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Job Description Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Flik 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. Flik maintains a drug-free workplace. Associates at Flik Hospitality 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: 1473544 Flik Hospitality Group Shane Tirpak [[req_classification]]

Job DescriptionDescription: Campo is seeking a Sous Chef that is dedicated to advancing their culinary skills, leading a team, and providing excellent and exciting food and service in a fast-paced environment. Responsibilities: • Oversee all food production including that used for the restaurant and bar, banquet functions, and any catering to the expectations of the store Chef, • Assists the Chef with all Kitchen responsibilities, • Maintain and monitor food and labor budgets and projections, • Supervise all Kitchen Team Members as well as continued development of team, • Maintain consistent food quality and sanitation standards, • Work with the General Manager to meet store goals, • Comply with nutrition and sanitation regulations along with safety standards, • Maintain a positive and professional approach with Team Members and customers Requirements: Skills Needed: • Proven culinary skills, • Ability to lead a team, • Knowledge of P&Ls, budgets, projections, labor, • 2+ years of Kitchen Management experience (Preferred), • Ability to work 50 hours per week, • Must be able to stand for long periods of time

Job Description Unidine is hiring immediately for a full time SOUS CHEF position. • Location: Revel Scottsdale - 8225 East Indian Bend Road, Scottsdale, AZ 85250., • Schedule: Full time schedule; open availability is preferred. Days and hours may vary. More details upon interview., • Requirement: Previous related experience is required., • Pay Range: $26.00 per hour to $28.00 per hour WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation! You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. Every day brings new opportunities to enhance lives, create connections, and make a difference. If you enjoy creating memorable experiences, you will be a great addition to the Unidine team! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, and Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Unidine is a member of Compass Group. 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. Applications are accepted on an ongoing basis Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Req ID: 1487936

Job Description Are you a culinary professional with a passion for training, coaching, and supervising a team? Do you take pride in making a lasting impression on members and guests through food quality? Do you want to enjoy Christmas at home with your family? The grass IS greener here at The Country Club at DC Ranch! We are currently hiring for Full-Time Restaurant Sous Chef to join our team. This position will assist and supervise daily kitchen operations at all of our outlets, but mainly oversee the Clubhouse kitchen. They will also train the team and assist and coach all culinary staff in order to prepare, execute and present food according to Club standards. In the absence of Executive Chef and the Executive Sous Chef, the Restaurant Sous Chef shall be in charge of the operation of all kitchen staff. Why The Country Club at DC Ranch? The Country Club at DC Ranch is a member-owned, nationally acclaimed private golf and country club poised prominently near the McDowell Mountains that features a championship caliber golf course displaying the design artistry of Tom Lehman and John Fought, a stunning 45,000 square-foot Ranch Hacienda Clubhouse, six tennis courts, pool complex and fully appointed fitness facility. The Country Club at DC Ranch embodies an exclusive desert lifestyle – its vibrancy and warmth welcomes members, their family and guests and the Club heralds its Mission Statement, as follows: Through exceptional hospitality, The Country Club at DC Ranch is committed to building tradition and dedicated to being the pre-eminent southwest lifestyle club by creating a legacy of fun, family and friendliness. Benefits we offer: Health, Vision, Dental insurance (Full-time) Pet insurance, Pet Discount Program (Yes, we care about your fur baby(ies)! AND this is for ALL employees) Matching 401k Employee Assistance Program PTO/Sick Time Employee Retail Discounts Lifetime Gym Membership Golf privileges Referral Program Employee Scholarship Fund Growth Opportunities & more! Qualifications • Must have current AZ Food Handler’s Card, • Culinary degree highly desired, • Minimum 5 years of sous experience in a luxury private club, resort, or high-end restaurant, • 2+ years of experience in a leadership role is a plus, • Must be able to perform duties of all culinary positions - Grill, Sauté, Garde Manager, Pastry, and Basic Food Preparation Schedule • Our lunch hours are 11am - 3pm in the Ranch House/Clubhouse, • Our dinner hours are 5pm - 9pm in the Ranch House/Clubhouse, • Open availability is preferred (AM, PM, Weekday, Weekend, Holidays except Christmas) You can learn more about us at or follow us on Instagram @thecountryclubatdcranch !

Job DescriptionDescription: Sous Chef – Èlephante Scottsdale Scottsdale, AZ | Full-Time Salary: $70,000–$75,000 + Bonus + Benefits Èlephante, a destination for upscale coastal cuisine and elevated hospitality, is expanding its culinary leadership team in Scottsdale. We are seeking an experienced Sous Chef to help lead our scratch kitchen in a high-volume, design-forward venue that serves 700–800 covers per shift and generates $15M+ annually. If you thrive in a fast-paced, high-expectation environment and are ready to contribute to one of Arizona’s premier hospitality experiences, we’d love to meet you. Position Summary As Sous Chef, you will support the Executive and Chef de Cuisine leadership in overseeing all back-of-house operations. From daily service to large-scale events, you’ll ensure execution, consistency, and excellence across every plate. This is a hands-on leadership role that requires culinary expertise, team-building finesse, and unwavering attention to detail in a fast-moving, high-pressure setting. Key Responsibilities • Lead back-of-house operations, ensuring quality, consistency, and guest satisfaction, • Oversee daily execution of service, catering, takeout, and off-site events, • Maintain safety, sanitation, and Department of Health compliance, • Manage scheduling, training, and performance of BOH staff, • Uphold recipe standards and ensure accurate, efficient food production, • Monitor BEOs, prep schedules, cover counts, and Fire Sheets, • Supervise all mechanical systems and kitchen equipment for proper function and compliance, • Participate in hiring, onboarding, and professional development of kitchen staff, • Drive menu planning, recipe development, and seasonal updates, • Collaborate with leadership team to manage food cost, labor, inventory, and purchasing systems, • Ensure proper completion of all opening, closing, and expediting procedures, • Communicate clearly during service to maintain pace, quality, and flow, • Lead by example, maintaining a professional, calm, and supportive demeanor under pressureEducation, Experience & Skills, • Completion of company-provided Sous Chef Training Program, • Food Handling Certification required, • Minimum 2–3 years of culinary leadership experience in a high-volume scratch kitchen, • Associate degree in Culinary Arts or equivalent hands-on experience preferred, • Strong foundation in team coaching, problem-solving, and kitchen operations, • Proven ability to thrive in fast-paced, high-pressure service environments, • Proficient with Microsoft Office, POS, and kitchen technology systems, • Highly organized, proactive, and attentive to detailPhysical & Scheduling Requirements, • Able to stand, bend, and lift up to 50 lbs for extended periods, • Comfortable working in hot kitchen environments and with cleaning chemicals, • Able to perform tasks requiring repetitive motion, • Available to work a flexible schedule including days, evenings, weekends, and holidaysCompensation & Benefits, • $70,000–$75,000 salary, based on experience, • Bonus eligibility based on performance, • Full benefits package including health insurance, • Paid time off and growth opportunities within a dynamic hospitality groupRequirements:

Job Description JOB SUMMARY This position contributes to the Sanctuary on Camelback Mountain success by supervising the culinary operations and food quality for elements restaurant. The Sous Chef is expected to be a ‘hands-on’ leader maintaining the highest standards of quality to our guests, overseeing training, scheduling and motivating culinary team in order to cook and present food according to the resort’s standard recipes to create high quality dishes. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive • Responsible for the daily operations of the elements kitchen., • Select, train and supervise kitchen staff in the proper preparation of menu items., • Ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations., • Adhere to control procedures for cost and quality., • Supervise daily cleaning of walk-in and reach-in for safety reasons., • Report any equipment needing repair to the Chef and engineering for service., • Perform other duties as requested such as, VIP parties and staff meetings., • Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management., • Carry out supervisory responsibilities in accordance with organization policies and applicable law., • Ensure all stations are properly staffed while keeping payroll costs in line with business levels., • Supervise, train, and motivate all kitchen staff., • Prepare schedules, monitor kitchen payroll, and take an active role in recruiting, ordering product, and other administrative tasks., • Maintain high employee morale and a good reliable staff by motivating and training., • Cultivate a strong working relationship with the elements service staff and perpetuate a spirit of teamwork between the kitchen and service staff., • Ensure that all employees maintain high standards of dress and personal hygiene., • Ensure proper maintenance and care is exhibited by all employees toward equipment., • Effectively recommend as to hiring, promotions, wage adjustments, disciplinary actions, including terminations., • Conduct performance appraisals as necessary; perform 90 day and annual evaluation of staff., • Effectively coach and counsel (when appropriate) providing continued staff development., • Perform additional duties as requested by the Executive Chef., • Organize and clean all food preparation areas to maintain established par stocks, prep levels, and efficient production, in an advanced and supervisory level., • Supervise the completion of Bulk Prep, Station Prep, Protein Counts, Cleaning, Closing or Opening Checklists, • Ability to Fabricate Meat & Fish, portion into controlled sizes with acceptable waste, • Supervise the ensurement of all food preparation, supplies, products are properly received, handled, prepared and stored. JOB REQUIREMENTS The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. • Requires extending arms, bending and stooping to reach materials., • Ability to work on slippery surfaces and work well under pressure., • Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.)., • Ability to lift 100 lbs. and carry 50 lbs., • Thorough knowledge of food products, standard recipes and proper preparation., • Must be experienced in the operation of all commercial kitchen equipment., • Must work well with all other departments., • Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal, organizational, and multi-tasking skills. Must be detail oriented., • Ability to listen effectively, to speak and write English clearly., • Good communication skills; able to manage and motivate people., • Promote excellent guest relations while living the Sanctuary Commitments., • Maintain a high level of work quality and quantity per resort standards., • At all times maintain the highest standards of professionalism, ethics, and a positive attitude. QUALIFICATIONS Education High School Diploma or G.E.D. Equivalent. Prefer Culinary Degree. Current Food Handler’s Card. Related Work Experience Must have 1-3 years’ experience in a kitchen management position. Experience with hospitality and customer service required.

Job Description Pay Grade: 13 Salary: $75,000 - $78,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Working as the Senior Sous Chef, you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.O.S. Degree in Culinary Arts or culinary certificate and required experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in patient satisfaction programs/activities, • ServSafe certified - highly desirable Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible 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 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1473067 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job DescriptionDescription: THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER • Competitive wages, training, and growth opportunities., • Early access to paycheck (pay on demand)., • Health, Dental, Vision, and Life Insurance., • Paid Vacation, Holidays, and Sick Leave., • 401K with company match., • Free meals at work., • Employee Assistance Program. Our Sous Chef, in collaboration with the Director of Culinary Experience, is responsible for all daily operations and staffing for the community's restaurant. This includes supervising all kitchen staff, meal preparation, purchasing, cost control, sanitation, safety, and staff training. As Sous Chef, you will have the opportunity to connect with and positively impact the lives of our residents daily. We create everything from traditional comfort food to unique and exciting culinary options from around the globe, and a seasonal menu that changes quarterly using fresh local ingredients. We focus on cooking and baking almost everything from scratch. The ideal candidate is a skilled and passionate culinary professional with a strong commitment to providing exceptional service to seniors. KEY RESPONSIBILITIES • Work closely with the Director of Culinary Experience (Executive Chef) to run the department efficiently and effectively within budget., • Ensure resident satisfaction through a top-notch dining experience., • Direct and manage all back- and front-of-the-house staff., • Maintain all departmental documentation according to state and federal regulations., • Assist in the planning and execution of all menus and meal preparation, department and family events, and catering functions., • Maintain inventory control of food, alcohol, supplies, and equipment, and purchase as necessary., • Assist in the recruitment efforts for the department, including interviewing, hiring, and training staff., • Cover shifts resulting from call-offs., • Prepare and cook meals following established menus, recipes, dietary, and sanitary guidelines., • Ensure proper handling and storage of cleaning supplies and chemicals., • Maintain a professional appearance., • Aid in all kitchen operations as needed. Requirements: CANDIDATE QUALIFICATIONS Education and certificates: • High School Diploma or equivalent., • Culinary education is preferred, or an equivalent combination of experience and education is required., • At least three (3) years of food preparation experience in full-service kitchen surroundings, including following recipes and cooking dishes from scratch., • At least one (1) year of supervisory experience is preferred., • Knowledge of kitchen equipment and knife handling skills., • Knowledge of dietary restrictions and meal modifications for seniors is a plus., • Proficiency in preparing a variety of meals, including large-batch cooking., • Creative culinary and prep skills are a plus., • Previous experience in senior living, healthcare, or hospitality settings is highly desirable., • Availability to work flexible shifts, including weekends and holidays.

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Chandler, AZ As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $55K - $65K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Gilbert, AZ As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $55K - $65K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description JOB SUMMARY ________ This position contributes to the Sanctuary on Camelback Mountain success by directing the culinary operations and food quality for the entire resort in the absence of the Executive Chef. The Executive Sous Chef is expected to be a ‘hands-on’ leader maintaining the highest standards of quality to our guests, overseeing training, scheduling and motivating culinary team. This position holds the responsibility for the daily operations of the elements kitchen, as well as the overall profitability of elements; a focus on living the Sanctuary Commitments and promise to Care Enough to Do It Well are critical to the success of this position as a Sanctuary community member. JOB FUNCTIONS _______ Note: the following duties and responsibilities are not all-inclusive · Lead by example in areas of culinary technique and proactive hospitality skills. · Assist whenever or wherever needed to assure timely, smooth, quality service. · Order, receive and store products, and ensure all specifications are met. · Responsible for the overall cleanliness and organization of the kitchen and Camelback Café. · Maintain consistency of product and style with great attention to food quality, taste and presentation. · Help maintain a safe and sanitary work environment in accordance with Arizona Health and Safety codes. · Aid in the concept, creativity, revision and implementation of all menus including costing, specifications and standards. · Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management. · Carry out supervisory responsibilities in accordance with organization policies and applicable law. · Ensure all stations are properly staffed. · Supervise and schedule all kitchen staff as it relates to budget and business levels. · Monitor kitchen payroll and take an active role in ordering product and other administrative tasks. · Effectively recommend as to hiring, promotions, wage adjustments, disciplinary actions, including terminations. · Conduct performance appraisals as necessary; perform 90 day and annual evaluation of staff. · Effectively coach and counsel (when appropriate) providing continued staff development. · Maintain high employee morale and a good reliable staff; motivate and train staff. · Cultivate a strong working relationship with the elements service staff, In-Room Dining and Pool outlets, and perpetuate a spirit of teamwork between the kitchen and all service staff. · Ensure that all employees maintain high standards of attire and personal hygiene. · Ensure that hourly employees have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory). · Ensure proper maintenance and care is exhibited by all employees toward equipment. · Embrace and support the resort’s guidelines and procedures. · Maintain good safety habits and report unsafe or hazardous conditions to Security. · Report any equipment in need of repair to the Chief Engineer for service. · Perform additional duties as requested by the Executive Chef. JOB REQUIREMENTS _______ The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. · Ability to drive a van and/or golf cart; must have a clean driving record. · Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal, organizational, and multi-tasking skills. Must be detail oriented. · Must be able to convey information and ideas clearly. · Ability to work on slippery surfaces and work well under pressure. · Flexible and long hours may be required on occasion. · Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.). · Ability to lift 100 lbs. and carry 50 lbs. · Ability to listen effectively, to speak and write English clearly. · Requires extending arms, bending and stooping to reach materials. · Good communication skills, able to manage and motivate people. · Promote excellent guest relations while living the Sanctuary Commitments. · Maintain a high level of work quality and quantity per resort standards. · At all times maintain the highest standards of professionalism, ethics, and a positive attitude. QUALIFICATIONS________________________________________________________________________________________________ Education High School Diploma or G.E.D. Equivalent. Must possess and Culinary Degree. Current Food Handler’s Card. Related Work Experience Must have 1-3 years' experience in a kitchen management position. Experience with hospitality and customer service, preferred. · Experience in baking and pastries. · Must be experienced in the operation of all commercial kitchen equipment.

Job Description Noble 33 is a hospitality and lifestyle company with an expanding portfolio of distinctive, high-energy dining concepts in the U.S. and internationally. Our collection includes Toca Madera, Casa Madera, Sparrow Italia, Meduza Mediterrania, and 1587 Prime — each designed to deliver elevated experiences through exceptional cuisine, striking design, and vibrant atmosphere. Our success is driven by visionary leadership and a deep commitment to operational excellence. At Noble 33, we empower our leaders to cultivate strong teams, drive performance, and uphold the standards that define our culture and brand. We’re looking for dynamic operators who are passionate about people, execution, and creating unforgettable guest experiences. Toca Madera Toca Madera is an experience for all your senses. The Mexican-inspired steakhouse brings bold flavors, premium ingredients, handcrafted cocktails, and a high-energy atmosphere together to create unforgettable nights. The menu highlights elevated interpretations of Mexican classics, crafted with a commitment to sustainable and organic sourcing that enhances every dish. With locations in Scottsdale, Houston, Las Vegas, and Miami coming soon, Toca Madera continues to define indulgent, sensory-driven dining with impeccable flavor and vibrant energy. Under the general guidance of the Culinary Director, the Executive Chef is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. Duties & Functions: • Maintain constant quality control of all food prepared and ensure it meets the Culinary Director’s and Restaurant standards and is served on time, • Understand the operational set up and principle of the restaurant, • Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards, • Hiring and training staff to prepare and cook all the menu items, • Identify training needs and conduct training for all back of house team members and positions, • Coordinate the kitchen team and support any position that is in need of help, • Complete necessary food and station preparation prior to the scheduled event, • Ensure efficient and accurate use of produce, products and equipment in and around the kitchen, • Ensure that hygiene and safety protocols are implemented and enforced to the highest standard, • Conduct inventory of ingredients and equipment and placing orders as needed Specific Job Knowledge & Skills: • Culinary degree preferred, High School or equivalent required, • Two to four years in a management position, preferably in an upscale or lifestyle brand hotel, • Ability to thrive in a high-pressure environment, • Passion for food and for creating exceptional guest experiences, • Gracious, friendly, and fun demeanor, • Ability to multitask, work in a fast paced environment and have a high level attention to detail, • Strong verbal and written communication skills in English, prefer bilingual English/Spanish, • Develop and maintain positive and productive working relationships with other employees and departments, • Ability to work independently and to partner with others to promote an environment of teamwork, • Move, lift, carry, push, pull, and place objects weighing less than or equal to 45 pounds without assistance, • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity, • Stand, sit, or walk for an extended period of time or for an entire work shift, • Reach overhead and below the knees, including bending, twisting, pulling, and stooping, • Requires manual ability to use, carry, and operate all necessary equipment We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: At Hi Noon Hospitality, our kitchens are the heartbeat of the restaurant. With acclaimed locations in Arcadia, North Scottsdale, and Gilbert, we’re known for flying in the freshest seafood daily from the East, West, and Gulf Coasts, serving pristine steaks, and crafting bold flavors with clean execution. We’re looking for talented chefs at all levels from lead to senior to join our team; a hands-on leader who thrives in a fast-paced, high-volume environment and inspires excellence at every service. This role is all about leadership, execution, and passion for delivering unforgettable dining experiences. What You’ll Do • Lead an extremely high-volume, scratch kitchen with precision and consistency, • Uphold brand standards in all recipes, techniques, and procedures, • Provide clear direction and coaching throughout shifts, train staff in real time, • Conduct regular line checks to ensure flawless execution and food quality, • Drive guest satisfaction by delivering memorable, chef-driven experiences, • Promote a fun, positive, and respectful work environment, • Collaborate with fellow managers to achieve restaurant-wide goals, • Assist with scheduling, interviewing, hiring, and training team members, • Step in on prep and line when needed , lead by example, • Help maximize profitability by managing inventory, ordering, COGs, and labor, • Benefits starting day one: medical, dental, vision, • Company-paid life insurance policy, • 2 weeks paid vacation + floating holidays, • Monthly dining comp at all Buck & Rider & Ingo’s Tasty Food locations, • Opportunities for advancement in a growing, innovative brand, • Employee referral program, • Paid training with tools for success, • Closed on Thanksgiving & Christmas to spend time with family, • 2+ years of culinary leadership experience in a high-volume setting, • Strong knowledge of kitchen operations: inventory, ordering, COGs, labor, and financials, • Proven ability to lead, coach, and develop culinary teams, • Excellent communication skills, both verbal and written, • Skilled with kitchen equipment and confident with knife work, • Ability to stand, walk, and work long hours in a fast-paced kitchen, • Current Food Handler’s or ServSafe certification (or ability to obtain), • Steak & seafood knowledge is a plus, but the drive to learn is even betterRequirements:

Job DescriptionDescription: Job Title: Food Expeditor Location: Talking Stick Golf Club – Scottsdale, AZ Department: Food & Beverage Reports To: Sous Chef / Executive Chef / Food & Beverage Manager Job Type: Seasonal (Evenings, Weekends & Holidays Required) Position Summary Talking Stick Golf Club is seeking a detail-oriented and organized Food Expeditor to join our culinary team. As the link between the kitchen and front-of-house, the Expeditor plays a crucial role in ensuring that every plate leaving the kitchen meets quality, timing, and presentation standards. The ideal candidate thrives in a fast-paced environment, communicates clearly, and keeps the kitchen and service running smoothly. This position is perfect for someone who enjoys a fastpaced environment and takes pride in delivering a polished and seamless guest experience. Key Responsibilities • Serve as the communication bridge between kitchen staff and servers, • Ensure all food orders are complete, accurate, and meet presentation standards before leaving the kitchen, • Organize plates by table and course to maintain correct order flow, • Communicate clearly with line cooks and servers to keep service moving efficiently, • Monitor ticket times and help prioritize orders during busy service periods, • Assist in garnishing plates and adding finishing touches as directed by the chef, • Maintain cleanliness and organization of the expo window and pass-through areas, • Alert kitchen or service teams to any delays, changes, or special requests, • Work in a fast-paced, professional kitchen environment at a premier golf club, • Be a key part of ensuring high-quality guest experiences, • Competitive pay and employee perks—including golf and dining discounts, • Previous restaurant or kitchen experience preferred, • Strong multitasking and communication skills, • Ability to work quickly and stay calm under pressure, • Excellent attention to detail and organization, • Must be able to stand for long periods and move quickly in a high-volume setting, • Current Arizona Food Handler’s Card required (or ability to obtain), • Flexible schedule, including evenings, weekends, and holidays, • Team-oriented attitude with a strong work ethic

Job DescriptionDescription: Brought to you by Hi Noon Hospitality—the team behind Buck & Rider and Ingo’s Tasty Food—Pinyon is a Mediterranean-inspired restaurant opening in Old Town Scottsdale. Inspired by journeys across Turkey, Italy, France, Malta, Greece, Spain, and Morocco, the name reflects a deep connection to the region’s vibrant food culture and heritage. Set along the park with a welcoming patio for alfresco dining, Pinyon invites guests to linger over a cocktail or a lively spritz while enjoying house-made pita, crudos, pasta, seasonal salads, and an ever-changing array of spreads and dips alongside dishes cooked over open flame—celebrating flavors from Barcelona to Malta while uniting the best global ingredients and time-honored techniques to bring a fresh, sophisticated dining experience to the community. Position Overview: We are seeking an experienced and skilled Cook with a strong background in Mediterranean cuisine and live charcoal cooking. Ideal candidates will have hands-on experience with a Josper charcoal oven or similar solid fuel equipment, and a deep respect for fire-driven cooking techniques. You’ll be part of a fast-paced, collaborative culinary team focused on excellence in execution and presentation. Key Responsibilities: • Prepare and execute dishes with consistency and finesse, particularly those cooked over live charcoal., • Operate and maintain a Josper or comparable charcoal oven with confidence and skill., • Work closely with the Executive Chef and Sous Chefs to execute the daily menu with precision., • Maintain proper food handling, sanitation, and safety standards., • Assist in daily prep, mise en place, and station setup., • Uphold the high culinary standards and seasonal sensibilities of the restaurant., • 1+ years of experience in a professional kitchen, preferably at a high-end restaurant., • Proven experience cooking over live charcoal or open flame., • Experience with a Josper oven or similar solid-fuel cooking equipment is a strong plus., • Familiarity with Mediterranean ingredients, flavors, and techniques., • Excellent knife skills, attention to detail, and a sense of urgency., • Team-oriented with a positive attitude and strong work ethic., • Health benefits for full-time employees, • Competitive pay based on experience, • Opportunities for advancement within a growing concept, • A collaborative and respectful kitchen culture Interested? Sign up on our website to join the Pinyon team — we’re compiling interest now and will reach out when hiring begins. Join a passionate team bringing the fire and soul of Mediterranean coastal cuisine to life. Requirements: E-Verify Requirement: Arizona mandates that all employers use the E-Verify system to confirm the employment eligibility of new hires.

Job Description About the Back of House: Our Back of House Team is made up of Line Cooks, Dishwashers, Prep Cooks and Grill Cooks all working together seamlessly to create scratch-made dishes in a fast pace environment. Back of House Team Members at Firebirds work with the Executive Chef and Sous Chefs to create an extraordinary experience for guests through attention to detail in cleanliness, restocking, and organization of their station. What you can expect from us: Our team members are the most important stakeholder here at Firebirds Wood Fired Grill and such an important part of our brand. We ensure that our back of house team members receive extensive training and development, are continuously set up for success, and feel welcomed in our Firebirds family! Never worked in a kitchen after but have a passion for learning more? It will be our pleasure to start you in a role where you can train and develop skillsets in a scratch kitchen setting. What We Expect of You: • Fast, efficient and able to produce a quality product in a timely manner, • Equipped with proper hygiene and uniform standards, • Practices good safety habits when using equipment and handling food, • Be Neat, Clean, and Organized, • Completes closing & weekly cleaning checklists, • Flexible schedules! Time-off on holidays— closed on Christmas and Thanksgiving Day; early closure on Christmas Eve!, • Competitive hourly wage, • New store openings— we are growing and with growth comes opportunities for advancement!, • Extensive training and development— we focus on building your knowledge during training and it doesn't stop there--continued education is a focus to make sure our team members are experts in their positions., • Benefits for eligible team members—medical and paid time-off!, • Excellent communication skills, • Working kitchen knowledge, • Ability to perform simple mathematical calculations, • Ability to work on your feet for 8+ hours a day, • Ability to bend, kneel, and lift items frequently weighing up to 35 pounds, • Ability to maintain positive working relationships with all team members, • Must have reliable transportation to work Firebirds is an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

Job Description JOB SUMMARY This position contributes to the Sanctuary on Camelback Mountain success by leading the cooks, pantry and utility persons. Ensure consistent preparation and presentation of menu items as well as the cleanliness and organization of the kitchen. In the absence of the Executive Chef, Executive Sous Chef and/or Sous Chef, is in charge of the entire kitchen operation. Ensure all food preparation and presentation is to the specifications established by the Chef. A focus on living the Sanctuary Mission, Vision and Values are critical to the success of this position as a Sanctuary community member. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive · Organize and clean all food preparation areas to maintain established par stocks, prep levels, and efficient production; in an advanced and supervisory level. · Complete Bulk Prep, Station Prep, Protein Counts, Cleaning, Closing or Opening Checklists · Ability to Fabricate Meat & Fish, portion into controlled sizes with acceptable waste · Ensure all food preparation, supplies, products are properly received, handled, prepared and stored. · Responsible for compliance with Maricopa County Health Dept regulations on assigned station at all times (i.e. approved drink containers, utilizing sanitizer, refrigerator temperatures etc.). · Responsible for the kitchen during Sous Chef’s and Chefs absence. · Ability to cook, work and maintain ALL stations & assist wherever and whenever needed to ensure timely and smooth quality of service. · Maintain consistency of product with great attention to food quality, taste, and presentation. · Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management. · Perform additional duties as requested by the Chef and/or Sous Chef. · Carry out supervisory responsibilities in accordance with organization policies and applicable law. · Assist Sous Chef and Chef in controlling food and labor costs. · Maintain high employee morale and a good reliable staff; motivate and train cooks. · Ensure that all employees maintain high standards of dress and personal hygiene. · Ensure proper maintenance and care is displayed by all employees toward equipment. · Always project a positive attitude; embrace and support the resort’s guidelines and procedures. · Assist in the break down/cleaning of all stations at the end of each meal prepared and at end of shift. · Avoid waste through the proper preparation and storage of food. JOB REQUIREMENTS The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. · Must work well with support departments, to ensure product provided is prepared in a timely and at a high quality standard. · Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal, organizational, and problem resolution skills. · Ability to work on slippery surfaces. · Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.). · Ability to lift 100 lbs and carry 50 lbs. · Ability to listen effectively, to speak and write English clearly. · Must be responsible, insightful, detail oriented, and self-motivated. · Must be able to work flexible and long hours. · Ability to quickly deliver quality product while under pressure. · Requires extending arms, bending and stooping to reach materials. · Good communication skills, and able to not only manage but motivate people. · Promote excellent guest relations while living the Sanctuary Commitments. · Maintain a high level of work quality and quantity per resort standards. · At all times maintain the highest standards of professionalism, ethics, and a positive attitude toward all resort guests and fellow co-workers. QUALIFICATIONS Education High School Diploma or G.E.D. Equivalent Current Food Handler’s Card. Related Work Experience Four years high-end kitchen experience and/or equivalent formal education is preferred. Experience with hospitality and customer service, preferred.

Job Description Job Overview The line cook will prepare food to the exact specifications of the Executive Chef. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities and Duties ● Set up and stocking stations with all necessary supplies ● Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) ● Cook menu items in cooperation with the rest of the kitchen staff ● Answer, report and follow executive or sous chef’s instructions ● Clean up station and take care of leftover food ● Stock inventory appropriately ● Ensure that food comes out simultaneously, in high quality and in a timely fashion ● Comply with nutrition and sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven cooking experience, including experience as a line chef, restaurant cook or prep cook ● Excellent understanding of various cooking methods, ingredients, equipment, and procedures ● Accuracy and speed in executing assigned tasks ● Familiar with industry’s best practices We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Overview The broiler cook will prepare food to the exact specifications of the Executive Chef. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities and Duties ● Set up and stocking stations with all necessary supplies ● Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) ● Cook menu items in cooperation with the rest of the kitchen staff ● Answer, report and follow executive or sous chef’s instructions ● Clean up station and take care of leftover food ● Stock inventory appropriately ● Ensure that food comes out simultaneously, in high quality and in a timely fashion ● Comply with nutrition and sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven cooking experience, including experience as a line chef, restaurant cook or prep cook ● Excellent understanding of various cooking methods, ingredients, equipment, and procedures ● Accuracy and speed in executing assigned tasks ● Familiar with industry’s best practices ● Culinary school diploma We use eVerify to confirm U.S. Employment eligibility.

Job Description JOB SUMMARY This position contributes to the Sanctuary on Camelback Mountain success by taking responsibility for the preparation and presentation of pantry items such as salads, condiments, garnishes, dressings and sauces. Always ensure the smooth operation of the kitchen, the cleanliness and organization of the workstation, with a focus on living the Sanctuary Mission, Vision and Values. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive • Prepare all pantry food items according to standard pantry recipes or, as otherwise specified to ensure consistency of product to the guest., • Check and control the proper storage of product, especially on all fresh produce, check on portion control and maintain quality product., • Keep all refrigeration, storage, and work area in clean working condition in order to comply with Health Department regulations., • Ensure all equipment in work areas is clean and in proper working condition to comply with Health Department regulations., • Visually inspect, select and use only the freshest fruits, vegetables, meats, and other food products of the highest standard in the preparation of all menu items., • Perform any general cleaning tasks using standard resort cleaning products as assigned by supervisor to adhere to health standards., • Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management., • Perform additional duties as requested by the Executive Chef, Sous Chef and/or Cook I. JOB REQUIREMENTS The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. • Working knowledge of the fundamentals of cold food preparation and standards of sanitation., • Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal, organizational, and problem resolution skills., • Ability to work on slippery surfaces, and work well under pressure., • Knowledge of operating all kitchen equipment, such as stoves, ovens, broilers, slicers, etc., • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes., • Ability to grasp, lift and/or carry, or otherwise, move or push goods on hand cart/truck weighing a maximum of 100lbs., • Ability to lift 75 lbs and carry 35 lbs., • Ability to listen effectively, to speak and write English clearly., • Must be responsible, insightful, detail oriented, and self-motivated., • Willingness to learn, ability to follow directions and develop own skills., • Must be able to work quickly and safely., • Requires extending arms, bending and stooping to reach materials., • Required to stand for long periods of time in one area., • Good communication skills, able to manage and motivate people. QUALIFICATIONS Education High School Diploma or G.E.D. Equivalent Current Food Handler’s Card. Related Work Experience Basic kitchen experience, preferred. Experience with hospitality and customer service, preferred.

Job Description Job Overview The line cook will prepare food to the exact specifications of the Executive Chef. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities and Duties ● Set up and stocking stations with all necessary supplies ● Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) ● Cook menu items in cooperation with the rest of the kitchen staff ● Answer, report and follow executive or sous chef’s instructions ● Clean up station and take care of leftover food ● Stock inventory appropriately ● Ensure that food comes out simultaneously, in high quality and in a timely fashion ● Comply with nutrition and sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven cooking experience, including experience as a line chef, restaurant cook or prep cook ● Excellent understanding of various cooking methods, ingredients, equipment, and procedures ● Accuracy and speed in executing assigned tasks ● Familiar with industry’s best practices ● Culinary school diploma We use eVerify to confirm U.S. Employment eligibility.

Keywords: (Sous Chef, Chef, Sous Chef, Culinary, Culinarian, Culinary Arts, Cook, Cooks, Food and Beverage, Kitchen, R. Join One of the Top Country Clubs in North America; Desert Mountain Club is Hiring a Sous Chef!. Assist Chef de Cuisine with monthly inventory.

Keywords: (Chef de Cuisine, Chef, Sous Chef, Culinary, Culinarian, Culinary Arts, Cook, Cooks, Food and Beverage, Kitchen, R. Desert Mountain Club, is looking for a Chef de Cuisine to join the culinary team led by Maitre Cuisinier de France, Chef Bertrand Bouquin!. At least 3-5 years of kitchen m

Job Description Requisitos del cocinero de línea • Minimo un 4 años de experiencia cocinando en un restaurante,, • Comprensión de los métodos y procedimientos de cocina y habilidad en el manejo de cuchillos, • Capacidad de desempeñar tareas con precisión, rapidez y atención al detalle de platos, • Capacidad para leer y seguir instrucciones de cocina, • Debe ser organizado y con iniciativa propia Responsabilidades de un cocinero de línea • Preparar ingredientes y cocinar como se indica en las recetas, • Asegurarse de que a tiempo establescido los ingredientes en la estación de trabajo esten listos cumpliendo los horarios de preparación para garantizar una entrega sin problemas, • Organizar y limpiar la estación de trabajo de acuerdo con el protocolo del restaurante, • Mantener limpia la estación de trabajo, incluyendo el equipamiento de cocina,, • Cumplir con las normas sanitarias, de salud y de higiene personal aplicables, • Garantizar la calidad y frescura de los ingredientes y productos, • Realizar tareas de linpieza adicionales que le asigne el supervisor de línea, el sous- chef o el chef ejecutivo Requirements • Be at least 18 years of age., • 4+ years of Line Cook experience preferred, • Willing to go the extra mile to satisfy every need of our guests., • Knowledgeable about the menu and the varying products we carry. A Day in The Life • Clean and sanitize work areas, equipment, and utensils, • Set up a workstation with all needed ingredients and equipment, • Cook and prepare a variety of food according to production guidelines and standardized Sicilian Butcher recipes, • Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Safely utilizes a variety of utensils, including knives, • Operate equipment such as ovens, stoves, slicers, mixers, etc., • Arrange, garnish, and portion food according to established Sicilian Butcher guidelines., • Properly store food by adhering to food safety policies and procedures, • Maintain excellent customer service and a positive attitude towards guests, customers, clients, co-workers, etc., • Adhere to Sicilian Butcher safety policies and procedures, including proper food safety and sanitation.

Job Description Line Cook Hash Kitchen, The UNICORN of restaurant jobs brings you a QUALITY OF LIFE with PHENOMENAL PAY and WORK-LIFE BALANCE. • Enjoy EVERY NIGHT OFF!, • Career Growth, • Health, Dental and Vision Job Qualifications • Be at least 18 years of age, • 4+ years of Line Cook experience preferred, • Be a multitask master in a fast-paced environment, • Ability to recreate recipes per Hash Kitchen standards, • Knowledgeable about food safety standards and restaurant cleanliness, • Willing to go the extra mile to create the ultimate guest experience At Hash Kitchen you will work with passionate people to create and nurture a fun, positive work environment. You will go the extra mile to create the ultimate guest experience. You will provide guest satisfaction through recipe execution and preparing high-quality food for our Guests. • Cook and prepare a variety of food according to production guidelines and standardized Hash Kitchen recipes, • Set up workstation with all needed ingredients and equipment, • Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Safely utilize a variety of utensils and kitchen equipment, including, knives, ovens, stoves, slicers, mixers, etc., • Arrange, garnish, and portion food according to established Hash Kitchen guidelines, • Properly store food by adhering to food safety policies and procedures, • Adhere to Hash Kitchen safety policies and procedures, including proper food safety and sanitation 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. Deta Horario de trabajo • Hora de Entrada 6 am a 330 pm de lunes a Viernes, • Sabado y Domingo de 6 am a 4 pm, • 40 horas por semana tiempo complete Responsabilidades de un cocinero de línea • Preparar ingredientes y cocinar como se indica en las recetas, • Asegurarse de que a tiempo establescido los ingredientes en la estación de trabajo esten listos cumpliendo los horarios de preparación para garantizar una entrega sin problemas, • Organizar y limpiar la estación de trabajo de acuerdo con el protocolo del restaurante, • Mantener limpia la estación de trabajo, incluyendo el equipamiento de cocina,, • Cumplir con las normas sanitarias, de salud y de higiene personal aplicables, • Garantizar la calidad y frescura de los ingredientes y productos, • Realizar tareas de linpieza adicionales que le asigne el supervisor de línea, el sous- chef o el chef ejecutivo Requisitos del cocinero de línea • Minimo un 1 años de experiencia cocinando en un restaurante,, • Comprensión de los métodos y procedimientos de cocina y habilidad en el manejo de cuchillos, • Capacidad de desempeñar tareas con precisión, rapidez y atención al detalle de platos, • Capacidad para leer y seguir instrucciones de cocina, • Debe ser organizado y con iniciativa propia We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Overview The line cook will prepare food to the exact specifications of the Executive Chef. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities and Duties ● Set up and stocking stations with all necessary supplies ● Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) ● Cook menu items in cooperation with the rest of the kitchen staff ● Answer, report and follow executive or sous chef’s instructions ● Clean up station and take care of leftover food ● Stock inventory appropriately ● Ensure that food comes out simultaneously, in high quality and in a timely fashion ● Comply with nutrition and sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven cooking experience, including experience as a line chef, restaurant cook or prep cook ● Excellent understanding of various cooking methods, ingredients, equipment, and procedures ● Accuracy and speed in executing assigned tasks ● Familiar with industry’s best practices ● Culinary school diploma We use eVerify to confirm U.S. Employment eligibility.

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Competitive hourly rate starting at $17 - 21 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Cook positions are one of the most important positions we have in executing every ticket with consistency, timeliness, recipe adherence, and quality control to ensure that every guest has a memorable meal. As a line cook, you will be executing multiple tickets throughout the shift with focus on preparation, plate presentation, and timeliness. Once hired, you will be trained in a line cook position (Grill, Sauté, Pantry, Fry) and tested in your station to ensure your capability and knowledge of the recipes, procedures, and quality components. You will be trained on our guest standards and you will contribute and excel in a team service environment. You will be responsible for following all company standards and guidelines, and perform opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age., • 1 year experience as a restaurant cook., • High school graduate., • Food handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation., • Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment., • Ability to comprehend food orders.ESSENTIAL JOB FUNCTIONS:, • Complete opening and closing duties as assigned., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Cook for scheduled meal period., • Follow supervisor’s instruction., • Alert Chef or Sous Chef as to any deficiencies of food items.

Job DescriptionDescription: Job Summary: Bourbon & Bones Lounge – Square One Concepts, is seeking a reliable and efficient Line cook to join the team. The ideal candidate will have a passion for creating exceptional dishes using high-quality ingredients and precise cooking techniques. This position requires someone who is detail-oriented, organized, and able to work in a fast-paced environment. Duties/Responsibilities: • Prepare and execute dishes according to the restaurant's recipes, quality standards, and presentation guidelines., • Follow precise cooking techniques and adhere to recipes to ensure consistency and excellent taste in all dishes., • Collaborate with the Sous Chef and other kitchen staff to ensure smooth operation and timely execution of orders., • Prepare ingredients by washing, chopping, and portioning according to the recipe specifications., • Monitor food levels and communicate any shortages or needs to the Sous Chef in a timely manner., • Maintain a clean and organized work area, including proper storage and labeling of ingredients., • Follow all safety and sanitation protocols, including proper handling and storage of food and equipment., • Assist with food preparation tasks, including but not limited to, stocking ingredients, preparing sauces, and garnishing dishes., • Maintain a positive and professional attitude while working in a high-pressure environment., • Must be eighteen years old., • Strong knowledge of culinary techniques, cooking methods and knife skills, • Execute the preparation of high-quality ingredients according to established recipes and standards, ensuring accuracy, consistency, and timely delivery., • Ingredient Organization: Maintain the pantry area, ensuring that all ingredients are properly stored, labeled, and easily accessible for use., • Inventory Management: Assist in monitoring inventory levels, notifying the appropriate personnel when supplies need to be replenished to avoid shortages., • Food Safety and Sanitation: Adhere to all health and safety regulations, including proper handling and storage of food, always ensuring a clean and organized work environment., • Support the culinary team in the preparation of appetizers, sauces, garnishes, and other components required for our fine dining menu., • Quality Control: Assist in conducting regular quality checks to ensure that all ingredients and prepared items meet our high standards for taste, presentation, and consistency., • Maintain effective communication with the kitchen staff and management regarding inventory needs, menu changes, and any concerns related to food preparation or pantry supplies., • Identify opportunities for streamlining processes and improving efficiency within the kitchen operations, contributing to the overall success of the restaurant., • Ability to work in a fast-paced environment., • Ability to work quickly and efficiently., • Ability to work well as part of a team., • Must be able to work flexible hours, including evening, weekends, and holidays., • High school or vocational school coursework in kitchen basics such as food safety, preferred., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Competitive hourly rate starting at $16 - $20 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture Once hired, you will be trained and tested in your area of expertise to ensure your capability and knowledge of the recipes, procedures, and quality components. You will be trained on our kitchen standards and you will contribute and excels in a team service environment. You will be responsible for following all company standards and guidelines, and performs opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age., • 1 year experience in a support/prep cook role., • High school graduate., • Food handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all preparation method/time, all ingredients and quality standards, appearance, texture, and temperature., • Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment., • Complete opening and closing duties as assigned., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Prep food for scheduled meal period., • Follow supervisor’s instruction., • Alert Chef or Sous Chef as to any deficiencies of food items.

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Competitive hourly rate starting at $19 - 23 / hour depending on experience. We keep it reel! Premium benefits, an amazing company culture, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Back of House Supervisors support the management team in providing a friendly, helpful and knowledgeable kitchen crew that goes above and beyond at all times. Supervisors are part of a fun, fast paced environment and will have multiple responsibilities from guest interaction, to expediting orders, to hands on cooking. This position is a step before our Management Training and is an opportunity for you to learn the culinary business and grow your career. Once hired, you will be trained to provide friendly, helpful and knowledgeable service that goes above and beyond at all times. You will be exposed to each station in the kitchen and expected to understand our food standards to coach and support others as you execute a shift. You will contribute and excel in a team service environment while supporting the Chef and Sous Chef. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age, • High school graduate, some college, • Any previous supervisor experience., • 2 years’ experience in a kitchen/cook role, • Ability to communicate in a satisfactory manner, both verbal and written English., • Ability to compute basic mathematical calculations., • Ability to maintain complete knowledge of all menu and special items, prices and quality standards., • Ability to focus attention to performance of tasks despite frequent stressful, or unusual interruptions., • Ability to perform job functions with minimal supervision., • Oversees the daily receiving, storage, and preparation of all food products., • Records all waste (food product) on tracking sheet, • Nightly protein count, • Assists KM/EKM in counting weekly inventory, • Ensures that all food products meet company recipe specifications for preparation and quality., • Ensures that timing standards are met during production., • Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation., • Ensures compliance with health and safety regulations. Checking food temperatures, sanitation levels, proper storage, etc., • Cooking when needed to support the flow of the business, • Constant deferral to Manager on duty for business decisions that will effect financials., • Complete opening and/or closing duties as assigned, • Follow maintenance program and cleaning schedule.

Job Description Job Overview The line cook will prepare food to the exact specifications of the Executive Chef. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities and Duties ● Set up and stocking stations with all necessary supplies ● Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) ● Cook menu items in cooperation with the rest of the kitchen staff ● Answer, report and follow executive or sous chef’s instructions ● Clean up station and take care of leftover food ● Stock inventory appropriately ● Ensure that food comes out simultaneously, in high quality and in a timely fashion ● Comply with nutrition and sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven cooking experience, including experience as a line chef, restaurant cook or prep cook ● Excellent understanding of various cooking methods, ingredients, equipment, and procedures ● Accuracy and speed in executing assigned tasks ● Familiar with industry’s best practices ● Culinary school diploma We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: CAREERS AT DESERT HIGHLANDS GOLF CLUB/ASSOCIATION! Explore all of the employment opportunities available at the premier residential golf community in Scottsdale, Arizona. Desert Highlands is a private residential golf community that offers only the finest amenities and exceptional service to our exclusive members. Desert Highlands has been recognized as a Five-Star Platinum Club, ranked as #11 in the top 100 Golf Clubs, a Distinguished Emerald Club and one of America's Healthiest Clubs. Our employees are trained to be the finest, service-oriented employees in the Club industry. No matter the position, each employee represents the Club to Members and prospective Members. We are more than just an employer; we are a family serving a family. Mission: We provide exceptional experiences that instill pride in our community. Vision: Desert Highlands strives to be recognized as the finest member owned club community in the Nation. Core Values: Respect, Heritage, Dynamic, Community, Excellence, & Integrity Desert Highlands Association/Golf Club is looking to grow their Culinary Team and make it even more awesome than it already is! We’re seeking a dedicated Line Cook to assist in preparing high-quality dishes across all food outlets. You’ll maintain cleanliness, ensure timely delivery, and uphold preparation standards under the direction of our Executive Chef. JOB DESCRIPTION: Responsible for the set-up and preparation of all breakfast, lunch or dinner items served from the line. Reports to the Executive Chef and Sous Chef. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Prepare and cook menu items accurately, following recipe cards, presentation standards, and portion control guidelines., • Ensure all food leaving the kitchen is of the highest quality before service., • Set up and maintain a clean, organized, and well-stocked station; verify station readiness at least 15 minutes prior to service., • Take inventory of station items and determine necessary prep; ensure all food items are properly covered, dated, rotated, and stored to minimize waste and maintain quality., • Monitor cooking times and temperatures to meet club standards and food safety protocols., • Collaborate effectively with kitchen staff and communicate special requests, changes, or quality concerns to supervisors., • Assist with receiving, storing, and rotating supplies; report inventory needs, temperature issues, or production concerns., • Support banquet and catering setup as needed; complete prep work such as chopping, portioning, and assembling during slow periods or as directed., • Attend all kitchen staff meetings and follow supervisor instructions at the start of each shift., • Follow all sanitation, health, and safety procedures for equipment use and cleaning., • Clean and restock station, equipment, and storage areas at the end of each shift; return unused food to proper storage and check out with supervisor before leaving., • Keep walk-ins and storage areas organized at all times; maintain par stocks, adjusting production based on business levels., • Adapt to schedule changes or shift adjustments to meet business demands., • Perform other duties as assigned. Requirements: Required Qualifications: • Culinary degree a plus but not mandatory, • Present a positive, professional image., • Must be self-motivated and customer service oriented., • Strong interpersonal as well as written and oral communication skills., • Reliable and predictable attendance.

Job DescriptionWith over 57 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. The Culinary Lead contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Culinary Lead blends culinary talent, business acumen and teaching skills to support the Resident Chef in driving business results and the staffing and performance management of all culinary employees. The Culinary Lead reports to a Resident Chef.Job Duties and Responsibilities • Models and directs employees to ensure customer service standards are met., • Delivers and holds employees accountable for an exceptional cooking class experience at every class using recipes and game plans provided., • Contributes to an environment where employees are informed and capable by supporting and/or delivering training for all employees., • Maintains proper storage, prep and service procedures and maintains all equipment and workspaces to ensure sanitary conditions., • Ensures all food items are cooked and served at the correct temperature., • Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed., • Provides coaching in the moment and performance feedback to culinary employees., • Seeks opportunities to increase cooking class and retail sales and directs culinary employees to execute sales plans., • Anticipates and solves problems by taking decisive action, follows up with the Resident Chef., • Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary., • Ensures the accuracy and integrity of employee information including, but not limited to, Time and Attendance records and personal data., • Appropriately partners with Resident Chef, HQ Culinary Team, Human Resources and other departments as needed or necessary., • Demonstrate exceptional verbal and written communication skills with employees, customers, field management and corporate office., • Ensures adherence to applicable wage and hour laws. Accurately records time worked according to SLT policy., • May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks., • Additional responsibilities as assigned by Resident Chef.Essential Functions, • Ability to communicate verbally and work cooperatively with employees and customers., • Ability to remain in a stationary position for up to 3 hours at a time., • Ability to move about the work place coaching and directing employees and/or class participants or while selling to customers., • Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose., • Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment., • Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques., • Ability to work a varied schedule in order to teach classes at different times of the day, week and year., • Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work., • Regular and predictable attendance., • Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs., • Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature.Experience and Required Qualifications, • 1-2 Years progressively responsible kitchen operations or kitchen management experience., • Culinary degree or equivalent Sous Chef experience considered in lieu of degree., • Valid Food Handlers / Food Managers Certification., • Must be at least 21 years old., • Familiarity with MS Office Suite (Word, Excel, Outlook)., • Demonstrated successful teaching and training experience., • Proven ability to drive sales and motivate teams., • Proven training and communication skills., • Proven leadership and financial management skills.Sur La Table Core Competencies for Everyone:, • Focus on the Customer: You inspire and delight your customers., • Be Genuine: Your communication style is respectful, effective and sincere., • Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action., • Take Ownership: You are committed, responsible and provide solutions., • Achieve Results: You meet and exceed goals and expectations.Pay Range & Benefits, • $19.00 - $20.00 per hour, • Employee Discount

Job DescriptionDepartment: Back of House (BOH) Reports To: Sous Chef > Executive Chef Location: CALA Scottsdale Pay: $18-$25 per hour Job Summary Pastry Cooks support CALAs dessert and brunch programs through precise, consistent production of all pastry items. This role is responsible for preparing baked goods, plated desserts, brunch pastries, and specialty items while maintaining a clean, organized workspace and following recipes with exact accuracy. Key Responsibilities • Execute daily pastry prep list including doughs, batters, sauces, fillings, toppings, and garnishes., • Prepare and finish CALAs desserts and baked goods according to recipes, plating guides, and restaurant standards., • Assist with brunch pastry production (e.g., muffins, croissants, coffee cakes, laminated items depending on menu)., • Maintain excellent organization in the pastry station, reach-in coolers, dry storage, and equipment areas., • Operate pastry equipment safely and correctly (mixers, ovens, proofers, immersion blenders, scales, etc.)., • Ensure all items are labeled, dated, stored properly, and rotated according to food safety and FIFO standards., • Follow all sanitation, temperature control, and allergen protocols., • Communicate low product levels, quality concerns, or recipe inconsistencies to the Pastry Chef promptly., • Assist the BOH team during service with plating pastries, restocking, and fulfilling dessert tickets., • Participate in daily and weekly deep-cleaning tasks assigned to pastry and shared kitchen spaces.Skills & Qualifications, • 2+ year of experience in a professional pastry or baking environment., • Strong understanding of pastry fundamentals: scaling, proofing, mixing methods, tempering chocolate, basic decoration., • Ability to read and follow recipes with exact accuracy., • Must have (or obtain) a current Arizona Food Handlers Card., • Able to lift up to 50 lbs, stand for long periods, and work in a high-paced kitchen environment.Work Environment & Expectations, • Maintain a clean, professional uniform and follow CALA grooming standards., • Punctuality, reliability, and effective communication are essential., • Ability to remain focused and organized during high-volume service and production periods., • Positive attitude, willingness to learn, and collaborative team mindset required.

Job DescriptionDescription: Cook: #502070 Department: Food & Beverage Reports To: Executive Chef FLSA: Non-Exempt We are seeking a skilled and passionate Cook to join our culinary team. The ideal candidate will be responsible for preparing and cooking high-quality food in a fast-paced, professional kitchen environment. You will ensure food is prepared in accordance with the hotel's standards and assist with maintaining a clean and organized kitchen. Key Responsibilities: Food Preparation & Cooking Prepare and cook a variety of dishes as per the hotel's menu, ensuring consistency and quality. This includes appetizers, entrees, desserts, and special requests. Ensure all dishes are cooked to the correct specifications, using the proper cooking techniques. Quality Control: Always Maintain a high standard of food quality and presentation. Ensure all food is prepared and served in a timely manner, adhering to hotel standards. Health and Safety Compliance: Follow all food safety and hygiene regulations, including proper handling, storage, and sanitation procedures. Maintain cleanliness and organization in the kitchen, including workstations and equipment. Inventory and Cost Control: Assist in managing kitchen inventory by checking supplies and ensuring ingredients are fresh and stocked. Report any issues with inventory to the Sous Chef or Executive Chef. Teamwork & Communication: Work closely with other kitchen staff to ensure smooth operations and collaboration. Communicate effectively with the front-of-house staff to ensure timely and accurate food delivery. Equipment Maintenance: Operate kitchen equipment properly and report any malfunctions to the appropriate personnel. Assist with cleaning and maintaining kitchen tools, equipment, and appliances. Qualifications Proven experience as a cook or in a similar role within the hospitality industry. Knowledge of various cooking techniques, ingredients, and presentation styles. Ability to work in a fast-paced environment while maintaining attention to detail. Ability to follow recipes and instructions accurately. Good communication and teamwork skills. Flexibility to work weekends, evenings, and holidays as required. Skills: Strong knowledge of kitchen operations, food preparation, and safety. Ability to work under pressure and in a fast-paced environment. Proficiency with kitchen equipment and food safety protocols. Experience in hotels or fine dining kitchens is a plus. Basic knife skills and knowledge of kitchen equipment operation. Working Conditions Full-time position with variable shifts, including weekends and holidays. Occasional overtime as needed during peak periods. Work is conducted in a commercial kitchen environment with exposure to heat, noise, and kitchen equipment. Compensation Competitive hourly wage, commensurate with experience. This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Requirements: Physical Requirements: Ability to stand for long periods of time. Ability to lift heavy items (up to 50 lbs). Ability to work in a hot, noisy, and fast-paced environment.

Job DescriptionDescription: Bourbon & Bones Chophouse and Bar - San Tan Village, is seeking a reliable and efficient Line Cook to join the team. The ideal candidate will have a passion for creating exceptional dishes using high-quality ingredients and precise cooking techniques. This position requires someone who is detail-oriented, organized, and able to work in a fast-paced environment. Duties/Responsibilities: • Prepare and execute dishes according to the restaurant's recipes, quality standards, and presentation guidelines., • Follow precise cooking techniques and adhere to recipes to ensure consistency and excellent taste in all dishes., • Collaborate with the Sous Chef and other kitchen staff to ensure smooth operation and timely execution of orders., • Prepare ingredients by washing, chopping, and portioning according to the recipe specifications., • Monitor food levels and communicate any shortages or needs to the Sous Chef in a timely manner., • Maintain a clean and organized work area, including proper storage and labeling of ingredients., • Follow all safety and sanitation protocols, including proper handling and storage of food and equipment., • Assist with food preparation tasks, including but not limited to, stocking ingredients, preparing sauces, and garnishing dishes., • Maintain a positive and professional attitude while working in a high-pressure environment., • Performs other related duties as assigned.Requirements:, • Must be eighteen years old., • Strong knowledge of culinary techniques, cooking methods and knife skills, • Execute the preparation of high-quality ingredients according to established recipes and standards, ensuring accuracy, consistency, and timely delivery., • Ingredient Organization: Maintain the pantry area, ensuring that all ingredients are properly stored, labeled, and easily accessible for use., • Inventory Management: Assist in monitoring inventory levels, notifying the appropriate personnel when supplies need to be replenished to avoid shortages., • Food Safety and Sanitation: Adhere to all health and safety regulations, including proper handling and storage of food, always ensuring a clean and organized work environment., • Support the culinary team in the preparation of appetizers, sauces, garnishes, and other components required for our fine dining menu., • Quality Control: Assist in conducting regular quality checks to ensure that all ingredients and prepared items meet our high standards for taste, presentation, and consistency., • Maintain effective communication with the kitchen staff and management regarding inventory needs, menu changes, and any concerns related to food preparation or pantry supplies., • Identify opportunities for streamlining processes and improving efficiency within the kitchen operations, contributing to the overall success of the restaurant., • Ability to work in a fast-paced environment., • Ability to work quickly and efficiently., • Ability to work well as part of a team., • Must be able to work flexible hours, including evening, weekends, and holidays., • High school or vocational school coursework in kitchen basics such as food safety, preferred., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program, • Discount Pet Care Plan

Job Description Assistant KM/Sous Chef responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory, and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time. Ultimately, you will ensure all plates are properly cooked and served and our customers have a pleasant dining experience. Responsibilities • Manage kitchen staff and coordinate food orders, • Supervise food prep and cooking, • Check food plating and temperature, • Establish portion sizes, • Schedule kitchen staff shifts, • Price menu items in collaboration with the Restaurant Manager, • Order food supplies and kitchen equipment, as needed, • Train kitchen staff on prep work and food plating techniques, • Store food products in compliance with safety practices (e.g. in refrigerators), • Keep weekly and monthly cost reports, • Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef, • Hands-on experience with planning menus and ordering ingredients, • Knowledge of a wide range of recipes, • Familiarity with kitchen sanitation and safety regulations, • Excellent organizational skills, • Conflict management abilities, • Ability to manage a team in a fast-paced work environment, • Flexibility to work during evenings and weekends, • Certification from a culinary school or degree in Restaurant Management is a plus, • Has worked with Pizza before and feels comfortable managing a pizza kitchen, • Knowledge of Dough production Benefits: • Medical, Dental, Accident, STD, Vision, Voluntary Life benefits offered, • Employee discount, • Health insurance, • Paid training

Job Description Job Overview The line cook will prepare food to the exact specifications of the Executive Chef. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities and Duties ● Set up and stocking stations with all necessary supplies ● Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) ● Cook menu items in cooperation with the rest of the kitchen staff ● Answer, report and follow executive or sous chef’s instructions ● Clean up station and take care of leftover food ● Stock inventory appropriately ● Ensure that food comes out simultaneously, in high quality and in a timely fashion ● Comply with nutrition and sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven cooking experience, including experience as a line chef, restaurant cook or prep cook ● Excellent understanding of various cooking methods, ingredients, equipment, and procedures ● Accuracy and speed in executing assigned tasks ● Familiar with industry’s best practices ● Culinary school diploma We use eVerify to confirm U.S. Employment eligibility.

Job Description Position Summary The Outlets Manager is responsible for the daily supervision and coordination of kitchen staff within their assigned culinary outlet. This position ensures high standards of food quality, cleanliness, and team performance through active leadership, training, and participation in kitchen operations. The Outlets Manager supports the Executive Chef by overseeing prep, production, and service while promoting a safe, organized, and professional work environment. Primary Responsibilities * Supervise daily culinary operations in the assigned outlet, ensuring food preparation meets quality and presentation standards. * Maintain thorough knowledge of all menus, recipes, ingredients, and preparation techniques. * Train and coach Cooks, Prep Cooks, and Pantry staff on menu execution, food safety, portion control, and station setup. * Monitor product freshness, rotation, and proper storage; ensure all products are labeled and used in a timely manner. * Ensure completion of all assigned prep and production tasks prior to each shift. * Uphold cleanliness and sanitation standards in compliance with state and local health regulations and company policies. * Communicate production and equipment needs to the Sous Chef promptly. * Assist with maintaining accurate inventory, minimizing food waste, and controlling food costs. * Participate in and help lead line setup, service execution, and breakdown/clean-up. * Ensure staff follows proper hygiene, uniform, and appearance standards. * Prepare and organize mise en place for the next day’s production. * Monitor and document employee performance and provide input for evaluations. * Promote a positive, respectful, and team-oriented kitchen environment. * Enforce kitchen safety procedures and respond to incidents appropriately. * Address minor conflicts or performance issues under the direction of the Sous Chef. Qualifications & Experience * High school diploma or equivalent required; culinary degree or certification preferred. * Minimum 2–3 years of culinary experience in a professional kitchen, with 1+ year in a lead or supervisory role. * Strong understanding of kitchen operations, food safety standards, and sanitation practices. * Working knowledge of kitchen equipment, food preparation techniques, and knife skills. * Valid food handler certification (ServSafe or local equivalent) required. Physical Requirements * Able to stand and walk for extended periods. * Must be able to lift, push, or carry up to 50 lbs. * Ability to work in a hot, fast-paced environment. * Must be available to work flexible hours including evenings, weekends, and holidays. Core Competencies * Strong communication and leadership skills. * Detail-oriented with a focus on consistency and quality. * Ability to multitask and prioritize under pressure. * Team player with a proactive and solution-oriented mindset. * Commitment to cleanliness, safety, and food quality. Professional Conduct * Maintain a professional image at all times, including appropriate appearance, hygiene, and dress code compliance. * Adhere to all company policies, procedures, and culinary standards. * Serve as a role model for culinary staff through accountability, respect, and professionalism.

The opportunity Delaware North Parks and Resorts is hiring a Sous Chef to join our team at Yavapai Hotel in Grand Canyon, Arizona. As a Sous Chef, you will be responsible for supporting the Executive Chef in managing high-volume kitchen operations, ensuring exceptional food quality, and leading the culinary team. If you have excellent culinary skills, creativity, and strong leadership abilities, we encourage you to apply and help inspire and develop our team. Pay Minimum – Anticipated Maximum Base Salary: $49,500 - $66,800 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at . What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: • Medical, dental, and vision insurance, • 401(k) with up to 4% company match, • Annual performance bonus based on level, as well as individual, company, and location performance, • Paid vacation days and holidays, • Paid parental bonding leave, • Tuition and/or professional certification reimbursement, • Generous friends-and-family discounts at many of our hotels and resorts What will you do? • Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation, • Assist in hiring, training, and mentoring team members, while creating a cohesive work environment, • Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes, • Collaborate with the Executive Chef and culinary team in menu design and recipe development, • Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies More about you • Minimum of 3 years of culinary experience with previous supervisory responsibilities in a large production kitchen or high-volume food and beverage operation, • Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence with the ability to lead, coach, and motivate a diverse team, • Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation, • Proficient computer skills, including Word and Excel, • Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications, • Capacity to work a flexible schedule to accommodate business levels Shift details Days Evenings Holidays Weekends Events Who we are Delaware North's operations in Grand Canyon National Park offer the opportunity to experience living and working in one of the natural wonders of the world. We provide a variety of employee housing options including shared trailers, apartments, dorm rooms, and houses, with amenities including a community center, free internet, workout, and recreational equipment. We also offer team member food and retail discounts. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $49,500 - $66,800 / year

Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

The Sous Chef assists the Executive Chef in all of the daily duties. Sous chefs report directly to the head or executive chef and assist with managing kitchen operations. Sous chefs spend most of their time managing the kitchen's food planning and production processes.

The Executive Sous Chef will work closely with the Executive Chef to oversee banquet kitchen operations, manage staff, and ensure the highest standards of food preparation and presentation. Executive Sous Chef to join our culinary team. Assist the Executive Chef in managing all aspects of kitchen op

Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up.

You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. Working as the Senior Sous Chef. Assists the Executive Chef with managing cost controls and control expenditures for the account.

Tempe Mission Palms is seeking a passionate and experienced Restaurant/Outlets Sous Chef to help lead our culinary team during the PM shift (typically 1 pm - 10 pm). May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs.

Competitive Pay and incentive opportunity.Medical, Dental, and Vision Coverage within 30 days of employment.Retirement savings program with company match.Fox Restaurant Concept locations.Additional discounts at The Cheesecake Factory and North Italia.Gym, fitness studio & nutrition discounts offered

Assists Executive Chef with all kitchen operations and preparation.