Chef Jobs in Utah

Title Line Cook EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. Description As a Line Cook at Slackwater, you will be responsible for preparing and cooking dishes according to the restaurant's recipes and standards. You will work on the line during service, ensuring that each dish is cooked to perfection and delivered promptly. Your role will also involve maintaining cleanliness and organization in your station. This is a new Slackwater location set to open on May 5th in the Provo/Riverwoods area. If hired, you will be expected to complete five days of training the week of April 28. Training sessions will be held in the AM and PM. WALK-IN INTERVIEWS - OFFERS MADE IMMEDIATELY - Join us on one of the dates below to receive an interview. Please bring necessary documents (ID, Food Handlers Card, etc) in the event an offer is made immediately following your interview. April 8, Tuesday - 12:00pm-4:00pm April 12, Saturday - 11:00am-3:00pm 4801 N University Avenue, Provo, Utah Position Requirements Skills and Qualifications Previous experience as a line cook or in a similar role is preferred. Familiarity with kitchen equipment and cooking techniques is beneficial. Strong cooking skills with the ability to prepare a variety of dishes according to recipes and specifications. Knowledge of food safety and sanitation practices. Ability to handle multiple tasks simultaneously in a fast-paced environment. Ability to stand for extended periods of time and lift or carry up to 40 pounds. Licensures and Certifications The following license and/or certifications are required and must be kept current throughout employment. Utah Food Handlers certification (must obtain within 14 days of hire date) Key Responsibilities Cook and assemble dishes according to established recipes and presentation standards. Ensure all dishes are prepared and cooked to the highest quality and consistency. Manage your assigned station efficiently, including prep, cooking, and plating. Keep your station organized, clean, and well-stocked throughout your shift. Use ingredients according to recipes and portion control guidelines. Ensure proper storage of ingredients and equipment to maintain freshness and prevent spoilage. Monitor and adjust cooking times and temperatures to ensure the quality of each dish. Conduct taste tests and check for consistency and adherence to restaurant standards. Coordinate with other kitchen staff, including prep cooks, dishwashers, and servers, to ensure smooth and efficient service. Communicate effectively with the team regarding any issues or special requests. Follow all food safety and sanitation procedures. Maintain a clean and hygienic work environment, including cleaning equipment, utensils, and work surfaces. Handle any issues that arise during service, such as food shortages or equipment malfunctions. Work with the team to resolve problems promptly and maintain service quality. Other duties as assigned. Location Slackwater Riverwoods Full-Time/Part-Time Part-Time Shift Various Shifts Open Date 3/27/2025

With a career at HMSHost, you really benefit! We Offer * Health, dental and vision insurance * Generous paid time off (vacation, flex or sick) * Holiday pay * Meal and Transportation Benefits * *401(k) retirement plan with company match * *Company paid life insurance * *Tuition reimbursement * Employee assistance program * Training and exciting career growth opportunities * Referral program - refer a friend and earn a bonus * Benefits may vary by position so ask your recruiter for details. Airport Location: Salt Lake Airport F&B Advertised Compensation: $60,167.00 to $73,538.00 Sous Chef BF1031 Summary: The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: * Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work * Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures * Assists with menu planning, inventory, and managing of supplies * Maintains effective cost control, service and quality standards to produce maximum sales and profits * Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards * May serve as a resource to others in the resolution of complex problems and issues * Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen * Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager * Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: * Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus * Requires 3 to 5 years experience with kitchen operations and staff supervision * Must be certified in Serve Safe Management certification course * Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent * Demonstrates organization and multi-project time/issue management * Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Nearest Major Market: Salt Lake City

Property Description The iconic Asher Adams, an Autograph Collection Hotel, is an adaptive reuse of the historic Union Pacific Depot. The proposed project includes a new 8-story, 212-key infrastructure, alongside an additional 13 keys in the renovated Depot, totaling 225 keys altogether. The full-service lifestyle luxury hotel will be a first of its kind in the Salt Lake City market. The irreplaceable nature of this generational asset earned it a designation from the Historic Landmark Commission, both for its cultural significance and striking appearance. The property is located across the street from Delta Center, home of the NBA's Utah Jazz and over 150 events scheduled annually at the 18,000-person arena. Overview Are you a passionate and skilled culinary professional ready to take your career to the next level? Join our dynamic culinary team as a Senior Line Cook and showcase your culinary expertise in creating exceptional dining experiences for our guests. As a Senior Line Cook, you will work alongside our talented chefs, preparing and presenting exquisite dishes that will tantalize the taste buds of our discerning clientele. With your high energy, creativity, and attention to detail, you will contribute to the success of our culinary operations and help us maintain our reputation for culinary excellence. If you are seeking a challenging and rewarding opportunity in the hospitality industry, apply now and be part of a team dedicated to delivering unforgettable dining experiences. Key Responsibilities: Prepare and execute a variety of high-quality dishes according to recipes and standards Lead and supervise junior kitchen staff, providing guidance and training Ensure consistency and accuracy in food presentation and taste Monitor food inventory and assist in ordering supplies Maintain a clean and organized work area, adhering to safety and sanitation guidelines Collaborate with the culinary team to develop new menu items and specials Adapt to changing priorities and handle multiple tasks efficiently in a fast-paced environment Uphold the highest standards of food quality, taste, and presentation Join our team as a Senior Line Cook and elevate your culinary career to new heights. Apply now to showcase your culinary skills, passion for food, and dedication to delivering exceptional dining experiences. With our hotel's commitment to culinary excellence and innovation, you will have the opportunity to create memorable dishes that will leave a lasting impression on our guests' palates. Qualifications Proven experience as a Line Cook in a high-volume kitchen, preferably in a hotel/resort setting Strong culinary skills and knowledge of various cooking techniques Ability to work well under pressure and meet tight deadlines Excellent organizational and time management skills Attention to detail and commitment to maintaining food quality standards Knowledge of food safety and sanitation regulations Ability to lead and mentor junior kitchen staff Culinary degree or diploma is an asset Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? * Industry-Leading Compensation Package * Up to 15% of the base salary in performance-based bonuses * $6K annually in monthly kicker bonuses * Comprehensive Benefits Package * Medical, Dental, and Vision Insurance * Group Life and Disability Insurance * Group Accident, Hospital Indemnity, and Critical Illness Insurance * Traditional and Roth 401(k) Plan * Exclusive Perks & Growth Opportunities * Employee Dining Discounts and/or Complimentary Onsite Meals * Career Development & Limitless Growth Opportunities * If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. * Paid Time Off * Employee Assistance Program (EAP) * Commuter and Dependent Care Benefits What You'll Do As the Kitchen Manager at THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities * Culinary Leadership & Execution * Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation * Execute all line positions when needed and support the kitchen team during peak hours * Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials * Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency * Expedite orders efficiently while maintaining smooth kitchen workflow * Team Leadership & Development * Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork * Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching * Create and oversee weekly employee schedules, ensuring optimal staffing levels * Hold monthly kitchen meetings to address team goals, performance, and feedback * Operational & Financial Management * Manage food costs, payroll, and inventory, ensuring profitability without compromising quality * Work closely with the purchasing team to ensure the availability of top-quality ingredients * Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines * Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies * Guest Engagement & Brand Representation * Act as a culinary ambassador for THE ONE GROUP, engaging with guests and VIPs to enhance the dining experience * Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers * Represent THE ONE GROUP in media appearances, community events, and restaurant promotions What We're Looking For * 5+ years of Executive Chef or high-level kitchen leadership experience in a high-volume, upscale dining environment * Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting * Expertise in kitchen operations, food cost management, and financial accountability * Strong culinary creativity and menu development skills * Exceptional leadership, problem-solving, and communication abilities * Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary * SERV Safe certification and comprehensive food safety knowledge * Experience with restaurant POS and inventory systems Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? Industry-Leading Compensation Package Up to 15% of the base salary in performance-based bonuses $6K annually in monthly kicker bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Kitchen Manager at THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities Culinary Leadership & Execution Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation Execute all line positions when needed and support the kitchen team during peak hours Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency Expedite orders efficiently while maintaining smooth kitchen workflow Team Leadership & Development Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching Create and oversee weekly employee schedules, ensuring optimal staffing levels Hold monthly kitchen meetings to address team goals, performance, and feedback Operational & Financial Management Manage food costs, payroll, and inventory, ensuring profitability without compromising quality Work closely with the purchasing team to ensure the availability of top-quality ingredients Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies Guest Engagement & Brand Representation Act as a culinary ambassador for THE ONE GROUP, engaging with guests and VIPs to enhance the dining experience Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers Represent THE ONE GROUP in media appearances, community events, and restaurant promotions What We're Looking For 5+ years of Executive Chef or high-level kitchen leadership experience in a high-volume, upscale dining environment Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting Expertise in kitchen operations, food cost management, and financial accountability Strong culinary creativity and menu development skills Exceptional leadership, problem-solving, and communication abilities Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary SERV Safe certification and comprehensive food safety knowledge Experience with restaurant POS and inventory systems Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

Executive Chef - Large Senior Living Community We are looking to hire a commendable Executive Chef to manage our kitchen staff and join our team at a large senior living community in South Jordan. 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. 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. Copper Creek Senior Living 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. What we offer Competitive salary $67,000 to $72,000 depending on experience 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 Full-Time position On demand pay. Get your earn wages as soon as you want. Job Description As the Executive Chef, you will consistently provide a fine dining experience to our residents. You will responsible for the entire food service operation of the community, providing breakfast, lunch, dinner, and special event food and beverage service daily to residents of the community. You will supervise chefs, kitchen staff and other personnel engaged in specialty cooking, preparation, presentation and serving of food and beverage items. As the Executive chef, you will also maintain all department expenses within the budgeted guidelines. Responsibilities Plan, test and asses cost of new menus and menu item. Clean and supervise the cleaning of the overall work area, equipment and utensils, and maintains sanitation standards in accordance with the Department of Health. Function as the lead worker over cooks and other food service personnel engaged in the preparation, cooking, and serving of food items. Participate in interviewing and selection of food service personnel. Responsible for personnel actions including hiring, termination, promotion, discipline/corrective action, as well as layoff and recall. Schedule and reschedule staff using independent judgment and exercising discretion when creating the schedule and in making determinations regarding granting employee requests for time off or other modifications in work schedules. Read and understand financial performance and results and adjusts activities accordingly. Responsible for purchasing and maintaining inventory of food products and kitchen supplies. Takes month-end inventory and extend totals accurately. Inspects the quality and quantity of these items when delivered. Qualifications Experience and/or knowledge of special diets and meal preparation for large groups. Culinary Arts degree from recognized school as well as two (2) years related experience as an Executive Chef or Assistant Executive Chef in a comparable size food service operation. Five (5) years experience in kitchen work in medium to large organizations. 2+ years’ experience in hiring, training and managing food service personnel. Experience executing culinary techniques including menu design, food preparation and artistic food design. Knowledge of culinary terminology. Ability to operate computer equipment for data entry and retrieval. Must have ServSafe certificate (current) 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.

American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: * Oversee the preparation of all the meals for our passengers and crew. * Set-up, maintain, and break down station according to FDA Standards. * Taste all products produced to assess quality. * Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. * Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. * Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. * Schedule production of all fresh ingredients to maintain an inventory of food at all times. * Use food production equipment according to manufacturer's instructions. * Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. * Maintain a professional appearance at all times. * Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. * Maintain a professional relationship with all coworkers. * Ensure that each guest has a positive and memorable experience. * Understand and have knowledge of safety, sanitation, and food handling procedures. * Commitment to quality service, and food & beverage knowledge. * Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: * Must be able to work around 14 hours per day. * Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. * ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Ability to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Transportation Worker Identification Credential (TWIC) Work Schedule: * 7 days per week while onboard the ship. * 6-8 weeks working and living on board the ship with 1-2 weeks of unpaid vacation. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*

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

Job Details Experienced Promontory Development - Park City, UT Full Time High School $3000.00 - $30.00 Hourly None Any Restaurant - Food ServiceDescription Elevated above the Distractions Promontory has received universal acclaim as a destination where life's greatest moments naturally play out thanks to its unrivaled depth and breadth of extraordinary family experiences. This established community - which spans more than 11 square miles - features an investment of more than $400 million in exceptional and award-winning amenities for every season. No other community comes close. Promontory Club is looking to fulfill a vacancy for a Sous Chef of Sage Modern Italian, a brand-new restaurant. The Sage Sous Chef will have experience in classic and/or modern Italian cuisine. The Sage Sous Chef should have a desire to hone their craft and work to maintain the highest standards set by the Promontory Food and Beverage Department. We strive to give the ultimate dining experience to our members by providing the best quality ingredients prepared in ways that are true to our roots and local regions. The Sous Chef should be an extension of this philosophy and help to train, teach and guide the cook staff to do the same. ESSENTIAL DUTIES AND RESPONSIBILITIES: Maintain a positive attitude at all times. Work under the direction of the Sage Chef De Cuisine executing menus, cooking techniques and food standards. Maintain Promontory standards for quality and profitability of the kitchen. Assist in planning, coordinating and executing club, member, golf and tennis events requiring catering needs. Maintain all Promontory standards, policies and procedures in accordance with the Promontory Mission Statement and Vision. Develop and lead a positive approach to communication and staff development. Facilitate a great work environment through leadership, training, and motivation. Be an ambassador for the Food and Beverage management team with regards to internal and external customers. Lead a staff that includes all kitchen employees, cooks and dishwashers. Provide food product training to all service staff. Expected to work daily in food production and during meal service. Establish and institute new menus in all assigned locations with assistance of the Sage Chef de Cuisine. Quality control of final food production as it affects taste, presentation, and service. Establish standards and hold the staff responsible to meet menu requirements. Coordination of Food and Beverage purchases to ensure top quality and price e effectiveness. Maintain an in-depth knowledge of financial results including food cost, labor ccost and operating expenses. Balance budget requirements with excellent product and service. Hold weekly meeting with kitchen staff and monthly meetings of all employees. Involved in the menu development for all banquet or catered events as assigned. Meet with the Sage Chef de Cuisine on immediate concerns and future projects. Participate in all food inventories and transfers prior to submission to accounting. Review and implementation of staff scheduling on a weekly basis to obtain maximum efficiency. Maintain kitchen cleanliness to a very high standard. Always in compliance with health department standards. Review, document, and respond to temperatures while maintaining a daily log for quality control and health department standards. Provide total accountability for the cleanliness and sanitation of all assigned food production areas. Perform daily line inspections to ensure food safety and proper labeling/rotation of product. Work with the Sage Chef de Cuisine to ensure that there is a coordinated effort to achieve the desired results of each function. Participate in the setup and breakdown of banquet and catering events as needed. Maintain high visibility during functions, responsible for the on-going updates and revisions to functions. May be required to attend weekly Food & Beverage and Operations meetings in absence of the Chef de Cuisine. Deliver on any other reasonable request of senior management. Follow all company safety and security policies and procedures; report accidents, injuries and unsafe work practices to management; complete safety training and certifications. Maintain files of Safety Data Sheets and follow safe work practices. Other duties as assigned by the Sage Chef de Cuisine. EDUCATIONAL REQUIREMENTS OR EQUIVALENT: High school diploma or general education degree (GED) is preferred; Culinary Degree from an approved school or a combination of schooling and work experience is preferred; must have and maintain a TIPS and ServeSafe certification; must be at least 21 years of age. PREVIOUS EXPERIENCE REQUIRED: Two (2) years of experience in culinary management and administration is required; three (3) years of previous culinary experience is required; a broad background from casual dining to fine dining is preferred; basic computer skills and competency in the following Microsoft Office including Word, Excel, and Outlook is required; previous experience using a POS software (Northstar) is preferred; must have a high attention to detail and the ability to multitask in a fast-paced environment all while maintaining a high level of professionalism. Experience using Sysco Platform desired. WORKING KNOWLEDGE TO BE ACQUIRED ON JOB: Abide by Promontory policies and procedures and submit ideas for possible revision; work independently with little supervision; courteous and helpful with Promontory Club Members and employees. PHYSICAL REQUIREMENTS AND WORKING CONDITIONS: Must be able to stand on feet for extended periods of time; ability to lift 15lbs frequently and the ability to lift 50lbs occasionally; must be able to work in hot and cold environments; must be willing to work various hours, nights, holidays and weekends when needed; must be able to work in hot and cold environments; must be willing to work at any F&B outlet at Promontory when required. Must be authorized to work in the United States without sponsorship. Promontory offers competitive wages and benefits including, but not limited to, medical, dental, vision, disability, life insurances, paid time off, holiday pay, employee meals, uniform allowances, golf on two award winning courses and potential yearly bonuses. Wages range from $30/hr and will be determined upon employment and will be commensurate with experience. Promontory Club is an Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status.

The responsibilities of the Banquet Sous Chef are to manage the banquet operation. This role will work directly with the Executive Chef and Executive Sous Chef to create, implement and maintain quality standards, develop banquet menus, and uphold operational standards for banquet functions. In some instances, the Banquet Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Banquet Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary and stewarding teams, with the guest's positive experience being the main driver. Support senior leadership by developing and assuming basic management responsibilities Assume the role of liaison between all departments within the culinary division and all other hotel departments Supervise the preparation, firing, and execution of banquet functions Develop and implement creative menu items that adhere to Hyatt brand standards Plan, coordinate & implement special events and holiday functions Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs Lead and coach the team towards achieving exceptional guest service and employee satisfaction results Monitor food production, ordering, cost, quality and consistency on a daily basis Ensure proper safety and sanitation of all kitchen facilities and equipment Requirements Bachelor's degree in hospitality/culinary management. Previous leadership in high volume banquet/catering operation In-depth skills and knowledge of all kitchen operations Possess strong leadership, communication, organization and relationship skills Experience with training, basic financial management and customer service Proficient in general computer knowledge A true desire to exceed guest expectations in a fast-paced customer service environment Capable of producing a consistent product in a timely manner Culinary education and/or on the job training, hotel experience preferred Proficient English language skills are a must Benefits Up to $4,000 in Relocation Bonus TN Visa provided Flight from Mexico into the US Up to 1 week of housing in the hotel Complimentary meals in the colleague Cafe for every shift worked Able to enroll in Health and Dental after 30-Days of employment 2 weeks of vacation after 1 year 401k with Company match

The Bourbon Group, one of Salt Lake City's most beloved brands, is currently seeking a Sous Chef to join our downtown teams! Our mission is to help our guests by curating a dine-in experience that brings people together around the table to enjoy great cuisine and cocktails featuring some of the largest spirits collections in the country. Our menu highlights our craft kitchen items, prepared using locally sourced ingredients. We also feature a full bar that includes an impressive selection of wine and craft beers. We are looking for team members that are hardworking, unique, bring a warm, personal, and thoughtful approach to hospitality, and find joy in actively serving their team and guests. We have a high standard for our product and service and expect our team to constantly raise the bar and be proud of The Bourbon Group brand. The Bourbon Group Sous Chef position is committed to creating an exceptional dining experience for every guest. Sous Chefs should be warm and welcoming promoting a comfortable drinking and dining environment. Sous Chefs are always on time and prepared for their shift. They go out of their way to please the guest and are never inconvenienced by special requests. Sous Chefs must communicate clearly with staff to meet their needs and display extensive knowledge of the menu and products. The Sous Chef is expected to promote teamwork by cooperating with management and collaborating whenever possible with other team members. Company Overview The Bourbon Group consists of four exceptional restaurants in the heart of Salt Lake City - Whiskey Street, White Horse, Bourbon House, and Franklin Ave The Bourbon Group offers a fast-paced, hip environment, with the potential of making the best tips in SLC. Here at The Bourbon Group, we're passionate about great food and great whiskey! Job Summary Full-Time Sous Chef - Based on experience, plus a monthly bonus Responsibilities Manages kitchen operations of the kitchen, which include daily decision-making, flexibility, staff support, guest interaction, scheduling, P&L, cost controls/management, inventory regulation, community involvement, all safety and security standards including food handling requirements, profitability expectations, and effective planning while upholding standards, product quality, and cleanliness Maintains the ability to multi-task and adapt to changing priorities Oversees all aspects of menu changes & updates including creating, training, training materials, procurement and pars of product, staff tastings, and updates all related materials used in daily operations Displays good judgment and effective decision-making abilities Hiring & Onboarding: Conducts interviews, staff orientation and maintains staffing levels at all times Ensures ongoing staff development, including cross-training and advanced positions as performance is recognized Completes and posts kitchen schedule in a timely fashion Maintain a presence with kitchen staff during operations; not in the office. Conducts staff meetings when necessary, shift meetings every day, and keeps staff informed on new developments and upcoming events Ensures all staff members adhere to the Company's uniform standards Ensures a safe working and guest experience environment to reduce the risk of incident, injury, and food handling related issues Qualifications Two (2) years minimum as a high-volume Kitchen Manager with extensive knowledge of kitchen and food operations Current Food Manager Certifications Proven leadership and motivational skills Displays a professional appearance and is a positive role model Strong verbal and written communication skills Passion for the highest quality food standards and food safety practices Effective problem-solving skills Self-motivated, driven, and proficient at multitasking Holds self and others accountable to a consistent level of high performance standards Expected work week of 50 hours minimum; higher volume seasons and heavier work weeks are expected Basic computer knowledge (Microsoft & Google Suite) and office skills required Benefits/Perks Bourbon Group offers medical, dental, and vision benefits to all of our full-time (30+ hours/week) Team Members. The Bourbon Group pays 65% of medical for qualified Team Members. Eligibility begins the first day of the month following 60 days of employment. Perks: Team Members receive 50% off meals on and off shift. This discount extends to 3 guests when dining off duty. Discount is available at all our locations. Growth Opportunities: The Bourbon Group is a growing local company. We are always looking for Team Members who have a passion for our brands and want to grow with us! Paid Vacation: Management receives two weeks of paid vacation per year. Vacation increases to three weeks following 5 years of employment. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. The Bourbon Group consists of four exceptional restaurants in the heart of Salt Lake City-Whiskey Street, White Horse, Bourbon House, and Franklin Ave. Our agenda is to offer great spirits, great food, and an amazing atmosphere at every establishment. Our employees enjoy a fun, fast paced work environment is a hip, trendy, foodie type restaurant and cocktail bar. We offer some of the top pay in the industry as well as flexible work schedules.

The Executive Chef is a leadership position responsible for overseeing the culinary operations of The Grand America Hotel, a 775-room premier luxury hotel. The Hotel also has 100,000 sq/ft of premium banquet space. This role demands creativity, expertise in culinary techniques, and a keen eye for detail. The Executive Chef will lead the kitchen team, ensure high standards of food quality, presentation, and hygiene, and contribute to the overall success of the hotel's dining offerings. This position requires both culinary and managerial skills to ensure the hotel's food services exceed guest expectations, are operationally efficient, and contribute to the hotel's profitability. Responsibilities: Culinary Leadership & Menu Development Lead and inspire a team of chefs, cooks, and kitchen staff to deliver exceptional food quality, creativity, and consistency. Develop, plan, and update seasonal menus for all hotel restaurants, bars, room service, banquets, and special events. Oversee the creation of new dishes, ensuring they are aligned with the hotel's standards and concept. Maintain a balance of creativity and guest satisfaction, ensuring menu items meet the preferences and dietary needs of diverse clientele. Operational Management Manage the day-to-day operations of the kitchen, ensuring a smooth workflow and efficient use of resources. Ensure all food preparation and cooking methods adhere to food safety regulations and standards (HACCP, local health codes, etc.). Optimize kitchen efficiency, streamline workflows, and develop standard operating procedures to reduce costs and improve productivity. Oversee kitchen inventory, manage food purchasing, and maintain proper stock levels to ensure uninterrupted kitchen operations. Staff Management & Development Recruit, train, and supervise kitchen staff, ensuring they are skilled, motivated, and aligned with the hotel's values and standards. Develop ongoing training programs for kitchen staff to keep them updated on new cooking techniques, trends, and health & safety regulations. Conduct regular performance evaluations and provide constructive feedback, fostering a culture of growth and excellence within the kitchen. Set clear expectations and maintain high standards for all kitchen personnel, ensuring a positive and efficient work environment. Budgeting & Cost Control Manage the food and beverage department's budget, including controlling food costs, labor costs, and overall operational expenses. Work with the hotel's financial team to create cost-effective strategies for menu pricing, portion control, and waste reduction. Track and monitor inventory, ordering processes, and supplier relationships to ensure cost-effective purchasing and timely deliveries. Implement measures to minimize food waste and maximize the use of ingredients. Quality Control & Standards Enforcement Ensure all dishes served meet the hotel's quality standards for presentation, taste, and portion size. Regularly inspect food preparation and kitchen equipment to ensure compliance with hygiene and safety standards. Maintain and enforce strict cleanliness and sanitation procedures in the kitchen and storage areas. Stay updated on food trends, nationally and internationally, and apply best practices to maintain a competitive edge in the market. Guest Experience & Collaboration Collaborate with the hotel's management team to align food offerings with guest expectations and hotel branding. Participate in guest-facing activities such as cooking demonstrations, special events, or tasting menus. Respond to guest feedback promptly, using it as an opportunity to improve food offerings and service. Event Planning & Catering Oversee the planning and execution of large-scale events, including banquets, conferences, weddings, and private functions. Collaborate with event planners, sales teams, and front-of-house management to ensure seamless coordination of event-related culinary operations. Ensure all event catering, whether for small private functions or large conferences, is executed with exceptional quality and service. Qualifications: Education & Certification: Culinary Arts degree or equivalent from an accredited culinary school. Certification in Food Safety and Sanitation (e.g., ServSafe) or similar. Additional certifications or training in leadership or management is a plus. Experience: Minimum of 5-7 years of progressive experience in a senior culinary role, preferably in a large hotel or luxury resort setting. Proven track record of successfully managing a high-volume kitchen environment. Experience in menu creation, budgeting, and cost management. Skills & Abilities: Exceptional culinary knowledge with expertise in a variety of cuisines. Strong leadership and team-building skills, with the ability to motivate, train, and develop a diverse kitchen team. Excellent organizational skills and the ability to manage multiple tasks under pressure. Strong communication and interpersonal skills, with the ability to collaborate effectively with other departments and senior management. High attention to detail, particularly in quality control and food safety standards. Personal Attributes: Passionate about food and dedicated to providing excellent guest experiences. Creative, innovative, and adaptable in a dynamic hospitality environment. Ability to work long hours, including evenings, weekends, and holidays as required. Work Environment: Comfortable with a fast-paced and high-pressure kitchen environment. Requires flexibility in work hours, including evenings, weekends, and holidays. Physical requirements may include standing for long periods, lifting heavy objects, and maintaining high standards of cleanliness. Benefits: Competitive salary and performance-based incentives. Health and wellness benefits (medical, dental, vision). Paid vacation and holidays. Generous 401K retirement plan. Opportunities for professional development and career advancement. Employee discounts on hotel services and amenities.

Eight Settlers Restaurant & Distillery a drug free, equal opportunity job place is seeking talented, energetic, organized and service-oriented individuals who are committed to providing absolute guest satisfaction in a fast-paced high-energy environment! Now accepting applications for an experienced Sous Chef. Candidate; one must be able to provide a minimum of 5 years of cooking experience in a high end fast-paced environment. Please e-mail resume to this posting. You may qualify for a benefit package! Sous Chef Job Description: We are looking for an experienced person to fill a vacant spot in our kitchen managerial team and contribute to the overall excellence of our restaurant. The person we are hoping to employ is first and foremost a skilled, organized, and creative cook. We are looking for someone to work as a team player, follow instructions, and help us delight our customers with delicious food from our menu. In addition to cooking prowess, great communication and organizational skills are paramount. A good candidate for this job is a person with attention to detail who can keep the kitchen well organized and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff. We pride ourselves in our exceptional service, and we expect nothing less from our cooks. The advantage goes to candidates with a diploma from a culinary school. Main Responsibilities of a Sous Chef include but are not limited to: - Assist the Executive Chef where needed - Ensure consistent and smooth running of food production - Ensure effective stock purchase, its receipt and storage - Ensure that working areas are always kept clean - Assist other kitchen staff as need arises - Supervise performance of kitchen staff to ensure proper activity - Perform other administrative tasks as will be communicated by superiors - Ensure that required standards are adhered to in the production and preparation of food - in quality, quantity, and safety - Work towards exceeding customer's expectation by encouraging and promoting high level of service - Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly - Give appropriate support or guidance to members of kitchen when need arises - Resolve possible disputes within the kitchen and report any unresolved - Promote good team spirit regularly - Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature - Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules - Prepare substitute items - Ensure that the kitchen staff work harmoniously in order to ensure timely production and execution of quality foods - Ensure proper arrangement and garnishing of food - Manage food logs - Monitor the quality and quantity of food prepared - Assist in recruiting, hiring, and training employee cooks - Report the need for maintenance to appropriate staff - Manage the Kitchen in the absence of the Executive Chef Sous Chef Job Requirements: - Must have prior experience as a chef. - Must be skilled in operating kitchen equipment. - Must be skilled in various cooking techniques. - Must know and follow sanitation procedures. - Must showcase teamwork and communication skills. - Must showcase great organizational skills. - Must be able to multitask and act quickly. - Must carry at least a high school diploma. - Must be able to complete a cooking test.

Black Desert Resort, located in the awe-inspiring landscape of Southern Utah, offers a premier luxury experience for groups, weddings, and large-scale events. With multiple indoor and outdoor venues and high-end amenities, the resort hosts exceptional banquets ranging from intimate gatherings to large tournaments and corporate functions. The Banquet Chef plays a key role in delivering consistent, high-quality culinary experiences tailored to each event. Job Summary: The Banquet Chef at Black Desert Resort is responsible for overseeing all culinary aspects of the resort's banquet operations, including menu planning, food preparation, execution, and presentation for events and functions. Reporting to the Resort Executive Chef, this role leads a dedicated banquet kitchen team to ensure service excellence, cost control, safety compliance, and creativity in every event offering. Job Specifications: Onsite: Black Desert Resort Shift & Schedule Availability: Year-Round / Full-Time Pay Range: $90,000 - $100,000/year. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. Why Join Us: Luxury Resort Environment: Be part of an culinary team committed to a culture of service and hospitality. Competitive Salary & Benefits: Comprehensive Health insurance, retirement plans, paid time off, employee dining, and unique perks such as local discounts and wellness programs. Career Growth: Opportunity to lead banquet culinary operations and collaborate on high-profile events and resort initiatives. Responsibilities Lead the planning, preparation, and execution of all banquet culinary operations including plated meals, buffets, and specialty events. Create seasonal and custom banquet menus in collaboration with the Executive Chef and event planning team. Ensure all food is prepared and presented to resort and brand standards, with attention to flavor, consistency, and appearance. Manage, train, and schedule the banquet kitchen team, including cooks, stewards, and prep staff. Maintain cleanliness and sanitation of kitchen and prep areas, ensuring full compliance with health codes and resort standards. Monitor food and labor costs, control waste, and maintain appropriate inventory levels. Coordinate closely with banquet managers, event planners, and front-of-house teams to ensure smooth service flow. Supervise setup and breakdown of food service stations and ensure proper equipment usage and maintenance. Ensure safety, sanitation, and cleanliness of all banquet culinary areas. Actively participate in resort-wide culinary events and special projects as required. Qualifications 5+ years of banquet or high-volume culinary leadership experience, preferably in luxury hospitality or resort settings. Proven ability to lead a kitchen team in a fast-paced, service-driven environment. Strong understanding of banquet service flow, large-scale food production, and food safety regulations. Creative and adaptable with a passion for menu design and event customization. Excellent communication, organizational, and interpersonal skills. Proficient in inventory management, food costing, and culinary software tools. ServSafe or similar food safety certification required. Ability to work flexible hours, including nights, weekends, and holidays, based on event schedules #blackdesertresort

Join our team as Sous Chef for WildKitchen, our elegant outpost kitchen designed by British filmmaker Guy Ritchie set in a high alpine field overlooking the dramatic landscape of the Wasatch Mountain Range. As Sous Chef, you'll interact with guests through cuisine touched by smoke and flame, with a menu that will include locally sourced proteins and organic produce grown at Blue Sky's very own Gracie's Farm. Plan, prepare, and provide an elevated culinary experience in an intimate al fresco dining setting. CORE RESPONSIBILITIES Collaborate with the Executive Chef and oversee WildKitchen operations. Effectively manage the culinary team, motivate them and assign duties fairly Maintain best practices in an elevated dining experience. Bring your creativity, flair, and ability to provide guidance to others. QUALIFICATION REQUIREMENTS 3 years of formal culinary experience, preferably in an elevated hospitality environment. Experience in various cooking methods, and food preparation techniques. Knowledge of health and safety standards Advanced verbal communication skills and storytelling ability. Strong business acumen and a strong work ethic. OUR PROPERTY Situated on 3,500 acres of lush ranch land outside of Park City, Utah, The Lodge at Blue Sky invites guests to slow down and forge meaningful connections with the land, animals and people that call Blue Sky home. The Lodge at Blue Sky believes that our mission to provide luxury with wild abandon to our guests can only be fulfilled by nurturing, valuing, and empowering our employees to be their best selves, and giving our best in return. Our employee culture sets itself apart from other luxury hotels in our genuine appreciation of and respect for our team members, and we are dedicated to providing the best employee experience possible for our team by pairing people with positions that both challenge and enrich them, as well as offering competitive wages and comprehensive benefits. JOIN OUR FAMILY Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. If that philosophy resonates with you and you feel that our approach is aligned with your own passions and beliefs, then please talk to us about becoming part of our family. Auberge Resorts LLC is an Equal Opportunity Employer, M/F/D/V. Auberge Resorts LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Auberge Resorts LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Objective This position is responsible for the primary responsibility and oversight to work with chef to manage all back-of-the-house operations, production, and personnel, including safe food handling practices, food preparation, and cleanliness and organization of all back of house storage and work areas. Works closely with the restaurant General Manager, and Front of House management teams to ensure the highest level of customer satisfaction is achieved through food and service. Essential Responsibilities Manage execution of all menu items to ensure strict adherence to brand specs and standards. Responsible for the menu planning and development for a respective site's daily specials. Protects consumer health with strict adherence to all sanitary and safe food handling mandates and practices. Demonstrates the willingness and skillset to assist on hotline during peak business volumes. Analyze, research, and stay abreast of food trends and culinary technical skills. Supervise kitchen team to maintain the highest standards of cleanliness, organization, safety, and sanitation of kitchen areas. Hire, coach, manage and hold accountable all kitchen staff to ensure adherence to brand specs and expectations. Train employees in cooking methods, presentation techniques, portion control and proper use of ingredients. Manage kitchen staff's strict adherence to menu item recipes and menu integrity. Work closely with the General Manager to investigate and resolve any food quality and service complaints received. Demonstrate ability to lead by example and support the positive morale and motivation of the team. Manage kitchen supplies, equipment, food and beverage orders to ensure proper inventory levels. Manages proper food cost practices such as proper rotation, ordering and portion control. Ensure that all kitchen and back of house invoices are expeditiously accounted for accurately. Manage periodic inventory process for all back of house items. Take ownership of back of the house prime food and labor costs to ensure financial viability of restaurant operations. Demonstrates leadership and teamwork while working respectfully with all team members. Provides and manages safe workplace environment for all staff members. Provides and manages harassment free workplace of all staff members. Performs other related duties as required or assigned. Requirements Required Knowledge, Skills, and Abilities Extensive knowledge of preparation of all food items. 2+ years of supervisory and human resource management skills (including interviewing, recruiting, training, coaching, motivating). Financial skills and experience for budgetary and cost purposes. Clear, concise written and verbal communication skills. Must be able to work independently, as well as in a team-oriented environment. Ability to work all days, nights, weekends, and holidays. Bi-lingual speaking skills preferred. Physical & Mental Requirements Must have the physical and mental strength and endurance to be able to perform duties, in at times extreme environments, as well as the ability to handle stressors of the position in operational and administrative situations. Required to frequently lift and move up to 100 pounds. Expected to stand, sit, walk, climb, balance, stoop, kneel, crouch, crawl, bend, talk, hear, taste, smell, see, and operate objects, tools, and controls. Position Snapshot Employment Type: Full-Time/Part-Time Job Type: Exempt Pay Type: Salary Supervisor: Chef Manages Others: Yes Minimum Education: High School Diploma, GED, or Equivalent Required Minimum Certification: Current ServSafe Certification or ability to obtain Culinary Arts Diploma or Certification, a plus Minimum Experience: 3-5 Years Age Requirement: 21 years or older Required Travel: Driving Requirements: No Tools & Equipment Used: Kitchen equipment Diversity Statement: Salt Lake Brewing Co LC values a diverse and inclusive workplace and believes that a career in craft beer should be accessible to all people. We are an Equal Opportunity Employer committed to providing equal opportunities to individuals of every race, color, sex, age, national origin, religion, sexual orientation, gender identity or expression, status as a veteran, and basis of disability or any other federal, state or local protected class. The employer retains the right to change or assign other duties to this position as a result of evolving business needs.

In most jobs, everyone doesnt spontaneously erupt into applause and start raining down high-fives. At Buffalo Wild Wings, thats just a Thursday night. This is the place to start the next phase of your career. Whether you grow in our system here or your game-plan takes you elsewhere, we want you to have an experience that lasts a lifetime. GAME TIME ENERGY, LIFETIME EXPERIENCE You'll work directly within the Heart of House as a Kitchen Team Member/Cook. You will work in multiple stations, inclusive of Chip, Shake, Grill, Southwest, and Expo. Through the production of all Buffalo Wild Wings food items, you'll be key in creating legendary experiences for our guests. HOME OF THE GREATEST OF ALL TIMES Buffalo Wild Wings fuels moments worth sharing for our guests and for our team members. And, when that means access to all these benefits and the game is always on well, thats just another day at the office. Weekly Pay Flexible Schedule Shift meal discount and family dining discount* Best in Class Training & Continuous Learning Advancement Opportunities Paid Time Off* 401(k) Retirement Plan* Tuition Benefits* Medical, Dental and Vision* Champions of Hope* Cash Referral Program Journey Wellbeing Support Tool PerkSpot Discount Program Recognition Program Slip Resistant Shoes Programs Community & Charitable Involvement Igniting Dreams Grant Program Training Contests YOU GOT THIS You are 16 years of age (or higher, per applicable law). You know what it takes to fuel moments worth sharing and have exceptional time management, attention to detail, and guest service skills. Not sure if your experience aligns? We encourage you to apply. Sports-lover or not, all backgrounds are welcome here. Buffalo Wild Wings, Inc. is an equal opportunity employer. *Subject to availability and certain eligibility requirements. RequiredPreferredJob Industries Other

Executive Chef American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: Oversee the preparation of all the meals for our passengers and crew. Set-up, maintain, and break down station according to FDA Standards. Taste all products produced to assess quality. Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. Schedule production of all fresh ingredients to maintain an inventory of food at all times. Use food production equipment according to manufacturer's instructions. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. Maintain a professional appearance at all times. Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. Maintain a professional relationship with all coworkers. Ensure that each guest has a positive and memorable experience. Understand and have knowledge of safety, sanitation, and food handling procedures. Commitment to quality service, and food & beverage knowledge. Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: Must be able to work around 14 hours per day. Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. ServSafe Manager Certification strongly preferred. Familiar with food safety standards. Ability to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 days per week while onboard the ship. 6-8 weeks working and living on board the ship with 1-2 weeks of unpaid vacation. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

Black Desert Resort, located in the awe-inspiring landscape of Southern Utah, offers a premier luxury experience for groups, weddings, and large-scale events. With multiple indoor and outdoor venues and high-end amenities, the resort hosts exceptional banquets ranging from intimate gatherings to large tournaments and corporate functions. The Banquet Chef plays a key role in delivering consistent, high-quality culinary experiences tailored to each event. Job Summary: The Banquet Chef at Black Desert Resort is responsible for overseeing all culinary aspects of the resort's banquet operations, including menu planning, food preparation, execution, and presentation for events and functions. Reporting to the Resort Executive Chef, this role leads a dedicated banquet kitchen team to ensure service excellence, cost control, safety compliance, and creativity in every event offering. Job Specifications: Onsite: Black Desert Resort Shift & Schedule Availability: Year-Round / Full-Time Pay Range: $90,000 - $100,000/year. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. Why Join Us: Luxury Resort Environment: Be part of an culinary team committed to a culture of service and hospitality. Competitive Salary & Benefits: Comprehensive Health insurance, retirement plans, paid time off, employee dining, and unique perks such as local discounts and wellness programs. Career Growth: Opportunity to lead banquet culinary operations and collaborate on high-profile events and resort initiatives. Responsibilities Lead the planning, preparation, and execution of all banquet culinary operations including plated meals, buffets, and specialty events. Create seasonal and custom banquet menus in collaboration with the Executive Chef and event planning team. Ensure all food is prepared and presented to resort and brand standards, with attention to flavor, consistency, and appearance. Manage, train, and schedule the banquet kitchen team, including cooks, stewards, and prep staff. Maintain cleanliness and sanitation of kitchen and prep areas, ensuring full compliance with health codes and resort standards. Monitor food and labor costs, control waste, and maintain appropriate inventory levels. Coordinate closely with banquet managers, event planners, and front-of-house teams to ensure smooth service flow. Supervise setup and breakdown of food service stations and ensure proper equipment usage and maintenance. Ensure safety, sanitation, and cleanliness of all banquet culinary areas. Actively participate in resort-wide culinary events and special projects as required. Qualifications 5+ years of banquet or high-volume culinary leadership experience, preferably in luxury hospitality or resort settings. Proven ability to lead a kitchen team in a fast-paced, service-driven environment. Strong understanding of banquet service flow, large-scale food production, and food safety regulations. Creative and adaptable with a passion for menu design and event customization. Excellent communication, organizational, and interpersonal skills. Proficient in inventory management, food costing, and culinary software tools. ServSafe or similar food safety certification required. Ability to work flexible hours, including nights, weekends, and holidays, based on event schedules #blackdesertresort