Sous Chef Jobs in Waunakee, WI

Kalahari Resorts & Conventions delivers a beyond expectations waterpark resort and conference experience all under one roof. The authentically African-inspired resort is home to America's largest indoor waterparks and features well-appointed guest rooms, full-service Spa Kalahari, a fun-filled family entertainment center, on-site signature restaurants, unique retail shops and a state-of-the-art convention center. We are inviting you to apply for our open Chef de Cuisine - Double Cut Steak House position. We are seeking an elevated chef at the top of their game. In this role, you'll be responsible for the culinary operations of our popular signature dining experience. Named for a larger cut of meat, Double Cut is a contemporary steak house with a menu that departs from a classic representation without chasing away traditionalists. Offerings range from classic steaks and seafood to more exploratory items and sushi. Salary Range- $80,000-$90,000 Your responsibilities include assisting in the preparation of food items, directing culinary staff, ordering, and visually inspecting all food products to be served. You're also responsible for assisting in ensuring the cleanliness, sanitation and safety in the kitchen and storage areas while minimizing waste and maximizing cost/production ratio. This is a growth role in a busy resort with a large food and beverage operation. Required Skills and Experience: We do require that you have a background, consisting of three years progressive culinary experience, three years of management experience. Experience with a steakhouse is required. Experience and fluency in reading and reporting on financials is required. The proven ability to train, mentor, and motivate a team will be key to success in this position. Experience with sushi is preferred. Nice to Have Skills: Fluent in both English and Spanish Has previously worked for or with private ownership If your background is what we're seeking and your personality is one of service to others, please consider joining our growing and industry leading team. Company Mission We promise to deliver products and services beyond expectations. Recruiting Vision We understand that the individual is the most important element in the recruitment process. In mirroring the spirit of the brand, we promise authenticity, curiosity, honesty, timeliness, and follow-through. Whether a current opening exists or not, relationship building is critical to the success of our company. A Sampling of Our Benefits Our team enjoys a comprehensive and attractive benefits plan: Above-industry average compensation Promotion from within Mental, Financial, Physical, Work/Life and Career wellness initiatives Educational opportunities Full and varied benefit package available for full-time associates 401(k) with company match Appreciation days, parties, and retention programs Paid time off and holiday pay Discounts and resort perks Kalahari Resorts & Conventions frequently receives awards and accolades for taking care of its associates and our guests. Recognition includes Forbes America's Best Midsize Employers, Condé Nast Traveler's #1 World's Coolest Indoor Waterparks, Best Family-Friendly Meeting Hotel and Resort in Smart Meeting's Smart Stars Awards, Parents' Magazine Kids' Travel Award Winner and TripAdvisor's Travelers' Choice Awards. Current locations include Wisconsin Dells, Wisconsin (2000); Sandusky, Ohio (2005); Pocono Manor, Pennsylvania (2015); Round Rock, Texas (2020) and Spotsylvania County, Virginia (2026). Kalahari Resorts & Conventions is an equal opportunity employer.

Executive Chef - Wisconsin Dells, WI - Up to $90k Our client, a family-friendly resort, is seeking an Executive Chef to lead its culinary operations and deliver a great dining experience. This is an exciting opportunity to craft diverse menus, oversee kitchen operations, and bring creativity to a dynamic resort setting. The ideal candidate will have the chance to shape the culinary vision, mentor a dedicated team, and enhance the guest experience through high-quality cuisine. Perks and benefits: Salary of $75k to $90k Achievable bonus scheme Holiday package and vacation discounts Skills and Experience: Experience as an Executive Chef with expertise in menu engineering, budgeting, and high-volume operations. to lead an international team, mentor staff, and foster a positive, team-oriented culture. Leads by example, manages time effectively, and is comfortable working the line when needed. Strong understanding of financials, food and labor costs, and maintaining a profitable operation. If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven't heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!

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.

Job Details Middleton - AA - Middleton, WI Full Time $50,000.00 - $65,000.00 Salary/year Open AvailabilityDescription Ancho & Agave is seeking a hardworking and reliable Sous Chef to help us create the ultimate dining experience for our guests. If you are passionate about the culinary arts and committed to professional success, APPLY TODAY! Qualified candidates must be motivated, friendly, team-oriented, honest, and comfortable with managing people. Must be available to work consistently, act in a professional manner & have a positive attitude. Sous Chef responsibilities include but are not limited to creating exceptional culinary experiences for our guests, overseeing & participating in the daily kitchen operations (opening/closing procedures, receiving, food prep, cooking), training kitchen staff following company policies & procedures, upholding standards for food preparation and plating, food safety and sanitation, and workplace safety, controlling operational costs, taking inventories, and ordering food and supplies. Sous Chef Skills & Qualifications: Minimum 1 years of experience as a Sous Chef in a full-service, high-volume restaurant. Current Food Safety and Sanitation certification. Strong culinary skills including food preparation and cooking best practices. Working knowledge of restaurant industry operations, safety, and sanitation standards. Must be able to communicate clearly and effectively (verbal and written). Ability to lead a diverse team with varying degrees of experience. Strong leadership skills with ability to motivate employees and obtain positive results. Strong time management, organizational, decision-making, and problem-solving skills. Ability to uphold vendor relationships and troubleshoot any daily challenges with a customer service representative. Ability to work in a fast-paced environment and handle multiple tasks simultaneously to deliver on-time results. Must be able to travel away from home for 35-45 days to participate in management training. Flexibility to work weekends, evenings, and holidays. Must be able to work a variety of morning, afternoon, evening & late-night work shifts, to match operational needs. Ability to work 45-55 hour work weeks. Work week hours will vary based on operational needs. Must have exceptional hygiene and grooming habits. Must have reliable transportation to and from work. High level of stamina to work on feet for extended periods. Must be able to stand, sit, push, pull, reach, bend, stoop and frequently lift up to 50 lbs. Must be 21 years or age or older Sous Chef Employment Benefits: Competitive starting Salary ($50k-$65 per year, based on experience) Performance-based Bonus Program (up to $5,000 in years 1-3) Medical, Dental, Vision, Disability and Life Insurance Paid Vacation upon hire 401(k) with company match Career advancement opportunities Allowance for off-duty dining Ancho & Agave was born out of a flavor-obsessed craving for fresh, delicious Mexican food with a side of fun. We're more than just tacos, amigos and tequila … we're the champions of bringing together quality ingredients, refreshing beverages and good times for a crave-worthy experience in a casual setting. Ancho & Agave is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, or any other characteristic protected by Federal, State, or local law.

The sous chef is responsible for orchestrating food service during meal periods to include, starting service on time ensuring proper temperature, appearance, and quality of the food and completing meal service in accordance with state and departmental standards.This position is accountable to the Executive Chef. ESSENTIAL RESPONSIBILITIES Supervises all kitchen employees in the absence of the Executive Chef. Trains, coaches, and mentors employees to maintain high standards of food quality, production and service. Provides oversight of all hot and cold food for daily select menus which include special diets such as, puree, dysphagia mechanical, dysphagia advanced, low sodium, food allergies, calories control, and diabetic diets as required by state and departmental guidelines. Assist when necessary and provides direction in the production of food items such as stocks, soups, sauces, meats/fish, vegetables and starches for service, also assists in the preparation of cold foods when necessary. Oversees the preparation of hot and cold food made to order for all dining rooms, catered events, and room service meals in a timely manner. Assures food quality, proper temperatures and special diets are accurate. Any discrepancies must be corrected immediately before the meal is served to the guest. Maintains a daily production form that includes all food items produced during each meal period, all catered food served, and all leftover food, in accordance with departmental procedures. Oversees and makes sure the production cooks are recording temperatures of food items before and during each meal period and correcting temperatures if inadequate in accordance with state, county, and departmental standards. Oversees the recording of temperatures of walk-ins, reach in coolers, and freezers at the beginning and ending of the shift according to state, county, and departmental standards. Ensures proper rotation of food items in the refrigerated walk-ins, reach in coolers, freezers and dry storage areas as well as proper labeling and covering of all food items in accordance with state, county, and departmental standards. Ensures the proper thawing and cooling procedures of all food products according to state, county and departmental standards. Assists with monthly planning/conducting in-service training for kitchen employees. Executes and directs staff on proper upkeep and maintenance of all kitchen equipment. Ensures that all problems are reported to the Executive Chef immediately and the proper measures are taken to repair equipment in a timely manner. Willingly covers other stations due to employee sickness, vacations, and terminations if no cook is available. Collaborates with the Dining Services Manager and Dining Room Coordinators to create and maintain good communication and teamwork with the front of the house and back of the house. Assists the Executive Chef with monitoring, controlling, and computing time and attendance and maintaining proper documentation. Attends and participates in staff and departmental supervisor meetings. Directs staff and maintains a clean, organized and sanitary kitchen including all refrigerated and dry storage areas. Responsible for maintaining accurate reporting of all sanitizing and all sanitizer and antimicrobial logs according to state, county, and departmental standards. Works well under pressure; meeting multiple and sometimes completing deadlines. Employee must at all times demonstrate cooperative behavior with staff, colleagues, and supervisors Conducts employee 30/60 day stay interviews and annual reviews providing feedback and coaching to employees to help them achieve their goals. Assists with checking in and putting away any incoming food supply orders promptly and in accordance with state, county, and departmental standards. Responsible for all purchasing with the assistance of the Porter and making sure proper levels of product are on hand. Makes sure proper levels and rotation of emergency supplies are maintained according to state, county, and departmental standards. Participates in Facility Emergency Plan training and fire drills; and if an emergency or disaster occurs, immediately assumes the pre-assigned emergency duties. Develops new menu items and recipes for skilled nursing and Assisted Living and updating the menu program. Performs other duties or responsibilities as assigned by the Executive Chef or the Director of Dining Services. ESSENTIAL QUALIFICATIONS Minimum of two years formal culinary training program with degree or equivalent experience. Minimum of two years supervisory experience in a professional food service operation. Food service background in large production food preparation, hospital or healthcare facility. Knowledge of State and county regulations and kitchen sanitation procedures. ServSafe certified or the ability to obtain certification within six months of employment. Dietary experience desired, but not required. Be a role model of outstanding code of conduct and professional behavior, treating staff and resident with respect and dignity. Must be able to demonstrate good communication skills, both written and verbal. Must be organized, flexible, and work well under pressure. Knowledge of the safe use of knives, all commercial kitchen equipment, commercial dish machines, cleaning/sanitizing equipment, rolling carts, computer/printer, fax, telephone, copier, and elevators. MISSION STATEMENT We are Called to serve a thriving community where seniors are treated with dignity, connection and purpose.

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities * Ensures culinary production appropriately connects to the Executional Framework * Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards * Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food * Train and manage culinary and kitchen employees to use best practice food production techniques * Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved * Reward and recognize employees * Plan and execute team meetings and daily huddles * Complete and maintain all staff records including training records, shift opening/closing checklists and performance data * Develop and maintain effective client and guest rapport for mutually beneficial business relationships * Interact directly with guests daily * Aggregate and communicate regional culinary and ingredient trends * Responsible for delivering food and labor targets * Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends * Ensure efficient execution and delivery of all culinary products in line with the daily menu * Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items * Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards * Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used * Full knowledge and implementation of the Food Framework * Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase * Ensure proper equipment operation and maintenance * Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations * Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour 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 at least 4 years of culinary experience * At least 2 years in a management role preferred * Requires a culinary degree or equivalent experience * Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge of the principles and practices within the food profession. * This includes experiential knowledge required for 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. Nearest Major Market: Madison

Oconomowoc Lake Club in Oconomowoc, WI is looking for one sous chef to join our team. We are located on 4668 Lake Club Circle. Our ideal candidate is self-driven, punctual, and hard-working. Please ask for Chef Nancy Nelson if calling in to inquire about this position or email resume directly to *****************. Benefits Health and dental insurance, 401K, paid vacation, employee meals. Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to reading your application.

Who We Are We welcome you for a memorable dining experience at our signature restaurant, The Statehouse. Our menu is fresh, exciting and unlike any other in Madison offering an approachable, authentic spot for everyday or special occasions. Whether you're in the mood for a classic Wisconsin fish fry with beer battered filets, a house-made pasta featuring local, seasonal ingredients or simply a sandwich, we've got a little something for everyone. The Statehouse is Madison's Place for patrons to find the perfect balance between upscale casual and fine dining. Our waterfront property offers breathtaking shoreline views of beautiful Lake Mendota as well as our luxurious historic property. Customers of both The Statehouse and Augie's Tavern can relax while being attended to by restaurant and bar staff with incredible professionalism. Whether a local Madisonian out for a special occasion or a resort guest looking for a quick bite, we offer something for everyone. We invite our guests to come for an hour or stay for an evening-long celebration. If they're looking for a great environment, incredible food and drinks and a welcoming staff, this is the place! What We Accomplish Together The Edgewater offers the highest quality of customer service delivered to our guests both in and out of our restaurants. Our Sous Chef is responsible for hiring and training a top-notch kitchen staff, along with the daily operations of the kitchen. The Sous Chef assists the Executive Chef in creating and maintaining all menus along with the preparation, presentation, and service of these menu items. The Sous Chef will also work with the Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales, and manage costs. What We Have Flexible scheduling including days, nights and weekends. A team focus on support and success. A comprehensive benefit package for full-time staff including Medical, Dental and Vision coverage as well as Paid Time Off, 401K contribution matching and voluntary life insurance. Beautifully appointed facilities and top of the industry products and supplies to ensure our staff have everything they need to deliver exceptional experiences for our customers. Discounts to our 3 onsite restaurants. Discounts to our onsite Spa's services and retail as well as discounted stays at affiliated hotels. Discounted onsite parking for full-time team members, discounted off-site parking for part-time team members, or a supplied Madison Metro bus pass. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. What You Have 3+ years of experience in a high-volume kitchen. Proven track record of demonstrative leadership in a kitchen A flexible schedule and availability to work nights, weekends, and holidays as needed. The ability to lift and/or move at least 50 pounds daily. Maintain excellent quality standards including consistency and presentation. Excellent customer service skills with the desire to work in a team environment. The ability to communicate in English, both in writing and spoken word. Wonderful hand-eye coordination and an exceptional sense of taste and smell. Working Conditions This position operates in a full-service, professional kitchen environment. The Sous Chef is required to use commercial grade kitchen equipment, such as cooking instruments and cooking devices. This position requires evening/weekend work. Physical Abilities The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk or hear. This position is very active and is frequently required to stand; walk; use hands and fingers to handle or feel; and reach with hands and arms, occasionally required to sit; climb or balance; and stoop, kneel, crouch or crawl. The employee must frequently lift or move up to 10 pounds and occasionally lift or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

OUR TEAM: We are a diverse and close-knit team who strives to provide the best culinary experience for employees and guests, whether they're grabbing lunch at one of our 3 cafes or visiting campus for a meeting. We believe in using quality ingredients to make quality food, and we work with local farmers and use produce from our onsite garden to develop our menus. We like to work hard and have fun - and we need you! YOUR ROLE: As a Supervisor, Sous Chef, you play a key role in our culinary operations, overseeing two or more team members to ensure smooth kitchen operations while upholding high standards of food quality and service. You bring a diverse perspective to the team, helping us celebrate different cultures and cuisines while keeping our menus fresh and varied for staff and guests. Collaboration is at the heart of this role-you'll share your skills with fellow cooks and chefs while also learning from those around you. Strong communication is essential, as you'll work closely with colleagues to coordinate timing, readiness, and overall service flow. No more weekends or holidays - you will be working daytime hours, Monday - Friday, 7:00am - 3:30pm, with the ability to work with onsite culinary garden produce! Promega has amazing benefits including free onsite 24/7 gym access, onsite hiking trails with foraging, an onsite wellness center and much much more! JOB OBJECTIVE: The Supervisor, Sous Chef is responsible for assisting the Executive Chef with managing daily operations of the kitchen and ensuring our high standards of food quality, presentation and taste are met and consistent. This position is also responsible for supervising and providing leadership to team members. CORE DUTIES: 1. Lead and motivate team members by providing guidance, training, and support to ensure kitchen operations run efficiently. 2. Supervise a variety of positions, including but not limited to, dishwashers, and prep/line cooks. 3. Conduct performance reviews, provide feedback, assign work schedules, and manage hiring and terminations of assigned staff. 4. Lead and participate in team meetings, setting clear expectations, goals, and measurable objectives for team members. 5. Engage in professional development opportunities, including leadership development and training to support individual growth and effective team management. 6. Collaborate with the Executive Chef to create menus that prioritize the use of locally sourced, seasonal ingredients from our on-site garden and local vendors. 7. Train and support team members to follow consistency and food quality standards. 8. Manage kitchen inventory, including ordering and stock rotation, to minimize waste. 9. Enforce proper sanitation practices that comply with public health standards. 10. Work closely with other team members to create a positive and efficient work environment. 11. Demonstrates inclusion through their own words and actions and is accountable for a safe workspace. Acts with kindness, curiosity, and respect for others. 12. Embracing and being open to incorporating Promega's 6 Emotional & Social Intelligence (ESI) core principles in daily work. 13. Understands and complies with ethical, legal, and regulatory requirements applicable to our business. KEY QUALIFICATIONS: 1. High School diploma or proven work experience that ensures you are ready to be successful in this role. 2. Possess a current ServSafe food manager certification. 3. 8 years of kitchen experience with at least 5 years of supervisor experience. 4. Excellent knowledge of various cooking techniques and cuisines. 5. Ability to work evenings when required. 6. Ability to proficiently operate and train others on restaurant equipment. 7. Strong computer skills, including knowledge of food ordering systems and Microsoft Office applications. 8. Strong interpersonal skills in dealing with guests and team members effectively. 9. Strong numerical aptitude. 10. Good reading and comprehension skills. 11. Must possess a valid driver's license and be willing and able to drive company vehicles as needed. PREFERRED QUALIFICATIONS: 1. Culinary school degree or other relevant food service certifications. 2. Experience with high-volume and large-batch cooking. PHYSICAL DEMANDS: 1. Ability to remain stationary for extended periods. 2. Ability to move objects up to 50 pounds. 3. Ability to traverse between buildings on campus. At Promega, we value diversity and strive to create an inclusive workplace. We are proud to be an Equal Opportunity Employer, making employment decisions without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability, or any other protected class.

With over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we're all here for the same reason - to roll up our sleeves and create happiness through cooking and sharing good food. The Chef Instructor, Pastry contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Chef Instructor blends culinary talent and teaching skills to support the Resident Chef in driving business results. The Chef Instructor reports to the Resident Chef. JOB DUTIES AND RESPONSIBILITIES: Models and directs employees to ensure customer service standards are met.Delivers an exceptional cooking class experience at every class using recipes and game plans provided.Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary.Ensures high standards of sanitation and cleanliness are maintained throughout the experience. Keeps work area and guest areas clean and organized.Ensures all food items are cooked and served at the correct temperature and under sanitary conditions. Works as a part of a high-performing team to achieve store's sales plan. Strives to achieve individual and/or class sales goals.Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed.Provides coaching in the moment and performance feedback to Kitchen Assistants and communicates performance issues directly to the Resident Chef.Seeks opportunities to increase cooking class and retail sales.Records time worked, accurately and according to SLT policy.Anticipates and solves problems by taking decisive action, follows up with Resident Chef.Demonstrates exceptional verbal and written communication skills with employees, customers, field management and corporate office.May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks.Additional responsibilities as assigned by Resident Chef. ESSENTIAL FUNCTIONS:Ability to communicate verbally and work cooperatively with employees and customers.Ability to remain in a stationary position for up to 3 hours at a time.Ability to move about the work place coaching and directing employees and/or class participants or while selling to customers.Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose.Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques.Ability to work a varied schedule in order to teach classes at different times of the day, week and year.Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work. Regular and predictable attendance. Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs. Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature. EXPERIENCE AND REQUIRED QUALIFICATIONS:1-2 Years kitchen operations experience.Culinary degree in Pastry or equivalent experience considered in lieu of degree.Demonstrated successful teaching and training experience.Valid Food Handlers and/or Food Managers Certification.Must be at least 21 years old.Familiarity with MS Office Suite (Word, Excel, Outlook).Proven ability to drive sales and motivate teams.Proven communication skills. Sur La Table Core Competencies for Everyone:Focus on the Customer: You inspire and delight your customers.Be Genuine: Your communication style is respectful, effective and sincere.Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action.Take Ownership: You are committed, responsible and provide solutions.Achieve Results: You meet and exceed goals and expectations. This represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the and other duties, as assigned, may be part of the job. This is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. CSC Generation Holdings family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type 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, provincial, state or local laws. CSC Generation Holdings family of brands is committed to the full inclusion of all qualified individuals. As part of this commitment, CSC Generation will ensure that persons with disabilities are provided reasonable accommodations. If reasonable accommodation is needed, please contact ************************.

Job Details 120 - Heritage Senior Living - Madison - Madison, WI Full Time None AM / 1st Restaurant - Food ServiceDescription Executive Chef / Kitchen Manager / Culinary Director | Full Time Position Heritage Middleton | Middleton, WI Heritage Senior Living is exceptional team-orientated organization with a growth mindset. We're dedicated to providing our employees with the resources and tools they need to grow professionally and personally. We believe everyone wants to become the very best version of themselves. We're here to help them along the way! Why you should join Heritage: Immediate Pay - on-demand access to your pay as you work Flexible Scheduling Exceptional company benefits including, 401k with company match, Medical, Vision, Dental, Life Insurance, and an Employee Discount Program What makes an Executive Chef successful? Caring & compassionate attitude for others Thorough understanding of sanitation and infection control practices Strong customer service focus; ability to multitask Excellent communication skills; ability to work collaboratively as part of a team Experience in a manager, assistant manager and/or supervisor role proficiency in all kitchen sanctions and cross-train/train new and existing culinary staff on preparation, arrangement, and plating of dishes per the current menu set by the company Passion for culinary arts and identifying new culinary techniques, presentations, and stay current on health care culinary industry trends Responsibilities: Provide customer service to residents, visitors, and staff Oversee all resident dining services in the community in accordance with Heritage Senior Living policies, procedures, and standards of practice, as well as state regulations. Menu Planning, food preparation, inventory management, and sanitation comply with HSL policy and state regulations Train and mentor culinary staff Maintain comfort, privacy, and dignity of our residents Requirements: Ability to speak, read and write English High school diploma, GED, or 1-3 months related experience or training preferred Must submit and pass all applicable pre-employment and annual tests and meet all training and other applicable state and federal guidelines Essential Functions: To perform this job successfully, an individual must be able to perform each essential duty. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. #IND411

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $23-25 per hour Supplemental pay types: Client referral bonus Chef job referral bonus Paid training Overtime pay Schedule: Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Health & Dental Insurance Life Insurance Paid Time Off Profit Sharing

Come Be a Part of a Growing Culinary Team! We are seeking Culinary Support Chef to join our team. The ideal candidate will have a positive attitude, excellent customer service skills, and the ability to lead and guide a team towards the goals of the dining department. Extensive cooking experience and experience leading a team are required. Must have reliable transportation. New Horizon Foods is a dining contract company that specializes in providing services tailored to the location and client. We have been in operation for over 30 years and are currently in more than 10 states. Our employees are our greatest asset and reason for our success. Great employees make great experiences. Benefits: Flexible hours NO Late Nights! Ability to advance in the company Benefits including health, disability, life insurance PTO accrual starting at day one! Responsibilities: Ordering and maintaining inventory Hiring and developing team members Assist with meal preparation and serving Ensure that all food is presented in an attractive and appetizing manner Provide excellent customer service to residents and guests Assist with cleaning and sanitizing the kitchen and dining areas Follow all safety and sanitation procedures Develop and maintain relationship with other management and client Must be able to work weekends and holidays Requirements: Extensive culinary experience Prior experience with leading a team Positive attitude and excellent customer service skills Knowledge in Microsoft office including excel Ability to work on feet for extended periods of time Must be able to follow menu cycle and standardized recipes. Equal Opportunity Employer, including disabled and veterans.

As a sushi expert on our culinary team, you'll be involved with menu creation and rolling sushi for Epic staff, customers, and guests. Sushi served in our specialty venue, Chopsticks, has been well received, and we're excited to expand our offerings to more culinary venues across our campus. In addition to crafting and carrying out our sushi menu using fresh, quality ingredients, you'll serve as a mentor for others on the team as they learn the art and technique of sushi preparation. Sushi is available daily and our menu also features the unique cuisines of countries throughout Southeast Asia including China, Thailand, Vietnam, Laos and more allowing for the opportunity to showcase other areas of knowledge you may have in international cuisine. Learn more about our team at *************************************** Live affordably in a city known for its rising tech talent. Epic is located just outside Madison, Wisconsin, the second fastest growing market for tech talent in the United States and home to the state capital and the University of Wisconsin. Madison, a city surrounded by water, has received accolades for being the greenest city in America (NerdWallet), the best city for renters (SmartAsset), the fittest city in America (Fitbit), and the third best metro in the US for young professionals (Forbes Advisor). More than just important work. Our uniquely themed campus was designed to heighten your ability to get stuff done in your office, a conference room, or by the fireplace in a comfy chair. All meals are restaurant-quality but cost only a few dollars, and they're prepared by a team comprised of kitchen talent from restaurants around the country. And, after five years here, you'll earn a four-week sabbatical anywhere in the world. Staff have kayaked in Patagonia, attended a Beyoncé concert in Ireland, built a library in Tanzania, and run a marathon in Antarctica. We offer comprehensive benefits to keep you healthy and happy as you grow in your life and career, and your merit-based compensation will reflect the impact your work has on the company and our customers. You'll also be eligible for annual raises and bonuses, as well as stock grants, which give you an even greater stake in the success of Epic and our customers. Healthcare is global, and building the best ideas from around the world into Epic software is a point of pride. As an Equal Opportunity Employer, we know that inclusive teams design software that supports the delivery of quality care for all patients, so diversity, equity, and inclusion are written into our principles. Please see our full non-discrimination statement at ***************************** Requirements * At least 2 years of sushi preparation experience * International experience preferred, but not required * Fine dining, large-volume experience preferred * Eligible to work in the US without sponsorship * Live within 45 minutes of Epic's Campus in Verona, WI or be willing to relocate * COVID-19 vaccination

Prairie Ridge Health is looking for a team member to join our Culinary Department in the role of Station Chef. This position is PRN, as needed with shifts of 5:30am-2pm, 9:30am-6pm and 10:30am-7pm. One holiday per year and one weekend per month required. POSITION SUMMARY: The Station Chef is responsible for the preparation of food for patients, caters, and the cafeteria menu. They will pre-dish patient food items and assemble patient trays. The Station Chef is also responsible for sanitation, upkeep of the food service/culinary dept., and making sure that all food safety and quality standards are followed. The Station Chef will be responsible for oversight of the food service/culinary dept. in absence of the Manager of Food, Nutrition and Diabetes Services and/or Executive Chef, Sous Chef and/or Assistant Sous Chef. The Station Chef demonstrates a high level of execution of all required processes and procedures in the department and assures that all other team members are meeting expectations when they are the person in charge. They train new team members and understand the core duties of all positions in the department. The Station Chef is competent in and able to staff all kitchen positions including Cold Cook, Breakfast Cook, Front of House and Ware Washer, both on a scheduled and short notice basis. They may also be responsible for competently performing the job duties of the Culinary Ambassador and/or Barista as assigned. EDUCATION REQUIREMENTS/LICENSURE/CERTIFICATION/REGISTRATION High school diploma or equivalent desirable ServSafe Food Manager certification required within 4 months of start date or within 3 attempts to pass the exam, whichever comes first. Preferred knowledge of therapeutic diets Previous institutional cooking or food service desirable Shift: PRN, as needed. Various shifts- 5:30am-2pm, 9:30am-6pm and 10:30am-7pm. One holiday per year and one weekend per month required. FTE: PRN, as needed

Where Lives & Careers Flourish! At Encore Senior Living, there is a strong sense of teamwork, a commitment to professional development, and a culture that encourages promotion from within. As a result, Encore team members tend to reciprocate with their personal commitment and stay with the organization for an extended tenure. As an integral part of our organization, our employees strive to provide excellent service and care to residents and their families in warm, caring and home-like communities. We promote environments that foster independence, happiness, privacy, and dignity for residents. If you decide to join our organization, you will see that our company culture is lived every day & we believe in our core values of integrity, compassion, quality and diversity. If you join the team as our employee, what will you enjoy? Working with seniors & for an organization that is focused on enhancing the daily lives of seniors that call our community's home Making a positive impact on the daily lives of seniors & their family Working in an awesome culture and interacting with seniors each day Working with a team that not only is meeting the current needs of clients but exceeding them with passion, innovation, and results. What are we looking for in all our future employees? A Love for Working with Seniors! A flexible, fun, energetic people person who is capable of projecting calm, care, & professionalism in all work-related situations! SUMMARY of Duties Cooks are responsible for the preparation, presentation, serving, clean up and storage of well balanced and delicious meals. Ability to utilize a menu specified for seniors, with adaptability and critical thinking skills to make changes as needed to ensure satisfaction. Work Experience Qualifications One-year experience preparing food from scratch or equivalent preferred Must 18 years of age or older We offer a full training program and are willing to train the right candidate! Educational Qualifications A High school diploma or equivalent We offer a competitive compensation package including: Full Time Benefit Package 30+ hours per week includes: Medical, Vision and Dental insurance offered Life Insurance-Employer Paid PTO accrual Employee Assistance Program Employee Referral Program Encore Senior Living communities are Drug-Free Work Environments. Encore Senior Living communities are Equal Opportunity Employers.

Who We Are

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! **Responsibilities :** + Assist Executive Pastry Chef to implement, maintain and review all approved menus onboard + Prepare all desserts, cakes and pastries for the restaurant menus + Assist with buffet set up + Instruct crew in the preparation of pastries, cakes and crèmes + Monitor and ensure opening and closing procedures for all kitchens and production areas + Oversee allergy and dietary training of Pastry staff and ensure training is in accordance with strict company LOG's and guidelines + Oversee proper preparation of special dietary meals and food allergy for guests and crew + Delegate, monitor and review the Chefs operational responsibilities + Strive to meet and exceed guest expectations, never compromising safety and quality, taking corrective action whenever necessary + Ensure Disney Cruise Line and USPH sanitation requirements are met in area of responsibility + Monitor and ensure the preparation and presentation of all products on the restaurant menus + Prepare showpieces, displays, ice cream and sorbets, as well as special request items when needed + Actively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership + Execute additional job responsibilities, as assigned by DCL leadership, based on operational need + Comply with all company set policies and procedures, along with all maritime and ship rules, regulations and procedures + Participate in Emergency Duties as specified in the ship Assembly Plan **Basic Qualifications :** + Minimum five years recent experience as Pastry Chef or Pastry Chef de Partie + Certified Pastry Chef or equivalent degree in Culinary Arts + Excellent technical and functional understanding of the ship based Food & Beverage operation + Proven track record of delivering a high quality product + Be at least 21 years of age + Be able to speak, read and write fluent English + Willingness to live and work onboard one of our vessels for a certain length of time (based on position) + Be able to work a seven-day, 70-84 hour week with limited time off + Be able to adhere to Disney Cruise Line appearance guidelines + Agree to share a cabin with other crew members + Enjoy working in a high-volume, fast-paced, guest-service oriented environment + Be flexible with your work schedule, job duties and work locations + Appreciate diversity among guests and crew **Additional Information :** This is a **SHIPBOARD** role. Applicants must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be committed to the position you are applying for at least 2-3 contracts before a transfer or promotion + Be willing to follow and perform safety role, emergency duties and/or associated responsibilities as specified in the ship Assembly Plan + Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control + Be willing to follow and embrace United States Public Health requirements and guidelines as well as Environmentality requirements and Company practices + Be willing to share a cabin with other crew members and appreciative of working and living in a multi-cultural environment + Be comfortable living in a confined space with strict rules and regulations + Adhere to a structured lifestyle, personally and professionally 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:** 1245486BR **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.

Work alongside other talented culinary professionals to compose and prepare scratch made dishes. As part of having a truly Epic job, you will enjoy: * Competitive pay starting at $25.00/hour * Eligibility for annual raises and bonuses * Daytime Monday-Friday hours (typically 7am - 3pm) * Full benefits package: zero co-pay health insurance, dental, vision, generous paid time off, and more Learn more about our team at *************************************** Creativity Our menus change daily, so we're always looking for new ideas. Whether it's a riff on an old favorite or something totally outside the box, we'll give it a shot. Epic is also committed to providing healthy, sustainable options for our guests, presenting the opportunity for our chefs to reinvent traditional dishes or come up with something brand new. Variety Since you'll be working on a new dish each day, there's no shortage of variety. Always wanted to try your hand at rolling sushi? Eager to explore the catering aspect of the culinary field? We've got that. You'll have the opportunity to move between venues over time allowing you to work with different people, equipment and ingredients on a regular basis. Catered events hosted at Epic are another great opportunity to flex different culinary muscles. Ownership While you'll have the support of your team, you'll also have a high level of autonomy from the outset. You're responsible for taking your dishes from start to finish each day and ensuring that what goes on the plate is delicious and beautiful. Live affordably in a city known for its rising tech talent. Epic is located just outside Madison, Wisconsin, the second fastest growing market for tech talent in the United States and home to the state capital and the University of Wisconsin. Madison, a city surrounded by water, has received accolades for being the greenest city in America (NerdWallet), the best city for renters (SmartAsset), the fittest city in America (Fitbit), and the third best metro in the US for young professionals (Forbes Advisor). More than just important work. Our uniquely themed campus was designed to heighten your ability to get stuff done in your office, a conference room, or by the fireplace in a comfy chair. All meals are restaurant-quality but cost only a few dollars, and they're prepared by a team comprised of kitchen talent from restaurants around the country. And, after five years here, you'll earn a four-week sabbatical anywhere in the world. Staff have kayaked in Patagonia, attended a Beyoncé concert in Ireland, built a library in Tanzania, and run a marathon in Antarctica. We offer comprehensive benefits to keep you healthy and happy as you grow in your life and career, and your merit-based compensation will reflect the impact your work has on the company and our customers. You'll also be eligible for annual raises and bonuses, as well as stock grants, which give you an even greater stake in the success of Epic and our customers. Healthcare is global, and building the best ideas from around the world into Epic software is a point of pride. As an Equal Opportunity Employer, we know that inclusive teams design software that supports the delivery of quality care for all patients, so diversity, equity, and inclusion are written into our principles. Please see our full non-discrimination statement at ***************************** Requirements * 3+ years cooking in a professional kitchen and/or a Culinary Arts degree * Fine dining, large-volume experience is a plus * Eligible to work in the US without sponsorship * Live within 45 minutes of Epic's Campus in Verona, WI or be willing to relocate * COVID-19 vaccination