Sous Chef Jobs in Idaho

Owned and operated by Aspen Hospitality, Limelight Hotels are your home base in the places you want to explore most. The contemporary properties are set in the heart of authentic outdoor and urban communities, and each hotel is deeply connected to its surroundings - offering a unique adventure for every guest. The guest experience is an intentional journey and the elevated, yet unpretentious nature of the stay allows guests to feel nurtured and at ease. A constant across all properties is a commitment to sustainability, unmatched hospitality, and access to an Adventure Concierge to ensure a memorable stay. Limelight's pet-friendly hotels are located in Aspen, Colorado, just steps from the downtown core; Snowmass, Colorado, offering ski-in/ski-out access to the mountain; Ketchum, Idaho, near the base of Sun Valley's famed ski area and walking distance to town; and in Downtown Denver, Colorado, adjacent to Union Station. Two new Limelight Hotels are slated to open in Mammoth, California, and Boulder, Colorado in 2025. Learn more at ************************ Position Summary The Sous Chef assists the Executive Chef in managing kitchen operations, ensuring smooth service and high-quality food production. They supervise and train kitchen staff, maintain food safety standards, and assist with inventory management. The Sous Chef also steps in to lead the kitchen during the Executive Chef's absence, ensuring consistent and efficient execution of culinary tasks. This position reports to the Executive Chef. The budgeted salary range for this position is $60,000 - $62,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until April 13, 2025. Essential Job Functions/Key Job Responsibilities • Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts • Assist the Executive Chef with menu planning, recipe development, and seasonal adjustments • Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations • Maintain inventory control, order supplies, and manage food storage to minimize waste and ensure freshness • Enforce kitchen safety and sanitation practices, ensuring compliance with health regulations and cleanliness standards • Act as restaurant chef in the absence of Chef de Cuisine • Develop, train, supervise, and coordinate with line staff to achieve assigned tasks • Maintain and promote proper food safety and handling protocols • Communicate with Chef de Cuisine regarding the daily inventory and ordering process • Cook and prepare food to order • Work as an active participant on the service line as required • Help maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas • Other duties as assigned Qualifications Education & Experience Requirements • Culinary degree or equivalent work experience required • ServSafe certification required • 5 years of culinary experience required Knowledge, Skills & Abilities • Proficient knowledge of purchasing food and beverage • Proficient knowledge of high-volume production • Familiarity with menu costing, inventory, and ordering • In-depth knowledge of culinary techniques, food preparation, and kitchen equipment • Strong understanding of food safety regulations and sanitation standards • Excellent leadership and team management skills for supervising kitchen staff • Strong time management skills, with the ability to work under pressure and multitask effectively • Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences • Ability to maintain a high level of quality control and consistency in food preparation and presentation • Ability to understand written and spoken English, Spanish a plus Additional Information Work Environment and Physical Demands • Ability to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended period's time • Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces • Must be able to constantly lift, push or pull up to 50 lbs. individually or with assistance Job Benefits This position is categorized as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental and Vision Insurance Programs • Flexible Spending Account Programs • Life Insurance Programs • Paid Time Off Programs • Paid Leave Programs • 401(k) Savings Plan • Employee Ski Pass and Dependent Ski Passes • Other company perks 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. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at ************. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit *************************************************** Aspen One participates in E-Verify. E-Verify & Right to Work Poster

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Owned and operated by Aspen Hospitality, Limelight Hotels are your home base in the places you want to explore most. The contemporary properties are set in the heart of authentic outdoor and urban communities, and each hotel is deeply connected to its surroundings - offering a unique adventure for every guest. The guest experience is an intentional journey and the elevated, yet unpretentious nature of the stay allows guests to feel nurtured and at ease. A constant across all properties is a commitment to sustainability, unmatched hospitality, and access to an Adventure Concierge to ensure a memorable stay. Limelight's pet-friendly hotels are located in Aspen, Colorado, just steps from the downtown core; Snowmass, Colorado, offering ski-in/ski-out access to the mountain; Ketchum, Idaho, near the base of Sun Valley's famed ski area and walking distance to town; and in Downtown Denver, Colorado, adjacent to Union Station. Two new Limelight Hotels are slated to open in Mammoth, California, and Boulder, Colorado in 2025. Learn more at ************************ Position Summary The Sous Chef assists the Executive Chef in managing kitchen operations, ensuring smooth service and high-quality food production. They supervise and train kitchen staff, maintain food safety standards, and assist with inventory management. The Sous Chef also steps in to lead the kitchen during the Executive Chef's absence, ensuring consistent and efficient execution of culinary tasks. This position reports to the Executive Chef. The budgeted salary range for this position is $60,000 - $62,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until April 13, 2025. Essential Job Functions/Key Job Responsibilities • Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts • Assist the Executive Chef with menu planning, recipe development, and seasonal adjustments • Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations • Maintain inventory control, order supplies, and manage food storage to minimize waste and ensure freshness • Enforce kitchen safety and sanitation practices, ensuring compliance with health regulations and cleanliness standards • Act as restaurant chef in the absence of Chef de Cuisine • Develop, train, supervise, and coordinate with line staff to achieve assigned tasks • Maintain and promote proper food safety and handling protocols • Communicate with Chef de Cuisine regarding the daily inventory and ordering process • Cook and prepare food to order • Work as an active participant on the service line as required • Help maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas • Other duties as assigned Qualifications Education & Experience Requirements • Culinary degree or equivalent work experience required • ServSafe certification required • 5 years of culinary experience required Knowledge, Skills & Abilities • Proficient knowledge of purchasing food and beverage • Proficient knowledge of high-volume production • Familiarity with menu costing, inventory, and ordering • In-depth knowledge of culinary techniques, food preparation, and kitchen equipment • Strong understanding of food safety regulations and sanitation standards • Excellent leadership and team management skills for supervising kitchen staff • Strong time management skills, with the ability to work under pressure and multitask effectively • Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences • Ability to maintain a high level of quality control and consistency in food preparation and presentation • Ability to understand written and spoken English, Spanish a plus Additional Information Work Environment and Physical Demands • Ability to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended period's time • Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces • Must be able to constantly lift, push or pull up to 50 lbs. individually or with assistance Job Benefits This position is categorized as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental and Vision Insurance Programs • Flexible Spending Account Programs • Life Insurance Programs • Paid Time Off Programs • Paid Leave Programs • 401(k) Savings Plan • Employee Ski Pass and Dependent Ski Passes • Other company perks 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. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at ************. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit *************************************************** Aspen One participates in E-Verify. E-Verify & Right to Work Poster

Full-time Description WHO ARE WE? Shore Lodge Whitetail Club, is one of the top three resorts in the West according to Conde Nast Traveler. Whitetail Club is the premier private golf community in the state and we are proud to say we are a Platinum Club of America. Our first and foremost priority is to create exceptional lifetime memories for our members and guests. If you are looking for a Mountain Career Destination, there is none better! Adventure Based in the Mountains of Central Idaho! Come see why we never want to leave… Discover Adventure at Shore Lodge Whitetail Club, just moments from the sandy shores of Payette Lake in the heart of the region's prized Salmon River Mountains and one of the best hidden ski towns to visit as designated by National Geographic. We are a 4-season hideaway, a mountain retreat that embodies the spirit of the destination - peaceful, authentic and vibrant. Imagine unprecedented opportunities at this award-winning property to create pastry delights for our many restaurants and group business clients. This is a once in a lifetime place to work. Our 77-room premier hotel features three acclaimed restaurants; An Award-winning Spa, scenic indoor-outdoor meeting and event spaces with floor-to-ceiling windows and exclusive access to Whitetail Club's golf course, lauded among Golfweek magazine's 'Best Resort Courses.' Located 2 hours from Boise, Shore Lodge offers endless recreation, situated on the edge of the largest area of protected wilderness in the continental United States, near 3 major river systems and close to the best and most plentiful natural hot springs in the lower 48 states. Located just 10 minutes from Brundage Mountain, which Ski Magazine has credited with 'the best powder in Idaho' and provides lift-assisted access to more than 20 miles of mountain bike trails. If this sounds like your idea of Work and Play, join us… PASTRY SOUS CHEF If you love to prepare skillful, ingredient-driven pastries that celebrate the success of our lauded Steakhouse, Banquets, Cutwater Restaurant, and many additional outlets, this is the job for you. We are seeking consistent execution in pastry arts that will exceed our guests' expectations. You will be responsible for supporting the operations of the pastry department, assisting the Pastry Chef de Cuisine in all duties, ensuring excellent quality throughout our dessert offerings. Assist in training, discipline, and managing the Pastry department. ABOUT YOU: You present initiative and ingenuity with minimal supervision and possess excellent time management and multi-tasking skills. You take pride in being the final ‘inspector' of your pastry creations. You have an optimistic personality and you thrive in a fast-paced environment. You lead by example; exhibiting a calm demeanor, maturity, professionalism and leadership skills. You possess a working knowledge and understand the nuances between front and back of house and BEO's. You are a multi-tasking guru that maintains a high level of organization and detail. WHAT YOU GET TO DO: Plan and supervise the Pastry team in the production, preparation and presentation of all pastry. Read, understand and execute standardized recipes provided by the Pastry Chef de Cuisine. Participate in attracting, training, retaining and motivating the Pastry team members. Train, develop, empower, coach and counsel, providing open communication, recommending discipline and termination as appropriate. Collaborate with Pastry Chef de Cuisine, Executive Sous & Executive Chef in creation of menu development, testing, costing and plating. Including implementation of seasonal and specialty menus. Assist in the procurement of all items needed for Pastry, using Birch Street Systems. Ensure quality and consistency set forth by Pastry Chef de Cuisine. Read, understand and implement BEO's. Make daily a thorough mis-en-place of all items featured on the menu, maintaining proactiveness. Monitor food quality in all freezers, coolers and dry storage for proper handling and rotation. Make logical decisions relating to storage par levels, must be able to organize and prioritize daily par sheets. Understand the importance of providing a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive food quality. Be cognizant and report the need for maintenance and sanitation of the kitchen, equipment, and related areas. Assist other team members/kitchens as needed with special projects, requests, VIP event or to support during staffing shortages as directed. Comply with attendance rules and regulations and be available to work on a regular basis. Attend management meetings in absence of Pastry Chef de Cuisine. Requirements WHAT YOU NEED TO BE SUCCESSFUL: High School Diploma or equivalent AND a 2-year pastry/baking degree OR 5+ years' experience in the pastry industry, in which 2+ years were in a supervisory role. Ability to read, write, compute, communicate in English and Imperial measurements. Possess or able to receive ServSafe Certification. Ability to quickly assess situations, determine priority, create a strategy and implement it Effective and engaging communication with fellow associates, supervisors, managers and staff. Knowledge of all safety protocols for both BOH & FOH areas. Able to function with prolonged periods of standing and walking in hot kitchen environment Knowledge and ability to assist in all areas of back of house, including but not limited to plating, line work, expo etc... Possess a valid Driver's License and clean driving record.

Job Title: Sous Chef Job Summary: Join our culinary team as a Sous Chef at the Shoshone-Bannock Casino Hotel! We're seeking a passionate and skilled individual to assist our Executive Chef in leading the kitchen operations. If you thrive in a dynamic, fast-paced environment and have a flair for creativity in the kitchen, this is the perfect opportunity for you. Key Responsibilities: Lead daily kitchen operations and ensure all recipes, food preparations, and presentations meet our high standards. Supervise and train kitchen staff, including Cooks and DMO's/Stewards. Manage ordering and inventory control processes. Monitor food production to ensure quality, portion control, and timely service. Oversee line set-up, prep, and breakdown activities. Maintain a positive kitchen culture and ensure compliance with health and safety standards. Handle customer inquiries and resolve complaints promptly. Ensure accurate kitchen record-keeping and administrative tasks. Qualifications: Grade G9/S1-3 DOE: High school diploma or GED. 3+ years as a Culinary Cook or higher. 3+ years in kitchen supervision, restaurant management, or related experience. Exceptional cooking skills and knowledge of health and safety standards. Ability to work quickly under pressure and resolve problems efficiently. Strong leadership and communication skills. Grade G10/S1-3 DOE: Associate's degree in culinary arts or similar field. 5+ years in kitchen supervision, restaurant management, or related experience. Proven food management experience and familiarity with industry best practices. Advanced verbal and written communication skills. Grade G11/S1-3 DOE: Bachelor's degree in hospitality or business management or related field. 7+ years in restaurant management, kitchen supervision, or related experience. In-depth knowledge of federal, state, and local food handling regulations. Demonstrates an understanding of various cooking methods and sanitation procedures. Benefits: Health Insurance (Medical/Dental/Vision/Rx) Basic Life/AD&D/Dependent Life Telemedicine Short Term and Long-Term Disability Employee Assistance Plan (EAP) Supplemental Products (Flexible Spending Account, Hospital Indemnity, Critical Illness, Accident, Identity Theft Protection, Whole Life with Long Term Care) Retirement (401K/ROTH Plans) Paid Leave and Holidays (Personal Time Off, Vacation Leave, Ceremonial Leave, various holidays including New Year's Day, Memorial Day, Independence Day, Thanksgiving Day, Christmas Day, and more) Why Work with Us? Be part of Southeast Idaho's premier entertainment destination. Enjoy a supportive and fun work environment. Take advantage of opportunities for professional growth and development. Make a difference by providing legendary guest service. About Us: The Shoshone-Bannock Casino Hotel is Southeast Idaho's premier entertainment destination, offering a traditional casino experience with modern amenities. We pride ourselves on our vibrant culture and commitment to providing outstanding opportunities for our team members and memorable experiences for our guests.

Bittercreek Alehouse is seeking a Sous Chef Bittercreek Alehouse is looking for a serious, experienced, and hungry kitchen professional to act as Sous Chef . The right candidate must be a dedicated advocate for the hospitality industry and the people that work in it; committed to the idea that culinary jobs are careers and the staff that work them should be rewarded with respect and professionalism for their pursuit of these careers. Beyond that, the right candidate should have a strong culinary style, rooted in interest in local culture, cuisine & agriculture. The Sous Chef will spend approximately 80% of their time cooking on the line and doing prep. The remaining 20% of time spent on administrative duties includes hiring, menu development, performance management, SOP's and inventory. Bittercreek Alehouse is a sustainably minded alehouse emphasizes the importance of local and independent menu offerings. This starts with a world class beer menu and locally sourced pub fare. Thriving since 1996, and located in the heart of lively downtown Boise, we're a great place to grab a bite and socialize. JUST EAT LOCAL Is the restaurant family behind Bittercreek Alehouse, Red Feather Lounge and Diablo & Sons Saloon on 8th street in Downtown Boise. We build restaurants that inform our communities' culture and values, without causing unnecessary harm to our environment.

Calling ALL ROCK STARS!!! Chefs Wanted!! Come join the Gold Medal Winning RAM Restaurant and Brewery! If you think you have what it takes to join our fun, fast-paced and award-winning team we would like to hear from you! The RAM is happy to say we have won multiple medals at major beer competitions, but we are just as proud of our award-winning food and service. If you are passionate and proud of what you do, come join us! Come be part of something more than just WORK. Come join our RAMILY! Position Details: Chefs ensure that our guests receive the highest level of quality and consistency in all of our culinary offerings. You must be friendly, accurate, responsible, knowledgeable, honest and willing to provide your guests with a memorable experience that will set you and the RAM above all other restaurants and breweries. Chefs are responsible for every detail in our culinary operations from hiring, training, production, service and accounting. We need great candidates who live by these principles every day and will lead their team to success. What you'll do as a Leader in our company: Gain experience in high-volume restaurant management and service Demonstrate a working understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences for our guests Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Become proficient with POS systems Coach, lead and develop restaurant team We Offer: Competitive compensation - based off of experience Positive work/life balance to include flexible schedules Free meal each shift per RAM's shift meal program Discounts of food and beverages per RAM's Dining Discount Program Insurance (medical, dental & life) as well as HSA (eligible after 90 days) Paid sick leave - accrued at 1 hour per 40 hours worked (per state law) Paid vacation - 80 hours per year (accrued each paycheck - eligible for use after 90 days) Ongoing career development and support Comprehensive leadership training program Requirements RAM Job Requirements: Formal culinary training and two years of chef experience or years worked in a kitchen equivalent One year leadership, managerial or related experience Basic math skills and ability to conduct accurate inventory counts Positive attitude Food and beer knowledge or the ability to become an expert Must be in possession of (or able to obtain) a food handlers permit for positions that require it Excellent verbal communication and personal skills Ability and stamina to spend an extended amount of time on your feet Experience in high-volume preferred You must be able to work weekends A passion to serve both guests and our team

Job Announcement CHEF DE CUISINE Job Type: Full-time Salary: Competitive, based on experience Medical, Dental, Vision The Avery Brasserie The Avery Hotel and Brasserie is the redevelopment of a Boise landmark into a 39-room boutique hotel, fine-dining restaurant, intimate bar, and gastropub that combines unique old-world charm with contemporary appeal. The vision for The Avery is driven by an energetic and creative ownership group, including hospitality veteran and acclaimed Chef, Cal Elliott who has achieved exceptional success with his restaurants in New York, including recognition from the New York Times, the Michelin Guide, the Food Network and Travel Channel. Cal and Ashley Elliott, own and operate Boise's Little Pearl, and their experience as restaurant operators at the highest level is an enormous asset to the ongoing appeal and success of the hotel and restaurant. Located in Boise's historic Gem Block among some of the city's most popular shopping, restaurants, and music venues, The Avery Brasserie will draw inspiration from the classic French brasserie, with ambiance that enchants guests and a seasonal menu led by celebrated Michelin-starred Chef Cal Elliott. Tiner's Alley with its entrance from the alleyway, is an intimate tavern offering classic English fare and libations served across a historic Brunswick bar. A completely unique, service-centric experience with exceptional culinary offerings, The Avery will be a port of call for curious travelers and a sought-after experience for locals. Chef de Cuisine Tasks: Job Tasks/Duties Are you a passionate and skilled Chef/Head Cook looking for an exciting opportunity to showcase your culinary expertise? The Avery is seeking a talented individual to join our team and lead our kitchen operations. As a Senior Chef, you will be responsible for creating and executing delicious and visually appealing dishes while maintaining high standards of food quality and presentation. Responsibilities: - Plan and direct food preparation and culinary activities in the kitchen - Create innovative and enticing menus that cater to a diverse range of tastes and dietary requirements - Oversee the ordering and inventory of food supplies, ensuring optimal stock levels are maintained - Train and supervise kitchen staff, providing guidance and support to ensure efficient and effective operations - Monitor food quality and presentation, ensuring adherence to company standards and customer expectations - Collaborate with management to develop and implement cost-effective strategies to maximize profitability - Maintain a clean and organized kitchen, adhering to all health and safety regulations - Stay updated with industry trends and new culinary techniques, incorporating them into menu development Requirements: - Proven experience as a Chef/Head Cook in a fast-paced culinary environment - In-depth knowledge of various cooking methods, ingredients, equipment, and procedures - Strong leadership and management skills, with the ability to motivate and inspire a team - Excellent organizational and time management abilities, with the capacity to handle multiple tasks simultaneously - Creativity and a passion for culinary arts, with a focus on delivering exceptional dining experiences - Strong understanding of food safety and sanitation regulations - Ability to work under pressure and meet tight deadlines - Excellent communication and interpersonal skills Additional Responsibilities Assists in receiving and stocking product May be required to fill in as Line Cook, Dishwasher, and Expediter as needed Remains aware of all events, large parties, and reservations that may affect the food and beverage operations Maintains knowledge of local competition and industry trends Implements and supports all Avery initiatives and programs as requested by management Other duties may be assigned by management Licenses and Special Requirements Food safety certification Experience in resolving customer issues/complaints as well as overall excellent customer service required Physical Demands and Work Environment Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach Push, pull or lift up to 50 pounds Continuous repetitive motions Work in hot, humid, and noisy environment View all jobs at this company

Job Details Management COEUR D'ALENE CASINO RESORT & HOTEL - WORLEY, ID Full Time High School None Variable Restaurant - Food ServiceDescription Under the direction of the Executive Chef, the Chef de Cuisine coordinates the instruction, training, and activities of the kitchen workers engaged in preparing and cooking quality foods to ensure an efficient and profitable food service. RESPONSIBILITIES: Supervise assigned kitchen personnel including hiring, conducting reviews, training, developing, reviewing timesheets, and scheduling staff in a consistent and fair manner. Maintain high food quality and presentation standards while overseeing all production of food by the restaurant. Initiate and process work orders for kitchen appliances; equipment; fixtures and wares; and maintain the proper use and care thereof. Correctly and consistently use all departmental forms, control documents, and checklists as well as the systems that support them. Initiate and process food purchases, ordering foods from the warehouse, and know how to establish pars according to usage. Order all manner of materials, supplies, and resources maintaining inventory controls established by the Executive Chef. Organize, rotate, and stock all resources used in restaurant activities. Count and tabulate end of month (EOM) food inventories and assist with counting and tabulating periodic inventories of fixed and/or movable assets as needed. Maintain employee timekeeping records, labor, and food cost controls. Create, write, and implement new menus and recipes in conjunction with the Executive Chef. Oversee production of banquets and catered events as needed. Ensure strict adherence to sanitation guidelines. Perform, maintain, and encourage the “clean as you go” work policy. Facilitate kitchen training in safety, sanitation, culinary fundamentals, and employee communication and relations. Assist other chefs, food handlers, and employees in their production of foods as necessary. Ensure proper food handling and storage practices. Train staff to prepare all menu items quickly, efficiently, and consistently. Attend all department team meetings, workshops, and training sessions as delegated by manager. Strictly adhere to confidentiality agreement. Other projects and duties as assigned. Qualifications QUALIFICATIONS Education/Experience: High school education or equivalent required. 19 years of age or older Associates degree in culinary arts preferred. Five years previous experience working in a restaurant/kitchen required. Two years previous supervisory experience required. Skills/Knowledge: Must be proficient with Microsoft Word, Excel, and Outlook. Excellent verbal and written communication skills required. Strong organizational skills required. Must work well in a team environment. Must be knowledgeable of complete kitchen sanitation, heating, reheating, and cooling procedures. Physical Demands : The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and ability to adjust focus. This description has been designed to indicate the general nature and level of work performed by employees within this position. The actual duties, responsibilities, and qualifications may vary based on assignment or group. The CCRH practices Indian Preference in hiring in the following order: 1. Coeur d'Alene Tribal Members, 2. Spouses and/or children of CDA Members, 3. Other enrolled members of Federally Recognized Tribes and 4. All other applicants.

id="is Pasted"> The Sous Chef supports all food outlets, with a primary summer focus on events and wedding catering. Working closely with the Executive Chef, this role ensures smooth and efficient culinary operations, maintains high food quality standards, and leads the kitchen team in delivering exceptional dining experiences. The Sous Chef is responsible for food preparation, inventory management, kitchen sanitation, and staff training while upholding the highest standards of food safety and presentation. Essential Duties and Responsibilities: Assist the Executive Chef in overseeing all kitchen operations across multiple outlets, ensuring high-quality food preparation and service. Lead, train, and manage kitchen staff, emphasizing food safety, sanitation, and proper cooking techniques. Support menu development and costing for all food outlets, including seasonal and event-specific offerings. Manage kitchen organization, including receiving deliveries, food storage, and inventory control, while maintaining proper stock rotation and minimizing waste. Ensure all food preparation aligns with health and safety regulations and industry best practices. Oversee food presentation to maintain consistency and high standards across all dishes. Prepare meals efficiently and accurately to meet guest specifications for restaurant service, events, and wedding catering. Train staff on proper use of kitchen knives and equipment such as grills, ovens, steamers, and warmers. Managing weekly inventory and ensuring supplies are fresh and of high quality Monitor and maintain proper cooking, holding, serving, and storage temperatures. Ensure workstations and kitchen equipment are clean, organized, and properly sanitized. Assist with kitchen opening, closing, and additional duties assigned Job Qualifications: Minimum of 3 years of experience in a high-volume kitchen environment, preferably in events or catering. Strong culinary skills with a deep understanding of ingredients, food preparation, and kitchen operations. Experience leading and training kitchen staff in a fast-paced environment. Serve Safe certification or equivalent as recognized by the state of Idaho. Proficiency in Microsoft Office products. Ability to work a flexible schedule, including weekends and holidays at different times of the year Other Requirements: Commitment to delivering outstanding customer experiences and exceeding guest expectations. High level of integrity, professionalism, and a strong work ethic. Ability to work collaboratively across departments, fostering a positive and cooperative work environment. Strong problem-solving skills with the ability to remain calm under pressure. Hands-on approach to operational tasks and kitchen leadership. Ability to regularly lift at least 50 lbs.

Seasonal (Seasonal) Thanks for your interest in Schweitzer! We're a community of passionate ski industry pros who work hard and play even harder at Schweitzer. Our team is consistently recognized as some of the friendliest in the biz, and we've worked diligently to craft a culture of inclusivity, respect, and fun! With our master plan as our guide to the future, we're collectively channeling to grow thoughtfully, charting a course of enhancing mountain accessibility and village vibrancy. We look forward to learning more about you and how you can be a part of the Schweitzer difference!PERKS & BENEFITS: Free Ikon Pass for all eligible employees Additional free skiing + riding privileges across the family of Alterra Mountain Company resorts for eligible employees and their dependents Discounted skiing + riding for friends and family of eligible employees across the family of Alterra Mountain Company resorts Employee housing available in Sandpoint area Onsite employee childcare available (limited space) Flexible Time Off (FTO) and Paid Time Off (PTO) policies for eligible employees to rest, relax and recharge Generous discounts on outdoor gear, apparel, food, lodging, etc. Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, FSAs, and more for all eligible employees 401k plan with generous employer match Paid parental leave of up to 6 weeks for eligible employees Discounts available for equipment rentals (based on availability), retail, food, lodging, and more Pro-deal pricing on equipment from top outdoor brands Bereavement pay Employee transportation available Discounted tuition with partner online university for all Alterra Mountain Company employees to further education POSITION SUMMARY: Crow's Bench is Schweitzer's newest restaurant. Centered around farm to table alpine cuisine Schweitzer Mountain, where we make our food from scratch, if you have a passion for global cuisine and a love for learning, this is the job for you. Full time and part time positions available. ESSENTIAL FUNCTIONS: Responsible for food preparation and presentation. Work in close liaison with chef. Duties include food handling, storage, rotation, processing and presentation. Must have fundamental knowledge of line cooking and health code. Must be willing to work as a team. JOB SPECIFICATIONS: SKILLS: Food preparation, Recipe development EDUCATION: English reading, writing and communication, basic math EXPERIENCE: Restaurant kitchen experience. LICENSE NEEDED: None PHYSICAL DEMANDS: Combined standing/walking position for up to 8 hours per shift. Will stand in place for up to 30 minutes. Will get breaks as available. Will lift up to 25lbs frequently, up to 50lbs occasionally. Will bend, squat, kneel, climb, twist, and reach above shoulder level on a frequent basis; will use hands for grasping and fine manipulation. Worksite is 100% inside and be exposed to fumes, odors, mechanical and burn hazards. All sensory skills needed. OTHER RESPONSIBILITIES: Must become knowledgeable of Schweitzer Mountain Resort facilities, services and activities. Responsibilities are listed as guidelines and the position is not necessarily limited to these items. MACHINES/TOOLS OPERATED: Ovens, processors, basic kitchen tools-knives, dish machine. BENEFITS: Ski pass included with employment, opportunities for full time year-round employment., Group 3: see employee handbook REVIEW SCHEDULE: This position and the person filling it will be reviewed once a season. While this job description is intended to be an accurate reflection of the job requirements, Schweitzer reserves the right to modify, add, remove, or assign other duties as necessary. Job applicants will be reviewed and interviewed according to applications and interviews will begin Oct 4th. Earlier applications will be reviewed first English

Enlivant is seeking an Assistant Chef at Heron Place in Nampa, ID Full-Time     Who we are: At our core, we believe the care and service for America's aging population is not only a moral obligation, but also an honor and a privilege. By combining our fundamental values with our mission to enrich lives through meaningful relationships and vibrant communities, we seek to earn the right to be viewed as the nation's most trusted senior living provider. We employ compassionate people with integrity who embody excellence and promote these values. Enlivant and its subsidiaries operate more than 200 assisted living residences comprising more than 9,000 resident units across the United States. Enlivant assisted living residences are intimate, vibrant communities where our staff treats residents like family and serves them with the utmost integrity and compassion. Enlivant employs nearly 5,000 people. Enlivant is a certified “Great Places to Work” for four years in a row, and we believe in not only making an impact in our industry but also with each other. We're also proud to earn the WELL Health-Safety Rating across all our communities for the second consecutive year, recognizing their ongoing commitment to support the health and safety of everyone who walks through their doors. How others describe us: “Enlivant is where compassion for residents and their families trumps all else.” “Employees enjoy the people they work with every day, and they find leadership cares and invests in their development and the company's culture.” “I find Enlivant places value in becoming a company where everyone's personal diversity is valued and respected, and where everyone can reach their full potential. There's a warmth and employees seem to genuinely care about each other.” What we have to offer you: A commitment to Diversity, Inclusion, and Belonging Professional development and career growth opportunities Medical, Dental, and Vision coverage Company paid life insurance Additional coverage options, including Short Term Disability, Accident, Legal, Critical Illness, and pet insurance A variety of family centered leaves, including New Child Leave Flexible paid and unpaid time-off benefits 401k Matching Employee Assistance Program Discounts on products/experiences through Purchasing Power/Perks at work As the Assistant Chef, you will:    ...be responsible for assisting the chef with operations of the kitchen and presenting the highest quality meals according to individual resident dietary needs and state regulations. What you'll do here:    Under the direction of the Chef, ensure correct preparation, portioning, serving, storage, and disposal of food in a safe and sanitary manner Coordinate and prepare all meals for the community and events Assist with the capturing of resident food preferences by capturing feedback through table visits and menu chats/food committee meetings Maintain kitchen sanitation and safety standards, by ensuring that all work/storage areas are clean, safe, free of hazards and properly arranged Ensure compliance with Enlivant, state, local, and regulatory food service standards Uphold Enlivant's mission, vision, and values  Exhibit good time management and organizational skills  Additional duties as assigned We'd love to talk if:    You are currently ServSafe Certified or have the ability to obtain certification within thirty (30) days of employment You have experience with dining services in a Chef, Cook, Sous Chef, or Dietary Aide role You meet, have, or are eligible to obtain all applicable state requirements and certifications You exhibit good time management and organizational skills  You have basic written and oral English communication skills   You care about serving seniors   Bonus points if:      You have 1 to 3 years' hospitality dining experience You have experience in senior living, restaurant or banquet settings You are proficient with Microsoft Office and can learn new applications You have experience interacting with individuals diagnosed with dementia and Alzheimer's disease  Pay Range: $15 - $17 / hour, based on experience. You are required to complete any necessary health requirements which may change from time-to-time, such as vaccination. Enlivant is an Equal Opportunity Employer and qualified individuals will not be discriminated against on the basis of race, religion, gender (including gender expression and identity), nationality and origin, disability (mental or physical), sex, marital status, sexual orientation, age, veteran status, or other applicable characteristics. Where required by state law and/or city ordinance; this employer will provide the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS), with information from each new employee's Form I-9 to confirm work authorization.

Owned and operated by Aspen Hospitality, Limelight Hotels are your home base in the places you want to explore most. The contemporary properties are set in the heart of authentic outdoor and urban communities, and each hotel is deeply connected to its surroundings - offering a unique adventure for every guest. The guest experience is an intentional journey and the elevated, yet unpretentious nature of the stay allows guests to feel nurtured and at ease. A constant across all properties is a commitment to sustainability, unmatched hospitality, and access to an Adventure Concierge to ensure a memorable stay. Limelight's pet-friendly hotels are located in Aspen, Colorado, just steps from the downtown core; Snowmass, Colorado, offering ski-in/ski-out access to the mountain; Ketchum, Idaho, near the base of Sun Valley's famed ski area and walking distance to town; and in Downtown Denver, Colorado, adjacent to Union Station. Two new Limelight Hotels are slated to open in Mammoth, California, and Boulder, Colorado in 2025. Learn more at ************************ Position Summary The Sous Chef assists the Executive Chef in managing kitchen operations, ensuring smooth service and high-quality food production. They supervise and train kitchen staff, maintain food safety standards, and assist with inventory management. The Sous Chef also steps in to lead the kitchen during the Executive Chef's absence, ensuring consistent and efficient execution of culinary tasks. This position reports to the Executive Chef. The budgeted salary range for this position is $60,000 - $62,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until April 13, 2025. Essential Job Functions/Key Job Responsibilities * Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts * Assist the Executive Chef with menu planning, recipe development, and seasonal adjustments * Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations * Maintain inventory control, order supplies, and manage food storage to minimize waste and ensure freshness * Enforce kitchen safety and sanitation practices, ensuring compliance with health regulations and cleanliness standards * Act as restaurant chef in the absence of Chef de Cuisine * Develop, train, supervise, and coordinate with line staff to achieve assigned tasks * Maintain and promote proper food safety and handling protocols * Communicate with Chef de Cuisine regarding the daily inventory and ordering process * Cook and prepare food to order * Work as an active participant on the service line as required * Help maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas * Other duties as assigned Qualifications Education & Experience Requirements * Culinary degree or equivalent work experience required * ServSafe certification required * 5 years of culinary experience required Knowledge, Skills & Abilities * Proficient knowledge of purchasing food and beverage * Proficient knowledge of high-volume production * Familiarity with menu costing, inventory, and ordering * In-depth knowledge of culinary techniques, food preparation, and kitchen equipment * Strong understanding of food safety regulations and sanitation standards * Excellent leadership and team management skills for supervising kitchen staff * Strong time management skills, with the ability to work under pressure and multitask effectively * Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences * Ability to maintain a high level of quality control and consistency in food preparation and presentation * Ability to understand written and spoken English, Spanish a plus Additional Information Work Environment and Physical Demands * Ability to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended period's time * Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces * Must be able to constantly lift, push or pull up to 50 lbs. individually or with assistance Job Benefits This position is categorized as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. * Health, Dental and Vision Insurance Programs * Flexible Spending Account Programs * Life Insurance Programs * Paid Time Off Programs * Paid Leave Programs * 401(k) Savings Plan * Employee Ski Pass and Dependent Ski Passes * Other company perks 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. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at ************. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit *************************************************** Aspen One participates in E-Verify. E-Verify & Right to Work Poster

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.

Full-time Description WHO ARE WE? Shore Lodge is a 4 diamond, luxury property situated on the sandy shores of scenic Payette Lake in beautiful McCall Idaho, approximately 100 miles north of Boise Idaho. This idyllic mountain resort offers a host of amenities, activities designed for fun, relaxation and warm hospitality all in a setting of spectacular natural beauty. Rated “12th Best Hotel in the US” by TripAdvisor. This is a destination career opportunity that offers everything a mountain resort has to offer, check us out… A Forbes Travel Guide Award Winner; AAA Four Diamond Hotel; and many more accolades. Whitetail Club; A Platinum Club of America - 2021- 2202 All that inspires work and play in the mountains is here at Shore Lodge Whitetail Club. We look forward to helping you provide flawless execution, achieve extraordinary results and exceed expectations for our members and guests. SOUS CHEF SUMMARY: The Shore Lodge Sous Chef is one of the most sought-after positions here. Our successful Sous Chef is a bit of a perfectionist who takes pride in supporting the vision of excellence at our property. This is an important role in our kitchen. We consider ourselves lucky to have the ability to provide exceptional culinary experiences for our members and guests. We want every guest to feel the genuine care taken by our culinarians, and it all starts with you. Our Sous Chef directly supports our mission to be the employer of choice in McCall. WHAT YOU GET TO DO: Plan and supervise our kitchen staff in the procurement, production, preparation and presentation of all food in the kitchen. Understanding the importance of providing a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality food. Collaborate with your culinary counterparts in menu development, process improvement, consistency and inventory control. Ensure quality, consistent culinary excellence is produced which exceeds company standards. Participate in attracting, retaining and motivating our culinary associates while providing a team environment. Train, develop, empower, coach and counsel culinary staff, providing open communication vehicles, recommending discipline and termination, as appropriate. Be aware of and report the need for maintenance and sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets federal, state, corporate standards and regulations. Assist the Chef de Cuisine in the creation, costing and implementation of seasonal and special menus. Assist other team members/kitchens as needed and with special projects, requests, VIP events or to support staffing shortages. Maintain work station, assist with prep, cleaning and any other duties as assigned Comply with attendance rules and be available to work on a regular basis. Requirements ABOUT YOU: You have a 2 year culinary degree or equivalent experience and a minimum of 3 years supervisory experience You efficiently execute standardized recipes, organize and prioritize daily par sheets You take pride in being an excellent communicator with your internal and external customers You have proven prior supervisory experience and people enjoy working with you in a team environment You lead by example, exhibiting a calm demeanor, maturity and leadership skills continuously You possess a working knowledge and understanding of the nuances between front and back of house and act as a positive role model exhibiting team collaboration You are a multi-tasking guru while maintaining a high level of organization and detail orientation You thrive in a fast pace environment, and yet stay focused on the details while striving for excellence You take exceptional pride in being the final ‘inspector' for your food, approving it before it goes to the guest You have a prior understanding of the expeditor role and effectively take on that role when needed You have the willingness and proficiency to work all stations including prep and dishes

The Sous Chef supports all food outlets, with a primary summer focus on events and wedding catering. Working closely with the Executive Chef, this role ensures smooth and efficient culinary operations, maintains high food quality standards, and leads the kitchen team in delivering exceptional dining experiences. The Sous Chef is responsible for food preparation, inventory management, kitchen sanitation, and staff training while upholding the highest standards of food safety and presentation. Essential Duties and Responsibilities: Assist the Executive Chef in overseeing all kitchen operations across multiple outlets, ensuring high-quality food preparation and service. Lead, train, and manage kitchen staff, emphasizing food safety, sanitation, and proper cooking techniques. Support menu development and costing for all food outlets, including seasonal and event-specific offerings. Manage kitchen organization, including receiving deliveries, food storage, and inventory control, while maintaining proper stock rotation and minimizing waste. Ensure all food preparation aligns with health and safety regulations and industry best practices. Oversee food presentation to maintain consistency and high standards across all dishes. Prepare meals efficiently and accurately to meet guest specifications for restaurant service, events, and wedding catering. Train staff on proper use of kitchen knives and equipment such as grills, ovens, steamers, and warmers. Managing weekly inventory and ensuring supplies are fresh and of high quality Monitor and maintain proper cooking, holding, serving, and storage temperatures. Ensure workstations and kitchen equipment are clean, organized, and properly sanitized. Assist with kitchen opening, closing, and additional duties assigned Job Qualifications: Minimum of 3 years of experience in a high-volume kitchen environment, preferably in events or catering. Strong culinary skills with a deep understanding of ingredients, food preparation, and kitchen operations. Experience leading and training kitchen staff in a fast-paced environment. Serve Safe certification or equivalent as recognized by the state of Idaho. Proficiency in Microsoft Office products. Ability to work a flexible schedule, including weekends and holidays at different times of the year Other Requirements: Commitment to delivering outstanding customer experiences and exceeding guest expectations. High level of integrity, professionalism, and a strong work ethic. Ability to work collaboratively across departments, fostering a positive and cooperative work environment. Strong problem-solving skills with the ability to remain calm under pressure. Hands-on approach to operational tasks and kitchen leadership. Ability to regularly lift at least 50 lbs.

Enlivant is seeking an Assistant Chef at Pomerelle in Burley, ID!     Who we are: At our core, we believe the care and service for America's aging population is not only a moral obligation, but also an honor and a privilege. By combining our fundamental values with our mission to enrich lives through meaningful relationships and vibrant communities, we seek to earn the right to be viewed as the nation's most trusted senior living provider. We employ compassionate people with integrity who embody excellence and promote these values. Enlivant and its subsidiaries operate more than 200 assisted living residences comprising more than 9,000 resident units across the United States. Enlivant assisted living residences are intimate, vibrant communities where our staff treats residents like family and serves them with the utmost integrity and compassion. Enlivant employs nearly 5,000 people. Enlivant is a certified “Great Places to Work” for four years in a row, and we believe in not only making an impact in our industry but also with each other. We're also proud to earn the WELL Health-Safety Rating across all our communities for the second consecutive year, recognizing their ongoing commitment to support the health and safety of everyone who walks through their doors. How others describe us: “Enlivant is where compassion for residents and their families trumps all else.” “Employees enjoy the people they work with every day, and they find leadership cares and invests in their development and the company's culture.” “I find Enlivant places value in becoming a company where everyone's personal diversity is valued and respected, and where everyone can reach their full potential. There's a warmth and employees seem to genuinely care about each other.” What we have to offer you: A commitment to Diversity, Inclusion, and Belonging Professional development and career growth opportunities Medical, Dental, and Vision coverage Company paid life insurance Additional coverage options, including Short Term Disability, Accident, Legal, Critical Illness, and pet insurance A variety of family centered leaves, including New Child Leave Flexible paid and unpaid time-off benefits 401k Matching Employee Assistance Program Discounts on products/experiences through Purchasing Power/Perks at work As the Assistant Chef, you will:    ...be responsible for assisting the chef with operations of the kitchen and presenting the highest quality meals according to individual resident dietary needs and state regulations. What you'll do here:    Under the direction of the Chef, ensure correct preparation, portioning, serving, storage, and disposal of food in a safe and sanitary manner Coordinate and prepare all meals for the community and events Assist with the capturing of resident food preferences by capturing feedback through table visits and menu chats/food committee meetings Maintain kitchen sanitation and safety standards, by ensuring that all work/storage areas are clean, safe, free of hazards and properly arranged Ensure compliance with Enlivant, state, local, and regulatory food service standards Uphold Enlivant's mission, vision, and values  Exhibit good time management and organizational skills  Additional duties as assigned We'd love to talk if:    You are currently ServSafe Certified or have the ability to obtain certification within thirty (30) days of employment You have experience with dining services in a Chef, Cook, Sous Chef, or Dietary Aide role You meet, have, or are eligible to obtain all applicable state requirements and certifications You exhibit good time management and organizational skills  You have basic written and oral English communication skills   You care about serving seniors   Bonus points if:      You have 1 to 3 years' hospitality dining experience You have experience in senior living, restaurant or banquet settings You are proficient with Microsoft Office and can learn new applications You have experience interacting with individuals diagnosed with dementia and Alzheimer's disease  Pay Range: $ - $ / hour, based on experience. You are required to complete any necessary health requirements which may change from time-to-time, such as vaccination. Enlivant is an Equal Opportunity Employer and qualified individuals will not be discriminated against on the basis of race, religion, gender (including gender expression and identity), nationality and origin, disability (mental or physical), sex, marital status, sexual orientation, age, veteran status, or other applicable characteristics. Where required by state law and/or city ordinance; this employer will provide the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS), with information from each new employee's Form I-9 to confirm work authorization.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! **Responsibilities :** + Assist Executive Pastry Chef to implement, maintain and review all approved menus onboard + Prepare all desserts, cakes and pastries for the restaurant menus + Assist with buffet set up + Instruct crew in the preparation of pastries, cakes and crèmes + Monitor and ensure opening and closing procedures for all kitchens and production areas + Oversee allergy and dietary training of Pastry staff and ensure training is in accordance with strict company LOG's and guidelines + Oversee proper preparation of special dietary meals and food allergy for guests and crew + Delegate, monitor and review the Chefs operational responsibilities + Strive to meet and exceed guest expectations, never compromising safety and quality, taking corrective action whenever necessary + Ensure Disney Cruise Line and USPH sanitation requirements are met in area of responsibility + Monitor and ensure the preparation and presentation of all products on the restaurant menus + Prepare showpieces, displays, ice cream and sorbets, as well as special request items when needed + Actively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership + Execute additional job responsibilities, as assigned by DCL leadership, based on operational need + Comply with all company set policies and procedures, along with all maritime and ship rules, regulations and procedures + Participate in Emergency Duties as specified in the ship Assembly Plan **Basic Qualifications :** + Minimum five years recent experience as Pastry Chef or Pastry Chef de Partie + Certified Pastry Chef or equivalent degree in Culinary Arts + Excellent technical and functional understanding of the ship based Food & Beverage operation + Proven track record of delivering a high quality product + Be at least 21 years of age + Be able to speak, read and write fluent English + Willingness to live and work onboard one of our vessels for a certain length of time (based on position) + Be able to work a seven-day, 70-84 hour week with limited time off + Be able to adhere to Disney Cruise Line appearance guidelines + Agree to share a cabin with other crew members + Enjoy working in a high-volume, fast-paced, guest-service oriented environment + Be flexible with your work schedule, job duties and work locations + Appreciate diversity among guests and crew **Additional Information :** This is a **SHIPBOARD** role. Applicants must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be committed to the position you are applying for at least 2-3 contracts before a transfer or promotion + Be willing to follow and perform safety role, emergency duties and/or associated responsibilities as specified in the ship Assembly Plan + Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control + Be willing to follow and embrace United States Public Health requirements and guidelines as well as Environmentality requirements and Company practices + Be willing to share a cabin with other crew members and appreciative of working and living in a multi-cultural environment + Be comfortable living in a confined space with strict rules and regulations + Adhere to a structured lifestyle, personally and professionally 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:** 1245486BR **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.

Come expose your craft in the beautiful mountains of Idaho! Producing delightful culinary experiences for our guests is our reason for being. If you want an opportunity to grow your career in a fast-paced environment, check us out… This is a once in a lifetime place to work, come assist our Chef de Cuisine and Sous Chef's with all their duties and expand your career. A LITTLE ABOUT YOU… • You have a sense of Maturity, Leadership and Ownership, providing solutions to daily kitchen challenges • The ability to functionally multi-task with speed and grace • You possess a functional understanding of the front and back of the house • Prior experience in both front and back of the house positions • You present initiative and ingenuity with minimal supervision. • You maintain an optimistic and positive demeanor • You readily assist other team members as needed. • Take pride in being the final ‘inspector', approving the plating before it is presented to the guest. WHAT YOU GET TO DO: • Receive food checks, event orders and prepare them to specifications. • Read, understand and execute standardized recipes as well as development of new recipes. • Assist in sample cooking of new dishes and establishing recipe standards. • Ensure attractive placement of food items, show pieces etc… on display where required. • Assist Chef's in food requisition to ensure sufficient inventory while minimizing waste; send for requisitioned items from storeroom, personally verifying both quantity and quality. • Re-organize refrigerators, re-stock items up to par and reorganize section for next meal preparation. • Supervise the general cleaning and proper handling of food leftovers after meal services. • Make important and logical decisions relating to par levels for production. • Set up daily mis-en-place. • Ability to read banquet BEO. • Present initiative and ingenuity with only general supervision and maintain an optimistic outlook. • Assist other team members as needed as well as any reasonable requests from management. • Maintain work station, assist with prep and cleaning. • All other duties as assigned. Requirements WHAT YOU NEED TO BE SUCCESSFUL: • High School Diploma or equivalent and a 2 Year Culinary Degree or commensurate experience. • Ability to read and prepare standardized recipes according to Chef's specifications. • Able to organize and prioritize daily par sheets and banquet BEO. • A working understanding of proper food handling, equipment and utensils. • Ability to cooperatively delegate work properly and in a fair manner, creating smooth operations in the kitchen. • Must be able to communicate effectively and professionally with fellow associates, supervisors, managers and staff, acting as an agent for maintaining a positive kitchen environment, being mindful of continual teamwork and relationship development. • Must be able to quickly assess situations, determine priority, create a strategy and implement it. • Superior multi-task abilities while maintaining a high level of organization remaining detail oriented. • Able to sustain a fast pace while staying focused on the finest of details. • Must be able to understand and utilize Shore Lodge's expeditor system. • Know the facilities fire and safety standards and operation of kitchen and fire response equipment. • Maintenance of work station, assist with prep and cleaning. • Prior experience in banquet food preparation preferred.