Chef Jobs in Brunswick, NY

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.

Actively participate with staff to cook, prepare, dish-up and assemble all outlets food stations. Supervises Specialty Cooks and Cooks. Job Title: Sous Chef Banquets Department: Food & Beverage Reports To: Manager Banquets FLSA Designation: Exempt License Type: Non-Gaming Salary: $65,000 to $80,000 Essential Job Functions: * Directly supervises the daily preparation of all culinary items according to standard recipes and menus to ensure consistent, high-quality product to guests * Coordinates and oversees kitchen staff in meal production, preparation and presentation from kitchen to floor while maintaining quality and quantity control * Engages in preparation/cooking for food items * Ensures proper staffing for maximum productivity and high standards of quality; plans and apportions work while continuously directing and monitoring team member work activities to achieve maximum productivity * Continuously checks the quality of raw and cooked food products to ensure health and quality standards are met * Ensures sanitation and safety programs are strictly adhered to * Establishes and adheres to controls and monitors kitchen activities to minimize food supply waste and theft * Works with Manager Specialty Room Chef/Manager Marketplace on inventories, pricing, cost controls, requisitioning and issuing for food production * Ensures kitchen and equipment are in good working order and that the work area is clean and hazard free * Monitors and oversees the use of appliance and kitchen equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, it's equipment and other areas of the restaurant * Must stay abreast of all emergency protocols * Follow SOPs as set forth by Director Food & Beverage and/or VP Food & Beverage * Assumes charge of kitchen in the absence of the Manager Specialty Room Chef/Manager Marketplace * Participates in interviewing and selecting candidates * Responsible for training cooks and other works in preparation, cooking garnishing and presentation of food * Responsible for monitoring and evaluating performance as well as administering annual performance reviews and team member discipline as needed * Communicate on a consistent basis with all managers to keep them abreast of department activities * Responsible for practicing, supporting and promoting Rivers Casino & Resort company-wide culture and demonstrating Rivers Casino standards at all times by treating each team member with care, dignity, fairness and respect * Display and encourage teamwork in the department * Maintain personal grooming and uniform standards pursuant to Rivers policies and always conduct self in a manner that reflects a positive professional image * Perform all other duties as assigned Qualifications: * Minimum of 3 to 4 years of culinary experience * Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production * Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry * May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Rivers Casino standard's and specifications * Ability to communicate effectively with guests, Team Members and management in both written and verbal form * Ability to operate kitchen equipment * Requires reading and math skill for recipes and measurements * Ability to read, write speak and understand basic English in order to read recipes and communicate with other Team Members * Ability to handle high pace production * Must be able to positively accept constructive criticism and be willing to continuously improve * Ability to manage time effectively with minimum supervision Working Conditions: * Must be able to lift up to 25 lbs frequently and 50 lbs occasionally * Visual range must include near and far distances * Auditory range must include immediate environment * Must be able to move about property and kitchen areas easily * Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required * Regularly required to stoop or kneel and stand for long period of time * Must be able to coordinate multiple tasks at once * Must be able to work in extreme hot and cold temperatures * Must be able to handle high stress in the work environment and turn stress into high energy * Must wear appropriate personal protective equipment (PPE), uniform and non-skid shoes

All camps share a common purpose: creating an environment where Young Life staff bring Ch rist to life by creatively presenting the complete gospel of Jesus Christ. Speaking clearly from the Scriptures, camp speakers introduce kids to the person of Christ, the nature of humanity, the work of Christ on the cross, the hope of the resurrection and the opportunity for reconciliation with God. Young Life requires all employees to sign a Statement of Faith. We recommend you read this statement before applying for any position. Essential Duties: Spiritual Formation: Intentionally provide opportunities for staff to grow deeper in their relationship with Jesus. • Participate in opportunities for growing deeper in your relationship with Jesus. • With direction from supervisor, develop an annual personal spiritual growth plan. • Foster and engage in a culture where the spiritual formation of Food Service volunteers is both a priority and responsibility for all members of the ice department. Attentive Hospitality: Equip servant leaders who anticipate and respond to the needs of our guests, staff and vendors, through Christ-like service. • Demonstrate a posture of service that anticipates guest needs and responds with professionalism through intentional decisions and systems. • Support the Food Service Manager in directing the planning, developing and evaluation of the menu development according to the Young Life Food Service standards. • Recognize and prepare for guest needs/requests in order to partner with our groups; meeting their needs and developing an environment where guests are heard. Interpersonal Relationships: Help build relationships that reflect the character of God with guests, staff, vendors and neighbors to foster healthy community. • Build relationships that reflect the character of God with guests, staff, vendors and neighbors to foster healthy community. • Recognize the importance of their interpersonal relationships with guests, staff, vendors and neighbors and promote a healthy community. • Support interdepartmental staff relationships by fostering partnerships throughout the property. Comprehensive Stewardship: Manage with integrity the finances, people, buildings and equipment that have been entrusted to our ministry. • Manage with integrity the finances, people, buildings and equipment that have been entrusted to our ministry through Food Services. • Develop and equip staff to participate in comprehensive stewardship of the Food Services Department. • Support systems for inventory control over food, equipment and other budgeted items. • Participate and possibly lead the Food Services team in food cost tracking procedures and awareness of food costs impact on camp fees and property budget. • Foster an environment where volunteers feel valued both as contributors and as people. • Support and engage in the hiring of quality candidates for intern positions. Talent Development: Through a consistent and accountable evaluation process, we identify and provide opportunities for staff in continuing education, leadership development, career-pathing and cross-training. • Demonstrate a desire to grow through engagement in the Individual Development Plan process and participation in training and development opportunities. • Intentionally pursue opportunities for personal growth and development. • Participate in training of volunteers, work crew, summer staff, and camp staff with vision towards creating a pipeline for the mission. Embracing Excellence: Standing on the platform of national standards and metrics we gladly prepare an environment that glorifies Jesus Christ. • Help lead department staff and participate in the execution of daily responsibilities with attention to the standards and metrics required for excellent camp operations. • Demonstrate a commitment to uphold the Young Life Food Service Standards found in the Food Service Manual. Training Expectations: • Must obtain ServeSafe Certification within 6 months unless already certified Camp or Job Specific Working Conditions: • May be required to lift materials weighing 60 pounds waist high. • May be exposed to cleaning chemicals when training staff in the proper cleaning methods. • May involve both administrative work as well as an active role in the kitchen. • For camp specific, if applicable, see attached document Education: • Some college education preferred or experience from a professional culinary institute preferred Qualifications and Experience Required For The Job: • Work experience in the food service industry preferred • Experience in training and leading teams preferred • Demonstrate understanding of Young Life ministry, strategy and mission • Experience in organizing and prioritizing tasks • Experience in managing the administrative aspects of the Food Service department. • Demonstrate professionalism in written and verbal communication with guests, vendors and staff Job Specific Working Conditions: Lake Champion is located in south central New York between the Catskill and Pocono Mountain ranges. We are 90 miles from New York City, the largest city in the country. We operate all year long serving multiple churches, para-church organizations and young life groups. On-camp housing options may be available to camp staff with a great opportunity to live in Missional Community. Lake Champion has a unique relationship with our local Young Life area, and volunteer leadership opportunities are available. Notes: Young Life is a relational ministry. Staff must be able to convey a sense of Christ-like hospitality and concern for guests and staff. Responding to the unexpected needs of a guest in a prompt and professional manner is important. All staff members are expected to represent Young Life positively and professionally within the community and be able to work with and minister to the volunteer high school and college-age young people who attend our camp.

Line Cook / Sous Chef Create an Experience Power's Irish Pub is a family run business that knows our success is due to the commitment of our employees and wants to return that commitment to our employees. We strive to make the entire employment experience beneficial for you. "Treating employees like family" is easy to say, but we want to add meaning to that phrase. Everyone we hire will be afforded opportunity to learn, grow, and promote within our company. Do you already have experience? We can help you get to the next level. Line cooks learn to be head cooks, sous chef, kitchen manager and executive chef. Power's Inn and Pub serves everything from pub food to chef's creations. The Barn at Power's hosts weddings, retirements, and other events both buffet and full plated for over 100 people. Line Cook Job Responsibilities: Sets up and stocks food items and other necessary supplies. Prepares food items by cutting, chopping, mixing, and preparing sauces. Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards. Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage. Cleans and sanitizes cooking surfaces at the end of the shift. Performs inventory checks and completes food storage logs. (Sous Chef) Create dishes for specials and potential new menu items. (Sous Chef) Adapt menu items for changing ingredient supplies, pricing or other concerns. Our commitment to our employees means benefit packages as well. Full time and serious part time employees can get health, dental, retirement as well as paid time off. Whether you are just looking for earning some spending money over the summer, starting a career, or even just getting a great resume entry and a letter of reference, we have a spot for you. Full time employees work 35-40 a week while part time employees enjoy the enhanced benefits if they work over 20 hours a week. Come join our team! Line Cook Qualifications/Skills: Basic written and verbal communication skills Organizational skills Accuracy and speed in executing tasks Ability to work as a team member Follows directions and instructions Education and Experience Requirements: High school diploma or GED One to two years of experience as a line cook, restaurant cook, or prep cook Certificate in Culinary Arts preferred Experience with various cooking methods and procedures Familiar with industry best practices You can apply right online, and we will be in touch shortly! View all jobs at this company

All camps share a common purpose: creating an environment where Young Life staff bring Ch rist to life by creatively presenting the complete gospel of Jesus Christ. Speaking clearly from the Scriptures, camp speakers introduce kids to the person of Christ, the nature of humanity, the work of Christ on the cross, the hope of the resurrection and the opportunity for reconciliation with God. Young Life requires all employees to sign a Statement of Faith. We recommend you read this statement before applying for any position. Essential Duties: Spiritual Formation: Intentionally provide opportunities for staff to grow deeper in their relationship with Jesus. • Participate in opportunities for growing deeper in your relationship with Jesus. • With direction from supervisor, develop an annual personal spiritual growth plan. • Foster and engage in a culture where the spiritual formation of Food Service volunteers is both a priority and responsibility for all members of the ice department. Attentive Hospitality: Equip servant leaders who anticipate and respond to the needs of our guests, staff and vendors, through Christ-like service. • Demonstrate a posture of service that anticipates guest needs and responds with professionalism through intentional decisions and systems. • Support the Food Service Manager in directing the planning, developing and evaluation of the menu development according to the Young Life Food Service standards. • Recognize and prepare for guest needs/requests in order to partner with our groups; meeting their needs and developing an environment where guests are heard. Interpersonal Relationships: Help build relationships that reflect the character of God with guests, staff, vendors and neighbors to foster healthy community. • Build relationships that reflect the character of God with guests, staff, vendors and neighbors to foster healthy community. • Recognize the importance of their interpersonal relationships with guests, staff, vendors and neighbors and promote a healthy community. • Support interdepartmental staff relationships by fostering partnerships throughout the property. Comprehensive Stewardship: Manage with integrity the finances, people, buildings and equipment that have been entrusted to our ministry. • Manage with integrity the finances, people, buildings and equipment that have been entrusted to our ministry through Food Services. • Develop and equip staff to participate in comprehensive stewardship of the Food Services Department. • Support systems for inventory control over food, equipment and other budgeted items. • Participate and possibly lead the Food Services team in food cost tracking procedures and awareness of food costs impact on camp fees and property budget. • Foster an environment where volunteers feel valued both as contributors and as people. • Support and engage in the hiring of quality candidates for intern positions. Talent Development: Through a consistent and accountable evaluation process, we identify and provide opportunities for staff in continuing education, leadership development, career-pathing and cross-training. • Demonstrate a desire to grow through engagement in the Individual Development Plan process and participation in training and development opportunities. • Intentionally pursue opportunities for personal growth and development. • Participate in training of volunteers, work crew, summer staff, and camp staff with vision towards creating a pipeline for the mission. Embracing Excellence: Standing on the platform of national standards and metrics we gladly prepare an environment that glorifies Jesus Christ. • Help lead department staff and participate in the execution of daily responsibilities with attention to the standards and metrics required for excellent camp operations. • Demonstrate a commitment to uphold the Young Life Food Service Standards found in the Food Service Manual. Training Expectations: • Must obtain ServeSafe Certification within 6 months unless already certified Camp or Job Specific Working Conditions: • May be required to lift materials weighing 60 pounds waist high. • May be exposed to cleaning chemicals when training staff in the proper cleaning methods. • May involve both administrative work as well as an active role in the kitchen. • For camp specific, if applicable, see attached document Education: • Some college education preferred or experience from a professional culinary institute preferred Qualifications and Experience Required For The Job: • Work experience in the food service industry preferred • Experience in training and leading teams preferred • Demonstrate understanding of Young Life ministry, strategy and mission • Experience in organizing and prioritizing tasks • Experience in managing the administrative aspects of the Food Service department. • Demonstrate professionalism in written and verbal communication with guests, vendors and staff Job Specific Working Conditions: Lake Champion is located in south central New York between the Catskill and Pocono Mountain ranges. We are 90 miles from New York City, the largest city in the country. We operate all year long serving multiple churches, para-church organizations and young life groups. On-camp housing options may be available to camp staff with a great opportunity to live in Missional Community. Lake Champion has a unique relationship with our local Young Life area, and volunteer leadership opportunities are available. Notes: Young Life is a relational ministry. Staff must be able to convey a sense of Christ-like hospitality and concern for guests and staff. Responding to the unexpected needs of a guest in a prompt and professional manner is important. All staff members are expected to represent Young Life positively and professionally within the community and be able to work with and minister to the volunteer high school and college-age young people who attend our camp.

With a career at HMSHost, you really benefit! We Offer * Health, dental and vision insurance * Generous paid time off (vacation, flex or sick) * Holiday pay * Meal and Transportation Benefits * *401(k) retirement plan with company match * *Company paid life insurance * *Tuition reimbursement * Employee assistance program * Training and exciting career growth opportunities * Referral program - refer a friend and earn a bonus * Benefits may vary by position so ask your recruiter for details. Airport Location: Albany Int'l Airport F&B Advertised Compensation: $62,592.00 to $76,501.00 Sous Chef BF1031 Summary: The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: * Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work * Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures * Assists with menu planning, inventory, and managing of supplies * Maintains effective cost control, service and quality standards to produce maximum sales and profits * Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards * May serve as a resource to others in the resolution of complex problems and issues * Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen * Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager * Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: * Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus * Requires 3 to 5 years experience with kitchen operations and staff supervision * Must be certified in Serve Safe Management certification course * Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent * Demonstrates organization and multi-project time/issue management * Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Nearest Major Market: Albany

Patisserie Lenox Inc. in Great Barrington, MA is looking for one pastry chef to join our 10 person strong team. We are located on 313 Main St. Our ideal candidate is self-driven, punctual, and reliable. Responsibilities Roll, knead, cut, of shape dough to form French viennoiseries, pastries, or other products Measure and weigh ingredients Prepare pastries and cakes according to recipes Clean and sanitize work station and equipment Qualifications Experience working as a pastry chef or similar role Dedicated to working with a team towards one goal Attention to detail in all aspects of the kitchen area Highly adaptable to various situations and stress levels Availability to work weekends and all holidays We are looking forward to receiving your application. Thank you.

Do you thrive in a fast-paced & exciting environment? Do you have a passion for bringing joy to others? Do you want to be part of a company that not only cares for and uplifts their team members but also the community around them? Then Saratoga Casino Hotel may be the place for you! We offer highly competitive benefits and wages, opportunities for career growth, all in a fun & unique working environment. About Us: As the premier entertainment destination for the Capital Region, Saratoga Casino Hotel consistently strives to fulfil one promise to all of our guests, “To create special experiences one guest at a time.” If you would like to be part of the amazing team of people it takes to fulfil this special promise, Saratoga Casino Hotel welcomes you to apply! Your Role: Our successful Sous Chef promotes outstanding relations with all guests and fellow Team Members by providing service in a friendly, swift, and responsible manner. They thrive in a team base environment where everyone consistently uplifts and supports each other through detail oriented work and regularly doing what it takes to ensure all necessary work completed. Keys to Success in this Role: Two (2) to four (4) years experience preferred Able to work flexible schedule on the needs of the business. Able to work weekends and holidays as required. Assist the Exec Chef in the daily operation of the kitchen, along with communicating with the Culinary, Team Cafeteria and Stewarding staff on daily needs, requirements and expectations. Train, prepare and cook foods hand in hand with the culinary staff to effectively work all hot and cold line stations. Assist in the preparation of menu items while maintaining daily work station high cost inventories and par level controls, as well as period end inventories. Assign, in detail and outlined by the Restaurant Chef, duties to culinary staff for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standards in the preparation of all menu items while keeping food cost in line. Effectively communicate with all Food and Beverage staff. Ensure that the production and stewarding department maintain the standards set forth by the Local and State Health Department Codes. Recommends and documents discipline as applicable. Perform all other duties as assigned. Promote outstanding customer relations. Able to lift and carry 30 lbs. frequently. Able to stand and walk for 6-8 hours. Why Saratoga Casino Hotel? Competitive Medical, Dental, & Vision Insurance Vacation & Sick Time That Promote Work/Life Balance Company Paid Life Insurance 401(k) with 4% Match Free Employee Assistance Program Attendance Bonus Robust Employee Recognition Program $20.00 YMCA Memberships. Local and National Discount Programs Though EAP & Tickets@Work STASH Hotel Partner Program Offering $69 per Night Hotel Across North and South America. Unlimited growth potential Delicious FREE Meals in Our Team Dining Facility

Josie's Table restaurant is seeking an experienced Sous Chef. We use only the finest ingredients to produce fresh, artisanal crave-worthy food. Every day our chefs create specials to share their passion for seasonal ingredients with you. We take great pride in producing all of our dishes from scratch daily. All of the produce we bring in will include locally sourced high end seasonal organic ingredients. check out our webpage for additional information ******************** Job Responsibilities: Sets up and stocks food items and other necessary supplies. Prepares food items by cutting, chopping, mixing, and preparing sauces. Cooks' food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards. Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage. Cleans and sanitizes cooking surfaces at the end of the shift. Performs inventory checks and completes food storage logs. Schedule will be 5 days a week approximately 8-10 hour shifts. Line Cook Qualifications / Skills: Basic written and verbal communication skills Organizational skills Accuracy and speed in executing tasks Ability to work as a team member Follows directions and instructions Education and Experience Requirements: High school diploma or GED One to two years of experience as a line cook, restaurant cook, or prep cook Certificate in Culinary Arts preferred Experience with various cooking methods and procedures. Familiar with industry best practices Offering health benefits and vacation pay. View all jobs at this company

CLAUDIO'S TAVERN & GRILL SOUS CHEFS NEEDED The applicant must possess a passion for hospitality and mentorship in this indoor/outdoor operation. A solid foundation for food and beverage, along with a drive to train and educate the team, while maintaining a fun work environment in this high-volume operation. The applicant must also be comfortable with several technology platforms including Toast POS, Open Table, Xtrachef and Seven Shifts for scheduling and labor control. This is a great opportunity to be part of an energetic, contemporary, and diverse management team that emphasizes education and professional growth. If you are passionate about hospitality and Food & Beverage this is a great opportunity to fulfill your professional ambitions. REQUIRED SKILLS: Maintain a ‘Guest First' atmosphere in the kitchen to support FOH Team Provide coverage or assistance to all stations as needed Continuously work at implementing, adhering to and fine-tuning systems and procedures Help coach, council and develop staff Ensure consistency of all recipes Upkeep and maintenance of the facility and its equipment. Maintain cleanliness and sanitary standards throughout the facility in compliance with SCDOH standards. Help control and lower labor and food cost Maintain a safe environment for all staff Help execute all ala cart and banquet service Daily and monthly inventory Be comfortable with software platforms including SevenShifts and Foodager Be proactive, motivational, and mentoring with both front and back of house staff Actively participate as team player with our property-wide organization Ensure that compliance with all COVID-19 related restrictions and regulations are adhered to including “leadership by example” with all team members. JOB REQUIRMENTS: 2+ years of sous chef experience in a high-volume restaurant Experience in training kitchen staff Excellent knife skills. Plating techniques and attention to details Lift and carry 30+ pounds Flexible schedule, should be able to work nights, days, weekends and holidays Strong leadership skills and the ability to lead by example Certificate in Suffolk County Food Protection or willingness to obtain Ability to work long hours standing, shifts will last up to 10 to 12 hours Work weekends and holidays. COMPENSATION DETAIL: Compensation is competitive and based on experience Benefits & Perks: Dining Discounts

CLAUDIO'S TAVERN & GRILL SOUS CHEFS NEEDED The applicant must possess a passion for hospitality and mentorship in this indoor/outdoor operation. A solid foundation for food and beverage, along with a drive to train and educate the team, while maintaining a fun work environment in this high-volume operation. The applicant must also be comfortable with several technology platforms including Toast POS, Open Table, Xtrachef and Seven Shifts for scheduling and labor control. This is a great opportunity to be part of an energetic, contemporary, and diverse management team that emphasizes education and professional growth. If you are passionate about hospitality and Food & Beverage this is a great opportunity to fulfill your professional ambitions. REQUIRED SKILLS: Maintain a ‘Guest First' atmosphere in the kitchen to support FOH Team Provide coverage or assistance to all stations as needed Continuously work at implementing, adhering to and fine-tuning systems and procedures Help coach, council and develop staff Ensure consistency of all recipes Upkeep and maintenance of the facility and its equipment. Maintain cleanliness and sanitary standards throughout the facility in compliance with SCDOH standards. Help control and lower labor and food cost Maintain a safe environment for all staff Help execute all ala cart and banquet service Daily and monthly inventory Be comfortable with software platforms including SevenShifts and Foodager Be proactive, motivational, and mentoring with both front and back of house staff Actively participate as team player with our property-wide organization Ensure that compliance with all COVID-19 related restrictions and regulations are adhered to including “leadership by example” with all team members. JOB REQUIRMENTS: 2+ years of sous chef experience in a high-volume restaurant Experience in training kitchen staff Excellent knife skills. Plating techniques and attention to details Lift and carry 30+ pounds Flexible schedule, should be able to work nights, days, weekends and holidays Strong leadership skills and the ability to lead by example Certificate in Suffolk County Food Protection or willingness to obtain Ability to work long hours standing, shifts will last up to 10 to 12 hours Work weekends and holidays. COMPENSATION DETAIL: Compensation is competitive and based on experience Benefits & Perks: Dining Discounts

Summary: The Executive Chef directs all aspects of the kitchen operations including guest service, accounting/budgeting, and inventory control. The Executive Chef directs all operations in alignment with the direction of the General Manager. He/she will be responsible for quality service, meeting/exceeding financial goals, short and long term planning, and day to day operations. He/she will most importantly be responsible for being the creative and educational force behind the creation, execution, and consistency of excellent food along with the constant development, retention and growth of the kitchen staff. The Executive chef will accomplish this through total product knowledge, maintaining established food and labor percentages, and structured management controls. Job Duties Costing and ordering of all food and non-alcoholic beverages Menu development to include: appetizers, entrees, sides, desserts, and catering - innovative and cutting edge products Think clearly, remaining calm and resolving problems using good judgment Maintain safety standards at all times Train, supervise, and coach all kitchen staff according to company standards Schedule and coordinate kitchen staff, ensure proper staffing for maximum productivity and efficiency Ensure high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times Follow documented recipes and maintain the high quality of food production, presentation, and taste that has been established in our company Monitor and coach staff on maintaining consistency in food quality Applying constant educational and corrective measures when managing the culinary staff Constantly utilize controls to minimize food and supply waste and eliminate theft Be well versed, capable, and consistent with regards to human resources procedures and documentation processes of progressive discipline Skills/Qualifications B.S. Degree in Food Service Technology/Management or A.A. Degree in Culinary Arts Minimum four years of culinary management experience, preferably upscale restaurant experience Well developed leadership qualities Ability to work well under pressure In depth knowledge of the front of the house and its workings Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Proficiency in ordering, menu costing and labor forecasting Extensive knowledge in local and worldly cuisines Exceptional guest relations skills Computer skills Ability to work a flexible schedule Ability to motivate employees to be proficient at their jobs Benefits: 401K with employer match Competitive health insurance benefits (medical, dental and vision) available to members averaging only 24 hours per week HSA option available Supplemental insurance policies through AFLAC available Paid vacation, sick time and holidays Employee discount on food Salary Range - $70,000 - $75,000

Returning UsersLog Back In Do you strive to create amazing culinary experiences? Sodexo Campus Services is looking for a Executive Chef 4. This Campus Executive Chef is located in Albany, NY at the University at Albany Campus. This position will oversee 24 retail units, 3 resident dining halls, and support with catering operations. UAlbany has approximately 6,300 students living on campus. The successful candidate will have direct impact on all culinary operations with oversight of culinary innovation, standards and programs as well as supporting, training and developing 4 unit executive chefs and their teams. Their focus will be on recipe execution, safety and sanitation. The best qualified Executive Chef will be able to balance a strategic, program-driven approach with strong, hands-on, kitchen experience. A critical element of the role is accessibility for the staff by being on the floor during services times and showing strong leadership ability. This position manages all aspects of back of the house operations; including ordering, inventory, staff training and development, and has a significant involvement in sustainability and local purchasing programs. This position does require open availability and a candidate that can be flexible to weekends and evening operations on campus. Incentives RELOCATION ASSISTANCE AVAILABLE! What You'll Do * Be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; * Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; * Have the ability and willingness to develop and motivate team members to embrace culinary innovations; * Ensure food safety, sanitation and workplace safety standard compliance; and/or * Have working knowledge of automated food inventory, ordering, production and management systems. * Implement those systems and ensure ongoing compliance across campus. * Participate in national and regional initiatives as well as being the culinary ambassador for University at Albany within Sodexo and regionally. 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 * A passion for food and innovation. * An outstanding culinary background, with the demonstrated ability lead large, diverse teams and stay current with new culinary trends; * Excellent leadership and communication skills with the ability to maintain the highest of culinary standards; * Strong coaching and employee development skills. 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years 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!

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.

Seasonal (Seasonal) At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES . BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Alterra Mountain Company Employee Pass - free lift access & discounts at Alterra resorts Free or discounted multi-resort dependent season passes Free or discounted IKON pass Discounted golf & fitness center memberships Employee childcare rates & discounted seasonal programs Retail + F&B discounts Friends & family tickets Onsite medical clinic Medical, dental, vision, life, disability, EAP, HSAs, & FSAs 401(k) plan with company match Discounted tuition plan Paid parental leave Paid sick time, FTO, Vacation Additional perks & benefits for year round employees POSITION SUMMARY The Stratton Mountain Club Sous Chef is responsible for assisting the Executive Chef in all areas in the kitchen, including supervising and training of staff, menu planning, inventory, and managing of expenses and supplies. This is a full-time seasonal position, paid at $28.00 - $32.00/hour. ESSENTIAL DUTIES Provide training, leadership, and direction for Club kitchen staff to include standards of quality, service, profit, health and safety Assist in the creation and execution of appropriate menus Assist in the management of food vendor relations Assist in the creation of the employee schedule Work with Executive Chef and Club Manager on weekly and annual Club events Handle all guest concerns in a professional and timely manner Ensure facility cleanliness standards are consistently maintained Promote a fair and harmonious work environment Sees to the proper placement and storage of all deliveries Responsible for the safe use and maintenance of all equipment Opens and closes unit, as assigned Other duties as assigned by management EDUCATION & EXPERIENCE REQUIREMENTS Education: High School diploma, or equivalent required Culinary school diploma preferred Experience: Prior 3-5 years culinary experience required Prior kitchen supervisory experience required QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Skilled in New England and/or Vermont fare Excellent verbal and interpersonal skills Strong leadership skills Ability to work unsupervised and to fulfill any role needed TRAVEL REQUIREMENTS Some travel may apply for industry/culinary events, seminars and staff recruiting. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. An Equal Opportunity Employer

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

Located in the idyllic town of Washington in Connecticut, Mayflower Inn & Spa is an exquisite country retreat, nestled in 58 acres of beautifully landscaped gardens and woodland. Just two hours' drive from New York City, it is renowned as one of northeast America's most distinguished luxury hideaways. Memories are made easily when you stay at our boutique hotel in Litchfield County, a portal to a simpler time, where the definitive measure of the good life is in soul-stirring moments rooted in the idyllic countryside. Job Description Join our team as Sous Chef and become one of the authors of our story. As part of the Auberge family, you will work under the guidance of the restaurant's Executive Chef to ensure a memorable culinary experience is provided to each guest. This role is responsible for the consistent and superior quality of all food items produced from the kitchen. We are looking for an individual who is passionate about their craft, creative and driven. He or she will have the desire to provide guidance to others and demonstrate a strong work ethic. Previous culinary leadership experience in a full-service luxury hotel is preferred. * Lead the various levels of Cooks to ensure that all food is tastefully prepared as scheduled, portions are controlled per specification, and plates are properly garnished and attractively presented. * Ability to step into any culinary station in the kitchen. * Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out of stock items or possible shortages. * Use safe food handling procedures and maintain a safe working environment by using proper food handling skills and food safety guidelines. * Able to adjust recipes to accommodate guest requests and allergies. Qualifications * A minimum of 2 years experience in a similar position is required. * Able to work on a flexible schedule, including week-ends and holidays, according to department needs. * Food Safety Certification. * Graduate of professional Culinary program from accredited institution. Additional Information Benefits Auberge Resorts is proud to support the needs of our team members and their families with a competitive and affordable benefits package including: * Medical, Dental, Vision plans * Flexible Spending Accounts * Health Savings Account * Basic Life and AD&D * Team Member Stay Discounts * Employee Assistance Program * Tuition Reimbursement * Task Force Opportunities * Career Growth * Voluntary plans: short- and long-term disability, additional life insurance coverage, accident, critical illness, hospital indemnity coverage, and legal insurance * 401(k) program and receive a 4% match on employee contributions after one year. Eligibility to enroll in our benefits is based on the applicable waiting period and employment status. Some benefits may require an employee contribution. The Plan documents supersede this description. Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge. MFINN2013 LLC is an Equal Opportunity Employer, M/F/D/V. MFINN2013 LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, MFINN2013 LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

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.

CLAUDIO'S TAVERN & GRILL SOUS CHEFS NEEDED The applicant must possess a passion for hospitality and mentorship in this indoor/outdoor operation. A solid foundation for food and beverage, along with a drive to train and educate the team, while maintaining a fun work environment in this high-volume operation. The applicant must also be comfortable with several technology platforms including Toast POS, Open Table, Xtrachef and Seven Shifts for scheduling and labor control. This is a great opportunity to be part of an energetic, contemporary, and diverse management team that emphasizes education and professional growth. If you are passionate about hospitality and Food & Beverage this is a great opportunity to fulfill your professional ambitions. REQUIRED SKILLS: Maintain a ‘Guest First' atmosphere in the kitchen to support FOH Team Provide coverage or assistance to all stations as needed Continuously work at implementing, adhering to and fine-tuning systems and procedures Help coach, council and develop staff Ensure consistency of all recipes Upkeep and maintenance of the facility and its equipment. Maintain cleanliness and sanitary standards throughout the facility in compliance with SCDOH standards. Help control and lower labor and food cost Maintain a safe environment for all staff Help execute all ala cart and banquet service Daily and monthly inventory Be comfortable with software platforms including SevenShifts and Foodager Be proactive, motivational, and mentoring with both front and back of house staff Actively participate as team player with our property-wide organization Ensure that compliance with all COVID-19 related restrictions and regulations are adhered to including “leadership by example” with all team members. JOB REQUIRMENTS: 2+ years of sous chef experience in a high-volume restaurant Experience in training kitchen staff Excellent knife skills. Plating techniques and attention to details Lift and carry 30+ pounds Flexible schedule, should be able to work nights, days, weekends and holidays Strong leadership skills and the ability to lead by example Certificate in Suffolk County Food Protection or willingness to obtain Ability to work long hours standing, shifts will last up to 10 to 12 hours Work weekends and holidays. COMPENSATION DETAIL: Compensation is competitive and based on experience Benefits & Perks: Dining Discounts