Sous Chef Jobs in Topeka, KS

Local FDA food manufacturing company is seeking an Executive Chef to create new recipes to improve food products for their organization. You must be comfortable designing new recipes in consideration of ideas and market demand for new products. Perfect recipes before handing over to the manufacturing team to meet mass production and regulatory needs. Independent worker is a must. Fast paced, high-growth environment, and looking to innovate the ready to eat meal industry. Requirements: Commercialization Chef or Food Scientist background highly preferred Summary of Responsibilities Menu Strategy [develop and execute 12 month rolling menu calendar with attention to variety] Product Deployment Partner with purchasing and procurement in the development of packaging and procedural solutions for new and existing products. Prepare appropriate documentation and materials to ensure a seamless transition of products from culinary development to manufacturing production. All processes, systems and recipes need to result in the achievement of a repeatable and scalable gold standard. Train new and existing team members on recipes and production changes (as requested). Assess new ingredients discovered by sourcing team Support Marketing on projects requiring a culinary resource such as photo / video shoots. Work in conjunction with Food Safety and Quality Assurance team to resolve any quality issues as well as answer any recipe or production questions Maintain strong and effective working relationships with all managers and team members, support staff, suppliers, and vendors. Other duties, as assigned

Additional InformationPay: $15.00/hour, $500 sign-on bonus, Overnight shift Job Number25032633 Job CategoryFood and Beverage & Culinary LocationMarriott St. Louis Grand, 800 Washington Avenue, Saint Louis, Missouri, United States, 63101VIEW ON MAP ScheduleFull Time Located Remotely?N Position Type Non-Management POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None 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. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW TreatmentTM. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Executive Sous Chef - Missouri Athletic Club Join a great team of individuals at the Missouri Athletic Club in Saint Louis, one of the top private clubs in the United States. The MAC has been thriving since 1903 and remains committed to the vision: "to be the foremost private club in St. Louis known for attracting exceptional people and enriching lives for generations." We offer great benefits and perks, such as free meals, 401k with company match, and paid vacation! Full-time employees also receive sick leave; medical, dental, vision, and life insurance; short-term disability; and 8 paid holidays. Executive Sous Chef Responsibilities * Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and "specials" to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by Club's standard recipes. * Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production. * Assumes complete charge of the kitchen in the absence of the Executive Chef. * Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities. * Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. * Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef. * Submits ideas for future goals, operational improvements and personnel management to Executive Chef. Executive Sous Chef Requirements * Minimum 3 years of kitchen management experience. * Great communicator and lead by example mentality * Open availability

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.

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.

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.

Returning UsersLog Back In As chefs, we have the power to influence lives through the power of food. Sodexo is seeking a culinary leader for an Executive Chef 3 at St Mary's Hospital in Richmond Heights, MO. The Executive Chef will manage all culinary operations; including patient feeding, retail areas, and catering. The ideal chef will have a strong background in safety, sanitation, and managing and developing teams in a culinary environment. Incentives $3000 Sign-on Bonus! What You'll Do * implement and standardize all culinary systems and procedures for hospital; * manage, direct, and mentor frontline staff; * procurement and purchasing; * create menus based on client needs; * implement innovative and fresh ideas in retail, catering, and patient services; and/or; * create interpersonal relationships with client. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a strong culinary background with the ability to produce and present a high quality standard of food; * menu planning experience and a strong understanding of current culinary trends * strong management skills and experience; * proficient computer skills, highly organized, and detail-focused; * a proven ability to set up processes, create efficiencies, and solve problems with little to no direction; * ServSafe Certified with proven working knowledge of HAACP; and/or; * C.E.C. (Certified Executive Chef) a plus. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

We are seeking a highly skilled and creative Executive Chef to lead our culinary team. The Executive Chef will be responsible for managing all aspects of the kitchen, including staff leadership, and maintaining the highest standards of food quality and presentation. The ideal candidate has a passion for Italian cuisine, a deep understanding of seasonal ingredients, and a proven track record in managing kitchens. Key Responsibilities: Lead and manage all kitchen operations, ensuring high quality, consistency, and excellence in every dish served. Oversee food preparation, cooking, and plating, ensuring that dishes meet restaurant standards and are delivered on time. Manage kitchen staff, providing training, mentorship, and fostering a positive, collaborative work environment. Work closely with restaurant management to control food costs, develop pricing strategies, and manage inventory. Ensure compliance with all health, safety, and sanitation standards, maintaining a clean and safe kitchen environment. Source and select top-quality ingredients, focusing on seasonal and local produce when possible. Monitor and evaluate kitchen performance, implementing improvements where necessary to optimize efficiency and service. Collaborate with front-of-house staff to ensure smooth communication and service during busy shifts. Maintain a focus on innovation, continually researching new techniques and trends to elevate the restaurant's offerings. Qualifications: Proven experience as an Executive Chef or Head Chef in an upscale restaurant, with a focus on Italian cuisine. In-depth knowledge of Italian culinary traditions, ingredients, and cooking techniques. Exceptional leadership and communication skills, with experience managing large kitchen teams. Ability to manage food costs, inventory, and kitchen budget effectively. Excellent knowledge of food safety, sanitation, and health standards. Culinary degree or equivalent professional experience preferred. Ability to work in a fast-paced, high-pressure environment, managing multiple priorities. Flexibility to work evenings, weekends, and holidays. Benefits: Competitive salary based on experience. Health, Vision, and Dental benefits. Paid time off. Opportunities for professional growth and career advancement.

As an Executive Chef, you will lead the culinary team at one of our prestigious upscale restaurant clients, ensuring high standards of food preparation, presentation, and quality. This role requires innovation, leadership, and a passion for excellence in the culinary arts. Key Responsibilities: Develop and design seasonal menus with a focus on creativity and market trends. Oversee kitchen operations, ensuring efficiency and high standards of food safety and hygiene. Manage and train kitchen staff to deliver consistent quality and maintain a collaborative kitchen environment. Source top-quality ingredients and manage supplier relationships. Monitor food costs and ensure profitability without compromising on quality. Stay updated on culinary trends and implement them to enhance the dining experience. Qualifications: Proven experience as an Executive Chef in upscale dining establishments. Strong leadership, communication, and team management skills. Expertise in menu development, cost control, and kitchen management. Culinary degree or equivalent professional experience. Passion for innovation and a deep knowledge of international and local cuisines.

Executive Chef Bloomsdale, MO, 63627 We are seeking an experienced Executive Chef to join our team in Bloomsdale, MO. The ideal candidate will have a passion for food and a creative flair, as well as a strong background in culinary arts and management. Responsibilities: Develop and oversee menu planning and execution Manage kitchen staff and ensure quality of food and service Ensure compliance with health and safety regulations Order and maintain inventory of food and supplies Train and mentor kitchen staff Collaborate with other departments to ensure seamless operations Stay up-to-date with industry trends and techniques Requirements: Proven experience as an Executive Chef or similar role Excellent leadership and communication skills Strong knowledge of culinary arts and techniques Ability to manage a team and work in a fast-paced environment Flexibility to work evenings, weekends, and holidays as needed Associate or Bachelor's degree in Culinary Arts or related field preferred

Responsibilites include: Menu planning and execution Inventory management Overseeing food preparation and general practice Supervising kitchen staff

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.

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.

Job Details Flight Club St Louis LLC - Clayton, MODescription TITLE: Executive Sous Chef DEPARTMENT: Management POSITION TYPE: Full Time REPORTING TO: Executive Chef FLSA STATUS: Exempt The world's first social darts experience, Flight Club was founded in London in 2015 to usher this once pub-like pastime into the 21st century. With a focus on craft cocktails and elevated eats, Flight Club fuses premium cuisine and curated cocktails with its signature, technology-driven social darts experience to create a truly unique entertainment environment. State of Play Hospitality brought the concept to the U.S. Flight Club continues to surprise and delight with its ability to bring friends together in a unique, upscale social environment. To date, over 7 million people have tried their hand, and over 550 million darts have been thrown. Position Purpose: The Executive Sous Chef is a key member of the culinary team, supporting the Executive Chef in all aspects of kitchen operations to ensure the consistent delivery of high-quality food and exceptional dining experiences. This role involves assisting in menu planning, supervising kitchen staff, and maintaining food safety standards. The Executive Sous Chef plays a crucial role in contributing to the success of the venue and upholding its reputation for culinary excellence. Responsibilities: Assist the Head Chef in developing and executing culinary strategies to achieve operational goals and uphold company standards Supervise kitchen staff, delegating tasks and providing guidance to ensure efficient workflow and adherence to recipes and standards Prepare and cook food items according to recipes and quality standards, maintaining consistency and presentation Ensure proper food storage, handling, and sanitation practices to comply with regulations and ensure food safety Assist in inventory management, including ordering, receiving, and stock rotation, to minimize waste and optimise inventory levels Train and mentor kitchen staff on culinary techniques, safety procedures, and sanitation practices Support the Head Chef in maintaining kitchen equipment, cleanliness, and organisation to uphold hygiene standards and efficiency Assist with scheduling and staffing to ensure adequate coverage and optimal productivity Collaborate with front-of-house staff to ensure seamless service and guest satisfaction Our Leadership Principles Are: Listen to the Customer both external customers and internal customers Own the Problem, doing your best to solve the problem and seek help from others. Ask yourself what can be done to avoid problems from reoccurring. Test and Learn, by elevating, educating, and developing through continued training and learning. Create Positive Energy, optimism and a can-do attitude are infectious and motivating. Avoid negativity, focus on solutions, and avoid blame. Show Urgency, get things done quickly and accurately. Be Consistent and Fair, by showing respect to your co-workers. Bring your best self to work. Be both independently minded and a team player, by communicating issues and viewpoints to assist in better productivity and teamwork. Be a Big Person, be quick to say thank you and appreciation to fellow co-workers and learn from mistakes. Be Respectful of the Companies Resources, respecting each other's time and money to optimize success for the business and each other. Deliver Results, our business is to succeed and deliver positive results to better provide future growth and opportunities for development. Qualifications Requirements & Minimum Qualifications: 2 years of experience as a Sous Chef Proficiency in culinary techniques, including food preparation and cooking methods Knowledge of kitchen operations, including inventory management and food safety protocols Familiarity with MS Office Suite (Outlook, Word, Excel) Food hygiene, alcohol, and allergen certification maintained throughout employment Flexibility to work various shifts, including weekends and holidays Excellent communication and interpersonal skills Ability to work in a fast-paced environment and handle multiple tasks simultaneously Legally authorized to work in the US The Company reserves the right in its absolute discretion to add to your duties or amend this job description at any time. In addition to the above duties, you will carry out such other duties as the Company reasonably directs from time to time. Equal Opportunity Statement: Flight Club Darts is proud to be an equal opportunity employer. It is our policy to provide equal employment opportunities to all qualified applicants and employees without regard to their actual or perceived race, colour, religion, sex, sexual orientation, marital or civil union status, age, national origin, disability, pregnancy, childbirth or related medical condition, citizenship, veteran status, genetic information, gender, gender identity or expression, or any other basis prohibited by law.

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

Silo Restaurant in Sullivan, MO is looking for one executive chef to join our 34 person strong team. We are located on 200 S Service Rd West. Our ideal candidate is a self-starter, punctual, and engaged. Benefits Weekly Pay with competitive wages including monthly Bonuses! Key responsibilities of a Head Chef: Menu Planning and Development: Create and maintain menus based on seasonal ingredients, customer preferences, and budget constraints while working with the General Manager! Kitchen Staff Management: Lead and supervise the kitchen team, including sous chefs, line cooks, and prep cooks, assigning tasks and ensuring efficient workflow. Food Quality Control: Regularly inspect food quality, taste dishes, and ensure consistency in preparation and presentation. Ingredient Procurement: Source fresh, high-quality ingredients, manage inventory levels, and monitor food costs. Training and Development: Train kitchen staff on new cooking techniques, recipes, and safety procedures. Health and Safety Compliance: Adhere to all food safety regulations, sanitation standards, and kitchen hygiene practices. Cost Control: Monitor food costs, labor expenses, and identify areas for cost optimization. Kitchen Operations Management: Oversee daily kitchen operations, including scheduling staff, managing equipment, and addressing any issues that arise. Communication and Collaboration: Collaborate effectively with the General Manager and communicate with him and other staff members while maintaining a positive work environment. Required Skills and Qualifications: Extensive Culinary Skills: Deep understanding of cooking techniques, flavor profiles, and ingredient combinations. Leadership Abilities: Ability to motivate, delegate tasks, and manage a diverse kitchen team effectively. Problem-Solving Skills: Quickly identify and resolve issues in the kitchen under pressure. Communication Skills: Clear and concise communication with kitchen staff, service staff, and management. Financial Acumen: Understanding of food cost analysis and budget management Experience: Several years of professional kitchen experience with a proven track record as a sous chef or similar role. Culinary Degree (preferred):

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)

Hillcrest Health & Living is currently seeking a Chef/Cook for our Senior Care Community in Papillion, NE. Job Title: Chef/Cook Pay: Starting at $16.50+ per hour based on experience Shift: Full-Time & Part-Time Our goal at Hillcrest is to inspire people to live their best lives. We are committed to providing a career that lets you thrive and grow. What does Hillcrest have to offer? * Four different health care plans to choose from! * Vision, dental and life insurance. * Attendance PTO - earn extra PTO monthly for good attendance. * Professional development opportunities (tuition reimbursement, student loan repayment for nurses, certifications and more). * Choose when you get paid with Dayforce Wallet! * Gym membership reimbursement and partner discounts. Requirements for Chef/Cook: * High school or equivalent preferred * Two years of hotel or restaurant line cooking preferred Responsibilities for Chef/Cook: * Cooking meals that are the right quantity, quality & consistency that are flavorful and appealing * Plating all food according to proper presentation, portion and plating standards * Maintaining the food temperature and sanitation log books for regulatory compliance About Hillcrest: As a local organization, we offer a tight-knit, friendly environment with the benefits and options of a large company!

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.