Chef jobs in Utah - Page 3

Job DescriptionCompany Description About Hana Group Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we’re committed to delivering high-quality food that’s convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction. Our Culture At Hana Group, we believe our people are the heart of our success. We’re proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company’s success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement. Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that’s transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that’s growing across the U.S., Hana Group could be the perfect fit for you. Job Description The Franchise Business Partner will be responsible for working directly with Hana Group Franchisees to help them successfully deliver consistent positive sales growth, build positive customer and retailer relationships, and ensure compliance to product quality, food safety, and/or Hana Group program requirements. Key Competencies Attention to detail, Business/Customer Focus and Relationship Building, Financial Acumen and Data Analytics, Planning and Priority Setting, Communication, Quality Control, Interpersonal Skills Duties & Responsibilities • Drive LFL/ Comp sales growth with their franchisees through assortments, daily production targets and planning ahead for any calendar events to maximize foot traffic in each retailer, • Ensure all franchisees are compliant with purchasing expected raw materials from Hana while adhering to the spec guidelines in the production manuals, • The franchisees are actively engaging with every customer that comes within 10 foot of the sushi display case and driving positive consumer feedback via Medallia, • As we grow, this position will need to support all grand opening efforts, site assessments, local permit support, competition analysis and anything additional to ensure a flawless opening, • Continuously fosters great retailer partner relationships with all retailers and ensure any concerns are corrected immediately, • Assure proper execution of company Food Safety Plan and GPM programs, • Support Daily, Weekly and/or Monthly Food Safety routine checks that include monitoring of production and SSOP, Pre & Post operation, • Ongoing education to franchisees on quality procedures, to include sensory evaluation and adherence to product specifications / recipes, • Understanding of food quality control principles, food safety regulations, and food production processes, • Ability to lead in company standards and best practices Additional Information Hana Group, North America is an equal opportunity employer. $75,000 - $85,000 USD Annually

Job DescriptionBenefits: • Employee discounts, • Training & development, • Wellness resources, • Dental insurance We are looking for an experienced and polished Bartender to execute all front of house service at our intimate 10-seat Sushi Bar. As the only FOH member in the room, this roles primary focus is to provide each step of service to ensure exceptional dining experiences to our guests; while managing sake pairings, Japanese whiskey pairings, and a la carte beverage service. This position is managed by the Grand Hyatt The Bartender Responsibilities This role is dynamic and includes all aspects of Front of House service, not limited to: Being the point of contact for all guest needs during the omakase-style dining experience, while always coordinating with the Chef to ensure timely and efficient service. This includes welcoming guests into the space according to the policies and procedures outlined by Sushi by Scratch Restaurants, explaining all beverage options, taking beverage orders, preparing and serving all beverages, executing beverage pairings, continuous guest service touch points during the omakase, and assisting the Chefs with any guest service needs. Provide fine dining service that is focused on storytelling and product knowledge, rooted in genuine hospitality and respect for craft Design and execute seasonal cocktail menus, with non-alcoholic options, and the development of beverage pairings, that all reflect Japanese influence, while being in accordance with all local/state liquor laws Oversee all daily bar setup, prep, cleanliness, and closing procedures according to set policies and procedures Manage and be responsible for all guest payment collection during checkouts, with attention to detail, accuracy, and gracious hospitality Interacting with guests and team members with warmth and professionalism. The ability to Host in our lounge, when required by Management What We Offer: Competitive Livable Compensation Daily Team Meals Quarterly Restaurant Group Dining Stipend, after 60 days of employment Accrued PTO and Sick Paid Time Off Insurance Options (Health, Dental, Vision, Life, Accident, Pet, etc..) Optional FSA, Commuter, and Dependent Care Deduction Options Referral Bonuses 401K Retirement Options with Employer Matching Continuing Education Stipend, after 1 year of employment Candidate Qualifications: Minimum of 2 years of experience as a bartender, sommelier, or fine dining waitstaff Priority will be given to candidates with Bartending/Sommelier/Beverage Service experience in Japanese concepts, with knowledgeable of sake and Japanese whiskeys. Passion for Hospitality and the ability to provide thoughtful, accurate, and precise service while creating lasting memories for our guests Warm and Professional communication and leadership skills. Are a reliable, flexible team player willing to learn and adapt to new situations Have open FULL TIME availability to work nights and weekends, including Holidays from 1pm-Close. Overtime may be required. Possess the legal ability to work with alcohol including valid all state/locally required alcohol certifications

Job Description About the Role: As a Prep Cook at Meraki Greek Grill, you will play a crucial role in the kitchen by preparing ingredients and assisting in the creation of high-quality dishes. Your primary responsibility will be to ensure that all food items are prepped according to our specifications, maintaining consistency and quality. You will work closely with the kitchen team to streamline operations and ensure that meals are prepared efficiently and on time. This position requires attention to detail and a commitment to food safety standards, as you will be handling various ingredients and equipment. Ultimately, your contributions will help create a positive dining experience for our guests and support the overall success of the culinary team. Minimum Qualifications: • Prepare and chop vegetables, meats, and other ingredients as directed by the head chef., • Maintain cleanliness and organization of the kitchen and prep areas., • Assist in the cooking process by following recipes and instructions to our specifications., • Monitor inventory levels and assist in ordering supplies as needed. The required skills for this position include knife skills, which are essential for efficiently preparing ingredients. Attention to detail is crucial, as it ensures that all food items are prepared to the chef's specifications and meet quality standards. Time management skills will be utilized daily to prioritize tasks and ensure that all prep work is completed in a timely manner. Knowledge of food safety practices is vital, as it helps maintain a safe kitchen environment and prevents foodborn illnesses. Preferred skills, such as familiarity with different cooking techniques, will enhance your ability to assist in the cooking process and contribute to the overall success of the kitchen.

Job DescriptionDescription: DIETARY AID PAID HIGH SCHOOL INTERNSHIP / WORK RELEASE (Work Release must be approved through high school) Must be 16 Years old Gunnison Valley Hospital is offering a paid internship / work release opportunity for high school students interested in gaining real kitchen experience. Hours: 11:00 AM – 4:30 PM Duties Include: • Dish-washing and kitchen support, • Assisting with basic kitchen tasks, • Hands-on opportunities to work with our Hospital Chef, • Culinary arts, • Restaurant or food service careers

Job Description WAREHOUSE is seeking a Head Chef / Executive Chef to lead our culinary program in Park City. This role is a great opportunity for either an experienced Head Chef or a strong Sous Chef ready to step into their first Head Chef position. We are looking for someone who is both creative and operationally strong—a chef who can produce elevated, consistent food while also managing kitchen systems, food cost, inventory, waste, and team leadership. At WAREHOUSE, our food program supports member dining, private events, and curated experiences. We want a chef who can help continue building a strong kitchen culture and deliver a high-level experience for our members and guests. Responsibilities • Lead all kitchen operations and day-to-day culinary execution, • Create and execute seasonal menus, specials, and event offerings, • Manage food cost, inventory, purchasing, and waste, • Build and maintain strong kitchen systems and prep standards, • Train, lead, and hold kitchen staff accountable, • Ensure consistency, cleanliness, organization, and quality control, • Work with leadership on budgets, vendor relationships, and operational goals, • Oversee execution for member dining, club events, and private events, • Maintain all food safety and health standards Qualifications • Experience as a Head Chef, Executive Chef, or strong Sous Chef, • Strong leadership presence and ability to manage a team, • Understanding of food costing, budgeting, ordering, and inventory control, • Ability to create systems and run an organized kitchen, • Experience with both service and events preferred, • High standards, attention to detail, and sense of urgency, • Passion for hospitality, food quality, and guest experience What We Offer • Competitive salary based on experience, • Opportunity to lead and shape the culinary direction of WAREHOUSE, • Creative input on menus and food programming, • Unique private club environment in Park City, • Growth opportunity within a dynamic hospitality setting

Job Description Location: United Table @ Petersen Heritage Center Salary: $75,000-80,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Are you ready to embark on a culinary journey where your creativity and expertise will leave a lasting impression? Chartwells, a leader in foodservice management, is seeking an Executive Chef (United Table@ Peterson Heritage Center) at the University of Utah located in scenic Salt Lake City, UT. The selected candidate will lead culinary operations for a high volume AYCE resident dining hall. Why Choose Us? Endless Growth Opportunities: At Chartwells, we're committed to championing your professional development and culinary mastery. With an encouraging environment and a wealth of growth opportunities, the sky's the limit for your career. Innovative Environment: Be part of an exciting journey of culinary exploration and innovation, where creativity and excellence are celebrated, and every dish tells a story. Collaborative Culture: Join a diverse and dynamic team of culinary professionals, united by a passion for culinary excellence and a shared dedication to exceeding expectations. Key Responsibilities: • Ensure culinary standards including recipe compliance and food quality are implemented, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes food to ensure quality, • Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • Participates and attends departmental meetings, staff development, and professional programs, as appropriate, • Performs other duties as assigned Preferred Qualifications: • A.S. or equivalent experience, • Three to five years of progressive culinary/kitchen management experience, • Comprehensive knowledge of food trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • ServSafe certified – highly desirable Join Us Today: Embark on an exhilarating culinary journey with Chartwells at the University of Utah. If you're passionate about culinary excellence, driven by innovation, and ready to make a difference, we want to hear from you. Salary Range:$75,000 - $80,000 Starting Rate of pay may vary based on factors including, but not limited to: location, education, training, and/or experience Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1510220 Chartwells HE SARA C ST CLAIR [[req_classification]]

Job Description Touch of Tuscany Italian Steakhouse & Bar is seeking a highly skilled Executive Sous Chef and Sous Chef to join our leadership team. This is an excellent opportunity to work in a high-volume, upscale Italian steakhouse focused on quality, consistency, and execution. Starting pay at $70,000 plus paid vacation. Compensation: $70,000 yearly Responsibilities: • Lead and support daily kitchen operations in a fast-paced, high-volume environment, • Execute and oversee sauté and steak stations at a high level, • Maintain quality, consistency, and presentation standards, • Manage inventory, ordering, and vendor relationships, • Train, mentor, and lead kitchen staff, • Ensure food safety, cleanliness, and organization of the kitchenQualifications:, • Minimum 4 years of sauté experience in an Italian restaurant, • Strong knowledge of high-end steak preparation and butchery fundamentals, • Experience with ordering, inventory systems, and food cost control, • Proven leadership and team management skills, • Ability to perform under pressure in a fast-paced environmentAbout Company Touch of Tuscany in Hurricane serves hand-cut premium steaks, fresh house-made pasta, scratch-made marinara, artisan breads, seafood, & curated cocktails in a relaxed, upscale setting near Zion National Park. Searching for the "best steakhouse near me" or "best Italian food"? We are open daily from 11 am–9 pm, with the bar open until midnight on Friday/Saturday. Reservations are accepted, and walk-ins are always welcome. Guests choose us for date nights, family dinners, celebrations, and evenings that deserve more than ordinary dining. Every sauce is made from scratch, every steak is cooked with precision, and every table is served with calm, attentive hospitality. No rushed service, just elevated Italian dining done right in Southern Utah

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workersThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job DescriptionExecutive Chef Sorrel River Ranch Resort & Spa | Moab, Utah Our Mission at Sorrel River Ranch At Sorrel River Ranch, we exist to create unforgettable experiences rooted in place, purpose, and connection. Set among the red rocks and wide-open skies of Moab, we blend refined luxury with the raw beauty of the land, honoring our neighbors, our environment, and the stories that make this place sacred. We are more than a resort — we are a Pack. The Sorrel Pack is built on trust, accountability, authenticity, and a shared commitment to raising the standard without losing our soul. We work hard, care deeply, support one another, and show up fully — for our guests, our land, and each other. Position Overview The Executive Chef is the culinary visionary and operational leader for Sorrel River Ranch, responsible for the evolution, execution, and excellence of all food experiences across the resort. This role oversees all kitchens, culinary teams, menus, and event execution — from daily service to large-scale ranch buyouts and destination weddings. The Executive Chef balances creativity with discipline, crafting cuisine that honors seasonality, place, and refinement while delivering consistency, efficiency, and profitability. This role is highly collaborative, working closely with Food & Beverage, Events, Sales, and Leadership to shape the future of Sorrel’s culinary identity. Key Responsibilities Culinary Vision & Concept Development ● Define and evolve the culinary identity of Sorrel River Ranch across all outlets and experiences ● Develop menus that reflect seasonality, local sourcing, and a sense of place while meeting luxury standards ● Create and refine concepts for evolving outlets, pop-ups, special events, and experiential dining ● Ensure food storytelling aligns with the Sorrel brand and guest journey ● Balance creativity with scalability and operational feasibility Kitchen Operations & Execution ● Oversee all kitchen operations including daily service, prep, sanitation, and execution ● Ensure consistency, quality, and presentation across all culinary offerings ● Establish and maintain culinary SOPs, recipes, and standards ● Maintain strong communication between kitchens and front-of-house teams ● Actively lead service when needed, setting the tone through presence and professionalism Events & Experiential Dining ● Lead all culinary execution for on-site events including weddings, retreats, buyouts, and special experiences ● Collaborate with Events and Sales teams on menu design, tastings, and BEO execution ● Ensure event menus are executed flawlessly, on time, and to Sorrel standards ● Participate in post-event recaps and continuous improvement initiatives ● Innovate experiential dining opportunities unique to the ranch setting Sorrel Pack Leadership & Culture ● Recruit, train, coach, and mentor culinary team members at all levels ● Build a Pack culture rooted in accountability, respect, and pride of craft ● Develop strong sous chefs and kitchen leaders ● Lead by example — calm, prepared, and present ● Foster collaboration across departments Financial Stewardship & Controls ● Manage food cost, labor cost, and overall kitchen budgets ● Lead menu engineering to balance creativity and profitability ● Maintain inventory controls, ordering procedures, and waste reduction initiatives ● Partner with Food & Beverage leadership on pricing strategies and forecasting ● Ensure event menus align with contracted pricing and margin expectations Systems, Safety & Compliance ● Ensure compliance with all health department regulations and safety standards ● Maintain cleanliness, organization, and readiness across all kitchen spaces ● Uphold Sorrel River Ranch standards, ownership expectations, and brand guidelines ● Champion sustainability and responsible sourcing practices where possible Qualifications ● 5+ years of Executive Chef or Senior Sous Chef experience in a luxury resort, destination, or lifestyle property ● Experience overseeing multiple outlets and high-volume events ● Strong leadership, organizational, and communication skills ● Proven ability to balance creativity with operational discipline ● Experience with menu development, costing, and large-scale event execution ● Passion for mentorship, food, and hospitality Why Join the Sorrel Pack ● Opportunity to shape the culinary future of a one-of-a-kind luxury ranch resort ● Creative freedom to evolve outlets, events, and experiential dining ● Collaborative leadership environment rooted in trust and authenticity ● A role where cuisine, landscape, and story come together We have limited rental housing available on a first-come, first-served basis. The starting rate of pay will be based on the level of experience. We thank all applicants; however, only those selected for an interview will be contacted. Applicants who do not already have legal permission to work in the United States will not be considered. Sorrel River Ranch Resort & Spa is an Equal Opportunity Employer committed to a diverse work culture, M/F/D/V. The above statements are intended to describe the general nature and level of work performed by people assigned to this position. They are not intended to be construed as an exhaustive list of all job duties performed by the team members so classified. Management reserves the right to revise or amend duties at any time. Powered by JazzHR lP3pPqe5gz

Job Description Hawthorn Senior Living, an independent living management company, is seeking caring people that want to make a positive difference in our residents’ lives. WHY would you consider being a team member with Hawthorn? Hawthorn is a privately owned senior housing company. We pride ourselves on hard-work, integrity, operating with total transparency and believing that you never go wrong doing the right thing. We believe that our commitment to people is the reason we have one of the highest occupancies in the industry. Our foundation of principles and philosophies don’t work for everyone, but they may be just what you’re looking for. We are currently seeking an Executive Chef for our beautiful independent living community for active seniors in Murray - Olympus Ranch. Overall Job Purpose: Ensuring the Community’s kitchen produces three (3) high quality, great tasting, well presented and nutritious meals every day, 365 days per year, made from scratch for the Community’s residents while remaining on budget in a clean and safe kitchen environment. Providing leadership for kitchen staff by inspiring and motivating each employee to perform successfully. Minimum Job Qualifications: • Prior culinary experience or successful hands-on work experience in high-volume cooking., • Prior management experience preferred. About Our Benefits: We offer competitive compensation and a benefit package that includes paid time off and the opportunity to elect healthcare, dental, vision and disability benefits, as well as supplemental life insurance. In addition, we offer a 401k plan with a match determined by the Company and an employee assistance program (EAP). We also have a very unique culture and love to celebrate year-round! How to Apply: If you are interested in this position, please submit your resume for consideration. Listen to the testimonial of Executive Chefs who share the joy that comes with showing our residents love through great food, and the work-life balance as compared to the grind of a restaurant-style job. We do pre-employment background checks, employment verifications and reference checks. Olympus Ranch is an Equal Opportunity Employer. Company DescriptionWe believe that Olympus Ranch is so much more than walls and windows - it's a place for our residents to enjoy home-cooked meals, game nights, or a quiet evening with family and friends. At Hawthorn Senior Living, our retirement communities offer seniors the opportunity to enjoy the benefits of living in a community environment while maintaining independence and privacy. Our caring concern for our residents is the foundation that leads to outstanding resident services. As contributing members of the communities we serve, what is most important is that we love our residents. We care about people and because our residents deserve the best, we are looking for employees who understand caring and compassionate customer service. Working in our retirement communities, you will have the opportunity to make a difference in the lives of our seniors every day.We believe that Olympus Ranch is so much more than walls and windows - it's a place for our residents to enjoy home-cooked meals, game nights, or a quiet evening with family and friends. \r\n\r\nAt Hawthorn Senior Living, our retirement communities offer seniors the opportunity to enjoy the benefits of living in a community environment while maintaining independence and privacy. Our caring concern for our residents is the foundation that leads to outstanding resident services. As contributing members of the communities we serve, what is most important is that we love our residents. We care about people and because our residents deserve the best, we are looking for employees who understand caring and compassionate customer service. Working in our retirement communities, you will have the opportunity to make a difference in the lives of our seniors every day.

Job DescriptionWith over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.· Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description We are seeking a Vegeterian/Vegan Chef to join our family! You will thrive in a family environment, where your skills will be appreciated. We are a busy, retirement-aged couple with two adult sons living at home, running an international business and juggling all that comes with that. 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, • Previous experience in culinary arts, cooking, or other related fields, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a slow-paced, personal family environmentCompany Description"Join me as my Executive Assistant to help transform lives globally through energy healing —your work will change the world!""Join me as my Executive Assistant to help transform lives globally through energy healing —your work will change the world!"

Job DescriptionLead with Precision. Create with Soul. Now Hiring: Head Pastry Chef | Bonrue Bakery Who We Are Bonrue Bakery blends timeless European pastry craft with modern hospitality and speed. Founded by Michelin-trained chefs and powered by a team committed to excellence, Bonrue has grown into one of Southern Utah’s most celebrated bakery brands. Our pastry program is the soul of our business. We’re looking for a Head Pastry Chef to lead its day-to-day execution—someone who leads by example, trains with intention, and brings consistency and beauty to everything they touch. The Role As Head Pastry Chef, you’ll oversee the daily production and finishing of all pastry and dessert items—ensuring each one meets Bonrue’s exacting standards for quality, consistency, and visual appeal. You’ll manage team flow, maintain production timelines, and work closely with the Executive Pastry Chef on recipe adherence, innovation, and seasonal rollouts. This is a hands-on leadership role ideal for a pastry professional who thrives on both precision and pace. What You’ll Do • Prepare and oversee production of all pastries, plated desserts, bars, and finishing items, • Lead a team of pastry cooks and assistants—assigning tasks, providing feedback, and modeling best practices, • Maintain consistency in scaling, shaping, baking, garnishing, and display presentation, • Uphold and enforce Bonrue’s pastry standards across quality, speed, and appearance, • Follow daily prep lists and ensure all products are completed on time, • Monitor oven temps, baking times, and finishing execution, • Track and restock inventory of pastry ingredients, toppings, and packaging supplies, • Maintain a clean, organized, and efficient production station, • Collaborate with the Executive Pastry Chef on new menu development and seasonal rollouts, • Participate in plating for special events and brand activations, • Train new hires and mentor rising pastry team members, • Have 3–5 years of professional pastry experience, including at least 1 year in a leadership role, • Are fluent in French or European pastry techniques, including doughs, mousses, glazes, and fillings, • Lead with a calm presence and a hands-on, solutions-first mindset, • Care deeply about presentation, precision, and consistency, • Enjoy mentoring others and setting the tone for kitchen excellence, • Are extremely organized and can keep pace in a high-volume environment, • Hold (or are willing to obtain) a Food Handler’s Permit, • Competitive salary, • Creative input on seasonal menu items and new product development, • Cross-functional collaboration with bakery, savory, and leadership teams, • Growth track toward Executive Pastry Chef or Multi-Unit Pastry Lead, • A culture rooted in gratitude, standards, and hospitality, • A fast-scaling brand backed by passionate leaders and Savory Fund We use eVerify to confirm U.S. Employment eligibility.

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workersThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description kitchen Manager Hash Kitchen, The UNICORN of restaurant jobs that brings you a QUALITY OF LIFE with PHENOMENAL PAY and WORK-LIFE BALANCE Is seeking a Kitchen Manager who owns the kitchen like a Brunch Boss, no sweet, all Sizzle! What's in it For You, You Ask? • Enjoy EVERY NIGHT OFF!, • Career Growth, • Long term financial compensation, • Health, Dental and Vision, • PTO The Kitchen Manager position comes with a starting salary of $65,000 - $75,000, additional bonus compensation of up to $6,500 (Including long-term incentives), and generous perks and benefits, including health insurance. Job Qualifications • Bachelor's degree or certification from culinary school is preferred, • A minimum of 3 years experience in a similar role As the Kitchen Manager of our brunchery, you will oversee all aspects in the daily running of the Kitchen. You will effectively coach, train and develop your Squad members and create a positive, collaborative work environment. As the Kitchen Manager for Hash Kitchen, you are the mentor and leader that drives and delivers the ultimate customer experience for our Hash Kitchen guests. • Creates weekly cook and dough schedules to accommodate business flow needs, individual staff schedules, and labor targets, • Follows the Hash Kitchen recipe book with exactness and precision, • Leads weekly back-of-house meetings and schedules shift manager & trainer meetings as needed., • Works closely with and trains cooks and other kitchen staff in the preparation, cooking, and presentation of the food to Hash Kitchen standards, • Monitors training processes and meets regularly with trainers to discuss staff member progress and goals, • Leader in quality control, food safety procedures, and restaurant food safety guidelines, • Checks and maintains proper food holding and refrigeration temperature control points., • Monitors and enforces the use of temperature log, • Supervises and coordinates activities of cooks or workers engaged in food preparation, • Maintains back-of-house facilities and equipment to uphold the safety and cleanliness standards of the brand. Communicates with the General Manager when these standards cannot be met for any reason., • Oversees all product orders and products received, • Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures, • Performs other duties as required by upper management Who We Are At Hash Kitchen, breakfast classics are remixed and reimagined! We are a buzzy brunchery with Instagrammable, creative daytime dishes and an exceptional, interactive build-your-own bloody Mary bar. Guests get to customize their cocktail from start to finish with house made bloody Mary mixes, house-infused spirits, and over 50 craft toppings. Our innovative concept combines chef-driven food and an elevated cocktail program with a next-level atmosphere. Complete with social-media-worthy wall art and rotating guest DJ's and turntables on the weekends. WORKING CONDITIONS: Position requires qualified individuals to see, hear and speak (verbally and audibly). Required to ascend and descend stairs; sit and stand for extended periods of time; lift up to 50 pounds, bend, stoop and kneel. May be required to work outside in various weather conditions. May be required to work on a computer for extended periods of time, including viewing the screen, using a mouse, manipulating a keyboard with hands, and reaching with arms. May be asked to drive or travel by car, air, or other transportation for business purposes. Must be able to function effectively in a fast-paced working environment. Must be able to report to work responsive, free from sedatives, and in a non-sedative state. Must disclose prescribed and/or over-the-counter pharmaceuticals that may impair or affect the ability to perform the job's essential functions. Natural and regular stressors occur on the job. Hash Kitchen is an equal opportunity employer and expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, veteran status, or pregnancy. We use eVerify to confirm U.S. Employment eligibility.