Sous Chef Jobs in Alabama

"The world is yours with Meliá" Discover a boundless path at Meliá, where opportunities for growth and development are endless. Immerse yourself in a journey that will take you to work in various countries and to be part of our extensive global family Discover some of the benefits we offer: * My MeliáRewards: Participate in our exclusive loyalty program, enjoying unique benefits and advantages. * My MeliáBenefits: Take advantage of flexible compensation and exclusive discounts on a wide variety of products and services, promoting an active and healthy lifestyle. Be proud to belong to Meliá as we are proud of you About Meliá Durres Hotel Meliá Durres is a luxurious beachfront hotel offering unparalleled hospitality and stunning views of the Adriatic Sea. Our commitment to excellence drives us to create memorable experiences for our guests while cultivating a vibrant and collaborative team environment. Job Mission The Commis de Cuisine at Meliá Durres is responsible for participating in the preparation, regeneration, and presentation of meals in the assigned kitchen. This role is crucial in ensuring that all dishes meet the hotel's quality standards and recipes, focusing on creativity, composition, seasoning, and presentation to ensure guest satisfaction and preference for hotel food. What You Will Do * Prepare basic food items and complete dishes under the supervision of the immediate superior, ensuring all preparations meet the defined quality standards. * Maintain a tidy and well-organized cold storage and refrigerator area to ensure the correct use of products. * Ensure all necessary equipment and products are available and managed appropriately to avoid waste and losses. * Handle all operating equipment with caution to avoid accidents, comply with cleanliness and hygiene procedures, and adhere to safety regulations. * Ensure that all products used in preparations meet quality, quantity, and performance standards, and report any anomalies to the immediate superior. * Perform all duties assigned by the immediate superior efficiently and in a timely manner, complying with all defined specifications and procedures. What We Are Looking For * Minimum of 1 year of experience in a similar position in 4 or 5-star hotels. * University degree and/or higher qualification in Tourism; training in Gastronomy/Culinary arts. * Knowledge of cutting, trimming, handling, and manipulation of whole pieces of meat; food handling, hygiene, and food safety; proficiency in Office package and tools related to the position. * Attention to detail, creativity, and a passion for culinary excellence. * Albanian profeciancy (English is advantage) * Keeping up to date with kitchen trends and knowledge of hotel operations. At Meliá we are all VIP Great professionals who make everyday life easier and exceptional. From the junior to the most senior, all of them have unique and important qualities that make working at Meliá an opportunity for constant growth and a passport to create your future wherever you want. Our warmth, proximity and passion for what we do make working at Meliá an unforgettable experience, full of emotional moments and always with the feeling that you belong to a big family where we have people like you, VIP People. At Meliá Hotels International, we are committed to equal opportunities between women and men in the workplace, with the commitment of management and the principles contained in Human Resources policies. We also prioritize disseminating throughout the entire staff a corporate culture committed to effective equality, and raising awareness about the need to act jointly and globally. We promote our commitment to equality and diversity, avoiding any kind of dicrimination, especially related to reasons of disability, race, religion, gender, or age. We believe that diversity and inclusion among our employees are essential for our success as a global company. Additionally, we support the sustainable growth of our industry through a socially responsible team. In this sense, our motto is "Towards a sustainable future, from a responsible present". Thanks to al our collaborators, we make it possible. To protect yourself and avoid fraud in selection processes, we invite you to consult our recommendations on the "Protect Your Application" page. If you want to be "Very Inspiring People", follow us on: INSTAGRAM - TIKTOK - LINKEDIN - INDEED - GLASSDOOR

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Hotel: Huntsville Embassy Suites800 Monroe StreetHuntsville, AL 35801Executive ChefFull time Atrium SPIRIT - where teamwork, passion and appreciation ignite service excellence Compensation: $80-85K Why Atrium? At Atrium, leadership is about inspiring and empowering others to thrive. We foster a culture where creative thinkers, talent curators, and transparent leaders collaborate to achieve outstanding results. As one employee puts it: " What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. ”- Thomas E - Executive Chef Perks & Benefits 🏨 Exclusive Travel Discounts - Save on travel with our Atrium Traveler program. 🩺 Comprehensive Health Coverage - Medical, dental, and vision insurance options. 🍽️ On-Site Perks - Free meals, free parking (varies by property). 📚 Career Growth & Learning - Access thousands of online courses through our LMS to develop new skills and advance your career. What You Will Do: Team Leader: Inspire and develop a results-oriented culinary team through effective training, motivation, coaching, and mentorship. Culinary Innovator: Create dynamic menus that elevate guest dining experiences and align with property concepts and Atrium's standards. Financial Steward: Control food and labor costs through precise scheduling, portion control, inventory rotation, and waste management. Quality Champion: Lead the execution of culinary production for à la carte and catered functions, ensuring consistent quality and presentation. Cross-Functional Partner: Collaborate with sales, event, and F&B teams to exceed guest expectations for meetings, events, and daily dining. Safety & Compliance Expert: Uphold and teach health code requirements, safety procedures, and cleanliness standards throughout all kitchen operations. What We're Looking For: 4+ years of supervisory experience in hotel culinary operations: Proven ability to lead and develop a high-performing culinary team. Strong leadership, coaching, and mentorship skills. Extensive technical knowledge of food preparation methods for both à la carte and catered functions. Ability to manage food cost percentages, labor controls, and kitchen budgets. Comfortable standing, bending, lifting (up to 50 lbs occasionally), and working flexible hours, including early mornings, evenings, weekends, and holidays. Experience calculating margins, percentages, inventory measurements, and managing financial targets. __________________________________________________ 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 is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.Notice of candidate Privacy Rights: ************************************************

Summary of Responsibilities: This role leads the daily culinary operations of The View under the guidance of the Restaurant Manager and Executive Chef. Chef de Cuisine's responsibilities include ensuring quality & timely food preparation, effective scheduling, cost management of food and labor, sanitation, training of staff, and assisting with menu creation and product selection. Note: The View is an upscale contemporary Italian restaurant on the Highlands College campus, where, primarily, our students dine in a training lab environment to equip them with pertinent life skills and etiquette. Additionally, the faculty, staff, HC evening students and special HC guests are patrons of The View. Specific Duties and Responsibilities: Assist with menu creation and product resourcing under the direction of the Executive Chef and Restaurant Manager Understanding business needs and scheduling kitchen staff to meet these needs while adhering to budget parameters Prepare quality food for menu and business demand Ensure immaculate sanitation and proper handling of food in compliance with Health Code and other government regulation Above Health Code standards, ensure The View kitchen is always ready for VIP tours through impeccable cleanliness, organization, and maintenance Ensure cuisine exceeds the expectations of all patrons Lead the procurement, purchasing, and inventory of all kitchen products for best quality at a great value Assist with the hiring of kitchen staff in alignment with Highlands College Responsible for ensuring all kitchen staff are trained thoroughly to fulfill The View promise or mission statement Creates a positive, helpful learning lab for employees and students to assist them in practical life lessons and Character development Ensure compliance with sanitation and safety regulations Other Duties Participate in ministry at Church of the Highlands and Highlands College by leading small groups Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle Leadership Requirements Provide leadership to kitchen staff and students, specifically with culinary skills, food preparation, time management, sanitation, hospitality, etc Ability to work and lead a team and Highland College students in a “learning lab environment" Lead and develop teams to effectively reach set goals Influences others using rational arguments. Identifies basis for compromise and reaches an agreement Conveys accurate information effectively using the most appropriate methods to reflect the needs of the audience and ensure mutual understanding Sets clear and challenging objectives, inspiring and encouraging high performance in teams and individuals Reviews progress achieved, publicly and privately recognizing achievement Anticipates the possible demands and outcomes of a particular task or situation - plans and prioritizes appropriately Qualifications Personal Characteristics Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle Positive, fun, and life-giving attitude Demonstrate a genuine interest in supporting others, coaching, and training in order to improve performance Encourages the contribution of others and takes their views into account Highly focused, self-starter with an elevated level of energy and positive outlook Work well under pressure and rapid change Essential Traits Highly focused, self-starter with an elevated level of energy and positive outlook High-capacity, multi-tasking individual who is comfortable working independently without constant supervision Ability to work well with and lead others, cultivate a team-building atmosphere Ability to troubleshoot and solve problems quickly Ability to maintain a high level of organization and manage multiple tasks and responsibilities simultaneously Knowledge of various cooking methods and procedures Hand-eye coordination Creativity Time-management Ability to communicate effectively to “high profile” customers Knowledge Deep understanding of culinary, cuisine, menu development, food preparation, sanitation, leadership, communications, and product procurement Education Medium Physical Demands: Moderate exposure to physical risk Good physical condition is required Ability to drive between campuses Ability to lift 50lbs without assistance Ability to work safely with kitchen equipment, knives, and utensils Ability to work in higher temperature areas such as ovens and stoves The physical activity of this job includes standing for long periods of time, stooping, and occasional kneeling

Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Montgomery, AL As a Restaurant Executive Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $70K - $80K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Benefits: Competitive salary Employee discounts Flexible schedule Free uniforms Health insurance Opportunity for advancement Paid time off Training & development Wellness resources Elevate Your Culinary Career in Auburn's Premier Fine Dining Destination Join the Award-Winning Team at The Depot: Where Culinary Excellence Meets Historic Charm and explore this wonderful Sous Chef Opportunity at The Depot - Are you a talented and passionate chef looking to grow and make your mark in a dynamic and critically acclaimed fine dining environment? Do you aspire to grow your career and contribute to a team that consistently sets the standard for culinary excellence in the region? If so, The Depot invites you to apply for the Sous Chef position and become an integral part of our journey. About The Depot: More than just a restaurant, The Depot is an experience. Housed in Auburn's beautifully restored historic train depot, we offer a Modern American Seafood Brasserie concept that has quickly garnered accolades, including Best New Restaurant and Best Seafood Restaurant in Auburn. Our commitment to exceptionally creative gourmet seafood, impeccable service, and a sophisticated atmosphere has propelled us to the #1 Seafood Restaurant in Auburn & Opelika, and we're rapidly climbing the ranks in other categories, including Steaks and even Vegetarian. As part of Auburn's most innovative restaurant company, The Depot provides a unique stage for culinary artistry and professional growth. Your Opportunity: As Sous Chef at The Depot, you will play a pivotal role in upholding our high standards and driving our continued success. This is an exceptional career growth opportunity for a motivated chef who is eager to take on increasing responsibility and develop into a Chef de Cuisine. We are dedicated to nurturing culinary talent and will empower you to grow as much as your abilities allow. What You'll Bring to the Table: A genuine passion for culinary excellence and a deep understanding of fine dining principles. Proven ability to execute beautiful and delicious menu items with speed and precision. Strong leadership skills with the capacity to effectively manage and inspire a team. A meticulous approach to maintaining a clean and organized workspace, adhering to the highest sanitation standards. Solid understanding of food costing, inventory management, and profitable operational practices. Excellent communication and interpersonal skills, with a passion for serving guests. A proactive and solutions-oriented mindset, aligned with our company's values, mission, and long-term vision. Key Responsibilities Include: Overseeing and participating in all aspects of food preparation, ensuring consistent high quality and adherence to recipes. Leading and mentoring kitchen staff during service, fostering a positive and collaborative work environment. Mastering essential culinary techniques, including meticulous mise en place preparation and precise butchery. Managing inventory, including accurate ordering and receiving of food and goods, and maintaining stringent ingredient quality control. Contributing to menu development and special creations, showcasing your culinary creativity. Ensuring efficient and organized shift operations, maximizing productivity and minimizing waste. Maintaining a safe and sanitary work environment in compliance with all health and safety regulations. Assisting in the training and development of kitchen team members. Contributing to the financial performance of the kitchen through effective cost management. What We Offer: A competitive salary range of $41,000.00 - $61,000.00 per year, commensurate with experience and qualifications. Comprehensive benefits package including: Dental insurance Health insurance Paid time off Food provided Some Tuition reimbursement Incentives to recognize your commitment and contribution. A supportive and growth-oriented work environment where your talent will be recognized and nurtured. The opportunity to work alongside a James Beard Award-winning team and contribute to the continued success of Auburn's premier fine dining destination. A clear pathway for career advancement within our growing restaurant group. Qualifications: Minimum of 3 years of professional cooking experience in an upscale hotel or fine dining restaurant setting (Required). Minimum of 2 years of experience in a Sous Chef role or similar culinary management position (Required). Strong food knowledge and a passion for culinary innovation. Proven ability to thrive in a fast-paced, high-volume environment. Reliable commute to Auburn, AL 36830, or willingness to relocate before starting work (Required). Ready to Elevate Your Career? If you are a driven and talented culinary professional seeking an exceptional opportunity to grow with an award-winning team in a dynamic fine dining environment, we encourage you to apply! Join us at The Depot and be a part of crafting unforgettable dining experiences in the heart of Auburn. To Apply:Please submit your resume and a brief cover letter outlining your culinary philosophy and career aspirations to Scott Simpson Ex Chef / Co owner at *************************** and or apply here. We look forward to hearing from you! We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. The Depot Plating up Auburn's finest and freshest seafood, The Depot is a modern grilled gulf-coastal brasserie in Auburn's Historic Train Depot. With a globally inspired menu by Executive Chef & Co -Owner, Scott Simpson, The Depot is elevating the cuisine in Auburn. The Depot is proud to be the first restaurant in the State of Alabama to receive the prestigious James Beard Smart Catch Leader Award for our commitment to serve sustainable and responsibly harvested seafood. Six year winner of the Wine Spectator Excellence award, The Depot features an internationally recognized wine program featuring award-winning varieties from around the globe. The food echoes from the past also honoring Alabama's southern heritage and is cooked simply and spectacularly. Simple and spectacular, these are the principles of the Depot.

Full-time Description Baumhower's Victory Grille Chef Baumhower's Victory Grille is a part of the Aloha Hospitality International restaurant group. Aloha Hospitality is an Alabama based company whose team is currently celebrating their 40th anniversary. The Aloha Group includes award winning restaurants including Baumhower's Victory Grille, Dauphin's, Las Floriditas and Wingfingers restaurant chains. If you are looking to make a mark and want to do great things, come join our team. · WE NEED YOU TO HELP US GROW AND PROSPER! WE HAVE SEVERAL OPPORTUNITIES IN LOCATIONS AROUND THE STATE. · Qualified managers have a compensation range from $50K to $70K with a healthy consistently achievable bonus program. · We have strong training and ongoing development programs. · Internal advancement opportunities. · We care about our teams and are looking for leaders that understand how to create a positive restaurant culture and will help us grow. Baumhower's Victory Grille offers: Above market pay scale A clearly defined career path Paid vacation after 6 months up to 4 weeks per year Large management and team member referral bonuses (Have a buddy in the business that's looking to move up? Bring your buddy and get a periodic bonus!) Contest incentives including cruises and merit raises Meal and retail discounts Blue Cross Blue Shield health insurance and a managed 401K plan with matching and wealth management guidance A growth plan that includes new restaurant openings Learn more about Baumhower's Victory Grille and our other exciting restaurant concepts at ************************* Requirements We are looking for team-minded, systems-oriented restaurant managers who are committed to delivering a Legendary Experience to every guest, every time! If you have 3+ years of full service, casual dining management experience - we need to talk! Bonus points if you have a Bachelor's Degree or experience leading a team of others to be the best they can be. Salary Description $50,000.00- $70,000.00

div class="col col-xs-7 description" id="job-description" pstrong Position Overview:/strong We are seeking a talented and passionate Head Chef to lead our culinary team and uphold our reputation for outstanding food quality and presentation. The Head Chef will be responsible for overseeing all aspects of the kitchen operations, including menu development, food preparation, staff management, and ensuring compliance with health and safety regulations. This role requires a creative and experienced culinary professional who is committed to excellence and innovation./ppstrong Responsibilities:/strong/pollistrong Menu Development:/strong Create and update menu items that reflect our brand's commitment to quality and innovation. Ensure the menu is appealing, consistent, and meets the preferences of our diverse customer base./lilistrong Food Preparation:/strong Oversee and participate in the preparation and presentation of all dishes, ensuring they meet our high standards for taste, quality, and presentation./lilistrong Team Management:/strong Recruit, train, and manage kitchen staff, fostering a positive and collaborative work environment. Conduct regular performance reviews and provide ongoing coaching and development./lilistrong Inventory and Cost Control:/strong Manage inventory, ordering, and stock rotation to ensure freshness and minimize waste. Monitor food costs and implement cost-control measures to achieve financial targets./lilistrong Health and Safety Compliance:/strong Ensure the kitchen operates in accordance with health and safety regulations. Maintain a clean, organized, and safe working environment at all times./lilistrong Quality Assurance:/strong Conduct regular inspections of the kitchen, equipment, and food preparation areas to ensure compliance with company standards and regulatory requirements./lilistrong Collaboration:/strong Work closely with the restaurant management team to coordinate kitchen activities with front-of-house operations. Participate in meetings to discuss menu changes, promotions, and other initiatives./lilistrong Customer Feedback:/strong Monitor customer feedback and reviews to identify areas for improvement and implement changes to enhance the dining experience./li/olpstrong Qualifications:/strong/pulli Culinary degree or equivalent professional experience./lili5+ years of experience as a Head Chef or Executive Chef in a high-volume restaurant setting./lili Strong culinary skills with a passion for innovation and quality./lili Excellent leadership and team management abilities./lili Knowledge of food safety and sanitation regulations./lili Strong organizational and multitasking skills./lili Ability to work in a fast-paced environment and handle high-pressure situations./lili Excellent communication and interpersonal skills./lili Proficiency in kitchen management software and Microsoft Office Suite./li/ul /div

div class="job-content-body user-content" pstrong Make a difference in the lives of others while personally thriving!/strong/ppstrong Join Bridge Senior Living - a certified Great Place to Work!/strong/ppstrong Now Hiring!!/strong/ppstrong What you can expect as an Executive Chef with us:/strong /pulli$1,000 Employee Referral Bonus /lili Tuition Reimbursement eligibility after three months of full-time employment/lili Competitive pay/lili 401(k) with company match /lili Next Day Pay with PayActiv/lili Excellent Benefits /lili Offering health insurance benefits starting at $50 per month for full-time associates/li/ulpstrong Qualification of an ideal Executive Chef:/strong /pul li Culinary degree or equivalent training /lili Serve safe certificate /lili Must possess a valid food handler's permit /lili At least 5 years of experience in a high-volume, high-end food service environment (hotel/resort)./li/ulpstrong Executive Chef/strong strong Job Summary:/strong /pp As anstrong Executive Chef/strong, you will supervise, direct and train kitchen staff in preparing and cooking food to ensure an efficient and safe dining department. Responsible for menu planning and food preparation in accordance with federal, state, and local standards, guidelines, and regulations. /pul li Plan and oversee the fine dining experience in the community, including menu planning and presentation /lili Take weekly inventory of all dinning service supplies and place orders when needed /lili Establish, enforce, and maintain proper sanitation and safety in food preparation areas/lili Consult with Dietician on issues of nutrition compliance and therapeutic diets/lili Plan, direct, and evaluate activities of the cooking staff personnel and functions/li/ulpstrong EEO Statement:/strong /pp We are an Equal Employment Opportunity employer committed to providing equal opportunity in all of our employment practices, including selection, hiring, assignment, re-assignment, promotion, transfer, compensation, discipline, and termination. The Company prohibits discrimination, harassment, and retaliation in employment based on race; color; religion; genetic information; national origin; sex (including same sex); sexual orientation; gender identity; pregnancy, childbirth, or related medical conditions; age; disability or handicap; citizenship status; service member status; or any other category protected by federal, state, or local law. /pp /pp Attention Applicants: If you are an individual with a disability and require a reasonable accommodation to complete any part of the application process, please let us know. Likewise, if you are limited in the ability to access or use this online application process and need an alternative method for applying, we will determine an alternate way for you to apply. Please contact a href="mailto:********************************" title="mailto:********************************"********************************/a or a title="tel:**************"**************/a for assistance with an accommodation./p /div

Make a difference in the lives of others while personally thriving! Join Bridge Senior Living - a certified Great Place to Work! Now Hiring!! What you can expect as an Executive Chef with us: * $1,000 Employee Referral Bonus * Tuition Reimbursement eligibility after three months of full-time employment * Competitive pay * 401(k) with company match * Next Day Pay with PayActiv * Excellent Benefits * Offering health insurance benefits starting at $50 per month for full-time associates Qualification of an ideal Executive Chef: * Culinary degree or equivalent training * Serve safe certificate * Must possess a valid food handler's permit * At least 5 years of experience in a high-volume, high-end food service environment (hotel/resort). Executive Chef Job Summary: As an Executive Chef, you will supervise, direct and train kitchen staff in preparing and cooking food to ensure an efficient and safe dining department. Responsible for menu planning and food preparation in accordance with federal, state, and local standards, guidelines, and regulations. * Plan and oversee the fine dining experience in the community, including menu planning and presentation * Take weekly inventory of all dinning service supplies and place orders when needed * Establish, enforce, and maintain proper sanitation and safety in food preparation areas * Consult with Dietician on issues of nutrition compliance and therapeutic diets * Plan, direct, and evaluate activities of the cooking staff personnel and functions EEO Statement: Bridge Senior Living is an equal opportunity employer. We are united by our pillars to Show Love, Exceed Expectations, Protect with Care and Serve with Purpose. We celebrate diversity and are committed to creating an inclusive environment where all associates have a strong sense of belonging. All qualified applicants will be considered for employment without regard to race, color, religion, gender, gender identity or expression, family/marital status, sexual orientation, national origin, genetics, neurodiversity, disability, age, veteran status, or any other status protected by law.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. The salary range for this position is $106,000 to $142,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Executive Chefs complete a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and patrons' meals are satisfactory. Responsibilities include: Developing unique and cuisine-appropriate menus. Collaborating with the Manager to set item prices. Staying current on developing trends in the restaurant and event industries. Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations. Monitoring inventory and purchasing supplies and food from approved vendors. Hiring, training and supervising kitchen staff. Assisting and directing kitchen staff in meal preparation, creation, plating and delivery. Preparing meals and completing prep support as needed. Requirements 2+ years of culinary education and 5+ years of experience in a similar position. Advanced knowledge of food professional principles and practices. Excellent knowledge of BOH systems, ordering and inventory. Excellent communication skills. Ability to meet deadlines. Professional appearance and attitude. Must be available to work weekdays and weekends. Leadership skills are a must.

THE 106 JEFFERSON HOTEL 106 Jefferson provides discerning travelers with the unique opportunity to experience authentic downtown Huntsville. Rooted in southern hospitality, the hotel is designed to reflect the pioneer spirit of the area that began during the space age and continues today. A Curio Collection by Hilton hotel, 106 Jefferson is perfectly situated in Huntsville's Twickenham district, on the historic site of the former Huntsville hotel. The hotel features state-of-the art fitness center with outdoor sundeck, flexible event spaces, popular Revivalist restaurant with private dining room and secluded outdoor terrace, a stunning rooftop lounge with indoor/outdoor seating showcases panoramic views under the stars. 115 deluxe guestrooms include 12 luxe suites offering spa like bathrooms and comfortable amenities. If you think you bring the ideal blend of skills, attitude and teamwork, sprinkled with a love for space and Huntsville, this could be the perfect home for you! Are you passionate and creative with a desire to grow? Let's talk! Click here to learn more about what makes 106 Jefferson a one-of-a-kind in Huntsville. THE ROLE Position: Executive Sous ChefReports To: Executive Chef or Director of Food & BeverageCOMPANY OVERVIEW: Valor Hospitality is a leading hotel management company that is a trend setter in the hospitality market. The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits. We believe that the highest form of compliment is respect for each associate, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful. POSITION PROFILE: Manage the kitchen staff in the daily production, preparation and presentation for all of the food & beverage outlets in a safe sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. ESSENTIAL JOB FUNCTION: Manage the Human Resources objectives in the production and preparation areas of the kitchen to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Plan menus by consulting with chefs; estimate food costs and profits; adjust menus. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet & exceed management and budget objectives. Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Manage the daily production, preparation and presentation of all food for the hotel's food and beverage outlets to ensure a quality, consistent product is produced which conforms to all standards. Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within industry guidelines to continually improve revenues and profit margins while maintaining quality. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved Promote the Accident Prevention Program to minimize liabilities and related expenses. Perform Manager-on-Duty functions and shifts as assigned. DESIRED SKILLS AND QUALIFICATIONS: Education: Two to four-year college degree or equivalent education/experience. Experience: A minimum of five years' sales experience in a related position. Hotel sales experience preferred. Skills and Abilities: Ability to perform critical analysis and manage wide-range of information. Requires advanced knowledge of the principles and practices within the culinary profession. Excellent oral, written and presentation skills sufficient to produce sales and marketing communication that properly reflect the Foundation Image. Listen effectively. Ability to delegate, manage manpower and organize complex projects and establishes priorities consistent with department/hotel objectives. Communicate information and hotel services to management, staff and guests. #IND106j BENEFITS PACKAGE Competitive Salary Daily Pay! Team Member Hotel Discount Program Uniforms Provided for most positions Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options Paid PTO 401k with employer match Team Member Awards and Recognition programs throughout the year Food and Beverage Discounts Tuition Reimbursement Please visit ******************************* to learn more about our existing hotels, other exciting job opportunities and our company.

JOIN TACO MAMA! Wanna sling tacos with us? Taco Mama Montgomery loves hard working, positive people. Join our team! Hiring for back of house role today! OUR BACK OF HOUSE POSITIONS OFFER: Full and Part-time positions! Great hourly rate, based on experience, with potential pay increases based on per. Positions starting at $15 +. Flexible scheduling. FREE SHIFT MEAL! Paid vacation! Excellent training and support. Fun, fast-paced team atmosphere. Culinary leaders have the ability to earn $18 + based on experience and talent! Those with experience may train to master the skills required to become a Culinary Leader. Visit ******************** to apply and visit us at 7208 Halcyon Park Dr., Montgomery, AL 36117 or call **************. Be Happy. Stay Local.

We pay approximately 55% of our employee's benefits. Complimentary meal for every shift worked The Pizzaiolo will be responsible for day to day preparation of an authentic pizza presentation, innovatively creating and maintaining the consistent standard operating procedures throughout all meal periods of Ariccia Cucina & Piccolo. This person should be familiar with the operation of a wood-fired pizza oven and understand all aspects of pizza creation from dough making to menu creation. Education: GED or High School Diploma Experience: At least 1 year of Pizzaiolo experience with a wood fire over in full service restaurant kitchen

American Cruise Lines, the largest cruise line in the United States, is looking to add Pastry 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. The Pastry Chef should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionary work. They must be able to understand and appreciate the subtleties of flavor pairings and different tastes, as well as have a good aesthetic sense for food and pastry presentation. This position is responsible for adhering to the daily menu matrix consisting of desserts, pastries, breads and other duties assigned by the Executive Chef. The Pastry Chef must be creative and continually researching and testing new and different dessert and baking recipes to ensure that each guest and crew have an exceptional dining experience. 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 creativity and prepare all desserts, bread, pastries, cookies, etc. required for vessel each day. * Prepare and serve items in accordance with established procedures, recipes, portion size, and presentation standards. * Set-up, maintain, and breaks down station according to FDA Standards. * Taste all products produced to assess quality. * Notify the Executive Chef of any product shortages or equipment maintenance issues. * Maintain accurate counts on all food items prepared to prevent discrepancies between amount of food needed and food prepared. * Schedule the production of all baked goods. * Always maintain an inventory of fresh baked goods. * Use food production equipment according to manufacturer's instructions. * Maintain a professional appearance at all times. * Ensure that each guest has a positive and memorable experience. Qualifications: * Ability to work around 14 hours per day. * An Associate's degree in Culinary Arts or pastry & baking, and/or 3-5 years of experience with an emphasis on quality production. * Ability to reach, bend, and frequently lift/move items up to 50 lbs. * Ability to work in a standing position for extended amounts of time. * Basic understanding of professional baking and pastries and food & beverage knowledge.. * Problem solving skills, organization skills, and self-motivation. * Commitment to quality service. * Ability to multi-task and work in a team environment. * Ability to work calmly and effectively under pressure. * Ability to adapt and adjust daily to last-minute requests or changes. * Must be able to pass a pre-employment drug test. * Must complete a criminal background check. * Transportation Worker Identification Credential (TWIC). Work Schedule: * 7 days per week while onboard the ship. * 6 weeks working and living onboard the ship with 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*

Benefits: Competitive salary Employee discounts Free uniforms Opportunity for advancement Paid time off Training & development Wellness resources Health insurance SEEKING TALENTED CHEF intended to grow with our company into CHEF DE CUISINE Awarded Best New Restaurant & Best Seafood Restaurant in Auburn, Currently James Beard Award Winning team is ranked top 1 of all Seafood restaurants of Auburn & Opelika climbing to #1 in Steaks and other categories with your help! Where the Hook meets the Line” the Depot is a Modern American Seafood Brasserie offering a blend of exceptionally creative gourmet seafood, impeccable service, and contemporary decor all in the city's most Historic Train building. Part of Auburn's most innovative restaurant company, we are in search of a talented and passionate Sous Chef. This is an excellent career growth opportunity for a talented Sous Chef on their way up. Our team takes pride in growing and developing culinary talent. You will be given as much responsibility as you can handle. Ideal candidate can come from an upscale hotel, or restaurant background. The Sous Chef must be committed to support the Depot's expansion as the recognized leader in the Auburn dining scene. This individual will exude pride in culinary excellence and in the practice of sound, profitable management techniques and will manage from our Restaurant Group's company values, mission and purpose while making decisions with the long-term success of the company in mind. We are looking for intelligent leaders who have a passion for the serving guests. Sous Chefs must have the ability to quickly prepare beautiful delicious menu items, lead a team, while maintaining a sanitary work space. Overall responsibilities include performing duties necessary to operate organized, well-managed shifts, ensure consistent and high quality food and maximize the profitability and organizational stability of the unit. In addition to excellent culinary knowledge and casual fine dining experience, in-depth responsibilities evolve from the following general priorities: Financial, Management, Food and Front and Back of House Operations, and to include development of Human Resources. Job Type: Full-time Salary Required Minimum Culinary Management Experience: 3 years of hands on overseeing* Preparation of mis en place,* Butchering knowledge,* Ordering and Receiving of food and goods,* Ingredient Quality Control.* Ability to quickly prepare high-quality dishes,* Strong food knowledge,* Thrive in a fast-paced, high-volume environment. Job Type: Full-time Salary: $45,000.00 - $61,000.00 per year Benefits: Dental insurance Food provided Health insurance Paid time off Tuition reimbursement Experience level: 3 years Pay rate: Yearly pay Shift: 10 hour shift Supplemental pay types: Bonus pay Signing bonus Work setting: Fine dining restaurant Ability to commute/relocate: Auburn, AL 36830: Reliably commute or planning to relocate before starting work (Required) Experience: Professional Cooking: 3 years (Required) Sous Chef: 2 years (Required) Work Location: In person We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. The Depot Plating up Auburn's finest and freshest seafood, The Depot is a modern grilled gulf-coastal brasserie in Auburn's Historic Train Depot. With a globally inspired menu by Executive Chef & Co -Owner, Scott Simpson, The Depot is elevating the cuisine in Auburn. The Depot is proud to be the first restaurant in the State of Alabama to receive the prestigious James Beard Smart Catch Leader Award for our commitment to serve sustainable and responsibly harvested seafood. Six year winner of the Wine Spectator Excellence award, The Depot features an internationally recognized wine program featuring award-winning varieties from around the globe. The food echoes from the past also honoring Alabama's southern heritage and is cooked simply and spectacularly. Simple and spectacular, these are the principles of the Depot.

Position Overview: We are seeking a talented and passionate Head Chef to lead our culinary team and uphold our reputation for outstanding food quality and presentation. The Head Chef will be responsible for overseeing all aspects of the kitchen operations, including menu development, food preparation, staff management, and ensuring compliance with health and safety regulations. This role requires a creative and experienced culinary professional who is committed to excellence and innovation. Responsibilities: Menu Development: Create and update menu items that reflect our brand's commitment to quality and innovation. Ensure the menu is appealing, consistent, and meets the preferences of our diverse customer base. Food Preparation: Oversee and participate in the preparation and presentation of all dishes, ensuring they meet our high standards for taste, quality, and presentation. Team Management: Recruit, train, and manage kitchen staff, fostering a positive and collaborative work environment. Conduct regular performance reviews and provide ongoing coaching and development. Inventory and Cost Control: Manage inventory, ordering, and stock rotation to ensure freshness and minimize waste. Monitor food costs and implement cost-control measures to achieve financial targets. Health and Safety Compliance: Ensure the kitchen operates in accordance with health and safety regulations. Maintain a clean, organized, and safe working environment at all times. Quality Assurance: Conduct regular inspections of the kitchen, equipment, and food preparation areas to ensure compliance with company standards and regulatory requirements. Collaboration: Work closely with the restaurant management team to coordinate kitchen activities with front-of-house operations. Participate in meetings to discuss menu changes, promotions, and other initiatives. Customer Feedback: Monitor customer feedback and reviews to identify areas for improvement and implement changes to enhance the dining experience. Qualifications: Culinary degree or equivalent professional experience. 5+ years of experience as a Head Chef or Executive Chef in a high-volume restaurant setting. Strong culinary skills with a passion for innovation and quality. Excellent leadership and team management abilities. Knowledge of food safety and sanitation regulations. Strong organizational and multitasking skills. Ability to work in a fast-paced environment and handle high-pressure situations. Excellent communication and interpersonal skills. Proficiency in kitchen management software and Microsoft Office Suite.

Make a difference in the lives of others while personally thriving! Join Bridge Senior Living - a certified Great Place to Work! Now Hiring!! What you can expect as an Executive Chef with us: $1,000 Employee Referral Bonus Tuition Reimbursement eligibility after three months of full-time employment Competitive pay 401(k) with company match Next Day Pay with PayActiv Excellent Benefits Offering health insurance benefits starting at $50 per month for full-time associates Qualification of an ideal Executive Chef: Culinary degree or equivalent training Serve safe certificate Must possess a valid food handler's permit At least 5 years of experience in a high-volume, high-end food service environment (hotel/resort). Executive Chef Job Summary: As an Executive Chef, you will supervise, direct and train kitchen staff in preparing and cooking food to ensure an efficient and safe dining department. Responsible for menu planning and food preparation in accordance with federal, state, and local standards, guidelines, and regulations. Plan and oversee the fine dining experience in the community, including menu planning and presentation Take weekly inventory of all dinning service supplies and place orders when needed Establish, enforce, and maintain proper sanitation and safety in food preparation areas Consult with Dietician on issues of nutrition compliance and therapeutic diets Plan, direct, and evaluate activities of the cooking staff personnel and functions EEO Statement: Bridge Senior Living is an equal opportunity employer. We are united by our pillars to Show Love, Exceed Expectations, Protect with Care and Serve with Purpose. We celebrate diversity and are committed to creating an inclusive environment where all associates have a strong sense of belonging. All qualified applicants will be considered for employment without regard to race, color, religion, gender, gender identity or expression, family/marital status, sexual orientation, national origin, genetics, neurodiversity, disability, age, veteran status, or any other status protected by law.