Chef Jobs in Yakima, 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

We are seeking an Executive Chef for the NEW Delta One Premier Lounge at the Seattle-Tacoma International Airport. Are you ready to be part of something special? Are you ready for a new and exciting Food and Beverage leadership role in an upscale elite environment? Then you should embark on a hospitality adventure as our Executive Chef for the NEW Premium Delta One Lounge at the Seattle-Tacoma International Airport with Compass-USA In this role, you'll craft exceptional dining experiences and lead operations from the ground up. If you're a hospitality expert with a flair for innovation and eager to make your mark in our exciting new venture, join us in creating exceptional dining experiences. There are only 3 Delta One Lounges in the United States, and the NEW Seattle location will open soon! Take a peek inside and learn a bit more about the elite service, food, and hospitality at the Delta One Premier Lounge Delta One Lounge | Delta Air Lines Bing Videos Guide To Delta One Lounges (Access & Locations) - One Mile at a Time Your first look at the swanky new Delta One Lounge at JFK | CNN Underscored Salary- $100,000-$110,000 * based on skill, experience, and work history - The lounge is open from 9 AM to 9 PM - 365 days a year Based on a 50-hour work week, Open availability is required Experience in Fine Dining and/or VIP Clubs is REQUIRED 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 the marketing and culinary teams 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 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)

***Must be eligible to work in the US (you will need to provide work authorization paperwork to be eligible to work)*** Fogo de Chão is a leading Brazilian steakhouse, or Churrascaria, which has specialized for nearly 40 years in fire-roasting high-quality meats utilizing the centuries-old Southern Brazilian cooking technique of churrasco. Here at Fogo, we complement our extraordinary service with extraordinary people. It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing a passion and customer focus to the business. Now Hiring / Immediately Hiring: Kitchen Prep In this role you will: -Provides support through preparation and proper presentation of all salad bar items, side dishes and desserts according to recipe in an efficient manner. -Ensures that the quality of all inventory and fresh produce are of the highest standards. -Proper management of inventory levels including the storage area. -Assists management with tracking of expiration dates on all products. -Maintains cleanliness of all kitchen equipment and areas. -Completes any beginning or closing shift duties as directed by management.

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.

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**

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.

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. Position Summary 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. About the Venue Oak View Group is the food services and hospitality partner of the Seattle Aquarium. The Seattle Aquarium is a conservation organization working to regenerate the health of Earth's one ocean. The Seattle Aquarium thoughtfully brings the ocean to life for the public with experiences that inspire awe, empathy, and conservation action. The Aquarium is the ninth largest aquarium in the U.S. by attendance and proud to be accredited by the Association of Zoos and Aquariums. Since opening, the Aquarium has hosted over 27 million visitors and provided marine conservation education to two million school children. The Aquarium's new Ocean Pavilion, opening in 2024, will be a central feature on the new Seattle waterfront. 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.

At Texas Roadhouse, we are a people-first company that just happens to serve steaks. Legendary Food and Legendary Service is who we are. We're about loving what you're doing today and preparing you for what you'll be doing tomorrow. Are you ready to be a Roadie? Pay: $17.00 - $18.50 per hour As a Line Cook for Texas Roadhouse, you'll make made-from-scratch Legendary Food for our guests to enjoy. If you are a team player with a positive attitude and the willingness to learn, apply now, no experience required. We will teach you everything you need to know. Come be a part of something Legendary! What's in it for you? Glad you asked. Pay - Let's be honest, we know you're curious about pay. We offer weekly pay and competitive wages. Flexibility - We know you have other commitments outside of work, and we respect that. Our schedules offer hours that work for you. People - You'll be part of a team you can rely on. The folks that work in our kitchens know how to partner up and hustle. Our restaurants are busy, and our hard-working Roadies work together to push out the Legendary Food our guests have come to expect from Texas Roadhouse. New Skills - We'll teach you our recipe for success. You'll learn our signature, made-from-scratch recipes, plate presentations, how to run a busy station, and our high standards for cleanliness and sanitation. Opportunities - We cross-train and often promote from within. Our Legendary training and development programs will give you the opportunity to advance and grow. Wherever you are in life, we have a health and wellness package to meet your needs. Check out our benefits page at *************************************** for more details. We are proud to be an equal opportunity employer. We are committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, gender, pregnancy, gender identity, disability, veteran status, sexual orientation, citizenship, national origin, or any other legally protected status. We encourage and welcome all applicants to apply.

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.

Benefits: Dental insurance Health insurance Paid time off Training & development Vision insurance Amaro's Table, part of NW Hospitality Group, is seeking a passionate and experienced Executive Chef to lead our culinary team. We operate five restaurants in Southwest Washington, including Amaro's Table, Cecilia, and Gustav's, with a focus on delivering exceptional dining experiences. As a chef-owned company, we pride ourselves on impeccable service, consistent quality, and high standards. Our team is dedicated to true hospitality, creating a warm and elevated dining experience.We're looking for a visionary chef who can inspire our team and build on our strong foundation. If you share our passion for culinary excellence and team development, we'd love to connect. Join us in shaping a legacy of culinary innovation and hospitality. What We re Looking For: 3-5 years of senior-level chef experience or a similar leadership role in the hospitality industry. Strong communication skills with the ability to clearly interact with managers, kitchen staff, dining room personnel, and guests. Proficient in basic computer skills, including email, word processing, spreadsheets, and online applications. Ability to give and receive constructive feedback and demonstrate a commitment to continuous growth and improvement. Self-motivated, detail-oriented, and driven to create exceptional guest experiences. Ability to work 50 hours a week, including nights and weekends. Capable of reaching, bending, stooping, and frequently lifting up to 50 pounds. Key Responsibilities: Oversee all kitchen operations, including food purchasing, preparation, quality standards, sanitation, and cleanliness. Train kitchen staff in cooking techniques, plate presentation, portion control, and sanitation. Make employment decisions (interviewing, hiring, evaluating, and disciplining kitchen personnel). Prepare all required paperwork (forms, reports, schedules) in an organized and timely manner. Collaborate with restaurant managers on menu planning and pricing, and establish portion sizes and recipe cards. Ensure that food costs and usage are controlled through proper storage, requisition, and waste control procedures. Schedule labor to meet business needs while adhering to labor cost objectives. Monitor compliance with health, OSHA, and fire regulations. Provide safety training (first aid, CPR, lifting/carrying, and handling hazardous materials). Maintain proper food holding and refrigeration temperature control. Oversee cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and food storage areas. What We Offer: The opportunity to shape the culinary direction of a respected restaurant group. Competitive compensation based on experience. Excellent healthcare, dental, and vision benefits available after 60 days of employment. Closed on major holidays: 4th of July, Thanksgiving, Christmas Eve, and Christmas Day. At NW Hospitality Group, we believe in professional growth and offer numerous opportunities for career development as we continue to expand. We encourage you to explore our websites at Amarostable.com, Lovececilia.com, or Gustavs.com, and check out our social media (@amarostable, @breakfastwithcecilia, @gustavsvancouver). Compensation: $75,000.00 - $85,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Amaro's Table prides itself on providing a uniquely elevated dining experience that is warm, inviting, and approachable. We have established a reputation of sincere, impeccable service, consistent quality, an extensive beverage program and the best fried chicken around. We are always looking for positive and engaging individuals who will uphold our standard of excellence and look eagerly upon new challenges. We want every patron to feel like they are the guest of honor in our home, with the best seat at our table.

As an integral member of the larger culinary team at Suncadia Resort, the Banquet Chef is responsible for overseeing the culinary operation of the banquet department. They will train and motivate staff to exceed goals, while balancing profitability metrics. With a focus on quality and production levels, the Banquet Chef will lead the culinary team and their mission to exceed banquet guests' expectations related to food quality and dining experience. Salary: $85,000 There's no place like Suncadia. A premier all-season resort, Suncadia is tucked away on the sunny slopes of the Cascade mountains and offers guests three distinctive choices in hotel, Inn and private home accommodations. With more than 6,000 acres of forested mountain landscape, Suncadia features 40+ miles of hiking and biking trails, thirty-six holes of golf, a luxury spa, and the 2.2 million-acre Wenatchee Washington National Forest right next door. Plus, unparalleled activities like outdoor concerts, fine dining, swimming, and more. Why join our team? It takes a balance of innovators, relationship builders, and risk-takers to showcase the magic of Suncadia. There's no one like you, and the individuality of our associates is central to our success. We value integrity and seek service-minded individuals who are passionate about delivering greatness. Sound like you? Join us and enjoy the benefits of being on our team. Benefits: Full-time employees are eligible for medical, dental, vision, 401k (with a company match!) benefits, and more Perks: Enjoy free golf, discounts on resort retail and food & beverage, and more! A Balanced Life: Full-time team members are eligible for 2-weeks of PTO and holiday pay in their first year Travel is good for the soul: Experience destinations around the country with team member hotel discounts Growth: Opportunities for internal career growth and expansion Celebrate: Monthly team member gatherings, quarterly events, and the legendary Team Member Golf Tournament Be Part of the Magic: Trust us, seeing a first-time guest take in our Cascade views never gets old *Some benefits may vary based on job status Responsibilities • Ensures the highest standard of quality control and menu development in the banquet's kitchen • Plans and executes multiple banquet functions • Continually enhances the culinary experience of banquet guests • Supervises the performance, attendance, attitudes, appearance, and conduct of the culinary team • Prepares operating and capital budgets and operate banquet kitchen within those guidelines • Communicates openly and professionally with guests and meeting planners • Must be able to professionally communicate with all team members • Consistently practice safe and sanitary food handling techniques • Maintain workstation and equipment safety and cleanliness • Display knowledge of food preparation • Assist in selecting, training, scheduling, supervising, and counseling employees according to Suncadia policies and procedures • Complete all paperwork as assigned • Direct cleanliness of kitchen area • Act as Executive Chef in their absence • Train staff in use of working menus, recipe cards, and photograph standards • Direct staff in sanitary food handling techniques • Order food/kitchen supplies as required • Display understanding of Suncadia appearance standards • Attend all mandatory meetings • Other projects as assigned Qualifications • 5 plus years of previous food preparation experience in a high-volume banquet operation • Two-year culinary arts degree required • At least three years supervisory experience preferred • Knowledge of food safety, sanitation, food products, and food service equipment • Previous experience maintaining professional and respectful work relationships • Ability to work weekends, holidays, and flexible hours #SuncadiaResort

WE ARE: The Edgewater is Seattle's only over-water hotel where rock'n'roll history meets Pacific Northwest luxury. A part of Noble House Hotels and Resorts--a curated collection of one-of-a kind hotels, resorts, and adventures. We provide our guests with exceptional service and the most memorable experiences. Our Culture: The Noble House Hotels & Resorts philosophy emphasizes "location, distinction, and soul." Our properties are not a "one-size-fits-all." And neither are our team members. The Edgewater is an independent boutique, one of kind, 223 rooms iconic hotel with 11,000 sq ft of meeting space. What makes us The Edgewater Hotel lies within our team. We are a group of individuals that share a passion for hospitality. We let our personalities shine and we like to have fun. The Edgewater Hotel is looking for an Executive Chef to lead our culinary team! Located inside The Edgewater, Six Seven Restaurant and Lounge features seasonally inspired cuisine crafted with only the freshest and finest organic and naturally raised ingredients, procured for our guests to enjoy is one of the best downtown Seattle restaurants, offering Pacific Northwest Cuisine and views of Elliott Bay. We are a $9 million, three meal period, full-service operation with special event dining, high volume brunches and a lounge featuring live entertainment and packed happy hours with views of Elliott Bay. If you are hands on, energetic and service oriented Chef, WE NEED YOU! Essential Qualifications: Ability to operate in a full service fine dining establishment. Familiar with all aspects of cooking, light butchering, light desert, Banquets, and Ala Carte. Knowledge of food inventory, ordering, costing. Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize and organize. Ability to work cohesively with co-workers as part of a team. Must understand guest's service needs. Ability to ascertain departmental training needs and provide such training. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations Must be open to a variable schedule and length of shifts Leadership enjoys the following benefits: Medical/Dental/Vision/EAP Supplemental benefits to select such as Short-Term Disability, Life Insurance, ADD and Pet Insurance 401k plan, with matching Vacation, Sick and Personal Day Free onsite parking Commuter Reimbursement Program - For transportation to and from work using public transportation, and with receipts submitted, we will pay up to $75 each month or 50% of the cost of a monthly ORCA pass, whichever is greater. Complimentary meal Complimentary dry cleaning for work related clothing Uniforms Noble House Hotels and Resorts discounts Career growth opportunities On Demand Pay Salary: $140k - $180k Annual and Quarterly Bonus Potential up to 25% of annual salary Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance. Requirements Banquet Chef and or Sous Chef experience at a 4 star Hotel or Resort for a minimum of 4 years Successful track record leading a diverse staff Strength to hold staff accountable for day to day actions Union experience a plus!

Full-time Description Chef - Morning Star $22.00-$24.50/hour Full-time Spokane, WA Who We Are: We are a dedicated team passionate about providing support for vulnerable youth who have experienced significant adversity and trauma in their lives. Our Behavioral Rehabilitation Services (BRS) program is on the South Hill in Spokane, WA, and is home to up to 23 kids between 6-13 years old. We have been supporting youth since 1957! If you are someone who feels a connection with our mission to serve those in need, desire to contribute to building responsible adults, want to be a part of our vision, and are looking for a way to give back to your community, we would love to talk with you. Job Summary: The Chef is responsible for the successful provision of balanced and nutritious meals for the residents and staff of Morning Star. This comprises, but is not limited to planning, purchasing inventory for, and preparation of all meals and snacks. This also includes compliance with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Essential Functions include but are not limited to: Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. · Meal preparation five days a week to include breakfast lunch, dinner, and snacks for the residents and staff. · Responsible for developing a full menu for breakfast, dinner, and snacks during the week when the residents are in school and breakfast, lunch, dinner, and snacks when the residents are home on the weekends or on breaks from school. · Ensures meals are balanced and nutritious with a focus on proteins, vegetables, and fruits and limited sugar and sweets. · Serves meals to the residents using proper portions and cleans up after meal preparation ensuring food safety guidelines are adhered to. · Plans and prepares meals and snacks that can be cooked or reheated by the residential staff and served to the boys in the chef's absence. · Collaborate with residential staff to ensure meals and snacks are served according to the direction in the chef's absence. · Orders and purchases food, tracks food inventory, and ensures ingredients are fresh and unspoiled. · Supplemental shopping as needed. · Have on hand a minimum of seven days of food: rotate food stock as per food and industry protocols. · Adhere to budget guidelines and responsibilities as established with management. · Complies with established sanitation standards, personal hygiene, and health standards. · Observes proper food preparation and handling techniques. · Stores food properly and safely, marking the date and item. · Reports necessary equipment repair and maintenance to supervisor. · Correctly prepares all food served following established menu and resident food restrictions. · Plans food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved. · Maintains daily production records. · Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. Supervisory Responsibilities: None Qualifications: · All aspects of cooking, baking, and food preparation and service · Inventory maintenance and proper food storage · Strict adherence to food safety regulations and best practices · Ability to maintain cleanliness and sanitary standards in the kitchen and storage areas · Proper organization of kitchen and storage areas · Maintaining proper safety standards in kitchen and storage areas · Effective, professional written and verbal communication skills · Able to define problems, collect data, and draw valid conclusions · Sound decision-making ability · Ability to successfully work with the special needs of children in care · Must be at least 21 years old Education and Experience: 2-3 years of experience with food preparation in a commercial environment. Education can substitute for experience, and culinary students are encouraged to apply. Pre-Employment and Continuing Requirements · Fingerprint clearance through Federal and State Agencies · TB exam · Valid Driver License · Proof of current automobile insurance · Clean DMV printout; must be insurable through MSBR Certificates, Licenses and Registrations: · First Aid/CPR · Food Handler Card Expected Hours of Work: This is a full-time position requiring a minimum of 40 hours a week. The schedule may vary and may require work on holidays and weekends. Benefits offered to full-time employees include: Paid time off. 100% company-paid health insurance for employee Dental and vision insurance 50/50 premium for employee Life and AD&D insurance at no cost to the employee Tuition Assistance Employee Assistance and Discount Programs 403b retirement plan with up to 3% match Free MUV Fitness gym membership Equal Employment Opportunity Policy Morning Star Boys' Ranch and Morning Star Community Services provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Salary Description $22.00-$24.50

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. 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.

Year Round 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: Resort Executive Sous Chef Business Unit: Food & Beverage Position Reports to: Executive Chef Positions Reporting to this Role: Resort Culinary Teams Location: Washington Wage Range: - 78,000 - 80,000 DOE JOB SUMMARY The executive sous chef oversees all the kitchens and is responsible for all the activities that happen daily by directing outlet Chefs on kitchen standards and policies. His/her job description entails managing the outlet Chefs and monitoring food preparation, quality and presentation throughout the opening hours of the restaurants and food venues. His/her role also involves controlling food quality, food production, sanitation standards and labor costs. The executive sous chef is required to report to the Executive Chef on the activities of the kitchens, since the executive chef may not always be available in the kitchen to directly monitor activities. He/she has the duty of coordinating proper opening and closing of all kitchens by spot checking outlet Chefs venues daily. Efficient running of kitchen operations is the main responsibility of the executive sous chef with quality, consistency, cost control and sanitation being paramount. Top quality must be maintained in foods prepared and the sous chef must ensure this. He/she must take charge and control how foods are served to guests. They are equally required to provide training and retraining for kitchen staff members requiring such. It is the duty of the sous chef to ensure other kitchen staff members adhere strictly to the recipe and food-preparation standards laid out by the executive chef. The executive sous chef is required to assist along with other food and beverage mangers various tasks, like transfer and waste documents, regulation training, equipment repair tickets, and inventory. ESSENTIAL DUTIES Ensures great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution. Assist the outlet chefs in the training of all culinary and stewarding personnel. Review, evaluate, and coach all outlet chefs. Assist Executive Chef with controlling the day-to-day operation of all kitchens, ensuring a high-quality product and minimal waste. Assist with the preparation and creation of all menus, including banquets and daily specials. Assist with the organization of food festivals and special culinary events. Proper preparation and presentation of all food items in all restaurants. Maintain the cleanliness and good working order of all kitchens, refrigerators and storage areas. Maintain strict quality control on all food items served. Keep an adequate food inventory in all kitchens to ensure an efficient operation. Ensure high level productivity and efficiency of the kitchen staff, help with controlling the labor cost as set in the budget. Keep the food cost in line with the budget. Guide and train outlet chefs and help on the line as needed. Ensure that all kitchen/steward personnel conform to the established safety and health standards and codes as required by law. Evaluate incoming products to assure that quality, price and related goods are consistently met. Daily monitoring of all food storage areas for proper food rotated. Maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provide training and professional development opportunities for all kitchen staff. Assist outlet chefs with establishing food pars to control waste and over ordering. Always support safe work habits and a safe working environment. Attend all meetings as directed by the Executive Chef Perform other duties as directed. KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Minimum 5 years of on-the-job culinary experience, of which at least 2 years are in the capacity of a Sous Chef. Creative problem-solver who brings passion, enthusiasm and fresh ideas. Proven track record of being organized, dependable and self-motivated. Team builder and ability to successfully manage and develop a team. Able to work independently and have the capacity to manage the team. Must be skilled in the use of kitchen equipment. Ability to interact positively with supervisor, management, coworkers, staff, and the public to promote a team effort and maintain a positive and professional approach. Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. Working knowledge of various computer software programs. Remodel and new build experience a plus PHYSICAL DEMANDS AND WORKING CONDITIONS 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 20 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. Reasonable accommodations will be made to enable qualified individuals with disabilities to perform the essential functions. An Equal Opportunity Employer

As a UW employee, you have a unique opportunity to change lives on our campuses, in our state and around the world. UW employees offer their boundless energy, creative problem-solving skills and dedication to build stronger minds and a healthier world. UW faculty and staff also enjoy outstanding benefits, professional growth opportunities and unique resources in an environment noted for diversity, intellectual excitement, artistic pursuits and natural beauty. Housing and Food Services (HFS) has an outstanding opportunity for an Athletics Performance Executive Chef to be responsible for managing the day-to-day operations of dining services for UW Intercollegiate Athletics (ICA). Providing nutrition to power performance, this executive-level chef position has responsibility for ensuring menus and programming meet the needs of UW Athletes and teams through creation of nutritionally optimal meals for athletes and coaches. This will be achieved through effective leadership of the dining facility team and planning in coordination with ICA dietitians. RESPONSIBILITIES Leadership * Develops and maintains positive and professional relationships with student athletes. * Provides outstanding customer service and ensures specialty diets and other nutritional needs are met. * Develops and maintains positive and professional relationships with guests, department colleagues, and stakeholders. * Develops and maintains positive and professional relationships with culinary and front-line service staff through two-way communication, timely feedback, collaboration and consistent visibility in the kitchen and work unit. * Leads and participates in weekly culinary planning and/or production meetings, tastings, training, etc. * Monitors performance in unit safety, customer service and food safety. * Identifies and utilizes multiple avenues for soliciting feedback and responding to complaints, questions, and special requests. * Consults appropriately with HFS Human Resources to ensure that UW, HFS and bargaining unit policies, guidelines are followed in administering progressive, corrective action principles and union contracts are followed in addressing employee performance problems. * Provides effective verbal presentation skills that show preparation, research and delivery scaled for small, large, and diverse groups. Operations and Customer Service * Develops and collaborates on short- and long-range goals for unit programming. * Works as a partner with ICA dietetic staff in development of programming and menus. * Directs staff on dining operation policies and procedures. * Maintains consistent and responsive communication with ICA stakeholders, athletic teams, and UW Dining administration. * Maintains proper controls over resources, including inventory and labor. * Manages the inventory from ordering to utilization, including purchasing, receipt, storage, payment processing, production, and service. * Monitors attendance and adjusts staffing to meet daily production needs. * Establishes and ensures that inventory par levels are maintained to minimize waste; manage the documentation and disposal of waste. * Ensures that displays, freezers and prep and storage areas are in clean and orderly condition and meet health department standards. * Identifies and corrects unsafe conditions, such as poor equipment or work habits that might lead to an accident. * Utilizes the Online Accident Reporting System (OARS) for every work accident and injury, notifying appropriate authorities and personnel. * Works with ICA dietitians and athletic teams in planning special events. Fiscal Management * Monitors performance of products, services, and programs, and collaborates with vendors to make adjustments as necessary to meet established financial and service goals. * Contributes to the unit's business plan and budget in collaboration with UW Dining leadership. * Monitors and reviews reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team. * Actively reviews business and financial data and proactively implements cost controls. * Contributes to probable causes for budget variances or discrepancies and makes appropriate adjustments. * Ensures that there are appropriate controls on resources, including separation of controls between purchasing, receiving and counting inventory. Culinary Focus and Results * Develops recipes, sources, creates, and executes high-performance menus for all athlete, and coach meals, with a focus on local, nutrient-dense, high-quality foods to optimize health, performance, and recovery. * Collaborates with the campus executive chef, onsite management team, Assistant Director, and ICA dietitians in development of menus and services. * Trains staff in food preparation, production, and display. * Designs and implements quality control measures to insure consistent taste, presentation, and food safety. * Ensures that displays and presentations of food are attractive, including appropriate labels and signage. * Monitors performance indicators for production, quality and service and intervenes when necessary to ensure goals are met. * Develops and implements new concepts and products that align with customer needs, as well as the promotion of ICA activities and events. * Keeps up with dining trends and communicates innovative ideas to the leadership team. * Can provide product information for newsletters, promotions, and customer inquiries through the Communication & Marketing department. Supervision * Interviews and selects staff and ensures that staff are on-boarded to the work unit and attend required HFS and UW-required training. * Supervises the work completed by direct reports, ensuring appropriate productivity, quality, customer service and adherence to UW and departmental policies and procedures. * Provides guidance to direct reports on requirements and/or opportunities for learning and professional development. * Engages, when necessary, in performance management of employees within the organization. * Prepares and conducts ongoing and timely performance appraisals for all employees, providing proper performance-based feedback. * Position must supervise at least 2 FTE to maintain this professional staff exemption and compensation. * Will supervise a Program Assistant, a Chef de Cuisine and Assistant Manager, and will have 9 indirect reports. CBORD * Under the general direction of the Campus Executive Chef, support the recipe input and validation process for CBORD FSS. This may include drafting recipes following established format and process, answering clarifying questions for Dining Systems team, and performing or facilitating production testing for accuracy. * Support the recipe input and validation process for CBORD FSS. Write recipes for input following established process, answer clarifying questions for Dining Systems team, and perform or facilitate production testing for accuracy. * Perform periodic reviews of system data and reports related to recipe costing and production methods to inform decisions related to menu, recipe and pricing changes. Work with Dining Systems team to make updates to system data. * Review current system data and reports to inform decisions on vendor and product selection. * Run and/or review system reports to analyze KPIs related to recipe costing, menu mix, and operational compliance with recipe specifications and/or established purchasing practices. * Participate with ICA Dieticians in providing nutrition information for Notemeal. IMPACT TO THE UNIVERSITY The athletics dining program provides a high-quality dining experience to University of Washington student-athletes and teams, supporting academic and athletic performance. WORKING CONDITIONS This position is expected to maintain regular hours (8am-5pm M-F) during the work week to maximize availability for HFS meetings and to conduct daily business. Additional hours are required to provide a presence and coverage for meal services and HFS special events that may occur evenings and weekends. POSITION COMPLEXITIES * Maintain a regular, full-time onsite work presence * Depending on assignment, may travel to different sites on the Seattle Campus. * Adapt to a variety of working conditions and venues: o Maintain a daily presence in the office to perform administrative work, meet with employees, and to address any operational issues that arise in the front or back of the house. o Maintain a daily presence in the production and service areas to provide training, test recipes, observe and interrupt unsafe food and occupational health practices. o Daily use of a computer workstation or laptop to review/approve transactions, correspond via email, and participate in virtual meetings and training. * Comply with essential staff designation that requires onsite presence during inclement weather and suspended operations to ensure consistent food service to our residents. * Participate in special events that occur during evenings and weekends to support the Department and the University. REPORTS TO Assistant Director Requirements include: Bachelor's degree in hospitality and/or a certification by a recognized culinary institution, plus a minimum of five (5) years of executive chef-level management experience in culinary operations. Experience and references must demonstrate: * Comprehensive understanding of menu item specifics, including but not limited to dietary restrictions, food allergies and tolerances, ingredients, preparation processes, holding and serving temperatures, and HAACP guidelines. * Leadership experience working within a high-volume seated restaurant, hotel, contract food services, university dining venue, or athletic dining facility. * Effective execution of cook to order menu items in a restaurant setting. * Effective expediting on the kitchen and service sides of a restaurant. * Depth and breadth in concept development, kitchen management, food and labor cost controls, and plating and presentation. * Effective training and leadership of staff. * Effective interpersonal, organizational, analytical, communication and problem-solving skills. * Effective supervision of staff, including training, giving constructive feedback and address performance through progressive, corrective action. * Proficiency with Microsoft Office, including Word, Excel, Outlook, PowerPoint and Project. Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration. Desired: * Success working in a contemporary college/university dining environment. * A minimum of three (3) years of experience in a culinary management role within an athletic nutrition setting (ex. professional sports team, collegiate athletic department, or Olympic team setting). Conditions of Employment: * A satisfactory outcome from the employment reference check processes and education verification. * Possession of a Washington State Food Handler's Card. * ServSafe certification within three months of hire and maintenance of certification thereafter. * Maintenance of a valid Washington State Driver's License. Application Process: The application process for UW positions may include completion of a variety of online assessments to obtain additional information that will be used in the evaluation process. These may include Work Authorization, Cover Letter and/or others. Any assessments that you need to complete will appear on your screen as soon as you select "Apply to this position". Once you begin an assessment, it must be completed at that time; if you do not complete the assessment, you will be prompted to do so the next time you access your "My Jobs" page. If you select to take it later, it will appear on your "My Jobs" page to take when you are ready. Please note that your application will not be reviewed, and you will not be considered for this position until all required assessments have been completed.

$16.28 per hour - $22 per hour Our Winning Family Starts With You! Check out these great benefits! * Flexible schedules to help you balance other life commitments (school, childcare, family care, etc.) * Free Employee Meal! (limited menu) * Weekly pay * Anniversary pay * Paid Sick Leave (1 hour for every 30 hours worked, begin accruing upon hire) * Paid Family and Medical Leave (up to 2 weeks after 1 year of service) * Medical/dental insurance * Ongoing training to build critical skills for current and future roles * Discounts on cellphones, travel, electronics & much more! * 401(k) savings plan (Company match after 1 year of service) * Management career advancement opportunities (50%+ of our managers are promoted from hourly positions!) And much more! Because at Olive Garden, We're All Family Here! One key to our success is the high standards we set for ourselves and each other. That includes placing the health and safety of our team members and guests as a top priority. We are committed to the highest safety and sanitation practices, including ensuring team member wellness and maintaining clean restaurants. In Italy and at Olive Garden, it is all about the food. As a line cook, you must have a strong passion for delivering and flawlessly executing recipes and plate presentation to delight our guests. Our line cooks also have a firm commitment to the highest safety and sanitation standards. We'd love to welcome you home as the newest member of the Family! #MyOliveGardenFam

Position is responsible for the daily preparation and seasoning of foods and serves breakfast, lunch, and snacks according to recipes using a variety of kitchen utensils and equipment; washes dishes and all utensils used in the preparation of foods. Maintain inventory of kitchen equipment and food. Prepare reports required by funding source, including posting of menus, and meal participation records. Purchase food and related supplies for the program. Distinguishing Characteristics Inspire Development Centers provides Early Childhood Education (ECE) and social services to more than 4000 children, in center based and home based setting, at more than 25 Child Development Centers (CDC) throughout the State of Washington. Inspire provides services under various federal and state funded programs with differing regulations and stipulations, which must be coordinated and adhered to, including, but not limited to: Regional Head Start (RHS), Migrant Seasonal Head Start (MSHS), Early Childhood Education and Assistance Program (ECEAP) and Early Head Start (EHS). The agency is required to meet an annual quota of non-federal share (in-kind) funds. A large majority of children's first language is Spanish. Supervisory and Other Relationships Head Cook reports to the Center Manager; coordinates the Cook's activities, and works closely with Nutritionists Staff, Core Team, and Center Staff with and around children. Examples of Essential Duties and Accountabilities The following examples of duties and accountabilities illustrate the general range of tasks assigned to the position but are not intended to define the limits of required duties. Other essential duties may be assigned consistent with the general scope of the position. 1. Prepares nourishing, appetizing, attractive and well-balanced meals as required by USDA/CACFP and Head Start/ECEAP standards and WAC's. Reviews all menu changes with Center Nurse, Health Assistant and/or Center Manager and seeks approval by same prior to implementation. 2. Maintains all safety and sanitation standards in preparing, storing, and serving of all foods, according with licensing requirements and agency procedures. 3. Posts required health and food regulations and maintains required USDA daily meal planning records. 4. Maintains current food inventory, date items and rotates before placing on shelves when received from vendor. Requests all food items necessary for nutritious meal preparation in conjunction with Center Manager. 5. Properly cleans/disinfects kitchen, cooking equipment, utensils, pots, dishes, refrigerators, ranges, and freezers used in the preparation, and serving of meals on a daily basis. 6. Participates as requested in special center activities, such as those with and for parents, (parent meetings, family activities, policy council meetings), which may require attendance in the evenings or weekends. Coordinates with Teachers, to plan nutrition related classroom activities. 7. Provides adequate training to cook(s). Shows interest in furthering professional growth by attending staff meetings, workshops, trainings, and seminars. 8. Maintains confidentiality of program and client/participants related information at all times. 9. Perform all other duties as assigned. Minimum Qualifications Incumbents are required to demonstrate knowledge and abilities in these areas: • Experience in planning meals; • Experience in policy and procedure development; • Excellent communication and interpersonal skills; • Excellent problem-solving and decision-making skills; • Experience in cooking and risk management; • Understanding of the interrelationships between services and systems; • Ability to read, write, and communicate in English and/or Spanish to fulfill the responsibilities of this position; • Ability to learn new tasks quickly and efficiently; • Ability to handle multiple tasks simultaneously and meet deadlines; • Ability to gather data for reports; • Strong customer service focus; • Ability to work with culturally diverse population; and • Accurate documentation and recordkeeping skills. These skills and abilities are typically acquired through a combination of education, training and experience which would include at least one (1) year paid or volunteers institutional cooking experience. The combination of education and experience will provide the competence and skills to perform the work of the position. Preferred Qualifications • High School Diploma or General Educational Development (GED) certificate. • English/Spanish bi-lingual fluency. • Two (2) years work experience. • Knowledge of computer - data entry. • Have working knowledge of Head Start Performance Standards, HHS regulations, federal, state, and local child development requirements. Position Requirements Incumbents are required to have the following: • Must be at least 18 years of age; • Valid Washington State driver's license; • Must pass initial and periodic criminal and background check; • Must pass initial and periodic Department of Early Learning (DEL) background check; • Must pass initial and periodic employee health clearance; (present it within forty-five (45) days of employment); • Current Food Handler card; (obtain the certification before employment); • Current First Aid / CPR cards, (obtain the training within thirty (30) days of employment); • Subject to initial and periodic TB screen; • Human Immunodeficiency Virus (HIV / AIDS) training, (obtain the training within thirty (30) days of employment); • Blood Borne Pathogen training, (obtain the training within thirty (30) days of employment); • Subject to random drug screen; • Must sign a Confidentiality Agreement; and • Must complete and sign a Conflict of Interest Disclosure Statement on an annual basis. Work Environment & Physical Demands Work is performed in a commercial kitchen setting at the Child Development Center. Time is spent cooking, serving meals, standing and walking around the area, providing a safe and healthy eating environment. The demands and abilities described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Ability to sit, stand, walk, balance, stoop, catch, move to music, and run occurrence is frequent; Ability to communicate in person, or via telephone or video conference, occurrence is occasional; Ability to lift and/ or move up to forty (40) pounds, occurrence is frequent; Ability to restrain child occurrence is occasional; Ability to push/pull, kneel, bend taste or smell occurrence is frequent; Ability to travel, locally and statewide, occurrence is occasional; Ability to write and keyboard, occurrence is occasional; Ability to read, occurrence is frequent; Ability to use hands to finger, handle, feel or move objects, tools or controls, reach with hands and arms, occurrence is frequent; Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus, occurrence is frequent; Exposed to seasonal weather elements, i.e., hot, dry, cold, rain, wind occurrence is frequent; Handles cleaning/sterilizing agents occurrence is frequently; Ability to adjust to noise level that is usually quiet to moderate; and Incumbent frequently exposed to moderate temperature generally encountered in a controlled environment. Benefits Information A summary of benefits associated with this position can be found at ************************************ To learn more, click on the following link: ****************************