Sous Chef Jobs in Kansas

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays a yearly salary of $85,000 to $95,000. Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until April 18, 2025. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Child Nutrition Services/Chef Culinary Trainer Date Available: When Filled Closing Date: When Filled Child Nutrition - Chef-Culinary Purpose Statement Basic responsibilities include supervising the production of nutritious, quality foods at all school sites in order to assure the attainment of the Child Nutrition Mission. This job reports to the Director of Child Nutrition Essential Functions Oversee daily operations at central kitchen Assures safe and sanitary preparation of foods at central kitchen and all school sites through training and site supervisory visits. Monitors and controls food costs and reduces waste. Develops and standardizes recipes, assists with menu writing. Trains all Child Nutrition employees on culinary techniques that yield healthier, more flavorful, and more student-favorable foods. Conducts display cooking events at the secondary schools. Helps develop and implement marketing and promotion of special Child Nutrition events at all schools to increase student participation and satisfaction. Evaluates cafeterias for appropriate marketing materials and atmosphere. Conducts student forums to obtain student feedback for future menu options. Assists with nutrition education events and conducts cooking demonstrations for students, parents, and staff. Works with food and equipment distributors to bring new items to the district; tests and evaluates new products, foods and equipment. Develops and establishes business relationships with local farmers to provide more Farm to School fresh products. Assists with development of bid specifications and procurement of foods, supplies, and equipment. Assists with inventory control. Provides feedback and conducts employee evaluations as part of the supervisory team. Works well with both supervisors and other members of the team. Supervises central kitchen and warehouse staff Maintains consistent and punctual attendance. Experience working with racially, culturally, linguistically and economically diverse population. Performs other duties assigned by supervisor or administrator. Other duties may be assigned Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, physical stamina, and/or ability required. SUPERVISORY RESPONSIBILITIES: Supervises the equivalent of ten or more full-time employees. LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write standardized recipes, routine reports and correspondence. Ability to speak effectively before parents, staff and students. MATHEMATICAL SKILLS: Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Ability to quantify recipes and scale up and down between pounds, ounces, grams etc. REASONING ABILITY: Ability to apply common sense understanding to carry out written and oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. OTHER SKILLS and ABILITIES: Ability to develop effective working relationships with students, staff and the school community. Ability to communicate clearly and concisely, both orally and in writing. Ability to perform duties with awareness of all District requirements and Board of Education policies. 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. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee may occasionally work in temperatures above 100º. The noise level in the work environment is moderately noisy in both central kitchen and in schools in the cafeteria when in the presence of students/children. While performing the duties of this job, the employee is almost continuously required to stand, talk or hear. The employee may occasionally lift and/or move up to 50 pounds such as milk crates, frozen foods, fruit, canned food etc. The employee is occasionally required to reach with hands and continuously repeat the same hand, arm or finger motion many times. Specific vision abilities required in this job include close vision, depth perception, and the ability to adjust focus. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience: (a) Bachelor's degree in Hotel/Restaurant Administration, Culinary Arts or Nutrition related field with at least three years hands on experience in quantity food preparation, personal management and/or business management is desirable; (b) School food service preferred. Required Testing Certificates and Licenses Continuing Educ. / Training Clearances Criminal Background Clearance FLSA Status Approval Date Salary Grade Exempt Notice of Nondiscrimination Geary County USD #475 does not discriminate on the basis of race, color, national origin, sex, disability, or age in its programs and/or activities and provides equal access to the Boy Scouts and other designated youth groups. For questions or complaints based on race, color, national origin, sex or age, please contact the USD 475 Executive Director of Personnel Services, 123 N. Eisenhower, Junction City, KS 66441. Telephone: ************. For questions or complaints based on disability, please contact the USD 475 Executive Director of Special Education, 123 N. Eisenhower, Junction City, KS 66441. Telephone: ************.

Job Details Senior Doubletree Wichita - Wichita, KS Full Time $65,000.00 - $75,000.00 Salary/year Any Food and BeverageDescription Executive Chef & Beverage Manager - DoubleTree Wichita Airport 302 Rooms, 25k sf meeting, and Chisholm's American Beef & Ale GENERAL PURPOSE Plan and manage operations of the Food and Beverage departments to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. The major areas of responsibility/management include: Catering Operations, Kitchen, Restaurant(s), Room Service and Lounge(s). Participate in total hotel management as a member of the Hotel Executive Committee. ESSENTIAL DUTIES/RESPONSIBILITIES Manage the human resources within the division. Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate. Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations. Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest. Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives. Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service. Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality. OTHER DUTIES/RESPONSIBILITIES Execute and promote accident prevention programs to minimize liabilities and related expenses. Assume the responsibilities of the General Manager in his/her absence. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested. Travel is required to all areas of the United States as needed for purposes of corporate assistance, training, or Task Force meetings. Flexible hours/days required. Forty to fifty hours over a five day period. SUPERVISORY DUTIES May be from 5 to over 50 employees Qualifications Knowledge Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management. Must have some culinary training and/or experience in a fine dining establishment. Skills Ability to study, analyze and interpret complex activities. Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients. Must possess excellent comprehension and hearing skills due to telephone and face-to-face interaction with guests, corporate office and associates. Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval). Must possess excellent speech communications for guest, corporate, vendor and associate interaction, 100% of the work day. Must be literate for written guest communication, administrative and Human Resource responsibilities. Requires excellent reading and writing abilities 100% of the work day. Abilities Limited physical requirements in order to assist various outlets during peak business demands (i.e., banquet room turns, restaurant bussing, etc.). Bending/kneeling - as directed above. Physical ability to supervise on-floor activities required 60% of work day. No continuous standing. Climbing Stairs - up to 20 steps 20%of work day. No driving required. Chemicals/Agents - Limited access in the course of supervising the sanitation of the operation. Education/Formal Training A four year college degree or interaction education/experience Experience Four to five years of employment in a related position with this company or other organization(s) Material/Equipment Used Various business equipment in order to perform administrative responsibilities Environment Inside 90% of the work day. Due to responsibility of total operation, specifically sanitation standards, position requires 10% of work day inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.

65k salary Are you an enthusiastic culinary professional ready to take your skills to the next level? We are looking for a talented Sous Chef to join our vibrant team in a bustling brewery restaurant environment. This is your opportunity to work alongside passionate chefs and contribute to creating exceptional dining experiences. Key Responsibilities: Assist the Head Chef in running day-to-day kitchen operations, ensuring seamless workflows Lead and inspire kitchen staff to maintain high standards of food quality and presentation Enforce strict adherence to health and safety regulations, ensuring a safe and clean kitchen Contribute to innovative menu development and efficient inventory management Oversee food preparation and cooking to guarantee consistency and excellence Qualifications: Solid culinary background with experience in high-volume kitchens Strong leadership and team management skills Excellent problem-solving abilities and attention to detail Effective communication skills to foster a cooperative kitchen environment Experience in cost control and inventory management is advantageous What We Offer: Competitive salary with opportunities for performance rewards Pathways for career growth and professional development A dynamic and supportive work culture Comprehensive benefits, including health coverage and retirement plans If you're a driven Sous Chef ready to make an impact in a fast-paced setting, we want to meet you. Take the next step toward an exciting culinary future and join an innovative team dedicated to excellence. Apply today!

Sous Chef Reports to: Executive Chef Directs: Line Level Culinary Status: Exempt SUMMARY: Performs advanced food preparation in a fine dining restaurant along with supervision of kitchen staff. RESPONSIBILITIES: Responsible for the entire operation of the kitchen in absence of the Executive Chie, including: • Providing management and support to the kitchen staff, ensuring efficiency in the daily operation. • Training, developing, and motivating staff to meet and exceed established food preparation standards on a consistent basis. Teaching preparation according to well-defined recipes and following-up to discuss ways of constantly improving the cuisine at the property. • Maintaining the quality of food preparation and presentation through active participation in all aspects from planning to plating. Ensuring all products are prepared in a consistent manner and meeting departmental appearance/quality standards. • Troubleshooting unexpected or unusual situations in the kitchen. • Food cost control and inventory. • Discussing daily food cost reports with key kitchen and F&B staff. • Ensuring all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and property standards. • Coordinating with support departments for acquisition of needed goods and services. • Ensuring sufficient staffing levels are scheduled to accommodate business demands. • Following and enforcing all applicable safety procedures specified for kitchen and food services areas. • Maintaining a high level of cleanliness in the kitchen facilities. • Displaying exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management. • Delegating as appropriate to develop subordinates to accept responsibility and meeting clearly[1]defined goals and objectives. • As part of the management team, displaying an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff. • Accepting projects and responsibilities as assigned by the Executive Chef and completes in a timely manner. • Remaining at all times appropriately groomed per company grooming standards and wearing the uniform provided. QUALIFICATIONS: • Must possess basic reading, writing, mathematical, and computer skills. • Ability to read and follow recipes • At least 2 years high-volume cooking experience with extensive knowledge in fine dining restaurant service. • Food safety knowledge • Strong interpersonal and communication skills involved in culinary training. • Ability to be a self-starter with strong organizational skills • Knowledge of the Back of House operations and ability to supervise others. PHYSICAL DEMANDS: While performing the duties of the job, the employee is regularly required to stand, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10-15 pounds, frequently lift and/or move up to 25- 50 pounds. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus. WORK ENVIRONMENT: While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work environment is usually loud. REQUIRED PERSONAL PROTECTIVE EQUIPMENT: Closed toe, non-canvas and non-skid soled shoes

Essential Functions Responsible for the operation and support of the kitchen along with the Executive Chef. Responsible for the overall operation of food production include, but not limited to, maintaining food quality and presentation standards, training of cooks, control of food safety and employee duties. Know all menu items and enforce the proper preparation and presentation on all items daily Know all procedures and menus for all meal periods and specials Place proper orders for supplies and maintain the proper pars of all items Maintain all food safety procedures as required by the County and by hotel standards Take ownership of the cleanliness of the kitchen and the condition of the walk ins Assist in the control of food and labor costs and control the amount of prep done Hold a pre-shift meeting with staff prior to reporting to stations Be prepared for each daily activity and review any variations with staff Ensure correct staffing during peak periods and high occupancy Monitor the performance of associates on an on-going basis and provide feedback Reward, discipline and document associate performance and provide timely counseling Properly handle all administrative work with regard to interviewing, hiring, performance appraisals and terminations of staff Select qualified, goal and service-oriented individuals and develop these individuals with clear guidelines to associates Ensure staff is properly groomed and uniformed at all times Assist in the training all new employees, and ongoing training of existing employees, including cross training for all positions Ensure all associates are safety conscious and trained in safe work practices Consistently monitor the performance of associates on an on-going basis Assist in the preparation of weekly schedules in accordance to guest needs and staff availability Process timecards and payroll as required Ensure all associates are safety conscious and trained in safe work practices Follow 4 Keys service standards, standard operation procedures, and safety standards Follow safety and security procedures Work cohesively with co-workers and all departments as part of a team Follow all appropriate policies and procedures while constantly striving to improve standards of operations Adhere to attendance and reliability standards Follow all additional duties as assigned by management Education/Experience Minimum 3 years line cook experience in a restaurant or hotel. Previous supervisory experience required. Culinary degree preferred or equivalent combination of education and experience. Work Hours Will be required to work flexible scheduled shifts based on business needs. Scheduling includes holidays, nights, and weekends depending on hotel events and functions. Job Requirements Understand the mission, vision, and goals of the hotel Must be able to prioritize and work efficiently with limited supervision Must be detail oriented and able to multi-task efficiently Must be able to speak and understand and communicate the primary language(s) used in the workplace Must possess excellent communication, follow up, and organizational Must have the ability to push, pull bend, squat and lift on a regular basis Safety requirements of PPE as needed for duty assigned and with use of required tools and equipment Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up Be a clear thinker, remaining calm and resolving problems using good judgment Follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team Must be able to understand guest's service needs Ability to work well under pressure of meeting production schedules and timelines for guests' pastry orders Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line Ability to work in hot, noisy and sometimes close conditions Ability to work with all products and food ingredients involved Ability to use all senses to ensure quality standards are met Ability to comprehend and follow recipes We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. If you need accommodation for any part of the application process because of a medical condition or disability, please contact: *******************************. KSL Resorts is an Equal Opportunity Employer M/F/Disability/Veteran and Drug Free.

Be part of the new CPKC Stadium, Home of the Kansas City Current! Different perspectives make us better. We're committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. About Levy The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary The Sous Chef position is a central leadership role within the culinary team - providing direction and coaching to team members to drive the very best food and guest experience at the location. The ideal candidate will be an experienced culinarian with a passion for great food and guest experience. Detailed Responsibilities * Proactively coaching and motivating team members to deliver their best * Identifying opportunities and driving improvement in our location operations * Monitoring quality and sanitation standards * Delivering against our financial goals and budgets * Setting the standard for culinary excellence * Overseeing equipment maintenance routines * Communicating and monitoring par levels * Supporting the creation of menu build diagrams and monitoring output to ensure standards are adhered to * Ensuring all routine kitchen management procedures are adhered to including (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control * Creation of menu specifications, as needed * Setting standards for chef table setups * Creation of prep sheets and line layout diagrams to ensure consistent and efficient food production * Performing daily line checks to verify quality and flavor standards * Leading game day culinary operations * Managing end-of-month inventory, in partnership with the purchasing team, to ensure the accurate recording of stock * Proactively monitoring and managing food waste to help drive the cost of food * Delivering training and coaching to team members on both the menu and general culinary skills * Management of employee breaks to ensure the well-being of all team members * Delivery of pre-shift meetings to set the tone for events * Conducting corrective action with team members to address any issues in relation to performance * Completing onboarding and orientation for new members of the Culinary team * Ensuring all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard in line with Levy's sanitation and safety Core Signatures * Supporting other Levy locations, as needed * Supporting the maintenance and update of recipes * Management of culinary department budget * Other duties, as assigned Skills and Experience * 2+ years of experience in a culinary leadership position * A culinary degree is preferred * High level of computer literacy * Understanding of financial concepts * Passion for hospitality, food, and retail * Excellent interpersonal and stakeholder management skills Curious about Life at Levy? Check it out: Levy Culture Levy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. At Levy, team = family. And we'll always take care of family, learn more about Levy benefits offered. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Plan Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Levy maintains a drug-free workplace. Req ID: 1310597 Levy Sector [[Cust_clntAcName]] Mauricio Arias [[req_classification]]

Salary + annual bonus based on sales performance (estimated range of $2k to 12k) Responsibilites include: Menu planning and execution Inventory management Overseeing food preparation and general practice Supervising kitchen staff

Job Title: Sous Chef - Upscale Dining Are you ready to elevate the culinary landscape with your expertise and passion for gourmet comfort food? We are seeking a dynamic and experienced Sous Chef to join our upscale fine dining establishment, where we redefine traditional comfort cuisine into an unforgettable gourmet experience. With a minimum of 5 years of culinary mastery under your belt, you'll play a pivotal role in orchestrating our kitchen's symphony of flavors, creating dishes that tantalize the taste buds and leave our guests craving for more. Responsibilities: Crafting Culinary Masterpieces: Collaborate closely with our visionary Executive Chef to transform classic comfort food into elevated culinary masterpieces, blending innovative techniques with premium ingredients to create dishes that evoke nostalgia with a gourmet twist. Leadership with Flair: Bring your flair for leadership to the kitchen as you inspire and mentor our culinary team to new heights of excellence, fostering a culture of creativity, passion, and camaraderie that drives culinary innovation and elevates the dining experience. Mastery of Flavor: Delve into the art of flavor mastery as you meticulously oversee all aspects of kitchen operations, ensuring that every dish that leaves our kitchen is a symphony of taste, texture, and visual appeal that leaves a lasting impression on our guests. Curator of Culinary Experiences: Work hand-in-hand with our front-of-house team to curate unforgettable dining experiences, seamlessly orchestrating service timing and addressing guest inquiries with charm and finesse, leaving them craving for the next indulgent bite. Innovation and Inspiration: Embrace your role as a culinary innovator as you collaborate with our Executive Chef in the creation and execution of seasonal menus that push the boundaries of creativity and showcase your passion for culinary excellence. Qualifications: A Culinary Maestro: With a minimum of 5 years of culinary mastery in upscale dining, you're a seasoned professional with a proven track record of crafting culinary magic that captivates the senses and leaves a lasting impression. Leader Extraordinaire: Your leadership skills are as sharp as your knife skills, with a natural ability to inspire and motivate our culinary team to reach new culinary heights while fostering a culture of collaboration, respect, and excellence. Passion for Innovation: Your passion for culinary innovation is matched only by your relentless pursuit of perfection, with a keen eye for detail and a commitment to staying on the cutting edge of culinary trends and techniques. Culinary Visionary: You're not just a cook, you're a culinary visionary with a knack for transforming ordinary ingredients into extraordinary culinary creations that leave our guests swooning for more. Benefits: Competitive Compensation: Enjoy a competitive salary that reflects your culinary prowess and leadership acumen, along with performance-based incentives that recognize and reward your contributions. Health and Wellness: Stay in peak culinary condition with comprehensive health and wellness benefits that keep you feeling your best both inside and outside the kitchen. Dining Discounts: Indulge in your passion for gourmet comfort food with generous dining discounts that allow you to savor the fruits of your labor in style. Professional Development: Fuel your culinary curiosity with ongoing opportunities for professional development and growth, including workshops, seminars, and industry certifications that keep your skills sharp and your palate refined. Join Us in Redefining Culinary Excellence: If you're ready to embark on a culinary journey that's as exhilarating as it is rewarding, join us in redefining the art of gourmet comfort food and delighting our guests with every decadent bite. Apply now and become a driving force behind our mission to elevate the dining experience to new heights of indulgence and sophistication.

Duties and Responsibilities The Chef oversees all kitchen operations including but not limited to restaurant-style main dining room, ancillary pub and coffee shop, in-house specialty and catered events, and occasional external catering. Actively participates in daily food production, oversees the kitchen staff, completes and participates in staff training and development and provides input for appraisals and discipline. The following is a general list of key job duties and responsibilities in your position. The list is not to be considered inclusive and you will be required to perform other duties/responsibilities as assigned by an authorized supervisor. Comply with the Community's personnel, safety, and corporate policies and procedures. Treat residents, family members, visitors, and team members with respect and dignity. Maintain the confidentiality of all resident and family information. Operates main kitchen and ancillary services within established health, safety and sanitation guidelines put forth by the local Health Department, Fire Safety and Federal guidelines at all times. Actively ensures daily food preparation of the highest caliber in terms of quality taste, texture and presentation; taking advantage of all opportunities to improve our resident experience. Coaches and provides leadership to all the kitchen staff to maintain food and service at the highest levels and maintain a professional workforce. Ensures the highest standards of sanitation, cleanliness and safety are maintained throughout the kitchen and ancillary outlets at all times. Monitors resident acceptability of scheduled menu items and adapts menu offering to maximize resident satisfaction. Address any internal or external resident or family concerns pertaining to food operations throughout the day. Ensures adequate ordering and inventory of all food and non-food items for every outlet for efficient kitchen operations. Ensures all food is received, stored, labeled rotated and produced to ensure high standards of freshness, minimizing waste and maximizing quality. Plans and executes special events throughout the facility including but not limited to Sunday Brunch, Holiday themed meals, Mother's Day Brunch, resident choice meals, sporting event themed meals in the pub, cookout nights through the warmer months. Oversee all food deliveries to ensure all food items have been delivered and stored according to nationally recognized food safety standards. Creation and implementation of menus. Outlines and supports safe work practices and provides a safe working environment at all times. With cooperation of Corporate staff, ordering foods and culinary related equipment deemed as necessary for the facility food service operations. Recruits, interviews and trains all new staff members. Holds all staff accountable to established policies and procedures. Schedules and coordinates work flows for all department staff. Responsible of compliance to all State and Federal regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety. Key Job/Physical Requirements The following is a general list of key job/physical requirements for your position. The list is not to be considered inclusive and other job/physical requirements may be necessary as deemed by the Community. 5 or 6 years related experience and training, preferred. Must be proficient in common computer programs including Microsoft Word and Excel. If required to operate a motor vehicle for business purposes, must successfully complete the requirements contained in Company's Motor Vehicles policy. Must be able to read, write, speak, and understand the English language. Must be able to work beyond normal working hours and on weekends and holidays when necessary. Must be able to assist in the evacuation of residents during emergency situations. Must be able to perform the essential position functions of the job with, or without reasonable accommodation. Must be able to meet the general health requirements set forth by State regulations and Company policy which may include medical and physical examinations. Must be able to push, pull, move, and/or lift a minimum of 30 pounds to a minimum height of 3 feet and be able to push, pull, move, and/or carry such a weight a minimum distance of 4 feet. Must be able to bend, stoop, kneel, crouch, perform overhead lifting, and perform other common physical movements as needed for your position. Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and, at times, hostile people within the Community. Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the requirements of this position can be fully met.

Focus Group Services Llc in Fort Riley , KS is looking for one chef to join our 24 person strong team. We are located on 6914 Trooper Dr.. Our ideal candidate is a self-starter, punctual, and hard-working. Benefits We offer many great benefits, including free early access to your pay through Homebase. Responsibilities Oversee food safety handling and sanitation practices for kitchen staff Prepare dishes to customer preferences Plan and delegate food preparation and cooking tasks to the BOH team Train and develop cooks as needed Qualifications Strong attention to detail with exceptional organizational skills Excellent leadership skills with the ability to motivate the team Relevant food safety and handling certificate Experience as a chef is a plus We are looking forward to reading your application.

Property Description Get ready to join the vibrant team at Margaritaville Hotel Kansas City, managed by Davidson Hospitality Group and opening in Spring 2025! Located in the dynamic heart of the U.S., our hotel blends laid-back luxury with endless entertainment. With an outdoor resort-style pool, family-friendly activities, versatile meeting and event spaces, retail locations, and Margaritaville-inspired restaurants and bars, you'll create unforgettable experiences for our guests. Kansas City, celebrated by Travel + Leisure, the Wall Street Journal, and the New York Times, offers a rich array of outdoor activities, cultural attractions, sports venues, and major events. Join our high-energy team and help guests enjoy everything this growing city has to offer while embracing the Margaritaville state of mind. Apply now to be part of the Margaritaville Hotel Kansas City family and elevate your career to new heights! Overview The Chef de Cuisine works closely with Executive Chef, supervising and coordinating activities of food preparation, kitchen, pantry, and storeroom personnel. Purchase and requisition ingredients, kitchen supplies and equipment. Participates in planning menus, preparing and portioning and controlling costs. Supervises Stewarding to ensure cleanliness of kitchen and equipment. Supervises Cooks to ensure quality and observe preparation and appearance standards. Supervises workers engaged in inventory, storage, and distribution of food and supplies. Qualifications · Read, write and speak and understand English. · Ability to understand financial goals and accomplish them. · Minimum 2 years Banquet Chef experience preferred. · Minimum 5 years cooking experience. · Food/Beverage Service Worker Permit, where applicable. · Ability to communicate effectively with the public and other employees. · Meet minimum age requirement of jurisdiction. · Minimum 2 years kitchen management experience. · College degree or certification in culinary field/hospitality field preferred. · No employee will pose a direct threat to the health/safety of self or others Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $21.42/hour, automatic raise to $22.42/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Enlivant is seeking an Assistant Chef at Emporia Place in Emporia, KS Part-Time | PRN Who we are: Enlivant is about living fully, passionately, and enriching lives through meaningful relationships and vibrant communities. We have a sense of fun at every age, thriving in mind, body, and spirit. For more than 35 years, we have enriched the lives of thousands of residents in more than 200 senior living communities across the country. Enlivant is a certified “Great Place to Work” and we believe in not only making an impact in our industry but also with each other. 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 Position Summary: As the Assistant Chef, you will be responsible for assisting the Chef with dining services for our residents at an Enlivant community. Responsibilities: Ensures compliance with all laws, rules, regulations, policies, and procedures as they relate to foodservice within the communities Maintaining kitchen sanitation, safety standards, and ensuring that all work/storage areas are clean, free of hazards, and properly arranged Prepare and assist with plating meals from scratch Ensure a high degree of resident satisfaction at the community Additional duties as assigned Qualifications: Required Qualifications: Experience with food preparation including cooking and plating meals The ability to carry out tasks quickly and competently Must be able to lift up to 60 pounds unassisted The ability to work a full shift, come to work on time, and work overtime as needed The ability to work according to the necessary schedule to meet job requirements with or without reasonable accommodation Preferred Qualifications Experience with dining services in a Chef, Cook, Sous Chef, or Dietary Aide role Experience in senior living, restaurant or banquet setting helpful CPR/First Aid Certified - can be obtained upon employment Remain flexible and adaptable Work harmoniously with other employees and develop/maintain good employee relations and employee morale Uphold the principles of our mission: to enrich life through meaningful relationships and vibrant communities Express compassion for residents, staff, and guests on a consistent basis Engage others in fun and creative activities Strive for excellence in all aspects of the job Work with integrity in all interactions Demonstrate humility Pay Range: $12.50-$15 / Hour, Based on Experience We're also proud to be the first senior living company to earn the WELL Health-Safety Rating across all our communities. 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.

SHIFT: MONDAY TO FRIDAY - 7am to 4pm - NO NIGHTS OR WEEKENDS Build a brighter future for all children. As the Food Service Teacher of Primrose School of Blue Valley, you'll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. Your dedication to quality will ensure we deliver on our mission of bringing the best and most trusted early childhood education and care to the families we serve.You'll join a team that is committed to creating a safe, healthy environment and a culture where all children and team members can thrive. Make a difference every day. Encourage healthy eating habits through delicious and nutritious foods. Maintain a keen awareness of children who have allergies and food restrictions. Ensure food service area and food are free of nuts, nut products or food items that have been processed in a facility that also processes nut products. Follow the daily menu prepared in collaboration with or by the Director. Assist with ordering food and calculating the amount needed. In order to inspire children to eat healthy, you need a school that inspires you.Primrose Schools is a mission-driven brand, and at Primrose School of Blue Valley, there are not only opportunities for professional development and growth but also for giving back to your local community through Spring Fling and charity events.As the leader in early education and care, our research-informed Balanced Learning approach provides teachers with the tools and guidance to accommodate children's natural curiosity and to fully support each child while building problem-solving skills and confidence. We are continuously working toward our mission of building a brighter future for all children-not only those who are able to attend a Primrose school-and every member of our organization plays a critical role in accomplishing that mission. Let's talk about building a brighter future together. Compensation: $16.00 per hour

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays a yearly salary of $85,000 to $95,000. Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until April 18, 2025. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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.

Sous Chef Reports to: Executive Chef Directs: Line Level Culinary Status: Exempt SUMMARY : Performs advanced food preparation in a fine dining restaurant along with supervision of kitchen staff. RESPONSIBILITIES: Responsible for the entire operation of the kitchen in absence of the Executive Chie, including: • Providing management and support to the kitchen staff, ensuring efficiency in the daily operation. • Training, developing, and motivating staff to meet and exceed established food preparation standards on a consistent basis. Teaching preparation according to well-defined recipes and following-up to discuss ways of constantly improving the cuisine at the property. • Maintaining the quality of food preparation and presentation through active participation in all aspects from planning to plating. Ensuring all products are prepared in a consistent manner and meeting departmental appearance/quality standards. • Troubleshooting unexpected or unusual situations in the kitchen. • Food cost control and inventory. • Discussing daily food cost reports with key kitchen and F&B staff. • Ensuring all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and property standards. • Coordinating with support departments for acquisition of needed goods and services. • Ensuring sufficient staffing levels are scheduled to accommodate business demands. • Following and enforcing all applicable safety procedures specified for kitchen and food services areas. • Maintaining a high level of cleanliness in the kitchen facilities. • Displaying exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management. • Delegating as appropriate to develop subordinates to accept responsibility and meeting clearly[1]defined goals and objectives. • As part of the management team, displaying an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff. • Accepting projects and responsibilities as assigned by the Executive Chef and completes in a timely manner. • Remaining at all times appropriately groomed per company grooming standards and wearing the uniform provided. QUALIFICATIONS: • Must possess basic reading, writing, mathematical, and computer skills. • Ability to read and follow recipes • At least 2 years high-volume cooking experience with extensive knowledge in fine dining restaurant service. • Food safety knowledge • Strong interpersonal and communication skills involved in culinary training. • Ability to be a self-starter with strong organizational skills • Knowledge of the Back of House operations and ability to supervise others. PHYSICAL DEMANDS: While performing the duties of the job, the employee is regularly required to stand, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10-15 pounds, frequently lift and/or move up to 25- 50 pounds. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus. WORK ENVIRONMENT : While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work environment is usually loud. REQUIRED PERSONAL PROTECTIVE EQUIPMENT : Closed toe, non-canvas and non-skid soled shoes

div class="iCIMS_JobContent" h2 class="iCIMS_InfoMsg iCIMS_InfoField_Job" Property Description /h2 div class="iCIMS_InfoMsg iCIMS_InfoMsg_Job" div class="iCIMS_Expandable_Container" div class="iCIMS_Expandable_Text" div class="flex-shrink-0 flex flex-col relative items-end"divdiv class="pt-0.5 juice:pt-0"div class="gizmo-bot-avatar flex h-6 w-6 items-center justify-center overflow-hidden rounded-full juice:h-8 juice:w-8"div class="relative p-1 rounded-sm flex items-center justify-center bg-token-main-surface-primary text-token-text-primary h-8 w-8"/div/div/div/div/divdiv class="group/conversation-turn relative flex w-full min-w-0 flex-col agent-turn"div class="flex-col gap-1 md:gap-3"div class="flex flex-grow flex-col max-w-full"div class="min-h-[20px] text-message flex flex-col items-start whitespace-pre-wrap break-words [.text-message+amp;]:mt-5 juice:w-full juice:items-end overflow-x-auto gap-2" data-message-author-role="assistant" data-message-id="9fd87497-7d0b-45c3-967a-bf85f11ce159" dir="auto"div class="flex w-full flex-col gap-1 juice:empty:hidden juice:first:pt-[3px]"div class="markdown prose w-full break-words dark:prose-invert light"p style="margin: 0px;"Get ready to join the vibrant team at Margaritaville Hotel Kansas City, managed by Davidson Hospitality Group and opening in Spring 2025! Located in the dynamic heart of the U.S., our hotel blends laid-back luxury with endless entertainment. With an outdoor resort-style pool, family-friendly activities, versatile meeting and event spaces, retail locations, and Margaritaville-inspired restaurants and bars, you'll create unforgettable experiences for our guests. Kansas City, celebrated by Travel + Leisure, the Wall Street Journal, and the New York Times, offers a rich array of outdoor activities, cultural attractions, sports venues, and major events. Join our high-energy team and help guests enjoy everything this growing city has to offer while embracing the Margaritaville state of mind./pp style="margin: 0px;" /pp style="margin: 0px;"Apply now to be part of the Margaritaville Hotel Kansas City family and elevate your career to new heights!/p/div/div/div/div/div/divp style="margin: 0px;" /p /div /div /div h2 class="iCIMS_InfoMsg iCIMS_InfoField_Job" Benefits /h2 div class="iCIMS_InfoMsg iCIMS_InfoMsg_Job" div class="iCIMS_Expandable_Container" div class="iCIMS_Expandable_Text" p style="margin-bottom: 0in;"span style="font-size: 10pt; font-family: calibri, sans-serif;"Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group./span/pp style="margin-bottom: 0in;"span style="font-family: calibri, sans-serif;"span style="font-size: 12pt;"br//spanspan style="font-size: 10.0pt;"In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families./span/span/pullispan style="font-size: 10pt; font-family: calibri, sans-serif;"Multiple Tiers of Medical Coverage/span/lilispan style="font-size: 10pt; font-family: calibri, sans-serif;"Dental amp; Vision Coverage/span/lilispan style="font-size: 10pt; font-family: calibri, sans-serif;"24/7 Teledoc service/span/lilispan style="font-size: 10pt; font-family: calibri, sans-serif;"Free Maintenance Medications/span/lilispan style="font-size: 10pt; font-family: calibri, sans-serif;"Pet Insurance/span/lilispan style="font-size: 10pt; font-family: calibri, sans-serif;"Hotel Discounts/span/lilispan style="font-size: 10pt; font-family: calibri, sans-serif;"Tuition Reimbursement/span/lilispan style="font-size: 10pt; font-family: calibri, sans-serif;"Paid Time Off (vacation, sick, bereavement, and Holidays). /span/lilispan style="font-size: 10pt; font-family: calibri, sans-serif;"401K Match/span/li/ulp style="margin-bottom: 0in;"span style="font-family: calibri, sans-serif;"span style="font-size: 10.0pt;"Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other./spanspan style="font-size: 12pt;"br/br//spanspan style="font-size: 10.0pt;"EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation/spanspan style="font-size: 12pt;"br/br//spanspan style="font-size: 10.0pt;"Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify./span/span/p /div /div /div /div