Chef Jobs in Colchester, CT

Proper Hospitality is seeking a talented and passionate Sous Chef at Montauk Yacht Club, our 107-room luxury property within The Collective. Spanning 35 acres on Montauk's Star Island, Montauk Yacht Club offers waterfront views, a private beach, three pools, multiple dining options and over 200 wet slips that can accommodate boats from small day cruisers to 300-foot superyachts. Holding eight decades of East End history as an elite social club and thoughtfully reborn for the modern traveler, guests can expect classic East Coast architecture, well-appointed interiors and detail-driven amenities. Job Overview The Sous Chef plays a pivotal role in executing Montauk Yacht Club's culinary vision, ensuring the highest food quality, and leading kitchen operations in the absence of the Chef de Cuisine. This role requires strong leadership, creativity and a deep understanding of fine dining and luxury hospitality standards. Key Responsibilities: Culinary Excellence: Assist in menu development, recipe execution, and plating to maintain the highest quality and consistency Kitchen Leadership: Supervise and train kitchen staff, fostering a culture of teamwork, precision and efficiency Operations & Organization: Oversee daily kitchen operations, including prep, service, and station management Quality & Compliance: Ensure all food meets health, safety, and sanitation standards, adhering to HACCP and local regulations Cost & Inventory Management: Assist in managing food costs, inventory control, and vendor relationships to optimize efficiency and minimize waste Guest Experience: Collaborate with front-of-house teams to enhance the overall dining experience, accommodating special requests and dietary needs Innovation & Development: Support new menu concepts, seasonal offerings, and special events in alignment with the hotel's culinary vision Qualifications & Experience: 3+ years of experience as a Sous Chef in a fine dining or luxury hotel setting Strong understanding of modern cooking techniques, ingredient sourcing, and plating aesthetics Proven leadership skills with experience managing and mentoring a kitchen team Ability to work in a high-pressure environment while maintaining composure and attention to detail Knowledge of food safety regulations and kitchen best practices Passion for hospitality and a commitment to delivering an outstanding culinary experience Company Overview Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things and anything less just isn't proper. We are seeking out the “best of the best” from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging and fast-paced, but rewarding above all. We provide equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category. Proper Hospitality will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.

South Mountain YMCA, 13 JEFFERSON AVE, MAPLEWOOD, New Jersey, United States of America Req #1349 Saturday, March 1, 2025 We are an all-inclusive organization joined together by a shared commitment to nurturing the potential of kids, promoting healthy living and fostering a sense of social responsibility. As a growing, mission-focused, and future-oriented association of YMCAs, the Metro YMCA of the Oranges has an exciting opportunity for a highly motivated, mission-driven candidate to join our team. Sign on bonus may apply POSITION SUMMARY: This position supports the work of the Y, a leading nonprofit committed to strengthening community through youth development, healthy living, and social responsibility. Provides direct leadership, instruction, and motivation for students by teaching youth classes in the arts and enrichment to various age groups. Creates positive, nurturing relationships with children while building cooperative relationships with parents/caregivers. ESSENTIAL FUNCTIONS: Program Assistants will assist with designing and delivering lesson plans in the designated area tailored to the skills and interests of each age group. Assist in instruction of a group in accordance with YMCA guidelines. Assist in planning, setup, and delivering a variety of activities within the interest area that are age-specific and that keep children's engagement and interest high. Build effective, authentic relationships with students and parents; help them connect with each other and the YMCA. Encourage parent involvement and identify potential volunteers. Responsible for organized class management ensuring all participants can be seen at all times. Assist with instruction designed for the appropriate age group. Ensure participants understand the instruction. Use teachable moments to discuss character development and provide constructive feedback during class sessions using positive motivation techniques. Maintain records as required (i.e., attendance, progress reports, etc.). Attend staff meetings and trainings as scheduled. Follow all YMCA policies, rules, regulations, and procedures, including emergency and safety procedures. Complete incident and accident reports as necessary. Utilize equipment appropriately with activities and incorporate skill development. Organize and put away needed class equipment. Clean up the area after each session. Report damaged equipment. Uphold, model, teach, and put the four (4) core values of the YMCA into action in all activities every day: Caring, Honesty, Respect, and Responsibility. Create a positive and nurturing learning environment to instill and encourage youth development, healthy living, and social responsibility. Perform other duties as assigned. MINIMUM REQUIREMENTS/QUALIFICATIONS: Flexible schedule; Weekday afternoons. Previous experience working with children preferred. Previous experience working with diverse populations preferred. PHYSICAL DEMANDS: Sufficient strength, agility, and mobility to perform essential functions. Ability to plan, lead, and participate in a range of activities in accordance with instruction. 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. Must have the ability to instruct and actively observe participants. Ability to stand for long periods of time, walk, use hands, stoop, and crouch. Regularly lifts up to 10-50 pounds. INTERNAL CANDIDATES: Current active employees of the METROPOLITAN YMCA OF THE ORANGES should apply via the Careers section of the Dayforce Employee Account. Professional development opportunities and complimentary use of YMCA facilities. We are proud to be an EEO/AA/employer M/F/D/V. Employment is subject to extensive background check. #J-18808-Ljbffr

An award-winning, fast-growing hospitality brand rooted in the heart of Mystic, CT is seeking a Chef de Cuisine for their locally sourced, scratch-made comfort food restaurant that is a destination for both locals and visitors seeking exceptional dining experiences. This Chef de Cuisine will lead the culinary team and drive our kitchen's creativity, execution, and excellence. The Chef de Cuisine will be responsible for leading all culinary operations, including daily kitchen management, menu development, butchering, and mentorship of a 30-person back-of-house team. This is a key leadership role requiring strong culinary skills, business acumen, and a passion for sourcing locally and sustainably. You'll work closely with ownership to maintain our reputation for exceptional food while helping scale operations for continued growth. Responsibilities: Lead and manage daily kitchen operations, ensuring consistent execution of high-quality, from-scratch comfort food Develop seasonal menus and specials that reflect local sourcing and align with the brand's culinary vision Oversee and participate in in-house butchering, ensuring proper technique, yield, and product quality Recruit, train, and mentor a culinary team of 30, fostering a positive, growth-oriented culture Manage food and labor costs, inventory, and ordering with a focus on efficiency and minimizing waste Partner with local farms, fisheries, and purveyors to source the best seasonal ingredients Ensure all health, safety, and sanitation standards are strictly followed Collaborate with ownership on strategic planning, events, and new culinary initiatives Qualifications: 5+ years of experience in a leadership role (Sous Chef, CDC, or Executive Chef) in high-volume, scratch kitchens Strong knowledge of butchering techniques and whole animal utilization Proven ability to lead, motivate, and develop a large culinary team Experience managing food and labor costs in kitchens generating $5M+ in revenue Deep understanding of local sourcing and seasonal menu development Exceptional organizational and communication skills Passion for hospitality, leadership, and continued personal and team growth Benefits: Competitive salary and bonus structure Health insurance Paid time off Growth potential within an expanding hospitality brand Creative input in menu

Under the direction of the Restaurant Chef, the Sous Chef prepares and cooks food, cleans, stocks and maintains all kitchen, preparation, service, dining and storage areas. Assists with venue management, including but not limited to; expediting, managing inventory and supervising personnel. An Associate Degree or higher in culinary arts; or previous work experience from an equal or higher position with very similar job responsibilities and business volumes is required. Four (4) years of experience in a full service or production kitchen required; or an equivalent combination of education and experience. Sushi and Asian food experience preferred. Must be able to perform cooking methods, prepare soups, stocks and sauces and the operation of all hot and cold culinary stations proficiently according to Foxwoods culinary departmental standards. Must have the ability to understand food requests, ask questions regarding its preparation and assure the team member's or guest's satisfaction with their order in English. Working during weekends, holidays and peak business periods are required, including working any shift/day designated by the department. Team member must be able to lift a minimum of 35lbs. multiple times per day, and push a cart weighing up to 100lbs. Must be charming by being approachable, having confidence and showing respect. Stay in the moment by understanding and anticipating guests' needs, being attentive and taking ownership of getting things done. Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special. Located on the Mashantucket Pequot reservation, this position will be filled in accordance with Tribal law.

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.

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

Think waterfront summer lifestyle… * begins in May and ends in September** SALT Shelter Island in Shelter Island, NY, seeks an experienced full-time Executive Chef. Who we are: SALT, a family-owned and operated restaurant on beautiful Shelter Island between North Fork and The Hamptons was designed as a casual come-as-you-are waterfront restaurant focused on fresh and local foods. We wanted to create a place for people who love the East End of Long Island to enjoy coastal cuisine, tiki-inspired cocktails, and knowledgeable and passionate service. Candidate Summary: This position is responsible for incorporating local produce and proteins in daily and weekly specials, which showcase the Executive Chef's talent and culinary knowledge. The ideal candidate is creative and motivated. You show initiative and leadership while being part of a team where everyone respects and appreciates each other. Company culture: Fun Motivated Professional Supportive Job title: Executive Chef Compensation: $1750-2100 weekly Bonus Pay (based on end-of-year labor percentages and food cost/sales paid at the end of the season) Housing Other incentives: Genuine and friendly team culture Company dining perks Schedule requirements: Open availability with varying work hours 60-70 hours per week 5 ½ days per week Language requirements: English Spanish (conversational preferred, but not required) Must have experience: 4+ years of BOH management experience 5+ years of cooking experience in a full-service and high-volume restaurant Butchering Ordering, purchasing, receiving, and inventory P & L management (meeting financial objectives, maintaining beverage costs, maximizing profitability) Staff education, training, and motivation Food safety knowledge (certification preferred) Staff scheduling Managing 15-20 people Hiring and firing Who you are: Excellent communicator (able to give and receive feedback well) Problem-solving and relationship-building skills Confidence in your knowledge of the industry Enjoys working in the hospitality industry A positive and exemplary attitude Respectful of fellow employees and guests Stays calm under pressure Thrives well leading a team Thrives well on a team Can influence + inspire (passionate) Challenging task-oriented Repetitive task-oriented Excellent time management skills Creates a consistent product Organized Works clean How to apply: Please submit your resume for consideration Please include your full name and current contact info Please submit 2 industry-related references and their email addresses from previous supervisors Verification of employment eligibility is required Albany Technical College, BOH, Back of House, Bergen Community College, Boston University Metropolitan College, Bristol Technical Education Center, Capital Region BOCES, Chef Jobs, Chef Jobs Near Me, Cook Jobs Near Me, Cooking Jobs Near Me, County College of Morris, Culinary Arts, Culinary Schools, Culinary Tech Center, Executive Chef, Find a Job, Find Jobs, Fine Dining Restaurant, Gateway Community College, Head Chef, Hospitality Jobs, Hudson County Community College, Hudson Valley Community College, Institute of Culinary Education New York NY, Head Chef, Job Board, Job Search Site, Jobs, Jobs Near Me, Johnson & Wales University, Kingsborough Community College, Lead Cook, Lead Line Cook, Lincoln Culinary Institute, Linn-Benton Community College, Manchester Community College, Monroe College, Naugatuck Valley Community College, New York NY Restaurant Jobs Near Me, New York NY Restaurants Hiring Near Me, Niagara Falls Community College, Niagara Falls Culinary Institute, Norwalk Community College, Paul Smith's College, Restaurant Jobs Near Me, Restaurants Hiring Near Me, Rockland Community College, Schenectady County Community College, Shelter Island NY Restaurant Jobs Near Me, Shelter Island NY Restaurants Hiring Near Me, Southhampton NY Restaurant Jobs Near Me, Southhampton NY Restaurants Hiring Near Me, State University of New York, SUNY-Cobleskill AG and Tech College, SUNY Delhi College of Technology, SUNY Westchester Community College, The Art Institute, The Culinary Institute of America, The Culinary Institute of New York at Monroe College, The Restaurant School at Walnut Hill, University at Albany, Upscale Casual Restaurant

Bar Bouchée (Awarded French restaurant) is seeking for a talented, innovative, and experienced Chef de Cuisine with a background in French Cuisine. The Head Chef should have at least 4 years of experience as Chef de Cuisine or Senior Sous Chef in a similar establishment Essential Duties: Preparing meals and food to meet the specifications of guests in a timely manner Ensuring kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements Scheduling the team according to the business Overseeing the day-to-day operation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized, and sanitized Competencies & Qualifications: Strong leadership and relationship management skills and ability to lead by example Passion for creativity and knowledge of French cooking techniques SERV Safe and Food Safety Handler Manager certifications preferred Food and labor cost management Assist in hiring, development, training, and mentoring of staff and act as a resource to them Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Maintain a team-oriented atmosphere. Perform all reasonable requests from the management team and customers. Minimum 7 years' culinary arts experience, including previous experience in a management role. Minimum 4 years' Sous Chef or Chef de Cuisine experience in a fine dining establishment or similar establishment. Strong knowledge of kitchen equipment and best practices. Proficient computer skills in Word, Excel, and the kitchen computer production system. Good decision-making skills and the ability to proactively make changes as needed. Ability to communicate effectively with associates, management, clients, and vendors if necessary. Ability to work flexible schedule to accommodate business levels.

Ocean House Collection Restaurant Manager - The Weekapaug Inn A Collection Unlike Any Other The Ocean House Collections includes 3 luxury properties. The Ocean House features 49 luxury guest rooms, 18 Signature Suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience. The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 24 unique guest rooms, 3 Fenway, 2 Carriage House and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences. The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn. Scope of Position The Food and Beverage Manager at The Weekapaug Inn manages and organizes the activities of the restaurants, including in room Dining, the Bathhouse, Banquets and Pool services. Maintains the high- standards of food and beverage quality, service and merchandising to maximize profits. The ideal candidate will be experienced in handling a wide range of administrative and guest support-related tasks. This position requires to be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level. This position is extremely hands-on, and the successful manager will understand the importance of floor presence during service. Schedule Requirements The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all exempt staff may be required to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles. Travel may be required and may include some overnight stays. All exempt team members should be responsible for scheduling their time off. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday through Sunday and on holiday weekends that are celebrated on Mondays. All exempt staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn. Key Relationships Internal: This position reports to the Director of Restaurants. Works closely with rooms management, kitchen management and all departments throughout the resort. Directly supervises all front of house food & beverage staff. External: Has regular contact with the company's guests, members of the Pond Club, and owners of the Weekapaug Inn. Maintains appropriate relationships with these and other constituencies. Key Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ensures the timely completion of certain management duties (scheduling, payroll, inventories, and other administrative duties). Ensures all staff are properly trained and held accountable for following Forbes, and Relais & Chateaux standards. Provide coverage of floor shifts across all outlets. Oversee service standards throughout the food and beverage department to ensure a consistent guest experience at a high-quality level. Assess staff performance, produce reports, and examine the activities logbook, assigning tasks appropriately and implementing control schedules daily. Ensures staff create a positive memorable experience for our guests. Conduct daily shift briefings. Ensures proper cash/credit card handling procedures and operating standards are followed. Assist with special projects as requested. Ensures that staff follow the company policies including grooming, appearance, and dress code. Ensure that bars and lounges are clean and stocked. Ensure that room service orders are executed promptly and that they comply with the required standards. Manage the performance evaluation cycle with all hourly staff, identifying areas for development and training needs, and ensures that this training is effective. Responsible for practicing, managing, and promoting the Company's Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation. Follow sustainability guidelines and practices related to the Company's sustainability programs. Carry out any other duties which fall within the broad spirit, scope, and purpose of this and which are commensurate with the role. Required Job Knowledge, Skills, Experience, and Education Bachelor's degree or equivalent work experience. Experience in a luxury hospitality setting and a five-star environment is preferred. Banquet and function experience preferred. Proven ability to build and maintain good relationships with staff at all levels and departments. Ability to manage, train and schedule effectively a large seasonal arrival and departure of staff to ensure our five-star standards are met. Ability to handle multiple, simultaneous, and challenging tasks effectively and efficiently. Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/challenging situations. Fluency in English both verbally and in writing. Uphold the Company standards, policies, and procedures. Prioritize and organize tasks and work area. Ability to remain calm and resolve problems using good judgement as interpreted by the management. Follow directions. Work cohesively with co-workers as part of a team. Maintain confidentiality of guest/staff information and pertinent hotel data. 1-year previous luxury hotel operations experience preferred. Physical Requirements: See below Physical conditions description. This in no way states or implies that these are the only duties to be performed by the person occupying this position. The person in this position will be required to perform any other job-related duties assigned by their supervisor. PHYSICAL ACTIVITIES, VISUAL ACUITY, AND WORKING CONDITIONS OF: Ocean House Collection Executive Chef - Weekapaug Inn A Collection Unlike Any Other. The Ocean House Collections includes 3 luxury properties. The Ocean House features 49 luxury guest rooms, 18 Signature Suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience. The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 24 unique guest rooms, 3 Fenway, 2 Carriage House and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences. The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn. Scope of Position The Executive Chef at the Weekapaug Inn, is responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. The ideal candidate will be experienced in handling a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision. This person must be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level. Schedule Requirements The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all exempt team members may be required to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles. Travel may be required and may include some overnight stays. All exempt team members should be responsible in scheduling their time off. Key Relationships Internal: Reports directly to the General Manager/Innkeeper and collaborates closely with Kitchen Staff, Stewarding Staff, F&B Staff, Engineering, Sales, Accounting, and Housekeeping teams. Provides updates to the Executive Chef, Ocean House Collection, as requested. External: Has regular contact with the company's suppliers and vendors, social and group clients, prospective clients, guests and members, and owners of the Weekapaug Inn. Maintains appropriate relationships with these and other constituencies in order to enhance the image of the Company and the attainment of its objectives. Key Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Leadership Responsibilities Member of Executive Committee of the resort participating in decisions effecting the overall positioning, planning, and operations of the property Maintain a climate that attracts, retains, and motivates top quality staff Recruit, train, appraise, supervise, support, develop, promote and guide qualified staff. Providing direction and resources, removing barriers and helping develop people's skills, articulating expectations and clarifying roles and relationships. Encouraging people to question organizational assumptions and ask strategic questions, ensuring quality decision-making Anticipating conflicts and facilitating resolution Engaging people in process as well as tasks; encouraging people use their power, practice their authority, and accept their responsibility; modeling behavior; and coaching people to success Administrative Responsibilities: Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures Establish the day's priorities and assign production and prep task to staff to execute Review banquet function sheets and make note of any changes; post function sheets for the next 7 days. Coordinate and actualize any banquet functions for Weekapaug Inn through Ocean House Commissary Kitchen. Meet with Sous-Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance Communicate additions or changes to the assignments as they arise throughout the shift Identify situations which compromise the department's standards and delegate these tasks Take physical inventory of specified food items for daily inventory Review the market list Requisition the days supplies and ensure that they are received and stored correctly Communicate needs with commissary teams Ensure quality of products received Oversee stewards to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand Ensure that recipe cards, production schedules, plating guides, photographs are current and posted Ensure that all staff prepares menu items following recipes and yield guides, according to department standards Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective staff Work online during service and assist wherever needed Be aware of any shortages and make arrangements before the item runs out Ensure that F&B service staff are informed of 86'd items and amount of available menu specials throughout the meal period Conduct frequent walk troughs of each kitchen area and direct respective staff to correct any deficiencies Ensure that quality and details are being maintained Inspect the cleanliness of the line, floor, all kitchen(s) stations and direct staff to rectify any deficiencies Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements Maintain proper storage procedures as specified by Health Department and hotel requirements Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety Assist Catering department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the employee cafeteria Review sales and food cost daily; resolve any discrepancies with the General Manager Minimize waste and maintain controls to attain forecasted food and labor costs Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff Reevaluate positions in the kitchen and make changes wherever necessary Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards Conduct scheduled performance appraisals Prepare weekly work schedules for all kitchen staff in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Responsible for practicing, managing and promoting Weekapaug Inns's Mission and Values so that it becomes an intricate part of the everyday operation Represent the Company with a positive attitude and professional attire Follow sustainability guidelines and practices related to Ocean House Collection's sustainability programs. Directly supervise the Chef's Garden, utilizing produce harvested whenever possible in seasonal menus. Carry out any other duties which fall within the broad spirit, scope and purpose of this and which are commensurate with the role Qualifications Required Job Knowledge and Skills The ability to interact with staff (at all levels) Perform well in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role Strong decision-making ability and attention to detail are equally important Fluency in English both verbally and in writing Ability to perform job functions with attention to detail, speed and accuracy under pressure of tense/confrontational situations Uphold the Company standards, policies, and procedures Prioritize and organize tasks and work area Ability to remain calm and resolve problems using good judgement as interpreted by the management Follow directions Work cohesively with co-workers as part of a team Maintain confidentiality of guest/employee information and pertinent hotel data Qualifications and Experience, Minimum of 5 years' experience in culinary operations with demonstrated success Experience in luxury seasonal resort is preferred A Bachelor's degree or culinary degree is preferable Skill in organizing resources and establishing priorities Ability to effectively and efficiently handle multiple, simultaneous, and complex tasks and projects Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments Employee development and performance management skills Information research, analysis, and evaluation skills Knowledge of office management principles and procedures Advanced communication skills and the ability to work with a wide range of constituencies in a very diverse operation Strong creative, strategic, analytical, organizational and personal sales skills Experience developing and managing budgets, and hiring, training, developing, supervising and appraising personnel Experience in a Relais & Chateaux Brand and Forbes standards preferred. Physical Requirements: See below Physical conditions description Language Skills: Fluency of the English language is required (read, write, speak) This job description in no way states or implies that these are the only duties to be performed by the person occupying this position. The person in this position will be required to perform any other job-related duties assigned by their supervisor. PHYSICAL ACTIVITIES, VISUAL ACUITY, AND WORKING CONDITIONS OF: Additional Information All your information will be kept confidential according to EEO guidelines. Please apply direct at Careers - Ocean House (oceanhouseri.com)

Ocean House Collection Restaurant Manager - The Weekapaug Inn A Collection Unlike Any Other The Ocean House Collections includes 3 luxury properties. The Ocean House features 49 luxury guest rooms, 18 Signature Suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience. The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 24 unique guest rooms, 3 Fenway, 2 Carriage House and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences. The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn. Scope of Position The Food and Beverage Manager at The Weekapaug Inn manages and organizes the activities of the restaurants, including in room Dining, the Bathhouse, Banquets and Pool services. Maintains the high- standards of food and beverage quality, service and merchandising to maximize profits. The ideal candidate will be experienced in handling a wide range of administrative and guest support-related tasks. This position requires to be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level. This position is extremely hands-on, and the successful manager will understand the importance of floor presence during service. Schedule Requirements The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all exempt staff may be required to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles. Travel may be required and may include some overnight stays. All exempt team members should be responsible for scheduling their time off. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday through Sunday and on holiday weekends that are celebrated on Mondays. All exempt staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn. Key Relationships Internal: This position reports to the Director of Restaurants. Works closely with rooms management, kitchen management and all departments throughout the resort. Directly supervises all front of house food & beverage staff. External: Has regular contact with the company's guests, members of the Pond Club, and owners of the Weekapaug Inn. Maintains appropriate relationships with these and other constituencies. Key Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ensures the timely completion of certain management duties (scheduling, payroll, inventories, and other administrative duties). Ensures all staff are properly trained and held accountable for following Forbes, and Relais & Chateaux standards. Provide coverage of floor shifts across all outlets. Oversee service standards throughout the food and beverage department to ensure a consistent guest experience at a high-quality level. Assess staff performance, produce reports, and examine the activities logbook, assigning tasks appropriately and implementing control schedules daily. Ensures staff create a positive memorable experience for our guests. Conduct daily shift briefings. Ensures proper cash/credit card handling procedures and operating standards are followed. Assist with special projects as requested. Ensures that staff follow the company policies including grooming, appearance, and dress code. Ensure that bars and lounges are clean and stocked. Ensure that room service orders are executed promptly and that they comply with the required standards. Manage the performance evaluation cycle with all hourly staff, identifying areas for development and training needs, and ensures that this training is effective. Responsible for practicing, managing, and promoting the Company's Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation. Follow sustainability guidelines and practices related to the Company's sustainability programs. Carry out any other duties which fall within the broad spirit, scope, and purpose of this and which are commensurate with the role. Required Job Knowledge, Skills, Experience, and Education Bachelor's degree or equivalent work experience. Experience in a luxury hospitality setting and a five-star environment is preferred. Banquet and function experience preferred. Proven ability to build and maintain good relationships with staff at all levels and departments. Ability to manage, train and schedule effectively a large seasonal arrival and departure of staff to ensure our five-star standards are met. Ability to handle multiple, simultaneous, and challenging tasks effectively and efficiently. Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/challenging situations. Fluency in English both verbally and in writing. Uphold the Company standards, policies, and procedures. Prioritize and organize tasks and work area. Ability to remain calm and resolve problems using good judgement as interpreted by the management. Follow directions. Work cohesively with co-workers as part of a team. Maintain confidentiality of guest/staff information and pertinent hotel data. 1-year previous luxury hotel operations experience preferred. Physical Requirements: See below Physical conditions description. This in no way states or implies that these are the only duties to be performed by the person occupying this position. The person in this position will be required to perform any other job-related duties assigned by their supervisor. PHYSICAL ACTIVITIES, VISUAL ACUITY, AND WORKING CONDITIONS OF: Ocean House Collection Executive Chef - Weekapaug Inn A Collection Unlike Any Other. The Ocean House Collections includes 3 luxury properties. The Ocean House features 49 luxury guest rooms, 18 Signature Suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience. The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 24 unique guest rooms, 3 Fenway, 2 Carriage House and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences. The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn. Scope of Position The Executive Chef at the Weekapaug Inn, is responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. The ideal candidate will be experienced in handling a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision. This person must be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level. Schedule Requirements The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all exempt team members may be required to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles. Travel may be required and may include some overnight stays. All exempt team members should be responsible in scheduling their time off. Key Relationships Internal: Reports directly to the General Manager/Innkeeper and collaborates closely with Kitchen Staff, Stewarding Staff, F&B Staff, Engineering, Sales, Accounting, and Housekeeping teams. Provides updates to the Executive Chef, Ocean House Collection, as requested. External: Has regular contact with the company's suppliers and vendors, social and group clients, prospective clients, guests and members, and owners of the Weekapaug Inn. Maintains appropriate relationships with these and other constituencies in order to enhance the image of the Company and the attainment of its objectives. Key Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Leadership Responsibilities Member of Executive Committee of the resort participating in decisions effecting the overall positioning, planning, and operations of the property Maintain a climate that attracts, retains, and motivates top quality staff Recruit, train, appraise, supervise, support, develop, promote and guide qualified staff. Providing direction and resources, removing barriers and helping develop people's skills, articulating expectations and clarifying roles and relationships. Encouraging people to question organizational assumptions and ask strategic questions, ensuring quality decision-making Anticipating conflicts and facilitating resolution Engaging people in process as well as tasks; encouraging people use their power, practice their authority, and accept their responsibility; modeling behavior; and coaching people to success Administrative Responsibilities: Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures Establish the day's priorities and assign production and prep task to staff to execute Review banquet function sheets and make note of any changes; post function sheets for the next 7 days. Coordinate and actualize any banquet functions for Weekapaug Inn through Ocean House Commissary Kitchen. Meet with Sous-Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance Communicate additions or changes to the assignments as they arise throughout the shift Identify situations which compromise the department's standards and delegate these tasks Take physical inventory of specified food items for daily inventory Review the market list Requisition the days supplies and ensure that they are received and stored correctly Communicate needs with commissary teams Ensure quality of products received Oversee stewards to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand Ensure that recipe cards, production schedules, plating guides, photographs are current and posted Ensure that all staff prepares menu items following recipes and yield guides, according to department standards Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective staff Work online during service and assist wherever needed Be aware of any shortages and make arrangements before the item runs out Ensure that F&B service staff are informed of 86'd items and amount of available menu specials throughout the meal period Conduct frequent walk troughs of each kitchen area and direct respective staff to correct any deficiencies Ensure that quality and details are being maintained Inspect the cleanliness of the line, floor, all kitchen(s) stations and direct staff to rectify any deficiencies Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements Maintain proper storage procedures as specified by Health Department and hotel requirements Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety Assist Catering department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the employee cafeteria Review sales and food cost daily; resolve any discrepancies with the General Manager Minimize waste and maintain controls to attain forecasted food and labor costs Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff Reevaluate positions in the kitchen and make changes wherever necessary Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards Conduct scheduled performance appraisals Prepare weekly work schedules for all kitchen staff in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Responsible for practicing, managing and promoting Weekapaug Inns's Mission and Values so that it becomes an intricate part of the everyday operation Represent the Company with a positive attitude and professional attire Follow sustainability guidelines and practices related to Ocean House Collection's sustainability programs. Directly supervise the Chef's Garden, utilizing produce harvested whenever possible in seasonal menus. Carry out any other duties which fall within the broad spirit, scope and purpose of this job description and which are commensurate with the role Qualifications Required Job Knowledge and Skills The ability to interact with staff (at all levels) Perform well in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role Strong decision-making ability and attention to detail are equally important Fluency in English both verbally and in writing Ability to perform job functions with attention to detail, speed and accuracy under pressure of tense/confrontational situations Uphold the Company standards, policies, and procedures Prioritize and organize tasks and work area Ability to remain calm and resolve problems using good judgement as interpreted by the management Follow directions Work cohesively with co-workers as part of a team Maintain confidentiality of guest/employee information and pertinent hotel data Qualifications and Experience, Minimum of 5 years' experience in culinary operations with demonstrated success Experience in luxury seasonal resort is preferred A Bachelor's degree or culinary degree is preferable Skill in organizing resources and establishing priorities Ability to effectively and efficiently handle multiple, simultaneous, and complex tasks and projects Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments Employee development and performance management skills Information research, analysis, and evaluation skills Knowledge of office management principles and procedures Advanced communication skills and the ability to work with a wide range of constituencies in a very diverse operation Strong creative, strategic, analytical, organizational and personal sales skills Experience developing and managing budgets, and hiring, training, developing, supervising and appraising

Ocean House Collection Executive Chef - Weekapaug Inn A Collection Unlike Any Other. The Ocean House Collections includes 3 luxury properties. The Ocean House features 49 luxury guest rooms, 18 Signature Suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience. The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 24 unique guest rooms, 3 Fenway, 2 Carriage House and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences. The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn. Scope of Position The Executive Chef at the Weekapaug Inn, is responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. The ideal candidate will be experienced in handling a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision. This person must be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level. Schedule Requirements The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all exempt team members may be required to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles. Travel may be required and may include some overnight stays. All exempt team members should be responsible in scheduling their time off. Key Relationships Internal: Reports directly to the General Manager/Innkeeper and collaborates closely with Kitchen Staff, Stewarding Staff, F&B Staff, Engineering, Sales, Accounting, and Housekeeping teams. Provides updates to the Executive Chef, Ocean House Collection, as requested. External: Has regular contact with the company's suppliers and vendors, social and group clients, prospective clients, guests and members, and owners of the Weekapaug Inn. Maintains appropriate relationships with these and other constituencies in order to enhance the image of the Company and the attainment of its objectives. Key Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Leadership Responsibilities Member of Executive Committee of the resort participating in decisions effecting the overall positioning, planning, and operations of the property Maintain a climate that attracts, retains, and motivates top quality staff Recruit, train, appraise, supervise, support, develop, promote and guide qualified staff. Providing direction and resources, removing barriers and helping develop people's skills, articulating expectations and clarifying roles and relationships. Encouraging people to question organizational assumptions and ask strategic questions, ensuring quality decision-making Anticipating conflicts and facilitating resolution Engaging people in process as well as tasks; encouraging people use their power, practice their authority, and accept their responsibility; modeling behavior; and coaching people to success Administrative Responsibilities: Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures Establish the day's priorities and assign production and prep task to staff to execute Review banquet function sheets and make note of any changes; post function sheets for the next 7 days. Coordinate and actualize any banquet functions for Weekapaug Inn through Ocean House Commissary Kitchen. Meet with Sous-Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance Communicate additions or changes to the assignments as they arise throughout the shift Identify situations which compromise the department's standards and delegate these tasks Take physical inventory of specified food items for daily inventory Review the market list Requisition the days supplies and ensure that they are received and stored correctly Communicate needs with commissary teams Ensure quality of products received Oversee stewards to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand Ensure that recipe cards, production schedules, plating guides, photographs are current and posted Ensure that all staff prepares menu items following recipes and yield guides, according to department standards Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective staff Work online during service and assist wherever needed Be aware of any shortages and make arrangements before the item runs out Ensure that F&B service staff are informed of 86'd items and amount of available menu specials throughout the meal period Conduct frequent walk troughs of each kitchen area and direct respective staff to correct any deficiencies Ensure that quality and details are being maintained Inspect the cleanliness of the line, floor, all kitchen(s) stations and direct staff to rectify any deficiencies Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements Maintain proper storage procedures as specified by Health Department and hotel requirements Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety Assist Catering department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the employee cafeteria Review sales and food cost daily; resolve any discrepancies with the General Manager Minimize waste and maintain controls to attain forecasted food and labor costs Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff Reevaluate positions in the kitchen and make changes wherever necessary Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards Conduct scheduled performance appraisals Prepare weekly work schedules for all kitchen staff in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Responsible for practicing, managing and promoting Weekapaug Inns's Mission and Values so that it becomes an intricate part of the everyday operation Represent the Company with a positive attitude and professional attire Follow sustainability guidelines and practices related to Ocean House Collection's sustainability programs. Directly supervise the Chef's Garden, utilizing produce harvested whenever possible in seasonal menus. Carry out any other duties which fall within the broad spirit, scope and purpose of this and which are commensurate with the role Required Job Knowledge and Skills The ability to interact with staff (at all levels) Perform well in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role Strong decision-making ability and attention to detail are equally important Fluency in English both verbally and in writing Ability to perform job functions with attention to detail, speed and accuracy under pressure of tense/confrontational situations Uphold the Company standards, policies, and procedures Prioritize and organize tasks and work area Ability to remain calm and resolve problems using good judgement as interpreted by the management Follow directions Work cohesively with co-workers as part of a team Maintain confidentiality of guest/employee information and pertinent hotel data Qualifications and Experience, Minimum of 5 years' experience in culinary operations with demonstrated success Experience in luxury seasonal resort is preferred A Bachelor's degree or culinary degree is preferable Skill in organizing resources and establishing priorities Ability to effectively and efficiently handle multiple, simultaneous, and complex tasks and projects Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments Employee development and performance management skills Information research, analysis, and evaluation skills Knowledge of office management principles and procedures Advanced communication skills and the ability to work with a wide range of constituencies in a very diverse operation Strong creative, strategic, analytical, organizational and personal sales skills Experience developing and managing budgets, and hiring, training, developing, supervising and appraising personnel Experience in a Relais & Chateaux Brand and Forbes standards preferred. Physical Requirements: See below Physical conditions description Language Skills: Fluency of the English language is required (read, write, speak) This job description in no way states or implies that these are the only duties to be performed by the person occupying this position. The person in this position will be required to perform any other job-related duties assigned by their supervisor.

Job Details CHESHIRE, CT $17.00 - $22.00 HourlyDescription General Description: Responsible for performing duties as detailed in the job flow or as directed by the manager. This position is the technical expert responsible for the production of bakery items and fine pastry products for the dining service dept. Performs duties in compliance with Elim Park policies and procedures in a professional manner. Responsible for the cleaning and overall sanitation of the bakeshop and equipment and storage of products. Essential Job Functions: Prepare and directs the production of all pastries and baked good for the facility. Creates dessert and baked goods menus for all venues to promote sales, maintain food cost and customer satisfaction. Maintains product and paper goods inventory for bakeshop within operating budget Designs and directs the artful display and plating for all bakery products in facility Conducts department production meetings and in-services. Assures all bakery staff adhere to standards of dress and use all safety PPE Performs any other duties and responsibilities that may become necessary or as directed by Supervisor. Key Characteristics: Demonstrates neatness, accuracy and dependability. Contributes, develops and carries out new ideas. Demonstrates an ability to work with others. Ability to work independently. Ability to work in cost and time efficient manner. Teaches skills and knowledge to new staff. Wears appropriate clothing/uniform. Appearance is neat and well kept. Relates well with residents; is friendly and pleasant. Demonstrates good safety habits -uses equipment appropriately. Attendance/punctuality-comes to work when scheduled and on time. Attends required in-services. Equipment to be used: All kitchen equipment including knives and carts Ovens and open flame burners Baking utensils and trays Mixers, Beaters, and Blenders Sheeter, dough press, Batch freezer Key Accountabilities (with or without reasonable accommodation): Prepares and directs the production of high quality “from-scratch” bakery items. Maintains food cost while at the same time maintaining par levels of bakery items, supplies and ingredients. Ensures resident satisfaction through dessert variety and targeting resident's needs. Ensures all items on the menu are prepared, served and marketed in a truly artful craft bakery manner Maintains the sanitation and safe food handling standards in bake shop. Qualifications Work Area and Working Conditions: Well lighted, well-ventilated kitchen, dining rooms and dish rooms. Subject to frequent interruptions Frequently exposed to wet and humid conditions, moving mechanical parts, fumes or airborne particles, fluctuating temperatures. Moderate noise level. Entry Level Qualifications: Pastry arts degree preferred Previous experience in lead culinary role. Excellent communication skills Ability to read, follow, understand and develop recipes. Ability to prepare menu items as directed. Knowledge of essentials of food cost control Knowledge of food presentation techniques. Knowledge of ordering supplies and food products. Physical Requirements: Must be of good physical and mental health. While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle or feel, reach with hands and arms,talk, hear and listen, taste and smell. While performing the duties of this job, the employee is required to sit, climb or balance, stoop, kneel, crouch or crawl. Must regularly lift and/or move up to 30 lbs and occasionally lift and/or move up to 50lbs. Specific vision abilities required including close vision, distance vision, color vision, depth perception, and ability to adjust focus. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Details CT - Westbrook, CT Full Time Not Specified None Hospitality - HotelDescription Water's Edge Resort and Spa, the leading - historic resort on the beautiful CT shoreline, is seeking a passionate, hardworking individual to join our team and oversee our established kitchen operations. The Executive Chef will be responsible for overseeing multiple kitchens, ensuring the highest standards of food quality are met and creating innovative menus that delight our guests. This role requires strong leadership that can inspire and motivate staff while maintaining excellence in each dish served. Responsibilities may include: Develop and design creative menus that reflect current food trends and customer preferences. Oversee daily kitchen operations, including food preparation, cooking, and presentation. Ensure compliance with health and safety regulations, maintaining high standards of food safety and sanitation. Manage inventory levels, ordering supplies as needed to ensure smooth kitchen operations. Supervise kitchen staff, providing training and guidance to enhance their skills and performance. Coordinate with front-of-house managers to ensure seamless service during busy shifts. Monitor food costs and waste management to optimize profitability without compromising quality. Lead by example in the kitchen, fostering a positive work environment that encourages teamwork and collaboration. Qualifications Proven experience as an Executive Chef Extensive knowledge of both banquets and fine dining Strong knowledge of food service management, including inventory management Experience hiring, training and supervising staff Serve Safe Manager Certification required Able to work days, nights, weekends and holidays Able to stand for long periods of time and lift, carry, push and pull up to 50 lbs.

Returning UsersLog Back In Sodexo is seeking an Executive Chef 3 for East Hartford Public Schools in East Hartford, Connecticut. East Hartford Public Schools is a multi-unit school district serving approximately 6000 students daily across sixteen school locations. The Executive Chef will work with all school kitchens at all grade levels, provide training and coaching, provide production support, and ensure meal compliance, safety, and sanitation. At Sodexo, we deliver food, nutrition, environmental and facilities management solutions to partnered K-12 schools. Joining us at one of our school sites means fostering healthy learning environments and positively influencing the students' well-being and performance. What You'll Do * be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting * ensure Sodexo Culinary standards including recipe compliance and food quality are implemented * have the ability and willingness to develop and motivate team members to embrace culinary innovations * ensure food safety, sanitation and workplace safety standard compliance * 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 * 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 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!

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-CM1 Pay Range USD $100,000.00 - USD $110,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-CM1

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES This position is responsible for the day-to-day operations of the TAO/Beauty & Essex culinary department in order to maintain the quality standards set by Tao Group Hospitality (TGH). The Executive Chef is actively involved in all aspects of the kitchen including staff development, menu creation, safety and sanitation maintenance, and food preparation quality. Primary Duties and Responsibilities : Responsible for menu concepts, costs and production, training of personnel, discipline, health and sanitation standards and product specifications Oversees recipes and procedures remain consistent with TAO standards Oversees and defines the procedures for opening and closing the restaurant Oversees all kitchen operations to maintain the quality and accuracy regarding food preparation and standards Manages and develops kitchen management by setting clear guidelines and expectation Reviews staffing levels to meet service, operational and financial objectives Oversees the purchasing and receiving of goods to maintain and produce high-quality products Focuses on safety and sanitation to maintain a safe and clean work environment Analyzes budgets and costs associated with food selections to ensure maximum productivity and profit Assists with the yearly preparation of the operating and capital budgets Other duties and responsibilities as appropriate for the position Secondary Duties and Responsibilities: Works with Restaurant Managers to develop training for all staff Develops and produces recipes for specials Oversees the training programs for all kitchen staff Acts a liaison between front and back of house team members including management Provides reporting to the corporate chef and culinary director Maintains cleanliness of the Chefs' office Participates in all management meetings for front and back of house team Minimum Education and Qualifications: Associates' Degree, a Culinary Degree or a formal apprenticeship program Eight years of supervisory experience as an Executive Chef in a high volume, hospitality related Food and Beverage operation Must possess a thorough knowledge of culinary disciplines as well as a working knowledge of various cultures and languages Must have a thorough knowledge of cost factors Experience in food and beverage administration, planning budgeting, menu planning and cost analysis Excellent written and verbal communications Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel and Outlook In lieu of a Degree and previously mentioned experience, seven years of experience as an Executive Chef and four years of supervisory experience may be considered Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Knowledge of Mohegan Sun budget planning and analysis process Effective utilization of Mohegan Sun evaluation programs Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Mohegan Sun CER and purchasing procedures Knowledge of Time and Attendance systems as well as Manager Self Service SMART training alcohol awareness Must attend all appropriate Human Resources Training classes Must develop a thorough knowledge of culinary disciplines and cost factors (labor, food, etc.) Thorough knowledge of operational policies with regard to hours of operation, types of menus offered and restaurant concepts Physical Demands and Work Environment: Fast paced kitchen environment Must be able to stand, lift and bend for extended periods of time Must be able to work various shifts and flexible hours This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary. #Joinourwinningteam #Allinforcareersatmohegansun Work Shift: Regular Knock, knock. Hear that sound? That's opportunity! . Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.

Ocean House Collection Chef de Cuisine A Collection Unlike Any Other The Ocean House Collections includes 3 luxury properties. The Ocean House features 49 luxury guest rooms, 18 signature suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience. The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 31 unique guest rooms and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences. The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn. Scope of Position Responsible for all aspects of managing the kitchen and kitchen staff for service in the Seasonal Outdoor Outlets ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Assists and coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs for the Seasonal Outdoor Outlets. The ideal candidate will be a talented culinarian experienced in handling a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision. This person must be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level. The ability to interact with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful and efficient, with a high level of professionalism and confidentiality is crucial to this role. Expert level written and verbal communication skills, strong decision-making ability and attention to detail are equally important Schedule Requirements The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all exempt team members may be required to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles. Travel may be required and may include some overnight stays. All exempt team members should be responsible in scheduling their time off. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday thru Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays. All exempt staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn. Key Responsibilities: Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures. Establish the day's priorities and assign production and prep task to staff to execute. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks. Take physical inventory of specified food items for daily inventory. Review the market list. Requisition the days supplies and ensure that they are received and stored correctly. Ensure quality of products received. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Work on-line during service. Be aware of any shortages and make arrangements before the item runs out. Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period. Conduct frequent walk troughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all kitchens stations and direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements. Maintain proper storage procedures as specified by Health Department and hotel requirements. Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety. Assist Catering department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the employee cafeteria. Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary. Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards. Conduct scheduled performance appraisals. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare an annual budget for a competitive market analysis. Conduct market experiential analysis of other agreed upon dining establishment and prepare overviews/presentations on learnings with suggested improvements in service, menu, and flavor profiles to the Executive Committee. Responsible for practicing, managing, and promoting the Company's Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation. Represent the Company with a positive attitude and professional presentation. Follow sustainability guidelines and practices related to the Company's sustainability programs. Carry out any other duties which fall within the broad spirit, scope, and purpose of this and which are commensurate with the role. Key Relationships: Internal: Reports to the Executive Sous Chef and maintains relations with Kitchen Staff, Stewarding Staff, F&B Staff. External: Has regular contact with vendors and outside agencies when deemed by management. Maintains appropriate relationships with these and other constituencies in order to enhance the image of the Company and the attainment of its objectives. Key Responsibilities: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Maintain a climate that attracts, retains, and motivates top quality personnel. Train, appraise, supervise, support, develop, and guide qualified personnel, both paid and Volunteers. Responsible for practicing, managing, and promoting OHM's Mission and Values so that it becomes an intricate part of the everyday operation. Represent the Company with a positive attitude and professional attire Follow sustainability guidelines and practices related to Ocean House Collection's sustainability programs Carry out any other duties which fall within the broad spirit, scope and purpose of this job description and which are commensurate with the role. Required Job Knowledge and Skills Ability to perform job functions with attention to detail, speed and accuracy under pressure of tense/confrontational situations. Uphold the Company standards, policies and procedures. Prioritize and organize tasks and work area Ability to remain calm and resolve problems using good judgement as interpreted by the management Follow directions Work cohesively with co-workers as part of a team Maintain confidentiality of guest/employee information and pertinent hotel data Experience: Minimum of 4 years' experience in culinary operations with demonstrated success, preferably in the luxury resort sector. 2 years supervisory or managerial experience in related disciplines 2 years fine dining experience preferred Education: College degree or equivalent work experience Physical Requirements: See below Physical conditions description Qualifications: A Bachelor's degree or equivalent experience Culinary degree is preferable Additional Information All your information will be kept confidential according to EEO guidelines.

Returning UsersLog Back In 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 of Culinary Operations 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 of Culinary Operations role is approximately 80% administrative and 20% frontline culinary. This role 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 administrative 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 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!

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