Sous Chef Jobs in Utah

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Provisions in Salt Lake City , UT is looking for one sous chef to join our passionate and strong team. We are located on 3364 South 2300 East. Our ideal candidate is a self-starter, punctual, and reliable. Benefits Paid vacation, heath insuracnce options, cell phone reimbursement, many advancement opprotunities. Salary from $50K-65K plus bonus based on experience, hourly options available as well. Responsibilities Execute menu's in coordination with Chef Oversee staff of cooks and dishwashers, maintain standards Order food and help keep the costs in line. Qualifications 5 years experience preferred but not required. We are looking forward to reading your application.

Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? * Industry-Leading Compensation Package * Up to 15% of the base salary in performance-based bonuses * $6K annually in monthly kicker bonuses * Comprehensive Benefits Package * Medical, Dental, and Vision Insurance * Group Life and Disability Insurance * Group Accident, Hospital Indemnity, and Critical Illness Insurance * Traditional and Roth 401(k) Plan * Exclusive Perks & Growth Opportunities * Employee Dining Discounts and/or Complimentary Onsite Meals * Career Development & Limitless Growth Opportunities * If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. * Paid Time Off * Employee Assistance Program (EAP) * Commuter and Dependent Care Benefits What You'll Do As the Kitchen Manager at THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities * Culinary Leadership & Execution * Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation * Execute all line positions when needed and support the kitchen team during peak hours * Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials * Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency * Expedite orders efficiently while maintaining smooth kitchen workflow * Team Leadership & Development * Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork * Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching * Create and oversee weekly employee schedules, ensuring optimal staffing levels * Hold monthly kitchen meetings to address team goals, performance, and feedback * Operational & Financial Management * Manage food costs, payroll, and inventory, ensuring profitability without compromising quality * Work closely with the purchasing team to ensure the availability of top-quality ingredients * Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines * Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies * Guest Engagement & Brand Representation * Act as a culinary ambassador for THE ONE GROUP, engaging with guests and VIPs to enhance the dining experience * Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers * Represent THE ONE GROUP in media appearances, community events, and restaurant promotions What We're Looking For * 5+ years of Executive Chef or high-level kitchen leadership experience in a high-volume, upscale dining environment * Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting * Expertise in kitchen operations, food cost management, and financial accountability * Strong culinary creativity and menu development skills * Exceptional leadership, problem-solving, and communication abilities * Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary * SERV Safe certification and comprehensive food safety knowledge * Experience with restaurant POS and inventory systems Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

Job Title: FOUNDRY GRILL SOUS CHEF Reports To: Restaurant Chef Rate of Pay: $28.00-$30.00/Hour DOE Shift: Open Availability Must be available to work weekends and holidays Full-time, Year Round Position FLSA Status: Non-Exempt, Hourly Execute all aspects of the Foundry Grill operation to successfully run the restaurant in the absence of the Foundry Grill Chef. Properly cook food to the Sundance Standard being the example for cleanliness, safety, sanitation, and efficiency. Key Responsibilities: * Work with Chefs in menu development and product research. Assist in preparing food for new menu changes. * In the absence of the Chef de Cuisine, be able to assist in ordering food items daily. * Lead staff by providing written production lists, assigning tasks, checking on quality of prepared items, and making adjustments to products to ensure they meet standards for service. * Conduct daily pre shift meetings with Cooks and Dishwashers to discuss training opportunities, operations and concerns. * Work with Chef de Cuisine in monthly inventory counts. * Manage the productivity of Cooks and Dishwashers ensuring efficiency and quality standards are met. * Inspect all stations to ensure that product meets quality standards and is fully stocked for service. * Provide leadership, refinement and training to Line Cooks I, II, and III. * Provide support to other cooks and dishwashers. * Ensure ticket times are according to Chef's standards. * Conduct pre and post check ensuring all stations are clean and organized. * Throughout shift ensure sanitizer buckets are changed regularly, food temperatures are accurate, and equipment is in good working order. * Communicate with Chefs regarding ordering needs and equipment maintenance (preventative & emergency). * Cook and prepare food according to recipes. * Plate and garnish to standard. * Comply with health code standards at all times. * Maintain station throughout shift to ensure smooth execution of menu items. * Ensure cooks follow Sundance standards for rotating and labeling food. * Ensure food is stored at the proper temperature. * Clean and sanitize equipment used. * Clean work area and inspect the work of dishwashers and cooks. * Contribute to a positive work environment. * Provide support to Chef and production leadership to subordinates. * Assist Chefs in the creation of specials, soups etc. * Supervise production when Chef is not available. * Handle any performance or staff problems and report to Chefs in a timely manner. * Attend meetings in the absence of the Chef. * Work proficiently in the capacity of Chef in all Sundance kitchen outlets. May be required to work in all kitchen outlets as Chef as business or staffing needs dictate. Supervisory Responsibilities: In the absence of the Restaurant Chef, carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Complete all applicable paperwork for the above responsibilities and submit to HR in a timely manner. Qualifications * 1-2 years of experience as a lead line cook or higher, with team supervision experience. * Culinary education preferred but not required. * Strong knowledge of fresh seasonal produce, meat, and poultry preparation. * Proficiency in timekeeping systems, word processing, spreadsheets, internet use, and email. * Must obtain a valid food handler's permit within 30 days of employment. * Must be 21+ years old. Physical Requirements * Frequent standing, walking, reaching, handling, talking, and tasting. * Occasional sitting, climbing, balancing, kneeling, or crouching. * Regularly lift/move up to 25 lbs., frequently up to 100 lbs., and occasionally over 100 lbs. Work Environment: While performing the duties of this job, the employee is frequently exposed to extreme heat and cold (non-weather) and moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, outside weather conditions, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate. Benefits: * Benefits package that includes: subsidized medical, dental, vision, 401k & paid time off policy. * Employee discounts on dining and resort amenities * Season Pass Disclaimer: Employees may be required to perform additional duties as needed within company policies.

Job Details Experienced Promontory Development - Park City, UT Full Time High School $3000.00 - $30.00 Hourly None Any Restaurant - Food ServiceDescription Elevated above the Distractions Promontory has received universal acclaim as a destination where life's greatest moments naturally play out thanks to its unrivaled depth and breadth of extraordinary family experiences. This established community - which spans more than 11 square miles - features an investment of more than $400 million in exceptional and award-winning amenities for every season. No other community comes close. Promontory Club is looking to fulfill a vacancy for a Sous Chef of Sage Modern Italian, a brand-new restaurant. The Sage Sous Chef will have experience in classic and/or modern Italian cuisine. The Sage Sous Chef should have a desire to hone their craft and work to maintain the highest standards set by the Promontory Food and Beverage Department. We strive to give the ultimate dining experience to our members by providing the best quality ingredients prepared in ways that are true to our roots and local regions. The Sous Chef should be an extension of this philosophy and help to train, teach and guide the cook staff to do the same. ESSENTIAL DUTIES AND RESPONSIBILITIES: Maintain a positive attitude at all times. Work under the direction of the Sage Chef De Cuisine executing menus, cooking techniques and food standards. Maintain Promontory standards for quality and profitability of the kitchen. Assist in planning, coordinating and executing club, member, golf and tennis events requiring catering needs. Maintain all Promontory standards, policies and procedures in accordance with the Promontory Mission Statement and Vision. Develop and lead a positive approach to communication and staff development. Facilitate a great work environment through leadership, training, and motivation. Be an ambassador for the Food and Beverage management team with regards to internal and external customers. Lead a staff that includes all kitchen employees, cooks and dishwashers. Provide food product training to all service staff. Expected to work daily in food production and during meal service. Establish and institute new menus in all assigned locations with assistance of the Sage Chef de Cuisine. Quality control of final food production as it affects taste, presentation, and service. Establish standards and hold the staff responsible to meet menu requirements. Coordination of Food and Beverage purchases to ensure top quality and price e effectiveness. Maintain an in-depth knowledge of financial results including food cost, labor ccost and operating expenses. Balance budget requirements with excellent product and service. Hold weekly meeting with kitchen staff and monthly meetings of all employees. Involved in the menu development for all banquet or catered events as assigned. Meet with the Sage Chef de Cuisine on immediate concerns and future projects. Participate in all food inventories and transfers prior to submission to accounting. Review and implementation of staff scheduling on a weekly basis to obtain maximum efficiency. Maintain kitchen cleanliness to a very high standard. Always in compliance with health department standards. Review, document, and respond to temperatures while maintaining a daily log for quality control and health department standards. Provide total accountability for the cleanliness and sanitation of all assigned food production areas. Perform daily line inspections to ensure food safety and proper labeling/rotation of product. Work with the Sage Chef de Cuisine to ensure that there is a coordinated effort to achieve the desired results of each function. Participate in the setup and breakdown of banquet and catering events as needed. Maintain high visibility during functions, responsible for the on-going updates and revisions to functions. May be required to attend weekly Food & Beverage and Operations meetings in absence of the Chef de Cuisine. Deliver on any other reasonable request of senior management. Follow all company safety and security policies and procedures; report accidents, injuries and unsafe work practices to management; complete safety training and certifications. Maintain files of Safety Data Sheets and follow safe work practices. Other duties as assigned by the Sage Chef de Cuisine. EDUCATIONAL REQUIREMENTS OR EQUIVALENT: High school diploma or general education degree (GED) is preferred; Culinary Degree from an approved school or a combination of schooling and work experience is preferred; must have and maintain a TIPS and ServeSafe certification; must be at least 21 years of age. PREVIOUS EXPERIENCE REQUIRED: Two (2) years of experience in culinary management and administration is required; three (3) years of previous culinary experience is required; a broad background from casual dining to fine dining is preferred; basic computer skills and competency in the following Microsoft Office including Word, Excel, and Outlook is required; previous experience using a POS software (Northstar) is preferred; must have a high attention to detail and the ability to multitask in a fast-paced environment all while maintaining a high level of professionalism. Experience using Sysco Platform desired. WORKING KNOWLEDGE TO BE ACQUIRED ON JOB: Abide by Promontory policies and procedures and submit ideas for possible revision; work independently with little supervision; courteous and helpful with Promontory Club Members and employees. PHYSICAL REQUIREMENTS AND WORKING CONDITIONS: Must be able to stand on feet for extended periods of time; ability to lift 15lbs frequently and the ability to lift 50lbs occasionally; must be able to work in hot and cold environments; must be willing to work various hours, nights, holidays and weekends when needed; must be able to work in hot and cold environments; must be willing to work at any F&B outlet at Promontory when required. Must be authorized to work in the United States without sponsorship. Promontory offers competitive wages and benefits including, but not limited to, medical, dental, vision, disability, life insurances, paid time off, holiday pay, employee meals, uniform allowances, golf on two award winning courses and potential yearly bonuses. Wages range from $30/hr and will be determined upon employment and will be commensurate with experience. Promontory Club is an Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status.

Job Posting Title: Chef Manager ---- Hiring Department: University Housing and Dining ---- All Applicants ---- Weekly Scheduled Hours: 40 ---- FLSA Status: Exempt ---- Earliest Start Date: Immediately ---- Position Duration: Expected to Continue ---- Location: UT MAIN CAMPUS ---- Job Details: General Notes BENEFITS: UT Austin offers a competitive benefits package that includes: 100% employer-paid basic medical coverage Free Capital Metro bus ride Retirement contributions Paid vacation, sick time, and holidays Career growth & professional development Please visit our Human Resources (HR) website at ********************** to learn more about the total benefits offered when you join our team! Purpose Supervise and coordinate the culinary requirements for a large-scale high volume food service kitchen. Provide products and service for up to 1,000 customers per meal for both residential and retail operations. Responsibilities Direct the operation of all food production areas of a large dining facility including salad prep, bakery, hot food production, service lines, allergen-free line (FAST LINE), and catering. Ensure all food is on line at the designated times, with proper garnishing and line placement. Ensure all production paperwork is complete and turned in after each meal period. Work closely with the basement food production team and commissary/bakery team. Complete thorough line checks. Manage, coach, and train staff in outstanding food presentation and customer service throughout the meal periods. Ensure all product is forecasted, ordered in a timely fashion, and correctly inventoried utilizing a computer assisted system (Food Pro). Provide leadership in menu and recipe development. Develop and test recipes for accuracy. Keep current with food trends. Ensure that departmental standards for quality food and customer service are achieved. Assist with special events from the planning stages to the execution of the event. Recruit, hire, train, supervise, motivate, and evaluate a group of production personnel, including an Executive Sous Chef and Sous Chef. Establish and maintain positive relations with groups of students, parents, staff, faculty, conference groups, and campus guests. Give cooking demos to students and attend UHD meetings as well as URHA/Vegetarian Focus Group Meetings as assigned. Maintain safety and sanitation standards. Maintain the physical plant equipment. Participate in planning and organization of all remodeling of the food service operation. Assist with creative vision pertaining to line layouts, equipment needs, station displays, and service. Required Qualifications High school graduation or GED. At least 7 years of experience in food preparation in a restaurant, commercial, or institutional facility. Ability to complete and maintain Food Safety Training required by University Housing and Dining. Relevant education and experience may be substituted as appropriate. Preferred Qualifications Associate's Degree or higher in Food and Nutrition, Culinary Arts, Hospitality Management, or related field. 1 or more years of experience using a complex computer menu management system similar to FoodPro or Chef-Tec. 2 years or more of experience training culinary arts to employees. Currently Certified Executive Chef (CEC). Experience working with food allergies. Experience using Microsoft Office systems. Experience in food production, food handling, and visual presentation of food. Experience in providing staff training on safety and food safety practices. Experience working in a high volume restaurant and/or food service industry serving 1,000 plus customers per meal. Experience in reviewing staffing levels to meet service, operational, and financial objectives. Salary Range $58,000+ depending on qualifications Working Conditions Uniforms and/or personal protection equipment (furnished) May work in all weather conditions May work in extreme temperatures May work around standard office conditions May work around chemicals Repetitive use of keyboard at a workstation Use of manual dexterity Climbing stairs Climbing of ladders Lifting and moving Work Shift Workdays, hours and location may vary due business needs. Required Materials Resume/CV 3 work references with their contact information; at least one reference should be from a supervisor Letter of interest Important for applicants who are NOT current university employees or contingent workers: You will be prompted to submit your resume the first time you apply, then you will be provided an option to upload a new Resume for subsequent applications. Any additional Required Materials (letter of interest, references, etc.) will be uploaded in the Application Questions section; you will be able to multi-select additional files. Before submitting your online job application, ensure that ALL Required Materials have been uploaded. Once your job application has been submitted, you cannot make changes. Important for Current university employees and contingent workers: As a current university employee or contingent worker, you MUST apply within Workday by searching for Find UT Jobs. If you are a current University employee, log-in to Workday, navigate to your Worker Profile, click the Career link in the left hand navigation menu and then update the sections in your Professional Profile before you apply. This information will be pulled in to your application. The application is one page and you will be prompted to upload your resume. In addition, you must respond to the application questions presented to upload any additional Required Materials (letter of interest, references, etc.) that were noted above. ---- Employment Eligibility: Regular staff who have been employed in their current position for the last six continuous months are eligible for openings being recruited for through University-Wide or Open Recruiting, to include both promotional opportunities and lateral transfers. Staff who are promotion/transfer eligible may apply for positions without supervisor approval. ---- Retirement Plan Eligibility: The retirement plan for this position is Teacher Retirement System of Texas (TRS), subject to the position being at least 20 hours per week and at least 135 days in length. ---- Background Checks: A criminal history background check will be required for finalist(s) under consideration for this position. ---- Equal Opportunity Employer: The University of Texas at Austin, as an equal opportunity/affirmative action employer, complies with all applicable federal and state laws regarding nondiscrimination and affirmative action. The University is committed to a policy of equal opportunity for all persons and does not discriminate on the basis of race, color, national origin, age, marital status, sex, sexual orientation, gender identity, gender expression, disability, religion, or veteran status in employment, educational programs and activities, and admissions. ---- Pay Transparency: The University of Texas at Austin will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. ---- Employment Eligibility Verification: If hired, you will be required to complete the federal Employment Eligibility Verification I-9 form. You will be required to present acceptable and original documents to prove your identity and authorization to work in the United States. Documents need to be presented no later than the third day of employment. Failure to do so will result in loss of employment at the university. ---- E-Verify: The University of Texas at Austin use E-Verify to check the work authorization of all new hires effective May 2015. The university's company ID number for purposes of E-Verify is 854197. For more information about E-Verify, please see the following: E-Verify Poster (English) [PDF] E-Verify Poster (Spanish) [PDF] Right To Work Poster (English) [PDF] Right To Work Poster (Spanish) [PDF] ---- Compliance: Employees may be required to report violations of law under Title IX and the Jeanne Clery Disclosure of Campus Security Policy and Crime Statistics Act (Clery Act). If this position is identified a Campus Security Authority (Clery Act), you will be notified and provided resources for reporting. Responsible employees under Title IX are defined and outlined in HOP-3031. The Clery Act requires all prospective employees be notified of the availability of the Annual Security and Fire Safety report. You may access the most recent report here or obtain a copy at University Compliance Services, 1616 Guadalupe Street, UTA 2.206, Austin, Texas 78701.

Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? Industry-Leading Compensation Package Up to 15% of the base salary in performance-based bonuses $6K annually in monthly kicker bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Kitchen Manager at THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities Culinary Leadership & Execution Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation Execute all line positions when needed and support the kitchen team during peak hours Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency Expedite orders efficiently while maintaining smooth kitchen workflow Team Leadership & Development Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching Create and oversee weekly employee schedules, ensuring optimal staffing levels Hold monthly kitchen meetings to address team goals, performance, and feedback Operational & Financial Management Manage food costs, payroll, and inventory, ensuring profitability without compromising quality Work closely with the purchasing team to ensure the availability of top-quality ingredients Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies Guest Engagement & Brand Representation Act as a culinary ambassador for THE ONE GROUP, engaging with guests and VIPs to enhance the dining experience Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers Represent THE ONE GROUP in media appearances, community events, and restaurant promotions What We're Looking For 5+ years of Executive Chef or high-level kitchen leadership experience in a high-volume, upscale dining environment Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting Expertise in kitchen operations, food cost management, and financial accountability Strong culinary creativity and menu development skills Exceptional leadership, problem-solving, and communication abilities Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary SERV Safe certification and comprehensive food safety knowledge Experience with restaurant POS and inventory systems Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

The Bourbon Group, one of Salt Lake City's most beloved brands, is currently seeking a Sous Chef to join our downtown teams! Our mission is to help our guests by curating a dine-in experience that brings people together around the table to enjoy great cuisine and cocktails featuring some of the largest spirits collections in the country. Our menu highlights our craft kitchen items, prepared using locally sourced ingredients. We also feature a full bar that includes an impressive selection of wine and craft beers. We are looking for team members that are hardworking, unique, bring a warm, personal, and thoughtful approach to hospitality, and find joy in actively serving their team and guests. We have a high standard for our product and service and expect our team to constantly raise the bar and be proud of The Bourbon Group brand. The Bourbon Group Sous Chef position is committed to creating an exceptional dining experience for every guest. Sous Chefs should be warm and welcoming promoting a comfortable drinking and dining environment. Sous Chefs are always on time and prepared for their shift. They go out of their way to please the guest and are never inconvenienced by special requests. Sous Chefs must communicate clearly with staff to meet their needs and display extensive knowledge of the menu and products. The Sous Chef is expected to promote teamwork by cooperating with management and collaborating whenever possible with other team members. Company Overview The Bourbon Group consists of four exceptional restaurants in the heart of Salt Lake City - Whiskey Street, White Horse, Bourbon House, and Franklin Ave The Bourbon Group offers a fast-paced, hip environment, with the potential of making the best tips in SLC. Here at The Bourbon Group, we're passionate about great food and great whiskey! Job Summary Full-Time Sous Chef - Based on experience, plus a monthly bonus Responsibilities Manages kitchen operations of the kitchen, which include daily decision-making, flexibility, staff support, guest interaction, scheduling, P&L, cost controls/management, inventory regulation, community involvement, all safety and security standards including food handling requirements, profitability expectations, and effective planning while upholding standards, product quality, and cleanliness Maintains the ability to multi-task and adapt to changing priorities Oversees all aspects of menu changes & updates including creating, training, training materials, procurement and pars of product, staff tastings, and updates all related materials used in daily operations Displays good judgment and effective decision-making abilities Hiring & Onboarding: Conducts interviews, staff orientation and maintains staffing levels at all times Ensures ongoing staff development, including cross-training and advanced positions as performance is recognized Completes and posts kitchen schedule in a timely fashion Maintain a presence with kitchen staff during operations; not in the office. Conducts staff meetings when necessary, shift meetings every day, and keeps staff informed on new developments and upcoming events Ensures all staff members adhere to the Company's uniform standards Ensures a safe working and guest experience environment to reduce the risk of incident, injury, and food handling related issues Qualifications Two (2) years minimum as a high-volume Kitchen Manager with extensive knowledge of kitchen and food operations Current Food Manager Certifications Proven leadership and motivational skills Displays a professional appearance and is a positive role model Strong verbal and written communication skills Passion for the highest quality food standards and food safety practices Effective problem-solving skills Self-motivated, driven, and proficient at multitasking Holds self and others accountable to a consistent level of high performance standards Expected work week of 50 hours minimum; higher volume seasons and heavier work weeks are expected Basic computer knowledge (Microsoft & Google Suite) and office skills required Benefits/Perks Bourbon Group offers medical, dental, and vision benefits to all of our full-time (30+ hours/week) Team Members. The Bourbon Group pays 65% of medical for qualified Team Members. Eligibility begins the first day of the month following 60 days of employment. Perks: Team Members receive 50% off meals on and off shift. This discount extends to 3 guests when dining off duty. Discount is available at all our locations. Growth Opportunities: The Bourbon Group is a growing local company. We are always looking for Team Members who have a passion for our brands and want to grow with us! Paid Vacation: Management receives two weeks of paid vacation per year. Vacation increases to three weeks following 5 years of employment. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. The Bourbon Group consists of four exceptional restaurants in the heart of Salt Lake City-Whiskey Street, White Horse, Bourbon House, and Franklin Ave. Our agenda is to offer great spirits, great food, and an amazing atmosphere at every establishment. Our employees enjoy a fun, fast paced work environment is a hip, trendy, foodie type restaurant and cocktail bar. We offer some of the top pay in the industry as well as flexible work schedules.

Join our team as Sous Chef for WildKitchen, our elegant outpost kitchen designed by British filmmaker Guy Ritchie set in a high alpine field overlooking the dramatic landscape of the Wasatch Mountain Range. As Sous Chef, you'll interact with guests through cuisine touched by smoke and flame, with a menu that will include locally sourced proteins and organic produce grown at Blue Sky's very own Gracie's Farm. Plan, prepare, and provide an elevated culinary experience in an intimate al fresco dining setting. CORE RESPONSIBILITIES Collaborate with the Executive Chef and oversee WildKitchen operations. Effectively manage the culinary team, motivate them and assign duties fairly Maintain best practices in an elevated dining experience. Bring your creativity, flair, and ability to provide guidance to others. QUALIFICATION REQUIREMENTS 3 years of formal culinary experience, preferably in an elevated hospitality environment. Experience in various cooking methods, and food preparation techniques. Knowledge of health and safety standards Advanced verbal communication skills and storytelling ability. Strong business acumen and a strong work ethic. OUR PROPERTY Situated on 3,500 acres of lush ranch land outside of Park City, Utah, The Lodge at Blue Sky invites guests to slow down and forge meaningful connections with the land, animals and people that call Blue Sky home. The Lodge at Blue Sky believes that our mission to provide luxury with wild abandon to our guests can only be fulfilled by nurturing, valuing, and empowering our employees to be their best selves, and giving our best in return. Our employee culture sets itself apart from other luxury hotels in our genuine appreciation of and respect for our team members, and we are dedicated to providing the best employee experience possible for our team by pairing people with positions that both challenge and enrich them, as well as offering competitive wages and comprehensive benefits. JOIN OUR FAMILY Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. If that philosophy resonates with you and you feel that our approach is aligned with your own passions and beliefs, then please talk to us about becoming part of our family. Auberge Resorts LLC is an Equal Opportunity Employer, M/F/D/V. Auberge Resorts LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Auberge Resorts LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Looking for a fast paced environment that balances work and play? We want you to have a life outside of work. Work hard, play hard. Pay is DOE. Gourmandise is a family-owned, established Utah brand that is rooted in tradition, craftsmanship, community, and local SLC flare while growing fueled by a culture of constant innovation, opportunity, expansion and creativity. As an organization, we strive to honor each other and customers by doing our best. We work with integrity, value your willingness to learn and by appreciating a job well done. Our teams are comprised of amazing managers and chefs who are committed to teaching, encouraging, and supporting everyone on their team. We need you to be a coach - to teach and train your staff so they progress professionally. Groom and mentor others. Create seasonal delicacies that delight Gourmandise guests while constantly striving to improve our current offerings. You need to have experience as a pastry cook or baker in a professional establishment.

Executive Chef - Large Senior Living Community We are looking to hire a commendable Executive Chef to manage our kitchen staff and join our team at a large senior living community in South Jordan. Come join a team of dedicated, smart, and caring professionals as they work together to care for our seniors and provide them the lifestyle they deserve. Who we are "Our supreme goal is to do and be the best in all we undertake, and to provide a Stellar life for our residents, their families and our employees." - Evrett Benton, CEO If you are looking for a company and team that understands the value of people, then look no further! Stellar Senior Living is a premier assisted living and memory care provider in the Western United States. Founded in 2012 we have experienced consistent growth adding senior living communities to our family each year. We continue to grow and are looking for top talent to join our team and continue the journey with us. Copper Creek Senior Living is one of Stellar Senior Living's most vibrant senior living communities. Serving residents in a very active community full of fun, family and opportunities to serve. What we offer Competitive salary $67,000 to $72,000 depending on experience Benefits include medical, dental, vision, generous Paid Time Off program, holidays, 401k and more!!! A growing company with opportunities for advancement Company sponsored training, tuition reimbursement, and other learning opportunities Free meals each shift Full-Time position On demand pay. Get your earn wages as soon as you want. Job Description As the Executive Chef, you will consistently provide a fine dining experience to our residents. You will responsible for the entire food service operation of the community, providing breakfast, lunch, dinner, and special event food and beverage service daily to residents of the community. You will supervise chefs, kitchen staff and other personnel engaged in specialty cooking, preparation, presentation and serving of food and beverage items. As the Executive chef, you will also maintain all department expenses within the budgeted guidelines. Responsibilities Plan, test and asses cost of new menus and menu item. Clean and supervise the cleaning of the overall work area, equipment and utensils, and maintains sanitation standards in accordance with the Department of Health. Function as the lead worker over cooks and other food service personnel engaged in the preparation, cooking, and serving of food items. Participate in interviewing and selection of food service personnel. Responsible for personnel actions including hiring, termination, promotion, discipline/corrective action, as well as layoff and recall. Schedule and reschedule staff using independent judgment and exercising discretion when creating the schedule and in making determinations regarding granting employee requests for time off or other modifications in work schedules. Read and understand financial performance and results and adjusts activities accordingly. Responsible for purchasing and maintaining inventory of food products and kitchen supplies. Takes month-end inventory and extend totals accurately. Inspects the quality and quantity of these items when delivered. Qualifications Experience and/or knowledge of special diets and meal preparation for large groups. Culinary Arts degree from recognized school as well as two (2) years related experience as an Executive Chef or Assistant Executive Chef in a comparable size food service operation. Five (5) years experience in kitchen work in medium to large organizations. 2+ years’ experience in hiring, training and managing food service personnel. Experience executing culinary techniques including menu design, food preparation and artistic food design. Knowledge of culinary terminology. Ability to operate computer equipment for data entry and retrieval. Must have ServSafe certificate (current) If you are the right candidate, then we definitely want to hear from you! To apply click the “Apply” button. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. As part of Stellar Senior Living’s continued efforts to maintain a safe environment for all employees, residents, families, and visitors, Stellar strongly encourages its employees to receive an FDA-approved COVID-19 vaccination, as well as any subsequent booster doses, as recommended by the Centers for Disease Control and Prevention (CDC). To facilitate and further encourage COVID-19 vaccinations, Stellar periodically organizes onsite vaccination clinics at its various locations. Stellar employees are not required to be fully vaccinated for COVID-19 as a condition of employment.

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

Objective This position is responsible for the primary responsibility and oversight to work with chef to manage all back-of-the-house operations, production, and personnel, including safe food handling practices, food preparation, and cleanliness and organization of all back of house storage and work areas. Works closely with the restaurant General Manager, and Front of House management teams to ensure the highest level of customer satisfaction is achieved through food and service. Essential Responsibilities Manage execution of all menu items to ensure strict adherence to brand specs and standards. Responsible for the menu planning and development for a respective site's daily specials. Protects consumer health with strict adherence to all sanitary and safe food handling mandates and practices. Demonstrates the willingness and skillset to assist on hotline during peak business volumes. Analyze, research, and stay abreast of food trends and culinary technical skills. Supervise kitchen team to maintain the highest standards of cleanliness, organization, safety, and sanitation of kitchen areas. Hire, coach, manage and hold accountable all kitchen staff to ensure adherence to brand specs and expectations. Train employees in cooking methods, presentation techniques, portion control and proper use of ingredients. Manage kitchen staff's strict adherence to menu item recipes and menu integrity. Work closely with the General Manager to investigate and resolve any food quality and service complaints received. Demonstrate ability to lead by example and support the positive morale and motivation of the team. Manage kitchen supplies, equipment, food and beverage orders to ensure proper inventory levels. Manages proper food cost practices such as proper rotation, ordering and portion control. Ensure that all kitchen and back of house invoices are expeditiously accounted for accurately. Manage periodic inventory process for all back of house items. Take ownership of back of the house prime food and labor costs to ensure financial viability of restaurant operations. Demonstrates leadership and teamwork while working respectfully with all team members. Provides and manages safe workplace environment for all staff members. Provides and manages harassment free workplace of all staff members. Performs other related duties as required or assigned. Requirements Required Knowledge, Skills, and Abilities Extensive knowledge of preparation of all food items. 2+ years of supervisory and human resource management skills (including interviewing, recruiting, training, coaching, motivating). Financial skills and experience for budgetary and cost purposes. Clear, concise written and verbal communication skills. Must be able to work independently, as well as in a team-oriented environment. Ability to work all days, nights, weekends, and holidays. Bi-lingual speaking skills preferred. Physical & Mental Requirements Must have the physical and mental strength and endurance to be able to perform duties, in at times extreme environments, as well as the ability to handle stressors of the position in operational and administrative situations. Required to frequently lift and move up to 100 pounds. Expected to stand, sit, walk, climb, balance, stoop, kneel, crouch, crawl, bend, talk, hear, taste, smell, see, and operate objects, tools, and controls. Position Snapshot Employment Type: Full-Time/Part-Time Job Type: Exempt Pay Type: Salary Supervisor: Chef Manages Others: Yes Minimum Education: High School Diploma, GED, or Equivalent Required Minimum Certification: Current ServSafe Certification or ability to obtain Culinary Arts Diploma or Certification, a plus Minimum Experience: 3-5 Years Age Requirement: 21 years or older Required Travel: Driving Requirements: No Tools & Equipment Used: Kitchen equipment Diversity Statement: Salt Lake Brewing Co LC values a diverse and inclusive workplace and believes that a career in craft beer should be accessible to all people. We are an Equal Opportunity Employer committed to providing equal opportunities to individuals of every race, color, sex, age, national origin, religion, sexual orientation, gender identity or expression, status as a veteran, and basis of disability or any other federal, state or local protected class. The employer retains the right to change or assign other duties to this position as a result of evolving business needs.

Become part of the team at Southern Utah's spectacular Bryce Canyon National Park! Bryce Canyon is unique that it is not an actual canyon carved by flowing water, but rather a giant natural amphitheater created by the erosion of winter freezing/thawing and precipitation. Over eons, this erosion exposes delicate and colorful pinnacles called "hoodoos" that are up to 200 feet high, come in various shapes and sizes, and sometimes resemble features from life with a little use of the imagination! We know that a Chef's job isn't only about the food. It takes skills, dedication, patience, and the right opportunities. We're looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you'll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we're passionate about everything we do, and we'll make sure you have the right growth opportunities to reach the peak of your career. Position Type: Seasonal Season Dates: mid-April through late-October 2025 Housing: Employee housing is available Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

Black Desert Resort, located in the awe-inspiring landscape of Southern Utah, offers a premier luxury experience for groups, weddings, and large-scale events. With multiple indoor and outdoor venues and high-end amenities, the resort hosts exceptional banquets ranging from intimate gatherings to large tournaments and corporate functions. The Banquet Chef plays a key role in delivering consistent, high-quality culinary experiences tailored to each event. Job Summary: The Banquet Chef at Black Desert Resort is responsible for overseeing all culinary aspects of the resort's banquet operations, including menu planning, food preparation, execution, and presentation for events and functions. Reporting to the Resort Executive Chef, this role leads a dedicated banquet kitchen team to ensure service excellence, cost control, safety compliance, and creativity in every event offering. Job Specifications: Onsite: Black Desert Resort Shift & Schedule Availability: Year-Round / Full-Time Pay Range: $90,000 - $100,000/year. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. Why Join Us: Luxury Resort Environment: Be part of an culinary team committed to a culture of service and hospitality. Competitive Salary & Benefits: Comprehensive Health insurance, retirement plans, paid time off, employee dining, and unique perks such as local discounts and wellness programs. Career Growth: Opportunity to lead banquet culinary operations and collaborate on high-profile events and resort initiatives. Responsibilities Lead the planning, preparation, and execution of all banquet culinary operations including plated meals, buffets, and specialty events. Create seasonal and custom banquet menus in collaboration with the Executive Chef and event planning team. Ensure all food is prepared and presented to resort and brand standards, with attention to flavor, consistency, and appearance. Manage, train, and schedule the banquet kitchen team, including cooks, stewards, and prep staff. Maintain cleanliness and sanitation of kitchen and prep areas, ensuring full compliance with health codes and resort standards. Monitor food and labor costs, control waste, and maintain appropriate inventory levels. Coordinate closely with banquet managers, event planners, and front-of-house teams to ensure smooth service flow. Supervise setup and breakdown of food service stations and ensure proper equipment usage and maintenance. Ensure safety, sanitation, and cleanliness of all banquet culinary areas. Actively participate in resort-wide culinary events and special projects as required. Qualifications 5+ years of banquet or high-volume culinary leadership experience, preferably in luxury hospitality or resort settings. Proven ability to lead a kitchen team in a fast-paced, service-driven environment. Strong understanding of banquet service flow, large-scale food production, and food safety regulations. Creative and adaptable with a passion for menu design and event customization. Excellent communication, organizational, and interpersonal skills. Proficient in inventory management, food costing, and culinary software tools. ServSafe or similar food safety certification required. Ability to work flexible hours, including nights, weekends, and holidays, based on event schedules #blackdesertresort

This position manages and coordinates proper food production according to recipe, menu, therapeutic diet requirements, department standards, and regulatory agencies for retail, catering, and patient meal services within the assigned facility. This role has direct responsibility for providing foods and beverages that meet nutrient, appearance, freshness, variety, and ample choice expectations while ensuring adherence to cost containment measures and realized patient and customer expectations. **Work Schedule** + **Full Time, 40 hours per week** + Flexibility needed to support regular operations within the department + Benefits Eligible: Yes; Medical, Dental, Vision, Education Assistance. Click here for more details (***************************************************************************************** **Scope** This is a top chef position within an Intermountain facility reporting to the Nutrition Director for that facility with a dotted-line reporting structure to the Executive Chefs. The individual provides oversight of food production within the facility and contributes and makes decisions regarding food production for the Nutrition Services department. The Executive Chef may have direct reports depending on department structure. The primary focus of work is on training, coaching, and mentoring the culinary team. The chef will manage consistent expectations and performance for all food production positions who report directly or through dotted lines to ensure consistent quality and guidelines throughout the department. The Executive Chef will oversee operations with less than 4000 daily meal equivalents, and less than $550,000 in monthly retail and catering sales. **Job Essentials** 1. Works with the Executive Chefs, Nutrition Services (NS) Leadership team and the NS Facility Manager to: + Specify and coordinate procurement and inventory of all food products needed at the facility. + Ensure adherence to the NS managed order guide. + Procure high quality and value in all food purchases while meeting facility budgetary guidelines. + Implement and manage chef and cook staffing models and guidelines based on facility production volumes to adhere to labor budgets. + Contribute and inform on decisions related to facility capital equipment needs. + Partner with the facility manager to manage the NS food budget at the facility. 2. Responsible for implementation of and adherence to all system recipes and menus at the facility (patient meal, retail, and catering) to ensure food and meal presentation quality and appearance standards. 3. Ensure adherence to Joint Commission standards related to kitchen operations and food production safety, sanitation, and temperature maintenance. 4. Implements system standards for food preparations, equipment use, kitchen safety, kitchen security, culinary skill requirements, and adherence to public health safety and sanitation standards. 5. Stays current with and introduces new products, recipes, and trends to the Executive Chefs and NS Leadership team for all focus areas - patient meal, cafe or bistro, and catering experience. 6. Works with the facility NS Manager to develop Emergency and Disaster Preparedness plans related to the provision of safe, secure, and adequate food. 7. Advises and guides the utilization of departmental computer-based menu and production management systems to forecast and prepare unit orders, outside orders, production lists, cooks worksheets, inventory tracking, and recipe costing. 8. Assists with procurement of food products needed for production and monitors facility inventory and control of products. 9. Responsible for culinary skills education of chefs and cooks at the facility. 10. Collaborates with the facility NS Manager to facilitate applicable human resources functions for Sous Chefs, Chef, and Cooks (e.g., hiring, training, mentoring, evaluating, conflict resolution, performance management). 11. Assists with performance evaluations for sous chefs and cooks who have a dotted line reporting structure. 12. Participates in quality monitoring and directs improvement activities and processes measured by quality control monitors. 13. Participates in patient rounding and Patient and Family Advisor Committee activities quarterly. 14. Collaborates with the Office of Patient Experience at the facility level to adhere to established metrics. 15. Attends and participates in large scale catered events for the organization and community to offer guidance and assistance while promoting the service line and organization. 16. Participates in local social and media events. **Minimum Qualifications** + **Certification in Culinary Arts must be obtained through an accredited institution.** + **Food Handler Permit (as required by State) or ServSafe certification is required by first day of work. ServSafe certification obtained within 90 days of hire date if not current.** + **Three years of experience as Chef** + **Five years of experience as a Chef preferred** + **Experience managing a team of more than 10 people preferred** + Demonstrated business and financial skills in restaurant or healthcare foodservice industry. + Demonstrated creative and appealing recipe and menu development skills and culinary skills. + Demonstrated strong verbal, written, and interpersonal communication skills. + Experience using word processing, spreadsheet and database applications, internet and e-mail, scheduling applications, and computerized tracking systems. **Preferred Qualifications** + Associates degree in Culinary Arts. Education must be obtained through an accredited institution. Degree will be verified. + Completion of Culinary Institute of America program. + Experience using food production applications. + Experience with Computrition. **Physical Requirements:** + Interact with others by effectively communicating, both orally and in writing. + Operate computers and other office equipment requiring the ability to move fingers and hands. + See and read computer monitors and documents. + Remain sitting or standing for long periods of time to perform work on a computer, telephone, or other equipment. + May require lifting and transporting objects and office supplies, bending, kneeling and reaching. **Location:** Intermountain Health Primary Childrens Hospital **Work City:** Salt Lake City **Work State:** Utah **Scheduled Weekly Hours:** 40 The hourly range for this position is listed below. Actual hourly rate dependent upon experience. $28.19 - $41.43 We care about your well-being - mind, body, and spirit - which is why we provide our caregivers a generous benefits package that covers a wide range of programs to foster a sustainable culture of wellness that encompasses living healthy, happy, secure, connected, and engaged. Learn more about our comprehensive benefits package here (***************************************************** . Intermountain Health is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. All positions subject to close without notice.

Looking for a fast paced environment that balances work and play? We want you to have a life outside of work. Work hard, play hard. Pay is DOE.Gourmandise is a family-owned, established Utah brand that is rooted in tradition, craftsmanship, community, and local SLC flare while growing fueled by a culture of constant innovation, opportunity, expansion and creativity. As an organization, we strive to honor each other and customers by doing our best. We work with integrity, value your willingness to learn and by appreciating a job well done. Our teams are comprised of amazing managers and chefs who are committed to teaching, encouraging, and supporting everyone on their team. We need you to be a coach - to teach and train your staff so they progress professionally. Groom and mentor others. Create seasonal delicacies that delight Gourmandise guests while constantly striving to improve our current offerings. You need to have experience as a pastry cook or baker in a professional establishment.

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.

Black Desert Resort, located in the awe-inspiring landscape of Southern Utah, offers a premier luxury experience for groups, weddings, and large-scale events. With multiple indoor and outdoor venues and high-end amenities, the resort hosts exceptional banquets ranging from intimate gatherings to large tournaments and corporate functions. The Banquet Chef plays a key role in delivering consistent, high-quality culinary experiences tailored to each event. Job Summary: The Banquet Chef at Black Desert Resort is responsible for overseeing all culinary aspects of the resort's banquet operations, including menu planning, food preparation, execution, and presentation for events and functions. Reporting to the Resort Executive Chef, this role leads a dedicated banquet kitchen team to ensure service excellence, cost control, safety compliance, and creativity in every event offering. Job Specifications: Onsite: Black Desert Resort Shift & Schedule Availability: Year-Round / Full-Time Pay Range: $90,000 - $100,000/year. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. Why Join Us: Luxury Resort Environment: Be part of an culinary team committed to a culture of service and hospitality. Competitive Salary & Benefits: Comprehensive Health insurance, retirement plans, paid time off, employee dining, and unique perks such as local discounts and wellness programs. Career Growth: Opportunity to lead banquet culinary operations and collaborate on high-profile events and resort initiatives. Responsibilities Lead the planning, preparation, and execution of all banquet culinary operations including plated meals, buffets, and specialty events. Create seasonal and custom banquet menus in collaboration with the Executive Chef and event planning team. Ensure all food is prepared and presented to resort and brand standards, with attention to flavor, consistency, and appearance. Manage, train, and schedule the banquet kitchen team, including cooks, stewards, and prep staff. Maintain cleanliness and sanitation of kitchen and prep areas, ensuring full compliance with health codes and resort standards. Monitor food and labor costs, control waste, and maintain appropriate inventory levels. Coordinate closely with banquet managers, event planners, and front-of-house teams to ensure smooth service flow. Supervise setup and breakdown of food service stations and ensure proper equipment usage and maintenance. Ensure safety, sanitation, and cleanliness of all banquet culinary areas. Actively participate in resort-wide culinary events and special projects as required. Qualifications 5+ years of banquet or high-volume culinary leadership experience, preferably in luxury hospitality or resort settings. Proven ability to lead a kitchen team in a fast-paced, service-driven environment. Strong understanding of banquet service flow, large-scale food production, and food safety regulations. Creative and adaptable with a passion for menu design and event customization. Excellent communication, organizational, and interpersonal skills. Proficient in inventory management, food costing, and culinary software tools. ServSafe or similar food safety certification required. Ability to work flexible hours, including nights, weekends, and holidays, based on event schedules #blackdesertresort