Executive Chef Jobs in Mason, OH

$1000 SIGNING BONUS!! As a Frickers manager, you will be responsible for providing outstanding leadership to the team. You should be passionate about the industry, inspiring others, coaching, training, counseling, creating a profitable environment, and delivering an exceptional guest experience. We reward and encourage exceptional performance through a friendly, fulfilling work environment. You will also enjoy many opportunities for career advancement along with great compensation and benefits. If youre looking for exceptional challenge with opportunity for career advancement, look to Frickers! Management roles at Frickers are different from other restaurants because: Many of our guests are friendly regulars from the neighborhood and community We are very community oriented. We have great relationships with schools, universities, recreation leagues, and other local businesses. We hire individuals who can utilize their own management style to achieve our companys objectives. We offer a flexible 5-day work week. Job Duties Include: Executing Frickers unique brand of fun, food, sports and spirits. Driving positive sales growth. Maintaining a healthy, safe, and secure environment by establishing, following and enforcing all company, federal and state food-safety, sanitation standards and procedures. Achieving optimal performance from our staff by communicating job expectations, training, scheduling, coaching, counseling, and enforcing policies & procedures. Controlling costs by monitoring food and labor efficiencies. Accomplishing staffing objectives by recruiting, selecting, and training quality individuals. Job Requirements: Must have at least two years of recent restaurant management experience preferably in a fast-casual atmosphere. Steady, stable employment track record. Minimum of 2 professional references. Outstanding interpersonal and communication skills. Positive, friendly demeanor & attitude; Customer/Guest Service Focused Ability to stand and walk for long periods of time. Ability to lift up to 50 lbs. In addition to competitive salaries for our management roles, we provide: $1000 Signing bonus paid after 90 days of employment Competitive bonus program paid monthly Comprehensive Benefit Package including medical, dental, vision, life insurance, disability insurance, and 401(k) with matching contributions Rewards Program Paid vacation Free meals #FRKMGR1 ExperiencePreferred 2 year(s): Full-service restaurant experience Licenses & CertificationsPreferred ServeSafe BehaviorsPreferred Dedicated: Devoted to a task or purpose with loyalty or integrity Enthusiastic: Shows intense and eager enjoyment and interest Team Player: Works well as a member of a group Leader: Inspires teammates to follow them MotivationsPreferred Work-Life Balance: Inspired to perform well by having ample time to pursue work and interests outside of work Self-Starter: Inspired to perform without outside help Growth Opportunities: Inspired to perform well by the chance to take on more responsibility Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization

If you are passionate about food, love to learn new things, and have a "team first" mindset with a positive attitude, we want to hear from you! The Oscar Event Center at Jungle Jim's International Market is looking for an On-Premise Chef de Cuisine to produce and execute catering events and assist in the creation of new menu items. Please note: schedule will vary based on catering needs. Job Duties • Cook or directly supervise the cooking of items that require skillful preparation. • Evaluate products to make sure that quality standards are consistently met. • Knowledge of perishables, product rotation and safe food handling practices. • Do your part to maintain a clean and organized environment for all. • Arrange and oversee the buying, transportation, receiving, unloading, storage, and rotation of products. Check products for quality and condition. • Work closely with kitchen, banquet, and management staff. • Assist with the preparation and execution of banquet events. • Schedule may entail nights, weekends, and holidays. • Additional tasks and duties as circumstances warrant. Expect the unexpected! Requirements • 18 or older • Adequate knife handling skills. • Learn different cooking techniques, taste new ingredients, and perform live action cooking. • Ability to multitask, perform in high pressure situations, problem solve and work as a team. • Able to follow instructions and recipes accurately and efficiently. • Engage in standing/walking 6-8 hours at a time. • Must pass a required criminal background check. Preferred Skills • Basic computer, math, and data entry skills. Benefits • Competitive pay. • Employee Discount: 10% at 60 days, 20% at two years. • Paid vacation time starting at six months. • Health, Life, Vision, and Dental Insurance at 60 days. • 401(k) • Many opportunities for advancement!

RUSTY BUCKET RESTAURANT AND TAVERN is seeking an EXECUTIVE CHEF to join our team! It is the responsibility of an Executive Chef to ensure that the kitchen provides nutritious, safe, eye appealing and properly flavored food. Maintain a safe and sanitary work environment for all associates. Other duties include menu planning, preparation of budgets, maintenance of payroll, food costs and other records. Specific duties involve food preparation include the establishment of quality standards, training associates in cooking in methods, presentations, techniques, portion control and retention of nutrients. At RUSTY BUCKET RESTAURANT AND TAVERN, we put our associates first and strive to continually offer great benefits and perks listed below: Competitive Wages and continued leadership development Health, Dental, Vision Insurance on First Day. Short Term and Long-Term Disability 3 weeks' vacation, plus sick days, (prorated first year) Employee Assistance Program Life Insurance 401(k) with up to 4% match Manager Dining Allowance Opportunities for advancement, 80% of all positions promoted from within Relocation Assistance And more! What We Are Looking For A genuine approach to hospitality Individuals who exemplify leadership, kindness, and positivity “Yes, is the Answer!” Mentality Those that value teamwork, family, and community 2+ years of experience working as a Sous Chef Proven success working in a high-volume restaurant Strong passion for culinary excellence and service Knowledge of kitchen and restaurant systems ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Adheres to standards of professional appearance, personal cleanliness, and proper uniform. Displays confidence and a friendly disposition at all times. Maintains, supports, and promotes our Culture and Philosophies. Understand and protect the financial assets of the company at all times. Control cost and maximize revenue Communicate in a timely and professional manner with the five major groups we do business with. Understand and be in compliance with all policies, procedures and laws related to employment, food handling, sanitation, and alcohol service within a restaurant. Establishes quality standards for menu items and for food production. Assist in controlling all costs pertaining to the kitchen. Maintain sanitation of restaurant to exceed Health Department standards. Maintains proper security of all restaurant personnel and guest property. RBRT is an Equal Opportunity Employer celebrating diversity & committed to creating an inclusive environment for all Associates.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1 Pay Range USD $75,000.00 - USD $85,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1

Corporate Chef (OH, Cincinnati) OH, Cincinnati Five Star Breaktime Solutions is a leading provider of premium corporate catering and breaktime services, dedicated to enhancing workplace culture through high-quality food experiences. We take pride in delivering exceptional, customized culinary solutions to our clients, ensuring that every meal is a delightful break during the workday. We are seeking a creative and highly skilled Corporate Chefto join our growing team and help us continue providing outstanding food service at the highest level. Position Overview: As our Corporate Chef, you will lead the culinary direction for our corporate clients, overseeing food production, menu creation, and the overall dining experience. You will collaborate with our team to create innovative, nutritious, and visually appealing meals tailored to the diverse needs of each corporate client. The ideal candidate will possess a passion for culinary excellence, strong leadership skills, and a deep understanding of corporate catering trends. Key Responsibilities: + Develop and design high-quality, customized menus for corporate clients, focusing on variety, nutritional balance, and creativity. + Lead the kitchen team to ensure timely and efficient meal preparation, ensuring all food meets Five Star Breaktime Solutions' standards. + Manage inventory, ordering, and supplier relationships to maintain cost-effective operations. + Maintain a clean, safe, and organized kitchen environment, ensuring compliance with food safety and sanitation regulations. + Ensure all meals are delivered and served at the highest standards, with a focus on presentation and taste. + Collaborate with the sales and client relations teams to tailor menu offerings for specific events and client preferences. + Stay updated on industry trends, dietary restrictions, and innovations to bring fresh ideas to our offerings. + Manage and mentor kitchen staff, providing training and professional development opportunities. Qualifications: + Proven experience as a chef in a corporate or high-volume kitchen environment. + Exceptional culinary skills with a focus on creativity, presentation, and quality. + Strong leadership abilities and experience managing kitchen staff. + Knowledge of food safety standards and best practices. + Excellent communication and interpersonal skills, with the ability to collaborate with clients and internal teams. + Ability to manage multiple tasks and thrive in a fast-paced environment. + Culinary degree or equivalent experience is preferred. + Flexibility and adaptability to meet the dynamic needs of different corporate clients. What We Offer: + Competitive salary and benefits package. + Opportunities for professional development and growth within the company. + A dynamic and collaborative work environment. + The chance to be part of a company committed to culinary innovation and excellence. If you're passionate about creating memorable dining experiences and want to play a key role in shaping the future of corporate catering, we'd love to hear from you! Five Star Breaktime Solutions is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Location - OH, Cincinnati

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Deliver internal and external guest service the Boyd Gaming Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member's needs and questions. Staff, schedule, evaluate, train, develop and monitor culinary team. Recommend wage increases, promotions, demotions, discipline and other employment actions for team members. Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; adjust daily schedule according to business levels. Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high quality preparation and attractive presentation of all food to meet corporate standards and policies. Observe and monitor staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work environment. Assist Executive Chef in developing and implementing department management plans including budgets, labor schedules and systems of accountability. Assist Executive Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines. Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas. Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons. Ensure periodic quality checks for all products, i.e., temperature checks are conducted. Oversee the monitoring of weekly sales and adjusts prep production levels as well as ensuring all food products are ordered to par levels and can make adjustments according to business volumes. Open and close work area at scheduled times, ensuring full preparation for operation/function; ensure cleanliness and security of company assets. Work with Outlet Manager and kitchen staff to ensure proper food preparation and timing. Ensure daily line checks are performed. Oversee and ensure all stations are properly stocked and set up. Initiate periodic kitchen walkthroughs to ensure quality of food meets corporate specifications and cleanliness standards. Oversee and ensure all kitchen equipment and working conditions are well maintained. Maintain food and labor costs at the budgetary guidelines while possessing an understanding of costing formulas and yield percentages. Ensure accurate inventories and menu item price verification is conducted. Participate in long range planning including new menus, equipment, budget planning and renovations. Research and explain back of the house line item variances for Report of Operations. Write and cost recipes while developing a collection of recipes in a recipe book. Perform all duties including purchasing and menu changes, in adherence to all corporate specifications and company standards and policy. Perform other duties as assigned by management. Qualifications Excellent food technique and cultural Ability to adapt to market conditions and desires with a flexible and creative approach to menu design Advanced butchery knowledge Excellent verbal and written communication skills and problem solving ability Excellent organizational skills Computer literacy to include Excel Spreadsheet and Word experience Ability to multi-task and meet multiple deadlines Ability to calculate, analyze and troubleshoot P&L Ability to demonstrate expertise in performing all positions within the kitchen Demonstrated supervisory experience Possession of, and ability to obtain and maintain a valid drivers and gaming license within assigned state of employment and other jurisdictions Must successfully pass background check Must successfully pass an alcohol and drug screening Must be 21 years of age Degree from certified food service program, apprenticeship, culinary school or equivalent; Minimum of five (5) years previous industry experience, with three(3 )years' experience as a Sous Chef or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position. Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Benefits: Bonus based on performance Employee discounts Health insurance Opportunity for advancement Paid time off Vintage on Race to Open Downtown Further Concepts and Investors, the hospitality management company behind restaurant Baru and the Voices of America Country Music Festival in West Chester, opening their next concept, Vintage on Race. Vintage on Race will be a mix of the luxury of an athletics club and the warmth of a family bar, walking the line between upscale and comfortable. We are looking for a Chef de cuisine/Kitchen Manager to head the BOH. The chef will be directed by the Culinary Director in the operation of the overall BOH. Duties include: Ensuring that all food meets the highest quality standards and is served on time. Coordinating kitchen staff, and assisting them as required. Scheduling, Hiring and training staff to prepare and cook all the menu items. Ordering, Stocktaking ingredients and equipment, and placing orders as needed. Enforcing best practices for safety and sanitation in the kitchen. Creating new recipes to regularly update the menu. Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues. Chef de Cuisine Requirements: 5+ years of experience in a similar position. In-depth knowledge of food principles and best practices. Passion for creating incredible food that delights and attracts customers. Excellent communication skills and leadership qualities. Ability to thrive in a high-pressure environment. Exceptional standards for cleanliness, health, and safety. Experience managing inventories and stocktaking. Available to work on-call, shifts, after hours, over weekends, and on holidays. Compensation: $60,000.00 - $70,000.00 per year Baru an Elevated Sushi Concept. Baru's atmosphere was inspired by izakaya, or the beloved Japanese establishments where one can stay, drink, and unwind with friends long into the night. Providing an energetic late night cocktail scene with a plush environment. Welcoming sushi lovers and socializers alike in a sophisticated yet approachable dining experience. We welcome you to stay- drink- and unwind.

We are looking for an experienced culinary leader to join our culinary team. Ideal candidate must have a minimum of 3 years in a senior role, in a full service concept, strong leadership, financial acumen, and versed in high-volume culinary operations. Relocation, growth, competitive salary, great benefits, and more!!

Job Details Cincinnati, OH $60,000.00 - $65,000.00 Salary/year Description We are the Cristian Pietoso Italian Restaurant Group, and we are looking for a Chef de Cuisine to join our team and prepare delicious Italian meals for our guests. Chef responsibilities include running a scratch kitchen, studying recipes, hiring staff, doing inventory, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. You should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we'd like to meet you. Ultimately, you'll prepare and deliver a complete menu that delights our guests. We are a scratch kitchen that prepares authentic Italian cuisine. Responsibilities Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales Study each recipe and gather all necessary ingredients Cook food in a timely manner Delegate tasks to kitchen staff Inform wait staff about daily specials Ensure appealing plate presentation Supervise Cooks and back of the house employees Slightly modify recipes to meet customers' needs and requests (e.g. reduce salt, remove dairy) Monitor food stock and place orders Check freshness of food and discard out-of-date items Experiment with recipes and suggest new ingredients Ensure compliance with all health and safety regulations within the kitchen area Qualifications Skills Proven work experience as a Chef or Cook Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques Leadership skills Ability to remain calm under pressure Excellent time management abilities Up-to-date knowledge of cooking techniques and recipes Familiarity with sanitation regulations Culinary school diploma preferred

Are you a dynamic and energetic culinary professional capable of leading a team and providing our guests with an exceptional dining experience? Our popular restaurant seeks a skilled executive chef who can create innovative menus and dishes, supervise all food leaving the kitchen, and ensure health and safety requirements are followed. Our ideal candidate is not only responsible for the food but is a creative leader capable of hiring and developing exceptional culinary talent to provide diners with the highest levels of quality. Experience as an executive chef or a high-performing sous chef is required. Apply now if you're ready to bring your passion for food to our fantastic team!

Job Listing: Executive Chef At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Executive Chef for the University of Cincinnati - on the Athletics and Sports side - located in Cincinnati, Ohio. The University of Cincinnati is a public research university in Cincinnati, Ohio, United States. Founded in 1819 as Cincinnati College, it is the oldest institution of higher education in Cincinnati and has an annual enrollment of over 50,000 students, making it the second largest university in Ohio. Principal Function: An Executive Chef is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs who are directly below them in the culinary chain of command. The Executive Chef will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/ maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Essential Responsibilities: * Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety. * Analyze Business Volume and Product Usage Daily. * Participate in the Development and Implementation of Business Strategies. * Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. Qualifications/Skills: Required: * Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. * Minimum of 5 years leading a culinary operation with at least 5 revenue centers. * Minimum of 3 years leading a culinary operation with annual revenues in excess of $10mm. * Ability to promote and participate in a team environment. * Ability to understand written and oral direction and to communicate same with others. * AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: * BA/BS Business or Hospitality Degree from an accredited college or university. * ACF Certified Executive Chef I or ACF Certified Culinary Administrator. Other Requirements: * Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has created an array of unforgettable dining experiences for guests. From its humble beginnings in Brownsburg, Indiana to a growing tri-state restaurant group, CRG represents a steady beat of expansion and innovation fueled by a commitment to community impact. Our vision is reflected in over forty locations…twenty concepts…and sustainable, consistent growth. Job Overview: As an Executive Chef, you will be responsible for overseeing the culinary operations within the restaurant. You will lead a team of talented chefs and kitchen staff, ensuring the highest standards of food quality, consistency, and innovation. The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining an efficient and cost-effective kitchen operation. Key Responsibilities: Culinary Leadership: Develop and maintain a culinary vision and strategy for each restaurant concept within the company. Create and update menus, ensuring they are on-trend, seasonally relevant, and aligned with each concept's theme and target audience. Team Management: Recruit, train, and supervise kitchen staff, fostering a positive and collaborative work environment. Set clear performance expectations, conduct regular evaluations, and provide constructive feedback for improvement. Collaborate with front of house management team to train service staff on menu offerings. Quality Assurance: Uphold the highest standards of food quality, consistency, and presentation in all our restaurants. Oversee the food preparation process, including quality control, portioning, and plating. Kitchen Operations: Manage kitchen operations efficiently, including inventory management, cost control, and wastage reduction. Ensure compliance with health and safety regulations and maintain a clean and organized kitchen. Innovation and Creativity: Stay updated on culinary trends and technologies to bring fresh and innovative ideas to the menu. Collaborate with the culinary team to develop new dishes and seasonal specials. Financial Management: Collaborate with the company's management team to set and achieve budget and financial targets. Monitor food costs, purchasing, and pricing strategies to maximize profitability. Qualifications: Proven experience as an Executive Chef or similar role in a restaurant environment. Culinary degree or equivalent training preferred. Extensive knowledge of culinary techniques, ingredients, and international cuisines. Strong leadership and team-building skills. Exceptional creativity and the ability to develop unique and appealing menus. Excellent organizational and problem-solving abilities. Knowledge of food cost control and budget management. Food safety and sanitation certification is preferred Physical Requirements: Flexibility to work evenings, weekends, and holidays. Mobility to move about the kitchen as necessary. Ability to lift and carry heavy objects; i.e. pots, pans, kitchen equipment Attention to detail and accuracy is essential Benefits: Medical, dental, and vision insurance Flexible spending accounts available 401k with company match Paid time off Excellent dining benefits CRG offers competitive compensation and opportunities for advancement within our restaurants. If you are passionate about delivering outstanding customer service and thrive in a dynamic restaurant environment, we encourage you to apply. Join our team and be part of an exciting dining experience! At Cunningham Restaurant Group, we embrace diversity and uphold equal opportunities for all. Our commitment to fairness and inclusivity reflects our core values of Connection, Honesty, Ownership, Respect, Fairness, Kindness, and Opportunity. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Please join us in fostering an environment where everyone is valued and respected.

Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has created an array of unforgettable dining experiences for guests. From its humble beginnings in Brownsburg, Indiana to a growing tri-state restaurant group, CRG represents a steady beat of expansion and innovation fueled by a commitment to community impact. Our vision is reflected in over forty locations…twenty concepts…and sustainable, consistent growth. Job Overview: As an Executive Chef, you will be responsible for overseeing the culinary operations within the restaurant. You will lead a team of talented chefs and kitchen staff, ensuring the highest standards of food quality, consistency, and innovation. The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining an efficient and cost-effective kitchen operation. Key Responsibilities: Culinary Leadership: Develop and maintain a culinary vision and strategy for each restaurant concept within the company. Create and update menus, ensuring they are on-trend, seasonally relevant, and aligned with each concept's theme and target audience. Team Management: Recruit, train, and supervise kitchen staff, fostering a positive and collaborative work environment. Set clear performance expectations, conduct regular evaluations, and provide constructive feedback for improvement. Collaborate with front of house management team to train service staff on menu offerings. Quality Assurance: Uphold the highest standards of food quality, consistency, and presentation in all our restaurants. Oversee the food preparation process, including quality control, portioning, and plating. Kitchen Operations: Manage kitchen operations efficiently, including inventory management, cost control, and wastage reduction. Ensure compliance with health and safety regulations and maintain a clean and organized kitchen. Innovation and Creativity: Stay updated on culinary trends and technologies to bring fresh and innovative ideas to the menu. Collaborate with the culinary team to develop new dishes and seasonal specials. Financial Management: Collaborate with the company's management team to set and achieve budget and financial targets. Monitor food costs, purchasing, and pricing strategies to maximize profitability. Qualifications: Proven experience as an Executive Chef or similar role in a restaurant environment. Culinary degree or equivalent training preferred. Extensive knowledge of culinary techniques, ingredients, and international cuisines. Strong leadership and team-building skills. Exceptional creativity and the ability to develop unique and appealing menus. Excellent organizational and problem-solving abilities. Knowledge of food cost control and budget management. Food safety and sanitation certification is preferred Physical Requirements: Flexibility to work evenings, weekends, and holidays. Mobility to move about the kitchen as necessary. Ability to lift and carry heavy objects; i.e. pots, pans, kitchen equipment Attention to detail and accuracy is essential Benefits: Medical, dental, and vision insurance Flexible spending accounts available 401k with company match Paid time off Excellent dining benefits CRG offers competitive compensation and opportunities for advancement within our restaurants. If you are passionate about delivering outstanding customer service and thrive in a dynamic restaurant environment, we encourage you to apply. Join our team and be part of an exciting dining experience! At Cunningham Restaurant Group, we embrace diversity and uphold equal opportunities for all. Our commitment to fairness and inclusivity reflects our core values of Connection, Honesty, Ownership, Respect, Fairness, Kindness, and Opportunity. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Please join us in fostering an environment where everyone is valued and respected.

Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has created an array of unforgettable dining experiences for guests. From its humble beginnings in Brownsburg, Indiana to a growing tri-state restaurant group, CRG represents a steady beat of expansion and innovation fueled by a commitment to community impact. Our vision is reflected in over forty locations…twenty concepts…and sustainable, consistent growth. Job Overview: As an Executive Chef, you will be responsible for overseeing the culinary operations within the restaurant. You will lead a team of talented chefs and kitchen staff, ensuring the highest standards of food quality, consistency, and innovation. The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining an efficient and cost-effective kitchen operation. Key Responsibilities: Culinary Leadership: Develop and maintain a culinary vision and strategy for each restaurant concept within the company. Create and update menus, ensuring they are on-trend, seasonally relevant, and aligned with each concept's theme and target audience. Team Management: Recruit, train, and supervise kitchen staff, fostering a positive and collaborative work environment. Set clear performance expectations, conduct regular evaluations, and provide constructive feedback for improvement. Collaborate with front of house management team to train service staff on menu offerings. Quality Assurance: Uphold the highest standards of food quality, consistency, and presentation in all our restaurants. Oversee the food preparation process, including quality control, portioning, and plating. Kitchen Operations: Manage kitchen operations efficiently, including inventory management, cost control, and wastage reduction. Ensure compliance with health and safety regulations and maintain a clean and organized kitchen. Innovation and Creativity: Stay updated on culinary trends and technologies to bring fresh and innovative ideas to the menu. Collaborate with the culinary team to develop new dishes and seasonal specials. Financial Management: Collaborate with the company's management team to set and achieve budget and financial targets. Monitor food costs, purchasing, and pricing strategies to maximize profitability. Qualifications: Proven experience as an Executive Chef or similar role in a restaurant environment. Culinary degree or equivalent training preferred. Extensive knowledge of culinary techniques, ingredients, and international cuisines. Strong leadership and team-building skills. Exceptional creativity and the ability to develop unique and appealing menus. Excellent organizational and problem-solving abilities. Knowledge of food cost control and budget management.

Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has created an array of unforgettable dining experiences for guests. From its humble beginnings in Brownsburg, Indiana to a growing tri-state restaurant group, CRG represents a steady beat of expansion and innovation fueled by a commitment to community impact. Our vision is reflected in over forty locations…twenty concepts…and sustainable, consistent growth. Job Overview: As an Executive Chef, you will be responsible for overseeing the culinary operations within the restaurant. You will lead a team of talented chefs and kitchen staff, ensuring the highest standards of food quality, consistency, and innovation. The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining an efficient and cost-effective kitchen operation. Key Responsibilities: Culinary Leadership: Develop and maintain a culinary vision and strategy for each restaurant concept within the company. Create and update menus, ensuring they are on-trend, seasonally relevant, and aligned with each concept's theme and target audience. Team Management: Recruit, train, and supervise kitchen staff, fostering a positive and collaborative work environment. Set clear performance expectations, conduct regular evaluations, and provide constructive feedback for improvement. Collaborate with front of house management team to train service staff on menu offerings. Quality Assurance: Uphold the highest standards of food quality, consistency, and presentation in all our restaurants. Oversee the food preparation process, including quality control, portioning, and plating. Kitchen Operations: Manage kitchen operations efficiently, including inventory management, cost control, and wastage reduction. Ensure compliance with health and safety regulations and maintain a clean and organized kitchen. Innovation and Creativity: Stay updated on culinary trends and technologies to bring fresh and innovative ideas to the menu. Collaborate with the culinary team to develop new dishes and seasonal specials. Financial Management: Collaborate with the company's management team to set and achieve budget and financial targets. Monitor food costs, purchasing, and pricing strategies to maximize profitability. Qualifications: Proven experience as an Executive Chef or similar role in a restaurant environment. Culinary degree or equivalent training preferred. Extensive knowledge of culinary techniques, ingredients, and international cuisines. Strong leadership and team-building skills. Exceptional creativity and the ability to develop unique and appealing menus. Excellent organizational and problem-solving abilities. Knowledge of food cost control and budget management. Food safety and sanitation certification is preferred Physical Requirements: Flexibility to work evenings, weekends, and holidays. Mobility to move about the kitchen as necessary. Ability to lift and carry heavy objects; i.e. pots, pans, kitchen equipment Attention to detail and accuracy is essential Benefits: Medical, dental, and vision insurance Flexible spending accounts available 401k with company match Paid time off Excellent dining benefits CRG offers competitive compensation and opportunities for advancement within our restaurants. If you are passionate about delivering outstanding customer service and thrive in a dynamic restaurant environment, we encourage you to apply. Join our team and be part of an exciting dining experience! At Cunningham Restaurant Group, we embrace diversity and uphold equal opportunities for all. Our commitment to fairness and inclusivity reflects our core values of Connection, Honesty, Ownership, Respect, Fairness, Kindness, and Opportunity. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Please join us in fostering an environment where everyone is valued and respected.

Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has created an array of unforgettable dining experiences for guests. From its humble beginnings in Brownsburg, Indiana to a growing tri-state restaurant group, CRG represents a steady beat of expansion and innovation fueled by a commitment to community impact. Our vision is reflected in over forty locations…twenty concepts…and sustainable, consistent growth. Job Overview: As an Executive Chef, you will be responsible for overseeing the culinary operations within the restaurant. You will lead a team of talented chefs and kitchen staff, ensuring the highest standards of food quality, consistency, and innovation. The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining an efficient and cost-effective kitchen operation. Key Responsibilities: Culinary Leadership: Develop and maintain a culinary vision and strategy for each restaurant concept within the company. Create and update menus, ensuring they are on-trend, seasonally relevant, and aligned with each concept's theme and target audience. Team Management: Recruit, train, and supervise kitchen staff, fostering a positive and collaborative work environment. Set clear performance expectations, conduct regular evaluations, and provide constructive feedback for improvement. Collaborate with front of house management team to train service staff on menu offerings. Quality Assurance: Uphold the highest standards of food quality, consistency, and presentation in all our restaurants. Oversee the food preparation process, including quality control, portioning, and plating. Kitchen Operations: Manage kitchen operations efficiently, including inventory management, cost control, and wastage reduction. Ensure compliance with health and safety regulations and maintain a clean and organized kitchen. Innovation and Creativity: Stay updated on culinary trends and technologies to bring fresh and innovative ideas to the menu. Collaborate with the culinary team to develop new dishes and seasonal specials. Financial Management: Collaborate with the company's management team to set and achieve budget and financial targets. Monitor food costs, purchasing, and pricing strategies to maximize profitability. Qualifications: Proven experience as an Executive Chef or similar role in a restaurant environment. Culinary degree or equivalent training preferred. Extensive knowledge of culinary techniques, ingredients, and international cuisines. Strong leadership and team-building skills. Exceptional creativity and the ability to develop unique and appealing menus. Excellent organizational and problem-solving abilities. Knowledge of food cost control and budget management. Food safety and sanitation certification is preferred Physical Requirements: Flexibility to work evenings, weekends, and holidays. Mobility to move about the kitchen as necessary. Ability to lift and carry heavy objects; i.e. pots, pans, kitchen equipment Attention to detail and accuracy is essential Benefits: Medical, dental, and vision insurance Flexible spending accounts available 401k with company match Paid time off Excellent dining benefits CRG offers competitive compensation and opportunities for advancement within our restaurants. If you are passionate about delivering outstanding customer service and thrive in a dynamic restaurant environment, we encourage you to apply. Join our team and be part of an exciting dining experience! At Cunningham Restaurant Group, we embrace diversity and uphold equal opportunities for all. Our commitment to fairness and inclusivity reflects our core values of Connection, Honesty, Ownership, Respect, Fairness, Kindness, and Opportunity. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Please join us in fostering an environment where everyone is valued and respected.

Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has created an array of unforgettable dining experiences for guests. From its humble beginnings in Brownsburg, Indiana to a growing tri-state restaurant group, CRG represents a steady beat of expansion and innovation fueled by a commitment to community impact. Our vision is reflected in over forty locations…twenty concepts…and sustainable, consistent growth. Job Overview: As an Executive Chef, you will be responsible for overseeing the culinary operations within the restaurant. You will lead a team of talented chefs and kitchen staff, ensuring the highest standards of food quality, consistency, and innovation. The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining an efficient and cost-effective kitchen operation. Key Responsibilities: Culinary Leadership: Develop and maintain a culinary vision and strategy for each restaurant concept within the company. Create and update menus, ensuring they are on-trend, seasonally relevant, and aligned with each concept's theme and target audience. Team Management: Recruit, train, and supervise kitchen staff, fostering a positive and collaborative work environment. Set clear performance expectations, conduct regular evaluations, and provide constructive feedback for improvement. Collaborate with front of house management team to train service staff on menu offerings. Quality Assurance: Uphold the highest standards of food quality, consistency, and presentation in all our restaurants. Oversee the food preparation process, including quality control, portioning, and plating. Kitchen Operations: Manage kitchen operations efficiently, including inventory management, cost control, and wastage reduction. Ensure compliance with health and safety regulations and maintain a clean and organized kitchen. Innovation and Creativity: Stay updated on culinary trends and technologies to bring fresh and innovative ideas to the menu. Collaborate with the culinary team to develop new dishes and seasonal specials. Financial Management: Collaborate with the company's management team to set and achieve budget and financial targets. Monitor food costs, purchasing, and pricing strategies to maximize profitability. Qualifications: Proven experience as an Executive Chef or similar role in a restaurant environment. Culinary degree or equivalent training preferred. Extensive knowledge of culinary techniques, ingredients, and international cuisines. Strong leadership and team-building skills. Exceptional creativity and the ability to develop unique and appealing menus. Excellent organizational and problem-solving abilities. Knowledge of food cost control and budget management. Food safety and sanitation certification is preferred Physical Requirements: Flexibility to work evenings, weekends, and holidays. Mobility to move about the kitchen as necessary. Ability to lift and carry heavy objects; i.e. pots, pans, kitchen equipment Attention to detail and accuracy is essential Benefits: Medical, dental, and vision insurance Flexible spending accounts available 401k with company match Paid time off Excellent dining benefits CRG offers competitive compensation and opportunities for advancement within our restaurants. If you are passionate about delivering outstanding customer service and thrive in a dynamic restaurant environment, we encourage you to apply. Join our team and be part of an exciting dining experience! At Cunningham Restaurant Group, we embrace diversity and uphold equal opportunities for all. Our commitment to fairness and inclusivity reflects our core values of Connection, Honesty, Ownership, Respect, Fairness, Kindness, and Opportunity. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Please join us in fostering an environment where everyone is valued and respected.

Job Title: Chef De Cuisine / Kitchen Manager Department/Location: Envision Theater Supervisor: General Manager Compensation: Salary Company: Company of theaters, restaurant, and coffee shop. Envision Cinemas is a multi-screen dine in movie theater with mini bowling, restaurant, and private event space. Envision brings back the glory of cinema's past with a modern twist. From our full bar & grille to the push-button service in our modern recliners. Job Description: The Chef De Cuisine(CDC) is key leadership role for the back of house team at Envision Theaters. The CDC will have a major role to play in menu development and will be responsible for maintaining labor and food costs. This position is accountable for kitchen's daily administrative, operational and culinary tasks, including sanitation and safety. Job Qualifications/Requirements: • Previous Kitchen Management and/or Sous Chef experience for a minimum of 1 year • Previous experience in theater or restaurant • Preferred Bachelor's degree in business, or similar field • Available to work evening hours, weekends, and holidays. Management work week consist of a minimum of 50-55 hours per week and more deemed necessary at various times. • Ability to work with minimal supervision • Must be at least 21 years of age. • Serve Safe Manager Certification, or the ability to obtain one within 30 days of employment. • Be able to reach, bend, stoop and frequently lift up to 50 pounds. • Be able to work in a standing position for long periods of time (up to 10 hours). • Ability to work in a faced paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment. Job Responsibilities: • Hire, train, retain and develop BOH team under supervision of General Manager. • Direct supervision of the Sous Chefs and BOH Supervisors • Ability to drive BOH operations to success. • Spot checks food requisitions for the various cooking stations and ensure that have been executed to standards of Envision Theaters. • Assures execution of staff training programs • Extensive knowledge of safety, sanitation, and food handling procedures. Check freshness and quality of ingredients; ensure compliance with sanitation regulations and safety standards • Assures staffing levels and management coverage is appropriate to meet the needs to the business and maximize the customer experience. • Initiates repair and maintenance on building, property and equipment according to Company policy and under supervision of General Manager. • Select and develop Sous Chefs and BOH supervisors for more responsibility or internal promotability into management program. • Takes over the ownership of the kitchen. • Supervise the proper garnishing and presentation of food. • Ensures execution of all employee recognition and incentive programs are documented. • Promotes positive employee relations including effective delegation of managerial duties, fostering high staff morale, upholding operation standards, and execution of the performance management process. • Optimize financial results (drive sales and control costs) • Analyze financial reports and develops action plans to grow revenue and control expenses in order to meet or exceed annual budgets. • Maintain systems which insure overall fiscal responsibility for inventory, etc. • Responsible for all aspects of the operation including theater, food, beverage, equipment, and property to facilitate the fulfillment of financial goals and company initiatives. • Consistently meet the standard for the guest experience • Deliver an unparalleled guest experience through the best combination of food, drinks and movies in an ideal environment. • Maintain a safe and secure environment for all guests and staff • Continuously improve operation execution through attention to detail and adherence to our operating standards and philosophies. • Excellent teaching and coaching skills • Holds self-accountable for high personal standards of conduct and professionalism • Appreciation of diversity (thought, ethnic, gender, etc.) • Monitoring Risk Management as it pertains to the theatre, i.e., employee and patron safety, loss prevention, emergency situations, and the proper handling, reporting and investigating of accidents. • Innovative and strategic thinker • Strong statistical inclination, able to synthesize data into concise business tactics • Innate ability to inspire team • Complete financial and personnel/payroll related administrative duties accurately, on time and in accordance with company policies. • Perform daily, opening, mid and closing operations duties. • Must improve and create action plans for each EcoSure Audit Benefits/Perks: • Competitive Salary • Vacation • Health Insurance • Quarterly Lunch Allowance at Envision Theaters • Growth Opportunities • Free Movie Tickets

If you are passionate about food, love to learn new things, and have a "team first" mindset with a positive attitude, we want to hear from you! The Oscar Event Center at Jungle Jim's International Market is looking for an On-Premise Chef de Cuisine to produce and execute catering events and assist in the creation of new menu items. Please note: schedule will vary based on catering needs. Job Duties • Cook or directly supervise the cooking of items that require skillful preparation. • Evaluate products to make sure that quality standards are consistently met. • Knowledge of perishables, product rotation and safe food handling practices. • Do your part to maintain a clean and organized environment for all. • Arrange and oversee the buying, transportation, receiving, unloading, storage, and rotation of products. Check products for quality and condition. • Work closely with kitchen, banquet, and management staff. • Assist with the preparation and execution of banquet events. • Schedule may entail nights, weekends, and holidays. • Additional tasks and duties as circumstances warrant. Expect the unexpected! Requirements • 18 or older • Adequate knife handling skills. • Learn different cooking techniques, taste new ingredients, and perform live action cooking. • Ability to multitask, perform in high pressure situations, problem solve and work as a team. • Able to follow instructions and recipes accurately and efficiently. • Engage in standing/walking 6-8 hours at a time. • Must pass a required criminal background check. Preferred Skills • Basic computer, math, and data entry skills. Benefits • Competitive pay. • Employee Discount: 10% at 60 days, 20% at two years. • Paid vacation time starting at six months. • Health, Life, Vision, and Dental Insurance at 60 days. • 401(k) • Many opportunities for advancement!