Executive Chef Jobs in Radcliff, KY

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's 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. 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 to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays a yearly salary of $70,000 to $80,000. Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until April 18, 2025. Responsibilities Responsible for managing, developing and mentoring staff of 35+ full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place 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 Oak View Group's 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.

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

The Executive Chef will work in consultation with the General Manager to achieve procedural and budgetary targets and work to deliver further on our mission of exceptional customer service of fresh, handcrafted foods paired alongside our brewery's award-winning beers. The ability to spot problems and resolve them quickly, maintain a level head, and delegate many kitchen tasks simultaneously is a must. Key Goals: set a tone of culinary professionalism, maximize efficiency, profitability, and staff accountability in order to ensure delivery of high-quality, consistent product with continued focus on the Upland Philosophy of Food, using fresh, local, and sustainable ingredients. Essential Duties and Responsibilities The essential functions include, but are not limited to the following: Administrative Responsibilities: Manage Daily Operations · Track food inventory, manage storage, place orders, and examine deliveries; monitor kitchen operations and provide line support if necessary; oversee quality and portion control on all dishes and prepped items; focus on staff accountability through policy and procedure adherence; periodically monitor floor operations and secure monies. Meet Financial Goals · Control costs and adjust systems when necessary; create and evolve procedures and documents to control waste (order guides, par levels, checklists, signage, organization of line and walk-in); monitor and adjust labor hours; supervise workflow and analyze systems for efficiency. Control Food Cost · Monitor food production quality through staff oversight and training to ensure food waste is minimalized. o Product Management : Order the least amount of product without running out; train staff on checking-in deliveries, proper stock rotation, and organization; identify items in inventory for specials/immediate use; ensure prepped items are properly stored and labeled. o Quality Control : Train and monitor staff for proper portion control and on proper cooking techniques; monitor stock and report quality issues; communicate ideas for improving current systems; etc.) o Documentation : Update order guides; monitor and update prep and stock par levels; update recipe yields; update proper plating/execution instructions. Maximize Labor · Create weekly BOH staff schedules; adjust labor hours according to business volumes; effectively leverage staff skills by playing to individual strengths; increase the productivity of the staff through expedient closes, labor cutting, and delegation of projects; o Staff productivity : Monitor and manage line productivity and ensure expedient prep; cut labor based on business; delegate deep cleaning projects; identify staffing issues and communicate ideas for improvement; assist in training new hires. Project Future Business · Identify trends and use sales data to anticipate future needs o Ordering : Use past data and par sheets to ensure we are ordering the proper quantities for upcoming business. o Prep : Ensure that all prep lists are being utilized and you are adjusting pars depending on volume of business. o Staff Scheduling : Use past data to make sure we are scheduling accordingly and that we are able to deliver quality service at all times. Uphold Service Standards · Monitor and evaluate food offerings; maintain high-value staff training; initiate improvements; develop relationships with vendors and deliver on our philosophy of local, from scratch food. Focus on Accountability · Monitor and evolve kitchen checklists; development and maintenance of quality control system; hold yourself and team accountable to developed and implemented systems, defined roles and duties, and maintain a positive attitude; diligently document any policy or performance violations. Staff Management · Accomplish Company Human Resource Objectives: recruit top kitchen professionals; Provide explicit communication of and adherence to kitchen and company policy; lead by example, maintaining a positive attitude and provide managerial oversight to reduce staff stress; manage staff expectations and attitudes; provide restaurant GM with job reviews and recommended compensation levels * Staff Accountability and Quality Control o Use checklists for daily and weekly side work and cleaning duties ; use of write up forms for policy infractions; communicating any facility issues with appropriate manager; maintaining quality of prepped items and plated food; etc.) Staff Management * Production & Staff Training o Ensure proper food preparation techniques through recipe completion tests, efficient yields, and portion control; ensure proper cooking techniques and plating Menu Development · Develop menus that align with Upland's philosophy of food. * Oversee Weekly Specials o Work with the Sous Chef and Shift Managers to develop weekly specials. This will allow you to get a feel for how these items are received by our guest. * Local Sourcing o Work to develop local relationships with farmers and other vendors. Facilities Maintenance and Permitting · Coordinate with restaurant GM preventative maintenance for kitchen equipment; stay abreast of inspection dates and reports related to health and sanitation; maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; coordinate with restaurant GM on Clay Township quarterly FOG reports Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to be on feet, standing or walking/moving briskly, for several hours at a time. The employee is required to bend, squat, crawl, kneel, push, pull, and lift kegs (with help) stand; walk; sit; reach with hands and arms. The employee is required to work hours that exceed 10 PM. The employee must occasionally lift or move a minimum of 20 pounds. The noise level in the work environment is usually moderate to high.

Athenian Grill in Lexington, KY is looking for one executive chef to join our 27 person strong team. We are located on 313 S Ashland Ave. Our ideal candidate is attentive, punctual, and reliable. This is a salary position. Our ideal candidates for Executive Chef will have at least 6 years experience and be willing to input ideas into the creation of our daily special menu items, possess a fun and personable attitude. The Executive Chef's responsibility is to directly manage all back of house functionality of the business; direct the preparation of food, help the kitchen team in the preparation of food items and set up stations for food service. This is a working Chef position. This position must be able to prepare food quickly to the set specifications and standards while maintaining hygienic practices. The Executive Chef also arranges, prepares and break downs the stations of the kitchen, storage areas and refrigerators. And makes sure all are maintained at the beginning and end of every day/night. This person will be capable of supervising the team independently. Benefits We offer many great benefits, health insurance, 401k Responsibilities Inventory and ordering. Train Kitchen team to execute the restaurant menu. Schedule employees / Hire/ Discipline Oversee/set up stations and collect all necessary supplies to prepare menu for service Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items Arrange sauces and supplementary garnishes for allocated station Cover, date and correctly store all bits and pieces and food prep items Think on your feet Serve menu items compliant with established standards Maintain a prepared and sanitary work area at all times Keep the work area fresh all through the shift Constantly use safe and hygienic food handling practices We are looking forward to reading your application.

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

Returning UsersLog Back In Sodexo is looking for a skilled and experienced Executive Chef to oversee a significant culinary operation at a high-profile auto manufacturing account in Georgetown, KY. The Executive Chef 1 will play a key role in managing the day-to-day operations, which include overseeing the café, catering services, and managing a substantial food volume of 3.5 million. SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson, and Sodexo. As a certified minority company, we deliver food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges and universities and aviation lounges. This strategic alliance between Magic Johnson Enterprises and Sodexo, Inc., enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. What You'll Do * Culinary Leadership and Development: * Provide culinary leadership to ensure high standards of food quality are consistently met. * Oversee the development and training of culinary staff to continually improve their skills and performance. * High-Volume Catering: * Manage and execute high-volume catering operations, ensuring exceptional quality and efficiency. * Be hands-on in overseeing and executing large-scale catering events. * Financial Management: * Manage inventory and control food and labor costs to meet targets and maintain profitability. * Oversee the unit's financials, ensuring operational costs are within budget. * Food Production & Menu Planning: * Be responsible for food production, ensuring all food is prepared to the highest standards. * Handle ordering and inventory management to ensure that all supplies are available without overstocking or running low. * Lead menu planning efforts, tailoring menus to client preferences and operational needs. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * High-Volume Culinary Experience: * Extensive experience in high-volume culinary operations, particularly managing large-scale food production while maintaining quality and consistency. * A strong emphasis on food presentation, ensuring dishes are not only flavorful but also visually appealing. * Proven ability in food quality and execution, ensuring that food standards are consistently met or exceeded * Menu Design & Implementation: * Experience in menu design and its implementation, creating innovative and appealing menus for a diverse set of needs. * Ability to tailor menus for both daily operations and special events, keeping them fresh and exciting. * Food and Labor Cost Management: * Expertise in managing food and labor costs effectively to meet financial targets while maintaining high-quality standards. * Ability to analyze and control costs without sacrificing the culinary experience. * Catering Experience (Including VIP Menus): * Demonstrated experience in high-volume catering, particularly with crafting exclusive VIP catering menus that meet the client's specific preferences and expectations. * Leadership and Team Management: * Proven track record of providing strong leadership, including supervising, training, and developing a diverse team of culinary employees. * Ability to direct and motivate the team to achieve culinary excellence while fostering a collaborative environment. * Passion for Contemporary Culinary Trends: * A true passion for contemporary and innovative culinary trends, with the ability to bring fresh ideas into the kitchen and adapt to evolving dining preferences. * Experience with the latest food trends and techniques, keeping the menu offerings modern and exciting Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. 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!

Schulte Hospitality Group is seeking a dynamic, service-oriented Sous Chef to join our team! SHG is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join SHG you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! SHG provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for All Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Cleanliness and sanitation in the kitchen and adjacent areas Creative menu planning to adjust to guest needs Overseeing food preparation Checking quality of food deliveries Ordering all food and cleaning supplies and maintaining proper supply levels Maintaining costs within budget levels Manage labor costs, schedules and productivity Hiring, coaching and disciplining direct reports Interacting positively and professionally with guests to resolve issues Acting as Manager on duty as required Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of two (2) years of experience in a culinary leadership role Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. *Schulte Hospitality Group is an Equal Opportunity Employer.

Schulte Hospitality Group is seeking a dynamic, service-oriented Sous Chef to join our team! SHG is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join SHG you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! SHG provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for All Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES * Cleanliness and sanitation in the kitchen and adjacent areas * Creative menu planning to adjust to guest needs * Overseeing food preparation * Checking quality of food deliveries * Ordering all food and cleaning supplies and maintaining proper supply levels * Maintaining costs within budget levels * Manage labor costs, schedules and productivity * Hiring, coaching and disciplining direct reports * Interacting positively and professionally with guests to resolve issues * Acting as Manager on duty as required * Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE * Bachelor's degree preferred * Minimum of two (2) years of experience in a culinary leadership role * Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES * Ability to multi-task * Team player * Ability to exceed expectations of guests * The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. * Schulte Hospitality Group is an Equal Opportunity Employer.

Schulte Hospitality Group is seeking a dynamic, service-oriented Sous Chef to join our team! SHG is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join SHG you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! SHG provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for All Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Cleanliness and sanitation in the kitchen and adjacent areas Creative menu planning to adjust to guest needs Overseeing food preparation Checking quality of food deliveries Ordering all food and cleaning supplies and maintaining proper supply levels Maintaining costs within budget levels Manage labor costs, schedules and productivity Hiring, coaching and disciplining direct reports Interacting positively and professionally with guests to resolve issues Acting as Manager on duty as required Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of two (2) years of experience in a culinary leadership role Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. *Schulte Hospitality Group is an Equal Opportunity Employer.

CRAVING AN AMAZING QUALITY OF LIFE? We're seeking a passionate Chef Manager for an all scratch, high-volume, prominent private school in Louisville. Monday-Friday schedule, finished by 5pm daily. Holidays off, too!

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 cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can 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 Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. 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 regulation 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:** 1245148BR **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.

The Company is currently seeking a professional and energetic Sous Chef to join our Culinary team for Walkers Exchange Restaurant located at the Galt House Hotel. Walker's Exchange features the style of a Kentucky brasserie and is located in the old Fountain Room adjacent to The Belvedere overlooking the Ohio River at The Galt House Hotel. This Three Meal Restaurant features a Brick Burning Oven as the centerpiece of the 300 seat Dining Room. Sunday Brunch is our signature meal period, aiming to attract the packed house at the Hotel and be the must go, top of the list spot, for locals every Sunday. Responsibilities * Lead daily kitchen operations to ensure the proper production of food items and kitchen compliance with company policies and procedures. * Coordinate and organize the kitchen in the absence of the Executive Chef. Delegate and follow up on assigned objectives. * Assist the Executive Chef in the creation of menu items, recipe cards and plate presentations. Ensures adherence to established standards. * Assist the Executive Chef in managing food costs and labor costs and labor productivity according to financial guidelines. * Assist in the execution of departmental goals. * Provide training in food production and equipment usage to the culinary staff within the designated kitchen. * Ensure that kitchen staff performs according to HACCP, OSHA, and sanitation guidelines. * Oversee proper requisition, storage, utilization and inventory of food products. * Interact with guests and service staff to ensure guest satisfaction and resolve guest complaints. * Maintain knowledge of and comply with all departmental policies/service procedures/standards. * Maintain knowledge of correct maintenance and use of equipment. * Monitor and maintain cleanliness, sanitation and organization of assigned work areas. * Ensure that staff report to work as scheduled; document any late or absent employees. * Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. * Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards. * Must be flexible in work hours and available to work days, evenings, weekends and holidays. * Perform other duties as assigned. Qualifications * High school diploma or equivalent required. * 3+ years of experience in the culinary industry. * Positive leadership skills with the ability motivate staff in a fast paced working environment. * Excellent hand-eye coordination. * Understanding of various cooking methods, ingredients, equipment and procedures. * High level of creativity. * Excellent time management skills. * Accuracy and speed in handling emergency situations and providing solutions. * Familiar with industry's best practices. * Working knowledge of various computer software programs to include Microsoft Office, Excel and restaurant management software. * Ability to work flexible schedule. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. The Galt House Hotel offers a comprehensive benefits package which includes medical, dental, 401k, a complimentary meal in associate cafeteria, complimentary parking, a discount on Wyndham Properties nationwide and more. The Galt House Hotel is a Drug Free Workplace, creating a culture of care where diversity is welcomed.

The Banquet Sous Chef plays a crucial role in the culinary team, assisting the Executive Chef in planning, organizing, and overseeing all culinary operations related to banquet events. This position requires a highly skilled and creative chef with strong leadership abilities, culinary expertise, and the ability to manage a team effectively. The Madison Event Center & Hotel Covington, located in Covington, Kentucky, hosts 800+ events annually. Events include but are not limited to wedding ceremonies, receptions, rehearsal dinners, bridal and baby showers, personal celebrations, corporate meetings, trade shows, fundraisers, and holiday celebrations. Guest counts range from 1 to 500 in our 12 event spaces. Title: Banquet Sous Chef Department: Culinary Reports to: Executive Chef Responsibilities Collaborate with the Executive Chef to create diverse and appealing banquet menus. Ensure that all menu items are of high quality, visually appealing, and meet the established standards. Oversee the preparation, cooking, and presentation of banquet dishes to meet the highest culinary standards. Maintain consistency in taste, portion size, and presentation across all banquet events. Conduct regular tastings and evaluations to maintain high-quality standards. Address and resolve any issues related to food quality or presentation promptly. Monitor and ensure food products' proper handling, storage, and rotation. Lead and manage the banquet culinary team, providing guidance, coaching, and training to ensure optimal performance. Participate in pre-event meetings to discuss menu details, dietary restrictions, and special requests. Assist the Executive Chef in managing the budget for banquet events, including food costs, staffing, and kitchen supplies. Implement cost-effective measures without compromising the quality of the culinary offerings. Ensure compliance with health and safety regulations, food safety standards, and sanitation guidelines. Implement and enforce kitchen policies and procedures to maintain a safe and clean working environment. Coordinate with suppliers and vendors to ensure the timely delivery of fresh, high-quality ingredients with favorable pricing and terms. Stay current on culinary trends, techniques, and industry best practices. Introduce new ideas and innovations to enhance the banquet experience. Maintains all kitchen equipment and kitchen supplies. Train Banquet employees on proper culinary and sanitation standards as needed. Assist with monthly, quarterly, and annual inventory. Lead by example and communicate professionally with all management, team members, and vendors. Qualifications Culinary degree or equivalent experience. Proven experience as a Sous Chef or senior culinary position. Strong leadership and communication skills. Ability to work in a high-pressure, fast-paced environment. Creative and innovative approach to menu planning. Knowledge of banquet operations and event coordination. Familiarity with food cost control and budget management. Understanding of health and safety regulations and food sanitation. Availability to work evenings, weekends, and holidays as required. Physical stamina to withstand a full shift on their feet. Ability to lift and carry up to 50 pounds. This job description is a general outline of the responsibilities and qualifications expected of a Banquet Sous Chef. Duties may be adjusted or expanded based on the business's specific needs.

Infinity Sky Bar and Cafe is seeking a thoughtful, dynamic and inventive individual to assist in leading our restaurant operation. We are seeking a Restaurant Chef to help lead and deliver a quality customer experience in Lexington's new, exciting downtown eighth floor restaurant. The Restaurant Chef will have the following responsibilities: • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains purchasing, receiving and food storage standards. • Supervises and coordinates activities of cooks and associates engaged in food preparation. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Leads shifts while personally preparing food items and executing requests based on required specifications. If you would like to be a part of a growing, motivated and results-oriented team that puts people first, apply today! NorthStar Hospitality is committed to hiring a diverse workforce and sustaining and inclusive culture providing equal opportunities to associates and applicants for employment without regard to race, color, religion, gender, national origin, marital status, genetic information, age, disability, sexual orientation, gender identity or status as a Vietnam-era or special disabled veteran in accordance with applicable federal laws In addition, NorthStar complies with applicable state and local laws governing nondiscrimination in employment in every location where NorthStar has facilities. This policy applies to all terms and conditions of employment, including but not limited to hiring, placement, promotion, termination, layoff, recall, transfer, leave of absence, compensation and training.

Hotel: Lexington Embassy Suites1801 Newtown PikeLexington, KY 40511Sous ChefFull time Atrium SPIRIT - where teamwork, passion and appreciation ignite service excellence Availability: Full Time, Flexible, 2nd Shift Starting at: $19/hr Join the dynamic culinary team at Embassy Suites UK/Coldstream as a Sous Chef, where creativity meets precision in a vibrant kitchen environment! This pivotal role supports the Head Chef in delivering exceptional dining experiences, contributing to our reputation for culinary excellence. As a key player, you'll oversee daily operations, ensuring high standards of food quality and safety while mentoring junior kitchen staff. Collaboration is at the heart of this position, working closely with the Exeutive Chef, front-of-house teams, and suppliers to create innovative menus that captivate guests. This role offers the opportunity to refine leadership skills and advance within our growing hospitality group. What sets this role apart is the chance to influence menu development and introduce fresh ideas, fostering a culture of innovation. If you thrive in a fast-paced setting and are passionate about elevating guest experiences through exceptional cuisine, this is the perfect opportunity to showcase your talent! Responsibilities You shall assist the Head Chef in managing kitchen operations, ensuring high-quality food preparation and presentation. We expect you to collaborate with other culinary team members to create innovative and seasonal menu items that align with our brand standards. You will maintain a clean and organized kitchen environment by enforcing safety and sanitation standards consistently. You shall oversee inventory management, including ordering supplies and monitoring stock levels to minimize waste. We expect you to train and mentor junior kitchen staff, fostering a supportive and inclusive work environment. You will handle guest feedback related to food quality and service, using it as an opportunity for continuous improvement. You shall ensure efficient workflow by coordinating food production schedules and station assignments during service periods. We expect you to stay updated on industry trends and integrate new techniques or ingredients into our culinary offerings. Requirements You will lead and manage the kitchen team during service, ensuring all dishes are prepared to our high standards. We require you to assist in menu planning and development to introduce creative and cost-effective dishes. Your role involves overseeing food inventory and ordering supplies while maintaining budgetary constraints. You should ensure compliance with health and safety regulations in the kitchen at all times. We expect you to train and mentor junior kitchen staff, fostering a positive and productive work environment. You must collaborate closely with the Head Chef to execute special events and customized guest offerings. Your ability to manage multiple tasks simultaneously without compromising quality is essential. We need you to maintain clear communication with front-of-house teams to ensure seamless service delivery. Skills Culinary Expertise Leadership Abilities Time Management Menu Development Inventory Control Quality Assurance Team Collaboration Problem Solving Adaptability Food Safety Knowledge __________________________________________________ At Atrium Hospitality, you're a valued part of a team creating unforgettable guest experiences. We recognize and reward your dedication with competitive pay, great benefits, and exciting perks to support you on and off the job. Including: ✅ Daily Pay - Get paid when you need it ✅ Exclusive Travel Discounts - Save big at Marriott and Hilton properties ✅ 401k Plans - Invest in your future ✅ Comprehensive Medical Insurance - Your health matters to us ✅ Additional Property-Specific Perks - Because every location has something special to offer But we don't just offer jobs-we help you build careers. With internship programs, training plans, hundreds of self paced on line classes, and opportunities at 70+ hotels nationwide, you can grow your future the way you want. Ready to take the next step? Join a team that values you and your future! _____________________________________________ Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. Atrium Hospitality provides 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. Atrium Hospitality brinda igualdad de oportunidades de empleo a todos los empleados y aplicantes de empleo y prohíbe la discriminación y el acoso de cualquier tipo sin distinción de raza, color, religión, edad, sexo, origen nacional, estado de discapacidad, genética, estado de veterano protegido, orientación sexual, género de identidad o expresión, o cualquier otra característica protegida por las leyes federales, estatales o locales. Esta política se aplica a todos los términos y condiciones de empleo, incluido el reclutamiento, la contratación, la colocación, la promoción, la terminación, el despido, el retiro, la transferencia, las licencias, la compensación y la capacitación. Notice of candidate Privacy Rights: *********************************************

Advertisement Closes 3/10/2025 (7:00 PM EST) req68149 Park Chef II Pay Grade 12 Salary $17.78 - $26.67 Hourly $1000 sign-on bonus Employment Type EXECUTIVE BRANCH | FULL TIME | ELIGIBLE FOR OVERTIME PAY | 18A | 37.5 HR/WK Click here for more details on state employment. Hiring Agency Tourism, Arts, & Heritage Cabinet | Kentucky Department of Parks Location 1608 HWY 227 Carrollton, KY 41008 USA Description General Butler State Resort Park, located in the heart of the Bluegrass, in Carrollton, KY, provides all the peace and tranquility of the country while only minutes from the city. Working for Kentucky State Parks allows you the freedom and responsibility for taking care of Kentucky's greatest landscapes. The Park Chef II is a highly skilled team member, providing expertise in the restaurant, kitchen, and catering operations, allowing you a great platform to express your culinary creativity through made from scratch recipes and fresh ingredients. As one of the leaders of the culinary department, your duties would include training others and being the vital link of information on the necessities of the park, so it can operate efficiently. Working for Kentucky State Parks provides a great opportunity to advance your career and skillset, with on the job training, new course certifications, flexible schedule, and a great benefit package. It also offers an opportunity to learn different cooking techniques due to our many outlets. This position works in Two Rivers Restaurant, Port William's lounge, and our Conference Center kitchen while serving breakfast, lunch and dinner menus and buffets, as well as banquets and catered events on and off property. Key Responsibilities: * Plans, trains, supervises kitchen personnel * Plans, participates, implements, and manages food product consistency * Menu development * Inventory, purchasing, and budget reporting * Enforces departmental rules, regulations, and policies Preferred Knowledge/Skills/Abilities: * Analytical thinking * Time management * Teamwork * Ability to work under pressure * Communication skills If you take pride in your work and are interested in a rewarding career, we would be honored to review your application for the Park Chef II Position for General Butler State Resort Park. Minimum Requirements EDUCATION: High school graduate. EXPERIENCE, TRAINING, OR SKILLS: Must have four years of food preparation experience in salads, vegetables, or meats. Two years of the required experience must include management or supervision in a large-scale institutional or commercial full-service restaurant or state resort park food facility. Substitute EDUCATION for EXPERIENCE: One year of culinary training will substitute for one year of the food preparation experience. Substitute EXPERIENCE for EDUCATION: NONE SPECIAL REQUIREMENTS (AGE, LICENSURE, REGULATION, ETC.): NONE Working Conditions Typical working conditions for a specific position may be listed on the individual position description. Probationary Period This job has an initial and promotional probationary period of 6 months, except as provided in KRS 18A.111. If you have questions about this advertisement, please contact Christina Schadler at ************************* or ************. An Equal Opportunity Employer M/F/D

BIG BENEFITS OF WORKING AT THE MINT: Weekly Pay Competitive Medical Benefits Fully paid Dental and Vision Benefits Fully paid company Life Insurance 401K with Company Match FSA/HSA We have BIG FUN! JOB RESPONSIBILITIES: Responsible for all aspects of food quality, cost control, completing inventories and training back of house team members. Responsible for overseeing food operations for the Café and Banquet departments effectively and efficiently. Participate in the financial review process to include researching, responding to inquiries and reporting results. Provide recipes, measurements, quantities, and other information so each creation can be duplicated consistently. Train Sous Chef and culinary team on each recipe and monitors recipe adherence. Monitor and ensure that standard kitchen operating procedures are met on a consistent basis. Provide leadership to the Sous Chef and all back of house team members to include training, mentoring and corrective counseling. Assist in interviewing, selecting, and onboarding of all new back of house hourly team members. Schedule staff and assist in payroll related activities as needed. Communicate effectively with front of house management and staff. Ensure all prep items and recipes are made to approved standards. Oversee the line during service and monitor Sous Chef and Cooks progress to avoid and address any delays in service. Oversee the flow of the kitchen and the flow of food to maintain service standards Review daily prep sheets with the Sous Chef. Work with the Assistant F&B Director on the development of menu creations and daily specials that are unique, innovative and on trend. Convert, adjust, or update recipes or standard procedures when necessary in coordination with the Assistant F&B Director. Responsible for the management of inventory and costs in the assigned dining outlet. Conduct inventory on a regular basis and ensure proper par levels are maintained. Facilitate and lead proper action to help control waste, food cost and labor cost. Responsible to make certain all requisitions are processed properly and placed in designated areas. Ensure that all product received meets property standards. Maintain a solid knowledge of all food products and ensure all products are properly rotated. Train the staff and monitor that all kitchen equipment is safely used, and all product is properly labeled and dated to ensure safekeeping and sanitation. Resolve guest complaints about food quality or preparation in an appropriate and timely manner. Safely use all kitchen equipment, cleaning, and sanitizing products in accordance with all SDS sheets and departmental standards. To provide BIG Service to internal guests and ensure their complete satisfaction, inclusive of greeting and interacting with guests in a friendly and enthusiastic manner, anticipating and meeting guest needs and preferences, remaining calm and professional when dealing with guests that are difficult or upset EDUCATION AND EXPERIENCE: Minimum of 3 years of specialized culinary experience High school diploma or its equivalent. Must be 21 years of age or older. Must pass all required pre-screening and background checks. Internal candidates must have been in their current position for at least six months and have no active disciplinary action during the last six months. Ability to work a variety of shifts, this includes day, swing, late-night, weekend, and holiday shifts as scheduled. Must be able to obtain required work cards, and non-gaming registration as required by the local jurisdiction. The Mint Gaming Hall an equal opportunity employer (EOE). Qualified applicants are considered for employment without regard to race, color, religion, sex, national origin, age, marital status, disability, sexual orientation, or any other characteristic protected by state or federal law.

HUDDLE HOUSE is a unique member of the communities it serves. The bonds created between our team members and our customers are unlike those seen in most other chain restaurants. Our Company Purpose reflects this unique element of the Huddle House dining experience: Bringing Friends and Families Together over Delicious Food Served from the Heart. At Huddle House, we believe it's "YOUR HOUSE. YOUR KITCHEN." Huddle House is the place where the guest is the boss. We're giving families across America a place that gives them exactly what they want: freshly prepared food, any way they like it. Whether it's a quick bite before work, or a place to sit, chat and laugh with family and friends, we tell guests: "Get comfortable…this is YOUR HOUSE and YOUR KITCHEN". JOB SUMMARY The Restaurant Cook will oversee the day to day operation of the grill and food prep in the restaurant. The incumbent will be responsible for proper food preparation, handling, and storage. This person will be expected to provide excellent customer service and will be a strong teammate to our franchise partner. RESPONSIBILITIES * Report to work on time in a clean and complete proper uniform * Greet all customers with a smile and a verbal greeting: "Good Morning or Welcome to Huddle House." * Prepare food in a timely manner once the order is placed * Complete the position checklist while stocking and preparing the unit for the next shift * Bring all items of concern to the attention of the manager immediately, especially safety concerns and customer service complaints * Know the menu, the daily features when applicable and be sure they are cooked and presented correctly * Know and follow the Huddle House steps of service with each and every guest to maximize shift sales * Practice all rules for safety food handling cash security and all other restaurant policies * Perform all prepping and cleaning duties as detailed or assigned by supervisor * Make a difference in food cost by controlling waste and portion control QUALIFICATIONS * Ability to communicate effectively with all restaurant staff * Some previous restaurant experience preferred * "Can do" attitude and willingness to be at your during your shift OUR VALUES * Commitment to Excellence * Work Hard * Teamwork * Make a Difference * Have Fun

Culinary Manager opening at Todd Dickey Nursing and Rehab Leavenworth, Indiana Bring your heart to work! Caring people make the difference at American Senior Communities! Compassion, Accountability, Relationships and Excellence are the core values for American Senior Communities. These words not only form an acronym for C.A.R.E., they are our guiding principles and create the framework for all our relationships with customers, team members and community at large. American Senior Communities has proudly delivered patient centered care since the year 2000, with a long history of excellent outcomes. Each of our 80+ American Senior Community is part of the neighborhood in which it exists. Our leaders and staff live in surrounding areas and know the community well. We value the same things in life that you do. The foundation of our senior living communities is based on the knowledge that we'll be part of your neighborhood for many, many years. We take great pride in our hospitality and it is ingrained in everything we do. As partners in senior care, we are not just doing a job, but following a calling. Our commitment to our team members: * Top competitive market wages * Paid Time Off (PTO), holiday pay and *opportunities to earn additional PTO * Access a portion of your earned wages before payday with PayActiv* * Paid training, skills certification & career development support * Medical, vision & dental insurance with Telehealth option * Medical and dependent flexible spending accounts * 401(k) retirement plan options * Lucrative employee referral bonus program * Tuition assistance and certification reimbursement* * Continued education opportunities through Purdue Global & O2NE scholarship program * Employee assistance program & wellness support * Retail, food & entertainment discounts and so much more * Terms and conditions apply What will you be doing and how will you make a difference at American Senior Communities? * Making a difference in the lives of the residents we serve by providing them with care and compassion. * Ownership of overall management of the culinary department to ensure the department provides nourishing, attractive, well-balanced meals which meet the daily nutritional needs of each resident, consistent with laws and regulations and accepted nutritional standards while allocating department resources in an efficient and economic manner. * Supervises culinary servers and cooks, including preparing schedule of hours worked and ensuring job specific orientation has occurred with each new employee. Hires, trains, promote, disciplines, and/or terminates within company guidelines. * Communicates with residents to ensure customer satisfaction. Visits new residents to orient them to culinary services offered, and reviews culinary service section of resident handbook. Requirements: * Minimum of one year experience as Culinary Manager. * Certification in a Dietary Manager Course or Associates in Culinary/Hospitality Management. * Customer Service focused and the ability to demonstrate the core values listed above is a must! * Must have current and valid Serv Safe Manager's Food Safety Certificate. We are Equal Opportunity-Affirmative Action Employer - Minority / Female / Disability / Veteran and other protected categories.