Jobs | Job restaurantassociation

Jul 04, 2025

Kitchen Manger Chef Arlington, Virginia Excellent opportunity for a hands-on chef to join a very vibrant multi-concept company. Salary up to $65,000 Full benefits Paid vacation and PTO Five-day week. This is a growing brand with established roots in the Washington, DC area. The ideal chef or kitchen manager will have experience in a busy full service or fast casual venue. Requires managing a BOH team of 10-12 employees and strong leadership qualities. The KM/Chef is responsible for food cost control, compliance to recipes and high sanitation standards. To learn more about this immediate opening please send your resume by return e mail. Presented by Tom Bull with Gecko Hospitality

Gecko Hospitality Washington, Washington DC

Jul 04, 2025

Executive Chef

Searching for an outgoing Restaurant Executive Chef at all levels for our growing high volume fine dining restaurant group. If you are looking for a great opportunity with 6+ million in average unit volume look no further. Setting up interviews this week please apply today! Below are the Restaurant Executive Chef job requirements and expectations. There will be creative ability ! Restaurant Executive Chef Requirement Expectations: 2-3 years of Restaurant Executive Chef Management Experience Scratch food experience Italian scratch fine dining experience is a major plus Some corporate experience preferred for systems knowledge Restaurant Executive Chef Daily Expectations: Daily food quality checks and cleanliness Scheduling for proper sales volume flow Customer satisfaction assurance

Henderson Group Recruiting Chicago, Illinois

Jul 04, 2025

Executive Chef

Please note, this position is located at Winter Park Resort in Winter Park, CO. Year Round Who We Are: At 67 miles away, Winter Park is the closest ski resort to Denver. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures. Whether you are looking to have your first taste of a winter season or to build a long-term career, we have something for everyone. Perks & Benefits: Free season pass to Winter Park and all Alterra Resorts Discounted friends & family tickets Medical, dental, vision, life, paid parental leave and more for eligible employees 401(k) plan with 100% company match - up to 4% Mental health resources for all employees Food & beverage and retail discounts Onsite employee childcare based on availability Discounted equipment rentals, pro-deals, and more POSITION SUMMARY: Winter Park Resort is seeking a talented and experienced Executive Chef to lead our culinary team across multiple resort dining locations. The ideal candidate will have a minimum of four years of experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen. This individual must demonstrate strong leadership skills, the ability to manage high-volume operations, and a passion for delivering exceptional dining experiences. A deep understanding of seasonal menu planning, food costing, inventory control, and kitchen safety protocols is essential. Applicants are required to submit a resume and cover letter in PDF or Word document format to be considered. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. WAGE: The base salary range below represents the low and high end of Winter Park Resort's hourly pay/salary range for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Winter Park Resort's total compensation package for employees. Other rewards may include many region-specific benefits. Salary pay range: $85,000 - $122,000 ESSENTIAL DUTIES: Plan and develop with Vice President of Food & Beverage, menus for listed outlets, specialty menus, and banquets & catering. Research, develop, modify and test recipes. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Abide by and ensure all hotel outlets and departments compliance with established health and safety procedures as well as department and company policies and procedures Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. Supervision of kitchen staff regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary. Oversee the proper operation and maintenance of all kitchen equipment at all listed outlets Open and close kitchens according to schedule/guidelines/assignments; assist in the creation, usage, and follow through of prep lists, cleaning lists, and closing lists Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations. Coordinate food and menu costing (COGS). Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. Collaborate closely with the sales team and cross-functional department leaders to drive revenue across all Group business segments. Must demonstrate a proactive, solutions- oriented mindset while creatively adjusting banquet and wedding menus to optimize profitability through cost control, innovation, and team training. Plan staffing needs and work schedules. Work with outlet chefs on staffing needs and labor control. Oversee or directly supervise all food preparation, quantity and production activities. Ensure that all menu items are prepared and presented according to established recipes and standards. Ensure all staff are properly trained and have the tools and equipment needed to effectively carry out their job functions. Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Meet and exceed all budgetary goals regarding Cost of Goods and Labor expenses Be able to run any kitchen as a relief or in an emergency Ensure understanding and compliance with all company policies and procedures as well as any regulatory requirements Support all listed Teams with any needed presence and or supervision. Attend weekly F&B Manager and Banquet BEO Meetings. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas. Other duties as assigned REQUIRED QUALIFICATIONS: Prior food and beverage kitchen management experience required Knowledge of Microsoft Outlook, Excel and Word, as well as Food Trak, preferred Ability to solve problems in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers Ability to be a consistent role model for company's Service Excellence standards Must have current Food Manager and Allergy training certificate, or must attend Food Manager and Aller-train certification courses for Alterra Mountain company within 14 days of employment EDUCATION REQUIREMENTS: Education: Associates degree in culinary arts or a minimum 4 years experience as an Executive Chef/Executive Sous chef Experience: Must have at least 4 years experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen PHYSICAL REQUIREMENTS: 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. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery. WORKING CONDITIONS: Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions. Hazardous Materials/Noise: The noise level in the workplace is usually moderate. AN EQUAL OPPORTUNITY EMPLOYER: Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment. Application Deadline: Recruiting timelines vary by position, however, all Winter Park Resort positions accept applications for a minimum of 3 business days from the posting date listed above. This position is open and still accepting application Required Preferred Job Industries Food & Restaurant

Winter Park Resort Winter Park, Colorado Full time

Jul 04, 2025

Executive Chef

Please note, this position is located at Winter Park Resort in Winter Park, CO. Year Round Who We Are: At 67 miles away, Winter Park is the closest ski resort to Denver. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures. Whether you are looking to have your first taste of a winter season or to build a long-term career, we have something for everyone. Perks & Benefits: Free season pass to Winter Park and all Alterra Resorts Discounted friends & family tickets Medical, dental, vision, life, paid parental leave and more for eligible employees 401(k) plan with 100% company match - up to 4% Mental health resources for all employees Food & beverage and retail discounts Onsite employee childcare based on availability Discounted equipment rentals, pro-deals, and more POSITION SUMMARY: Winter Park Resort is seeking a talented and experienced Executive Chef to lead our culinary team across multiple resort dining locations. The ideal candidate will have a minimum of four years of experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen. This individual must demonstrate strong leadership skills, the ability to manage high-volume operations, and a passion for delivering exceptional dining experiences. A deep understanding of seasonal menu planning, food costing, inventory control, and kitchen safety protocols is essential. Applicants are required to submit a resume and cover letter in PDF or Word document format to be considered. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. WAGE: The base salary range below represents the low and high end of Winter Park Resort's hourly pay/salary range for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Winter Park Resort's total compensation package for employees. Other rewards may include many region-specific benefits. Salary pay range: $85,000 - $122,000 ESSENTIAL DUTIES: Plan and develop with Vice President of Food & Beverage, menus for listed outlets, specialty menus, and banquets & catering. Research, develop, modify and test recipes. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Abide by and ensure all hotel outlets and departments compliance with established health and safety procedures as well as department and company policies and procedures Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. Supervision of kitchen staff regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary. Oversee the proper operation and maintenance of all kitchen equipment at all listed outlets Open and close kitchens according to schedule/guidelines/assignments; assist in the creation, usage, and follow through of prep lists, cleaning lists, and closing lists Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations. Coordinate food and menu costing (COGS). Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. Collaborate closely with the sales team and cross-functional department leaders to drive revenue across all Group business segments. Must demonstrate a proactive, solutions- oriented mindset while creatively adjusting banquet and wedding menus to optimize profitability through cost control, innovation, and team training. Plan staffing needs and work schedules. Work with outlet chefs on staffing needs and labor control. Oversee or directly supervise all food preparation, quantity and production activities. Ensure that all menu items are prepared and presented according to established recipes and standards. Ensure all staff are properly trained and have the tools and equipment needed to effectively carry out their job functions. Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Meet and exceed all budgetary goals regarding Cost of Goods and Labor expenses Be able to run any kitchen as a relief or in an emergency Ensure understanding and compliance with all company policies and procedures as well as any regulatory requirements Support all listed Teams with any needed presence and or supervision. Attend weekly F&B Manager and Banquet BEO Meetings. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas. Other duties as assigned REQUIRED QUALIFICATIONS: Prior food and beverage kitchen management experience required Knowledge of Microsoft Outlook, Excel and Word, as well as Food Trak, preferred Ability to solve problems in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers Ability to be a consistent role model for company's Service Excellence standards Must have current Food Manager and Allergy training certificate, or must attend Food Manager and Aller-train certification courses for Alterra Mountain company within 14 days of employment EDUCATION REQUIREMENTS: Education: Associates degree in culinary arts or a minimum 4 years experience as an Executive Chef/Executive Sous chef Experience: Must have at least 4 years experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen PHYSICAL REQUIREMENTS: 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. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery. WORKING CONDITIONS: Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions. Hazardous Materials/Noise: The noise level in the workplace is usually moderate. AN EQUAL OPPORTUNITY EMPLOYER: Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment. Application Deadline: Recruiting timelines vary by position, however, all Winter Park Resort positions accept applications for a minimum of 3 business days from the posting date listed above. This position is open and still accepting application Required Preferred Job Industries Food & Restaurant

Winter Park Resort Fort Collins, Colorado Full time

Jul 04, 2025

Executive Chef

Please note, this position is located at Winter Park Resort in Winter Park, CO. Year Round Who We Are: At 67 miles away, Winter Park is the closest ski resort to Denver. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures. Whether you are looking to have your first taste of a winter season or to build a long-term career, we have something for everyone. Perks & Benefits: Free season pass to Winter Park and all Alterra Resorts Discounted friends & family tickets Medical, dental, vision, life, paid parental leave and more for eligible employees 401(k) plan with 100% company match - up to 4% Mental health resources for all employees Food & beverage and retail discounts Onsite employee childcare based on availability Discounted equipment rentals, pro-deals, and more POSITION SUMMARY: Winter Park Resort is seeking a talented and experienced Executive Chef to lead our culinary team across multiple resort dining locations. The ideal candidate will have a minimum of four years of experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen. This individual must demonstrate strong leadership skills, the ability to manage high-volume operations, and a passion for delivering exceptional dining experiences. A deep understanding of seasonal menu planning, food costing, inventory control, and kitchen safety protocols is essential. Applicants are required to submit a resume and cover letter in PDF or Word document format to be considered. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. WAGE: The base salary range below represents the low and high end of Winter Park Resort's hourly pay/salary range for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Winter Park Resort's total compensation package for employees. Other rewards may include many region-specific benefits. Salary pay range: $85,000 - $122,000 ESSENTIAL DUTIES: Plan and develop with Vice President of Food & Beverage, menus for listed outlets, specialty menus, and banquets & catering. Research, develop, modify and test recipes. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Abide by and ensure all hotel outlets and departments compliance with established health and safety procedures as well as department and company policies and procedures Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. Supervision of kitchen staff regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary. Oversee the proper operation and maintenance of all kitchen equipment at all listed outlets Open and close kitchens according to schedule/guidelines/assignments; assist in the creation, usage, and follow through of prep lists, cleaning lists, and closing lists Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations. Coordinate food and menu costing (COGS). Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. Collaborate closely with the sales team and cross-functional department leaders to drive revenue across all Group business segments. Must demonstrate a proactive, solutions- oriented mindset while creatively adjusting banquet and wedding menus to optimize profitability through cost control, innovation, and team training. Plan staffing needs and work schedules. Work with outlet chefs on staffing needs and labor control. Oversee or directly supervise all food preparation, quantity and production activities. Ensure that all menu items are prepared and presented according to established recipes and standards. Ensure all staff are properly trained and have the tools and equipment needed to effectively carry out their job functions. Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Meet and exceed all budgetary goals regarding Cost of Goods and Labor expenses Be able to run any kitchen as a relief or in an emergency Ensure understanding and compliance with all company policies and procedures as well as any regulatory requirements Support all listed Teams with any needed presence and or supervision. Attend weekly F&B Manager and Banquet BEO Meetings. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas. Other duties as assigned REQUIRED QUALIFICATIONS: Prior food and beverage kitchen management experience required Knowledge of Microsoft Outlook, Excel and Word, as well as Food Trak, preferred Ability to solve problems in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers Ability to be a consistent role model for company's Service Excellence standards Must have current Food Manager and Allergy training certificate, or must attend Food Manager and Aller-train certification courses for Alterra Mountain company within 14 days of employment EDUCATION REQUIREMENTS: Education: Associates degree in culinary arts or a minimum 4 years experience as an Executive Chef/Executive Sous chef Experience: Must have at least 4 years experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen PHYSICAL REQUIREMENTS: 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. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery. WORKING CONDITIONS: Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions. Hazardous Materials/Noise: The noise level in the workplace is usually moderate. AN EQUAL OPPORTUNITY EMPLOYER: Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment. Application Deadline: Recruiting timelines vary by position, however, all Winter Park Resort positions accept applications for a minimum of 3 business days from the posting date listed above. This position is open and still accepting application Required Preferred Job Industries Food & Restaurant

Winter Park Resort Golden, Colorado Full time

Jul 04, 2025

Executive Chef

Please note, this position is located at Winter Park Resort in Winter Park, CO. Year Round Who We Are: At 67 miles away, Winter Park is the closest ski resort to Denver. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures. Whether you are looking to have your first taste of a winter season or to build a long-term career, we have something for everyone. Perks & Benefits: Free season pass to Winter Park and all Alterra Resorts Discounted friends & family tickets Medical, dental, vision, life, paid parental leave and more for eligible employees 401(k) plan with 100% company match - up to 4% Mental health resources for all employees Food & beverage and retail discounts Onsite employee childcare based on availability Discounted equipment rentals, pro-deals, and more POSITION SUMMARY: Winter Park Resort is seeking a talented and experienced Executive Chef to lead our culinary team across multiple resort dining locations. The ideal candidate will have a minimum of four years of experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen. This individual must demonstrate strong leadership skills, the ability to manage high-volume operations, and a passion for delivering exceptional dining experiences. A deep understanding of seasonal menu planning, food costing, inventory control, and kitchen safety protocols is essential. Applicants are required to submit a resume and cover letter in PDF or Word document format to be considered. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. WAGE: The base salary range below represents the low and high end of Winter Park Resort's hourly pay/salary range for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Winter Park Resort's total compensation package for employees. Other rewards may include many region-specific benefits. Salary pay range: $85,000 - $122,000 ESSENTIAL DUTIES: Plan and develop with Vice President of Food & Beverage, menus for listed outlets, specialty menus, and banquets & catering. Research, develop, modify and test recipes. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Abide by and ensure all hotel outlets and departments compliance with established health and safety procedures as well as department and company policies and procedures Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. Supervision of kitchen staff regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary. Oversee the proper operation and maintenance of all kitchen equipment at all listed outlets Open and close kitchens according to schedule/guidelines/assignments; assist in the creation, usage, and follow through of prep lists, cleaning lists, and closing lists Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations. Coordinate food and menu costing (COGS). Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. Collaborate closely with the sales team and cross-functional department leaders to drive revenue across all Group business segments. Must demonstrate a proactive, solutions- oriented mindset while creatively adjusting banquet and wedding menus to optimize profitability through cost control, innovation, and team training. Plan staffing needs and work schedules. Work with outlet chefs on staffing needs and labor control. Oversee or directly supervise all food preparation, quantity and production activities. Ensure that all menu items are prepared and presented according to established recipes and standards. Ensure all staff are properly trained and have the tools and equipment needed to effectively carry out their job functions. Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Meet and exceed all budgetary goals regarding Cost of Goods and Labor expenses Be able to run any kitchen as a relief or in an emergency Ensure understanding and compliance with all company policies and procedures as well as any regulatory requirements Support all listed Teams with any needed presence and or supervision. Attend weekly F&B Manager and Banquet BEO Meetings. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas. Other duties as assigned REQUIRED QUALIFICATIONS: Prior food and beverage kitchen management experience required Knowledge of Microsoft Outlook, Excel and Word, as well as Food Trak, preferred Ability to solve problems in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers Ability to be a consistent role model for company's Service Excellence standards Must have current Food Manager and Allergy training certificate, or must attend Food Manager and Aller-train certification courses for Alterra Mountain company within 14 days of employment EDUCATION REQUIREMENTS: Education: Associates degree in culinary arts or a minimum 4 years experience as an Executive Chef/Executive Sous chef Experience: Must have at least 4 years experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen PHYSICAL REQUIREMENTS: 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. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery. WORKING CONDITIONS: Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions. Hazardous Materials/Noise: The noise level in the workplace is usually moderate. AN EQUAL OPPORTUNITY EMPLOYER: Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment. Application Deadline: Recruiting timelines vary by position, however, all Winter Park Resort positions accept applications for a minimum of 3 business days from the posting date listed above. This position is open and still accepting application Required Preferred Job Industries Food & Restaurant

Winter Park Resort Boulder, Colorado Full time

Jul 04, 2025

Executive Chef

Please note, this position is located at Winter Park Resort in Winter Park, CO. Year Round Who We Are: At 67 miles away, Winter Park is the closest ski resort to Denver. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures. Whether you are looking to have your first taste of a winter season or to build a long-term career, we have something for everyone. Perks & Benefits: Free season pass to Winter Park and all Alterra Resorts Discounted friends & family tickets Medical, dental, vision, life, paid parental leave and more for eligible employees 401(k) plan with 100% company match - up to 4% Mental health resources for all employees Food & beverage and retail discounts Onsite employee childcare based on availability Discounted equipment rentals, pro-deals, and more POSITION SUMMARY: Winter Park Resort is seeking a talented and experienced Executive Chef to lead our culinary team across multiple resort dining locations. The ideal candidate will have a minimum of four years of experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen. This individual must demonstrate strong leadership skills, the ability to manage high-volume operations, and a passion for delivering exceptional dining experiences. A deep understanding of seasonal menu planning, food costing, inventory control, and kitchen safety protocols is essential. Applicants are required to submit a resume and cover letter in PDF or Word document format to be considered. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. WAGE: The base salary range below represents the low and high end of Winter Park Resort's hourly pay/salary range for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Winter Park Resort's total compensation package for employees. Other rewards may include many region-specific benefits. Salary pay range: $85,000 - $122,000 ESSENTIAL DUTIES: Plan and develop with Vice President of Food & Beverage, menus for listed outlets, specialty menus, and banquets & catering. Research, develop, modify and test recipes. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Abide by and ensure all hotel outlets and departments compliance with established health and safety procedures as well as department and company policies and procedures Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. Supervision of kitchen staff regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary. Oversee the proper operation and maintenance of all kitchen equipment at all listed outlets Open and close kitchens according to schedule/guidelines/assignments; assist in the creation, usage, and follow through of prep lists, cleaning lists, and closing lists Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations. Coordinate food and menu costing (COGS). Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. Collaborate closely with the sales team and cross-functional department leaders to drive revenue across all Group business segments. Must demonstrate a proactive, solutions- oriented mindset while creatively adjusting banquet and wedding menus to optimize profitability through cost control, innovation, and team training. Plan staffing needs and work schedules. Work with outlet chefs on staffing needs and labor control. Oversee or directly supervise all food preparation, quantity and production activities. Ensure that all menu items are prepared and presented according to established recipes and standards. Ensure all staff are properly trained and have the tools and equipment needed to effectively carry out their job functions. Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Meet and exceed all budgetary goals regarding Cost of Goods and Labor expenses Be able to run any kitchen as a relief or in an emergency Ensure understanding and compliance with all company policies and procedures as well as any regulatory requirements Support all listed Teams with any needed presence and or supervision. Attend weekly F&B Manager and Banquet BEO Meetings. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas. Other duties as assigned REQUIRED QUALIFICATIONS: Prior food and beverage kitchen management experience required Knowledge of Microsoft Outlook, Excel and Word, as well as Food Trak, preferred Ability to solve problems in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers Ability to be a consistent role model for company's Service Excellence standards Must have current Food Manager and Allergy training certificate, or must attend Food Manager and Aller-train certification courses for Alterra Mountain company within 14 days of employment EDUCATION REQUIREMENTS: Education: Associates degree in culinary arts or a minimum 4 years experience as an Executive Chef/Executive Sous chef Experience: Must have at least 4 years experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen PHYSICAL REQUIREMENTS: 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. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery. WORKING CONDITIONS: Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions. Hazardous Materials/Noise: The noise level in the workplace is usually moderate. AN EQUAL OPPORTUNITY EMPLOYER: Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment. Application Deadline: Recruiting timelines vary by position, however, all Winter Park Resort positions accept applications for a minimum of 3 business days from the posting date listed above. This position is open and still accepting application Required Preferred Job Industries Food & Restaurant

Winter Park Resort Silverthorne, Colorado Full time

Jul 04, 2025

Executive Sous Chef

We are seeking an Executive Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. This is a year-round operation with a full time salaried opening $52,000 - $60,000 base Scratch kitchen Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment To learn more about this role please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality

Gecko Hospitality Springfield, Virginia

Jul 04, 2025

Executive Chef Upscale

Executive Chef - Upscale Dining Description Executive Chef- Upscale Dining/Steakhouse Reston, VA $70,000 to $75,000 We currently have an immediate need for an Executive Chef in the Reston, VA market. This person must have 3 to 5 years of experience as an Exec Chef with a high volume upscale dining steakhouse. While our competitors stick with similar entrees, we have made it a point to delight the senses. Our menu aims to give our guests something different when they walk through our doors. We offer a wide array of entrees inspired by our chefs that are not only delicious and award winning, but also healthier than our rivals. Our restaurant also features an extensive selection of wines and spirits to complement their meals. ARE YOU READY TO MAKE A CHANGE? APPLY TODAY! HERE IS WHAT WE'RE LOOKING FOR: 5+ years of Exec Chef experience at an Upscale or Fine Dining steakhouse concept High Volume experience, must have a background at restaurants doing over $4 million in sales per year Strong leadership, communication, and organizational skills Hands-on with hiring, training, and developing hourly employees and management Ability to oversee an entire BOH with emphasis on Prime grade steaks. Excellent work ethic and drive to succeed If you have experience as a high volume full service Exec Chef with a steakhouse background and would like to be considered for this opportunity, please submit your resume to

Gecko Hospitality Reston, Virginia

Jul 04, 2025

Executive Chef

Executive Chef We have an opening for an executive Chef in the DC market for an iconic venue. This is a high profile position within an industry leader/casual entertainment and restaurant venue. The Executive Chef will balance administrative skills managing a full team of sous chefs in combination with daily operations of a high volume operation. This is an exciting opportunity for a career driven chef to step into a new role. If you are ready for the next level in your culinary career and available for the DC market then this could be for you. Ideal culinary backgrounds will include career progression to the Executive Chef level within the casual segment, $5M + in annual revenue. This role includes an excellent compensation plan, benefits, vacation, balance and the opportunity to advance careers. This role is presented by Tom Bull with Gecko Hospitality

Gecko Hospitality Washington, Washington DC

Jul 02, 2025

Executive Chef

Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee Assistance Program (EAP) Career development and ongoing training Important to Know Many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS

HHS Ada, Oklahoma Full time

Jul 02, 2025

Executive Sous Chef

Pay: $60000 per year - $66000 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Join our Pack: Grow your career : A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels Great Perks : Take advantage of exclusive perks for you, your family, and friends including discounted vacations and employee referral incentives Learn While You Earn : Gain access to Great Wolf University for on-the-job training, functional, and leadership training Prioritize Your Well-Being : We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund Celebrate Your Uniqueness : Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized. Benefits: Medical, Dental, and Vision insurance Health savings account Telehealth resources Life insurance 401K with employer match Paid vacation time off Paid parental leave Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status. Required Preferred Job Industries Other

Great Wolf Lodge Traverse City, Michigan Full time

Jul 02, 2025

Executive Chef

Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee Assistance Program (EAP) Career development and ongoing training Important to Know Many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS

HHS Martinsville, Virginia Full time

Jul 02, 2025

Executive Chef

Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee Assistance Program (EAP) Career development and ongoing training Important to Know Many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS

HHS Emporia, Virginia Full time

Jul 02, 2025

Executive Chef

Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee Assistance Program (EAP) Career development and ongoing training Important to Know Many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS

HHS Statesville, North Carolina Full time

Jul 01, 2025

Executive Chef

Pay: $70000 per year - $80000 per year At Great Wolf, the Restaurant Executive Chef is responsible for all operations of the kitchen(s): creates and updates menus to maximize profits and minimize loss, tests and develops recipes, monitors customer satisfaction, maintains inventory of kitchen supplies and food, and ensures that food and facilities meet all governmental regulations. Join our Pack: Grow your career : A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels Great Perks : Take advantage of exclusive perks for you, your family, and friends including discounted vacations and employee referral incentives Learn While You Earn : Gain access to Great Wolf University for on-the-job training, functional, and leadership training Prioritize Your Well-Being : We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund Celebrate Your Uniqueness : Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized. Benefits: Medical, Dental, and Vision insurance Health savings account Telehealth resources Life insurance 401K with employer match Paid vacation time off Paid parental leave Essential Duties & Responsibilities Manage and direct the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Ensure all food preparation licenses and training (as required) is maintained by all pack members Hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Listen actively and communicate clearly while interacting with guests to promote food products and directing staff activities Analyze feedback from guests and pack members, make judgments and take action to implement suggestions for improvement Maintain working rapport with all hotel staff for efficient operation and service to guests Monitor staff performance, product quality and production flow; foster improvement where necessary Create and implement new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations Confer with Director of Food and Beverage regarding new selections and changes Audit food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Maintain controls and tracking of high value items (proteins such as steaks, bacon and sausage, etc.) Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations-Food Safety, Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs Assist the Food & Beverage Director in estimating annual food budget and controllable expenditures Basic Qualifications & Skills High School degree or equivalent 5+ years experience in restaurant kitchen(s) 1+ years experience in restaurant supervisory/leadership role responsible for financials, menu development, and personnel related matters Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree Previous Executive Chef experience Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Application Instructions We are hiring immediately, with relocation packages available. Click on Apply Now or chat with a recruiter (bottom of your screen on Great Wolfs website). Complete an application and a recruiter will reach out on next step. This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status. Required Preferred Job Industries Other

Great Wolf Lodge Baraboo, Wisconsin Full time

Jul 01, 2025

Executive Chef

Job Description 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. Relocation Assistance Available Hiring Immediately Comprehensive Benefits Package Internal Growth Opportunities The Portfolio Group, under the Workplace Experience Group umbrella, delivers seamless experiences from thebreakroom to the boardroom, providing a signature suite of services for each unique business portfolio. Our team builds partnerships that excel, creating experiences that break the mold, where convenience, consistency, and excellence are a given. One Partner. Infinite Solutions. Compensation Data COMPENSATION: The salary rate for this position is $61,000.00to $85,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. 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 . Required Preferred Job Industries Other

ARAMARK Oakland City, Indiana Full time

Jul 01, 2025

Hotel Executive Sous Chef

EXECUTIVE SOUS CHEF, HOTEL Yountville, CA Nestled on 22 acres of breathtaking landscapes in the heart of Napa Valley, Estate Yountville is not only a luxurious retreat but has also been named one of the best hotels in California by Condé Nast Traveler in 2024. Voted the most beautiful boutique hotel in Napa Valley, the Estate is a true gem, offering 192 elegantly appointed guest rooms, a private vineyard, and world-class amenities. Guests enjoy two serene pools, a spa with 12 luxurious treatment rooms and suites, and over 55,000 square feet of exceptional event spaces. With culinary offerings that harmonize the bounty of Northern California with European elegance, Estate Yountville invites you to experience a haven of exclusivity and refined beauty. JOB SUMMARY: The Hotel Executive Sous Chef is responsible for overseeing the daily culinary operations across all food and beverage outlets, including in-room dining. Reporting directly to the Executive Chef, this role ensures the highest standards of food quality, presentation, and consistency throughout the property. The Executive Sous Chef leads and mentors kitchen staff, supports menu development, and ensures compliance with health, safety, and budgetary standards. With a focus on providing an elevated guest experience, this position plays a key role in the overall success of the hotel's culinary program. ESSENTIAL JOB RESPONSIBILITIES Oversee kitchen operations across multiple outlets including, in-room dining, and special events. Delegate tasks and manage daily prep to support business levels, a la carte service, special requests, and dietary needs, ensuring allergy protocols are followed. Assist in the recruitment, training, development, scheduling, and evaluation of culinary team members. Train staff on proper food preparation, equipment use, food safety, and sanitation in compliance with hotel and regulatory standards. Ensure all food is consistently prepared and presented according to established recipes and portion guidelines. Monitor food quality and assist with preparation and innovation of new dishes. Maintain accurate inventory levels of food and supplies, ensuring availability while adhering to budget targets. Promote timely and courteous resolution of guest and team member concerns or special requests. Ensure compliance with all hotel safety and sanitation policies and local health department regulations. Collaborate with the Executive Chef and F&B leadership to review staffing levels and meet operational and financial objectives. Engage with guests for feedback and ensure culinary standards are aligned with guest expectations. Maintain open communication with other hotel departments to ensure cohesive service delivery. Perform additional duties as assigned by hotel management. REQUIRED QUALIFICATIONS Culinary degree preferred; Bachelor's degree in food service management or related field is a plus. 5+ years of progressive experience in culinary operations, preferably within a hotel or resort environment. Strong background in kitchen and banquet operations, menu development, and cost control. Experience managing multiple food & beverage outlets and teams. Deep understanding of culinary trends, safety standards, and food presentation. Proven leadership and team development skills. Excellent verbal and written communication abilities. Strong problem-solving and decision-making skills. Knowledge of local, state, and federal food safety regulations. Professional, enthusiastic, and service-oriented demeanor. PM22 Compensation details: 0 Yearly Salary PI5a924aaae5-

The Estate Yountville Yountville, California Full time

Jul 01, 2025

Executive Chef Jonesboro, AR

JOIN OUR TEAM! We are proudly managed by O'Reilly Hospitality Management, LLC ("OHM") At OHM, we are: A forward-thinking (and growing) company offering opportunities to engage your passions through sustainability efforts, health & wellness, community involvement, & philanthropic outreach efforts. Committed to empowering Team Members throughout all levels of leadership. Every Team Member has the opportunity to contribute in a unique way, making a real impact. Seeking supportive, collaborative, detailed-oriented people to join our team! At OHM, we offer: 401(k) & Roth 401(k) with company match - full-time and part-time Team Members are eligible! Health, Dental, Vision & Life Insurance Paid Time Off, including Paid Parental Leave Growth Potential and Career Advancement Hotel/Restaurant Travel Perks & Discounts! Never wait for a paycheck again! OHM Team Members can sign up for earned wage access through DailyPay on day one! Now Hiring: Executive Chef Location: Embassy Suites by Hilton Red Wolf Convention Center, Jonesboro, AR Essential Responsibilities: Leads, trains & mentors food preparation staff including recruitment and hiring, coaching development, performing evaluations, and progressive discipline. Collaborate on the creation, management and operation within departmental budget and expense plans. Schedules all team members under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines. Supervises all cooking operations, including methods, portioning and garnishing. Plans meals and develops menus. Assists the Food and Beverage Manager and sales staff with banquets, parties and other special events. Requisitions food and equipment, giving specifications, quantities and quality descriptions. Ensures attractive presentation of all food and dishes. Maintains health and sanitation standards and keep a clean and safe working environment. Must be able to "prep" food products, using standardized food preparation techniques. Must be able to visibly recognize "condition" of food and cooking temperature. Assists in maximizing revenues and profits. Supports team member recognition and engagement programs. Reports to work for scheduled shift, on time and in uniform in accordance with company policy. Knows and complies with all company policies and procedures pertaining to this position and its duties. Embrace O'Reach, Green Team, Guest Service, Team Member Satisfaction, Health & Wellness, and Safety culture. Performs other duties and responsibilities as required or requested. Skills & Abilities: Proficient with Microsoft Office suite (Word, Excel.) Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Pleasant, polite manager who maintains a neat and clean appearance. Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Strong leadership, management, organizational and communication skills. The ability to spot and resolve problems efficiently. Excellent verbal and written communication skills. The ability to deliver results. The ability to work well with, as well as motivate, a variety of personality types and maintain tact and diplomacy throughout all interactions. The ability to multitask and prioritize. Models behaviors to effectively motivate, lead, and develop the BOH team. Maintains a positive reputation within the community. Hours: Due to the nature of the business, scheduling may vary and include nights, weekends, and holidays. Education & Experience: Degree/certification from a culinary institution preferred Two years' experience as a Sous Chef preferred Two years kitchen supervisory experience with three years kitchen operations experience including at least one year in a lead cook position and one year in a steward position OR an equivalent level of education and experience. Physical Requirements of the Position: Requires a minimum lifting capacity of 50 pounds, i.e. one large bag of onions or one crate of lettuce. Must be able to bend, and lift items of 40 pounds minimum, over head for storage. Must be able to transport food and cooking utensils with food products, weighing as much as 10 pounds. May be required to lift in excess of 40 pounds on occasion. Physical Activity of the Position: Stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, picking/pinching with fingers, typing, grasping, feeling, talking, hearing, repetitive motion. Environmental Conditions: Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered "inside" if the worker spends approximately 75 percent or more of the time inside. Extremes of Heat Plus Temperature Changes: Extremes of Heat: Temperature sufficiently high to cause marked bodily discomfort unless the worker is provided with exceptional protection. Temperature Changes: Variations in temperature which are sufficiently marked and abrupt to cause noticeable bodily reactions. O'Reilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status or other protected classifications PI795b288d3d53-4506

O'Reilly Hospitality Management LLC Jonesboro, Arkansas Full time

Jun 30, 2025

Executive Chef II

Location: The Grandview by Erickson Senior Living Be part of something extraordinary. Erickson Senior Living is proud to announce the opening of The Grandview, our newest high-rise community located in Bethesda, MD. This new community will soon be home to over 1,200 residents and will feature multiple upscale restaurants and bars, including a rooftop venue. We are currently seeking an Executive Chef with a passion for scratch cooking and delivering exceptional dining experiences. This is an exciting opportunity to lead a talented culinary team and shape a new gold standard in senior living hospitality. The ideal candidate will bring strong financial acumen, experience in training and team development, a focus on food quality and presentation, and a background in multi-unit operations. Join us in redefining what senior living can be-where hospitality, innovation, and culinary excellence come together. Compensation: Commensurate with experience from 95,000 - $110,000 annually, plus eligibility for annual bonus What we offer A culture of diversity, inclusion, equity, and belonging Medical, dental, and vision plans, including wellness reimbursements and telehealth PTO Plans, PLUS company paid volunteer hours for eligible team members, in accordance with applicable state law 401(k) with 3% company match for team members 18+ 30% discount at on-site dining venues and healthy choice meals Significant growth opportunities as we expand across the country How you will make an impact Lead and mentor the Dining Services Management team and all culinary staff Oversee the full back-of-house operations, including food purchasing, receiving, storage, and production Ensure all health, safety, and sanitation standards are met, including monthly internal audits and HAACP compliance Drive menu innovation through seasonal updates, weekly specials, and guest-inspired features Supervise the use of our recipe management system and BOH tech tools Maintain exceptional food quality, presentation, and consistency Develop strong relationships with residents through dining room presence and feedback loops What you will need Minimum of 3 years Executive Chef experience. Proven experience as an Executive Chef or Senior Culinary Leader in a high-volume, high-quality food service environment Strong background in scratch cooking and upscale dining Excellent leadership and interpersonal skills with the ability to inspire and develop teams Experience managing food cost, labor, and kitchen efficiencies Commitment to guest satisfaction, culinary creativity, and continuous improvement Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. The Grandview is a vibrant continuing care retirement community located on 33 acres in the heart of North Bethesda, Maryland. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care. The Grandview helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

The Grandview by Erickson Senior Living Bethesda, Maryland 20817, United States Full time

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