Chef Jobs in Hanover, MA

Seeking: Executive Chef or Senior Sous Chef Salary: 75,000 to $85,000 🔥 Ready to take the lead at one of Massachusetts' busiest and most dynamic hotel kitchens? We're hiring a hands-on Executive Chef to take charge of a fast-paced, high-volume culinary operation at one of Massachusetts' largest full-service hotels, located in Marlborough, MA. With 430 guest rooms, multiple dining outlets, and expansive event and trade show spaces, this role demands more than just oversight-it requires presence, passion, and performance on the line. This is an exceptional opportunity for a chef with a proven track record in events, team leadership, and culinary innovation to join a well-established and respected hospitality team. Key Responsibilities Lead daily operations across all culinary functions: restaurant, banquets, room service, and breakfast Design seasonal and event specific menus with emphasis on quality, presentation, and cost control Plan, oversee, and execute banquet operations for events ranging from 10 to 1,000+ guests Train and develop a team of line cooks, prep cooks, and stewards Demonstrate advanced cooking techniques, including scratch-made sauces and proper plating Control food and labor costs while ensuring compliance with cleanliness and safety standards Maintain food and beverage standards across all meal periods: breakfast, lunch, and dinner Collaborate with Sales & Events team for seamless event delivery Qualifications 5+ years as an Executive Chef or Senior Sous Chef in a hotel or large catering environment Expertise in high volume banquet prep and execution Proven event catering success (conferences, weddings, corporate functions) Experience overseeing multiple kitchen outlets Strong leadership and staff development skills ServSafe certification (or willingness to obtain) Benefits Very competitive and generous performance-based bonus program Health, dental, vision, 401(k), and paid time off Supportive and professional management team Healthy, team focused work environment Autonomy to innovate and lead your own kitchen Opportunity to oversee one of the area's leading culinary operations Website: ASAP Associates About us: ASAP Associates is New England's oldest and most established name in hospitality recruitment and consulting. We specialize in sourcing top-tier talent and providing strategic advisory services. Our team brings decades of combined expertise in hotel and restaurant management, and guest services excellence.

The Sous Chef is responsible for the daily supervision, management and direction of the culinary operations for the Restaurants and Room Service. The position requires practical creativity to develop a variety of innovative dishes while working with the Executive Chef to maintain profit goals. A thorough knowledge of food handling and preparation techniques is essential. The Sous Chef is required to have a hands-on approach to assist in training the culinary team regarding consistency in production and presentation. Key Responsibilities: To oversee production and execution of food preparation for the hotel Restaurants & Room Service. Responsibilities include opening or closing the Kitchen for the scheduled shift, supervision of food production and quality, management of the variable kitchen operating costs including food and labor, inventory control Manage day-to-day staffing such as coaching and counseling, disciplinary action, and overall kitchen morale. Organize, oversee, and participate in the plating of food for service, according to established plating and presentation criteria. Ensure the food is of the highest quality and ready to be served to the guest at the appropriate time. Assist in controlling costs by effective purchasing of food and maintaining food cost goals as well as monitoring labor levels. Manage day-to-day staffing such as coaching and counseling, disciplinary actions, and overall kitchen morale. Maintain a professional presence while staying calm and confident. Meet the guest needs by developing and maintaining effective relationships in both internal and external customers. Hold a pre-shift lineup (“Showtime”) daily to inform the team of upcoming events and occupancy flow. Have strong knowledge of local health rules, regulations, and food handling. Qualifications: Experience with menu development, costing, and recipe production. Advanced knowledge of culinary technique and application. Ability to adapt to changing demands as related to kitchen meal periods, minimum 2 years of Hotel or Restaurant Kitchen experience. Degree in Culinary Arts preferred, 2 to 4 years' experience in a 4-5 star hotel or independent restaurant in a kitchen management role. Abides by local and national food safety requirements and ensures that others do so by monitoring FIFO inventory and visually inspecting food preparation, delivery activities, and overall cleanliness of the operation. ServSafe certification. Legally authorized to work in the United States. For more information about the property, please visit: ****************************************************

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

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.

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

The Falmouth Yacht Club, situated in Falmouth, Massachusetts, is actively seeking to appoint an Executive Chef. With a scenic view of Falmouth Inner Harbor and picturesque vistas of Martha's Vineyard, the club is in pursuit of a qualified individual to lead its enhanced culinary program. The ideal candidate will have a minimum of five years of experience managing kitchens, preferably with a private club, and possess the ability to deliver high-quality and consistent dishes that integrate contemporary culinary techniques with traditional Cape Cod cuisine. In the winter of 2023/2024, Falmouth Yacht Club undertook a comprehensive renovation of its dining room, bar, and expansive kitchen facilities. The club is now searching for an Executive Chef prepared to exceed the expectations of its members in alignment with the new and improved facilities. The kitchen has been entirely reimagined, expanded, and outfitted with an innovative layout and modern equipment. Founded in 1945 primarily for sailboat racing enthusiasts, FYC takes great pride in its rich history of boating and racing. However, the club has since diversified its offerings to include a wide range of services for its members. In addition to catering to sailing and boating enthusiasts, the Club also serves a substantial social membership that enjoys access to a private beach, a sailing school during the summer months, comprehensive dining facilities, and various club-sponsored functions and events. Some facts about FYC: · 430 Member individuals or families · Private Member owned Club (No public dining) · $1.1 Million in annual Food and Beverage sales · 80% A la Carte / 20% Function Sales · 90-seat restaurant / 40-seat Bar / Deck Dining in season additional 50 seats · Seasonal Beach Snack Bar from mid-June to Labor Day. · The club is open 6 days per week from Memorial Day through September offering Lunch & Dinner. The shoulder seasons on Friday-Sundays except for January when the Club is closed. Executive Chef Job Description: This position is for a hands-on Executive Chef who embodies natural leadership qualities. The Chef will be responsible for all food-related offerings and back-of-house operations, maintaining the highest standards of hygiene while promoting a positive environment for both staff and members. The key responsibilities of this role include staffing and hiring a dedicated team, ensuring a pristine kitchen, and organizing operations effectively. The Executive Chef will also develop exceptional menu offerings that highlight seasonal ingredients, alongside classic culinary preparations. The successful candidate will have the opportunity to work in a newly renovated kitchen, with the goal of delivering outstanding culinary experiences in our new dining facility, thereby meeting and exceeding the elevated expectations of our members this season. The Executive Chef will report directly to the General Manager and collaborate closely with the Front of House Manager to facilitate daily food operations and special events. Executive Chef Qualifications: · Prior Executive Chef experience, or proven Sous Chef with at least three years' experience working successfully in an upscale high paced food environment. · Strong leader and builder of highly functioning culinary teams that has been in a professional kitchen. · Proven ability of past job experience. · Ability to create and price menus and maintain agreed-upon food costs. · Ability to change menus monthly incorporating the freshest ingredients available. · Supervise all cooks, prep cooks, snack bar attendants, and dishwashers who report to the Chef. · Responsible for completion and accuracy of monthly food, and supply inventories on a timely basis. · Can teach and instruct all levels of kitchen staff. · Works seamlessly with all front of the house personnel. · Conducts nightly dinner specials with FOH staff and managers. · Will be involved in the creation of memorable member events during the summer season and holidays. · Responsible for all hiring, supervising, training, and scheduling of BOH staff. · Responsible for all food-related ordering, par stocks, receiving deliveries, invoices, and kitchen expenses. · Proper sanitation within the kitchen at all times, fully responsible for adhering to all Local, State, and Federal laws regarding food safety and sanitation. (must have Serve Safe, & Allergens certificates) · Organizes, oversees, preps, and prepares all plates for a la carte dining, functions, and Member events. · Treats all fellow employees with respect and courtesy. · Proficient with Microsoft office, emails, and a general understanding of accounting. · A culinary degree is preferred. · Prior Private club working experience is ideal. Salary & Benefits: · The salary is competitive and will be commensurate with qualifications and experience. · Annual Performance Bonus potential. · This is a year-round salaried position. · Health Insurance, (Blue Cross/Blue Shield) · Paid Vacation · Education Allowance HOW TO APPLY: Please send a current and up to date resume, along with a cover letter as to why you are the best candidate for this Executive Chef position to: Michael Ceku General Manager *****************

We are a growing hospitality group with several unique restaurants and venues in RI and MA, with a focus on creating experiences built around food, drink, and entertainment. Role We are currently seeking Executive Chef candidates to join our growing culinary team. The Executive Chef will manage all aspects of culinary operations and the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee development including training and hands-on management of the kitchen staff. The Executive Chef oversees execution of the food, drives menu design and kitchen creativity, and is responsible for growing and developing the product and profitability of the food service program. The Executive Chef provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a Guest Centric attitude and culture. The Executive Chef will also be responsible for leading the pre-opening and opening operations planning and execution including establishing process and procedures, designing and deploying training programs, hiring, setting the facility for success, working with corporate marketing and administration, and financial management. General Lead the restaurant's pre-opening and opening culinary operations planning and execution Oversee and manage all areas of the kitchen and make final decisions on matters of importance Ensure consistent high quality of food preparation, and compliance with health standards set forth by corporate, local, state and federal entities Achieve profitability and financial results for the restaurant's culinary program Work with restaurant and corporate management to improve revenue and cost performance Deliver a consistently exceptional culinary experience to guests Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards Operations Responsible for all activities in the kitchen, including food preparation and production, and management and training of kitchen staff Manage shifts including daily decision making, scheduling, and planning while upholding standards, product quality and cleanliness Oversee all food ordering to achieve cost targets while maintaining availability of menu items and restaurant image Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food related functions Ensure exceptional quality of all ingredients, preparation and plating of food items Conduct daily line checks, food reviews and recipes of the day Ensures that clear feedback is provided to the entire kitchen team and food service staff and management Assess the need for and coordinate necessary kitchen repairs Investigate and resolve complaints concerning food quality and service Personnel Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests Direct hiring of all management and hourly staff Assure and/or conduct ongoing training and professional development of kitchen staff Ensure proper staffing levels by assisting in the recruiting, interviewing and hiring talented kitchen staff members Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews. Manage kitchen management and staff, including scheduling, training, performance feedback, discipline, investigations and terminations Maintain an accurate and up-to-date plan of restaurant staffing needs to prepare schedules and ensure that the restaurant is staffed for all shifts. Step in for other kitchen staff as needed Manage local human resources processes including discipline and policy enforcement for kitchen management and staff Financial Conduct regular financial reporting and analysis Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit Work closely with the kitchen management team and staff on costing, production and control for proper recipe execution and waste management Adhere to company standards and service levels to increase sales and minimize costs Ensure that all local accounting and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures Health & Safety Compliance with regulations including food safety Enforce team member compliance with company policies and procedures Ensure Health & Safety of staff and guests Ensure a safe working and guest environment to reduce the risk of injury and accidents Complete accident reports promptly if a guest or employee is injured Ensure that sanitation standards as set forth by local, state and federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines Monitor and maintain use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines Guests & Marketing Provide strong presence in local community and high level of community involvement by restaurant and personnel Ensure positive guest service in all culinary operations Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests Be visible in the dining rooms and specialty events providing recognition to guests, promoting food positive public relations, handling special requests Qualifications College degree is preferred. High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred. Minimum of 5 years of restaurant Executive Chef experience, preferably in a large and/or multi-unit venue Minimum of 7 years of culinary management experience Knowledge of computers (MS Word, Excel) and POS systems Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record keeping, and preparation of reports Food Safety Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs Ability to fill all kitchen roles Must be eligible to work in the United States Personal Requirements Self-discipline, initiative, leadership ability and outgoing Pleasant, polite manner and a neat and clean appearance Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems Must possess good communication skills for dealing with diverse staff Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities Ability to determine applicability of experience and qualifications of job applicants Commitment to honesty and integrity Working Conditions Hours may vary if manager must fill in for his/her employees or if emergencies Ability to perform all functions at the restaurant level Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment

Join our team as a Line Cook if you're passionate about great food, teamwork, and have culinary experience. In this role, you'll be a key contributor to our innovative Signature Dining Programs, engaging in à la minute cooking and crafting chef-inspired dishes. What we offer Quality of life - most of our restaurant's team members are out before 9pm PTO, volunteer hours, and competitive benefits packages including medical, dental, vision for eligible team members, in accordance with applicable state law 30% discount on food and drinks at on-site dining venues, plus additional healthy choice meal options at discounted prices! A culture of diversity, inclusion, equity and belonging, which builds on our mission, vision and values Growth Opportunities - grow with the company as we open new communities and expand on our existing ones! Onsite medical centers, providing wellness visits and sick care for all team members over 18 years of age 401k for all team members 18 and over with a company 3% match Compensation: commensurate with experience starting at $20.69 hourly. How you will make an impact Consistently prepare all meals and menu items following proper safety and cooking techniques. Ensure accurate portioning, plating, temperature, and presentation of meals. Utilize your culinary skills to create high-quality dishes that enhance resident satisfaction. Keep the kitchen and workstation clean and sanitized at all times. What you will need Minimum of 1 year of cook-to-order experience Must be able to work some weekends and holidays. Be able to lift and/or move objects weighing up to 50 pounds Ability to work in varying temperatures, from hot kitchens to cold refrigerators and freezers Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Linden Ponds is a beautiful 108-acre continuing care retirement community located on the South Shore in Hingham, Massachusetts. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care. Linden Ponds helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

The Sous Chef is responsible for assisting the Chef through managing all aspects of the food service and beverage operation. By utilizing the food service team, the Sous Chef is responsible for the efficient execution of all fresh food/ food service programs in compliance with corporate and regulatory guidelines and supporting the Chef in all facets of running the kitchen. The Sous Chef, in conjunction with the Chef, is responsible for training the Line Cooks in the store. The Sous Chef is responsible for maintaining a safe, sanitary and appetizing food service environment. The Sous Chef ensures an exceptional customer experience. For over 90 years Global Partners LP has been delivering the energy our communities need to grow, move, and thrive. From Alltown Fresh, with its innovative chef-led creations and guest-focused retail experience, to our vast network of over 50 liquid energy terminals across the eastern seaboard and beyond, Global Partner's integrated network of businesses delivers value day-in and day-out to our guests and customers across the US. At Global Partners we embrace the future, investing in the energy transition with initiatives like GlobalGLO and supporting the communities in which we operate with our charitable work. We're excited for the next 90 years at Global Partners and what innovative new ideas we can bring to our guests and customers in the future. We're looking for passionate people with great ideas to contribute to our company's future. If you're motivated by what's next, Global Partners can provide you the opportunities to push your career to the next level. Duties and Responsibilities: * Ensure a pleasant shopping experience for all customers. Respond to customer complaints or inquiries. Solicit customer feedback, input and information through various communication vehicles. React to information and create a plan to consistently meet the expectations of all customers. * Ensure the 24/7 execution of all food service programs including proper ordering, production planning, product handling and display. * Responsible to meet and/or exceed food service and beverage performance and profitability goals according to corporate objectives. * Execute food service efficiencies and ensure planograms are utilized and followed. * Oversee the inventory and ordering of product and supplies and ensure routine maintenance and upkeep of the food service equipment and facilities. * Analyze food service results and trends. Prepare action plans to leverage the store's fresh food strengths and address areas of opportunity to ensure food service profitability. Execute all action plans. * Responsible to be an expert on all food service marketing programs, campaigns, strategies and initiatives. Educate all food service associates to be the same. * Execute the training, coaching and performance management of food service customer service associates. Assist with all matters relating to food service associates and the store team - recruiting, hiring, training, coaching, associate engagement and performance management. Recognize and reward associates. * Execute the corporate training plan for store staff and effectively conduct hands on training to ensure associate proficiency. * Ensure execution of established safety, security, quality, and store operations policies, procedures and practices. Knowledge, Skills, and Abilities: * Ability to work well individually as well as in a team environment * Excellent oral and written communication skills * Excellent customer service skills * Ability to work with little or no supervision * Detail oriented and excellent organizational skills * Ability to apply critical thinking skills in all situations * Ability to apply root cause techniques in order to solve problems * Ability to handle multiple projects simultaneously and independently * Proven self-starter with demonstrated ability to make decisions * Understanding of store finances and awareness of impact to business * Must be able to perform the following physical behaviors repetitively throughout a shift: standing, walking, handling, reaching horizontally and grasping firmly * Must be able to perform the following physical behaviors frequently throughout a shift: reaching above the shoulder, reaching below the waist, pushing buttons, bending, stooping, squatting, crouching, kneeling and pushing * Must be able to lift and carry up to 50 lbs * Excellent relationship building, interpersonal and leadership skills * Ability to learn and utilize the store's technology Qualifications * High School Diploma or GED equivalent preferred * Leadership experience required, leadership experience in a food service environment preferred * Availability to work all shifts, weekends, and holidays, based on business needs * Experience selecting, training, performance management of staff, sales building, scheduling and managing expenses * Proven and consistently demonstrated skills in the following: * Exceptional Customer Service * Relationship Building * Effective Communication * Training We value passion and potential. If you are enthusiastic about a position and think you can make a meaningful impact, we encourage you to apply even if you don't check every box. We embrace different perspectives, backgrounds and experiences. Global Partners LP is an equal opportunity employer. We foster a company culture where ideas from all people help us grow, move and thrive. We embrace the diversity of all applicants and do not discriminate against race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status or any other basis prohibited by federal, state or local law. If you have a disability and need an accommodation to apply, please contact our recruiting department at ************. * Disclaimer: At Global Partners, we don't use lie detector tests for any employment decisions. We follow all the rules and regulations, so we need to let you know: In Massachusetts, it's illegal to require or administer a lie detector test as a condition of employment of continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

Hebrew SeniorLife employees set the highest standard in our commitment to redefine the experience of aging. With compassion, resilience, and determination, we make a difference in the lives of patients, residents, their families, and the broad senior care community every day. And they in ours as well. These life-changing connections give our work meaning and fuel our desire to advance our potential. To be all that we can be. At Hebrew SeniorLife, that's uniquely possible. Because here we're supported to always keep growing. And as we do, so does our collective impact. Our benefits include: * Excellent medical and dental benefits, available on your first day for positions over 24 hours/week * A 403b retirement plan open to all employees, including per diems * Generous paid time off * On-site health and wellness programming * Tuition reimbursement and scholarships * An employee recognition program NewBridge on the Charles, an upscale, state-of-the-art retirement and continuing care community opened in June of 2008 in Dedham, Massachusetts. The centerpiece of this first-class facility is an 80,000 square foot Community Center located on the plush meadows and woodlands of the Charles River. The Center consists of a 65-seat upscale fine dining restaurant, an 85-seat casual dining room, a 25-seat pub, intimate private dining rooms, a Kosher deli, an ice cream and coffee shop and reception areas for banquets and events. Other amenities include a retail store, swimming pool, billiards, salon, and concierge services. The Community Center at NewBridge on the Charles has the look and feel of a Premium Private Club. A rare and exciting Executive Sous Chef opportunity exists for the candidate who has the right blend of experience in upscale restaurant, multiple outlet supervision, and catering, with a hands-on approach mentality. Position Responsibilities: * Works directly with Executive Chef on menu development and engineering * Works directly with Executive Chef to Review menus, analyzes recipes, determines food, labor, and overhead costs. * Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests and popularity of various dishes. * Familiarizes newly hired Chefs, Cooks, and Stewards with practices of kitchen and oversees training * Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production * Observes and participates with food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner and approved recipes set by the Executive Chef * Demonstrates leadership and knowledge by utilizing a hands-on approach. * Motivates staff by exhibiting and setting an example of high standards. * Interacts with customers in a manner to ensure customer satisfaction * Resolves customer concerns * Performs pre-service chef table for servers on a nightly basis * Represents company in a courteous, efficient, and friendly manner in all customer and employee interactions * Establishes and enforces nutrition, sanitation, safety and merchandising standards * Authors, executes and manages compliance to procedural manuals for all kitchen and food operations * Responsible for compliance with all local, state and federal requirements relative to operation, equipment, training, certification for NewBridge facility and team. * Experienced with food requisition process to assure food utilization and costing * Assures compliance with all sanitation, ServSafe and safety requirements * Ensures corporate and OSHA safety standards are followed * Maintains professional appearance at all times, clean and well-groomed in accordance with company standards * Participation in industry-related meetings and organizations * Other duties and responsibilities as assigned by Executive Chef Qualifications * Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience * Five (5) years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control * Will be responsible for managing up to 25 employees * Must be able to effectively present information, and respond to questions from groups of managers, clients, customers * Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists * Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Possess or have the ability to possess any required certifications such as ServSafe * Proficiency in the use of general and discipline-specific computer software and systems including MS Office * Commit to the organization's core values of respect, dignity and empowerment for employees * Have experience in leading a diverse workforce * Be a strong communicator that can build and inspire a team and provide leadership that results in superior services * Provide employees with clear direction and able to hold them accountable * Have excellent visioning for the future and be a strategic thinker * Excellent organizational skills and communication skills required. * Demonstration of strong clinical assessment skills, excellent standards of care for safety and quality control required. * Must be professional, proactive, collaborative, conscientious and results-oriented individual. Must have an optimistic and positive demeanor, excellent oral and written communication skills, good intuition and able to adapt to changing priorities and display good, sound judgment with a sense of humor. * Superb organizational skills. Must have solid analytical skills. Must be creative and proactive yet disciplined, discriminating and able to streamline work volume in order to maintain bottom line efforts in midst of multi-tasking and daily re-prioritizing. Must have ability to innovate, think strategically and conceptually, manage multiple projects simultaneously and handle even difficult situations. * Must be motivated to learn and flexible to change. Remote Type On-site Hebrew SeniorLife is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

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

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

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

Quiet summers. Holidays off. You read that right! We are in search of an Executive Chef to oversee an all scratch onsite Catering department for one of Maine's great Colleges! Lead a great team that executes plated and tray passed events! Mid-volume operation, looking for seasoned Event Chef to continue pushing the service limits! Salary + benefits! Vacation + ALL Holidays OFF! Growth, Growth, GROWTH! Relocation provided!

About Barton & Gray Mariners Club: Barton & Gray Mariners Club is revolutionizing the yachting industry, offering our members exclusive, tailored experiences in 35+ breathtaking destinations. With a fleet of 95+ vessels, including our newly retrofitted 62' catamaran, we deliver seamless high-end outings that redefine luxury yachting. The Opportunity: We are seeking a Yacht Chef to bring exquisite culinary artistry to our newly retrofitted 62' catamaran, which will host intimate overnight cruises in the USVI/BVI and throughout the Northeast during the Summer months. This is a unique opportunity to showcase your talent in a high-end setting. Cruises range from 3-7 days, allowing you to immerse yourself in the beauty of the water while delivering an unforgettable experience. Why Join Barton & Gray? Our team is dedicated to delivering best-in-class hospitality, ensuring every moment on board is seamless, luxurious and memorable. As a chef with Barton & Gray, you'll enjoy: Consistent Pay: year round salary plus gratuities Company paid travel expenses Paid Vacation: Enjoy time off, because we value a work life balance. 401k Retirement Plan: We offer 401k contribution opportunities with a competitive 401k employer match. Health Insurance Plan: Comprehensive coverage for you and your family's peace of mind. Telephone reimbursement: Chefs are eligible to receive a monthly phone reimbursement or utilize a company provided tablet. B&G assists in itinerary and delivery between trips Ongoing training and professional development: to keep you at the forefront of luxury hospitality Responsibilities: Manage planning and provisions of the yacht for charter. Design and execute custom menus tailored to member preferences Maintain impeccable cleanliness and organization in the galley and assist with additional housekeeping responsibilities on the vessel, including guest accommodations Manage budget and accounting records, coordinating with the Program Manager to ensure trips are within budget Assist the Captain with all elements of deck work as required Other duties as assigned by Manager Required Skills & Abilities: Experience yacht or private chef with a background in luxury hospitality, or similar industry Experience working with preference sheets and dietary requirements Previous service experience required Ability to communicate with customers at all levels Experience working with budgets

Rusell Morin's Catering & Events is a 100+ year old family owned and operated company. Our full service events range from a company picnic to the Newport Preservation Society Gala. We also cater "mega" events like Volvo Ocean Race, Jazz and Folk Fest, Newport Flower Show, Newport Food & Wine, and International Tennis Hall of Fame Championships. These events involve running restaurants, concessions, catered event,s feeding the entertainers or players, and supporting all facets of the event. We have a strong commitment to providing a friendly open work place. Our organizational structure goes deeper than a chart. We are a sales-driven company with our customer at the top of the chart. Everyone else in the company must support the sale. Our Core Values We are motivated to be the best. We conduct ourselves professionally with a positive attitude. We set each other up for success. We exceed customer expectations. Job Description Job Purpose:To oversee the off site kitchen of an event, produce and present the guests dinner, perfect and on time.The essential requirements of the job for the position of Banquet Chef include the following:Attendance - must be able to maintain a regular and reliable attendance record.Normal work hours - Must be able to work under the supervision of Morin's during normal work hours.Overtime - Must be able to work overtime when needed including emergency overtime and during busy times of the year.Holiday work - Must be available to work holidays when needed.Physical standards - Must meet the minimum physical standards as set by Morin's. Physical standards include ability to lift _50_ pounds, carry _25_ pounds, and stand for 6-8 hours in a day.Driver's license - Must maintain a current valid automobile driver's license if required as part of the job.Driving record - Must maintain a good driving record if required to drive as part of the job.1. Familiarize yourself with your event Read your proposal to understand what your event requires and what the guest wants. Some events are simple and straightforward while others are very complicated. Make sure your banquet event order matches up with the proposal. As you read through your event paperwork and something is not clear make sure you ask about it and get an answer before you leave. 2. Setup all food you need to serve your event Using the banquet event order, the chef will put their food in cambros for the event paying attention to garnishes for each course. Take the time to understand what your event entails. Some seasonings may not get on the event order; think thru what items you will need to prepare all the food. If you aren't sure how to prepare or hold an item make sure you get an answer from a chef or other Morin's kitchen personnel. Your training should prepare you for all circumstances but we are always doing different entrees. Many events will include recipes and pictures. Please check to make sure this information is available to you3. Prepare your food for departure Make sure all food is secure and in a sanitary condition. Triple check your food to make sure you have everything. Place it on the truck in a safe manner. Check with your catering manager to make sure you have the proper pans to cook with and adequate ovens, stoves and propane tanks to prepare the dinner in a timely manner. Before you leave the building you will need to be checked out by dispatch. Dispatch will visually verify that you have all of your food per operating procedure.4. Setup your on-site kitchen for optimal use Setup stoves and ovens to make sure they work and won't blow a fuse. Place fire extinguishers by the equipment that requires them. Organize your food by use. Double check that you have everything you need.Create a timeline to prep hors d'oeuvres, salad, dinner and dessert. Confirm this timeline with the catering manager and event manager. Keep the kitchen area organized.5. Cook your food and oversee all kitchen prep You must not only prepare the main course but also oversee the hors d'oeuvre prep, salad prep, dessert prep and possibly a late night snack. Make sure the other staff is following your directions with all the courses and they are not falling behind. Follow up with the catering manager to make sure the timing isn't changing.6. Help with service of the dinner Based on the needs of the catering manager, work the serving line to facilitate the dinner service. Setup a sample salad, dinner and dessert plate so that the staff knows your expectations. The banquet chef should not be involved in salad service unless there is another chef with you that can carry on the cooking of the entrée course.5. Secure your kitchen before leaving Wipe down equipment and organize your kitchen in preparation for your departure. Make sure all the food is secure and in position to be saved for reuse if sanitary. Go over the leftovers with the catering manager so that the food can be accounted for. Make sure late nights snacks or passed desserts can be produced with the remaining staff. If there isn't enough talent to produce these final courses, you will stay to make this happen. Qualifications Required Certifications TIPS or ServSafe Food Handling Certificate TIPS or ServSafe Alcohol Certificate Required experience: Previous cooking experience required: 2 year Additional Information Our Core Values We are motivated to be the best. We conduct ourselves professionally with a positive attitude. We set each other up for success. We exceed customer expectations.

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

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