Sous Chef Jobs in Iowa

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

Job Details West Des Moines - BRI - Des Moines, IA Full Time $50000.00 - $65000.00 Salary/year Open AvailabilityDescription Biaggi's is seeking a hardworking and reliable Sous Chef to help us create the ultimate dining experience for our guests. If you are passionate about the culinary arts and committed to professional success, APPLY TODAY! Qualified candidates must be motivated, friendly, team-oriented, honest, and comfortable with managing people. Must be available to work consistently, act in a professional manner & have a positive attitude. Candidates for this position must reside within close proximity to the job site OR be willing to relocate. Sous Chef responsibilities include but are not limited to creating exceptional culinary experiences for our guests, overseeing & participating in the daily kitchen operations (opening/closing procedures, receiving, food prep, cooking), training kitchen staff following company policies & procedures, upholding standards for food preparation and plating, food safety and sanitation, and workplace safety, controlling operational costs, taking inventories, and ordering food and supplies. Sous Chef Skills & Qualifications: Minimum 1 years of experience as a Sous Chef in a full-service, high-volume restaurant. Current Food Safety and Sanitation certification. Strong culinary skills including food preparation and cooking best practices. Working knowledge of restaurant industry operations, safety, and sanitation standards. Must be able to communicate clearly and effectively (verbal and written). Ability to lead a diverse team with varying degrees of experience. Strong leadership skills with ability to motivate employees and obtain positive results. Strong time management, organizational, decision-making, and problem-solving skills. Ability to uphold vendor relationships and troubleshoot any daily challenges with a customer service representative. Ability to work in a fast-paced environment and handle multiple tasks simultaneously to deliver on-time results. Must be able to travel away from home for 35-45 days to participate in management training. Flexibility to work weekends, evenings, and holidays. Must be able to work a variety of morning, afternoon, evening & late-night work shifts, to match operational needs. Ability to work 45-55 hour work weeks. Work week hours will vary based on operational needs. Must have exceptional hygiene and grooming habits. Must have reliable transportation to and from work. High level of stamina to work on feet for extended periods. Must be able to stand, sit, push, pull, reach, bend, stoop and frequently lift up to 50 lbs. Must be 21 years or age or older Sous Chef Employment Benefits: Competitive Salary ($50,000 - 65,000 annually, based on experience) Performance-based Bonus Program (Up to $5,000 in years 1-3) Medical, Dental, Vision, Disability and Life Insurance Paid Vacation upon hire 401(k) with company match Career advancement opportunities Allowance for off-duty dining Relocation assistance Biaggi's Ristorante Italiano is a casual Italian restaurant offering an extensive selection of house-made and imported pastas, soups, salads, pizza, seafood, steaks and desserts prepared with the freshest ingredients available and served in a comfortable, relaxing atmosphere. Biaggi's Ristorante Italiano is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, or any other characteristic protected by Federal, State, or local law. #MAX1

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.

Competitive wage As the Sous Chef you be responsible for the food production in your kitchen(s). This Sous Chef plays an integral role in managing the food production operations while ensuring client and customer service. This successful culinary leader must have the ability to work in a diverse work environment while remaining focused on client and customer satisfaction. Essential Functions and Key Tasks: · Prepare large quantities of food, following standardized recipes, within required production schedule and sanitation standards · Maintains basic food recipes, preparation, service and storage sanitation principles. · Maintains a neat, clean, well-groomed appearance · Manages dining personnel and work in a cooperative manner with team members, guests, and client personnel · Dependable and able to meet schedule requirements (attendance and punctuality) with no restrictions · Provides leadership and guidance to team members in the preparation and serving of high quality and great tasting meals · Assists Executive Chef with administrative duties, i.e.; inventory, ordering, scheduling. PRE-EMPLOYMENT DRUG SCREEN AND BACKGROUND CHECKS ARE REQUIRED. Competitive compensation and an excellent benefit package including medical, dental, life, holiday, personal, and vacation pay.

Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in West Des Moines, IA As a Restaurant Executive Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $65K - $75K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Profile is exempt WHO WE ARE Surety Hotel is managed by Aparium Hotel Group which was founded in 2011. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets. 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. THE ROLE The Sous Chef 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 technique 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. At Aparium, 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". WHAT YOU WILL DO * 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 * 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 * 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 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 Benefits: We are pleased to offer a comprehensive array of valuable benefits to protect your health, your family and your way of life. All full-time regular associates are eligible to enroll in our benefit plans that include medical, dental, vision and supplemental insurances. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium Hotel Group is an E-Verify employer.

Full-time Description The beautiful and historic Renaissance Des Moines Savery Hotel of Sous Chef at our StepStone Hospitality managed hotel. This candidate should demonstrate excellent organizational & communication skills, a strong proficiency in multi-tasking with exceptional hospitality and guest service skills. What will you be doing as a Sous Chef - · Assist the Executive Chef/Food & Beverage Director in supervising food preparation staff including hiring, discipline, discharge, performance evaluations, and development. · Schedule all subordinate associates to adhere to labor standards guidelines and maintain adequate staffing levels. · Supervise all cooking operations including methods, portioning, and garnishing. · Assist in planning meals and developing menus. · Assist the Food and Beverage Manager and sales staff with banquets, parties, and other special events. · Requisition food and equipment by giving specifications, quantities, and quality descriptions. · Ensure attractive presentation of all food dishes. · Maintain health and sanitation standards. · Achieve budgeted revenues and expenses and maximize profitability related to the restaurant. · Contribute to the profitability and guest satisfaction perception of other hotel departments. · Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel. · Maintain and correct procedures for inventory control. · Ability to accurately use various office and accounting software. · Perform all duties in a professional manner and in accordance with company policies. · Follow all safety procedures to ensure a safe working environment. · Maintain uniform and grooming standards as outlined in employee handbook and departmental training. · To assume responsibility for production in each area of the kitchen as business levels demand. · Ability to follow production sheets to ensure efficient ordering of food and accurate production. · Use their full potential, minimizing waste and using proper food rotation principles. · Work with chefs to maintain budgeted labor and food costs. · Assist in all areas of the kitchen and fill all positions as needed. · Responsible for opening and closing procedures for the kitchen. · Train new staff members and participate in on-going training for current staff members. · Interview candidates for employment following proper interview procedures. · Accommodate management requests and special requests as deemed appropriate. · Attend meetings as required. · Assist in the development of menus. · Prepare the weekly work schedule and maintain flexibility to accommodate business demands. · Maintain flexible schedule to accommodate business demands. · Supervise the culinary and stewarding staff. Delegate work as required. · Maintain high level of creativity and overall culinary standards. · Ensure that liquor laws and liquor rules of the State of Minnesota and the City of Brooklyn Park are followed. · Ensure the beverage service policies of NIECC are strictly adhered to. Requirements What is required for the Sous Chef position - · Minimum lifting of 50 pounds. · Pushing, bending, stooping, upward reaching, manual dexterity. · Hearing, writing, typing. · Minimum pulling of 50 pounds. · Other duties may be assigned. · Must have a comprehensive knowledge of all hotel departments and functions. · Must have a comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations. · Must have exceptional mathematical and computer skills. · High school education and relevant training and experience required. Additional education is preferred. · Ability to timely obtain any required licenses or certificates. · CPR training required; first aid training preferred. · Additional language ability preferred. Stepstone Hospitality and the Renaissance Des Moines Savery Hotel are Equal Opportunity Employers - EOE/M/F/D/V

Must have extensive culinary knowledge, including multi outlet experience. Must have experience in food production as well as a la carte food production (casino experience a plus). Responsible for culinary aspects of the food and beverage department. Responsible for preliminary menu development. Responsible for developing a food program that meets designated food cost goals. Responsible for scheduling culinary staff members and meeting designated payroll costs. Responsible for setting food product specification for all outlets. Responsible for meeting health Department guidelines. Responsible for meeting all company guidelines including but not limited to safety and employees relations(HR). Responsible for all banquet food production. Responsible for ensuring that we have a quality food product meeting guest and employer expectations.

divdivdivp id="is Pasted"strong SUMMARY/strong /pp The Sous Chef leads the culinary line in preparing meals to meet the requests of our guests. /ppstrong ESSENTIAL DUTIES AND RESPONSIBILITIES/strong /pulli Ensures all orders are prepared to established standards and recipes. /lili Assists Head Chef with suggestions and information regarding the menu and improvements in service quality and efficiency./lili Properly measures ingredients and follows all recipes and food portion requirements./lili Uses all kitchen equipment such as knives, grills, ovens, flattops, fryer, and warmers are used appropriately and safely in food preparation./lili Ensures all temperature requirements are met and proper storage is maintained. Responsible for monitor holding and storage temperatures./lili Assists in ensure high quality products and cost of goods is within acceptable standards. Monitors inventory and ensures supplies are fresh and well stocked./lili Approves and ensures all dishes are polished and presentable to every guest./lili Ensures culinary staff to meet daily service standards, procedures, sanitation requirements and maintain a high level of guest service. /lili Responsible for ensuring the kitchen is prepared for opening/closing and that all side work is completed in a timely manner as directed by the Head Chef./lili Maintains a high level of confidentiality and professionalism. /lili Responds to common inquiries or complaints from customers. Resolves Guest complaints in a timely and positive manner./lili Ensures work areas are set up and maintained for cleanliness and organization of work area according to food safety standards and sanitation requirements./lili Trains new team members and mentors other cooks in the kitchen to grow and develop new skills. /lili Performs all duties in a positive and professional manner. Maintains a clean and professional appearance according to company standards./lili Responsible for maintaining a consistent, regular attendance record./lili Must be able to work the required work schedule, which may include nights, weekends, and holidays. Works physically onsite to perform all assigned tasks./lili Ensures all safety standards are met, and possible safety hazards are quickly resolved./lili Is a role model and champion of Prairie Flower Casino's Mission and Values. /li/ulpstrong REQUIRED SKILLS, KNOWLEDGE, AND ABILITIES/strongstrong /strong/pulli4 years' experience in a busy fast paced kitchen required., 6 years preferred. Must have leadership experience with culinary team. /lili Culinary degree or other related educational degree is preferred. ACF American Culinary Federation Certificate is helpful. /lili Must be able to sauté, broil, braise, basic roasting skills. Must be skilled in soups and sauces./lili Must be skilled with kitchen equipment, ingredients, and procedures. Must have a strong knowledge of foot safety and sanitation. /lili Strong interpersonal and communication skills necessary to create a positive guest experience with both internal and external guests./lili Proficient in the daily use of computer programs and software used to perform administrative functions of the department including the use of Microsoft Office Suite /lili Must be able to schedule a production day by organizing priority projects and efficiently coordinate the timing of multiple tasks at once. This includes the ability to work calmly and effectively under deadlines. Must be detailed oriented./lili Must be able to work safely and efficiently within a fast-paced environment./lili Must be able to add, subtract, calculate fractions, and multiply in the production of recipes and requesting supplies./lili Must be able to read recipes, follow instructions and interpret as needed to create a quality product with little to no waste./lili Must be able to maintain the appropriate Gaming License./lili Must be able to obtain and maintain the appropriate food safety training certificate.strong /strong/li/ulpstrong PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS/strong /pulli Regularly required to stand and walk for an entire daily shift. /lili Regularly required to lift and carry up to 50 pounds and push/pull up to 100 pounds. /lili Uses hands grasp, handle, or feel objects, tools or controls. Must have the dexterity to hold and maneuver boxes and other supplies./lili Consistently required to reach with hands and arms, and balance./lili Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus./lili The noise level in the work environment is usually loud in a kitchen environment./lili This casino has an enclosed gaming area where smoking is allowed. Team members may be exposed to a smoking environment in or around this designated smoking area. /li/ulp To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform essential job functions. /pp The above description is intended to describe the general nature and level of the role. This is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of the team member assigned to the position. Prairie Flower Casino reserves the right to make changes to the above job description, as necessary. /pp The Ponca Tribe of Nebraska exercises Indian preference in hiring to Ponca Tribal members and members of federally recognized tribes./p/div/div /div

Sous Chef The Hotel Fort Des Moines is seeking an individual with a passion for hospitality and customer service to serve as Sous Chef. The selected candidate will be expected to elevate the Food and Beverage outlets and Banquet spaces experience. Job Summary Responsible for assisting Executive Chef of all kitchen areas to establish Food and Beverage outlets and Banquet spaces standards. Monitors food inventory levels and related products. Ensures that established internal controls are adhered to. Assists with the supervision and efficient management of all food production areas within Hotel Fort Des Moines. Essential Duties and Responsibilities ● Assist Executive Chef in planning menus for all food outlets for ala carte, and banquet functions. ● Assist in scheduling and coordination of the work of chefs, cooks, and other kitchen staff. ● Assist Executive Chef in requisition of products and other food supplies. ● Ensures high standards of sanitation, cleanliness, and safety. ● Establishes controls to minimize food and supply waste. ● Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. ● Assist Executive Chef with recipes and techniques for food preparation and presentation. ● Assist Executive Chef with data for budget creation, projects, annual food, labor, and other costs. Ensures financial goals are met. ● Cooks or directly supervises the cooking of items that require skillful preparation. ● Evaluates food products to assure quality standards are consistently attained. ● Perform other duties as required. Qualifications Knowledgeable in proper methods of food production, menu development, and ability to teach staff procedures. Must display knowledge of etiquette and social customs - tact and good judgment are essential. Must exhibit leadership and be able to direct kitchen personnel to attain effective results as a role model for staff, consistently maintaining appearance, punctuality, attitude, and image. Requirements: ● Minimum 2 years of supervisory experience in the kitchen. ● Must be able to work a varied schedule including nights, weekends, and holidays. ● Clear, concise verbal and written communication skills. ● Hospitality focused with outstanding customer service skills. ● Has the ability to teach and train others. ● Track record of promoting an atmosphere of teamwork. ● Attention to detail, extremely organized, creative, positive attitude, self-motivated, polite, and energetic. ● A track record of stability, maturity and a high level of integrity and ethical standards. ● A positive, upbeat approach to challenges; excellent human relations skills and demonstrates supervisory skills with the ability to motivate and lead by example. ● Computer skills, good communication skills verbal and written. This is not necessarily an exhaustive list of responsibilities, duties, performance standards or requirements, efforts, skills or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job description as business necessitates Hawkeye Hotels is an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, sexual orientation, gender identity, disability or protected veteran status.

Job Details AMES, IA $21.00 - $24.00 HourlyDescription Executive Chef FLSA CLASSIFICATION: Non-Exempt/Hourly Pay Range: $21-$24 hourly wage Summary/Objective: The Executive Chef is responsible for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Benefits: Immediate 401k offering, including a 6% dollar-for-dollar company match after 1 year of service 50% subsidized health insurance for our employees, meaning, we pay 50% of the cost of our comprehensive healthcare plan from United Healthcare for our employees Life Insurance Long term and short term disability available Company provided ServSafe certification for all our chefs, provided by our Proctored Management Team Company-supported connections to the entire Blue Coat Army, serving as a helpful peer-to-peer resource Paid maternity and paternity leave Minimal nights and/or weekends Competitive salary Dental and Vision benefits available Paid training Paid time off Growth and Development opportunities available Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Recruits and manages kitchen staff Purchases and orders food supplies while managing budget Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC app for approval. Turns in an image of budget envelope or envelope to Campus Manager by 3pm every Thursday. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Minimum work week of 45-50 hours. Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Reviews how the overall job performance was executed mid semester, semester, and end of year by acquiring progress reports Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook Transfers to other worksites as deemed necessary by management Performs other duties as assigned Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Physical Demands: Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time.

Join Our Team as an Assistant Banquet Chef! We are currently seeking a passionate and dedicated individual to join our culinary team as an Assistant Banquet Chef at the South Sioux City Marriott Riverfront in South Sioux City, NE. In this role, you will work closely with our Executive Chef to create delicious and visually appealing dishes for our banquet events. Your creativity and attention to detail will be key in ensuring that each dish meets our high standards of quality and presentation. Responsibilities: Assist the Executive Chef in menu planning and preparation for banquet events Prepare and cook dishes according to recipes and presentation standards Maintain a clean and organized kitchen environment Monitor food supplies and ingredients, and order as needed Coordinate with other kitchen staff to ensure timely delivery of food to banquet events Requirements: 2+ years of experience in a professional kitchen environment Culinary degree or relevant certification Strong knowledge of food safety and sanitation guidelines Excellent communication and teamwork skills Ability to work in a fast-paced environment and multitask effectively If you are a culinary professional looking to take the next step in your career, this Assistant Banquet Chef position is the perfect opportunity for you to showcase your skills and grow within our team. Join us in delivering exceptional dining experiences to our guests! Benefits: Medical, Dental, and Vision Insurance PTO Competitive Pay 401(k) Retirement Savings Plan Life Insurance Disability Insurance Hotel Room Discounts South Sioux City Marriott is an equal-opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

Prepare fresh ingredients for cooking according to recipes/menu Cook food and prepare top-quality menu items in a timely manner Test foods to ensure proper preparation and temperature Operate kitchen equipment safely and responsibly Ensure the proper sanitation and cleanliness of surfaces and storage containers

The Catering Production Chef will manage and participate in all aspects of food preparation, presentation, and staffing for events catered by University Catering, a unit of University Housing & Dining. This role will ensure quality, consistency and complete customer satisfaction. Specific Job Duties & Tasks: Plan, organize, manage and direct catering production facilities, equipment and designated full-time and student personnel. Plan menus to assure variety, nutritional value, special needs of customers, and adherence to standards of quality and cost. Oversee selection, purchase, and inventory control functions of electronic menu management food service operations system for all products used in catering operations. Participate in the formulation of bid specifications for foods, beverages, supplies and equipment. Participate in the preparation of the annual internal budget. Monitor expenses to ensure operational and financial goals are met. Perform human resources functions including interviewing, selection, training, performance evaluation, salary determination, promotion and disciplinary action. Determine proper levels of staffing. Maintain proper production, safety and sanitation standards. For a detailed job description, please email Rebecca Hoag at ********************** About the Division of Student Life: The Division of Student Life is comprised of staff that embrace new ideas and thoughts, works together to keep our students safe, and provides them with life-changing experiences. The Division of Student Life includes 15 departments that span from Recreation Services to the Office of Leadership, Service and Civic Engagement and everything in between. We believe in working together as one team to achieve our mission: fostering student success by creating and promoting inclusive educationally purposeful services and activities within and beyond the classroom. Required Qualifications: A combination of education and experience that is equivalent to a Bachelor's degree in Dietetics, Food & Nutrition, Institutional Management, Hotel & Restaurant administration, or related field; equivalency may include completion of a certificate in the Culinary Arts and related experience (i.e. 3 years). Experience (typically 1 year or more) in banquet planning, food preparation, and food presentation in a high-volume culinary operation, including inventory control, food service management, ordering, production and/or supervisory experience. Excellent written and verbal communication skills. Ability to plan, organize, and work in a fast-paced environment and have excellent decision-making and problem-solving skills. Ability to obtain and maintain ServSafe certification within 12 months of hire. Proficiency with Microsoft Office Computer Programs (i.e.Word, Excel, and Outlook.). Valid driver's license and ability to meet and maintain UI Fleet Safety Program requirements. Desired Qualifications: ACF Chef de Cuisine Certification or equivalent experience in preparation and distribution of food. Excellent leadership & interpersonal communication skills. Reasonable experience (typically 1 year or more) working with electronic timekeeping systems, menu management systems, and/or food service operation systems. Experience working in a collegiate/university food service environment. Application Details: In order to be considered, applicants must upload a resume and cover letter and mark them as a “Relevant File” to the submission. Successful candidates will be required to self-disclose any conviction history and will be subject to a criminal background check and credential/education verification. Job openings are posted for a minimum of 14 calendar days and may be removed from posting and filled any time after the original posting period has ended. Up to 5 professional references will be requested at a later step in the recruitment process. For questions or additional information, please contact **********************. Additional Information Compensation Contact Information

Learn more about how WesleyLife is revolutionizing the experience of aging here! https://www.wesleylife.org/the-wesleylife-way Located in the heart of Newton, Park Centre offers a vibrant community with a full continuum of care including adult day services, independent living, assisted living, memory care, long-term care, and short-term rehabilitation. Residents enjoy convenient access to downtown amenities and onsite facilities such as the wellness center and First Street Bistro. Park Centre emphasizes holistic health with programs designed to enrich mind, body, and spirit, supported by caring team members who bring years of dedicated service. Whether participating in cultural events or enjoying community spaces, Park Centre fosters a sense of belonging and quality living for residents and their families. A Typical Day for a Sous Chef with Park Centre: Responsible for the proper planning and production of all menus, assisting in the supervision of all kitchen, dining, and related staff Maintaining an exceptional level of hospitality for our residents and guests. Assists Director of Food Services with overall operation of the kitchen including hiring, training, scheduling, and performance management of food service personnel. Responsible for development of daily menus, determination of amount and type of food and supplies, and ordering as budgeted. Plans and participates in resident-chef forums, catering of special events, and other periodic celebrations and activities. Communicates to Director of Food Services all activities and divisional operational opportunities and problems. Responsible for all food purchases, production sheets, scheduling, and other related material. Monitors food quality and quantity and takes corrective action to ensure food and service standards are maintained. Ensure product is completed to meet time deadlines. Follows infection control techniques in all work and practices. Utilizes sanitary work practices while handling food and for department maintenance. Responsible for waste control of resources (food, supplies, equipment and utilities) to avoid over and under production, preparation, waste and improper care and utilization of leftovers. What You'll Gain In addition to the competitive compensation you'd expect, WesleyLife offers true flexibility. You don't want to work all the time, and we don't want you to! In addition, our locations are filled with team members who have one another's backs and leaders who genuinely care about each team member as a person. We're committed to creating the best work experience you've ever had. Why not give us a look today? Current Openings: Full-Time Compensation: Compensation offered will be based on years of experience. Daily Pay: Use this free app to access your wages before payday to handle unexpected expenses Health and Financial Benefits: Comprehensive Benefits Package: Including healthcare, vision, dental, and 401K. Scholarship Reimbursement: Up to $3,000/year for educational pursuits. Tuition Reimbursement: Up to $1,500/year for furthering your education. Wellness Incentives: Free wellness membership and cash incentives for staying healthy. Educational Discounts: Enjoy an 18% discount at Purdue University Global. Additional Perks: Voluntary Benefits: Life, accident, and critical illness coverage available. WesleyLife has been certified as one of 2023's Great Places to Work! With a legacy spanning 76 years, WesleyLife has established an esteemed reputation for excellence, recognized across the Midwest as transforming the aging experience. Committed to health and well-being, WesleyLife's networks offer a comprehensive range of services, encompassing brick-and-mortar Communities for Healthy Living alongside home health, hospice, personal services, adult day programs, transportation, and home-delivered meals. As recipients of the 'Great Places to Work' certification for the sixth consecutive year in 2023, we take immense pride in our vibrant and positive workplace culture. We actively foster growth and development, dedicated to nurturing your professional journey. At WesleyLife, we believe everyone should have the opportunity to live a life of continued growth, experience, and meaning - and to pursue joy, regardless of physical, social, or economic circumstances. That applies to the people we serve - and the people who do the serving! We want your job with WesleyLife to help you wake up each day with optimism, to reinforce to you that your potential is limitless, and to illustrate that joyful work is a part of a joyous life. You are a vital life-changer with an insistence on a purposeful life, and you deserve to choose a job that fits the way you're committed to living your life. At WesleyLife, we're looking for candidates who are looking for more. If you insist on joy in your day-to-day work life, consider one of our roles. From clinical positions to hospitality roles to administrative positions, we offer all our team members the opportunity to create joy for themselves as well as the people whose lives they touch. About WesleyLife: **Only qualified candidates will be contacted to move to the next step of the hiring process. Unfortunately, WesleyLife will not sponsor applicants for work visas.** WesleyLife believes in the value of diversity within our workforce and is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. Because of our commitment to your health and well-being, you will be required to successfully complete a pre-hire health assessment, and drug screen.

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.

The Sous Chef leads the culinary line in preparing meals to meet the requests of our guests. ESSENTIAL DUTIES AND RESPONSIBILITIES Ensures all orders are prepared to established standards and recipes. Assists Head Chef with suggestions and information regarding the menu and improvements in service quality and efficiency. Properly measures ingredients and follows all recipes and food portion requirements. Uses all kitchen equipment such as knives, grills, ovens, flattops, fryer, and warmers are used appropriately and safely in food preparation. Ensures all temperature requirements are met and proper storage is maintained. Responsible for monitor holding and storage temperatures. Assists in ensure high quality products and cost of goods is within acceptable standards. Monitors inventory and ensures supplies are fresh and well stocked. Approves and ensures all dishes are polished and presentable to every guest. Ensures culinary staff to meet daily service standards, procedures, sanitation requirements and maintain a high level of guest service. Responsible for ensuring the kitchen is prepared for opening/closing and that all side work is completed in a timely manner as directed by the Head Chef. Maintains a high level of confidentiality and professionalism. Responds to common inquiries or complaints from customers. Resolves Guest complaints in a timely and positive manner. Ensures work areas are set up and maintained for cleanliness and organization of work area according to food safety standards and sanitation requirements. Trains new team members and mentors other cooks in the kitchen to grow and develop new skills. Performs all duties in a positive and professional manner. Maintains a clean and professional appearance according to company standards. Responsible for maintaining a consistent, regular attendance record. Must be able to work the required work schedule, which may include nights, weekends, and holidays. Works physically onsite to perform all assigned tasks. Ensures all safety standards are met, and possible safety hazards are quickly resolved. Is a role model and champion of Prairie Flower Casino's Mission and Values. REQUIRED SKILLS, KNOWLEDGE, AND ABILITIES 4 years' experience in a busy fast paced kitchen required., 6 years preferred. Must have leadership experience with culinary team. Culinary degree or other related educational degree is preferred. ACF American Culinary Federation Certificate is helpful. Must be able to sauté, broil, braise, basic roasting skills. Must be skilled in soups and sauces. Must be skilled with kitchen equipment, ingredients, and procedures. Must have a strong knowledge of foot safety and sanitation. Strong interpersonal and communication skills necessary to create a positive guest experience with both internal and external guests. Proficient in the daily use of computer programs and software used to perform administrative functions of the department including the use of Microsoft Office Suite Must be able to schedule a production day by organizing priority projects and efficiently coordinate the timing of multiple tasks at once. This includes the ability to work calmly and effectively under deadlines. Must be detailed oriented. Must be able to work safely and efficiently within a fast-paced environment. Must be able to add, subtract, calculate fractions, and multiply in the production of recipes and requesting supplies. Must be able to read recipes, follow instructions and interpret as needed to create a quality product with little to no waste. Must be able to maintain the appropriate Gaming License. Must be able to obtain and maintain the appropriate food safety training certificate. PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS Regularly required to stand and walk for an entire daily shift. Regularly required to lift and carry up to 50 pounds and push/pull up to 100 pounds. Uses hands grasp, handle, or feel objects, tools or controls. Must have the dexterity to hold and maneuver boxes and other supplies. Consistently required to reach with hands and arms, and balance. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. The noise level in the work environment is usually loud in a kitchen environment. This casino has an enclosed gaming area where smoking is allowed. Team members may be exposed to a smoking environment in or around this designated smoking area. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform essential job functions. The above description is intended to describe the general nature and level of the role. This is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of the team member assigned to the position. Prairie Flower Casino reserves the right to make changes to the above job description, as necessary. The Ponca Tribe of Nebraska exercises Indian preference in hiring to Ponca Tribal members and members of federally recognized tribes.

Sous ChefThe Hotel Fort Des Moines is seeking an individual with a passion for hospitality and customer service to serve as Sous Chef. The selected candidate will be expected to elevate the Food and Beverage outlets and Banquet spacesexperience.Job SummaryResponsible for assisting Executive Chef of all kitchen areas to establish Food and Beverage outlets and Banquetspaces standards. Monitors food inventory levels and related products. Ensures that established internal controls areadhered to. Assists with the supervision and efficient management of all food production areas within Hotel FortDes Moines.Essential Duties and Responsibilities● Assist Executive Chef in planning menus for all food outlets for ala carte, and banquet functions.● Assist in scheduling and coordination of the work of chefs, cooks, and other kitchen staff.● Assist Executive Chef in requisition of products and other food supplies.● Ensures high standards of sanitation, cleanliness, and safety.● Establishes controls to minimize food and supply waste.● Safeguards all food preparation employees by implementing training to increase their knowledge aboutsafety, sanitation, and accident prevention principles.● Assist Executive Chef with recipes and techniques for food preparation and presentation.● Assist Executive Chef with data for budget creation, projects, annual food, labor, and other costs. Ensuresfinancial goals are met.● Cooks or directly supervises the cooking of items that require skillful preparation.● Evaluates food products to assure quality standards are consistently attained.● Perform other duties as required.QualificationsKnowledgeable in proper methods of food production, menu development, and ability to teach staff procedures.Must display knowledge of etiquette and social customs - tact and good judgment are essential. Must exhibitleadership and be able to direct kitchen personnel to attain effective results as a role model for staff, consistentlymaintaining appearance, punctuality, attitude, and image.Requirements:● Minimum 2 years of supervisory experience in the kitchen.● Must be able to work a varied schedule including nights, weekends, and holidays.● Clear, concise verbal and written communication skills.● Hospitality focused with outstanding customer service skills.● Has the ability to teach and train others.● Track record of promoting an atmosphere of teamwork.● Attention to detail, extremely organized, creative, positive attitude, self-motivated, polite, and energetic.● A track record of stability, maturity and a high level of integrity and ethical standards.● A positive, upbeat approach to challenges; excellent human relations skills and demonstrates supervisoryskills with the ability to motivate and lead by example.● Computer skills, good communication skills verbal and written.This is not necessarily an exhaustive list of responsibilities, duties, performance standards or requirements, efforts,skills or working conditions associated with the job. While this is intended to be an accurate reflection of the currentjob, management reserves the right to revise the job description as business necessitates Hawkeye Hotels is an Equal Opportunity Employer that considers applicants without regard to race, sex, religion,national origin, sexual orientation, gender identity, disability or protected veteran status.

American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Sous Chefs to our shipboard teams for the 2025 season. This is an exciting new position as we continue our commitment to growth from within, and career advancement opportunities into the Executive Chef role. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. * Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality guest dishes that follow the established menu choices. * Adhere to all guest and crew dietary requests and restrictions. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Transportation Worker Identification Credential (TWIC). * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Transportation Worker Identification Credential (TWIC). * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. * Job sites across the nation.