Chef Jobs in Burlington, VT

Job Description: Chef de Cuisine About Philo Ridge Farm Philo Ridge Farm is a nonprofit 501(c)(3) working demonstration farm located in Vermont's Champlain Valley. Using innovative and ecologically sustainable practices, we steward over 500 acres of pastureland, forests, and diversified produce gardens. We rotationally graze heritage breed livestock and cultivate certified organic fruits, vegetables, and flowers. Our mission is to promote organic regenerative agriculture through hands-on research, education, and community engagement. As a nonprofit living laboratory, we provide farmers, students, and the public with opportunities to explore sustainable farming practices. Through educational initiatives and collaborative partnerships, we seek to deepen our understanding of food systems, environmental stewardship, and the essential role of agriculture in building resilient, healthy communities. Culinary Inspiration PRF's culinary program is inspired by the life and work of our founder, Diana McCargo, an exceptional home-chef, experienced organic gardener, and artful designer of curated experiences and spaces. Influenced by the argi-turismos of Europe and the luminaries of the farm-to-table movement-Chez Panisse, Lost Kitchen, Oleana, Ballymaloe House, River Cottage, and others-Diana is driven by Vermont's seasonal changes and a foundational belief in fresh, local, simple, and delicious food. At PRF, we raise heritage animal breeds, cultivate unique vegetable varieties, revel in edible flowers wherever possible, and forage for unexpected finds in our fields and woods. For whatever we cannot find fresh on our farm, or preserved in our kitchen, we turn to our rich Champlain Valley agricultural community for supplemental ingredients. Position Overview Philo Ridge Farm is looking for an energetic, experienced, and motivated Chef de Cuisine (CDC) to lead our kitchen team. Working alongside the Executive Chef, the CDC is the hands-on creative and production lead for the farm's food program and will work closely with the leadership team and ownership to support all culinary activities on the farm. Most importantly in the day-to-day, the CDC position will have oversight of the restaurant's back-of-house operations and will lead and supervise meal service periods. The CDC position requires a leader who thrives in an ever-changing, creative culinary environment where seasonality and the unpredictable nature of outside-the-kitchen-door farm production are a catalyst for creativity. The CDC will report directly to the Executive Chef/F&B Director and work closely with the Livestock Manager, Head Butcher, and Market Garden team to create a cohesive leadership team that supports the Philo Ridge Farm mission and core values. Responsibilities Operations Manage all kitchen operations, food production, and service delivery for the Farm Commons Barn and support food production for the Market and other onsite special events. Deliver dishes, menus, product mixes and prepared food items that are designed to anticipate the seasonality and dynamic nature of farm production and primarily utilize produce and meat from our farm. Standardize recipes to ensure consistent quality; establish presentation technique, quality and portion control standards; and maintain a recipe database for all menu items. Work closely with the Executive Chef, Livestock Manager and Garden Manager on seasonal projections, ingredient needs, and menu planning. Collect and incorporate guest and staff feedback into menu planning and production. Strategy & Leadership Exemplify leadership, professionalism, a positive attitude, integrity, and service excellence. Be present as a leader of the kitchen team on a daily basis, from preparation through nightly service. Celebrate the PRF story, speaking with passion and knowledge about our food and products. Training & Development Oversee BOH staff management, leadership, and development alongside the DFB. Train staff on technique and best practices including proper food safety, rotation, storage, waste management, recipe procedures, quality, and portion control processes. Regularly assist the Garden and Livestock teams in the field and ensure that all BOH team members also regularly work on the Garden and Livestock teams. Impartially and consistently hold employees accountable to all company standards and practices, following disciplinary procedures when necessary. Train employees on safety procedures. Practice and enforce safe work behaviors. With support from the FBD, maintain BOH employee records, including performance evaluations, hours worked, and time off. Administration Manage Restaurant Kitchen inventory and ordering, including placing kitchen food and supply orders, and some travel to pick up “will call” accounts. Schedule and monitor labor in an efficient, productive, and profitable manner, including managing BOH employee hours, approving and submitting for payroll. Maintain that the safety and sanitation program standards and remains in compliance with Vermont DOH and OSHA safety regulations. Direct and oversee the regular cleaning for kitchen, walk-ins, and other food service areas. Alongside Executive Chef, consistently review Restaurant financial performance and ensure that Labor and Food Costs remain on track to budget and develop corrective plans as needed. Lead end-of-month physical inventory to determine food costs. Compensation The salary for this position is expected to be in the range of $80,000 annually, depending on prior experience. Benefits & Perks Employment benefits include accrued paid time off, complimentary staff meal prepared daily, health care benefits, and an employee discount on products in our market. Relocation assistance is also available for candidates who will need it. Application Process Candidates should send an email with “Chef de Cuisine” in the subject line to: *************************. Qualified candidates will be contacted directly. Please include a cover letter and resume in your submission. Frequently cited statistics show that women and people from underrepresented groups apply to jobs only if they think they meet 100% of the criteria. If you meet many but not all the criteria and feel you may be a good fit for the role, PRF encourages you to apply. PRF is an Equal Opportunity Employer and does not discriminate on the basis of age, color, national origin, ethnic origin, citizenship status, disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, marital status, veteran status, or any other characteristic protected by federal, state, or local law in its employment policies. In addition, PRF will provide reasonable accommodations for qualified individuals with disabilities

Full-time Description Starting Wage: $23.21/hour Department: Prepared Foods Reports To: Prepared Foods Management UE Local 203: Non-exempt, Grade 8 City Market Co-Op is seeking a Sous Chef to play an active role in the Prepared Foods department and assist in directing the work of kitchen staff, ensuring appropriate production levels are met, and conducting daily inventories, amongst other duties. Do you have an interest in local food systems and providing a wide variety of local, organic, and conventional products at a fair price to the community? Want to help shape the future of City Market Co-Op? If you are interested in working for a community-owned business and playing an active role in our vibrant local food system, then we would love to hear from you! Day-to-Day Duties Create, update and revise production schedule and delegate production flow. Take daily Prepared Foods inventory. Communicate departmental needs with Prepared Foods Manager Participate in the training of all kitchen employees. Ensure that department is clean and that all equipment I well maintained. Comply with established City Market procedures and practices regarding operations, sales, safety, and security. Perform other duties as assigned. Qualifications Three years of line cook, sous chef or chef experience OR four years of kitchen experience required. High School diploma or GED required; culinary degree preferred. Proficiency in Microsoft Office Suite required. ServSafe certification preferred. Knowledge of natural and conventional foods and the food industry preferred. Benefits Store discounts; free fitness classes, award-winning Wellness Program; Employee Assistance Plan; paid volunteer time; affordable & comprehensive medical, dental, vision, life, disability insurances; paid time off; 401k with 6% match; spending accounts & more! Salary Description $23.21/hour

Job Details The Residence at Shelburne Bay - Shelburne, VTDescription If you have been looking for a career that loves you back... This is the one! LCB Senior Living is hiring a Chef at The Residence at Shelburne Bay. Apply today for immediate consideration! **Hiring Full Time!** Great benefits starting from Day One Health Vision Dental 401k PTO- Paid Time Off Work with an Amazing Team! Possibility for tuition reimbursement Rewarding role working with seniors Essential Functions, Duties and Responsibilities: Provide a high level of customer service and promote a restaurant style dining atmosphere. Work closely with the Culinary Services Director and/or Executive Director to keep residents satisfied with food and dining programs. Able to assist Culinary Director with the supervision of culinary staff. Assist with the preparation and execution of the LCB Dining enhancement programs. Maintain kitchen and food storage and preparation areas in a clean, safe, and sanitary condition at all times. Responsible for the opening and/or closing of the kitchen. Adhere to cleaning schedules as assigned. Ensures that all food is received, stored and prepared according to company standards. Estimate daily or weekly needs of food and supplies and communicates needs to food service director or assistant food service director. Participate in preparing and cooking meals according to established recipes and approved menus. Document temperatures of food prior to service, refrigeration and freezer temperatures. Prepare and ensure snacks and beverages are available to residents at all times. Keep kitchen floors clean (sweeps and mops) and trash emptied. Assist with the transportation and storage of food and supplies. Assist with preparation and execution of special events, banquets, and theme meals. LCB's Non-Discrimination Policy: LCB, including its managed care communities, is an Equal Opportunity Employer. Recruitment and employment opportunities at LCB are based upon one's qualifications and capabilities to perform the essential functions of a particular job. All employment opportunities are provided without regard to legally protected characteristics, including race, religion, sex (including sexual orientation and transgender status), pregnancy, childbirth or related medical conditions, national origin, age, veteran status, disability, or genetic information. This policy to provide equal opportunity encompasses all phases of employment, including recruitment, hiring, selection, job assignment, promotions, transfers, compensation, discipline, termination, layoff, access to benefits and training, and all other conditions and privileges of employment. Qualifications Job Qualifications: Knowledge, Skills and Abilities: Ability to build positive and strong relationships with associates, coworkers and residents. Focused and dedicated to provide excellent customer service, ability to handle multiple jobs and priorities, accept direction from superiors or other experienced staff, shares job knowledge or resident information with other experienced staff, shares job knowledge or resident information with others as needed, give and welcome feedback, operate and maintain kitchen equipment in a clean and sanitary manner, and knowledge of food handling, preparation, cooking and service. Able to read and follow recipes and printed production guides, cleaning schedules and logs. Education: A high school diploma or GED is preferred. Minimum of 1-3 years of experience as a cook in a hospitality or healthcare environment. Serve Safe Certification. Able to read and follow recipes and printed production guides, cleaning schedules, and logs. Experience: Previous experience in health care or hospitality setting is preferred. Certificates/Licenses: Serve Safe Certification Physical Demands: Finger and hand dexterity to handle and manipulate instruments and equipment. Visual and auditory acuity. Must be able to lift a minimum of fifteen (15) lbs., and be able to carry objects. Must be able to push and pull carts, and continuously walk, sit and stand. Must be able to turn, crouch, kneel, stoop, bend below waist, and reach above shoulder height as tasks dictate.

FULL-TIME | YEAR ROUND POSITION AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Executive Chef coordinates food service activities of hotels, restaurants, and conference center by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Hires, motivates, evaluates, and directs staff to ensure adequate guidance and resources to accomplish established goals and objectives. Ensures that all employees receive the training, support, guidance, feedback and resources necessary. Maintains and enhances the guest focused culture in all areas of responsibility. Maintains schedules in compliance with regulations and authorities having jurisdiction; manages responsibilities in compliance with resort safety policies. Effectively communicates skills with all levels of employees, guests and all other outside contacts. Delegates responsibility, motivate and lead direct reports to achieve goals and objectives. Is familiar with state and federal environmental standards and OSHA regulations. Understands of and compliance with resort specific policies and procedures. Estimates food and beverage costs and requisitions or purchases supplies. Confers with food preparation and other personnel to plan menus and related activities such as dining room, bar, and banquet operations. Inspects food and food preparation by taste and smell to maintain quality standards and sanitation regulations. Investigates and resolves food quality and service complaints. Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations. Other duties as assigned by supervisor, which could be directly related, or unrelated to original position. SUPERVISORY RESPONSIBILITIES Directly supervises all sous chefs and chefs at Jay Peak Resort. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION and/or EXPERIENCE Fifth year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience. WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Salary commensurate with work experience Paid Vacation & Sick Time Paid Maternity & Parental Leave Medical, Dental, Vision, Accident, Hospital Indemnity, Life & Disability Insurances 401k program eligibility with employer match after a year of employment with 1,000 hours of service Remote work and/or flexible schedules (depending on position) FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at ************ or ********************.

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 6:30 a.m. and 3:30p.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.

Returning UsersLog Back In Join a great team where students are at the heart of everything we do! SIGN ON BONUS AND RELOCATION ASSISTANCE AVAILABLE! Sodexo's Campus Segment is looking for an Executive Chef 2 to join our team at Champlain College in Burlington, VT. Champlain College is a private college in Burlington, Vermont. This position will be responsible for leading production in a fast-paced environment. The Executive Chef needs to be a talented culinarian with exceptional organizational and leadership skills. This individual will be expected to be on the floor during service times communicating with students, faculty, and staff. This position will manage a resident dining operation and catering production. The Executive Chef will be very hands on in the menu planning process, labor schedules, production, marketing plan, and much more. Are you the experienced Executive Chef we're seeking? Incentives SIGN ON BONUS AND RELOCATION ASSISTANCE AVAILABLE! What You'll Do * have oversight of day-to-day culinary operations; * deliver high quality food service; * Ensure high quality, fresh, flavorful food * develop and maintain client and customer relationships; * develop strategic plans; * create a positive environment; and * ensure Sodexo Standards are met. 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 * has a work history demonstrating strong leadership skills, as well as previous supervisory experience and the ability to work collaboratively; * has culinary production experience and a strong background in safety and sanitation compliance; * has the ability to manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service; * can demonstrate the ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed; and * can demonstrate working knowledge of Sodexo Food Management Systems (DRiVE) and Market Connections (TMC), and is proficient in computer skills and report management experience or can quickly adapt to new technology-based systems. 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!

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.

Ethiopian Airlines Group would like to invite international qualified candidates in the capacity of Executive Chef In-flight Catering (Expat) position. Executive Chef In-flight Catering (Indian) * Closing Date: April 17 - May 01, 2025 * Education: BA Degree in Hotel Management/Hotel Operation/Restaurant Management/Hotels and Tourism Management/Food Engineering or any related field of study from a recognized University/College/Vocational School with a minimum of 12 years' experience, in culinary roles in the production of Indian dishes at a large-scale food production facility or 4/5 Star Hotel. OR * A Minimum of 10+3/College Diploma in food preparation/kitchen operation/foreign dish cooking/confectionery/Baking and Pastry making or any related fields of study from a recognized catering institute/vocational school /college with a minimum of 15 years relevant experience, in culinary roles in the production of Indian dishes at a large-scale food production facility or 4/5 Star Hotel. * Language proficiency: Fluent in written and Spoken in English Language. * Additional Requirements: * Airline industry experience is advantageous. * Good computer skills (ability to work with all office applications) * Experience in menu and recipe development * Experience in teaching/coaching * Leadership experience, ideally in multi-cultural setting and large size teams Those candidates who fulfil the above requirement shall send their CV and all credentials to ************************************** stating the subject position. NB: If anyone found to apply or join Ethiopian with false information will lead to subsequent termination from the process or employment upon discovery of the fact.

Starting Wage: $23.21/hour Department: Prepared Foods Reports To: Prepared Foods Management UE Local 203: Non-exempt, Grade 8 City Market Co-Op is seeking a Sous Chef to play an active role in the Prepared Foods department and assist in directing the work of kitchen staff, ensuring appropriate production levels are met, and conducting daily inventories, amongst other duties. Do you have an interest in local food systems and providing a wide variety of local, organic, and conventional products at a fair price to the community? Want to help shape the future of City Market Co-Op? If you are interested in working for a community-owned business and playing an active role in our vibrant local food system, then we would love to hear from you! Day-to-Day Duties * Create, update and revise production schedule and delegate production flow. * Take daily Prepared Foods inventory. * Communicate departmental needs with Prepared Foods Manager * Participate in the training of all kitchen employees. * Ensure that department is clean and that all equipment I well maintained. * Comply with established City Market procedures and practices regarding operations, sales, safety, and security. * Perform other duties as assigned. Qualifications * Three years of line cook, sous chef or chef experience OR four years of kitchen experience required. * High School diploma or GED required; culinary degree preferred. * Proficiency in Microsoft Office Suite required. * ServSafe certification preferred. * Knowledge of natural and conventional foods and the food industry preferred. Benefits Store discounts; free fitness classes, award-winning Wellness Program; Employee Assistance Plan; paid volunteer time; affordable & comprehensive medical, dental, vision, life, disability insurances; paid time off; 401k with 6% match; spending accounts & more!

The Dining Services Chef is responsible for Board Plan kitchen operations to include hiring, management, supervision, and training of cooking staff. Establish and maintain systems to ensure that high quality food is consistently served to our guests. Oversee that safety and sanitation standards are adhered to, establish creative menu plans, and responsibly manage food/labor and equipment costs. Responsible for dining operations in the absence of the Dining Services Food Operations Manager. Direct and schedule full time back of the house employees as well as part time staff and student employees. This is a full time, benefits eligible, salaried position with a hiring range of $63,009-$78.787 per year. Core Responsibilities: Manage Back of the House kitchen staff for assigned Board Plan kitchen to include but not limited to interviewing, hiring, scheduling, daily oversight, cost management, performance feedback and evaluations. Establish and maintain high standards for the quality of food produced and its presentation. Responsible cost control measures. Consistently high kitchen cleanliness. Steadfast food safety and sanitation practices within the kitchen. Create a safe workspace with attention to safe work conditions and practices for our staff. Design creative menu cycles that appeal to the broad spectrum of tastes that reside within the student community. React to comments from the community to make changes when needed to improve the perception of the cycle. Strive to meet the special requests of students trying to navigate the menu cycle to find safe food that adheres to particular dietary/religious restriction. Produce and maintain all files for the performance feedback and quarterly conversations with staff and operation. Include Human Resources on personnel issues that require their assistance and maintain appropriate office files. Supervise receiver staff to purchase all food and non-food orders for the kitchen and manage the proper storage, inventory, and handling of food to ensure a safe and sanitary work environment. Work collaboratively with the Dining IT team utilizing the menu management software to maintain production records, recipes, web-based menus, ordering and to conduct inventories according to business plan and respond to areas of concern to meet anticipated food cost expenses for the year Appropriately schedule staff to meet the demands of the operation and manage time records in Oracle. This includes but is not limited to managing CTO requests and coordinating schedules to minimize unnecessary overtime. Requirements 5 years of chef experience required. Strong supervisory and kitchen management experience required. Associate's degree or Bachelor's degree in Culinary Arts or equivalent experience. Must successfully complete the Serve Safe management level Sanitation training class. Demonstrated competency with MS Outlook, Word, Excel and menu management software. An ability to authentically prepare a variety of International foods is required. Must demonstrate proven leadership and motivational skills and strong verbal and writing skills and good interpersonal skills. Ability to acquire and maintain a Middlebury College driver's license within three months of being hired to transport and deliver of products and equipment to multiple locations around campus. Physical Demands and Working Conditions: Must be able to lift 10-20 lbs. numerous times each day and up to 50 lbs. several times each day. Must be able to lift items above waist level. Must be able to push and pull up to 150 lbs. frequently. Requires long periods of time standing, as well as frequent bending, overhead reaching and twisting motions. Criminal Background Check Other: An offer for this position is contingent upon successful completion of a criminal background check and references. Benefits As an employee of Middlebury College, you will enjoy being part of a vibrant supportive community. Middlebury Colleges offers its employees excellent compensation and competitive health, dental, life, disability, generous retirement matching, and vision benefits, Middlebury offers a generous time-away program - up to 34 days per year during the first two years of service, increasing as the term of service lengthens. Middlebury employees are eligible for robust educational assistance programs as well as free or reduced rates for cultural events and use of sporting facilities (including the College's golf course and Nordic and alpine ski areas). The result is a very high quality-of-life in a gorgeous setting. Middlebury Colleges offers its employees excellent compensation and other perks of employment including: MiddCard Privileges: access to athletic facilities, discounts at the College store, library privileges, and discounts at cultural and sporting events. In addition, the card allows door access to certain campus buildings. Spouses or domestic partners of benefits-eligible employees are eligible to receive a Spouse/Partner card with the same privileges as the employee card (except door access). Discounts on season passes at Middlebury College Snow Bowl, the Ralph Myhre Golf Course and the Rikert Outdoor Center. Access to our Partner Inclusion Program that provides comprehensive support services to the spouses and partners of Middlebury employees. A full listing of our benefit offerings can be found on our website by following this web link: ********************************** Or click see some of the other fun perks of working at Middlebury, whether in Vermont or Monterey! Middlebury College is an equal-opportunity employer where diversity, equity, and inclusion are core values. To this end, the College recruits talented and diverse faculty, staff, and students from across the United States and around the world. Middlebury College encourages applications from women, people of color, people with disabilities, and members of other protected classes and historically underrepresented communities. The College also invites applications from individuals who demonstrate an ongoing commitment to advancing diversity, equity, and inclusion in the workplace.

Part-time Description Unlock your potential at The Essex Resort & Spa! Join us on a journey where passion meets profession in the heart of Vermont's scenic countryside. We redefine hospitality excellence, offering more than just a job-it's an opportunity to join a dynamic team committed to crafting unforgettable experiences. Whether you're an experienced expert or an aspiring talent, our diverse career opportunities promise growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating magical moments for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, success knows no bounds. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. At The Essex, culinary innovation thrives amidst the breathtaking beauty of Vermont's Champlain Valley. Join our team and immerse yourself in a culture of culinary excellence, where creativity, passion, and locally sourced ingredients converge to craft unforgettable dining experiences. Whether you're a seasoned chef or a budding talent, The Essex offers a dynamic environment where you can hone your skills and contribute to the artistry of our diverse culinary offerings. Summary This position will execute one time hands on culinary classes offered to hotel guests and local clientele at The Essex Resort and Spa (including but not limited to demonstrations and workshops). Job Description The Chef Instructor will be responsible for leading hands on culinary cooking classes conformity with Cook Academy lesson plans and schedule. Conducts in classroom demonstrations as required by curriculum. Demonstrates techniques and concepts as required by the curriculum. Delivers clear, concise and organized lectures as required by the curriculum. Assesses guest satisfaction through observation and interaction. Maintains a positive, focused learning environment during class. Assures that classes are conducted in a manner that complies with principles of food safety and sanitation. Work successfully in an independent self motivated atmosphere, as well as works with other chef instructions and staff members to facilitate necessary activities. Serve as department role model by promoting good front of the house/back of the house communications, settings and modeling the standards for appearance, behavior and professionalism. Adheres to staffing and scheduling from Executive Chef and Gemstone policies; attends meetings as required. Works with Purchaser, Chef Instructor, Executive Chef and other staff to ensure budgeted food costs goals are met. Contribute and engage in new class development and recipe ideas within the department. Benefits: At The Essex, we believe in investing in our team members' wellbeing and growth, offering a comprehensive benefits package designed to support both personal and professional development. From competitive compensation and healthcare options to opportunities for career advancement and ongoing training, we strive to provide a fulfilling work environment where every employee feels valued and empowered. Join us at The Essex and embark on a rewarding journey where your contributions are recognized and rewarded, and where you can thrive both professionally and personally. Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides. On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age)

The Cafeteria Cook is responsible for ensuring Basin Harbor staff receives top quality food in our cafeteria. Applicants seeking H2B in-country extension may be considered for this position. Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer. Responsibilities and Duties: Reads, comprehends and abides by all rules and regulations set forth in Basin Harbor Foodservice Employee Manual and the Basin Harbor Employee Handbook Begins work each day at the time posted on the schedule, completing opening duties per task list Cooks pre-determined amount of food as requested from AM/PM line Prepares and cooks breakfast for cafeteria Prepares, cooks and serves dinner at 4:00 p.m. to Basin Harbor staff Ensures cafeteria projects a quality image to staff by cleaning and sanitizing tabletops and chairs daily, refilling condiments and napkin holders daily Keeps service area, salad bar and beverage area clean and organized Keeps cafeteria prep area (cage) clean and organized Communicates with the AM/PM Sous Chef, Pantry, Pastry, Butcher and purchasing on a continual basis in order to utilize product in the cafeteria Reports mechanical problems with any equipment or safety concerns to supervisor Fills out accident or incident reports as necessary Assists with thorough and total breakdown and clean-up upon closing for the season Completes other duties as required and requested Demonstrates teamwork and respect at all times to co-workers Essential Qualifications and Competencies: Ability to use, or learn to use the following equipment: Broiler, Grill, Griddle, Dishwasher, Conventional Oven, Convection Oven, Flat Top Range, Open Burner Range, Fryer, Cook and Hold Oven, Holding Oven, Steamer, Steam Jacketed Kettle, Steam Table, Mechanical Slicer, Mechanical Mixer, Countertop Blender, Submersible Blender, Portable Burner, Manual Slicer (Mandoline), Mechanical Band Saw, Motorized Vehicle, Mechanical Food Processor, Scale, Sheeter, Candy Stove, Proofer.

is located at Stratton Mountain Resort in Stratton Mountain, VT 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 Seasonal Line Cook is a self-motivated, team player who supports Stratton Mountain Resort's culinary program by consistently producing high quality dishes in a full-service, high-volume environment. This is a Seasonal full-time position that pays $20-$23 per hour, based upon experience. Employee housing is available for this position. ESSENTIAL DUTIES Maintains and ensures food production is produced in accordance with recipe standards and product specs. Ability to work multiple food stations including Pantry, Flat Top/Stove, Deep Fryers, Pizza Oven, etc. Ability to expedite as needed for optimal efficiency in ticket times. Maintains a positive and professional demeanor to ensure optimal teamwork. Adheres to all resort safety and food sanitation procedures and takes initiative to be proficient in applicable standard operating procedures. Adhere to schedule provided by Manager and exercise professional, clear communication in the event of any changes. Proper preparation, holding and service of hot and cold items. Adheres to opening and closing procedures. Maintains a clean and sanitary workspace. Ensures kitchen equipment is cleaned and maintained, while reporting any equipment issues immediately to the Manager or Resort Executive Chef. Supports Outlet Chefs in counting end of month inventories with accuracy and efficiency. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Completes other tasks as assigned by supervisor or manager with enthusiasm. Additional duties as assigned EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma/Equivalent Culinary Internship Preferred Experience: 2 years experience in a high-volume food and beverage environment Must be able to work in a fast-paced high-volume environment. Must be able to take initiative or seek additional tasks from Manager during slower business periods. Exceptional communication skills, great attitude, exceptional personal grooming standards Knowledge of Vermont Health codes QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification (Stratton can provide upon hire if required) Valid Driver's License TRAVEL REQUIREMENTS This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. An Equal Opportunity EmployerRequiredPreferredJob Industries Food & Restaurant

Ethiopian Airlines Group would like to invite international qualified candidates in the capacity of Executive Chef In-flight Catering (Expat) position. Executive Chef In-flight Catering (Africa) * Closing Date: April 17 - May 01, 2025 * Education: BA Degree in Hotel Management/Hotel Operation/Restaurant Management/Hotels and Tourism Management/Food Engineering or any related field of study from a recognized University/College/Vocational School with a minimum of 12 years' experience in culinary roles in the production of Africa dishes at a large-scale food production facility or 4/5 Star Hotel. OR * A Minimum of 10+3/College Diploma in food preparation/kitchen operation/foreign dish cooking/confectionery/Baking and Pastry making or any related fields of study from a recognized catering institute/vocational school /college with a minimum of 15 years relevant experience, in culinary roles in the production of Africa dishes at a large-scale food production facility or 4/5 Star Hotel. * Language proficiency: Fluent in written and Spoken in English Language. * Additional Requirements: * Airline industry experience is advantageous. * Good computer skills (ability to work with all office applications) * Experience in menu and recipe development * Experience in teaching/coaching * Leadership experience, ideally in multi-cultural setting and large size teams Those candidates who fulfil the above requirement shall send their CV and all credentials to ************************************** stating the subject position. NB: If anyone found to apply or join Ethiopian with false information will lead to subsequent termination from the process or employment upon discovery of the fact.

Returning UsersLog Back In Sodexo is seeking an experienced Area Executive Chef for Norwich University located in Northfield, Vermont. Norwich University is a private military college. This Executive Chef will be the culinary expert on campus and support for the district. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. Incentives Relocation Assistance is available. What You'll Do * be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; * district support; training, catering, development of staff, and menu compliance * 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. 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 strong culinary background, with the demonstrated ability to 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; and/or * have a passion for food and innovation 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 - 3 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!

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.

The Dining Services Chef is responsible for Board Plan kitchen operations to include hiring, management, supervision, and training of cooking staff. Establish and maintain systems to ensure that high quality food is consistently served to our guests. Oversee that safety and sanitation standards are adhered to, establish creative menu plans, and responsibly manage food/labor and equipment costs. Responsible for dining operations in the absence of the Dining Services Food Operations Manager. Direct and schedule full time back of the house employees as well as part time staff and student employees. This is a full time, benefits eligible, salaried position with a hiring range of $63,009-$78.787 per year. Core Responsibilities: * Manage Back of the House kitchen staff for assigned Board Plan kitchen to include but not limited to interviewing, hiring, scheduling, daily oversight, cost management, performance feedback and evaluations. * Establish and maintain high standards for the quality of food produced and its presentation. Responsible cost control measures. Consistently high kitchen cleanliness. Steadfast food safety and sanitation practices within the kitchen. Create a safe workspace with attention to safe work conditions and practices for our staff. * Design creative menu cycles that appeal to the broad spectrum of tastes that reside within the student community. React to comments from the community to make changes when needed to improve the perception of the cycle. * Strive to meet the special requests of students trying to navigate the menu cycle to find safe food that adheres to particular dietary/religious restriction. * Produce and maintain all files for the performance feedback and quarterly conversations with staff and operation. Include Human Resources on personnel issues that require their assistance and maintain appropriate office files. * Supervise receiver staff to purchase all food and non-food orders for the kitchen and manage the proper storage, inventory, and handling of food to ensure a safe and sanitary work environment. * Work collaboratively with the Dining IT team utilizing the menu management software to maintain production records, recipes, web-based menus, ordering and to conduct inventories according to business plan and respond to areas of concern to meet anticipated food cost expenses for the year * Appropriately schedule staff to meet the demands of the operation and manage time records in Oracle. This includes but is not limited to managing CTO requests and coordinating schedules to minimize unnecessary overtime.

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.

Job Listing: Sous Chef III Nothing beats the power of being at a live event. That's why we're proud to announce the launch of Sodexo Live!, our brand dedicated to the sports, events, and hospitality industry. We concentrate all of our skills, insight, and experience into one brand that instinctively knows how to make the most of every moment. Let's go Live! together. Location: We are seeking an experienced Sous Chef III for the Lake Placid Conference Center & Lake Placid Conference & Olympic Center. Hourly:$20-$25 per hour The Lake Placid Conference & Olympic Center is in beautiful Lake Placid, NY. Home of the 1932 and 1980 Olympic Winter Games. Hosting multiple hockey tournaments including the ECAC Men's Hockey Tournament, Youth Hockey Tournaments as well as multiple Catering Events throughout the year. Principal Function: The Sous Chef III is part of the operations management team in Sodexo Live! This position will be driving our fast food and upscale Concessions culinary department. The Sous Chef III assures that foods are prepared using fundamental cooking techniques. The Sous Chef III directs all aspects of food service production and service, ensuring that approved food safety and sanitation guidelines are followed within our Culinary department and beyond. The Sous Chef III directly supervises the preparation and production of the unit's menus and manages all related kitchens. The Sous Chef III is responsible for training, mentoring, and helping to develop other Culinarians, and for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation. Essential Responsibilities: * Assists the Executive Chef with managing cost controls and control expenditures for the account. * Assist with the management of multiple food concepts. * Assists the Executive Chef with planning and creating menus for the concession concepts * Produces and execute events and outside events. * Rolls out new culinary programs in conjunction with Company marketing and culinary team * Ensure Kitchen Safety and Sanitation conforms to all Sodexo Live! regulatory, and governmental standards to provide a safe workplace producing high quality food products. * Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary concessions team by example. Qualifications/Skills: Required: * Minimum of 2 years in a food preparation position. * A.S. or equivalent experience * Some progressive culinary/kitchen management experience, depending upon formal degree or training * Catering experience a plus * High volume, complex food service operations experience - highly desirable * Institutional and batch cooking experiences helpful * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; including Microsoft Office (Word, Excel and PowerPoint), Outlook, E-mail, and the Internet * Must be willing to participate in client satisfaction programs/activities * ServSafe certified - highly desirable * Ability to promote and participate in a team environment. * Ability to understand written and oral directions and to communicate with others. Other Requirements: * Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal-opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. 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!