Sous Chef Jobs in Ada, MI

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

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

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

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

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

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

Returning UsersLog Back In 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. As a Catering Executive Chef at Sodexo, you'll lead catering culinary operations at a premier client in Battle Creek, Michigan. You'll be at the forefront of culinary excellence, curating upscale hospitality experiences that delight our discerning clientele. Your responsibilities include overseeing catering kitchen operations, managing a team of talented cooks, and consistently delivering premium culinary offerings that elevate our brand. With a strong, hands-on approach to scratch catering, you'll provide exceptional dining experiences while leading your team with passion and precision. Incentives This position has relocation support What You'll Do * Ensure all catering food always looks and tastes great and is visually appetizing when served * Be strong all-round culinary ability and strong craft skills in all areas of professional cookery, including main courses; salads; sauce work; and pastry and baking * Have a strong knowledge of food and able to cook using multiple styles of cuisine recognizing and reacting to contemporary catering trends * Constantly looking for new recipes and new ideas and initiatives that will improve both the quality of food and service for the catering department * Play a key role and enthusiastically mentor's culinary personnel 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 * Catering Culinary Leadership: Spearhead premium culinary initiatives for the catering department, ensuring the highest quality in all culinary offerings * Menu Development: Craft innovative and enticing catering menus, considering dietary preferences and trends * Team Collaboration: Collaborate with culinary and service teams to maintain a seamless and exceptional hospitality experience 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 - 2 years 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!

Full Time Chef Salary Range $58,000 to 60,000 Taking care of dependent persons is worthwhile work. Serving others is a lifestyle choice and should not be entered into lightly. Contributing to the health and welfare of others can be draining at times, but at the same time can be truly rewarding. Being caregiver is a dedicated occupation and is not like any other job. You have agreed to accept the responsibility for providing proper care and service to persons who depend on others for care. This means you agree to follow the guidelines of this living center as you perform your duties and fulfill your responsibilities Purpose of this position: Overall responsibility for the provision of a high quality dining service that takes into account resident preferences and dietary considerations, in compliance with applicable food safety and licensing regulations. Maintains a clean kitchen and follows safe food handling and storage practices. Provides positive leadership for all culinary staff. Qualifications: Degree as Chef from a culinary institute or certified program, or Restaurant/Food and Beverage management; or significant experience in food service and sanitation. Must maintain Food Protection Manager and HACCP Certification in food service safety and sanitation (such as ServSafe); knowledge and understanding of geriatric dietary needs and concerns; menu planning; kitchen management; Strong leadership and motivational skills for effective staff supervision, training and leadership; Excellent cooking skills, with experience in catering or culinary services management. Experience and training in professional cooking, applicable certification. Good math skills to accurately adapt ingredient measurements for recipes. Exemplary time management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. Must be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage. Must be able to pass the state mandated criminal background screening and random drug testing. Essential Functions: 1. Menu Planning: paying attention to resident likes and dislikes, including special diet considerations; incorporating seasonal and fresh fruits and vegetables into daily meals; incorporate “farm to table” foods in menus; balanced menus incorporating the Tufts Senior Food Pyramid. Maintain inventory for at least 3 days’ meal service, as well as emergency supply – including bottled water – for meal service in the event of a power outage or other emergency; If the home has a Live Herb Wall the chef will incorporate use of fresh herbs in cooking and serving of meals. 2. Meal service: assure meals are prepared and served on time, at the proper temperature. Establishing and maintaining standardized recipes, preparation guides, and production standards. Special events, including men’s lunches, cook-outs, family functions, etc. Educate staff on proper meal service and clearing (LL/RR) and use of proper portioning and serving utensils. Walks the dining room and interacts with residents and guests during meal service. 3. Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assure that all residents have the opportunity to enjoy quality meals every day. Meeting with residents at move-in and periodically thereafter to review preferences. Lead the Chef Forum at least monthly to solicit input and feedback from residents regarding the content and quality of the entire dining experience. 4. Resident Well-Being - Provides input to the resident assessment process for the development of individual resident service plans as needed to assure nutritional needs are satisfied. Assures compliance with diet orders and nutritional status of residents (in cooperation with the Resident Services Coordinator). Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents’ achieving and maintaining adequate nutrition. 5. Financial compliance with budget for food, beverage, supplies, equipment and labor. Maintain inventory of necessary food and non-food supplies – taking advantage of sales and promotions and local food sources to ensure best product at best price. Track Resident room trays, guest and staff meals for billing and credit back to culinary services account. 6. HR - Staff hiring, training and supervision: assure sufficient staff is hired, trained and performing the duties necessary to provide quality meals to meet resident nutritional needs. Supervise and assist staff in the production of all menu items, using high-quality, and fresh, local ingredients whenever possible, and proper plating of food including use of garnish. Use ON SHIFT for staff scheduling and monitoring time in/out. Control overtime and labor hours. Provide timely education and disciplinary actions as needed. Prepare and review Employee Performance Evaluations timely for 90 days and annual reviews. 7. Sanitation - Maintains proper cleanliness of kitchen, equipment, storage, and surfaces; Regularly inspects all areas of kitchen for cleanliness; Proper use and maintenance of equipment. Monitors community for food-borne illnesses; Assures staff is well trained and competent in maintaining a clean kitchen and food service; maintains adequate supply of single use meal service items for use during resident illnesses. 8. Regulatory compliance with HFA rules, HPM policies and procedures, County Health Department Food Service Sanitation guidelines, and SERVSAFE standards for cleanliness, maintenance and documentation. 9. OTHER: Maintains Live Herb wall if applicable; Participate in marketing the home through preparation of gift foods provided to referral sources during outreach marketing, guest meals, special events, cooking programs, etc. Secondary Functions: 1. Participate in Family and Community events as directed. 2. Participate in the evening and weekend Manager on Duty (MOD) rotation. 3. Collaborate with the Life Enrichment Coordinator for special events and theme days 4. Direct involvement in at least 1 resident life enrichment events per month such as Chef Forum 5. Maintain a clean, safe and well organized desk and work space. 6. Proper utilization of email and internet, 7. Complies with, and enforces, the NO GOSSIP policy, 8. Compliance with HIPAA for resident and employee health information. 9. Other duties as assigned or as may be necessary to assure that the goals and objectives of this assisted living center are fulfilled. 10. Comply with Life Safety policies and participates in periodic drills; 11. Participate in educational and training opportunities; 12. Report safety and health hazards to your supervisor or the Maintenance Supervisor 13. Report any observed concerns or changes in a resident to the Shift Supervisor Code of Conduct: 1. The Chef is a member of the Management Team for this living center and is expected to maintain professional standards of behavior. 2. The Chef will model the HPM-ALC core values: Honesty, Quality, Respect, Teamwork, Potential and Balance. 3. The Chef is expected to communicate professionally, maturely and respectfully with ALL persons associated with this living center. 4. Compliance with the code of conduct included in the Employee Handbook. 5. Treats all residents with dignity, respect and compassion; 6. A good will ambassador for this assisted living center; 7. Reports to work on-time, as scheduled; 8. Works cooperatively with co-workers, supervisors, and other personnel associated with this assisted living center; 9. Complies with rules of Resident Rights; Complies with HIPAA Privacy rules; 10. Complies with the guidelines of the Employee Handbook for this assisted living center; Physical & Mental Requirements: 1. Able to lift 50# 2. Able to stand, bend, twist, turn, stoop, squat, sit, kneel, pull, push, and walk long distances on hard surfaces, for extended periods of time. 3. Able to perform physically repetitive work. 4. Able to tolerate exposure to cold (including freezing) and hot (including steam) temperatures. 5. Able to work with strong smells and chemicals 6. Ability to handle pots and pans, stir a variety of textures for extended periods of time. 7. Ability to use telephone and computer (including email) for communication 8. Ability to communicate verbally and in writing with residents, co-workers, and supervisors. 9. Ability to comprehend written and verbal instructions in English 10. Emotional stability to appropriately handle staff supervision and resident care needs, including chronic illness, challenging behaviors, dementia-related issues, and death of residents. We Offer No wage cap Opportunity for advancement Optional health, dental and vision insurance 90-day potential pay raise (dependent on performance) PTO based on hours worked & years of service 401K with company match up to 50% of your contribution of up to 6% Annual pay raise (dependent on performance) Paid orientation and training Sheldon Meadows Assisted Living Centers is licensed by the Michigan Department of Human Services, Office of Child and Adult Licensing as a Home for the Aged. Our staff is carefully selected and trained to unobtrusively monitor each resident and their health - both physical and mental - watching for signs of pain, confusion, inattentiveness to personal hygiene, missed meals or changes in normal routine. Heritage Property Management is committed to excellence in all we do. That includes hiring and supporting team members who share our core values. When you work with us, you’ll see first-hand how important our residents are to us, and how our six core values: Honesty, Quality, Respect, Teamwork, Potential, and Balance reflect in our everyday interactions. “When I was a boy and I would see scary things in the news, my mother would say to me, "Look for the helpers. You will always find people who are helping.” Fred Rogers We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

GERALD R. FORD JOB CORPS CENTER COOK HELPE Cook Helper FLSA: Non-Exempt Department: Food Services Reports To: Food Services Supervisor The Cook Helper position provides support for a U.S Department of Labor Job Corps contractor. The Job Corps program is a federally-funded residential training program. The mission of Job Corps is to provide career-based technical and academic training and job placement assistance to program eligible youth ages 16-24. Summary of Duties: The Cook Helper position is responsible for assisting in coordinating meal preparation, assisting with kitchen and cafeteria activities, and maintains a clean and safe environment. Description of Duties: Assist in the preparation and serving of appetizing, attractive, and nutritional meals for trainees. Helps prepare food in accordance with planned menu. Assists in preparing food in large quantities in accordance with defined specific tasks or standard operating procedures (SOPs). Ensures proper storage of usable and non-usable leftovers. Ensures the maintenance and proper temperature for both hot and cold food items. Maintains acceptable standards of personal and area cleanliness when handling and preparing meals. Keeps assigned work areas well organized and clean. Cleans, mops, and empties waste when assigned or as needed. Handles food in a sanitary manner, including receipt, preparation and storage. Maintains food temperature records. Maintains equipment logs. Prepares monthly inventories. Records usage of leftovers. Maintains daily usage logs. Records number of meals served at each mealtime and documents number of staff and visitors. Assures proper equipment use and maintenance. Uses food service equipment including meat slicer, blender, food processor, mixer, ovens, grill, knives and other items as necessary. Cleans, sanitizes, and ensures equipment is maintained in good working order. Notifies supervisor when repairs or replacements are needed. Maintains a safe work environment. Credentials: Education and Experience High School Diploma or equivalent. Certifications, Licenses, Registration Valid state driver's license; CPR/First Aid certifications. Equal Opportunity Statement Human Learning Systems 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 law

Root - (Fennville, MI) We are located on 120 E Main St. Our ideal candidate is ambitious, creative , and able to work consistently. Root locally sources many of our ingredients and scratch makes most of our menu items. Ideal team member cares about customer experience, flavor, food safety and presentation. Compensation: $18-$20 hr plus overtime, 30-45 hours week year around This team member must be able to work in a fast paced environment, and stay on task whether it is busy or slow, while working with a pro-active work ethic. ********************* This opportunity is year around employment. Do you have a passion for food? Do you want to have creative input? Do you want to work for a growing small artisan business?

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

Benefits: * Childcare Discounts * Closed nights, weekends and major holidays * Opportunity for advancement * Paid time off * Competitive salary * Training & development Build a brighter future for all children. As the Food Service Teacher of Primrose School of Jenison, you'll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. Your dedication to quality will ensure we deliver on our mission of bringing the best and most trusted early childhood education and care to the families we serve. You'll join a team that is committed to creating a safe, healthy environment and a culture where all children and team members can thrive. Minimum Qualifications: * Must be 18 years of age or older. * Comply with all company and state-specific standards and maintains validation of required credentials for the position. * Ability to successfully pass a state background check. * Strong communication and interpersonal skills and ability to connect with students. * High School Diploma or GED AND at least two years of experience with cooking in large quantities, preferably in a school setting. * Have a ServSafe Food Handler certification or willing to obtaining it within 90 days of employment Make a difference every day. * Encourage healthy eating habits through delicious and nutritious foods. * Maintain a keen awareness of children who have allergies and food restrictions. * Ensure food service area and food are free of nuts, nut products or food items that have been processed in a facility that also processes nut products. * Follow the daily menu prepared in collaboration with or by the Director. * Assist with ordering food and calculating the amount needed. In order to inspire children to eat healthy, you need a school that inspires you. Primrose Schools is a mission-driven brand, and at Primrose School of Jenison, there are not only opportunities for professional development and growth but also for giving back to your local community through Spring Fling and charity events. As the leader in early education and care, our research-informed Balanced Learning approach provides teachers with the tools and guidance to accommodate children's natural curiosity and to fully support each child while building problem-solving skills and confidence. We are continuously working toward our mission of building a brighter future for all children-not only those who are able to attend a Primrose school-and every member of our organization plays a critical role in accomplishing that mission. Let's talk about building a brighter future together. Compensation: $14.00 - $17.00 per week

Responsible for the quality assurance of all finished food products of the venue and the supervision of all food production ensuring all company specifications and standards are satisfied. ESSENTIAL DUTIES AND RESPONSIBILITIES: The following is a list of the main duties and responsibilities. However, other duties may be assigned as deemed necessary by management. All duties must be performed in accordance with Tribal, Federal, and other applicable requirements, organizational specific policies, procedures and practices. Ensures all specifications in all recipes and food apportionment are met. Maintains excellent kitchen hygiene conditions at all times. Controls food and labor costs on a continual basis within approved budgetary controls. Knowledgeable of all State Health Department regulations and ensures all conditions and standards are met. Assists in the preparation, portioning and garnishment of all foods. Participates and presides over departmental and venue meetings facilitating the flow of pertinent information from management to Team Members. Works with various department leadership in resolving venue conflicts and disputes, ensuring high standards of guest service and Team Member relations. Maintains the highest level of confidentiality. Responsible for maintaining a consistent, regular attendance record as outlined in the FireKeepers Casino Hotel Attendance Policy Outstanding example of and a credit to FireKeepers Casino Hotel. SUPERVISORY RESPONSIBILITIES: Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include maintaining sufficient staffing levels; interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems. Minimum Requirements MINIMUM REQUIRED QUALIFICATIONS An applicant's education, training and experience must be sufficient to demonstrate that the applicant possesses the ability to successfully perform each of the essential duties and responsibilities satisfactorily. FireKeepers reserves the right to verify the sufficiency of a candidate's education, training and competencies through the interview process, testing and methods. The requirements listed below are generally representative of the education, experience, and skills and/or abilities required to enable one to successfully perform the essential duties and responsibilities: I can perform the essential functions of this job without accommodations I can do this job with accommodations *supporting documentation will be required as pursuant to Tribal Code* Proficiency in both written and verbal English communication is required. High School diploma or GED. Minimum of five years previous experience in a full service kitchen and three years as a chef in a full-service restaurant or hotel, with progressive supervisory experience. Strong interpersonal and communication skills. Experience must be within the last five years. GENERAL OR PREFERRED QUALIFICATIONS No general or preferred qualifications. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Proficiency in both written and verbal English communication is required. MATHEMATICAL SKILLS Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimal, and work with mathematical such as probability and statistical inference. REASONING ABILITY Ability to define problems, collect data, establish facts, and draw conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. PHYSICAL & ENVIRONMENTAL DEMANDS: The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this position, a Team Member is regularly required to talk or to hear. The Team Member is also regularly required to stand, walk, sit, and use hands to handle or feel objects, tools or controls. A Team Member is occasionally required to reach with hands and arms, and to sit; climb or balance; and stoop, kneel, crouch or crawl. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus. Work is performed throughout all areas of the facility where the noise level varies from quiet to loud depending upon business. INDIAN PREFERENCE Indian preference will be applied in the selection of qualified applicants in accordance with the NHBP Indian Preference in Employment Code, which affords employment preferences to NHBP Tribal citizens, parents or spouses of NHBP citizens and other Native Americans. For purposes of this preference, NHBP law defines "Native American" as: (a) an enrolled member of any other federally-recognized Indian tribes; (b) an enrolled member of a Canadian Indian tribe or First Nation; or (c) an enrolled member of the Grand River Band of Ottawa Indians or the Burt Lake Band of Ottawa/Chippewa Indians. FireKeepers Casino Hotel reserves the right to make changes to the above job description as necessary.

TouchPoint * We are hiring immediately for a full time SOUS CHEF position. * Address: Ascension Borgess Hospital - 1521 Gull Road, Kalamazoo, MI 49048. Note: online applications accepted only. * Schedule: Full time schedule; Monday through Friday, including rotating weekends and holidays. Hours may vary. More details upon interview. * Requirement: 2 years of prior culinary and supervisory experience is preferred. * Pay Range: $18.00 per hour to $20.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1409257. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Application Deadline: Applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. If serving others is in your blood and you thrive on the idea of helping someone heal, TouchPoint is the place for you! We asked some of our associates why they love working for Touchpoint. Click here to see what they said! We're TouchPoint Support Services and our mission is to serve up hospitality, for patients, their families and visitors at Ascension Health hospitals throughout the U.S. But our work isn't just about cooking, serving, cleaning and transporting patients. We set the stage for healing with sparkling facilities, great food and service. This is the kind of work that takes a big heart for service and for supporting Ascension's mission to improve the health of the poor and vulnerable. We're serious about the role we play in healing - and just as passionate about having fun, supporting each other and serving our communities. Maybe you have a passion for people and an obsession with service. Or maybe you're looking for a launchpad for a career managing people. Are you generous and hard working? When you spot a need, are you ready to jump? Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: * Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. * Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. * Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. * Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. * Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. * Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. * Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. * Keeps up with peak production and service hours. * Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. * Performs other duties as assigned. Associates at Touchpoint are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: * Retirement Plan * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: * Medical * Dental * Vision * Life Insurance/AD * Disability Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Touchpoint maintains a drug-free workplace. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis.

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

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

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. As a Catering Executive Chef at Sodexo, you'll lead catering culinary operations at a premier client in Battle Creek, Michigan. You'll be at the forefront of culinary excellence, curating upscale hospitality experiences that delight our discerning clientele. Your responsibilities include overseeing catering kitchen operations, managing a team of talented cooks, and consistently delivering premium culinary offerings that elevate our brand. With a strong, hands-on approach to scratch catering, you'll provide exceptional dining experiences while leading your team with passion and precision. Incentives This position has relocation support What You'll Do * Ensure all catering food always looks and tastes great and is visually appetizing when served * Be strong all-round culinary ability and strong craft skills in all areas of professional cookery, including main courses; salads; sauce work; and pastry and baking * Have a strong knowledge of food and able to cook using multiple styles of cuisine recognizing and reacting to contemporary catering trends * Constantly looking for new recipes and new ideas and initiatives that will improve both the quality of food and service for the catering department * Play a key role and enthusiastically mentor's culinary personnel 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 * Catering Culinary Leadership: Spearhead premium culinary initiatives for the catering department, ensuring the highest quality in all culinary offerings * Menu Development: Craft innovative and enticing catering menus, considering dietary preferences and trends * Team Collaboration: Collaborate with culinary and service teams to maintain a seamless and exceptional hospitality experience 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 - 2 years 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!

Full Time Chef Salary Range $58,000 to 60,000 Taking care of dependent persons is worthwhile work. Serving others is a lifestyle choice and should not be entered into lightly. Contributing to the health and welfare of others can be draining at times, but at the same time can be truly rewarding. Being caregiver is a dedicated occupation and is not like any other job. You have agreed to accept the responsibility for providing proper care and service to persons who depend on others for care. This means you agree to follow the guidelines of this living center as you perform your duties and fulfill your responsibilities Purpose of this position: Overall responsibility for the provision of a high quality dining service that takes into account resident preferences and dietary considerations, in compliance with applicable food safety and licensing regulations. Maintains a clean kitchen and follows safe food handling and storage practices. Provides positive leadership for all culinary staff. Qualifications: Degree as Chef from a culinary institute or certified program, or Restaurant/Food and Beverage management; or significant experience in food service and sanitation. Must maintain Food Protection Manager and HACCP Certification in food service safety and sanitation (such as ServSafe); knowledge and understanding of geriatric dietary needs and concerns; menu planning; kitchen management; Strong leadership and motivational skills for effective staff supervision, training and leadership; Excellent cooking skills, with experience in catering or culinary services management. Experience and training in professional cooking, applicable certification. Good math skills to accurately adapt ingredient measurements for recipes. Exemplary time management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. Must be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage. Must be able to pass the state mandated criminal background screening and random drug testing. Essential Functions: 1. Menu Planning: paying attention to resident likes and dislikes, including special diet considerations; incorporating seasonal and fresh fruits and vegetables into daily meals; incorporate “farm to table” foods in menus; balanced menus incorporating the Tufts Senior Food Pyramid. Maintain inventory for at least 3 days’ meal service, as well as emergency supply – including bottled water – for meal service in the event of a power outage or other emergency; If the home has a Live Herb Wall the chef will incorporate use of fresh herbs in cooking and serving of meals. 2. Meal service: assure meals are prepared and served on time, at the proper temperature. Establishing and maintaining standardized recipes, preparation guides, and production standards. Special events, including men’s lunches, cook-outs, family functions, etc. Educate staff on proper meal service and clearing (LL/RR) and use of proper portioning and serving utensils. Walks the dining room and interacts with residents and guests during meal service. 3. Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assure that all residents have the opportunity to enjoy quality meals every day. Meeting with residents at move-in and periodically thereafter to review preferences. Lead the Chef Forum at least monthly to solicit input and feedback from residents regarding the content and quality of the entire dining experience. 4. Resident Well-Being - Provides input to the resident assessment process for the development of individual resident service plans as needed to assure nutritional needs are satisfied. Assures compliance with diet orders and nutritional status of residents (in cooperation with the Resident Services Coordinator). Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents’ achieving and maintaining adequate nutrition. 5. Financial compliance with budget for food, beverage, supplies, equipment and labor. Maintain inventory of necessary food and non-food supplies – taking advantage of sales and promotions and local food sources to ensure best product at best price. Track Resident room trays, guest and staff meals for billing and credit back to culinary services account. 6. HR - Staff hiring, training and supervision: assure sufficient staff is hired, trained and performing the duties necessary to provide quality meals to meet resident nutritional needs. Supervise and assist staff in the production of all menu items, using high-quality, and fresh, local ingredients whenever possible, and proper plating of food including use of garnish. Use ON SHIFT for staff scheduling and monitoring time in/out. Control overtime and labor hours. Provide timely education and disciplinary actions as needed. Prepare and review Employee Performance Evaluations timely for 90 days and annual reviews. 7. Sanitation - Maintains proper cleanliness of kitchen, equipment, storage, and surfaces; Regularly inspects all areas of kitchen for cleanliness; Proper use and maintenance of equipment. Monitors community for food-borne illnesses; Assures staff is well trained and competent in maintaining a clean kitchen and food service; maintains adequate supply of single use meal service items for use during resident illnesses. 8. Regulatory compliance with HFA rules, HPM policies and procedures, County Health Department Food Service Sanitation guidelines, and SERVSAFE standards for cleanliness, maintenance and documentation. 9. OTHER: Maintains Live Herb wall if applicable; Participate in marketing the home through preparation of gift foods provided to referral sources during outreach marketing, guest meals, special events, cooking programs, etc. Secondary Functions: 1. Participate in Family and Community events as directed. 2. Participate in the evening and weekend Manager on Duty (MOD) rotation. 3. Collaborate with the Life Enrichment Coordinator for special events and theme days 4. Direct involvement in at least 1 resident life enrichment events per month such as Chef Forum 5. Maintain a clean, safe and well organized desk and work space. 6. Proper utilization of email and internet, 7. Complies with, and enforces, the NO GOSSIP policy, 8. Compliance with HIPAA for resident and employee health information. 9. Other duties as assigned or as may be necessary to assure that the goals and objectives of this assisted living center are fulfilled. 10. Comply with Life Safety policies and participates in periodic drills; 11. Participate in educational and training opportunities; 12. Report safety and health hazards to your supervisor or the Maintenance Supervisor 13. Report any observed concerns or changes in a resident to the Shift Supervisor Code of Conduct: 1. The Chef is a member of the Management Team for this living center and is expected to maintain professional standards of behavior. 2. The Chef will model the HPM-ALC core values: Honesty, Quality, Respect, Teamwork, Potential and Balance. 3. The Chef is expected to communicate professionally, maturely and respectfully with ALL persons associated with this living center. 4. Compliance with the code of conduct included in the Employee Handbook. 5. Treats all residents with dignity, respect and compassion; 6. A good will ambassador for this assisted living center; 7. Reports to work on-time, as scheduled; 8. Works cooperatively with co-workers, supervisors, and other personnel associated with this assisted living center; 9. Complies with rules of Resident Rights; Complies with HIPAA Privacy rules; 10. Complies with the guidelines of the Employee Handbook for this assisted living center; Physical & Mental Requirements: 1. Able to lift 50# 2. Able to stand, bend, twist, turn, stoop, squat, sit, kneel, pull, push, and walk long distances on hard surfaces, for extended periods of time. 3. Able to perform physically repetitive work. 4. Able to tolerate exposure to cold (including freezing) and hot (including steam) temperatures. 5. Able to work with strong smells and chemicals 6. Ability to handle pots and pans, stir a variety of textures for extended periods of time. 7. Ability to use telephone and computer (including email) for communication 8. Ability to communicate verbally and in writing with residents, co-workers, and supervisors. 9. Ability to comprehend written and verbal instructions in English 10. Emotional stability to appropriately handle staff supervision and resident care needs, including chronic illness, challenging behaviors, dementia-related issues, and death of residents. We Offer No wage cap Opportunity for advancement Optional health, dental and vision insurance 90-day potential pay raise (dependent on performance) PTO based on hours worked & years of service 401K with company match up to 50% of your contribution of up to 6% Annual pay raise (dependent on performance) Paid orientation and training Sheldon Meadows Assisted Living Centers is licensed by the Michigan Department of Human Services, Office of Child and Adult Licensing as a Home for the Aged. Our staff is carefully selected and trained to unobtrusively monitor each resident and their health - both physical and mental - watching for signs of pain, confusion, inattentiveness to personal hygiene, missed meals or changes in normal routine. Heritage Property Management is committed to excellence in all we do. That includes hiring and supporting team members who share our core values. When you work with us, you’ll see first-hand how important our residents are to us, and how our six core values: Honesty, Quality, Respect, Teamwork, Potential, and Balance reflect in our everyday interactions. “When I was a boy and I would see scary things in the news, my mother would say to me, "Look for the helpers. You will always find people who are helping.” Fred Rogers We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

SOUS CHEF (Spring Lake) Salary: 51,000- 55,000 Other Forms of Compensation: Benefits Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a skilled nursing facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise up to 15 hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Chef/manager with managing cost controls and control expenditures for the account Assists the Chef/manager with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.S. or equivalent experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus Institutional and batch cooking experiences advantageous Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1361316 Unidine JON DAVIS [[req_classification]]