19 jobs found

About Arvum Senior Living Arvum Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages care- and lifestyle-focused Assisted Living and Memory Care communities throughout the Midwest in Illinois, Iowa, Kansas, Missouri, and Wisconsin . Our company, which was built on our "Pillars of Excellence," employs hundreds of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent care for our residents. The Executive Chef, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for overall meal preparation, accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef uses innovation, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role. Responsibilities: Assist in planning, preparation, and execution of special events, banquets, and theme meals. Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor. Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. Accurately report and submit monthly inventory of food & beverage supplies. Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well. Responsibly manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. Ensures any dietary needs and restrictions are met. Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. Manages control of food preparation with particular attention to potential overproduction and waste. Oversee maintenance and production of accurate daily records. Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. In collaboration with the Hospitality Manager, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. In collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered. Advise community leadership of any concerns regarding residents. Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. Minimum of five years' experience as an Executive Chef within the hospitality industry. Current ServSafe Certification. Benefits: In addition to a rewarding career and competitive salary, Arvum offers a comprehensive benefit package. Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. EOE D/V

Description:WORK, PLAY, & ENJOY LIFE WITH HERITAGE Heritage Companies embodies the culture, spirit, and traditions of New Mexico, while offering a work environment that is focused on the overall employee experience. All employees will experience the exciting perks that only Heritage Companies can provide; including growth opportunities across our companies, generous discounts on hotel room rates, spa, and food at all of our restaurants in the portfolio across the wonderful state of New Mexico! Full-Time Salary Position starting at $65k DOE plus benefits. Located in Las Cruces, NM. Working out of Hotel Encanto de Las Cruces. Position Purpose: The Executive Chef will under the direction of the General Manager, maintain the quality and culinary experience of the restaurant at designated property. The Executive Chef is an essential support to Heritage Hotels & Resorts in creating unforgettable culinary experiences for guests. Supervisory Responsibilities: Sous Chef, and kitchen team members Essential Duties and Functions/Responsibilities/Tasks: Work under direction of the General Manager. Work and collaborate closely with the Food and Beverage Manager to ensure seamless operations, menu development, and exceptional dining experiences. Maintain a high level of positive and professional approach with employees, coworkers, and guests. Plan and direct food preparation and culinary activities, including estimates of food requirements and food/labor costs. Communicate regularly with Sous Chef regarding job assignments and required timeframe for them and their teams for workflow at the property. Establish and supervise menus to ensure that maximum standards of service are maintained, while keeping in mind benchmarking of new trends or changes to industry standards made clear by the Regional Executive Chef. Perform interview, hire, disciplinary, and termination actions when necessary for team members. Set goals for performance that coincide with Heritage's plans and vision for the property. Assign, train and direct Sous Chef and the kitchen team members to carry out the basic programs as set up at the property. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of guests and team members. Resourcefully solve any issues that arise and seize control of any problematic situation. Benefits: Part-time employees receive: Dental, Vision and 401k! Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness & 401k! HC10 Requirements: Excellent verbal communication and ability to multitask. Minimum five (5) years experience in a first class hotel/resort or restaurant. Associate degree in culinary arts or equivalent apprenticeship. Ability to work on your feet for eight hours or more in a humid kitchen environment. Must be able to lift/push/reach for/carry 30+ pounds frequently. Ability and willingness to work flexible hours including weekends, holidays and late nights. NM Safe Certified Hotelier, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer. Compensation details: 0 Yearly Salary PI725db3aace1b-4103

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

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-

Description:WORK, PLAY, & ENJOY LIFE WITH HERITAGE Heritage Companies embodies the culture, spirit, and traditions of New Mexico, while offering a work environment that is focused on the overall employee experience. All employees will experience the exciting perks that only Heritage Companies can provide; including growth opportunities across our companies, generous discounts on hotel room rates, spa, and food at all of our restaurants in the portfolio across the wonderful state of New Mexico! Full-time Salary Position ranging from $55k-$65k DOE plus benefits. Located in Santa Fe, NM. Working out of Inn & Spa at Loretto. Position Purpose: The Executive Sous Chef will prepare signature items under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. The Executive Sous Chef is an essential support to the Front of House and Banquets team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: None Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Comply with nutrition and sanitation regulations and safety standards at all times. Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs. Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems. Set up /breakdown and stock stations with all necessary supplies. Prepare and bake pastry for service (e.g. cakes, desserts, breads, etc). Cook menu items in collaboration with other kitchen team members. Help in the preparation and design of menus. Produce high quality plates both design and taste wise. Willing to work a station during service when the Executive Chef is expediting. Ensure that the kitchen operates in a timely way. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Other duties as assigned consistent with the functions of this position as needed at the property. Benefits: Part-time employees receive: Dental, Vision and 401k! Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness & 401k! HC3 Requirements: Proven experience as a Banquet Chef or in a similar culinary leadership role. Current New Mexico Food Handler Certification required. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining cook experience preferred. High school diploma or equivalent experience/training. NM Safe Certified Hotelier, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer. Compensation details: 0 Yearly Salary PIba8f57a8f2ac-2345

Description: Corporate Executive Chef - Multi-Concept Culinary Leader What You'll Do We're on the hunt for a culinary rockstar - a Corporate Executive Chef who can craft mouthwatering menus, keep costs in check, and lead teams to greatness across multiple cuisines. Yes, we're proud of our BBQ roots - but we want you to flex your creativity across burgers, brunch, shakes, and whatever crave-worthy menu and concept we dream up together. This is your chance to shape the flavors and experiences that keep guests raving and coming back for more! Your Mission (Should You Choose to Accept It) Flavor Mastermind Keep our BBQ legendary, but don't stop there - build killer burger menus, over-the-top shakes, and brunch dishes that turn slow weekends into packed houses. Cook up bold seasonal specials and limited time offers that create buzz and boost sales. Lead the charge on new concept development - from the first idea scribbled on a napkin to the first happy guest bite. Profit Pro & Quality Boss Cost every recipe as a pro to protect margins and wow guests at the same time. Work your magic with our supply chain and purchasing department to get the best ingredients for the best price. Create crystal-clear prep guides so every cook knows exactly how to nail every dish, every time. Keep an eye on food costs and sales data - tweak, test, and taste until it's perfect. Trainer & Mentor Extraordinaire Build fun, hands-on training programs that turn decent cooks into culinary beasts. Roll up your sleeves for tastings, demos, and team training when launching new items. Help kitchen managers grow into confident leaders and inspire future culinary stars. Team Player & Brand Cheerleader Team up with marketing to make sure our menus sound as good as they taste. Support new restaurant openings and make sure every kitchen is set up for success. Show off our culinary chops at industry events and brag about what makes us awesome. What You Bring to the Table The Must-Haves 7-10 years working in busy kitchens. A mix of BBQ know-how and a passion for developing other cuisines - you name it! Strong background in menu costing, inventory management, and food cost control. Your Secret Weapons You're a recipe wizard who loves balancing bold flavors with smart margins. You're obsessed with consistency - every dish, every time. You actually like spreadsheets (well, the food costing parts anyway). You're ServSafe certified (or ready to get it fast). You know your way around kitchen tech and costing tools. Your Vibe You love leading teams, teaching new skills, and watching people succeed. You're great at pumping people up and getting buy-in for new ideas. You juggle multiple projects without dropping the ball (or the brisket). You thrive on collaboration - from marketing to ops to the front line - using team insights and guest feedback to make it all click. The Sweet Perks Your Schedule & Playground Monday-Friday, 8-5 (with the occasional evening or weekend event). Hit the road to visit restaurants 25-40% of the time (on our dime, of course). Test kitchen - because where else can you experiment with new shakes at 10 AM? Money & Benefits Competitive salary matches your skills and hustle. Full health, dental, and vision insurance. PTO to rest and recharge. Employee dining discounts. Tons of opportunities for personal and professional growth. Physical Stuff Be ready to stand for long periods, lift up to 50 lbs., and jump between hot kitchens and cold walk-ins - all in a day's work. Ready to Join the Fun? Send us: Your resume Menus you've created Mouthwatering dish photos Training materials you're proud of References who'll brag about you for us Bring your passion, creativity, and game-changing ideas - and help us keep serving up experiences guests crave and remember! Requirements: Compensation details: 0 Yearly Salary PI63917ef5480f-6580

Executive Chef Requires: Experience working in a high-volume facility. Management Experience - 5 years Experience working in a high-volume facility. Functional Experience - 3 years Executive Chef 4 at star Strong culinary background, with the demonstrated ability to stay current with new culinary trends Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies Strong management skills and previous experience working in a high-volume facility Creative and effective problem-solving and project management skills Proficient computer skills as well as exceptional organizational and customer services skills Executive Chef Duties: Directs daily operations of food production, including menu planning, purchasing, ordering, inventory food preparation, post meal analysis and record keeping. Ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines. Establishes operating standards, implements and maintains and branded concepts standards, creates quality improvements and communicates them to employees. Ensures compliance with all federal, state and local regulations as well as client policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel, SoSafe and EcoSure). Trains other chefs/staff on culinary skills through day-to-day trainings as well the use of Culinary Foundations trainings and standards, and serves as technical expert. Maintains and develops client relationships and client satisfaction for all aspects of food production to ensure account retention.

Executive Chef 4, Culinary Operations, Food Production, Menu Planning, Food Preparation, Inventory, Food service experience in healthcare Experience level:Mid Level (5-8 yrs exp.) Experience required:5 Years Education level:Bachelors degree Job function:Management Industry:Hospitality Compensation:View salary Total position:1 Relocation assistance:No Visa sponsorship eligibility:No Role Overview: Sodexois seeking an experiencedExecutive Chef 4atMedStar Washington Hospital Center in Washington, DCfor our top leadership role in culinary operations. This position will be responsible for oversight of all culinary operations, ensuring excellence in front and back of the house operations in retail, patient services and catering operations. Leadership, process improvement, culinary innovation and execution, financial management, culinary team development, client relationships, and a willingness to support and serve others with aOne Teamattitude are all attributes that will ensure success in this top culinary leadership role. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being. What You Will Do: Implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, garnishing, panning charts, production, puree standardization, inventory control, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark Monitoring, Audits, implementation and standardization for new menus Be responsible for Food and Physical Safety and annual training for all hourly associates Continue sustainability program with the direction of Director of Culinary Implement innovative and fresh ideas in retail, catering and patient services Create interpersonal relationships with clients in hospital What You Bring: Strong culinary background, with the demonstrated ability to stay current with new culinary trends Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies Strong management skills and previous experience working in a high-volume facility Creative and effective problem-solving and project management skills Proficient computer skills as well as exceptional organizational and customer services skills Position Summary: Directs daily operations of food production, including menu planning, purchasing, ordering, inventory food preparation, post meal analysis and record keeping. Ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines. Establishes operating standards, implements and maintains Sodexo and branded concepts standards, creates quality improvements and communicates them to employees. Ensures compliance with all federal, state and local regulations as well as Sodexo/client policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel, SoSafe and EcoSure). Trains other chefs/staff on culinary skills through day-to-day trainings as well the use of Culinary Foundations trainings and standards, and serves as technical expert. Maintains and develops client relationships and client satisfaction for all aspects of food production to ensure account retention. Minimum Qualifications & Requirements: Minimum Education Requirement - Bachelors Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years MUST HAVE: Bachelors Degree or equivalent. Food service experience in healthcare. Experience in daily operations of food production, including menu planning, purchasing, ordering, inventory food preparation, post meal analysis and record keeping. Experience working in a high-volume facility. Management Experience - 5 years. Functional Experience - 3 years.

Executive Chef Washington, DC Established, chef driven concepts. $68,000 - $75,000 salary Hiring immediately. Chefs must have experience with reputable, high-end, chef driven concepts. Ideally from well known, reputable and iconic DC restaurant concepts. We have an opening for an experienced Executive Sous Chef for an exciting established concept, part of a highly regarded restaurant group operating throughout the DC area. If you have a solid culinary platform and are looking to advance your culinary career in a busy, upscale casual, scratch kitchen environment then this could be for you. We offer a 5 day workweek, benefits, career advancement, strong leadership and a cutting edge, chef driven brand. Chefs with full service restaurant backgrounds, $2M+ annual sales will be a good fit. Candidates will need excellent communication, organization, culinary flair and leadership skills. This role includes an excellent array of benefits, vacation/personal time. Presented by Tom Bull with Gecko Hospitality Please send resumes directly via e mail. (e-mail removed)

Location: Avery Point by Erickson Senior Living 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. What we offer PTO Plans, PLUS company paid volunteer hours for eligible team members, in accordance with applicable state law 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 laws 401(k) with 3% company match for team members 18+ Significant growth opportunities as we expand across the country Compensation: Commensurate with experience starting at $ 80 ,000 / year How you will make an impact Lead and mentor the culinary team Oversee back-of-house operations, including purchasing, inventory, and production Ensure compliance with health, safety, and sanitation standards, including HAACP and internal Drive menu innovation with seasonal updates and guest-inspired features Manage recipe systems and back-of-house technology Uphold high standards for food quality, presentation, and consistency Build strong resident relationships through visibility and feedback What you will need Minimum of 3 years Executive Chef experience. Fine dining experience a plus. Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and food presentation Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point). Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Avery Point is a beautiful 94-acre continuing care retirement community located in Short Pump, Virginia, just minutes from downtown Richmond. 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. Avery Point 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.

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.

Location: Riderwood Village by Erickson Senior Living 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. 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 Compensation: Commensurate with experience from 95,000 - $110,000 annually, plus eligibility for annual bonus How you will make an impact Oversee efficient, high-quality food purchasing, storage, preparation, and plate presentation within budget. Supervise all kitchen and utility staff to ensure smooth food production operations. Manage core menus, recipe systems, and back-of-house (BOH) computer systems. Maintain proper kitchen and equipment sanitation; lead monthly internal sanitation audits. Ensure compliance with federal and state food safety regulations (e.g., Health Department, HACCP) Build and maintain positive relationships with residents through regular dining room visits and meetings. What you will need Minimum of 3 years Executive Chef experience. Fine dining experience a plus. Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and food presentation Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point). Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Riderwood is a beautiful 120-acre continuing care retirement community in Silver Spring, 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. Riderwood 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

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES IF YOU ARE AN EXISTING TEAM MEMBER, PLEASE CLICK THE FOLLOWING LINK TO BE TAKEN TO THE INTERNAL CAREER SITE: MOHEGAN INTERNAL CAREER SITE Position Summary: This position is responsible for management of the entire banquet's kitchen in the absence of the Executive Banquet Chef, in accordance with quality standards and Health Department regulations. This position will interact with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. This position will closely assist alongside the Executive Chef in many administrative duties. Primary Duties and Responsibilities : includes but not limited to: Responsible for hiring, training, counseling, evaluating, and scheduling the culinary staff Ensures the needs of the guests are accommodated Oversees kitchen operations and production, while coordinating weekly pars/delivery needs with Chefs Participates in making sure the venue is compliant with all federal, state, and local laws and regulations, and company policies Attends, leads, and participates in any training sessions, departmental meetings or daily pre-shift meetings Participates in growth opportunities and employee development Oversees all prep, production and service for quality and accuracy Organizes and execute service based on cover count, catering/delivery, BEO's and other event sheets Coaches all employees to develop their abilities by setting clear guidelines and expectations Communicates kitchen needs and/or issues to all management Participates in the preparation and delivery of menu-focus items to daily pre-service meetings Possesses in-depth knowledge of all recipes and maintains kitchen recipe book Organizes, develops, and produces new recipes for potential new menu items and specials Ensures opening and closing procedures are being followed Maintains expediting standards for the Kitchen Communicates clearly and concisely with all employees during service Secondary Duties and Responsibilities: Responsible for the scheduling of assigned department (where applicable) Participates in interviewing, hiring, and training new applicants and employee development of all subordinates Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture Ensures all employees are complying with SOPs Ensures the general cleanliness of the entire venue Complies with Department of Health and company standards Learns by listening, observing other team members, and sharing knowledge while leading by example Portrays a positive and professional attitude Practical knowledge of the job duties of all supervised employees Works as part of a team and provides help and support to all fellow team members Minimum Education and Qualifications: Associate degree in Culinary Arts or related field Must possess seven years supervisory experience in a high-volume hospitality Food and Beverage related operation In lieu of formal education, four years' experience as a Restaurant Chef with three additional years of supervisory experience in a high-volume hospitality related Food and Beverage operation is acceptable Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required Must be organized, self-motivated, and proactive with a strong attention to detail Excellent written and verbal communication skills Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel, and Outlook Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Proficient with all operational systems, including payroll and purchasing processing Understanding of Mohegan Sun's Time & Attendance and Payroll systems Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Must complete all appropriate Human Resources Manager Training courses Understanding of Time & Attendance system and Manager Self Service systems Physical Demands and Work Environment: Must be able to stand, lift and bend for extended periods of time Must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion Exposure to hot kitchen elements or cleaning materials Must be able to work and remain focused in a fast-paced and ever-changing environment Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary. Work Shift: Regular Knock, knock. Hear that sound? That's opportunity! . Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES IF YOU ARE AN EXISTING TEAM MEMBER, PLEASE CLICK THE FOLLOWING LINK TO BE TAKEN TO THE INTERNAL CAREER SITE: MOHEGAN INTERNAL CAREER SITE Position Summary: This position is responsible for management of the entire banquet's kitchen in the absence of the Executive Banquet Chef, in accordance with quality standards and Health Department regulations. This position will interact with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. This position will closely assist alongside the Executive Chef in many administrative duties. Primary Duties and Responsibilities : includes but not limited to: Responsible for hiring, training, counseling, evaluating, and scheduling the culinary staff Ensures the needs of the guests are accommodated Oversees kitchen operations and production, while coordinating weekly pars/delivery needs with Chefs Participates in making sure the venue is compliant with all federal, state, and local laws and regulations, and company policies Attends, leads, and participates in any training sessions, departmental meetings or daily pre-shift meetings Participates in growth opportunities and employee development Oversees all prep, production and service for quality and accuracy Organizes and execute service based on cover count, catering/delivery, BEO's and other event sheets Coaches all employees to develop their abilities by setting clear guidelines and expectations Communicates kitchen needs and/or issues to all management Participates in the preparation and delivery of menu-focus items to daily pre-service meetings Possesses in-depth knowledge of all recipes and maintains kitchen recipe book Organizes, develops, and produces new recipes for potential new menu items and specials Ensures opening and closing procedures are being followed Maintains expediting standards for the Kitchen Communicates clearly and concisely with all employees during service Secondary Duties and Responsibilities: Responsible for the scheduling of assigned department (where applicable) Participates in interviewing, hiring, and training new applicants and employee development of all subordinates Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture Ensures all employees are complying with SOPs Ensures the general cleanliness of the entire venue Complies with Department of Health and company standards Learns by listening, observing other team members, and sharing knowledge while leading by example Portrays a positive and professional attitude Practical knowledge of the job duties of all supervised employees Works as part of a team and provides help and support to all fellow team members Minimum Education and Qualifications: Associate degree in Culinary Arts or related field Must possess seven years supervisory experience in a high-volume hospitality Food and Beverage related operation In lieu of formal education, four years' experience as a Restaurant Chef with three additional years of supervisory experience in a high-volume hospitality related Food and Beverage operation is acceptable Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required Must be organized, self-motivated, and proactive with a strong attention to detail Excellent written and verbal communication skills Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel, and Outlook Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Proficient with all operational systems, including payroll and purchasing processing Understanding of Mohegan Sun's Time & Attendance and Payroll systems Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Must complete all appropriate Human Resources Manager Training courses Understanding of Time & Attendance system and Manager Self Service systems Physical Demands and Work Environment: Must be able to stand, lift and bend for extended periods of time Must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion Exposure to hot kitchen elements or cleaning materials Must be able to work and remain focused in a fast-paced and ever-changing environment Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary. Work Shift: Regular Knock, knock. Hear that sound? That's opportunity! . Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES IF YOU ARE AN EXISTING TEAM MEMBER, PLEASE CLICK THE FOLLOWING LINK TO BE TAKEN TO THE INTERNAL CAREER SITE: MOHEGAN INTERNAL CAREER SITE Position Summary: This position is responsible for management of the entire banquet's kitchen in the absence of the Executive Banquet Chef, in accordance with quality standards and Health Department regulations. This position will interact with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. This position will closely assist alongside the Executive Chef in many administrative duties. Primary Duties and Responsibilities : includes but not limited to: Responsible for hiring, training, counseling, evaluating, and scheduling the culinary staff Ensures the needs of the guests are accommodated Oversees kitchen operations and production, while coordinating weekly pars/delivery needs with Chefs Participates in making sure the venue is compliant with all federal, state, and local laws and regulations, and company policies Attends, leads, and participates in any training sessions, departmental meetings or daily pre-shift meetings Participates in growth opportunities and employee development Oversees all prep, production and service for quality and accuracy Organizes and execute service based on cover count, catering/delivery, BEO's and other event sheets Coaches all employees to develop their abilities by setting clear guidelines and expectations Communicates kitchen needs and/or issues to all management Participates in the preparation and delivery of menu-focus items to daily pre-service meetings Possesses in-depth knowledge of all recipes and maintains kitchen recipe book Organizes, develops, and produces new recipes for potential new menu items and specials Ensures opening and closing procedures are being followed Maintains expediting standards for the Kitchen Communicates clearly and concisely with all employees during service Secondary Duties and Responsibilities: Responsible for the scheduling of assigned department (where applicable) Participates in interviewing, hiring, and training new applicants and employee development of all subordinates Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture Ensures all employees are complying with SOPs Ensures the general cleanliness of the entire venue Complies with Department of Health and company standards Learns by listening, observing other team members, and sharing knowledge while leading by example Portrays a positive and professional attitude Practical knowledge of the job duties of all supervised employees Works as part of a team and provides help and support to all fellow team members Minimum Education and Qualifications: Associate degree in Culinary Arts or related field Must possess seven years supervisory experience in a high-volume hospitality Food and Beverage related operation In lieu of formal education, four years' experience as a Restaurant Chef with three additional years of supervisory experience in a high-volume hospitality related Food and Beverage operation is acceptable Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required Must be organized, self-motivated, and proactive with a strong attention to detail Excellent written and verbal communication skills Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel, and Outlook Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Proficient with all operational systems, including payroll and purchasing processing Understanding of Mohegan Sun's Time & Attendance and Payroll systems Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Must complete all appropriate Human Resources Manager Training courses Understanding of Time & Attendance system and Manager Self Service systems Physical Demands and Work Environment: Must be able to stand, lift and bend for extended periods of time Must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion Exposure to hot kitchen elements or cleaning materials Must be able to work and remain focused in a fast-paced and ever-changing environment Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary. Work Shift: Regular Knock, knock. Hear that sound? That's opportunity! . Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES IF YOU ARE AN EXISTING TEAM MEMBER, PLEASE CLICK THE FOLLOWING LINK TO BE TAKEN TO THE INTERNAL CAREER SITE: MOHEGAN INTERNAL CAREER SITE Position Summary: This position is responsible for management of the entire banquet's kitchen in the absence of the Executive Banquet Chef, in accordance with quality standards and Health Department regulations. This position will interact with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. This position will closely assist alongside the Executive Chef in many administrative duties. Primary Duties and Responsibilities : includes but not limited to: Responsible for hiring, training, counseling, evaluating, and scheduling the culinary staff Ensures the needs of the guests are accommodated Oversees kitchen operations and production, while coordinating weekly pars/delivery needs with Chefs Participates in making sure the venue is compliant with all federal, state, and local laws and regulations, and company policies Attends, leads, and participates in any training sessions, departmental meetings or daily pre-shift meetings Participates in growth opportunities and employee development Oversees all prep, production and service for quality and accuracy Organizes and execute service based on cover count, catering/delivery, BEO's and other event sheets Coaches all employees to develop their abilities by setting clear guidelines and expectations Communicates kitchen needs and/or issues to all management Participates in the preparation and delivery of menu-focus items to daily pre-service meetings Possesses in-depth knowledge of all recipes and maintains kitchen recipe book Organizes, develops, and produces new recipes for potential new menu items and specials Ensures opening and closing procedures are being followed Maintains expediting standards for the Kitchen Communicates clearly and concisely with all employees during service Secondary Duties and Responsibilities: Responsible for the scheduling of assigned department (where applicable) Participates in interviewing, hiring, and training new applicants and employee development of all subordinates Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture Ensures all employees are complying with SOPs Ensures the general cleanliness of the entire venue Complies with Department of Health and company standards Learns by listening, observing other team members, and sharing knowledge while leading by example Portrays a positive and professional attitude Practical knowledge of the job duties of all supervised employees Works as part of a team and provides help and support to all fellow team members Minimum Education and Qualifications: Associate degree in Culinary Arts or related field Must possess seven years supervisory experience in a high-volume hospitality Food and Beverage related operation In lieu of formal education, four years' experience as a Restaurant Chef with three additional years of supervisory experience in a high-volume hospitality related Food and Beverage operation is acceptable Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required Must be organized, self-motivated, and proactive with a strong attention to detail Excellent written and verbal communication skills Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel, and Outlook Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Proficient with all operational systems, including payroll and purchasing processing Understanding of Mohegan Sun's Time & Attendance and Payroll systems Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Must complete all appropriate Human Resources Manager Training courses Understanding of Time & Attendance system and Manager Self Service systems Physical Demands and Work Environment: Must be able to stand, lift and bend for extended periods of time Must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion Exposure to hot kitchen elements or cleaning materials Must be able to work and remain focused in a fast-paced and ever-changing environment Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary. Work Shift: Regular Knock, knock. Hear that sound? That's opportunity! . Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES IF YOU ARE AN EXISTING TEAM MEMBER, PLEASE CLICK THE FOLLOWING LINK TO BE TAKEN TO THE INTERNAL CAREER SITE: MOHEGAN INTERNAL CAREER SITE Position Summary: This position is responsible for management of the entire banquet's kitchen in the absence of the Executive Banquet Chef, in accordance with quality standards and Health Department regulations. This position will interact with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. This position will closely assist alongside the Executive Chef in many administrative duties. Primary Duties and Responsibilities : includes but not limited to: Responsible for hiring, training, counseling, evaluating, and scheduling the culinary staff Ensures the needs of the guests are accommodated Oversees kitchen operations and production, while coordinating weekly pars/delivery needs with Chefs Participates in making sure the venue is compliant with all federal, state, and local laws and regulations, and company policies Attends, leads, and participates in any training sessions, departmental meetings or daily pre-shift meetings Participates in growth opportunities and employee development Oversees all prep, production and service for quality and accuracy Organizes and execute service based on cover count, catering/delivery, BEO's and other event sheets Coaches all employees to develop their abilities by setting clear guidelines and expectations Communicates kitchen needs and/or issues to all management Participates in the preparation and delivery of menu-focus items to daily pre-service meetings Possesses in-depth knowledge of all recipes and maintains kitchen recipe book Organizes, develops, and produces new recipes for potential new menu items and specials Ensures opening and closing procedures are being followed Maintains expediting standards for the Kitchen Communicates clearly and concisely with all employees during service Secondary Duties and Responsibilities: Responsible for the scheduling of assigned department (where applicable) Participates in interviewing, hiring, and training new applicants and employee development of all subordinates Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture Ensures all employees are complying with SOPs Ensures the general cleanliness of the entire venue Complies with Department of Health and company standards Learns by listening, observing other team members, and sharing knowledge while leading by example Portrays a positive and professional attitude Practical knowledge of the job duties of all supervised employees Works as part of a team and provides help and support to all fellow team members Minimum Education and Qualifications: Associate degree in Culinary Arts or related field Must possess seven years supervisory experience in a high-volume hospitality Food and Beverage related operation In lieu of formal education, four years' experience as a Restaurant Chef with three additional years of supervisory experience in a high-volume hospitality related Food and Beverage operation is acceptable Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required Must be organized, self-motivated, and proactive with a strong attention to detail Excellent written and verbal communication skills Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel, and Outlook Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Proficient with all operational systems, including payroll and purchasing processing Understanding of Mohegan Sun's Time & Attendance and Payroll systems Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Must complete all appropriate Human Resources Manager Training courses Understanding of Time & Attendance system and Manager Self Service systems Physical Demands and Work Environment: Must be able to stand, lift and bend for extended periods of time Must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion Exposure to hot kitchen elements or cleaning materials Must be able to work and remain focused in a fast-paced and ever-changing environment Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary. Work Shift: Regular Knock, knock. Hear that sound? That's opportunity! . Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.

JOB TITLE: EXECUTIVE CHEF (RESTAURANT) GRADE: L12 DEPARTMENT: FOOD & BEVERAGE REPORTS TO: EXECUTIVE CHEF (PROPERTY) PAY TYPE: EXEMPT JOB SUMMARY: To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily BUZZ sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor s Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler s Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks INFORMATION PROVIDED BY: FLSA: Exempt (Salary): Non-Exempt (Hourly): Property Code: Multi-Property: Dual Rate: Bonus Plan: MGNT CSA Other License(s) Type: EEOC Code: Disclaimer : This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.

To Work At Maggianos You Have To Love People And Liking Sinatra Doesnt Hurt! Do you think fast and act fast? Do you have high standards? Does hearing party of 200 get you weak in the knees? Then we should talk! Check out this job, and learn a little about us while youre at it.Our General Managers and management teams, Executive Chefs, and Banquet Sales Managers are the best in the biz. They coach and lead their teams, delight our Guests, and drive the business forward. Mind youthis aint easy work, especially in a 15,000+ square foot restaurant like ours. Its a bit like those big family reunions where you need to wear your name on a shirt because your 22 second cousins want to get to know youtheres just a lot going on. Multi-taskers with an ear for priceless feedback and a knack for inspiring their teams to deliver an amazing Guest experiencethats our idea of management.Biscotti Is Just A Hard Cookie, Until You Dip It In Espresso Theres nothing better than enjoying life to the fullest, and every now and again, we need a little indulgence for working so hard in this fast-paced world. We know we ask a lot of our people. Long days, lots of energetic service, staying upbeat, putting everyone else ahead of ourselves, hoisting heavy plates of Moms Lasagna! So whats in it for you? Were glad you asked Highly competitive salary positioned at the top 25 percent of the industry Medical, Dental, Vision and Life Insurance within 31 days of hire, including domestic partner benefits Obtainable quarterly bonuses with an annual potential up to 175 percent of plan Flexible Spending Plans and Tuition assistance Market Leading 401(k) Savings Plans with company match Managing Partner Program for top performing GMs Long Term Incentive Program: With its potential for rich annual payouts and a lucrative kicker at the end of three years, the LTIP is a bonus program on steroids! The Brinker 5 Star Challenge rewarding the top 5% of Managers, General Managers and Executive Chefs Annual Restricted Stock Grants, based on eligibility Health Club/Fitness reimbursement Dining discounts at Brinker owned brands Were The Original Originator Once upon a long time ago, going out to eat meant either a fancy, pricey, fussy restaurant, or a fast food drive-thru meal handed to you in a greasy paper sack. Our namesake, Norman Brinker, changed all that by pioneering the idea of casual dining. And he knew an original when he found it. Guests in Chicago knew Maggianos Little Italy was special when we opened our doors in 1991 on the corner of Clark and Grand. Today, thousands of restaurants later, Brinker International is the name behind good food, good times and great places to work. And Maggianos is our own little slice of Italian American tradition come to life! Tony Soprano would be so proud. Maggianos Is Authentic. Just Like The People Who Work Here. From the photos on the wall to the pasta in the kitchen to the people that surround us: everything at Maggianos is authentic. Those Italian families that left their homeland for a life in the United States brought great tradition, great recipes and great fun with them. So, we live it up and make a meal at our place easy on everyone. We all work hard here and we all play our partjust like those fancy orchestras that make Darth Vader sound cool. We just skip the stuffed shirts. Working With Us Comes With An Extra Helping Of Helping Out Half the fun of making it in life is being able to share it. So part of our way of life is helping make the dreams of others come true, through the special events we host and special memories we help create. Weve seen our fair share of weddings, bar mitzvahs, birthdays and baby showers. Theres nothing better than helping create lasting memories in our restaurants and in our community. Its one of the reasons we support the Make-A-Wish Foundation, making wishes come true for kids with life threatening medical conditions. On the local level, we support the North Texas Food Bank, and because we also have a heart for our own, making small contributions to the Brinker Family Fund adds up in a big way and helps out our own in times of need. What do you think? Sound like your cup of espresso? Around here we say our purpose is to bring people together to celebrate the love of family and friends. If it sounds like we have our own way of looking at the world, you re right! We call it The Maggiano s Way, and it means odds are you get us and we want to meet you now! Go ahead, hit the button. Apply Now!To view full job description CLICK HERE! Brinker International is proud to be an Equal Opportunity Employer, committed to workplace diversity, workplace working and workplace fun. The way we see it, life is short, so you might as well work happy.