Sous Chef Jobs in Pasco, WA

Year Round WORK AND PLAY IN THE MOUNTAINS Join our team of big mountain adventurers at the largest ski resort in Washington! Here at Crystal, it's more than our work. It's our passion for the guest experience, the outdoors, and the community that bring us together at the end of the tree-lined road. We come from near and far to be up on the mountain because it's an experience you just don't get anywhere else. Events are always on the calendar and friends are always down to play. Work in the beautiful National Forest, neighboring Mt. Rainier, as a premier Ikon Pass destination with a whole lot of stoke to share. JUST LIKE THE TREES, WE ARE GROWING! Apply today to grow your mountain roots with us- whether you are looking to escape the city, expand your skills, or progress in the ski industry, we have a variety of roles for hard-working and enthusiastic team-players. Find your line, join our team! BIG PEAKS, BIGGER PERKS Employee perks: Free Alterra season pass (unlimited, direct to lift at all Alterra resorts) + Free Alterra season pass for spouse and dependents 25 & under 50% off window ticket price at IKON partner resorts Free access to Alterra Mountain destinations during time off Free ski-referral letters for employees to use at other mountain resorts during time off Discounted friends & family day-ski vouchers (Up to 85% off) Discounts on Ski & Snowboard Lessons Discounts on Ski & Snowboard Rentals Discounts on Gear Tune-Ups Discounts on Food & Beverage Discounts at Crystal Mountain Retail shops Free Crystal branded swag Pro deals on gear with 100s of brands Discount Marketplace Deals on accessories, auto, electronics, entertainment, fitness, food, home, pet supplies, travel, and more Employee-only Night Skiing events Employee Housing Available for eligible positions Accrued paid time off for eligible positions Group health insurance for eligible positions 401K benefit and generous match with immediate vesting for all staff members over 18 Opportunities for growth, advancement, and year-round employment Position Title: Resort Executive Sous Chef Business Unit: Food & Beverage Position Reports to: Executive Chef Positions Reporting to this Role: Resort Culinary Teams Location: Washington Wage Range: - 78,000 - 80,000 DOE JOB SUMMARY The executive sous chef oversees all the kitchens and is responsible for all the activities that happen daily by directing outlet Chefs on kitchen standards and policies. His/her job description entails managing the outlet Chefs and monitoring food preparation, quality and presentation throughout the opening hours of the restaurants and food venues. His/her role also involves controlling food quality, food production, sanitation standards and labor costs. The executive sous chef is required to report to the Executive Chef on the activities of the kitchens, since the executive chef may not always be available in the kitchen to directly monitor activities. He/she has the duty of coordinating proper opening and closing of all kitchens by spot checking outlet Chefs venues daily. Efficient running of kitchen operations is the main responsibility of the executive sous chef with quality, consistency, cost control and sanitation being paramount. Top quality must be maintained in foods prepared and the sous chef must ensure this. He/she must take charge and control how foods are served to guests. They are equally required to provide training and retraining for kitchen staff members requiring such. It is the duty of the sous chef to ensure other kitchen staff members adhere strictly to the recipe and food-preparation standards laid out by the executive chef. The executive sous chef is required to assist along with other food and beverage mangers various tasks, like transfer and waste documents, regulation training, equipment repair tickets, and inventory. ESSENTIAL DUTIES Ensures great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution. Assist the outlet chefs in the training of all culinary and stewarding personnel. Review, evaluate, and coach all outlet chefs. Assist Executive Chef with controlling the day-to-day operation of all kitchens, ensuring a high-quality product and minimal waste. Assist with the preparation and creation of all menus, including banquets and daily specials. Assist with the organization of food festivals and special culinary events. Proper preparation and presentation of all food items in all restaurants. Maintain the cleanliness and good working order of all kitchens, refrigerators and storage areas. Maintain strict quality control on all food items served. Keep an adequate food inventory in all kitchens to ensure an efficient operation. Ensure high level productivity and efficiency of the kitchen staff, help with controlling the labor cost as set in the budget. Keep the food cost in line with the budget. Guide and train outlet chefs and help on the line as needed. Ensure that all kitchen/steward personnel conform to the established safety and health standards and codes as required by law. Evaluate incoming products to assure that quality, price and related goods are consistently met. Daily monitoring of all food storage areas for proper food rotated. Maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provide training and professional development opportunities for all kitchen staff. Assist outlet chefs with establishing food pars to control waste and over ordering. Always support safe work habits and a safe working environment. Attend all meetings as directed by the Executive Chef Perform other duties as directed. KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Minimum 5 years of on-the-job culinary experience, of which at least 2 years are in the capacity of a Sous Chef. Creative problem-solver who brings passion, enthusiasm and fresh ideas. Proven track record of being organized, dependable and self-motivated. Team builder and ability to successfully manage and develop a team. Able to work independently and have the capacity to manage the team. Must be skilled in the use of kitchen equipment. Ability to interact positively with supervisor, management, coworkers, staff, and the public to promote a team effort and maintain a positive and professional approach. Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. Working knowledge of various computer software programs. Remodel and new build experience a plus PHYSICAL DEMANDS AND WORKING CONDITIONS This position is required to work evenings, weekends and holidays while in operation. Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations will be made to enable qualified individuals with disabilities to perform the essential functions. An Equal Opportunity Employer

OUR COMPANY SH Hotels and Resorts management company operates upscale, lifestyle, and luxury 1 Hotels, Baccarat Hotels, Treehouse Hotels and SH Collection properties. Every day, over 2,000+ team members work together in synergy to create impactful memories by offering an unrivalled level of service and create a sense of feeling at home for our guests at our hotels. Our success is driven by our passionate, skillful team members who embody the SH Hotels & Resorts core values; we share a common goal to protect our earth, and to love the people who inhabit it. Our mission to find talent is simple. We seek to hire thoughtful, caring, and forward-thinking people who will inspire, collaborate, and strive to achieve our fundamental cause - do all the good we can. OUR OPPORTUNITY! Here's what we're currently looking for a Sous Chef for our Sprouting Soon 1 Hotel Seattle. The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 2+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail

Executive Chef - Snoqualmie, WA- Up to $120k Our client is a distinguished private golf club celebrated for its championship course and outstanding member experiences. This is an excellent opportunity to join a team and a company committed to providing its employees with abundant growth opportunities! Responsibilities: Lead the property's culinary operations, ensuring the kitchen is operating smoothly and the food quality exceeds customer's expectations Ensure exceptional food quality, presentation, and consistency to maintain their reputation for culinary excellence Hire, train, and mentor a team of talented chefs and kitchen staff to achieve high standards of culinary skill and teamwork Manage cost controls, forecasting and inventory management Review financial targets to ensure they are being met or exceeded Executive Chef Qualifications: Proven experience in managing and overseeing kitchen operations, ensuring consistent quality Strong leadership and team management skills with the ability to mentor and develop culinary teams Expertise in menu development, cost control, and maintaining high culinary standards in line with the club's reputation Thorough knowledge of food safety regulations and hygiene standards, with a focus on maintaining a clean, safe, and compliant kitchen environment What they're offering: Comprehensive health benefits, including medical, dental, vision, and life insurance, along with disability coverage A 401(k)-retirement plan and achievable Bonus structure Relocation Package for the right candidates across the USA If you're interested in this opportunity, please send your resume to Declan today! declan at corecruitment dot com

We are seeking a dedicated and experienced Executive Chef to lead the culinary team at an established upscale restaurant in Seattle. This position will oversee all kitchen operations while maintaining a commitment to quality and creating memorable dining experiences for guests. This role offers the opportunity to lead a dedicated team in a stable, well-established organization. The ideal candidate will contribute to a positive work environment while maintaining the high standards that are expected of the team. COMPENSATION: Base Salary $85,000-$100,000, with bonus potential and comprehensive benefits package. Executive Chef Skills/Qualifications: - Strong financial acumen with experience reading P&Ls and managing costs - Proven leadership abilities in a restaurant setting with a focus on team development - Excellent inventory control capabilities - Proficiency with restaurant management systems - Ability to maintain consistent menu execution while incorporating creative seasonal specials If this Executive Chef opening sounds like a great fit for your next step, please apply today!

We are seeking an Executive Chef for the NEW Delta One Premier Lounge at the Seattle-Tacoma International Airport. Are you ready to be part of something special? Are you ready for a new and exciting Food and Beverage leadership role in an upscale elite environment? Then you should embark on a hospitality adventure as our Executive Chef for the NEW Premium Delta One Lounge at the Seattle-Tacoma International Airport with Compass-USA In this role, you'll craft exceptional dining experiences and lead operations from the ground up. If you're a hospitality expert with a flair for innovation and eager to make your mark in our exciting new venture, join us in creating exceptional dining experiences. There are only 3 Delta One Lounges in the United States, and the NEW Seattle location will open soon! Take a peek inside and learn a bit more about the elite service, food, and hospitality at the Delta One Premier Lounge Delta One Lounge | Delta Air Lines Bing Videos Guide To Delta One Lounges (Access & Locations) - One Mile at a Time Your first look at the swanky new Delta One Lounge at JFK | CNN Underscored Salary- $100,000-$110,000 * based on skill, experience, and work history - The lounge is open from 9 AM to 9 PM - 365 days a year Based on a 50-hour work week, Open availability is required Experience in Fine Dining and/or VIP Clubs is REQUIRED Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: Manages cost controls and controls expenditures for the account Plans and creates all menus Purchases and manages inventory Rolls out new culinary programs in conjunction with the marketing and culinary teams Preferred Qualifications: Culinary degree preferred Three to five years of culinary management experience High-volume production and catering experience is essential Previous experience managing cost controls Desire to learn and grow with a top-notch foodservice company Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs)

Pledge for Success: We are dedicated in hiring outstanding individuals who share in our commitment and passion in serving our guests. Ambition, dedication, attention to detail, and a warm smile are all winning characteristics that lead to the spirit of who we are. Position Summary: The Executive Chef is responsible for all culinary activities for the restaurants. This position will oversee all activity in the kitchens, train personnel, oversee product purchasing, manage culinary budget, and manage menus/costs. Responsible for driving guest satisfaction through the implementation of creative and new menu items across all food production venues while maintaining the highest professional food quality, consistency, and sanitation standards. Primary Duties and Responsibilities: Promotes superior guest service. Maintains and perpetuates a positive organizational culture according to the principles of the Spirit of Tâlícn and the Core Values of ilani. Provides oversight and is responsible for all food production and kitchen areas. Ensure that all staff are in compliance with uniform and professional behavior standards. Implement procedures to minimize waste and over-production; maximize profits through careful ordering, proper and well-organized storage, use of proven recipes, and creative use of leftover food. Maintain food and labor costs are at or under budgeted amounts on a regular basis. Maintain and enforce high standards of sanitation, cleanliness, and safety throughout all kitchen areas at all times. Monitor leadership team for adherence to training, financials, and quality assurance tools Monitor staffing for maximum productivity and high standards of quality; control payroll costs to achieve maximum profitability. identify cost savings measures and present them to the Vice President of Food and Beverage for review and possible implementation. Ensure that all kitchen facilities and equipment are clean, operational, and maintained. Coordinate any repair issues. Leads, trains, and manages all respective kitchen management and all culinary personnel on safe food handling and food preparation. Includes ongoing training to improve kitchen staff's skills. Ensure restaurant leaders are engaging and mentoring team members, while also providing timely, fair and consistent feedback with appropriate documentation. Reviews and approves the weekly work schedules for respective kitchen staff in conjunction with business projected sales and maintains labor costs within budget. Ensure that all daily checklists are fully completed by staff including opening, mid-shift, and closing responsibilities. Manage staff to ensure that all items are prepared and cooked correctly before any product is presented to front of house staff for presentation to guests. Creates and develops new seasonal menu items. Cost and produce daily/weekly/monthly specials and communicate to staff accordingly. Ensure that all meal periods are adequately staffed, and staffing is reduced as volumes dictate. Responsible for accurate monthly inventory. Evaluate current practices and processes; immediately recognize potential areas of conflict; and initiate ways to improve current business methods, quality of products, and services provided to the guests. Attend meetings as scheduled. Performs other duties as assigned. Minimum Qualifications: This position requires a (4) year degree from a post-secondary culinary arts training program and 2 years of experience as an Executive Sous Chef or Chef de Cuisine in a multi-outlet environment. A combination of education and experience may be considered in lieu of a degree. Must possess excellent interpersonal skills with an ability to foster a supportive and enabling team environment. Serves as role model and sets the standard for all employees to maintain high-quality and consistent customer service. This requires an advanced knowledge of industry best practices and customer service. Must understand and practice motivational management techniques. Must understand products and services, develop new prospects for opportunity, and understand customer needs clearly. Must also possess substantial experience and remain current in state-of-the-art sales methods. Must set and meet sales goals. Previous experience with budget analysis methods and demonstrated general accounting skills. Perform physical activities in a variety of environmental conditions that require moderate to maximum strength including climbing, lifting, balancing, walking, and handling of materials. Must be able to lift and carry 50 lbs. Overtime is required when needed to assist the workload of others to meet business demands. Maintain confidentiality of sensitive information. Must possess a valid food service card. Must be willing to work in a smoking environment. Must be willing to adhere to company health and safety measures. Preferred Qualifications: Previous Casino experience is preferred.

Grow with us... Life at SH is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. We fill our kitchen with organic produce, and we run a culinary team that believes in perfection, creativity and simplicity, respects nature and loves good food. We're currently looking for a seasoned Executive Chef who thrives within a mission-driven environment, creates change through culinary innovation, and is a proven and effective leader, with the talent and desire to imagine unique, locally-sourced, unforgettable dishes. If you're already thinking of new menus, we'd love to hear from you. About you... Passionate about food and a minimum of 8 years of similar work experience. as a Culinary Director or Executive Chef Advanced knowledgeable of culinary operations, a strong leader and a proven track record in guest and team member engagement and experience alongside excellent knowledge of great financial performance. Excels at communication, both verbal and written. Creative, driven and passionate, with a positive mindset Is flexible and willing to meet the demands of a 24-hour operation. About us... Our culture is caring and thoughtful, and we deliver good-natured and informed service, perfectly executed to evoke a sense of fulfillment and well-being. As a misson-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, SH Hotels & Resorts is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. $135k- $145k SH Hotels and Resorts is an equal opportunity employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations. SH Hotels & Resorts is an Equal Opportunity Employer

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

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 $80,000.00 - USD $90,000.00 /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

Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers) Health Insurance (Medical, Dental, and Vision) Paid Time Off 401K Program Phone Reimbursement Commuter Benefits Complimentary DIG Meals every day Short-Term Disability ABOUT THE ROLE: As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales. Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team. Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged. Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed. Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease. Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same. Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations. Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians. Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans. Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals. Strictly uphold Dig's anti-discrimination and anti-harassment policies. YOU HAVE: 3 - 5 years minimum kitchen or operational restaurant management experience. A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen. The willingness to roll up your sleeves and pitch in whenever and wherever necessary. The demonstrated skills to motivate and develop a high-performing team. The discipline and desire to create systems and organization within fast changing environments. Excellent communication skills and an eye for detail. Strong computer skills. You can navigate multiple digital ordering systems with ease. Ability to learn technological platforms and work systematically with them. Familiarity with restaurant costing and inventory software. The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. The desire for professional improvement and the process of learning. The drive to network and build strong ties in your restaurant's community. The ability to take many variables to find the best solution to a problem. Your Department of Health and/or ServSafe certification. COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”)

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.

Come be part of something more than just WORK. Come join our RAMILY! If you think you have what it takes to join our fun, fast paced and award winning team we would like to hear from you. The Ram is happy to say we have won multiple medals at major beer competitions, but we are just as proud of our award winning food and service. We treat our team like they own the place, because they do. If you are passionate and proud of what you do, come join us. Position Details: Chefs ensure that our guests receive the highest level of quality and consistency. You must be friendly, accurate, responsible, knowledgeable, honest and willing to provide your guests a memorable experience that will set you and the Ram above all other restaurants and breweries. Managers are responsible for every detail from hiring, training, production, service and accounting. We need great candidates to who live these principles every day and will lead their team to success. Compensation and Benefits: • Competitive salary and bonus program - Based off of experience and performance • Free shift meal • Comprehensive Leadership Training Program • Essentially unlimited growth and advancement opportunities • Competitive Insurance offerings including Medical, Dental, Life and AD&D • Generous yearly vacation allowance once qualified Requirements • One year leadership, managerial or related experience • Positive attitude • Food and beer knowledge or the ability to become an expert • Excellent verbal communication and personal skills • Basic math skills • Ability and stamina to spend an extended amount of time on your feet • Working as a team a must • A passion to serve both guests and our team

EXECUTIVE CHEF, join us on our mission to create a senior living revolution where compassion meets innovation! Who We Are We are a company built upon a common belief that senior living communities can and should be places of vibrancy and life. We honor, recognize, and empower the extraordinary team members on this journey with us knowing we are making the world of elderhood better together. Our individual differences, life experiences, knowledge, unique capabilities, and talent are significant to our culture, resident experience, and achievements! What You'll Do The Executive Chef manages the overall operation of the Dining Services Department. This position assists in maintaining a positive physical and social environment for the residents. As an Executive Chef you can expect a range of responsibilities and tasks. Here are some general expectations: You will be responsible for menu development, cooking, ordering food and supplies, managing a budget, and maintaining inventory control. You will create menus in partnership with the Culinary Specialist and your team. You will be responsible for inspiring your team by modeling collaboration and teamwork. You will demonstrate kindness and empathy for the elders you and your team serve. You will work with the marketing, nursing, and Life Enrichment teams to showcase your work, determine food preferences, and for internal and external events where food is served. You will supervise, assign duties, and direct the Dining Services team. (Cooks, Servers, Assistants, etc.) You will interview, make hiring decisions, and orient new team members. You will ensure that safety and sanitation policies are implemented. What You'll Bring You will have at least one-year supervisory experience. You will bring kindness and a desire to work with the elderly; enjoy working with people in general. You will have a Food Handler's card or be able to get one. You will be formally trained in food service management or the culinary arts or have equivalent experience in food service management or the culinary arts. You will be capable of maintaining full-time attendance. You will meet all health requirements. You will have good verbal communication and the ability to read, write, and speak English with residents and coworkers who only speak English. You will be able to pass a criminal background check. You will have the ability to perform job responsibilities with or without accommodation. What We Offer Benefits for all team members, regardless of employment status : Accrue vacation and sick time starting your first day! 401(k) retirement savings plan after 90 days, with employer match after one year. Financial wellness education program. Employee and Family Assistance Program to support your emotional wellness. Wellness and Fitness Resources with savings discounts. Early access pay options Career growth through ongoing training programs and mentorship opportunities. Additional benefits for full-time team members Medical, Dental, Vision, and Voluntary Benefit options Education reimbursement program. If you are guided by goodness, loyalty, faith, and fun and think you would be a good fit for our organization, we would love to talk with you! With a resume or an application, you are one step closer to this exciting opportunity! #CSL600

The Wayfarer Restaurant is one of the only oceanfront restaurants with unforgettable views of iconic Haystack Rock in beautiful Cannon Beach, Oregon. This premier restaurant has over $7M in annual revenue and has been featured on Top Chef. The restaurant is known for their delicious coastal seafood fare, with a menu focused on high quality local and seasonal ingredients. Along with being honored as Open Table Diner's Choice Award Winner, the Wayfarer is proud of its committed staff with longevity up to 20 years who enjoy working in a scratch kitchen using local and seasonal ingredients. We plan a full kitchen renovation in 2025 and invite the Executive Chef to have an active role in the planning. As a Team Member you will enjoy: Health benefits, holidays, paid time off, tuition reimbursement, 401(k) plan Bonus plan Team Member Vesta Hospitality Hotel Discounts A culture of accountability, driving by our seven Values The opportunity to grow and learn Job Summary: As the Executive Chef at Wayfarer Restaurant you will be responsible for managing and overseeing the kitchen staff, menu development, food costs control, and menu pricing. The Executive Chef will ensure the kitchen staff are competent and developing their cooking and food-handling skills, that all food is prepared in accordance with local and state health department regulations. Responsibilities: • Manage and oversee kitchen staff • Menu development • Cost control • Menu pricing • Ensure that all food is prepared in accordance with local and state health department regulations • Ensure that all kitchen facilities are operated in a safe and efficient manner • Develop recipes to ensure excellent customer satisfaction • Assign and monitor staff duties and responsibilities • Maintain kitchen and equipment cleanliness • Monitor inventory and order necessary supplies • Ensure proper sanitation of food preparation areas • Develop and implement proper food service protocols • Direct food production according to customer demand • Manage time and stress efficiently • Train and mentor kitchen staff Requirements: • Must hold a valid food sanitation and safety certificate • Demonstrated expertise in the planning and execution of high-end cuisines • 3+ years’ experience in kitchen management and staff supervision • Ability to multi-task and extensively plan kitchen activities • Working knowledge of food handling regulations and kitchen safety • Strong communication and customer service skills, basic knowledge of Spanish preferred • Must possess the leadership and mentorship skills to motivate the mostly Spanish speaking kitchen staff • Familiarity with various kitchen equipment and tools EEOC Statement: Wayfarer Restaurant - Cannon Beach is an equal opportunity employer and does not discriminate based on race, color, religion, national origin, sex, age, marital status, disability, genetics, or any other protected status. It is our policy to provide equal employment opportunities for all persons without regard to race, color, religion, sex, gender identity, national origin, age, sexual orientation, disability, or veteran status.

Full-time Description Bamboo Sushi is a restaurant of purpose. Through our food, our service and our spirit, we are offering an experience that seeks to inspire. Apply today to be our Executive Chef in Portland! ************************************ **Under consideration for an Executive Chef position, a culinary skills interview tasting will be required as part of the interview process and before any hiring decisions are made. Health, Wealth, and Happiness: Annual salary: $71K - $75K, determined on experience + 10% bonus potential Quarterly Bonus Potential Great Benefits, including Health Insurance options, Life Insurance, Employee Assistance Program Vacation Time, up to 3 weeks accrued vacation years 1 - 5! 401(k) Employee Discounts Opportunities for Advancement and Education within the Company Join us in moving the Bamboo Sushi mission forward and bring to the table: Ensuring a culture of positively and accountability Executing operational excellence in food quality, service, and guest experience Driving, leading, and overseeing all of the kitchen and sushi operations to positively impact P&L Oversee critical quality control points for every menu item, as well as portioning and plating, to ensure dishes received by guests are to spec Hiring, training, and developing employees Ability to regularly exercise of independent judgment and discretion Ability to handle sensitive, confidential information discreetly and professionally Two or more years of management experience, leading BoH operations in a high-volume, full-service kitchen Minimum of 5 years related culinary experience and/or training Sushi experience preferred We strive to create a culture that is inclusive and diverse. We believe in a workforce where everyone is respected for their thoughts and ideas, creating an inspiring environment that everyone is proud to be a part of every day. We work with our employees, guests, partners and community to build a path forward to equality for everyone. We value equal pay, equal rights and equal opportunity for advancement for ALL. Environment Work is performed primarily in a fast paced full service restaurant with frequent distractions and loud noises. Physical The person in this position needs to occasionally or frequently; Maneuver about inside the restaurant/office to access food/beverage items, machinery, and other restaurant equipment Operate basic office equipment Operate basic restaurant equipment Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc. Be able to exchange accurate information while communication with customers Be able to distinguish different tastes, i.e.; sweet and bitter flavors. Work in a noisy/distracting environment 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 qualified individuals with disabilities in all aspects of the employment process and to perform the essential functions. If reasonable accommodation is needed, please contact the HR Department by phone ************** or in person at 9 SE 3rd Ave, Portland OR 97214. Salary Description $71K - $75K / Year DOE + 10% Bonus Potential

The Executive Sous Chef is a key leader responsible for driving the culinary vision and operational excellence of the resort's food and beverage program. Working closely with-and in the absence of-the Executive Chef, this role ensures the highest standards of creativity, consistency, and execution across all kitchen operations. The Executive Sous Chef provides daily leadership to the culinary team, fostering a culture of mentorship, innovation, and accountability that results in a memorable guest experience. This individual champions the resort's purpose and values, consistently modeling the supporting behaviors that uphold Sunriver Resort's commitment to excellence, professionalism, and hospitality at every level. The Executive Sous Chef will always conduct themselves in a manner which supports the Core Values of Sunriver Resort: Trust, Open and Honest Communication, and Commitment. Trust, Open & Honest Communication, and Commitment. The Executive Sous Chef shall strive to provide excellence at all times. S/he will be responsible for exemplifying Sunriver Resort Culture as well as promoting Sunriver Resort as both the Destination and Employer of Choice! Enjoy the benefits of working for Sunriver Resort Including: Paid Time Off Free Gym Membership Free Golf and Recreation 50% Food and Beverage 50% off Retail And More! Responsibilities Act as Executive Chef in his or her absence Must be proficient in and able to demonstrate current food trends and techniques Maintain professional guest relations; Display knowledge of food preparation; Assist in selecting, training, scheduling, supervising, and counseling employees according to Sunriver Resort policies and procedures; Complete all paperwork as assigned; Coordinate smooth operation of food preparation line by supervising line staff; Prepare food as required; Direct cleanliness of kitchen area; Maintain resort kitchen equipment; Display knowledge of safe operation of kitchen equipment; Maintain security of kitchen area; Direct control of food and labor costs. Train staff in use of working menus. Direct staff in sanitary food handling techniques; Display understanding of Sunriver Resort appearance standards Attend all mandatory meetings; Complete other duties as assigned, to include cross training. Qualifications Must be able to work well under pressure; Must be able to accurately follow instructions (verbally and written); Must possess strong communication skills; Must have excellent listening skills; Must have the ability to resolve problems/conflicts Must have a passion for creating an exceptional experience for all guests; Highly organized approach Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons) Acts with responsibility towards all company property, supplies and equipment; Maintains a professional appearance by following all Sunriver Resort standards with regard to Dress/Uniform Code, Hygiene and Grooming. Minimum 7 years experience in fine dining, minimum 3 years in similar role, resort/hotel kitchen; Active Food Handler's permit or ability to obtain one; Ability to read and communicate through written menu requirements. Supervisory skills including training, communication, and organization. Ability to work a flexible schedule that will include evenings, weekends and holidays; Ability to work well with others and function well in a fast-paced environment. Able to communicate well with staff and guests Ability to stand for entire shift if necessary; Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally; Must be able to personally lift up to 40 lbs on a frequent basis; Must be able to occasionally lift over 40 lbs. with assistance; Must be able to bend, squat, crawl, kneel, push, pull, walk on uneven surfaces and reach on a continuous basis.

Ponzi Vineyards is a premium Oregon Pinot Noir and Chardonnay producer located 22 miles from downtown Portland in the Willamette Valley. Recently acquired by the legendary French family wine group Bollinger (producers of Champagne Bollinger, Champagne Ayala, Burgundy wines from Chanson, Loire Valley wines from Langlois-Chateau, and Cognac Delamain), Ponzi Vineyards aims to become the top-of-mind brand for Oregon fine wine. We are seeking an experienced Executive Chef to lead our culinary program, creating seasonal menus that complement our wines and enhance our hospitality offerings. The ideal Executive Chef candidate thrives in a team environment, embodies a spirit of warm hospitality, and enjoys engaging directly with guests. This role requires prior kitchen management experience, as well as knowledge of catering, events, and financial operations, including food and labor costs, kitchen efficiency, and inventory management. A basic understanding of wine production is preferred. The Executive Chef reports to the Director of Consumer Sales. Responsibilities The Executive Chef oversees all food operations at Ponzi Vineyards, including: Tasting Room Menu - Small plates designed to complement our wines and enhance the guest experience. Club Events - Seasonal gatherings for wine club members, ranging from large receptions with passed appetizers to intimate wine release dinners. Tasting Room Events - Weekly or monthly experiences, including: Lunch at Ponzi - A three-course, wine-paired meal highlighting seasonal ingredients. Available Wednesday through Thursday by reservation. Stand-Alone Events - Themed experiences, such as guided winery tours, special cuvée tastings, food and wine pairings, and outdoor activities. Private Events - Customized experiences, from family-style dinners and tasting menus to corporate retreats and celebrations. Skills & Qualifications The Executive Chef must: Have strong culinary and organizational skills. Demonstrate leadership and effective team management. Adapt to shifting priorities with professionalism and enthusiasm. Maintain high standards of kitchen etiquette and service. Key Duties Develop, cost, and execute seasonally driven menus. Maintain a clean, organized kitchen, including walk-in and dry storage. Manage weekly ordering, inventory, and food costs within budget. Oversee invoice coding, food cost tracking, and administrative tasks. Train and support seasonal kitchen staff. Collaborate with the Service Team to enhance guest experiences. Provide meals for the production team during the harvest season. Requirements Flexibility - Typical schedule is Wednesday-Sunday, with variable hours based on events, including occasional evenings. Physical Stamina - Must be able to stand for extended periods and lift up to 50 lbs. Professionalism - Polished appearance, strong communication skills, and comfort with public speaking. Reliable Transportation - Must have personal transportation to and from the winery. Certifications - Oregon Food Handler's Permit (FHC). Compensation & Benefits Hourly rate based on experience, plus tips and gratuities. Schedule: ~40 hours/week (May-October), ~25-30 hours/week (November-April). Eligible for health benefits and 401(k). Experience Required 4+ years of fine dining and/or catering experience. 2+ years of kitchen management experience in a restaurant or winery. Basic proficiency in email, writing, and Excel. Must be 21 or older. About Ponzi Vineyards: Founded by Dick and Nancy Ponzi in 1970, Ponzi Vineyards is one of Oregon's original family-owned wineries and has significantly contributed to the growth and success of the region over the last 50+ years. About the Bollinger Family: The Bollinger family owns iconic producers like Champagne Bollinger, Ayala, Domaine Chanson (Burgundy), Langlois-Chateau (Loire Valley), and Cognac Delamain, known for their premium quality and rich history.

The Allison Inn & Spa is Oregon Wine Country's first full service luxury resort in the heart of the Willamette Valley. Meetings & Events at The Allison Inn & Spa has elegant, dedicated function space in the west wing. Reflecting the bounty of the Willamette Valley, our seasoned culinary team at JORY delivers an array of elegant foods featuring seasonal catering menus. At The Allison Inn & Spa our working philosophy is a commitment to strive for excellence in all we do. We are a passionate and empowered team, inspired by the bounty and warmth of our surroundings and community, genuinely dedicated to providing excellent service and meaningful memories for our guests. Join us as we strive for excellence. Duties and Responsibilities Ready to take “Garden to Table” dining to the next level? The Allison Inn & Spa - a privately owned 85 room Inn- is looking for an experienced Executive Sous Chef to help grow our banquet culinary operations. We operate a 1.5-acre garden where we grow about 150 different varieties of vegetables, fruits, herbs and flowers for use in our restaurant, banquets, and spa as well as maintain a handful of beehives for our annual honey harvests. Our kitchen is a scratch kitchen that runs in-house programs for baking, pastry, charcuterie, butchery, and preservation. This position will be responsible primarily for banquet operations as well as supporting restaurant services when needed. Position will be responsible for Scheduling, ordering, labor and inventory management and execution of all services and events. Flexibility and adaptability is key. Our menus change frequently as we adapt to the ever-changing availability of produce and regional bounty of our garden, orchards, & farms. Off-site catering with local partners and in our chef's garden will occur seasonally. Working closely with our sales team on client custom menus, dietary requests and event requests require a team focused management style. Job Skills/Requirements/Qualifications Minimum of 4 years' experience as a Sous Chef, Chef de Cuisine, or Banquet Chef in a multi-venue environment and degree in culinary arts/hospitality preferred. Strong ability in using Microsoft Office Ability to manage multiple tasks at once. Experience in menu development and utilization of seasonal produce. Dedicated to the highest standards of food service without compromise. Candidates must be driven, organized, motivated, and creative. Must possess a strong culinary foundation and have experience leading a team. Outstanding leadership and communication skills are a must. Exceptional organizational skills, and ability to think through processes from an analytical standpoint. Experience with farm to table cuisine preferred. Ability to work a flexible schedule to include weekends, evenings, and holidays. Ability to effectively communicate with all team members and management personnel An enthusiastic, positive demeanor and desire to provide exceptional guest service. Must have a current Oregon Food Handlers Card. Successfully pass a pre-employment background investigation. Successfully pass a pre-employment drug screen. Equipment/Tools Utilized Wood burning grill and rotisserie Sous vide Meat slicers and choppers All manner of sharp knives and cutting implements Deep fryer Tilting braziers Steam jacketed kettles Hot oven, griddles, French top, sauté burners. Working Conditions/Physical Requirements/Expected Work Hours The work environment can be loud and busy. Ability to work indoor and outdoor events. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The team member is required to stand for long periods as well as walk, bend and stoop. Requires working taste buds; ability to smell; ability to feel with fingers; and visually inspect, including close and distance vision. Requires the ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Able to lift heavy boxes of produce, dry goods etc. Regularly lift up to 50 lbs. safely. This position regularly requires long hours and weekend work

As a UW employee, you have a unique opportunity to change lives on our campuses, in our state and around the world. UW employees offer their boundless energy, creative problem-solving skills and dedication to build stronger minds and a healthier world. UW faculty and staff also enjoy outstanding benefits, professional growth opportunities and unique resources in an environment noted for diversity, intellectual excitement, artistic pursuits and natural beauty. Housing and Food Services (HFS) has an outstanding opportunity for an Athletics Performance Executive Chef to be responsible for managing the day-to-day operations of dining services for UW Intercollegiate Athletics (ICA). Providing nutrition to power performance, this executive-level chef position has responsibility for ensuring menus and programming meet the needs of UW Athletes and teams through creation of nutritionally optimal meals for athletes and coaches. This will be achieved through effective leadership of the dining facility team and planning in coordination with ICA dietitians. RESPONSIBILITIES Leadership * Develops and maintains positive and professional relationships with student athletes. * Provides outstanding customer service and ensures specialty diets and other nutritional needs are met. * Develops and maintains positive and professional relationships with guests, department colleagues, and stakeholders. * Develops and maintains positive and professional relationships with culinary and front-line service staff through two-way communication, timely feedback, collaboration and consistent visibility in the kitchen and work unit. * Leads and participates in weekly culinary planning and/or production meetings, tastings, training, etc. * Monitors performance in unit safety, customer service and food safety. * Identifies and utilizes multiple avenues for soliciting feedback and responding to complaints, questions, and special requests. * Consults appropriately with HFS Human Resources to ensure that UW, HFS and bargaining unit policies, guidelines are followed in administering progressive, corrective action principles and union contracts are followed in addressing employee performance problems. * Provides effective verbal presentation skills that show preparation, research and delivery scaled for small, large, and diverse groups. Operations and Customer Service * Develops and collaborates on short- and long-range goals for unit programming. * Works as a partner with ICA dietetic staff in development of programming and menus. * Directs staff on dining operation policies and procedures. * Maintains consistent and responsive communication with ICA stakeholders, athletic teams, and UW Dining administration. * Maintains proper controls over resources, including inventory and labor. * Manages the inventory from ordering to utilization, including purchasing, receipt, storage, payment processing, production, and service. * Monitors attendance and adjusts staffing to meet daily production needs. * Establishes and ensures that inventory par levels are maintained to minimize waste; manage the documentation and disposal of waste. * Ensures that displays, freezers and prep and storage areas are in clean and orderly condition and meet health department standards. * Identifies and corrects unsafe conditions, such as poor equipment or work habits that might lead to an accident. * Utilizes the Online Accident Reporting System (OARS) for every work accident and injury, notifying appropriate authorities and personnel. * Works with ICA dietitians and athletic teams in planning special events. Fiscal Management * Monitors performance of products, services, and programs, and collaborates with vendors to make adjustments as necessary to meet established financial and service goals. * Contributes to the unit's business plan and budget in collaboration with UW Dining leadership. * Monitors and reviews reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team. * Actively reviews business and financial data and proactively implements cost controls. * Contributes to probable causes for budget variances or discrepancies and makes appropriate adjustments. * Ensures that there are appropriate controls on resources, including separation of controls between purchasing, receiving and counting inventory. Culinary Focus and Results * Develops recipes, sources, creates, and executes high-performance menus for all athlete, and coach meals, with a focus on local, nutrient-dense, high-quality foods to optimize health, performance, and recovery. * Collaborates with the campus executive chef, onsite management team, Assistant Director, and ICA dietitians in development of menus and services. * Trains staff in food preparation, production, and display. * Designs and implements quality control measures to insure consistent taste, presentation, and food safety. * Ensures that displays and presentations of food are attractive, including appropriate labels and signage. * Monitors performance indicators for production, quality and service and intervenes when necessary to ensure goals are met. * Develops and implements new concepts and products that align with customer needs, as well as the promotion of ICA activities and events. * Keeps up with dining trends and communicates innovative ideas to the leadership team. * Can provide product information for newsletters, promotions, and customer inquiries through the Communication & Marketing department. Supervision * Interviews and selects staff and ensures that staff are on-boarded to the work unit and attend required HFS and UW-required training. * Supervises the work completed by direct reports, ensuring appropriate productivity, quality, customer service and adherence to UW and departmental policies and procedures. * Provides guidance to direct reports on requirements and/or opportunities for learning and professional development. * Engages, when necessary, in performance management of employees within the organization. * Prepares and conducts ongoing and timely performance appraisals for all employees, providing proper performance-based feedback. * Position must supervise at least 2 FTE to maintain this professional staff exemption and compensation. * Will supervise a Program Assistant, a Chef de Cuisine and Assistant Manager, and will have 9 indirect reports. CBORD * Under the general direction of the Campus Executive Chef, support the recipe input and validation process for CBORD FSS. This may include drafting recipes following established format and process, answering clarifying questions for Dining Systems team, and performing or facilitating production testing for accuracy. * Support the recipe input and validation process for CBORD FSS. Write recipes for input following established process, answer clarifying questions for Dining Systems team, and perform or facilitate production testing for accuracy. * Perform periodic reviews of system data and reports related to recipe costing and production methods to inform decisions related to menu, recipe and pricing changes. Work with Dining Systems team to make updates to system data. * Review current system data and reports to inform decisions on vendor and product selection. * Run and/or review system reports to analyze KPIs related to recipe costing, menu mix, and operational compliance with recipe specifications and/or established purchasing practices. * Participate with ICA Dieticians in providing nutrition information for Notemeal. IMPACT TO THE UNIVERSITY The athletics dining program provides a high-quality dining experience to University of Washington student-athletes and teams, supporting academic and athletic performance. WORKING CONDITIONS This position is expected to maintain regular hours (8am-5pm M-F) during the work week to maximize availability for HFS meetings and to conduct daily business. Additional hours are required to provide a presence and coverage for meal services and HFS special events that may occur evenings and weekends. POSITION COMPLEXITIES * Maintain a regular, full-time onsite work presence * Depending on assignment, may travel to different sites on the Seattle Campus. * Adapt to a variety of working conditions and venues: o Maintain a daily presence in the office to perform administrative work, meet with employees, and to address any operational issues that arise in the front or back of the house. o Maintain a daily presence in the production and service areas to provide training, test recipes, observe and interrupt unsafe food and occupational health practices. o Daily use of a computer workstation or laptop to review/approve transactions, correspond via email, and participate in virtual meetings and training. * Comply with essential staff designation that requires onsite presence during inclement weather and suspended operations to ensure consistent food service to our residents. * Participate in special events that occur during evenings and weekends to support the Department and the University. REPORTS TO Assistant Director Requirements include: Bachelor's degree in hospitality and/or a certification by a recognized culinary institution, plus a minimum of five (5) years of executive chef-level management experience in culinary operations. Experience and references must demonstrate: * Comprehensive understanding of menu item specifics, including but not limited to dietary restrictions, food allergies and tolerances, ingredients, preparation processes, holding and serving temperatures, and HAACP guidelines. * Leadership experience working within a high-volume seated restaurant, hotel, contract food services, university dining venue, or athletic dining facility. * Effective execution of cook to order menu items in a restaurant setting. * Effective expediting on the kitchen and service sides of a restaurant. * Depth and breadth in concept development, kitchen management, food and labor cost controls, and plating and presentation. * Effective training and leadership of staff. * Effective interpersonal, organizational, analytical, communication and problem-solving skills. * Effective supervision of staff, including training, giving constructive feedback and address performance through progressive, corrective action. * Proficiency with Microsoft Office, including Word, Excel, Outlook, PowerPoint and Project. Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration. Desired: * Success working in a contemporary college/university dining environment. * A minimum of three (3) years of experience in a culinary management role within an athletic nutrition setting (ex. professional sports team, collegiate athletic department, or Olympic team setting). Conditions of Employment: * A satisfactory outcome from the employment reference check processes and education verification. * Possession of a Washington State Food Handler's Card. * ServSafe certification within three months of hire and maintenance of certification thereafter. * Maintenance of a valid Washington State Driver's License. Application Process: The application process for UW positions may include completion of a variety of online assessments to obtain additional information that will be used in the evaluation process. These may include Work Authorization, Cover Letter and/or others. Any assessments that you need to complete will appear on your screen as soon as you select "Apply to this position". Once you begin an assessment, it must be completed at that time; if you do not complete the assessment, you will be prompted to do so the next time you access your "My Jobs" page. If you select to take it later, it will appear on your "My Jobs" page to take when you are ready. Please note that your application will not be reviewed, and you will not be considered for this position until all required assessments have been completed.