Chef Jobs in Salisbury, MD

Executive Chef - Beachfront Restaurant & Event Venue $80-90K, bonus, benefits, 401K, etc. Bethany Beach, DE Nestled along the serene coastline of Bethany Beach, DE, our beachfront restaurant and renowned event venue are seeking an experienced and dynamic Executive Chef to lead our culinary team. This role combines the thrill of managing high-volume service with the artistry of curating exquisite menus for weddings, private events, and elevated dining. You'll play a pivotal role in shaping unforgettable experiences, all while delivering exceptional quality and consistency. Our ideal candidate is a seasoned professional with a keen ability to operate in a fast-paced, high-volume environment while exceeding guest expectations. Experience managing large-scale events, especially weddings, is a hard requirement, as this position demands a unique blend of creativity, leadership, and precision. If you thrive in dynamic settings and are ready to make a significant impact at one of the area's top coastal destinations, this opportunity is tailored for you. Key Responsibilities Develop and execute menu concepts for both the à la carte restaurant and large-scale private events, including weddings. Oversee kitchen operations to ensure high-volume service runs smoothly without compromising quality standards. Recruit, train, and motivate a talented culinary team to excel in execution and maintain a hospitable atmosphere. Partner with event coordinators to craft custom catering menus that align with client expectations and venue reputation. Monitor food costs, drive profitability, and establish relationships with premium suppliers for optimal ingredient sourcing. Maintain compliance with food safety regulations and ensure that health codes are consistently met. Employee Benefits Competitive salary with performance bonuses tied to event success and guest satisfaction. Full health, dental, and vision insurance. Paid time off including holidays, plus additional vacation incentives during off-peak months. Professional growth opportunities, including access to exclusive culinary training programs. Discounted dining and event bookings across affiliated properties. Qualifications Minimum of 5 years of Executive Chef or senior-level leadership experience, including high-volume service. Proven track record planning and overseeing large-scale events, with an emphasis on weddings. Culinary degree or equivalent professional accreditation from a recognized institution. Strong organizational and communication skills to collaborate with front-of-house staff, event planners, and clients. A passion for mentoring culinary talent and fostering a supportive, high-performance culture within the kitchen. This is your moment to take the lead. If you're a highly skilled Executive Chef who thrives in high-pressure environments and has a passion for creating culinary magic for large events, including weddings, we're looking for you. Elevate your career and redefine the Bethany Beach dining and event experience. For immediate consideration, send your resume to *************************

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to each and every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture. Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time. Diversity and Inclusion, Diversity is an integral part of who we are and what we represent. The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the Culinary Department, including providing support and guidance to the culinary team, ending in a positive guest experience. **What You'll Do:** + Support senior leadership by developing and assuming key management responsibilities. + Assume the role of liaison between all departments within the culinary division and all other hotel departments. + Supervise departmental Sous Chefs performance and provide them council as to the preparation and cooking of various food items. + Develop and implement creative menu items that adhere to Hyatt brand standards. + Plan, coordinate & implement special events and holiday functions. + Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring. + Lead and coach the team towards achieving exceptional guest service and employee satisfaction results. + Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control. + Ensure proper safety and sanitation of all kitchen facilities and equipment. + Organize and facilitate departmental meetings, training and goals setting. **The position responsibilities outlined above are in no way to be construed as all encompassing. Other duties, responsibilities, and qualifications may be required and/or assigned as necessary. **Why Chose Hyatt?** At Hyatt, your success matters. We offer: + **Competitive Salary:** $68,400.00 - $85,700.00 + **Health Benefits:** Medical, dental, and vision insurance starting after just 30 days + **Perks & Discounts:** + Free and discounted room nights + Friends & family rates at Hyatt properties + Discounts on food and beverage + Exclusive savings on tech, wellness apps, and more (e.g., Apple, AT&T, Headspace) + **Work-Life Balance:** Paid time off, including new child leave + **Retirement Support:** 401(k) matching (up to 4%) and employee stock purchase plan + **Growth Opportunities:** Tuition reimbursement and robust training programs + **Everyday Conveniences:** Meal credit for employees **Qualifications:** + In-depth skills and knowledge of all kitchen operations. + Possess strong leadership, communication, organization and relationship skills. + Experience with training, financial management and customer service. + Proficient in general computer knowledge. + A true desire to exceed guest expectations in a fast-paced customer service environment. + Capable of producing a consistent product in a timely manner. + Culinary education and/or appropriate level of on-the-job training and hotel culinary experience. + Geographic and schedule flexibility preferred. Hyatt develops Executive Sous Chefs to progress into the role of Executive Chef through the training of Banquets, Restaurants and Garde Manger. Executive Sous Chefs report directly to the Executive Chef. Hyatt Hotels & Resorts believes in strong commitment to promotion from within. Begin your career today as the Executive Sous Chef and find yourself as the Executive Chef within a few years. 70% of management hired is from within Hyatt, 89% of Managing Committee is promoted from within. The statistics are there; make it your next step! Join us for this incredible opportunity to be part of our team at Hyatt Regency Chesapeake Bay Golf Resort, Spa and Marina. Not only will you be part of a remarkable property, but you'll be a part of a company that was recognized as one of 2021 Leisure World's Best Award- Top 10 Resort Hotels in Mid Atlantic. **_Hyatt is an Equal Opportunity Employer - M/F/Veteran/Disability/Sexual Orientation/Gender Identity_** **Primary Location:** US-MD-Cambridge **Organization:** Hyatt Regency Chesapeake Bay Golf Resort, Spa and Marina **Pay Basis:** Yearly **Job Level:** Full-time **Job:** Culinary **Req ID:** CAM003094 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

Morrison Living Salary: $75,000.00 Other Forms of Compensation: Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone's day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it's served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset - our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: + Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. + Determines how food should be presented and create decorative food displays. + Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. + Seeks out sources for fresh food; monitors all produce and meat for freshness. + Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. + Research customer preferences and develops a menu which incorporates local foods and flavors. + Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. + Demonstrate new cooking techniques and equipment to staff. + Supervises and coordinates activities of cooks and workers engaged in food preparation. + Ensure compliance with federal, state, local and company health, safety, sanitation standards. + Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. + Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. + Monitors the quality of raw and cooked food products to ensure that standards are met. + Follows and enforces food safety and sanitation guidelines. + Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: + Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. + Manages department controllable expenses including food cost, supplies, uniforms, and equipment. + Develops and implements guidelines and control procedures for purchasing and receiving areas. + Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. + Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. + Identify major revenue and expense opportunities and possible problems. + Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. + Oversees the food inventory, purchasing, control, and disbursement of all food supplies. + Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: + Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. + Professional attitude and appearance while engaging with residents and community staff. + Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. + Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. + Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. + Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. + Uses teamwork to support guests and employees. + Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. + Reviews resident satisfaction results and other data to identify areas of improvement. + Responds to and handles guest problems and complaints. Team Building and Management: + Regularly lead team member meetings + Establishes goals including performance goals, budget goals, team goals, etc. + Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. + Develops and implements strategies and practices which support team member engagement. + Ensures employees are treated fairly and equitably. + Provides team members with the training needed to understand expectations and perform job responsibilities. + Provides team members with the necessary tools to perform their duties and responsibilities. + Communicates performance expectations and provides team members with on-going feedback. + Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: + A.S. or equivalent experience + Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-on chefs experience a must. + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Must be willing to participate in client satisfaction programs/activities. + ServSafe certified - highly desirable. Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: + Plans regular and modified menus according to established guidelines + Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality + Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards + Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned + Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed + Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products + Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits + Follows facility, department, and Company safety policies and procedures to include occurrence reporting + Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: + A.S. or equivalent experience + 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-on chef experience a must + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Must be willing to participate in client satisfaction programs/activities + ServSafe certified - highly desirable Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story (************************************** Associates at Morrison Living are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (************************************************************************************************** for paid time off benefits information. Req ID: 1414780 Morrison Living LYN PELLEGRINI [[req_classification]]

Responsibilities including but not limited to: Oversees back-of-house operations. Hires, trains, and manages kitchen staff. Sets the staffing schedule. Leads pre-shift meetings. Develops recipes and menus. Determines plating and presentation plans. Orders and evaluates the quality of new food. Stocks the kitchen with necessary supplies. Helps with financial planning and budgeting. Handles and resolves customer complaints. Makes sure the kitchen staff follows all food safety laws. Sets and implements the kitchen policies and procedures. Qualifications and Skills Creates creative recipes and menus. Manages and motivates the kitchen staff. Works well in a fast-paced kitchen. Demonstrates strong business acumen. Excels at project management and is organized. Collaborates effectively and has strong interpersonal skills.

Bear Trap Dunes is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service. Key Responsibilities of the Sous Chef: * Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food. * Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis. * Monitors and checks the maintenance of all kitchen equipment daily. * Maintains and directs a quality sanitation program. * Maintains and implements daily food prep lists. * Assists Executive Chef with the ordering of all food products. * Assigns duties to associates for efficient operation of the kitchen. * Maintains and evaluates existing food concepts. Assists in the development of new food concepts. * Assists in the achievement of budgetary objectives for the Food and Beverage Department. * Processes requisitions for supplies quickly and accurately. * Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs. * Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations. * Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems. * Assists in the management of department members that may include, but is not limited to: Cooks, Stewards. * Incorporates safe work practices in job performance. Minimum Qualifications for the Sous Chef: * Associate's degree (AA); or two to three years of related experience and/or training. Other Qualifications: * Food Safety and Sanitation Training * • Regular and reliable attendance.

At Texas Roadhouse, we are a people-first company that just happens to serve steaks. Legendary Food and Legendary Service is who we are. We're about loving what you're doing today and preparing you for what you'll be doing tomorrow. Are you ready to be a Roadie? Pay: $15.00 - $19.00 per hour As a Line Cook for Texas Roadhouse, you'll make made-from-scratch Legendary Food for our guests to enjoy. If you are a team player with a positive attitude and the willingness to learn, apply now, no experience required. We will teach you everything you need to know. Come be a part of something Legendary! What's in it for you? Glad you asked. Pay - Let's be honest, we know you're curious about pay. We offer weekly pay and competitive wages. Flexibility - We know you have other commitments outside of work, and we respect that. Our schedules offer hours that work for you. People - You'll be part of a team you can rely on. The folks that work in our kitchens know how to partner up and hustle. Our restaurants are busy, and our hard-working Roadies work together to push out the Legendary Food our guests have come to expect from Texas Roadhouse. New Skills - We'll teach you our recipe for success. You'll learn our signature, made-from-scratch recipes, plate presentations, how to run a busy station, and our high standards for cleanliness and sanitation. Opportunities - We cross-train and often promote from within. Our Legendary training and development programs will give you the opportunity to advance and grow. Wherever you are in life, we have a health and wellness package to meet your needs. Check out our benefits page at *************************************** for more details. We are proud to be an equal opportunity employer. We are committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, gender, pregnancy, gender identity, disability, veteran status, sexual orientation, citizenship, national origin, or any other legally protected status. We encourage and welcome all applicants to apply.

Property Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! #PGH-BMC Location Description We invite you to become part of our Crew at one of the most desirable destinations on the Eastern Shore, Inn at Perry Cabin. A historical gem tucked away on acres of privacy along the serene Miles River in St. Michaels, Maryland, Inn at Perry Cabin encompasses genuine hospitality with a strong sense of nautical heritage. Our luxury resort provides a unique and authentic Chesapeake Bay experience and has been recognized as a top resort in the Mid-Atlantic by Condé Nast and Travel + Leisure. Providing upscale amenities such as Links at Perry Cabin (our exclusive Pete Dye-designed golf course), the Spa at Perry Cabin (our therapeutic oasis), and a Fleet of five sailboats, including the historic 1902 Skipjack, Stanley Norman, and a stately 55-foot Hinckley Yacht, Inn at Perry Cabin is one of the most desirable and unforgettable places to work on the Eastern Shore. Adding to the charm of the resort is a zero-edge swimming pool, lush gardens maintained by our on-property horticulturist, complementary bicycles, kayaks and paddleboards, and a unique array of resort activities. As a member of our Crew, you will work with the BEST. Our team of diverse and passionate professionals enjoy an environment that fosters growth and encouragement in all they do. Our culture is supported by our Pillars: Service, Teamwork, Professionalism & Respect, Integrity, and Delivering Results. Our INN Crew share the goal of providing exceptional service and creating lasting memories for all guests of the Inn. If you are ready to set sail into a new adventure, apply today and enjoy the many benefits and great opportunities for growth at Inn at Perry Cabin! For more information about the Inn at Perry Cabin, please visit our website at innatperrycabin.com At Pyramid Global Hospitality, we are committed to caring for our team members by offering a comprehensive benefits package for full-time employees. Our benefits include medical insurance with employer contribution, as well as vision, dental, life, pet, and accident insurance options. We also provide a 401(k) program with an employer match and immediate full vesting, along with paid time off. Plus, all employees, including part-time team members, enjoy exclusive discounts across our portfolio of hotels. Join our team and experience the support, flexibility, and benefits that help you thrive both professionally and personally. Overview JOB SUMMARY $75,000/yearly Provide technical and administrative assistance to the Executive Chef, effective operation of the kitchen and food production outlets. While no can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position. ESSENTIAL JOB FUNCTIONS * Supervise entire kitchen operation in absence of the Executive Chef. * Train and supervise subordinate employees. * Schedule production work for subordinate employees. * Check staffing, uniforms, and daily production sheets. * Review quality of product. * Coordinate units of kitchen operation. * Assist with controlling food costs and requisitioning necessary supplies. * Ensure proper sanitation and maintenance of kitchen equipment and kitchen operation. * Ensure that meals are prepared and delivered on time and in acceptable quantity and quality. * Test, write, and standardize recipes. Establish and create written standards for execution. * Assist with developing new menu items to allow the hotel to compete with other banquet operations in the area. * Assist Catering department with developing special menus for functions; meet with clients as requested. * Meet with the Executive Chef to review equipment needs, plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. * Review the daily activities; check the following: house count, forecasted covers for each outlet, catering activity, purchases, meetings, appointments, and VIP/special guests. * Practice emergency procedures in compliance with hotel/company standards; react and assist in hotel emergency situations as needed. * Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies. * Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements. * Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety. * Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. * Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. * Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. * Assist with monthly culinary inventories. Monitor monthly status of all accrual categories, i.e., linen, table ware, food supplies, etc. * Assist with the recruiting, hiring, evaluation, training and discipline of all hourly employees to ensure consistency in administering direction; follow up with corrections where needed. * Tour kitchen facilities daily; monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to divisional standards; rectify any deficiencies with respective personnel. Handle disciplinary problems and counsel employees. * Inspect the grooming and attire of staff; rectify any deficiencies. * Ensure that all staff attend required training in hazardous communication, safety, and sanitation as established by local and government regulations. * Monitor staff to ensure that they are following established safety and infection control policies and procedures including body mechanics and ergonomics. * Foster and promote a cooperative working climate, maximizing productivity and employee morale. * Thoroughly train culinary staff (preparation and cooking of all dishes) and service staff (plating). * Assist staff with their job functions to ensure optimum service to guests. * Monitor the staff's interaction with guests, ensuring prompt and courteous service; resolve discrepancies with respective personnel. * Promote positive guest relations at all times. Observe guest reactions and confer frequently with staff to ensure guest satisfaction, monitor and handle guest complaints. * Assist in preparing for and working at any hotel function. * Document pertinent information in department's logbook. * Maintain complete knowledge of all hotel features/services and hours of operation. * Support Leading Quality Standards; strive to continuously improve. * Ensure by example that the Inn at Perry Cabin philosophy is known. * Observe standards for the department in image, appearance, and grooming; properly represent the company and the profession to outside organizations and the community. * Be knowledgeable of, implement, communicate, and comply with policies of Inn at Perry Cabin and its Hotel Human Resources Department. * Be an ambassador of the hotel and the company at all times, in and out of the work place. * Ensure security and confidentiality of all guest and hotel information. SUPERVISORY RESPONSIBILITIES Line Cooks, Prep Cooks, Culinary Interns, Junior Sous Chef, Pastry Supervisor, Pastry Cooks, Stewarding team. Skills Ability to work in all stations in kitchen. Ability to satisfactorily communicate in English with guests, management, and employees to their understanding. Ability to work a ten-hour shift, five or six days per week in hot, noisy and crowded conditions. Ability to compute basic mathematical calculations. Knowledge of food cost controls. Computer proficient. Ability to provide legible communication. Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations. Ability to complete work in a timely, accurate and thorough manner. Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel. Ability to ascertain guests'/employees' needs and comply with such to ensure guest/employee satisfaction. Ability to focus on details. Ability to input and access information into property management system. Ability to work without direct supervision. Ability to motivate hotel staff and maintain a cohesive team. Ability to prioritize and organize work assignments, delegate work. Ability to remain calm, courteous, and professional with demanding/difficult guests and/or situations. Knowledge of fire and building codes. Understanding of the luxury hotel/culinary environment. Preferred: ability to communicate in a second language, preferably Spanish; certification in CPR. WORKING CONDITIONS The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Equipment to Be Used * Standard office equipment, including telephone, computer, copier, calculator, fax; computer programs including Microsoft Word, Excel, PowerPoint, and email; kitchen equipment including kitchen utensils, choppers, mixers, can openers, carts, ovens, steam tables, freezers, slicers, other commercial kitchen cleaning and cooking equipment. Physical & Mental Requirements * Regularly required to stand, walk, talk and hear; frequently required to use hands to finger, handle, feel and reach with hands and arms; frequently required to sit, climb or balance, stoop, kneel, and crouch. Requires manual dexterity sufficient to operate standard kitchen and cooking equipment. Requires full range of hearing, vision, taste, and smell. * Must be able to lift, push, pull, and move equipment, supplies, etc., in excess of 75 pounds. * Must be able to resolve problems, handle conflict, and make effective decisions under pressure. Work Environment * Interior of hotel-occasional exposure to direct sunlight, high humidity, extremes of heat and cold, noise, microwave appliances, grease, commercial cleaning products, bleach, spices, and numerous other conditions/elements associated with the hotel & kitchen environments. * The work environment may involve varying conditions and circumstances with guests, staff, visitors, government agencies, etc. This job description should not be construed to imply that these requirements are the exclusive standards of the position. Incumbents will follow any other instructions and perform any other related duties, as may be required by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Qualifications JOB REQUIREMENTS Education & Experience * Certification of culinary training or apprenticeship required. Culinary degree preferred. * Food Handling and Sanitation certificates required. * Minimum three years' experience and/or training in the Culinary Department of a luxury hotel, with three years in a management capacity preferred. Compensation Range The compensation for this position is $75,000.00/Yr. - $75,000.00/Yr. based on qualifications and experience.

Overview The Executive Chef at the University of Maryland Eastern Shore's Dining Facility holds a pivotal role in leading the culinary operations. This position involves overseeing menu creation, food preparation, staff management, budgeting, and ensuring compliance with food safety standards. The Executive Chef plays a key role in providing a high-quality dining experience for students, faculty, and staff. Competitive Benefits: Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short- and Long-Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets, Restaurants Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school. Responsibilities Design and plan diverse, nutritionally balanced menus, considering cost-efficiency and sustainability while meeting the preferences and needs of the university community. Provide culinary expertise and creative direction to the culinary team, maintaining high standards of food quality, presentation, and consistency. Recruit, train, and lead kitchen staff, fostering a culture of collaboration, growth, and excellence. Conduct regular performance evaluations and provide constructive feedback. Develop and manage culinary budgets, control food and labor costs, and minimize waste while maximizing operational efficiency and maintaining food quality. Oversee compliance with food safety regulations, sanitation guidelines, and organizational policies to ensure a safe and hygienic food preparation and service environment. Establish and maintain relationships with food suppliers and vendors, negotiate contracts, and coordinate procurement for quality ingredients and supplies. Stay informed about culinary trends, emerging dining preferences, and sustainability practices to integrate new ideas into the menu and service, enhancing the dining experience. Qualifications Culinary degree from an accredited institution and relevant professional certifications. Proven experience as an Executive Chef or in a high-level culinary leadership role. Comprehensive knowledge of culinary techniques, menu development, and food safety standards. Experience with higher level education food service and dining facility it preferred. Exceptional leadership, communication, and organizational skills. Ability to work effectively in a fast-paced environment and manage a diverse culinary team. Proficient computer skills, including culinary software and Microsoft Office Suite. Who We Are: The University of Maryland Eastern Shore (UMES) is a historically Black university located in Princess Anne, Maryland, USA. Established in 1886, it has a rich history of providing education and opportunities for African American students in various fields of study. UMES offers undergraduate, graduate, and professional degree programs, and it is dedicated to fostering academic excellence, research, and community service. Thompson Hospitality is the nation's largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1. 9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do: Purpose Give back to our communities Celebrate diversity People Do the right thing Treat people the way you want to be treated Always do your best Be accountable for our actions Performance Serve the highest quality food Provide world-class service Maintain flexibility to better serve our clients We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Responsibilities including but not limited to: * Oversees back-of-house operations. * Hires, trains, and manages kitchen staff. * Sets the staffing schedule. * Leads pre-shift meetings. * Develops recipes and menus. * Determines plating and presentation plans. * Orders and evaluates the quality of new food. * Stocks the kitchen with necessary supplies. * Helps with financial planning and budgeting. * Handles and resolves customer complaints. * Makes sure the kitchen staff follows all food safety laws. * Sets and implements the kitchen policies and procedures. Qualifications and Skills Creates creative recipes and menus. * Manages and motivates the kitchen staff. * Works well in a fast-paced kitchen. * Demonstrates strong business acumen. * Excels at project management and is organized. * Collaborates effectively and has strong interpersonal skills.

The kitchen employee works under the Kitchen Supervisor's general direction, but is also accountable to all management team members. The kitchen employee is responsible for accurately preparing and producing guests orders. The kitchen employee is responsible for maintaining productive and positive relations at all times and ensuring exceptional quality kitchen products. The kitchen employee must be able to adapt to different environments and speeds, as business flows can fluctuate greatly. Prepare ticket orders properly, quickly and efficiently; Maintain cleanliness standards, including kitchen area, utensils, and equipment; Stock kitchen line with adequate inventory levels; Prep items in advance of orders; Follow recipes and standards as dictated by the Company. Employees are held accountable for all duties of this job. Additionally, this job description is not intended to be an exhaustive list of all duties or responsibilities that may be associated with the job. We are proud to be an Equal Opportunity Employer. Qualifications Requirements: Restaurant experience preferred; Ability to read and follow standardized recipes; Reliable transportation; Knowledge of proper food handling techniques and protocols; Ability to work as part of a team. Knowledge, Skills, and Ability: Self-motivated. Strong interpersonal skills. Strong organizational skills. Ability to Walk and Stand up to 5 hours at a time, and lift up to 25 pounds. Ability to lift, bend, stoop, and walk at a moderate pace.

WE ARE LONGHORN. Legendary food and service begins with legendary people. We believe in earning the loyalty of our Team Members with our strong, diverse culture, well-done benefits and growth opportunities. It takes passion, pride and commitment to create our bold and flavorful food… and we want you to join us. Let's get Fired Up! $15 per hour - $20 per hour Combining quality and bold FLAVOR starts with our Line Cooks. They bring it… every steak, every time. Get our Guests Fired Up by… * Prepares high quality food items to order * Follows recipes and presentation guidelines * Ensures proper food safety and sanitation standards And on Team LongHorn, the Benefits sizzle… * Your schedule, Your way - conveniently swap shifts using your team member app! * Competitive pay, every week * Shift meals - sides, salads, soups and more! * Anniversary Pay * Home for the Holidays - Closed on Thanksgiving and Christmas * Discounts both inside and outside of Darden Restaurant walls - cellphones, hotels and more! * See full list here

Our Lady, Star of the Sea School in Solomons Maryland is hiring a part time Head Cook and Cafeteria Manager for the 2025-26 school year. will be 15-19 hours per week and the pay is $15.00 to $18.00 per hour. This role will report to the School Principal. Please forward your resume and letter of interest to: ******************* Duties and Responsibilities * Prepare and cook food daily as required. * Plan menu and grocery shop as necessary. * Follow basic recipes and product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts as directed. * Prepare food by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, trimming and cutting meat, poultry or fish for culinary use. * Taste product, read menus, estimate food requirements, check production and keep records to plan production requirements and requisition supplies and equipment. * Select recipes, prepare menu and bakery items, receive inventory, move and lift foodstuffs and supplies. * Clean and sanitize workstations and equipment and follow all food service regulatory rules and procedures. Knowledge, Skills and Abilities * Able to multi-task in a busy industrial kitchen * Can take direction well * Able to work under pressure * Team player; able to change course quickly Education and Experience * High School diploma or G.E.D. * Knowledge of food preparation * Knowledge of kitchen equipment * Knowledge of basic nutrition guidelines * At least two years' professional cooking experience * Knowledge of food safety rules and guidelines * At least two years' food service experience Please forward your resume and letter of interest to: ******************

We are recruiting a hard-working and experienced lead line cook to supervise all food preparation activities and ensure that high standards of hygiene and cleanliness are maintained. The lead line cook's responsibilities include assisting the kitchen manager in preparing entrées, advising our line cooks on suitable portion sizes, and ensuring that food items are stored at the correct temperatures. You should also be able to train line cooks and attend all mandatory meetings. To be successful as a lead line cook, you should be knowledgeable of various cooking techniques and have a passion for food. Ultimately, an exceptional lead line cook should be able to work in a fast-paced environment and demonstrate excellent organizational, communication, and time management skills.

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to each and every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture. Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time. Diversity and Inclusion, Diversity is an integral part of who we are and what we represent. The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the Culinary Department, including providing support and guidance to the culinary team, ending in a positive guest experience. What You'll Do: * Support senior leadership by developing and assuming key management responsibilities. * Assume the role of liaison between all departments within the culinary division and all other hotel departments. * Supervise departmental Sous Chefs performance and provide them council as to the preparation and cooking of various food items. * Develop and implement creative menu items that adhere to Hyatt brand standards. * Plan, coordinate & implement special events and holiday functions. * Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring. * Lead and coach the team towards achieving exceptional guest service and employee satisfaction results. * Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control. * Ensure proper safety and sanitation of all kitchen facilities and equipment. * Organize and facilitate departmental meetings, training and goals setting. The position responsibilities outlined above are in no way to be construed as all encompassing. Other duties, responsibilities, and qualifications may be required and/or assigned as necessary. Why Chose Hyatt? At Hyatt, your success matters. We offer: * Competitive Salary: $68,400.00 - $85,700.00 * Health Benefits: Medical, dental, and vision insurance starting after just 30 days * Perks & Discounts: * Free and discounted room nights * Friends & family rates at Hyatt properties * Discounts on food and beverage * Exclusive savings on tech, wellness apps, and more (e.g., Apple, AT&T, Headspace) * Work-Life Balance: Paid time off, including new child leave * Retirement Support: 401(k) matching (up to 4%) and employee stock purchase plan * Growth Opportunities: Tuition reimbursement and robust training programs * Everyday Conveniences: Meal credit for employees * In-depth skills and knowledge of all kitchen operations. * Possess strong leadership, communication, organization and relationship skills. * Experience with training, financial management and customer service. * Proficient in general computer knowledge. * A true desire to exceed guest expectations in a fast-paced customer service environment. * Capable of producing a consistent product in a timely manner. * Culinary education and/or appropriate level of on-the-job training and hotel culinary experience. * Geographic and schedule flexibility preferred. Hyatt develops Executive Sous Chefs to progress into the role of Executive Chef through the training of Banquets, Restaurants and Garde Manger. Executive Sous Chefs report directly to the Executive Chef. Hyatt Hotels & Resorts believes in strong commitment to promotion from within. Begin your career today as the Executive Sous Chef and find yourself as the Executive Chef within a few years. 70% of management hired is from within Hyatt, 89% of Managing Committee is promoted from within. The statistics are there; make it your next step! Join us for this incredible opportunity to be part of our team at Hyatt Regency Chesapeake Bay Golf Resort, Spa and Marina. Not only will you be part of a remarkable property, but you'll be a part of a company that was recognized as one of 2021 Leisure World's Best Award- Top 10 Resort Hotels in Mid Atlantic. Hyatt is an Equal Opportunity Employer - M/F/Veteran/Disability/Sexual Orientation/Gender Identity

Morrison Living Salary: $75,000.00 Other Forms of Compensation: Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone's day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it's served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset - our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: * Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. * Determines how food should be presented and create decorative food displays. * Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. * Seeks out sources for fresh food; monitors all produce and meat for freshness. * Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. * Research customer preferences and develops a menu which incorporates local foods and flavors. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Demonstrate new cooking techniques and equipment to staff. * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Ensure compliance with federal, state, local and company health, safety, sanitation standards. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. * Monitors the quality of raw and cooked food products to ensure that standards are met. * Follows and enforces food safety and sanitation guidelines. * Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: * Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. * Manages department controllable expenses including food cost, supplies, uniforms, and equipment. * Develops and implements guidelines and control procedures for purchasing and receiving areas. * Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. * Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. * Identify major revenue and expense opportunities and possible problems. * Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. * Oversees the food inventory, purchasing, control, and disbursement of all food supplies. * Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: * Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. * Professional attitude and appearance while engaging with residents and community staff. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. * Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. * Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. * Uses teamwork to support guests and employees. * Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. * Reviews resident satisfaction results and other data to identify areas of improvement. * Responds to and handles guest problems and complaints. Team Building and Management: * Regularly lead team member meetings * Establishes goals including performance goals, budget goals, team goals, etc. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Develops and implements strategies and practices which support team member engagement. * Ensures employees are treated fairly and equitably. * Provides team members with the training needed to understand expectations and perform job responsibilities. * Provides team members with the necessary tools to perform their duties and responsibilities. * Communicates performance expectations and provides team members with on-going feedback. * Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: * A.S. or equivalent experience * Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chefs experience a must. * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in client satisfaction programs/activities. * ServSafe certified - highly desirable. Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: * Plans regular and modified menus according to established guidelines * Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality * Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards * Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned * Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products * Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits * Follows facility, department, and Company safety policies and procedures to include occurrence reporting * Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: * A.S. or equivalent experience * 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chef experience a must * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in client satisfaction programs/activities * ServSafe certified - highly desirable Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1414780 Morrison Living LYN PELLEGRINI [[req_classification]]

At Texas Roadhouse, we are a people-first company that just happens to serve steaks. Legendary Food and Legendary Service is who we are. We're about loving what you're doing today and preparing you for what you'll be doing tomorrow. Are you ready to be a Roadie? Pay: $15.00 - $19.00 per hour As a Line Cook for Texas Roadhouse, you'll make made-from-scratch Legendary Food for our guests to enjoy. If you are a team player with a positive attitude and the willingness to learn, apply now, no experience required. We will teach you everything you need to know. Come be a part of something Legendary! What's in it for you? Glad you asked. Pay - Let's be honest, we know you're curious about pay. We offer weekly pay and competitive wages. Flexibility - We know you have other commitments outside of work, and we respect that. Our schedules offer hours that work for you. People - You'll be part of a team you can rely on. The folks that work in our kitchens know how to partner up and hustle. Our restaurants are busy, and our hard-working Roadies work together to push out the Legendary Food our guests have come to expect from Texas Roadhouse. New Skills - We'll teach you our recipe for success. You'll learn our signature, made-from-scratch recipes, plate presentations, how to run a busy station, and our high standards for cleanliness and sanitation. Opportunities - We cross-train and often promote from within. Our Legendary training and development programs will give you the opportunity to advance and grow. Wherever you are in life, we have a health and wellness package to meet your needs. Check out our benefits page at *************************************** for more details. We are proud to be an equal opportunity employer. We are committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, gender, pregnancy, gender identity, disability, veteran status, sexual orientation, citizenship, national origin, or any other legally protected status. We encourage and welcome all applicants to apply.

Property Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! #PGH-BMC Location Description We invite you to become part of our Crew at one of the most desirable destinations on the Eastern Shore, Inn at Perry Cabin. A historical gem tucked away on acres of privacy along the serene Miles River in St. Michaels, Maryland, Inn at Perry Cabin encompasses genuine hospitality with a strong sense of nautical heritage. Our luxury resort provides a unique and authentic Chesapeake Bay experience and has been recognized as a top resort in the Mid-Atlantic by Condé Nast and Travel + Leisure. Providing upscale amenities such as Links at Perry Cabin (our exclusive Pete Dye-designed golf course), the Spa at Perry Cabin (our therapeutic oasis), and a Fleet of five sailboats, including the historic 1902 Skipjack, Stanley Norman, and a stately 55-foot Hinckley Yacht, Inn at Perry Cabin is one of the most desirable and unforgettable places to work on the Eastern Shore. Adding to the charm of the resort is a zero-edge swimming pool, lush gardens maintained by our on-property horticulturist, complementary bicycles, kayaks and paddleboards, and a unique array of resort activities. As a member of our Crew, you will work with the BEST. Our team of diverse and passionate professionals enjoy an environment that fosters growth and encouragement in all they do. Our culture is supported by our Pillars: Service, Teamwork, Professionalism & Respect, Integrity, and Delivering Results. Our INN Crew share the goal of providing exceptional service and creating lasting memories for all guests of the Inn. If you are ready to set sail into a new adventure, apply today and enjoy the many benefits and great opportunities for growth at Inn at Perry Cabin! For more information about the Inn at Perry Cabin, please visit our website at innatperrycabin.com At Pyramid Global Hospitality, we are committed to caring for our team members by offering a comprehensive benefits package for full-time employees. Our benefits include medical insurance with employer contribution, as well as vision, dental, life, pet, and accident insurance options. We also provide a 401(k) program with an employer match and immediate full vesting, along with paid time off. Plus, all employees, including part-time team members, enjoy exclusive discounts across our portfolio of hotels. Join our team and experience the support, flexibility, and benefits that help you thrive both professionally and personally. Overview title: Banquet Chef DIVISION Culinary DEPARTMENT Banquet REPORTS TO Executive Chef CLASSIFICATION Exempt JOB SUMMARY The Banquet Chef is primarily responsible for the planning, organizing, controlling, and directing the work of employees in the Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering event while always ensuring superior quality and consistency. Additionally responsible for developing new banquet menus, preparing, testing, tasting, and controlling new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Review the following day's menus and approve the store requisitions for food and supplies needed from various kitchen storerooms. ESSENTIAL JOB FUNCTIONS * Review banquet event orders (BEO) on a daily basis and make note of any changes. * Brief the banquet kitchen staff daily about the upcoming and current functions. * Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation. * Able to coordinate banquet production and plating with the Executive Chef, Sous Chef and Banquet Captain. * Establish the day's priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute. * Effectively communicate both verbally and in writing to provide clear directions to staff. * Take physical inventory of specified food items for daily inventory. * Assist the hotel's sales & catering or banqueting staffs with banquets, parties and other special events. * Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment. * Assist the Executive Chef in banquet menu development and execution. * Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work. * Responsible for managing all day-to-day operations of banquet kitchen. * Responsible for conducting frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies. * Responsible for maintaining all equipment in proper operational condition. * Responsible for overseeing the regular cleaning of all equipment used in the banquet kitchen. * Ensure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the hotel's operating and business demand. * Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. * Ensure that all staff prepare menu items following recipes in accordance with the hotels operating standards. * Communicate the kitchen needs with the purchasing and storeroom personnel. * Review sales and food cost with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs. * Monitor the performance of banquet kitchen staff and ensure all procedures are completed to the department standards. * Banquet Chef should serve as a role model to demonstrate appropriate behaviors. * Ensures and maintains the productivity level of all banquet cooks and supporting staff. * Supervises banquet kitchen shift operations. * Assists the Executive Chef with banquet menu planning and food purchasing. * Participates in banquet kitchen employees progress and discipline procedures. * Participates in training staff on menu items including ingredients, preparation methods and unique tastes. * Plans and manages food quantities and plating requirements for all banquet functions. * Maintains food preparation handling and correct storage standards. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. * Ensures compliance with all applicable laws and regulations. * Follows proper handling and right temperature of all food products. * Assists as needed in the interviewing and hiring of employee team members with appropriate skills. * Identifies the developmental needs of kitchen staff and provides coaching, mentoring to improve their knowledge or skills. * Able to plan and execute multiple banquet functions. * Able to continually enhance the culinary experience of banquet or event guests. * Able to understand employee's positions well enough and to perform duties in employees' absence. * Able to help with cooking and food preparation, as and when required. * Able to perform other duties as assigned by the management. SUPERVISORY RESPONSIBILITIES All Banquet kitchen staff. WORKING CONDITIONS The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Equipment to Be Used * Standard office equipment, including telephone, computer, copier, calculator, fax; computer programs including Microsoft Word, Excel, PowerPoint, and email; kitchen equipment including kitchen utensils, choppers, mixers, can openers, carts, ovens, steam tables, freezers, slicers, other commercial kitchen cleaning and cooking equipment. Physical & Mental Requirements * Regularly required to stand, walk, talk, and hear; frequently required to use hands to finger, handle, feel and reach with hands and arms; frequently required to sit, climb or balance, stoop, kneel, and crouch. Requires manual dexterity sufficient to operate standard kitchen and cooking equipment. Requires full range of hearing, vision, taste, and smell. * Must be able to lift, push, pull, and move equipment, supplies, etc., more than 75 pounds. * Must be able to resolve problems, handle conflict, and make effective decisions under pressure. Work Environment * Interior of hotel-occasional exposure to direct sunlight, high humidity, extremes of heat and cold, noise, microwave appliances, grease, commercial cleaning products, bleach, spices, and numerous other conditions/elements associated with the hotel & kitchen environments. * The work environment may involve varying conditions and circumstances with guests, staff, visitors, government agencies, etc. This job description should not be construed to imply that these requirements are the exclusive standards of the position. Incumbents will follow any other instructions and perform any other related duties, as may be required by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Qualifications JOB REQUIREMENTS Education & Experience * Minimum of five years' experience in a high-volume banquet kitchen, and a minimum of two years' experience as a Sous Chef or Chef de Party (CDP). * 2-year or 3-Year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major. * Very good knowledge of food safety, sanitation, food preparation techniques. * Able to work flexible hours and days. * Knowledge of current and updated culinary trends. * Ability to lead and mentor a large team of culinary professionals. Skills Ability to work in all stations in kitchen. Ability to satisfactorily communicate in English with guests, management, and employees to their understanding. Ability to work a eight hour shift, five or six days per week in hot, noisy and crowded conditions. Ability to compute basic mathematical calculations. Knowledge of food cost controls. Computer proficient. Ability to provide legible communication. Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations. Ability to complete work in a timely, accurate and thorough manner. Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel. Ability to ascertain guests'/employees' needs and comply with such to ensure guest/employee satisfaction. Ability to focus on details. Ability to input and access information into property management system. Ability to work without direct supervision. Ability to motivate hotel staff and maintain a cohesive team. Ability to prioritize and organize work assignments, delegate work. Ability to remain calm, courteous, and professional with demanding/difficult guests and/or situations. Knowledge of fire and building codes. Understanding of the luxury hotel/culinary environment. Preferred: ability to communicate in a second language, preferably Spanish; certification in CPR. Compensation Range The compensation for this position is $75,000.00/Yr. - $75,000.00/Yr. based on qualifications and experience.

$15 per hour - $19 per hour Our Winning Family Starts With You! Check out these great benefits! * Flexible schedules to help you balance other life commitments (school, childcare, family care, etc.) * Free Employee Meal! (limited menu) * Weekly pay * Anniversary pay * Paid Sick Leave (1 hour for every 30 hours worked, begin accruing upon hire) * Paid Family and Medical Leave (up to 2 weeks after 1 year of service) * Medical/dental insurance * Ongoing training to build critical skills for current and future roles * Discounts on cellphones, travel, electronics & much more! * 401(k) savings plan (Company match after 1 year of service) * Management career advancement opportunities (50%+ of our managers are promoted from hourly positions!) And much more! Because at Olive Garden, We're All Family Here! One key to our success is the high standards we set for ourselves and each other. That includes placing the health and safety of our team members and guests as a top priority. We are committed to the highest safety and sanitation practices, including ensuring team member wellness and maintaining clean restaurants. In Italy and at Olive Garden, it is all about the food. As a line cook, you must have a strong passion for delivering and flawlessly executing recipes and plate presentation to delight our guests. Our line cooks also have a firm commitment to the highest safety and sanitation standards. We'd love to welcome you home as the newest member of the Family! #MyOliveGardenFam

The kitchen employee works under the Kitchen Supervisor's general direction, but is also accountable to all management team members. The kitchen employee is responsible for accurately preparing and producing guests orders. The kitchen employee is responsible for maintaining productive and positive relations at all times and ensuring exceptional quality kitchen products. The kitchen employee must be able to adapt to different environments and speeds, as business flows can fluctuate greatly. Prepare ticket orders properly, quickly and efficiently; Maintain cleanliness standards, including kitchen area, utensils, and equipment; Stock kitchen line with adequate inventory levels; Prep items in advance of orders; Follow recipes and standards as dictated by the Company. Employees are held accountable for all duties of this job. Additionally, this job description is not intended to be an exhaustive list of all duties or responsibilities that may be associated with the job. We are proud to be an Equal Opportunity Employer. Qualifications Requirements: Restaurant experience preferred; Ability to read and follow standardized recipes; Reliable transportation; Knowledge of proper food handling techniques and protocols; Ability to work as part of a team. Knowledge, Skills, and Ability: Self-motivated. Strong interpersonal skills. Strong organizational skills. Ability to Walk and Stand up to 5 hours at a time, and lift up to 25 pounds. Ability to lift, bend, stoop, and walk at a moderate pace.