105 hospitality jobs found

EXECUTIVE CHEF (Full-Time) Pocono Palace Resort is searching for an Accomplished, Innovative, and Dedicated Executive Chef at the 188-room resort located in East Stroudsburg, PA . The ideal candidate will demonstrate to have a commitment to service, and have at least 8 years of Culinary Experience, as well as extensive experience and knowledge of managing banquets and events. Candidates should also, have at least 3 years of Management Experience in a Hospitality Role. Principal Responsibilities: Responsible for all food planning, preparation, production, and control for all food outlets and banquet facilities to meet the hotel's standards of quality. Essential Functions: -Hire, train, supervise, schedule, and participate in activities of chefs, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs. -Develop, prepare and implement all menus and pricing for resort banquets and events. -Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement. -Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team. -Monitor team performance, product quality and production flow. Encourage continuous improvements where necessary. -Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes. -Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health cod requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. -Special projects and assignments for continuous improvement. Supportive Functions: In addition to the performance of the essential functions, this position maybe required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. -Assist Director of F&B in estimating annual food budget -Dine at local restaurants to observe the latest trends in food presentation/pricing -Monitor outlets during peak periods to oversee production flow and presentation -Maintain vacation schedule for proper staffing -Report any equipment in need of repair or replacement to Property Operations -Perform other duties as requested, such as VIP parties and staff meetings -Participate in the Manager on Duty program a designated by the hotel -The Executive Chef Reports directly to The General Manager. Requirements: Education High School graduate or equivalent required. Four year college degree in Hotel and Restaurant Management preferred. Experience At least eight years experience in related field required, three of which at a management level. Experience in banquets and events. Licenses or Certificates Food Service Sanitation Certificate, Alcohol Service Permit (if state-required), CPR Certification, and/or First Aid Training preferred. Grooming All team members must maintain a neat, clean and well-groomed appearance (specific standards available). Other Additional language ability preferred. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. Please apply online at: Candidates selected for further consideration will be contacted within two weeks of the closing date of this ad, but no later than 10/18/2023. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status. Upon employment, all employees are required to fully comply with Avalon rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Kendal at Oberlin is a full-service life plan community, which primarily serves older adults in the Quaker tradition. Residents are assured a lifetime of healthcare including short- and long-term nursing services, memory care and assisted living. Equally important, residents enjoy an independent, enriching living experience. Kendal at Oberlin's Dining Services is seeking a creative, customer focused individual for the position of Executive Chef. The Executive Chef will play an integral role in monitoring all aspects of meal production to see that meals are prepared as scheduled and all recipes are followed exactly without exception to ensure the highest quality and satisfaction for our residents and guests. The responsibilities of the chef will include but are not limited to: Planning and directing food preparation and all culinary activities. Modifying and creating new menus to meet quality standards and customer preferences Estimating food requirements and food/labor costs. Achieving food service quality objectives by handling all assigned responsibilities in a professional manner. Tasting all foods before service so that only quality, fresh products are served. Circulating through the dining areas, facilitating issues directly, and maintaining a high level of resident and staff satisfaction while Dining Manager on Duty or as otherwise designated by the Director of Hospitality Service. Coordinating schedules with the Dining Room/Catering Manager to ensure full staff participation. Actively participating in the evaluation process of server and kitchen staff. Monitoring coolers, freezer, dish machine, and all food temperatures and log sheets in all production area. Qualifications and Experience: Minimum five (5) years' quantity cooking experience; minimum five (5) years' kitchen management experience. Utilizes production sheets, recipes, and cookbooks. ServSafe Manager certification. A degree in the food service hospitality industry is highly preferred but not required. Must be capable of extensive walking and standing. Must be able to lift weights of maximum 50 pounds and perform office work using a computer. Licenses & Certifications Required Servsafe Certification Behaviors Required Team Player: Works well as a member of a group Loyal: Shows firm and constant support to a cause Leader: Inspires teammates to follow them Innovative: Consistently introduces new ideas and demonstrates original thinking Functional Expert: Considered a thought leader on a subject Enthusiastic: Shows intense and eager enjoyment and interest Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well Dedicated: Devoted to a task or purpose with loyalty or integrity

Description We need you at The Ashford of Beavercreek as the Executive Chef! Come be a part of the Wallick Senior Living team where we are making a difference in residents' lives. Specifics: Flexibility is required. This is a full time, salaried position. Benefits: Pay on-demand (access your money as you earn it) Paid Parental Leave Health, Dental and Vision insurance within two weeks Free meals Company provided uniforms Gym membership or Fitness equipment reimbursement Company paid life and long-term disability insurance Voluntary life, short-term disability, accident, critical illness, and hospital indemnity coverage Paid time off & Holiday Pay 401(k) with a company match after 90 days Tuition reimbursement Employee Referral Bonus Working at Wallick Communities: Diversity, equity, inclusion, plus belonging. Four impactful words. One powerful and transformative journey. Here at Wallick, we know that when we invest in the equity of each group, all groups benefit. It's not about one person, one idea, nor any one action. It's about what we can accomplish together. Join us and work towards creating an inclusive and diverse workforce experience at Wallick. About your role as Executive Chef: In accordance with the Wallick Mission and Values, you will be enhancing our culinary services in our Assisted Living and Memory Care Communities with a focus on the resident, ensuring they are provided nutritious and high-quality meals to our residents. The Executive Chef will report to the Executive Director. This position will work a flexible schedule to meet the needs of the residents. Your Responsibilities as an Executive Chef on our team: Responsible for management of day-to-day operations of the kitchen to include staffing, training, budgeting, and forecasting. Oversight and supervision of all kitchen staff and servers for day to day and long-term operations to include hiring, training, and developing associates. Responsible for ensuring menu quality, consistency and creativity are at the highest level while maximizing resources. Oversee all production of food. Maintain visibility to customers, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues. Assure that adequate supplies are maintained. Maintain kitchen equipment. Maintains Kitchen, Walk Ins, Dry Storage to acceptable sanitation requirements. Maintain control of the yearly budget for payroll for the Food Service Department. Staying current on industry trends and techniques. Review and approval of all Food Service invoices for accuracy. Maintain and use approved vendors for services and supplies. Assist with development and implementation of culinary standards, guidelines, and procedures company wide. Accountable for meeting or exceeding all State and company sanitation requirements. About You: You have great customer service skills, and are flexible, compassionate, and dependable. Previous experience working in an Assisted Living or Memory Care Community is a plus, but all are encouraged to apply! You also have: Associate degree in culinary arts or related field from an accredited college or university. 3 or more years of culinary leadership experience in independent or assisted living is desirable or, 3 or more years' experience as a culinary leader with growing responsibility. Must meet State Board of Health requirements. Must understand safety procedures. Effective verbal and written communication skills to work with all levels of co-workers, residents, family members and business partners. Ability to read, analyze and interpret reports. Ability to respond to inquiries or complaints from internal and external sources. Must be proficient using Microsoft Office. Effective in making complex decisions requiring a high degree of judgment. Knowledge of all phases of food administration, cost control and familiarity of all food service required. Ability to understand and analyze Budget & P&L Statements. Proven leadership and critical thinking skills required. Must possess excellent customer service and employee relations skills. About Wallick: Wallick Communities gives low-income families, single parents, and senior citizens a place called "home" - thanks to five decades of experience in developing, building, managing and overseeing affordable multi-family housing and assisted-living communities across the mid-west. 55 years serving our communities 24,000+ residents call our community's home 9 states and growing 1000+ associates 92% associate engagement score Wallick Mission: Opening doors to homes, opportunity, and hope. Wallick Values: Our Values flow directly from our Mission and set the expectation for how all associates work together. These values are: Care Character Collaboration

SAGE Dining Services is seeking a seasoned Chef Manager/Director of Dining Services for a prestigious private school in Nashville, TN, overseeing two locations on one campus. At SAGE, we create exceptional dining experiences, not just at special catering events, but at every meal. We seek managers who have the same culinary passion, as well as the customer service mindset to outperform the expectations of the communities we serve. Our campus communities appreciate what we do for them. They understand that the menus we write and produce are individualized especially for them. We hire Team Members who also love what they do and want to be part of our operations. We invest in daily training for them as we want them to see a career path too. If you want to be part of a Team who produce scratch menus, who want fruitful careers in food service (we prefer always to promote from within), who have multi-levels of leadership who are invested in your career growth, and who have fun with food service, apply today! Watch some of the videos on our site, including the one in this ad, it will show you a typical day at one of our prestigious schools. We serve private schools and small private colleges. Our guest communities appreciate what we serve them because we care about food and we create exceptional dining experiences not just at the fancy catering events, but every chance we get. Join us! This manager will manage the day to day operations of the upper school and have overall responsibility of the food service operations for the entire school, K-12, serving over 1,200 people every day. This is a salaried, year-round position.

Description We need you at The Ashford of Beavercreek as the Executive Chef! Come be a part of the Wallick Senior Living team where we are making a difference in residents' lives. Specifics: Flexibility is required. This is a full time, salaried position. Benefits: Pay on-demand (access your money as you earn it) Paid Parental Leave Health, Dental and Vision insurance within two weeks Free meals Company provided uniforms Gym membership or Fitness equipment reimbursement Company paid life and long-term disability insurance Voluntary life, short-term disability, accident, critical illness, and hospital indemnity coverage Paid time off & Holiday Pay 401(k) with a company match after 90 days Tuition reimbursement Employee Referral Bonus Working at Wallick Communities: Diversity, equity, inclusion, plus belonging. Four impactful words. One powerful and transformative journey. Here at Wallick, we know that when we invest in the equity of each group, all groups benefit. It's not about one person, one idea, nor any one action. It's about what we can accomplish together. Join us and work towards creating an inclusive and diverse workforce experience at Wallick. About your role as Executive Chef: In accordance with the Wallick Mission and Values, you will be enhancing our culinary services in our Assisted Living and Memory Care Communities with a focus on the resident, ensuring they are provided nutritious and high-quality meals to our residents. The Executive Chef will report to the Executive Director. This position will work a flexible schedule to meet the needs of the residents. Your Responsibilities as an Executive Chef on our team: Responsible for management of day-to-day operations of the kitchen to include staffing, training, budgeting, and forecasting. Oversight and supervision of all kitchen staff and servers for day to day and long-term operations to include hiring, training, and developing associates. Responsible for ensuring menu quality, consistency and creativity are at the highest level while maximizing resources. Oversee all production of food. Maintain visibility to customers, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues. Assure that adequate supplies are maintained. Maintain kitchen equipment. Maintains Kitchen, Walk Ins, Dry Storage to acceptable sanitation requirements. Maintain control of the yearly budget for payroll for the Food Service Department. Staying current on industry trends and techniques. Review and approval of all Food Service invoices for accuracy. Maintain and use approved vendors for services and supplies. Assist with development and implementation of culinary standards, guidelines, and procedures company wide. Accountable for meeting or exceeding all State and company sanitation requirements. About You: You have great customer service skills, and are flexible, compassionate, and dependable. Previous experience working in an Assisted Living or Memory Care Community is a plus, but all are encouraged to apply! You also have: Associate degree in culinary arts or related field from an accredited college or university. 3 or more years of culinary leadership experience in independent or assisted living is desirable or, 3 or more years' experience as a culinary leader with growing responsibility. Must meet State Board of Health requirements. Must understand safety procedures. Effective verbal and written communication skills to work with all levels of co-workers, residents, family members and business partners. Ability to read, analyze and interpret reports. Ability to respond to inquiries or complaints from internal and external sources. Must be proficient using Microsoft Office. Effective in making complex decisions requiring a high degree of judgment. Knowledge of all phases of food administration, cost control and familiarity of all food service required. Ability to understand and analyze Budget & P&L Statements. Proven leadership and critical thinking skills required. Must possess excellent customer service and employee relations skills. About Wallick: Wallick Communities gives low-income families, single parents, and senior citizens a place called "home" - thanks to five decades of experience in developing, building, managing and overseeing affordable multi-family housing and assisted-living communities across the mid-west. 55 years serving our communities 24,000+ residents call our community's home 9 states and growing 1000+ associates 92% associate engagement score Wallick Mission: Opening doors to homes, opportunity, and hope. Wallick Values: Our Values flow directly from our Mission and set the expectation for how all associates work together. These values are: Care Character Collaboration

Thomas Cuisine is hiring a talented Executive Chef for St. Peter's Health in Helena, MT! Who we are Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing". What's in it for you As part of our team, the ideal candidate will gain access to supportive and smart partners, first-class learning and engagement technologies, exceptional employee wellness and medical benefits, innovative recruiting strategies and resources, and much more! Salary Range: $70,000 - $75,000 annually, plus bonus potential! What you will do The Executive Chef is a key leadership position and is directly responsible for the successful operation of the Food and Nutrition Department in acute care healthcare setting. This team member Will help ensure client and customer satisfaction with efficient, cost-effective management. Manages the daily operations of the kitchen area. Implements the production process and manages food cost, and labor costs and has an overall understanding of HACCP, under the direction of the Food Service Director. Responsible for developing, mentoring, and coaching internal associates. Executes menu development and purchasing requirements. In carrying out assigned responsibilities, the Executive Chef must comply with all client policies and regulatory agencies. What you will need Successful candidates will have previous leadership and food service management experience. Minimum of three (3) to five (5) years of progressive culinary/kitchen management experience, depending upon formal degree or training. Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. High volume, complex food service operations experience - highly desirable. Scratch cooking and hands-on chef experience are a must. Must be experienced with computers including Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet. Must be willing to participate in patient satisfaction programs and activities. ServSafe certified. Ability to successfully pass a criminal background check (State and Federal) and drug screen. Must be fully vaccinated for COVID-19 or have an approved medical or religious exemption. Who you are People who do well on our team are service-minded and have a helpful, humble, and hungry nature. The ideal candidate has a can-do attitude, a spirit of curiosity, bravery to try new things, a tendency to assume best intentions, and a hunger to learn and grow. We actively seek out team members who care deeply about the mission, passionately search for the answers to their questions, humbly lean on partners for help, tirelessly do what it takes, and reflect on their days with gratitude. If that's you, PLEASE come say "Hi"; we've been waiting for you! Thomas Cuisine is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. We believe in Diversity, Equity, Inclusion, and Belonging and our mission is to create an inclusive work environment where all employees' differences are celebrated, their thoughts matter, and everyone feels safe to bring their authentic selves to work. REAL Food Genuine Service Enduring Relationships

Compensation Type Yearly Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . Overview The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. Qualifications A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management.

Job description: Executive Chef / Regional Sales ManagerLocation: Vancouver , BC Compensation: We have been retained to look for an Executive Chef / Regional Sales Manager for the Vancouver region. Reporting to the Western Regional Sales Director , you will review your Sales plan and business objectives. You will be responsible for: Providing LiveCulinary cooking demonstrations using our client's product. Showcase our clients products features and benefits and highlight the benefits and use within a commercial kitchen environment. Increase customer base through development food service market segments and applicable commercial market segments. Ability to Cold Call, Prospect and close deals with Restaurant Owners, Executive Chefs and their peers. Ability to write reports (MS Office) and communicate to all levels of Commercial Kitchen Management (Restaurant Owner, C-Level executive to dishwasher). Ability to present information and respond to questions regarding our clients product from Managers, Clients, Customers and general public. Time Management - Pre plan day and schedule daily / weekly and monthly plans - Work your plan and follow up. Qualifications: To be successful in this role, you will: Must-haves: 5+ years of Culinary / Cooking experience. Previous Culinary Experience of Former Chefs/ Restaurant Owners/ Restaurants Managers Bachelors Degree in culinary arts or similar experience in a Culinary / Food Service environment. Availability to Travel (30% of time) within the territory or region. Comfortable being in a sales environment (prospecting, cold calling, negotiating, and closing deals).Coaching will be provided by Regional Sales Director. Home Office Space Required. RSM works 4.5 days per week in the field with adequate time for pre-planning, phone calls, follow up and CRM inputs. Comfortable in a commercial Kitchen environment (Ability to lift up to 40 lbs) Why is This a Great Opportunity: Excellent opportunity for a candidate to work for a multi-national global conglomerate in the Food Service industry. Ability to move into a Regional Sales Management role and combine your culinary cooking skills with salesmanship ability. Coaching on sales will be provided.

A Culinary Director at Sagora Senior Living is a creative individual who has a passion for the art of culinary services. They will have an immaculate sense of detail in meal presentation and menu planning all while ensuring the highest quality in taste and customer service so that resident's expectations are being exceeded daily. Do you have a passion for helping people and want to make a true impact in your next career move? Join our team at one of our senior living communities offering independent living, assisted living, or memory care where we put Residents First while being team-focused and quality centered. We put Residents First, and our Associates Matter! At Sagora, we invest and empower our team members for upward movement within the company and in their career. We are certified as a Great Place to Work based on team member surveys! Apply now to join our dedicated team who cares, just like you! Our Core Values areCommitment, Empowerment, Communication, and Excellence! Did you know that our name Sagora comes from the combination of two words - Sage, which means wisdom or wise person, and Agora, which means a gathering place. Our communities are a gathering place of wisdom! Benefits: Company-paid telemedicine service through Teladoc for all Full-Time benefit eligible team members On-Demand Pay - Request a pay advance of up to $500 and get paid the same day! Discount and rewards program - use for electronics, food, car buying, travel, fitness, and more! Health/ Dental/ Vision/ Disability/ Life Insurance Flex Spending Account Dependent Care Flex Plan Health Savings Account 401(k) Retirement Savings Plan with company matching! Paid time off and Holiday pay Associate Assistance Program - counseling services at the other end of the phone! Discounted Meal Tickets Referral Bonus Program - earn money for referring your friends! Tuition Assistance (for programs directly related to team member's position) Lasting relationships with our residents! Our residents have so much wisdom to share! Position Details: Community Name: Bristol Park at Conroe Address: 608 S. Conroe Medical Dr. Conroe, Tx 77304 Phone number: Status (FT/PT/PRN): FT Shift(s): Days/Evenings What does a Culinary Director at Sagora do? Supervises the culinary department, menu planning, supplies, overall food production, meal presentation, table service, budgeting, and safety in the kitchen Cook à la carte items Monitor stock and place orders when there are shortages Maintain cleanliness and sanitation of equipment, food storage, and work areas Deep clean kitchen on a monthly basis Able to prepare food according to recipes Plate and present beautiful food to be served and enjoyed Ensure high quality in taste and appearance and ensure food is served in an appropriate style while remaining in alignment with budget and safety guidelines Create and maintain a high level of service and hospitality in a team-oriented setting Hire, train, and supervise all culinary associates while promoting retention and development Ensure compliance with the preparation and maintenance of required records, reports, and paperwork for the culinary department Provide knowledgeable oversight for all food production, including menu-planning, purchasing, cost control, and inventory Ensure the safety of the food through compliance with all applicable company, local, state, and federal sanitation and food handling procedures and regulations Promote and contribute to the community's positive reputation and perception of the culinary department, including management and associates Serve as an active and valuable member of the community's leadership team and other task groups as appropriate, providing collegial support and guidance to other department leaders What do you need to be a Culinary Director? 2 years of experience as an Executive Chef in a commercial kitchen Associates degree in hospitality management or related area preferred but not required. Current Food Safety Manager's permit or equivalent as regulated by state and local authorities Must be able to use math to compute recipes and costing Skills in preparing specialized dishes for specific diets Must be organized and be able to multi-task in a fast-paced environment Must be able to read, write, and communicate effectively with residents, families, guests, and other associates in English Must possess or be willing to acquire a valid driver's license to drive on company time as needed Availability to work some evenings and weekends as needed for events and holiday staffing needs Sagora does not accept unsolicited resumes from headhunters, recruitment agencies or fee based recruitment services. Sagora is an equal opportunity employer and will consider all applicants without regard to race, marital status, sex, age, color, religion, national origin, veteran status, disability or any other characteristic protected by law.

Year Round We are looking for people who are passionate about life and what they do. People who love the mountain lifestyle and who want to be at Snowshoe! We seek qualified candidates that exemplify our Core Values of Performance, Integrity, Collaboration, Environment, and most of all Fun! Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. Simply put, you belong up here and we can't wait to see you on the mountain! Work, Play, Get Paid and Enjoy the Perks: Free skiing + riding privileges with direct to lift access at 14 iconic resorts including: Snowshoe Mountain, Stratton, Palisades Tahoe, Mammoth Mountain, Steamboat and more! 401(k) plan (Available to any employee over the age of 18) 12 Discounted Friends and Family $25 Winter Lift Ticket Vouchers 30% - 45% off Snowshoe food & beverage locations (excludes alcohol) 30% off soft goods and 15% off hard goods at Snowshoe owned retail locations. Pro Deals from some of the industries top brands such as Smartwool, Smith, Dakine and North Face RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 trails and the best snow around. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration POSITION SUMMARY Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the resort in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. ESSENTIAL DUTIES • Assists and supports the Executive Chef by insuring the execution of the overall Food & Beverage division's plan. Monitor daily operations while controlling food costs and labor costs. Direct the day to day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing. • This position will be the primary responsible person for the apprentice/externship program. Establish with input from the Executive Chef & F&B Director the curriculum, goals and accountability for this program • Manage employees in all the culinary areas in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. • Assists in the development, implementation and managing the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. • Is part of the development and implementation of menus and back-up (use records, production lists, pars, training, etc ) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. • Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. • Comply with attendance rules and be available to work on a regular basis. • Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills Experience with ovens, grills, broilers, sauté, fryers and other culinary instruments Knowledge of safe food handling Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Command of the English language both written and verbal. DIRECT EXPERIENCE Education: Associate's Degree in culinary arts or 5 years work experience Certifications: Serve Safe certification is preferred Certified Sous Chef (CSC) certification Experience: 5+ years of employment in resort related position; 3 years experience in a Chef de Cuisine role LEADERSHIP Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability ENGAGEMENT Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. COMMUNICATION Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. DELIVERY Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests' expectations FLEXIBILITY Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver's Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver's Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. Office Environment: Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing . click apply for full job details

A Culinary Director at Sagora Senior Living is a creative individual who has a passion for the art of culinary services. They will have an immaculate sense of detail in meal presentation and menu planning all while ensuring the highest quality in taste and customer service so that resident's expectations are being exceeded daily. Do you have a passion for helping people and want to make a true impact in your next career move? Join our team at one of our senior living communities offering independent living, assisted living, or memory care where we put Residents First while being team-focused and quality centered. We put Residents First, and our Associates Matter! At Sagora, we invest and empower our team members for upward movement within the company and in their career. We are certified as a Great Place to Work based on team member surveys! Apply now to join our dedicated team who cares, just like you! Our Core Values areCommitment, Empowerment, Communication, and Excellence! Did you know that our name Sagora comes from the combination of two words - Sage, which means wisdom or wise person, and Agora, which means a gathering place. Our communities are a gathering place of wisdom! Benefits: Company-paid telemedicine service through Teladoc for all Full-Time benefit eligible team members On-Demand Pay - Request a pay advance of up to $500 and get paid the same day! Discount and rewards program - use for electronics, food, car buying, travel, fitness, and more! Health/ Dental/ Vision/ Disability/ Life Insurance Flex Spending Account Dependent Care Flex Plan Health Savings Account 401(k) Retirement Savings Plan with company matching! Paid time off and Holiday pay Associate Assistance Program - counseling services at the other end of the phone! Discounted Meal Tickets Referral Bonus Program - earn money for referring your friends! Tuition Assistance (for programs directly related to team member's position) Lasting relationships with our residents! Our residents have so much wisdom to share! Position Details: Elison Assisted Living of Bella Vita 1420 E. Venice Ave., Venice, FL 34292 FT What does a Culinary Director at Sagora do? Supervises the culinary department, menu planning, supplies, overall food production, meal presentation, table service, budgeting, and safety in the kitchen Cook à la carte items Monitor stock and place orders when there are shortages Maintain cleanliness and sanitation of equipment, food storage, and work areas Deep clean kitchen on a monthly basis Able to prepare food according to recipes Plate and present beautiful food to be served and enjoyed Ensure high quality in taste and appearance and ensure food is served in an appropriate style while remaining in alignment with budget and safety guidelines Create and maintain a high level of service and hospitality in a team-oriented setting Hire, train, and supervise all culinary associates while promoting retention and development Ensure compliance with the preparation and maintenance of required records, reports, and paperwork for the culinary department Provide knowledgeable oversight for all food production, including menu-planning, purchasing, cost control, and inventory Ensure the safety of the food through compliance with all applicable company, local, state, and federal sanitation and food handling procedures and regulations Promote and contribute to the community's positive reputation and perception of the culinary department, including management and associates Serve as an active and valuable member of the community's leadership team and other task groups as appropriate, providing collegial support and guidance to other department leaders What do you need to be a Culinary Director? 2 years of experience as an Executive Chef in a commercial kitchen Associates degree in hospitality management or related area preferred but not required. Current Food Safety Manager's permit or equivalent as regulated by state and local authorities Must be able to use math to compute recipes and costing Skills in preparing specialized dishes for specific diets Must be organized and be able to multi-task in a fast-paced environment Must be able to read, write, and communicate effectively with residents, families, guests, and other associates in English Availability to work some evenings and weekends as needed for events and holiday staffing needs Sagora does not accept unsolicited resumes from headhunters, recruitment agencies or fee based recruitment services. Sagora is an equal opportunity employer and will consider all applicants without regard to race, marital status, sex, age, color, religion, national origin, veteran status, disability or any other characteristic protected by law.

$70,000 - $80,000 annually $2,500 New Hire Bonus! Great benefits! Free onsite parking! Era Living is seeking a Culinary Services Director to become the newest members of our team located at our University House Wallingford Community, Seattle, WA. Available shifts will be scheduled Tuesday - Saturday 09:30am - 06:00pm. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Long-Term Disability insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 15 days per year 8 paid holidays per year 1 hour paid sick time for every 40 hours worked Employee Assistance Program Leadership bonuses Longevity bonuses Employee discount programs Pre-tax election commuter benefits Primary Responsibilities: This position is accountable for all aspects of Food Service operations to ensure the highest quality of food and service which includes the planning, preparation, and delivery of three meals per day, seven days per week. Oversees plans and manages all activities of the Food Service Department including menu development, food preparation and delivery, staff management and budget. Knowledge, Skills, and Abilities: Thorough knowledge of food service management including menu planning, preparation and service, sanitation, nutrition, physical plant, and resident services Knowledge of, and ability to apply modern methods, materials, equipment and appliances used in large-scale food preparation Ability to plan, coordinate and direct the work of a large staff of cooks and food service helpers in food service operations Possess basic technical knowledge and ability to perform all aspects of food service administrative functions Knowledge of principles and practices of food service management, including food value and costs Proven supervisory skills Ability to perform cook duties when necessary Ability to read, write and communicate in English Ability to pass DSHS background check, required Education and Experience: Culinary Arts Degree or Certification, preferred. 1 years of experience working as an Executive Chef or Sous Chef in a fine dining environment, required. 2 years managing all aspects of a food service department, required Supervisory skills, required ServSafe Certification or able to obtain within 30 days of hire, required Current food handlers permit, CPR, First Aid, and Alcohol Serving Certification About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values-based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western JB.0.00.LN

$70,000 - $80,000 annually $2,500 New Hire Bonus! Great benefits! Free onsite parking! Era Living is seeking a Culinary Services Director to become the newest members of our team located at our University House Wallingford Community, Seattle, WA. Available shifts will be scheduled Tuesday - Saturday 09:30am - 06:00pm. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Long-Term Disability insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 15 days per year 8 paid holidays per year 1 hour paid sick time for every 40 hours worked Employee Assistance Program Leadership bonuses Longevity bonuses Employee discount programs Pre-tax election commuter benefits Primary Responsibilities: This position is accountable for all aspects of Food Service operations to ensure the highest quality of food and service which includes the planning, preparation, and delivery of three meals per day, seven days per week. Oversees plans and manages all activities of the Food Service Department including menu development, food preparation and delivery, staff management and budget. Knowledge, Skills, and Abilities: Thorough knowledge of food service management including menu planning, preparation and service, sanitation, nutrition, physical plant, and resident services Knowledge of, and ability to apply modern methods, materials, equipment and appliances used in large-scale food preparation Ability to plan, coordinate and direct the work of a large staff of cooks and food service helpers in food service operations Possess basic technical knowledge and ability to perform all aspects of food service administrative functions Knowledge of principles and practices of food service management, including food value and costs Proven supervisory skills Ability to perform cook duties when necessary Ability to read, write and communicate in English Ability to pass DSHS background check, required Education and Experience: Culinary Arts Degree or Certification, preferred. 1 years of experience working as an Executive Chef or Sous Chef in a fine dining environment, required. 2 years managing all aspects of a food service department, required Supervisory skills, required ServSafe Certification or able to obtain within 30 days of hire, required Current food handlers permit, CPR, First Aid, and Alcohol Serving Certification About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values-based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western JB.0.00.LN

$70,000 to $80,000 annually $2,500 signing bonus Great benefits! Free onsite parking! Era Living is seeking a Culinary Services Director to become the newest members of our team located at our University House Community in Issaquah, WA. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Long-Term Disability insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 15 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Leadership bonuses Longevity bonuses Employee discount programs Primary Responsibilities: This position is accountable for all aspects of Food Service operations to ensure the highest quality of food and service which includes the planning, preparation, and delivery of three meals per day, seven days per week. Oversees plans and manages all activities of the Food Service Department including menu development, food preparation and delivery, staff management and budget. Knowledge, Skills, and Abilities: Thorough knowledge of food service management including menu planning, preparation and service, sanitation, nutrition, physical plant, and resident services Knowledge of, and ability to apply modern methods, materials, equipment and appliances used in large-scale food preparation Ability to plan, coordinate and direct the work of a large staff of cooks and food service helpers in food service operations Possess basic technical knowledge and ability to perform all aspects of food service administrative functions Knowledge of principles and practices of food service management, including food value and costs Proven supervisory skills Ability to perform cook duties when necessary Ability to read, write and communicate in English Ability to pass DSHS background check, required Education and Experience: Culinary Arts Degree or Certification, preferred. 1 years of experience working as an Executive Chef or Sous Chef in a fine dining environment, required. 2 years managing all aspects of a food service department, required Supervisory skills, required ServSafe Certification or able to obtain within 30 days of hire, required Current food handlers permit, CPR, First Aid, and Alcohol Serving Certification About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values-based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western JB.0.00.LN