Chef Jobs in Sun City, AZ

Sous Chef - Large Senior Living Community We are seeking a creative and dedicated Sous Chef to join our team at a large senior living community in Thunderbird Senior Living. Come join a team of dedicated, smart, and caring professionals as they work together to care for our seniors and provide them the lifestyle they deserve. What we offer Competitive salary (Enter pay range) $500 - $1000 sign on bonus Benefits include medical, dental, vision, generous Paid Time Off program, holidays, 401k and more A growing company with opportunities for advancement Company sponsored training, tuition reimbursement, and other learning opportunities Free meals each shift Flexible schedules available. Part-Time and Full-Time available. Perfect for students! On demand pay. Get your earn wages as soon as you want. Who we are "Our supreme goal is to do and be the best in all we undertake, and to provide a Stellar life for our residents, their families and our employees." - Evrett Benton, CEO If you are looking for a company and team that understands the value of people, then look no further! Stellar Senior Living is a premier assisted living and memory care provider in the Western United States. Founded in 2012 we have experienced consistent growth adding senior living communities to our family each year. We continue to grow and are looking for top talent to join our team and continue the journey with us. Thunderbird is one of Stellar Senior Living's most vibrant senior living communities. Serving residents in a very active community full of fun, family, and opportunities to serve. Job Description Our Sous Chef will act as the second in command in our kitchen, following and enforcing our executive chef's requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs. Responsibilities Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet kitchen standards. Create schedules for kitchen employees and evaluate their performance. Adhere to and implement sanitation regulations and safety regulations. Qualifications A minimum of 2 years' experience in a similar role. Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Teamwork-oriented with outstanding leadership abilities. Experience and/or knowledge of special diets, meal preparation for large groups preferred Safe food handling techniques are required Work flexible shifts If you are the right candidate, then we definitely want to hear from you! To apply click the "Apply" button! 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. As part of Stellar Senior Living's continued efforts to maintain a safe environment for all employees, residents, families, and visitors, Stellar strongly encourages its employees to receive an FDA-approved COVID-19 vaccination, as well as any subsequent booster doses, as recommended by the Centers for Disease Control and Prevention (CDC). To facilitate and further encourage COVID-19 vaccinations, Stellar periodically organizes onsite vaccination clinics at its various locations. Stellar employees are not required to be fully vaccinated for COVID-19 as a condition of employment.

Buck & Rider is hiring Sous Chefs who are ready to embrace our exciting growth. Dedicated to leadership within the restaurant our sous chefs help make up the heart and soul of the back of house. Leading culinary teams while managing the daily food service operations in an extremely high-volume environment. Day in the Life: Lead an extremely high-volume, scratch kitchen with execution Meets brand standards in all practices and procedures Provides clear direction throughout the shift Performs regular line checks throughout the day to ensure quality of all items Exemplifies guest satisfaction through memorable culinary experiences Promotes a fun and positive work environment Collaborates with all other Managers to achieve a common goal Assists with scheduling, interviewing, hiring and training Will engage in prep and line cooking as needed Contributes to maximizing financial success for the restaurant Adhere to all company safety and sanitation policies and procedures Benefits: Benefits: Medical, Dental, Vision Company paid life insurance policy 2 weeks paid vacation plus 2 floating holidays Opportunities for advancement within an innovative and growing brand Employee referral program Paid Training Full dining comp at all our restaurants Paid parental leave Closed on Thanksgiving and Christmas Strong company culture of respect and teamwork The company reviews CDC guidelines and complies with Federal, State, and local rules to keep our team members and guest safe Requirements: 2+ years of prior culinary experience in high volume atmosphere Must be able to communicate effectively with both co-workers and guests Exposure to managing inventory, costs of goods, labor and overall financials Must be able to stand and walk for periods of eight to eleven hours in length each shift Must be able to operate kitchen equipment as well as have the ability to use knives appropriately and maintain integrity Have a current Food Handler's/Servesafe card or ability to obtain Compensación: $60,000.00 - $85,000.00 per year With three beautiful locations, Buck and Rider, a seafood and steak eatery, sits in Phoenix's blossoming neighborhoods; Arcadia, Scottsdale, and Gilbert. Housed in an Australian-inspired dwellings, their rugged architecture nestles a sophisticatedly warm interior, anchored by stone fireplaces, that seamlessly open to floor-to-ceiling glass-doors to the outdoors in a lush, landscaped patio. Priding ourselves in utmost freshness and ingredients, our compelling seafood and steak dishes are chef-crafted with gusto, directly from farmers and fishermen of the East, West, and Gulf Coasts. Taking advantage of fishing conditions, we fly in our fish and seafood direct daily to your plate - a first in Arizona. Our steaks are of our own Buck & Rider-Reserve Beef, and paired beautifully with our expertly crafted cocktails, raw-bar items, hand-rolled sushi, and farm-fresh vegetables.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Xperience Restaurant Group is driven by team members who have a relentless passion for hospitality. Our expectations are high, and we never settle for anything less than delicious. Is that you? If so, join our family!! Wait there's more, XRG offers……... * Competitive salary & Profit for Partners Program (generous bonus structure) * Career growth opportunities. We love to promote from within! #XperienceRealGrowth * Safety and Compliance Incentive Program * Professional Development Reimbursement Program (tuition reimbursement) * FREE FOOD! Monthly Meal Card allowance to use at any of our locations/brands * Paid vacation * Comprehensive Benefits; Medical, Dental, Vison, and 401(k)match* * Company paid Life Insurance * Pet Insurance, Legal Services and more! PURPOSE The Chef is responsible for over site of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES * Perform daily line check and safety walk throughs * Responsible for food budget and cost control of food and labor * Investigate and review all sub-standard food with BOH team * Review the suppliers and its goods price every month * Monitor food waste and find solutions to minimize food waste * Work with Corporate Chef on menu development and engineering * Keep the kitchen running smoothly and adequately stocked with all necessary goods * Create an environment of trust and mutual respect * Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations * Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service * Manage staffing levels and controllable costs ensuring they are in line with budget * Complete nightly logs and manager reports * Monitor and enforce inventory controls * Ensure accurate and thorough information regarding menu items and food allergen information is up to date * Recognize and cultivate regular guests and repeat business * Respond to guest concerns/complaints and correct errors or resolve complaints * Comply with all safety and health department procedures and all state and federal liquor laws * Maintain company safety and sanitation standards * Ensure complete and proper check out procedures * Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS * High School Diploma or equivalent required * Bachelor's Degree in Culinary Arts preferred * Proof of eligibility to work in the United States * Valid Driver's License * 21+ years of age * Possession of or the ability to possess all state required work cards * Minimum of three (3) to five (5) years of related experience * Proficient in Windows MS Office, Open Table, Outlook * Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls * Knowledge of state and local laws as it applies to labor and health code regulations * Experience with POS systems and back office reporting systems * Proper lifting techniques * Guest relations * Sanitation and safety * Safe alcohol service * Full service restaurant operations * Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. * Small to medium office or shared work space * Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors * Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume * Fast paced, high volume, full service restaurant * Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. * Ability to walk long periods of time * Ability to stand for long periods of time * Ability to use hands to handle, control, or feel objects, tools, or controls. * Ability to repeat the same movements for long periods of time * Ability to understand the speech of another person * Ability to speak clearly so listeners can understand * Ability to push and lift up to 50 lbs * Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLAIMER This is a summary of duties, which you are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Bourbon & Bones Lounge - Square One Concepts, is seeking a high skilled and experienced Sous Chef to support the Executive Chef in managing all aspects of the kitchen to join the team. The Sous Chef will be responsible for overseeing the preparation and execution of all menu items, as well as the management of kitchen staff and inventory control. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and a keen attention to detail. Supervisory Responsibilities: * Hires and trains restaurant staff. * Organizes and oversees the staff schedules. * Conducts performance evaluations that are timely and constructive. * Handles discipline and termination of employees in accordance with restaurant policy. Duties/Responsibilities: * Assist the Executive Chef in the development and execution of seasonal menus that reflect the restaurant's concept and standards. * Oversee the preparation and execution of all menu items, ensuring that all dishes are prepared to the highest standards of quality and consistency. * Supervise and manage all kitchen staff, including line cooks, prep cooks, and dishwashers, providing guidance and support as necessary. * Manage inventory control, including ordering, receiving, and storage of all food and beverage items, as well as regular inventory counts and audits. * Ensure that all kitchen staff adhere to strict food safety and sanitation protocols, including proper handling and storage of food and equipment. * Collaborate with the Executive Chef and the front-of-house management team to ensure seamless service and guest satisfaction. * Maintain a clean, organized, and efficient kitchen environment, ensuring that all equipment is properly maintained and in good working order. * Assist the Executive Chef in hiring and training new kitchen staff and provide ongoing coaching and feedback to ensure high performance and growth opportunities for all team members. * Stay up to date on current culinary trends and techniques and incorporate new ideas and ingredients into the menu as appropriate. * Performs other related duties as assigned. Requirements Required Skills/Abilities: * Must be eighteen years old. * Extensive knowledge of culinary techniques, flavor profiles, and plating presentations * Strong leadership skills with the ability to hire, train, motivate, and develop kitchen staff. * Exceptional organizational and time-management skills to handle multiple tasks and prioritize effectively. * Proficient in managing food costs, portion control, and kitchen operations. * Attention to detail and commitment to delivering high-quality dishes consistently. * Excellent communication and interpersonal skills to work effectively with the culinary team and other staff members. * In-depth knowledge of food safety requirements of restaurants * Excellent communication and time- management skills * Ability to work in a fast-paced environment. * Ability to work quickly and efficiently. * Must be able to work flexible hours, including evening, weekends, and holidays. * Must have a valid Food Handlers Certification System Used: * Aloha (point of Sales) * Hot Schedule (Employee scheduling) * Paylocity (HR, Payroll, and Employer Information) * Restaurant 365 (inventory Management & Reporting) * Plate IQ (invoicing & Payments) Education and Experience: * Minimum of 2 years in a Managerial position and minimum 1 year of experience as a Sous Chef in a fine dining restaurant environment * Culinary degree or equivalent certification preferred. Physical Requirements: * Prolonged periods of standing and working in a kitchen. * Exposure to extreme heat, steam, and cold is present in a kitchen environment. * Must be able to lift up to 50 pounds at times. * Must be able to work late nights and unpredictable hours. * Manual dexterity to cut and chop foods and perform other related tasks. Benefits & Perks: * Accrual up to 40 hours of PTO * Dining Discounts - 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones * Corporate Shoe Program through Shoes for Crews and Skechers * Competitive Pay * Flexible Scheduling * 401(k) Full - Time employees are eligible for the following additional benefits: * Medical & Prescription * Dental & Vision * Health Saving Account (HSA) * Wellness Program * Discount Pet Care Plan * For a complete list of our benefits please visit: squareoneconceptsinc.com/careers Salary Description $65,000 - $75,000/year

divp class="MsoNormal"bJob Overview/b/p p class="MsoNormal"The Executive Chef should be creative and proficient in all aspects of food preparation. You will be “the chief” and maintain complete control of the kitchen./p p class="MsoNormal" bResponsibilities and Duties/b/p p class="MsoNormal"b /bspan●/spanspan /spanspan Plan and direct food preparation and culinary activities/span/p p class="MsoNormal"● Modify menus or create new ones that meet quality standards/p p class="MsoNormal"● Estimate food requirements and food/labor costs/p p class="MsoNormal"● Supervise kitchen staff's activities/p p class="MsoNormal"● Arrange for equipment purchases and repairs/p p class="MsoNormal"● Recruit and manage kitchen staff/p p class="MsoNormal"● Rectify arising problems or complaints/p p class="MsoNormal"● Give prepared plates the “final touch”/p p class="MsoNormal"● Perform administrative duties/p p class="MsoNormal"● Comply with nutrition and sanitation regulations and safety standards/p p class="MsoNormal"● Keep time and payroll records/p p class="MsoNormal"● Maintain a positive and professional approach with coworkers and customers/p p class="MsoNormal" bRequirements/b/p p class="MsoNormal"b /bspan●/spanspan /spanspan Proven working experience as a head chef/span/p p class="MsoNormal"● Excellent record of kitchen management/p p class="MsoNormal"● Ability to spot and resolve problems efficiently/p p class="MsoNormal"● Capable of delegating multiple tasks/p p class="MsoNormal"● Communication and leadership skills/p p class="MsoNormal"● Keep up with cooking trends and best practices/p p class="MsoNormal"● Working knowledge of various computer software programs (MS Office, restaurant management software, POS)/p p class="MsoNormal"● BS degree in culinary science or related certificate/p/div

Returning UsersLog Back In Sodexo Corporate Services is looking for an Executive Chef 3 to join our team at our large semiconductor manufacturing account in Northern Phoenix! The current food landscape is 1 corporate cafe, catering operations, coffee shop and micro-market. Our cafe has 5 stations (Global cuisine, Taiwanese station, Grill, Pizza, and Boba Tea). Our Micro-market has pre-packaged items, half of the micro-market is American items, and the other half is Taiwanese. The Executive Chef will be the lead and oversee all culinary for the operation. As the Chef you'll be at the forefront of culinary excellence, curating upscale hospitality experiences that delight our discerning clientele. This is a hands-on, role that will focus on supporting our growing the culinary program with our client. We seek a strong culinary leader with a proven commitment to innovation, teamwork, and collaboration to help us achieve our vision. What You'll Do * Leading and developing the hourly employees * Oversee Menu planning * Ordering * Inventory * Financials-food and labor cost * Hands on about 80% of the time * Catering Production What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * A positive "can do" attitude - commitment to our customers, clients and colleagues * Absolute pride in the quality of our food, service and presentation * A keen but respectful sense of humor, having fun at work Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

We are looking for a highly experienced and creative Executive Chef to join our fast-paced and growing restaurant. You must have proven success in the kitchen as a confident, effective, and efficient leader who is able to motivate and work collaboratively with kitchen staff. You will be responsible for meeting food and labor cost targets for the kitchen. You will create and document new menu items, manage and direct all kitchen staff, maintain quality control, and manage inventory and purchasing. Executive Chef Duties and Responsibilities Coordinate and direct all food preparation, from prep through service Monitor the quality of all food and beverages Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies Delegate daily tasks to sous chef and other kitchen staff; manage their progress throughout the day Oversee entire kitchen staff activity and ensure efficient work Order and arrange pickup or delivery of foods for the week Oversee repairs of kitchen appliances Direct and design and plating/presentation techniques for all dishes Hire and train new kitchen staff Work efficiently to resolve any problems that arise in the kitchen Research and implement new culinary trends Maintain a clean kitchen and abide by all state food safety and sanitation laws

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Title: Executive Chef Department: Food & Beverage Reports to: General Manager or F&B Director FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides 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. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

We are looking for a highly experienced and creative Executive Chef to join our fast-paced and growing restaurant. You must have proven success in the kitchen as a confident, effective, and efficient leader who is able to motivate and work collaboratively with kitchen staff. You will be responsible for meeting food and labor cost targets for the kitchen. You will create and document new menu items, manage and direct all kitchen staff, maintain quality control, and manage inventory and purchasing. Executive Chef Duties and Responsibilities Coordinate and direct all food preparation, from prep through service Monitor the quality of all food and beverages Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies Delegate daily tasks to sous chef and other kitchen staff; manage their progress throughout the day Oversee entire kitchen staff activity and ensure efficient work Order and arrange pickup or delivery of foods for the week Oversee repairs of kitchen appliances Direct and design and plating/presentation techniques for all dishes Hire and train new kitchen staff Work efficiently to resolve any problems that arise in the kitchen Research and implement new culinary trends Maintain a clean kitchen and abide by all state food safety and sanitation laws

The Executive Chef should be creative and proficient in all aspects of food preparation. You will be “the chief” and maintain complete control of the kitchen. The ideal candidate will have an in-depth knowledge of the classic deli menu and its preparation methods, along with a strong leadership background in a high-paced environment. Responsibilities and Duties ● Plan and direct food preparation and culinary activities ● Modify menus or create new ones that meet quality standards ● Estimate food requirements and food/labor costs ● Supervise kitchen staff's activities ● Arrange for equipment purchases and repairs ● Recruit and manage kitchen staff ● Rectify arising problems or complaints ● Give prepared plates the “final touch” ● Perform administrative duties ● Comply with nutrition and sanitation regulations and safety standards ● Keep time and payroll records ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven working experience as a head chef ● Excellent record of kitchen management ● Ability to spot and resolve problems efficiently ● Capable of delegating multiple tasks ● Communication and leadership skills ● Keep up with cooking trends and best practices ● Working knowledge of various computer software programs (MS Office, restaurant management software, POS) ● BS degree in culinary science or related certificate

Executive Sous Chef at Seville Golf & Country Club in Gilbert, AZ | Invited Clubs Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. Elevate the culinary experience by focusing on food quality and upholding presentation standards. Manage financial cost controls and culinary operations. Stay current with market trends and sourcing of the best available seasonal products. Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. Degree in Culinary Arts or equivalent experience. Food & Safety certifications. Effective leadership, communication, and training skills. Knowledge of special diets (preferred). Proficient with POS, Microsoft Office products, and social media. Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

About the Team Our mission is to enhance the quality of our customers' lives at home We put the customer at the center of everything we do, every day Our corporate values that guide our actions and decisions are our People First culture, customers, quality, shareholders, integrity, and corporate responsibility About the Role The Sales Associate - Chef provides customers with a unique shopping experience by offering excellent customer service. Utilizes effective selling techniques and provide in-depth product knowledge in a fast-paced, specialty retail environment. Brings Williams-Sonoma to life for our customers by making it easy for them to discover products that best suit the way they cook and entertain. You're excited about this opportunity because you will... Provide informative culinary instruction and product knowledge to create exceptional customer experiences. Share product benefits and testimonials as part of each culinary activity and customer interaction on the sales floor to engage customers and drive sales. Plan, prepare and execute monthly culinary activity calendar, working within budget and meeting brand standards. Ensure store adherences to Health and Safety codes and train other stores how to meet compliance standards. Support store team with marketing and promotion of culinary programs. Provide sincere, friendly and energetic customer service by exemplifying World-Class service standards. Achieve established sales and contest goals Maintain knowledge of current sales and promotions. Assist customers with special services including: gift wrap, gift registry, locating merchandise, catalog orders, special orders, back orders, charge sends, courier deliveries, and furniture orders. Utilize effective selling techniques to build multiple sales and increase productivity. Demonstrate comprehensive product knowledge, including features and benefits. Efficiently and accurately perform register transactions i.e. sales, returns, and exchanges. Assist in implementation and maintenance of visual merchandise presentation, signage and lighting. Uphold store maintenance and cleanliness standards straighten, clean and help maintain stockroom as needed. Process, ticket, and restock merchandise as needed. Perform other duties as assigned by management. Comply with all Company policies and procedures. Why you will love working at Williams-Sonoma, Inc. We're a successful, fast-growing company with an entrepreneurial vibe A technologically and data-driven business Competitive salaries and comprehensive health benefits We're at the forefront of tech and retail, redefining technology for the next generation We're passionate about our internal and external clients and live/breathe the client experience We get to be creative daily A smart, experienced leadership team that wants to do it right and is open to new ideas We believe in autonomy and reward taking initiative We have fun! We're excited about you because... Possess the ability to build sales and establish customer relationships by instructing cooking/technique classes, demonstrations and in-store events as part of Williams-Sonoma's Culinary Program Love to sell, can articulate a proven ability to exceed selling goals & most importantly can close a sale. Succeed in a team environment, while able to work independently & manage your own time. Thrive in an entrepreneurial environment & are constantly looking for ways to think outside-the-box. Know what questions to ask your customers in order to understand their personal cooking style & needs. Enjoy discovering the customer's style, lifestyle & story to connect them to the right products. Most successful when provided with clearly defined daily sales goals & metrics. High school diploma or equivalent preferred. 1-2 years retail sales experience (specialty retail preferred, but not required). 1-2 years customer service experience. Formal training or degree in Culinary Arts preferred or equivalent job experience. Knowledge of Williams-Sonoma products. Proven ability to prioritize and handle multiple tasks simultaneously. Physical Requirements: Ability to be mobile on the sales floor for extended periods of time. Ability to operate POS system. Ability to lift and mobilize medium to large items, up to 75 lbs., while utilizing appropriate equipment and safety techniques. Full time associates are expected to have open availability to meet the needs of the business. Casual associates must be available to work a minimum of two regularly scheduled shifts on the weekend (Friday, Saturday and/or Sunday) and one during the week (Monday to Thursday). Associates must be available for annual inventory and entire holiday season (November and December). *Example: Weekend availability cannot fall on the same day; an associate must be available on two separate days (Friday and Saturday, Friday and Sunday or Saturday and Sunday) If preferred, an associate can also choose to have all three shifts of availability on the weekend (Friday to Sunday) and none during the week (Monday to Thursday). Benefits Just for You Depending on your position and your location, here are a few highlights of what you might be eligible for: A generous discount on all Williams-Sonoma, Inc. brands A 401(k) plan and other investment opportunities A wellness program that supports your physical, financial and emotional health Paid vacations and holidays (full-time) Health benefits, dental and vision insurance, including same-sex domestic partner benefits (full-time) WSI will not now or in the future commence an immigration case or "sponsor" an individual for this position (for example, H-1B or other employment-based immigration This role is not eligible for relocation assistance. FOR SF ONLY: Williams-Sonoma, Inc. is an Equal Opportunity Employer. Williams-Sonoma, Inc. will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the San Francisco Fair Chance Ordinance, or other applicable state or local laws and ordinances.

Bourbon & Bones Lounge - Square One Concepts, is seeking a highly skilled experienced and talented Executive Chef to support the Executive Corp Chef in managing all aspects of the kitchen to join the team. The ideal candidate will have a passion for creating innovative and high-quality cuisine, as well as the ability to lead and inspire a team of culinary professionals. This position requires someone who is highly skilled in menu development, kitchen management, and budgeting. Supervisory Responsibilities: * Hires and trains restaurant staff. * Organizes and oversees the staff schedules. * Conducts performance evaluations that are timely and constructive. * Handles discipline and termination of employees in accordance with restaurant policy. Duties/Responsibilities: * Assist the Executive Corp Chef in the development and execution of seasonal menus that reflect the restaurant's concept and standards. * Oversee the preparation and execution of all menu items, ensuring that all dishes are prepared to the highest standards of quality and consistency. * Supervise and manage all kitchen staff, including Sous Chefs, line cooks, prep cooks, and dishwashers, providing guidance and support as necessary. * Manage inventory control, including ordering, receiving, and storage of all food and beverage items, as well as regular inventory counts and audits. * Ensure that all kitchen staff adhere to strict food safety and sanitation protocols, including proper handling and storage of food and equipment. * Collaborate with the Executive Chef and the front-of-house management team to ensure seamless service and guest satisfaction. * Maintain a clean, organized, and efficient kitchen environment, ensuring that all equipment is properly maintained and in good working order. * Assist in hiring and training new kitchen staff, and provide ongoing coaching and feedback to ensure high performance and growth opportunities for all team members. * Stay up to date on current culinary trends and techniques and incorporate new ideas and ingredients into the menu as appropriate. * Performs other related duties as assigned. Requirements Required Skills/Abilities: * Must be eighteen years old. * Extensive knowledge of culinary techniques, flavor profiles, and plating presentations * Strong leadership skills with the ability to hire, train, motivate, and develop kitchen staff * Exceptional organizational and time-management skills to handle multiple tasks and prioritize effectively * Proficient in managing food costs, portion control, and kitchen operations * Attention to detail and commitment to delivering high-quality dishes consistently * Excellent communication and interpersonal skills to work effectively with the culinary team and other staff members * Strong understanding of quality control measures, including selecting and inspecting meats for freshness, texture, and marbling. * Proficient knife skills and ability to operate and maintain butchery equipment effectively. * In-depth knowledge of food safety requirements of restaurants * Excellent communication and time- management skills * Must be able to work flexible hours, including evening, weekends, and holidays. * Must have a valid Food Handlers Certification System Used: * Aloha (point of Sales) * Hot Schedule (Employee scheduling) * Paylocity (HR, Payroll, and Employer Information) * Restaurant 365 (inventory Management & Reporting) * Plate IQ (invoicing & Payments) Education and Experience: * Minimum of 2 years in a Managerial position and minimum 1 year of experience as a Chef in a fine dining restaurant environment * Culinary degree or equivalent certification preferred. Physical Requirements: * Prolonged periods of standing and working in a kitchen. * Exposure to extreme heat, steam, and cold is present in a kitchen environment. * Must be able to lift up to 50 pounds at times. * Must be able to work late nights and unpredictable hours. * Manual dexterity to cut and chop foods and perform other related tasks. Benefits & Perks: * Accrual up to 40 hours of PTO * Dining Discounts - 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones * Corporate Shoe Program through Shoes for Crews and Skechers * Competitive Pay * Flexible Scheduling * 401(k) Full - Time employees are eligible for the following additional benefits: * Medical & Prescription * Dental & Vision * Health Saving Account (HSA) * Wellness Program * Discount Pet Care Plan * For a complete list of our benefits please visit: squareoneconceptsinc.com/careers

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.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club: McDowell Mountain Golf Club Title: Executive Chef Department: Food & Beverage Reports to: General Manager or F&B Director FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides 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. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

The Sous Chef is second in command of our kitchen. You will follow our Executive Chef's specifications and guidelines. The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers' satisfaction. Responsibilities and Duties ● Help in the preparation and design of all food and drinks menus ● Produce high quality plates both design and taste wise ● Ensure that the kitchen operates in a timely way that meets our quality standards ● Fill in for the Executive Chef in planning and directing food preparation when necessary ● Resourcefully solve any issues that arise and seize control of any problematic situation ● Manage and train kitchen staff, establish working schedule and assess staff's performance ● Order supplies to stock inventory appropriately ● Comply with and enforce sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements ● 4+ years of experience as a Sous Chef ● Understanding of various cooking methods, ingredients, equipment and procedures ● Excellent record of kitchen and staff management ● Accuracy and speed in handling emergency situations and providing solutions ● Familiar with industry's best practices ● Working knowledge of various computer software programs (MS Office, restaurant management software, POS) ● BS degree in culinary science or related certificate would be a plus

Executive Sous Chef at Seville Golf & Country Club in Gilbert, AZ | Invited Clubs Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: * Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Manage financial cost controls and culinary operations. * Stay current with market trends and sourcing of the best available seasonal products. * Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. * Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: * Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Effective leadership, communication, and training skills. * Knowledge of special diets (preferred). * Proficient with POS, Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club: McDowell Mountain Golf Club Title: Executive Chef Department: Food & Beverage Reports to: General Manager or F&B Director FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides 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. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.