Chef Jobs in Franklin, NJ

Dave and Buster's - Freehold is looking for a full time or part time Restaurant Line Cook in Freehold, NJ. As a restaurant line cook at Dave and Buster's - Freehold you will be under the direction of the culinary management team. The ideal restaurant line cook will execute all line station menu items to exact recipe/plate presentation specifications, in a safe and sanitary manner, within specific production times and consistent with the guidelines set by Dave and Buster's - Freehold. Specific Duties & Responsibilities include: -Adhering to all food safety and workplace sanitation requirements. -Ensures every item on station is produced to exact recipe & plating specifications. -Meets daily productivity standards as established by Kitchen Management. -Sets up station with sufficient product & utensils and prepares cooking & food holding equipment to ensure the station is ready for meal service. -Prioritizes cooking & preparation times of each order to ensure timely delivery of guest meals. -Willingly adjusts ingredients and menu item preparation standards to accommodate guest special preparation requests. -Sets the next meal shift up for success by properly cleaning work stations, equipment & utensils, and maintaining an organized food storage area. -Executes all position responsibilities in the spirit of proactive team work & cooperation. -Makes sure all duties & sidework have been completed to standard at the end of their shift. -Performs additional tasks & projects as assigned. Helpful Competencies & Qualifications -Ability to communicate and perform as part of a team -Ability to memorize and replicate recipe/menu item production procedures. -Possess the physical stamina to stand working for up to 10 hours. -Consistently capable of meeting deadlines and production goals with limited supervision. -Comfortable working in an environment that may experience significant temperature changes. -Handle stressful situations in a positive and supportive manner. -ServSafe (Food Handlers Certification) is a plus but can be obtained after starting. We look forward to interviewing you for the full time or part time restaurant line cook position at Dave and Buster's - Freehold soon. Apply today and schedule your interview ASAP!

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.

Barcade is seeking a Chef to join our team in Jersey City. The Chef manages the day to day operations of location's kitchen to ensure compliance with Barcade Corporate standards. The Chef also provides support to the GM by managing kitchen employees and performing administrative duties related to operating the location's food program. Duties and responsibilities Orders food, paper goods, and cleaning supplies Schedules kitchen staff adhering to labor budgets provided by the GM and operations. Maintains kitchen cleanliness, organization, and health department standards based on a daily/weekly checklist created by the GM and operations. Trains and mentors new kitchen staff members Creates daily and weekly specials Updates recipe book as necessary in collaboration with GM and Operations Conducts monthly inventory Updates prep schedule and order pars in collaboration with GM and operations Submits kitchen waste log to GM weekly Participates in quarterly kitchen planning meetings Checks deliveries from vendors for accuracy and product quality Works on the line or as expo during most volume shifts as deemed necessary by GM Adjusts schedule as necessary to work the line or expo during private events and large parties Meets weekly with the GM to review upcoming events and catering orders Provides feedback on kitchen staff members to the GM on a regular basis and coaches kitchen staff members to improve performance. Qualifications 3 years of experience as a line cook in a full service kitchen Ability to lift up to 60 lbs and stand for long periods of time. Flexible schedule with availability to work some nights, weekends, and holidays. Previous experience with ordering and inventory Strong organizational skills and attention to detail Understanding of food and labor cost Knowledge of local food scene ServSafe certification Direct reports Line cooks, Prep Cooks, Dishwashers.

Department Dietary/Food Service Employment Type Part Time Location Carnegie Assisted Living at Princeton Workplace type Onsite Reporting To Benefits About Carnegie Assisted Living at Princeton We specialize in delivering innovative solutions and exceptional services to meet the diverse needs of our clients. With a strong commitment to quality and customer satisfaction, we strive to exceed expectations and drive success in every project we undertake.

About Company: A Global IT consulting firm with several large customer engagements across Europe and US. It provides strategic business consulting, technology, engineering and outsourcing services to help clients leverage technology and create impactful and measurable business value for every IT investment. About Us: Avance Consulting Services is a global talent acquisition and executive search company. We work exclusively with some of the most reputed and admired clients across various sectors and geographies. This is a very urgent role. Apply NOW with your updated resume in word format. All selected profiles will be contacted within 1 day of application receipt. call *************** Ext : 430 Job Description Position : DevOps Chef Developer Location : Edison, NJ Duration : Full Time Position / Contract Responsibilities include Deploying applications globally, coordinating in controlled environments using Chef Configuring SVN distributed platform for multiple applications and automating builds using Jenkins or other tools. Define a process for regulated SVN code control and builds. Creating branches to support parallel development Responsible for Code control and resolving merge conflicts Creating branches to support parallel development Responsible for Code control and resolving merge conflicts Develop all necessary Unix/build scripts required for deployment automation etc. Engage and schedule functional resources in support of deployment, implementation and verification. Acquire final approvals from QA and the LOB for application deployments Responsible for SIT, UAT, Prod & COB environments Coordinate overall deployments, create deployment documents, release plans and run books Troubleshooting application/middleware applications Mandatory Qualifications: Requires 7-8 years of related experience in one or more of the following areas - Release engineer role - Test environment support - Knowledge of SVN/sub version or other SCM tools - Unix/shell/Perl/Phython scripting - Middleware support [Web Sphere (preferably), web logic etc]. - Application build tools like ANT/Maven/Jenkins - Relational databases like SQL/Oracle(preferred) - Knowledge of file transfer mechanism (ConnectDirect, SCP, SFTP, etc..) Strong and proven ability to analyze and troubleshoot databases Good knowledge on issue/problem reporting or managing systems like JIRA etc. Advanced troubleshooting and deductive reasoning skills Ability to converse in both technical and non-technical terms Ability to show experience managing multiple tasks simultaneously and successfully Experience working with geographically distributed and culturally diverse work-groups Excellent written and verbal communication skills Ability to develop strong client relationships Additional Qualifications: Financial industry knowledge is plus. Experience with an Enterprise Batch Scheduling tool (Autosys) Good understanding on Site Minder/SSO/BIGIP/DNS/3DNS is plus Knowledge of Actimize applications is a plus Qualifications Bachelors Additional Information All your information will be kept confidential according to EEO guidelines.

Who are we? Warwick SU is the heart of campus life - a dynamic, student-led, not-for-profit organisation. We run vibrant bars, food outlets, and nightlife events, funding over 300 clubs, societies, and student services, from education and campaigning to advice and support. Location: Warwick Students' Union, Coventry Salary: £28,585 - £31,973 per annum (depending on experience) + excellent holidays & pension Hours: 36.5 hours per week (varied shifts, minimal late nights) Contract: Permanent (subject to a 26-week probation) Interview date: Week commencing 2nd June 2025 Closing date: 16:00 on Sunday, 25th May 2025 - This vacancy and advertisement will close earlier if an adequate number of applications are received. Therefore, it is strongly recommended that you submit your application at your earliest convenience. Why Join Us? Tired of late nights and no time off over the holidays? At Warwick Students' Union (SU), we do things differently. As our Head Chef, you'll enjoy: ✔️ Time Off Over Christmas & Summer - No working on Christmas Day, Easter, New Year, and more! ✔️ Work-Life Balance - Fewer hours during student vacations and rarely required past midnight. ✔️ Vibrant Campus Setting - Work in the heart of Warwick University's stunning campus with access to excellent facilities. ✔️ Fantastic Benefits - A substantial pension scheme, wellbeing programme, cycle-to-work scheme, and salary extras. About the Role We seek a passionate and creative Head Chef to lead our kitchen team. You'll be responsible for: ✔️ Overseeing daily kitchen operations in our busy, family-friendly eatery ✔️ Developing exciting, high-quality menus that cater to diverse tastes ✔️ Managing stock, suppliers, and kitchen budgets effectively ✔️ Leading and mentoring a team of chefs and kitchen staff About You ✔️ Experienced in leading a kitchen team in a fast-paced environment ✔️ Skilled in creating fresh, exciting menus that cater to different dietary needs ✔️ A team player who thrives in a collaborative and student-focused setting ✔️ Knowledgeable about food safety and kitchen management best practices About The Dirty Duck A modern take on the classic pub experience, The Dirty Duck is where great food, quality drinks, and warm hospitality come together. We serve delicious, value-for-money meals crafted from locally sourced ingredients alongside a fantastic selection of real ales, fine wines, premium beers, and spirits. At the heart of The Dirty Duck is our commitment to real ale, real food, real people, and a warm welcome - creating a friendly, laid-back atmosphere where everyone feels at home. Whether it's a casual bite, a drink catch-up, or a lively night out, our focus is on exceptional customer care and an unforgettable experience. Why Warwick Students' Union? At Warwick SU, we're more than just a workplace - we're a community. We're committed to providing a fantastic experience for our students and staff, and we value adaptability, collaboration, inclusivity, problem-solving, responsibility, and support in everything we do. Ready to take your career to the next level with a better work-life balance? Apply today and join us on this exciting journey! Whoever you are, we'd love to hear from you. For any queries, please contact ****************** JOB DESCRIPTION JOB TITLE: Head Chef RESPONSIBLE TO: Food & Beverage Manager and, through them, to the Head of Strategic Operations, Operations Director, Chief Executive & Board of Trustees RESPONSIBLE FOR: Chefs, Assistant Chefs, Commis & Chefs MAIN PURPOSE FOR JOB: To support the Dirty Duck by preparing and cooking food to high standards while ensuring quality and portion control. Collaborate with our dedicated team to design and implement high-quality menus that align with our offerings while managing margins and meeting service demands. Maintain strong relationships with suppliers to guarantee the best provenance, quality, and pricing of ingredients with full traceability. Take responsibility for hygiene and health and safety in food preparation areas. Always deliver excellent service to all customers. MAIN DUTIES & RESPONSIBILITIES As Head Chef, you will lead the kitchen team to ensure seamless operations and an exceptional dining experience. Your primary responsibilities include: Deliver outstanding customer service, following policies, procedures, quality standards, and legal requirements. Prepare high-quality, well-presented dishes, ensuring consistency in portion sizes. Oversee catering for conferences, buffets, and events, ensuring all requirements are met. Manage stock efficiently within budget, ensuring correct rotation and labelling. Handle financial documentation for invoices, transfers, and records. Monitor and record food safety checks, including temperature logs. Maintain strict hygiene standards, follow cleaning schedules, and keep accurate records. Support staff training and development, working with the Food & Beverage Manager to identify and address training needs. Ensure compliance with health & safety, fire safety, and food safety regulations. Operated kitchen equipment safely, ensuring staff followed correct procedures. Liaise with external authorities, such as Environmental Health Officers and Licensing Authorities. Train staff on food preparation, hygiene, and health & safety protocols. Contribute to menu planning and sourcing quality ingredients. Advise on catering equipment purchases and usage. Champion sustainability, helping to reduce the Union's environmental impact through ethical and sustainable practices. Undertake any other relevant duties in line with the job role. EXPECTED STANDARDS Menu Costing & Portion Control - Ensure accurate costing and portion consistency. Nutritional Awareness - Adhere to dietary and calorie guidelines. Menu Development - Keep up with industry trends and best practices. Food Presentation - Maintain high standards of dish presentation. Waste Reduction - Minimise food waste and promote sustainable practices. Stock Management - Ensure all stock meets HACCP and safety standards. Training & Development - Identify and support staff training needs, inductions, and customer service excellence. Compliance & Record Keeping - Maintain due diligence in compliance and training records. Health & Safety - Ensure safe working practices and correct equipment use. Legislative Compliance - Follow HACCP, health & safety, and industry regulations. Professionalism - Represent the Union with a professional and consistent approach. Commitment to Learning - Engage in training, including online learning programmes. Equipment Evaluation - Assess and recommend kitchen equipment improvements. Customer Service - Uphold excellent service standards in line with SU policies. PERSON SPECIFICATION ESSENTIAL SKILLS / KNOWLEDGE / QUALIFICATIONS Numerate and literate. Intermediate Food Hygiene Certificate. Advanced Food Hygiene Certificate (preferable). Working knowledge of Health and Safety at Work Act/Food Safety Act (desirable). City and Guilds 706/1, 706/2 or equivalent. Knowledge of kitchen management. Understanding of licensing laws. EXPERIENCE Experience in leading a kitchen team. Experience managing a staff team. Background in high-volume food production. Ability to use EPOS tills. Experience liaising with suppliers. Exposure to multi-unit operations. Familiarity with youth environments. Experience handling customer complaints effectively. Menu development experience. Understanding of gross profit margin calculations. Experience in budget monitoring and preparation. COMPETENCIES High standards of customer care. Strong food presentation skills. Excellent planning and organisational skills. Systematic approach to work. Effective delegation abilities. Teamwork and leadership capabilities. Strong coaching and training skills. Initiative and problem-solving abilities. Adaptability and flexibility. Assertiveness with tact and diplomacy. Commitment to Equal Opportunities.

Bar Cilento is a family owned and run restaurant and bar in northern New Jersey. Cilento is the region in southern Italy where owners, Sam and Gigi, were born in raised. The restaurant specializes in homemade Italian recipes, traditional American bar food, a rotating craft beer list and delicious cocktails. Job Description We are seeking a Head Cook/Chef as well as line cooks and food prep with prior experience. As our Head Cook/Chef, you will be responsible for leading the Kitchen Team and producing consistent high quality foods. While doing so, you must follow all local and state safety sanitation guidelines. Candidates must be hard working, motivated and have a positive attitude all while providing great service in a timely manner. Responsibilities Include: Follow recipes and specifications to provide consistency and accuracy Check in orders properly and organize inventory and place new orders accordinly Educate servers on food menu information Setting up, organizing, cleaning & sanitizing the stations and the kitchen Creating menu specials on a weekly basis Following state laws in regards to food preparation and sanitation Familiarizing self with food costs, portion control and products in inventory to reduce waste Delegate and assist with necessary prep work, ensuring employees follow proper food handling and safety guidelines Work towards continuous improvement and find ways to increase profitability and productivity Coordinate catering reservations Qualifications Applicants must: Have a minimum of 1-2 year restaurant kitchen experience Be able to work in a fast paced professional environment, keeping up with high volume business while providing consistency and accuracy Be able to adapt to multiple and various positions within our kitchen Have a positive attitude and be a team player. Be able to communicate well with coworkers and customers Italian and Gastropub cuisine knowledge is a plus Be detail oriented and able to follow recipes and guidelines Be a team player Additional Information Full-time position - must work weekends (Thursday through Sunday) Please provide resume (if available) and any relevant information

Iron Chef Masaharu Morimoto is now hiring a Chef de Cuisine for the highly anticipated opening of MM by Morimoto, his newest culinary destination in Montclair, NJ. This refined concept will showcase Chef Morimoto's signature Japanese cuisine through a world-class sushi program and an innovative take on modern steakhouse fare. We're seeking a talented and passionate Chef de Cuisine to help lead our kitchen operations and deliver an exceptional dining experience. About MM by Morimoto & Chef Masaharu Morimoto Chef Masaharu Morimoto is internationally celebrated for his groundbreaking contributions to modern Japanese cuisine. MM by Morimoto reflects his visionary approach, merging traditional technique with contemporary flair. With a dual focus on sushi and steak, this new restaurant will offer guests a high-end dining experience with the excellence expected from the Morimoto brand. Position Overview As Chef de Cuisine, you will play a pivotal leadership role in the kitchen-executing Chef Morimoto's culinary vision while managing the day-to-day kitchen operations. You'll work closely with the Executive Chef and leadership team to ensure exceptional food quality, team development, and smooth service execution. Key Responsibilities Execute and uphold culinary standards set forth by Chef Morimoto. Oversee the operational flow of the kitchen, ensuring DOH and company protocols are adhered to. Lead and inspire the kitchen team through hands-on management and pre-shift meetings. Manage inventory, ordering, and costing to meet budgeted targets. Collaborate with FOH leadership to ensure seamless guest experiences. Assist in the recruitment, onboarding, and training of new culinary staff. Maintain a clean, organized, and professional kitchen environment at all times. Work a flexible schedule, including weekends, nights, and holidays. Skills & Qualifications 3+ years in the same or similar role with comparable responsibility. ServSafe Certification Experience with Japanese cuisine preferred but not required Strong leadership presence-comfortable managing both BOH and interacting with FOH Proficient in menu costing, labor control, budgeting, and inventory systems. Knowledge of culinary protocols, health & Safety standards Excellent communication and team-building abilities Flexible, reliable, and adaptive to shifting schedules or needs. Perks & Benefits Competitive Salary: $85,000-$95,000 + Performance-Based Bonus Health Benefits & Paid Time Off Work directly with a globally recognized culinary brand Opportunities for career advancement within the Morimoto family of restaurants.

Landmark Hospitality is seeking a Sous Chef to join our team! Landmark Hospitality is a leader in the hospitality industry, that owns and operates unique and iconic venues such as the Liberty House, Stone House, the Ryland Inn, and Crave Events in New Jersey as well as Hotel Du Village and the Logan Inn in Pennsylvania. This diversified hospitality company that specializes in upscale restaurants, event spaces, and boutique hotels is growing and has exciting opportunities available for the right individuals. In addition to a great work ethic and strong leadership skills, the ideal candidate will possess the following skills and attributes: Have a minimum of 3 years experience in a similar position, must be in a fast-paced, fine dining environment. Scheduling of BOH staff. Upkeep of kitchen equipment and space - preventative maintenance and handling acute repairs. Master of consistent execution of all dishes Appropriate cleanliness and presentation of kitchen staff, as well as maintaining a professional and safe work environment. Proper food ordering, inventory, and storage to keep food costs within set targets Communicating with vendors to ensure all product brought in-house is quality and at the best price point. Cleanliness and sanitation of kitchen. Staff and schedule management to ensure payroll stays within set targets Working with FOH management on service, private events, and general problem-solving. Benefits: Health insurance Paid Time Off 401 K 401 K Matching Dining Discount Career Growth Opportunity Landmark Hospitality is proud to be an Equal Opportunity Employer.

Chef de Cuisine - Full Time position with excellent work schedule. Mercado is looking for a Chef de Cuisine to oversee kitchen operations and run dinner service. Run daily kitchen operations; Train kitchen and prep-kitchen staff; Maintain and enforce food standards; Ensuring that all food meets the highest quality standards and is timely served; Planning the menu and designing the plating presentation for each dish; Coordinating kitchen staff and assisting them as required; Hiring and training staff to prepare and cook all the menu items; Stocktaking ingredients and equipment; and placing orders as needed; Enforcing best practices for safety and sanitation in the kitchen.

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

We are currently seeking an experienced Executive Chef to join our team. As the Executive Chef, you will be responsible for overseeing all aspects of our culinary operations, ensuring the highest level of quality and customer satisfaction. The ideal candidate will be a skilled culinary professional with strong leadership and management abilities to successfully guide our team and deliver exceptional dining experiences throughout multiple outlets. Responsibilities Lead and manage the culinary team, including hiring, training, and supervising kitchen staff. Develop and execute creative menus that reflect current culinary trends and meet the needs of our discerning clientele. Development of banquet menus and packages Ensure consistency and high-quality standards in food preparation and presentation. Manage inventory and control food costs by implementing effective purchasing and storage procedures. Collaborate with other departments to plan and execute events and special functions. Maintain a safe and sanitary working environment, following all health and safety regulations. Monitor and maintain kitchen equipment, coordinating maintenance and repairs as needed. Requirements Proven experience as an Executive Chef or similar role in a high-end hospitality establishment Ability to create innovative and appealing menus that cater to various dietary preferences and restrictions. Strong leadership skills, with the ability to motivate and inspire a team of culinary professionals. Excellent time management and organizational skills, with the ability to manage multiple tasks simultaneously. In-depth knowledge of health and safety regulations, including HACCP guidelines Ability to work in a fast-paced and high-pressure environment, while maintaining high standards of quality and efficiency A strong understanding of P&L statements is preferred. Experience working within budget constraints. 5-7 years of experience in a similar role is required. Salary + Bonus + 401(k) + Benefits

Returning UsersLog Back In Sodexo is seeking an experienced Executive Chef 2 at Capital Health Regional Medical Center in Trenton, NJ. This Executive Chef 2 will be responsible for oversight of all culinary operations, ensuring excellence in front and back of the house operations in retail, patient services and catering operations. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being. What You'll Do * implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, garnishing, panning charts, production, puree standardization, inventory control, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark * monitoring, Audits, implementation and standardization for new menus * be responsible for Food and Physical Safety and annual training for all hourly associates * continue sustainability program with the direction of Director of Culinary * implement innovative and fresh ideas in retail, catering and patient services What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a strong culinary background, with the demonstrated ability to stay current with new culinary trends * excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies * strong management skills and previous experience working in a high-volume facility * creative and effective problem-solving and project management skills * proficient computer skills as well as exceptional organizational and customer services skills 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 - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 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!

Benefits: Paid sick time Dynamic Team Environment Training Programs Employee Dining Program 401(k) Flexible schedule Health insurance Opportunity for advancement We're Hiring! Join the Jersey Shore Restaurant Group and be part of a team that thrives on excellence, creativity, and growth. With renowned locations like Half Moon Point, Harpoon Willy's, Coastal Canteen, and THE BANQS, we offer diverse hospitality opportunities-from culinary and mixology to customer service roles. We remain dedicated to creating an atmosphere that embodies warmth, comfort, and quality dining-starting with team members who ensure every guest feels welcomed and valued. The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Responsibilities: Support senior leadership by developing and assuming basic management responsibilities, including product ordering & kitchen sanitation Assume the role of liaison between all departments within the culinary division and all other hotel departments Supervise the preparation and cooking of various food items Develop and implement creative menu items that adhere to JSRG brand standards Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring Demonstrated experience in the butchery & fabrication of meat and fish Demonstrated experience in sauce-making May manage other key culinary leadership roles, including supervisor and other less senior Sous Chefs Lead and coach the team towards achieving exceptional guest service and employee satisfaction results Monitor food production, ordering, cost, quality and consistency daily Ensure proper safety and sanitation of all kitchen facilities and equipment Qualifications: In-depth skills and knowledge of all kitchen operations Possess strong leadership, communication, organization, and relationship skills Experience with training, basic financial management, and customer service Proficient in general computer knowledge A true desire to exceed guest expectations in a fast-paced customer service environment Capable of producing a consistent product in a timely manner Strong training and communication skills qualification ServSafe Certification Job Types: Full-time, Part-time Shift: 10 hour shift 12 hour shift 8 hour shift Day shift Evening shift Work Location: In person Start your journey today and make your mark with JSRG! Compensation: $45,000.00 - $65,000.00 per year We're Hiring! Ready to start your journey with the Jersey Shore Restaurant Group? If you're seeking a rewarding career in the hospitality industry, look no further than the Jersey Shore Restaurant Group. With a diverse and growing portfolio that includes renowned locations like Half Moon Point, Harpoon Willy's, Coastal Canteen, and THE BANQS, we offer a variety of positions to match every skill set - from front-of-house and culinary roles to corporate opportunities that support the strategic direction of our company. Whether you're passionate about culinary arts, mixology, or delivering exceptional customer service, the JSRG provides ample room for growth and creative expression. Joining our team means becoming part of a dynamic environment where innovation, excellence, and career advancement are at the forefront of everything we do.

Dave & Buster's is different from everywhere else. No two days are ever the same. Time will fly by serving hundreds of people with flexible schedules you can accommodate school or other jobs. Plus, your co-workers are awesome! Dave & Buster's offers an attractive benefits package for many positions, including medical, dental, vision, 401K, FREE GAMES and more. POSITION SNAPSHOT: The line cook position is responsible for creating an exceptional culinary experience for our Guests through the preparation and presentation of our menu. The line cook is also responsible for the correct handling and preparation of all food items to ensure our Guests' safety at all times. NITTY GRITTY DETAILS: Delivers an unparalleled Guest experience through the best combination of food, drinks and games in an ideal environment for celebrating all out fun. Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action. Adheres to all company safety and sanitation policies and procedures. Safely and correctly operates all equipment. Uses all chemicals properly in the correct quantities for safety and cost control. Ensures that all products are stored properly in the correct location at the appropriate levels at all times. Prepares and sells food that meets all food quality indicators and prepared to Guest expectations. Sells food within recommended time frames to meet Guest expectations. Responsible for preparing and cooking all food items by recipe and to specification. Controls costs by following prep sheets as designed to ensure the freshest product is served and eliminate waste. Maintains cleanliness and sanitation of all kitchen areas. Responsible for station maintenance, cleanliness and sanitation. Cleaning and maintenance of all kitchen mats, floors, walls and drains. Empties kitchen trash and cleans and maintains trash cans. Assists other Team Members as needed or when business needs dictate. Maintains a favorable working relationship with all other company team members to foster and promote a cooperative and harmonious working climate that will be conducive to maximum team member morale, productivity and efficiency/effectiveness. Must be friendly and able to smile a lot while working days, nights and/or weekends as required. Previous kitchen experience at a hotel or restaurant is preferred, but not required. Must demonstrate ability to clearly communicate with other team members. Must be disciplined and self-motivated. Is dressed in accordance with dress guidelines, looking neat, clean and professional at all times. Must be at least 18 years of age.

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.

About MM by Morimoto & Chef Masaharu Morimoto Chef Masaharu Morimoto is an internationally acclaimed Iron Chef, restaurateur, and Michelin-starred master of Japanese cuisine. Known for blending traditional techniques with modern innovation, Chef Morimoto has created some of the most celebrated dining experiences worldwide. MM by Morimoto represents his latest vision-a refined, high-end Japanese concept that showcases precision, artistry, and the finest ingredients. In addition to Chef Morimoto'ssignature approach to sushi, sake, and Japanese flavors, MM by Morimoto will debut an exciting new steak program, featuring world-class cuts prepared with expert technique. This new program will elevate the restaurant's offerings, delivering an unparalleled dining experience. Position Overview: As the Executive Chef at MM by Morimoto, you will be at the helm of the restaurant's kitchen, overseeing all culinary operations to ensure every dish meets the high standards set by Chef Masaharu Morimoto. This role requires a dynamic leader who can inspire and manage a team of culinary professionals, maintain operational excellence, and deliver an exceptional dining experience to every guest. Core Responsibilities: Lead and manage all culinary operations: You will oversee the preparation, cooking, and presentation of dishes, ensuring they meet the high standards set by Chef Morimoto. This includes developing and refining recipes, maintaining consistency in taste and presentation, and ensuring that all dishes are prepared to perfection. Monitor operational flow: Ensure compliance with health, safety, and sanitation regulations. Conduct regular inspections and audits to maintain top standards. You will be responsible for implementing and enforcing kitchen policies and procedures to ensure a safe and efficient working environment. Recruit, interview, and hire new culinary team members: Develop a rigorous recruitment process to attract top talent. Foster a positive and professional team culture through mentorship and training. You will be responsible for building a cohesive team that works well together and supports each other in achieving the restaurant's goals. Conduct pre-shift meetings: Communicate updates, goals, and expectations to the culinary team. Address any concerns and provide guidance to ensure smooth operations. These meetings are essential for keeping the team informed and motivated. Manage menu costing, inventory control, and labor productivity: Analyze and optimize menu pricing, monitor inventory levels, and manage labor to maximize efficiency and profitability. You will need to balance cost control with maintaining the quality and creativity of the menu. Oversee budgeting, forecasting, and cost control: Develop and manage the restaurant's budget, forecast financial performance, and implement cost-saving measures without compromising quality. This includes tracking expenses, analyzing financial reports, and making data-driven decisions to improve profitability. Work closely with the front-of-house team: Collaborate with servers and other front-of-house staff to ensure a seamless and exceptional guest experience. Address any issues promptly and effectively. You will need to maintain open communication and a strong working relationship with the front-of-house team. Be flexible with scheduling: Adapt to varied shifts including nights, weekends, and holidays. Demonstrate commitment and reliability to meet the demands of the restaurant. Flexibility and dedication ensure the kitchen runs smoothly. Develop and implement new culinary strategies and techniques: Continuously innovate to enhance the menu and guest experience. Stay updated with culinary trends and integrate them into the restaurant's offerings. You will be expected to bring creativity and innovation to the kitchen, keeping the menu fresh and exciting for guests Qualifications Must have at least 5 years of culinary leadership experience as an Executive Chef in a high volume, upscale, full-service kitchen. Candidate must have proven exemplary culinary skills, knowledge on sushi and steak concepts preferred Serve Safe Certification Required. Must have strong financial acumen to be able to create and understand financial reports, menu costing, inventory control, and budgeting. Proven ability to lead, develop, and develop a talented culinary team. Must be able to work a flexible schedule to include nights, weekends, and holidays. Benefits Performance-Based Bonus Health insurance Paid Time Off Dental Insurance Employee discount Vision Insurance

Returning UsersLog Back In 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. 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 - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year 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!

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