Chef Jobs in Wyoming, MI

CulinArt Sector REGIONAL CHEF I - B&I Salary: $110,000-$120,000/yr. CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt's extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in MyOpportunity to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in MyOpportunity by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email **************************. Click here to view the step-by-step instructions to refer a friend to this position. Join Our Team as a Regional Chef for Business & Industry (B&I) accounts The Regional Chef I is responsible for overseeing all culinary functions for Business & Industry (B&I) accounts within a designated geographical area. This role ensures the delivery of exceptional culinary services while maintaining operational efficiency, cost controls, and client satisfaction. Travel within the region will be required for this position. This role will require travel. Key Responsibilities: * Develop and implement operational plans and systems to meet and exceed contractual obligations for B&I accounts. * Manage cost controls and oversee regional expenditures to maintain budgetary goals. * Serve as a regional leader, modeling behaviors and competencies that align with the company's core values. * Plan and create diverse menus, including menu development for chef's tables, catering expos, and other events specific to B&I clients. * Develop and communicate strategies to continuously improve the customer experience across B&I accounts. * Collaborate professionally with a variety of stakeholders, including associates, suppliers, clients, and customers. * Perform additional duties as assigned to support regional operations. Qualifications: * Minimum of 5-7 years of culinary experience in a multi-unit setting. * Business & Industry experience highly preferred. * Strong supervisory and leadership skills, with hands-on management and coaching experience. * Proven ability to manage multiple units and operations effectively. * Ideal candidate will have a training background and experience in developing and mentoring staff. * Excellent communication skills, both written and verbal, with the ability to interact with management, departments, customers, and associates at all levels. * Strong financial acumen, including proven P&L management, budgeting, and food cost control practices. * Demonstrated ability to assess and grow people, operations, equipment, and revenue. * Willingness to travel within the region. * Proficient in MS Office Suite (Word, Excel, PowerPoint, Outlook). Apply to CulinArt today! CulinArt 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. Applications are accepted on an ongoing basis. Associates at CulinArt 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) * Paid Parental Leave * Personal Leave 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: 1405801 CulinArt Sector Tyler Justus [[req_classification]]

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as a Sous Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! WHAT OUR SOUS CHEFS DO Our Sous Chefs are skilled chefs who combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. A SOUS CHEF'S DAY-TO-DAY Adhere to the company's mandated F&B menu and purchasing programs Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary Work with the Operations team and Sales staff in the absence of the KM/Chef, plan, supervise, and execute all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up. Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume Partner with KM/Chef or General Manager to address and resolve disciplinary issues as appropriate. Foster a team work environment. Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food Assist Chef with managing all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by conducting sanitation audits Proactively ensures that a clean, safe environment is maintained at all times. Report critical issues to General Manager ASAP. WHAT IT TAKES Minimum of 1- 3 years of kitchen supervisory experience in high-volume retail, entertainment, hospitality, or restaurant venue is required Experience preparing catered events and presenting foods for special events desirable Relevant experience or equivalent combination of education and experience is also acceptable. Current ServSafe certification required. PERKS (MORE REASONS YOU'LL LOVE YOUR JOB) Free Bowling $1 Arcade Play 20% off Events 50% off Food & Beverages Weekly Pay WORK ENVIRONMENT/PHYSICAL DEMANDS Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

Creative Dining is hiring immediately for a full-time Sous Chef position. Schedule: Full time schedule. Open availability is required. Hours and days may vary; more details upon interview. Requirement: 3 years of experience required. Pay Range: $20.00 to $23.00 YOU'D MAKE A GREAT ADDITION TO OUR TEAM! At Creative Dining, we believe in the power of hospitality to create connections and build community. If you're passionate about culinary excellence and making a real impact, you'll be a perfect fit for our team, where integrity, creativity, and teamwork are at the core of everything we do! Job Summary As a Sous Chef at Creative Dining, you will play a key role in overseeing food production, ensuring that each meal is prepared to culinary excellence and served on time. You will supervise and train kitchen staff, manage kitchen operations, and maintain high standards for food quality, safety, and sanitation. The Sous Chef will work closely with the Production Managers to oversee day-to-day kitchen functions, ensuring an efficient, creative, and safe environment. Essential Functions/Responsibilities Food Production: Ensure all food is ready on time using efficient production and batch cooking techniques. Staff Supervision: Lead, train, and support kitchen staff to maintain quality and productivity. Menu Execution: Review Function Sheets and ensure timely preparation for events. Prep & Inventory: Manage prep sheets, duty rosters, and production records. Food Safety: Follow safe food handling practices and maintain clean, sanitized kitchen areas. Equipment Monitoring: Ensure kitchen equipment functions properly and report issues promptly. Compliance: Adhere to health codes, sanitation guidelines, and OSHA regulations. Kitchen Operations: Open and close the kitchen, complete checklists, and secure the area. Communication: Report food production and kitchen issues to the Production Manager. Workplace Safety: Maintain a safe, organized work environment, and follow safety protocols. Other Duties: Perform additional tasks as needed to support kitchen operations. BENEFITS FOR OUR TEAM MEMBERS Full-time positions offer the following benefits to associates: Medical, Dental, Vision, Disability, Accident, Critical Illness Insurance & HSA Account with employer match Employer Paid Life Insurance Paid Time Off & Paid Holidays Quarterly Bonus Opportunities Complementary Meals During Shifts Earned Wage Access Retirement Plan Positions located at Calvin University offer access to Calvin's library and campus gym Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without 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.

BUTCH's Dry Dock embraces the craft, passion and discipline required for our vision by honoring traditional and current culinary flavors and techniques from all over the world mainly focusing on Western Europe. A highly personal and explorative culinary journey, a commitment to using the best ingredients from our local farms and purveyors and seeking to make every aspect of the guest experience impactful and memorable. The executive chef will demonstrate his/her skills in cultural proficiency, culinary creativity and leadership ability. Responsibilities o Development and execution of culinary company SOP's o Oversee purchasing and inventory of products o Ensure company food cost goals are achieved o Develop and maintain recipes, portion specifications and standard preparation procedures for all menu items, and ensure strict adherence by all culinary team members. o Periodic inspection of all back of house areas, observe quality of food preparation and service, food appearance, cleanliness and sanitation of production areas, equipment and employee appearance. o Manage daily performance of all back of house teams to exceed company standards and expectations. o In partnership with the management team, establish annual budgets and capital expenditures. o In partnership with the management team, establish appropriate staffing levels o In partnership with the management team, recruit and hire of all back of house teams. o In partnership with the management team, analyze period operating statements for strategic planning to drive profitability and assess financial well being of culinary operations. Skills and Requirements o Possess senior managerial experience as an executive sous chef, chef de cuisine or executive chef in upscale, high volume, fine cuisine restaurants. o Experience with back of house administrative and managerial duties is a must. o Knowledge of techniques, methods, tools and equipment used in preparing and cooking high quality food. o Proven abilities teaching and mentoring kitchen team members. o Strong communications and supervisory skills. o Ability to work in a fast-paced, ever-changing environment where time is of the essence. Perks o Competitive Salary. o Opportunity for careers growth and development. o Employee discount on products. o Great work environment and culture. Additional Information BUTCH's Dry Dock is proud to be an equal opportunity and affirmative action employer. Minority/Female/Veteran/Individuals with disabilities/Sexual Orientation/Gender Identity. BUTCH's Dry Dock invites all qualified interested applicants to apply for career opportunities.

A Look Into Working at brick + brine Working at Brick & Brine is a dynamic and rewarding experience that goes beyond just a job-it's an opportunity to be part of a vibrant culinary community where creativity, teamwork, and passion come together to create memorable experiences for our guests. From the moment you step into our kitchen, you're welcomed into a supportive and dynamic environment where collaboration and innovation thrive. Whether you're a seasoned chef, an aspiring bartender, or a hospitality enthusiast eager to learn the ropes, there's a place for you at Brick & Brine. We believe in investing in our team members' growth and development, providing ongoing training and opportunities for advancement. So if you're looking for more than just a job-if you're seeking a place where you can grow, learn, and thrive while doing what you love-then join us and become part of something truly special at Brick & Brine. Responsibilities What You'll Be Doing Assist Executive Chef with coordination, preparation and evaluation of food quality Assist with food and labor cost control by utilizing best practices and departmental procedures Responsibilities for selecting, training, motivating and developing culinary staff Ensuring proper sanitation, cleanliness and organization of the kitchen in accordance with our own policies and policies and those set forth by the county health department Creating a positive, professional environment for all staff members to grow and learn in - using listening skills and communication techniques to enhance the presentation and implementation of ideas Providing administrative support as needed to the Executive Chef Commitment to team service, that prides on the premiere quality of guest service, standards and perfection Leading talented people to achieve profitable return to the owner, world class guest loyalty, high performance culture, and continuously improving talent Increasing Kitchen team's effectiveness through implementation of sound business practices processes and systems Leading and supporting all facets of kitchen operations with an eye towards growth and success. Ensuring proper sanitation Manage food Inventory and recipe administration Qualifications What You Need for this Position Culinary degree preferred, but not required Ability to work nights and weekends Long periods of standing Occasionally able to lift up to 40 pounds Able to safely work with potentially dangerous chemicals and equipment Able to comply with safety and health code standards Able to handle responsibilities that require repetitive motion tasks What's in it for You Annual bonus opportunity Accrued PTO starts immediately and is available as soon as a minimum of 2 hours is accrued 401K with 100% match up to 3% and 50% match up for the next 2% Medical/Dental/Vision/Disability/Life Insurance Robust Employee Assistance Program providing a wide range of services including up to 7 free counseling sessions per year Health and wellness reimbursement up to $600 annually for items like massages, gym memberships, running shoes etc. 10% discount on GHG outlets (1) shift meal provided per day Discounted hotel rates at Radisson Hotel Group branded properties worldwide Monthly cell phone stipends Annual leadership classes and trainings Parental Leave Program Flexible work schedule Top Reasons to Work With GHG We are one of the Nation's 101 Best and Brightest Companies to work for You'll have the opportunity to work in a brand new restaurant You will grow your skills and experience in an exciting industry

6PM Hospitality is seeking a positive, forward-thinking individual to join our team at the newly-renovated DoubleTree by Hilton in Battle Creek, MI. 6PM Hospitality consists of a team of hospitality experts who draw upon decades of experience to make everything from the front desk to the back office achieve a standard of excellence. We partner with property owners, brands, investors and financial institutions to transform short stays into unforgettable experiences, and turn investments into solid returns. Come be a part of our excellence driven team! Position Summary: The Sous Chef assists the Chef in overseeing the kitchen, operations, ensuring the preparation, presentations, and delivery of high-quality dishes for Windward, The Beach Bar, and Meeting & Events. This position is responsible for maintaining kitchen efficiency, managing staff, and contributing to menu development, while following 6PM Hospitality Partner's Core Values, 6PM Hospitality Partner's and Hilton standards, and local health department standards. Essential Functions: Kitchen Management Collaborate with the Chef to plan and execute menus Supervise and coordinate the work of the kitchen staff to ensure smooth operations Oversee food preparations, cooking, and presentation to meet established standards. Ensure proper staffing levels for maximum productivity and highest standards of quality while controlling food and payroll costs to achieve maximum profitability. Staff Supervision Train and mentor kitchen staff, ensuring they adhere to recipes and cooking techniques. Delegate tasks and responsibilities to kitchen personnel. Lead, manage, and hold Team Members accountable to the standards of employment and job performance set by the core values of 6PM Hospitality Partners. Discipline Team Members as needed, according to 6PM Hospitality Partners policies Quality Control Maintain high standards of food quality, taste, and presentation Conduct regular inspections to ensure compliance with health and safety regulations Monitor and control food costs, minimizing waste and optimizing kitchen resources Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Menu Development Collaborate with the Chef on menu planning and development Contribute creative ideas for new dishes, taking into account seasonal ingredients and customer preferences Ordering and Inventory Assist in managing kitchen inventory and ordering supplies Ensure proper storage and rotation of ingredients to minimize waste Maintain security of the kitchen and its equipment and establish controls to minimize food and supply waste Adhere to Standards Ensure that the kitchen operates in accordance with company policies, procedures, and standards. Maintain a clean and organized kitchen environment Assist in implement safety procedures according to OSHA and 6PM Hospitality Partners standards Inspect shift ending clean up on a daily basis and hold team members accountable Operate food production equipment according to manufacturer's instructions Problem Solving Address and resolve kitchen-related issues promptly Adapt to changing circumstances and make real-tie decisions to maintain kitchen efficiency Other Functions Report to work in uniform, presented neat and clean Greet all guests in a friendly, positive manner. Ask questions of guests and make personal connections to make them feel they are welcome and valued Anticipate and meet the needs and expectations of our guests, then go one step further Interview, hire and evaluate performance of all BOH staff according to 6PM Hospitality Partner's guidelines at the discretion of the Chef. Attend scheduled department meetings Assist other departments as needed Maintain open lines of communication between all departments within the hotel Ensure BOH kitchen shifts are always covered, including weekends, holidays, call-ins, vacations, etc. making it fair for all Team Members and ensuring all job duties are covered Follow all 6PM Hospitality Partners, LLC processes Exhibit regular and recurrent attendance records Other duties as requested by management Position Requirements: Minimum Knowledge: Requires ability to interpret/extract information and/or perform arithmetic functions. May require typing, record keeping, or word processing. Good communication skills Formal Education and Job-Related Experience: This position requires a minimum formal education of an associate's degree, related certificate or equivalent related experience. Five years of management job-related experience required. License, Registration, and/or Certification Required: ServSafe Working Conditions and Physical Effort: Stress Load: Regular exposure to stresses Workload Fluctuation: The workload required to perform this job requires ability to adapt to change Manual Skills: Some portions (10 - 50%) of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations Physical Effort: Significant portions (more than 50%) of daily assignments involve prolonged standing, transporting material or equipment, or lifting, moving, or carrying heavy (over 30 pounds) materials for intermittent periods throughout the day Physical Environment: Significant portions (more than 50%) of daily assignments involve exposure to dirt, odors, noise, or temperature / weather extremes. Working surfaces may be un-level, slippery, or unstable Work Schedule: Work regularly requires or varies between afternoon, evening, night, holiday, and/or weekend assignments. Schedule varies according to business demands and needs. Occupational Risks: Significant portions (more than 50%) of daily assignments involve occupational risk, such as cuts, burns, exposure to toxic chemicals, injuries from falls, or back injury sustained with assisting in moving, lifting, or positioning equipment or materials Ergonomics Risks: Significant portions (more than 50%) of daily assignments involve ergonomic risk, such as regular repetitive tasks, forceful or prolonged exertions of the hands, vibration, cold temperatures, and heavy lifting, pulling, pushing, or carrying of heavy objects, poor body mechanics, restrictive workstations, or awkward postures Safety: Responsible for adhering to all safety policies and procedures of 6PM Hospitality Partners. Relocation assistance is not available for this position. Employee Benefits Paid time off for all full-time and part-time team members 8 hours of paid volunteer paid for all team members Holiday pay Travel discounts for employees, friends, & family Restaurant discounts Referral Program Health, vision, and dental insurance available for all full-time team members Employee recognition perks and benefits Advancement opportunities Paid maternity/paternity leave or adoption leave for qualifying FMLA Apply today to be an authentic part of the excellence achieved at 6PM Hospitality!

GERALD R. FORD JOB CORPS CENTER

The F&B Sous Chef is responsible for supporting the F&B Room Chef in all aspects of food recipes developed and served at the assigned venue in Gun Lake Casino Resort. The ideal candidate will have a deep understanding and mastery of various cuisines, showcasing expertise in creating authentic and innovative dishes. The F&B Sous Chef will assist the F&B Room Chef in designing menus, managing kitchen operations, and ensuring the highest quality of food preparation at Gun Lake Casino Resort. This role requires effective leadership skills, creativity, attention to detail, and a passion for delivering an exceptional dining experience. About Us: At Gun Lake Casino Resort, every Team Member is an ambassador, essential to the success of our company and our culture. We expect that all Team Members take personal ownership in ensuring that everything they do is in the best interest of Gun Lake Casino Resort and embody the core values of the Seven Grandfather Teachings: Love : Love your brothers and sisters and share with them. Truth : Be true in everything you do. Be true to yourself and to your fellow Humans. Respect : You must give respect if you expect respect. Respect everyone, all persons, and all the things created. Bravery : To do what is right, even in the most difficult of times. Honesty : Be honest in every action and provide good feelings in your heart. Wisdom : We cherish knowledge; wisdom is used for the good of the people. Humility : Know that you are equal to everyone else, no better, no less. In this Role: Assist in creating and curating a diverse menu featuring authentic and creative dishes, considering regional specialties and guest preferences. Assist the F&B Room Chef in ensuring all recipes are written and Team Members are properly trained on proper recipe execution of all dishes. Assist the F&B Room Chef with suppliers to ensure the procurement of high-quality, fresh, and authentic ingredients for all dishes. Assist in overseeing the preparation and cooking of all dishes, ensuring consistency and adherence to established recipes and standards. Lead and manage kitchen staff of the assigned kitchen, including training, scheduling, and performance evaluation, to maintain a smooth and efficient kitchen operation. Assist in implementation and enforcement of quality control measures to guarantee the consistency, taste, and presentation of dishes that meet the Gun Lake Casino Resort standards. Stay updated on culinary trends, experiment with new techniques, and introduce innovative twists to traditional recipes to keep the menu dynamic and exciting. Ensure compliance with ServSafe food safety and sanitation regulations, maintaining a clean and organized kitchen environment. Collaborate with front-of-house staff to understand guest preferences, receive feedback, and adjust to enhance the overall dining experience. Assist in monitoring food costs, controlling waste, and contributing to the development of cost-effective recipes without compromising quality. Assist the F&B Room Chef in analyzing operational results (revenues, supply costs, labor, etc.) and makes appropriate recommendations to continuously improve the daily operations (SOP's, processes, policies, revenues, etc.). Responsible for handling any Team Member or Guest opportunities. Evaluate, oversee, and provide coaching opportunities regarding job performance of Team Members. Ensure that all Team Members are knowledgeable of and adhere to all Gun Lake Casino Resort's Standards, policies, and procedures for the department. All other duties as assigned. Essential Qualifications: Must be 21+ years of age. High School Diploma or GED required. At least four (4) years of culinary experience required. Ability to speak, write, and communicate in English required. At least two (2) years in a culinary leadership role is preferred. Must have a la carte or high volume (buffet, banquet, production) experience and be able to properly train appropriate execution of restaurant policies and procedures. Demonstrated ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form. Demonstrated ability to control operational costs and improve financial results. Demonstrates proficiency in written business communications to effectively present data and analyses for operational improvements. Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations. Must possess and demonstrate strong leadership skills and ability that will enhance and exemplify Gun Lake Casino Resort's “Unsurpassed” Service Standards. Must hold/maintain certification with handling (ServSafe) and Alcohol Awareness (TIPS) and the ability to gain/maintain training requirements from both programs. Availability and willingness to work extended hours including nights, weekends, and holidays as business requires. Demonstrated ability to work independently with minimal direction. Assist in conducting group and individual training regarding policies and procedures on an ongoing basis. Help set daily, weekly, and monthly goals and opportunities and lead the unit to achieve the desired result. Communicate consistently with all managers, keeping them abreast of all department activities. Must possess comprehensive computer skills in Microsoft Office systems. Must be able to procure food, beverages, and supplies through the procurement system. Ensure that all Team Members adhere to all policies and procedures set forth by the Executive Chef. Responsible for maintaining cleanliness and sanitation standards in accordance with department policies and the Department of Health. Demonstrate proficiency in classical culinary techniques including but not limited to knife skills, production, protein butchery, soups, sauces, stocks, etc. Must be proficient in operating various kitchen equipment (braising pans, steam kettles, deep fryers, sauté pans, etc.) and be able to train others in all necessary related skills. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard-free work area that complies with the Department of Health, OSHA, and Gun Lake Casino Resort's guidelines. Monitor, work with facilities, and document any culinary, and sanitation departments if any area is below standards or not functioning properly. All other duties as assigned. Physical Requirements: Requires normal, corrective vision range, the ability to see color, and the ability to distinguish letters, numbers, and symbols. Ability to read, write, and input data into the computer. Ability to climb, bend, reach, walk, and stand for the duration of the shift. Manual dexterity to operate job-related equipment. Must be capable of lifting 50 lbs with or without assistance. Requires normal sense of smell, taste, touch, and hearing. Ability to sit and work on a computer for long periods of time. Work Conditions: Work is typically in an area which may be unusually hot, cold and/or noisy and may contain second-hand smoke. Work may be performed in a small area with a 3 ft. wide access. Tasks performed from a sitting or non-sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling, and grasping. These tasks include the maintenance and care of assigned areas. Work may entail trained chemical usage. Constant contact with fellow Team Members and guests. Disclaimer and Conditions of Employment: The above statements are intended to describe the general nature and level of work being performed by persons assigned to this job. These statements are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. All applicants must be able to demonstrate their US work authorization during the employment verification process. The pre-employment process also requires the ability to pass a criminal background investigation, and drug test. Indian Preference: The Match-E-Be-Nash-She-Wish Band of Pottawatomi Indians abides by Native American preference in its hiring and employment policies. Gun Lake Tribal Gaming Authority reserves the right to make changes to the above job description as necessary.

Job Title: Sous Chef Reports To: Executive Chef Summary: A Sous Chef is the assistant to the Executive Chef. The Sous Chef is responsible for planning and directing food preparation in the kitchen. Primary duties are to help with food creation, menu planning, inventory, purchasing and managing supplies. Other responsibilities include ensuring the kitchen is properly trained, up to safety standards and staff adhere to set standards, procedures, department rules and sanitation requirements. Duties and Responsibilities: Manage all kitchen activities including food prep, food production, management and training of all kitchen staff Perform interviewing, hiring, training, developing and furthering the abilities of kitchen staff Schedule staff, assign work tasks and coordinate activities of kitchen staff to ensure consistent levels of service Ensure efficient, cost-effective operation and profitability of food production Ensure that food products and presentation are of the highest quality and served in a timely manner Inspect all preparation and cooking equipment on a regular basis to ensure they are kept clean, sanitary and in operating order Monitor holding and storage operations, stocking and food rotations to ensure food service standards are met Investigate and resolve food quality and service complaints Assist in planning and pricing menus, taking advantage of foods in season and local availability Manage kitchen inventory and ensure supplies are fresh and of high quality Assists in performing kitchen duties Assume the role of Chef de Cuisine in their absence Report to maintenance needed repairs or unsafe conditions Perform other duties as assigned Requirements: Formal culinary training or degree preferred Minimum of 2-5 years cooking experience and experience in leadership role Ability to stand for prolonged periods of time with or without reasonable accommodations Strong communication skills with or without reasonable accommodations Reading and writing abilities with or without reasonable accommodations Individuals must be Servsafe certified Skills and Abilities: Problem Solving - Identifies and resolves problems in a timely manner Reasoning - Uses reason and understanding when dealing with difficult situations Customer Service - Responds promptly to customer needs and solicits customer feedback Interpersonal Skills - Maintains confidentiality Oral Communication - Speaks clearly and confidently. Listens, ask questions and seeks clarification Written Communication - Writes clearly and informatively. Edits work for spelling and grammatical error Teamwork - Contributes to building a positive team spirit Ethics - Treats people with respect Organizational Support - Follows policies and procedures Planning/Organizing - Uses time efficiently Professionalism - Reacts well under pressure and accepts responsibility for own actions Quality - Demonstrates accuracy and thoroughness. Applies feedback to improve performance Quantity - Completes work in timely manner Safety and Security - Observes safety and security procedures. Uses equipment and materials properly Adaptability - Adapts to changes in the work environment. Able to deal with frequent change, delays, or unexpected events Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Initiative - Asks for and offers help when needed Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel and talk or hear. The employee is frequently required to walk and reach with hands and arms. The employee must regularly lift and /or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. The employee is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually moderate. *These are the minimum requirements for effective job performance, these duties are subject to change based on the needs of the company

Full Time- Various Hours 11am-7pm 6am-1:30pm 7am-2:30pm Hourly Range $20-$22 Taking care of dependent persons is worthwhile to work. Serving others is a lifestyle choice and should not be entered into lightly. Contributing to the health and welfare of others can be draining at times, but at the same time can be truly rewarding. Being a caregiver is a dedicated occupation and is not like any other job. You have agreed to accept the responsibility for providing proper care and service to persons who depend on others for care. This means you agree to follow the guidelines of this living center as you perform your duties and fulfill your responsibilities. COVID-19 considerations Since we care for a vulnerable population, infection control is very important to us. We have safe procedures in place that go above and beyond most businesses. The health and safety of our residents and staff is a top priority Purpose of this position: Sous Chef must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. A Sous Chef often acts as the intermediary between culinary staff and resident services staff: strong leadership and communication abilities are a must. Sous chef works with the chef, other cooks and culinary staff preparing or directing meal preparation. Responsible for provision of high quality meal service, compliance with menus, policies, procedures, and regulations in the safe handling of foods and utensils. Maintains a clean kitchen and follows safe food handling practices. Provides positive leadership for all culinary staff on shift. Sous chef is normally required to work nights, weekends and many holidays. Qualifications: Experience and training in professional cooking, applicable certification. Must obtain and maintain Food Protection Manager Certification in food service safety and sanitation (such as ServSafe) and HACCP certification; obtain and maintain knowledge and understanding of geriatric dietary needs and concerns. Excellent cooking skills; good math skills to accurately adapt ingredient measurements for recipes. exemplary time management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. He should be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage. To get the best performances from staff, sous chef needs good leadership and motivational skills. Minimum age 18 years. Must be able to pass the state mandated criminal background screening and random drug testing. Essential Functions: Second in Command in the kitchen; in charge when Chef is not present. Meal service: Preparation of all foods and beverages for meals, within guidelines of menu, policy, procedure, and regulations. Assure meals are served on time, at the proper temperature. Prepares and offers substitute items when residents decline a menu item. (as directed by the Chef) Properly completes required documentation of temperatures, foods used, etc.; Assures food is served properly, at the correct temperatures, and in an appetizing manner. Monitors food / plates that are returned to the kitchen. Informs Chef if a particular food is not eaten by multiple residents. Informs Shift Supervisor if an individual resident is returning food uneaten. Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator) Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator) Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents’ achieving and maintaining adequate nutrition. Supervise and assist staff in the production of all menu items, using high-quality, and fresh, local ingredients whenever possible. Proper plating of food including use of garnish. a. Shift supervision of Utility Workers and Server/Prep assistants b. Immediately reports any malfunction in equipment or physical plant. c. Properly utilizes food, supplies, and equipment to assure minimal waste, damage, or theft. Budget compliance support – including monitoring stock, assisting in food and supply ordering Regulatory compliance with HFA rules, HPM policies and procedures, and SERVSAFE standards for cleanliness, maintenance and documentation. Other duties as required to meet the goals and objectives of the assisted living center. General Responsibilities: Be a goodwill ambassador for this living center Comply with Life Safety policies and periodic “drills” Participate in training opportunities Report safety and health hazards to the Maintenance Supervisor Work cooperatively with others on the same shift and across shifts Report to work as scheduled Treat all residents with dignity and respect Observe residents for any change in condition (physical, emotional, cognitive or behavioral) Communicate any change in condition to the Shift Supervisor Comply with infection control protocols Compliance with all Resident Rights including confidentiality Compliance with the guidelines stated in the Employee Handbook Compliance with the code of conduct included in the Employee Handbook. Physical & Mental Requirements: Able to lift 50lb Able to stand, bend, twist, turn, stoop, squat, sit, kneel, pull, push, and walk long distances on hard surfaces, for extended periods of time. Able to perform physically repetitive work. Able to tolerate exposure to cold (including freezing) and hot (including steam) temperatures. Able to work with strong smells and chemicals Ability to handle pots and pans, stir a variety of textures for extended periods of time. Ability to use telephone and computer (including email) for communication Ability to communicate verbally and in writing with residents, co-workers, and supervisors. Ability to comprehend written and verbal instructions in English Emotional stability to appropriately handle staff supervision and resident care needs, including chronic illness, challenging behaviors, dementia-related issues, and death of residents. Benefits & Compensation: Hourly Wage and benefits as stated in the Employee Handbook. Eligible for a 2% increase in pay rate after 90 days of employment with a satisfactory review. The annual increase in pay rate is merit-based, as determined by a comprehensive, written performance review conducted by the supervisor and Administrator. We Offer No wage cap Opportunity for advancement Perfect attendance bonus Flexible spending account (wage works account) Optional health, dental and vision insurance 90-day potential pay raise (dependent on performance) PTO based on hours worked & years of service 401K with company match up to 50% of your contribution of up to 6% Annual pay raise (dependent on performance) Paid orientation and training Sheldon Meadows Assisted Living Centers is licensed by the Michigan Department of Human Services, Office of Child and Adult Licensing as a Home for the Aged. Our staff is carefully selected and trained to unobtrusively monitor each resident and their health - both physical and mental - watching for signs of pain, confusion, inattentiveness to personal hygiene, missed meals or changes in normal routine. Heritage Property Management is committed to excellence in all we do. That includes hiring and supporting team members who share our core values. When you work with us, you’ll see first-hand how important our residents are to us, and how our six core values: Honesty, Quality, Respect, Teamwork, Potential, and Balance reflect in our everyday interactions. “When I was a boy and I would see scary things in the news, my mother would say to me, "Look for the helpers. You will always find people who are helping.” Fred Rogers #INDSM 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.

Taking care of dependent persons is worthwhile to work. Serving others is a lifestyle choice and should not be entered into lightly. Contributing to the health and welfare of others can be draining at times, but at the same time can be truly rewarding. Being a caregiver is a dedicated occupation and is not like any other job. You have agreed to accept the responsibility for providing proper care and service to persons who depend on others for care. This means you agree to follow the guidelines of this living center as you perform your duties and fulfill your responsibilities. Purpose of this position: Sous Chef must be familiar with all of the daily operations of the kitchen and must be able to perform any task in the kitchen if needed. A Sous Chef often acts as the intermediary between culinary staff and resident services staff: strong leadership and communication abilities are a must. Sous chef works with the chef, other cooks, and culinary staff preparing or directing meal preparation. Responsible for provision of high-quality meal service, compliance with menus, policies, procedures, and regulations in the safe handling of foods and utensils. Maintains a clean kitchen and follows safe food handling practices. Provides positive leadership for all culinary staff on shift. Sous chef is normally required to work nights, weekends, and many holidays. Qualifications: Experience and training in professional cooking, applicable certification. Must obtain and maintain Food Protection Manager Certification in food service safety and sanitation (such as ServSafe) and HACCP certification; obtain and maintain knowledge and understanding of geriatric dietary needs and concerns. Excellent cooking skills; good math skills to accurately adapt ingredient measurements for recipes. exemplary time management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. He should be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage. To get the best performances from staff, the sous chef needs good leadership and motivational skills. Minimum age 18 years. Must be able to pass the state-mandated criminal background screening and random drug testing. Essential Functions: Second in Command in the kitchen; in charge when Chef is not present. Meal service: Preparation of all foods and beverages for meals, within guidelines of menu, policy, procedure, and regulations. Assure meals are served on time, at the proper temperature. Prepares and offers substitute items when residents decline a menu item. (as directed by the Chef) Properly completes required documentation of temperatures, foods used, etc.; Assures food is served properly, at the correct temperatures, and in an appetizing manner. Monitors food / plates that are returned to the kitchen. Informs Chef if a particular food is not eaten by multiple residents. Informs Shift Supervisor if an individual resident is returning food uneaten. Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator) Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator) Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents’ achieving and maintaining adequate nutrition. Supervise and assist staff in the production of all menu items, using high-quality, and fresh, local ingredients whenever possible. Proper plating of food including use of garnish. a. Shift supervision of Utility Workers and Server/Prep assistants b. Immediately reports any malfunction in equipment or physical plant. c. Properly utilizes food, supplies, and equipment to assure minimal waste, damage, or theft. Budget compliance support – including monitoring stock, assisting in food and supply ordering Regulatory compliance with HFA rules, HPM policies and procedures, and SERVSAFE standards for cleanliness, maintenance and documentation. Other duties as required to meet the goals and objectives of the assisted living center. General Responsibilities: Be a goodwill ambassador for this living center Comply with Life Safety policies and periodic “drills” Participate in training opportunities Report safety and health hazards to the Maintenance Supervisor Work cooperatively with others on the same shift and across shifts Report to work as scheduled Treat all residents with dignity and respect Observe residents for any change in condition (physical, emotional, cognitive or behavioral) Communicate any change in condition to the Shift Supervisor Comply with infection control protocols Compliance with all Resident Rights including confidentiality Compliance with the guidelines stated in the Employee Handbook Compliance with the code of conduct included in the Employee Handbook. Physical & Mental Requirements: Able to lift 50lb Able to stand, bend, twist, turn, stoop, squat, sit, kneel, pull, push, and walk long distances on hard surfaces, for extended periods of time. Able to perform physically repetitive work. Able to tolerate exposure to cold (including freezing) and hot (including steam) temperatures. Able to work with strong smells and chemicals Ability to handle pots and pans, stir a variety of textures for extended periods of time. Ability to use telephone and computer (including email) for communication Ability to communicate verbally and in writing with residents, co-workers, and supervisors. Ability to comprehend written and verbal instructions in English Emotional stability to appropriately handle staff supervision and resident care needs, including chronic illness, challenging behaviors, dementia-related issues, and death of residents. Benefits & Compensation: Hourly Wage and benefits as stated in the Employee Handbook. Eligible for a 2% increase in pay rate after 90 days of employment with a satisfactory review. The annual increase in pay rate is merit-based, as determined by a comprehensive, written performance review conducted by the supervisor and Administrator. An additional 1% increase can be earned by completing a minimum of 12 Independent Study opportunities. #INDRS

The F&B Sous Chef is responsible for supporting the F&B Room Chef in all aspects of food recipes developed and served at the assigned venue in Gun Lake Casino Resort. The ideal candidate will have a deep understanding and mastery of various cuisines, showcasing expertise in creating authentic and innovative dishes. The F&B Sous Chef will assist the F&B Room Chef in designing menus, managing kitchen operations, and ensuring the highest quality of food preparation at Gun Lake Casino Resort. This role requires effective leadership skills, creativity, attention to detail, and a passion for delivering an exceptional dining experience. About Us: At Gun Lake Casino Resort, every Team Member is an ambassador, essential to the success of our company and our culture. We expect that all Team Members take personal ownership in ensuring that everything they do is in the best interest of Gun Lake Casino Resort and embody the core values of the Seven Grandfather Teachings: Love : Love your brothers and sisters and share with them. Truth : Be true in everything you do. Be true to yourself and to your fellow Humans. Respect : You must give respect if you expect respect. Respect everyone, all persons, and all the things created. Bravery : To do what is right, even in the most difficult of times. Honesty : Be honest in every action and provide good feelings in your heart. Wisdom : We cherish knowledge; wisdom is used for the good of the people. Humility : Know that you are equal to everyone else, no better, no less. In this Role: Assist in creating and curating a diverse menu featuring authentic and creative dishes, considering regional specialties and guest preferences. Assist the F&B Room Chef in ensuring all recipes are written and Team Members are properly trained on proper recipe execution of all dishes. Assist the F&B Room Chef with suppliers to ensure the procurement of high-quality, fresh, and authentic ingredients for all dishes. Assist in overseeing the preparation and cooking of all dishes, ensuring consistency and adherence to established recipes and standards. Lead and manage kitchen staff of the assigned kitchen, including training, scheduling, and performance evaluation, to maintain a smooth and efficient kitchen operation. Assist in implementation and enforcement of quality control measures to guarantee the consistency, taste, and presentation of dishes that meet the Gun Lake Casino Resort standards. Stay updated on culinary trends, experiment with new techniques, and introduce innovative twists to traditional recipes to keep the menu dynamic and exciting. Ensure compliance with ServSafe food safety and sanitation regulations, maintaining a clean and organized kitchen environment. Collaborate with front-of-house staff to understand guest preferences, receive feedback, and adjust to enhance the overall dining experience. Assist in monitoring food costs, controlling waste, and contributing to the development of cost-effective recipes without compromising quality. Assist the F&B Room Chef in analyzing operational results (revenues, supply costs, labor, etc.) and makes appropriate recommendations to continuously improve the daily operations (SOP's, processes, policies, revenues, etc.). Responsible for handling any Team Member or Guest opportunities. Evaluate, oversee, and provide coaching opportunities regarding job performance of Team Members. Ensure that all Team Members are knowledgeable of and adhere to all Gun Lake Casino Resort's Standards, policies, and procedures for the department. All other duties as assigned. Essential Qualifications: Must be 21+ years of age. High School Diploma or GED required. At least four (4) years of culinary experience required. Ability to speak, write, and communicate in English required. At least two (2) years in a culinary leadership role is preferred. Must have a la carte or high volume (buffet, banquet, production) experience and be able to properly train appropriate execution of restaurant policies and procedures. Demonstrated ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form. Demonstrated ability to control operational costs and improve financial results. Demonstrates proficiency in written business communications to effectively present data and analyses for operational improvements. Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations. Must possess and demonstrate strong leadership skills and ability that will enhance and exemplify Gun Lake Casino Resort's “Unsurpassed” Service Standards. Must hold/maintain certification with handling (ServSafe) and Alcohol Awareness (TIPS) and the ability to gain/maintain training requirements from both programs. Availability and willingness to work extended hours including nights, weekends, and holidays as business requires. Demonstrated ability to work independently with minimal direction. Assist in conducting group and individual training regarding policies and procedures on an ongoing basis. Help set daily, weekly, and monthly goals and opportunities and lead the unit to achieve the desired result. Communicate consistently with all managers, keeping them abreast of all department activities. Must possess comprehensive computer skills in Microsoft Office systems. Must be able to procure food, beverages, and supplies through the procurement system. Ensure that all Team Members adhere to all policies and procedures set forth by the Executive Chef. Responsible for maintaining cleanliness and sanitation standards in accordance with department policies and the Department of Health. Demonstrate proficiency in classical culinary techniques including but not limited to knife skills, production, protein butchery, soups, sauces, stocks, etc. Must be proficient in operating various kitchen equipment (braising pans, steam kettles, deep fryers, sauté pans, etc.) and be able to train others in all necessary related skills. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard-free work area that complies with the Department of Health, OSHA, and Gun Lake Casino Resort's guidelines. Monitor, work with facilities, and document any culinary, and sanitation departments if any area is below standards or not functioning properly. All other duties as assigned. Physical Requirements: Requires normal, corrective vision range, the ability to see color, and the ability to distinguish letters, numbers, and symbols. Ability to read, write, and input data into the computer. Ability to climb, bend, reach, walk, and stand for the duration of the shift. Manual dexterity to operate job-related equipment. Must be capable of lifting 50 lbs with or without assistance. Requires normal sense of smell, taste, touch, and hearing. Ability to sit and work on a computer for long periods of time. Work Conditions: Work is typically in an area which may be unusually hot, cold and/or noisy and may contain second-hand smoke. Work may be performed in a small area with a 3 ft. wide access. Tasks performed from a sitting or non-sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling, and grasping. These tasks include the maintenance and care of assigned areas. Work may entail trained chemical usage. Constant contact with fellow Team Members and guests. Disclaimer and Conditions of Employment: The above statements are intended to describe the general nature and level of work being performed by persons assigned to this job. These statements are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. All applicants must be able to demonstrate their US work authorization during the employment verification process. The pre-employment process also requires the ability to pass a criminal background investigation, and drug test. Indian Preference: The Match-E-Be-Nash-She-Wish Band of Pottawatomi Indians abides by Native American preference in its hiring and employment policies. Gun Lake Tribal Gaming Authority reserves the right to make changes to the above job description as necessary.

Cook Schedule: Part time, 11:30am to 8pm, rotating weekends Resthaven offers you a place where you can belong, with peers who care as much as you do. Learn on the job. Work in a state-of-the art facility. Have a purpose and make an impact in people's lives. Build a career and gain stability. No matter your role, you'll be appreciated and welcomed here. Position Summary: Prepares high-quality meals for the regular and modified resident service according to standardized recipes in the correct amounts as determined by the resident's dining services requests. Provide leadership support as assigned by the supervisor. Essential Responsibilities: * Prepare high-quality food according to standardized recipes in the appropriate amounts. * Keep work areas clean and sanitize work surfaces, mop floors, wash dishes and take out trash according to standardized procedures. * Follow production sheets demonstrating accuracy in weighing, measuring, and portioning of food. * Take temperatures of hot foods prior to mealtimes and record on production sheets. * Assists supervisor with leadership responsibilities as assigned. * Arrive to work on time and in proper uniform. * Set-up steam tables and clean at end of meal. * Arrange food onto plates in an attractive and efficient manner. * Report all discrepancies to supervisor in a timely manner. * Open or close kitchen. Put food away, date items, label all leftovers as well as lock or unlock refrigerator, freezer and stockroom. * Follow all proper safety and sanitation guidelines as described by organization and health department standards. * Work well under pressure in a fast-paced environment. * Be a positive role model with ability to train prep cooks and dietary aides. * Work collaboratively with employees to create a climate that promotes teamwork. * Maintain a professional and courteous approach with the residents. * Understand and support Resthaven policies and procedures. * Assumes all other position related responsibilities as assigned. Knowledge, Skills & Abilities: * Ability to operate standardized cooking equipment and dishwashers. * Understanding and working knowledge of proper techniques for food preparation, including modified diets. * Ability to read and follow written and verbal instructions. * Communicates effectively and tactfully, while recognizing age, cultural orientation, needs, abilities and physical condition. * Ability to establish and maintain effective and professional working relationships with residents, families, visitors, and employees. * Well organized and attentive to detail. * Ability to manage time productively. Education, Training, Experience: * High school diploma or successful completion of a GED preferred. * One to two years of food preparation experience in a commercial or institutional setting. * Exposure to working with the senior adult population desired. * Attends all required in-service training and departmental meetings. Required Licenses, Registration, and/or Certifications: * Ability to obtain Serve Safe Certification. Nonessential Responsibilities: * Practice high standards of ethics, honesty, and accuracy. * Ensure resident/customer satisfaction. * Flexible schedule with ability to work weekends and holidays. Physical Demands: * The employee is required to stand or walk for extended periods of time; handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; carry, pull, push, twist, turn, bend, stoop, kneel, or crouch; smell; talk and hear. * The employee must be able to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment: While performing the duties of this job, there is a potential for sudden extreme changes in temperature. Employees are subject to burns, cuts and the possibility of falls on slippery floors. The noise level in the work environment is usually moderate. Requests for reasonable accommodations may be made through Human Resources to enable individuals with disabilities to perform the essential functions. Resthaven's Mission Statement: To glorify God by providing a continuum of quality care and services that demonstrates the love and compassion of Jesus Christ.

Part-time Description Are you a passionate cook who wants to make a difference in the lives of others? Do you enjoy cooking from scratch and working in a fast-paced environment that requires both creativity and excellent customer service? Are you looking to be a part of an exciting team where you will feel valued and respected? If so, come work with our fun and creative culinary team! We invite you to apply to work as a Cook at our Rose Garden Campus! This position is 12 hours per week, 2:30pm to 6:30pm. The schedule is Monday, Thursday, and every other weekend and holiday. Wage: starting at $17.25 *Experience Considered We recognize that we cannot fulfill our mission without the passion and teamwork provided by our team. We are proud to offer a holistic approach to benefits for our employees. All staff have access to our Care Services Team and free confidential counseling. Each campus has an employee committee dedicated to finding ways to show appreciation to our employees. Requirements Someone that wants to make a difference, have fun at work, and has a willingness to learn!

Lead Cook is an essential role of Camp Harvest and Cultivate Churches Ministry whose mission is to create life-changing experiences through extended trips and intentional relationships rooted in Jesus, focused on worship, teaching, encouragement, adventure, and rest. This position reports to the Kitchen Manager and is responsible for leading a kitchen shift, by preparing ingredients, making side dishes and salads ready for special events and regular meal service. This role is primarily seasonal with occasional opportunities throughout the off-season. Essential Roles & Responsibilities: Maintain safety and cleanliness standards for department by following all standard operating procedures to conform to local, state, federal and insurance regulations Manages the shift to ensure timely food preparation for predetermined mealtimes Creates the prep list for the prep cook to accomplish duties in a timely manner Label and stock all ingredients on shelves so they are organized and easily accessible Ability to follow recipes by ensuring the proper measurements of ingredients and seasonings to be used in cooking Ensures simple dishes such as salads, entrees and other menu items are completed with help of prep cooks Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash and other kitchen tasks assigned Ensure all food and other items are stored properly per food code Prepare ingredients to use in cooking, which may include chopping, peeling, and cutting using kitchen equipment and utensils Perform other duties as assigned Educational Requirements: High school diploma or equivalent Work Experience Requirements: 1 year experience in a commercial kitchen environment Basic knowledge of kitchen health and safety regulations Other Skills and Qualifications: Willing and able to follow directions with a good attitude Ability to explain “What Cultivate Churches Ministry believes” Ability to pray with other employees or guests Actively engaged in a local church Ability to work in a team with outstanding communication and organizational skills Proven leadership ability with problem-solving and conflict management abilities Physically able to be on feet for a full shift Must be able to work weekends, holidays, and evenings

Salary Range: $90K - $100K Work Schedule: M-F 7am-4pm As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Job Summary: 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) Req ID: 1344071 Eurest Melverton Brown [[req_classification]]

BUTCH's Dry Dock is an award winning restaurant located in downtown Holland, Michigan. BUTCH's is family owned and operated and has been servicing the Holland community for 25 years. Job Description BUTCH's Dry Dock embraces the craft, passion and discipline required for our vision by honoring traditional and current culinary flavors and techniques from all over the world mainly focusing on Western Europe. A highly personal and explorative culinary journey, a commitment to using the best ingredients from our local farms and purveyors and seeking to make every aspect of the guest experience impactful and memorable. The executive chef will demonstrate his/her skills in cultural proficiency, culinary creativity and leadership ability. Responsibilities o Development and execution of culinary company SOP's o Oversee purchasing and inventory of products o Ensure company food cost goals are achieved o Develop and maintain recipes, portion specifications and standard preparation procedures for all menu items, and ensure strict adherence by all culinary team members. o Periodic inspection of all back of house areas, observe quality of food preparation and service, food appearance, cleanliness and sanitation of production areas, equipment and employee appearance. o Manage daily performance of all back of house teams to exceed company standards and expectations. o In partnership with the management team, establish annual budgets and capital expenditures. o In partnership with the management team, establish appropriate staffing levels o In partnership with the management team, recruit and hire of all back of house teams. o In partnership with the management team, analyze period operating statements for strategic planning to drive profitability and assess financial well being of culinary operations. Skills and Requirements o Possess senior managerial experience as an executive sous chef, chef de cuisine or executive chef in upscale, high volume, fine cuisine restaurants. o Experience with back of house administrative and managerial duties is a must. o Knowledge of techniques, methods, tools and equipment used in preparing and cooking high quality food. o Proven abilities teaching and mentoring kitchen team members. o Strong communications and supervisory skills. o Ability to work in a fast-paced, ever-changing environment where time is of the essence. Perks o Competitive Salary. o Opportunity for careers growth and development. o Employee discount on products. o Great work environment and culture. Additional Information BUTCH's Dry Dock is proud to be an equal opportunity and affirmative action employer. Minority/Female/Veteran/Individuals with disabilities/Sexual Orientation/Gender Identity. BUTCH's Dry Dock invites all qualified interested applicants to apply for career opportunities.

Overview Top Reasons to Work With GHG We are one of the Nation's 101 Best and Brightest Companies to work for You'll have the opportunity to work with a Culinary Team that is fun, creative, and enthusiastic! You will have the opportunity to grow your skills and experience in an environment that fosters growth and development. Responsibilities What You'll Be Doing Leading talented people in a high volume, fast paced, casual dining restaurant, to achieve profitable return to the owner, world class guest loyalty, high performance culture, and continuously improving talented organization. Increase Kitchen team's effectiveness through implementation of sound business practices processes and systems in high-volume arena. Develop cross functional collaboration between all restaurant outlets. Establishes & sustains key, cross functional, customer focused processes. Contributes to Radisson Hotel's total effort, maintains professional and technical knowledge. Must be high energy. Must be driven by purpose, mission, values, and have a sense of urgency. Leading and supporting all facets of kitchen operations with an eye towards growth and success. Working with the Restaurant General Manager on implementing processes and standards through regular interaction with managers and staff. Qualifications What You Need for this Position 3+ years as a Chef or Kitchen Manager of a high volume restaurant Talent level above benchmark. Strong people acumen to develop solid working with relationship both internally and with customers Decisiveness with “big picture” perspective Drives to improve work and implement new ideas to improve the goals of the business Sets direction, maintains it and achieves the agreed-upon goal. Has an upbeat attitude that creates a contagious work environment Good decision maker who understands the use of measurements and data in running a business Experience with developing processes and systems in a Kitchen environment Driven by purpose, mission, values, and has sense of urgency Night, weekend and holiday availability Able to work closely with staff through strong communication and verbal skills Able to stand for long periods of time, up to 10 hours or more Able to stoop and bend Able to lift up to 40 pounds from time to time Able to safely work with potentially dangerous chemicals and equipment Able to comply with safety and health code standards Able to handle responsibilities that require repetitive motion tasks What's in it for You Annual bonus opportunity Accrued PTO starts immediately and is available as soon as a minimum of 2 hours is accrued 401K with 100% match up to 3% and 50% match up for the next 2% Medical/Dental/Vision/Disability/Life Insurance Robust Employee Assistance Program providing a wide range of services including up to 7 free counseling sessions per year Health and wellness reimbursement up to $600 annually for items like massages, gym memberships, running shoes etc. 10% discount on GHG outlets (1) shift meal provided per day Discounted hotel rates at Radisson Hotel Group branded properties worldwide Monthly cell phone stipends Annual leadership classes and trainings Parental Leave Program Flexible work schedule

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