Chef Jobs in Amherst, MA

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a part time Breakfast Chef at the the Timberdine - Harvester, you will master our menu, with your food being the reason guests keep coming through our doors! You'll thrive in a fast-paced service, working together as one team. Does this sound like you? Join us at Harvester, the nation's family favourite. Famous for our fresh rotisserie chicken, sizzling grills and unlimited salad bar, we pride ourselves on offering feel good dining for the nation. Fancy a fresh start? We want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to work around your lifestyle! * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, we offer a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply

Job Details LONGMEADOW, MA $90,000.00 - $110,000.00 Base+Commission/year Restaurant - Food ServiceDescription Here is an opportunity to be a part of an award-winning, widely respected, locally grown business with a proven track record and 800 employees strong. With us you can experience eleven unique venues under one executive management team. If you are inspired by talented chefs, managers, and mixologists where creativity is encouraged daily, we encourage you to consider joining our family. ***This is an immediate role that needs to be filled. We would consider relocation for the right candidate*** We need someone who inderstands HIGH VOLUME, from scratch kitchen with 3-5 years of chef experience leading a team to success. Motivating the kitchen staff is of the upmost importance and needs to be showcased in the kitchen. Our team is dedicated and ready for a true leader who can provide mentoring and growth within the restauarant. Max Hospitality has been dedicated to providing a great dining experience while delivering high quality food for over 30 years. Max strives to meet and exceed customer expectations while creating seasonal dishes to stay ahead of the competitive market. We look for candidates who believe in our mission and want to be part of an ever growing restaurant group. The ideal candidate will bring a creative outlook, team player attitude and be passionate about the work they do within our restaurants. You are invited to apply if this is a family you would like to be a part of. Our Executive Chef is responsible for creating artisan burgers that support our culinary style using only the best ingredients. The Chef will prepare burgers and other dishes ensuring they are thoughtfully prepared with care and attention. The Max Burger menu is filled with a burger for everyone and continues to be hits among our diners. We have chalkboard burgers that change weekly which require creativity and sourcing seasonal ingredients when possible. Our menu also includes several options for those that are not in the mood for a burger or may prefer meat free options, but still want high quality food. The Executive Chef will successfully deliver our current dishes and also find creativity with new menu items while elevating more traditional ones. Menus are changed seasonally with items that are sourced locally when the season allows. The candidate for this position has had prior experience in leading a kitchen to success, knowledge of cost of goods, scheduling, and special events. Previous experience in a burger restaurant is preferred but not required. Additional culinary training/coursework is a plus but not required. Max Burger continues to impress our guests with their commitment to creating beautiful and tasty artisan burgers made from finely crafted ingredients. A continued commitment to our customers, reliable to his or her co-workers, self-motivated, creative and organized is a must. Ability to work the line in a high volume fast paced environment along with good time management skills, and professional dress, and behavior are all required for this position. Qualifications This role will oversee the entire kitchen staff, creating the schedule, maintaining weekly inventory and ordering. Acting as a mentor to allow other chefs to build on their career within the group. Interviewing, hiring and terminations as needed to fill roles and allow the kitchen to work like a well oiled machine. This role is responsible for attending monthly Chef meetings, ability to understand and meet labor and food cost goals. Work with breweries to promote special event dinners and be able to create dishes for those events. Strong communication and confidence when speaking in front of staff and guests is required. The Executive Chef should know and understand current federal, state, and local standards, guidelines, and regulations by following established policies and procedures and ensures that safe and high quality food service is provided at all times. The candidate does need to be ServSafe certified upon hire or within 90 days of hire. This chef may also assist with preparation of all items needed for service, from chopping vegetables to making sauces and butchering meat, and may be asked to prepare items for other stations or special events. Head Chef/Executive Chef: 2 years (Required) Culinary: 4 years (Preferred) Benefits: 401(k) with matching dollars Medical, Dental & Vision insurance, 50% premiums paid by employer Disability Insurance 100% Paid by Employer Life, Accident, Critical Illness & Pet Insurance offered Flexible Spending Account & Dependent Care Account offered Daily Shift meal provided Paid time Off earned as of First Week Referral program Shift: 5, 10 hour shift, 2 days off weekly Supplemental Pay: Daily Shift Meal Monthly Food Allowance Quarterly bonus Yearly bonus Diversity creates a healthy atmosphere: Max Hospitality is an Equal Employment Opportunity/Affirmative Action employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, protected veteran status, disability status, sexual orientation, gender identity or expression, marital status, genetic information, or any other characteristic protected by law.

* Prep and prepare meals in accordance with cycle menu to both inmates and staff. * Provides immediate supervision of inmates * Maintain and organize supporting documentation to satisfy standard compliance. * Prepare, serve and document medical diets * Ensure adequate health protection for all inmates and staff and for all working in the food service area. * Maintain serve safe food manager certification to adhere to local, state and federal requirements * Must maintain CPR, AED and first responder certification. * Must maintain annual training requirements for support/professional staff with daily inmate contact. * Performs area contraband searches, writes disciplinary tickets, takes inmate counts and other custody related functions * Issues and controls kitchen tools, equipment and food supplies for food preparation. * Maintains security procedures by unlocking food storage units, equipment and security controlled tools. * Manage food stock within applicable safety guidelines * Organize, communicate and when applicable prepare any approved religious diets or celebrations. * Maintain record of meals served * Must have knowledge of inmate motivation and problems associated with institutional life. * Provide equipment and safety training. * The correctional chef will be required to prepare and serve food to all areas of the facility in the event of an emergency or lockdown situation. * Work with the correctional head chef in menu development and cost saving measures. * Maintain inventory of dry and cold storage. * Oversee the weekly meat utilization list to make sure appropriate amounts of food is thawed for corresponding meals. * Responsible for consistent portion control of all menu items * Will record temperatures and monitor all facets of the kitchen operation to ensure health safety for the facility. * Takes responsibility for the operation of the kitchen, including ordering and decision making and providing immediate supervision over inmates during any absence of the Correctional Head Chef. Must have the ability to observe situations and behavior in detail and make critical and stressful decisions and act quickly in emergency and dangerous situations. Maintains security, order and discipline of inmates by continually monitoring behavior and correcting disruptive actions. WORKING CONDITIONS * Exposure to heat, mechanical equipment and usual cooking area conditions. * Duties involve potential risk associated with working in a jail setting with inmates. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Regularly required to stand and walk; talk and hear; lift and carry; push and pull with force; and maintain balance * Occasionally required to climb and stoop; reach with hands and arms; and occasionally lift and/or move boxes of 50-100pounds of food or equipment * Manual dexterity required in performing duties * Specific vision abilities required by the position include close vision, distance vision and peripheral vision; reading of written, printed or computer screen data

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + 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 Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

We’re more than just a team – we’re a community dedicated to making a difference every day. At Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you’re passionate, driven, and ready to thrive, we’d love to have you on our team. Apply today and build a career that inspires you! The Chef de Cuisine is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef; and maintaining and adhering to the health and food safety program at all times per state and federal regulations. This position oversees kitchen staff in the preparation/production of all meal periods. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you’re not just getting a job – you’re joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here’s how we show our commitment: Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way. Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve. Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance. Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered! Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations! We’re more than just a business—we’re a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career. Apply today! Responsibilities Collaborate with the Executive Chef to develop innovative and seasonal menus that showcase the restaurant's culinary expertise and creativity, incorporating fresh, locally sourced ingredients and international flavors. Contribute to menu planning and recipe development, including creating and testing new dishes, specials, and tasting menus, and ensuring that all menu items meet quality and cost standards. Oversee food preparation and cooking activities, ensuring that dishes are prepared according to established recipes, portion sizes, and quality standards, and that food safety and sanitation guidelines are followed at all times. Supervise and assist kitchen staff in various culinary tasks, including chopping, slicing, dicing, marinating, sauté, grilling, roasting, and baking, to ensure consistency and excellence in food presentation and taste. Coordinate and manage kitchen operations, including ordering and inventory management, production scheduling, and equipment maintenance, to ensure smooth and efficient workflow and minimize waste and downtime. Maintain a clean, organized, and sanitary kitchen environment at all times, including workstations, storage areas, and equipment, and ensure compliance with health and safety regulations and food handling procedures. Train, mentor, and supervise kitchen staff, including cooks, line cooks, and prep cooks, providing guidance, feedback, and coaching to enhance their culinary skills, teamwork, and performance. Conduct regular training sessions and workshops on culinary techniques, menu items, and food safety practices, and ensure that all kitchen staff are properly trained and certified in food handling and safety procedures. Monitor food quality, presentation, and taste, and conduct regular taste tests and quality checks to ensure that all dishes meet the restaurant's standards of excellence and guest expectations. Technical Skills: Must have strong Culinary/cooking skills - skilled in different styles of cooking Food cost analysis, i.e., knowledge of food ordering, inventories, labor control Thorough knowledge and understanding of kitchen equipment use and operation Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience Financial understanding in food costs and minimizing waste in the kitchen Experience / Education: Minimum 2 years’ of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counselling as well as documentation; experience with documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Certification and Allergy Awareness Training strongly preferred The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.

At Loomis Communities, we open doors to positive aging . Building on our proud traditions of integrity, security and hospitality, our vision is for Loomis to always be a vibrant, welcoming community, providing resources to maximize well-being and personal fulfillment; while sharing our talents and strengths with all those whose lives we touch. Full Time Salaried PositionSome weekend availability a must!Summary Description: A highly motivated and experienced culinary leader that provides exceptional dining experiences for all customers, both internal and external. This role is responsible for the overall management and daily operations of the kitchen, including menu development, food preparation, and quality control. Beyond culinary expertise, the Executive Chef will cultivate a positive and productive work environment through strong team building and leadership coaching skills. This includes mentoring staff, fostering collaboration, and empowering individuals to achieve their full potential. The ideal candidate will be passionate about food, dedicated to exceeding customer expectations, and committed to building a high-performing culinary team. Essential Functions Complies with and enforces all departmental policies and procedures (includes, but not limited to-HACCP, mandatory in-services, safety regulations, timely corrective action, CARF/CCAC guidelines). Other duties may be assigned. Performs job functions in a manner consistent with the mission and goals of the Loomis Communities. Adheres to The Loomis Communities Compliance and Ethics Program. Demonstrates an awareness of, a respect for and attention to the diversity of the people with whom they interact (persons served, personnel, families/caregivers, and other stakeholders) that is reflected in attitudes, behavior and services. Provide all customers with efficient, professional and responsive service, while communicating with honesty, integrity and respect. Seeks customer feedback through regular interactions. Participates in the resident dining services committee meetings. Works harmoniously and cooperatively within a team structure. Collaborating with co-workers while remaining positive and respectful at all times. This includes coordination of resident and guest functions, activities and promotions. Oversees proper established sanitation guidelines are followed by team members. Performs assigned tasks while promoting resident rights and independence. Delivers quality services by performing advanced culinary tasks and menu management, while adhering to and establishing food safety requirements. Reviews menu cycle, follows recipes, tests product by taste, temperature, portion control and plate appeal. Proper receiving and storage of departmental supplies. Considers nutritional needs of the aging population, and utilizes Mediterranean diet concepts when developing menus. Promotes team building through hiring, leadership coaching, and training staff to cultivate a positive and productive work environment and ensures proper staffing levels, while working a flexible schedule when needed. Also, conducts new employee orientations and timely employee performance evaluations. Provides stewardship through management of the dining services budget related to purchasing and staffing. Qualifications Required Education: High School diploma or general education degree (GED) Preferred Education: Advanced culinary degree Required Experience: Minimum 5 years in comparable culinary position with supervisory responsibilities. Preferred Experience: Minimum 8 years in comparable culinary position with 5 years as an Executive Chef Skills/Competencies: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Ability to read, write, and speak English. Ability to relate well to all residents, including the emotionally upset. Ability to deal tactfully with personnel, residents, family members, visitors and the public. Ability to report to work regularly and promptly. Ability to work beyond normal hours when necessary.

The Flying Monkey Grill & Bar, Llc in Newington, CT is looking for one saute chef to join our 58 person strong team. We are located on 2095 Berlin Turnpike. Our ideal candidate is attentive, punctual, and hard-working. Benefits We offer many great benefits, including free early access to your pay through Homebase. Responsibilities Set up workstation Prepare ingredients to be used in dishes Saute ingredients and plate dishes to business standards Adhere to health and safety guidelines Qualifications Experience working as a chef or similar role Ability to work with a team towards success Familiar with kitchen utensils and equipment Knowledgeable of food preparation and cooking processes We are looking forward to receiving your application. Thank you.

About UMass Amherst The flagship of the Commonwealth, the University of Massachusetts Amherst is a nationally ranked public land-grant research university that seeks to expand educational access, fuel innovation and creativity, and share and use its knowledge for the common good. Founded in 1863, UMass Amherst sits on nearly 1,450-acres in scenic Western Massachusetts and boasts state-of-the-art facilities for teaching, research, scholarship, and creative activity. The institution advances a diverse, equitable, and inclusive community where everyone feels connected and valued-and thrives, and offers a full range of undergraduate, graduate and professional degrees across 10 schools and colleges, and 100 undergraduate majors. We believe every member of our university community can contribute to our ongoing success by striving for the highest level of excellence as we seek breakthrough solutions to mounting environmental, social, economic, and technological challenges in our world. Job Summary The Chef de Cuisine is responsible for functional management of the production area of the Worcester Dining Commons dining including quality control, line presentation, and customer service. Responsibilities include food preparation, food purchasing, recipe and menu development, staff scheduling for events as well as culinary initiatives. This position is also responsible for the planning and implementation of special projects designated by the Executive Chef, Residential Dining and the Director of Operations, Residential Dining. Essential Functions * Responsible for day-to-day functional culinary supervision of the Worcester Dining Commons and associated retail locations. Assures the unit complies with UMass Dining's mission to serve a variety of healthy world cuisine featuring local ingredients in the most sustainable and environmentally conscious manner. * Duties include hands on production, training and functional supervision of unit chefs, head cooks, cooks and assistant cooks in all areas of production from just-in-time cooking to display cooking and preparing and presenting cold foods. * Trains culinary staff in cooking and serving methods, portion control, presentation, waste reduction and plate presentation. Works with the unit management team for merchandising all food related events. * Oversees the culinary operations of the Worcester Dining Commons location specials by working with the culinary staff in executing specialized event menus. Works with guest chefs' to assure proper menu execution. * Works within the established operating food budget, accountable to the Director of Operations, Residential Dining for operation within budgetary constraints. Is responsible for the culinary financial metrics: food, labor, etc. of assigned dining locations. * Assists in establishing strategic direction and sets operating policies. Works to develop program enhancements to increase customer satisfaction. Monitors the current industry market trends and applies these as needed to dining services. * Assists the Dining Commons Associate Director in recruiting new staff and provides training and development for all production personnel. Provides functional supervision of 60-70 staff and input to the Dining Commons Associate Director concerning performance of these staff. Functional supervision of student staff during events. * Assists the Dining Commons Associate Director in time and attendance using KRONOS time management system, * Schedules production staff meetings and promotes good staff morale. * Participates in the development of departmental goals and organizational structure; assists in the development and implementation of operating policies, systems and procedures. * Assists the Dining Commons Associate Director in implementing and enforcing Standard Operating Procedures (SOP), Hazardous Analysis of Critical Control Points (HACCP) principles and food allergy programs. * Communicates with the Dining Commons Associate Director and Executive Chef Residential Dining in advance of making changes to menus; creates new menu concepts and LTO's and incorporates them into the menus as needed. order food and supplies, supervises procurement, production and inventory controls. * Assists the Dining Commons Associate Director in the implementation of the Menu Management and Inventory System and recipe implementation. Reviews weekly inventory with Dining Commons Associate Director and makes recommendations to help with inventory reduction and product utilization. * Daily walkthroughs of kitchens, storage areas, and dining room. Ensures all menu signage is accurate and up to date. Other Functions * Is responsible for special projects and other related duties as assigned. * Understands, is committed to, and supports affirmative action and non-discrimination goals and customer-focused quality services. * Demonstrates capacity, skill and willingness to engage students, and contributes to student success. Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure) * Bachelor's degree or culinary program diploma from a recognized institution with 2-3 years progressive experience in a hospitality setting or 5 - 7 years progressive experience in a hospitality setting. * Proficiency with computers and Windows based software. * Excellent oral and written communication skills. * Sanitation Certificate required. * May require weekends and evening hours. Preferred Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure) * Experience with a computerized menu management system. * Certification by a recognized culinary program a plus e.g., American Culinary Federation (ACF). Physical Demands/Working Conditions * Requires the ability to balance, carry, push, pull, stand, bend, reach, twist, lift and perform repetitive movements. * Ability to lift 25 -30 lbs. Additional Details * Under the supervision of Executive Chef, Residential Dining works within established goals, policies and procedures of the Division of Auxiliary Enterprises. * This position is designated as essential personnel. Work Schedule Varies and may include weekends, evenings and holidays as business needs dictate. Salary Information Level 29 PSU Hiring Ranges Special Instructions to Applicants Along with the application, please submit a resume, and cover letter. References will be checked at the finalist stage. Please be prepared to provide contact information for three (3) professional references. UMass Amherst is committed to a policy of equal opportunity without regard to race, color, religion, caste, creed, sex, age, marital status, national origin, disability, political belief or affiliation, pregnancy and pregnancy-related condition(s), veteran status, sexual orientation, gender identity and expression, genetic information, natural and protective hairstyle and any other class of individuals protected from discrimination in employment, admission to and participation in academic programs, activities, and services, and the selection of vendors who provide services or products to the University. To fulfill that policy, UMass Amherst is further committed to a program of affirmative action to eliminate or mitigate artificial barriers and to increase opportunities for the recruitment and advancement of qualified minorities, women, persons with disabilities, and covered veterans. It is the policy of UMass Amherst to comply with the applicable federal and state statutes, rules, and regulations concerning equal opportunity and affirmative action. Advertised: Mar 5 2025 Eastern Standard Time Applications close: Jun 6 2025 Eastern Daylight Time

8 am - 3pm Chef / Mashgiach prepare 100 hot meals a day lunch & supper Full benefits package: health insurance, dental, etc $25 an hour

Grill Chef - Glastonbury Brewers Fayre Come and be a Chef at Glastonbury Brewers Fayre. Help our kitchen team to prepare, cook and serve up mouth watering meals in our fun, pub restaurant. Immediate start, catering experience needed. PAY RATE: Up to £12.89 per hour CONTRACT TYPE: Permanent HOURS: 30 a week - guaranteed hours to plan your week around. Over 5 days. Varied hours, including weekends and evenings. LOCATION: Glastonbury Brewers Fayre, Morland Rd, Glastonbury BA6 9FW Why you'll love it here: Training and support: We've got the user-friendly equipment that will make your life easier from the start and the training that'll give you a career path in our kitchens Whitbread Benefits card: Enjoy up to 60% off Premier Inn rooms and 25% off meals in Whitbread Restaurants Pension and saving schemes: Company pension and save as you earn scheme Discounts: Get money off shops, your utility bills, travel, cinema trips, supermarkets and more Have a meal on us: You'll receive a £40 voucher to spend in our restaurant when you join us What you'll do: Join us at Glastonbury Brewers Fayre as a Grill Chef, as part of the kitchen team cooking the dishes our guests love. Be part of the UK's leading hospitality business, Whitbread.

Immediate Opportunity. Award Winning Gourmet Marketplace seeks a full time Chef having previous experience in banquet service, catering or executive corporate food service is beneficial. Successful candidate will demonstrate the ability to produce items of high quality in appearance, taste and variety through an upscale service presentation that changes daily. This is the centerpiece of a marketplace featuring wines, cheeses, chocolates, specialty foods, craft beers, house made gelato and more in a century old, beautifully restored open post and beam railroad warehouse. A fast paced environment seasonally is offset by no late nights providing a quality of life that is hard to match in the restaurant industry. Full time (30 hours per week) qualifies for 50% company paid Anthem Blue Cross Blue Shield Health Insurance. Professionalism, organizational skills and sanitation standards are essential, as well as the ability to work well with others. This a non-smoking facility. The position requires scheduling flexibility including weekends and holidays. Reply to posting with a cover letter, resume and contact information Job Type: Full-time Pay: $50,000.00 - $56,000.00 per year is Negotiable & Experienced Based Please visit our careers page to see more job opportunities.

The Executive Chef reports to the Food Services Director and is responsible for overseeing, leading and creating an outstanding experience, strategic planning, menu development, staff management, and ensuring the highest quality of food preparation and presentation, while adhering to food, health and safety industry regulations and standards. The Executive Chef will maintain a working relationship with the management team, staff, shareholders, community, and other stakeholders as necessary to support the BFC Food Services business that aligns with the BFC's vision and standards. This position will be primarily located at the Potash Hill site in Marlboro, VT, but may be expected to attend meetings or assist at the Brattleboro Co-op location as needed. Our Ends, as articulated by our Board of Directors are: An open, inclusive and welcoming marketplace Access to and education about goods and nutritious food that are ecologically sound and responsibly sourced An organization that contributes to a just and resilient local economy An enterprise that engages in sustainable and regenerative environmental practices The Cooperative Principles are: Open and Voluntary Membership. Democratic Member Control. Members' Economic Participation. Autonomy and Independence. Education, Training, and Information. Cooperation Among Cooperatives. Concern for Community. The BFC believes in the ethical values of honesty, openness, social responsibility and caring for others. Cooperative Values are: Self help Self-responsibility Democracy Equality Equity Solidarity. The Brattleboro Food Co-op is proud to be a Union workplace. The Executive Chef must be familiar with and abide by our Union Contract at all times while maintaining a positive relationship with Union leadership. PEOPLE Develop and maintain strong relationships with key stakeholders such as management team, staff, shareholders, community, and others as necessary Lead and manage food services staff Interview and hire in accordance with BFC policies Provide sufficient and appropriate training to their team in accordance with BFC policies Coach and develop team members in accordance with BFC policies, including corrective action when necessary and appropriate Celebrate and recognize team member successes Provide timely, accurate, and fair annual performance evaluations Keep direct reports up to date and informed of key business information, policies, and updates Act as the primary point of emergency contact for their direct reports during Business Continuity events PROCESSES Partner with the Food Services Director to identify customer requirements and propose catering options on an event by event basis Collaborate with the Food Services Director to develop a menu including cost and pricing that enables the BFC to operate profitably Hiring, training, and supervising staff, as well as scheduling employee shifts Tracking expenses and maintaining accurate records for all events Adhere to food and health industry regulations and standards Ensures the food service area is clean and that food is handled in a sanitary manner Maintains accurate records Addresses problems or complaints concerning food or services provided Performs other related duties as required Partner with the Food Services Director to identify customer requirements and propose catering options on an event by event basis Collaborate with the Food Services Director to develop a catering menu including cost and pricing that enables the BFC catering to operate profitably Tracking catering expenses and maintaining accurate records for all events Ensure billing is completed in a timely manner TECHNOLOGY Skilled in using commercial kitchen equipment Utilize software and tools necessary to perform their function Requirements Three years of experience in food service supervisory or management experience required High school degree required, bachelor's degree in Culinary , Food Management, or related field experience preferred Hands-on experience with creating menus from scratch Experience preparing vegan, vegetarian, and gluten free menu items Co-op experience, or experience in the natural and organic grocery industry preferred Knowledge of electronic food management systems preferred Exceptional ability to deliver food services within budget and on time The ability to apply industry knowledge to improve food services Experience hiring, training, coaching, developing, and leading a team Excellent organization and time management skills Excellent communication skills Computer literate, with experience in word processing, spreadsheet usage, and POS systems preferred Experience purchasing product and inventory management Outstanding customer service skills Must be able to lift at least 50 pounds and work while standing for extended periods At Brattleboro Food Co-op, we do not just accept difference - we celebrate it, we support it, and we thrive on it for the benefit of our employees, our products, and our community. Brattleboro Food Co-op is proud to be an equal opportunity employer.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Banquet Chef is responsible for ensuring the highest quality of culinary services for our Members and guests. They support a la carte and private event food production while maintaining consistent food preparation and plate presentation for a la carte venues and catered events. Day-to-Day: * Maintains a clean and safe work environment. * Assists the Executive Chef and Sous Chefs with any task requested. About You: * Prior experience as a Cook. * Working knowledge of broiler, pantry and saute stations. * Diplomatic team player able to foster relationships with Members, Employees and Guests. * Possesses a passion for exceeding Member expectations and a commitment to excellence * Providing the highest quality Member and guest experience. * Internal Candidates should be ServSafe certified. * High school diploma or equivalent. Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer This job post is intended to describe the general requirements for the position. It is not a complete statement of duties, responsibilities, or requirements. Other duties not listed here may be assigned as necessary.

Benefits: Employee Meal Plan Competitive salary Dental insurance Health insurance Vision insurance Department: Back of House (BOH) Reports To: Chef de Cuisine and/or Sous Chef de Cuisine Location: Coopershill - 6 School Street, Peterborough, NH 03458 FLSA Status: Non-Exempt Job Summary: At Coopershill, our Commis Chef plays a key role in ensuring that our guests enjoy authentic Irish pub fare, made with care and attention to detail. This entry-level position involves food preparation and cooking, while working closely with the kitchen team to deliver high-quality dishes. The Commis Chef is also responsible for maintaining cleanliness, food safety, and hygiene within the kitchen, contributing to the smooth day-to-day operations of Coopershill. Key Responsibilities: Food Preparation: Assist in preparing ingredients for dishes such as washing, cutting, and portioning ingredients, following recipes, and completing prep work for daily service. Cooking & Plating: Cook menu items according to recipe and presentation standards, ensuring food is flavorful, well-presented, and consistent with Coopershill style. Team Support: Work efficiently with fellow cooks, kitchen and Front of House (FOH) staff, helping to maintain a smooth workflow during busy service hours. Cleanliness & Hygiene: Maintain a clean, sanitary, and organized work area, adhering to local health codes and Coopershill standards. Food Safety: Follow food safety protocols, including proper handling, storage, and labeling of ingredients to ensure safe consumption. Inventory Support: Assist with receiving and storing food supplies and ingredients, ensuring proper stock rotation. Equipment Maintenance: Properly use and maintain kitchen equipment and notify the Head Chef or Kitchen Manager of any issues or needed repairs. Qualifications: Experience: Entry-level; previous experience in a kitchen is a plus but not required. Skills: Basic knowledge of food preparation and knife handling. Ability to follow recipes and take direction. Strong teamwork and communication skills. Physical Requirements: Ability to stand for extended periods and perform repetitive tasks. Ability to lift and move up to 50 pounds. Ability to work in a fast-paced, high-temperature kitchen environment. Preferred Qualifications: Certifications: Food handler's certificate preferred. Personal Traits: Energetic, eager to learn, detail-oriented, and able to work under pressure. Working Conditions: Coopershill is a casual, fast-paced environment with shifts that may include nights, weekends, and holidays. You will be working in a kitchen setting with exposure to heat, sharp objects, and moving equipment. Compensation: $16.00 - $18.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Exciting Opportunity with Banyan Treatment Centers! We are seeking a dedicated Sous Chef to join our team and help create a supportive and nourishing environment for our patients and staff in Baldwinville, MA. In this role, you will be responsible for preparing high-quality meals, maintaining a clean and organized kitchen, and adhering to all food safety and sanitation standards. Your contribution will be essential in supporting individuals on their journey to recovery and fostering a sense of community through shared meals. About Banyan Treatment Centers Banyan Treatment Centers is a nationally recognized leader in addiction and mental health care, offering a comprehensive continuum of services with the esteemed Joint Commission Accreditation (Gold Seal of Approval). Since our founding, we have grown into a trusted provider with 18 locations and Telehealth services nationwide. In 2023, TPG's global impact investment through The Rise Fund enabled us to further expand our services. This partnership underscores our dedication to providing high-quality care and reinforces our financial stability. With over 1,600 dedicated employees, we are committed to making a meaningful impact on people's lives, delivering compassionate, quality care that extends from our internal operations to every patient interaction. Why Join Banyan Treatment Centers? This is an opportunity to make a meaningful impact within an organization that stands as a nationally recognized leader in addiction and mental health care. As a Sous Chef, you will: Support Recovery Efforts: Contribute to the healing journey of individuals by providing balanced, nutritious meals in a compassionate environment. Be Part of Our Mission: Join a team dedicated to helping individuals overcome addiction and mental health challenges. Foster a Collaborative Environment: Work alongside a team committed to patient-centered care in a welcoming and diverse atmosphere. Enjoy Career Growth Opportunities: Take advantage of employee training, development, and advancement opportunities. Position Details: Reports to: Managing Chef Schedule: Full-time, 5 shifts per week (details discussed in interview) Location: On-site in Baldwinville, MA Key Responsibilities: Collaborate with the Managing Chef to create balanced meal plans tailored to residents' dietary needs. Plan menus accommodating dietary restrictions due to health conditions, allergies, or cultural preferences. Oversee meal preparation, ensuring recipes, portion sizes, and hygiene standards are upheld. Supervise kitchen staff, providing training and guidance as needed. Maintain inventory, order supplies, and manage food storage to minimize waste. Enforce hygiene and sanitation practices in compliance with health regulations. Communicate with staff to coordinate meal schedules and address dietary concerns. Work with dietitians and healthcare professionals to meet specific dietary requirements. Regularly monitor and ensure food quality, making adjustments when necessary. Required Qualifications: At least 1 year of experience as a Sous Chef or in a related role. High school diploma or equivalent. Preferred Qualifications: Experience in a healthcare or residential facility. Certification in food safety or ServSafe. Personal Characteristics: Empathy & Compassion: You care about providing nourishment to individuals facing challenges. Attention to Detail: You ensure meals meet dietary needs and safety standards. Collaboration & Teamwork: You work effectively with others to support a positive environment. Accountability & Integrity: You maintain cleanliness and adhere to high standards of food preparation. Comprehensive Benefits include: Medical, Vision and Dental Insurance Whole and Term Life Insurance Short and Long-term disability Insurance 401(k) Benefit with Employer Match Paid Time Off 7 Paid Holidays, inclusive of a floating Holiday to use at your discretion. Employee Assistance and Referral Programs Apply Now! If you're passionate about making a difference and are ready to bring your culinary expertise to a mission-driven team, apply today to join Banyan Treatment Centers! We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class. We welcome all applicants and encourage veterans, active-duty military and first responders to apply, in support of our First Responders Program offering.

Under the supervision of a Food Service Director, prepares and cooks food in large quantities according to diet, consistency, and cycles of menu. Monitors methods of food handling, preparation, meal service and equipment cleaning. Serves meals. Has general supervision over food service workers in a kitchen; does other related duties as required. Note: The following duties are illustrative and not exhaustive. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position. Depending on assigned area of responsibility, incumbents in the position may perform some or all of the activities described below. Functions: Read menus, recipes, and reviews with Food Service Director, all necessary steps in meal preparation Prepare all necessary menu items in accordance with established standards Determine quantity of all food needed in meal preparation Follow recipes Use proper food preparation and handling techniques Prepare substitute items to meet resident's individual needs Serve meal using portions listed on menu Cover, date and label all leftovers and stores properly Insure that all cooking temp logs, temp when taking out of oven and holding temp, are up to date Ensure that all federal, state, department, and other necessary government agency requirements are met in the preparation of food Direct functions of one or more workers who assist in preparing and serving meals Discard expired food Compile and maintain records of food as assigned Take inventory of supplies and equipment as assigned Receive and store food supplies, using FIFO Method (First in First Out) Ensure all supplies and equipment are kept in a clean/sanitary condition Wash pots, pans, dishes, utensils, and other cooking equipment Wash floors, walls, and linoleum in kitchen, dining room, and food storage area Update Dietary Cards Assist in training new employees Use proper infection control techniques and protective equipment as needed Promote a culture of safety Manage dietary personnel in absence of Food Service Director Contribute to an environment that is respectful, team-oriented and responsive to the concerns of co-workers, patients and families Participate in quality improvement activities (QAPI) as requested Maintain confidentiality and protects sensitive Protected Health Information (HIPAA) at all times Stay and work beyond scheduled shift if needed to meet needs of patients Qualifications: Must be at least 18 years or older. Experience in a culinary environment, large volume food preparation and service is preferred. Knowledge and Skills: Demonstrates organizational and critical thinking skills Effective interpersonal and communication skills Ability to be patient while interacting with challenged or difficult residents Ability to work independently, problem solve and make decisions as necessary Ability to create a resident-centered environment Ability to react decisively and quickly in emergency situations Knowledge of policies and procedures and state and federal regulations Required Responsibilities: Successful demonstration of work standards, quality work product, productivity, and job knowledge are standard expectations for all company employees. Core Competencies: Caring/Compassion Accountability Dependability Adaptability/Flexibility Effective Communication Detail Oriented Confidentiality Team Player Dedication Physical Demands Shoe the amount of time on-the-job in the following physical activities by checking the appropriate boxes below. Amount of Time None Occasionally up to 1/3 Frequently 1/3 to 2/3 Constantly 2/3 or more Stand x Walk x Sit x Talk or hear x Finger, handle or feet x Push/pull x Stop, kneel, crouch or crawl x Reach with hands and arms x Taste or smell x This job requires that force be exerted by weight being lifted, carried, pushed, or pulled. Show how much and how often by checking the appropriate boxes below. None Occasionally up to 1/3 Frequently 1/3 to 2/3 Constantly 2/3 or more Up to 10 lbs x Up to 20 lbs

As Head Chef you will oversee the day-to-day running of the kitchens and be able to manage, lead, motivate and develop the team. Responsibilities will include menu planning, managing the financial KPI's enabling business success, purchasing, health and safety including food hygiene procedures.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities 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 **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. 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 You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + 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 regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Banquet Chef is responsible for ensuring the highest quality of culinary services for our Members and guests. They support a la carte and private event food production while maintaining consistent food preparation and plate presentation for a la carte venues and catered events. Day-to-Day: Maintains a clean and safe work environment. Assists the Executive Chef and Sous Chefs with any task requested. About You: Prior experience as a Cook. Working knowledge of broiler, pantry and saute stations. Diplomatic team player able to foster relationships with Members, Employees and Guests. Possesses a passion for exceeding Member expectations and a commitment to excellence Providing the highest quality Member and guest experience. Internal Candidates should be ServSafe certified. High school diploma or equivalent. Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer This job post is intended to describe the general requirements for the position. It is not a complete statement of duties, responsibilities, or requirements. Other duties not listed here may be assigned as necessary.