General Manager / Chef Manager SodexoGeneral Manager / Chef ManagerTIOGA, ND$61,710–$79,860The General Manager/Chef Manager will be responsible for directing all contract management service operations and client relations of the food service operation including cafe, micro-market, and catering. From restaurants to delivery options, to streamlined operations and cutting-edge technology, Sodexo creates a safe, vibrant, and eco-friendly workplace.
Executive Chef ROI Hospitality DevelopmentExecutive ChefMandan, North DakotaResponsibilities of the Executive Chef: Oversee, supervise, and approve all preparations, quality, portions, specifications, and presentations of all food produced. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience.
Banquet Chef Aparium Hotel GroupBanquet ChefFargo, NDBANQUET CHEF POSITION PROFILE Reports to: Executive Chef, position is exempt THE ROLE The Banquet Chef works directly with the Executive Chef and Sous Chef to oversee all culinary operations related to banquet functions and group events. Ability to stand or walk for prolonged periods to cook required menu items Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers WHO WE ARE Hotels done differently.
Sous Chef Aparium Hotel GroupSous ChefFargo, NDFoster open lines of communication within the department by helping to facilitate daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue among the team to voice ideas and concerns, while addressing the department's key priorities. The Sous Chef reports to and works directly with the Executive Chef, and other culinary leaders, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels.
Jr. Sous Chef Canad InnsJr. Sous ChefGrand Forks, North DakotaResponsibilities include helping to achieve labor and food cost projections, maintaining a high level of food and drink satisfaction for guests, and contributing to the creative and cost-efficient development of menu items. Discounts on food and beverages through the Canadvantage Employee Food & Beverage Discount, applicable to restaurants, and room rates for both employees and their guests.
Pastry Chef The Walt Disney CompanyPastry ChefBismarck, NDActively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership. + Oversee allergy and dietary training of Pastry staff and ensure training is in accordance with strict company LOG’s and guidelines.
Chef De Partie The Walt Disney CompanyChef De PartieBismarck, NDMinimum two years formal culinary training plus 3 years work experience which may consist of an accredited school or recognized apprenticeship OR minimum 6 years work experience with 2 years in a comparable role. + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation.
Sous Chef The Walt Disney CompanySous ChefBismarck, NDExceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines.
Chef de Cuisine The Walt Disney CompanyChef de CuisineBismarck, NDResponsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option.