Sous Chef Jobs in Fargo, ND

South Mountain YMCA, 13 JEFFERSON AVE, MAPLEWOOD, New Jersey, United States of America Req #1349 Saturday, March 1, 2025 We are an all-inclusive organization joined together by a shared commitment to nurturing the potential of kids, promoting healthy living and fostering a sense of social responsibility. As a growing, mission-focused, and future-oriented association of YMCAs, the Metro YMCA of the Oranges has an exciting opportunity for a highly motivated, mission-driven candidate to join our team. Sign on bonus may apply POSITION SUMMARY: This position supports the work of the Y, a leading nonprofit committed to strengthening community through youth development, healthy living, and social responsibility. Provides direct leadership, instruction, and motivation for students by teaching youth classes in the arts and enrichment to various age groups. Creates positive, nurturing relationships with children while building cooperative relationships with parents/caregivers. ESSENTIAL FUNCTIONS: Program Assistants will assist with designing and delivering lesson plans in the designated area tailored to the skills and interests of each age group. Assist in instruction of a group in accordance with YMCA guidelines. Assist in planning, setup, and delivering a variety of activities within the interest area that are age-specific and that keep children's engagement and interest high. Build effective, authentic relationships with students and parents; help them connect with each other and the YMCA. Encourage parent involvement and identify potential volunteers. Responsible for organized class management ensuring all participants can be seen at all times. Assist with instruction designed for the appropriate age group. Ensure participants understand the instruction. Use teachable moments to discuss character development and provide constructive feedback during class sessions using positive motivation techniques. Maintain records as required (i.e., attendance, progress reports, etc.). Attend staff meetings and trainings as scheduled. Follow all YMCA policies, rules, regulations, and procedures, including emergency and safety procedures. Complete incident and accident reports as necessary. Utilize equipment appropriately with activities and incorporate skill development. Organize and put away needed class equipment. Clean up the area after each session. Report damaged equipment. Uphold, model, teach, and put the four (4) core values of the YMCA into action in all activities every day: Caring, Honesty, Respect, and Responsibility. Create a positive and nurturing learning environment to instill and encourage youth development, healthy living, and social responsibility. Perform other duties as assigned. MINIMUM REQUIREMENTS/QUALIFICATIONS: Flexible schedule; Weekday afternoons. Previous experience working with children preferred. Previous experience working with diverse populations preferred. PHYSICAL DEMANDS: Sufficient strength, agility, and mobility to perform essential functions. Ability to plan, lead, and participate in a range of activities in accordance with instruction. 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. Must have the ability to instruct and actively observe participants. Ability to stand for long periods of time, walk, use hands, stoop, and crouch. Regularly lifts up to 10-50 pounds. INTERNAL CANDIDATES: Current active employees of the METROPOLITAN YMCA OF THE ORANGES should apply via the Careers section of the Dayforce Employee Account. Professional development opportunities and complimentary use of YMCA facilities. We are proud to be an EEO/AA/employer M/F/D/V. Employment is subject to extensive background check. #J-18808-Ljbffr

If you're looking for a rewarding career in hospitality, send us your resume today!! Opportunity for growth! Do you LOVE FOOD?? Join the team of Best Restaurant Fargo - Doolittles Woodfire Grill, 11-time winner! 2+ years previous restaurant management / chef experience is preferred and a love for food is absolutely required. $47,500 - $70,000 · competitive pay DOE ($40,000 - $55,000) · bonus pay, performance based ($7,500 - $15,000) · health insurance ($5000 value per year) · dental insurance · 401k · vacation pay · sick pay · flexible scheduling · manager discount · recognition & referral programs - we appreciate you! · perks at work · closed Thanksgiving & Christmas day to spend time with family & friends · learn new skills · opportunity for career advancement · an environment based on integrity We believe in empowering you with the tools to succeed through principle-centered leadership, incorporating The 7 Habits of Highly Effective People into our culture and every day lives. Meet with us and see how we are different! Chef Job Summary: The ideal Chef will operate the Heart of House operations efficiently and effectively according to Doolittles Woodfire Grill Standards of Excellence and in line with the policies and procedures of the company. The primary goal of the chef is to ensure guest satisfaction by having a sharp, well-groomed staff prepare great food within the timing standards, in a great working environment. The chef is accountable for the operational performance of their shift and the employees that are scheduled for the shift and it is the chef's job to ensure that all of Heart of House standards are met. The Chef is a support manager for the Executive Chef. We believe in setting our staff up to succeed with a thorough training program and exuding Hospitality to our staff & guests! Doolittles.com 2112 25th Street S, Fargo ND 58103 Check us out on Facebook & Instagram! *********************************************

PROFILE is exempt THE ROLE The AM Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary techniques related to the F+B concept(s) for the hotel. You are a highly organized individual and an expert in constant and consistent communication, able to reinforce efficiencies while ensuring consistency in the kitchen operations. You lead the team through your collaborative approach-you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them. Our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm-no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the "old school way". As AM Sous Chef, you will lead and specialize in breakfast, brunch, and lunch services, as well as AM prep for the dinner team. Must be available to work most weekends. WHAT YOU WILL DO * Prepare and execute high-quality dishes during service, ensuring consistency, flavor, and presentation. * May work with front of house leadership to expo, ensuring food flows smoothly from the kitchen to the dining room while maintaining quality and presentation standards. * Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces * Demonstrate your aptitude of how to deliver on a guest's expectation for an amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow * Understanding of operational metrics (KPI's and P&L's), demonstrating critical thinking skills by connecting those with operational observations * Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities * Foster open lines of communication within the department by helping to facilitate daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue among the team to voice ideas and concerns, while addressing the department's key priorities * Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program * Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements as needed * Maintain regular communication with the Executive Chef and F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation * Uphold and role model the company's principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality * Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience * Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer. HOW YOU LEAD * Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback * Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience * Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community * Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge * Demonstrates the beginnings of business acumen by ensuring that initiatives align with operational goals and budgets; shows passion to further develop this skill-set WHO YOU ARE Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. You are committed to the Chef life and go through your day-to-day activities saying, "behind" and "hot" in your own home. Your cookbook collection is dog-eared and worn from use and has outgrown its boundaries on your shelves. Your days off are spent sharpening, obsessing over, or purchasing knives (your friends have become legitimately concerned about this, by the way). You are a mentor to your team and capable of working any station in your kitchen but are hungry for the next step. You are an intrinsically motivated individual who finds their moment of Zen in a dining room filled with happy guests. You lead your team with a composed disposition and gentle correction, passing along your culinary acumen in the process. You have the utmost respect for the ingredients and the process: you strive to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You have tremendous culinary aptitude and are just beginning your journey to understanding the financial side of the business and are eager to learn more. WHAT YOU WILL NEED * Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant * Passion for culinary arts, experience in a wide range of cuisines * Basic skills in Microsoft Excel and Word to create spreadsheets and proposals * Adaptable interpersonal communication skills to address all employee levels of the hotel * Proficiency of the English language in reading, writing and verbal communication * Ability to calculate basic math principles to meet proper menu ingredients and perform inventory * Ability to work in a fast-paced environment for extended periods of time to meet high volume business * Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc. * Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc. * Ability to stand or walk for prolonged periods to cook required menu items * Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers WHO WE ARE Hotels done differently. At Aparium, we believe in the power of People, Place and Character. We ensure our hotels are a place where individuals are valued and celebrated, elevating our associates' pride in who they are, where they live and who we serve. Our hotel is a tribute to the neighborhoods and the people of the communities where we operate. Soulful, sophisticated, and avant-garde, the Jasper Hotel serves as Fargo's social hub for cultured locals and modern travelers looking to connect, discover and indulge, the intersection of luxury and community. Redefining hotel luxury in North Dakota, the hotel boasts 6,000 square feet of flexible space, 125 rooms and features Rosewild Restaurant, a signature lobby lounge, and a café. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and a sense of belonging for all associates. We do not discriminate and believe every individual should be proud of who they are, and where they come from and take pride in who we serve. Aparium is an E-Verify employer.

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 $92,000 to $124,000 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.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $90,000-$110,000. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until June 27, 2025. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Sous Chef - 701 Eateries Fargo, ND | Full-Time We're looking for a driven, organized, and skilled Sous Chef to join our kitchen leadership team at 701 Eateries. The ideal candidate has strong knife skills, a solid understanding of kitchen operations, and can confidently follow recipes and lead by example. You have a sense of urgency, stay cool under pressure, and are ready to step up when needed-especially when our Executive Chef is out. Who We Are 701 Eateries is part of a small family of four unique restaurant concepts across two towns. Each has its own style, but we're united by one mission: To provide the best food, drinks, service, and atmosphere-while building a team culture where hospitality careers can thrive. We're a close-knit team of owners-family and lifelong friends-with backgrounds in restaurants, business, events, coaching, and leadership. Some of us have done nearly every job in the kitchen or front of house (yes, including crying on a pickle bucket in the walk-in). We believe every team member matters, and we're working to build a company where people feel proud of their work, supported by leadership, and connected to something bigger. What We're Looking For Strong knife skills and attention to detail Ability to follow and execute recipes consistently A sense of urgency and calm focus during busy shifts Organized, clean, and dependable Great communication skills and a team-first attitude Able to lead the kitchen when the Executive Chef is off-site What You'll Do Help lead the kitchen alongside the Executive Chef Take charge of shifts in the Chef's absence Maintain prep standards, portion control, and cleanliness Support service by managing line flow and food timing Mentor and train line/prep team as needed Help maintain food quality, safety, and sanitation practices Perks & Benefits Competitive pay (based on experience) Paid time off Free shift meals + staff discounts Flexible scheduling Gym membership reimbursement Mental health support through our Employee Assistance Program Field trips to meet local farmers, brewers, and food partners Opportunities for growth and leadership within our restaurant family Dream Big With Us If you have goals in the culinary world-whether that's running your own kitchen, earning a certification, creating a standout dish, or building a long-term career in hospitality-we're here to support you. We believe in lifting each other up and helping our team members grow into the roles and futures they're working toward. Sound like a fit? Send your resume to [Insert Contact Info], or stop by and say hi-we'd love to meet you.

**Grow your career and develop a team that shares your desire to make a difference!** **Sodexo Campus Dining** is seeking a strong, experienced culinarian for an **Area Executive Chef** who will have primary culinary responsibility at our University of Jamestown campus, and will also assist with special events/catering and provide support and culinary training for **4 other North Dakota University Culinary Programs** . This is a **hands-on Executive Che** f role requires previous experience managing high volume dining and food production, preferably campus or hospital background, have experience overseeing multiple locations/sites, and have strong special events/catering culinary experience. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. The ideal Executive Chef will have a Culinary Degree _or_ equivalent experience as well as diverse menu knowledge in a high volume dining operation. **This is an excellent opportunity to take that next step in your culinary career!** **Incentives** Relocation Assistance is available for this culinary opportunity! **What You'll Do** + develop and motivate team members to **embrace culinary innovations** - throughout the 5 campus accounts; + be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting and working knowledge of automated Food Management Systems; + ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; + ensure food safety, sanitation and workplace safety standard compliance; and/or + must be **willing to travel to location sites** weekly, some overnights. **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** + a strong, steady culinary background, with the demonstrated ability to stay current with new culinary trends; + solid background with **menu creation and culinary catering production** ; + a high level understanding of **controlling food cost while still delivering high quality cuisine** ; + excellent leadership and communication skills with the ability to maintain the highest of culinary standards; + strong coaching and employee development skills; and + passion for food and innovation. + Valid Driver's License Required. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. **APPLY TODAY!** **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 completethis form (******************************************************************* . **Qualifications & Requirements** Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years **Location** _US-ND-JAMESTOWN | US-ND-Bismarck | US-ND-Fargo | US-ND-Bottineau | US-ND-Dickinson | US-ND-Minot | US-ND-Valley City_ **System ID** _980481_ **Category** _Culinary_ **Relocation Type** _Yes - According to Grade_ **Employment Status** _Full-Time_ **Posted Range** _$62300 to $94270_ **Company : Segment Desc** _UNIVERSITIES_ _On-Site_

Executive Chef at Medina Golf & Country Club | Medina, MN | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: Our Executive Chefs provide culinary leadership for all operations of the kitchen. They have a strong passion for excellence and deliver high-quality food, create new recipes, and offer attentive service to members and guests while directing their kitchen staff. Day-to-Day: * Lead, train, develop and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Create edgy and innovative new menu items based on current food trends and club events. * Manage financial cost controls and culinary operations. * Build magic moments and maintain positive member & guest experiences. About You * Minimum 3 years of experience at Executive Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Knowledge of special diets (preferred). * Proficient with POS (Micros preferred), Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. * Bilingual- Spanish (preferred). Compensation Package: Competitive Salary Range $85K-$95K; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

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 Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Banquet Chef for the Delta Hotels by Marriott in Fargo, ND. Job Purpose: Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. Warm, knowledgeable service and helpful guidance reassure guests they've made the right choice to stay with us. Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction. Prepare daily requisitions for supplies and food items for production. Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items. Check and control the proper storage of product and check portion control, to maintain quality product. Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc) Must have knowledge of food and beverage preparation and service. Promptly report all maintenance issues Properly receive and store food and other deliveries Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department. Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking. Participate in physical inventories Guest Relations Be readily available/ approachable for all guests. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. Extend professionalism and courtesy to guests at all times. Adhere to all applicable Company Standard Operating Procedures. Be an enthusiastic, helpful and positive member of the team Be professional, responsible and mature in conduct and behavior Be understanding of, encouraging to and friendly with all co-workers Be self-motivated and use time wisely Maintain open line of communications with each department Communicate pertinent information Respond positively to new ideas Openly accept critical/developmental feedback Maintain effective communication through the use of meetings, memorandums Be available to help other departments in emergency situations Perform other assignments as directed by supervisor. Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook. Safety and Security Skills Properly handle and account for keys Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns. Qualifications and Requirements: High School diploma /Secondary qualification or equivalent. Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards. This job requires the ability to perform the following: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Ability to read recipes and follow their instructions. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same. Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more. Must be able to stand and exert well-paced mobility for up to 4 hours in length. Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings. The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis. Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Requires finger dexterity to be able to operate office equipment. Ability to obtain and/or maintain any government required licenses, certificates or permits. Other: Being passionate about people and service. Strong communication skills are essential when interacting with guests and employees. Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc. Basic math skills are used frequently when handling cash or credit. Problem-solving, reasoning, motivating, and training abilities are often used. Have the ability to work a flexible schedule including nights, weekends and/or holidays Amazing Benefits At A Glance: Team Driven and Values Based Culture Medical/Dental/Vision Vacation & Holiday Pay Same-day pay available Employee Assistance Program Career Growth Opportunities/ Manager Training Program Reduced Room Rates throughout the portfolio Third Party Perks (Movie Tickets, Attractions, Other) 401(k) Employee assistance program Employee discount Flexible schedule Flexible spending account Life insurance Parental leave Referral program

We are seeking a strategic and innovative Executive Chef to lead the culinary vision at our Eden Prairie Athletic Life Cafe and Rare Restaurant. This role extends beyond traditional kitchen leadership, driving culinary innovation, operational excellence, and brand differentiation on a national scale. The Executive Chef will shape menu strategy, oversee multi-unit execution, and enhance the guest experience through forward-thinking leadership. With a focus on quality, consistency, and efficiency, this role requires strong business acumen, cross-functional collaboration, and the ability to lead large-scale initiatives. Job Duties/Responsibilities Culinary Strategy & Innovation * Develop and execute a regional culinary strategy that aligns with brand identity, business goals, and evolving consumer trends. * Lead menu innovation efforts, ensuring offerings are creative, high-quality, and adaptable to diverse regional markets. * Stay ahead of industry trends to introduce cutting-edge flavors, techniques, and sustainability practices. Operational Excellence & Standardization * Establish and enforce brand-wide culinary standards for quality, presentation, and consistency across all regional locations. * Implement best practices in kitchen operations, food safety, and cost management to drive efficiency and profitability. * Partner with procurement teams to optimize sourcing strategies and supplier partnerships. Cross-Functional Leadership * Collaborate with operations, marketing, and procurement teams to ensure seamless execution of culinary initiatives. * Support regional culinary leaders, fostering a culture of innovation, collaboration, and continuous improvement. Menu Performance & Business Impact * Utilize data analytics and customer insights to evaluate menu performance and make strategic refinements. * Work with finance teams to optimize food costs, inventory management, and revenue-driving opportunities. Training & Development * Design and implement comprehensive culinary training programs to enhance team expertise and consistency. * Mentor and develop regional chefs and kitchen leadership to build a strong pipeline of culinary talent. Brand & Guest Experience Enhancement * Ensure culinary initiatives align with and enhance the overall brand experience and guest satisfaction. * Represent the brand as a culinary ambassador at industry events and media opportunities as needed. Minimum Required Qualifications * Proven success in developing and executing large-scale culinary strategies. * Strong business acumen, with experience in menu profitability analysis and operational efficiencies. * Exceptional leadership, communication, and stakeholder management skills. * Ability to inspire, mentor, and drive excellence within a multi-location culinary team. Education: * Culinary degree or equivalent industry experience preferred Years of Experience: * 10+ years of progressive leadership experience in a high-volume, multi-unit culinary role. Licenses / Certifications / Registrations: * n/a Pay This is a salaried position starting at $64,000.00 and pays up to $88,000.00, based on experience and qualifications. Benefits All team members receive the following benefits while working for Life Time: * A fully subsidized membership * Discounts on Life Time products and services * 401(k) retirement savings plan with company discretionary match (21 years of age and older) * Training and professional development * Paid sick leave where required by law Full-time Team Members are eligible for additional benefits, including: * Medical, dental, vision, and prescription drug coverage * Short term and long term disability insurance * Life insurance * Pre-tax flexible spending and dependent care plans * Parental leave and adoption assistance * Paid time off, including 5 to 20 vacation days per calendar year (based on tenure) and paid sick leave * Deferred compensation plan, if the team member meets the required income threshold Life Time is a place for everyone. As an organization, we are committed to an inclusive, diverse and equitable workplace that respects and celebrates the unique contributions of each individual while ensuring we remain an equal opportunity employer that recruits, hires, trains and promotes based on merit and qualifications.

Benefits: 401(k) Competitive salary Dental insurance Employee discounts Health insurance Paid time off Training & development Vision insurance Duties and Responsibilities: Primary duties and responsibilities include, but are not limited to, the following: Scheduling staff for proper labor costs. Determine amount and type of food and supplies required using production systems and controlling food costs. Ensure availability of supplies and food or approved substitutions in adequate time for preparation. Continuous teaching, leading and motivating staff in positive manner Coordinates introduction of new menu items from corporate executive chef to staff. Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food, is preserved. Facilitates the correct preparation of all food served following standard recipes and special diet orders within specified time limits. Oversees the apportioning of food for service Store and properly handle raw or prepared foods and non-food supplies, marking date and item. Handle food in a manner that is consistent with local health department guidelines. Follow proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense. Report necessary equipment repair and maintenance to Home Office, and facilitates outsourcing of repairs. Liaison for staff issues, reports all issues to Human Resources Follow all designated uniform, grooming, safety and sanitation rules and regulations Knowledge and Skills: ServeSafe Certification & Food Handlers Certificate (or ability to get) Computer skills (i.e. Microsoft Word, Excel, outlook) Basic mathematical skills Ability to follow written and oral instructions and procedures. Ability to supervise and motivate others while acting as a role model, knowledge of supervisory practices and procedures Effective communication, problem solving, planning, organizational, and creative skills; desire to contribute with innovative ideas Manages time effectively and prioritizes tasks for efficient service Ability to delegate tasks effectively. Ability to work independently as well as in a team. Demonstrates good judgment and decision making skills. Ability to multi-task as well as stay on task and concentrate with constant interruptions. Conformity to the highest standards of personal integrity and ethical behavior. Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint. Familiarity with Kitchen equipment including:Kitchen equipment Ovens Stoves Dishwasher Slicers Steamers Mixers Knives Position Type/Expected Hours of Work:This is a salaried position that is exempt from overtime pay. Days and hours of work vary according to business hours and job requirements. Business operates seven (7) days a week; and hours start as early as 8 AM and can go as late as 2 AM depending on the work required. Our expectation is for a 50 hour work week of varying shifts. Work Culture:Our Executive Chefs must embody the Spirit of Hospitality and operate with the intent of ensuring Every Guest Leaves Happy! Our Managers and Chefs operate closely together to ensure we are always serving the highest quality food and beverage. Executing recipes to specifications, integrity of product handling, safety and sanitation are non negotiable. Continued coaching and developing of all our staff in execution of our service and guest satisfaction standards is a must. Our Chefs are leaders in living our Mission, Vision and Values. The Executive Chef provides leadership and assistance to the entire staff to ensure that all team members are guest-focused and team-focused. Our Executive Chef will exercise knowledge of restaurant operations, manage staff resources, provide counsel, develop and coach team members and help to build sales and profits while maintaining operating standards. Compensation: $70,000.00 - $80,000.00 per year Join the CRAVE Family Our staff is our family, and our family is passionate about creating memories for our guests. It's our number one goal to make sure that every single guest has a memorable dining experience, and our CRAVE family is here to make that happen. We anticipate our guests needs, recommend exciting new dishes, introduce them to new flavors, and work extremely hard to make sure that our guests dining experience at CRAVE becomes a fantastic memory of time spent with friends and family. Our Mission Do WHATEVER it takes to make EVERY guest happy! Our Vision To be the leading purveyor of the spirit of hospitality Our Values

DEPARTMENT: Food and Beverage EXEMPTION STATUS: Exempt REPORTS TO: Director of F&B COMPACT LEVEL: Compact III Yes DATE APPROVED: MINOR ELIGIBLE: No GRADE LEVEL: 11 CASH HANDLING Yes POSITION SUMMARY This position is responsible for overseeing all operations in the restaurant kitchens of the Shooting Star Casino, Hotel & Event Center. In all interactions, the position is responsible for making STAR service to guests and fellow team members a first priority. DUTIES & RESPONSIBILITIES Provides exceptional, STAR Service to ensure overall guest satisfaction. Performs the steps of STAR Service, which include… o Smile and Greet o Take Care of Needs o Anticipate, Ask and Act o Remember to Thank and Close Performs the position-specific STAR service expectations, as outlined by the department. Works with managers to ensure cost of goods and labor cost for all kitchens meet budget projections. · Prepares operational reports · Performs analyses - setting forth progress & recommendations · Performs analyses - adverse trends & recommendations · Handles special function menu planning · Works for new service area design as required · Coordinate all training activities Develops and prepares food products to be served to our guests, ensuring good food quality and presentation standards are met. · Develop recipes and portion specification · Prepares food for menus in restaurant or special function · Ensures appearance and taste of food served our guests · Ensures nutritional needs · Ensures adequate levels of product are available to enhance the efficiency of the kitchen · Works within budgetary constraints · Prepares samples for future menus · Fills out waste Spoilage reports · Make period and regular inspections of units Maintains a safe and sanitary work environment adhering to casino standards and standards set by the Indian Health Service. · Records time and temperatures in log · Labels product put into storage. · Maintains product supplies using the First In First Out Standard · Maintains cleanliness and sanitation of work area and equipment Listens and responds to guest concerns to maintain a high level of guest satisfaction · Answers guest questions · Routes guest concerns to appropriate personnel Performs other duties and responsibilities as required or assigned · Traditions Buffet · 2 One 8 · Deli · Whispering Winds · Banquets Performs supervisory responsibilities in accordance with the Shooting Star Casino rules, regulations, policies and procedures. · Evaluates and documents associates work performance through usage of the current corporate evaluation process. · Provide coaching sessions. · Planning, assigning, scheduling, and directing work to associates. · Review applications and files for position openings. Establishes questions and interview for hiring and promotions according to policies and procedures. · Establish and comply with budget objectives. Mentor Culinary staff · Trains, develops, and motivates culinary staff to meet and exceed established food preparation according to well defined recipes on a consistent basis. · Identify developmental needs and provides guidance and direction to subordinates, including setting performance standards and monitoring performance. · Prepares culinary staff for career longevity and advancement. EDUCATION & EXPERIENCE Bachelor's degree with major concentration in food preparation, management, nutrition or related field and five years related experience; or culinary degree and minimum of two years related experience. Certificates, Licenses & Designations Must meet licensing requirements as prescribed by the Tribal State Compact for Gaming. KNOWLEDGE, SKILLS & ABILITIES · Knowledge of chemicals for cleaning and sanitizing. · Knowledge of proper storage of product (both chemicals and food product). · Knowledge of proper methods of cleaning and maintaining equipment. · Knowledge of and ability to apply food safety regulations. (Such as Serv-Safe). · Advanced cooking knowledge · Advanced knowledge on use of kitchen equipment. · Skill in basic math addition, subtraction, multiplication, division and fractions. · Skill in developing and maintaining positive relationships with external and internal guests. · Skilled in menu planning · Skilled in cost of goods and labor controls. · Skilled in operating kitchen equipment. · Ability to read and interpret documents (Such as P&L statements). · Ability to define problems, collect data, establish facts and draw valid conclusions. · Ability to interpret instructions in mathematical or diagram form. · Ability to develop, read and interpret recipes · Ability to write and follow oral and written directions. · Ability to stand and walk for extended periods of time. · Ability to lift/move up to 75 pounds (such as cases of product to and from storage). WORKING CONDITIONS · Frequent exposure to moderate noise levels. · Frequent exposure to moving mechanical equipment. · Frequent exposure to warm to hot temperatures, room temperatures vary from warm to cold in freezer. · Frequent exposure to sharp utensils. · Frequent exposure to blood borne pathogens. · Frequent Exposure to hazardous chemicals, solutions and solvents · Continuous exposure to moderate concentration levels of tobacco smoke. Note: Job Descriptions are not exhaustive lists of all skills, responsibilities, or efforts associated with a job. They reflect principal job elements essential for performing the job and evaluating performance. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

Returning UsersLog Back In Sodexo is seeking a Executive Chef 2 for Hamline University located in St. Paul, Minnesota. This Executive Chef will manage the campus culinary program for the residential dining hall and catering. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. What You'll Do * be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; * ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; * have the ability and willingness to develop and motivate team members to embrace culinary innovations; * ensure food safety, sanitation and workplace safety standard compliance; and/or * have working knowledge of automated food inventory, ordering, production and management systems. 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 * a strong culinary background, with the demonstrated ability to stay current with new culinary trends; * excellent leadership and communication skills with the ability to maintain the highest of culinary standards; * strong coaching and employee development skills; and/or * have a passion for food and innovation. 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!

Pier B Resort does a thriving banquet business, and we have a need for an experienced and highly qualified Assistant Banquet Chef to assist our Banquet Chef in prepping and serving banquets of all shapes and sizes. Additionally, we are hoping to interview candidates for this position that also have experience in baking or as Pastry Chefs, as we would like to be able to offer in-house, fresh baked desserts. This is an hourly position. Duties and Responsibilities · Working knowledge of all kitchen stations (Fry Station, Broiler Station, Sautee Station, Grill Station & Pantry) · Checking inventory of meat & produce, on a daily basis · Follow menu recipes & procedures with all food production · Cook food and prepare top-quality menu items in a timely manner · Serve items in accordance with established portions and presentation standards · Attention to detail to ensure proper preparation and temperature of all food products · Possesses the ability to handle any menu ranging from multiple types of buffets, to plated meals, and extends to formal dinners with multi-course, plated meals · Assists with the preparation, ordering & execution of banquet events, sets-up, maintains and breaks down service line · Adheres to state and local health and safety regulations; Ensures work areas and equipment are clean and sanitary · Covers, dates and properly stocks all food production/stores leftover products that are re-usable · Assists the Silos Executive Chef & Pier B Banquet Chef with training and overseeing the work of kitchen staff as assigned · Maintains neat professional appearance and observes personal cleanliness rules · Assists the team with all storage areas, walk-ins and reach-ins keeping them neat and clean on a daily basis · Helps keep storage areas stocked and organized Qualifications · Minimum of 3 years of proven past experience in this position at a country club, hotel or upscale dining restaurant. · Willing to train & learn all Pier B and Silos recipes and procedures · Provide a valid Minnesota Food Handlers Certificate, obtain one within 30 days of date of employment · Must have the ability to multi-task efficiently while remaining focused on the goal to execute multiple events, at a time · Able to move and lift up to 25 lbs without assistance · Standing, sitting or walking for extended periods of time and ensuring a professional appearance in a clean uniform are also required Personal Characteristics · Team player with attention to detail · Positive outlook and outgoing personality · Dedicated to meeting the expectations of Director of Food & Beverage and ownership · Have excellent verbal communication & leadership skills · Able to prioritize effectively and concentrate on the most critical tasks to meet each events timeline · Willing to work various stations in the kitchen and learn as much as possible to grow as a culinarian · Able to accept constructive criticism · Follows through with instructions consistently and to a high standard · Be able to solve problems quickly in a fast-paced environment Job Requirements · Basic reading, writing and math skills · 3-5 years of food preparation experience. · Prior management experience helpful · Experience as a pastry cook very helpful · Excellent interpersonal communication skills. · Attention to detail.

We are seeking an individual to work as a Banquet Cook who will adhere to menu and follow food health and safety procedures. Key Requirements/ Qualifications: Previous hospitality or food service experience is preferred. Ability to stand for long period of time and perform repetitive motions. Ability to push/pull/bend/lift up to 25 lbs. occasionally and up to 10 lbs. frequently. Must be at least 18 years of age, or minimum age to work in a kitchen environment in accordance with state/local laws. Flexible schedule to meet business needs. Detail-orientated individual who is able to focus on maintaining a clean and safe environment. Ability to maintain a composed, approachable and professional attitude. Responsibilities: Set up workstation with all needed ingredients and necessary equipment. Prepare ingredients utilizing proper techniques and utensils. Ensure proper plate presentation and orders will meet the guest's expectations. Follow and practice food health and safety policies and procedures. Keep a sanitized and orderly workstation, environment in the kitchen. Check quality of ingredients, restock and replenish station as necessary. Benefits as such: For all team members: Eligibility to enroll in the 401(k) after 6 months of service. 100% match at 3% contributions, 50% up to 5%. Paid Time Off - Sick & Vacation Holiday Pay Growth and development opportunities with us as a company, potentially at the same property or transferring to another one of our properties. Currently have properties in Wisconsin, South Dakota, and Iowa. Travel discounts available through Choice Brand Hotels, Hilton, and Marriott as well as at our independent properties. For regular full time team members/leadership team: We offer medical, dental, and vision insurance as well as opportunities to enroll in STD, LTD, critical illness, accident and/or life insurance as well as flex spending.

We are seeking an individual to work as a Banquet Cook who will adhere to menu and follow food health and safety procedures. Key Requirements/ Qualifications: Previous hospitality or food service experience is preferred. Ability to stand for long period of time and perform repetitive motions. Ability to push/pull/bend/lift up to 25 lbs. occasionally and up to 10 lbs. frequently. Must be at least 18 years of age, or minimum age to work in a kitchen environment in accordance with state/local laws. Flexible schedule to meet business needs. Detail-orientated individual who is able to focus on maintaining a clean and safe environment. Ability to maintain a composed, approachable and professional attitude. Responsibilities: Set up workstation with all needed ingredients and necessary equipment. Prepare ingredients utilizing proper techniques and utensils. Ensure proper plate presentation and orders will meet the guest's expectations. Follow and practice food health and safety policies and procedures. Keep a sanitized and orderly workstation, environment in the kitchen. Check quality of ingredients, restock and replenish station as necessary. Benefits as such: For all team members: Eligibility to enroll in the 401(k) after 6 months of service. 100% match at 3% contributions, 50% up to 5%. Paid Time Off - Sick & Vacation Holiday Pay Growth and development opportunities with us as a company, potentially at the same property or transferring to another one of our properties. Currently have properties in Wisconsin, South Dakota, and Iowa. Travel discounts available through Choice Brand Hotels, Hilton, and Marriott as well as at our independent properties. For regular full time team members/leadership team: We offer medical, dental, and vision insurance as well as opportunities to enroll in STD, LTD, critical illness, accident and/or life insurance as well as flex spending.

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care . With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Job Description Forefront is a growing leader in healthcare food services, providing exceptional culinary experiences across healthcare settings. We are committed to enriching the lives of those we serve by offering high-quality meals prepared with care and attention to individual needs. We are currently seeking an Executive Chef to join our team at Sidney Health Center in Sidney, MT, and contribute to enhancing the dining experience for patients, staff, and the community. If you are passionate about providing high-quality culinary experiences and are ready to make a meaningful impact in a healthcare setting, we invite you to apply for the Executive Chef position at Sidney Health Center. Join a team that values your leadership, creativity, and culinary expertise. Benefits Offered: Comprehensive Benefits: Medical, Dental, and Vision Paid Time Off: Vacation, Sick Leave, and 6 Paid Holidays Employee Assistance Program: Support when you need it Company-Provided Life Insurance: Peace of mind for you and your family 401K with Company Match: Plan for your future Position Summary: As an Executive Chef, you will play an essential role in delivering exceptional culinary experiences for patients, staff, and visitors. Your leadership, expertise, and passion for creating outstanding meals will directly impact patient satisfaction and the overall success of our foodservice operations. You will work closely with the culinary team and senior management to ensure food is prepared and presented in accordance with the highest standards while meeting the dietary needs of our healthcare population. Responsibilities: Organize and direct the culinary team and management staff. Assist in the preparation and design of all food and drink menus. Collaborate with our dietitians to create menus and offerings for residents. Produce high-quality plates with attention to both design and flavor. Ensure the kitchen operates efficiently, maintaining our high-quality standards. Lead and develop the culinary team, managing conflicts with resolution. Manage and train kitchen staff, establish work schedules, and assess performance. Order supplies to maintain proper inventory levels. Comply with and enforce sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Qualifications Proven experience as an Executive Chef. Strong understanding of various cooking methods, ingredients, equipment, and procedures. Excellent record of kitchen and staff management. Ability to handle emergency situations effectively and provide solutions. Familiarity with industry best practices. Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS). A BS degree in culinary science or a related certificate is a plus. Culinary experience: 3 + years (preferred) Cooking: 3 + years (preferred) Kitchen management: 3 + years (preferred) Additional Information AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Come join our Food and Beverage Team as our Restaurant Chef! In this role you will be the keeper of all things in the kitchen setting clear expectations and upholding standards of discipline. The perfect fit for this position is someone who is able to mentor and develop those on your team and has demonstrated significant career growth. If you come to each day with a balanced perspective and are positive to those around you - we are looking for you! Enjoy weekly pay, health benefits, and 401K starting day one. Whatever your career goals may be, let Mystic Lake Casino help get you there! Job Overview: Assist in managing the culinary operations to ensure proper and timely food preparation to complement and enhance guest's gaming experience. Put your creativity to the test by planning weekly and daily specials all while mentoring the dedicated team of Sous Chefs, Lead Cooks, and Line Cooks! Empower Your Future: The Work You'll Lead: Interviews, selects, hires, and promotes team members; plans training and development in conjunction with Human Resources Development, and completes performance appraisals, disciplinary actions and terminations. Schedules staff to match business needs. Ensures the quality and consistency of all products. Maintains proper rotation of products. Performs cooking functions as assigned. Maintains sanitation through regular inspections of equipment, supplies and proper food storage. Ensures compliance with all prescribed food and safety standards. Plans weekly and daily specials. Job Requirements: Any combination of culinary education and/or cooking experience to equal five years, including three years of experience at Sous Chef level. The ability to communicate basic information and ideas in spoken English so others will understand. Basic knowledge of sanitation practices, quality control, recipe interpretation and prep duties. Must complete formal tasting audition in the presence of the Executive Chef. Some experience with word-processing, spreadsheets, database and electronic mail software. Certified Food Service Manager Certificate or ability to obtain within 90 days of employment. Outstanding Benefits & Awesome Perks: Enjoy competitive weekly pay, outstanding benefits, and advancement opportunities at the SMSC Gaming Enterprise. Eligible Team Members are offered a comprehensive benefits package include medical, dental, life and disability insurance, onsite medical clinics and pharmacy, 401(k) retirement plan, paid time off, wellness programs and more. Plus, take advantage of perks like discounts on childcare, fuel, bus passes and fitness membership, free uniforms and free uniform cleaning, and tuition reimbursement. Who We Are: We're not just in the business of entertainment; we're in the business of crafting unforgettable experiences. We believe in the power of possibility, to unite and uplift, rallying around every triumph, big and small. At Mystic Lake and Little Six, every moment is a chance to be the experience. Different backgrounds, different strengths, and different passions, we value the diversity that everyone brings to the table. Our values are a direct reflection of the diverse communities that we proudly serve, represent, and invest in. We invite you to the place to learn, grow, thrive and lead. Let's create moments that matter, celebrate diversity, and build a brighter future for all. Be the Experience. Be Bold. Be Mystic.