Chef Jobs in Canton, CT

Role Overview: At Sodexo, we believe in providing exceptional culinary experiences that prioritize quality, safety, and operational excellence in healthcare settings. We are seeking an Executive Chef, Healthcare Culinary Services for Yale New Haven Hospital, York St. Yale New Haven Hospital (YNHH) is a 1,541-bed hospital located in New Haven CT. YNHH is the primary teaching hospital for the Yale Schools of medicine and nursing, includes the 168-bed Smilow Cancer Hospital at Yale New Haven, the 201-bed Children's Hospital and the 76-bed Yale New Haven Psychiatric Hospital. Sodexo offers a room service program that will be transitioning to bedside dining this spring and 6 retail dining locations including a large main cafeteria, 24hr. micro-market, Starbucks we proudly serve, sushi and staff focused cafe with Peet's coffee shop in our New Haven Cafe. The Executive Chef, Healthcare Culinary Services will lead a dynamic team of 80 union employees, drive quality assurance, and ensure financial and operational success while fostering a strong team culture in a unionized healthcare environment. Why Join Sodexo? $5,000 Sign-On Bonus to welcome you to the team! Impact: Make a difference in patient and retail food service quality. Leadership: Take ownership of a high-profile healthcare culinary program. Growth: Develop and implement innovative culinary systems. Team Culture: Work in a collaborative and supportive environment. Ready to lead? Apply today! What You'll Do: Culinary Excellence: Ensure top-quality patient and retail meals that look and taste great! Food & Physical Safety: Maintain HACCP standards, ensure ServSafe compliance, and uphold safety protocols. Team Leadership & Development: Lead and develop a team of managers Union Leadership: Must have experience managing in a union environment ( 1199 experience preferred, but any large union is acceptable ). Employee Engagement: Build team morale and foster a positive, high-performance culture for frontline staff. Financial & Budget Management: Control food and labor costs, manage inventory and procurement, and ensure contract compliance. Collaboration & Multi-Tasking: Work effectively in a team environment, managing multiple priorities and driving operational efficiency. 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: 5+ years of leadership experience in healthcare culinary operations Strong knowledge of union environments ( 1199 experience a plus! ) Experience managing multi-level teams, including managers & frontline staff Expertise in food safety, quality control, and compliance Proven ability to manage budgets, inventory, and procurement Passion for team development, coaching, and morale-building Ability to commit long-term (5+ years) to growing and evolving the program 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

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

This opportunity is posted both internally and externally concurrently by agreement with the BOE UPSEU Local. Internal UPSEU members (Both BOE and City of Middletown) will be given first review and consideration in accord with the UPSEU collective bargaining agreement. Grant Funded Position/Temporary Introduction: This job description is intended to be used in conjunction with an employee's annual performance evaluation documents to establish and verify functional competency on an on-going basis while employed with Middletown Public School System, (MPS) Department: Office of Food, Nutrition and Wellness Services Reports to: Director of Food, Nutrition and Wellness Services MISSION STATEMENT Middletown Public Schools cultivates the brilliance in each student. Following are the core values that reflect the values of our organization: EMPOWERMENT: Middletown Public Schools empowers its students with the knowledge and skills to create lives brimming with purpose, passion and fulfillment. COMMUNITY: Middletown Public Schools harnesses the power of community by fostering an environment of mutual understanding and appreciation . GROWTH: Middletown Public Schools encourages a culture of growth and exploration, inspiring generations of lifelong learners. AUTHENTICITY: Middletown Public Schools embraces each person's authenticity and cultivates an inclusive culture that brings about a sense of belonging. WORK PILLARS: Our work pillars provide us with guiding principles from which we steer our way of work, our operational goals, and our journey toward empowerment and growth. GROWTH: MPS is committed to providing personalized learning opportunities that are tailored to each student's strengths, passions, and academic needs, empowering them to thrive and reach their fullest potential. COMMUNITY: MPS is committed to developing systems of support and partnerships that prioritize equitable access to resources that promote physical, social, and emotional well-being among our students, employees and families. COMMUNICATION: MPS is committed to developing systems of communication that support collaboration between the home, school, and community; increase organizational efficiency; and prioritize accessibility. BELONGING: MPS is committed to creating environments that encourage open and honest dialogue, promoting connection between individuals with diverse perspectives, and cultivating a sense of belonging. BASIC PURPOSE OF THE JOB This position is responsible for oversight of the culinary training, recipe development, and the implementation of innovative practices aligned with the Child Nutrition Programs. The executive Chef will oversee and direct Cafeteria staff, contribute to the development of standard operating procedures for recipe design, support school gardens program, and promote sustainable and locally sourced food initiatives. This is a grant funded position with a three (3) year life cycle. There should be no expectation that this position will extend beyond three (3) years. JOB QUALIFICATIONS Minimum Education College degree in Culinary Arts or related Culinary field, and formal culinary training required. Minimum Work Experience: 5 years of professional chef experience in a high-volume setting required. 5 years of supervisor experience in a food service industry required. Required Licenses/Certifications Valid State Driver's license required. Valid ServSafe Manager certification, or other CFPP required. ServSafe Instructor/Proctor certification preferred. JOB REQUIREMENTS Required Skills, Knowledge, and Abilities In addition to the job specific requirements listed in this section, employee is accountable for and expected to integrate all MPS values work Pillars into the execution of the essential functions of their job. Note: The statements herein are intended to describe the general requirements for work being performed by employees in this job. They are not intended to be construed as an exhaustive list of all requirements, responsibilities, duties and/or skills required of all personnel so employed. Ability to facilitate professional learning sessions and adapt DEI content as necessary, required. Ability to communicate clearly and effectively with peers and leadership required. Ability to self-reflect as a learner and to have a growth mindset required. Knowledge of and ability to successfully utilize Google Suite and Microsoft office suite programs required. Knowledge of USDA Child Nutrition Program policies required. Knowledge of and ability to successfully utilize various Point of Service software programs required. Ability to work nights, weekends and holidays required. Working knowledge of State and Federal budgetary process required. Knowledge of use and care of commercial kitchen equipment required Working Knowledge of Child Nutrition Program Nutrition Standards required Knowledge of culinary training and leadership of team members required ESSENTIAL FUNCTIONS Essential Functions encompass those tasks, duties, and responsibilities that are critical and fundamental to the job and comprise the means of accomplishing the job's purpose and objectives. They are the major functions for which the person in the job is held accountable. For any employee with population specific/age specific competency requirements a copy of the requirements must be attached to this document. 1. Manages daily kitchen operations to ensure high-quality meal production and compliance with Child Nutrition Program (CNP) regulations. 2. Implements and enforces food safety, sanitation, and HACCP guidelines to maintain a clean and efficient kitchen environment. 3. Supervises and supports kitchen staff in executing meal preparation, production, and service. 4. Develops and conducts comprehensive training programs to enhance staff skills in scratch and speed-scratch cooking, proper plating, and culinary techniques. Takes action to ensure that all staff are adhering to standards. 5. Coaches food service employees to improve efficiency, food presentation, and customer service. Provides updates to Director on status of staff movements towards desired level of proficiency. 6. Develops and delivers ongoing professional development and performance evaluations for kitchen staff. 7. Creates, tests, and implements culturally diverse, nutritious, and cost-effective recipes that align with CNP meal standards. 8. Scales recipes for large-scale school food production, ensuring consistency and efficiency in preparation. Takes action to ensure that staff are following established protocols. 9. Maintains detailed documentation of standardized recipes and preparation methods for training and operational consistency. 10. Develops and implements SOPs for meal production, kitchen workflow, food safety, and sanitation. Takes action to ensure all staff are aware of and understand protocols. 11. Takes action to ensure compliance with federal, state, and local regulations governing school meal programs. 12. Monitors adherence to Healthy Food Certification, Offer vs. Serve, and other regulatory requirements. Reports variances to Director in a timely manner. 13. Proactively collaborates with school garden and greenhouse coordinators to incorporate fresh, locally grown ingredients into school meals. 14. Provides guidance on the processing and utilization of school-grown produce in meal preparation. 15. Supports farm-to-school initiatives by integrating locally sourced ingredients into the menu. 16. Conducts regular staff meetings and training sessions to maintain operational efficiency. Tracks attendance to ensure staff receive required trainings. 17. Addresses and resolves personnel issues in collaboration with the Director of Food, Nutrition, and Wellness Services. 18. Takes action to ensure all culinary and operational initiatives align with Child Nutrition Programs and district wellness policies. 19. Collaborates with administration and stakeholders to develop long-term strategies for improving meal quality and participation rates. 20. Engages with students, parents, and community members to foster a culture of healthy eating and food education. 21. Collaborates with the Director to develop and maintain cost-effective food purchasing and inventory strategies. 22. Monitors food and supply costs to ensure fiscal responsibility and budget adherence. 23. Implements waste reduction strategies to maximize efficiency and sustainability. 24. Provides culinary expertise for district events, catering services, and special projects. 25. Assists with planning and executing special meal events, including themed lunches and nutrition education activities. 26. Takes action to ensure catered events align with district nutrition and sustainability goals. 27. Performs other duties as directed. SALARY AND BENEFITS: Grant Funded $80,000- $100,000 Based on Experience Eligible for Health, Dental and Supplemental Life Insurance SCHEDULE: 10 Month Position with additional summer work required This opportunity is posted both internally and externally concurrently by agreement with the BOE UPSEU Local. Internal UPSEU members (Both BOE and City of Middletown) will be given first review and consideration in accord with the UPSEU collective bargaining agreement.

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

Are you a chef that is ready to make a giant leap in your culinary career? Are you able handle high volume with high attention to detail? Can you work clean and organized? Do people want to follow you into the battle? Can you teach your staff why you do something instead of demanding it done? We are OPENING SOON! The restaurant will feature two dueling pizza ovens, two floors, two bars, amazing outdoor seating and located at 300 Oxford Rd in Oxford at the Quarry Walk. We are seeking an experienced & creative Chef, that is able to keep calm under pressure, think out side the box, cook everything from scratch and able to delegate to their team with clear and precise direction. The concept will feature a wide range of pizzas with a hybrid of New Haven & Neapolitan dough, featuring traditional and modern ingredients. Also, a small menu of entrees and sharable appetizers and salads. Chef Responsibilities include but not limited to: Maintaining quality control and consistency of production by cataloging recipes, watching proper techniques and tasting food. • Maintaining organization of food storage, meet sanitation and cleanliness standards. • Enforce kitchen schedule to meet goals. • Enforce cleaning schedule for kitchen and storage areas. • Lead Line from cooking station when needed. • Attend weekly management meetings. Chef Supervisory Responsibilities: • Assign work to team members • Assist Operation Manager with evaluating performance of team members • Enforce policies and assist with employee discipline process • Train team members. • Hiring of team members. • Oversee food quality and consistency. • Maintaining, caring for and preserving equipment. • Ensure safety and sanitation. chef Day to Day Operations: Lead food prep and production. Review that all stations have proper setup with proper standard of quality food. Oversee cleanliness and proper organization of all stations and storage areas. Ensure that all food has been properly rotated in all stations and storage areas. Assist with catering needs. Investigate any customer complaints in order to make sure issue does not reoccur. Apply with insight of cooking style and why you would be a good fit Chef Responsibilities Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales Study each recipe and gather all necessary ingredients Cook food in a timely manner Delegate tasks to kitchen staff Inform wait staff about daily specials Ensure appealing plate presentation Supervise Cooks and assist as needed Slightly modify recipes to meet customers' needs and requests (e.g. reduce salt, remove dairy) Monitor food stock and place orders Check freshness of food and discard out-of-date items Experiment with recipes and suggest new ingredients Ensure compliance with all health and safety regulations within the kitchen area

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

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.

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

Job Details Brewster - Brewster, NYNow Hiring! Are you a food aficionado who simply cannot learn enough about what the world food market has to offer? Do you love being around friendly people every day with the same interests and ambitions. Do you take a genuine love in your work and make sure that others feel welcome and at home in your environment? If you answered yes to these questions, then DeCicco & Sons is the perfect place for you! If you have an interest in working with one of the fastest growing premium quality food markets in the Westchester area, please bring us a resume along with a detailed cover letter letting us know why you chose DeCicco's and what you wish to offer with your experience and expertise. Whether you're a chef wanting to hone your craft in our kitchens, a manager wanting to extend your invaluable food knowledge to our shoppers, or a cashier looking to find a friendly and fun place to work, we are always interested in expanding the DeCicco & Sons family. Job Description Current Job Opportunities: Chef Starting Rate: based on experience Position Description: A Chef is responsible for cooking and preparing food from standardized recipes and use his/her creativity to prepare new dishes. A chef is also responsible for maintaining the hot table and ensuring it is always fully stocked with fresh items. Chefs will need to check the temperature when cooking food and using ovens. Team members work safely and adhere to all food safety and sanitation standards in each area of the department to provide customers with the highest quality service. Your day-to-day: Cooking from given recipes. Taking creative liberties and crafting new recipes for the hot table and maintaining hot table displays. Maintaining food logs. Other duties may be assigned at the discretion of store management. Must be fluent in English and understand Spanish Physical Demands: Bending Stooping Must be able to lift up to 50 pounds Working on feet for entire shift What you bring to the team: Ability to work on a team Good oral communication skills Great work ethic Why You will love working here! At DeCicco & Sons, we believe that happy, loyal Team Members create happy, loyal customers - in that order. That is why we focus on comprehensive benefits that are aimed at creating happiness in your work-life, and future-life. Benefits: Affordable Quality Healthcare Coverage Dental Coverage Vision Coverage Medical Coverage Opt-out Stipend Employee Wellness Program Voluntary Life Insurance 401k Retirement Plan Yearly Pay Increase and merit pay Team Member Discounts Paid Time-off Holiday Pay Company Paternity & Maternity Leave *All benefits are subject to certain eligibility requirements Perks - Perks are the extras-the things we do to make sure you know how amazing we think you are! Scholarship Program Competitive Pay Above Minimum Wage Refer-a-friend Program Company Bonding Events: Playland, Company BBQ, Movie Night, Holiday Party, Gym Membership, Discount Cellular Phone Coverage, Holiday Costume Competitions, Food Catering Discount, Team Member Recognitions & Rewards, Team Member Assistance Program.

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

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

Job Details NH Restaurant B, LLC - New Haven, CTDescription Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations Specific City and State Food Safety Certificate requirements will be requested prior to hire. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Monarch Communities at Spring Meadows leads the revolution of contemporary person-centric wellness senior living, designed for the next generation. A highly customized, curated, and an organic approach to wellness inspires everything we do. All members of our communities - residents, their families, and Monarch team members - influence the way we think, design, and create. Our vision and culture embody and celebrate those we serve. Job Description The Sous Chef will be responsible for the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance. This is a non-exempt, hourly position reporting to the Culinary Services Director. Responsibilities and Duties: Prepare and serving quality meals Ensure special dietary needs are met and preparing texture modified food, as directed Ensure compliance with all record keeping, food safety and risk management requirements Monitor food preparation, storage and handling to ensure adherence with HACCP, labeling, and storage protocols to ensure compliance with all food service regulations and policies Maintain accurate hot and cold food, refrigerator, and freezer temperature logs Participates in and attends all in-service training as scheduled Ensures compliance with all Federal, State, and local regulations, as well as community policies and procedures Other duties as assigned Qualifications Maintains a current ServSafe certification or able to obtain ServSafe certification Minimum 3 year job related experience including food preparation, full-line menu items and special diets and 1 year of leadersip experience High school diploma or GED accepted Competent in organizational, time management skills and demonstrate good judgment, problem solving and decision making skills Physical Abilities: While performing the duties of this job, the associate is often required to stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell. An individual in this position will be required to lift or carry weight in up to 50 lbs.. The associate must use proper body mechanics. Additional Information Additional Benefits: Paid Time Off (PTO) Medical Coverage Dental Coverage Vision Coverage Ancillary Benefits (Life/AD&D, Short Term Disability and Long Term Disability) Voluntary Life Flexible Spending Account 401(k) Retirement and Matching Employee Assistance Program Supportive Leadership Referral Bonuses And More!

Pastry Chef American Cruise Lines, the largest cruise line in the United States, is looking to add Pastry Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. The Pastry Chef should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionary work. They must be able to understand and appreciate the subtleties of flavor pairings and different tastes, as well as have a good aesthetic sense for food and pastry presentation. This position is responsible for adhering to the daily menu matrix consisting of desserts, pastries, breads and other duties assigned by the Executive Chef. The Pastry Chef must be creative and continually researching and testing new and different dessert and baking recipes to ensure that each guest and crew have an exceptional dining experience. While living onboard, our chefs enjoy comfortable living quarters and a challenging culinary working environment. Our galleys are well equipped with a spectacular view. Responsibilities: Oversee creativity and prepare all desserts, bread, pastries, cookies, etc. required for vessel each day. Prepare and serve items in accordance with established procedures, recipes, portion size, and presentation standards. Set-up, maintain, and breaks down station according to FDA Standards. Taste all products produced to assess quality. Notify the Executive Chef of any product shortages or equipment maintenance issues. Maintain accurate counts on all food items prepared to prevent discrepancies between amount of food needed and food prepared. Schedule the production of all baked goods. Always maintain an inventory of fresh baked goods. Use food production equipment according to manufacturer's instructions. Maintain a professional appearance at all times. Ensure that each guest has a positive and memorable experience. Qualifications: Ability to work around 14 hours per day. An Associate's degree in Culinary Arts or pastry & baking, and/or 3-5 years of experience with an emphasis on quality production. Ability to reach, bend, and frequently lift/move items up to 50 lbs. Ability to work in a standing position for extended amounts of time. Basic understanding of professional baking and pastries and food & beverage knowledge.. Problem solving skills, organization skills, and self-motivation. Commitment to quality service. Ability to multi-task and work in a team environment. Ability to work calmly and effectively under pressure. Ability to adapt and adjust daily to last-minute requests or changes. Must be able to pass a pre-employment drug test. Must complete a criminal background check. Transportation Worker Identification Credential (TWIC). Work Schedule: 7 days per week while onboard the ship. 6 weeks working and living onboard the ship with 2 weeks of unpaid vacation. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

Job Details Brewster, NY Full Time $75,000.00 Salary DayDescription The primary function of the Chef is to prepare in-house product demonstrations and execute food preparation for food shows. This role requires a highly skilled and creative culinary professional with a strong background in food preparation, presentation, and social media engagement. The ideal candidate will bring innovation to product demonstrations, develop engaging food concepts, and showcase Ace Endico's offerings in an exciting and visually compelling manner. An individual must be able to satisfactorily perform each essential duty listed below. The requirements listed are representative of the knowledge, skill, and/or ability required. Essential Duties and Responsibilities Demonstrate creativity in food preparation, plating, and presentation to highlight Ace Endico's products. Prepare and execute in-house product demonstrations that inspire customers and showcase the versatility of company offerings. Plan, cook, and present food at trade shows, food expos, and other company-sponsored events with an innovative approach. Develop and prepare unique, high-quality meals, incorporating seasonal ingredients and fresh ideas. Maintain a high standard of food safety and sanitation in compliance with company policies and regulations. Utilize social media platforms to create and post visually engaging culinary content, including recipe ideas, cooking techniques, and behind-the-scenes footage. Collaborate with the marketing team to develop creative content strategies that highlight Ace Endico's products in fresh and exciting ways. Work weekends as needed to support events, demonstrations, and company functions. Manage food inventory, sourcing, and ordering for product demonstrations. Assist in developing new recipes and innovative food presentations that set Ace Endico apart in the food service industry. Maintain a clean and organized kitchen space, ensuring adherence to health and safety standards. Perform other related duties as required. Starting salary is 75,000K+ depending on experience. Qualifications Education/Training Culinary degree or equivalent training preferred. Food safety certification required (ServSafe or equivalent) 6-8 years of kitchen experience in a restaurant, catering, or food service environment. Experience in high-volume food production preferred. Prior experience in food demonstrations or trade show cooking is a plus. Knowledge/Skills/Abilities Strong creative vision and ability to develop innovative food concepts. Expertise in food styling and presentation. Ability to work in a fast-paced environment and adapt to changing demands. Proficiency in social media content creation, including photography, videography, and food storytelling. Excellent organizational and time management skills. Strong communication and customer service abilities. Ability to work weekends and flexible hours as needed. Must adhere to all safety and food handling regulations. Physical Requirements: The physical requirements described here are representative of those required of an employee to successfully perform the essential functions of this job. Ability to stand for extended periods and work in a high-energy environment. Lift, push, or move objects weighing up to 50 lbs. Frequent bending, kneeling, twisting, and reaching for food preparation tasks. Work Environment Work in a fast-paced kitchen and event setting. Exposure to varying temperatures and food preparation conditions. Occasional travel to off-site events, food shows, and industry gatherings. The shift end-time fluctuates with the operation's daily needs.

COMPANY BIO Our Client is a renowned off-premise caterer headed by an award-winning Chef-owner based in Connecticut. PRIMARY DUTIES & RESPONSIBILITIES Work closely with various clients to prepare a variety of balanced, attractive, and cost-effective menu options Prepare appropriate recipes & ensure that all required supplies, resources, and materials are purchased, ordered, and available when needed Execute client menu tastings and lead the execution for all offsite catering events, ensuring that all required preparation, delivery, set-up, service, and takedown responsibilities are properly and efficiently executed Perform all types of high-volume food production and preparation duties Write production sheets and production lists, perform various inventory, receiving, and quality control tasks, consistently monitor kitchen operations and cleanliness Build and maintain relationships with team members and front of house management alike Ensure fiscal responsibility for food and labor costs for each event As a leader, build a culture that revolves around the experience and enjoyment of food and cooking Conduct recruitment and selection, training, and development initiatives as well as scheduling, performance management, and employee coaching; assist in bi-annual reviews Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services. Lead staff briefings and meetings Demonstrates high personal integrity, business ethics and takes every opportunity to promote our client's Catering services Represent our client at special demonstrations, special events, or theme activities to promote the company Other duties as assigned or required EXPERIENCE AND SKILLS: Minimum of five (5) years progressive experience as a Catering Chef or Sous Chef with extensive culinary training and proven depth and breadth of food knowledge and trends Proven effective supervisory skills, knowledge of food preparation, food costing and quality control procedures Prior work experience in a high-volume production setting with experience in off-site catering, and kitchen management Excellent interpersonal and communication skills required to effectively motivate, direct, and lead assigned employees, and work closely with clients. Proficient in performing many tasks simultaneously while at the same time making sure all details are properly addressed in those tasks A dedication to understanding & exceeding customer expectations. A high energy level or sense of urgency in carrying out assigned tasks. Strong business acumen; organized and methodical team-oriented worker Self-starter, flexible, and able to work independently; ability to multi-task and prioritize multiple projects A valid Driver's License Knowledge of Microsoft Office Word and Excel PHYSICAL REQUIREMENTS: Information Not Available. EDUCATION: Information Not Available. devita.hancock.hospitality+candidate+************************* #CB Package Details PTO

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

Pay Rate: $70,000 Annually with $500 Signing Bonus Hours: 50 Hours/Week Vacation: Two weeks paid vacation. Scheduling of vacation time to be approved and coordinated with the Owner of Head Chef includes, but is not limited to the following list of responsibilities: Maintaining kitchen payroll budget Production schedules Assist with the advancement of both BOH and FOH food and service knowledge Maintain a current Food Handler's License Product costing Menu Design & Adjustments Handle vendors and food solicitors. Work cooperatively with any licensed inspectors, media, and social media managers. Assist with Annual Budget

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.