Pastry Cook 1 As a Pastry Cook 1, at Aulani, A Disney Resort & Spa, you will be responsible for overseeing the daily operations of all bakery outlets and assist with overall culinary supervision and execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion and presentation. Will also assist Leads and Chefs to ensure proper delivery and production of exceptional bakery items for all Resort restaurant outlets and banquets and assist with specific Allergy requests. Responsibilities : Perform various pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing Prepare products and replicate a recipe according to guidelines with minimal or no supervision Prepare, decorate, finish and plate all bakery items to Resort and restaurant standards Occasionally assist in creating and decorating cakes, wedding cakes, and custom amenities Able to understand and interpret BEO's, Private dining and restaurant orders Utilize proper food safety, sanitation and HACCP guidelines throughout all bakeshop food prep areas Check and maintain proper temperatures throughout all bakeshop areas Produce quality food products and understand the impact of spoilage Assist with preparation of items for Guests with special dietary needs Portion and arrange food on serving dishes using proper portion control and plate presentation Additional Pastry Cook 1 Responsibilities: Ability to perform all pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing wedding cakes and show pieces May be required to communicate with Guests on stage when needed to explain cooking techniques or answer questions Formulates and prepares recipes for all outlets and banquet requests Responsible for monthly inventory and daily food orders Assist with providing overall culinary supervision including all outlets Responsible for Cast Member Training, progress reports, and bakeshop administration needs Assist with preparation of items for Guests with special dietary needs Directly assists the chef in the preparation for off-site functions Occasionally conducts Promotional cooking demonstrations for Guests Proficient in all Stations May be required to write and price custom menus for banquet events Responsible for inventory, reading menus, and estimate food requirements to create a production plan Basic Qualifications : Pastry Cook 1 Minimum 5 years' experience in culinary field/high volume bakery or Culinary Degree and 3 years related experience; Must understand the principles of proper sanitation; Working knowledge of cost controls Culinary Education Degree, Certification or Equivalent; Accredited Food safety certification or equivalent; must complete a 6 hour practical Additional Information : SCHEDULE AVAILABILTY Full-Time requires full availability for any shift at any time - including early mornings, late nights, weekends and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $39.16 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
07/27/2026
Full time
Pastry Cook 1 As a Pastry Cook 1, at Aulani, A Disney Resort & Spa, you will be responsible for overseeing the daily operations of all bakery outlets and assist with overall culinary supervision and execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion and presentation. Will also assist Leads and Chefs to ensure proper delivery and production of exceptional bakery items for all Resort restaurant outlets and banquets and assist with specific Allergy requests. Responsibilities : Perform various pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing Prepare products and replicate a recipe according to guidelines with minimal or no supervision Prepare, decorate, finish and plate all bakery items to Resort and restaurant standards Occasionally assist in creating and decorating cakes, wedding cakes, and custom amenities Able to understand and interpret BEO's, Private dining and restaurant orders Utilize proper food safety, sanitation and HACCP guidelines throughout all bakeshop food prep areas Check and maintain proper temperatures throughout all bakeshop areas Produce quality food products and understand the impact of spoilage Assist with preparation of items for Guests with special dietary needs Portion and arrange food on serving dishes using proper portion control and plate presentation Additional Pastry Cook 1 Responsibilities: Ability to perform all pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing wedding cakes and show pieces May be required to communicate with Guests on stage when needed to explain cooking techniques or answer questions Formulates and prepares recipes for all outlets and banquet requests Responsible for monthly inventory and daily food orders Assist with providing overall culinary supervision including all outlets Responsible for Cast Member Training, progress reports, and bakeshop administration needs Assist with preparation of items for Guests with special dietary needs Directly assists the chef in the preparation for off-site functions Occasionally conducts Promotional cooking demonstrations for Guests Proficient in all Stations May be required to write and price custom menus for banquet events Responsible for inventory, reading menus, and estimate food requirements to create a production plan Basic Qualifications : Pastry Cook 1 Minimum 5 years' experience in culinary field/high volume bakery or Culinary Degree and 3 years related experience; Must understand the principles of proper sanitation; Working knowledge of cost controls Culinary Education Degree, Certification or Equivalent; Accredited Food safety certification or equivalent; must complete a 6 hour practical Additional Information : SCHEDULE AVAILABILTY Full-Time requires full availability for any shift at any time - including early mornings, late nights, weekends and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $39.16 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
Come and join the magic with Aulani, A Disney Resort and Spa! Perks and benefits may include: 100% full coverage of healthcare for you and your eligible dependents Tuition paid upfront at network schools Free lunch Free parking Free theme park admission and much more! At the Aulani A Disney Resort and Spa, dream jobs do exist. Are you ready to use your culinary skills in innovative, fast-paced environments that range from catering to fine dining, to pastry and beyond? Our Culinary Team is focused on creating magic for our Guests by ensuring the highest standards of culinary excellence! Innovative and fast paced environments at our resort and Signature Fine Dining, Banquets, Pastry, Quick Service and Table Service! Aulani, A Disney Resort and Spa invites you to be our Guest and explore exciting Culinary opportunities. Apply now! Basic Qualifications : Minimum 5 years experience in culinary field/high volume restaurant or Culinary Degree and 3 years related experience Strong communication, leadership and interpersonal skills Experience with coaching and motivating employees Adept at troubleshooting and can calmly handle difficult situations Proven ability to create, read and understand recipes Strong organizational skills; Ability to lead a team in a very fast paced environment Exhibits a positive, friendly and helpful attitude to our guests and fellow cast members Motivates and encourages cast members through daily reinforcement and coaching Demonstrates excellent guest service skills and is able to give appropriate service recovery Demonstrates passion and enthusiasm for working in the kitchen. Proven knowledge of culinary techniques and terminology Ability to work with technology (plate costing buffet system, CAFÉ system, KDS, Work brain) Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Additional Information : SCHEDULE AVAILABILTY Full Time - Full availability is required seven (7) days per week, including early mornings, late nights, weekends, and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING, AMAAMA The pay rate for this role in Hawaii is $39.16 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
07/27/2026
Full time
Come and join the magic with Aulani, A Disney Resort and Spa! Perks and benefits may include: 100% full coverage of healthcare for you and your eligible dependents Tuition paid upfront at network schools Free lunch Free parking Free theme park admission and much more! At the Aulani A Disney Resort and Spa, dream jobs do exist. Are you ready to use your culinary skills in innovative, fast-paced environments that range from catering to fine dining, to pastry and beyond? Our Culinary Team is focused on creating magic for our Guests by ensuring the highest standards of culinary excellence! Innovative and fast paced environments at our resort and Signature Fine Dining, Banquets, Pastry, Quick Service and Table Service! Aulani, A Disney Resort and Spa invites you to be our Guest and explore exciting Culinary opportunities. Apply now! Basic Qualifications : Minimum 5 years experience in culinary field/high volume restaurant or Culinary Degree and 3 years related experience Strong communication, leadership and interpersonal skills Experience with coaching and motivating employees Adept at troubleshooting and can calmly handle difficult situations Proven ability to create, read and understand recipes Strong organizational skills; Ability to lead a team in a very fast paced environment Exhibits a positive, friendly and helpful attitude to our guests and fellow cast members Motivates and encourages cast members through daily reinforcement and coaching Demonstrates excellent guest service skills and is able to give appropriate service recovery Demonstrates passion and enthusiasm for working in the kitchen. Proven knowledge of culinary techniques and terminology Ability to work with technology (plate costing buffet system, CAFÉ system, KDS, Work brain) Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Additional Information : SCHEDULE AVAILABILTY Full Time - Full availability is required seven (7) days per week, including early mornings, late nights, weekends, and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING, AMAAMA The pay rate for this role in Hawaii is $39.16 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
Pastry Cook 1 As a Pastry Cook 1, at Aulani, A Disney Resort & Spa, you will be responsible for overseeing the daily operations of all bakery outlets and assist with overall culinary supervision and execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion and presentation. Will also assist Leads and Chefs to ensure proper delivery and production of exceptional bakery items for all Resort restaurant outlets and banquets and assist with specific Allergy requests. Responsibilities : Perform various pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing Prepare products and replicate a recipe according to guidelines with minimal or no supervision Prepare, decorate, finish and plate all bakery items to Resort and restaurant standards Occasionally assist in creating and decorating cakes, wedding cakes, and custom amenities Able to understand and interpret BEO's, Private dining and restaurant orders Utilize proper food safety, sanitation and HACCP guidelines throughout all bakeshop food prep areas Check and maintain proper temperatures throughout all bakeshop areas Produce quality food products and understand the impact of spoilage Assist with preparation of items for Guests with special dietary needs Portion and arrange food on serving dishes using proper portion control and plate presentation Additional Pastry Cook 1 Responsibilities: Ability to perform all pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing wedding cakes and show pieces May be required to communicate with Guests on stage when needed to explain cooking techniques or answer questions Formulates and prepares recipes for all outlets and banquet requests Responsible for monthly inventory and daily food orders Assist with providing overall culinary supervision including all outlets Responsible for Cast Member Training, progress reports, and bakeshop administration needs Assist with preparation of items for Guests with special dietary needs Directly assists the chef in the preparation for off-site functions Occasionally conducts Promotional cooking demonstrations for Guests Proficient in all Stations May be required to write and price custom menus for banquet events Responsible for inventory, reading menus, and estimate food requirements to create a production plan Basic Qualifications : Pastry Cook 1 Minimum 5 years' experience in culinary field/high volume bakery or Culinary Degree and 3 years related experience; Must understand the principles of proper sanitation; Working knowledge of cost controls Culinary Education Degree, Certification or Equivalent; Accredited Food safety certification or equivalent; must complete a 6 hour practical Additional Information : SCHEDULE AVAILABILTY Full-Time requires full availability for any shift at any time - including early mornings, late nights, weekends and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $39.16 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
07/27/2026
Full time
Pastry Cook 1 As a Pastry Cook 1, at Aulani, A Disney Resort & Spa, you will be responsible for overseeing the daily operations of all bakery outlets and assist with overall culinary supervision and execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion and presentation. Will also assist Leads and Chefs to ensure proper delivery and production of exceptional bakery items for all Resort restaurant outlets and banquets and assist with specific Allergy requests. Responsibilities : Perform various pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing Prepare products and replicate a recipe according to guidelines with minimal or no supervision Prepare, decorate, finish and plate all bakery items to Resort and restaurant standards Occasionally assist in creating and decorating cakes, wedding cakes, and custom amenities Able to understand and interpret BEO's, Private dining and restaurant orders Utilize proper food safety, sanitation and HACCP guidelines throughout all bakeshop food prep areas Check and maintain proper temperatures throughout all bakeshop areas Produce quality food products and understand the impact of spoilage Assist with preparation of items for Guests with special dietary needs Portion and arrange food on serving dishes using proper portion control and plate presentation Additional Pastry Cook 1 Responsibilities: Ability to perform all pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing wedding cakes and show pieces May be required to communicate with Guests on stage when needed to explain cooking techniques or answer questions Formulates and prepares recipes for all outlets and banquet requests Responsible for monthly inventory and daily food orders Assist with providing overall culinary supervision including all outlets Responsible for Cast Member Training, progress reports, and bakeshop administration needs Assist with preparation of items for Guests with special dietary needs Directly assists the chef in the preparation for off-site functions Occasionally conducts Promotional cooking demonstrations for Guests Proficient in all Stations May be required to write and price custom menus for banquet events Responsible for inventory, reading menus, and estimate food requirements to create a production plan Basic Qualifications : Pastry Cook 1 Minimum 5 years' experience in culinary field/high volume bakery or Culinary Degree and 3 years related experience; Must understand the principles of proper sanitation; Working knowledge of cost controls Culinary Education Degree, Certification or Equivalent; Accredited Food safety certification or equivalent; must complete a 6 hour practical Additional Information : SCHEDULE AVAILABILTY Full-Time requires full availability for any shift at any time - including early mornings, late nights, weekends and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $39.16 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
Pastry Cook 1 As a Pastry Cook 1, at Aulani, A Disney Resort & Spa, you will be responsible for overseeing the daily operations of all bakery outlets and assist with overall culinary supervision and execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion and presentation. Will also assist Leads and Chefs to ensure proper delivery and production of exceptional bakery items for all Resort restaurant outlets and banquets and assist with specific Allergy requests. Responsibilities : Perform various pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing Prepare products and replicate a recipe according to guidelines with minimal or no supervision Prepare, decorate, finish and plate all bakery items to Resort and restaurant standards Occasionally assist in creating and decorating cakes, wedding cakes, and custom amenities Able to understand and interpret BEO's, Private dining and restaurant orders Utilize proper food safety, sanitation and HACCP guidelines throughout all bakeshop food prep areas Check and maintain proper temperatures throughout all bakeshop areas Produce quality food products and understand the impact of spoilage Assist with preparation of items for Guests with special dietary needs Portion and arrange food on serving dishes using proper portion control and plate presentation Additional Pastry Cook 1 Responsibilities: Ability to perform all pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing wedding cakes and show pieces May be required to communicate with Guests on stage when needed to explain cooking techniques or answer questions Formulates and prepares recipes for all outlets and banquet requests Responsible for monthly inventory and daily food orders Assist with providing overall culinary supervision including all outlets Responsible for Cast Member Training, progress reports, and bakeshop administration needs Assist with preparation of items for Guests with special dietary needs Directly assists the chef in the preparation for off-site functions Occasionally conducts Promotional cooking demonstrations for Guests Proficient in all Stations May be required to write and price custom menus for banquet events Responsible for inventory, reading menus, and estimate food requirements to create a production plan Basic Qualifications : Pastry Cook 1 Minimum 5 years' experience in culinary field/high volume bakery or Culinary Degree and 3 years related experience; Must understand the principles of proper sanitation; Working knowledge of cost controls Culinary Education Degree, Certification or Equivalent; Accredited Food safety certification or equivalent; must complete a 6 hour practical Additional Information : SCHEDULE AVAILABILTY Full-Time requires full availability for any shift at any time - including early mornings, late nights, weekends and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $39.16 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
07/27/2026
Full time
Pastry Cook 1 As a Pastry Cook 1, at Aulani, A Disney Resort & Spa, you will be responsible for overseeing the daily operations of all bakery outlets and assist with overall culinary supervision and execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion and presentation. Will also assist Leads and Chefs to ensure proper delivery and production of exceptional bakery items for all Resort restaurant outlets and banquets and assist with specific Allergy requests. Responsibilities : Perform various pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing Prepare products and replicate a recipe according to guidelines with minimal or no supervision Prepare, decorate, finish and plate all bakery items to Resort and restaurant standards Occasionally assist in creating and decorating cakes, wedding cakes, and custom amenities Able to understand and interpret BEO's, Private dining and restaurant orders Utilize proper food safety, sanitation and HACCP guidelines throughout all bakeshop food prep areas Check and maintain proper temperatures throughout all bakeshop areas Produce quality food products and understand the impact of spoilage Assist with preparation of items for Guests with special dietary needs Portion and arrange food on serving dishes using proper portion control and plate presentation Additional Pastry Cook 1 Responsibilities: Ability to perform all pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing wedding cakes and show pieces May be required to communicate with Guests on stage when needed to explain cooking techniques or answer questions Formulates and prepares recipes for all outlets and banquet requests Responsible for monthly inventory and daily food orders Assist with providing overall culinary supervision including all outlets Responsible for Cast Member Training, progress reports, and bakeshop administration needs Assist with preparation of items for Guests with special dietary needs Directly assists the chef in the preparation for off-site functions Occasionally conducts Promotional cooking demonstrations for Guests Proficient in all Stations May be required to write and price custom menus for banquet events Responsible for inventory, reading menus, and estimate food requirements to create a production plan Basic Qualifications : Pastry Cook 1 Minimum 5 years' experience in culinary field/high volume bakery or Culinary Degree and 3 years related experience; Must understand the principles of proper sanitation; Working knowledge of cost controls Culinary Education Degree, Certification or Equivalent; Accredited Food safety certification or equivalent; must complete a 6 hour practical Additional Information : SCHEDULE AVAILABILTY Full-Time requires full availability for any shift at any time - including early mornings, late nights, weekends and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $39.16 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
Pastry Cook 1 As a Pastry Cook 1, at Aulani, A Disney Resort & Spa, you will be responsible for overseeing the daily operations of all bakery outlets and assist with overall culinary supervision and execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion and presentation. Will also assist Leads and Chefs to ensure proper delivery and production of exceptional bakery items for all Resort restaurant outlets and banquets and assist with specific Allergy requests. Responsibilities : Perform various pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing Prepare products and replicate a recipe according to guidelines with minimal or no supervision Prepare, decorate, finish and plate all bakery items to Resort and restaurant standards Occasionally assist in creating and decorating cakes, wedding cakes, and custom amenities Able to understand and interpret BEO's, Private dining and restaurant orders Utilize proper food safety, sanitation and HACCP guidelines throughout all bakeshop food prep areas Check and maintain proper temperatures throughout all bakeshop areas Produce quality food products and understand the impact of spoilage Assist with preparation of items for Guests with special dietary needs Portion and arrange food on serving dishes using proper portion control and plate presentation Additional Pastry Cook 1 Responsibilities: Ability to perform all pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing wedding cakes and show pieces May be required to communicate with Guests on stage when needed to explain cooking techniques or answer questions Formulates and prepares recipes for all outlets and banquet requests Responsible for monthly inventory and daily food orders Assist with providing overall culinary supervision including all outlets Responsible for Cast Member Training, progress reports, and bakeshop administration needs Assist with preparation of items for Guests with special dietary needs Directly assists the chef in the preparation for off-site functions Occasionally conducts Promotional cooking demonstrations for Guests Proficient in all Stations May be required to write and price custom menus for banquet events Responsible for inventory, reading menus, and estimate food requirements to create a production plan Basic Qualifications : Pastry Cook 1 Minimum 5 years' experience in culinary field/high volume bakery or Culinary Degree and 3 years related experience; Must understand the principles of proper sanitation; Working knowledge of cost controls Culinary Education Degree, Certification or Equivalent; Accredited Food safety certification or equivalent; must complete a 6 hour practical Additional Information : SCHEDULE AVAILABILTY Full-Time requires full availability for any shift at any time - including early mornings, late nights, weekends and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $39.16 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
07/27/2026
Full time
Pastry Cook 1 As a Pastry Cook 1, at Aulani, A Disney Resort & Spa, you will be responsible for overseeing the daily operations of all bakery outlets and assist with overall culinary supervision and execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion and presentation. Will also assist Leads and Chefs to ensure proper delivery and production of exceptional bakery items for all Resort restaurant outlets and banquets and assist with specific Allergy requests. Responsibilities : Perform various pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing Prepare products and replicate a recipe according to guidelines with minimal or no supervision Prepare, decorate, finish and plate all bakery items to Resort and restaurant standards Occasionally assist in creating and decorating cakes, wedding cakes, and custom amenities Able to understand and interpret BEO's, Private dining and restaurant orders Utilize proper food safety, sanitation and HACCP guidelines throughout all bakeshop food prep areas Check and maintain proper temperatures throughout all bakeshop areas Produce quality food products and understand the impact of spoilage Assist with preparation of items for Guests with special dietary needs Portion and arrange food on serving dishes using proper portion control and plate presentation Additional Pastry Cook 1 Responsibilities: Ability to perform all pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing wedding cakes and show pieces May be required to communicate with Guests on stage when needed to explain cooking techniques or answer questions Formulates and prepares recipes for all outlets and banquet requests Responsible for monthly inventory and daily food orders Assist with providing overall culinary supervision including all outlets Responsible for Cast Member Training, progress reports, and bakeshop administration needs Assist with preparation of items for Guests with special dietary needs Directly assists the chef in the preparation for off-site functions Occasionally conducts Promotional cooking demonstrations for Guests Proficient in all Stations May be required to write and price custom menus for banquet events Responsible for inventory, reading menus, and estimate food requirements to create a production plan Basic Qualifications : Pastry Cook 1 Minimum 5 years' experience in culinary field/high volume bakery or Culinary Degree and 3 years related experience; Must understand the principles of proper sanitation; Working knowledge of cost controls Culinary Education Degree, Certification or Equivalent; Accredited Food safety certification or equivalent; must complete a 6 hour practical Additional Information : SCHEDULE AVAILABILTY Full-Time requires full availability for any shift at any time - including early mornings, late nights, weekends and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $39.16 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
Job Description Job Description Location: Apizza Alimentari, Fayetteville, New York Reports to: Chef Job Description: A Sous Chef / Kitchen Manager assists the Executive/Head Chef in overseeing all kitchen operations, maintaining high standards of food quality and presentation, and ensuring a seamless dining experience for guests. The Sous Chef / Kitchen Manager collaborates with a skilled culinary team, leads by example, and contributes to menu development while adhering to established recipes and guidelines. Creativity, leadership abilities, and attention to detail are essential in upholding a restaurant's reputation for excellence. Key Responsibilities: Culinary leadership: Collaborate with the Head Chef in menu planning, recipe development, and overall culinary strategy. Lead the kitchen team by example, demonstrating culinary skills, professionalism, and a commitment to excellence. Kitchen operations: Oversee day-to-day kitchen operations, ensuring a smooth and efficient workflow. Manage the preparation, cooking, and presentation of dishes, maintaining high standards of quality and consistency. Menu development: Contribute to menu planning, offering creative input and ensuring a diverse and appealing selection. Adapt menus to accommodate seasonal ingredients and guest preferences in accordance with Exec Chef Staff supervision and training: Train and mentor kitchen staff, fostering a positive and collaborative work environment. Conduct regular training sessions on culinary techniques, safety procedures, and hygiene standards. Quality control: Maintain rigorous quality control measures to ensure that every dish meets the established standards. Conduct regular tastings and inspections to uphold the culinary excellence of the establishment. Inventory management: Manage kitchen inventory, including ordering, receiving, and storage of ingredients. Implement cost control measures to optimize kitchen expenses while maintaining quality as directed by Exec Chef Adherence to health and safety standards: Ensure compliance with health and safety regulations, implementing best practices to maintain a safe and hygienic kitchen environment. Conduct regular inspections to identify and rectify potential hazards. Collaboration with culinary team: Work closely with other members of the culinary team, including pastry chefs, line cooks, and kitchen assistants, to ensure seamless coordination. Collaborate with the front-of-house staff to meet guest expectations and address special requests. Scheduling and shift planning: Assist in creating staff schedules as directed, taking into account business demands and individual team members' availability. Manage shift rotations and breaks to maintain an efficient and motivated kitchen team. Event catering (Future): Oversee catering operations for special events, ensuring a high standard of culinary execution. Collaborate with event planners to customize menus for private functions and banquets. Continuous learning and development: Stay abreast of culinary trends, techniques, and innovations, integrating new concepts into the menu. Attend workshops, culinary events, and training sessions to enhance personal and team skills when applicable. Guest interaction: Interact with guests when necessary, addressing feedback, accommodating special requests, and ensuring a positive dining experience. Cost management: Collaborate with the Head Chef on budgeting and financial planning for the kitchen department. Implement strategies to minimize food wastage and control operational costs. Recipe standardization: Develop and document standardized recipes to maintain consistency in taste, presentation, and portion sizes. Ensure that recipes are easily replicable by kitchen staff. Essential Skills: Exceptional culinary skills and a deep understanding of various cooking techniques, flavor profiles, and presentation styles. Strong leadership abilities with the ability to motivate and inspire a team, fostering a positive, inclusive work culture. Excellent organizational and time management skills, with the ability to multitask and prioritize effectively. Strong knowledge of food safety and sanitation regulations, ensuring strict adherence to health code standards. Passion for quality food, creativity, and staying updated with industry trends and innovations. Ability to thrive in a fast-paced, high-pressure environment while maintaining attention to detail. Strong communication and interpersonal skills, with the ability to collaborate effectively with team members and interact professionally with guests. Qualifications: Culinary degree or equivalent professional training preferred. Proven experience as a Sous Chef, Kitchen Manager or Senior Station Chef in a high-volume, fast-paced restaurant environment. Compensation and Benefits: Vacation/Sick Time 401(k) Options Partial pay health Insurance opportunities dependent on full-time status of 30 hours or more per week Competitive wages Food and Beverage Allowance Growth Opportunities Performance Review Cycles Clear management structure
07/27/2026
Full time
Job Description Job Description Location: Apizza Alimentari, Fayetteville, New York Reports to: Chef Job Description: A Sous Chef / Kitchen Manager assists the Executive/Head Chef in overseeing all kitchen operations, maintaining high standards of food quality and presentation, and ensuring a seamless dining experience for guests. The Sous Chef / Kitchen Manager collaborates with a skilled culinary team, leads by example, and contributes to menu development while adhering to established recipes and guidelines. Creativity, leadership abilities, and attention to detail are essential in upholding a restaurant's reputation for excellence. Key Responsibilities: Culinary leadership: Collaborate with the Head Chef in menu planning, recipe development, and overall culinary strategy. Lead the kitchen team by example, demonstrating culinary skills, professionalism, and a commitment to excellence. Kitchen operations: Oversee day-to-day kitchen operations, ensuring a smooth and efficient workflow. Manage the preparation, cooking, and presentation of dishes, maintaining high standards of quality and consistency. Menu development: Contribute to menu planning, offering creative input and ensuring a diverse and appealing selection. Adapt menus to accommodate seasonal ingredients and guest preferences in accordance with Exec Chef Staff supervision and training: Train and mentor kitchen staff, fostering a positive and collaborative work environment. Conduct regular training sessions on culinary techniques, safety procedures, and hygiene standards. Quality control: Maintain rigorous quality control measures to ensure that every dish meets the established standards. Conduct regular tastings and inspections to uphold the culinary excellence of the establishment. Inventory management: Manage kitchen inventory, including ordering, receiving, and storage of ingredients. Implement cost control measures to optimize kitchen expenses while maintaining quality as directed by Exec Chef Adherence to health and safety standards: Ensure compliance with health and safety regulations, implementing best practices to maintain a safe and hygienic kitchen environment. Conduct regular inspections to identify and rectify potential hazards. Collaboration with culinary team: Work closely with other members of the culinary team, including pastry chefs, line cooks, and kitchen assistants, to ensure seamless coordination. Collaborate with the front-of-house staff to meet guest expectations and address special requests. Scheduling and shift planning: Assist in creating staff schedules as directed, taking into account business demands and individual team members' availability. Manage shift rotations and breaks to maintain an efficient and motivated kitchen team. Event catering (Future): Oversee catering operations for special events, ensuring a high standard of culinary execution. Collaborate with event planners to customize menus for private functions and banquets. Continuous learning and development: Stay abreast of culinary trends, techniques, and innovations, integrating new concepts into the menu. Attend workshops, culinary events, and training sessions to enhance personal and team skills when applicable. Guest interaction: Interact with guests when necessary, addressing feedback, accommodating special requests, and ensuring a positive dining experience. Cost management: Collaborate with the Head Chef on budgeting and financial planning for the kitchen department. Implement strategies to minimize food wastage and control operational costs. Recipe standardization: Develop and document standardized recipes to maintain consistency in taste, presentation, and portion sizes. Ensure that recipes are easily replicable by kitchen staff. Essential Skills: Exceptional culinary skills and a deep understanding of various cooking techniques, flavor profiles, and presentation styles. Strong leadership abilities with the ability to motivate and inspire a team, fostering a positive, inclusive work culture. Excellent organizational and time management skills, with the ability to multitask and prioritize effectively. Strong knowledge of food safety and sanitation regulations, ensuring strict adherence to health code standards. Passion for quality food, creativity, and staying updated with industry trends and innovations. Ability to thrive in a fast-paced, high-pressure environment while maintaining attention to detail. Strong communication and interpersonal skills, with the ability to collaborate effectively with team members and interact professionally with guests. Qualifications: Culinary degree or equivalent professional training preferred. Proven experience as a Sous Chef, Kitchen Manager or Senior Station Chef in a high-volume, fast-paced restaurant environment. Compensation and Benefits: Vacation/Sick Time 401(k) Options Partial pay health Insurance opportunities dependent on full-time status of 30 hours or more per week Competitive wages Food and Beverage Allowance Growth Opportunities Performance Review Cycles Clear management structure
MinistryHub is honored to partner with Feed the Need in their search for an Area Program Coordinator. Please direct all applications through MinistryHub and any inquiries to . You have spent years investing in people through relational ministry. You know how to develop a volunteer leader, how to walk with someone through a hard season, and how to stay present in a community long after the excitement wears off. You find the slow work meaningful. You are not looking for a platform - you are looking for a place where the formation you carry actually multiplies. Feed the Need Missions has been showing up every week since 2010 - same place, same time, free meal, no strings attached. In small towns and underserved communities across Central Texas, we set up a grill, cook burgers, and build the kind of consistent relationships that most outreach efforts never stay around long enough to create. Guests become volunteers. Volunteers get formed. People find their way back into the life of the local church. Communities that would never walk through a church door begin to change from the inside out. Over 2 million meals served. 32,000+ one-on-one gospel conversations. Fifteen years of showing up. We are looking for a leader of leaders to carry this work on the ground - someone who understands that the most important thing they can do is develop the people around them. Not someone who runs the ministry. Someone who builds the people who do. THE ROLE The Area Program Coordinator is a field-based ministry leadership position responsible for the health, growth, and sustainability of four weekly sites in an assigned region. It is a role for someone who loves people, moves toward hard things, and finds meaning in the slow, faithful work of building disciple-making community. You will invest in site leaders, build and strengthen the Area Missions Council, cultivate church and business partnerships, and help raise the area budget that funds everything. Alongside that, you will ensure each site operates with excellence - spiritually, relationally, and operationally. You report to the Program Director and work in close partnership with the Area Missions Council. The spiritual formation and discipleship that happens at each site - in volunteers, guests, council members, and community partners alike - flows through you. Everything you do is building people who carry the mission forward. WHAT YOU WILL DO This role has four primary areas of responsibility. Spiritual Formation - Following Jesus You are the culture carrier. The spiritual health of every site, every volunteer team, and every council relationship flows through you. You are present, invested, and living the mission you are asking others to carry. Maintain a healthy, active walk with the Lord - everything else in this role flows from here Share the gospel naturally and relationally with guests at the sites, and model this for your team Protect the integrity of Table Talk, relational evangelism, and debrief at each site Shepherd site leaders and council members through encouragement, honesty, and accountability Live out the mission visibly and consistently - not just describe it Leadership Development - Developing people Your most important job is to develop leaders at every level of the ministry - site coordinators, council members, church partners, and community advocates. Create a culture of ownership, generosity, and gospel investment in everyone around you - this is the foundation everything else is built on Build and strengthen the Area Missions Council and develop the leaders within it Recruit, train, and invest in volunteer Site Coordinators for four active weekly sites Cultivate church and business partnerships that deepen community engagement and support the mission Build leadership pipelines for site growth and ministry expansion Resource Development - Fueling the ministry Sustainable ministry requires sustainable funding. You are an active participant in raising the area budget that funds four sites, including your own role. Fundraising is not separate from ministry here - it is an extension of the same relational work. Steward area resources with integrity - this is a character commitment before it is an operational one Participate in personal support development - approximately 20% of your compensation package - cultivating a personal team of ministry partners Work with the Area Missions Council on area-level fundraising strategy and execution Build relationships with individual donors, churches, and businesses who invest in the mission Help lead fundraising events including the annual banquet, community initiatives, and other area campaigns Ministry Operations - Taking care of business The ministry is mobile. You need to be comfortable with the physical and logistical reality of running field operations, and willing to fill whatever gap needs filling. Ensure each site operates with consistency and excellence: setup, teardown, staffing, and serving standards Monitor site health indicators and identify problems early - bring solutions, not just reports Work alongside the Equipment Coordinator on trailer and gear readiness across your sites Support disaster response deployments and seasonal initiatives like Gobble Kits Fill any gap that needs filling - cooking, greeting, praying, whatever the site needs that night FAITH AND CALLING Feed the Need Missions is a faith-based ministry. Everything we do is rooted in the gospel and driven by a conviction that Jesus is the answer to the deepest needs of every person we serve. We are not looking for someone to manage ministry from the outside. We are looking for someone who is living it. You are a follower of Jesus Christ and your faith is active, not passive You are in full agreement with the Feed the Need Missions Statement of Faith You believe that sharing the gospel is not optional - it is the reason we show up You are committed to the local church and believe it is God's primary vehicle for making disciples You understand that your character and spiritual health matter as much as your competency in this role WHO WE ARE LOOKING FOR More than a skill set, we are looking for a specific kind of person. If you have been formed through relational ministry - campus work, adolescent outreach, community presence, church planting, or something similar - you will recognize what we are describing. Here is who thrives in this role: You are a leader of leaders, not a leader of tasks. You find it more satisfying to watch someone else step into leadership than to lead everything yourself. Your instinct when something needs to happen is to develop the person who can do it, not to do it for them. You have been genuinely formed through relational ministry. You know the difference between running programs and forming people. You have walked alongside someone over months and years, and that experience has shaped how you lead, listen, and develop others. You are not looking for a classroom - you are looking for a field. You move toward people, not away from complexity. When relationships are hard, you stay. When a volunteer is struggling, you call. When a site is losing momentum, your first thought is about the people involved, not the operational problem. You understand that the health of the ministry is always a reflection of the health of the relationships within it. You are operationally capable and self-directed. You can assess a site, identify what needs to happen, and make it happen. You can tow a trailer, manage logistics, write a clear debrief after a site visit, and keep multiple active relationships moving simultaneously. You do not need to be managed closely to do good work. You are comfortable asking people to invest. You can talk honestly about the mission, invite people into it financially, and help others develop the same capacity. If you have been through support development with a prior organization, you already understand this. If you have not, you are genuinely willing to learn. QUALIFICATIONS Required: An active, growing, healthy walk with the Lord - this is the foundation, not a checkbox Full alignment with the Feed the Need Missions Statement of Faith Demonstrated experience as a leader of leaders in a relational ministry context - campus work, adolescent ministry, community-based outreach, church planting, or equivalent Proven ability to recruit, develop, and retain volunteer leaders over time Experience with or genuine openness to personal support development and donor relationship building Strong interpersonal and communication skills - written and verbal Ability to tow and operate a ministry trailer Working knowledge of basic field systems: closed water systems, 12V electrical, grill operation and safety Willingness to work evenings and weekends as the ministry requires Preferred: Experience overseeing multiple sites, areas, or teams simultaneously Background in fundraising, event-based campaigns, or area budget development . click apply for full job details
07/26/2026
Full time
MinistryHub is honored to partner with Feed the Need in their search for an Area Program Coordinator. Please direct all applications through MinistryHub and any inquiries to . You have spent years investing in people through relational ministry. You know how to develop a volunteer leader, how to walk with someone through a hard season, and how to stay present in a community long after the excitement wears off. You find the slow work meaningful. You are not looking for a platform - you are looking for a place where the formation you carry actually multiplies. Feed the Need Missions has been showing up every week since 2010 - same place, same time, free meal, no strings attached. In small towns and underserved communities across Central Texas, we set up a grill, cook burgers, and build the kind of consistent relationships that most outreach efforts never stay around long enough to create. Guests become volunteers. Volunteers get formed. People find their way back into the life of the local church. Communities that would never walk through a church door begin to change from the inside out. Over 2 million meals served. 32,000+ one-on-one gospel conversations. Fifteen years of showing up. We are looking for a leader of leaders to carry this work on the ground - someone who understands that the most important thing they can do is develop the people around them. Not someone who runs the ministry. Someone who builds the people who do. THE ROLE The Area Program Coordinator is a field-based ministry leadership position responsible for the health, growth, and sustainability of four weekly sites in an assigned region. It is a role for someone who loves people, moves toward hard things, and finds meaning in the slow, faithful work of building disciple-making community. You will invest in site leaders, build and strengthen the Area Missions Council, cultivate church and business partnerships, and help raise the area budget that funds everything. Alongside that, you will ensure each site operates with excellence - spiritually, relationally, and operationally. You report to the Program Director and work in close partnership with the Area Missions Council. The spiritual formation and discipleship that happens at each site - in volunteers, guests, council members, and community partners alike - flows through you. Everything you do is building people who carry the mission forward. WHAT YOU WILL DO This role has four primary areas of responsibility. Spiritual Formation - Following Jesus You are the culture carrier. The spiritual health of every site, every volunteer team, and every council relationship flows through you. You are present, invested, and living the mission you are asking others to carry. Maintain a healthy, active walk with the Lord - everything else in this role flows from here Share the gospel naturally and relationally with guests at the sites, and model this for your team Protect the integrity of Table Talk, relational evangelism, and debrief at each site Shepherd site leaders and council members through encouragement, honesty, and accountability Live out the mission visibly and consistently - not just describe it Leadership Development - Developing people Your most important job is to develop leaders at every level of the ministry - site coordinators, council members, church partners, and community advocates. Create a culture of ownership, generosity, and gospel investment in everyone around you - this is the foundation everything else is built on Build and strengthen the Area Missions Council and develop the leaders within it Recruit, train, and invest in volunteer Site Coordinators for four active weekly sites Cultivate church and business partnerships that deepen community engagement and support the mission Build leadership pipelines for site growth and ministry expansion Resource Development - Fueling the ministry Sustainable ministry requires sustainable funding. You are an active participant in raising the area budget that funds four sites, including your own role. Fundraising is not separate from ministry here - it is an extension of the same relational work. Steward area resources with integrity - this is a character commitment before it is an operational one Participate in personal support development - approximately 20% of your compensation package - cultivating a personal team of ministry partners Work with the Area Missions Council on area-level fundraising strategy and execution Build relationships with individual donors, churches, and businesses who invest in the mission Help lead fundraising events including the annual banquet, community initiatives, and other area campaigns Ministry Operations - Taking care of business The ministry is mobile. You need to be comfortable with the physical and logistical reality of running field operations, and willing to fill whatever gap needs filling. Ensure each site operates with consistency and excellence: setup, teardown, staffing, and serving standards Monitor site health indicators and identify problems early - bring solutions, not just reports Work alongside the Equipment Coordinator on trailer and gear readiness across your sites Support disaster response deployments and seasonal initiatives like Gobble Kits Fill any gap that needs filling - cooking, greeting, praying, whatever the site needs that night FAITH AND CALLING Feed the Need Missions is a faith-based ministry. Everything we do is rooted in the gospel and driven by a conviction that Jesus is the answer to the deepest needs of every person we serve. We are not looking for someone to manage ministry from the outside. We are looking for someone who is living it. You are a follower of Jesus Christ and your faith is active, not passive You are in full agreement with the Feed the Need Missions Statement of Faith You believe that sharing the gospel is not optional - it is the reason we show up You are committed to the local church and believe it is God's primary vehicle for making disciples You understand that your character and spiritual health matter as much as your competency in this role WHO WE ARE LOOKING FOR More than a skill set, we are looking for a specific kind of person. If you have been formed through relational ministry - campus work, adolescent outreach, community presence, church planting, or something similar - you will recognize what we are describing. Here is who thrives in this role: You are a leader of leaders, not a leader of tasks. You find it more satisfying to watch someone else step into leadership than to lead everything yourself. Your instinct when something needs to happen is to develop the person who can do it, not to do it for them. You have been genuinely formed through relational ministry. You know the difference between running programs and forming people. You have walked alongside someone over months and years, and that experience has shaped how you lead, listen, and develop others. You are not looking for a classroom - you are looking for a field. You move toward people, not away from complexity. When relationships are hard, you stay. When a volunteer is struggling, you call. When a site is losing momentum, your first thought is about the people involved, not the operational problem. You understand that the health of the ministry is always a reflection of the health of the relationships within it. You are operationally capable and self-directed. You can assess a site, identify what needs to happen, and make it happen. You can tow a trailer, manage logistics, write a clear debrief after a site visit, and keep multiple active relationships moving simultaneously. You do not need to be managed closely to do good work. You are comfortable asking people to invest. You can talk honestly about the mission, invite people into it financially, and help others develop the same capacity. If you have been through support development with a prior organization, you already understand this. If you have not, you are genuinely willing to learn. QUALIFICATIONS Required: An active, growing, healthy walk with the Lord - this is the foundation, not a checkbox Full alignment with the Feed the Need Missions Statement of Faith Demonstrated experience as a leader of leaders in a relational ministry context - campus work, adolescent ministry, community-based outreach, church planting, or equivalent Proven ability to recruit, develop, and retain volunteer leaders over time Experience with or genuine openness to personal support development and donor relationship building Strong interpersonal and communication skills - written and verbal Ability to tow and operate a ministry trailer Working knowledge of basic field systems: closed water systems, 12V electrical, grill operation and safety Willingness to work evenings and weekends as the ministry requires Preferred: Experience overseeing multiple sites, areas, or teams simultaneously Background in fundraising, event-based campaigns, or area budget development . click apply for full job details
Job Description Job Description Job Overview Isabela is a new seasonal american bistro from Michelin starred Chef Jose Ramirez (formerly from Semilla in Brooklyn) located in Amenia, NY. We are looking for a full time line cook to join our team. 35+ hours a week. Shifts would be from 2:00-10:00pm from Wednesday to Sunday. We are seeking a dedicated and skilled Chef de Partie to join our culinary team. The ideal candidate will have a passion for the food industry, strong commitment to food safety and quality plus an innate push to learn and grow as a cook/chef. As a Chef de Partie / Line Cook, you will play a vital role in preparing and presenting high-quality dishes while maintaining a clean and organized kitchen environment. This position requires effective shift management skills and the ability to work collaboratively with other kitchen staff. Responsibilities Prepare and cook menu items according to established recipes and standards. Ensure that all food is prepared in compliance with food safety regulations. Assist in inventory control by monitoring stock levels and reporting shortages. Collaborate with kitchen management to maintain an efficient workflow during service. Help train and mentor new kitchen staff, fostering a positive team environment. Maintain cleanliness and organization of the kitchen, including workstations and equipment. Participate in banquet preparations as needed, ensuring timely delivery of meals. Adapt to changing menus and special requests while maintaining quality standards. Requirements Previous experience in a line cook or similar role within the food industry is preferred. Strong knowledge of food safety practices and kitchen management techniques. Ability to manage shifts effectively, ensuring smooth operations during peak hours. Excellent cooking skills with attention to detail in presentation. Leadership qualities that contribute to a cohesive team atmosphere. Experience with bartending is a plus but not required. Strong communication skills and the ability to work well under pressure. Join our team as a Line Cook, where your culinary skills will shine, and your contributions will be valued in creating memorable dining experiences for our guests.
07/26/2026
Full time
Job Description Job Description Job Overview Isabela is a new seasonal american bistro from Michelin starred Chef Jose Ramirez (formerly from Semilla in Brooklyn) located in Amenia, NY. We are looking for a full time line cook to join our team. 35+ hours a week. Shifts would be from 2:00-10:00pm from Wednesday to Sunday. We are seeking a dedicated and skilled Chef de Partie to join our culinary team. The ideal candidate will have a passion for the food industry, strong commitment to food safety and quality plus an innate push to learn and grow as a cook/chef. As a Chef de Partie / Line Cook, you will play a vital role in preparing and presenting high-quality dishes while maintaining a clean and organized kitchen environment. This position requires effective shift management skills and the ability to work collaboratively with other kitchen staff. Responsibilities Prepare and cook menu items according to established recipes and standards. Ensure that all food is prepared in compliance with food safety regulations. Assist in inventory control by monitoring stock levels and reporting shortages. Collaborate with kitchen management to maintain an efficient workflow during service. Help train and mentor new kitchen staff, fostering a positive team environment. Maintain cleanliness and organization of the kitchen, including workstations and equipment. Participate in banquet preparations as needed, ensuring timely delivery of meals. Adapt to changing menus and special requests while maintaining quality standards. Requirements Previous experience in a line cook or similar role within the food industry is preferred. Strong knowledge of food safety practices and kitchen management techniques. Ability to manage shifts effectively, ensuring smooth operations during peak hours. Excellent cooking skills with attention to detail in presentation. Leadership qualities that contribute to a cohesive team atmosphere. Experience with bartending is a plus but not required. Strong communication skills and the ability to work well under pressure. Join our team as a Line Cook, where your culinary skills will shine, and your contributions will be valued in creating memorable dining experiences for our guests.
Fiddler s Elbow Golf And Country Club Inc
Bedminster, New Jersey
Job Description Job Description Position: Banquet Sous Chef Department: Kitchen-Banquet Supervisor: Executive Chef/ Director of Food and Beverage, Executive Sous Chef and Executive Banquet Chef Supervises: Banquet Kitchen cooks and dishwashers Summary of Responsibilities: The Banquet Sous Chef is responsible for monitoring and ensuring that all systems and standard operating procedures are met for all areas that directly report to them. Banquet Kitchen personnel will also be under the Banquet Sous Chef's supervision. This role will represent Fiddler's Elbow culture through their leadership skills, demeanor, and work ethic. At Fiddler's Elbow, our mission is not only to, "Enhance the lives of our Members & Guests with WOW moments they can't live without," but to also enhance and enrich the lives of our Fiddler's Family members. Essential Functions: Promotes a positive work environment through effective communication and creating a warm and engaging atmosphere. Supervise and direct staff with the daily preparation of soups, sauces, specials etc. to ensure that standards are being met. Ensure all kitchen staff, including cooks and dishwashers are trained on safety procedures, including knife cutting skills. Utilize a hands-on approach to training and development of kitchen staff. Maintain standards of quality, cost, presentation, and flavor of foods. Work in any station as needed. Expedite during peak service hours. Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment. Liaise daily with the Banquet Manager to keep open lines of communication regarding guest feedback. Maintain organization in kitchen and storage areas. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Create weekly specials. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. Evaluate and coach banquet kitchen staff to ensure their growth and development. Monitor kitchen employees' timecards to ensure compliance with posted schedules. Consult with dining service personnel during daily line-ups. Assist in controlling food and payroll costs to achieve maximum profitability. Ensure appropriate staffing needs are met for maximum productivity and high standards of quality. Follow all safety and sanitation policies when handling food and beverage. Reports all member/guest complaints to the Executive Chef/Director of Food and Beverage and assists in resolving complaints. Stay current on regional and national food trends, seasonality, etc. Possess ability to follow and enforce company policies and procedures. Perform other duties as assigned by Executive Chef/Director of Food and Beverage, Executive Sous Chef and Executive Banquet Chef. Skills: Monitoring Active Listening Strong Communication Leadership Time-Management Ability to multi-task Work Styles: Attention to Detail Dependability Stress Tolerance Cooperation Persistence Required Education/Experience: Culinary Arts degree preferred At least 3 years supervisory experience At least 2 years of culinary work in a banquet kitchen Previous experience in a Country Club/Resort atmosphere preferred Working Conditions/Physical Requirements: Conditions in the kitchen are sometimes hot, cold and humid Ability to lift upwards of 50 pounds, frequently lift 20 pounds Utilization of both hands Ability to stoop, bend, lift Ability to be on feet for extended periods of time Must be able to work weekends, holidays, days/nights Safety Hazards: Sharp knives Band Saw Mixing machines and other food preparation equipment Chemicals Classification: FLSA Exempt Full Time Benefits: Competitive pay 2 days off per week Career advancement opportunities within our Club Development and Continuing Education Comprehensive healthcare, dental and vision package Flexible Spending & Dependent Care Accounts Paid Time Off (Vacation, Sick and Holiday) 401(k) Plan, eligibility after 1 year of employment Life insurance PLUM Benefits Golf, Paddle/Tennis, and Fitness Privileges Annual Summer and Holiday staff events
07/26/2026
Full time
Job Description Job Description Position: Banquet Sous Chef Department: Kitchen-Banquet Supervisor: Executive Chef/ Director of Food and Beverage, Executive Sous Chef and Executive Banquet Chef Supervises: Banquet Kitchen cooks and dishwashers Summary of Responsibilities: The Banquet Sous Chef is responsible for monitoring and ensuring that all systems and standard operating procedures are met for all areas that directly report to them. Banquet Kitchen personnel will also be under the Banquet Sous Chef's supervision. This role will represent Fiddler's Elbow culture through their leadership skills, demeanor, and work ethic. At Fiddler's Elbow, our mission is not only to, "Enhance the lives of our Members & Guests with WOW moments they can't live without," but to also enhance and enrich the lives of our Fiddler's Family members. Essential Functions: Promotes a positive work environment through effective communication and creating a warm and engaging atmosphere. Supervise and direct staff with the daily preparation of soups, sauces, specials etc. to ensure that standards are being met. Ensure all kitchen staff, including cooks and dishwashers are trained on safety procedures, including knife cutting skills. Utilize a hands-on approach to training and development of kitchen staff. Maintain standards of quality, cost, presentation, and flavor of foods. Work in any station as needed. Expedite during peak service hours. Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment. Liaise daily with the Banquet Manager to keep open lines of communication regarding guest feedback. Maintain organization in kitchen and storage areas. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Create weekly specials. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. Evaluate and coach banquet kitchen staff to ensure their growth and development. Monitor kitchen employees' timecards to ensure compliance with posted schedules. Consult with dining service personnel during daily line-ups. Assist in controlling food and payroll costs to achieve maximum profitability. Ensure appropriate staffing needs are met for maximum productivity and high standards of quality. Follow all safety and sanitation policies when handling food and beverage. Reports all member/guest complaints to the Executive Chef/Director of Food and Beverage and assists in resolving complaints. Stay current on regional and national food trends, seasonality, etc. Possess ability to follow and enforce company policies and procedures. Perform other duties as assigned by Executive Chef/Director of Food and Beverage, Executive Sous Chef and Executive Banquet Chef. Skills: Monitoring Active Listening Strong Communication Leadership Time-Management Ability to multi-task Work Styles: Attention to Detail Dependability Stress Tolerance Cooperation Persistence Required Education/Experience: Culinary Arts degree preferred At least 3 years supervisory experience At least 2 years of culinary work in a banquet kitchen Previous experience in a Country Club/Resort atmosphere preferred Working Conditions/Physical Requirements: Conditions in the kitchen are sometimes hot, cold and humid Ability to lift upwards of 50 pounds, frequently lift 20 pounds Utilization of both hands Ability to stoop, bend, lift Ability to be on feet for extended periods of time Must be able to work weekends, holidays, days/nights Safety Hazards: Sharp knives Band Saw Mixing machines and other food preparation equipment Chemicals Classification: FLSA Exempt Full Time Benefits: Competitive pay 2 days off per week Career advancement opportunities within our Club Development and Continuing Education Comprehensive healthcare, dental and vision package Flexible Spending & Dependent Care Accounts Paid Time Off (Vacation, Sick and Holiday) 401(k) Plan, eligibility after 1 year of employment Life insurance PLUM Benefits Golf, Paddle/Tennis, and Fitness Privileges Annual Summer and Holiday staff events
Job Description Job Description The Cliffs Resort on beautiful Possum Kingdom lake is seeking a dynamic and experienced Sous Chef to join our culinary team. In this vital leadership role, you will assist in managing kitchen operations, ensuring exceptional food quality, safety standards, and efficient service. Your expertise will help elevate our dining experiences and support the overall success of our resort's culinary offerings. Duties Assist the Executive Chef in overseeing daily kitchen operations, including food preparation and presentation. Supervise kitchen staff, fostering teamwork and maintaining high standards of food safety and sanitation procedures. Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste. Lead food production efforts for fine dining, catering events, banquets, and special occasions with precision and creativity. Ensure compliance with food handling regulations and sanitizing procedures to uphold the highest safety standards. Collaborate on menu planning to incorporate seasonal ingredients and innovative culinary techniques. Support shift management by coordinating staff schedules and ensuring smooth kitchen workflow. Experience Proven experience in fine dining restaurants or upscale hospitality environments with a strong background in food service management. Demonstrated supervisory experience leading culinary teams in fast-paced settings. Extensive banquet experience and familiarity with catering operations are highly desirable. Knowledge of dietary department requirements and food safety sanitizing procedures. Skilled in inventory management, cost control, and kitchen organization. Hands-on experience with food preparation, cooking techniques, and menu development. Previous restaurant or resort management experience preferred; hospitality background is a plus. Join us to be part of a passionate team dedicated to delivering exceptional culinary experiences while advancing your leadership skills in a vibrant resort setting! We offer a competitive salary plus great benefits. Visit our website Company Description The Cliffs Resort located on beautiful Possum Kingdom Lake is 1100 acres of a gated golf course community. The Cliffs Resort is part of Double Diamond Companies headquartered in Dallas, Texas, Double Diamond, Inc. is comprised of a team of individuals specializing in acquiring, managing, marketing and constructing of upscale resort communities. The company is recognized throughout the resort industry for its first-class resorts, challenging golf courses, numerous amenities, beautiful landscaping, and visitor service orientation and for providing an upscale, enjoyable environment for Property Owners and resort guests. Double Diamond's portfolio of subdivisions includes more than 14,000 acres of land located throughout the United States and properties. We currently own and continue to develop three properties in Texas, and one in Pennsylvania Company Description The Cliffs Resort located on beautiful Possum Kingdom Lake is 1100 acres of a gated golf course community. The Cliffs Resort is part of Double Diamond Companies headquartered in Dallas, Texas, Double Diamond, Inc. is comprised of a team of individuals specializing in acquiring, managing, marketing and constructing of upscale resort communities. The company is recognized throughout the resort industry for its first-class resorts, challenging golf courses, numerous amenities, beautiful landscaping, and visitor service orientation and for providing an upscale, enjoyable environment for Property Owners and resort guests. Double Diamond's portfolio of subdivisions includes more than 14,000 acres of land located throughout the United States and properties. We currently own and continue to develop three properties in Texas, and one in Pennsylvania
07/26/2026
Full time
Job Description Job Description The Cliffs Resort on beautiful Possum Kingdom lake is seeking a dynamic and experienced Sous Chef to join our culinary team. In this vital leadership role, you will assist in managing kitchen operations, ensuring exceptional food quality, safety standards, and efficient service. Your expertise will help elevate our dining experiences and support the overall success of our resort's culinary offerings. Duties Assist the Executive Chef in overseeing daily kitchen operations, including food preparation and presentation. Supervise kitchen staff, fostering teamwork and maintaining high standards of food safety and sanitation procedures. Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste. Lead food production efforts for fine dining, catering events, banquets, and special occasions with precision and creativity. Ensure compliance with food handling regulations and sanitizing procedures to uphold the highest safety standards. Collaborate on menu planning to incorporate seasonal ingredients and innovative culinary techniques. Support shift management by coordinating staff schedules and ensuring smooth kitchen workflow. Experience Proven experience in fine dining restaurants or upscale hospitality environments with a strong background in food service management. Demonstrated supervisory experience leading culinary teams in fast-paced settings. Extensive banquet experience and familiarity with catering operations are highly desirable. Knowledge of dietary department requirements and food safety sanitizing procedures. Skilled in inventory management, cost control, and kitchen organization. Hands-on experience with food preparation, cooking techniques, and menu development. Previous restaurant or resort management experience preferred; hospitality background is a plus. Join us to be part of a passionate team dedicated to delivering exceptional culinary experiences while advancing your leadership skills in a vibrant resort setting! We offer a competitive salary plus great benefits. Visit our website Company Description The Cliffs Resort located on beautiful Possum Kingdom Lake is 1100 acres of a gated golf course community. The Cliffs Resort is part of Double Diamond Companies headquartered in Dallas, Texas, Double Diamond, Inc. is comprised of a team of individuals specializing in acquiring, managing, marketing and constructing of upscale resort communities. The company is recognized throughout the resort industry for its first-class resorts, challenging golf courses, numerous amenities, beautiful landscaping, and visitor service orientation and for providing an upscale, enjoyable environment for Property Owners and resort guests. Double Diamond's portfolio of subdivisions includes more than 14,000 acres of land located throughout the United States and properties. We currently own and continue to develop three properties in Texas, and one in Pennsylvania Company Description The Cliffs Resort located on beautiful Possum Kingdom Lake is 1100 acres of a gated golf course community. The Cliffs Resort is part of Double Diamond Companies headquartered in Dallas, Texas, Double Diamond, Inc. is comprised of a team of individuals specializing in acquiring, managing, marketing and constructing of upscale resort communities. The company is recognized throughout the resort industry for its first-class resorts, challenging golf courses, numerous amenities, beautiful landscaping, and visitor service orientation and for providing an upscale, enjoyable environment for Property Owners and resort guests. Double Diamond's portfolio of subdivisions includes more than 14,000 acres of land located throughout the United States and properties. We currently own and continue to develop three properties in Texas, and one in Pennsylvania
Job Description Job Description This position is paused at this moment. If you are interested in this position, please contact us directly. Essential Job Functions: Job Location is at: Japan Pavilion in EPCOT. Develop or modify menu items with approval of Culinary Control Budget. Adhere Company Direction of recipes, responsible for food quality and presentation, collaborates with Culinary Administration to develop the menu. (Collaborate with head chef on new menu creation) Assess the kitchen staff for a daily shift, work-schedule as maximizing operation efficiency and decreasing labor cost. Approve employee's schedules, hours and timesheets for Cook I, II & III Adhere to the sanitation standards in the kitchen as required by WDWC, the Company and the HACCP Program, also execute to maintain accurate record-keeping which is required by the HACCP program. Adhere to the Company food handling, food preparation and cooking standards, and safety directives by Safety Officer and Facility Management. Ensure you provide instructions on food quality and cooking skills to Cook I, II and III, and provide them with regular feedback and coaching. Evaluation support for head chef regarding Cook I, II and III cooking skills, behavior, attitude and compliance with corporate rules. Jump in operation and prepare food menu items at cooking when it's required as the service becomes behind and there is an emergency shortage of the number of cooks. Assist in other areas as needed by business. Assist with Cook I, II & III lunch break rotation. Pay careful attention and calculate the food cost (%), labor cost (%), and kitchen productivity, inventory; work with Culinary Administration to improve. Ensure preparation of inventory by aligning with Purchase and Culinary Administration to organize kitchen and food storage areas, all the equipment, tools and cooling units to be secured and functioning properly. At management request, train and manage a supervisor and workers of the contract service when a new menu item or new preparation method is introduced. Determine what information, skills, and/or training are needed and do the necessary training. Inform Culinary Administration of Training Build skill test with Manager of Culinary Administration and HR. Administer skill test for promotions for Cook Department. When the head chef is not available, ensure operations are up to par while communicating with the chef about any issues with workers, guests or equipment. Assist with Butchering Meat and Fish Cut as necessary. Other Job Functions: Estimate and schedules volume of food preparation for efficiency to meet with anticipated number of guests. Control excess and waste. Execute the opening/closing of the kitchen which include: Pre-shift meeting with production Take temperatures. Receive and check the quality of food deliveries. Take banquet and sushi orders and schedule with advanced employees. Review Invoice for sushi/banquet orders. Create and prepare Happy meal menu/ Employee meal menu. Physical Effort: Must be able to lift 40 lbs. Sitting Standing Lifting Walking Seeing Reaching Able to smell and identify odor. Working Conditions: Moderate Noise Restaurant environment Qualifications: Five years of experience in a restaurant business; or Three years of experience in Cooking Department. Culinary certificate or diploma preferred. Bi-lingual in Japanese, preferred. Understanding of Japanese Cuisine, preferred Other Qualifications: Able to multi-task with competing priorities and meet deadlines in a face pace environment. Able to work weekends and/or holidays as required. Able to communicate in English with supervisors, colleagues, and individuals inside and outside the company. Able to work effectively and relate well with others. Able to do basic arithmetic which includes subtraction, addition, division, multiplication and counting of items. The employee must also be able to analyze and solve simple problems. Able to read and comprehend written information.
07/26/2026
Full time
Job Description Job Description This position is paused at this moment. If you are interested in this position, please contact us directly. Essential Job Functions: Job Location is at: Japan Pavilion in EPCOT. Develop or modify menu items with approval of Culinary Control Budget. Adhere Company Direction of recipes, responsible for food quality and presentation, collaborates with Culinary Administration to develop the menu. (Collaborate with head chef on new menu creation) Assess the kitchen staff for a daily shift, work-schedule as maximizing operation efficiency and decreasing labor cost. Approve employee's schedules, hours and timesheets for Cook I, II & III Adhere to the sanitation standards in the kitchen as required by WDWC, the Company and the HACCP Program, also execute to maintain accurate record-keeping which is required by the HACCP program. Adhere to the Company food handling, food preparation and cooking standards, and safety directives by Safety Officer and Facility Management. Ensure you provide instructions on food quality and cooking skills to Cook I, II and III, and provide them with regular feedback and coaching. Evaluation support for head chef regarding Cook I, II and III cooking skills, behavior, attitude and compliance with corporate rules. Jump in operation and prepare food menu items at cooking when it's required as the service becomes behind and there is an emergency shortage of the number of cooks. Assist in other areas as needed by business. Assist with Cook I, II & III lunch break rotation. Pay careful attention and calculate the food cost (%), labor cost (%), and kitchen productivity, inventory; work with Culinary Administration to improve. Ensure preparation of inventory by aligning with Purchase and Culinary Administration to organize kitchen and food storage areas, all the equipment, tools and cooling units to be secured and functioning properly. At management request, train and manage a supervisor and workers of the contract service when a new menu item or new preparation method is introduced. Determine what information, skills, and/or training are needed and do the necessary training. Inform Culinary Administration of Training Build skill test with Manager of Culinary Administration and HR. Administer skill test for promotions for Cook Department. When the head chef is not available, ensure operations are up to par while communicating with the chef about any issues with workers, guests or equipment. Assist with Butchering Meat and Fish Cut as necessary. Other Job Functions: Estimate and schedules volume of food preparation for efficiency to meet with anticipated number of guests. Control excess and waste. Execute the opening/closing of the kitchen which include: Pre-shift meeting with production Take temperatures. Receive and check the quality of food deliveries. Take banquet and sushi orders and schedule with advanced employees. Review Invoice for sushi/banquet orders. Create and prepare Happy meal menu/ Employee meal menu. Physical Effort: Must be able to lift 40 lbs. Sitting Standing Lifting Walking Seeing Reaching Able to smell and identify odor. Working Conditions: Moderate Noise Restaurant environment Qualifications: Five years of experience in a restaurant business; or Three years of experience in Cooking Department. Culinary certificate or diploma preferred. Bi-lingual in Japanese, preferred. Understanding of Japanese Cuisine, preferred Other Qualifications: Able to multi-task with competing priorities and meet deadlines in a face pace environment. Able to work weekends and/or holidays as required. Able to communicate in English with supervisors, colleagues, and individuals inside and outside the company. Able to work effectively and relate well with others. Able to do basic arithmetic which includes subtraction, addition, division, multiplication and counting of items. The employee must also be able to analyze and solve simple problems. Able to read and comprehend written information.
Job Description Job Description Company Overview Eagle Rock Resort is a 6000+ acre private, gated, golf community located in the Blue Mountains of Pennsylvania. Job Summary We are seeking an energetic and detail-oriented Sous Chef ( Full Time or Contractor ) to join our dynamic culinary team. In this pivotal role, you will assist the Executive Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. Your leadership will inspire our culinary staff to deliver outstanding dining experiences across all service areas, including fine dining, catering, and banquet events. This is an exciting opportunity for a passionate culinary professional eager to elevate their career within a vibrant hospitality environment. Duties Assist the Executive Chef in managing daily kitchen operations, including food preparation, cooking, and plating to meet quality standards. Supervise kitchen staff, providing guidance on food production, safety procedures, and sanitation practices. Oversee inventory control and food management to ensure optimal stock levels while minimizing waste. Coordinate with catering and banquet teams to execute large-scale events seamlessly. Enforce food safety regulations and sanitizing procedures to maintain a clean and compliant kitchen environment. Contribute to menu planning by developing innovative dishes that align with culinary trends and guest preferences. Manage shift schedules and support team members in delivering exceptional food service experiences. Skills Extensive banquet experience with a proven track record of executing large-scale events. Supervising experience within fast-paced culinary settings. Strong background in dietary department protocols and food handling safety standards. Expertise in food production, preparation, cooking techniques, and presentation. Demonstrated leadership skills with the ability to manage teams effectively. Fine dining experience with an eye for detail and quality control. Proficiency in inventory management, cost control, and kitchen management systems. Knowledge of food safety sanitizing procedures and regulatory compliance. Experience in catering services, restaurant management, and menu planning. Ability to thrive under pressure while maintaining high standards of hospitality and service excellence. Join us as a Sous Chef and be part of a passionate team dedicated to delivering unforgettable culinary experiences! We offer a compeitive salary based on experience. Visit our website Company Description Headquartered in Dallas, Texas, Double Diamond, Inc. is comprised of a team of individuals specializing in acquiring, managing, marketing and constructing of upscale resort communities. The company is recognized throughout the resort industry for its first-class resorts, challenging golf courses, numerous amenities, beautiful landscaping, and visitor service orientation and for providing an upscale, enjoyable environment for Property Owners and resort guests. Double Diamond's portfolio of subdivisions includes more than 14,000 acres of land located throughout the United States and properties. We currently own and continue to develop three properties in Texas, and one in Pennsylvania Company Description Headquartered in Dallas, Texas, Double Diamond, Inc. is comprised of a team of individuals specializing in acquiring, managing, marketing and constructing of upscale resort communities. The company is recognized throughout the resort industry for its first-class resorts, challenging golf courses, numerous amenities, beautiful landscaping, and visitor service orientation and for providing an upscale, enjoyable environment for Property Owners and resort guests. Double Diamond's portfolio of subdivisions includes more than 14,000 acres of land located throughout the United States and properties. We currently own and continue to develop three properties in Texas, and one in Pennsylvania
07/26/2026
Full time
Job Description Job Description Company Overview Eagle Rock Resort is a 6000+ acre private, gated, golf community located in the Blue Mountains of Pennsylvania. Job Summary We are seeking an energetic and detail-oriented Sous Chef ( Full Time or Contractor ) to join our dynamic culinary team. In this pivotal role, you will assist the Executive Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. Your leadership will inspire our culinary staff to deliver outstanding dining experiences across all service areas, including fine dining, catering, and banquet events. This is an exciting opportunity for a passionate culinary professional eager to elevate their career within a vibrant hospitality environment. Duties Assist the Executive Chef in managing daily kitchen operations, including food preparation, cooking, and plating to meet quality standards. Supervise kitchen staff, providing guidance on food production, safety procedures, and sanitation practices. Oversee inventory control and food management to ensure optimal stock levels while minimizing waste. Coordinate with catering and banquet teams to execute large-scale events seamlessly. Enforce food safety regulations and sanitizing procedures to maintain a clean and compliant kitchen environment. Contribute to menu planning by developing innovative dishes that align with culinary trends and guest preferences. Manage shift schedules and support team members in delivering exceptional food service experiences. Skills Extensive banquet experience with a proven track record of executing large-scale events. Supervising experience within fast-paced culinary settings. Strong background in dietary department protocols and food handling safety standards. Expertise in food production, preparation, cooking techniques, and presentation. Demonstrated leadership skills with the ability to manage teams effectively. Fine dining experience with an eye for detail and quality control. Proficiency in inventory management, cost control, and kitchen management systems. Knowledge of food safety sanitizing procedures and regulatory compliance. Experience in catering services, restaurant management, and menu planning. Ability to thrive under pressure while maintaining high standards of hospitality and service excellence. Join us as a Sous Chef and be part of a passionate team dedicated to delivering unforgettable culinary experiences! We offer a compeitive salary based on experience. Visit our website Company Description Headquartered in Dallas, Texas, Double Diamond, Inc. is comprised of a team of individuals specializing in acquiring, managing, marketing and constructing of upscale resort communities. The company is recognized throughout the resort industry for its first-class resorts, challenging golf courses, numerous amenities, beautiful landscaping, and visitor service orientation and for providing an upscale, enjoyable environment for Property Owners and resort guests. Double Diamond's portfolio of subdivisions includes more than 14,000 acres of land located throughout the United States and properties. We currently own and continue to develop three properties in Texas, and one in Pennsylvania Company Description Headquartered in Dallas, Texas, Double Diamond, Inc. is comprised of a team of individuals specializing in acquiring, managing, marketing and constructing of upscale resort communities. The company is recognized throughout the resort industry for its first-class resorts, challenging golf courses, numerous amenities, beautiful landscaping, and visitor service orientation and for providing an upscale, enjoyable environment for Property Owners and resort guests. Double Diamond's portfolio of subdivisions includes more than 14,000 acres of land located throughout the United States and properties. We currently own and continue to develop three properties in Texas, and one in Pennsylvania
Looking Glass Brewing Company, Inc.
Dewitt, Michigan
Job Description Job Description Job Summary We are seeking a dynamic and energetic Sous Chef/Kitchen Manager to lead our culinary team and oversee daily kitchen operations. This role is vital in maintaining high standards of food quality, safety, and service excellence. The ideal candidate will bring a passion for fine dining, strong leadership skills, and extensive experience in food production, menu planning, and kitchen management. You will be responsible for supervising kitchen staff, managing inventory, ensuring compliance with food safety protocols, and supporting the overall success of our culinary offerings. This position offers an exciting opportunity to influence the dining experience and foster a collaborative, motivated team environment. Please email your resume to Responsibilities Lead and supervise kitchen staff to ensure efficient food preparation, cooking, and presentation in line with quality standards. Oversee food safety sanitizing procedures, ensuring compliance with all health regulations and safety protocols. Manage inventory control and food handling processes to minimize waste and optimize costs while maintaining freshness and quality. Assist in menu planning, catering coordination, and special event preparations to deliver exceptional dining experiences. Monitor shift operations, coordinate staffing schedules, and ensure smooth workflow during busy periods. Implement food production techniques that meet fine dining standards while supporting dietary department requirements when applicable. Maintain a positive team environment through effective leadership, training, and mentorship of kitchen staff. Qualifications Proven experience in food service management within a restaurant or hospitality setting, with a focus on fine dining or catering environments. Demonstrated supervising experience with strong team management skills. Extensive culinary experience including food preparation, cooking techniques, and menu planning. Knowledge of inventory management, cost control measures, and food safety sanitizing procedures. Familiarity with banquet operations, dietary requirements, and catering services is highly desirable. Ability to lead by example in a fast-paced environment while maintaining high standards of quality and safety. Excellent communication skills combined with leadership qualities necessary for managing teams effectively. Join us to be part of a vibrant culinary team where your leadership will inspire excellence! We value passionate professionals committed to delivering outstanding food experiences while fostering a collaborative work environment dedicated to growth and success.
07/26/2026
Full time
Job Description Job Description Job Summary We are seeking a dynamic and energetic Sous Chef/Kitchen Manager to lead our culinary team and oversee daily kitchen operations. This role is vital in maintaining high standards of food quality, safety, and service excellence. The ideal candidate will bring a passion for fine dining, strong leadership skills, and extensive experience in food production, menu planning, and kitchen management. You will be responsible for supervising kitchen staff, managing inventory, ensuring compliance with food safety protocols, and supporting the overall success of our culinary offerings. This position offers an exciting opportunity to influence the dining experience and foster a collaborative, motivated team environment. Please email your resume to Responsibilities Lead and supervise kitchen staff to ensure efficient food preparation, cooking, and presentation in line with quality standards. Oversee food safety sanitizing procedures, ensuring compliance with all health regulations and safety protocols. Manage inventory control and food handling processes to minimize waste and optimize costs while maintaining freshness and quality. Assist in menu planning, catering coordination, and special event preparations to deliver exceptional dining experiences. Monitor shift operations, coordinate staffing schedules, and ensure smooth workflow during busy periods. Implement food production techniques that meet fine dining standards while supporting dietary department requirements when applicable. Maintain a positive team environment through effective leadership, training, and mentorship of kitchen staff. Qualifications Proven experience in food service management within a restaurant or hospitality setting, with a focus on fine dining or catering environments. Demonstrated supervising experience with strong team management skills. Extensive culinary experience including food preparation, cooking techniques, and menu planning. Knowledge of inventory management, cost control measures, and food safety sanitizing procedures. Familiarity with banquet operations, dietary requirements, and catering services is highly desirable. Ability to lead by example in a fast-paced environment while maintaining high standards of quality and safety. Excellent communication skills combined with leadership qualities necessary for managing teams effectively. Join us to be part of a vibrant culinary team where your leadership will inspire excellence! We value passionate professionals committed to delivering outstanding food experiences while fostering a collaborative work environment dedicated to growth and success.
Job Description Job Description We are seeking a Chef/Manager 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. 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 Company Description Full service restaurant and banquet facility at an 18 hole public golf course. Company Description Full service restaurant and banquet facility at an 18 hole public golf course.
07/26/2026
Full time
Job Description Job Description We are seeking a Chef/Manager 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. 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 Company Description Full service restaurant and banquet facility at an 18 hole public golf course. Company Description Full service restaurant and banquet facility at an 18 hole public golf course.
Job Description Job Description Event Sous Chef Department: Culinary Reports To: Event Chef Supports: Executive Chef & Catering Chef (as assigned) Supervises: Assigned Event Cooks and Temporary Culinary Staff Position Summary The Event Sous Chef supports the Event Chef in executing on-site culinary operations. This role assists in food finishing, plating, timing coordination, and staff supervision to ensure events are delivered seamlessly and to Carlyle's standards. The Event Sous Chef acts as second-in-command at events and must be capable of stepping into leadership when necessary. Key Responsibilities On-Site Food Execution • Assist in finishing and plating menu items • Monitor buffet replenishment and course timing • Ensure portion control and presentation consistency • Maintain proper hot and cold holding standards Kitchen Setup & Breakdown • Assist with event kitchen setup and organization • Ensure equipment is properly staged and functioning • Support clean breakdown and return of equipment post-event Team Support & Supervision • Direct assigned cooks and temporary staff • Ensure tasks are completed accurately and efficiently • Reinforce recipe adherence and quality standards • Step into leadership role if Event Chef is unavailable Quality & Temperature Control • Verify food temperature compliance ( 140 ree;F hot / 41 ree;F cold) • Assist in final quality checks before service • Monitor production flow to prevent delays Sanitation & Compliance • Enforce sanitation standards at event venues • Maintain clean and organized workstations • Follow cross-contamination prevention procedures • Adhere to HACCP and health department requirements Qualifications • 3-5 years of professional culinary experience • Prior banquet or catering experience preferred • Strong understanding of timing and plating coordination • Ability to work in fast-paced, high-pressure environments • Flexible schedule including evenings, weekends, and holidays • ServSafe certification preferred Core Competencies • Execution support excellence • Team coordination • Attention to detail • Time management• Adaptability • Professionalism under pressure Company Description Family catering business founded in 1976, $20,000,000.00 in sales in 2025. Started out in corporate catering but growing our business in social and event catering, plus a newly formed wholesale division. Opened a premier event location in October 2019, The Carlyle Venue, on Piedmont Road, Atlanta. Our corporate headquarters is located in the trendy west side of Atlanta. We believe in a collaborative team oriented environment. The majority of our employees have been here 5+ years or more! Come see what makes us great, work in a environment where YOU are a "part" of something and not just another piece. Be an impact player today! Company Description Family catering business founded in 1976, $20,000,000.00 in sales in 2025. Started out in corporate catering but growing our business in social and event catering, plus a newly formed wholesale division. Opened a premier event location in October 2019, The Carlyle Venue, on Piedmont Road, Atlanta. Our corporate headquarters is located in the trendy west side of Atlanta. We believe in a collaborative team oriented environment. The majority of our employees have been here 5+ years or more! Come see what makes us great, work in a environment where YOU are a "part" of something and not just another piece. Be an impact player today!
07/25/2026
Full time
Job Description Job Description Event Sous Chef Department: Culinary Reports To: Event Chef Supports: Executive Chef & Catering Chef (as assigned) Supervises: Assigned Event Cooks and Temporary Culinary Staff Position Summary The Event Sous Chef supports the Event Chef in executing on-site culinary operations. This role assists in food finishing, plating, timing coordination, and staff supervision to ensure events are delivered seamlessly and to Carlyle's standards. The Event Sous Chef acts as second-in-command at events and must be capable of stepping into leadership when necessary. Key Responsibilities On-Site Food Execution • Assist in finishing and plating menu items • Monitor buffet replenishment and course timing • Ensure portion control and presentation consistency • Maintain proper hot and cold holding standards Kitchen Setup & Breakdown • Assist with event kitchen setup and organization • Ensure equipment is properly staged and functioning • Support clean breakdown and return of equipment post-event Team Support & Supervision • Direct assigned cooks and temporary staff • Ensure tasks are completed accurately and efficiently • Reinforce recipe adherence and quality standards • Step into leadership role if Event Chef is unavailable Quality & Temperature Control • Verify food temperature compliance ( 140 ree;F hot / 41 ree;F cold) • Assist in final quality checks before service • Monitor production flow to prevent delays Sanitation & Compliance • Enforce sanitation standards at event venues • Maintain clean and organized workstations • Follow cross-contamination prevention procedures • Adhere to HACCP and health department requirements Qualifications • 3-5 years of professional culinary experience • Prior banquet or catering experience preferred • Strong understanding of timing and plating coordination • Ability to work in fast-paced, high-pressure environments • Flexible schedule including evenings, weekends, and holidays • ServSafe certification preferred Core Competencies • Execution support excellence • Team coordination • Attention to detail • Time management• Adaptability • Professionalism under pressure Company Description Family catering business founded in 1976, $20,000,000.00 in sales in 2025. Started out in corporate catering but growing our business in social and event catering, plus a newly formed wholesale division. Opened a premier event location in October 2019, The Carlyle Venue, on Piedmont Road, Atlanta. Our corporate headquarters is located in the trendy west side of Atlanta. We believe in a collaborative team oriented environment. The majority of our employees have been here 5+ years or more! Come see what makes us great, work in a environment where YOU are a "part" of something and not just another piece. Be an impact player today! Company Description Family catering business founded in 1976, $20,000,000.00 in sales in 2025. Started out in corporate catering but growing our business in social and event catering, plus a newly formed wholesale division. Opened a premier event location in October 2019, The Carlyle Venue, on Piedmont Road, Atlanta. Our corporate headquarters is located in the trendy west side of Atlanta. We believe in a collaborative team oriented environment. The majority of our employees have been here 5+ years or more! Come see what makes us great, work in a environment where YOU are a "part" of something and not just another piece. Be an impact player today!
Job Description Job Description General Accountabilities Check the quality of raw or cooked food to ensure that health and safety standards are met. Monitor sanitation practices to ensure that employees follow appropriate standards and regulations. Check the quantity and quality of received products. Order food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Estimate amounts and costs of required supplies, such as food and ingredients. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers. Analyze recipes to assign prices to menu items, based on ingredients, labor, and overhead costs. Prepare and cook foods of all types. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Recruit and hire staff, such as cooks and other kitchen workers. Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. Demonstrate new cooking techniques or equipment to staff. Arrange for equipment purchases or repairs. The company reserves the right to add or change duties at any time Skills Excellent verbal and written communication Service orientation Management of personnel resources Social perceptiveness Critical thinking Judgment and decision making Complex problem solving Time management Job Qualifications Education: Associate's degree in culinary arts (preferred but not necessary) Experience: At least 6 years' experience in culinary management Company Description We are looking for a strong chef with the skills and dedication to take us to the next level. Our team is small, tight knit, and eager to grow. Our food is Japanese Fusion with many twists on favorites. Company Description We are looking for a strong chef with the skills and dedication to take us to the next level. Our team is small, tight knit, and eager to grow. Our food is Japanese Fusion with many twists on favorites.
07/25/2026
Full time
Job Description Job Description General Accountabilities Check the quality of raw or cooked food to ensure that health and safety standards are met. Monitor sanitation practices to ensure that employees follow appropriate standards and regulations. Check the quantity and quality of received products. Order food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Estimate amounts and costs of required supplies, such as food and ingredients. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers. Analyze recipes to assign prices to menu items, based on ingredients, labor, and overhead costs. Prepare and cook foods of all types. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Recruit and hire staff, such as cooks and other kitchen workers. Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. Demonstrate new cooking techniques or equipment to staff. Arrange for equipment purchases or repairs. The company reserves the right to add or change duties at any time Skills Excellent verbal and written communication Service orientation Management of personnel resources Social perceptiveness Critical thinking Judgment and decision making Complex problem solving Time management Job Qualifications Education: Associate's degree in culinary arts (preferred but not necessary) Experience: At least 6 years' experience in culinary management Company Description We are looking for a strong chef with the skills and dedication to take us to the next level. Our team is small, tight knit, and eager to grow. Our food is Japanese Fusion with many twists on favorites. Company Description We are looking for a strong chef with the skills and dedication to take us to the next level. Our team is small, tight knit, and eager to grow. Our food is Japanese Fusion with many twists on favorites.
Steak Stone & Sushi-Niagara LLC
Niagara Falls, New York
Job Description Job Description Job Summary We are looking for a passionate and skilled Sous Chef to join our dynamic culinary team. As a key leader in the kitchen, you will support the Head Chef in managing daily operations, ensuring the delivery of high-quality food and exceptional service. This role offers an exciting opportunity to showcase your culinary expertise, leadership abilities, and passion for hospitality in a vibrant environment. The ideal candidate will thrive in a fast-paced setting, possess strong team management skills, and have extensive experience in fine dining and food production. Responsibilities Assist in overseeing all kitchen operations, including food preparation, cooking, and presentation to meet high standards of quality and consistency. Supervise kitchen staff during shifts, providing guidance, training, and support to ensure efficient workflow and excellent food service. Manage inventory control by monitoring stock levels, conducting regular audits, and coordinating with suppliers to ensure timely replenishment of ingredients. Ensure compliance with food safety sanitizing procedures, health regulations, and sanitation standards across all kitchen areas. Lead menu planning efforts in collaboration with the culinary team, incorporating dietary considerations and catering requirements. Oversee food handling practices and maintain proper storage procedures to minimize waste and control costs. Support banquet and catering events by coordinating food production and ensuring smooth execution from start to finish. Experience Proven experience in a supervisory role within a professional kitchen environment, preferably with banquet or catering experience. Extensive background in fine dining settings with strong knowledge of culinary techniques and presentation standards. Demonstrated ability to manage teams effectively while maintaining high levels of food quality and safety. Familiarity with inventory management, cost control measures, and kitchen management systems. Hands-on experience with food preparation, food service management, and catering operations. Knowledge of dietary department procedures, food safety sanitizing protocols, and hospitality standards. Strong leadership skills combined with excellent communication abilities to motivate staff and deliver outstanding guest experiences. Join us as a Sous Chef where your culinary talent can shine! Be part of a lively team dedicated to creating memorable dining moments while advancing your career in the vibrant world of hospitality. Work Location: In person
07/24/2026
Full time
Job Description Job Description Job Summary We are looking for a passionate and skilled Sous Chef to join our dynamic culinary team. As a key leader in the kitchen, you will support the Head Chef in managing daily operations, ensuring the delivery of high-quality food and exceptional service. This role offers an exciting opportunity to showcase your culinary expertise, leadership abilities, and passion for hospitality in a vibrant environment. The ideal candidate will thrive in a fast-paced setting, possess strong team management skills, and have extensive experience in fine dining and food production. Responsibilities Assist in overseeing all kitchen operations, including food preparation, cooking, and presentation to meet high standards of quality and consistency. Supervise kitchen staff during shifts, providing guidance, training, and support to ensure efficient workflow and excellent food service. Manage inventory control by monitoring stock levels, conducting regular audits, and coordinating with suppliers to ensure timely replenishment of ingredients. Ensure compliance with food safety sanitizing procedures, health regulations, and sanitation standards across all kitchen areas. Lead menu planning efforts in collaboration with the culinary team, incorporating dietary considerations and catering requirements. Oversee food handling practices and maintain proper storage procedures to minimize waste and control costs. Support banquet and catering events by coordinating food production and ensuring smooth execution from start to finish. Experience Proven experience in a supervisory role within a professional kitchen environment, preferably with banquet or catering experience. Extensive background in fine dining settings with strong knowledge of culinary techniques and presentation standards. Demonstrated ability to manage teams effectively while maintaining high levels of food quality and safety. Familiarity with inventory management, cost control measures, and kitchen management systems. Hands-on experience with food preparation, food service management, and catering operations. Knowledge of dietary department procedures, food safety sanitizing protocols, and hospitality standards. Strong leadership skills combined with excellent communication abilities to motivate staff and deliver outstanding guest experiences. Join us as a Sous Chef where your culinary talent can shine! Be part of a lively team dedicated to creating memorable dining moments while advancing your career in the vibrant world of hospitality. Work Location: In person
Position Overview: The Sous Chef will work closely with the Executive Chef and Executive Sous Chef to oversee kitchen operations, ensure food safety and cleanliness, and help with menu development and staff management. This position requires expertise in butchery, food handling, inventory management, and leading kitchen staff in a high-volume, fast-paced environment. Key Responsibilities: Kitchen Operations & Leadership: Assist the Executive Chef and Executive Sous Chef in overseeing daily kitchen activities, including preparation, cooking, and plating. Demonstrate proficient butchery skills for meats and seafood, ensuring high-quality cuts and proper preparation. Supervise and guide kitchen staff, ensuring efficient and consistent production of food. Report directly to the Executive Sous Chef for guidance and updates on kitchen operations, ensuring alignment with the overall culinary goals and standards. Step in as the lead when the Executive Chef or Executive Sous Chef is absent, ensuring continuity in kitchen operations. Food Safety & Sanitation: Ensure adherence to health and safety standards in all areas of kitchen operations, including food handling, cooking, and storage. Maintain proper food storage techniques, including ensuring the correct handling and storage of meats, seafood, and perishables. Regularly inspect the kitchen for cleanliness, ensuring that all surfaces, equipment, and utensils are sanitized in accordance with health code standards. Oversee the maintenance of proper food temperatures in coolers, freezers, and storage areas. Inventory & Ordering: Assist in managing kitchen inventory, ordering supplies, and maintaining stock levels. Work with the Executive Chef and Executive Sous Chef to forecast and purchase ingredients for a la carte menus, banquets, and specials. Ensure the proper rotation of stock, checking for expiration dates and proper storage of ingredients. Track usage and waste to help maintain food cost controls. Menu Development & Specials: Support the Executive Chef and Executive Sous Chef in writing, creating, and implementing seasonal menus, a la carte offerings, banquet menus, and weekly specials. Ensure menu items are cost-effective, balanced, and aligned with the club's standards and guest preferences. Help introduce new dishes and ideas based on ingredient availability, member feedback, and seasonal changes. Staff Training & Development: Assist in training kitchen staff on food preparation techniques, kitchen safety, and sanitation practices. Provide guidance and mentorship to junior kitchen staff to help them develop their culinary skills. Assist in performance evaluations and provide constructive feedback to team members. Ensure that all kitchen staff adhere to the standards of quality and cleanliness set by the Executive Chef and Executive Sous Chef. Collaboration & Communication: Foster effective communication between kitchen and front-of-house staff to ensure timely and efficient service. Communicate any food-related issues, concerns, or changes in menus with the front-of-house team. Collaborate with other kitchen departments to ensure smooth operations and high levels of guest satisfaction Required Qualifications: Proven experience as a Sous Chef, Chef de Partie, or in a similar role in a professional kitchen. Strong skills in butchery, including proper handling and preparation of meats and seafood. Solid understanding of food safety regulations, including proper storage and sanitation practices. Experience with inventory management, ordering, and maintaining food cost controls. Ability to work efficiently in a high-volume kitchen while maintaining quality and consistency. Strong leadership abilities with experience managing kitchen staff. Excellent communication skills and the ability to work well within a team; we are not a "yelling" kitchen. Flexibility to work nights, weekends, and holidays as required. Preferred Qualifications: ServSafe Manager Certification or similar food safety certification. Formal culinary education or equivalent professional experience. Experience in a high-end dining or country club environment. Ability to innovate and contribute to menu development and special events. Strong attention to detail and a commitment to excellence in all aspects of kitchen operations. Compensation details: 0 Yearly Salary PI4b53ff84426d-2005
07/13/2026
Full time
Position Overview: The Sous Chef will work closely with the Executive Chef and Executive Sous Chef to oversee kitchen operations, ensure food safety and cleanliness, and help with menu development and staff management. This position requires expertise in butchery, food handling, inventory management, and leading kitchen staff in a high-volume, fast-paced environment. Key Responsibilities: Kitchen Operations & Leadership: Assist the Executive Chef and Executive Sous Chef in overseeing daily kitchen activities, including preparation, cooking, and plating. Demonstrate proficient butchery skills for meats and seafood, ensuring high-quality cuts and proper preparation. Supervise and guide kitchen staff, ensuring efficient and consistent production of food. Report directly to the Executive Sous Chef for guidance and updates on kitchen operations, ensuring alignment with the overall culinary goals and standards. Step in as the lead when the Executive Chef or Executive Sous Chef is absent, ensuring continuity in kitchen operations. Food Safety & Sanitation: Ensure adherence to health and safety standards in all areas of kitchen operations, including food handling, cooking, and storage. Maintain proper food storage techniques, including ensuring the correct handling and storage of meats, seafood, and perishables. Regularly inspect the kitchen for cleanliness, ensuring that all surfaces, equipment, and utensils are sanitized in accordance with health code standards. Oversee the maintenance of proper food temperatures in coolers, freezers, and storage areas. Inventory & Ordering: Assist in managing kitchen inventory, ordering supplies, and maintaining stock levels. Work with the Executive Chef and Executive Sous Chef to forecast and purchase ingredients for a la carte menus, banquets, and specials. Ensure the proper rotation of stock, checking for expiration dates and proper storage of ingredients. Track usage and waste to help maintain food cost controls. Menu Development & Specials: Support the Executive Chef and Executive Sous Chef in writing, creating, and implementing seasonal menus, a la carte offerings, banquet menus, and weekly specials. Ensure menu items are cost-effective, balanced, and aligned with the club's standards and guest preferences. Help introduce new dishes and ideas based on ingredient availability, member feedback, and seasonal changes. Staff Training & Development: Assist in training kitchen staff on food preparation techniques, kitchen safety, and sanitation practices. Provide guidance and mentorship to junior kitchen staff to help them develop their culinary skills. Assist in performance evaluations and provide constructive feedback to team members. Ensure that all kitchen staff adhere to the standards of quality and cleanliness set by the Executive Chef and Executive Sous Chef. Collaboration & Communication: Foster effective communication between kitchen and front-of-house staff to ensure timely and efficient service. Communicate any food-related issues, concerns, or changes in menus with the front-of-house team. Collaborate with other kitchen departments to ensure smooth operations and high levels of guest satisfaction Required Qualifications: Proven experience as a Sous Chef, Chef de Partie, or in a similar role in a professional kitchen. Strong skills in butchery, including proper handling and preparation of meats and seafood. Solid understanding of food safety regulations, including proper storage and sanitation practices. Experience with inventory management, ordering, and maintaining food cost controls. Ability to work efficiently in a high-volume kitchen while maintaining quality and consistency. Strong leadership abilities with experience managing kitchen staff. Excellent communication skills and the ability to work well within a team; we are not a "yelling" kitchen. Flexibility to work nights, weekends, and holidays as required. Preferred Qualifications: ServSafe Manager Certification or similar food safety certification. Formal culinary education or equivalent professional experience. Experience in a high-end dining or country club environment. Ability to innovate and contribute to menu development and special events. Strong attention to detail and a commitment to excellence in all aspects of kitchen operations. Compensation details: 0 Yearly Salary PI4b53ff84426d-2005
About The CompanyWe are a young, fast-growing company (just recognized in the INC 5000 Fastest Growing Companies) of ambitious, mission-driven Weekenders working together to inspire personal growth through adventure, travel and exploration! We specialize in creating inspiring hotel stays for our guests in iconic destinations. This is a rare opportunity to be paid to learn, have an immediate and lasting impact in a young startup company and culture, and grow personally and professionally with an amazing team. You will love it at Weekender if our core values below get you excited and inspired too! Embrace a Growth MindsetAlways be a student and always be open-mindedBe AdventurousBe excited by challenge and willing to fail-forwardBe a NinjaCommit to being world class at your job and lean-in to your superpowersBe a HostTreat guests and teammates like you would familyBe of IntegrityOwn your Domain: Be accountable to your job & the greater missionEmbrace honesty, transparency and vulnerabilityFollow-through and do what you say you're going to do Chef de Cuisine Public House North Creek, New York The Opportunity This isn't a job listing. It's a founding role. The Public House Lounge is Weekender's tavern-style restaurant in North Creek, NY, a mountain town at the base of Gore Mountain in the heart of the Adirondacks, scheduled to open mid-summer 2026. The person who takes this role won't be inheriting someone else's menu, someone else's team, or someone else's kitchen culture. They'll be building it from scratch. We're looking for a Chef de Cuisine who is hungry, creative, disciplined, and ready to own something real. Someone who has been waiting for the chance to step out of a second or third seat and finally run the show: write the menus, build the team, set the standard, and make a restaurant their own. If that's you, keep reading. The Public House will serve rustic comfort food and elevated pub fare: honest, soulful cooking that fits the Adirondack setting without being lazy about it. Additionally, this role will oversee the Centennial Kitchen restaurant, which will focus on events but will build towards opening in late 2026 for a higher-end fine dining experience. You'll also oversee banquet and event operations including weddings, corporate gatherings, and social functions, which means The role carries real revenue responsibility alongside the creative work. This role will oversee culinary operations in all three venues. Weekender Hotels is a fast-growing boutique hotel company with properties across the Northeast. We promote from within, invest in the people who show up, and we're expanding. This role has a clear, direct path to Executive Chef as the program matures and the company grows. We're not offering you a ceiling. We're offering you a launchpad. Who We're Looking For You don't need to have "Chef" in your current title. You need the instincts, the drive, and the skills. The ideal candidate looks something like this: You've been cooking professionally for 5+ years and you are genuinely ready to leadYou've run a station, a kitchen, or a shift and you know what it means to own the outcomeYou do what you said you'd do, even when no one's watchingYou care deeply about food. Not just executing it but thinking about it, improving it, making it yoursYou lead people the way you'd want to be led: with accountability, and respectYou're energized, not intimidated, by building something from scratch.You understand the business side too: food cost, waste, labor, and ordering, not just the cookingYou stay calm when it gets hard and you make the people around you better because of itYou want to be somewhere beautiful, build something meaningful, and grow fast What This Role Is NOT Not a desk job. You'll be on the line, in the prep, and in the thick of service every dayNot a role for someone who wants to manage from a distance. This kitchen needs a present, hands-on leaderNot a dead end. The path to Executive Chef and beyond is real and we are actively building toward itNot easy. Opening a restaurant is hard, events are demanding, and we have high standards. The reward matches the challenge What You'll Be Responsible For The essential functions include, but are not limited to the following: Building and Owning the Food Program Develop the Public House Lounge menu from the ground up: rustic, elevated, regionally rooted, and cost-effectiveWrite and maintain recipe cards, plating specs, portion guides, and allergen documentationOwn every plate that leaves this kitchen for quality, consistency, presentation, and speedIntroduce seasonal updates and specials that keep the menu alive and the regulars coming back Cost all recipes and collaborate with the GM on pricing strategy Running the Kitchen Lead all daily kitchen operations: prep, line execution, expediting, and closeBuild systems, par sheets, and prep lists that make the kitchen run predictably even on your day offMonitor ticket times and kitchen flow; be the standard every shift, not just the good onesMaintain a clean, organized, inspection-ready kitchen at all timesUphold HACCP procedures for storage, handling, labeling, and temperature controlsEnsure all equipment is properly maintained and flag repair needs immediately Building and Leading the Team Hire, train, and develop the kitchen team, typically 2 to 4 cooks plus dishwasher, scaling for eventsBuild a kitchen culture that people want to be part of: accountable, supportive, and proud of the workCreate schedules that align with business volume, labor budgets, and event calendarsCross-train team members to build flexibility and depth across stationsIdentify and invest in talent with potential. We promote from within and expect you to do the sameHold the standard without exception, including the hard conversations when they're needed Owning Events and Banquets Lead kitchen execution for all on-property events: weddings, corporate functions, and social eventsCollaborate with the GM on BEO review, event menu planning, and production timelinesDesign event menus that are creative, practical, and profitableManage event staffing, prep timelines, and kitchen logistics from start to breakdownDeliver every event as if it were the most important meal that group has ever eaten Managing the Numbers Hit budgeted food cost and labor targets every period, not just the easy onesConduct weekly inventory counts and manage ordering to minimize wasteTrack food cost variances and adjust in real timeApproach the financial side of this role with the same seriousness as the culinary side Collaborating Across the Property Work closely with the GM on menu strategy, seasonal planning, and event programmingCommunicate daily specials and menu changes to the FOH team clearly and proactivelyParticipate in EOS meetings, reporting cadences, and property-wide planningSupport deep cleans, seasonal transitions, and pre-opening preparation How We'll Measure Success Food cost and labor targets are met every period, not just when conditions are favorableGuest satisfaction scores of 4.5/5 or higher across dining and event feedbackZero critical health violations; the kitchen is inspection-ready every single dayThe team you've built is retained, engaged, and growingEvents are flawless: on time, on budget, and exceeding guest expectationsThe Public House becomes a destination for locals and visitors alike, not just a hotel restaurantYou are ready to step into an Executive Chef role within 12 to 24 months Qualifications We're looking for the right person, not the right resume. That said, here's what we're looking for: Minimum of 3 years of progressive, professional kitchen experienceAt least 2 years of kitchen leadership: scheduling, ordering, team supervision, or running shifts independentlyStrong culinary skills across scratch cooking techniques that fit a comfort-forward, tavern-style menuA working knowledge of food costing, inventory management, and waste reductionSolid understanding of food safety and sanitation; ServSafe Manager certification preferred (support to obtain provided)Experience with banquet or event production is a plus but not a dealbreakerA calm, confident presence under pressure that raises the team around youStrong communication skills; bilingual in English and Spanish is a genuine plusFlexible availability including evenings, weekends, and holidaysPhysical ability to stand for extended periods and lift up to 50 lbs Why This Role, Why Here, Why Now We know North Creek isn't a major metro. That's the point. You'll own something real from day one: the menu, the team, and the culture. That kind of opportunity is rareThe Adirondacks are extraordinary. Gore Mountain skiing, Class IV whitewater, 6 million acres of wilderness, and a tight-knit mountain community that actually notices when a restaurant is greatWeekender is growing fast with new properties, new markets, and real opportunities for people who performThe path to Executive Chef is near-term and concrete, not a vague someday promiseCompetitive compensation commensurate with experienceHousing support may be available for candidates relocating to the area; ask us about itYou'll be part of opening something new, and that kind of experience compounds for the rest of your career Physical Demands and Work Environment The physical demands and work environment characteristics described here are representative . click apply for full job details
07/08/2026
Full time
About The CompanyWe are a young, fast-growing company (just recognized in the INC 5000 Fastest Growing Companies) of ambitious, mission-driven Weekenders working together to inspire personal growth through adventure, travel and exploration! We specialize in creating inspiring hotel stays for our guests in iconic destinations. This is a rare opportunity to be paid to learn, have an immediate and lasting impact in a young startup company and culture, and grow personally and professionally with an amazing team. You will love it at Weekender if our core values below get you excited and inspired too! Embrace a Growth MindsetAlways be a student and always be open-mindedBe AdventurousBe excited by challenge and willing to fail-forwardBe a NinjaCommit to being world class at your job and lean-in to your superpowersBe a HostTreat guests and teammates like you would familyBe of IntegrityOwn your Domain: Be accountable to your job & the greater missionEmbrace honesty, transparency and vulnerabilityFollow-through and do what you say you're going to do Chef de Cuisine Public House North Creek, New York The Opportunity This isn't a job listing. It's a founding role. The Public House Lounge is Weekender's tavern-style restaurant in North Creek, NY, a mountain town at the base of Gore Mountain in the heart of the Adirondacks, scheduled to open mid-summer 2026. The person who takes this role won't be inheriting someone else's menu, someone else's team, or someone else's kitchen culture. They'll be building it from scratch. We're looking for a Chef de Cuisine who is hungry, creative, disciplined, and ready to own something real. Someone who has been waiting for the chance to step out of a second or third seat and finally run the show: write the menus, build the team, set the standard, and make a restaurant their own. If that's you, keep reading. The Public House will serve rustic comfort food and elevated pub fare: honest, soulful cooking that fits the Adirondack setting without being lazy about it. Additionally, this role will oversee the Centennial Kitchen restaurant, which will focus on events but will build towards opening in late 2026 for a higher-end fine dining experience. You'll also oversee banquet and event operations including weddings, corporate gatherings, and social functions, which means The role carries real revenue responsibility alongside the creative work. This role will oversee culinary operations in all three venues. Weekender Hotels is a fast-growing boutique hotel company with properties across the Northeast. We promote from within, invest in the people who show up, and we're expanding. This role has a clear, direct path to Executive Chef as the program matures and the company grows. We're not offering you a ceiling. We're offering you a launchpad. Who We're Looking For You don't need to have "Chef" in your current title. You need the instincts, the drive, and the skills. The ideal candidate looks something like this: You've been cooking professionally for 5+ years and you are genuinely ready to leadYou've run a station, a kitchen, or a shift and you know what it means to own the outcomeYou do what you said you'd do, even when no one's watchingYou care deeply about food. Not just executing it but thinking about it, improving it, making it yoursYou lead people the way you'd want to be led: with accountability, and respectYou're energized, not intimidated, by building something from scratch.You understand the business side too: food cost, waste, labor, and ordering, not just the cookingYou stay calm when it gets hard and you make the people around you better because of itYou want to be somewhere beautiful, build something meaningful, and grow fast What This Role Is NOT Not a desk job. You'll be on the line, in the prep, and in the thick of service every dayNot a role for someone who wants to manage from a distance. This kitchen needs a present, hands-on leaderNot a dead end. The path to Executive Chef and beyond is real and we are actively building toward itNot easy. Opening a restaurant is hard, events are demanding, and we have high standards. The reward matches the challenge What You'll Be Responsible For The essential functions include, but are not limited to the following: Building and Owning the Food Program Develop the Public House Lounge menu from the ground up: rustic, elevated, regionally rooted, and cost-effectiveWrite and maintain recipe cards, plating specs, portion guides, and allergen documentationOwn every plate that leaves this kitchen for quality, consistency, presentation, and speedIntroduce seasonal updates and specials that keep the menu alive and the regulars coming back Cost all recipes and collaborate with the GM on pricing strategy Running the Kitchen Lead all daily kitchen operations: prep, line execution, expediting, and closeBuild systems, par sheets, and prep lists that make the kitchen run predictably even on your day offMonitor ticket times and kitchen flow; be the standard every shift, not just the good onesMaintain a clean, organized, inspection-ready kitchen at all timesUphold HACCP procedures for storage, handling, labeling, and temperature controlsEnsure all equipment is properly maintained and flag repair needs immediately Building and Leading the Team Hire, train, and develop the kitchen team, typically 2 to 4 cooks plus dishwasher, scaling for eventsBuild a kitchen culture that people want to be part of: accountable, supportive, and proud of the workCreate schedules that align with business volume, labor budgets, and event calendarsCross-train team members to build flexibility and depth across stationsIdentify and invest in talent with potential. We promote from within and expect you to do the sameHold the standard without exception, including the hard conversations when they're needed Owning Events and Banquets Lead kitchen execution for all on-property events: weddings, corporate functions, and social eventsCollaborate with the GM on BEO review, event menu planning, and production timelinesDesign event menus that are creative, practical, and profitableManage event staffing, prep timelines, and kitchen logistics from start to breakdownDeliver every event as if it were the most important meal that group has ever eaten Managing the Numbers Hit budgeted food cost and labor targets every period, not just the easy onesConduct weekly inventory counts and manage ordering to minimize wasteTrack food cost variances and adjust in real timeApproach the financial side of this role with the same seriousness as the culinary side Collaborating Across the Property Work closely with the GM on menu strategy, seasonal planning, and event programmingCommunicate daily specials and menu changes to the FOH team clearly and proactivelyParticipate in EOS meetings, reporting cadences, and property-wide planningSupport deep cleans, seasonal transitions, and pre-opening preparation How We'll Measure Success Food cost and labor targets are met every period, not just when conditions are favorableGuest satisfaction scores of 4.5/5 or higher across dining and event feedbackZero critical health violations; the kitchen is inspection-ready every single dayThe team you've built is retained, engaged, and growingEvents are flawless: on time, on budget, and exceeding guest expectationsThe Public House becomes a destination for locals and visitors alike, not just a hotel restaurantYou are ready to step into an Executive Chef role within 12 to 24 months Qualifications We're looking for the right person, not the right resume. That said, here's what we're looking for: Minimum of 3 years of progressive, professional kitchen experienceAt least 2 years of kitchen leadership: scheduling, ordering, team supervision, or running shifts independentlyStrong culinary skills across scratch cooking techniques that fit a comfort-forward, tavern-style menuA working knowledge of food costing, inventory management, and waste reductionSolid understanding of food safety and sanitation; ServSafe Manager certification preferred (support to obtain provided)Experience with banquet or event production is a plus but not a dealbreakerA calm, confident presence under pressure that raises the team around youStrong communication skills; bilingual in English and Spanish is a genuine plusFlexible availability including evenings, weekends, and holidaysPhysical ability to stand for extended periods and lift up to 50 lbs Why This Role, Why Here, Why Now We know North Creek isn't a major metro. That's the point. You'll own something real from day one: the menu, the team, and the culture. That kind of opportunity is rareThe Adirondacks are extraordinary. Gore Mountain skiing, Class IV whitewater, 6 million acres of wilderness, and a tight-knit mountain community that actually notices when a restaurant is greatWeekender is growing fast with new properties, new markets, and real opportunities for people who performThe path to Executive Chef is near-term and concrete, not a vague someday promiseCompetitive compensation commensurate with experienceHousing support may be available for candidates relocating to the area; ask us about itYou'll be part of opening something new, and that kind of experience compounds for the rest of your career Physical Demands and Work Environment The physical demands and work environment characteristics described here are representative . click apply for full job details
Are you ready to use your culinary skills in an innovative and high-volume environment? Join us at the Disneyland Resort, where exceptional ingredients and imaginative cuisine come together to create unforgettable dining experiences! Working at Disney offers unparalleled opportunities for professional growth to develop your skills as a professional chef, culinarian, and craftsman. Collaborate with renowned Chefs, including Disney Culinary Director, Chef Vincent Cachot, in a dynamic, lively, and high-volume environment that celebrates innovation and excellence at our impressive resort hotel casual restaurants, banquets, and special events. If you are ready to bring magic to every plate, we invite you to apply for our hourly Hotel Banquets Dinner Cook role today! Responsibilities : Prepare, season, and cook stocks, soups, sauces, meats, vegetables, desserts, and other foodstuffs for consumption in hotels and restaurants Read menus to estimate food requirements and procure it from storage Adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles Measure and mix ingredients according to recipe, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers to prepare soups, salads, gravies, desserts, sauces, and casseroles Bake, roast, broil, and steam meats, fish, vegetables, and other foods Add seasoning to foods during mixing or cooking according to personal judgment and experience Observe and test food being cooked by tasting, smelling, and piercing with fork to determine that it is cooked Responsible for ensuring food is cooked to proper standards Clean kitchen equipment and practice all HACCP (Hazard Analysis and Critical Control Points) procedures Basic Qualifications : You must be at least 18 years of age to be considered for this role Passion for culinary and delighting our Guests with food for an unforgettable Disney culinary experience! Minimum of 2-3 years of experience in culinary field with a focus on high volume restaurant production Culinary degree or equivalent experience required with less than 2-3 years' experience Proficient knife skills Proven knowledge of culinary techniques and terminology Proven ability to read and understand recipes Organizational skills; Ability to multitask and work in a very fast paced team environment Speed, accuracy, and efficiency are required Ability to work well under pressure Ability to adapt to production requirements Must be fully available Sunday through Saturday year-round, willing to work holidays, weekends, and special events Preferred Education : Culinary degree or culinary certificate Additional Information : SCHEDULE AVAILABILTY Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am, or 5:00am. Please note that the principles of seniority are used to schedule all roles. SUBMITTING YOUR APPLICATION After clicking " Apply Now " below, the employment application will open in a new window. Please complete ALL pages of the application by clicking " Next " on each page, then " Submi t" on the final page. Ready to learn more about the exciting Culinary opportunities at the Disneyland Resort? Watch our Virtual Culinary Webinar and hear directly from our chefs and discover all the possibilities a career with Disney Culinary could provide. Learn about the variety of experiences and cuisines our teams bring to life! To watch the recording, click HERE KEYWORD: DLR CASTING, dlrcasting, DLRCulinary, DLR Culinary, Disneyland Resort Casting Hourly Jobs, DLRResortRoles, DLR Resort Roles, Culinary If invited to interview, be prepared to meet virtually in a safe location and not operating a vehicle. The interview may begin up to 15 minutes before or after the interview time. We suggest testing the link you received by email before your interview. Please have company-issued ID available . The pay rate for this role in California is $28.00 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit: .
07/08/2026
Full time
Are you ready to use your culinary skills in an innovative and high-volume environment? Join us at the Disneyland Resort, where exceptional ingredients and imaginative cuisine come together to create unforgettable dining experiences! Working at Disney offers unparalleled opportunities for professional growth to develop your skills as a professional chef, culinarian, and craftsman. Collaborate with renowned Chefs, including Disney Culinary Director, Chef Vincent Cachot, in a dynamic, lively, and high-volume environment that celebrates innovation and excellence at our impressive resort hotel casual restaurants, banquets, and special events. If you are ready to bring magic to every plate, we invite you to apply for our hourly Hotel Banquets Dinner Cook role today! Responsibilities : Prepare, season, and cook stocks, soups, sauces, meats, vegetables, desserts, and other foodstuffs for consumption in hotels and restaurants Read menus to estimate food requirements and procure it from storage Adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles Measure and mix ingredients according to recipe, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers to prepare soups, salads, gravies, desserts, sauces, and casseroles Bake, roast, broil, and steam meats, fish, vegetables, and other foods Add seasoning to foods during mixing or cooking according to personal judgment and experience Observe and test food being cooked by tasting, smelling, and piercing with fork to determine that it is cooked Responsible for ensuring food is cooked to proper standards Clean kitchen equipment and practice all HACCP (Hazard Analysis and Critical Control Points) procedures Basic Qualifications : You must be at least 18 years of age to be considered for this role Passion for culinary and delighting our Guests with food for an unforgettable Disney culinary experience! Minimum of 2-3 years of experience in culinary field with a focus on high volume restaurant production Culinary degree or equivalent experience required with less than 2-3 years' experience Proficient knife skills Proven knowledge of culinary techniques and terminology Proven ability to read and understand recipes Organizational skills; Ability to multitask and work in a very fast paced team environment Speed, accuracy, and efficiency are required Ability to work well under pressure Ability to adapt to production requirements Must be fully available Sunday through Saturday year-round, willing to work holidays, weekends, and special events Preferred Education : Culinary degree or culinary certificate Additional Information : SCHEDULE AVAILABILTY Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am, or 5:00am. Please note that the principles of seniority are used to schedule all roles. SUBMITTING YOUR APPLICATION After clicking " Apply Now " below, the employment application will open in a new window. Please complete ALL pages of the application by clicking " Next " on each page, then " Submi t" on the final page. Ready to learn more about the exciting Culinary opportunities at the Disneyland Resort? Watch our Virtual Culinary Webinar and hear directly from our chefs and discover all the possibilities a career with Disney Culinary could provide. Learn about the variety of experiences and cuisines our teams bring to life! To watch the recording, click HERE KEYWORD: DLR CASTING, dlrcasting, DLRCulinary, DLR Culinary, Disneyland Resort Casting Hourly Jobs, DLRResortRoles, DLR Resort Roles, Culinary If invited to interview, be prepared to meet virtually in a safe location and not operating a vehicle. The interview may begin up to 15 minutes before or after the interview time. We suggest testing the link you received by email before your interview. Please have company-issued ID available . The pay rate for this role in California is $28.00 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit: .
