Head chef jobs in Washington

Job Description Exciting opportunity to join the team at the Marriott Tacoma Downtown as our Sous Chef. The sous chef is the second-in-command in a professional kitchen, working under the Executive Chef to manage food preparation and kitchen operations. They are responsible for supervising kitchen staff, ensuring food quality and consistency, and maintaining a smooth workflow. In essence, they handle the day-to-day management of the kitchen, taking on many of the Executive Chef's responsibilities when they are absent. Compensation: $80,000 Responsibilities: • The Sous Chef will oversee cooks, prep cooks, and other kitchen personnel, ensuring they follow recipes, maintain hygiene standards, and work efficiently., • Will be involved in preparing dishes, especially sauces, soups, and daily specials, and ensuring consistency in taste and presentation., • The Sous Chef will collaborate with the Executive Chef on menu development, creating new dishes and updating existing ones., • Assist with tracking inventory, ordering supplies, and managing food costs., • The Sous Chef will play a crucial role in maintaining a clean and safe kitchen environment, adhering to health and safety regulations, and training staff on proper food handling procedures., • Will handle unexpected situations, such as equipment malfunctions, supply shortages, or staff issues, and find solutions to keep the kitchen running smoothly., • The Sous Chef may train new employees, mentor junior staff, and contribute to the overall development of the kitchen team., • Will collaborate with the Executive Chef to manage kitchen budgets, minimize food waste, and control operational costs. Qualifications:, • The Sous Chefs will need strong cooking skills, knowledge of various cuisines, and the ability to create and execute recipes., • Must be able to motivate, train, and supervise a team, delegate tasks effectively, and maintain a positive work environment., • Effective communication is essential for relaying instructions, coordinating with other staff, and addressing any issues that arise., • Sous chefs need to be able to think on their feet and find solutions to unexpected challenges., • They must be able to prioritize tasks, manage multiple responsibilities, and work efficiently under pressure., • A thorough understanding of health and safety regulations is crucial., • Sous Chefs need to be flexible and able to adapt to changing situations in a fast-paced kitchen environment. About Company Elevate your stay at Marriott Tacoma Downtown. Our four-star hotel in Downtown Tacoma, WA, offers comfortable accommodations with contemporary décor and ultramodern on-site amenities. From the moment you walk through the grand entrance, our staff is here to make sure you get everything you need for an exceptional travel experience. Head to the rooftop pool to take in stunning views of Downtown Tacoma or visit one of the nearby Tacoma restaurants for a delicious meal. Whether you're in Tacoma on business or leisure, travel brilliantly at Marriott Tacoma Downtown.

Job DescriptionBenefits: • Company parties, • Dental insurance, • Health insurance, • Paid time off, • Training & development, • Vision insurance, • Free food & snacks, • Free uniforms, • Opportunity for advancement Position Summary: The Sous Chef is helping to prep, cook, package and deliver high-volume meal preparation, ensuring consistency in quality and presentation, and maintaining operational efficiency in the kitchen. This role includes meal prep, batch cooking, and delivering meals. The Sous Chef collaborates closely with the Head Chef to maintain high standards of taste, hygiene, and customer satisfaction while adhering to all health and safety guidelines. Essential Functions To perform this job successfully, an individual must be able to satisfactorily perform each of the essential responsibilities listed below. • Assisting with the preparation, cooking, portioning, and packaging of meals for delivery, ensuring accuracy and freshness., • Collaborate with the Head Chef on menu planning and new recipe development each week., • Conduct regular quality checks on taste, texture, and appearance to meet company standards., • Assist in ingredient ordering, monitor stock levels, and minimize waste through efficient inventory management., • Ensure compliance with food safety regulations, including temperature checks, sanitation practices, and proper food storage., • Assist with customer inquiries regarding menu offerings, online ordering and delivery processes., • Strong in techniques specific to batch cooking and meal prep, ideally in the food delivery industry., • Effectively manage time to meet meal prep, cooking, and delivery schedules and deadlines., • Assist with labeling, packaging, and Sunday meal deliveries to ensure smooth fulfillment., • Maintain flexibility with scheduling to accommodate business needs, including early mornings, evenings, weekends, and holidays., • Strong organizational and multitasking abilities., • Excellent knife skills and proficiency in various cooking techniques., • Knowledge of special dietary needs (e.g., gluten-free, vegan, low-sodium)., • Ability to prepare high-quality dishes at scale while maintaining consistency., • Exceptional organizational skills to prioritize tasks and manage multiple responsibilities in a fast-paced environment., • Strong verbal and written communication skills to effectively interact with staff, suppliers, and management., • Quick thinking and adaptability to handle unexpected challenges during service., • Meticulous attention to presentation, portion control, and quality standards., • Minimum of 4 years of experience in a high-volume kitchen, with a focus on batch cooking and meal prep., • Working in the food delivery service is a big plus!Professional Certifications (Optional but Advantageous):, • Commercial kitchen equipment, including ovens, grills, fryers, and mixers., • Knives and other culinary tools., • Inventory management software., • Computer skills for menu planning, costing, and communication, ideally Shopify. Pay Range: $30-$31/hourly depending on experience 25-35 hours per week to start with the potential for adjustments based on business needs and performance. Work Days include Wednesday, Thursday, Friday, Saturday and Sundays. FLSA: Hourly non-exempt Medical, Dental, Vision (if working at least 20 hours a week). Paid Time Off Mileage reimbursement on delivery We are an equal opportunity employer.

Job Description Position Title: CHEF DE CUISINE Pay 13 Reports To: Salary: $85,000-90,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary Job Summary: Key Responsibilities: • Successful culinary production operation under the direction of the Executive Chef, • Opportunity to serve as the department head for culinary operations in the absences of Executive Chef, • Adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation, • A.O.S. Degree in Culinary Arts or culinary certificate and three to five years of culinary experience preferred, • Minimum of two to five years of culinary/kitchen management experience, depending upon formal degree or training, • Catering experience, • Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Batch cooking or high volume cooking experience preferred, • Experience with food production for large catering or banquet functions, • ServSafe Certified Apply to Restaurant Associates today! Restaurant Associates 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. Associates at Restaurant Associates 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 Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1446689 Restaurant Associates BRYAN GONI [[req_classification]]

Job DescriptionWHO WE ARELindblad Expeditions is a true pioneer in Expedition Travel. From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world’s most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”. ABOUT THE ROLEThe Sous Chef is responsible for assisting in the preparation of all guest and crew meals. In addition, the Sous Chef may prep, load stores and provisions, clean, and wash dishes, as well as most of the baking that happens on board. This position works 12 hours per day on split shifts to cover the responsibilities, approximately 2 months on, 1 month off rotational schedule.RESPONSIBILITIES • Food Preparation:, • Assists the Head Chef in the preparation of all guest and crew meals following Company menu matrix and recipes., • Participates in the actual cooking and preparation of breakfast, lunch and dinner; meat and fish dishes, vegetarian options for both guest and crew meals., • Primary responsibilities include butchering, prepping, portioning, and cooking meals for guest and crew requested by Head Chef., • Training/Development:, • Assists Head Chef in training, and developing of the Pantry Chefs, other Sous Chefs, and galley stewards, by following company policies, and menus., • Cleaning:, • Helps maintain the cleanliness of the galley area and food storage rooms., • Adheres to all CDC Vessel Sanitation Program and Health Canada requirements., • Assists in dishwashing as needed and/or assigned., • Food Stores:, • Assists in loading, handling and proper storage of food and related items to maintain inventory at appropriate stocking levels and to ensure proper rotation of perishable and non-perishable food items., • Safety and Security:, • Participates in on board safety training, meetings and drills, as directed by the Captain, including fire, abandon ship, man overboard, flooding and medical emergencies., • Adheres to Company’s policy on uniform, to promote company’s image, safety, and standards., • Participates in shore side training as required by the company., • Familiar with the ISM codes and requirements., • Maintains familiarity with all duties under the company Safety Management System and Emergency Station Billet duties.QUALIFICATIONS, • Completion of formal training at a culinary school preferred., • Minimum of 2 years’ experience working within the culinary team on board passenger ships preferred., • Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines., • Ability to step up when needed, and act as Head Chef should the need arise., • Good supervisory skills sets, and ability to work with others., • Ability to get along with co-workers and support a team environment., • Ability to communicate successfully with galley team members; and office personnel., • Ability to have guest interaction and communicate with them the vision of the department, and program.REQUIRED LICENSES/CERTIFICATIONS, • Current First Aid/CPR certification required., • Valid US Passport required., • STCW Basic Safety Training required., • STCW Crowd Management required.

Seasonal (Seasonal) Thanks for your interest in Schweitzer! We're a community of passionate ski industry pros who work hard and play even harder at Schweitzer. Our team is consistently recognized as some of the friendliest in the biz, and we've worked diligently to craft a culture of inclusivity, respect, and fun! With our master plan as our guide to the future, we're collectively channeling to grow thoughtfully, charting a course of enhancing mountain accessibility and village vibrancy. We look forward to learning more about you and how you can be a part of the Schweitzer difference! PERKS & BENEFITS: • Free Ikon Pass for all eligible employees, • Additional free skiing + riding privileges across the family of Alterra Mountain Company resorts for eligible employees and their dependents, • Discounted skiing + riding for friends and family of eligible employees across the family of Alterra Mountain Company resorts, • Employee housing available in Sandpoint area, • Onsite employee childcare available (limited space), • Flexible Time Off (FTO) and Paid Time Off (PTO) policies for eligible employees to rest, relax and recharge, • Generous discounts on outdoor gear, apparel, food, lodging, etc., • Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, FSAs, and more for all eligible employees, • 401k plan with generous employer match, • Paid parental leave of up to 6 weeks for eligible employees, • Discounts available for equipment rentals (based on availability), retail, food, lodging, and more, • Pro-deal pricing on equipment from top outdoor brands, • Bereavement pay, • Employee transportation available Wage Range: $18.00 to $22.00/hr Minimum Age: 20 Background Check Required: No Driver Verification Required: No Position Summary: TheSous Chefis a key member of the culinary leadership team, responsible for supporting the Chef in all aspects of kitchen operations. This role ensures the consistent preparation of high-quality food, adherence to safety and sanitation standards, and the efficient management of kitchen staff. The Sous Chef plays a hands-on role in food preparation, menu development, inventory control, and staff training, helping to maintain a positive and productive kitchen environment. Essential Functions and Major Responsibilities: • Assist the Head Chef in planning and directing food preparation for outlet operations., • Oversee daily kitchen operations and supervise all kitchen staff to ensure efficiency., • Manage daily food production by creating accurate prep lists and ensuring timely setup., • Complete prep work and maintain fully stocked backups to ensure readiness for daily dinner service., • Ensure all food meets high-quality standards and is prepared in accordance with recipes, procedures, and safe food handling practices., • Organize and rotate food inventory received from the warehouse on a daily and weekly basis; maintain appropriate inventory levels., • Develop and execute a daily specials program that aligns with our quality and pricing standards., • Maintain cleanliness of workstations, storage areas, and equipment daily; lead and assign deep-cleaning projects as needed., • Train, mentor, and evaluate kitchen staff to support professional growth and maintain performance standards., • Will be required to work on the line and wash dishes as needed. License/Certifications - Idaho Food Safety Certification is preferred Technical - None Physical Capabilities - Able to stand/walk for whole shift, lift up to 50 lbs Additional - Worksite is 100% inside and you will be exposed to fumes, odors, mechanical and burn hazards. Education/Related Experience: Minimum education required - English reading, writing and communication; plus basic math. Minimum time in related position - 3+ years Restaurant kitchen and line cook experience preferred.

Job DescriptionWHO WE ARELindblad Expeditions is a true pioneer in Expedition Travel. From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world’s most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”. About the RoleThe Pastry Chef is a key member of our galley team, responsible for preparing all baked goods and desserts served onboard — from freshly baked breads and pastries to plated desserts, teatime treats, and special occasion items. This hands-on role plays a central part in shaping the guest dining experience, delivering consistent quality and presentation while also supporting dietary needs such as gluten-free, vegan, and allergy-sensitive items. Working closely with the Head Chef, the Pastry Chef manages daily production, assists with inventory and ordering, and ensures sanitation and food safety standards are met at all times. While the primary focus is baking and pastry, this role also contributes to broader galley operations, including cleaning, provisioning, and occasional support with crew meals or dishwashing. This position is ideal for someone with strong baking and pastry skills, excellent time management, and a passion for working in dynamic, team-driven environments. Pastry Chefs work approximately 12 hours per day on a rotational schedule of 8 weeks on / 4 weeks off. ESSENTIAL DUTIES Food Preparation • Participates in the actual baking of guest breakfast, lunch, and dinner breads (both Sweet and Savory), as well as any spreads, jams or butter accompanying breads. As well as any baked goods for meal periods., • Prepares, and plates guest dinner, and lunch desserts. Including mise en place, sauce and garnish., • Prepares mid- morning, and high tea pastries and baked goods and any out of the blue and ‘welcome’ baked good., • Ability to prepare and produce baked goods and desserts as per required dietary restrictions (GF, Vegan, kosher, lactose free)., • May assist in production of crew meal., • Works with Head Chef on inventory and baking/pastry orders. Cleaning, • Responsible for all baking and pastry area food service sanitary compliance. Including, but not limited to, all equipment and countertop equipment, deck, bulkheads and overheads., • Respects and follows proper FIFO for all baking and pastry pantry., • Helps maintain organization in the walk in cooler and freezer, and respects the designated areas of storage within the walk-ins, • Helps maintain the cleanliness of the galley area and food storage rooms., • Adheres to all CDC Vessel Sanitation Program and Health Canada requirements., • Assists in dishwashing as needed and/or assigned. Food Stores:, • Assists in loading, handling and proper storage of food and related items to maintain inventory at appropriate stocking levels and to ensure proper rotation of perishable and non-perishable food items.Safety and Security:, • Participates in on board safety training, meetings and drills, as directed by the Captain, including fire, abandon ship, man overboard, flooding and medical emergencies., • Adheres to Company’s policy on uniform, to promote company’s image, safety, and standards., • Participates in shore side training as required by the company., • Familiar with the ISM codes and requirements., • Maintains familiarity with all duties under the company Safety Management System and Emergency Station Billet duties. QUALIFICATIONS:, • Completion of formal training at a culinary or Baking and pastry school preferred., • Minimum of 2 years’ experience in the culinary industry on board passenger ships preferred., • Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines., • Ability to get along with co-workers and support a team environment., • May be responsible for training and guiding others and/or reviewing their work.Licenses/Certificates, • US Passport, or US Permanent Resident Card with valid passport., • STCW Basic Safety Training required., • STCW Crowd Management required, • USCG Medical Certificate required., • STCW Maritime Security Awareness required., • Current First Aid/CPR certification required.

Job Description FUTURE DIFFERENCE MAKERS WANTED! CuliNEX is a clean label food and beverage development company that is dedicated to nourishing a brighter future through food innovation. We continue to grow and are looking for passionate food professionals to join our team. If you are looking to accelerate your career in culinary science and food product development, let’s start the conversation today. Our Company Since 2005, CuliNEX has been the industry’s premier consulting firm providing product development & strategic business services focused on clean label food products. We strive to exceed our client’s business goals by developing delicious, clean label foods that create a better planet, healthier people and happier communities. We are now part of the JPG Resources family of companies. What We Do We’re passionate about creating great tasting, wholesome food. We specialize in assisting brand owners, food manufacturers, ingredient suppliers and retailers with achieving their growth goals by bringing successful products to market. Our expertise covers a wide variety of food product categories including frozen, refrigerated and shelf stable products, seafood, bakery goods, soups and sauces, dairy products, grains, produce and snack items. About you We are seeking a dynamic, friendly leader who loves a good challenge and good people to work with. The ideal candidate will have strong technical, organizational and people skills. A sense of humor under pressure and a sense of pride in your work enable the team to succeed. Tech savvy, you can work well with Microsoft's full suite of products including Office 365, Teams and SharePoint as well as a wide variety of other software products. Job Summary and Mission This job contributes to CuliNEX success by ensuring the implementation and execution of consulting services contracts that meet project deliverables and client expectations. The responsibilities include management of the Project Managers and Developers on the Operations Team, monitoring and balancing labor utilization, execution of project timelines and deliverables, and facilitating education and employee engagement. The Head of Product Development reports to the company Managing Director and works closely with Revenue Operations, key clients and SMEs. Summary of Key Responsibilities The Head of Product Development is responsible for overseeing the execution of food consulting services at CuliNEX, which include but are not limited to the following service areas; Product Development Services, Product Quality Verification, and Sales & Marketing Support. • Company Leadership Team, • Participate and contribute to R&D strategy, goal setting, hiring and recruiting efforts., • Foster and maintain company culture, reputation, and clean label leadership in the industry., • Encourage company efficiency, effectiveness, and employee engagement., • Accountable for physical kitchen including cleanliness, equipment maintenance, lab supplies, • Oversight of Developers and Project Managers, • Provides operational and technical leadership to the development team to assure effective product development, planning, resourcing, and prioritization to meet project objectives., • Partner with Sales to generate new business opportunities, • Provide technical expertise during the sales process, • Help Sales realistically assess opportunities, • Scope new projects that are cost effective and efficient, • Build realistic project plans, modifying project templates as needed, • Manages labor allocation, project assignments, and project workload between team members and contractor resources., • Bachelor’s degree or equivalent in relevant field (Food Science, Biology, etc.). Advanced degree a bonus (MSc., MBA, etc.), • Member of IFT (national & local), • Certified Food Scientist (CFS), • Certified Research Chef (CRC) or Certified Culinary Scientist (CCS), • Excellent verbal and written communication skills., • Excellent interpersonal and customer service skills., • Excellent organizational skills and attention to detail., • Excellent time management skills with a proven ability to meet deadlines., • Strong analytical and problem-solving skills., • Strong supervisory and leadership skills., • Ability to prioritize tasks and to delegate them when appropriate. This position requires walking, typing, and sitting/standing for extended periods.

Job DescriptionWe need a food prep worker who knows their way around a kitchen with minimal supervision. You’ll be responsible for stocking, preparing, and measuring condiments and slicing, dicing, and mixing foods for cooking. You’ll need to follow all safety protocols in the kitchen, and keep your workstation clean and equipment sanitized for the duration of your shift. You must be able to read recipe directions and labels in English and operate a variety of kitchen equipment, including sharp knives and measuring tools. Some lifting, pulling, and bending are required. Some kitchen experience and a 2-year associate's degree are preferred but not required. If this sounds like a fit for you, we’d love to meet.Compensation: $20 per hour Responsibilities: • Wash, sort, prep, slice, and measure ingredients for recipes, using condiments, vegetables, and proteins, and mixing sauces for use in various meals, • Abide by food safety guidelines and implement COVID-19 safety measures in all food prep areas and stations where food is prepared and kitchen equipment is used, • Understand recipe instructions, measurements, meal charts, and labels written in English and use all measuring tools properly, • Maintain a clean, organized prep area and workstation at all times, and sanitize equipment after each shift or when we close, • Assist other cooks in the kitchen as needed with preparing simple recipes such as soups, sauce reduction, and brewing coffee and teaQualifications:, • Have some experience prepping food and the ability to work under the head chef/cook with minor supervision, • We’d like you to have some kitchen experience and associate’s degree (AA) or equivalent, but it’s not necessary, • Should be able to stand on your feet for long periods of time and also bend, pull, and lift 35-50 pounds, • Flexibility to work weekend hours and holidays if necessary, as well as some extended hours, • Understanding of how to read recipes, meal charts, measuring tools, and labels in EnglishAbout Company Elevate your stay at Marriott Tacoma Downtown. Our four-star hotel in Downtown Tacoma, WA, offers comfortable accommodations with contemporary décor and ultramodern on-site amenities. From the moment you walk through the grand entrance, our staff is here to make sure you get everything you need for an exceptional travel experience. Head to the rooftop pool to take in stunning views of Downtown Tacoma or visit one of the nearby Tacoma restaurants for a delicious meal. Whether you're in Tacoma on business or leisure, travel brilliantly at Marriott Tacoma Downtown.

Job DescriptionDescription: GENERAL POSITION SUMMARY: The Cook 1 is responsible for all food quality and production on assigned station and all other stations in area. Preparing and serving quality food products presented according to service standards while following all safety and health requirements ensuring the complete satisfaction of both guests and team members. Constantly maintains a clean, organized and safe work environment. Must communicate closely with leads/supervisors regarding issues and concerns raised during shift. PRIMARY FUNCTIONS: • Maintain and strictly abide by state sanitation/health regulations and company requirements., • Maintain complete knowledge of correct maintenance and use of equipment, use equipment and tools only as intended, properly and safety, • Maintain knowledge of and comply with all departmental/company policies and procedures., • Meet with Sous Chef to review assignments, anticipate business levels, charges and other information pertinent to the job performance, • Turn on specified equipment and unlocks secured areas, • Set up workstations with required mis en place, tools, equipment, and supplies according to standards, • Inspect the cleanliness and working conditions of all tools, equipment and supplies, • Ensure everything complies with standards, • Check product list, • Establish priority items for the day, • Inform the Sous Chef of any supplies that need to be requisitioned for the day’s tasks, • Start prep work on items needed for the day, • Prepare all prep items following recipes and yield guides, according to department standards, • Inform F&B service staff of 86’d items and amounts of available menu items throughout the meal period, • Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to the guests, • Maintain proper storage procedures as specified by Health Department and Hotel requirements, • Minimize waste and maintain controls to attain forecasted food costs, • Direct and assist Stewards in order to make cleanup a more efficient process, • Breakdown workstation and complete closing duties according to department standards, • Return all food to proper storage areas, • Rotate all return product, • Wrap, cover, label, and date all items being put away, • Straighten up and organize all storage areas, • Clean up and wipe down food prep areas, reach is, walk-ins, and shelves, • Return all unused and clean equipment to the specified locations., • Restock items that were depleted during the shift, • Review status of work and follow up actions required with the Sous Chef before leaving EDUCATION, EXPERIENCE AND SKILLS REQUIRED: • High School diploma or equivalent., • Culinary school background preferred., • Able to perform basic mathematics., • Read and comprehend instructions given in English., • 3 years cooking experience, trained in all areas., • Must provide own knives., • Excellent communication and organization skills., • Teamwork and detail oriented, works well with others., • Responsible, possess an extreme level of professionalism, flexible and quick thinking., • Able to obtain and maintain a Health Card., • Able to lift 50 pounds, 10 pounds over head. Hourly Rate: $26.69 - $26.69 / hour Benefits include: • Medical, Dental, Vision, Life, Long Term Disability, • 401k plan, match of $.50 to the $1 contributed up to 6%, • Deferred retirement, after 1 year of service (at the discretion of the Shareholders, historically 2% of annual salary contributed to 401K directly), • $50 / month towards orca card or parking, • Paid Holidays (7 per year), • Paid sick leave (accrued at the rate of one hour sick leave for every 30 hours worked, up to 72 hours each year), • Vacation pay (3 weeks accrual after one year of service), • Tuition reimbursement of 50%, up to $2500 / year (certain conditions must be met), • New child family leave up to 4 weeks, • 35% discount for many purchases at our Retail and F&B Experiences (Discount not applied towards alcohol or admission ticket purchases), • 4 friends and family admission tickets per year.

Job description: Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef Japanese Cuisine Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers. Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. Drives the food production effort with the assistance of Food Supervisors. This position requires expertise in Authentic Japanese and Asian culinary cuisine. Annual Hiring Range: • Paid time off, • 401k, with company match, • Company sponsored life insurance, • Medical, dental, vision plans, • Voluntary short-term/long-term disability insurance, • Voluntary life, accident, and hospital plans, • Employee Assistance Program, • Commuter benefits, • Employee Discounts, • Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements, • Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e. - FDA, USDA, HAACP and other governmental regulations), • Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization), • Orders raw material from storeroom and produces extra meals at last minute as needed, • Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts, • Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation, • Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product, • Manages daily production of hot and/or cold kitchens for quality and consistency, • Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed., • Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses., • Monitors daily manpower planning and schedules employees., • Responsible for employee retention and reducing employee turnover., • Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s)., • Reviews and ensures employees in chain of command are in correct cost centers and correct job titles., • Reviews and ensures union represented employees’ pay rates are correct based on wage scales and seniority., • Employee must complete all company required training including but not limited to ServSafe Education: • Minimum 1-3 years of experience as a Chef and/or Sous Chef required., • Minimum 7 years of experience as a cook required., • Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred., • In-flight catering experience or experience in a high-volume food service environment preferred., • Ability to cook meals according to detailed specifications., • Ability to work in a fast paced, deadline driven environment., • Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks., • Current or previous labor relations experience is a plus but not required., • Candidate must be comfortable with all levels of employees and have the ability to drive positive program change., • Ability to train others required., • Must have the ability to give negative and positive feedback to employees on a daily basis., • Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities., • Strong organizational, analytical, communication and leadership skills required., • Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance., • Experience with menu design a plus., • Must have excellent written and oral communication skills. Geographic Responsibility: USA Type of Employment: Full-Time Travel %: Yes – Up to 25% Exemption Classification: Exempt Internal Relationships: all production areas External Relationships: airline customers Work Environment / Requirements of the Job: • Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours., • In a normal production kitchen facility, there may be physical discomfort due to temperature and noise., • Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. Organization Structure Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations Number of Direct Reports: Up to 40, varies by unit (Head Cook, Specialty Cook, Assistant Cook in Hot Kitchen) Number of Dotted Line Reports: N/A Estimated Total Size of Team: Up to 40, varies by unit Gate Group Competencies Required to be Successful in the Job: • Thinking – Information Search and analysis & problem resolution skills, • Engaging – Understanding others, Team Leadership and Developing People, • Inspiring – Influencing and building relationships, Motivating and Inspiring, Communicating effectively Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: • We treat each other with respect, and we act with integrity, • We communicate and keep each other informed, • We put our heads together to problem solve and deliver excellence as a team, • We have passion for our work, and we pay attention to the little details, • We foster an environment of accountability, take responsibility for our actions and learn from our mistakes, • We do what we say we will do, when we say we are going to do it gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser:

Job Description The Marriott Tacoma Downtown has an exciting opportunity to join our food & beverage team as a Food & Beverage Supervisor. We have two openings. The F&B Supervisor coordinates activities of and directs the training of Restaurant staff to ensure superior quality food and guest service to all Restaurant Patrons. Compensation: $25 per hour Responsibilities: • Supervises, schedules, and reviews all departmental staff., • Checks the quality of work and monitors improvements and performance., • Directs the proper setup and breakdown of the front of the house- Restaurant Area., • Ensures associate and guest safety in the restaurant area., • Works closely with the Executive Chef to ensure proper meal counts and scheduling of staff., • Directs the proper service of food and beverage in accordance with the Brand's standards., • Assists pre-function meetings with staff to ensure the proper service requirements of banquet functions., • Greets and maintains communication with the customer contact before and throughout the restaurant to ensure Guest Satisfaction., • May assist in monthly inventories of all restaurant supplies, and purchase additional supplies with the approval of the Food and Beverage Director and General Manager., • Maintains the cleanliness of all service areas and equipment., • Directs and ensures proper handling, usage, and storage of all restaurant equipment and supplies., • Maintains constant communication with the Executive Chef and the Food and Beverage Director., • Participates in daily meetings and weekly staff meetings., • Ensures that staff are in adherence to hotel uniform/grooming standards at all times., • Performs other duties as assigned by management. Qualifications: • Prior F&B experience in a supervisory role.About Company Elevate your stay at Marriott Tacoma Downtown. Our four-star hotel in Downtown Tacoma, WA, offers comfortable accommodations with contemporary décor and ultramodern on-site amenities. From the moment you walk through the grand entrance, our staff is here to make sure you get everything you need for an exceptional travel experience. Head to the rooftop pool to take in stunning views of Downtown Tacoma or visit one of the nearby Tacoma restaurants for a delicious meal. Whether you're in Tacoma on business or leisure, travel brilliantly at Marriott Tacoma Downtown.

Job Description Role and Responsibilities We are looking for a charismatic and creative chef to design and execute a seasonal farm-to-table, multi-course menu for around 30 guests each Friday and Saturday night at our Winery and tasting room in Benton City, WA. The ideal candidate will not only craft a seasonal, wine-paired menu but also provide an interactive and immersive dining experience for our guests. This includes presenting each course tableside, sharing insights about ingredients, preparation and the inspiration behind the dish. The chef should have the ability to connect with guests to elevate the overall culinary experience. The Right candidate will: • Supervise a sous chef and servers, and provide service-excellence training, • Create menus for tasting room food options, for execution via sous/assistant chef, • Lead and manage kitchen staff, providing guidance and support to ensure efficient food preparation and service., • Oversee all aspects of food production, including menu planning, ingredient sourcing, and inventory control., • Maintain high standards of food safety and sanitation in compliance with health regulations., • Collaborate with management to develop seasonal menus that reflect current culinary trends and customer preferences., • Train and mentor kitchen staff in cooking techniques, presentation skills, and best practices in food service., • Proven experience as a Head Chef or in a similar leadership role within a fine dining restaurant setting., • Strong knowledge of food preparation techniques, menu development, and kitchen management., • Experience with inventory control systems and cost management practices., • Excellent communication skills to effectively collaborate with staff and management., • Provide References from previous customers/employers 1. Please be prepared with a sample 3-course menu, using high quality and locally sourced ingredients for both spring and summer., 2. Prepare to demonstrate serving one course, including the "show" you would provide to guests. Job Type: Full-time Pay: From $1,000.00 per week Expected hours: Up to 40 per week Shift: • Day shift

Job DescriptionFast-growing company looking for a passionate, creative, and detail-oriented Head Chef to join! **How to Apply: To proceed with your application, please complete our online application using the link below, along with your resume and a brief cover letter explaining why you are the perfect fit for this role. Who We Are: At HeartnBelly, we are more than just a food business. We aim to craft bold, crave-worthy dishes that bring people together, combining the joy of familiar flavors with the thrill of innovation. Our operations span food trucks, catering, and production kitchens, all driven by our mission: to add sparks to communities with flavors that touch our hearts. Why Join Us? We are growing fast and seeking a passionate, creative, and detail-oriented Head Chef to lead our culinary team. This role isn't just about cooking; it's about shaping the future of HeartnBelly's menu, team, and overall food experience. As we double our presence and expand into new markets, you'll have the opportunity to leave your mark on a company dedicated to excellence and innovation. Who We Are Looking For: We seek a culinary visionary with strong leadership skills and a passion for street food. You're not just a chef; you're a mentor, innovator, and quality champion who thrives in fast-paced environments. You have: • Experience: 8+ years in professional kitchens, including 3+ years in a leadership role, with experience in high-volume kitchens, production kitchens, or large-scale catering., • Expertise: Deep culinary knowledge, proficiency in diverse cooking techniques, and familiarity with a wide range of kitchen equipment., • Innovation: A passion for creating dishes that wow our customers, with a scientific and customer-focused approach to menu development., • Operational Acumen: Strong understanding of food costing, inventory control, and process optimization. 1. Culinary Leadership and Innovation • Develop and execute bold, crave-worthy menus that delight customers and align with HeartnBelly's mission., • Lead menu R&D, incorporating customer feedback and food trends., • Standardize recipes to ensure consistency across all locations.2. Kitchen Operations and Quality Control, • Oversee daily kitchen workflows and optimize food preparation processes., • Conduct regular quality audits, addressing discrepancies immediately., • Maintain strict food safety and hygiene standards., • Collaborate with the Operations Manager to refine service flow and address operational bottlenecks.3. Team Development and Training, • Mentor and train kitchen staff, fostering a culture of collaboration, respect, and growth., • Build performance improvement plans and support team members in reaching their potential., • Work with Kitchen Leads to create balanced schedules and ensure team well-being.4. Collaborative Leadership, • Partner with the Operations Manager to align culinary and operational goals., • Crave: A relentless desire to create food that people love., • Curiosity: A commitment to exploring new ideas and techniques to stay ahead., • Contribute: Elevate and share through your creations, making every dish meaningful. How to Apply: Are you ready to take on this challenge and lead HeartnBelly's culinary vision? Complete our online application using the link below, along with your resume and a brief cover letter explaining why you are the perfect fit for this role. We can't wait to meet you!

Job DescriptionSalary: 90,000 Head Chef/Restaurant Manager Waterfront Bistro on Lake Union Location:Bowriders Grill Lake Union, Seattle Type:Full-Time | Seasonal Peak with Off-Season Opportunities Start Date:ASAP Bowriders Grillis a popular casual waterfront restaurant on Lake Union known for its fresh, creative food, laid-back dock-and-dine vibe, and unbeatable Seattle views. Were now hiring a Head Chef/Restaurant Managerto run all operations, including menu selection, and front -of-house management, following the departure of our current head chef. This is a great opportunity to bring your menu influence and creative style as an owner-mentality leader to a well established award winning location with amazing views of the Seattle skyline. We're seeking a candidate with strong organizational and managerial experience, who can keep a busy service running smoothly while inspiring and developing a high-performing team. About the Role: • Lead all BOH/FOH operations in a modern kitchen with Montague and Perlick equipment, • Supervise and schedule staff, providing leadership, mentorship, and accountability, • Maintain labor efficiency, food costs, and inventory controls, • Collaborate closely with all staff to ensure smooth daily operations, including patio and dockside service, • Maintain high standards for cleanliness, food safety, and guest satisfaction, • Create and update seasonal menus in line with our fresh, casual concept, • Build upon great customer relationships Ideal Candidate: • Proven experience as a head chef, kitchen manager, or BOH leaderin a fast-paced, high-volume setting, • Strong organizational and team management skills, • Ability to lead calmly under pressure and handle staffing or operational challenges, • Experience with scheduling, cost control, vendor management, and food safety compliance, • Passion for high-quality, approachable food and a collaborative team culture What We Offer: • Competitive pay, • Health benefits, • 401(k) plan, • Seasonal bonuses and staff perks, • Opportunities for off-season catering/events, • Supportive ownership and a strong team environment, • A high-visibility location with consistent traffic and loyal customers, • Substantial benefits and time off for off season hours Pay: $90,000 annual salary plus tips and profit sharing If you're a confident leader with a strong culinary background who knows how to build a team and run a tight ship, wed love to hear from you.

Job DescriptionBenefits: • Dental insurance, • Health insurance, • Paid time off, • Bonus based on performance, • Company parties, • Competitive salary, • Free food & snacks, • Free uniforms, • Opportunity for advancement, • Profit sharing, • Training & development Position Summary: The Head Chef manages all aspects of high-volume meal production, including menu development, food costing, batch cooking, and quality control. This position leads the kitchen team, mentors staff, and partners with leadership to ensure smooth operations and consistent excellence across the meal delivery program. Essential Functions: • Lead all phases of meal productionprep, cooking, packaging, and deliveryensuring consistency and quality., • Develop and cost weekly menus four weeks in advance, maintaining seasonal variety and nutritional balance., • Monitor KPIs for labor, food costs, and waste reduction., • Supervise and train kitchen staff on best practices, efficiency, and food safety., • Maintain and update Standard Operating Procedures (SOPs)., • Oversee ordering, inventory, and vendor relationships., • Conduct quality checks and tastings to ensure consistency., • Collaborate with leadership on new recipes, marketing initiatives, and seasonal menu campaigns., • Maintain kitchen organization, sanitation, and compliance with health regulations., • Coordinate labeling, packaging, and assist with Sunday meal deliveries to ensure smooth fulfillment., • Support recruiting, onboarding, and scheduling of kitchen staff., • Occasionally assist with private dining or catering events. Knowledge & Skills: • Advanced culinary knowledge and technical skills across multiple cuisines., • Proven ability to lead and inspire a team., • Strong understanding of food costing, inventory control, and portion management., • Experience in batch cooking and meal delivery operations., • Excellent time management, organization, and communication skills., • Creative mindset for recipe development and menu innovation., • Proficiency with Google Workspace; familiarity with Parsley or similar tools preferred., • Positive, solution-oriented approach and commitment to sustainability. Education & Experience: • Associates or Bachelors degree in Culinary Arts or related field (preferred)., • 57 years of progressive culinary experience, including 2+ years in a leadership role., • Experience in high-volume kitchens or meal prep/delivery strongly preferred., • ServSafe or equivalent Food Safety Certification required. Equipment / Tools: • Commercial kitchen equipment, knives, and culinary tools., • Inventory and costing software (Parsley or similar)., • Google Workspace and internal communication tools. Pay & Benefits: • Pay Range: $32$34/hour (DOE), • Schedule: Full-time, 32+ hours/week, primarily FridaySunday, • FLSA: Hourly, Non-Exempt, • Benefits:, • Medical, Dental, and Vision (20+ hours/week), • Paid Time Off (PTO) and Paid Sick Leave (PSL), • Mileage reimbursement on delivery days About Down To Earth Cuisine: At Down To Earth Cuisine, we combine exceptional culinary craftsmanship with a commitment to health, sustainability, and community. Our organic meal delivery program brings delicious, chef-prepared meals directly to clients homesmaking it easier to eat well, live consciously, and savor every bite. We are an equal opportunity employer.