Chef Jobs in Auburn, ME

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.

The team at Longfellow Hotel is looking for a new Chef for Twinflower Café & Five of Clubs bar. About The Property The Longfellow’s intentional approach begins with developer and owner Uncommon Hospitality, a family-owned firm that is invested in the success and growth of Maine—and in the people of the state, community, and company. Uncommon Hospitality is driven by helping guests to discover things they won’t find anywhere else, so they can create memories that remain long after departure. At both Uncommon Hospitality and The Longfellow, we forge deep connections in the community, take inspiration from each destination’s history and culture, and follow an intentional approach to deliver exceptional hospitality that provides a sense of energy and discovery—filling every stay, and every day, with opportunities to thrive. Who You Are Ideal candidates will have: High school education or equivalent experiences 2 to 4 years kitchen management experience Self-driven and a strategic resourcing professional Must be able to obtain any required food handing certifications required by local or state agencies. Hotel/resort experience (preferred) Restaurant financial experience (preferred) Must be able to be on feet for entire shift Great organization skills with attention to detail Able to work independently Above and beyond attitude is required as well as a flexible schedule with ability to work weekends/holidays and evenings Strong knife and plate presentation skills All applicants must have the proper legal documents to work in the United States. Responsibilities: Lead a small kitchen team to excellence. Prepare consistent quality food and pastry items according to guest orders following recipe cards and production, portion, and presentation standards Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met Assist in the planning and development of recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration Effectively operate, maintain and properly clean kitchen equipment Communicate with the F&B Manager and General Manager regarding menu items, problem situations or shortages Conduct oneself in a professional manner at all times to reflect the high standards of the Longfellow Hotel Requires a working knowledge of division operations as well as Longfellow cultural and core standards, policies, and standard operating procedures Maintain high levels of operational standards in F&B in line with company’s standards Above all, our Chef must be dedicated to ensuring that we are providing an excellent guest experience, while always treating our team members with dignity and respect. Benefits & Compensation Information Discounted Hotel Stays Across New England through NEIRA Discounted stays throughout the world through Small Luxury Hotels Individual Coverage for Health, Dental and Vision, paid by the property Unlimited PTO Policy Discounted meals and Spa Services Generous Parental Leave Flexible Spending Accounts (An Employer-Sponsored Healthcare Benefit) Voluntary enrollment in Uncommon Hospitality IRA plan matching up to 3% Access to career development and advancement courses EEOC Statement The Longfellow Hotel is an equal opportunity employer and is committed to fostering and maintaining an inclusive and diverse workplace. We do not discriminate on the basis of race, color, religion, national origin, age, sex, disability, gender identity or expression, marital status, veteran status, or any other characteristic protected by law.

Black Point Inn, on Prouts Neck in Scarborough, Maine, is seeking the right candidate to become our next Sous Chef. This is an exciting opportunity to become part of an independent, Maine based, hotel management company, Migis Hotel Group. Sous Chef is one of our entry level to management, seasonal, positions with the potential for growth and opportunity. As with most kitchens, during day to day operations problems may arise, our ideal candidate would be able to keep a level-head and work towards solutions in a productive way. Our Sous Chef is encouraged to be creative and present new ideas to the property. This position is a working chef position that gives hands on experience with managing staff, inventories, and operating a kitchen. Location: Black Point Inn, Scarborough, ME Hours: Full-time Compensation: $1000 to $1500 per week, depending on experience. Seasonal Position: Mid April through October Start date: Mid April Benefits: Housing available at below market rate. Health, dental & vision. Discounted stays and food & beverage at affiliated properties Experience: Management experience preferred, at least 3 years culinary experience required. Job Summary The Sous Chef works directly with our Executive Chef to help support our Culinary Team as much as possible. Daily responsibilities range from creating menu items, recipes, daily specials, and maintaining standards of quality, timing, and cleanliness. Sous Chefs tend to be some of our biggest coaches on property, this position is ideal for a Chef that prides themselves in training, teaching/mentoring, and supporting their line level staff. Reliability, ability to mentor, and strong communication skills. The ability to work the line while balancing mentoring team members during their shift. Typically, most shifts last from 8 to 10 hours, starting from 8 AM to 5PM and 12 PM to 10 PM. Sous Chefs help open, close, or operate the line on any given day. Our preferred candidate will strive to preserve the groundwork already laid and to always look to maintain a relevant connection to an exciting world of food and beverage. Our leadership team is excited to welcome a new member to our work family, so we are seeking committed applicants who are looking to grow in a supportive and challenging environment. This is a salaried position, a complete job description can be provided upon request. Bring out the highest levels of skill and creativity in the kitchen staff in order to promote the highest levels of quality and creativity in the cuisine Lead with a proactive leadership style, not reactive, through continuous coaching and counseling sessions Elevate the quality and creativity of the cuisine being produced with consideration to cost, quality standards, product and execution, guest appeal and value perception Develop and execute effective training procedures for the kitchen staff to promote greater consistency and increased productivity Ensure that prep for every meal is done efficiently and accurately, is consistent with business demands Manage the preparation of menu items consistent with the recipes and standards provided by the chef In the absence of the EC, hold twice-daily line-ups (menu meetings with the front of house. Work closely with the front of the house to improve their menu knowledge and ability to give constructive viewpoints and feedback to guests to elevate service standards Assist the EC to ensure the training, motivating, and evaluating of kitchen staff is done efficiently, effectively, and legally Maintain consistent communication with the EC and the General Manager to ensure awareness of business levels, scheduled groups and activities, and guests special needs and requests Maintain standards of cleanliness, sanitation, and safety as required by MEMIC, OSHA, and the Maine Department of Health and Human Services Assist the EC in performing general maintenance and upkeep of all kitchen equipment Protect the assets of Black Point Inn and the Migis Hotel Group Job Qualifications: Minimum 3 years as a cook in a similar property. A work history that includes working in seasonal operations and of multiple seasons in same operation a plus Thorough knowledge of hotel food and beverage operations and preparation techniques, and a clear understanding of the mission of an American plan food service operation as communicated by the Owner and the General Manager Strong mathematical abilities in order to determine and track inventory, and to understand controls and menu costing Ability to communicate in English, both orally and written, with guest and employees, with high levels of patience, tact and diplomacy Must have strong leadership skills, earning the respect of peers and staff, not demanding it Must be able to multi-task and anticipate the needs of the operation and the guests Must be able to manage complex situations, recognize the need for change and navigate through it Must be able to work under pressure and deal with stressful situations Must be a team player, able to build and maintain strong working relationships with all other members of the management team Must be able to change activity frequently and work with constant interruptions Black Point Inn is an EEO employer - M/F/Vets/Disabled View all jobs at this company

Full-time Description The Friendly Toast is a unique “all day brunch and bar” restaurant with an eclectic, scratch-made menu. While our tried-and-true recipes are delivered uniformly across our locations, our Chef Battles allow the creative side to shine. We have creative contests that allow our chefs to create specials with the opportunity to win a permanent spot on our menus, as well as the winner earning bragging rights and trophy display. The Toast prides itself on work-life balance, starting with a 45-hour work week, where the bulk of work hours are between 7a.m. and 4p.m. Our managers receive 40 hours of sick time each year. We also offer 80 hours of accrued paid time off for the first two years, and 120 hours of accrued paid time off after three years. We believe in fun and flare, as much as we believe in passion and progress. Our chefs have weekly and bi-weekly meetings with leadership members to focus on training and development goals, both restaurant specific as well as personal and professional goals. We also hold quarterly in-person chef meetings to discuss food operations, and another chance to showcase your culinary chops. Responsibilities: Create new and exciting specials for our menu during Chef Battles and other contests Ensure that all dishes are prepared to the highest standards and meet our customer's expectations Collaborate with the kitchen team to ensure that all meals are delivered promptly and efficiently Maintain an organized and clean kitchen environment Follow all food safety and sanitation protocols to ensure that all meals are safe and healthy for our customers Train and mentor new kitchen staff to maintain our high-quality standards Manage inventory levels and order supplies as needed Requirements Requirements: Experience as a chef in a high-volume restaurant Experience in creating and developing new dishes and specials Knowledge of food safety and sanitation protocols Ability to manage inventory levels and order supplies as needed Ability to work well under pressure and in a fast-paced environment Excellent communication and teamwork skills Passion for creating and serving delicious food Toast Perks 40 hours of sick time each year 80 hours of paid time off Medical, Dental, Vision and other supplementary benefits 401k plan options with Employer Match Flexible Schedule Referral Program Two paid holidays a year (Christmas Day and Thanksgiving Day) Working Conditions Hours may vary if manager must fill in for his/her employees or if emergencies arise. Ability to perform all functions at the restaurant level, including delivery when needed. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Work with hot, cold, and hazardous equipment as well as operating phones, computers, printers, and other office equipment. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The Friendly Toast is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, creed, color, religion, alienage or national origin, ancestry, citizenship status, age, disability or handicap, sex, marital status, veteran status, sexual orientation, gender identity, genetic information, arrest record, or any other characteristic protected by applicable federal, state or local laws.

**Join a great team where students are at the heart of everything we do!** **Sodexo's Campus Segmen** t is seeking a **passionate and skilled Executive Chef 2** to lead culinary operations at **Central Maine Community College** . We're looking for a culinary leader with high-end catering experience, strong team-building skills, and a passion for great food. **What You'll Do** + Oversee **day-to-day culinary operations** , ensuring **high-quality, fresh, and flavorful food** . + Lead production in a **fast-paced environment** , managing **menu planning, labor schedules, and marketing initiatives** . + Be actively present during service, engaging with **students, faculty, and staff** to enhance the dining experience. + Develop and maintain **client and customer relationships** while fostering a **positive team culture** . + Ensure **Sodexo culinary standards, food safety compliance, and operational excellence** . **What We Offer** Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: + Medical, Dental, Vision Care and Wellness Programs + 401(k) Plan with Matching Contributions + Paid Time Off and Company Holidays + Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. **What You Bring** + **Proven leadership experience** with a strong background in team management. + Culinary production expertise with a focus on **safety and sanitation compliance** . + Ability to **prioritize tasks, manage multiple responsibilities, and adapt to changing needs** . + Strong **communication skills** and a passion for delivering **exceptional customer service** . + Experience with **Sodexo Food Management Systems (DRiVE) and Market Connections (TMC)** or the ability to quickly adapt to new technology. **Who We Are** At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please completethis form (******************************************************************* . **Qualifications & Requirements** Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. **Location** _US-ME-AUBURN_ **System ID** _979436_ **Category** _Culinary_ **Relocation Type** _No_ **Employment Status** _Full-Time_ **Posted Range** _$54100 to $81950_ **Company : Segment Desc** _UNIVERSITIES_ _On-Site_

Full-time Description We are looking for an experienced cook who values an opportunity to work in a supportive and creative kitchen environment. This is a great opportunity to make a positive impact in the lives of Maine seniors while advancing your career and creating delicious homemade food. OceanView has great benefits including: 5 weeks of paid vacation per year, generous match up to $4,000 for your 401K retirement account and affordable health insurance premiums. Ask about our shared employee housing! Come and tour our beautiful campus, see the possibilities for yourself. Requirements EXPERIENCE One year of job-related cooking experience is preferred. Excellent verbal and written communication skills and good command of the English language is required. Demonstrated ability to keep written records and knowledge of proper food preparation, storage, and handling is required. A minimum of one year of experience operating standard institutional cooking equipment such as meat slicer, mixer, steamer, and other institutional cooking equipment is required. CERTIFICATIONS AND LICENSES CPR Certified or willingness to become certified within six months of hire. Valid Maine driver's license is required. A valid ServSafe Food Handlers Certificate or willingness and ability to become certified within 90 days of hire or as required. Full job description available upon request. Salary Description $20 - $21.40 per hour

Returning UsersLog Back In Join a great team where students are at the heart of everything we do! Sodexo's Campus Segment is seeking a passionate and skilled Executive Chef 2 to lead culinary operations at Central Maine Community College. We're looking for a culinary leader with high-end catering experience, strong team-building skills, and a passion for great food. What You'll Do * Oversee day-to-day culinary operations, ensuring high-quality, fresh, and flavorful food. * Lead production in a fast-paced environment, managing menu planning, labor schedules, and marketing initiatives. * Be actively present during service, engaging with students, faculty, and staff to enhance the dining experience. * Develop and maintain client and customer relationships while fostering a positive team culture. * Ensure Sodexo culinary standards, food safety compliance, and operational excellence. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * Proven leadership experience with a strong background in team management. * Culinary production expertise with a focus on safety and sanitation compliance. * Ability to prioritize tasks, manage multiple responsibilities, and adapt to changing needs. * Strong communication skills and a passion for delivering exceptional customer service. * Experience with Sodexo Food Management Systems (DRiVE) and Market Connections (TMC) or the ability to quickly adapt to new technology. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

div itemprop="description"section class="job-section" id="st-company Description"divp class="googlejobs-paragraph--empty"/ph2 class="title"Company Description/h2/divdiv class="wysiwyg"pHana Group is a multinational company leading sales in pan-Asian cuisine sold in grocery retailers and commerce marketplaces. The company has tailored brands providing custom collaborations to our partners and to our consumers. Through our distribution company, we are able to deliver on our mission of sustainable sourcing with ingredients that make our food healthy, delicious, and affordable. We aim to CARE about the quality of our service, to ACT to deliver new concepts for finding pan-Asian cuisine, to DARE to deliver sushi and more in new ways to our consumers, and to TRUST in our ability to follow through on customer expectations. We participate in E-Verify and we are an Equal Opportunity Employer. /p/div/sectionsection class="job-section" id="st-"divp class="googlejobs-paragraph--empty"/ph2 class="title"/h2/divdiv class="wysiwyg" itemprop="responsibilities"pstrong Job Description Summary:/strong/pp The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. /pp /ppstrong Key Competencies:/strong/pp People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control/pp /ppstrong Duties and Responsibilities:/strong/pulli Cutting, slicing and filleting different types of fish and vegetables/lili Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard/lili Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety/lili Maintaining a clean work environment in order to prevent food contamination/lili Reporting any problems with kitchen equipment to the manager on duty/lili Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use/lili Greeting and communicating with customers to ensure that they feel valued as our customer/li/ulpem This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. /em/p/div/sectionsection class="job-section" id="st-qualifications"divp class="googlejobs-paragraph--empty"/ph2 class="title"Qualifications/h2/divdiv class="wysiwyg" itemprop="qualifications"pstrong Requirements:/strong/pulli Minimum 6 months in the food service industry; sushi rolling experience preferred/lili Ability to read, write and communicate in English/lili Communicate with the customer/member to engage and understand their needs/lili Valid food handler's license, with sound knowledge of food safety regulations/lili The ability to stand for long periods of time/lili The ability to work under pressure with sound judgement/lili Encompass the company mission and core values/li/ul/div/sectionsection class="job-section" id="st-additional Information"divp class="googlejobs-paragraph--empty"/ph2 class="title"Additional Information/h2/divdiv class="wysiwyg" itemprop="incentives"pem Hana Group North America is an Equal Opportunity Employer/em/p/div/section/div

Ocean Restaurant at the Cape Arundel Inn & Resort in Kennebunkport is seeking a Sous Chef to join their culinary leadership team! This is a full time, year-round salaried position assisting with back of house staff management, inventory controls, quality auditing, and ensuring guest satisfaction. Ocean operates for dinner service 4:30-8:30pm Tuesday thru Saturday, closed Sundays and Mondays. We offer a three-course prix-fixe menu priced at $105++ per person, a four-course menu priced at $125++ per person, and a five-course menu priced at $150++. A Chef's wine pairing is available for an additional $60 per person for our three-course menu, $68 per person for our four-course menu, and $75 per person for our five-course menu. Ocean has been distinguished as one of Maine's finest dining establishments, winning Open Table's Diner's Choice award and Wine Spectator's Award of Excellence in 2024. Situated at the forefront of the Cape Arundel Inn & Resort with sweeping views of the Atlantic and Maine's rocky coastline, Ocean presents diners with a luxurious dining experience in a warm, inviting traditional New England atmosphere, inspired by out local coastline and Maine farms. Cape Arundel Inn & Resort is a proud part of the Kennebunkport Resort Collection and EOS Hospitality portfolio. Learn more about us below! Job Summary: * Assists in the management of culinary personnel to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling. * Create effective, cost-efficient schedules for assigned culinary team based on forecast and budget. * Conduct daily shift briefings to kitchen staff, developing topics to discuss such as operational focuses, safety issues, specials, culinary education, guest feedback, etc. Provide proactive communication of all standards to staff. * Liaise with hotel staff to determine daily room counts, room service requests, events, and special orders. * Complete employee performance reviews/evaluations as required. * Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report. * Support Chef/Culinary Director in creative, cost appropriate menu items based on market segments. Assist in the development and implementation of recipes and/or specials. * Lead training and education of culinary staff on appropriate execution, timing, and presentation of all dishes. * During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation. * Leader in inventory management, par levels, and ordering/receiving. Work closely with CDC to ensure that all items needed are in stock for current menu and onsite events. Assist chef in estimating food consumption, placing inventory orders, and coding invoice billing accordingly. Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival. * Coordinate on kitchen workflow and expediting to ensure a smooth-running operation. * Familiar with a variety of the culinary field concepts and procedures. Willing to learn new techniques and remain up to date on contemporary food preparation. * Have full knowledge of all menu items, daily features, and promotions. * Consistently work in different culinary stations daily, based on needs. Must have the ability to work any culinary position needed, as directed by chef. * Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements. * Ensure proper operation/maintenance of all kitchen equipment and tools. * Check all stations at the end of every shift for proper food storage and sanitation. * Practice conscious knowledge of food allergies and safety in preparation. * Lead by example through a clean and organized station and kitchen. * Responsible for working with Culinary Director to monitor and stay within specified budget. Ensure all expenses are recorded and coded appropriately. * Intentional guest engagement through "touching tables" and ensuring guest satisfaction when needed. * Expedite food regularly, practicing and training for proper timing of food courses. * Coordinate workflow to ensure a smooth-running operation. * Attend all scheduled meetings and training sessions. * Understand and practice all safety and security procedures. * Monitor and delegate to subordinate team members to ensure they remain busy during their shift. Create an ongoing list of tasks ahead of time for use during the slower moments should they arise. * Work effectively with other personnel in a positive, professional manner. Lead by example with professionalism and high standards of guest services and quality of work. Work professionally with all third-party vendors and suppliers as a point of contact. Communicate with other managers and staff in a positive, efficient, and friendly manner. * Flexibility to step into whatever role is needed to deliver exceptional service. This may include taking on job responsibilities outside of this job description and may require assisting other departments in their regular functions. Demonstrate a team-focused attitude and encourage collaboration. Motivate and lead the team to accomplish tasks effectively. Essential Functions of the Job: * Ability to remain standing for up to 10 hours (100% of shift). * Ability to remain in a standing or stationary position for up to 8 hours. * Ability to regularly move and lift up to 50 lbs. * Ability to walk the property and grounds frequently. * Ability to lift items overhead. * Ability to visibly survey property areas clearly. * Ability to move up and down stairs frequently. * Ability to remain bent over a sink or table for an extended period of time. * Ability to bend and reach frequently and repetitively during a shift. * Ability to use repetitive manual dexterity. * Ability to move quickly based on guest needs. * Ability to communicate and exchange accurate information effectively, often in a public forum. * Ability to read, write, speak, and understand English. * Ability to complete satisfactory background check. Key Skills & Experience Required: * 3+ years culinary experience in a high-volume, full-service restaurant * 1+ Year Culinary leadership experience * Demonstrate natural leadership qualities with a positive, team-focused attitude * Available and willing to work flexible hours based on business needs including nights on weekdays and weekends. * Demonstrates strong communication, organizational, and problem-solving skills. * Expresses sincere enthusiasm for the role and passion for culinary operations. * Must be able to prioritize, delegate, and respond in a timely fashion. * Able to work under pressure, multi-task, and stay focused with interruptions. About Kennebunkport Resort Collection: The Kennebunkport Resort Collection is a portfolio of diverse, luxurious lodging and dining options offering stylish and unique hospitality in Kennebunk and Kennebunkport. Our growing hospitality group includes Hidden Pond//Earth at Hidden Pond, Tides Beach Club, Cape Arundel Inn & Resort//Ocean Restaurant, Kennebunkport Inn//The Burleigh Restaurant, Cottages at Cabot Cove, The Grand Hotel//Rosella, The Boathouse Waterfront Hotel & Restaurant, Yachtsman Hotel & Marina Club, Lodge on the Cove//The Dory, and Via Sophia by the Sea. KRC is proud to offer competitive wellness options and perks for both Part Time and Full Time employees; * Employer-subsidized medical, dental, and vision insurance * Company-funded $25K in complimentary life insurance and $1K/mo. in disability * Optional Disability, Life and AD&D, Critical Illness, and Accident Insurance options * Additional Health & Wellness benefits including prescription and gym membership discounts * Generous Paid Time Off package including Employer Paid Leave plus immediate Paid Vacation accruals * Flexible and understanding work-life equality * Family Matters Program of 3+ months paid parental leave for new parents * 401k employer match, up to 4% of salary * Competitive wages with ongoing market analysis with annual performance evaluations and compensation adjustments * Discounted employee and immediate family hotel rates as low as $59 per night at EOS Hospitality portfolio locations * Food and Beverage discount of 50% Off at EOS Hospitality portfolio locations * Gold Card annual complimentary restaurant allowance for managers * Discounted lodging rates from New England Inn & Resort Association partners * Pathways for growth and professional development including training and tuition reimbursement * Relocation assistance to temporary employer housing * Incentive opportunities for both hourly and managerial roles * Supportive, open workplace culture * Company-funded Employee Assistance Program for life and mental health resources Why Join our team? Join our community of ambitious, thoughtful, and dedicated hospitality professionals delivering exceptional guest experiences. At Kennebunkport Resort Collection, we encourage creativity, ownership, and problem-solving at all levels of our organization, and we are committed to weaving diversity, equity, and inclusion into every aspect of our business. As a Kennebunkport Resort Collection employee, we welcome you to join us in making a community impact. Our KRC Cares team partners with community leaders and like-minded businesses to advance our community services, such as toy drives, beach cleanups, and other charitable causes around the community. Our Community Impact project allows a 1% Impact Fee to be donated to hand-picked local organizations focusing on affordable housing, protecting wildlife habitats, and creating spaces for the youth of our community. Kennebunkport Resort Collection offers customized learning opportunities for all employees. We work to carve out a path for internal leaders with motivated career goals. Annual conferences, mentorships, scholastic reimbursements, internships, and company-funded leadership development opportunities are just some of the ways we support our associates. Ready to learn more? Visit us online at ************************************* and explore our parent company, EOS Hospitality at ********************** for more information about the amazing ways we're making a difference.

Job Responsibilities Assist Executive Chef with training and development of kitchen personnel. Work with Event Planners, food team, FOH team to plan and successfully execute all events. Work with Culinary Management to plan, price, and implement menu items. Meet weekly with the Executive Chef. Prepare all required paperwork, orders, inventories, forms, and other reports in an accurate manner. Is knowledgeable of kitchen policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. Review all possible issues with manager. Assist Executive Chef with employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel, as needed. Identify and manage staff projects. Ensure security, functionality, and proper handling of company property in the department. Assist with accurate orders and deliveries. Monitor and control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures. Open and close the kitchen properly and follows the opening/closing checklist for kitchen stations. Assist others in closing the kitchen. Maintain a clean and sanitary workstation area including all kitchen equipment. Check and maintain proper food holding and refrigeration temperature control points. Ensure that all equipment and food storage areas are kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Assume 100% responsibility for the quality of products served. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Assist in food prep assignments during off-peak periods as needed. Stock and maintain sufficient levels of food products at line stations to assure a smooth service period. Prepare food items for broiling, grilling, frying or other cooking methods by portioning, battering, breading, seasoning, and/or marinating. Follow proper plate presentation and garnish set up for all dishes. Assist in the creation of unique caterings for high end clients. Assist the Executive Chef with the creation and implementation of approved weekly features that may not be on the regular menu. Interact professionally by using Spare Time Service Standards (Code S.E.R.V.E.). Serve guests utilizing Spare Time Entertainment's Steps of Service. Respond personally to guest questions and complaints. Report all company violations to management. Other duties as assigned. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Job Qualifications High school diploma or Culinary Degree/Certification preferred. 3+ years high volume kitchen experience. 2+ years in a leadership/management role operation. Serve Safe Certification required. Work Environment The noise level can be loud and may contain lighting effects such as lasers and strobes. This job operates in a professional kitchen environment and may, at times, be guest facing. This role routinely uses standard kitchen equipment such as fryers, ranges, cooking ovens and other kitchen appliances. While performing the duties of this job, the employee is frequently exposed to fumes or airborne particles, moving mechanical parts and vibration. The employee is occasionally exposed to a variety of conditions at cooking/kitchen/studio job sites. Other environment exposure includes hot surfaces, sharp cutlery, temperature management, ice machines and general kitchen operational items. 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. Able to stand and walk for extended periods of time and able to lift 50 pounds. This position regularly requires long hours and frequent weekend work.

Job Details Preble Street - PORTLAND, MEDescription Competitive salary of $65,000/year, 4 weeks paid vacation, paid health insurance and generous benefits package Preble Street's Emergency Food Services help meet the nutritional needs of unhoused and low-income people through our Food Security Hub, Mobile Food Services, Food Pantry, and shelter-based meal service sites. Preble Street has adapted how it provides food services to effectively meet the food needs of people experiencing homelessness and food insecurity-and we're seeking food services professionals to join us in this exciting and innovative work. Preble Street is seeking an involved Chef to join the team at the Food Security Hub. In collaboration with the Executive Chef, this role will be charged with directing kitchen operations in the Food Security Hub. This hands-on, essential role will lead in menu planning, supervision of kitchen staff, program and resources development, policy and procedure compliance, and community relations. The Head Chef will collaborate with local farms and suppliers to maximize fresh produce usage, train staff in production equipment, food processing, and preservation, and oversee the progressive expansion of meal production capacity from 2,000 to 10,000 meals per day. The Chef will be passionate about local, seasonal, from scratch cooking, with minimal waste and has a systems thinking approach to sustainable food system development and food preparation. With a commitment to Food Justice, the Chef will help lead the Food Programs team in preparing delicious, nutritious, from scratch meals, maximizing fresh produce usage and preservation. In collaboration with the executive Chef, the Chef's professional kitchen expertise, creativity, and commitment to sustainable food systems will help further Preble Street's mission of addressing hunger. The Chef is a salaried, exempt position, typically with a five-day-a-week schedule. Qualifications Qualifications for the Chef role include significant experience in high-volume food service or related operations with three to five years' management experience required, and relevant culinary training or education, with experience in leading culinary processing and production with local, seasonal, from scratch cooking. The Chef must also have the ability to plan, prepare and supervise preparation of high-quality meals with available ingredients for large groups in a commercial kitchen; the ability to maintain safe and efficient kitchen operations; strong organizational and collaborative skills; experience working, leading, and managing in a kitchen, a commitment to building and supporting a diverse and inclusive team; and positive regard for individuals experiencing homelessness, poverty, and food insecurity. Schedule, Compensation, and Benefits This full-time, exempt position offers a competitive salary of $65,000 (annualized). Generous paid time off, insurance, and retirement plan benefits include: 4 weeks/160 hours (accrued) vacation time, 12 days/96 hours (accrued) sick time, 4 days/32 hours personal time, 12 paid holidays Health insurance w/ 100% employer-paid option; dental insurance w/ 100% employer-paid option; vision insurance; employer-paid life and disability insurance 403(b) retirement plan w/ employer match To Apply: We encourage applicants to apply via Preble Street's website employment page. Applications (resume and cover letter, preferred) may also be emailed to *************************** or mailed via USPS mail to Preble Street Human Resources, 55 Portland Street, Portland, ME 04101. Please note that automatically generated confirmations of receipt will be sent in response to applications sent via email. Only those candidates selected for interviews will be otherwise contacted. If you need assistance or accommodation in the application process, please contact us at *******************. Preble Street, a 501(c)(3) nonprofit agency, has been working since 1975 to provide best practice social services that meet urgent needs and end hunger and homelessness for individuals and families in Maine living in poverty. Preble Street is an equal opportunity employer. We value diversity and are committed to equity and inclusion in our workplace. We encourage applications from all qualified individuals and consider applications for employment without regard to race, religion, color, national origin, sex, sexual orientation, gender identity or expression, military status, age, disability, genetic information, citizenship status, or any other characteristic protected by federal, state, or local laws. Preble Street recognizes that Black and Indigenous people, people of color, people from working class backgrounds, people with disabilities, LGBTQ2IA+ people and women are less likely to apply for jobs if they don't believe they meet every qualification described in a job posting. Our hiring process recognizes the value of various lived experiences and backgrounds when assessing candidates. Individuals from all cultures and communities are encouraged to apply.

Migis Lodge is seeking a passionate and skilled Pastry Chef with a positive attitude and the ability to multitask. The bakeshop is an energic, lively, fast paced environment. We are a from-scratch bakery that has upheld Migis recipes and traditions for generations of happy guests. Our well-established pastry program is looking for someone who enjoys teaching and mentoring, has previous hotel, banquet, cake/wedding cake decorating and management experience. Location: Migis Lodge on Sebago Lake, Casco, ME Hours: Full-time in Season Compensation: $1000-$1500 weekly Start date: Early April- October 2025 Benefits: Health, Vision, Dental, Housing, Discounted stays and food & beverage at affiliated properties Experience: Previous pastry experience required SUMMARY OF ESSENTIAL JOB FUNCTIONS: · Recruiting, hiring, training, managing, scheduling and coaching of all pastry employees · Ensure that all product is available for respective meals as well as proper forecasting of prep needs for assigned station. · Read recipes, measure, execute, and plate food products including breakfast pastries, breads, desserts and other baked items meeting the standards of the Executive Chef, Hotel Management and our guests. Ensure that food production is coordinated with meal hours so that quality, temperature, and appearance of food are preserved. · Assist Executive Chef in controlling food and labor costs · Assist Executive Chef with receiving, stocking (first in-first out), and inventory of all pastry shop items · Provide oversight, supervision and coaching in the Pastry Shop · Ability to safely operate kitchen equipment including, but not limited to, ovens, stoves, dishwashers, mixers, chef's knives, baking and measuring tools/equipment/appliances, etc. · Handle and communicate special orders and guest complaints in a professional manner. Have a basic understanding of common food allergies and cross contamination issues to ensure diner safety. · Maintain food safety, work station and personal cleanliness and sanitations standards as required by the Maine Department of Health and Human Services and OSHA, as well as general maintenance and upkeep of kitchen equipment. · Know who to notify in case of broken equipment or unsafe/unsanitary conditions. · Must be able to manually handle/lift product up to 60 pounds between knee and chest · Must have bilateral fine manipulation of both hands which may be repetitive for entire shift · Must be vertically mobile working in limited space for entire shift · Protect the assets of this property and the Migis Hotel Group. MINIMUM REQUIREMENTS: · Must be eligible to work in the United States of America. · Previous experience with baking/pastry work in a similar property, culinary school or completion of apprenticeship program preferred, or proven experience in higher volume and/or fine dining kitchens. · Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy. · Ability to understand verbal directions, as well as written menus, recipes, labels on foods and chemicals, and other workplace safety signage. · Knowledge of common food allergies and understanding of cross-contamination issues · Ability to work under pressure and deal with stressful situations during busy periods. ABILITIES REQUIRED: · Frequent walking, bending, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven outdoor surfaces. · Occasional stair climbing. · Working in extreme temperatures and conditions both indoors and out. · Schedule varies according to operational needs; may includes early mornings, evenings, weekends, and holidays. · Frequent hand-washing · Hazards include, but are not limited to cuts from knives and slicers, burns, slips, and tripping. DISCLAIMER The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified. All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed. View all jobs at this company

American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Sous Chefs to our shipboard teams for the 2025 season. This is an exciting new position as we continue our commitment to growth from within, and career advancement opportunities into the Executive Chef role. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. * Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality guest dishes that follow the established menu choices. * Adhere to all guest and crew dietary requests and restrictions. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Transportation Worker Identification Credential (TWIC). * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Transportation Worker Identification Credential (TWIC). * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. * Job sites across the nation.

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.

Join a great team where students are at the heart of everything we do! Sodexo's Campus Segment is seeking a passionate and skilled Executive Chef 2 to lead culinary operations at Central Maine Community College. We're looking for a culinary leader with high-end catering experience, strong team-building skills, and a passion for great food. What You'll Do Oversee day-to-day culinary operations, ensuring high-quality, fresh, and flavorful food. Lead production in a fast-paced environment, managing menu planning, labor schedules, and marketing initiatives. Be actively present during service, engaging with students, faculty, and staff to enhance the dining experience. Develop and maintain client and customer relationships while fostering a positive team culture. Ensure Sodexo culinary standards, food safety compliance, and operational excellence. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring Proven leadership experience with a strong background in team management. Culinary production expertise with a focus on safety and sanitation compliance. Ability to prioritize tasks, manage multiple responsibilities, and adapt to changing needs. Strong communication skills and a passion for delivering exceptional customer service. Experience with Sodexo Food Management Systems (DRiVE) and Market Connections (TMC) or the ability to quickly adapt to new technology. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Hana Group is a multinational company leading sales in pan-Asian cuisine sold in grocery retailers and commerce marketplaces. The company has tailored brands providing custom collaborations to our partners and to our consumers. Through our distribution company, we are able to deliver on our mission of sustainable sourcing with ingredients that make our food healthy, delicious, and affordable. We aim to CARE about the quality of our service, to ACT to deliver new concepts for finding pan-Asian cuisine, to DARE to deliver sushi and more in new ways to our consumers, and to TRUST in our ability to follow through on customer expectations. We participate in E-Verify and we are an Equal Opportunity Employer. Job Description Summary: The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi, and food safety. The Sushi Chef II's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations, and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Expert in cutting, slicing and filleting different types of fish and vegetables Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Creating an expectation for a clean work environment in order to prevent food contamination Expert understanding of food waste and costs and how it impacts the goals of the kiosk inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Requirements: Minimum of two years in the food service industry; sushi rolling experience required Ability to read, write, and communicate in English Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgment Encompass the company mission and core values Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times ServSafe certification is a requirement Additional Information Hana Group North America is an Equal Opportunity Employer

Sous Chef American Cruise Lines, the largest cruise line in the United States, is looking to add Sous Chefs to our shipboard team for the 2025 season. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner in the main restaurant, and have primary responsibility for the quality of café food and hors d'oeuvres served. Ensuring consistency in culinary excellence across the vessel your primary responsibility. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests is flawless. Responsibilities: Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. Work directly overseeing the culinary team to produce delicious and presentable café, buffet, and hors d'oeuvres food, maintaining high guest scores in these areas. Ensure the same level of world class culinary skill and presentation served in the main restaurant is consistent with all food served throughout the ship. Organize the work in the kitchen so that kitchen processes run efficiently. Produce high quality dishes that follow the established menu choices. Adhere to all guest dietary requests. Maintain order and discipline in the kitchen during work hours. Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. Ensure that all meals are prepared as quickly and deliciously as possible. Enforce food and safety standards. Qualifications: Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship. ServSafe Manager Certification strongly preferred. Familiar with food safety standards. Must be able to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Must possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Transportation Worker Identification Credential (TWIC). *Job sites across the nation.

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! **Responsibilities :** + Assist Executive Pastry Chef to implement, maintain and review all approved menus onboard + Prepare all desserts, cakes and pastries for the restaurant menus + Assist with buffet set up + Instruct crew in the preparation of pastries, cakes and crèmes + Monitor and ensure opening and closing procedures for all kitchens and production areas + Oversee allergy and dietary training of Pastry staff and ensure training is in accordance with strict company LOG's and guidelines + Oversee proper preparation of special dietary meals and food allergy for guests and crew + Delegate, monitor and review the Chefs operational responsibilities + Strive to meet and exceed guest expectations, never compromising safety and quality, taking corrective action whenever necessary + Ensure Disney Cruise Line and USPH sanitation requirements are met in area of responsibility + Monitor and ensure the preparation and presentation of all products on the restaurant menus + Prepare showpieces, displays, ice cream and sorbets, as well as special request items when needed + Actively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership + Execute additional job responsibilities, as assigned by DCL leadership, based on operational need + Comply with all company set policies and procedures, along with all maritime and ship rules, regulations and procedures + Participate in Emergency Duties as specified in the ship Assembly Plan **Basic Qualifications :** + Minimum five years recent experience as Pastry Chef or Pastry Chef de Partie + Certified Pastry Chef or equivalent degree in Culinary Arts + Excellent technical and functional understanding of the ship based Food & Beverage operation + Proven track record of delivering a high quality product + Be at least 21 years of age + Be able to speak, read and write fluent English + Willingness to live and work onboard one of our vessels for a certain length of time (based on position) + Be able to work a seven-day, 70-84 hour week with limited time off + Be able to adhere to Disney Cruise Line appearance guidelines + Agree to share a cabin with other crew members + Enjoy working in a high-volume, fast-paced, guest-service oriented environment + Be flexible with your work schedule, job duties and work locations + Appreciate diversity among guests and crew **Additional Information :** This is a **SHIPBOARD** role. Applicants must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be committed to the position you are applying for at least 2-3 contracts before a transfer or promotion + Be willing to follow and perform safety role, emergency duties and/or associated responsibilities as specified in the ship Assembly Plan + Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control + Be willing to follow and embrace United States Public Health requirements and guidelines as well as Environmentality requirements and Company practices + Be willing to share a cabin with other crew members and appreciative of working and living in a multi-cultural environment + Be comfortable living in a confined space with strict rules and regulations + Adhere to a structured lifestyle, personally and professionally 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:** 1245486BR **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.

Hana Group is a multinational company leading sales in pan-Asian cuisine sold in grocery retailers and commerce marketplaces. The company has tailored brands providing custom collaborations to our partners and to our consumers. Through our distribution company, we are able to deliver on our mission of sustainable sourcing with ingredients that make our food healthy, delicious, and affordable. We aim to CARE about the quality of our service, to ACT to deliver new concepts for finding pan-Asian cuisine, to DARE to deliver sushi and more in new ways to our consumers, and to TRUST in our ability to follow through on customer expectations. We participate in E-Verify and we are an Equal Opportunity Employer. Job Description Summary: The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Cutting, slicing and filleting different types of fish and vegetables Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Requirements: Minimum 6 months in the food service industry; sushi rolling experience preferred Ability to read, write and communicate in English Communicate with the customer/member to engage and understand their needs Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgement Encompass the company mission and core values Additional Information Hana Group North America is an Equal Opportunity Employer