Sous Chef Jobs in Raytown, MO

Loews Hotels & Co has ventured into Kansas City, MO with the new Loews Kansas City Hotel. The 800-room hotel features 60,000 square feet of meeting & function space, with a sky bridge connecting to the 800,000 square foot Kansas City Convention Center. The hotel marks the first hotel catering to groups & meetings to open in more than 20 years in Kansas City. Two signature restaurants, a Grab & Go bakery and a rooftop lounge will round out this all glass, 24 story hotel, which stands out on the citys skyline. Loews Kansas City is located at the cornerstone of an already vibrant and continuously growing downtown Kansas City. The Kitchen Supervisor will contribute to the overall operation and performance of the kitchen staff. This includes assuring adherence to set goals and targets, monitoring progress, and providing feedback and guidance to ensure that the kitchen staff is meeting the standards of the restaurant. The Kitchen Supervisor will maintain a safe and sanitary working environment in accordance with industry standards. Job Specifics Supervise and manage kitchen staff. Ensure training, provide input towards scheduling, and performance reviews Ensure all kitchen staff are properly trained in, and are following all food safety and sanitation guidelines Ensure kitchen operations run smoothly and efficiently Monitor and maintain adequate product inventory levels Ensure that recipes and food preparation instructions are followed correctly Monitor food quality and presentation Ensure that all equipment is in good working order Maintain a clean and organized kitchen environment Assist in menu planning and development General Promotes and applies teamwork skills at all times Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance Is polite, friendly, and helpful to guests, management and fellow employees Executes emergency procedures in accordance with Loews Hotels standards Complies with required safety regulations and procedures Maintains cleanliness and excellent condition of equipment and work area Complies with Loews Hotels standards, policies and rules Recycles whenever possible Remains current with Loews Hotels information and changes Complies with Loews Hotels uniform and grooming guidelines Qualifications High school diploma or equivalent 1-3 years of kitchen management experience Working knowledge of food safety and sanitation standards Able to multi-task and work in a fast-paced environment Excellent communication, problem-solving, and organizational skills Able to work flexible hours, including evenings and weekends SERV Safe Food Handler certification (preferred) Preferred: Associate of Science degree or higher in Hospitality or Food Service Management Education: Associate of Science degree or higher in Hospitality or Food Service Management Experience: Two + years supervisory experience in hotel or free-standing restaurant RequiredPreferredJob Industries Other

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 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 Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • 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 builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. 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. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. The salary range for this position is $55,000 to $73,000 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.

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-AW1 Pay Range USD $60,000.00 - 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-AW1

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

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

“After spending 14 years in healthcare, I finally found my home with Arrow Senior Living. It's home-like environment is not just for the residents but for the team members as well. From day one you embrace the core values, and you see how they impact residents' quality of life. Arrow is a great company to grow with-it promotes within and the employee appreciation, incentives, and benefits are just a bonus on top of making residents and team members smile. I have become lifelong friends with this team, and I can happily say I love my job and enjoy coming to work.” -Arrow Team Member Position-Sous Chef Position Type: Full Time Location: Kansas City, Missouri Our starting wage for Sous Chef is: $22.00-$26.00 per hour! Shift Schedule- Sunday/Monday/Tuesday/Wednesday/Thursday 11:30am-7:30pm Come join our team at The Madison Senior Living located at 14001 Madison Ave. Kansas City, Missouri 64145! We are looking for someone (like you): To Be a Gustatory Genius: Ensure food items are prepared to Culinary standards and provide residents with an exceptional dining experience while maintaining portion control and minimizing waste. To Be a Kitchen Curator: Supervise and inspect all aspects of Culinary service, including logs, cooking equipment, storage rotation, and food service regularly to ensure they are up-to-date, clean, and sanitary. To Be a Culinary Captain: Lead team in day-to-day operations through engagement, maintaining expectations, coaching and accountability. What are we looking for? You must be at least eighteen (18) years of age. You may have at least three (3) years of experience in senior housing or related field (preferred, not required). You have demonstrated skills, knowledge, and competency in the areas of leadership, training, and supervision. You possess proficient written and oral communication skills with other members of management, professional, and support staff. You have completed formal culinary, food service or restaurant training or an equivalent amount of full-time supervisory or management-level work experience. You are comfortable creating, modifying, and printing word processing and spreadsheet documents using Microsoft Word and Microsoft Excel. You are able to send, receive, and forward e-mail. You must be active as this role requires standing, walking, bending, kneeling, and stooping all day. You must have the ability to frequently lift and/or move items up to 50 pounds. You must be comfortable to be in close contact to extreme temperatures, including cooking surfaces and walk-in freezers. You will have the ability to work primarily indoors, but also be available to work outside for events. You must be criminally cleared. Employment Benefits (We value our benefits): Company Match 401(k) with 100% match up to the first 3% and fully vested upon enrollment Medical, Dental, Vision insurance (1st of the month following 60 days of employment-Full Time) Disability insurance (Full Time) Employee assistance program Weekly Employee Recognition Program Life insurance (Full Time) Paid time off (Full Time employees accrue up to 115 hours each year and Part Time accrue up to 30 hours each year) Tuition Reimbursement (after 90 days for FT AND PT employees) Employee Referral Program (FT, PT, and PRN) Complimentary meal each shift (FT, PT, and PRN) Daily Pay Option Direct Deposit Did we mention that we PROMOTE FROM WITHIN? Do you want to see how much fun we are at The Madison Senior Living? Please visit us via Facebook: *********************************************** Or, take a look at our website: *********************************** Have questions? Want to speak to someone directly? Reach out by calling/texting your own recruiter,

Tutera Senior Living & Health Care Carnegie Rehabilitation and Health Care Center Are you a Sous Chef seeking an exciting new career opportunity? Look no further! Tutera Senior Living & Health Care is seeking culinary rockstars to join our team! If you are dedicated and compassionate, WE WANT YOU! What Will You Do in This Role? As a Sous Chef, you will be responsible for ensuring all food items are prepared to culinary standards and provide residents with an exceptional dining experience while maintaining portion control and minimizing waste. The Sous Chef will also inspect all aspects of the culinary service, including logs, cooking equipment, storage rotation, and food service regularly to ensure they are up-to-date, clean, and sanitary. This role will perform area sanitation tasks, including cleaning of all cooking equipment and workstations, and ensure foot safety is performed at all times. As a Sous Chef, you will also assist in leading the culinary team in day-to-day operation. Do You Have What It Takes? A fire and passion for working with seniors A flexible, fun, and energetic personality High school diploma, or equivalent, preferred Minimum of two years of experience as a chef in a large-scale cooking operation preferred Prior dietary experience in a LTC/SNF/AL/MC setting preferred Professional image in both appearance and behavior Excellent written and oral communication skills How Can You Benefit? Daily Pay with Payactiv Low-Cost Health Insurance Dental Insurance Vision Insurance Life Insurance 401(k) for Eligible Locations Tuition Reimbursement Paid Time Off Holiday Pay FMLA & Leave of Absence Employee Engagement Incentives Shift Differentials and On Call Rates for Eligible Positions Exclusive Tutera Perks Tutera University Advancement Opportunities Why is Tutera THE Employer of Choice? Tutera Senior Living & Health Care is guided by one single purpose: To live the YOUNITE philosophy in every decision, every day. Based on genuine respect, YOUNITE is how we get to know residents and team members on a personal level. By asking about our employees' and residents' unique needs and preferences, we actively listen and then deliver. Do you want to work for a company where you are the driving force behind every decision made? Tutera offers stability; our family-owned company was founded in 1985! Tutera offers a competitive starting wage and amazing benefits! We take care of you so you can be a rockstar at work and at home! Tutera Senior Living & Health Care is dedicated to growing and developing our Tutera rockstars. Through Tutera University, every employee has the opportunity to learn new skills and become the best health care rockstar they can be! Apply today and let us show you how we are inspired by you. Equal Opportunity Employer. The wage and benefit information provided in this listing is subject to change. Benefits eligibility criteria must be met to enroll in available benefits. #CB Benefits How Can You Benefit? Advanced Pay with Payactiv Health Insurance Dental Insurance Vision Insurance Life Insurance 401(k) for Eligible Locations Tuition Reimbursement Paid Time Off Holiday Pay Employee Engagement Incentives Exclusive Tutera Perks Tutera University Advancement Opportunities Job ID 2025-8158

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

Job Title: Chef de Cuisine Reports To: General Manager / Executive Chef --- The Chef de Cuisine is responsible for communicating with the Executive Chef. Helping lead and manage the kitchen staff when he is away as well as to create exceptional culinary experiences for guests. This role requires strong leadership, creativity, and culinary expertise. The Chef de Cuisine is expected to oversee all kitchen operations, including menu planning, food preparation, and ensuring kitchen safety and hygiene standards are met. Additionally, they manage inventory, control food costs, and collaborate with the front-of-house team to ensure smooth operation. --- Key Responsibilities: 1. Culinary Leadership & Kitchen Management: Lead, mentor, and manage a team of chefs, cooks, and kitchen staff. Develop and implement new menu items and seasonal specials. Ensure consistency in food preparation, presentation, and quality. Oversee food production and ensure timely service, maintaining high standards of food quality and hygiene. Train kitchen staff on proper cooking techniques, presentation standards, and food safety procedures. Maintain a positive work environment, fostering creativity, teamwork, and efficiency in the kitchen. 2. Menu Planning & Development: Design, create, and update the menu based on seasonality, customer preferences, and food trends. Collaborate with the restaurant's management to ensure the menu aligns with the overall concept and theme. Ensure the menu is balanced and cost-effective, maintaining both quality and profitability. Adapt and modify menus to accommodate dietary restrictions or guest preferences. 3. Budgeting & Cost Control: Manage food and labor costs, ensuring they align with budgetary constraints. Oversee ordering and inventory management to minimize waste and control expenses. Track and report on food costs, adjusting menu prices or portions as needed to meet financial targets. Ensure efficient use of ingredients to prevent overproduction and minimize waste. 4. Health, Safety, & Hygiene Compliance: Enforce food safety and sanitation regulations in the kitchen. Maintain cleanliness and organization in all kitchen areas, following health department guidelines. Ensure kitchen staff follows proper food handling and storage practices to avoid contamination or spoilage. Conduct regular safety checks on kitchen equipment and utensils to ensure proper functioning. 5. Staff Management: Recruit, hire, train, and schedule kitchen staff, including line cooks, prep cooks, and dishwashers. Conduct performance evaluations and provide constructive feedback to staff members. Foster a positive, inclusive, and efficient work environment, resolving conflicts as they arise. Set clear expectations and hold staff accountable for their roles and responsibilities. 6. Collaboration & Communication: Work closely with the restaurant's management team (Front-of-House and Back-of-House) to ensure smooth operations. Communicate with suppliers and vendors to source high-quality ingredients. Coordinate with service staff to ensure proper timing of dishes and satisfaction of guests. Participate in meetings to discuss operational issues, customer feedback, and business performance. 7. Quality Control & Customer Satisfaction: Ensure that every dish leaving the kitchen meets the restaurant's standards for taste, presentation, and quality. Address any customer complaints related to food and work to resolve issues promptly. Conduct regular tastings and food quality checks to maintain high culinary standards. --- Required Skills and Qualifications: Education: Culinary arts degree or relevant culinary training. A formal apprenticeship or extensive on-the-job training is highly valued. Experience: At least 5-7 years of experience in a high-end kitchen, with at least 2-3 years in a leadership or supervisory role. Skills: o Exceptional culinary skills with a strong understanding of various cuisines and techniques. o Strong leadership and management abilities, with experience leading a diverse team. o Excellent organizational skills, with the ability to manage multiple tasks and prioritize effectively. o Strong knowledge of food safety, health regulations, and kitchen equipment. o Financial acumen with the ability to manage food costs and budgets. o Creativity and passion for developing new dishes and refining menu offerings. Physical Requirements: o Ability to work in a fast-paced, high-pressure environment. o Ability to stand for extended periods and lift up to 50 pounds. o Ability to work late nights, weekends, and holidays as required by the restaurant's schedule. --- Preferred Qualifications: Experience in a all levels of dining from short order to fine dining Expertise in a wide array of cuisine Knowledge of wine pairing and pairing with food. --- Working Conditions: Fast-paced, high-energy kitchen environment. Flexible hours, including evenings, weekends, and holidays. Occasional extended hours to ensure food quality, kitchen operations, or to meet event requirements. High-pressure situations, especially during peak service times. --- Compensation: Competitive salary, based on experience. Bonuses and profit-sharing options (if applicable). Health benefits, paid time off, and other perks. Additional Information: The Chef de Cuisine plays a crucial role in shaping the guest experience through high-quality food and exceptional culinary creativity. Working with the Executive Chef to curate a high end dining experience. This position offers a unique opportunity to lead and shape the culinary direction of a high-profile establishment while driving business success.

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

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

Full-time Description Our Quality Control Chef is a key member of our team who assist in implementing, maintaining, and improving all our quality sauces. In addition, they are an essential partner to our clients ensuring successful bottling and flavor profiles match their needs. Who also ensures product safety, regulatory compliance, and compliance with company standards. Primary responsibilities include: Work in test kitchen to develop processes and procedures for large scale sauce production; utilize culinary skills and experience in food manufacturing. Interact professionally with internal and external customers in production of products; sample products and determine product differences and ingredients through taste testing and control testing. Meticulously record all tests and all pertinent analytical information; data entry of information into Nav software; provide relevant reporting; calculate costing of ingredients such that products are developed within targeted cost range Lead and participate in quality control of all operational areas; verification of proper ingredients, cooking process and procedures, codes, bottling and packaging. Monitor and research culinary trends in manufacturing processes, and innovations on an ongoing basis to continue to bring new ideas to the team Requirements The successful candidate will possess: 1 year culinary experience; quality control manufacturing experience is a must. Bachelors in Food Science related field or equivalent combined experience. PCQI Certification and Experience with ERP systems as it applies to manufacturing is a plus! Physical Requirements: ability to lift up to 50-lbs; ability to bend, stoop, twist repetitively and stand for full 8-hour shift: work may be physically demanding and can require the use of some or all body parts and muscle groups. Some requirement of repetitive overhead lifting on occasion. The successful candidate will also demonstrate the following abilities: Communication: Excel in both written and oral communication; effective interpersonal and presentation skills; with professional attitude. Organized: Able to work independently; effective time management skills; able to manage multiple tasks concurrently, prioritize effectively, and meet deadlines with a high attention to detail. Analytical: Superior critical thinking skills with the ability to research and analyze data from multiple sources and make independent decisions. Strong business acumen, including problem solving skills, critical thinking, and self-initiative. Adaptable: Willingness to accept change; exhibit flexibility and adaptability. Along with the ability to absorb and quickly understand new information. Resourceful: Ability to deliver results utilizing the resources available. Has a get-it-done mentality.

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

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

High volumne hands-on chef overseeing an open concept kitchen in the action and excitement of the casino floor. Oversees Lead Cook, cooks and cashiers. Typical work hours will be 4p-2:30am. This outlet is open 7days a week. Estimated salary: 60K with best in class benefits offered day one! ESSENTIAL JOB FUNCTIONS: Responsible for day to day culinary operation in specified outlet. Supervises the back of the house kitchen employees. Maintains proper employee/employer relations, recognition, evaluating performance and administration of discipline. Ensures fast clean service of all menu items as well as consistency. Controls food production to include proper cooking methods, cooking time and temperature. Ensures sanitation policies and storage of prepared foods are followed. Ensures that the proper levels of food are prepared based on forecasted needs and ensures their prompt delivery. Ensures that the minimum level of labor is used to perform the required level of production. Completes the required daily financial tools and reports. Wears a bi-therm, gaming license (where required), name tag and hair restraint. Maintains a sanitary, neat, clean, organized, safe and comfortable work environment where talents, skills and trade practices are exchanged, practiced and enhanced. Communicates and cooperates with the front of the house management team. Enforces all regulatory, internal controls, policies and procedures. Administers the overall activities of the restaurant operation on assigned shift. Establishes and administers training programs within the assigned restaurants. Counsels, guides and instructs personnel in the proper performance of their duties. Assists in the maintenance and development of procedures for ‘food service and inspects menu items for maximum customer satisfaction. Supervises staff on shift and ensures proper staffing levels in order to provide high standards of service with minimum labor hours. Monitors appearance of food served and communicates deviations from standard. Prepares and, coordinates the periodical performance reviews (90 days, annuals, etc.) of assigned personnel. Service standards used to measure success include, turnover rate, high staff morale, labor cost in line with budget and cleanliness of restaurant. Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas. QUALIFICATIONS: High School Diploma or equivalent required. Bachelor degree in Food and Beverage or related field, preferred. Five years of experience in the restaurant industry including 2-3 years as a supervisor. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Must be 21 years of age. Must be able to obtain Missouri Gaming License. Must be able to work any day of the week and any shift, including holidays and weekends. Must have excellent customer service, communication, and supervisory skills. Knowledgeable in data entry, read and interpret output from a computer Must be able to train, follow and execute training manuals; have proven performance in implementing and maintaining food production operational standards. Must have knowledge of kitchen/restaurant sanitation, operation and maintenance of equipment. Must be able to work any day of the week and any shift, including holidays and weekends. WORK ENVIRONMENT REQUIREMENTS: Must be able to work independently along with a team mentality. Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 25 lbs or more. Must be able to stand for prolonged periods of time or entire shift. Must be able to work at a fast pace and in stressful situations. Is able to tolerate areas containing second-hand smoke, high noise levels, bright lights and dust. Must be able to read, write, speak and understand English. Must be able to maneuver around office areas, effectively work in high traffic areas and responds to visual and aural cues. Mathematical abilities including addition and subtraction/accurate record keeping strongly required. Must have the dexterity to grip and work necessary items (chips, 10 key adding machine, money bags, computers, money, etc.). Must be able to work independently and with a team. Able to assist with cooking using industry and property standard techniques, procedures and equipment. Must be able to stand for prolonged periods of time and/or entire shift. Flexibility in fingers and hands to utilize kitchen/restaurant equipment, bottles/glasses/knives/, etc. Responds to visual and aural cues while adapting to extreme temperature changes. Mathematical abilities including addition and subtraction required. Familiar with all phases and operations of the kitchen and able to have a sense of urgency and react to changing business demands express excellent communication skills. DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

Visión de conjunto Find your future at National Beef! National Beef of Kansas City, Kansas is seeking to hire qualified professionals to join our team as a Technical Services Technician (Quality Assurance) at our Kansas City Steak Facility. With competitive pay and benefits, stable work, and an environment that is caring and supportive, National Beef could become your next career move! All interested individuals must submit a resume. Responsabilidades The individuals who fill the Technical Services Technician (Quality Assurance) position will be responsible for the following: Monitor processes to assure that they conform to the company standards regarding food safety (standards may be set by Federal Regulatory Agency and Federal Statutes), sanitation, and quality Review processes, document results, communicate results and possibly take control actions when processes are not maintained in a controlled and timely manner Monitor, document, communicate and possibly control employee safety concerns Work at times with little direct supervision, exercising initiative and independent judgment of a variety of situations Work in the Technical Services chain of command, while directly reporting to the Technical Services Supervisor Other duties as assigned Technical Services Technician Job Assignments: Portion Auditor Finished Good Auditor Raw Material Auditor Validation Auditor This is a safety sensitive position. This is an on-site position. Cualificaciones Qualified candidates for the Technical Services Technician (Quality Assurance) position should have the following: Minimum High School Diploma or equivalent. Exhibit good attendance and work ethic in past jobs Excellent verbal and written communication Must be able to read, write and speak English Professional Attitude and conduct with the ability to work well with others as the job has inherent conflict and confrontational aspects Working knowledge on computers with proficiency in using spreadsheets Ability to lead and motivate subordinates to perform the required activities Product knowledge of beef or pork Good time management skills Strong attention to detail, accuracy and neatness are essential Solid reasoning and problem solving abilities Ability to effectively organize and handle multiple tasks simultaneously Applicants must be authorized to work for ANY employer in the U.S. We are unable to provide visa sponsorship at this time. Company Overview (SP) National Beef is a leader in producing fresh, chilled and further processed beef products for customers in the U.S. and worldwide. We offer a variety of employment opportunities in our production, packaging, and hide tanning facilities that stretch from the western plains to the east coast. We strive to be the preferred employer in every one of those communities, whether it's measured by the number of people employed or the good we do in the area. We invite you to join our family, wherever you call home. National Beef is an equal opportunity employer committed to workplace diversity. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, sexual orientation, natural origin, age, gender identity, protected veterans status, or status as a disabled individual.

Executive Chef Job Description REVISED MAY 2023 Executive Chef FLSA CLASSIFICATION: Non-Exempt/Hourly SUPERVISOR'S TITLE: Campus Manager Pay Range: Summary/Objective: The Executive Chef is responsible for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Benefits: Immediate 401k offering, including a 6% dollar-for-dollar company match after 1 year of service 50% subsidized health insurance for our employees, meaning, we pay 50% of the cost of our comprehensive healthcare plan from United Healthcare for our employees Life Insurance Long term and short term disability available Company provided ServSafe certification for all our chefs, provided by our Proctored Management Team Company-supported connections to the entire Blue Coat Army, serving as a helpful peer-to-peer resource Paid maternity and paternity leave Minimal nights and/or weekends Competitive salary Dental and Vision benefits available Paid training Paid time off Growth and Development opportunities available Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Recruits and manages kitchen staff Purchases and orders food supplies while managing budget Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC app for approval. Turns in an image of budget envelope or envelope to Campus Manager by 3pm every Thursday. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Minimum work week of 45-50 hours. Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Reviews how the overall job performance was executed mid semester, semester, and end of year by acquiring progress reports Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook Transfers to other worksites as deemed necessary by management Performs other duties as assigned Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Physical Demands: Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time.

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

After spending 14 years in healthcare, I finally found my home with Arrow Senior Living. Its home-like environment is not just for the residents but for the team members as well. From day one you embrace the core values, and you see how they impact residents quality of life. Arrow is a great company to grow with-it promotes within and the employee appreciation, incentives, and benefits are just a bonus on top of making residents and team members smile. I have become lifelong friends with this team, and I can happily say I love my job and enjoy coming to work. -Arrow Team Member Position- Cook Position Type: PartTime Location: Liberty, Missouri Our wage for Cooks is: $17.75 - $21.00 per hour! Shift Schedule- Sunday/Monday 11:30am-7:30pm Come join our team at The Wellington Senior Living located at 1051 Kent St. Liberty, Missouri 64068! We are looking for someone (like you): To be a Culinary Craftsman: By preparing all menu items according to established standards and recipes, provide exceptional quality food that is attractively presented in a timely fashion. To take the Mess Out of Mess Hall: Ensure health protocols are always followed, including proper hygiene, sanitary food preparation, and proper food temperatures. To be a Culinary Connector: Familiarize yourself with the residents and their preferences and needs. Participate in resident orientations. What are we looking for? You must be at least eighteen (18) years of age. You can read, write, understand, and communicate in English with our Residents! You will possess a current Food Handlers Card as specified per the Department of Health. You have demonstrated skills, knowledge, and competency in the areas of leadership, training, and supervision. You possess proficient written and oral communication skills with other members of management, professional, and support staff. You must be active as this role requires standing, walking, bending, kneeling, and stooping all day. You must have the ability to frequently lift and/or move items up to 50 pounds. You must be comfortable to be in close contact to extreme temperatures, including cooking surfaces and walk-in freezers. You will have the ability to work primarily indoors, but also be available to work outside for events. You must be criminally cleared. Employment Benefits (We value our benefits): Company Match 401(k) with 100% match up to the first 3% and fully vested upon enrollment Medical, Dental, Vision insurance (1st of the month following 60 days of employment-Full Time) Disability insurance (Full Time) Employee assistance program Weekly Employee Recognition Program Life insurance (Full Time) Paid time off (Full Time employees accrue up to 115 hours each year and Part Time accrue up to 30 hours each year) Tuition Reimbursement (after 90 days for FT AND PT employees) Employee Referral Program (FT, PT, and PRN) Complimentary meal each shift (FT, PT, and PRN) Daily Pay Option Direct Deposit Did we mention that we PROMOTE FROM WITHIN? Do you want to see how much fun we are at The Wellington Senior Living? Please visit us via Facebook: *********************************************** Or, take a look at our website: *********************************** Have questions? Want to speak to someone directly? Reach out by calling/texting your own recruiter, Cemma Hurn: ************. Click here to hear about Arrow's Core Values! About the company Arrow Senior Living manages a collection of senior living communities that offer varying levels of care including independent living, assisted living, and memory care in 34 properties currently in 6states (Missouri, Kansas, Iowa, Illinois, Ohio, Arkansas) and employs nearly 2,200 employees! Arrow Senior Living YouTube-Click Here Arrow Senior Living serves and employs individuals of all faiths, regardless of race, color, gender, sexual orientation, national origin, age, or handicap, except as limited by state and federal law. Keywords: cook, food service, restaurant, cooks, cooking, food, culinary, hiring immediately RequiredPreferredJob Industries Healthcare