Sous Chef Jobs in Stillwater, OK

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.

The Chef de Cuisine assumes the day-to-day responsibility for food operations under the Ranchers Club and Ranchers catering operation including preparation, presentation and budgeting while ensuring the highest level of quality standards and health and sanitation practices. Oversees all aspects of food production. Hires, trains and supervises kitchen staff. Utilizes food management inventory systems for standardization. Ensures that all recipes, food preparation and plate presentations meet specifications. All other duties as assigned. Work Schedule Must be flexible, hours will vary, and will include weekends.

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Forefront Healthcare is growing, and we need your culinary expertise along with the leadership you possess! Come be part of an exciting team at Forefront Healthcare and elevate the experience for those you serve! We have an opportunity in Duncan, OK for an Executive Chef! You will be part of an amazing community where your culinary and management skills will be valued! Most of all, you will be valued! Job description We are looking for a self-motivated Executive Chef in Duncan, Oklahoma. The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our patient's and customers satisfaction. Having a positive attitude and motivating a dynamic staff of managers you will work side-by-side with each day is a must! Overall, you will bring charisma to the culinary team here in our senior community. Responsibilities Organize and direct the culinary team and management staff. Help in the preparation and design of all food and drink menus Work together with our dietitians on menus and offerings for our residents Produce high-quality plates both design Ensure that the kitchen operates in a timely way that meets our quality standards Lead and develop team and understand how to manage conflict with resolution Manage and train kitchen staff, establish a working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Skills Proven experience as an Executive Chef. Understanding of various cooking methods, ingredients, equipment, and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with the industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in culinary science or a related certificate would be a plus Casual dining restaurant Fine dining restaurant Benefits: 401(k) Dental Insurance Disability insurance Employee assistance program Health insurance Life insurance Paid time off Retirement plan Vision insurance Physical setting: Qualifications Culinary experience: 3 years (Preferred) Cooking: 3 years (Preferred) Kitchen management 3 years Additional Information AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care . With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Forefront Healthcare is growing, and we need your culinary expertise along with the leadership you possess! Come be part of an exciting team at Forefront Healthcare and elevate the experience for those you serve! We have an opportunity in Duncan, OK for an Executive Chef ! You will be part of an amazing community where your culinary and management skills will be valued! Most of all, you will be valued! Job description We are looking for a self-motivated Executive Che f in Duncan, Oklahoma. The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our patient's and customers satisfaction. Having a positive attitude and motivating a dynamic staff of managers you will work side-by-side with each day is a must! Overall, you will bring charisma to the culinary team here in our senior community. Responsibilities Organize and direct the culinary team and management staff. Help in the preparation and design of all food and drink menus Work together with our dietitians on menus and offerings for our residents Produce high-quality plates both design Ensure that the kitchen operates in a timely way that meets our quality standards Lead and develop team and understand how to manage conflict with resolution Manage and train kitchen staff, establish a working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Skills Proven experience as an Executive Chef. Understanding of various cooking methods, ingredients, equipment, and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with the industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in culinary science or a related certificate would be a plus Casual dining restaurant Fine dining restaurant Benefits: 401(k) Dental Insurance Disability insurance Employee assistance program Health insurance Life insurance Paid time off Retirement plan Vision insurance Physical setting: Qualifications Culinary experience: 3 years (Preferred) Cooking: 3 years (Preferred) Kitchen management 3 years Additional Information AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

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

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.

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]]

Full-time Description Our fine dining team is looking for our next fearless leader of experience curators in the kitchen! Responsible for overseeing and executing the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor, resulting in outstanding guest satisfaction, improved market share and increased covers and revenues. In accomplishing this standard, interviews, hires, trains, supervises, counsels and motivates the kitchen team while controlling production and food costs. · Reviews and approves (adjusts as necessary) recipe files. Follows-up with culinary staff and discusses ways of constantly improving the cuisine at the property. · Uses a variety of high quality food items that are creatively well prepared, presented and flavorful in a cost effective manner. · Reviews and approves food orders from the central commissary for delivery (as required for special order items). · Frequently review finished products for quality prior to leaving kitchen. Ensures that all foods, beverages, and garnishes are consistent with established culinary standards. · Oversees the overall appearance, cleanliness and safety of the kitchen. · Ensures all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and company standards. · Troubleshoots unexpected or unusual situations in the kitchen. · Makes sure all kitchen waste is disposed of properly. · Oversees all creation of menus, production, and ordering for special events. · Prices all menu, catering and seasonal items, specifying portion and prep quantities while adhering to food and cost control guidelines. · Develops seasonal specials. Tastes and approves all seasonal menu and pastry items. · Schedule and conduct product taste panels with Food & Beverage Management (as required for new products). · Must be willing and able to take part in culinary events and competitions. · Ensures that food costs meet budgetary goals each week in all operations by establishing purchasing specifications, product storage and usage requirements and waste control procedures. Requirements · Proven record of culinary accomplishments by recognitions personally achieved. · Must possess basic reading, writing, mathematical, & computer skills. · At least 5 years' high-volume cooking experience with extensive knowledge in fine dining. · At least 3 years' experience as an Executive Chef for a hotel or fine dining restaurant. · Strong interpersonal, verbal and written communication skills involved in culinary training. · Leader, trainer and motivator of staff · Even-tempered and maintains a reputation for consistency and fairness · Organized; able to meet deadlines · Good judge of people and situations · Focused with ability to handle many details and heavy volume of events · Neat, well-groomed and highly professional · Exceptional guest/customer service skills High School Diploma or GED required.

The Executive Chef of Couch Restaurants is responsible for developing and executing culinary solutions in support of OU campus dining. Responsible for staff over site and development, including recruiting, hiring, firing, communicating job expectations, training and conducting performance evaluations. Will manage operational functions of the production area of Couch Restaurants to include reviewing menus, researching trends and implementing ongoing variety. Will schedule employees, work with dietician, supervise and enforce sanitation, and apply departmental policies. Must be able to work with/supervise both full time and student employees. In addition to administrative duties, this is a working chef position. Position will actively create and sample recipes to enhance the standard menu cycles and will prepare food items for the server. Catering outside normal working hours will be mandatory as well. Controls purchases and inventory by meeting with the necessary departmental leads, reviewing and evaluating usage reports and takes correct action as necessary. Typical Functions May Include but Are Not Limited To: Focusing on leadership, relationships, financial performance, productivity and compliance. Work as a part of a multi-disciplinary team to plan, develop and execute recipes and menus with fresh, vital, nutrient-rich foods, taking into account such factors as nutritional analysis, dietary restrictions, dietary practices including Kosher, Halal, Vegan, food allergies and sensitivities, executing production and service with attention to detail. Establish and enforce standards for the preparation and presentation for foods and beverages. Modify work procedures, processes, and recipes to meet nutritional benchmarks. Ensure overall consistency and high quality of food through daily inspection and tasting. Remain current with industry trends and participate in the development of new concepts. Demonstrate forward thinking culinary approach. Respond to questions, comments and suggestions from students, faculty, and staff regarding menu and food quality. Maintain a visible presence, interacting with staff and customers during business hours in both back and front of house. Ensure standardized recipes are revised to incorporate new products or new procedures while taking into consideration food cost, palatability, and appearance and production demands/limitations, while minimizing waste. Participate in and actively support purchasing, inventory programs, and storeroom improvement plans, as well as monitoring equipment and maintenance. Ensure compliance with all State and County health department and safety regulations and maintain high standards of sanitation as unit priority. Other duties as assigned. **Additional training will be mandatory and may require travel** Required Attachments Documents required for this position are listed under the "Required Attachments" section of this job listing. You will be required to upload and attach these documents in the application process. Important: ALL required documents must be attached to your job application or your documents will not be visible to the hiring department! Required Education: Bachelor's Degree, AND\: 48 months restaurant management experience. Equivalency/Substitution: Will accept 48 months related experience in lieu of the Bachelor's degree for a total of 96 months experience. Skills: Developed written and oral communication skills. Ability to lead, build workplace teams and manage change. Ability to resolve conflict. Demonstrated commitment to nutrition and menu creativity. Clear history of promoting hands on training and professional development. Demonstrated history of successful planning, goal setting, and goal achievement. Excellent ability to form and lead strong, positive and collaborative teams. Proven ability to manage multiple concurrent responsibilities and competing priorities. Ability to create and deliver effective training presentations. Excellent ability to think critically and offer recommendations that will enhance and advance the dining program. Proven ability to promote and manage change while also maintaining required services and supports at a high level of performance. Availability to routinely work extended workdays and weekends. Advertised Physical Requirements: Regular pressure to meet productivity standards, Frequent exposure to pressure caused by deadlines and busy periods. Must be 18 years or older. Must not ever have had a felony conviction for abuse of any kind, theft, rape, sexual assault, distribution of drugs or other similar conviction. Perseverance, both physically and mentally, for fast-paced and demanding responsibilities required. Exposure to disagreeable conditions such as handling greasy, dirty materials, walking on slippery floors, walking or riding between buildings on campus, going in and out of walk-in refrigeration units, etc. Frequent and repetitive arm and wrist movement. Exposure to chemicals and noxious odors. Ability to lift objects up to 58 lbs., and push/pull up to 100 lbs., depending on job assignment. Ability to stand and/or walk for long periods of time and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit). Climb stairs, as necessary, and depending on job assignment, occasionally to frequently. This will be determined by employee's assignment. As essential personnel you may be required to work during emergency University closings. Nights and weekends may apply. Department Preferences: Bachelor's Degree, ACF or CIA certification in Culinary, Restaurant Management; or related field. 3-5 years progressive experience in restaurant management/supervision, staff supervision, hospitality operations, meal production & support, or related area. Supervision\: Will report directly to the General Manager of Residential Dining and will supervise a team of 17-20 full-time employees. Special Instructions: If you are selected as a final candidate for this position, you will be subject to The University of Oklahoma Norman Campus Tuberculosis Testing policy. To view the policy, visit https\://hr.ou.edu/Policies-Handbooks/TB-Testing. Why You Belong at the University of Oklahoma\: The University of Oklahoma fosters an inclusive culture of respect and civility, belonging, and access, which are essential to our collective pursuit of excellence and our determination to change lives. The unique talents, perspectives, and experiences of our community enrich the learning, and working environment at OU, inspiring us to harness our innovation, creativity, and collaboration for the advancement of people everywhere. Equal Employment Opportunity Statement: The University of Oklahoma, in compliance with all applicable federal and state laws and regulations, does not discriminate based on race, color, national origin, sex, sexual orientation, genetic information, gender identity, gender expression, age, religion, disability, political beliefs, or status as a veteran in any of its policies, practices, or procedures. This includes, but is not limited to, admissions, employment, financial aid, housing, services in educational programs or activities, and health care services that the University operates or provides.

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

Crestview Country Club is recruiting for an Executive Chef. The Executive Chef is responsible for overseeing the day-to-day culinary operations of a multi-unit operation. The club features multiple dining outlets, pool operations, and an extensive banquet business. The position ensures the highest quality for members and their guests, and the candidate must be versatile with both banquet and al a-carte experience. Key Responsibilities: The Executive Chef assists in preparing an annual budget and achieves these financial goals throughout the year, through proper forecasting, cost controls, and labor management. This is a very hands-on working chef position, not an office role. Execution of daily operations is the first priority. She / He will coordinate the ordering and monitoring of all food and kitchen wares and the engineering of all menu items to maintain the proper contribution margin. The Executive Chef is also responsible for the hiring of all kitchen staff and their training/development through education and creative instruction. By ensuring standardization of recipes and plate presentation for a la Carte venues and catered events, the Executive Chef and his culinary team are expected to deliver a memorable dining experience for all Members and guests. The Executive Chef is an advocate of outstanding service to the members and understands the critical role that membership and exceeding expectations regarding the success of the operation. This position oversees all culinary operations including al a carte, member events, and banquets. Creative menu design, concise purchasing strategies, and efficient operational management are key to departmental success. Again, this is a hands-on working chef role, not an official position. Office work is very streamlined and a small part of daily operations. A strong respectful management style is vital. Our team is a family and we are looking for a great ambassador to expand upon our culture. Skills/Qualifications: Minimum of Two years experience as an Executive Chef or Five years experience as a Sous Chef. Has successfully led dynamic and high-volume culinary operations with multiple dining outlets. Possesses characteristics that command a presence in the dining room. Proven track record of team management, organizational, and coaching skills within the heart of the House. Solid understanding of a la carte and banquet revenue generation. Has successfully led dynamic and high-volume culinary operations with multiple dining outlets. Has strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills. Has thorough knowledge of menu planning for both restaurants and banquets, providing modern and current food preparation based on a solid foundation of cookery; and can plan and execute high-volume buffet and banquet cuisine that exceeds expectations. Is a confident, proactive team builder with a history of attracting, developing, and retaining high-performing staff. Has a solid reputation as a high-quality chef, mentor, teacher, operator, and “game-changer.” Organizes, prioritizes, delegates, and follows through with assignments. Motivates and maintains a cohesive team while managing and directing their performance. Promotes positive work relationships with other departments. Manages change effectively. Has strong presentation skills. Comprehensive knowledge of expense control as it relates to the Heart of the house labor and the forecasting/budgeting of expenses. Experience with purchasing and inventory systems. Creative menu development skills. Strong technical literacy, including Microsoft Word and Excel, payroll management, and point of sale systems. Superior client service skills and the ability to maintain poise under pressure. Bilingual (English - Spanish) communication ability a positive. Please submit your cover letter and resume and let's discuss the opportunity of working together.

Hotel: Tulsa Renaissance6808 South 107th East Ave.Tulsa, OK 74133Executive ChefFull time Atrium SPIRIT - where teamwork, passion and appreciation ignite service excellence Join our team at the Tulsa Renaissance & Convention Center as we search for a passionate and innovative Executive Chef to elevate our culinary experience! With 300 guestrooms and an impressive 50,000 square feet of event space, our hotel is at the heart of Tulsa's vibrant shopping and dining district. Located off Highway 64, we offer premier access to the Oklahoma Aquarium, Oral Roberts University, and the Tulsa State Fairgrounds. This is an exciting opportunity to lead a talented culinary team, showcase your creativity, and craft unforgettable dining experiences for guests from all over. If you're ready to bring bold flavors, fresh ideas, and exceptional leadership to our kitchen, we'd love to welcome you to our team! The Executive Chef will be tasked with the following duties, responsibilities, and assignments: Developing results-oriented associates through effective training, evaluation, motivation, coaching and counseling in accordance to Atrium's Core Values; Leading the effort to achieve guest service standards by constantly seeking ways to improve products and services; Controlling labor costs with effective scheduling and cross training; Producing and conveying methods of production of culinary items for a la carte and catered functions; Achieving budgeted food percentages through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste control; Creating menus to enhance quality, consistency and concept; Partnering with food and beverage, sales and event teams to ensure guest culinary expectations are met; Teaching and enforcing health code requirements, safety procedures and cleanliness standards throughout kitchen(s); Manage direct reports by ensuring Associates understand employment practices, recommending employment decisions and corrective action, supporting performance management, and implementing discipline; Follow all company safety and security policies and procedures, including reporting accidents, injuries and unsafe work conditions to management; Support other departments as needed based on business demands; and Any and all other work as required to complete the primary purpose of the position Required Prior Experience: 4+ years of supervisory experience in a hotel culinary position Proven leadership skills Technical proficiency and ability to demonstrate extensive knowledge of food preparation methods. Experience in computing discount, interest, profit, and loss; commission, markups, and selling price; ratios, proportions, and percentages; surface, volumes, weights, and measures. Preferred Licenses/ Certification: Certification as "Executive Chef" or culinary degree from recognized culinary institute Required Technology: Microsoft Office Suite Cloud Based Apps Physical: Standing, bending, lifting, reaching, pushing pulling Lifting up to 50lbs occasionally Lifting up to 10lbs regularly Other: Must be flexible with respect to working days, early mornings, evenings, nights, weekends, and holidays. __________________________________________________ At Atrium Hospitality, you're a valued part of a team creating unforgettable guest experiences. We recognize and reward your dedication with competitive pay, great benefits, and exciting perks to support you on and off the job. Including: ✅ Daily Pay - Get paid when you need it ✅ Exclusive Travel Discounts - Save big at Marriott and Hilton properties ✅ 401k Plans - Invest in your future ✅ Comprehensive Medical Insurance - Your health matters to us ✅ Additional Property-Specific Perks - Because every location has something special to offer But we don't just offer jobs-we help you build careers. With internship programs, training plans, hundreds of self paced on line classes, and opportunities at 70+ hotels nationwide, you can grow your future the way you want. Ready to take the next step? Join a team that values you and your future! _____________________________________________ Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.Notice of candidate Privacy Rights: ************************************************

Executive Chef - Factor Europe At HelloFresh we love food, and our mission is to change the way people eat forever. That change comes conveniently packaged in a box - a HelloFresh Box, filled with the best fresh ingredients. With our meal boxes with easy to cook recipes and fresh ingredients, we are driving change in the quickly evolving food industry. We are seeking an Executive Chef responsible for overseeing the daily kitchen operations of our newest brand: Factor (factormeals.nl), a healthy, ready-to-heat meal delivery service. Reporting to the Associate Director, Operations, this role will support R&D to scale all recipes from the test kitchen to production, ensure that all food prepared meets the highest quality standards and with incredible consistency, and lead a team of sous chefs and cooks to fulfill weekly customer orders. What you will do: Define, document, and continuously improve all processes in the kitchen, collaborating closely with other departments to execute facility-wide initiatives Work closely with the recipe development team to ensure that our recipes scale from the test kitchen, to large batch production Plan our weekly production schedule to prep, cook, and plate meals in line with our customer order forecast Ensure all meals are prepared with outstanding consistency and quality, and are delivered on time and in full to our downstream operations teams Hire, train, coach, and develop our kitchen operations team, ensuring we have clear succession plans across different roles Build and continuously steer a strong culture within the kitchen operations team that balances employee safety, employee engagement, and accountability for high performance Set targets against key metrics (quality, cost, efficiency, employee engagement), support your team in delivering against them, and report regularly on progress to your peers and the leadership team Work closely with your peers in procurement, nutrition, and culinary to make on-the-fly adjustments to any recipes due to supply chain or production issues Ensure the kitchen operates alongside health and safety codes What will you bring: 7+ years' experience in commissary kitchen and high-volume food preparation, preferably in Ready-to-eat setup A process-driven approach to running a kitchen; you track inputs and outputs diligently and rely on data to measure performance and dictate priorities Ability to train and develop a large group of employees and manage an active kitchen, with an emphasis on employee culture and engagement Experience in a start-up environment, comfortable with changing priorities, showing entrepreneurial mindset A problem solver's mentality; you see problems as opportunities and see the benefit of doing things differently No/low ego; you take direction and feedback well, and are focused on getting to the best possible outcome Computer literate; you are fluent in Microsoft Office and Google Suite applications (spreadsheets, slides, etc) Comfortable with being exposed to hot, cool and/or cold environments (0-30ºC) Fluent in German and English Why you'll love it here: Modern and comfortable working space with diverse co-workers in Verden Development possibilities along with internal trainings and a yearly Learning & Development budget. Discount for HelloFresh boxes. Extensive Onboarding. Competitive salary and shift allowances. 30 days of vacations. Social events. Discounted fitness offers with our Urban Sports Club and John Reed partners. Well-being initiatives in cooperation with Headspace and Spill Company pension scheme Monthly transportation budget via NAVIT (20€ + 25€ ÖPNV) Selgros card Personal safety equipment Cafeteria on site #factor #JD1008 #basecampwarehouse

Job Description: Executive Chef We are seeking an experienced and creative Executive Chef to join our team. As the top job in the kitchen, the Executive Chef will be responsible for managing staff, designing recipes and menus, and ensuring the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor. Our ideal candidate will have a passion for cooking and a dedication to providing an exceptional dining experience for our guests. Responsibilities: - Manage the kitchen staff, including hiring, training, supervision, counseling, and motivation - Design creative and innovative recipes and menus that meet the highest standards of quality, presentation, and flavor - Oversee the consistent preparation of dishes, ensuring that they meet our high standards - Control production and food costs to ensure profitability - Ensure outstanding guest satisfaction, improved market share, and increased covers and revenues Requirements Requirements: - Proven experience as an Executive Chef or similar role - In-depth knowledge of kitchen health and safety regulations - Excellent communication and leadership skills - Ability to design creative and innovative recipes and menus - Ability to manage a team of kitchen staff effectively - Knowledge of food costing and inventory management - Passion for cooking and dedication to providing an exceptional dining experience We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

Directly responsible for all kitchen functions including food purchasing, cost control, preparation and maintenance of quality standards, scheduling, and food inventory. Train employees in methods of cooking, preparation, plate presentation, portion control, sanitation and cleanliness. ESSENTIAL FUNCTIONS/ KEY RESPONSIBILITIES: Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees. Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Work with Sous Chefs to plan and price daily specials that are consistent with the restaurant's concept. Ensure that all products are ordered according to predetermined product specifications, received in correct unit count and condition, and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Control food cost and usage by following proper product storage procedures, standard recipes, and waste control procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Promote and maintain positive attitude with all team members. Schedule labor as required by anticipated business activity, while ensuring that all positions are staffed when and as needed, and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the General Manager. QUALIFICATIONS: This position is well suited for a hands-on individual with no less than 5 years of experience in varied kitchen positions, and 2 years previous experience in a similar role. Above average computer skills and proficiency in Microsoft Office Suite, POS, and Back of House systems. Excellent organizational and prioritization skills, ability to multi-task. Excellent verbal and written English communication skills. Ability to work in a fast-paced environment under pressure. Be able to reach, bend, stoop, and frequently lift up to 80 pounds. Be able to work in a standing position for long periods of time (up to 10 hours). Must be fluent in budgeting, inventories and ordering, scheduling, and training and development. Serv Safe Certification. Successful completion of Manager Training Program. A passion for EXTREME HOSPITALITY.

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

Enlivant is seeking an Assistant Chef at Emporia Place in Emporia, KS Part-Time | PRN Who we are: Enlivant is about living fully, passionately, and enriching lives through meaningful relationships and vibrant communities. We have a sense of fun at every age, thriving in mind, body, and spirit. For more than 35 years, we have enriched the lives of thousands of residents in more than 200 senior living communities across the country. Enlivant is a certified “Great Place to Work” and we believe in not only making an impact in our industry but also with each other. How others describe us: “Enlivant is where compassion for residents and their families trumps all else.” “Employees enjoy the people they work with every day, and they find leadership cares and invests in their development and the company's culture.” “I find Enlivant places value in becoming a company where everyone's personal diversity is valued and respected, and where everyone can reach their full potential. There's a warmth and employees seem to genuinely care about each other.” What we have to offer you: A commitment to Diversity, Inclusion, and Belonging Professional development and career growth opportunities Medical, Dental, and Vision coverage Company paid life insurance Additional coverage options, including Short Term Disability, Accident, Legal, Critical Illness, and pet insurance A variety of family centered leaves, including New Child Leave Flexible paid and unpaid time-off benefits 401k Matching Employee Assistance Program Discounts on products/experiences through Purchasing Power/Perks at work Position Summary: As the Assistant Chef, you will be responsible for assisting the Chef with dining services for our residents at an Enlivant community. Responsibilities: Ensures compliance with all laws, rules, regulations, policies, and procedures as they relate to foodservice within the communities Maintaining kitchen sanitation, safety standards, and ensuring that all work/storage areas are clean, free of hazards, and properly arranged Prepare and assist with plating meals from scratch Ensure a high degree of resident satisfaction at the community Additional duties as assigned Qualifications: Required Qualifications: Experience with food preparation including cooking and plating meals The ability to carry out tasks quickly and competently Must be able to lift up to 60 pounds unassisted The ability to work a full shift, come to work on time, and work overtime as needed The ability to work according to the necessary schedule to meet job requirements with or without reasonable accommodation Preferred Qualifications Experience with dining services in a Chef, Cook, Sous Chef, or Dietary Aide role Experience in senior living, restaurant or banquet setting helpful CPR/First Aid Certified - can be obtained upon employment Remain flexible and adaptable Work harmoniously with other employees and develop/maintain good employee relations and employee morale Uphold the principles of our mission: to enrich life through meaningful relationships and vibrant communities Express compassion for residents, staff, and guests on a consistent basis Engage others in fun and creative activities Strive for excellence in all aspects of the job Work with integrity in all interactions Demonstrate humility Pay Range: $12.50-$15 / Hour, Based on Experience We're also proud to be the first senior living company to earn the WELL Health-Safety Rating across all our communities. You are required to complete any necessary health requirements which may change from time-to-time, such as vaccination. Enlivant is an Equal Opportunity Employer and qualified individuals will not be discriminated against on the basis of race, religion, gender (including gender expression and identity), nationality and origin, disability (mental or physical), sex, marital status, sexual orientation, age, veteran status, or other applicable characteristics. Where required by state law and/or city ordinance; this employer will provide the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS), with information from each new employee's Form I-9 to confirm work authorization.

The Sous Chef plays a critical role in the kitchen's daily operations, ensuring that all food meets the established quality and presentation standards. This position requires a strong understanding of culinary arts, effective leadership skills, and the ability to manage multiple priorities. The Sous Chef will supervise kitchen staff, handle administrative duties, and maintain a safe and clean work environment. They will be instrumental in creating a positive guest and team member experience by ensuring consistent and timely food production. Responsibilities Maintain the standards for food quality, presentation, and sanitation. Supervise kitchen staff, including scheduling, training, and performance management. Oversee all aspects of kitchen operations, ensuring efficient and timely food production. Manage administrative tasks, including performance appraisals, payroll, and inventory control. Ensure adherence to standardized recipes and portion control. Create and implement new menu items and standardized recipes. Maintain proper food storage, rotation, and inventory. Ensure proper cleanliness and maintenance of the kitchen and equipment. Provide leadership and training to kitchen staff. Promote a positive and safe work environment. Operate and maintain large kitchen equipment. Address and resolve kitchen staff conflicts. Ensure the timeliness of guest orders. Qualifications Associate's degree and 7 years of related experience, or an equivalent combination of education and experience. Strong knowledge of culinary arts, food safety, and sanitation. Proven experience in kitchen supervision and management. Ability to operate and maintain large kitchen equipment. Excellent leadership, communication, and interpersonal skills. Strong organizational and time-management skills. Ability to manage multiple priorities and work in a fast-paced environment. Proficiency in administrative tasks, including scheduling and payroll. Ability to lift up to 50 lbs. Ability to work varied shifts, including weekends and holidays. Ability to obtain SERV Safe certification. Ability to obtain and maintain licensing by the appropriate gaming authority. Ability to obtain a state-issued Alcoholic Beverage License.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Responsible for the overall operations of the kitchens and personnel to ensure guest satisfaction and consistent compliance with all departmental goals, standards and procedures as well as all company, health, safety, and all other applicable regulatory standards and procedures. Oversee the operation of all kitchens to ensure compliance with departmental goals, standards, and procedures as well as all applicable company, health, safety, and regulatory standards and requirements. Responsible for the direct supervision of all Room Chefs and Assistant Chefs. Manage staffing levels congruent with departmental and business needs. Review and analyze financial reports and apply findings in a practical manner to improve the overall operations. Assist the Food and Beverage Director in establishing budget goals and objectives, monitoring financial status and performance of the department, menu and recipe creation, and food and plate cost percentages. Promote and ensure positive guest relations at all times. Other duties as assigned by management. Qualifications Must be at least 21 years of age. High school diploma or equivalent vocational training certificate. Certification of culinary training or apprenticeship. Two (2) years of experience in a similar position. Must have an extensive knowledge of food products, recipes, and preparation and presentation styles. Must be able to stand and/or walk for extended periods of time. Must have excellent customer service and communication skills. Must be able to obtain/maintain any necessary licenses and/or certifications Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.