executive chef assistant

Park Hyatt Doha

<div>
 <p>
  <strong>
   Organization- Park Hyatt Doha
  </strong>
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Summary
  </strong>
 </p>
 <p>
  Park Hyatt Doha is seeking a visionary Executive Sous Chef to take full leadership of the hotel&rsquo;s culinary operations. This role will act as the head of the culinary division, responsible for driving the hotel&rsquo;s gastronomic identity, elevating fine‑dining standards, and leading a diverse team across multiple outlets. This position requires a highly experienced, creative, and strategic culinary professional with a strong background in luxury hotels, fine dining, and high‑end restaurant operations.
 </p>
 <p>
  <br/>
 </p>
 <p>
  Key Responsibilities:
 </p>
 <ul>
  <li>
   Lead and manage all culinary operations across the hotel, acting as the head of the culinary division.
  </li>
  <li>
   Develop and execute innovative menus and fine‑dining concepts that reflect Park Hyatt&rsquo;s luxury standards.
  </li>
  <li>
   Ensure exceptional food quality, consistency, and presentation across all outlets and events.
  </li>
  <li>
   Build, train, and mentor a high‑performing culinary team, fostering a culture of excellence and creativity.
  </li>
  <li>
   Oversee kitchen financial performance, including food cost control, inventory management, and operational efficiency.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Qualifications
  </strong>
 </p>
 <ul>
  <li>
   Minimum 7&ndash;10 years of progressive culinary leadership experience, including at least 3 years as Executive Sous Chef or Chef de Cuisine.
  </li>
  <li>
   Mandatory: Proven experience in fine dining, Michelin‑level kitchens, or luxury 5‑star hotels.
  </li>
  <li>
   Strong expertise in modern cooking techniques, premium ingredients, and global cuisines.
  </li>
  <li>
   Demonstrated ability to lead large, multicultural teams in a fast‑paced luxury environment.
  </li>
  <li>
   Strong financial and operational management skills.
  </li>
  <li>
   Excellent communication, leadership, and team‑development capabilities.
  </li>
  <li>
   Culinary degree or equivalent professional certification preferred.
  </li>
  <li>
   Middle East experience is an advantage but not essential.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  If you&rsquo;re ready to take your career to new heights and be part of something truly special, we want to hear from you! Join us at Park Hyatt Doha &ndash; where luxury meets opportunity.
 </p>
 <p>
  <br/>
 </p>
 <p>
  Apply today and start your journey with us!
 </p>
 <p>
  ________________________________________
 </p>
 <p>
  <em>
   Park Hyatt Doha is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
  </em>
 </p>
</div>


Executive Sous Chef

Accor

<div><b>Company Description</b><p><b><br>
&quot;Why work for Accor?</b><br>
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.<br>
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot;</p><b><br>
Job Description</b><p></p><p><b><br>
SUMMARY AND GENERAL DUTIES:</b></p><ul><li>
She/he is in charge and responsible of the daily food production in her/his outlet and has to ensure top-quality products, as per the Hotel standard</li><li>
Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet</li><li>
Provides the Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity as to provide the Executive Chef with recipes and costing as per the requirement</li><li>
Assists and proposes to the Sous Chef and Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet</li><li>
Assists the Executive Chef in developing new cuisine concepts.</li><li>
Ensures implementation and maintenance of standards of food quality, preparation and presentation.</li><li>
Assists in menu planning and costing.</li><li>
Ensures good physical upkeep, condition of equipment &amp; utensils in all the kitchens &amp; co-ordinates with Engineering department for repairs and maintenance.</li><li>
Ensures organization of work within all kitchen sections, including assignments, time schedules and vacation as per organizational standards.</li><li>
Ensures all the raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications.</li><li>
Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained.</li><li>
Recommends changes in systems and procedures to increase efficiency and improve service quality.</li><li>
Ensures prompt and accurate service by kitchen staff to all customers, to achieve a high level of customer satisfaction.</li><li>
Ensures all employees in the department adhere to the organizations rules and regulations.</li><li>
Recommends changes in the menus.</li><li>
Ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage.</li><li>
Perform as per Operational Standards.</li><li>
Proper grooming at all times.</li><li>
Attend training classes as per schedule.</li><li>
Show fullest cooperation and respect within the team and other departments.</li><li>
Is aware of the daily activities and has product knowledge of all the hotel facilities.</li></ul><p><b>
 Organization &amp; Set Up</b></p><ul><li>
After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required.</li><li>
Coordinates with his Sous Chefs to plan and conduct on job training constantly for her/his outlet kitchen.</li><li>
Attends the communication meetings of her/his Outlet, such as daily briefings.</li><li>
Checks with the Outlet Chef at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others.</li><li>
At the end of the shift or the day, she/he has to communicate all necessary information to the Executive Chef &amp; reporting Sous Chefs to ensure a smooth running operation.</li><li>
Applies HACCP as per the Hotel Standard.</li><li>
Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.</li></ul><p><b>
 During the operations, in the restaurant &amp; in front of the guest</b></p><ul><li>
Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.</li><li>
Makes sure buffets are refilled at all times and the quality of the products is as per our standard.</li><li>
Creates an atmosphere of tranquility amongst the brigade.</li><li>
Checks the standard and quality of food which leaves the kitchen.</li><li>
Reports received suggestions and/or comments from guest to the Executive Chef.\</li></ul><p><b>
 General / Miscellaneous</b></p><ul><li>
To be punctual on duty and ensure the same of your employees.</li><li>
Be well groomed to the standards laid down. Insist on the same standard for your employees.</li><li>
To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.</li><li>
To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment.</li><li>
To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude.</li><li>
To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction.</li><li>
To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs</li><li>
Is familiar with all related company documentation and especially with the relevant Operational Standards for his/her field of responsibility.</li><li>
Other duties as assigned.</li></ul><br>
<b>
Qualifications</b><br>
<ul><li>
Diploma or degree in vocational hospitality</li><li>
Has 4-5 years experience in 4-5 star Hotel</li></ul><br>
<b>
Additional Information</b><p><b><br>
What is in it for you:</b></p><ul><li>
Employee benefit card offering discounted rates at Accor worldwide</li><li>
Learning programs through our Academies</li><li>
Opportunity to develop your talent and grow within your property and across the world!</li><li>
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21</li></ul></div>

Sous Chef - Pastry

southern sun

<div><p>Southern Sun welcomes job applications from passionate and hard-working team players who want to be part of our ever-growing Southern Sun family. We value our employees and provide them with the means to grow within the company, opening many doors in the process. If this is an offer that excites you, send in your application and you could be the newest addition to our family.</p><p><b>
Our successful Executive Sous Chefs &hellip;</b></p><ul><li><p>
effectively manage the Kitchen&rsquo;s <b>finance and administration</b>, including budgets, financial analysis, management systems and reporting;</p></li><li><p>
access and interpret <b>Human Resource policies</b> and legislative requirements for efficient implementation;</p></li><li><p>
maintain the <b>highest standards of health, hygiene, food safety and professional appearance</b> throughout the Kitchen and among all team members;</p></li><li><p>
implement <b>policies, procedures, strategies and controls</b> for the Kitchen&rsquo;s purchasing, deliveries, stock management and cost control;</p></li><li><p>
implement action plans ensuring the <b>optimal functioning of all food operations</b>, consistently exceeding guest expectations;</p></li><li><p>
facilitate <b>effective interdepartmental co-operation</b> to ensure guests&rsquo; expectations are anticipated and exceeded;</p></li><li><p>
work effectively as part of a team or independently to deliver consistently <b>high standards of food quality, presentation and service</b>;</p></li><li><p>
demonstrate strong <b>culinary creativity and innovation</b>, contributing to the development of menus and concepts that are contemporary, relevant and commercially successful;</p></li><li><p>
maintain a strong awareness of <b>current culinary, gastronomic and dining trends</b>, incorporating new techniques, ingredients, presentation styles and guest preferences where appropriate;</p></li><li><p>
actively contribute to the evolution of the hotel's food and beverage offering, ensuring that menus remain <b>fresh, innovative and competitive within the market</b>;</p></li><li><p>
demonstrate proven expertise in <b>high-end steakhouse operations</b>, including premium meat preparation, cooking techniques, sourcing, ageing and presentation;</p></li><li><p>
bring a strong <b>fine-dining background</b>, with a proven understanding of refined culinary techniques, attention to detail, consistency and elevated guest experiences;</p></li><li><p>
lead, mentor and develop the culinary team, fostering a culture of <b>creativity, discipline, excellence and continuous improvement</b>.</p></li></ul><p><b>
If you have these requirements &hellip;</b></p><ul><li><p>
A <b>Diploma in Hotel Management</b> or a qualified Chef Diploma from City &amp; Guilds or a similar accredited hospitality institution;</p></li><li><p>
Advanced <b>Hospitality Management studies/training</b> would be advantageous;</p></li><li><p>
A minimum of <b>10&ndash;13 years' experience in the hospitality industry as a Chef</b>, progressing from Commis Chef and Chef de Partie through to Chef de Cuisine/Sous Chef level, with at least <b>3&ndash;4 years' experience in a Sous Chef or equivalent senior culinary role</b>;</p></li><li><p><b>
Proven experience in a high-end steakhouse</b>, preferably within a luxury hotel, premium restaurant or recognised fine-dining environment;</p></li><li><p>
Strong and demonstrable <b>fine-dining culinary experience</b>, with an excellent understanding of contemporary cuisine, food presentation and elevated dining standards;</p></li><li><p>
A proven track record of <b>menu development, culinary creativity and innovation</b>, with the ability to introduce new concepts and keep the food offering aligned with current market trends;</p></li><li><p>
Excellent knowledge of <b>modern culinary techniques, premium ingredients, meat preparation and steakhouse operations</b>;</p></li><li><p>
Strong commercial awareness, including <b>food cost control, menu engineering, purchasing and stock management</b>;</p></li><li><p>
Excellent leadership, communication and team-development skills;</p></li><li><p>
A genuine passion for food, with the ability to <b>inspire a culinary team and consistently deliver exceptional guest experiences</b>;</p></li><li><p>
The ability to work effectively in a <b>high-volume, demanding and quality-driven environment</b> while maintaining consistency and attention to detail.</p></li></ul><p><b>
A combination of high-end steakhouse, fine-dining and contemporary culinary experience will be considered a key advantage for this position.</b></p></div>

Four Seasons

<div></div><div><div><div><div>Job ID: REQ10384431</div></div><div><div>
Four Seasons Abu Dhabi at Al Maryah Island</div></div><div><div>
Location: Abu Dhabi, Abu Dhabi, United Arab Emirates</div></div><div><div>
widget: Full time</div></div></div></div><div></div>
<br><div><p><b>About Four Seasons:</b></p><p>
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
<br>
<br>
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p><p></p><p><b>
About the location:</b></p>
In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi at Al Maryah Island welcomes guests with bright, open spaces, embracing expansive views of the city skyline and the sparkling waves of the Arabian Gulf. On dynamic, upscale Al Maryah Island &ndash; Abu Dhabi&rsquo;s business and lifestyle destination &ndash; Four Seasons is located within a 34-storey glass tower, both high-tech and environmentally advanced. Sophisticated new concepts throughout the Hotel define Four Seasons as Abu Dhabi&rsquo;s most exciting waterfront location. Blending urban chic and understated luxury, we offer 200 light-filled accommodations, including 38 suites &ndash; all with water views. With six creative restaurants and lounges, this is Al Maryah Island&rsquo;s premier location for stylish entertaining. Every moment is elevated by thoughtful Four Seasons service, anticipating each guest&rsquo;s unique personal needs &ndash; whether the goal is relaxing on vacation or staying efficient for business.<p></p><div><div><p><b>
About the role</b><br>
The Commis II assists the Chefs in the day-to-day operation of the kitchen and helps maintain a high standard &amp; quality of food preparation.</p></div><p></p><div><p><b><br>
What you will do</b><br>
<b>Main Duties/Description:</b></p></div><div><ul><li>Assist in the preparation of food items according to standard procedures, recipe cards, and instructions from senior chefs.</li></ul></div><div><ul><li>Support the Commis I, Demi Chef de Partie, and Chef de Partie in daily kitchen operations.</li></ul></div><div><ul><li>Ensure workstations, equipment, and utensils are kept clean, sanitized, and organized at all times.</li></ul></div><div><ul><li>Maintain basic knowledge of food handling, hygiene, and sanitation standards.</li></ul></div><div><ul><li>Receive, check, and properly store deliveries as instructed.</li></ul></div><div><ul><li>Demonstrate a positive attitude, willingness to learn, and commitment to teamwork</li></ul></div><div><ul><li>Perform other related duties or tasks as assigned by senior kitchen staff or management.</li></ul></div><div><ul><li>Perform other tasks or projects as assigned by the Sous Chef, Chef de Cuisine, or Executive Chef.</li></ul></div><div><div><br>
<br>
<b>What you bring</b><br>
<ul><li>A minimum of at least 1 year of experience in the similar role in a luxury brand</li></ul></div></div><div><ul><li>An outgoing personality and a can-do approach to an assigned task</li></ul></div><div><ul><li>High level of understanding and knowledge of kitchen operations</li></ul></div><div><ul><li>Proficient in English (speaking, reading, writing)</li></ul></div><div><ul><li>Excellent interpersonal, verbal, and written communication skills</li></ul></div><p></p><div><div><b><br>
What we offer</b><br>
<ul><li>Competitive Salary, wages, and a comprehensive benefits package</li><li>Excellent Training and Development opportunities</li><li>Complimentary Accommodation at other Four Seasons Hotels and Resort</li><li>Complimentary Dry Cleaning for Employee Uniforms</li><li>Complimentary Employee Meals</li></ul></div><ul><li>and so much more!</li></ul></div></div><p></p><div><div><b><br>
Schedule and hours</b><br>
<ul><li>This is a full-time role</li></ul></div></div></div><p></p>

Employee Dining Commis II

HMSHost by Avolta

<div><p>HMSHost is hiring immediately for an Executive Chef to join their team at San Antonio International Airport!</p><p></p><p><b><br>
Summary</b><b>:
</b></p><p></p><p>The Executive Chef is responsible for all culinary operations of multiple restaurants with difficult to complex operations. This position directs and oversees the preparation and standards of all food, manages the culinary and commissary management staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Sr. Director of Operations, depending on local requirements.</p><p></p><p><b><br>
Essential Functions:</b></p><br>
<p></p><ul><li>
Supervises the day to day activities of culinary supervisory staff.</li><li>
Works with Restaurant partners on menus and menu items, ensuring that they can be prepared properly and timely in the airport kitchens.</li><li>
Ensures integrity of all aspects of food, i.e. taste, temperature, presentation, speed of production.</li><li>
Promotes safety and sanitation, oversees inspection of products handling, establishes and maintains safe practices, and follows HACCP procedures.</li><li>
Oversees the Commissary and serves as a primary contact with food vendors.</li><li>
Prices and orders food and kitchen supplies.</li><li>
Maintains effective cost control, by managing the food management inventory system.</li><li>
Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies.</li><li>
Ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards.</li><li>
Identifies hiring, firing, advancement, development, promotion of culinary management staff.</li><li>
Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Director of Operations.</li><li>
Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality.</li></ul><p></p><p><b><br>
Minimum Qualifications, Knowledge, Skills, and Work Environment</b><b>:
</b></p><p></p><ul><li>Requires post-secondary, culinary arts school or four-year university; brand certification a plus</li><li>
Requires 5 years' managerial or supervision experience in the culinary / food service</li><li>
Must be certified in Serve Safe Management certification course</li><li>
Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent</li><li>
Demonstrates organization and multi-project time/issue management</li><li>
Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals</li></ul><p></p><p><b><br>
Benefits of working here:</b></p><ul><li>
A fun place to work</li><li>
Competitive wages</li><li>
401k Match/ Great Benefits</li><li>
Career growth opportunities</li></ul><p></p><p><b><br>
Apply to be a part of our team today!</b></p><h2 class="jobSectionHeader"><b><br>
REQUIREMENTS</b></h2><ul><li>
Is self-motivated; able to work with limited supervision</li><li>
Must have open availability</li></ul><p><br>
To learn more about HMSHost and additional career opportunities, visit https://www.hmshost.com/.</p><p></p><p><br>
Equal Opportunity Employer (EOE)</p><p>
Minority/Female/Disabled/Veteran (M/F/D/V)</p><p>
Drug Free Workplace (DFW)</p></div>

Executive Chef

Less Than

<p><b>About Us: Ceremony</b></p><p>Ceremony Ceremony is a non-alcoholic bottle shop and lounge in Norfolk, VA, created to celebrate community, experimentation, and the ritual of gathering. Our bar and kitchen are intimate by design: a 15-seat dining room, a 63 sq. ft. bar, and a deeply intentional approach to hospitality. We operate with a commitment to sustainability, zero-waste practices, and high-level craft in both our beverage and culinary programs.</p><p><b>The Role: Hospitality</b></p><p>We are seeking a versatile, observant, and detail-oriented hospitality team member to serve as the vital link between our front-of-house (FOH) and back-of-house (BOH) operations. This role is designed for a &ldquo;hospitality polymath&rdquo;&mdash;someone who enjoys the pace of the dining room but is equally interested in the craft of the kitchen and bar.</p><p>As the Floater, you are the &ldquo;glue&rdquo; of Ceremony. You will ensure the guest experience is seamless by managing the flow of the dining room while providing essential support to the Executive Chef and Bartender. This role offers a unique path for professional immersion: for those eager to build a technical foundation in NA mixology and plant-forward culinary arts, we offer additional hours through collaborative prep shifts. This allows you to gain a deeper &lsquo;under-the-hood&rsquo; understanding of our menu, enabling you to educate guests with genuine authority and craft. These opportunities are optional.</p><p><b>Core ResponsibilitiesGuest Experience &amp; FOH Service</b></p><ul><li><b>Hosting &amp; Flow:</b> Greet guests warmly, manage the seating for our 15-seat dining room, and introduce the Ceremony philosophy.</li><li><b>Table Service:</b> Take food and drink orders with a deep understanding of our seasonal menu and retail offerings.</li><li><b>Service Support:</b> Run drinks from the bar and food from the kitchen, ensuring every plate and glass meets our aesthetic standards.</li><li><b>Table Maintenance:</b> Proactively clear and set tables, bus dishes, and reset the dining room to maintain a serene, polished environment.</li><li><b>Point of Sale:</b> Ring up orders and retail bottle shop purchases accurately using our POS system.</li></ul><p><b>Collaborative Influence</b></p><ul><li><b>Your Voice &amp; Influence</b> At Ceremony, we believe our best ideas come from the people closest to the guest experience. You will be empowered to:</li><li><b>Audit and Improve:</b> Regularly assess our front-of-house and back-of-house handoff processes, suggesting changes to improve speed and silence.</li><li><b>Iterate on Service:</b> Share insights from guest interactions to help us refine how we tell our story and present our menu.</li><li><b>Zero-Waste Initiatives:</b> Identify opportunities in our daily prep or service routines to further reduce waste and increase efficiency.</li><li><b>Strategic Input:</b> Participate in team &ldquo;check-ins&rdquo; where your observations on dining room flow directly influence operational shifts.</li></ul><p><b>Kitchen &amp; Bar Support (BOH Hybrid)</b></p><ul><li><b>The Bridge:</b> Act as the primary communicator between the dining room and the kitchen/bar to ensure pacing is synchronized.</li><li><b>Dish &amp; Glassware:</b> Maintain a steady flow of clean barware and plates; in an intimate 63 sq. ft. space, organization is paramount.</li><li><b>Operational Readiness:</b> Assist with nightly breakdown, deep cleaning of service areas, and resetting the space for the next service.</li></ul><p><b>Growth &amp; Development Opportunities</b></p><ul><li><b>Prep Assistance:</b> Gain additional hours by assisting the Executive Chef with culinary prep (pickling, fermentation, veggie-forward mise en place) or the Bartender with beverage prep (syrups, cordials, infusions).</li><li><b>Cross-Training:</b> This role is a gateway to specialized positions if desired. You will have the opportunity to learn NA &ldquo;mixology&rdquo; techniques and fine-dining plating aesthetics.</li></ul><p><b>What You Must BringExperience &amp; Skill</b></p><ul><li><b>Versatility:</b> Previous experience in either a server, busser, or prep cook role is preferred, but a &ldquo;can-do&rdquo; attitude is required.</li><li><b>Pacing:</b> The ability to remain calm and move with grace in an intimate, high-intentionality environment.</li><li><b>Communication:</b> Clear, concise communication skills to bridge the gap between the Chef and Bartender and the guest.</li></ul><p><b>Personal Qualities</b></p><ul><li><b>Hospitality Mindset:</b> A genuine desire to care for guests and celebrate the &ldquo;ritual of gathering.&rdquo;</li><li><b>Cleanliness:</b> High standards for organization; you understand that in a small space, &ldquo;clean as you go&rdquo; is a survival skill.</li><li><b>Curiosity:</b> A desire to learn about the non-alcoholic category, sustainable food systems, and zero-waste operations.</li></ul><p><b>Schedule &amp; Compensation</b></p><ul><li><b>Current Service Hours:</b> Thursday, Friday, and Saturday (approx. 4:30 PM &ndash; 9:30 PM). Hours for this position are as-needed with the opportunity to grow into more hours.</li><li><b>Expanded Hours:</b> Availability for Sunday brunch and dedicated weekday prep shifts (Bar/Kitchen) is a plus and will lead to more hours.</li><li><b>Compensation:</b> Competitive hourly rate based on experience.</li><li><b>Growth:</b> This role is designed to grow with the company. As we expand, the Floater has the first opportunity to move into lead service or specialized production roles.</li></ul><p><b>To Apply</b></p><p>Visit <b>enjoyceremony.com/career</b> and complete the application.</p><p>Pay: From $18.00 per hour</p><p>Benefits:</p><ul><li>Employee discount</li></ul><p>Work Location: In person</p>

Waitstaff/Hostess

RESORT LIFESTYLE COMMUNITIES

<div><div><div><b>About the Role</b></div>
<div></div><div>As a <b>Utility Buffet Server,</b> you&rsquo;ll do more than serve meals, you&rsquo;ll create meaningful dining experiences that bring joy to our residents. As part of a collaborative team, you&rsquo;ll share ideas, respond thoughtfully to feedback, and contribute to a positive, caring community environment.
</div>
<div></div><div><b>What We&rsquo;re Looking For</b></div>
<ul><li>Must be at least 18 years of age or older to use the pizza oven, meat slicer or knives.
</li><li><b>Ability to work Monday-Friday 5:00pm-7:00pm.
</b></li><li>Must be able to communicate effectively in English with residents, guests, and employees.</li>
<li>Ability to secure required food handler permits as required by local ordinances within two (2) weeks of hire.
</li><li>No previous work experience is required.
</li><li>State regulations may require certain applicants to obtain a work permit before beginning employment. If this applies to you based on your age and state of residence, the Community Manager at the location where you are applying will provide guidance on the necessary steps. Any required work permit must be submitted to the Community at the time of hire to ensure compliance with state requirements.</li>
</ul>
<div></div><div><b>Key Responsibilities</b></div>
<ul><li><b>Create a welcoming dining experience </b>by greeting residents and guests with warmth, presenting menu options clearly, taking accurate orders, and tailoring portion sizes to individual preferences.</li>
<li><b>Protect quality and safety </b>by maintaining cleanliness and handling dishware with care to prevent breakage.
</li><li><b>Ensure seamless service</b> by keeping the exhibition line attended and visually appealing throughout meal hours.</li>
<li><b>Engage with professionalism </b>when responding to feedback, addressing concerns promptly, and escalating issues to leadership when necessary.</li>
<li><b>Operate kitchen equipment safely</b> and confidently, including pizza ovens and sharp tools, following all safety standards (must be at least 18 years of age or older).</li>
<li><b>Contribute to team success </b>by completing support work and additional tasks assigned by the Executive Chef or Sous Chef.
</li><li><b>Maintain strict sanitation </b>standards in all food preparation and production areas.</li>
</ul>
<div></div><div><b>Why RLC?</b></div>
<ul><li><b>Awesome Perks:</b> Enjoy your pay on demand, employee discounts, and more.
</li><li><b>First Job?</b> No worries, you&rsquo;ll gain real-world experience that looks great on college and job applications.
</li><li><b>Seasoned? </b>Bring your experience and make an immediate impact.
</li><li>Fast-growing, family-owned company with 60+ communities nationwide</li>
<li>Supportive leadership in a beautiful, resort-style environment</li>
<li>A purpose-driven role where you make a difference every day</li>
</ul><div><b>Ready to Serve with Heart?</b></div>
<div></div><div>Bring your servant heart to a place that feels like family. <b>Apply today, </b>and our Team will follow up soon!</div></div><br>
<div></div><div><b>EOE/ADA</b></div></div>

Utility Buffet Server

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