Chef Jobs in Concord, NH

Lead cook at a nursing home in Lawrence MA. Previous experience required.

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.

Part-Time Chef, Day shift Reports to: Residential Director Schedule: Friday-Sunday, 20-24hrs/week About Us: WestBridge is a family founded non-profit organization based in Manchester, NH. We provide evidence-based integrated treatment for individuals and families living with mental illness and co-occurring substance use disorders. Men come from all over the country for our specialized treatment and we fully integrate both family and community into every stage of the treatment process. We provide an effective healing atmosphere for our Participants and fully support them through their journey of recovery. For dually diagnosed men over 18 and their families, our programs provide more than treatment, they provide hope. Core Company Values: Communication, Relationships, Individuality, Family, Community, Strength, Evidence, Integration, and Recovery. Summary Job Description: The Part-Time Chef ensures a proactive approach in their work, by offering high-quality foods, including healthy entrées and snacks, in a positive manner to approximately 8-12 people at our residence facility. The part-time Chef also contributes to the overall program in helping to create a warm and caring atmosphere for our Participants. Primary Duties: Prepares food by establishing nutrition and presentation standards and preparation procedures; measuring results against standards; making production adjustments. Works in collaboration with full-time Chef, Nutritionist, Participants and residential team members to establish a weekly menu. Adheres to the menu plan as developed by the full-time Chef. Approves food preparation by observing methods of preparation; tasting and smelling prepared dishes; viewing color, texture, and garnishments; verifying portion sizes. Maintains a clean, orderly and safe environment by implementing federal, state, and local sanitation requirements and as directed by the full-time Chef. Responsible for logging refrigerator temperatures, filling out communication logs, restocking items from the dry storage area in order to maintain an orderly kitchen. Coordinate schedule with full-time Chef around holidays and scheduled/requested days off. Requirements Associates Degree or Equivalent in Culinary Arts and experience working with and preparing high-quality food. Valid ServSafe Certification. Active CPR, First Aid and AED certification required. Active Crisis Prevention Intervention (CPI) Certification required or a plan for timely completion. (Training provided) Knowledge of state and federal rules and regulations governing confidentiality Knowledge of local, state and federal program administration regulations. Understanding and ability to work with our residents Demonstrates a high standard of professional conduct, professional boundaries and ethical behavior that will enhance the quality of care and encourage positive interactions among staff, Participants and families. Valid driver's license and appropriate vehicle insurance (liability limits of at least $100,000 bodily injury per person / $300,000 bodily injury per accident / $100,000 property damage). Must be 21 years or older in order to operate motor vehicle for WestBridge. Satisfactory Criminal Background Screening results. Satisfactory Motor Vehicle Records results. WestBridge does not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy (including childbirth, lactation and related medical conditions), genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law

We are looking for a highly skilled and experienced Sales Support Chef to join our team. The ideal candidate will possess a deep understanding of culinary arts, food service operations, and menu development. As a Sales Support Chef, you will be responsible for developing relationships with key foodservice accounts in the US and Canada and selling products aligned with the capabilities of Joseph's Gourmet Pasta related to pasta, sauces, handhelds, appetizers, and tray meals. You will work closely with clients to assess their needs, develop customized solutions, presentations, and build long-lasting relationships with their culinary departments. Additionally, you will stay updated with the latest culinary trends and technologies to provide cutting-edge solutions to our clients. The successful candidate will have excellent communication and interpersonal skills, a passion for food, willingness to travel, and a proven track record of success in the culinary industry. If you are a creative problem solver with a keen eye for detail and a commitment to excellence, we would love to hear from you. RESPONSIBILITIES: Manage and develop a list of key accounts in the restaurant chains segment. Understand and know the customer - key decision makers, production and equipment limitations etc Strengthen existing relationships and find opportunities to further penetrate these accounts. Identifies competitive conversion opportunities within these accounts. Build long lasting relationships based on trust, business sense and selling solutions. Prepare and perform product presentations per Joseph's standards. Deliver culinary presentations to key accounts to maintain relationships, negotiate and close deals. Propose product and menu ideas that are relevant for each client. Review market and menu analysis to determine customer needs and product gaps. Joseph's capabilities Align with CEO and Director of Product Development on product category capabilities and priorities and invest in understanding plant and production capabilities to align with sales strategies. Performance management Develop and maintain a progress tracker and present to Director of Product Development weekly Direct sales forecast activities and set performance goals accordingly. Day to day account management Responsible for all customer follow-up and communication. Plan customer visits in conjunction with appropriate sales representative, Director of Product Development and/or CEO. Monitor and evaluate competitor activity and products. Special projects as assigned by Director of Product Development. SKILLS AND QUALIFICATIONS: Must be willing to travel in USA and Canada as needed (50+%) Excellent organizational and interpersonal skills. Strong presentation skills. Good with customers & strong capability to build relationships both internal and external (to the organization) Proficient in Microsoft software programs such as Word, Excel and PowerPoint. Detailed oriented, with the ability to work independently or as a team. Requires strong communication, presentation skills, and unrelenting personal drive as a ‘closer with strong follow through'. Proven culinary experience - culinary school, restaurant experience, chef experience, involvement in product development for restaurants, food retail or industrial customers. EDUCATION AND EXPERIENCE Bachelor's degree required. Culinary degree preferred. Minimum of 5 years of food service sales experience and/or experience in food manufacturing and CPG.

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a Chef at Toby Carvery - Whitewebbs House, you will master our menu, with your food being the reason guests keep coming through our doors! You'll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you? Join us at Toby Carvery, they don't call us the 'home of the roast' for nothing! Our Toby Carvery family make every visit personal; we love having fun and we truly care about making great memories for our guests. If you love Yorkies as much as we do, we want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to fit around you. * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply

Part-time Description Reporting to the Hospice House Supervisor, the Hospice House Chef is responsible for the preparation of food served to patients and family members in a manner that complies with all applicable sanitation, health and personal hygiene standards, regulatory requirements and established procedures. He/she/they is also responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Prepares food in accordance with current applicable federal, state, and local standards, guidelines and regulations, as well as established policies and procedures. Maintains proper inventory of food and supplies required. Ensures availability of supplies and food or approved substitutions in adequate time for preparation. Adjusts and maintains order par (periodic automatic replacement) as needed. Product quality control. Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques. Store food properly and safely, marking date. Correctly prepare all food served following standard recipes and special diet orders. Record food served on daily menu. Perform any other record-keeping as needed for the position. Plan food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Keep work area neat and clean at all times; clean and maintain equipment used in food preparation. Complete food temperature checks before service. Maintain communication with resident house staff, volunteers, families and Hospice staff as necessary. Demonstrates flexibility, creativity, reliability, conscientious and self-motivated. Demonstrates problem-solve skill and appropriate follow through with assigned tasks. Completes daily inspections of the kitchen to include infection control and life safety. Notifies the Hospice House Operations Coordinator if any issues are identified. Orient staff and volunteers to kitchen policies, procedures, and practice for safe food handling and infection control procedures. Working practices are safe for self, clients, and co-workers. Utilized kitchen equipment, i.e. oven, stove, dishwasher, coffee machine, mixer, and chef's knives. Maintain skills necessary to safely and efficiently operate the following equipment and machines used in the performance of this job. Other Job Functions Adhere to the Agency's policy and procedures regarding confidentiality and patient rights. Attends in services/conferences required for position/program annually. Perform tasks which are supportive in nature to the essential functions of the job, but which may be altered or redesigned depending upon individual circumstances. Is knowledgeable of resident rights and ensures an atmosphere which allows for the privacy, dignity, and well-being of all residents in a safe, secure environment. Supports, cooperates with, and implements specific procedures for: Safety, including universal precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs. Confidentiality of all information, including resident, employee and operations information. Quality assurance and compliance with all regulatory requirements. Supports and participates in common teamwork: Cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment. Expected Hours of Work This is a Part Time position with 20-24 hour per week. Work assignments may include holiday and/or weekends. Requirements High School Diploma or GED. One to two years of experience working in a food service setting Excellent customer service skills. Completion of Serve Safe Food Handler Course within 2 weeks of employment. Completion of Serve Safe Manager Course within 3 months of employment.

Located in the Capital City of New Hampshire and set in an environment of sophistication and comfort, the Grappone Conference Center is the ideal destination for any occasion. The Grappone Conference Center has the largest ballroom and function space in the Concord area and we are committed to reducing our environmental impact by continually integrating sustainable practices into our daily business operations. We pride ourselves on delivering memorable culinary experience, focusing on high-quality and local ingredients, creative presentation, and excellent service. We are seeking a talented and passionate Executive Chef to lead our kitchen team and elevate the dining experience at our conference center. The Executive Chef will bring innovation and passion to oversee the entire kitchen operation from crafting inventive menus to managing a culinary team while ensuring the highest standards of food quality and service for our guests. The Executive Chef is responsible for developing and designing creative menus that align with the client's needs and event themes along with overseeing food preparation, kitchen cleanliness, and food safety protocols. Additional responsibilities include managing inventory, supplier relationships, maintaining budgetary goals and ensuring cost control practices are in place, ensuring consistency in food quality, presentation, and service. The Executive Chef will also closely collaborate with the event team to ensure seamless service delivery. Proven experience as an Executive Chef or in a similar high-volume, fast-paced kitchen environment along with strong leadership and team management skills. Excellent communication and interpersonal skills are a must. Culinary degree or equivalent experience. Play a key role in delivering unforgettable culinary experiences for our guests and be part of an exciting and growing company. If you have a passion for culinary excellence and the experience to lead a talented team, we would love to hear from you! Requirements We are an equal opportunity employer and considers all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.

Executive Chef Authentic Italian Restaurant – Newburyport We’re searching for a passionate and seasoned Executive Chef to take the helm of our scratch-made, Italian-style kitchen in the heart of historic downtown Newburyport. Our restaurant is dedicated to crafting authentic Italian cuisine, serving lunch, dinner, and a popular weekend brunch. Key Responsibilities: Lead all kitchen operations, ensuring consistent delivery of high-quality, scratch-made Italian dishes. Design and execute seasonal menus that showcase the rich, authentic flavors of Italian cuisine. Manage food and labor costs, maintaining efficiency without sacrificing quality. Recruit, mentor, and inspire a talented culinary team. Uphold the highest standards of cleanliness, organization, and food safety. Qualifications: Experience as an Executive Chef or in a senior kitchen leadership role. Expertise in authentic Italian cooking and scratch-made techniques. Exceptional leadership and team-building abilities. Strong track record of managing food and labor costs effectively. A genuine passion for hospitality and delivering an unforgettable dining experience. This is a full-time, leadership role within a dynamic, high-energy restaurant that operates seven days a week. If you’re a creative, driven chef who thrives in a fast-paced environment and takes pride in your craft, we want to hear from you. Apply today to join our team and share your love of authentic Italian cuisine!

Common Man Roadside is on the lookout for our next Executive Chef for their location in downtown Manchester at the TRU hotel! Common Man Roadside brings real food, real fast to Tru by Hilton in Manchester's Millyard. The Executive Chef is responsible for the overseeing the back of the house. They will help lead the kitchen team, plan and create seasonal menu items, and helps control kitchen costs. We are seeking a creative chef with leadership skills that can help take us to the next level. Position Responsibilities: Oversee planning and preparation of food production according to department requirements and procedures Manage inventory ordering to achieve business needs within department budget Conduct regular equipment inspections and maintain logs to ensure compliance with health, safety, food handling, and hygiene standards for our staff and guests Adhere to all local, state, and federal health and civil code regulations Clean and organize the kitchen area including walk in coolers, freezers, storage areas, and lines Prepare and submit operational reports and other documentation as required Collaborate with the General Manager to develop appetizing menu items Hire, train, and mentor kitchen staff Organize and oversee staff schedules according to business needs Conduct timely and constructive staff performance evaluations Promote positive moral and environment through counseling and leadership Assign daily tasks to staff, counsel staff as necessary to promote growth and performance Handle customer complaints, resolve issues in a diplomatic and courteous manner with focus on delivering a WOW experience to our guests Let us tell you what sets US apart in the Uncommon Family: Flexible hours and schedules, part-time or full-time! Opportunities for career development FREE shift meals, and discounts at our locations and affiliates Competitive benefits packages offered including health, PTO, and 401k with company match Paid volunteer hours so you can DO GOOD for your community! Employee referral bonus and incentive bonuses!

Common Man Roadside is on the lookout for our next Executive Chef for their location in downtown Manchester at the TRU hotel! Common Man Roadside brings real food, real fast to Tru by Hilton in Manchester's Millyard. The Executive Chef is responsible for the overseeing the back of the house. They will help lead the kitchen team, plan and create seasonal menu items, and helps control kitchen costs. We are seeking a creative chef with leadership skills that can help take us to the next level. Position Responsibilities: Oversee planning and preparation of food production according to department requirements and procedures Manage inventory ordering to achieve business needs within department budget Conduct regular equipment inspections and maintain logs to ensure compliance with health, safety, food handling, and hygiene standards for our staff and guests Adhere to all local, state, and federal health and civil code regulations Clean and organize the kitchen area including walk in coolers, freezers, storage areas, and lines Prepare and submit operational reports and other documentation as required Collaborate with the General Manager to develop appetizing menu items Hire, train, and mentor kitchen staff Organize and oversee staff schedules according to business needs Conduct timely and constructive staff performance evaluations Promote positive moral and environment through counseling and leadership Assign daily tasks to staff, counsel staff as necessary to promote growth and performance Handle customer complaints, resolve issues in a diplomatic and courteous manner with focus on delivering a WOW experience to our guests Let us tell you what sets US apart in the Uncommon Family: Flexible hours and schedules, part-time or full-time! Opportunities for career development FREE shift meals, and discounts at our locations and affiliates Competitive benefits packages offered including health, PTO, and 401k with company match Paid volunteer hours so you can DO GOOD for your community! Employee referral bonus and incentive bonuses!

Immediate Opportunity. Award Winning Gourmet Marketplace seeks a full time Chef having previous experience in banquet service, catering or executive corporate food service is beneficial. Successful candidate will demonstrate the ability to produce items of high quality in appearance, taste and variety through an upscale service presentation that changes daily. This is the centerpiece of a marketplace featuring wines, cheeses, chocolates, specialty foods, craft beers, house made gelato and more in a century old, beautifully restored open post and beam railroad warehouse. A fast paced environment seasonally is offset by no late nights providing a quality of life that is hard to match in the restaurant industry. Full time (30 hours per week) qualifies for 50% company paid Anthem Blue Cross Blue Shield Health Insurance. Professionalism, organizational skills and sanitation standards are essential, as well as the ability to work well with others. This a non-smoking facility. The position requires scheduling flexibility including weekends and holidays. Reply to posting with a cover letter, resume and contact information Job Type: Full-time Pay: $50,000.00 - $56,000.00 per year is Negotiable & Experienced Based Please visit our careers page to see more job opportunities.

Job Details HAVERHILL, MA Full Time High School $65,000.00 - $65,000.00 Salary/year Restaurant - Food ServiceDescription Celebrate Life, the Southworth Way The Company: Welcome to Southworth. We own and operate a growing portfolio of premier private communities, each offering inspired environments and locations. Our dedication to hospitality and endless activities for the entire family ensures our members experience a world at play like never before. With a solid reputation for stability, integrity, and innovation, Southworth's clubs and communities provide exceptional locations where our members can truly live life at ease . Our dedicated team members play a crucial role in elevating the experience for our members, residents, guests, and fellow team members. We encourage all our team members to be and belong by providing a wide array of benefits, engagement programs, unique perks, discounts, and, of course, a lot of fun! The Benefits: We are proud of our “family company” roots and understand everyone has a unique set of needs: we want to support you as best we can so you can live your best life with us. We offer a comprehensive benefits package that includes competitive options for medical, physical, and mental health and wellness, life insurance, 401k matching, paid time off, and more. Grow with us! The sky is the limit for talented, driven individuals. With our ever-expanding portfolio, we offer opportunities to learn, grow, and thrive. We look forward to growing together. Be YOU with us! At Southworth, we are working to redefine the country club. We seek talent from a diverse range of backgrounds, experiences, and cultures to ensure an innovative edge. Here, diversity is a driver of our success. The Opportunity: We are seeking a highly skilled and motivated Sous Chef to join our culinary team. The Sous Chef will play a key role in assisting the Executive Chef in the planning, preparation, and execution of exceptional dining experiences for our members and guests. This position offers an excellent opportunity for a culinary professional to showcase their talent and leadership skills in a prestigious and dynamic environment. Duties and Functions: Collaborate closely with the Executive Chef to develop and execute creative and seasonally-inspired menus. Supervise and coordinate the work of kitchen staff to ensure smooth and efficient daily operations. Train and mentor kitchen personnel, promoting teamwork and professional development. Assist in inventory management, ordering supplies, and controlling food costs. Oversee food preparation and presentation to maintain high culinary standards. Ensure compliance with all food safety and sanitation regulations. Step in to assume responsibility for kitchen operations in the absence of the Executive Chef. Maintain a clean and organized kitchen environment. Stay updated on industry trends and innovations to continuously enhance the club's dining offerings. Contribute to special events, catering functions, and themed dinners as required. Qualifications Standards: Proven experience as a Sous Chef or Senior Chef de Partie in a high-end restaurant or country club setting. Culinary degree or equivalent culinary arts education. Strong leadership and communication skills. Exceptional culinary skills, with a passion for creating memorable dishes. Knowledge of food safety and sanitation regulations. Ability to work in a fast-paced, high-pressure environment. Excellent organizational and time management skills. Flexibility to work evenings, weekends, and holidays as needed. Proficient in using kitchen equipment and tools. A creative and innovative approach to menu development. Join our team and be a part of an organization dedicated to delivering exceptional dining experiences. As the Sous Chef, you will have the opportunity to contribute your culinary expertise and leadership skills while working in a supportive and professional environment. If you are passionate about creating delicious dishes, mentoring a talented kitchen team, and exceeding culinary standards, we invite you to apply and help us continue to elevate our culinary offerings. Be a part of our tradition of excellence. Apply today to start your new career, the Southworth Way Note: This job description is intended to convey information essential to understanding the scope of this position. It is not an exhaustive list of responsibilities, and additional tasks may be assigned based on operational needs.

Gibbet Hill Grill is the preeminent farm-to-table restaurant in Massachusetts. Opened over 20 years ago, it sits on 100 acres of land that is actively farmed by our farm team, delivering fresh fruits, vegetables, eggs, lamb and pork daily to our chefs. We pride ourselves on turning our produce into an exceptional culinary experience that celebrates the rich flavors of our local community. We are seeking a passionate and innovative Executive Chef to lead our kitchen and collaborate closely with our farmer to bring this vision to life. Responsibilities: Supervise and develop back of house (BOH) staff, including hiring, training, and scheduling. Experience working closely with farmers to develop seasonally appropriate menu Develop and enforce kitchen policies and procedures to ensure a safe, clean, and organized work environment. Monitor food quality and presentation, ensuring that all dishes are prepared to the highest standards. Manage food costs, including inventory management and purchasing, to ensure profitability. Collaborate with the General Manager to develop and implement new menu items, promotions, and special events. Stay current on industry trends, culinary techniques, and ingredients to continually improve menu offerings and guest experiences. Ensure compliance with all health and safety regulations and maintain proper sanitation practices. Work closely with front-of-house staff to ensure a seamless dining experience for guests. Requirements: Minimum of 4 years of experience as an Executive Chef or similar leadership role in a high-volume restaurant. Strong leadership skills with the ability to build and motivate a high-performing team. Knowledge of food and labor cost management, inventory control, and purchasing. Excellent communication and interpersonal skills with the ability to communicate effectively with staff and guests. Ability to work a flexible schedule, including evenings, weekends, and holidays. Ability to stand for extended periods of time and lift up to 50 lbs. We offer a comprehensive benefits package including: Health, Dental, & Vision insurance Long-term disability insurance 401(k) with an annual match* Paid time off Daily family meal provided Manager Dining Benefits at all Webber Restaurant Group locations Flexible schedule Employee Referral Bonus - get paid to work with your friends! Employee Assistance Program *Employee must meet eligibility requirements The Webber Restaurant Group is an equal opportunity employer. Salary Description $120,000-$150,000

Property At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! #PGH-BMC Location Description The Hanover Inn has a rich legacy of hospitality stretching all the way back to its humble beginning back in 1780 when the Inn first welcomed guests as a Tavern. Notable guests have included Presidents Monroe, Wilson, F.D.R., Eisenhower, Nixon, and Reagan. George Washington did not sleep at the inn but Booker T. Washington did. Entertainers have included Kirk Douglas, Ella Fitzgerald, Joan Baez, Art Linkletter, Mary Tyler Moore, Burt Bacharach, Duke Ellington, Lillian Gish and B.B. King. The list of writers includes F. Scott Fitzgerald, J.D. Salinger, Sinclair Lewis, Carl Sandburg, Robert Frost, and Dr. Seuss. At the Hanover Inn Dartmouth, we pride ourselves on being a great place to work! With its Historic New England charm and farm to table restaurant, and over 7K square feet of meeting space (as well as off site catering events) you can't miss the opportunity to be part of a growing team! What sets us apart? Our culture, full benefit plans, including paid time off & holiday pay, 401k with a company match, competitive salary including bonus! We are looking for talented people who have a genuine passion for service. Our Core Values involve personal development, people, and a desire for wanting them to succeed. We believe each member of our team has a key part to play in our delivery of outstanding service and memorable experiences for each guest. We want a hotel that people want to come to, not through. Find out today what a career with Pyramid Hotel Group at the Hanover Inn Dartmouth can mean for you! We have an EXCITING opportunity for an Executive Sous Chef to assist in the overseeing multi-outlet restaurant and catering venues! PINE Restaurant is the locale in Hanover on the prominent corner of Wheelock and Main, attached to the campus of Dartmouth College, PINE is an American Restaurant using a farm to table approach that features many regional farms and seasonal ingredients. Our focus is to present a bright, clean, discernible cuisine, unsurpassed in the Upper Valley where no ingredient is off limits. Interested candidates should have culinary creativity, a minimum of 5 years in hotel culinary operations, and strong desire to thrive! * Responsible for assisting Executive Chef with all food preparation, production and control for all food outlets and banquet facilities. * Involved with Hiring, training, supervising, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs. * Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement. * Monitor staff performance, product quality and production flow; foster improvement where necessary. * Assist in creating new menus and individual menu items for all outlets based on current food trends and regional tastes. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. * Confer with Executive Chef and Banquet Chef regarding new selections and changes. * Audit food storeroom items and storage to maintain consist quality products to ensure adherence to all health code requirements. * Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the Executive Chef. * Monitor outlets during peak period to oversee production flow and presentation. * Maintain vacation schedule for proper staffing. * Report any equipment in need of repair to Engineering for service. * Perform duties of Manager On Duty Program as necessary. Qualifications Education & Experience Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities. Culinary school training preferred. Must have prior experience as an Executive Sous Chef with knowledge of most international and domestic dishes.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Part-Time Chef, Day shift Reports to: Residential Director Schedule: Friday-Sunday, 20-24hrs/week About Us: WestBridge is a family founded non-profit organization based in Manchester, NH. We provide evidence-based integrated treatment for individuals and families living with mental illness and co-occurring substance use disorders. Men come from all over the country for our specialized treatment and we fully integrate both family and community into every stage of the treatment process. We provide an effective healing atmosphere for our Participants and fully support them through their journey of recovery. For dually diagnosed men over 18 and their families, our programs provide more than treatment, they provide hope. Core Company Values: Communication, Relationships, Individuality, Family, Community, Strength, Evidence, Integration, and Recovery. Summary Job Description: The Part-Time Chef ensures a proactive approach in their work, by offering high-quality foods, including healthy entrées and snacks, in a positive manner to approximately 8-12 people at our residence facility. The part-time Chef also contributes to the overall program in helping to create a warm and caring atmosphere for our Participants. Primary Duties: * Prepares food by establishing nutrition and presentation standards and preparation procedures; measuring results against standards; making production adjustments. * Works in collaboration with full-time Chef, Nutritionist, Participants and residential team members to establish a weekly menu. * Adheres to the menu plan as developed by the full-time Chef. * Approves food preparation by observing methods of preparation; tasting and smelling prepared dishes; viewing color, texture, and garnishments; verifying portion sizes. * Maintains a clean, orderly and safe environment by implementing federal, state, and local sanitation requirements and as directed by the full-time Chef. * Responsible for logging refrigerator temperatures, filling out communication logs, restocking items from the dry storage area in order to maintain an orderly kitchen. * Coordinate schedule with full-time Chef around holidays and scheduled/requested days off. Requirements * Associates Degree or Equivalent in Culinary Arts and experience working with and preparing high-quality food. * Valid ServSafe Certification. * Active CPR, First Aid and AED certification required. * Active Crisis Prevention Intervention (CPI) Certification required or a plan for timely completion. (Training provided) * Knowledge of state and federal rules and regulations governing confidentiality * Knowledge of local, state and federal program administration regulations. * Understanding and ability to work with our residents * Demonstrates a high standard of professional conduct, professional boundaries and ethical behavior that will enhance the quality of care and encourage positive interactions among staff, Participants and families. * Valid driver's license and appropriate vehicle insurance (liability limits of at least $100,000 bodily injury per person / $300,000 bodily injury per accident / $100,000 property damage). * Must be 21 years or older in order to operate motor vehicle for WestBridge. * Satisfactory Criminal Background Screening results. * Satisfactory Motor Vehicle Records results. WestBridge does not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy (including childbirth, lactation and related medical conditions), genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a part time Chef at the Ridgeway Tavern , you will master our menu, with your food being the reason guests keep coming through our doors! You'll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you? Join us at Ember Inns, a local to be proud of. Think, traditional pub grub, roaring fires and real ales set at the heart of the community. If you want to be part of the Inn crowd, we want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to fit around you. * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply

Sous Chef for events Are you a Sous Chef that enjoys taking responsibility for all kitchen operations, including supervision of all kitchen staff, staffing levels, safety and sanitation? Do you have a passion for cooking creative American cuisine? If so, join our talented kitchen team in New Hampshire. We employ restaurant professionals who genuinely care about guest service and put forth a beautiful plate. We are a company with a commitment to local communities where each restaurant location holds community fundraisers, and employees are given paid time off to volunteer with non-profit organizations that are important to them. Title of Position: Sous Chef Job Description: The Sous Chef maintains food quality and safety standards, overseeing all phases of food production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. The Sous Chef has financial responsibility for food costs, labor costs and kitchen supplies. Our Sous Chef sets operational goals and plans to achieve or exceed written budgets, then utilizes kitchen systems, schedules, tools and procedures to attain these goals; all while adhering to city and state regulations. Benefits · Industry leading compensation · Attainable bonus potential · 100% of Health and dental benefits covered · 401k · Paid vacations · And Much More! Qualifications · The Sous Chef must have 3 years’ experience in a full service, moderate to high volume restaurant · The Sous Chef should possess strong communication skills · The Sous Chef must be able to work ten-hour shifts plus the ability to stand, sit or walk for extended periods of time · The Sous Chef must be able to grasp, lift and/or carry up to 50lbs as needed, have finger/hand dexterity to operate kitchen machinery, knives, etc., and be able to withstand changes in temperature, occasional smoke, steam and heat in a confined area Apply Now – Sous Chef in Concord, NH

Immediate Opportunity. Award Winning Gourmet Marketplace seeks a full time Chef having previous experience in banquet service, catering or executive corporate food service as beneficial. Successful candidate will demonstrate the ability to produce items of high quality in appearance, taste and variety through an upscale service presentation that changes daily. This is the centerpiece of a marketplace featuring wines, cheeses, chocolates, specialty foods, craft beers, house made gelato and more in a century old, beautifully restored open post and beam railroad warehouse. A fast paced environment seasonally is offset by no late nights providing a quality of life that is hard to match in the restaurant industry. Full time (30 hours per week) qualifies for 50% company paid Anthem Blue Cross Blue Shield Health Insurance. Professionalism, organizational skills and sanitation standards are essential, as well as the ability to work well with others. This a non-smoking facility. The position requires scheduling flexibility including weekends and holidays. Reply to posting with a cover letter, resume and contact information Job Type: Full-time Pay: $45,000.00 - $55,000.00 per year is Negotiable & Experienced Based Please visit our careers page to see more job opportunities.