Chef Jobs in South Dakota

High quality independent restaurant seeks energetic kitchen employees for full-time or part-time positions. WHAT WE OFFER Diverse Culture Team Member Dining Discounts Comprehensive benefits* - Medical, Dental, and Vision, Career Advancement Opportunities Benefits and vacation eligibility based on number of hours worked. Full-time Team Members must meet minimum average of 30+ hours per week. Line Cooks are responsible for providing our Guests a Gold Standard dining experience by producing delicious, high-quality food through recipe execution and gold standard plating that highlights the exceptional quality of our food. We offer advancement opportunities for ambitious and proficient applicants of all levels. Kitchen experience is preferred, but we're willing to train motivated candidates. Duties include but not limited to Set up cook station and prepare all food items in a timely manner according to Crawford's guidelines and health and sanitation standards. Follow recipes, portion controls, and presentation specifications as set by Crawford's Restock, clean, maintain and restock cook station items as needed throughout the shift, while practicing exceptional safety, sanitation, and organizational skills. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas, adhering to proper food storage procedures. Ensure compliance with all Company policies and laws, including health and safety standards. Perform additional duties and responsibilities as assigned by Management staff. Knowledge and skill with basic cooking techniques Understanding of food sanitation procedures, including personal cleanliness The ability to work quickly and neatly in a busy environment The ability to communicate effectively and efficiently with kitchen team and front-of-house staff Pay commensurate with experience. Desired skills in experienced employees Ability to work in a fast-paced, team-oriented environment Good verbal and written communication skills Must have some knowledge of knife skills Knowledge of principles for dealing directly with the public Excellent organization and problem-solving skills Physical demands of the job include but are not limited to: Standing and walking during entire 8-hour shift Reaches, bends, stoops, lifts, shakes, stirs, pours and carries supplies Must be able to lift up to 50 pounds in weight on a semi regular basis This position offers Five-day work week, Part-time, Full-time and/or Overtime Benefits Pay: $15.00 - $22.00 per hour Please forward your resume and we will contact you to schedule an interview.

Tobias Solutions is seeking our Executive Chef 2 in Aberdeen, SD. A successful candidate will elevate creativity for the dining program to provide a modern student dining experience. Our kitchen and dining area will be renovated soon, implementing student cooking stations and exciting instructor-led cooking classes. This position will be responsible for residential dining serving approximately with careful attention to an Allergen Free dining experience and sustainability initiatives. This exciting role will manage day-to-day operations, assure catering events are executed flawlessly, and assure that catering menus are creative and innovative to meet student and faculty needs. Our successful leader will provide culinary direction to the seasoned and cohesive culinary team, including menu planning, program execution, training, and mentoring of our staff. Demonstrated history of consistent exceptional customer satisfaction reviews preferred to support our long-term contract with our client partners. The Executive Chef will play an active role in our partnership to grow the business through creative dining options including innovative culinary rotations with concepts. Mentor a strong team who are eager to develop professionally. Two years of Executive Chef level Management Experience are Required. Be responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting Ensure Culinary standards including recipe compliance and food quality are implemented Have the ability and willingness to develop and motivate team members to embrace culinary innovations Ensure food safety, sanitation, and workplace safety standard compliance. Have working knowledge of automated food inventory, ordering, production, and management systems. RESPONSIBILITIES: Provides culinary leadership within a medium-sized unit including menu planning, program execution, and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties Implements & coordinates the culinary function. Directs & trains cooks & utility workers. Ensures food preparation & production meets operational standards. Manages catering & retail areas. Customer & Client satisfaction. Financial management to include food cost & labor management. Manages food & physical safety programs. QUALIFICATIONS: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years of work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. A strong culinary background, with the demonstrated ability to stay current with new culinary trends Excellent leadership and communication skills with the ability to maintain the highest of culinary standards. Strong coaching and employee development skills.

Job Details Experienced Hotel Alex Johnson - Rapid City, SD Full Time $48,000.00 - $58,000.00 Salary/year AnyDescription Joining the team at The Hotel Alex Johnson in Rapid City, SD, offers a unique and enriching experience rooted in history and hospitality. Here's why you should consider being a part of our esteemed team: Historical Significance: Immerse yourself in the rich history of The Hotel Alex Johnson, a landmark deeply woven into the fabric of Rapid City's heritage. Central Location: Enjoy the convenience of working in the heart of downtown Rapid City, where you'll be at the center of the city's vibrant energy and attractions. Dining Discounts: Indulge in culinary delights with discounts at our food and beverage outlets, including Starbucks, whether during shifts or on days off. Variety of Outlets: Seize the opportunity to expand your skills and expertise by training and working in multiple outlets throughout the hotel, providing a diverse and dynamic work experience. Hilton Honors Benefits: Access exclusive perks through Hilton Honors, including discounts for team members, as well as for their family and friends, enhancing your stay and creating memorable experiences. Backed by LIV Hospitality: You'll thrive in your role with our comprehensive support and exclusive perks: Hotel Discounts: Enjoy reduced rates at LIV properties for your travels. Dining Deals: Get discounts on food and beverages at our outlets. WaTiki Waterpark Passes: Enjoy family passes for WaTiki Indoor Waterpark. Starbucks Offers: Buy one get one free at Liv Hospitality Starbucks. Juniper at Vertex Sky Bar Access: Experience Juniper at Vertex with complimentary access. AJ's Wicked Salon & Spa: Enjoy 10% off products and services. Gaming Benefits: Get $5 Free Play at Cadillac Jack's and Tin Lizzie Gaming Resort. Sol Vibe Discounts: Receive 20% off products and services at Sol Vibe. At The Hotel Alex Johnson, you'll not only be part of a renowned establishment with a rich legacy but also enjoy the benefits of a centrally located workplace, culinary discounts, diverse training opportunities, and Hilton Honors privileges, all contributing to a fulfilling and rewarding career journey. Qualifications Responsibilities: Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Requirements: Exceptional cooking skills Ability to effectively manage the kitchen staff, motivate them and assign duties fairly Familiarity with the best practices in the hotel and catering services industry Knowledge of health and safety standards Proficient in Microsoft Office, Point of Sale and restaurant management software Ability to multitask and work quickly under pressure Advanced verbal and written communication skills Attention to detail and organizational skills Benefits for full-time Associates: Health / dental / vision / life 401k plan with 3% match after one year of employment Company-wide discounts on hotel rooms and restaurants We offer daily pay to all Associates through ZayZoon!!! An equal-opportunity employer

Benefits: 401(k) Competitive salary Dental insurance Employee discounts Health insurance Paid time off Vision insurance Duties and Responsibilities: Primary duties and responsibilities include, but are not limited to, the following: Scheduling staff for proper labor costs. Determine amount and type of food and supplies required using production systems and controlling food costs. Ensure availability of supplies and food or approved substitutions in adequate time for preparation. Continuous teaching, leading and motivating staff in positive manner Coordinates introduction of new menu items from corporate executive chef to staff. Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food, is preserved. Facilitates the correct preparation of all food served following standard recipes and special diet orders within specified time limits. Oversees the apportioning of food for service Store and properly handle raw or prepared foods and non-food supplies, marking date and item. Handle food in a manner that is consistent with local health department guidelines. Follow proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense. Report necessary equipment repair and maintenance to Home Office, and facilitates outsourcing of repairs. Liaison for staff issues, reports all issues to Human Resources Follow all designated uniform, grooming, safety and sanitation rules and regulations Knowledge and Skills: ServeSafe Certification & Food Handlers Certificate (or ability to get) Computer skills (i.e. Microsoft Word, Excel, outlook) Basic mathematical skills Ability to follow written and oral instructions and procedures. Ability to supervise and motivate others while acting as a role model, knowledge of supervisory practices and procedures Effective communication, problem solving, planning, organizational, and creative skills; desire to contribute with innovative ideas Manages time effectively and prioritizes tasks for efficient service Ability to delegate tasks effectively. Ability to work independently as well as in a team. Demonstrates good judgment and decision making skills. Ability to multi-task as well as stay on task and concentrate with constant interruptions. Conformity to the highest standards of personal integrity and ethical behavior. Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint. Familiarity with Kitchen equipment including:Kitchen equipment Ovens Stoves Dishwasher Slicers Steamers Mixers Knives Position Type/Expected Hours of Work:This is a salaried position that is exempt from overtime pay. Days and hours of work vary according to business hours and job requirements. Business operates seven (7) days a week; and hours start as early as 8 AM and can go as late as 2 AM depending on the work required. Our expectation is for a 50 hour work week of varying shifts. Work Culture:Our Executive Chefs must embody the Spirit of Hospitality and operate with the intent of ensuring Every Guest Leaves Happy! Our Managers and Chefs operate closely together to ensure we are always serving the highest quality food and beverage. Executing recipes to specifications, integrity of product handling, safety and sanitation are non negotiable. Continued coaching and developing of all our staff in execution of our service and guest satisfaction standards is a must. Our Chefs are leaders in living our Mission, Vision and Values. The Executive Chef provides leadership and assistance to the entire staff to ensure that all team members are guest-focused and team-focused. Our Executive Chef will exercise knowledge of restaurant operations, manage staff resources, provide counsel, develop and coach team members and help to build sales and profits while maintaining operating standards. Compensation: $65,000.00 - $75,000.00 per year Join the CRAVE Family Our staff is our family, and our family is passionate about creating memories for our guests. It's our number one goal to make sure that every single guest has a memorable dining experience, and our CRAVE family is here to make that happen. We anticipate our guests needs, recommend exciting new dishes, introduce them to new flavors, and work extremely hard to make sure that our guests dining experience at CRAVE becomes a fantastic memory of time spent with friends and family. Our Mission Do WHATEVER it takes to make EVERY guest happy! Our Vision To be the leading purveyor of the spirit of hospitality Our Values

Department: Food & Beverage Reports to: Food & Beverage Manager that supports and coordinates activities of workers in food preparation, kitchen line banquet food cooking, food/supplies ordering, storage and rotation. To ensure a profitable and efficient kitchen operation through excellent product quality and staff training: Specific Job Knowledge, Skills and Abilities: The individual must possess the following knowledge, skills and abilities and be able to demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation: Must meet or exceed all Level 2, 3 and 4 requirements. Must be able to speak, read, write and understand the primary language(s) used in the workplace. Requires good standard and interpersonal communication skills, both verbal and written. Exceptional organization, problem-solving and supervisory skills. Knowledge of food and beverage menus, food preparation and presentation. Ability to act independently with minimal or no supervision. Must possess basic computational ability. Must possess computer skills including, but not limited to, Microsoft Word and Excel. Working knowledge of federal, state, and local laws regarding employment and DOL, food safety, occupational safety and liquor liability. Responsibilities As a working chef, this is a hands-on position working on the restaurant kitchen line, prep line or banquet kitchen line leading by example. Responsible for all product preparation, line cooking or banquet cooking to company recipe, presentation and quality standards. To uphold and abide by the company’s employment and management policies serving as a role model throughout the restaurant and property in terms of attitude, behavior and appearance. Help with the interview and hiring process for prospective kitchen personnel. Help with kitchen orientation and participate in training all new kitchen employees. Complete accurate budgeted kitchen work schedules in the prescribed time that ensures the proper staffing levels for the cook’s line, dish station, prep areas, and banquet kitchen. Assure proper labor cost by budgeting and controlling labor cost daily by monitoring and adjusting staff levels as needed. Actively support and work to inspire staff on a shift-to-shift basis while coordinating their duties and productivity. Utilize proper on-the-spot and private, one-on-one coaching and counseling skills to develop supervisors and employees. Ensure all kitchen staff follow employee policies and procedures in behavior and attitude. Maintain a flow of information and utilize proper communication for all kitchen employees and managers. Maintain a professional working relationship with dining room staff and assist in correcting problems with the back of the house as they arise. Discuss with the food and beverage manager any staff or management problems that may occur and help solve them. Ensure a three-strike discipline policy is followed as written with proper documentation. Do all necessary employee HR personnel forms in a timely and complete manner. Work daily to maintain a safe and accident-free work environment. Work daily to maintain a healthy and harassment-free work environment. Ensure par and prep sheets are followed and kept up to date for both restaurant menu production and banquet production. Ensure food invoices are coded properly and checked for price increases/decreases throughout the month. Does food inventory process. Takes opening, monthly and end-of-season physical inventories properly, timely, and accurately. Help with creating new features with proper recipes to accent the menu with corporate approval. Actively works to control food cost by adhering to proper recipe portioning and controlling food waste. Assists and participates in planning banquet or special-event menus, preparing and apportioning foods and utilizing food surpluses and leftovers. Ensure all food supplies and other products are purchased from approved suppliers and received, stored, and rotated properly and safely. Assure proper cleaning, sanitation and maintenance for the general kitchen, including all cooking and kitchen equipment, walk-ins, coolers and storerooms. Supervise cleaning personnel. Ensure proper kitchen setup, daily cleaning and closing procedures are followed. Follow Health Department standards and codes. Assure that all staff are trained in basic sanitation practices. A Health Department score of 90 must be achieved. Attend and prepare for F & B Management meetings and attend BEO meetings. Complete assigned projects and assignments. Delegate and follow up when necessary. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge and/or ability required. Education/Experience Preferred: Four years of past kitchen experience necessary. Two years of kitchen management experience necessary. Two years of line cook experience necessary. Additional one year of college or technical school cooking education certificate preferred. Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Physical Requirements: The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job: Most work tasks are performed indoors. Temperature is moderate to high but are somewhat controlled by kitchen environmental systems. Kitchen temperatures can be extremely hot at all times. Must be able to be upright on feet up to 8 hours at a time and able to work on the cooking line for up to 5 hours at a time. Must be able to exert well-paced ability to reach other departments of the restaurant, kitchen and banquet rooms on a timely basis. Must be able to lift up to 50 lbs. on a regular and continuing basis. Requires grasping, lifting, writing, standing, sitting, walking, repetitive motions, listening and hearing ability and visual acuity. Must have excellent hearing ability. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Noise level in the kitchen may be moderate at all times. Must have excellent vision. Near vision and depth perception vision demands occur continuously. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, restaurant point of sale, credit card machines and other office equipment as needed. I have read this and understand its contents. Furthermore, I verify that I am able to meet all criteria as detailed above and am capable of performing all tasks described. I also understand that no written job description can detail every aspect of a job and realize that I may be asked to work in other areas besides my primary position. About Us: At Regency Hotel Management, hospitality is who we are—and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! We are an equal opportunity employer and prohibit discrimination/harassment 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.

Ironwood Steakhouse is an ultra-fine dining destination that offers a refined, elevated experience with an emphasis on superior ingredients, precision, and artistry. Our menu showcases the finest steaks and a selection of curated dishes designed to impress the most discerning palates. We are looking for a talented and passionate Fine Dining Chef to join our exceptional culinary team. Position Summary: As a Fine Dining Chef at Ironwood Steakhouse, you will play a key role in delivering a high-end culinary experience. You will work closely with the Executive Chef to develop and execute dishes that exemplify creativity, attention to detail, and a deep understanding of fine dining techniques. The ideal candidate will have extensive experience in high-end restaurants, a mastery of advanced cooking methods, and a commitment to excellence. Key Responsibilities: Prepare and execute high-quality dishes, following the Ironwood Steakhouse standards Collaborate with the Executive Chef in menu development and seasonal updates Ensure each dish is plated to perfection, maintaining consistency and presentation standards Supervise and mentor kitchen staff, maintaining a professional and organized kitchen environment Oversee daily kitchen operations, ensuring food is prepared to the highest standards Manage inventory and assist in ordering premium ingredients Ensure compliance with health, safety, and sanitation guidelines at all times Participate in tastings, training, and staff development to uphold the standards of fine dining Stay current with culinary trends and innovations to continually elevate the guest experience Qualifications: Minimum of 3-5 years of experience in fine dining or high-end restaurant kitchens Strong knowledge of classic and modern cooking techniques, ingredient sourcing, and fine dining presentation Leadership experience in managing kitchen staff and directing service Ability to work under pressure and maintain composure in a fast-paced environment Culinary degree or equivalent experience is required Passion for excellence and attention to detail in every aspect of the kitchen Flexible schedule with availability to work nights, weekends, and holidays Benefits: Competitive salary based on experience Opportunity for career advancement within Ironwood Steakhouse and Steel District Hospitality Employee discounts on dining Health and wellness benefits for full-time employees A professional, supportive, and collaborative work environment

**Careers With Purpose** **Sanford Health is one of the largest and fastest-growing not-for-profit health systems in the United States. We're proud to offer many development and advancement opportunities to our nearly 50,000 members of the Sanford Family who are dedicated to the work of health and healing across our broad footprint.** **Facility:** Great Shots **Location:** Sioux Falls, SD **Address:** 2505 W Benson Rd, Sioux Falls, SD 57107, USA **Shift:** Varies **Job Schedule:** Full time **Weekly Hours:** 40.00 **Job Summary** The Sous Chef oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food. Assists in designing new recipes, planning menus and selecting plate presentation. 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. Must comply with food safety and sanitation guidelines. Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations. Assists with all daily functions within the kitchen such as scheduling kitchen staff, purchasing products, developing menus, processing paperwork, food cost controls in food prep and production. Maintains and implements daily food prep lists. Provide ongoing training and coaching of team members. Promote a positive work environment by working alongside staff for continued development. Friendly, guest orientated with the highest degree of honesty and integrity and a good disposition with staff. Maintain an excellent attendance and they should make themselves available to the restaurant especially at variable and event driven times including nights, and weekends with long hours as needed. Ability to be self-directed, detail oriented, and multi-task while directing others in a teamwork environment. Obtaining feedback on food and service quality, and handling customer problems and complaints. Any other tasks assigned by Food and Beverage Manager. **Qualifications** Associate's degree (AA); or two to three years of related experience and/or training preferred. Two years of strong culinary background with high volume/event driven restaurant experience preferred. Food Safety and Sanitation Training **Benefits** Sanford Health offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, and a generous time off package to maintain a healthy home-work balance. For more information about Total Rewards, visit *********************************** . Sanford is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call ************** or send an email to ************************ . **Req Number:** R-0216998 **Job Function:** Other **Featured:** No

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.

Department: Food & Beverage Reports to: Food & Beverage Manager that supports and coordinates activities of workers in food preparation, kitchen line banquet food cooking, food/supplies ordering, storage and rotation. To ensure a profitable and efficient kitchen operation through excellent product quality and staff training: Specific Job Knowledge, Skills and Abilities: The individual must possess the following knowledge, skills and abilities and be able to demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation: Must meet or exceed all Level 2, 3 and 4 requirements. Must be able to speak, read, write and understand the primary language(s) used in the workplace. Requires good standard and interpersonal communication skills, both verbal and written. Exceptional organization, problem-solving and supervisory skills. Knowledge of food and beverage menus, food preparation and presentation. Ability to act independently with minimal or no supervision. Must possess basic computational ability. Must possess computer skills including, but not limited to, Microsoft Word and Excel. Working knowledge of federal, state, and local laws regarding employment and DOL, food safety, occupational safety and liquor liability. Responsibilities As a working chef, this is a hands-on position working on the restaurant kitchen line, prep line or banquet kitchen line leading by example. Responsible for all product preparation, line cooking or banquet cooking to company recipe, presentation and quality standards. To uphold and abide by the company's employment and management policies serving as a role model throughout the restaurant and property in terms of attitude, behavior and appearance. Help with the interview and hiring process for prospective kitchen personnel. Help with kitchen orientation and participate in training all new kitchen employees. Complete accurate budgeted kitchen work schedules in the prescribed time that ensures the proper staffing levels for the cook's line, dish station, prep areas, and banquet kitchen. Assure proper labor cost by budgeting and controlling labor cost daily by monitoring and adjusting staff levels as needed. Actively support and work to inspire staff on a shift-to-shift basis while coordinating their duties and productivity. Utilize proper on-the-spot and private, one-on-one coaching and counseling skills to develop supervisors and employees. Ensure all kitchen staff follow employee policies and procedures in behavior and attitude. Maintain a flow of information and utilize proper communication for all kitchen employees and managers. Maintain a professional working relationship with dining room staff and assist in correcting problems with the back of the house as they arise. Discuss with the food and beverage manager any staff or management problems that may occur and help solve them. Ensure a three-strike discipline policy is followed as written with proper documentation. Do all necessary employee HR personnel forms in a timely and complete manner. Work daily to maintain a safe and accident-free work environment. Work daily to maintain a healthy and harassment-free work environment. Ensure par and prep sheets are followed and kept up to date for both restaurant menu production and banquet production. Ensure food invoices are coded properly and checked for price increases/decreases throughout the month. Does food inventory process. Takes opening, monthly and end-of-season physical inventories properly, timely, and accurately. Help with creating new features with proper recipes to accent the menu with corporate approval. Actively works to control food cost by adhering to proper recipe portioning and controlling food waste. Assists and participates in planning banquet or special-event menus, preparing and apportioning foods and utilizing food surpluses and leftovers. Ensure all food supplies and other products are purchased from approved suppliers and received, stored, and rotated properly and safely. Assure proper cleaning, sanitation and maintenance for the general kitchen, including all cooking and kitchen equipment, walk-ins, coolers and storerooms. Supervise cleaning personnel. Ensure proper kitchen setup, daily cleaning and closing procedures are followed. Follow Health Department standards and codes. Assure that all staff are trained in basic sanitation practices. A Health Department score of 90 must be achieved. Attend and prepare for F & B Management meetings and attend BEO meetings. Complete assigned projects and assignments. Delegate and follow up when necessary. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge and/or ability required. Education/Experience Preferred: Four years of past kitchen experience necessary. Two years of kitchen management experience necessary. Two years of line cook experience necessary. Additional one year of college or technical school cooking education certificate preferred. Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Physical Requirements: The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job: Most work tasks are performed indoors. Temperature is moderate to high but are somewhat controlled by kitchen environmental systems. Kitchen temperatures can be extremely hot at all times. Must be able to be upright on feet up to 8 hours at a time and able to work on the cooking line for up to 5 hours at a time. Must be able to exert well-paced ability to reach other departments of the restaurant, kitchen and banquet rooms on a timely basis. Must be able to lift up to 50 lbs. on a regular and continuing basis. Requires grasping, lifting, writing, standing, sitting, walking, repetitive motions, listening and hearing ability and visual acuity. Must have excellent hearing ability. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Noise level in the kitchen may be moderate at all times. Must have excellent vision. Near vision and depth perception vision demands occur continuously. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, restaurant point of sale, credit card machines and other office equipment as needed. I have read this and understand its contents. Furthermore, I verify that I am able to meet all criteria as detailed above and am capable of performing all tasks described. I also understand that no written job description can detail every aspect of a job and realize that I may be asked to work in other areas besides my primary position. About Us: At Regency Hotel Management, hospitality is who we are-and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! We are an equal opportunity employer and prohibit discrimination/harassment 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.

Sous Chef Upscale Casual - Culinary Leader Are you a Sous Chef passionate about your culinary skills? We are seeking a Professional Sous Chef with strong leadership building skills and high energy. To become the Sous Chef of this upscale casual establishment, apply today for our location in Sioux Falls, South Dakota. We employ hospitality professionals who are competitive, expect to win, and can build sales. We are a great company for talented Culinary Professionals to make their mark! Don’t miss this fresh, exciting and rewarding career opportunity as a Sous Chef in Sioux Falls, South Dakota. Title of Position: Sous Chef Job Description: Our Sous Chef will be challenged every day. The person in this position will assist the Executive Chef in educating and mentoring the kitchen staff, keeping them up to date with any menu adjustments, and maintaining consistent top-quality ingredients in every dish, every time. The Sous Chef must build top line sales and guest counts through the delivery of a competitively superior team recruited, trained and mentored by the Sous Chef. Responsibilities will also include maintaining proper food safety and ensuring sanitation procedures are being met. Benefits: · Competitive Compensation · Insurance Benefits · 401(K) · Paid Time Off · Thorough and Ongoing Training Qualifications: · The Sous Chef must possess 3-5 years high-volume Kitchen Management experience · Proven experience creating a safe work environment incorporating teamwork and professional development is necessary for the Sous Chef · The Sous Chef must have proven success in controlling costs associated with running a profitable business, such as food, labor and beverage · The Sous Chef must have a strong passion for culinary excellence · The ability to perform basic math calculations and knowledge of systems, methods and processes is a must for the Sous Chef Apply Now - Sous Chef located in Sioux Falls, South Dakota If you would like to be considered for this position, email your resume to ***************************** Office Phone Number ************

As an MLB partner league team in the American Association, we embody the thrill of America's favorite pastime with every game and event. For over 30 years the Sioux Falls Canaries have been bringing a one-of-a-kind experience to families and baseball enthusiasts in the area. We hope you will consider joining our dynamic team and experience the excitement of working for a professional sports organization dedicated to bringing joy and entertainment to our fans. Discover the thrill of being part of the Canaries family today. This position will start with training prior to the regular season that begins on May 13, 2025, on an agreed upon set of dates and times. The season will consist of 50 regular season games and possible playoff games into mid-September. In addition, we will host a two-day festival in June and other various non-baseball events throughout the summer. This position is for those 21+, and all hires are subject to the candidate passing a criminal background check. Pay: $22/hour Perks: This role offers a unique opportunity to showcase your leadership and communication skills in the kitchen at the stadium and contribute to the vibrant energy of our games and events. Hours: Sporadic schedule, including evenings, holidays, and weekends, each contributing to the excitement of baseball season. Shift assumption of approx. 10 hours. Job Description: This role is responsible for the overall success of the kitchen or food service for games and events at the stadium. This leadership role will help in the design and implementation of the stadium menu, understand and utilize a variety of equipment and service standards, prep, assemble and delegate food preparation tasks, follow and enforce health and safety protocols and practice and ensure ServSafe principles are followed. Qualifications: Candidates must have prior leadership experience in a fast-paced environment and demonstrate strong organizational skills, attention to detail, and excellent communication abilities. In addition, this person must be ServSafe certified, work well under pressure and timelines, and have the ability to work well in a team driven environment. If you're passionate about customer service and thrive in a team-oriented atmosphere, we invite you to apply for this exciting opportunity. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

Job Type: Full-time Pay: $13.78 - $16.00 per hour depending on experience The Cook at Clubhouse Grille will be responsible for preparing a variety of dishes with precision and care, ensuring that each meal meets our high standards of taste and presentation. This role requires a team player with a passion for cooking and a commitment to maintaining a clean, efficient, and safe kitchen environment. - Prepare and cook menu items according to Clubhouse Grille's recipes and standards. - Ensure all dishes are prepared in a timely manner and presented beautifully. - Maintain cleanliness and organization of the kitchen, including all cooking and prep areas. - Monitor food stock levels and assist with inventory management. - Adhere to all food safety and sanitation regulations. - Collaborate with other kitchen staff to ensure smooth and efficient service. - Assist in menu planning and contribute ideas for new dishes. - Ensure proper storage and handling of all ingredients. - Communicate effectively with front-of-house staff to ensure customer satisfaction. *Experience preferred but not required*

Job Details Grand River Casino - MOBRIDGE, SDDescription HEAD COOK REPORTS TO: FOOD & BEVERAGE DIRECTOR DEPARTMENT: FOOD & BEVERAGE DOL STATUS: Non-exempt SCOPE AND MAIN PURPOSE OF JOB: Responsible for training and supervising kitchen staff. Creating food menus, buffet menus, daily food specials and managing food preparation in the restaurant. Ensures that all food prepared is of the best quality to maintain high standards. SYNOPSIS OF DUTIES: Preparing Dishes and managing kitchen operations Properly measuring kitchen ingredients and food portions Ensuring proper food temperatures when cooking and proper storage afterward Keeping the work station and kitchen equipment clean Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Managing the kitchen inventory and ensuring supplies are fresh and of high quality Produce high quality food for the buffet, banquets, restaurant and bar Resourcefully solve any issues that arise and seize control of the problematic situation Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with co-workers and customers Taking on additional responsibilities in the Director/Supervisors absence to ensure the kitchen staff has proper direction All other duties assigned by the Food & Beverage Director Employee shall comply with all BSA/AML regulations, reporting, and training requirements - Specifically those in the Grand River Casino Written System of Internal Controls (and appendices) for BSA/AML Compliance. Qualifications PREREQUISITES General: Must be age 21 or older. Must qualify for “Non-Gaming” gaming license. Education: High School Diploma or GED preferred, but not required. Degree from a post-secondary culinary arts training program is desirable. Must be able to communicate in the primary language used in the workplace. Experience: A minimum of 3 years food preparation and demonstrated supervisory skills. Understanding of various cooking methods, ingredients, equipment and procedures. Physical: Must be able to stand and exert quick paced mobility for periods of up to 3-5 hours in length. Must have a good sense of balance, be able to bend, kneel and lift up to 40 lbs in weight. Requires normal vision, reaching, bending, stooping, grasping, finger dexterity and hand/eye coordination.

Banquet Cook - Ramkota /Minervas Seeking a self-starter who can follow lists and complete tasks. Help prepare for banquet and catering events prior to and on the day of events. A cook in our kitchen will have the basic knowledge/ability to: handle knives use kitchen equipment, like slicers, broilers, grills, ovens, etc. be on their feet for up to 4 hours at a time communicate effectively keep their space organized and clean work independently and as a team prepare banquet-style meals follow recipes

Lead Cook Workdays/shifts: Afternoon/evenings - varying days, and some weekends/holidays. More details will be provided during the interview process. Employment Type: Full-time Pay Range: $17.15 per hour - $19.00 per hour Working with Sodexo is more than a job; it's a chance to be part of something greater because we believe our everyday actions have a big impact. You belong in a company that allows you to act with purpose and thrive in your own way. What You'll Do: As a Lead Cook at Sodexo, you are a team player and food waste reducer. You'll prepare and create nutritious dishes while putting customer service at the heart of everything you do. Your passion for food and warm smile will make a positive impact and brighten the day of those you serve. Responsibilities include: * Accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods, may include Breakfast, Lunch, Dinner, and Special/Catered Events. * Read and follow basic recipes and/or product directions for preparing various food items * May prepare food and serve customers at an a la carte and/or operate a grill station * May support management in the daily oversight of key functions and employees during the normal course of business * Attends work and shows for scheduled shift on time with satisfactory regularity * Other duties may be assigned and can differ among accounts, depending on business necessities and client requirements. What You Bring: * Successful candidates will be team-oriented, adaptable, reliable, and nurturers of a healthy/safe working environment for all. * 3 - 4 years of related work experience preferred Link to full Job description What We Offer: * Flexible and supportive work environment, so you can be home for life's important moments. * Access to ongoing training/development and advancement opportunities to turn your job into a career * Full array of benefits that support you and your family's wellbeing, including paid time off, holidays, medical, dental, vision, tuition reimbursement, 401k, discount programs, and more. * In addition to Sodexo's standard, some locations may offer additional site-specific benefits, including free "shift" meals (and/or allowances/per diems), uniforms, safety shoes, public transportation support and/or parking. Link to benefits summary Overall, Sodexo strives to offer comprehensive summaries of our benefits packages and detailed descriptions of the positions candidates are applying for. However, due to the contractual nature of our business, some job duties and employee benefits may vary based on the unit/work location. We encourage you to discuss any questions about Sodexo's benefit offerings during the interview process. Who we are: At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. Should you need assistance with the online application process, please complete this form. Important Notes Sodexo Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Job Details Experienced Rapid City, SD Full Time $48,000.00 - $58,000.00 Salary/year AnyDescription Joining the team at The Hotel Alex Johnson in Rapid City, SD, offers a unique and enriching experience rooted in history and hospitality. Here's why you should consider being a part of our esteemed team: Historical Significance: Immerse yourself in the rich history of The Hotel Alex Johnson, a landmark deeply woven into the fabric of Rapid City's heritage. Central Location: Enjoy the convenience of working in the heart of downtown Rapid City, where you'll be at the center of the city's vibrant energy and attractions. Dining Discounts: Indulge in culinary delights with discounts at our food and beverage outlets, including Starbucks, whether during shifts or on days off. Variety of Outlets: Seize the opportunity to expand your skills and expertise by training and working in multiple outlets throughout the hotel, providing a diverse and dynamic work experience. Hilton Honors Benefits: Access exclusive perks through Hilton Honors, including discounts for team members, as well as for their family and friends, enhancing your stay and creating memorable experiences. Backed by LIV Hospitality: You'll thrive in your role with our comprehensive support and exclusive perks: Hotel Discounts: Enjoy reduced rates at LIV properties for your travels. Dining Deals: Get discounts on food and beverages at our outlets. WaTiki Waterpark Passes: Enjoy family passes for WaTiki Indoor Waterpark. Starbucks Offers: Buy one get one free at Liv Hospitality Starbucks. Juniper at Vertex Sky Bar Access: Experience Juniper at Vertex with complimentary access. AJ's Wicked Salon & Spa: Enjoy 10% off products and services. Gaming Benefits: Get $5 Free Play at Cadillac Jack's and Tin Lizzie Gaming Resort. Sol Vibe Discounts: Receive 20% off products and services at Sol Vibe. At The Hotel Alex Johnson, you'll not only be part of a renowned establishment with a rich legacy but also enjoy the benefits of a centrally located workplace, culinary discounts, diverse training opportunities, and Hilton Honors privileges, all contributing to a fulfilling and rewarding career journey. Qualifications Responsibilities: Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Requirements: Exceptional cooking skills Ability to effectively manage the kitchen staff, motivate them and assign duties fairly Familiarity with the best practices in the hotel and catering services industry Knowledge of health and safety standards Proficient in Microsoft Office, Point of Sale and restaurant management software Ability to multitask and work quickly under pressure Advanced verbal and written communication skills Attention to detail and organizational skills Benefits for full-time Associates: Health / dental / vision / life 401k plan with 3% match after one year of employment Company-wide discounts on hotel rooms and restaurants We offer daily pay to all Associates through ZayZoon!!! An equal-opportunity employer

Department: Food & Beverage Reports to: Food & Beverage Manager that supports and coordinates activities of workers in food preparation, kitchen line banquet food cooking, food/supplies ordering, storage and rotation. To ensure a profitable and efficient kitchen operation through excellent product quality and staff training: Specific Job Knowledge, Skills and Abilities: The individual must possess the following knowledge, skills and abilities and be able to demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation: Must meet or exceed all Level 2, 3 and 4 requirements. Must be able to speak, read, write and understand the primary language(s) used in the workplace. Requires good standard and interpersonal communication skills, both verbal and written. Exceptional organization, problem-solving and supervisory skills. Knowledge of food and beverage menus, food preparation and presentation. Ability to act independently with minimal or no supervision. Must possess basic computational ability. Must possess computer skills including, but not limited to, Microsoft Word and Excel. Working knowledge of federal, state, and local laws regarding employment and DOL, food safety, occupational safety and liquor liability. Responsibilities As a working chef, this is a hands-on position working on the restaurant kitchen line, prep line or banquet kitchen line leading by example. Responsible for all product preparation, line cooking or banquet cooking to company recipe, presentation and quality standards. To uphold and abide by the company’s employment and management policies serving as a role model throughout the restaurant and property in terms of attitude, behavior and appearance. Help with the interview and hiring process for prospective kitchen personnel. Help with kitchen orientation and participate in training all new kitchen employees. Complete accurate budgeted kitchen work schedules in the prescribed time that ensures the proper staffing levels for the cook’s line, dish station, prep areas, and banquet kitchen. Assure proper labor cost by budgeting and controlling labor cost daily by monitoring and adjusting staff levels as needed. Actively support and work to inspire staff on a shift-to-shift basis while coordinating their duties and productivity. Utilize proper on-the-spot and private, one-on-one coaching and counseling skills to develop supervisors and employees. Ensure all kitchen staff follow employee policies and procedures in behavior and attitude. Maintain a flow of information and utilize proper communication for all kitchen employees and managers. Maintain a professional working relationship with dining room staff and assist in correcting problems with the back of the house as they arise. Discuss with the food and beverage manager any staff or management problems that may occur and help solve them. Ensure a three-strike discipline policy is followed as written with proper documentation. Do all necessary employee HR personnel forms in a timely and complete manner. Work daily to maintain a safe and accident-free work environment. Work daily to maintain a healthy and harassment-free work environment. Ensure par and prep sheets are followed and kept up to date for both restaurant menu production and banquet production. Ensure food invoices are coded properly and checked for price increases/decreases throughout the month. Does food inventory process. Takes opening, monthly and end-of-season physical inventories properly, timely, and accurately. Help with creating new features with proper recipes to accent the menu with corporate approval. Actively works to control food cost by adhering to proper recipe portioning and controlling food waste. Assists and participates in planning banquet or special-event menus, preparing and apportioning foods and utilizing food surpluses and leftovers. Ensure all food supplies and other products are purchased from approved suppliers and received, stored, and rotated properly and safely. Assure proper cleaning, sanitation and maintenance for the general kitchen, including all cooking and kitchen equipment, walk-ins, coolers and storerooms. Supervise cleaning personnel. Ensure proper kitchen setup, daily cleaning and closing procedures are followed. Follow Health Department standards and codes. Assure that all staff are trained in basic sanitation practices. A Health Department score of 90 must be achieved. Attend and prepare for F & B Management meetings and attend BEO meetings. Complete assigned projects and assignments. Delegate and follow up when necessary. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge and/or ability required. Education/Experience Preferred: Four years of past kitchen experience necessary. Two years of kitchen management experience necessary. Two years of line cook experience necessary. Additional one year of college or technical school cooking education certificate preferred. Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Physical Requirements: The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job: Most work tasks are performed indoors. Temperature is moderate to high but are somewhat controlled by kitchen environmental systems. Kitchen temperatures can be extremely hot at all times. Must be able to be upright on feet up to 8 hours at a time and able to work on the cooking line for up to 5 hours at a time. Must be able to exert well-paced ability to reach other departments of the restaurant, kitchen and banquet rooms on a timely basis. Must be able to lift up to 50 lbs. on a regular and continuing basis. Requires grasping, lifting, writing, standing, sitting, walking, repetitive motions, listening and hearing ability and visual acuity. Must have excellent hearing ability. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Noise level in the kitchen may be moderate at all times. Must have excellent vision. Near vision and depth perception vision demands occur continuously. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, restaurant point of sale, credit card machines and other office equipment as needed. I have read this and understand its contents. Furthermore, I verify that I am able to meet all criteria as detailed above and am capable of performing all tasks described. I also understand that no written job description can detail every aspect of a job and realize that I may be asked to work in other areas besides my primary position. About Us: At Regency Hotel Management, hospitality is who we are—and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! We are an equal opportunity employer and prohibit discrimination/harassment 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.

Benefits: 401(k) Competitive salary Dental insurance Employee discounts Health insurance Paid time off Training & development Vision insurance Duties and Responsibilities: Primary duties and responsibilities include, but are not limited to, the following: Scheduling staff for proper labor costs. Determine amount and type of food and supplies required using production systems and controlling food costs. Ensure availability of supplies and food or approved substitutions in adequate time for preparation. Continuous teaching, leading and motivating staff in positive manner Coordinates introduction of new menu items from corporate executive chef to staff. Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food, is preserved. Facilitates the correct preparation of all food served following standard recipes and special diet orders within specified time limits. Oversees the apportioning of food for service Store and properly handle raw or prepared foods and non-food supplies, marking date and item. Handle food in a manner that is consistent with local health department guidelines. Follow proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense. Report necessary equipment repair and maintenance to Home Office, and facilitates outsourcing of repairs. Liaison for staff issues, reports all issues to Human Resources Follow all designated uniform, grooming, safety and sanitation rules and regulations Knowledge and Skills: ServeSafe Certification & Food Handlers Certificate (or ability to get) Computer skills (i.e. Microsoft Word, Excel, outlook) Basic mathematical skills Ability to follow written and oral instructions and procedures. Ability to supervise and motivate others while acting as a role model, knowledge of supervisory practices and procedures Effective communication, problem solving, planning, organizational, and creative skills; desire to contribute with innovative ideas Manages time effectively and prioritizes tasks for efficient service Ability to delegate tasks effectively. Ability to work independently as well as in a team. Demonstrates good judgment and decision making skills. Ability to multi-task as well as stay on task and concentrate with constant interruptions. Conformity to the highest standards of personal integrity and ethical behavior. Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint. Familiarity with Kitchen equipment including:Kitchen equipment Ovens Stoves Dishwasher Slicers Steamers Mixers Knives Position Type/Expected Hours of Work:This is a salaried position that is exempt from overtime pay. Days and hours of work vary according to business hours and job requirements. Business operates seven (7) days a week; and hours start as early as 8 AM and can go as late as 2 AM depending on the work required. Our expectation is for a 50 hour work week of varying shifts. Work Culture:Our Executive Chefs must embody the Spirit of Hospitality and operate with the intent of ensuring Every Guest Leaves Happy! Our Managers and Chefs operate closely together to ensure we are always serving the highest quality food and beverage. Executing recipes to specifications, integrity of product handling, safety and sanitation are non negotiable. Continued coaching and developing of all our staff in execution of our service and guest satisfaction standards is a must. Our Chefs are leaders in living our Mission, Vision and Values. The Executive Chef provides leadership and assistance to the entire staff to ensure that all team members are guest-focused and team-focused. Our Executive Chef will exercise knowledge of restaurant operations, manage staff resources, provide counsel, develop and coach team members and help to build sales and profits while maintaining operating standards. Join the CRAVE Family Our staff is our family, and our family is passionate about creating memories for our guests. It's our number one goal to make sure that every single guest has a memorable dining experience, and our CRAVE family is here to make that happen. We anticipate our guests needs, recommend exciting new dishes, introduce them to new flavors, and work extremely hard to make sure that our guests dining experience at CRAVE becomes a fantastic memory of time spent with friends and family. Our Mission Do WHATEVER it takes to make EVERY guest happy! Our Vision To be the leading purveyor of the spirit of hospitality Our Values

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