Chef Jobs in Enfield, CT

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 Breakfast Chef at the the Timberdine - Harvester, you will master our menu, with your food being the reason guests keep coming through our doors! You'll thrive in a fast-paced service, working together as one team. Does this sound like you? Join us at Harvester, the nation's family favourite. Famous for our fresh rotisserie chicken, sizzling grills and unlimited salad bar, we pride ourselves on offering feel good dining for the nation. Fancy a fresh start? We want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to work around your lifestyle! * 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, we offer 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

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

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

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.

The Executive Chef of The Red Lion Inn will direct and supervise food preparation for all food outlets of the hotel and ensure the highest-level quality and consistency as it relates to food handling, food quality and food presentations. You will be working with the entire Culinary Team, successfully overseeing the day-to-day culinary operations of all dining venues at The Red Lion Inn. Essential Duties and Responsibilities: Select, train, and supervise kitchen staff at all properties in the proper preparation of menu items, equipment, and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products. Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation. Observe production flow and make adjustments in order to adhere to control procedures for cost and quality. Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service items. Check to see that all equipment in the kitchen is clean and in proper working at all properties. Ensures properties are adhering to safe food handling and cleanliness standards determined by local and state Health & safety guidelines Write, maintain, price, and update all menus including specifications, recipes and pictures, production forecasts, and ensure same are being followed. Estimate food consumptions and requisition or purchase food. Guides Culinary leadership in achieving financial goals as determined by Ownership and MSH Collaborates in effective budgeting process and re-forecasting with properties, owners, and MSH Communicates operational requirements promptly to MSH and ownership as needed. Works with on-site management to create cost-effective menus and corresponding recipes that adhere to the identity of the outlet as designated by Ownership and MSH Establishes efficient operations through kitchen organization and delegation of responsibilities through clearly defined roles and SOPs Develops culinary leadership utilizing best practices and principles Fosters a healthy working relationship between all areas of Food and Beverage operation, as well as any/all other property departments Assists Food and Beverage leadership in optimizing guest experience through guest feedback and on-site inspections Guides aspects of capital projects/rebranding/repositioning as they pertain to the culinary operation SUPPORTIVE FUNCTIONS In addition, this position may be required to perform a combination of the following supportive functions; Special orders, buffet presentation, V.I.P. parties, write specialty menus for promotions, etc. Ensure menus for daily specials are completed. Supervise daily cleaning and inventory of walk-in, storage and refrigerators. Create a monthly menu for the employee dining area. Experience: Minimum of two years’ experience as a Chef in a high-end, high-quality operation. Ability to obtain and/or maintain any government required licenses, certificates, or permits. Education: Bachelor’s Degree preferred. Culinary School preferred.

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

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

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

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-AW1 Pay Range USD $65,000.00 - USD $75,000.00 /Yr. At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-AW1

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

div class="opening"h2 style="text-align: center; "Work for a company where you can make a difference in the lives of older adults./h2divbr//divh2 style="text-align: center; "span style="font-weight: bold; font-style: italic;"Full Time 37.5 hrs/week position./span/h2h3 style="text-align: center; "span style="font-weight: bold; font-style: italic;"Some Weekend availability is a must!/span/h3 p/p /divdiv class="job"h2br//h2h2spanh2 Position Summary /h2 p Sous Chef may work in any type of food location on premises. This individual provides oversight at the direction of the management team on site to coordinate routine work activities of workers within the Loomis communities. This individual will provide support to management in the daily oversight of key functions and employees during the normal course of business as well as assume rolls and functions of executive chef in the event of the chef's absence. The general responsibilities of the position include those listed below, management may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements. /p pbu General Responsibilities: /u/b /p ulli Understands and follows all policies and procedures./li li Assists in ensuring a safe working environment throughout the facility for all employees./li li Assists in monitoring employee productivity and provides suggestions for increased service or productivity./li li Responsible for the oversight of day-to-day activities of subordinates and assigns responsibility for specific work or functional activities as directed by on-site management./li li Performs day-to-day assignments in addition to oversight duties./li li Works with/li/ul to ensure satisfaction in such areas as quality, service and problem resolution. p/p ulli Promote the development of the foodservice team./li li Attends all allergy and foodborne illness in-service training./li li Complies with all and loomis HACCP policies and procedures./li li Reports all accidents and injuries in a timely manner./li li Complies with all company safety and risk management policies and procedures./li li Participates in regular safety meetings, safety training and hazard assessments./li li Attends training programs (classroom and virtual) as designated./li li Maintains key control of operations and responsible for activities to ensure opening, closing and daily procedures are completed./li li Serves as a working lead supervisor coordinating activities of workers or service employees engaged in food operations or services at home or other facilities/li li May prepare food and serve customers at an a la carte station./li li Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. /li li Provides the highest quality of service to customers at all times. /li li Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment. /li li May clean and sanitize work stations and equipment and must follow all Sodexo and loomis, client and regulatory rules and procedures. /li li Participates in regular safety meetings, safety training and hazard assessments. /li li Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques. /li li Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. /li li Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets. /li li Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers. /li li Advanced knife skills required. /li li May use production software to enter pre- and post-production data software. /li li May take inventory, and/or enter inventory into the production. /li li May perform other duties and responsibilities as assigned. /li /ul pb Qualifications amp; Requirements /b/p ul li Willingness to be open to learning and growing. /li li Maturity of judgment and behavior. /li li Maintains high standards for work areas and appearance. /li li Maintains a positive attitude. /li li Ability to work a flexible schedule helpful. /li li Must comply with any dress code requirements. /li li Must be able to work nights, weekends and some holidays. /li li Attends work and shows up for scheduled shift on time with satisfactory regularity. /li /ul pbu Experience/Knowledge: /u/b /p ul li High School diploma, GED or equivalent. /li li 4 or more years of related work experience. /li li Knowledge of basic operation of equipment and cash-handling procedures preferred. /li /ul pbu Skills/Aptitude: /u/b /p ul li Presents self in a highly professional manner to others and understands that honesty and ethics are essential. /li li Ability to maintain a positive attitude. /li li Ability to communicate with co-workers and other departments with professionalism and respect. /li li Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives. /li li Ability to use a computer. /li li Requires complete knowledge of kitchen equipment. /li li Must be able to read and follow a recipe unsupervised /li li Involved with the more complex requirements of the position. /li li Applies advanced cooking skills. /li li Adapts procedures, processes, tools, equipment and techniques to meet the requirements of the position. /li li Substantial working knowledge of food preparation. /li /ul pbu Physical Requirements: /u/b /p ul li Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses. /li li Significant walking or other means of mobility. /li li Ability to work in a standing position for long periods of time (up to 8 hours). /li li Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. /li /ul pbu Working Conditions (may add additional conditions specific to defined work location): /u/b /p ul li Generally in an indoor setting; however, may supervise outside activities and events /li li Varying schedule to include evenings, holidays, weekends and extended hours as business dictates. /li li While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities. /li /ul/span/h2ul /ul /divdiv class="location"h2 style=" color: rgb(102, 102, 102);"p align="center" class="MsoNormal" style="text-align:center"span/span/p/h2h5 style="text-align: center;"br//h5divbbr//b/divdivbbr//b/divp/p /div

Eurest Work Schedule: Monday - Friday (Flex Scheduling) Salary Range: $65000 - $75000 / year As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: * Coordinates activities of kitchen personnel engaged in preparation of food service * Ensures that high quality food items are creatively prepared and presented in a cost effective manner * Assists in all phases of planning, ordering, inventory, and food preparation * Supports the management of cost controls and control expenditures for the account * Rolls out new culinary programs in conjunction with the marketing and culinary teams * Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen * Performs other duties as assigned Qualifications: * B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training * 3-5 years of relevant culinary experience * Excellent interpersonal, customer service, and oral/written communication skills * Knowledge of food cost and how it pertains to a kitchen, product and quality identification * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences helpful Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Paid Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) * Paid Parental Leave * Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1407334 Eurest Teresa E Whiteside [[req_classification]]

Sous Chef is responsible for all food production including that used for restaurant, banquet functions, and catering outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Maintain highest professional food quality and sanitation standards. DUTIES & RESPONSIBILITIES: Training and managing all kitchen staff Supervising and coordinating culinary activities Estimating the food consumption Developing and selecting the recipes to be used in the restaurant Establishing the techniques of food presentatio Establishing food quality standards Planning and pricing the menus with help from Mike Ensuring the kitchen is always safe and sanitary Deciding on the food portions to be served Creating Menu's Create Weekly Schedule Attends food and beverage staff and management meetings SUPERVISORY RESPONSIBILITIES: Interview, select, train, supervise, counsel and discipline all employees in the department along with Mike. Provide, develop, train and maintain a professional workforce. Ensure a safe working environment and attitude on the part of all employees in areas of responsibility. OTHER SKILLS AND ABILITIES: Ability to interact positively with the supervisor, management,co-workers s, members, and the public to promote a team effort and maintain a positive and professional approach. Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.

Heirloom Market at Comstock Ferre is a unique space located in quaint + historic Old Wethersfield, CT. We are a cafe and bakery, market, event space, and retailer of the full Baker Creek Seeds catalog. Open 6 days a week, we offer carefully crafted coffees using house-made syrups, a scratch breakfast and lunch menu, and dinner + drinks during our After Dark service Thursday through Saturday. Shop our busy market showcasing local, regional, and organic items, dine in our beautiful greenhouse or throughout our historic building, and browse through aisles and aisles of Baker Creek seeds. Get to know us even better at @heirloommarket or heirloommkt.com. Heirloom Market is looking for a full-time Assistant Pastry Chef to join our small but mighty pastry team. Together, we fill our case with breakfast pastries, cookies, pies, cakes and cupcakes, sourdough bread, and more. We are known for our gluten free, dairy free, and vegan offerings. The ideal candidate would be well-rounded, know how to write-and also work flexibly with-a prep list, able to work independently, willing to train and set a positive example for new and existing staff, efficient, and passionate about baking. Weekends are a must! Responsibilities include: Assist pastry chef with pastry preparation Assist with morning bake-off of pastry items Follow recipes as written, but know how ingredients work and how to manipulate recipes for a desired flavor or outcome Fluent knowledge of baker's math and how to scale recipes up and down Handle food safely Keep station, kitchen, and storage areas clean and organized Qualifications: At least 2 years experience in a professional kitchen Team player with a positive attitude Attention to detail, organized, and focused Ability to work independently as well as with the team Compensation: Hourly, BOE. Eligible for health benefits.

Full-time Description About Us Michael Jordan's Restaurants are a collaboration between Cornerstone Restaurant Group (CRG) and the greatest athlete of his generation, Michael Jordan. Located in the Mohegan Sun Casino in Connecticut, Michael Jordan's Steak House, MJ23 Sports Bar & Grill, and Sol Toro are a collection of elevated food, thoughtful beverages, and Heartfelt Hospitality. Sous Chef Responsibilities: General Operations Report to duty punctually, wearing the correct uniform. Run the line during the service, ensuring that the highest standards are met and that communication between all sections and restaurant departments is efficient and polite. Produce menu items for service, and maintaining high standards to achieve the correct quality, appearance and portion size. Monitor the quality and presentation of dishes so that only those which meet our high standards are served to our guests. Ensure that a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in set-up and clean-down procedures. Observe the company's fire plan and health safety policy. Safely and effectively use and operate all necessary tools and equipment, including knives. Accurately perform monthly inventories. Assist in standardizing production recipes to ensure consistent quality. Assist the Chef with daily pre-shift/post-shift and other periodic meetings to increase communication. Assist the Chef in analyzing sales figures to set, monitor, and control budget for the kitchen. Build and maintain a strategic relationship with all members of management. Build rapport between kitchen and front of house staff to minimize conflict. Conduct regular meetings to discuss department performance, areas of concern, priorities, and the strategic vision moving forward. Consistently monitor labor costs to remain within labor budgets when scheduling staff. Develop efficient processes to manage and control food inventory. Ensure proper equipment operation/maintenance. Maximize the productivity of the kitchen staff through effective training and supervision and establish an ongoing training calendar. Maintain relationships with vendors to place orders. Maintain proper safety and sanitation expectations. Perform administrative duties as needed. Respond to any guest complaints and takes necessary action. Supervise kitchen employees and delegate tasks as needed. Employee Relations Assist the Chef in interviewing, hiring, and effectively onboarding new hires. Assist the Chef in creating and posting staff schedules. Handle employee counseling as needed. Maintain a sound and stress-free environment for all team members. Facilitate employee recognition and incentive programs to maintain high morale. Monitor staff appearance and take corrective action as necessary. Perform timely employee reviews. Work with HR and Chef to appropriately resolve any conflicts regarding staff. Effectively communicate with other members of the kitchen staff. The preceding reflects management's definition of essential functions for the Sous Chef position but does not restrict the tasks that may be assigned. The General Manager may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons. Sous Chef Benefits Performance based quarterly bonus program Annual bonus program Monthly cell phone reimbursement Dining discounts Paid vacation and Sick Leave Medical, dental and vision insurances Employer paid long-term disability insurance Employer paid life insurance and AD&D Employee paid voluntary short-term disability, critical illness, and critical accident insurance Paid Parental Leave (2 weeks) Pre-tax Commuter Benefits Requirements At least 18 years of age. A high school education or equivalent. Read, write, speak, and understand English comprehensively. Minimum 2 years of experience at the culinary supervisor level or above. Good overall food & beverage knowledge, including basic food/labor costing. Good general knowledge of kitchen equipment operations, maintenance & troubleshooting. Prior experience with training culinary staff. Good working knowledge & skill in Word, Excel & Outlook; POS experience helpful. Excellent communication skills. Good math skills to work within a budget when ordering ingredients, calculating recipes, and determining portion size. Valid food sanitation management and alcohol awareness certifications (may be obtained upon hire). Salary Description $60,000 - $70,000

Patisserie Lenox Inc. in Great Barrington, MA is looking for one pastry chef to join our 10 person strong team. We are located on 313 Main St. Our ideal candidate is self-driven, punctual, and reliable. Responsibilities Roll, knead, cut, of shape dough to form French viennoiseries, pastries, or other products Measure and weigh ingredients Prepare pastries and cakes according to recipes Clean and sanitize work station and equipment Qualifications Experience working as a pastry chef or similar role Dedicated to working with a team towards one goal Attention to detail in all aspects of the kitchen area Highly adaptable to various situations and stress levels Availability to work weekends and all holidays We are looking forward to receiving your application. Thank you.

Union Kitchen, in West Hartford, CT, is looking for a Chef de Partie to join our team. The right person should be passionate about hospitality and great food done right. Union Kitchen was a 2023 nominee for Restaurant of The Year from the Connecticut Restaurant Association and featured in Connecticut Magazine 'Best of' List in 2023. The restaurant is a two-time Wine Spectator Award winner. The kitchen is led by Chef Tim East. Tim's cooking is modern and ambitious with a focus on seasonality and ingredients. We are proud to make things from scratch - like our duck prosciutto. In addition to our a la carte menu, we offer a chef's tasting menu. Our mission is to provide a truly unforgettable dining experience through excellent hospitality, delicious food, and unparalleled professionalism. Our ideal candidate prioritizes these values. Pay rate is competitive based on experience. The Chef de Partie will be responsible for all duties pertaining to the kitchen. Prepare and cook foods according to recipes and guest needs. Monitor food quality and maintain food safety and cleanliness regulations. Conform to standard kitchen safety protocols. Meet all operating procedures established by the restaurant management. Answer customer questions about menu items. Manage the preparation and cooking of foods, following recipes and using proper techniques. BENEFITS Health insurance for qualified employees Dining discounts Company 401k program A fun work environment Opportunities to grow within Bean Restaurant Group QUALIFICATIONS Passion for food A team player with a hospitality first mentality and a keen willingness to learn Positive attitude and excellent communication skills Ability to stand, walk and lift heavy items for extended periods of time Two years experience preferred, but we will train the right restaurant candidate who shows a willingness to learn in a collaborative environment ABOUT BEAN RESTAURANT GROUP In business since 1965, we are a full-service restaurant management group. We are a family-run company that boasts 15 restaurants and over 400 employees throughout Western Massachusetts and Connecticut. Our values of integrity and genuine hospitality guide us, visit us at *************** JOIN OUR TEAM If you feel that you would be right for this job, please fill out our application. We look forward to meeting you! Visit ************** to learn more about our portfolio of restaurants and job opportunities!

Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment's notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table. Responsibilities: * Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience * Work with the executive chef to produce diversified menu items in accordance with the restaurant's policy and vision * Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen * Handle volume and stress with poise and finesse * Organize and manage the expo process in the kitchen * Uphold the standard of high-quality food above all else * Understand that simple, rustic, authentic food takes as much - if not more - talent as dainty colors pooled in the middle of a big with plate Skills: * Share the passion for food, wine and the guest experience * Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours * Excellent time manageability skills * Active listening and learning skills * Ability to teach techniques and strategies to those under you * Basic computer skills for menu building Working Conditions * Be able to withstand the pressure and strain of working in close quarters * Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise * Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion * Work with hot, cold, and hazardous equipment Education/Experience: * 1-3 years of high volume kitchen experience * Culinary degree preferred

We’re more than just a team – we’re a community dedicated to making a difference every day. At Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you’re passionate, driven, and ready to thrive, we’d love to have you on our team. Apply today and build a career that inspires you! The Chef de Cuisine is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef; and maintaining and adhering to the health and food safety program at all times per state and federal regulations. This position oversees kitchen staff in the preparation/production of all meal periods. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you’re not just getting a job – you’re joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here’s how we show our commitment: Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way. Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve. Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance. Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered! Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations! We’re more than just a business—we’re a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career. Apply today! Responsibilities Collaborate with the Executive Chef to develop innovative and seasonal menus that showcase the restaurant's culinary expertise and creativity, incorporating fresh, locally sourced ingredients and international flavors. Contribute to menu planning and recipe development, including creating and testing new dishes, specials, and tasting menus, and ensuring that all menu items meet quality and cost standards. Oversee food preparation and cooking activities, ensuring that dishes are prepared according to established recipes, portion sizes, and quality standards, and that food safety and sanitation guidelines are followed at all times. Supervise and assist kitchen staff in various culinary tasks, including chopping, slicing, dicing, marinating, sauté, grilling, roasting, and baking, to ensure consistency and excellence in food presentation and taste. Coordinate and manage kitchen operations, including ordering and inventory management, production scheduling, and equipment maintenance, to ensure smooth and efficient workflow and minimize waste and downtime. Maintain a clean, organized, and sanitary kitchen environment at all times, including workstations, storage areas, and equipment, and ensure compliance with health and safety regulations and food handling procedures. Train, mentor, and supervise kitchen staff, including cooks, line cooks, and prep cooks, providing guidance, feedback, and coaching to enhance their culinary skills, teamwork, and performance. Conduct regular training sessions and workshops on culinary techniques, menu items, and food safety practices, and ensure that all kitchen staff are properly trained and certified in food handling and safety procedures. Monitor food quality, presentation, and taste, and conduct regular taste tests and quality checks to ensure that all dishes meet the restaurant's standards of excellence and guest expectations. Technical Skills: Must have strong Culinary/cooking skills - skilled in different styles of cooking Food cost analysis, i.e., knowledge of food ordering, inventories, labor control Thorough knowledge and understanding of kitchen equipment use and operation Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience Financial understanding in food costs and minimizing waste in the kitchen Experience / Education: Minimum 2 years’ of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counselling as well as documentation; experience with documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Certification and Allergy Awareness Training strongly preferred The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.