous basis. VII. KNOWLEDGE, SKILLS AND ABILITIES A. Knowledge of Washington State liquor laws. B. Knowledge of Washington State Food handler laws. C. Knowledge of wine, beer, liquor, and mixed drinks. D. Knowledge of Lounge menu items. E. Knowledge of hours of operation for the casino and all food and beverage outlets. F. Knowledge of casino promotions and specials. G. Excellent communication skills. H. Demonstrated positive customer service skills. I. Ability to work any shifts including days, swing, grave, weekends and holidays. J. Ability to multi task. K. Ability to work in a gratuity-based position and focus on excellent customer service to all guests. PLEASE NOTE The list of duties and responsibilities, requirements and licenses is not meant to be exhaustive. Management reserves the right to revise the position description and to require that other tasks be performed when the circumstances of the position change. Should an applicant or employee request special consideration for any particular reason, such as reasonable accommodation for a disability, the Supervisor or Manager should contact the Human Resources Manager. At this time, the Supervisor or Manager should be able to describe, in detail, to the Human Resources Manager, the Essential Functions of the job involved in the request.

Property At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! #PGH-BMC Location Description Come be a part of something bigger! Benchmark | Pyramid is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Skamania Lodge is a place where you see the world a bit differently. Where you can slow down to fuel your soul in one of the most iconic and dramatic landscapes on earth. A place to unleash your inner adrenaline junkie or embrace your spirit animal. Skamania proudly features 23 state-of-the-art meeting rooms with over 22,000 square feet of indoor meeting space, including exhibit and banquet facilities. Our flexible meeting space ranges in size from 250 square feet for intimate gatherings to 7,000 square feet, accommodating food and beverage functions for up to 500 people. With an additional 175 acres of outdoor adventures waiting, there is no better place to lead the sales efforts. Overview Location: Stevenson, WA (Columbia River Gorge) Position: Executive Chef Salary: $115,000 - $130,000 per year (DOE) + Competitive Benefits & Perks About Skamania Lodge: Skamania Lodge is a renowned 175-acre resort nestled in the heart of the Columbia River Gorge. We're a destination known for breathtaking views, upscale Pacific Northwest cuisine, and unforgettable guest experiences. As a member of our leadership team you'll work in a setting where you can create culinary magic surrounded by tall pines and river vistas. Why Join Our Team: * Top-Tier Compensation: We've introduced the most competitive culinary wages in the area because we believe in paying our talent what they're worth. This Executive Chef role offers a generous $120K-$140K salary, well above industry averages, to attract the very best. * Comprehensive Benefits: Enjoy a full package including medical, dental, vision, life, and even pet insurance, plus a 401k with 3.5% employer match, vested immediately! * Unique Perks: Working at Skamania Lodge comes with experiences you won't find elsewhere. All employees receive free daily meals, and free access to resort amenities - hit the golf course or hangout in the pool on your days off! You and your family also get discounts on hotel stays at our portfolio of properties. * Inspirational Work Environment: Forget the typical city kitchen. Here, you'll lead a culinary program in a beautiful mountain lodge setting. Our kitchen draws inspiration from local farms and the seasons, and you'll have the creative freedom to craft menus that showcase the bounty of the Pacific Northwest. Imagine finishing a busy dinner service and stepping outside to a sunset over the Columbia River - that's a regular day at Skamania. * Supportive, Growth-Oriented Culture: Skamania Lodge is committed to a "People First" culture. As Executive Chef, you'll join a team that values collaboration, professional development, and community. We foster an environment where your ideas are heard, and your leadership can truly shine. Key Responsibilities: As Executive Chef, you will be the visionary leader of our culinary department. You will have the opportunity to: * Lead and Mentor a talented kitchen brigade, fostering growth and teamwork in line with Skamania's high standards. * Craft Seasonal Menus showcasing locally sourced ingredients and creative Pacific Northwest flair, delivering exceptional dining experiences for our guests. * Oversee Kitchen Operations to ensure quality, consistency, and efficiency - from managing food costs and vendor relationships to upholding the highest sanitation and safety standards. * Collaborate with the Food & Beverage Director and events team to create memorable banquet, wedding, and special event menus that highlight Skamania's culinary excellence. * Champion Excellence: Maintain the lodge's reputation for great service, food quality, and continuously inspire your team to reach new heights. Qualifications: We are seeking a seasoned chef who brings creativity, leadership, and a passion for hospitality. Desired qualifications include: * Culinary Leadership Experience: 5+ years in an Executive Chef or Executive Sous Chef role at a comparable upscale hotel, resort, or restaurant. Proven ability to manage high-volume dining as well as fine dining operations. * Culinary Degree or Equivalent experience with a strong foundation in a variety of cuisines and cooking techniques. Passion for farm-to-table and sustainable sourcing is a plus. * Team Development: A track record of mentoring and developing kitchen staff. You lead by example and thrive on building a positive team culture. * Business Acumen: Experience with budgeting, cost control, and menu pricing. Able to balance creativity with profitability. * Quality & Service Focus: Commitment to upholding exceptional standards of food presentation, taste, and service. ServSafe certification required. * Adaptability: Able to maintain excellence during peak summer season and adapt to a slower pace in winter, planning menus and labor accordingly. Flexibility to work weekends/holidays and evenings as needed in a resort environment. Join the Skamania Family: If you're looking for more than just a job - if you want a community, an adventure, and a chance to lead a culinary team at a place where employees are valued as much as the guests, then Skamania Lodge is calling. We offer not just a competitive salary, but a chance to work in an environment that inspires your creativity and supports your growth. Come cook with a view, drive a successful kitchen, and be part of something truly special in the Gorge. Ready to elevate your career at Skamania Lodge? Apply now with your resume and a brief cover letter detailing your culinary vision. We can't wait to meet our next Executive Chef and welcome you to our exceptional team! Compensation Range The compensation for this position is $115,000.00/Yr. - $130,000.00/Yr. based on qualifications and experience.

Department: HOUSING & FOOD SERVICES (HFS) Closing Info: Closes On 04/23/2025 Salary: $7500 per month Shift: First Shift Notes: As a UW employee, you will enjoy generous benefits and work/life programs. For a complete description of our benefits for this position, please visit our website, click here. ( ******************************************************************************************************************************************************** As a UW employee, you have a unique opportunity to change lives on our campuses, in our state and around the world. UW employees offer their boundless energy, creative problem-solving skills and dedication to build stronger minds and a healthier world. UW faculty and staff also enjoy outstanding benefits, professional growth opportunities and unique resources in an environment noted for diversity, intellectual excitement, artistic pursuits and natural beauty. Housing and Food Services (HFS) has an outstanding opportunity for an **Athletics Performance Executive Chef** to be responsible for managing the day-to-day operations of dining services for UW Intercollegiate Athletics (ICA). Providing nutrition to power performance, this executive-level chef position has responsibility for ensuring menus and programming meet the needs of UW Athletes and teams through creation of nutritionally optimal meals for athletes and coaches. This will be achieved through effective leadership of the dining facility team and planning in coordination with ICA dietitians. **RESPONSIBILITIES** Leadership - Develops and maintains positive and professional relationships with student athletes. - Provides outstanding customer service and ensures specialty diets and other nutritional needs are met. - Develops and maintains positive and professional relationships with guests, department colleagues, and stakeholders. - Develops and maintains positive and professional relationships with culinary and front-line service staff through two-way communication, timely feedback, collaboration and consistent visibility in the kitchen and work unit. - Leads and participates in weekly culinary planning and/or production meetings, tastings, training, etc. - Monitors performance in unit safety, customer service and food safety. - Identifies and utilizes multiple avenues for soliciting feedback and responding to complaints, questions, and special requests. - Consults appropriately with HFS Human Resources to ensure that UW, HFS and bargaining unit policies, guidelines are followed in administering progressive, corrective action principles and union contracts are followed in addressing employee performance problems. - Provides effective verbal presentation skills that show preparation, research and delivery scaled for small, large, and diverse groups. Operations and Customer Service - Develops and collaborates on short- and long-range goals for unit programming. - Works as a partner with ICA dietetic staff in development of programming and menus. - Directs staff on dining operation policies and procedures. - Maintains consistent and responsive communication with ICA stakeholders, athletic teams, and UW Dining administration. - Maintains proper controls over resources, including inventory and labor. - Manages the inventory from ordering to utilization, including purchasing, receipt, storage, payment processing, production, and service. - Monitors attendance and adjusts staffing to meet daily production needs. - Establishes and ensures that inventory par levels are maintained to minimize waste; manage the documentation and disposal of waste. - Ensures that displays, freezers and prep and storage areas are in clean and orderly condition and meet health department standards. - Identifies and corrects unsafe conditions, such as poor equipment or work habits that might lead to an accident. - Utilizes the Online Accident Reporting System (OARS) for every work accident and injury, notifying appropriate authorities and personnel. - Works with ICA dietitians and athletic teams in planning special events. Fiscal Management - Monitors performance of products, services, and programs, and collaborates with vendors to make adjustments as necessary to meet established financial and service goals. - Contributes to the unit's business plan and budget in collaboration with UW Dining leadership. - Monitors and reviews reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team. - Actively reviews business and financial data and proactively implements cost controls. - Contributes to probable causes for budget variances or discrepancies and makes appropriate adjustments. - Ensures that there are appropriate controls on resources, including separation of controls between purchasing, receiving and counting inventory. Culinary Focus and Results - Develops recipes, sources, creates, and executes high-performance menus for all athlete, and coach meals, with a focus on local, nutrient-dense, high-quality foods to optimize health, performance, and recovery. - Collaborates with the campus executive chef, onsite management team, Assistant Director, and ICA dietitians in development of menus and services. - Trains staff in food preparation, production, and display. - Designs and implements quality control measures to insure consistent taste, presentation, and food safety. - Ensures that displays and presentations of food are attractive, including appropriate labels and signage. - Monitors performance indicators for production, quality and service and intervenes when necessary to ensure goals are met. - Develops and implements new concepts and products that align with customer needs, as well as the promotion of ICA activities and events. - Keeps up with dining trends and communicates innovative ideas to the leadership team. - Can provide product information for newsletters, promotions, and customer inquiries through the Communication & Marketing department. Supervision - Interviews and selects staff and ensures that staff are on-boarded to the work unit and attend required HFS and UW-required training. - Supervises the work completed by direct reports, ensuring appropriate productivity, quality, customer service and adherence to UW and departmental policies and procedures. - Provides guidance to direct reports on requirements and/or opportunities for learning and professional development. - Engages, when necessary, in performance management of employees within the organization. - Prepares and conducts ongoing and timely performance appraisals for all employees, providing proper performance-based feedback. - Position must supervise at least 2 FTE to maintain this professional staff exemption and compensation. - Will supervise a Program Assistant, a Chef de Cuisine and Assistant Manager, and will have 9 indirect reports. CBORD - Under the general direction of the Campus Executive Chef, support the recipe input and validation process for CBORD FSS. This may include drafting recipes following established format and process, answering clarifying questions for Dining Systems team, and performing or facilitating production testing for accuracy. - Support the recipe input and validation process for CBORD FSS. Write recipes for input following established process, answer clarifying questions for Dining Systems team, and perform or facilitate production testing for accuracy. - Perform periodic reviews of system data and reports related to recipe costing and production methods to inform decisions related to menu, recipe and pricing changes. Work with Dining Systems team to make updates to system data. - Review current system data and reports to inform decisions on vendor and product selection. - Run and/or review system reports to analyze KPIs related to recipe costing, menu mix, and operational compliance with recipe specifications and/or established purchasing practices. - Participate with ICA Dieticians in providing nutrition information for Notemeal. IMPACT TO THE UNIVERSITY The athletics dining program provides a high-quality dining experience to University of Washington student-athletes and teams, supporting academic and athletic performance. WORKING CONDITIONS This position is expected to maintain regular hours (8am-5pm M-F) during the work week to maximize availability for HFS meetings and to conduct daily business. Additional hours are required to provide a presence and coverage for meal services and HFS special events that may occur evenings and weekends. POSITION COMPLEXITIES - Maintain a regular, full-time onsite work presence - Depending on assignment, may travel to different sites on the Seattle Campus. - Adapt to a variety of working conditions and venues: o Maintain a daily presence in the office to perform administrative work, meet with employees, and to address any operational issues that arise in the front or back of the house. o Maintain a daily presence in the production and service areas to provide training, test recipes, observe and interrupt unsafe food and occupational health practices. o Daily use of a computer workstation or laptop to review/approve transactions, correspond via email, and participate in virtual meetings and training. - Comply with essential staff designation that requires onsite presence during inclement weather and suspended operations to ensure consistent food service to our residents. - Participate in special events that occur during evenings and weekends to support the Department and the University. REPORTS TO Assistant Director **Requirements include:** Bachelor's degree in hospitality and/or a certification by a recognized culinary institution, plus a minimum of five (5) years of executive chef-level management experience in culinary operations. Experience and references must demonstrate: - Comprehensive understanding of menu item specifics, including but not limited to dietary restrictions, food allergies and tolerances, ingredients, preparation processes, holding and serving temperatures, and HAACP guidelines. - Leadership experience working within a high-volume seated restaurant, hotel, contract food services, university dining venue, or athletic dining facility. - Effective execution of cook to order menu items in a restaurant setting. - Effective expediting on the kitchen and service sides of a restaurant. - Depth and breadth in concept development, kitchen management, food and labor cost controls, and plating and presentation. - Effective training and leadership of staff. - Effective interpersonal, organizational, analytical, communication and problem-solving skills. - Effective supervision of staff, including training, giving constructive feedback and address performance through progressive, corrective action. - Proficiency with Microsoft Office, including Word, Excel, Outlook, PowerPoint and Project. Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration. **Desired:** - Success working in a contemporary college/university dining environment. - A minimum of three (3) years of experience in a culinary management role within an athletic nutrition setting (ex. professional sports team, collegiate athletic department, or Olympic team setting). **Conditions of Employment:** - A satisfactory outcome from the employment reference check processes and education verification. - Possession of a Washington State Food Handler's Card. - ServSafe certification within three months of hire and maintenance of certification thereafter. - Maintenance of a valid Washington State Driver's License. Application Process: The application process for UW positions may include completion of a variety of online assessments to obtain additional information that will be used in the evaluation process. These may include Work Authorization, Cover Letter and/or others. Any assessments that you need to complete will appear on your screen as soon as you select "Apply to this position". Once you begin an assessment, it must be completed at that time; if you do not complete the assessment, you will be prompted to do so the next time you access your "My Jobs" page. If you select to take it later, it will appear on your "My Jobs" page to take when you are ready. **Please note that your application will not be reviewed, and you will not be considered for this position until all required assessments have been completed.** University of Washington is an affirmative action and equal opportunity employer. All qualified applicants will receive consideration for employment without regard to, among other things, race, religion, color, national origin, sexual orientation, gender identity, sex, age, protected veteran or disabled status, or genetic information.

Year Round WORK AND PLAY IN THE MOUNTAINS Join our team of big mountain adventurers at the largest ski resort in Washington! Here at Crystal, it's more than our work. It's our passion for the guest experience, the outdoors, and the community that bring us together at the end of the tree-lined road. We come from near and far to be up on the mountain because it's an experience you just don't get anywhere else. Events are always on the calendar and friends are always down to play. Work in the beautiful National Forest, neighboring Mt. Rainier, as a premier Ikon Pass destination with a whole lot of stoke to share. JUST LIKE THE TREES, WE ARE GROWING! Apply today to grow your mountain roots with us- whether you are looking to escape the city, expand your skills, or progress in the ski industry, we have a variety of roles for hard-working and enthusiastic team-players. Find your line, join our team! BIG PEAKS, BIGGER PERKS Employee perks: Free Alterra season pass (unlimited, direct to lift at all Alterra resorts) + Free Alterra season pass for spouse and dependents 25 & under 50% off window ticket price at IKON partner resorts Free access to Alterra Mountain destinations during time off Free ski-referral letters for employees to use at other mountain resorts during time off Discounted friends & family day-ski vouchers (Up to 85% off) Discounts on Ski & Snowboard Lessons Discounts on Ski & Snowboard Rentals Discounts on Gear Tune-Ups Discounts on Food & Beverage Discounts at Crystal Mountain Retail shops Free Crystal branded swag Pro deals on gear with 100s of brands Discount Marketplace Deals on accessories, auto, electronics, entertainment, fitness, food, home, pet supplies, travel, and more Employee-only Night Skiing events Employee Housing Available for eligible positions Accrued paid time off for eligible positions Group health insurance for eligible positions 401K benefit and generous match with immediate vesting for all staff members over 18 Opportunities for growth, advancement, and year-round employment Position Title: Resort Executive Sous Chef Business Unit: Food & Beverage Position Reports to: Executive Chef Positions Reporting to this Role: Resort Culinary Teams Location: Washington Wage Range: - 78,000 - 80,000 DOE JOB SUMMARY The executive sous chef oversees all the kitchens and is responsible for all the activities that happen daily by directing outlet Chefs on kitchen standards and policies. His/her job description entails managing the outlet Chefs and monitoring food preparation, quality and presentation throughout the opening hours of the restaurants and food venues. His/her role also involves controlling food quality, food production, sanitation standards and labor costs. The executive sous chef is required to report to the Executive Chef on the activities of the kitchens, since the executive chef may not always be available in the kitchen to directly monitor activities. He/she has the duty of coordinating proper opening and closing of all kitchens by spot checking outlet Chefs venues daily. Efficient running of kitchen operations is the main responsibility of the executive sous chef with quality, consistency, cost control and sanitation being paramount. Top quality must be maintained in foods prepared and the sous chef must ensure this. He/she must take charge and control how foods are served to guests. They are equally required to provide training and retraining for kitchen staff members requiring such. It is the duty of the sous chef to ensure other kitchen staff members adhere strictly to the recipe and food-preparation standards laid out by the executive chef. The executive sous chef is required to assist along with other food and beverage mangers various tasks, like transfer and waste documents, regulation training, equipment repair tickets, and inventory. ESSENTIAL DUTIES Ensures great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution. Assist the outlet chefs in the training of all culinary and stewarding personnel. Review, evaluate, and coach all outlet chefs. Assist Executive Chef with controlling the day-to-day operation of all kitchens, ensuring a high-quality product and minimal waste. Assist with the preparation and creation of all menus, including banquets and daily specials. Assist with the organization of food festivals and special culinary events. Proper preparation and presentation of all food items in all restaurants. Maintain the cleanliness and good working order of all kitchens, refrigerators and storage areas. Maintain strict quality control on all food items served. Keep an adequate food inventory in all kitchens to ensure an efficient operation. Ensure high level productivity and efficiency of the kitchen staff, help with controlling the labor cost as set in the budget. Keep the food cost in line with the budget. Guide and train outlet chefs and help on the line as needed. Ensure that all kitchen/steward personnel conform to the established safety and health standards and codes as required by law. Evaluate incoming products to assure that quality, price and related goods are consistently met. Daily monitoring of all food storage areas for proper food rotated. Maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provide training and professional development opportunities for all kitchen staff. Assist outlet chefs with establishing food pars to control waste and over ordering. Always support safe work habits and a safe working environment. Attend all meetings as directed by the Executive Chef Perform other duties as directed. KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Minimum 5 years of on-the-job culinary experience, of which at least 2 years are in the capacity of a Sous Chef. Creative problem-solver who brings passion, enthusiasm and fresh ideas. Proven track record of being organized, dependable and self-motivated. Team builder and ability to successfully manage and develop a team. Able to work independently and have the capacity to manage the team. Must be skilled in the use of kitchen equipment. Ability to interact positively with supervisor, management, coworkers, staff, and the public to promote a team effort and maintain a positive and professional approach. Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. Working knowledge of various computer software programs. Remodel and new build experience a plus PHYSICAL DEMANDS AND WORKING CONDITIONS This position is required to work evenings, weekends and holidays while in operation. Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations will be made to enable qualified individuals with disabilities to perform the essential functions. An Equal Opportunity Employer

American Cruise Lines, the largest cruise line in the United States, is looking to add Lead Line Cooks to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Our Lead Line Cooks are involved with all aspects of food production including breakfast, lunch, and dinner. You assist the Executive Chef/Sous Chef with the preparation and service of "all" food related items that are produced in the galley in accordance with the menu matrix as well as any special requests, dietary needs and allergies throughout each meal period. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by cooks who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: * Commitment to controlling inventory and minimalizing food waste by utilizing standardized recipes. * Ensures "all" special requests and allergies are acknowledged, prepared and served accordingly. * Adheres to the strict food safety and sanitation policies within the galley. * Provides gracious hospitality to the guests and crew alike while being safe, courteous, professional, and efficient. * Adheres to all American Cruise Lines' Chefs Manual standards and procedures. * Anticipates the needs of both guests and crew. * Assists in the production and service of all Crew meals. * Responsible for food safety, galley cleanliness, daily galley audits and logs which includes the completion of daily temperature log, refrigerator and freezer temperature logs, and cooling logs. * Responds quickly to guest requests and ensure follow through of service delivery. * Assists with breakfast, lunch, cocktail hour and dinner preparation, as well as any special onboard events. * Work closely with the Executive Chef/Sous Chef to ensure that the guests and crew receive the highest quality of food with proper presentation and timeliness are adhered to. * Assist the Sous Chef wit ensuring Galley Steward timecards are submitted and correct. * Follow approved menus, standardized recipes, and food sanitation standards. * Work with the Executive Chef/Sous Chef to ensure food and hotel supplies are ordered and received in a timely manner. * Assist in orchestration of proper storage of deliveries in appropriate areas of the galley. * Comply FDA logs are completed on a daily, weekly and monthly basis with the Sous Chef. * Create positive crew experiences and a healthy work environment. * Maintain sanitation and cleanliness standards of the galley, storage rooms and galley crew rooms. * Responsible for supervising and assisting the Galley Stewards with the Sous Chef to make sure various tasks throughout the day are being taken care of by the Galley Stewards. Such as removing trash, clutter and empty boxes from the galley; ware washing; organizing and cleaning; sweeping and mopping the deck floor; and cleaning and storing cleaned equipment and tableware. * Communication with all coworkers is imperative to all meal services. Qualifications: * Must be able to work around 14 hours per day. * Preferred Associate's Degree in Culinary Arts or Hotel & Restaurant Management. * Minimum 4 years' experience at a full-service restaurant, hotel, resort, or cruise ship. * Must have "Line" experience with breakfast, lunch, dinner, and buffets. * Strong organizational skills and excellent verbal and written communication skills (English). * Available to travel and work a flexible schedule including long days for extended periods of time. * Must be able to lift at least 50 lbs. without struggle. * US Coast Guard regulated pre-employment drug test. * Ability to manage a team of three galley stewards during daily ware washing operations as well as effectively lead, direct, teach and guide and ensure the team is working efficiently throughout the day. * ServSafe certified. * Transportation Worker Identification Credential (TWIC) Work Schedule: * 7 days per week while onboard the ship. * 6 weeks working and living onboard the ship with 2 weeks of unpaid vacation. * Accommodations and meals are provided onboard. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation.

Job Title: Head Cook - Athena Weston SD Lead Cook Athena Weston SD is hiring a Lead Cook Full time 8 hours per day is open until filled Application Process: Completed application or apply online at ********************** Application can be picked up from the district office located at 375 South Fifth Street, Athena OR ************** Please include: Resume Letter of intention Letters of reference

Full-time, Part-time Description At Maverick we love the casino business, we love serving guests, and we love having fun together. We are looking for people, great people , that are ready to treat guests and each other with respect and make each day at work fun. Mav·er·ick: Someone who plays by their own rules. /'mav(?)rik/ (noun) Pay Range: $17.00 - $20.00 Responsibilities include but are not limited to on the American Kitchen Line: Stock supplies, products and utensils throughout the kitchen and general cleaning of the kitchen and stock areas. Set up station according to restaurant guidelines. Prepare all food items as directed, in a sanitary and timely manner. Follow recipes, portion controls, and presentation specifications as set by the restaurant. Maintain a clean and safe work environment and comply with safety procedures, including use of required safety equipment, and identifying unsafe practices or conditions. Requirements To be successful in this role, you should have previous Culinary experience and knowledge that includes: High school education or equivalent preferred. Previous prep or line cook experience (6 months). Valid Washington Health Certification/Food worker card. Team members will enjoy: Paid time off Paid Sick Leave Medical, Dental and Vision Basic Life Insurance 401K Teamsters Union Pension Education Reimbursement Program Career Development and Advanced Opportunities Team Member Referral program ($300 per team member referred!) And more! Maverick Gaming™, based in Kirkland, Washington, is a young gaming company with over 3,000 dedicated team members. Maverick Gaming owns and operates a portfolio of 31 properties across Nevada, Washington, and Colorado with over 1,800 slot machines, 350 table games, 1,020 hotel rooms, and 30 restaurants. Maverick Gaming is a proud employer of Teamsters workers at its Washington locations as part of its commitment to providing sustainable, family-wage jobs that support economic opportunity in local communities. Founded in 2017 by industry veterans Eric Persson and Justin Beltram, Maverick Gaming™ takes a bold approach to a classic pastime. With an all-star leadership team from some of the largest gaming brands spanning markets the world, Maverick is dedicated to delivering the best possible gaming experiences for every kind of player while enforcing strict problem gambling policies as a community partner. Created by gamblers, for gamblers. Salary Description $17 - $20 DOE