Chef Jobs in Exeter, NH

We are looking for an Executive Chef who is versed in union environments with a strong operational background to quickly grow with us. The ideal candidate must have a minimum of 3 years in a senior culinary role in a high-volume, multi-outlet setting. Only experienced Executive Chefs with a stable work history please! Full benefits, quick growth opportunities, all holidays off!!

SAGE Dining Services is seeking a highly organized and talented Executive Chef with experience in high-volume dining and high-end catering for a private day school in Danvers, MA. This position involves hands-on management of production, including cooking, inventory management, ordering, maintaining production records, and menu planning, as well as assisting with the overall operations at the location. The Executive Chef will also support deliveries to the early childhood development center and lower and middle schools, as well as assist in managing the upper school retail space. Our ideal candidate excels at multitasking and thrives in fast-paced environments. At SAGE, our managers truly value our campus communities and foster relationships that make working here not just enjoyable but also deeply rewarding. Our clients appreciate the dedication and passion we invest in every scratch-made menu, witnessing firsthand the quality and effort we bring to every meal. You would be joining an amazing company! SAGE's accolades this year include the Daily Record's Empowering Women Award and Maryland's Most Admired CEO Award, as well as Newsweek's List of America's Greatest Workplaces 2024. In 2022, SAGE was recognized as the Food Service Operator of the Year by the International Food Service Manufacturers Association, otherwise known as the Silver Plate Award. If you're a creative, hands-on culinarian with strong leadership skills, a passion for delivering exceptional dining experiences, and a commitment to building lasting connections within the community, we encourage you to apply today! Pay Type: $88,000.00 -$93,000.00 Salary Typical work schedule Monday- Friday 5:30- 3:30 What you'll get: Competitive salary and benefits. Collaborative environment. Emphasis on training and development. Opportunities for advancement. Mission based company with values you trust. Appreciative community. Tremendous amount of resources and tools at your fingertips. What you'll do: Plan cycle menus and lead daily production (hands on). Enforce safety protocols and lead by example. Deliver an outstanding example of customer service to your team and to the community we serve. Manage ordering and inventory. Deliver incredible catering events rivaling 5 star restaurants. Participate in the interviewing, hiring, training and ongoing mentoring of the team. Participate in general location management with the Food Service management team. What you'll need: Customer service skills High end catering and high-volume banquet experience. Substantial culinary knowledge: trends, techniques, and processes. Menu planning and production experience. Minimum five years culinary experience. Minimum five years managing others in the kitchen. Ability to lead, not manage others and to mentor the team. Desire to mentor the team and lift others to continue a culture of extreme ownership. Happy disposition, both for community and team interactions. Awesome references and solid resume. Current ServSafe certification, as well as local health department certification, where required. About SAGE Working for SAGE means being part of a community. You'd work alongside creative, enthusiastic Team Members who share your passion for culinary excellence. You'd also make a difference in an academic community and bring excitement to the dining hall with made-from-scratch, Chef-inspired recipes that delight students, faculty, staff, and parents. SAGE embraces the uniqueness of everyone in our family: Team Members, suppliers, guests, and client communities. Our diversity fuels our innovation, which drives our growth. Every voice matters. Guided by our founding principles of respect and partnership, we offer fulfilling careers for Team Members, market access for small local suppliers, and a joyful celebration of inclusiveness and multiculturalism through the fresh, authentic, and yummy foods we serve. Positions at SAGE provide competitive wages and benefits, with hours that offer a better work-life balance than those at a restaurant. We create careers, not just jobs, with significant opportunity for growth and promotion. Team Members learn SAGE Standards and enhance their skill set through extensive training in food safety, allergen awareness, and preventing eating disorders. SAGE has enjoyed steady, organic growth for the past 30 years, and we now serve independent schools and private colleges across North America. We continue to grow and raise the bar in food service for the educational market to create exceptional dining experiences that delight the senses, inspire minds, and foster community. Come, rise with us! Successful final candidates for the position may be required to fulfill location-specific health and safety requirements. This job advertisement should not be misconstrued as an offer of employment or a comprehensive listing of position responsibilities/expectations. Equal Opportunity Employer. If you are a candidate living in California, or applying for a position in California, please visit ************************************************************************************************************************* for information regarding SAGE's California Privacy practices.

We are seeking an experienced 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 with upscale plate presentation. The ideal candidate will have scratch and large batch cooking experience with the ability to supervise and develop the staff during their 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, willing to be flexible with days off, 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.

You will work closely with the General Manager in our OAK Long Bar + Kitchen to create a luxurious experience for our guests. Join our Culinary leadership team in motivating, training, and managing our restaurant kitchen. What you will be doing: Ensure Food & Beverage standards are maintained Actively share ideas, opinions and suggestions to improve the environment and menus Ensure the consistency in the preparation of all food items by colleagues for a la carte and/or buffet menus according to property recipes and standards Communicate effectively with the rest of the team and thrive for guest feedback Strategize on new products and service offerings while creating unforgettable experiences for our guests Active floor management and order expediting driving the service vision to drive customer loyalty and outstanding service results Ensure all colleagues are trained and held accountable for brand standards Demonstrate confidence when addressing issues as they arise Consistently have a presence with colleagues Take responsibility to uphold the cleanliness, maintenance and storage procedures Effectively report back to F&B Management team on daily happenings, needs and observations in the department Execute opening and closing checklists Review daily reports to be current with VIPs and special groups, communicate special requirements and monitor execution Qualifications Previous experience in a culinary management/ supervisory role required Previous experience managing union employees required Ability to work well under pressure in a fast-paced environment Ability to work cohesively and collectively as part of a team Must be able to convey information and ideas clearly Must be able to evaluate and select among alternative courses of action quickly and accurately Must maintain composure and objectivity under pressure Must be effective in handling problems in the workplace including anticipating, preventing, Identifying and solving problems as necessary Additional Information All your information will be kept confidential according to EEO guidelines.

Seamark Seafood & Cocktails Opened April 2024 at Encore Boston Harbor, Seamark will offer 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. Position Summary The Executive Chef De Cuisine 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 Chef De Cuisine is responsible for the scheduling, training, access, and professional development of all kitchen employees. The Executive Chef De Cuisine 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.

Executes Eddie Merlot's mission and vision by leading and directing a safe and profitable kitchen operation. Ensures the delivery of exceptionally high quality food for restaurant guests, banquets, and events. Assumes accountability for leadership, staffing, daily food production and safety and sanitation. Ensures that all recipes, food preparation processes, and presentations meet Eddie Merlot's standards for outstanding freshness, quality, consistency, and guest service. Is responsible and accountable for delivering expected financial results while maintaining brand integrity. Participates in succession planning and brand growth through the development of Sous Chef and staff through the use of approved Eddie Merlot's training materials, systems, processes and procedures. Is an active member of the restaurant leadership team and partners with Chefs throughout the brand to deliver brand excellence. Role and Responsibilities Lead, direct, coach and teach the Sous Chef and the kitchen and food production team. Recruit, hire, and ensure proper training of team members, using approved company training materials and certified coaches. Communicate job expectations and standards, review job performance, coach and hold team members accountable. Ensure ongoing team member training, skill development and succession planning. Prepare/review daily production list ensuring it reflects PMIX, recent sales trends and Private Dining events. Conduct daily line checks using approved line check sheets ensuring proper hold temperatures, line levels, portion sizes, quality, freshness and flavor profiles meet company standards. Direct the food preparation activities for meals, banquets, and special events in accordance with established recipes, production procedures, timing, portion control, and quality and presentation standards. Ensure that applicable health and consumer protection regulations regarding food preparation, handling, storage, and safety are followed at all times. Meet state, federal, and local laws and regulations related to employee safety, OSHA, food safety, and sanitation. Keep kitchen exceptionally clean and well-organized. Deliver expected financial results while maintaining brand integrity. Assist in the preparation of your locations annual Back of the House budget for food, equipment, supplies, and labor. Financial Accountability - Monitor sales, food and labor cost, and related financial data on a regular basis. Perform administrative and reporting tasks related to cost control. Meet company's expected deadlines, timelines and due dates for all administrative tasks. Partner with other chefs and corporate leaders to monitor products, develop new recipes, and find innovative approaches to improving recipes and menu. Maintain positive vendor relationships. Place food and supply orders. Receive product by verifying quantities, invoice prices, and merchandise quality. Process invoices promptly and as directed by accounting. Create work schedules and manage staffing levels within budgeted labor cost. Ensure all kitchen equipment is safe and operationally ready by following standard procedures for cleaning, preventive maintenance, and related documentation. Develop specific and measureable succession paths and plans for Sous Chef and identified team members. Attend weekly manager meetings providing pertinent information relating to food cost, food quality, new team members and upcoming promos and events. Enhance dining experience via tableside visits and teamwork with dining room staff. Serve as a positive, professional representative of the company at all times, both in the restaurant and within the community. Set an example for customer service and ensure all team members understand Eddie Merlot's objectives for exceptional food quality and hospitality. Work with the Sales Manager to develop, cost and execute menus for banquets, private dining functions, and special events. Facilitate daily pre-shift meetings keeping team members informed of company and restaurant goals and objectives. Keep a log of important information. Create a cohesive team within the kitchen, Maintain a weekly training or skill development focus, encourage two-way communication, find creative ways to reward and recognize team members, and promote communication between BOH and FOH. Perform all related duties and projects as assigned.

MFG is hiring an experienced Executive Chef with strong work ethic to help set and maintain the highest standards of cuisine and professionalism. Our ideal candidates who will assist in carrying our culture, standards of service, and quality of food to the new location. While comparable experience is preferable, any individual with passion and love for people, food, and wine will certainly be welcomed. Responsibilities -This is a Managerial position: there is a high level of administration expected. -Executing menu items from start to finish -Managing the line and all kitchen employees -Constantly be a mentor for all kitchen employees, training and coaching -Assist with creating the schedule, costing, inventory, and labor controls. Requirements: -5 years of progressive experience in BOH Operations. -Michelin Rated restaurant experience is preferred. -Superior knowledge of back of house administrative duties a must -Proven ability in teaching and mentoring kitchen employees -Outstanding communication and supervisory skills -Self motivated and demonstrates quick thinking BENEFITS: We offer competitive salary, medical/dental/vision insurance, Team Member Referral program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity

Chef de Cuisine Trillium seeks an accomplished and innovative Chef de Cuisine to lead our kitchen operations and inspire culinary excellence. In this pivotal role, you will oversee kitchen line management, drive technical food production, and uphold the highest standards of culinary artistry. You will ensure that all meals are prepared to meet our exact standards, menu specifications, and production schedules. By fostering a culture of continuous improvement, you will enhance guest satisfaction, employee engagement, and financial performance. This role reports directly to the General Manager. Job Duties & Responsibilities Leadership & Team Development Cultivate a culture of passion, collaboration, and excellence that aligns with Trillium's mission and goals. Partner with cross-functional teams to promote operational efficiency and innovation. Lead, mentor, and motivate the kitchen team, setting clear expectations and fostering professional growth. Collaborate with Human Resources to resolve employee relations concerns, ensuring fair, legally compliant, and consistent outcomes. Identify training and coaching opportunities, developing staff at all levels to reach their potential. Recruit, interview, hire, and train Back-of-House (BOH) staff, ensuring alignment with Trillium's standards for quality and service. Manage and support kitchen leadership by providing continuous feedback, guidance, and growth opportunities. Oversee staff scheduling and task assignments to maximize productivity during and outside operational hours. Educate the team on production techniques, menu item updates, and presentation standards. Financial Management Analyze financial and menu variances and initiate corrective actions as necessary to meet financial goals. Oversee purchasing and inventory controls, including vendor negotiations and the development of internal standards. Manage the fiscal prudence of the culinary program through recipe adherence, menu pricing, product receiving, waste control, and portion management. Ensure all financial, payroll, and administrative duties are completed accurately, on time, and in alignment with company policies and procedures. Culinary Operations & Kitchen Management Lead and supervise food production activities, including preparation, seasoning, cooking, and plating, ensuring adherence to quality standards. Monitor food and labor costs, maintaining strict adherence to budgetary goals through effective scheduling, portion control, and waste reduction. Develop and execute two menus with detailed recipes and systems, as needed, introduce at least four menu updates monthly. Expedite orders during service to ensure seamless operations, meeting ticket-time expectations. Uphold the highest standards of kitchen cleanliness and equipment maintenance to ensure safety and compliance with health regulations. Conduct regular quality checks on all food items, ensuring consistency and adherence to recipe specifications. Oversee proper product rotation and inventory management to minimize waste and maintain freshness. Monitor compliance with all operational standards, including food preparation, storage, and sanitation protocols. Operations & Compliance Maintain a safe and sanitary working environment in compliance with local, state, and federal regulations. Ensure building, equipment, furniture, and fixture maintenance is up to date, addressing any repair needs promptly. Promote workplace safety by adhering to and enforcing health and safety standards, conducting regular training, and ensuring staff follow proper cleaning and sanitizing protocols. Additional duties may be assigned as necessary. Desired Qualifications & Abilities Qualifications & Experience Minimum of 10 years of technical food production experience in modern dining environments. At least 5 years of supervisory experience leading kitchen staff. Comprehensive knowledge of kitchen equipment, culinary techniques, and food safety standards. Knowledge, Skills, & Abilities Exceptional verbal and written communication skills. Strong analytical abilities for labor and food cost control. Proficiency in interpreting safety guidelines, operating instructions, and procedural documentation. Expertise in recipe development, costing, and implementation. Exceptional organizational skills with acute attention to detail. Demonstrated ability to resolve conflicts and maintain composure under pressure. Skilled in fostering interpersonal relationships and leading diverse teams. Commitment to maintaining consistent food quality and presentation. Flexible availability, including nights, weekends, and holidays. Ability to move, lift, carry, push, and pull objects up to 25 pounds independently and over 50 pounds with assistance. Benefits Medical, dental and vision benefits with no wait period Short & long term disability and life insurance 401k plan with generous match with no wait period Paid time off PPE reimbursement Trillium Comp Card Trillium discounts Philanthropy program Employee Assistance Program Employee gym

Not Your Average Joe's is hiring an Executive Chef! As our Executive Chef, you'll never be bored. You'll be responsible for making sure our kitchen runs smoothly. We offer: Competitive compensation - [annual salary and bonus etc] Insurance benefits Bonus opportunities A great work atmosphere Paid Time Off Meals every shift Duties/Responsibilities: Ensuring that our kitchen is fully and appropriately staffed at all times Trains, councels, and coaches staff Ensures all training materials, development and schedules are being followed Clearly communicating with all Team Members Ensures a harassment-free environment for all Team Members Manages and makes adjusments to labor on a shift-to-shift basis while ensuring we don't harm the Guest experience Achieves budgeted sales and profit goasl Maintaining operational excellence so our kitchen is running efficiently and effectively Ensuring that all laws, regulations, and guidelines are being followed Creating a restaurant atmosphere that both patrons and employees enjoy Various other tasks as needed

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.

Benchmark is seeking an experienced and skilled Executive Chef to join our growing team of professionals at Benchmark Senior Living. As the Executive Chef you will oversee and direct all food procurement and production, food presentation, and all back-of-the-house activity. Expected to always meet or exceed community food service standards, adhering to budgetary requirements, and managing kitchen operations in a cost-effective manner. Responsibilities Plans, staffs, organizes and coordinates the preparation of all meals in all levels of care Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield Procures all food product in accordance with menu cycles and budgetary guidelines Procures all cleaning and paper goods as needed in accordance with budgetary guidelines Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards Maintains all regulatory documentation on dining standards to ensure Federal, State and Local regulatory compliance Ensures compliance with resident dietary restrictions Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed Receives and validates all food deliveries against order form Inventories food items monthly Conducts regular Quality Assurance Audits Practices safe and sanitary food handling Practices all safety and loss prevention procedures Attends regularly scheduled resident or family "Food" meetings Monitors budgeted line items and keeps variance within targeted range Requirements Associate's degree in culinary arts program preferred Minimum of three years' experience as a Chef/Kitchen Manager in a food service environment Successful completion of recognized food safety course Consistently participates in professional/in-service training to maintain a current understanding of best practices Stays connected to professional developments in the field by reading, attending conferences and learning sessions As a community Executive Chef at Benchmark, you will have access to a variety of benefits including, but not limited to, the following: 8 holidays & 3 floating holidays Vacation and Health & Wellness Paid Time Off Discounted Meal Program Associate Referral Bonus Program, up to $1,500 Physical & Mental Health Wellness Programs Medical, Vision & Dental Benefits; no enrollment waiting period 401k Retirement Plan with Company Match Company-provided Life Insurance & Long-Term Disability

The executive chef is a management position. Responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Ensures dining operations comply with Harvest Table's Executional Framework. Coaches and develops Chef de Cuisine and Sous Chefs by creating a shared understanding of what needs to be achieved and how to execute to create a best-in-class dining experience. Rewards, recognizes, and develops employees. Ensures high safety and sanitation standards in all operations. Job Responsibilities Manages culinary team to ensure quality in final presentation of food. Trains and manages culinary and kitchen employees to use best practice food production techniques. Rewards and recognize employees. Plans and executes team meetings and daily huddles. Completes and maintains all staff records, including training records, shift opening/closing checklists, and performance data. Possesses the ability to both multi-task and simplify the agenda for the team. Develops and maintains effective client and customer rapport for mutually beneficial business relationships. Aggregates and communicates regional culinary and ingredient trends. Responsible for delivering on food and labor targets. Understands performance metrics, data, order, and inventory trends. Maintains consistent focus on margin improvement. Ensures efficient execution and delivery of all food products per the daily menu. Maintains the integrity of Harvest Table's standards. Responsible for maintaining the highest quality of all food items at all times. Ensures full compliance with Operational Excellence fundamentals: waste management, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards. Understands end-to-end supply chain and procurement processes and systems, ensuring only authorized suppliers are used. Possesses full knowledge and oversees implementation of the Food Framework. Ensures accuracy of estimated food consumption for appropriate requisitions and/or food purchases. Ensures proper equipment operation and maintenance. Ensures compliance with Harvest Table' food, occupational, and environmental safety polices in all culinary and kitchen operations. Complies with all applicable policies, rules, and regulations, including (but not limited to) those related to safety, health, and wage and hour practices. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years' experience and 1-3 years in a management role. 2 year Culinary Associate degree or equivalent experience. Bachelor's degree (preferred). A strong value system, unquestioned integrity, and good listening skills. Excellent communication skills Education About Harvest Table Culinary Group Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. #FS-300

Returning UsersLog Back In Sodexo Live! supporting Chase Sapphire Lounge by The Club is seeking a top-notch Executive Chef at Boston Logan International Airport (BOS). Our airport lounges are dedicated spaces for passengers to relax and rejuvenate while awaiting their next adventure. Join our team of experience-makers and food fanatics and be part of creating memorable experiences! Venues and events don't just bring people together, they create exceptional moments and lasting memories. Sodexo Live! provides hospitality services to airport lounges, stadiums, arenas, convention and conference centers, zoos, museums, and more. Working at one of these locations is exciting and allows you to be part of creating memorable experiences for people. Incentives Paid Airport Parking What You'll Do * be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; * ensure Sodexo culinary standards including recipe compliance and food quality are implemented; * have the ability and willingness to develop and motivate team members to embrace culinary innovations; * ensure food safety, sanitation and workplace safety standard compliance; and/or * have working knowledge of automated food inventory, ordering, production and management systems (Excel Spreadsheets). 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 culinary management background (within a high-end, luxury hospitality venue), with the demonstrated ability to stay current with new culinary trends; * excellent mentoring/leadership and communication skills with the ability to maintain the highest of culinary standards; * have the ability to work a flexible schedule; * strong coaching and employee development skills; and/or * have a passion for food and innovation. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Yvonne's is actively hiring an experienced Executive Sous Chef. This position is an excellent opportunity to create an impact with an accomplished culinary team while still developing technical, leadership, and management skills. Our values and behaviors separate us from other restaurants and represent our commitment to deliver growth, satisfaction, and a work environment designed to foster greatness. If you are looking to continue your career with an emerging restaurant group, we want to hear from you.

Property Responsible for all food preparation, production and control for all food outlets and banquet facilities to meet Pyramid Hotel Group high standards of quality. * Hire, train, supervise, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs. * Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to customers. Organize and conduct meetings. * Monitor staff performance, product quality and production flow; foster improvement where necessary. * Hold monthly departmental meetings. * Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. Confer with Director of Food and Beverage regarding new selections and changes. * Audit food storeroom items and storage to maintain consist quality products to ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes. Other: Regular attendance in conformance with the standards, which may be established by Pyramid Hotel Groups from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. Upon employment, all employees are required to fully comply with Pyramid Hotel Groups rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel. * Assist Director of Food & Beverage estimating annual food budget. * Monitor outlets during peak period to oversee production flow and presentation. * Maintain vacation schedule for proper staffing. * Report any equipment in need of repair to Engineering for service. * Perform duties of Manager On Duty Program as scheduled. * Perform other duties as requested, such as V.I.P. parties and staff meetings. * Work with Purchasing Agent. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities, and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. * Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets. * Extensive knowledge of menu development, insight to marketing, cost and wage control. * Ability to analyze, forecast data, and make judgements to ensure proper payroll and production control. * Ability to read, write, and speak English to comprehend and communicate job functions. * Ability to perform the role of Manager On Duty. * Thorough knowledge of food products, standard recipes and proper preparation. * Finger/hand dexterity in order to operate food machinery. * Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 400 lbs. on a continuous schedule. * Ability to work in confined spaces. * Ability to supervise large staff and accomplish goals on a timely basis. * Ability to perform duties within extreme temperature ranges. * Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director. * Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time. * Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts. * Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation. * Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. Qualifications Education: Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities. High School education and Culinary schooling required. Experience: Must have prior experience as an Executive Chef with knowledge of most international and domestic dishes.

Are you a passionate and innovative culinary leader looking for an exciting new opportunity? COJE, known for its dynamic and iconic dining experiences, is looking for an Executive Chef to lead one of our renowned restaurants. Key Responsibilities Oversee all kitchen operations, ensuring the highest standards of quality, presentation, and service. Collaborate with the culinary team to develop creative menus that incorporate seasonal, locally sourced ingredients. Lead, mentor, and inspire kitchen staff to perform at their best in a fast-paced, high-energy environment. Manage food costs, inventory, and kitchen organization efficiently. Ensure compliance with health and safety regulations. Ideal Candidate Previous experience as a Chef or Executive Sous-Chef in a high-energy, vibrant restaurant environment. A passion for culinary exploration, with a love for discovering new ingredients and cooking techniques from around the world. Well-traveled with an appreciation for diverse cultural influences in cuisine. Excellent leadership and communication skills, with the ability to foster a positive, creative kitchen culture. Strong attention to detail and commitment to maintaining consistency in food quality and service. If you are a culinary innovator ready to bring your passion for food and global flavors to a COJE destination, we want to hear from you!

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style 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 Pay Range USD $75,000.00 - USD $85,000.00 /Hr. 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

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.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $27.54/hour, automatic raise to $28.54/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)