Chef Jobs in Walla Walla, WA

Executive Chef - Snoqualmie, WA- Up to $120k Our client is a distinguished private golf club celebrated for its championship course and outstanding member experiences. This is an excellent opportunity to join a team and a company committed to providing its employees with abundant growth opportunities! Responsibilities: Lead the property's culinary operations, ensuring the kitchen is operating smoothly and the food quality exceeds customer's expectations Ensure exceptional food quality, presentation, and consistency to maintain their reputation for culinary excellence Hire, train, and mentor a team of talented chefs and kitchen staff to achieve high standards of culinary skill and teamwork Manage cost controls, forecasting and inventory management Review financial targets to ensure they are being met or exceeded Executive Chef Qualifications: Proven experience in managing and overseeing kitchen operations, ensuring consistent quality Strong leadership and team management skills with the ability to mentor and develop culinary teams Expertise in menu development, cost control, and maintaining high culinary standards in line with the club's reputation Thorough knowledge of food safety regulations and hygiene standards, with a focus on maintaining a clean, safe, and compliant kitchen environment What they're offering: Comprehensive health benefits, including medical, dental, vision, and life insurance, along with disability coverage A 401(k)-retirement plan and achievable Bonus structure Relocation Package for the right candidates across the USA If you're interested in this opportunity, please send your resume to Declan today! declan at corecruitment dot com

Elevate your culinary career at New Delta One in Seattle as our Executive Chef, where luxury and exceptional hospitality converge. We're seeking a culinary visionary with a passion for creating exquisite dining experiences and a dedication to the highest standards of quality. In this role, you'll lead our talented kitchen team, curate innovative menus, and ensure every dish delights our discerning guests. If you have a flair for gourmet cuisine, a commitment to excellence, and the ability to inspire culinary creativity, we invite you to join our prestigious team and make your mark in the world of luxury hospitality! Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: Manages cost controls and controls expenditures for the account Plans and creates all menus Purchases and manages inventory Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: Culinary degree preferred Three to five years of culinary management experience High volume production and catering experience is essential Previous experience managing cost controls Desire to learn and grow with a top notch foodservice company Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1395503 Eurest MARIANA SMITH [[req_classification]]

is located at Crystal Mountain Resort in Enumclaw, WA Seasonal (Seasonal) WORK AND PLAY IN THE MOUNTAINS Join our team of big mountain adventurers at the largest ski resort in Washington! Here at Crystal, it's more than our work. It's our passion for the guest experience, the outdoors, and the community that bring us together at the end of the tree-lined road. We come from near and far to be up on the mountain because it's an experience you just don't get anywhere else. Events are always on the calendar and friends are always down to play. Work in the beautiful National Forest, neighboring Mt. Rainier, as a premier Ikon Pass destination with a whole lot of stoke to share. JUST LIKE THE TREES, WE ARE GROWING! Apply today to grow your mountain roots with us- whether you are looking to escape the city, expand your skills, or progress in the ski industry, we have a variety of roles for hard-working and enthusiastic team-players. Find your line, join our team! BIG PEAKS, BIGGER PERKS Employee perks: Free Alterra season pass (unlimited, direct to lift at all Alterra resorts) + Free Alterra season pass for spouse and dependents 25 & under 50% off window ticket price at IKON partner resorts Free access to Alterra Mountain destinations during time off Free ski-referral letters for employees to use at other mountain resorts during time off Discounted friends & family day-ski vouchers (Up to 85% off) Discounts on Ski & Snowboard Lessons Discounts on Ski & Snowboard Rentals Discounts on Gear Tune-Ups Discounts on Food & Beverage Discounts at Crystal Mountain Retail shops Free Crystal branded swag Pro deals on gear with 100s of brands Discount Marketplace Deals on accessories, auto, electronics, entertainment, fitness, food, home, pet supplies, travel, and more Employee-only Night Skiing events Employee Housing Available for eligible positions Accrued paid time off for eligible positions Group health insurance for eligible positions 401K benefit and generous match with immediate vesting for all staff members over 18 Opportunities for growth, advancement, and year-round employment Position Title: Outlet Chef Business Unit: Food & Beverage Position Reports to: Executive Sous Chef, Restaurant Manager Positions Reporting to this Role: Steward, Expeditor, Cook I, Cook II, Lead Cook Pay range: $26 - $30 Job Summary: The Outlet Chef position is responsible for the supervision of culinary operations and works to provide the best possible guest experience within the restaurant. Trains, coaches, and supervises culinary staff. Assists in maintenance of recipes, recipe costings, product implementation and delivery. Responsible for the overall cleanliness and sanitation of facility and the delivery of a high quality and properly served food & beverage product. Assists in the maintenance of budgetary guidelines and goals and works to develop a positive public image of their assigned venue, other culinary departments, and Crystal Mountain Resort. Essential Job Functions: Arrives on time, clean, in proper uniform including no-slip shoes and cap, chef coat and apron. Clocks in and out according to shift. Demonstrates an upbeat, positive attitude and acts and communicates in a professional manner while ensuring BOH staff is properly trained. Promotes a healthy and efficient environment through work ethic and staff engagement. Oversees and can work all stations in the kitchen. Oversees all food orders and requisitions to maintain proper par levels and costs while providing fresh, quality products, inspecting all current products for freshness and proper documentation of any waste in order to maintain budgetary F&B; costs. Works with the Chef to ensure proper receiving procedures are being followed including proper FIFO rotation and dating of all incoming product. Ensures recipes are adhered to and produced consistently and safely as well as monitoring food portioning, preparation, presentation, and waste to control costs. Organizes kitchen and maintains all Washington State sanitation and safety policies and documentation to ensure all HACCP policies and procedures are being followed. Responsible for proper scheduling of all kitchen staff to hit budgetary goals and anticipating business levels and eliminate all OT while still providing a safe, quality product and service in a timely manner. Coordinates with Executive Sous Chef on all disciplinary actions with proper documentation, training and guidance in a positive professional manner. Reports any equipment malfunctions or breakage to facilities using fresh service system to resolve the issue ASAP.Assists in preforming all inventories to ensure that all products are accurately counted and recorded. Abides by and upholds overall customer service, kitchen and food concession service standards and gives support to all kitchen operations as well as any FOH needs. Adheres to all policies, standards, SOP's and training as directed by the Resort Executive Chef and F&B Senior Manager. Oversees the daily cleaning of all areas of the kitchen including all equipment and floors. Organize and check rotation, dates and freshness of all food items daily. Job Requirements: College or Culinary Degree preferred. Familiarity with Microsoft Office and experience with ordering, costing, and accounting for kitchens required. Serv Safe certification, or ability to obtain and or WA Food Handlers Permit At least 3 years' experience in F&B; required. Minimum of 1 year in Culinary BOH management, or documentation of progressive leadership skills preferred. Ability to work varying shifts, weekends and holidays required. Must have Intermediate Skiing/ Riding abilities. PHYSICAL DEMANDS AND WORKING CONDITIONS- Bullets below are examples- please customize for specific role. This position is required to work evenings, weekends, and holidays while in operation. Able to lift, carry, or otherwise move and position a minimum of 50 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices, and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing, and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors, and other employees. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. This position description is an overview of the scope of responsibilities for the role described above. With the evolution of the resort, the responsibilities of this position may change as may the dates associated with many of the tasks. During these times of change, this position requires flexibility and willingness to accept new responsibilities and potentially transfer others. It will also be the responsibility of any employee of the resort to be a positive influence on the transformation of the resort and its associated lines of business. Crystal Mountain is an Equal Opportunity Employer Acknowledgement of for Outlet Chef I have read this job description. I understand that it in no way states or implies that these are the only duties to be performed in this position. I understand that this document does not create an employment contract, implied or otherwise, other than an "at will" relationship.RequiredPreferredJob Industries Food & Restaurant

Fogo de Chão - Lynnwood is looking for an experienced Head Chef to join our team full time or part time in Lynnwood, WA. As Head Chef, you will deliver high quality food while offering attentive service to guests, as well as kitchen staff. A positive attitude is crucial for this role. Responsibilities include: -Effective management of staff -Facilitate a stable, orderly, and reliable work environment -Evaluate menu and adjust as needed -Uphold food quality and presentation standards -Ensure kitchen follows proper storage, labeling, food preparation, and safety protocols -Collaborate with waitstaff -Be responsible for kitchen culture and best practices -Build your kitchen team through interviewing, hiring, providing performance improvement, and disciplinary action Experience is a plus. We look forward to meeting and interviewing with you for the Head Chef position here at Fogo de Chão - Lynnwood!

We're seeking a skilled Line Cook to join our team. The ideal candidate will be responsible for preparing high-quality food in a timely, efficient, sanitary, and consistent manner. Position Information: Part-Time Position, 19.00-21.00 hourly rate. Responsibilities: Set up and stock stations with all necessary supplies Ensure freshness and quality of all station items Prepare various meats, seafood, poultry, vegetables, and other food items using diverse cooking methods Comply with standard portion sizes, quality standards, and kitchen policies Maintain sufficient stock levels for smooth service Assist with food prep during off-peak periods as needed Ensure timely and high-quality food output Follow proper plate presentation and garnish guidelines Maintain a clean, sanitary workstation and properly handle, store, and rotate products Keep reach-in and walk-in coolers clean and organized Conduct oneself professionally and maintain good working relationships Adhere to safety protocols and report unsafe conditions Comply with all policies in the Employee Handbook Requirements: One year of culinary experience preferred Relevant government licenses or certificates Knowledge of food preparation, materials, and equipment Self-starter with ability to work flexibly and as part of a team Excellent communication skills Ability to follow verbal and written instructions Capacity to multitask and work under pressure Professional appearance Why work for us? Competitive Company Benefits for Full Time Employees 4 Medical plans to choose from through Kaiser Permanente and Aetna, a Dental plan through SunLife Financial, and a Vision plan through SunLife Financial using the VSP network. A Retirement plan through the company sponsored 401k plan which includes a company match Company paid Life Insurance and Accidental Death and Dismemberment coverage for Full Time Employees Local Discounts at our other properties - We work with properties all over the Portland Metro area, as a member of our team you have the opportunity to receive special discounts some of our properties (discounts on parking, meals, staycations and fitness/racquet facilities) Paid Time Off (Paid sick time for all employees, PTO for Full Time Employees) Great EAP Benefits, day one! - As a member of our team you will have access to an array of benefits and resources starting on your first day, including 3 Free Counseling Sessions, Access to Gym Memberships & On Demand Fitness Class Discounts Free Confidential Legal Advice and so much more! **We are an equal opportunity employer, and all qualified applicants will be considered for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Compensation details: 19-21 Yearly Salary PI51691503ace8-29***********1

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

Bring your culinary know-how to Sodexo Campus Dining! Sodexo Campus Dining is seeking an experienced Chef to oversee our Student Dining at Walla Walla University at College Place, WA. Walla Walla campus and surrounding area offers cultural arts, vibrant dining, and a broad range of recreational opportunities. Our Sodexo team works with local community vendors and has developed innovative menus to ensure a quality, healthy, vegetarian dining experience on the College Place campus. This Chef will oversee student dining operations in the Resident Dining hall - serving over 800 meals a day. Our Resident Dining hall consists of multiple Plant Forward stations including; Comfort/Homemade station, Pizza/Pasta station, Grill/Burgers station, Salad/Deli Bar, and international station offerings including Asian, Mexican, Indian, Greek, from pasta, sushi, falafel etc. Additionally, the Chef oversees catering from small luncheons, VIP dinners, and large seasonal gatherings up to 800 guests. Incentives This is a GREAT role for an experienced Sous Chef to make that next career step! What You'll Do Is this the Opportunity you have been seeking? As Chef, you will: oversee Student Resident Dining - multiple food stations, and catering; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and have working knowledge of automated food inventory, ordering, production and management systems. 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 Are You the One? We are looking for candidates who have: 3 - 5 years culinary background in a high volume dining environment; demonstrated ability to stay current with new Plant Forward trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; experience overseeing catering - developing menus per client/customer request; and have a passion for food and innovation. 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 - High School Diploma or GED or equivalent experience

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

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

Calling ALL ROCK STARS!!! Chefs Wanted!! Come join the Gold Medal Winning RAM Restaurant and Brewery! If you think you have what it takes to join our fun, fast-paced and award-winning team we would like to hear from you! The RAM is happy to say we have won multiple medals at major beer competitions, but we are just as proud of our award-winning food and service. If you are passionate and proud of what you do, come join us! Come be part of something more than just WORK. Come join our RAMILY! Position Details: Chefs ensure that our guests receive the highest level of quality and consistency in all of our culinary offerings. You must be friendly, accurate, responsible, knowledgeable, honest and willing to provide your guests with a memorable experience that will set you and the RAM above all other restaurants and breweries. Chefs are responsible for every detail in our culinary operations from hiring, training, production, service and accounting. We need great candidates who live by these principles every day and will lead their team to success. What you'll do as a Leader in our company: Gain experience in high-volume restaurant management and service Demonstrate a working understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences for our guests Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Become proficient with POS systems Coach, lead and develop restaurant team We Offer: Competitive compensation - based off of experience Positive work/life balance to include flexible schedules Free meal each shift per RAM's shift meal program Discounts of food and beverages per RAM's Dining Discount Program Insurance (medical, dental & life) as well as HSA (eligible after 90 days) Paid sick leave - accrued at 1 hour per 40 hours worked (per state law) Paid vacation - 80 hours per year (accrued each paycheck - eligible for use after 90 days) Ongoing career development and support Comprehensive leadership training program Wage Range: $22.67 - $31.58 (with overtime) depending on experience [annual compensation equivalent $56,000 - $78,000 based on a 45-hour work week]** Requirements RAM Job Requirements: Formal culinary training and two years of chef experience or years worked in a kitchen equivalent One year leadership, managerial or related experience Basic math skills and ability to conduct accurate inventory counts Positive attitude Food and beer knowledge or the ability to become an expert Must be in possession of (or able to obtain) a food handlers permit for positions that require it Excellent verbal communication and personal skills Ability and stamina to spend an extended amount of time on your feet Experience in high-volume preferred You must be able to work weekends A passion to serve both guests and our team Salary Description $56,000 - $78,000**

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview OVG's hospitality divison is searching for a Executive Chef to oversee all food & beverage preparation operations at the Seattle Aquarium in Seattle, WA. The Executive Chef will be a champion OVG representative in all our sustainability initiatives at the Aquarium, including: Zero waste by 2025 80% of purchases meet Seattle Aquarium's sustainable purchasing policy including zero single-use petroleum based plastic. Participation in regenerative working group. Fully electric appliance kitchen. The Executive Chef has the primary duty of managing the culinary team and reports to the General Manager. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group and Seattle Aquarium policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the General Manager. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. The Executive Chef will actively supervise, coach, counsel, direct, train and mentor culinary employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which varies with evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role will pay a yearly salary of $85,000 to $95,000. For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until April 18, 2025. Responsibilities Research and development of menu items to reflect the spirit and uniqueness of the Seattle market. Focus on Seattle and Washington state vendors, prioritizing local and seasonal ingredients to support restaurant and concession business; Responsible for managing, developing and mentoring staff of 20 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of workplace expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet OVG' standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 2-3 years kitchen management experience in a full-service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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

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

Enlivant is seeking a Chef at Whitman Place in Walla Walla, WA! Part-Time | On-call Who we are: At our core, we believe the care and service for America's aging population is not only a moral obligation, but also an honor and a privilege. By combining our fundamental values with our mission to enrich lives through meaningful relationships and vibrant communities, we seek to earn the right to be viewed as the nation's most trusted senior living provider. We employ compassionate people with integrity who embody excellence and promote these values. Enlivant and its subsidiaries operate more than 200 assisted living residences comprising more than 9,000 resident units across the United States. Enlivant assisted living residences are intimate, vibrant communities where our staff treat residents like family and serves them with the utmost integrity and compassion. Enlivant employes nearly 5,000 people. Enlivant is a certified "Great Places to Work" for four years in a row, and we believe in not only making an impact in our industry but also with each other. We're also proud to earn the WELL Health-Safety Rating across all our communities for the second consecutive year, recognizing their ongoing commitment to support the health and safety of everyone who walks through their doors. How others describe us: "Enlivant is where compassion for residents and their families trumps all else." "Employees enjoy the people they work with every day, and they find leadership cares and invests in their development and the company's culture" "I find Enlivant places value in becoming a company where everyone's personal diversity is valued and respected, and where everyone can reach their full potential. There's a warmth and employees seem to genuinely care about each other." What we have to offer you: A commitment to Diversity, Inclusion, and Belonging Professional development and career growth opportunities Medical, Dental, and Vision coverage Company paid life insurance Additional coverage options, including Short Term Disability, Accident, Legal, Critical Illness, and pet insurance A variety of family centered leaves, including New Child Leave Flexible paid and unpaid time-off benefits 401k Matching Employee Assistance Program Discounts on products/experiences through Purchasing Power/Perks at work As the Chef, you will: ... be responsible for overseeing the day-to-day operations of the kitchen and presenting the highest quality meals according to individual resident dietary needs and state regulations. You will also be responsible for coordination with dining staff and maintaining kitchen sanitation and safety standards. What you'll do here: Plan, modify, and develop menus and prepare meals from standardized and local recipes Ensure correct preparation, portioning, and serving in a safe and sanitary manner Coordinate and prepare all meals for the community and events Oversee all kitchen management including food ordering, receiving, and inventory, budgeting, and scheduling Maintain kitchen sanitation and safety standards, ensuring that all work/storage areas are clean, safe, free of hazards and properly arranged Manage resident food preferences by capturing feedback through table visits and menu chats/food committee meetings Ensure compliance with Enlivant, state, local, and regulatory food service standards Manage and provide training for all kitchen staff Additional duties as assigned We'd love to talk if: You have a current ServSafe manager's Certificate or ability to obtain withing thirty (30) days of employment You have written and oral English communication skills You meet, have, or are eligible to obtain all applicable state requirements and certifications You care about serving seniors Bonus points if: You have computer proficiency with Microsoft Office as well as the ability to learn new applications You have one to three years' hospitality and supervisory experience You possess a valid driver's license and access to a vehicle for business use You have experience interacting with individuals diagnosed with dementia and Alzheimer's disease Pay Range $18 - $23 / hour, based on experience.

Our client is seeking a talented, part-time chef with a passion for nutrition to prepare and deliver healthy, balanced meals for one to two individuals in Bellevue, Washington. The ideal candidate will be a nutrition-conscious, experienced chef who is proficient in tracking macros and creating diverse, flavorful menus that keep meals interesting. This role involves preparing breakfast, lunch, and dinner in advance, then delivering the meals 2-3 times per week. Responsibilities: Prepare nutritious and well-balanced meals, focusing on macro tracking and variety Develop weekly menus with a focus on keeping meals interesting and aligned with the client's nutritional goals Prepare and cook breakfast, lunch, and dinner in advance and drop off to client 2-3 times per week. Ensure that all meals are carefully portioned and meet specified macro requirements. Qualifications: Experience in preparing meals for individuals with specific dietary needs or goals, particularly in tracking macros. Excellent communication skills to discuss dietary preferences and adjustments as needed. Valid driver's license and clean driving record Excellent references

New Restaurant FOH + BOH Manager Openings | DM, GM, KM, AGM, AM Exciting Opportunities in Culinary and Hospitality Management Are you ready to take your career in Culinary and Hospitality Management to the next level? Our esteemed restaurant partners—ranging from locally-owned gems to nationally celebrated brands—are seeking exceptional talent for a variety of management and executive roles across the Metro Area. - Restaurant District Manager - Restaurant General Manager - Restaurant Kitchen Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Restaurant Sous Chef - Restaurant Shift Lead This is your chance to bring your expertise into dynamic environments where your skills and passion can truly shine. Whether it’s working in scratch kitchens or elevating guest experiences, our clients are renowned for setting the gold standard in quality, service, and innovation. What we offer: Competitive Compensation: Enjoy industry-leading salaries and performance-driven bonuses. Award-Winning Teams: Work alongside culinary and hospitality professionals who uphold the highest standards in food, service, and operational excellence. Career Growth: Be part of organizations that value growth, creative leadership, and dedication to excellence in every facet of their operations. Impactful Roles: Contribute to delivering world-class dining experiences and making a lasting impression on guests in high-performance setting. It’s no small feat to succeed in this fast-paced, high-volume industry, but with determination, skill, and a passion for hospitality, the rewards are extraordinary. Don’t Wait—Apply Today! These exclusive opportunities are limited, and slots are filling quickly. Submit your resume now to confidentially explore available roles before it’s too late. Take the first step toward an exciting future with some of the best names in the business. Are you ready to raise the bar in hospitality? Join the ranks of top-tier talent today! Gecko Hospitality was named to Forbes ® 2024, 2023, 2022, 2021, 2019, and 2018 list of America’s Best Recruiting Firms. - Let Go, And Let Gecko ™

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

The Line Cook at Wheatland Village maintains efficient performance in food preparation in the Culinary Department and ensures adequate follow-through of job duties as outlined by the supervisor. Complies with federal, state, and local standards for facility operation. Incorporates the Generations' Mission, Vision, and Values into their daily work and interactions with others. If you are passionate about making a difference in the lives of seniors, then we are meant to be together! We want people like you to join our team. What we offer: Paid Time Off (PTO) both F/T and P/T employees Medical - Dental - Vision (F/T employees) 401k Employer Match Employee Engagement Safe work environment On-the-job training Growth Opportunities Schedule: Full-time 5:30 am to 2 pm Weekends and on-call during the week JOB SPECIFICATION: Prepares all food as outlined by the menu and ensures appropriate and appetizing presentation of food items. Responsible to address food complaints immediately if possible and offer an alternative as necessary. Ensures that residents who are on special diets are offered their dietary options as directed by themselves, their physician, or family members. Assists maintenance of supplies and proper storage of supplies. Ensure compliance of ALF with federal, state, and local standards. Follow shift assignments as given by the supervisor. Participate in mandatory staff training & meetings. Assist personnel and residents in establishing a home-like atmosphere. Assists in ensuring that equipment is used and maintained as designed. Submit requests for repair and replacement when necessary. All other duties assigned. Education: High school diploma or GED. Certification in CPR and First Aid within the first 30 days. Ability to read, write, communicate, and follow written and oral instructions in the English language. Work Experience: Experience in Food preparation is desirable, but not required. Needs to have knowledge of food handling operations and the ability to prepare nutritious food and present it in an appetizing manner that meets all the dietary needs of the residents. Experience in commercial kitchen preferable. To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions. We are an equal opportunity employer and consider all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status. Generations is a family-first, family-owned, and family-operated business serving senior living communities across California, Colorado, Oregon, Utah, and Washington since 1943. We are not only dedicated to supporting and increasing the vitality and joy of our residents but our staff as well. We cherish the unique gifts and complementary skills each person brings to our team. A family caring for families, we are simply unlike anywhere you have ever worked. Come find a home with us. Bringing Generations together in the joy of living and everything it means to be human.

Line & Banquet Cooks Precept Wine is the largest privately owned wine company in the Pacific Northwest. We're seamlessly integrated to run our own vineyards, wineries and world-class tasting rooms. Currently we are looking for the best and brightest to fill an immediate opening for a full time and a part time Line & Banquet Cook. This position will report directly to the Executive Chef and is based in Walla Walla, WA, at our Waterbrook Winery Tasting Room Location. Responsibilities include but are not limited to: Support the Executive Chef with any food related needs within the company. Provide excellent food and customer service for all Precept Wine property guests. Including, but not limited to, dinners, happy hours, hot/cold breakfasts, and to go lunches. Prep and help execute banquet and private party events. This will include deep prep, ala minute finishing of dishes and plating as well as cleaning up after the events. Complying with all applicable sanitation, health and personal hygiene standards at all times. Responsible for the appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Follow the Executive Chef directions with food, cleaning, special events and gathering garden produce. Reports necessary equipment repair and maintenance to Executive Chef. Taking great care of our guests, clients, V.I.P.s and any other guest visiting our property. Make sure that all of the food is being checked for quality throughout service. Prepping and executing daily service when it's being offered. Cleaning and maintaining kitchen equipment. Other duties as assigned by the Executive Chef. Skills and requirements: Punctuality, professional appearance and demeanor are required at all times. Must be willing to work nights and weekends. Must have a positive and outgoing personality. Communicate effectively, professionally and honestly with all Precept Wine team members. Act in accordance with the culture and values of Precept Wine at all times The position of Line & Banquet Cook is a unique one and has the opportunity to include acting as a private chef, banquet cooking and catering. Some traveling within Eastern Washington to prepare group meals may also be required. We expect our cooks to possess good communication skills and to be trustworthy, professional and honest when working with teammates and guests. We host some very large events and keeping a good attitude is essential. For consideration, please include your resume when replying to ********************. Precept Wine is an Equal Opportunity Employer. Benefit Eligible Employees are automatically enrolled in three (3) company paid plans: $30,000.00 Basic Employee Life & AD&D Insurance Long Term Disability Employee Assistance Plan The following additional benefits can be purchased for benefit eligible employees: Medical PPO or HSA Insurance Dental PPO w/ or w/o Orthodontic Coverage Insurance Vision Insurance Voluntary Short Term Disability Insurance Additional Life & AD&D Insurance Additional Long Term Disability Insurance Commuter/Parking Benefits This position will average about 20-30 hours per week for part-time, and over 32 hours per week for full-time.