Sous Chef Jobs in Lexington Park, MD

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.

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to each and every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture. Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time. Diversity and Inclusion, Diversity is an integral part of who we are and what we represent. The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the Culinary Department, including providing support and guidance to the culinary team, ending in a positive guest experience. What You'll Do: * Support senior leadership by developing and assuming key management responsibilities. * Assume the role of liaison between all departments within the culinary division and all other hotel departments. * Supervise departmental Sous Chefs performance and provide them council as to the preparation and cooking of various food items. * Develop and implement creative menu items that adhere to Hyatt brand standards. * Plan, coordinate & implement special events and holiday functions. * Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring. * Lead and coach the team towards achieving exceptional guest service and employee satisfaction results. * Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control. * Ensure proper safety and sanitation of all kitchen facilities and equipment. * Organize and facilitate departmental meetings, training and goals setting. The position responsibilities outlined above are in no way to be construed as all encompassing. Other duties, responsibilities, and qualifications may be required and/or assigned as necessary. Why Chose Hyatt? At Hyatt, your success matters. We offer: * Competitive Salary: $68,400.00 - $85,700.00 * Health Benefits: Medical, dental, and vision insurance starting after just 30 days * Perks & Discounts: * Free and discounted room nights * Friends & family rates at Hyatt properties * Discounts on food and beverage * Exclusive savings on tech, wellness apps, and more (e.g., Apple, AT&T, Headspace) * Work-Life Balance: Paid time off, including new child leave * Retirement Support: 401(k) matching (up to 4%) and employee stock purchase plan * Growth Opportunities: Tuition reimbursement and robust training programs * Everyday Conveniences: Meal credit for employees * In-depth skills and knowledge of all kitchen operations. * Possess strong leadership, communication, organization and relationship skills. * Experience with training, financial management and customer service. * Proficient in general computer knowledge. * A true desire to exceed guest expectations in a fast-paced customer service environment. * Capable of producing a consistent product in a timely manner. * Culinary education and/or appropriate level of on-the-job training and hotel culinary experience. * Geographic and schedule flexibility preferred. Hyatt develops Executive Sous Chefs to progress into the role of Executive Chef through the training of Banquets, Restaurants and Garde Manger. Executive Sous Chefs report directly to the Executive Chef. Hyatt Hotels & Resorts believes in strong commitment to promotion from within. Begin your career today as the Executive Sous Chef and find yourself as the Executive Chef within a few years. 70% of management hired is from within Hyatt, 89% of Managing Committee is promoted from within. The statistics are there; make it your next step! Join us for this incredible opportunity to be part of our team at Hyatt Regency Chesapeake Bay Golf Resort, Spa and Marina. Not only will you be part of a remarkable property, but you'll be a part of a company that was recognized as one of 2021 Leisure World's Best Award- Top 10 Resort Hotels in Mid Atlantic. Hyatt is an Equal Opportunity Employer - M/F/Veteran/Disability/Sexual Orientation/Gender Identity

Collegiate Hotel Group is seeking a Sous Chef to join Graduate by Hilton Annapolis and its brilliant team of hospitality enthusiasts. JOB DUTIES AND RESPONSIBILITIES * Cleanliness and sanitation in the kitchen and adjacent areas * Creative menu planning to adjust to guest needs * Overseeing food preparation * Checking quality of food deliveries * Ordering all food and cleaning supplies and maintaining proper supply levels * Maintaining costs within budget levels * Manage labor costs, schedules and productivity * Hiring, coaching and disciplining direct reports * Interacting positively and professionally with guests to resolve issues * Other duties as assigned EDUCATION AND EXPERIENCE * Minimum of 1-year experience in a similar role * High School Diploma/GED, post-high school education preferred KNOWLEDGE, SKILLS AND ABILITIES * Ability to multi-task * Team player * Ability to exceed expectations of guests BENEFITS/ PERKS * Work today, get paid today, with Daily Pay! * Free telemedicine and virtual mental health care access for all team members starting day one! * Multiple health insurance and life insurance options * 401k plan + company match * Paid time off for eligible team members * Holiday pay/ paid holidays * Pet insurance * Employee Assistance Program * Discounted hotel rooms * Savings Marketplace discounts on event tickets, electronics, gym memberships + more! * The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. * Collegiate Hotel Group is an Equal Opportunity Employer.

Property Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! #PGH-BMC Location Description We invite you to become part of our Crew at one of the most desirable destinations on the Eastern Shore, Inn at Perry Cabin. A historical gem tucked away on acres of privacy along the serene Miles River in St. Michaels, Maryland, Inn at Perry Cabin encompasses genuine hospitality with a strong sense of nautical heritage. Our luxury resort provides a unique and authentic Chesapeake Bay experience and has been recognized as a top resort in the Mid-Atlantic by Condé Nast and Travel + Leisure. Providing upscale amenities such as Links at Perry Cabin (our exclusive Pete Dye-designed golf course), the Spa at Perry Cabin (our therapeutic oasis), and a Fleet of five sailboats, including the historic 1902 Skipjack, Stanley Norman, and a stately 55-foot Hinckley Yacht, Inn at Perry Cabin is one of the most desirable and unforgettable places to work on the Eastern Shore. Adding to the charm of the resort is a zero-edge swimming pool, lush gardens maintained by our on-property horticulturist, complementary bicycles, kayaks and paddleboards, and a unique array of resort activities. As a member of our Crew, you will work with the BEST. Our team of diverse and passionate professionals enjoy an environment that fosters growth and encouragement in all they do. Our culture is supported by our Pillars: Service, Teamwork, Professionalism & Respect, Integrity, and Delivering Results. Our INN Crew share the goal of providing exceptional service and creating lasting memories for all guests of the Inn. If you are ready to set sail into a new adventure, apply today and enjoy the many benefits and great opportunities for growth at Inn at Perry Cabin! For more information about the Inn at Perry Cabin, please visit our website at innatperrycabin.com At Pyramid Global Hospitality, we are committed to caring for our team members by offering a comprehensive benefits package for full-time employees. Our benefits include medical insurance with employer contribution, as well as vision, dental, life, pet, and accident insurance options. We also provide a 401(k) program with an employer match and immediate full vesting, along with paid time off. Plus, all employees, including part-time team members, enjoy exclusive discounts across our portfolio of hotels. Join our team and experience the support, flexibility, and benefits that help you thrive both professionally and personally. Overview JOB SUMMARY $75,000/yearly Provide technical and administrative assistance to the Executive Chef, effective operation of the kitchen and food production outlets. While no can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position. ESSENTIAL JOB FUNCTIONS * Supervise entire kitchen operation in absence of the Executive Chef. * Train and supervise subordinate employees. * Schedule production work for subordinate employees. * Check staffing, uniforms, and daily production sheets. * Review quality of product. * Coordinate units of kitchen operation. * Assist with controlling food costs and requisitioning necessary supplies. * Ensure proper sanitation and maintenance of kitchen equipment and kitchen operation. * Ensure that meals are prepared and delivered on time and in acceptable quantity and quality. * Test, write, and standardize recipes. Establish and create written standards for execution. * Assist with developing new menu items to allow the hotel to compete with other banquet operations in the area. * Assist Catering department with developing special menus for functions; meet with clients as requested. * Meet with the Executive Chef to review equipment needs, plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. * Review the daily activities; check the following: house count, forecasted covers for each outlet, catering activity, purchases, meetings, appointments, and VIP/special guests. * Practice emergency procedures in compliance with hotel/company standards; react and assist in hotel emergency situations as needed. * Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies. * Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements. * Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety. * Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. * Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. * Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. * Assist with monthly culinary inventories. Monitor monthly status of all accrual categories, i.e., linen, table ware, food supplies, etc. * Assist with the recruiting, hiring, evaluation, training and discipline of all hourly employees to ensure consistency in administering direction; follow up with corrections where needed. * Tour kitchen facilities daily; monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to divisional standards; rectify any deficiencies with respective personnel. Handle disciplinary problems and counsel employees. * Inspect the grooming and attire of staff; rectify any deficiencies. * Ensure that all staff attend required training in hazardous communication, safety, and sanitation as established by local and government regulations. * Monitor staff to ensure that they are following established safety and infection control policies and procedures including body mechanics and ergonomics. * Foster and promote a cooperative working climate, maximizing productivity and employee morale. * Thoroughly train culinary staff (preparation and cooking of all dishes) and service staff (plating). * Assist staff with their job functions to ensure optimum service to guests. * Monitor the staff's interaction with guests, ensuring prompt and courteous service; resolve discrepancies with respective personnel. * Promote positive guest relations at all times. Observe guest reactions and confer frequently with staff to ensure guest satisfaction, monitor and handle guest complaints. * Assist in preparing for and working at any hotel function. * Document pertinent information in department's logbook. * Maintain complete knowledge of all hotel features/services and hours of operation. * Support Leading Quality Standards; strive to continuously improve. * Ensure by example that the Inn at Perry Cabin philosophy is known. * Observe standards for the department in image, appearance, and grooming; properly represent the company and the profession to outside organizations and the community. * Be knowledgeable of, implement, communicate, and comply with policies of Inn at Perry Cabin and its Hotel Human Resources Department. * Be an ambassador of the hotel and the company at all times, in and out of the work place. * Ensure security and confidentiality of all guest and hotel information. SUPERVISORY RESPONSIBILITIES Line Cooks, Prep Cooks, Culinary Interns, Junior Sous Chef, Pastry Supervisor, Pastry Cooks, Stewarding team. Skills Ability to work in all stations in kitchen. Ability to satisfactorily communicate in English with guests, management, and employees to their understanding. Ability to work a ten-hour shift, five or six days per week in hot, noisy and crowded conditions. Ability to compute basic mathematical calculations. Knowledge of food cost controls. Computer proficient. Ability to provide legible communication. Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations. Ability to complete work in a timely, accurate and thorough manner. Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel. Ability to ascertain guests'/employees' needs and comply with such to ensure guest/employee satisfaction. Ability to focus on details. Ability to input and access information into property management system. Ability to work without direct supervision. Ability to motivate hotel staff and maintain a cohesive team. Ability to prioritize and organize work assignments, delegate work. Ability to remain calm, courteous, and professional with demanding/difficult guests and/or situations. Knowledge of fire and building codes. Understanding of the luxury hotel/culinary environment. Preferred: ability to communicate in a second language, preferably Spanish; certification in CPR. WORKING CONDITIONS The working conditions described below 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. Equipment to Be Used * Standard office equipment, including telephone, computer, copier, calculator, fax; computer programs including Microsoft Word, Excel, PowerPoint, and email; kitchen equipment including kitchen utensils, choppers, mixers, can openers, carts, ovens, steam tables, freezers, slicers, other commercial kitchen cleaning and cooking equipment. Physical & Mental Requirements * Regularly required to stand, walk, talk and hear; frequently required to use hands to finger, handle, feel and reach with hands and arms; frequently required to sit, climb or balance, stoop, kneel, and crouch. Requires manual dexterity sufficient to operate standard kitchen and cooking equipment. Requires full range of hearing, vision, taste, and smell. * Must be able to lift, push, pull, and move equipment, supplies, etc., in excess of 75 pounds. * Must be able to resolve problems, handle conflict, and make effective decisions under pressure. Work Environment * Interior of hotel-occasional exposure to direct sunlight, high humidity, extremes of heat and cold, noise, microwave appliances, grease, commercial cleaning products, bleach, spices, and numerous other conditions/elements associated with the hotel & kitchen environments. * The work environment may involve varying conditions and circumstances with guests, staff, visitors, government agencies, etc. This job description should not be construed to imply that these requirements are the exclusive standards of the position. Incumbents will follow any other instructions and perform any other related duties, as may be required by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Qualifications JOB REQUIREMENTS Education & Experience * Certification of culinary training or apprenticeship required. Culinary degree preferred. * Food Handling and Sanitation certificates required. * Minimum three years' experience and/or training in the Culinary Department of a luxury hotel, with three years in a management capacity preferred. Compensation Range The compensation for this position is $75,000.00/Yr. - $75,000.00/Yr. based on qualifications and experience.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-KJ1 Pay Range USD $70,000.00 - USD $75,000.00 /Yr. At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-KJ1

The Sous Chef is a culinary operating officer reporting directly to the Chef de Cuisine or Culinary Director of the Company. The Sous Chef will be responsible for managing the kitchen, back of house personnel, ensuring the quality and consistency of production of all output, and proper handling and storage of all food items in accordance with health department and property standards. This position will also manage food and labor costs and develop menu items for the restaurant. In addition to daily back of house management, the Sous Chef will work as part of the management team to build sales and grow the business. The position requires excellent communication and team management skills, professional appearance and the ability to maintain the highest of culinary standards. DUTIES AND RESPONSIBILITIES: Provides a pleasant dining experience for all guests. Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all employees. Ensure that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the federal, state and local laws. Ensure employees have all required certifications. Meet with the Chef de Cuisine to review equipment needs, cleaning schedule, project status, health/safety and sanitation follow up. Record keeping and administration including: invoices, inventory, and employee paperwork. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs, adjusting schedules throughout the week to meet business demands. Responsible for the purchasing and management of food, labor and restaurant expense management daily. Directs staffing, training and evaluation of kitchen employees in accordance with policies and procedures to provide ongoing development and correct any deficiencies. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Maintains a clean and safe work environment. Ensure all food products meet company standards and specifications. Ongoing development of menus and recipes. Be knowledgeable of food trends and continuously self-educate on dynamic industry trends. SUPPORT FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the business: Professionally represent the Company at community and industry organizations and events. Participate as a team player with other key team members. Provide constructive feedback to all departments including culinary, operations, and sales and marketing staff. Be a leader and role model to all employees. Additional duties as necessary and assigned. REQUIRED KNOWLEDGE, ABILITIES, AND SKILLS: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills and abilities: Specific Tasks Responsible for adherence to all operating policies set forth by the Company Responsible for the successful achievement of all financial, quality and service goals for the organization. Represents the Company as a liaison with the community surrounding the entire development, developing and maintaining good public relations for the purposes of developing business, as well as maintaining an excellent reputation as an employer. Monitors and ensures the highest service standards possible throughout the organization. Ensures guest and employee satisfaction. Interacts directly with the customers to provide welcoming, friendly service and to solicit/receive feedback on quality of food and service. Ensures the physical maintenance of the restaurant and catering facilities, finishes, furniture, fixtures and equipment, both inside the facilities and at the facility and ancillary storage area. Oversees and directs all kitchen staff activities, ongoing training and personnel issues. Meets with Chef de Cuisine regularly, both in group meetings and individually, to discuss kitchen operations and to set and monitor achievement status of organizational goals. Performs management reviews for all junior kitchen staff. Directly responsible to support and maintain management and employee morale and motivation. Supervises all employee-related policies. Ability to multitask, work in a fast paced and high-volume environment and maintain a personable demeanor. Exceptional organizational, customer service, communication, teamwork and interpersonal skills. Experience in vendor, food and cost management as well as strong business acumen. Strong coaching and development skills as well as the ability to lead and mentor a team. Ability to work all kitchen stations. Ability to read, write and speak fluent English. QUALIFICATION STANDARDS Education: Culinary degree or equivalent experience Required. Experience: A minimum of five years of experience in a similar position at a fast paced, high volume hotel, fine dining restaurant or catering facility. At least three years of prior Sous Chef experience in an established, high quality operation. Licenses or Certificates: ServSafe/Food Handler certification. Grooming: All employees must maintain a neat, clean and well-groomed appearance per company standards. Other: Bilingual or multilingual ability preferred. Physical Demands: Most work tasks are performed indoors. Temperature is generally moderate and controlled by the property's environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Must be able to sit at a desk for up to 3 hours per day. Walking and standing are required the rest of the working day. This includes travelling to and from meetings and may include air travel. Length of time of these tasks may vary from day to day and task to task. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability to reach other departments on a timely basis. Must be able to lift up to 30 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment.

Overview The Executive Chef at the University of Maryland Eastern Shore's Dining Facility holds a pivotal role in leading the culinary operations. This position involves overseeing menu creation, food preparation, staff management, budgeting, and ensuring compliance with food safety standards. The Executive Chef plays a key role in providing a high-quality dining experience for students, faculty, and staff. Competitive Benefits: Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short- and Long-Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets, Restaurants Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school. Responsibilities Design and plan diverse, nutritionally balanced menus, considering cost-efficiency and sustainability while meeting the preferences and needs of the university community. Provide culinary expertise and creative direction to the culinary team, maintaining high standards of food quality, presentation, and consistency. Recruit, train, and lead kitchen staff, fostering a culture of collaboration, growth, and excellence. Conduct regular performance evaluations and provide constructive feedback. Develop and manage culinary budgets, control food and labor costs, and minimize waste while maximizing operational efficiency and maintaining food quality. Oversee compliance with food safety regulations, sanitation guidelines, and organizational policies to ensure a safe and hygienic food preparation and service environment. Establish and maintain relationships with food suppliers and vendors, negotiate contracts, and coordinate procurement for quality ingredients and supplies. Stay informed about culinary trends, emerging dining preferences, and sustainability practices to integrate new ideas into the menu and service, enhancing the dining experience. Qualifications Culinary degree from an accredited institution and relevant professional certifications. Proven experience as an Executive Chef or in a high-level culinary leadership role. Comprehensive knowledge of culinary techniques, menu development, and food safety standards. Experience with higher level education food service and dining facility it preferred. Exceptional leadership, communication, and organizational skills. Ability to work effectively in a fast-paced environment and manage a diverse culinary team. Proficient computer skills, including culinary software and Microsoft Office Suite. Who We Are: The University of Maryland Eastern Shore (UMES) is a historically Black university located in Princess Anne, Maryland, USA. Established in 1886, it has a rich history of providing education and opportunities for African American students in various fields of study. UMES offers undergraduate, graduate, and professional degree programs, and it is dedicated to fostering academic excellence, research, and community service. Thompson Hospitality is the nation's largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1. 9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do: Purpose Give back to our communities Celebrate diversity People Do the right thing Treat people the way you want to be treated Always do your best Be accountable for our actions Performance Serve the highest quality food Provide world-class service Maintain flexibility to better serve our clients We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

REAL FOOD for REAL LIFE At True Food Kitchen, we believe in the power of whole, real food. We partner with each of our growers, ranchers and producers so that every ingredient meets our TRUE standards. That means better food for our guests and the planet. By crafting "Real Food for Real Life" we embody our purpose: empowering more people to eat real food. What you will do: * Opens and closes the line, performs precise line checks and facility walks, EcoSure with proper documentation to adhere to company standards and addresses any deficiencies. * Runs high volume service periods from the expo or wheel position to ensure food quality and presentation is up to TFK standards. * Performs with BOH and FOH team, precise line checks and facility walks with proper follow up and documentation and participates with all EcoSure & Health inspections, ensuring a safe production environment. * Responsible for the hiring and development of back of house employees; managing their schedules and reporting payroll hours in compliance to company standards and state laws. * Partners with EC on managing the P&L to assist in maximizing the profts through food cost management, labor, inventory control and performance of the restaurant. * Assists in the ordering and invoicing of product. * Consistent open communication with FOH team to ensure adherence of TFK guidelines. We look for people who: * Have a strong passion for culinary excellence, and you are exceptionally detailed. * Are resilient in stressful situations and always able to handle last minute requests. * For more than 3 years, as a chef, you've been a key ingredient in the success of a full service, high-volume restaurant. * Have advanced knowledge and understanding of financial aspects of business operations. * Are caring, self-motivated and exhibit an aptitude for leading, coaching, and driving excellence. Additional Information * Competitive Compensation Package with quarterly bonus * Health and Wellness Benefits (medical, dental, eye & more) * FSA options for child care assistance * Pet Insurance for your fur babies * Gym membership discount * Pre-paid legal support * 401K and TRUE Matching * Work-life balance including Thanksgiving and Christmas day off * Dining discounts and family meals * Additional perks and discounts through Perkspot If you're excited about working for us and have most of the skills or experience we're looking for, please go ahead and apply. You could be just what we need! We believe strongly in creating supportive environments where our colleagues can succeed. As such, True Food Kitchen is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, ancestry, national origin, religion, or religious creed, mental or physical disability, medical condition, genetic information, sex (including pregnancy, childbirth, and related medical conditions), sexual orientation, gender identity, gender expression, age, marital status, military or veteran status, citizenship, or other protected characteristics under federal, state or local law. #NRO #LI-SA1 Other details * Job Family Operations - Management * Pay Type Salary * Min Hiring Rate $70,000.00 * Max Hiring Rate $80,000.00 * Travel Required Yes * Travel % 5 * Required Education Equivalent Experience Apply Now * Annapolis, 1906 Town Center Blvd Suite 4110, Annapolis, Maryland, United States of America

Job Details Public Irish Pub, LLC - Oxon Hill, MDDescription Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications 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, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant 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 Specific City and State Food Safety Certificate requirements will be requested prior to hire. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Full-Time, Exempt General Description: The high-volume Mount Vernon Inn Restaurant is seeking a creative and motivated full-time Sous Chef to join our talented kitchen. Successful candidates will have excellent communication skills with knowledge of several cooking methods, ingredients, equipment, and processes. With oversite from the Executive Chef, the Sous Chef will act as the second in command in the kitchen, following the Executive Chef's specifications and guidelines for food quality and presentation and ensure that the kitchen operates in an efficient and timely manner that meets MVLA's quality of standards. Compensation: Between $45,000 and $60,000 dependent on skills and experience. Expected Hours: 40 hours/week, including evenings, holidays and weekends Essential Duties: * Assist in the preparation and design of all food and drink menus * Produce high-quality plates with excellent design and taste * Ensure the kitchen operates in an efficient and timely way that meets MVLA quality standards * Fill in for the Executive Chef in planning and directing food preparation when necessary * Resourcefully solve any issues that arise and seize control of any problematic situations * Maintain a positive and professional approach with coworkers * A knowledge of scheduling and time management is essential to being successful in the position. * Follow strict guidelines for food preparation, recipe standards, and plate presentation * Ensure that the main kitchen, prep kitchen and surrounding areas are sanitized and clean in accordance with organization standards and health code regulations * Train and supervise kitchen personnel to ensure all policies, standards, and food recipes are adhered to and followed * Create and maintain a schedule that maximizes the current staff and allows flexibility during fluctuations in business * Work directly with the catering team to ensure every guest's culinary experience is unique and follows the Food and Beverage Mission Statement: "A culinary experience George Washington would be proud of"... * Work directly with other Mount Vernon departments to ensure guests have a unique farm-to-table experience while visiting * Identify new culinary techniques and presentations * Assist kitchen staff with food prep and recipe creation * Knowledge of principles and processes for providing customer and personal services including customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction Qualifications and Education Requirements: * Minimum of 5 years as a Sous Chef with hands-on catering and banquet experience * Previous experience with managing food and labor costs * Must be able to meet timelines and handle stressful situations in a fast-paced environment * Weekends, evenings, and holidays are required * Must be organized, detail-oriented, and flexible * English is the primary language spoken in the kitchen, but proficiency with verbal communication in Spanish is desirable * Must be able to lift, drag, or push at least 30lbs, bend, stretch, twist, crouch, squat, or reach with body, arms, and/or legs * Must be able to stand/walk for extended periods of time on varying surfaces Equipment Used: Use of MS Office suite {Word, Excel, etc.…} POS systems, email, and timekeeping/HRIS systems are essential to this job function; proficiency with these programs is required. Benefits: * 403(b) Retirement plan with employer matching * Employee recognition at 5 years of service * Monthly employee events * Employee referral program * On-site Library * Discount on Public Event Tickets * Discount in the Mount Vernon Shops * Discount at the Mount Vernon Inn and Food Court Pavilion * Free Parking * Health, Vision, and Dental insurance * Short Term Disability, Long Term Disability, and Life Insurance * Paid leave for Sick Time, Vacation and Holidays * Flexible spending accounts for medical care Mount Vernon is dedicated to creating an inclusive environment for all employees. As an Equal Opportunity Employer, we are committed to building and retaining a team that represents a variety of skills, experiences, and perspectives. All employment decisions are based on business needs, job requirements, performance, and qualifications without regard to race, religion or belief, national or ethnic origin, gender/sex (including pregnancy), age, physical, mental or sensory disability, sexual orientation, gender identity and/or expression, marital or domestic partnership status, veteran and military status, family or parental status, or any other status protected under federal, state, or local law. Mount Vernon will not tolerate discrimination or harassment based on any of these characteristics.

Accountable for overall success of the daily Banquet kitchen operations. Exhibit culinary talents by personally performing tasks while leading staff and managing all food related functions. Work to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to promote a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Promote that sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 2 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Designs customer test meal standards in conjunction with Catering leadership. • Develops key equipment needs lists for capital expenditures of kitchen equipment. • Directs banquet main kitchen, commissary, and garde manger. • Creates core list of desired vessels for presentations and approves purchases through the Executive Steward. • Leads Banquet kitchen management team. Provides direction for all day-to-day operations. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and build mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinate activities of cooks and workers engaged in food preparation. Demonstrates new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implement guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, verifying employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. Knows and implements the brand's safety standards. Verifying Culinary Standards and Responsibilities are Met • Sets presentation standards for plated and buffet items. Developes recipe cards and menu engineering strategies for hot and cold dishes. • Monitors the quality of raw and cooked food products to promote that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Promotes compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Verifies employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Promoting Exceptional Customer Service • Provides and support service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, verifying the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. • Establishes guidelines so employees understand expectations and parameters. • Verifies employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Verifies employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Creates learning opportunities, core training, and continuing culinary techniques training for Senior Sous Chefs and Catering sales team members. • Administers the performance appraisal process for direct report managers. Interacts with other department on training regarding food knowledge and menu composition. • Verifies disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. • Recruits, hires, and trains other Culinary positions (e.g., Senior Sous Chef) as well as Culinary administrative support. Additional Responsibilities • Analyzes information and evaluating results to choose the best solution and solve problems. • Maintains consistent knowledge of current food trends and techniques. The salary range for this position is $102,000 to $132,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Are you a culinary leader who enjoys coaching others to achieve success? Culinary Services Group is hiring a Chef Manager to oversee and train production team members to ensure the highest standards of food quality. You'll be responsible for ensuring proper temperatures, freshness, and plate presentation are met and the community is always kept inspection ready. You'll maintain resources and staffing levels according to budget guidelines. Our ideal candidate has hands-on experience in an institutional or healthcare food service environment with knowledge of best practices in food services sanitation. Responsibilities: Ensure proper training and development of team members to support the CSG strategy and capabilities. Ensure a quality plate presentation is produced from the production crew team members. Monitor, manage and execute effective resource management for the client operational requirements. Examine foods for quality and freshness and monitor food temperatures. Ensure food compliance audits are conducted in a timely manner. Manage and maintain appropriate staffing levels as per budgetary guidelines. Effectively create and manage daily menus while controlling food costs through proper purchasing, cooking, portioning, rotating, and utilization of products. Effectively coach and counsel direct report team members. Create and maintain a positive working relationship with the facility administrator/personnel. Oversee and ensure efficient distribution of food leaving the kitchen. Ensure a clean, safe and sanitized work area is effectively maintained by the production team. Provide a quality dining experience that exceeds customer expectations. Promote and provide a work environment of teamwork and respect amongst employees, integrity, world class customer service, financial responsibility, and continual pursuit of excellence. Follow all outlined Company, State, Federal and other applicable health and safety regulations in connection with food service, equipment uses and personal hygiene. Fulfill all HACCP policies and procedures and monitor the flow of food. Must be able to work flexible hours, weekends and holidays. Requirements Our Ideal Candidate will have: High School Diploma or G.E.D required. ServSafe Certification Dietary Managers Certification (preferred) and/or other jurisdiction certifications Experience in institutional and/or healthcare food service environment Formal coursework in institutional cooking and food services sanitation desired Join a rapidly growing company on a mission to improve the lives of others. Culinary Services Group is recognized as a Top 50 Contract Food Service Management Company, specializing in senior care communities, hospitals, and behavioral healthcare services. We are seeking passionate culinary team members with a desire to advance. Come grow with us and work for a company that is committed to always doing the right thing! Culinary Services Group is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sexual orientation, gender identity, sex, age, national origin, disability, protected veteran status, and or any other status protected by federal, state, or local law.

About Us The Westin Annapolis boasts an exceptional downtown location, creating a welcoming atmosphere that encourages our guest to visit, enjoy, and stay awhile. By joining our team, you also benefit from the HEI Loves culture, which is dedicated to celebrating our associates. We offer highly competitive compensation, benefits, paid time off programs and Daily pay. Our associates can take advantage of a wide range of offerings, including health and wellness packages, robust retirement plans, travel benefits, product and service discounts, and much more. The Westin Annapolis is a fantastic place to work, providing a family-friendly environment where we work hard while having fun. Apply today to learn more about becoming part of our team! Don't meet every single requirement of this job? Studies have shown that women and people of color are less likely to apply to jobs unless they meet every single qualification. At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization! We value U.S. military experience and invite all qualified military candidates to apply. Overview Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards. Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. * Promote the Accident Prevention Program to minimize liabilities and related expenses. * Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus. Should assume the responsibilities of the Executive Chef in his/her absence. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned. Qualifications Two+ years of post high school education, culinary education is desirable. Five+ years of employment in a related position. Hotel experience preferred. Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Benefits HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you! For your physical and mental wellness we offer competitive Medical and Dental programs through Anthem Blue Cross Blue Shield as well as Vision insurance programs through EyeMed. Our Vacation, Sick and Holiday programs are available for you to rejuvenate with time off. HEI also provides pet insurance through the ASPCA. For your financial wellness, HEI provides a wide array of coverage, including Supplemental, Spousal and Child Life insurance as well as Short and Long-Term Disability plans. Our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing HEI as the employer of your future. Specific details and eligibility of these programs vary by location and employment status. Work today, get paid today! We proudly partner with DailyPay, a voluntary benefit that allows our associates access to their earnings when they want them. HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics. Applicants with arrest or Conviction records will be considered for Employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers, the San Francisco Fair Chance Ordinance and the California Fair Chance Act. Applicants in Massachusetts: It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

Property Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! #PGH-BMC Location Description We invite you to become part of our Crew at one of the most desirable destinations on the Eastern Shore, Inn at Perry Cabin. A historical gem tucked away on acres of privacy along the serene Miles River in St. Michaels, Maryland, Inn at Perry Cabin encompasses genuine hospitality with a strong sense of nautical heritage. Our luxury resort provides a unique and authentic Chesapeake Bay experience and has been recognized as a top resort in the Mid-Atlantic by Condé Nast and Travel + Leisure. Providing upscale amenities such as Links at Perry Cabin (our exclusive Pete Dye-designed golf course), the Spa at Perry Cabin (our therapeutic oasis), and a Fleet of five sailboats, including the historic 1902 Skipjack, Stanley Norman, and a stately 55-foot Hinckley Yacht, Inn at Perry Cabin is one of the most desirable and unforgettable places to work on the Eastern Shore. Adding to the charm of the resort is a zero-edge swimming pool, lush gardens maintained by our on-property horticulturist, complementary bicycles, kayaks and paddleboards, and a unique array of resort activities. As a member of our Crew, you will work with the BEST. Our team of diverse and passionate professionals enjoy an environment that fosters growth and encouragement in all they do. Our culture is supported by our Pillars: Service, Teamwork, Professionalism & Respect, Integrity, and Delivering Results. Our INN Crew share the goal of providing exceptional service and creating lasting memories for all guests of the Inn. If you are ready to set sail into a new adventure, apply today and enjoy the many benefits and great opportunities for growth at Inn at Perry Cabin! For more information about the Inn at Perry Cabin, please visit our website at innatperrycabin.com At Pyramid Global Hospitality, we are committed to caring for our team members by offering a comprehensive benefits package for full-time employees. Our benefits include medical insurance with employer contribution, as well as vision, dental, life, pet, and accident insurance options. We also provide a 401(k) program with an employer match and immediate full vesting, along with paid time off. Plus, all employees, including part-time team members, enjoy exclusive discounts across our portfolio of hotels. Join our team and experience the support, flexibility, and benefits that help you thrive both professionally and personally. Overview Title: Executive Sous Chef JOB SUMMARY Provide technical and administrative assistance to the Executive Chef, effective operation of the kitchen and food production outlets. While no can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position. ESSENTIAL JOB FUNCTIONS * Supervise entire kitchen operation in absence of the Executive Chef. * Train and supervise subordinate employees. * Schedule production work for subordinate employees. * Check staffing, uniforms, and daily production sheets. * Review quality of product. * Coordinate units of kitchen operation. * Assist with controlling food costs and requisitioning necessary supplies. * Ensure proper sanitation and maintenance of kitchen equipment and kitchen operation. * Ensure that meals are prepared and delivered on time and in acceptable quantity and quality. * Test, write, and standardize recipes. Establish and create written standards for execution. * Assist with developing new menu items to allow the hotel to compete with other banquet operations in the area. * Assist Catering department with developing special menus for functions; meet with clients as requested. * Meet with the Executive Chef to review equipment needs, plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. * Review the daily activities; check the following: house count, forecasted covers for each outlet, catering activity, purchases, meetings, appointments, and VIP/special guests. * Practice emergency procedures in compliance with hotel/company standards; react and assist in hotel emergency situations as needed. * Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies. * Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements. * Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety. * Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. * Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. * Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. * Assist with monthly culinary inventories. Monitor monthly status of all accrual categories, i.e., linen, table ware, food supplies, etc. * Assist with the recruiting, hiring, evaluation, training and discipline of all hourly employees to ensure consistency in administering direction; follow up with corrections where needed. * Tour kitchen facilities daily; monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to divisional standards; rectify any deficiencies with respective personnel. Handle disciplinary problems and counsel employees. * Inspect the grooming and attire of staff; rectify any deficiencies. * Ensure that all staff attends required training in hazardous communication, safety, and sanitation as established by local and government regulations. * Monitor staff to ensure that they are following established safety and infection control policies and procedures including body mechanics and ergonomics. * Foster and promote a cooperative working climate, maximizing productivity and employee morale. * Thoroughly train culinary staff (preparation and cooking of all dishes) and service staff (plating). * Assist staff with their job functions to ensure optimum service to guests. * Monitor the staff's interaction with guests, ensuring prompt and courteous service; resolve discrepancies with respective personnel. * Promote positive guest relations at all times. Observe guest reactions and confer frequently with staff to ensure guest satisfaction, monitor and handle guest complaints. * Assist in preparing for and working at any hotel function. * Document pertinent information in department's logbook. * Maintain complete knowledge of all hotel features/services and hours of operation. * Support Leading Quality Standards; strive to continuously improve. * Ensure by example that the Belmond Hotels philosophy is known. * Observe standards for the department in image, appearance, and grooming; properly represent the company and the profession to outside organizations and the community. * Be knowledgeable of, implement, communicate, and comply with policies of Inn at Perry Cabin and its Hotel Human Resources Department. * Be an ambassador of the hotel and the company at all times, in and out of the work place. * Ensure security and confidentiality of all guest and hotel information. SUPERVISORY RESPONSIBILITIES Line Cooks, Prep Cooks, Culinary Interns, Sous Chef, Pastry Chef, Pastry Cooks, Stewarding team. DIVISION Culinary DEPARTMENT Culinary REPORTS TO Executive Chef CLASSIFICATION Exempt JOB REQUIREMENTS Education & Experience * Certification of culinary training or apprenticeship required. Culinary degree preferred. * Food Handling and Sanitation certificates required. * Minimum three years' experience and/or training in the Culinary Department of a luxury hotel, with three years in a management capacity preferred. Skills Ability to work all stations in kitchen. Ability to satisfactorily communicate in English with guests, management and employees to their understanding. Ability to work a ten-hour shift, five or six days per week in hot, noisy and crowded conditions. Ability to compute basic mathematical calculations. Knowledge of food cost controls. Computer proficient. Ability to provide legible communication. Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations. Ability to complete work in a timely, accurate and thorough manner. Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel. Ability to ascertain guests'/employees' needs and comply with such to ensure guest/employee satisfaction. Ability to focus on details. Ability to input and access information into property management system. Ability to work without direct supervision. Ability to motivate hotel staff and maintain a cohesive team. Ability to prioritize and organize work assignments, delegate work. Ability to remain calm, courteous and professional with demanding/difficult guests and/or situations. Knowledge of fire and building codes. Understanding of the luxury hotel/culinary environment. Preferred: ability to communicate in a second language, preferably Spanish; certification in CPR. WORKING CONDITIONS The working conditions described below 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. Equipment to Be Used * Standard office equipment, including telephone, computer, copier, calculator, fax; computer programs including Microsoft Word, Excel, PowerPoint, and email; kitchen equipment including kitchen utensils, choppers, mixers, can openers, carts, ovens, steam tables, freezers, slicers, other commercial kitchen cleaning and cooking equipment. Physical & Mental Requirements * Regularly required to stand, walk, talk and hear; frequently required to use hands to finger, handle, feel and reach with hands and arms; frequently required to sit, climb or balance, stoop, kneel, and crouch. Requires manual dexterity sufficient to operate standard kitchen and cooking equipment. Requires full range of hearing, vision, taste, and smell. * Must be able to lift, push, pull, and move equipment, supplies, etc., in excess of 75 pounds. * Must be able to resolve problems, handle conflict, and make effective decisions under pressure. Work Environment * Interior of hotel-occasional exposure to direct sunlight, high humidity, extremes of heat and cold, noise, microwave appliances, grease, commercial cleaning products, bleach, spices, and numerous other conditions/elements associated with the hotel & kitchen environments. * The work environment may involve varying conditions and circumstances with guests, staff, visitors, government agencies, etc. This job description should not be construed to imply that these requirements are the exclusive standards of the position. Incumbents will follow any other instructions and perform any other related duties, as may be required by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Qualifications Education: Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities. High School education and Culinary schooling required. Experience: Must have prior experience as an Executive Chef with knowledge of most international and domestic dishes. Compensation Range The compensation for this position is $100,000.00/Yr. - $100,000.00/Yr. based on qualifications and experience.

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.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-AW1 Pay Range USD $70,000.00 - USD $80,000.00 /Yr. At least 5 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-AW1

Job Details Public House National Harbor, LLC - oxon Hill, MDDescription Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications 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, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant 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 Specific City and State Food Safety Certificate requirements will be requested prior to hire. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Full-Time, Exempt General Description: George Washington's Mount Vernon is seeking a dedicated and motivated Executive Catering Chef to spearhead the rapid growth of our banquets and special events department. With oversight from the Food and Beverage Director, the Catering Chef will oversee the food quality and presentation of the robust catering business. The chef will work in a split kitchen, sharing space with the Executive Chef and line staff. Compensation: Starting at $70,000/year Essential Duties: * A knowledge of costing, scheduling, and time management is essential to being successful in the position. * Work with the Food and Beverage Director and Executive Chef to ensure that the budgeted food cost is met every month and that the menus are properly costed. * Create and develop purchasing guidelines by working with suppliers to determine the best buying practices and product mix. * Implement a sound inventory control program that ensures an accurate inventory every month with an emphasis on minimizing product waste and tracking market factors. * Develop menus that stay current with changing industry trends but still allow our guests to feel they are tasting foods from the historical past. * Create and implement strict guidelines for food preparation, recipe standards, and plate presentation for catering shifts. * Ensure that the main kitchen, prep kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations. * Train and supervise kitchen personnel to ensure all policies, standards and food recipes are adhered to and followed. Create a rotating training schedule for those team members who wish to learn different stations in the kitchen. * Create and maintain a schedule that maximizes the current staff and allows flexibility during fluctuations in business. * Work directly with the catering team to ensure every guest's culinary experience is unique and follows the Food and Beverage Mission Statement: "A culinary experience George Washington would be proud of". * Work directly with other Mount Vernon departments to ensure our guests can have a unique farm-to-table experience while visiting. * Identify new culinary techniques and presentations. * Assist kitchen staff with food prep and recipe creation. * Knowledge of principles and processes for providing customer and personal services including customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Qualifications and Education Requirements: * Minimum of 5 years as a Chef with hands-on catering and banquet experience * Previous experience with managing food and labor costs * Must be able to meet timelines and handle stressful situations in a fast-paced environment * Weekends, evenings, and holidays are required * Must be organized, detail-oriented, and flexible * English is the primary language spoken in the kitchen, but proficiency with verbal communication in Spanish is desirable * Must be able to lift, drag, or push at least 30lbs, bend, stretch, twist, crouch, squat, or reach with body, arms, and/or legs * Must be able to stand/walk for extended periods of time on varying surfaces Additional Notes: The use of Word, Excel, POS systems, Email, and timekeeping/HRIS systems is essential to this job function; proficiency with these programs is required. Benefits: * 403(b) Retirement plan with employer matching * Employee recognition at 5 years of service * Monthly employee events * Employee referral program * On-site Library * Discount on Public Event Tickets * Discount in the Mount Vernon Shops * Discount at the Mount Vernon Inn and Food Court Pavilion * Free parking * Health, Vision, and Dental insurance * Short Term Disability, Long Term Disability, and Life Insurance * Paid leave for Sick Time, Vacation and Holidays * Flexible spending account for medical care Mount Vernon is dedicated to creating an inclusive environment for all employees. As an Equal Opportunity Employer, we are committed to building and retaining a team that represents a variety of skills, experiences and perspectives. All employment decisions are based on business needs, job requirements, performance, and qualifications without regard to race, religion or belief, national or ethnic origin, gender/sex (including pregnancy), age, physical, mental or sensory disability, sexual orientation, gender identity and/or expression, marital or domestic partnership status, veteran and military status, family or parental status, or any other status protected under federal, state, or local law. Mount Vernon will not tolerate discrimination or harassment based on any of these characteristics.

Requirements Our Ideal Candidate will have: High School Diploma or G.E.D required. ServSafe Certification Dietary Managers Certification (preferred) and/or other jurisdiction certifications Experience in institutional and/or healthcare food service environment Formal coursework in institutional cooking and food services sanitation desired Join a rapidly growing company on a mission to improve the lives of others. Culinary Services Group is recognized as a Top 50 Contract Food Service Management Company, specializing in senior care communities, hospitals, and behavioral healthcare services. We are seeking passionate culinary team members with a desire to advance. Come grow with us and work for a company that is committed to always doing the right thing! Culinary Services Group is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sexual orientation, gender identity, sex, age, national origin, disability, protected veteran status, and or any other status protected by federal, state, or local law.