Chef Jobs in Durham, NH

We are seeking an experienced scratch Sous Chef to join a motivated team at a Continuous Care Retirement Community in Lexington, MA. This is a premier facility with several amenities and three F&B outlets, including a Main Dining Room, a Bistro, and a Cafe. The entire culinary operation is scratch cooking and upscale plate presentation. The ideal candidate will have scratch and large batch cooking experience with the ability to supervise and develop the staff during your shift. This person will be #2 behind the Executive Chef and must be able to assist and step in when needed. You will be responsible for closing down the kitchens when the outlets close at 7:30 pm and must be flexible with days of the week and able to work a 12-8 pm shift. This is an excellent opportunity to extend your fine dining culinary management career with no late hours and more work/life balance. COMPENSATION: Base Salary $70,000 - $75,000 + Comprehensive Benefits Package Sous Chef Qualifications: Previous experience as a working Sous Chef in the hospitality industry. 2+ years of culinary management experience. Able to perform scratch and large batch cooking techniques. Able to make stocks, soups, and sauces from scratch. Able to butcher all types of protein. Strong leadership and communication abilities, with a talent for motivating and developing teams. Expertise in sanitation and food safety standards. A degree or certification in Culinary Arts is preferred. Ability to work in a fast-paced environment while maintaining composure and attention to detail. If you're interested in learning more about this opportunity, please apply today with an updated resume. Only qualified candidates will be contacted.

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.

Dockside Pub is looking for an experienced Chef. We are looking for someone that can maintain and grow the business - order and inventory food - develop an amazing cooking team. Check freshness of food and ingredients Supervise and coordinate activities of cooks and other food preparation workers Develop recipes and determine how to present the food Plan menus and ensure uniform serving sizes and quality of meals Inspect supplies, equipment, and work areas for cleanliness and functionality Hire, train, and supervise cooks and other food preparation workers Order and maintain inventory of food and supplies Monitor sanitation practices and follow kitchen safety standards set up and execute catered parties and buffets etc Benefits: Clear path to advancement opportunities. We love employees who grow with us! Fun, friendly work environment. Enjoying work is part of our brand! free meals Health - vision and dental package Paid Vacations Flexible schedule 401K

Dockside Pub is looking for an experienced Chef. We are looking for someone that can maintain and grow the business - order and inventory food - develop an amazing cooking team. Check freshness of food and ingredients Supervise and coordinate activities of cooks and other food preparation workers Develop recipes and determine how to present the food Plan menus and ensure uniform serving sizes and quality of meals Inspect supplies, equipment, and work areas for cleanliness and functionality Hire, train, and supervise cooks and other food preparation workers Order and maintain inventory of food and supplies Monitor sanitation practices and follow kitchen safety standards set up and execute catered parties and buffets etc Benefits: Clear path to advancement opportunities. We love employees who grow with us! Fun, friendly work environment. Enjoying work is part of our brand! free meals Health - vision and dental package Paid Vacations Flexible schedule 401K

Leadership The Executive Chef is responsible for operating effective cost, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. The Executive Chef is directly responsible for all kitchen operations. The Executive Chef is expected to work an average of 55-60 hours per week. Leadership responsibilities include: Working with the General Manager to create a cohesive team within the kitchen. Projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team. Maintaining a positive “win-win” attitude Working vigorously to improve the restaurant through the use of quality management systems. Demonstrating support for all decisions made by the management team. Projecting a united management front to the staff. Building the Business and Guest Base Working closely with the General Manager to build food sales through the delivery of consistent, high quality products. Operating the kitchen with a guest-satisfaction mentality. Making decisions based on what is best for the guest. Solving problems so that each guest will want to return. Quality of Operations Ensuring strict adherence to our standards for food quality, through the use of the Kitchen Routines. Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept. Paying attention to details. Maintaining high standards in all areas of safety, security and sanitation. Ensuring all Health Department regulations are enforced at all times. Cost Management and Profitability Working proactively with the management team to maximize sales and optimize profits through the management of food, labor costs and BOH DOE. Monitoring daily labor reports (DSLR) & managing employees to their scheduled hours. Writing accurate prep lists for each employee (w/ quantities & cleaning projects) on a shift-by-shift basis. Placing accurate orders to vendors based on the chef's ordering system. Generating accurate inventory counts on a regular basis. Purchasing Monitoring quality and managing prime and local vendors accordingly. Placing effective orders, based on sales, while simultaneously taking advantage of drop size incentives. Proper receiving, rotation, storage and handling of all food products. Production Taking hands on approach and being directly involved in daily production. Setting appropriate prep levels (w/reference to menu item sales) to ensure fresh product and effective use of labor. Personnel Recruiting, hiring and scheduling a crew of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations. Recruiting & Hiring Hiring a crew of quality kitchen employees. Ensuring all kitchen employees' personnel files are completed at time of hire to include application, interview evaluation, reference check, signed job descriptions, employee data sheet, federal and state tax forms and I-9 form. No employeemay begin work without presenting legitimate identification, which shows that he/she is allowed to work in the United States. Training Implement company systems as well as training staff in knife safety, proper handling of product, use of chemicals, use of equipment, etc. Provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary. Teaching and coaching staff on a daily basis. Holding BOH Pre-Meals daily, and leading those meetings to review specials, menu items and discuss kitchen opportunities. Attending FOH Pre-Meals daily, and leading those meetings to review specials, menu items and discuss kitchen issues. Administration Ensure all kitchen employees receive a semi- annual review. Maintain accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman's compensation, termination reports and change of status forms. Participate in the weekly management meetings. Problem Solving/Judgment Demonstrating a pro-active attitude regarding all aspects of the business. Consistently making decisions that are in the best interest of our guests, employees and investors. Making difficult decisions. Remaining alert to all aspects of the operation. Recognizing potential problems and solving them in an effective and efficient way.

Executive Sous Chef at Ipswich Country Club | Ipswich, MA | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. Elevate the culinary experience by focusing on food quality and upholding presentation standards. Manage financial cost controls and culinary operations. Stay current with market trends and sourcing of the best available seasonal products. Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. Degree in Culinary Arts or equivalent experience. Food & Safety certifications. Effective leadership, communication, and training skills. Knowledge of special diets (preferred). Proficient with POS, Microsoft Office products, and social media. Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

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.

Returning UsersLog Back In Sodexo is seeking an Executive Chef 3 for Lowell General Hospital in Lowell, MA. The Executive Chef provide direct support up to 20-25 associates to help create elegant and sophisticated culinary experiences, exceeding culinary and service expectations while enhancing client program objectives. This position manages all aspects of back of the house operations in both patient services and retail; including ordering, inventory, staff training and development. Lowell General is a 450-bed medical center, acute care facility and Level III Trauma Center. We provide a comprehensive range of inpatient services, including critical care, general medicine, surgery, obstetrics, newborn special care, pediatrics and psychiatry. What You'll Do * oversee the patient tray line * FMS: monitoring, Audits, implementation and standardization for new menus * responsible for Food and Physical Safety and annual training for all hourly associates * Gold Check audits: conduct audits, create action plans based on audit findings * Procurement: Work with vendors on procurement items and manage audits * improve and standardize catering and banquet services, create menus based on client needs * implement innovative and fresh ideas in retai 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 * high end catering and dining experience and a passion for culinary arts * a production culinary background, ideally in a fast paced environment: up-scale restaurant/retail/catering 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!

The Executive Chef is responsible in operating a cost effective, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. Executive Chef is directly responsible for all kitchen operations. The Executive Chef is expected to work an average of 55-60 hours per week. Leadership responsibilities include: Create a cohesive team within the kitchen. Projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team. Maintaining a positive “win-win” attitude Working vigorously to improve the restaurant through the use of quality management systems. Demonstrating support for all decisions made by the management team. Projecting a united management front to the staff. Building the Business and Guest Base Working closely with the General Manager “Owners” to build food sales through the delivery of consistent, high quality products. Operating the kitchen with a guest-satisfaction mentality. Making decisions based on what is best for the guest. Solving problems so that each guest will want to return. Quality of Operations Ensuring strict adherence to our standards for food quality, through the use of the 5 Routines. Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept. Paying attention to details. Maintaining high standards in all areas of safety, security and sanitation. Ensuring all Health Department regulations are enforced at all times. Cost Management and Profitability Working proactively with the management team to maximize sales and optimize profits through the management of food, labor costs and BOH DOE.

Assist with the planning and preparation of 20 meals per week for Appledore Island for up to 100 residents and additional groups of day visitors, primarily from scratch utilizing local producers when feasible, to produce hearty and well balanced healthy meals. Regular duties include participation in regular meal planning, special event meal planning, food preparation, food transportation, kitchen cleaning, dishwashing, and food storage. Maintain cleanliness and safe operating environment of SML kitchen at all times. Provide exemplary customer service. Foster a safe, inclusive, and welcoming environment for undergraduate students, researchers, and visitors. Train and supervise student staff and volunteers with assigned tasks within the purview of the SML Kitchen. Implement initiatives related to diversity, equity, and inclusion. Expected to be available for consultation and emergency response at all times on days scheduled to be working, and while on SML property and vessels. Serve as a crew member on board a commercial vessel. Other duties as assigned. Physical Demands Must be able to work with as a team member with students, faculty and staff in an isolated and physically demanding environment involving long hours. Must be willing and able to assist with moving, packing, loading and unloading of supply runs both on Appledore and on the mainland. Must be able to lift and move more than 50 lbs. Required Qualifications Applicants must be eligible for employment in the United States. Selected candidates must be able to successfully participate in pre-employment and random drug testing. Meet the University of New Hampshire's hiring requirements for both criminal and driving history (background checks are required). Applicants must have interest in working in a remote educational environment. Good communication skills and ability to work well with students, faculty and other staff members in an isolated environment. Knowledge of basic computer skills; proven organization skills; attention to detail along with experience managing multiple tasks. Preferred Qualifications Experience (or desire to) providing food service in remote locations or aboard vessels for large groups of people. Experience working with local food producers and vendors to develop fresh and local menus. Positive energy and leadership, interest in healthy and sustainable cuisine, and experience accommodating dietary restrictions. We are especially interested in candidates with interests in sustainable and local food. ServSafe Food Handler Certificate (or willingness to obtain) Knowledge of basic computer skills; proven organization skills; attention to detail along with experience managing multiple tasks. Additional Job Information Shoals Marine Laboratory ( SML ) is a residential, teaching facility located on Appledore Island, Isles of Shoals, Maine. The island field station is open seasonally from May-September, and supports students, faculty, visitors and staff in a close-knit, sustainable community. Start date of as soon as possible after June 1st, 2023 with an end date of September 10, 2023. Room and board are provided for island staff; private staff housing (separate from students) is located in a renovated Coast Guard Station. The work week is generally 5 days residentially on the island, and two days off-which may be spent ashore or on Appledore. All staff serve the island community as a team with each department working together to support SML's programs. It is everyone's responsibility to foster a safe, inclusive, and welcoming environment for all. Living and working on a remote island is a unique experience which requires that everyone pitch in to help, even when it is not part of their job description, or during their scheduled hours. This includes, but is not limited to helping clean up after meals, helping transport goods from the vessels to other locations on the island, operating as crew aboard vessels, and generally being supportive and helpful with other members of our community. The University of New Hampshire is committed to providing a safe environment for all persons, including but not limited to children, and to prevent and respond to abuse, neglect and crimes against children. All UNH youth program staff shall be subject to a criminal background check as required by NH State Law. Staff and volunteers will also be required to complete periodic child safety training. UNH is a federal contractor within the meaning of the Executive Order on Ensuring Adequate COVID Safety Protocols for Federal Contractors. This position may require that you be vaccinated against COVID -19 in the future, unless you apply for and receive a religious or medical exemption. You may not test out of this requirement.

In the Commissary: As a Charge Chef, at Fireside Catering, you will be responsible for leading a small team of cooks prepping ingredients for a wide variety of menus including high end weddings in a scratch kitchen. You must ensure that your team prep lists are completed accurately and efficiently. On Events: As a Charge Chef at a Fireside Catering local venue, you will typically lead 3 or more cooks in the preparation and plating of delicious meals for a wide variety of events according to the event timeline. Menus often include hors ‘d oeuvres, first course, entrée, cake cutting, dessert and late-night food for 50 to 200+ person events. The ideal candidate will have a passion for cooking, excellent leadership skills, and experience in a high-volume restaurant or catering environment. The job has flexible, full or part-time scheduling, This is an hourly position. The Perks: Flexible schedule! Hours could start as early as 6am or as late as 3pm for commissary prep shifts Full time hours available when combining commissary prep team leadership with being a Charge Chef on events Additional compensation of $100 per shift with ability to drive a 14' to 16' box truck to events Employee dining discount - 25% off food for you and a guest at Webber Restaurant Group Restaurants Daily family meal Employee referral bonus - get paid to work with your friends! Training and opportunities for growth! The Responsibilities: Follow recipes and directions while leading your team to ensure that all unique menu items are prepared and presented consistently and to high quality standards Work with other kitchen staff members and Front of the House staff efficiently and effectively Ensure that all food is prepared and presented in accordance with food safety and sanitation guidelines Maintain a clean and organized kitchen area, including proper storage and labeling of all food items The Requirements: Must be able to lift 30 lbs. Ability to work evenings, weekends, and holidays as needed Desire to mentor and develop new culinary staff Take pride in your job - We use ingredients from our own farm, The Farm at Gibbet Hill and many local vendors. Strong communication skills, ability to follow direction and ability to work in a fast paced team environment The Benefits: We offer a comprehensive benefits package after 6 (six) months to employees that meet our eligibility requirements (health, dental, vision). Vacation benefit after 3 (three) months* 401k* with an annual match Employee Assistance Program *Employee must meet eligibility requirements to enroll in benefits The Webber Restaurant Group is an equal opportunity employer Requirements Must be able to lift 30 lbs. Ability to work evenings, weekends, and holidays as needed Desire to mentor and develop new culinary staff Take pride in your job - We use ingredients from our own farm, The Farm at Gibbet Hill and many local vendors. Strong communication skills, ability to follow direction and ability to work in a fast paced team environment Salary Description up to $30 per hour

Leadership The Executive Chef is responsible for operating effective cost, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. The Executive Chef is directly responsible for all kitchen operations. The Executive Chef is expected to work an average of 55-60 hours per week. Leadership responsibilities include: Working with the General Manager to create a cohesive team within the kitchen. Projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team. Maintaining a positive “win-win” attitude Working vigorously to improve the restaurant through the use of quality management systems. Demonstrating support for all decisions made by the management team. Projecting a united management front to the staff. Building the Business and Guest Base Working closely with the General Manager to build food sales through the delivery of consistent, high quality products. Operating the kitchen with a guest-satisfaction mentality. Making decisions based on what is best for the guest. Solving problems so that each guest will want to return. Quality of Operations Ensuring strict adherence to our standards for food quality, through the use of the Kitchen Routines. Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept. Paying attention to details. Maintaining high standards in all areas of safety, security and sanitation. Ensuring all Health Department regulations are enforced at all times. Cost Management and Profitability Working proactively with the management team to maximize sales and optimize profits through the management of food, labor costs and BOH DOE. Monitoring daily labor reports (DSLR) & managing employees to their scheduled hours. Writing accurate prep lists for each employee (w/ quantities & cleaning projects) on a shift-by-shift basis. Placing accurate orders to vendors based on the chef's ordering system. Generating accurate inventory counts on a regular basis. Purchasing Monitoring quality and managing prime and local vendors accordingly. Placing effective orders, based on sales, while simultaneously taking advantage of drop size incentives. Proper receiving, rotation, storage and handling of all food products. Production Taking hands on approach and being directly involved in daily production. Setting appropriate prep levels (w/reference to menu item sales) to ensure fresh product and effective use of labor. Personnel Recruiting, hiring and scheduling a crew of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations. Recruiting & Hiring Hiring a crew of quality kitchen employees. Ensuring all kitchen employees' personnel files are completed at time of hire to include application, interview evaluation, reference check, signed job descriptions, employee data sheet, federal and state tax forms and I-9 form. No employeemay begin work without presenting legitimate identification, which shows that he/she is allowed to work in the United States. Training Implement company systems as well as training staff in knife safety, proper handling of product, use of chemicals, use of equipment, etc. Provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary. Teaching and coaching staff on a daily basis. Holding BOH Pre-Meals daily, and leading those meetings to review specials, menu items and discuss kitchen opportunities. Attending FOH Pre-Meals daily, and leading those meetings to review specials, menu items and discuss kitchen issues. Administration Ensure all kitchen employees receive a semi- annual review. Maintain accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman's compensation, termination reports and change of status forms. Participate in the weekly management meetings. Problem Solving/Judgment Demonstrating a pro-active attitude regarding all aspects of the business. Consistently making decisions that are in the best interest of our guests, employees and investors. Making difficult decisions. Remaining alert to all aspects of the operation. Recognizing potential problems and solving them in an effective and efficient way.

Job Details HAVERHILL, MA Full Time High School $65000.00 - $65000.00 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.

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.

Job Details ENCORE BOSTON HARBOR - Everett, MA Full Time $75,000.00 - $85,000.00 Salary Restaurant - Food ServiceExecutive Sous Chef Seamark Seafood & Cocktails Opened April 2024 at Encore Boston Harbor, Seamark offers a contemporary interpretation of New England's timeless seafood dining experience, boasting a bounty of elevated favorites and featuring the freshest pier to plate fish, lobster and shellfish available. Job Summary The Executive Sous Chef directly supports the Corporate Chef in all aspects of BOH operations; oversees kitchen operations to ensure safety, quality, recipe accuracy and financial profitability. Additionally, the Executive Sous Chef is responsible for the scheduling, training, access, and professional development of all kitchen employees. The Executive Sous Chef will be responsible for the safety and success of the kitchen when the Corporate Chef is away. Duties and Responsibilities Displays an in-depth knowledge of assigned recipes and actively shares new culinary knowledge. Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing. Conducts decision-making process for interviewing, hiring, and training new applicants. Responsible for all kitchen job performance reviews. Coaches and develops heart-of-house employees by setting clear guidelines and expectations. Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances. Ensures all employees are compliant with all BOH standards and procedures. Portrays a positive and professional attitude and appearance. Understands the policies and procedures of the organization and adheres to the Company standards outlined in the company Handbook. Complete all required Jolt checklists. Works with safety as a priority and follows department and company safety standards. Maintains relevant knowledge of industry through continuing education and training. Attend and participate in any training sessions, departmental meetings, and daily pre-service meetings. Ensures the well-being of all guests and co-workers by following the Company Safety Standards and maintaining compliance with the Department of Health and OSHAA. All other duties as assigned. OUR IDEAL CANDIDATE Experience, Education, and Certifications Has at least 5 years previous experience as a Sous Chef in a medium/high volume restaurant. Sanitation knowledge, culinary knowledge, and demonstrated knife skills and safe food handling required. Current Massachusetts Food Handler Card. Skills Can illustrate consultative skills and ability to work cross-functionally. Exhibits excellent verbal and written communication skills. Has conversational fluency in Spanish Displays strong menu planning and demonstrated financial acumen with P&L statements, and labor models. Possesses excellent organizational skills, problem-solving skills, and time management ability. Demonstrates strong problem-solving skills through the ability to diagnose and develop recommended solutions. Computer proficient to include Microsoft word and Excel. Takes appropriate actions to maintain and/or repair all BOH equipment to ensure staff safety. Physical Demands Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods. Ability to make repeating movements of the arms, hands, and wrists. Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders. Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds/25 kilograms. Ability to turn or twist body parts in a circular motion. Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environments. Additional Requirements Ability to work evenings, weekends, and holidays, as needed. As an important member of our team, you'll be eligible for: Health, Dental, and Vision insurance Competitive Pay The employee is expected to adhere to all company policies and to function as a role model. This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Carver Road Hospitality reserves the right to make changes to the above job description and all other duties assigned. Nothing herein shall restrict Carver Road Hospitality management's right to assign or reassign tasks, duties, or responsibilities to this job at any time. We are an equal-opportunity employer and value diversity and inclusion.

Posting Details Information * This is a supervisory position involving all aspects of operating the Shoals Marine Laboratory kitchen on Appledore Island. * Under the supervision of the Head Chef supervise all employees working in the SML kitchen, consisting of a small core team, student workers, and occasional volunteers. * Assist and sometimes lead the planning and preparation of 20+ meals per week for Appledore Island for up to 100 residents and additional groups of day visitors. Primarily from scratch utilizing local producers when feasible to produce hearty and well balanced healthy meals. * Regular duties include participation in regular meal planning, special event meal planning, food preparation, food transportation, kitchen cleaning, dishwashing, and food storage. * Maintain a clean and safe operating environment in the SML kitchen at all times. * Maintain responsibility for SML kitchen operations when SML's Head Chef is off island. * Responsibility for food procurement under supervision of the SML Head Chef. * Maintain a keen focus on sustainability and food waste reduction. * Provide exemplary customer service. * Foster a safe, inclusive, and welcoming environment for students, researchers, and visitors. * Implement initiatives related to diversity, equity, and inclusion. * Expected to be available for consultation and emergency response at all times, on days scheduled to be working, and while on SML property and vessels. * Serve as a crew member on board a commercial vessel, and operator of small vessels. * Other duties as assigned. * $1,200 weekly pay rate * This is a seasonal position, employment dates: May 5, 2025-September 14, 2025 * Review of applications will begin on January 6th, 2025, and will remain open until filled. Campus Location Durham Required Qualifications * Experience managing dining services teams in successful execution of regular meal service for large groups. * Ensure a culture of cooking from scratch when possible and in a healthy manner. * Experience in addressing allergy, food preferences and food intolerances in a discrete and safe manner. * Knowledge of basic computer skills; proven organization skills; attention to detail along with experience managing multiple tasks. * Applicants must be eligible for employment in the United States. * Selected candidates must be able to successfully participate in pre-employment and random drug testing. * Meet the University of New Hampshire's hiring requirements for both criminal and driving history (background checks are required). * Applicants must have interest in working in a remote educational environment. * Good communication skills and ability to work well with students, faculty and other staff members in an isolated environment. * ServSafe Manager Certificate (or willingness to obtain in first two weeks of employment) Preferred Qualifications * Experience managing food service in remote locations or aboard vessels for large groups of people. * Experience working with local food producers and vendors to develop fresh and local menus. * Positive energy and leadership, interest in healthy and sustainable cuisine, and experience accommodating dietary restrictions. * We are especially interested in candidates with interests in sustainable and local food. * ServSafe Manager Certificate (or willingness to obtain). Physical Demands * Experience managing food service in remote locations or aboard vessels for large groups of people. * Experience working with local food producers and vendors to develop fresh and local menus. * Positive energy and leadership, interest in healthy and sustainable cuisine, and experience accommodating dietary restrictions. * We are especially interested in candidates with interests in sustainable and local food. * ServSafe Manager Certificate (or willingness to obtain). FTE 1 Salary Information $1,200 /week Posting Detail Information Posting Number ASP0876FY25 Open Date 11/05/2024 Close Date Open Until Filled Yes Additional Job Information Shoals Marine Laboratory (SML) is a residential, teaching facility located on Appledore Island, Isles of Shoals, Maine. The island field station is open seasonally from May-September, and supports students, faculty, visitors and staff in a close-knit, sustainable community. Room and board are provided for island staff. All staff serve the island community as a team with each department working together to support SML's programs. It is everyone's responsibility to foster a safe, inclusive, and welcoming environment for all. Living and working on a remote island is a unique experience which requires that everyone pitch in to help, even when it is not part of their job description, or during their scheduled hours. This includes, but is not limited to helping clean up after meals, helping transport goods from the vessels to other locations on the island, operating as crew aboard vessels, and generally being supportive and helpful with other members of our community. The University of New Hampshire is committed to providing a safe environment for all persons, including but not limited to children, and to prevent and respond to abuse, neglect and crimes against children. All UNH youth program staff shall be subject to a criminal background check as required by NH State Law. Staff and volunteers will also be required to complete periodic child safety training. Learn more about Shoals Marine Lab here: ***************************************************************************************************************** EEO Statement The University System of New Hampshire is an Equal Opportunity/Equal Access/Affirmative Action employer. The University System is committed to creating an environment that values and supports diversity and inclusiveness across our campus communities and encourages applications from qualified individuals who will help us achieve this mission. The University System prohibits discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, genetic information, veteran status, or marital status. Institution Information The University of New Hampshire is an R1 Carnegie classification research institution providing comprehensive, high-quality undergraduate and graduate programs of distinction. UNH is located in Durham on a 188-acre campus, 60 miles north of Boston and 8 miles from the Atlantic coast and is convenient to New Hampshire's lakes and mountains. There is a student enrollment of 13,000 students, with a full-time faculty of over 600, offering 90 undergraduate and more than 70 graduate programs. The University actively promotes a dynamic learning environment in which qualified individuals of differing perspectives, life experiences, and cultural backgrounds pursue academic goals with mutual respect and shared inquiry. The UNH Diversity Resource Guide with information and programming available in the seacoast area, New Hampshire, and the region can be found here: *********************************************** e region can be found here: *********************************************** Special Instructions to Applicants Supplemental Questions

Part Time Private Chef - Meal Delivery | $500-$700 per Week A family is seeking a skilled and reliable Private Chef to prepare and deliver fresh, clean, and healthy meals. They are looking for someone to provide daily lunches (Monday-Friday) and three dinners per week, with flexibility on meal prep and delivery times. Key Responsibilities: Plan and prepare healthy, well-balanced meals based on the family's preferences (no dietary restrictions). Deliver freshly made meals one to three times per week, ensuring quality and freshness. Handle grocery shopping, with full reimbursement provided. Maintain a clean and organized cooking space (offsite). Adapt meal plans based on feedback and seasonal ingredients. Ideal Candidate: Experienced in meal prep and delivery services for private clients. Knowledgeable in healthy, clean cooking with fresh, high-quality ingredients. Organized and efficient with strong time management skills. Open to a long-term role if the arrangement is a good fit. Schedule & Compensation: Start Date: May 2025 Lunch: Monday - Friday Dinner: 3 times per week Grocery shopping: Reimbursed Pay: $500-$700 per week, based on experience

Returning UsersLog Back In Sodexo - Seniors has an exciting opportunity for an Executive Chef 3 to lead our culinary team at a new senior living account. We're looking for a high-energy leader who has previous culinary experience in a senior living or healthcare setting. Is this opportunity right for you? At Sodexo, you will find the ingredients for a great career in food service management. With full benefits that begin on your first day of employment and schedules that encourage work-life balance, you'll enjoy an improved quality of life that's unique in the hospitality industry. What You'll Do * be responsible for the oversight of residential dining and trayline services; * be responsible for full financial oversight of the account, including budgeting and reporting; * provide technical training and expertise, coaching and leadership to the production team while working side by side in the operation as needed; * drive employee engagement and customer satisfaction through strong leadership skills; * ensure compliance to food safety, sanitation, and overall workplace safety standards. 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 and work with local ingredients; * prior experience in senior living or hospital setting; * the ability to multitask and proven effectiveness in a high-standards driven environment; * a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts; * the ability to successfully lead, develop and train a team; * Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits. * Culinary degree is desired. 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!

Under general supervision from Executive Chef & Assistant Director of Culinary Operations, position is responsible for the direction of the culinary team in the preparation of menu items in Philbrook Hall. Other Minimum Qualifications High school graduation or equivalent and at least three years of operational experience in quantity cooking. Must posess a solid grasp of fundamental cooking skills and techniques. Sufficient strength and physical dexterity to perform duties and responsibilities of this job, including heavy work. Must be able to wear and use appropriate personal protective equipment, as necessary. Additional Preferred Qualifications Two years of supervisory experience.