Chef Jobs in Harwich, MA

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 *****************

Located in the heart of downtown Nantucket, The Pearl celebrates modern Japanese coastal cuisine set in an elegantly vibrant space. A second generation of hospitality leadership and culinary excellence operate The Pearl translating the passion and perseverance of the former owners to current diners. With its swoon worthy cuisine, and an enchanting atmosphere, The Pearl offers both elevated dining and an inviting bar scene for locals and visitors. The position of Line Cook will report directly to the Sous Chef and is responsible for preparing dishes during meal service according to The Pearl's specifications, while prioritizing safety, sanitation, food quality, and consistency. Line Cooks are responsible for daily care and maintenance of the back of house spaces, including opening and closing the kitchen. Core Responsibilities Prepare timely and consistent food for service using The Pearl's specs and recipes Inspect food orders, deliveries, and supplies as needed Cook or prepare food for guests as requested, including special requests Maintain a safe and organized workspace Participate in the cleaning of kitchen areas including workstation, prep area, and walk-in Ensure all food items are stored safely according to food-safety guidelines Taste food and adjust seasoning as necessary to meet the Executive Chef's requirements Ensure workstation is clean and sanitized according to kitchen best practices Use various kitchen equipment including blenders, ovens, stovetop ranges, salamander/broiler, knives, mandolins, slicers, etc. Communicate with Sous or Executive Chef if items or food supplies are running low Communicate with entire kitchen team and expo regarding timing of dishes, utilizing appropriate kitchen verbiage and minimizing extraneous talking Control waste by working accurately and efficiently, minimizing the need for re-fires Check that all food meets The Pearl's specifications before serving to guests Assist other areas of the kitchen as necessary Manage time effectively and meet all job responsibilities Follow all established policies and procedures, including those for product, hospitality, HR, health, safety, and sanitation All other duties as assigned Required Education, Training, Knowledge and Experience 2-3+ years of prior food service, culinary training, or kitchen experience preferred Knowledge of safe cleaning and sanitizing practices in a restaurant environment Knowledge and consistent use of appropriate kitchen language including “hot,” “behind,” “corner,” “86,” “on the fly,” “VIP,” etc. High integrity and professionalism A positive, joyful, upbeat, and energetic attitude - leading by example Availability to work nights, weekends, and holidays. Ability to stand for the entirety of an 8+hour shift, lift and transport items more than 50 lbs., kneel, bend over, lift items above head, work in small or cramped spaces. Work Environment General food service environment in which you may remain standing on your feet for up to eight hours at a time and may require stooping, kneeling, reaching lifting and carrying during the work shift. May be required to lift up to 50 lbs. during the course of the work shift. Required to move quickly and gracefully in confined areas.

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.

What you will do: Mentor and develop the Heart of the House (HOH) Hourly Staff to support the organization's talent pipeline and drive growth. Achieve business plan and goals through effective financial management. Demonstrate and coach overall P & L awareness and accountability. Actively monitors food quality to ensure adherence with NYAJoe's standards. Provide timely feedback to Hourly staff, and lead action to correct any issues. Oversee the heart of the house on your shifts and ensure it is operating efficiently while maintaining food quality and sanitation standards. Ability to prepare all menu and prep items. Ensure line checks and production are both completed in compliance with NYAJoe's systems and standards. Maintain Full and properly trained staff to operate restaurant effectively and ensure 100% staffing to Master schedules for all shifts. Ensure that all operations, recipe, specifications books, and training materials are current and maintained. Ensure building, equipment, furniture, and fixtures are in good repair, clean and maintained on a regular basis. What we need from you: Minimum 2 years' experience working as Sous Chef or Kitchen Manager in a similar restaurant concept or successful Kitchen Supervisor with Not Your Average Joe's. Demonstrated track record of strong leadership and ability to lead high performing teams. Excellent leadership and motivational skills. Attention to detail and analytical skills. Ability to adapt to changing priorities and manage workload with minimum direction. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Remains positive and calm under stressful conditions. Perks of the Job: Great pay and bonus opportunities Flexible Schedules Dining Card for Personal Use (during and outside of working hours!) Health Benefits Life Insurance Long and Short Term Disability Insurance Flexible Medical Spending Account 401K Growth Opportunities A Not Your Average Joe's Sous Chef is responsible for serving our guests, our team and Not Your Average Joe's with unparalleled hospitality to create unforgettable guest and team member experiences every day! If this sounds like you, please apply today!

The position will ensure that all food is of the highest quality and presented beautifully. Creativity and a passion for food and service are also key to this role. The resort has become known for its superior food, attention to detail and warm, friendly service. The restaurant sous chef's responsibilities include: * working directly with the executive chef and culinary team to ensure food is prepared and presented as specified * training and mentoring restaurant cooks * maintaining clean and properly running equipment * adhering to company standards for safe food handling and storage * working as a team with management, chef, and service staff to fulfill all guest requests * maintaining labor and food costs * managing culinary department in the absence of the executive chef * assisting chef as needed A culinary degree and luxury hotel experience is required. The individual should have the ability to train and develop the culinary staff as well as prepare and present a high-quality product.

Essential Job Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Assures that all foods produced are of the highest quality with proper temperatures and garnishes and served with proper sanitary procedures. • Coordinates and directs the overall preparation of food as determined by needs, utilizing standardized recipes. • Orients, motivates, supervises, and evaluates employees of production and kitchen component according to established standards and procedures to assure an efficient, effective department. • Implement safety and sanitation procedures in accordance with Department of Public Health guidelines. • Assists in planning, monitoring, and controlling the purchase, storage, and utilization of all foods and sundry items. • Prepares meals for residents, staff and visitors as necessary. • Responsible for the development and standardization of recipes as pertaining to cycle menu. • Responsible for the functioning of the department in the absence of the Director of Food & Nutritional Services. • Oversees the receiving of food deliveries, checks for quality and completeness of orders. Qualifications: • Associates Degree in Food Service Management or 10 years' experience working as a Food Service Director in a long term care setting required. • Minimum 5 years as a cook, or manager in a hotel, hospital, school, long-term are or restaurant is preferred. Minimum- 2 years working in a supervisory capacity. • Serve Safe & Allergen Training • Must demonstrate the ability to read, write and speak English ** This role is full-time - 32 hours a week

Chef de Cuisine Reports To: Executive Chef; Department: F&B Back of House Employment Dates: TBD; May through Mid-October Purpose of Position: Under the direction of the Executive Chef, the Chef de Cuisine is responsible for the professional and efficient management of kitchen operations and food production, including club events and functions. Ensures the highest quality dining experience as meets expectations of Club members. Manages in a diverse environment with a focus on member relations and service. Performs all work in accordance with essential functions and responsibilities as described below and in the spirit of the Club's mission and vision. Responsibilities: Duties shall include but not be limited to: Oversees and directs kitchen operations in cooperation with the Executive Chef. Works the line and/or expedites and demonstrates mastery of all stations. Develops and plans menus in coordination with Executive Chef and F&B Director. Creates daily menu additions. Is knowledgeable of industry trends and Club membership expectations. Standardizes recipes and techniques for food preparation and presentation that ensure consistent high quality and minimize food costs; exercises portion control over all items served; assists in establishing menu selling prices. Assists the Executive Chef in hiring, training and supervising the work of sous chefs and all kitchen staff. Creates and contributes to a positive work environment. Responsible for performance appraisals, discipline, and pay oversight for direct report staff. Schedules kitchen employees and reviews and approves their time clock entries. Works to minimize overtime. Knowledgeable of current cooking techniques and innovations. Keeps informed of industry standards and trends. Pursues related continuing education and training opportunities. Maintains necessary certifications and applicable professional affiliations. Ensures proper equipment operation and maintenance. Estimates food consumption and coordinates ordering with Executive Chef. Evaluates all products to ensure high quality levels on a consistent basis. Reviews and approves invoices in a timely manner. Conducts inventories and maintains controls to minimize food and supply waste and theft. Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention. Develops and prepares all necessary data for the budget in his/her areas of responsibility, assists in projecting annual food and labor costs and monitors actual financial results, takes corrective action when necessary to help ensure that financial goals are met. Attends all food and beverage meetings, training sessions and weekly manager meetings. Oversees all kitchen operations in absence of the Executive Chef. Performs other duties as designated by the Executive Chef.

The position will ensure that all food is of the highest quality and presented beautifully. Creativity and a passion for food and service are also key to this role. The resort has become known for its superior food, attention to detail and warm, friendly service. The restaurant sous chef's responsibilities include: -working directly with the executive chef and culinary team to ensure food is prepared and presented as specified -training and mentoring restaurant cooks -maintaining clean and properly running equipment -adhering to company standards for safe food handling and storage -working as a team with management, chef, and service staff to fulfill all guest requests -maintaining labor and food costs -managing culinary department in the absence of the executive chef -assisting chef as needed A culinary degree and luxury hotel experience is required. The individual should have the ability to train and develop the culinary staff as well as prepare and present a high-quality product.

The position will ensure that all food is of the highest quality and presented beautifully. Creativity and a passion for food and service are also key to this role. The resort has become known for its superior food, attention to detail and warm, friendly service. The restaurant sous chef's responsibilities include: * working directly with the executive chef and culinary team to ensure food is prepared and presented as specified * training and mentoring restaurant cooks * maintaining clean and properly running equipment * adhering to company standards for safe food handling and storage * working as a team with management, chef, and service staff to fulfill all guest requests * maintaining labor and food costs * managing culinary department in the absence of the executive chef * assisting chef as needed A culinary degree and luxury hotel experience is required. The individual should have the ability to train and develop the culinary staff as well as prepare and present a high-quality product.

The Whales Tail is a classic, old-school clam shack that operates on New Bedford's working waterfront on Massachusetts's south coast. The quintessential red and white patio has seating for 90 and offers classic fried seafood, clam chowder, lobster rolls, and delicious rotating specials, as well as liquor beer, and wine. The Whale's Tail is the third of six restaurants operating under Servedwell Hospitality, (owners of Cisco New Bedford and The Black Whale). The Whale's Tail is known for its relaxed and casual, but very busy environment, catering to locals and tourists alike.

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.

The primary responsibility of a Sous-Chef is to balance leadership and hands-on involvement, ensuring food production runs smoothly while also supervising staff, maintaining safety standards, and assisting with quality control to ensure cost standards are consistently attained. Requirements Supervisory Role: Serve as the "third-in-command" in the kitchen, assumes complete charge of the kitchen in the absence of the Executive Chef and Executive Sous-Chef. Assists Executive Chef and Executive Sous-Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities. · Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by the Club's standard recipes. Quality Control & Food Production: · Ensure the quality of food meets club standards, working with food production personnel to maintain consistency. · Assist with food production as needed to meet the volume requirements for different outlets and events (banquets, functions, etc.). · Monitor food costs, aiming to keep them within established budgets without sacrificing quality. Equipment & Safety Management: · Ensure that safety protocols are followed in the kitchen, minimizing risk and handling hazardous situations appropriately. · Must be familiar with and have worked with all kitchen equipment. · Ensure adherence to food handling, preparation, and storage procedures to maintain safety and hygiene. · Maintain proficiency with kitchen equipment and ensure it is used safely and correctly. · Be familiar with emergency procedures and ready to act in situations that require rapid response. Essential Duties: · Assist the Executive Chef & Executive Sous-Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production. · Conduct daily raw cost tracking counts to ensure that all items are accounted for. · Ensures proper staffing for maximum productivity and high standards of quality. · Arranges employee schedules for all AM cooks and performs other administrative duties as assigned by the Executive Chef and Executive Sous-Chef. · Personally, works in any station as assigned by the Executive Chef and Executive Sous-Chef. · Consults with dining service personnel during daily line-ups. Expedites food orders during peak service hours. · Assists in maintaining security of kitchen, including equipment and food and supply inventories. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment. · Assists in food procurement, delivery, storage and issuing of food items. · Coordinates buffet presentations. Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met. · Reports all Member and Guest complaints to the Chef and assists in resolving complaints. · Submits ideas for future goals, operational improvements and personnel management to Executive Chef and Executive Sous-Chef. · Attends staff meetings. Performs other appropriate tasks assigned by the Executive Chef and Executive Sous-Chef. Experience: · A degree from a post-secondary Culinary Arts program is needed. Three to five years in a food preparation position encompassing all phases of food preparation and kitchen operation is required. · Licenses and Special Requirements Food Safety certification (ServSafe) required. Certification from American Culinary Federation or other hospitality association preferred. Required Skills: · Ability to stand for long periods of time, walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in hot, humid and noisy environment.

The Sail Loft is an Iconic restaurant located in Dartmouth on the South Coast of Ma, serving Innovative Coastal Cuisine. It is part of Servedwell Hospitality, owners of The Black Whale, Cisco Kitchen and Bar, The Brotherhood of Thieves on Nantucket and Joe's Original restaurants. The Sail Loft is known for high quality creative dishes, paired with excellent service, in a one of a kind waterfront location. We're looking for a Sous Chef for our highly successful and growing restaurant! Applicants must possess a passion for great food and hospitality, strong culinary skills and proven leadership. Benefits of working at Black Whale include: Excellent Compensation Professional Operation Best restaurant on the South Coast Growing Company Reports To · Partners & General Manager Supervises/Oversees · KM (s) · All HOH Hourly positions

Carmines at Candleworks has an exciting opportunity for a talented Sous Chef. We are located in the heart of Historic Downtown New Bedford, Massachusetts. Sous Chef Job Description: Top Duties and Qualifications · Establish and foster a positive team culture, with an emphasis on individual growth and respect to co-workers · Control and direct the food preparation process and any other relative activities as directed by the Head Chef · Hiring and management of documented role training · Assist Head Chef in managing to the food cost and labor cost targets · Staying current on developing trends in the restaurant industry · Maintaining the kitchen conditions that meet the company standards and health code regulations · Follow established processes for recipe documentation and version control, inventory management, menu creation, and the prep process as directed by Head Chef· Support the development and execution of continued improvements to the back of house systems and processes · Assisting and directing kitchen staff in meal preparation, creation, and polished plating · Identifying and introducing new culinary techniques Job Type: Full-time Salary: $60,000.00 - $65,000.00 per year Benefits: Vacation Time Experience level: 6+ years experience as a Line Cook Shift: 8-10 hour shifts Day shift Evening shift Weekly day range: Weekend availability will be required Work setting: Upscale casual restaurant Ability to commute/relocate: New Bedford, MA: Reliably commute or planning to relocate before starting work (Required) Experience: Proven experience as a Sous Chef: 3 years (Preferred) Line Cook: 6 years (Preferred) Exceptional proven kitchen management operational experience (menu development, prep process, inventory management, scheduling management, etc.) 3 years Experience with computer programs (ms office, excel, Toast, scheduling systems, inventory systems) Work Location: In person Compensation: $60,000.00 - $65,000.00 per year DNB HOSPITALITY CORP Who we are........? We are a local Restaurant Group based out of New Bedford, MA that owns and operates Carmine's at Candleworks, Rose Alley Ale House, Cork Wine & Tapas and The Vault Music Hall & Pub. We have recently added Profile Tavern, the former Nephews in Freetown, MA as well as the iconic Freestones City Grill to our growing portfolio of unique restaurants. We are passionate as to what we do, we are passionate about our customers, we are proud of our community and the local heritage and we are geared to continue to elevate our level of service. Carmines at Candleworks Facebook - Carmines at Candleworks | Instagram - Carmines at Candleworks Cork Wine & Tapas Facebook - Cork Wine & Tapas | Instagram - Cork Wine & Tapas Freestones City Grill Facebook - Freestones City Grill | Instagram - Freestones City Grill Rose Ally Ale House Facebook - Rose Ally Ale House | Instagram - Rose Ally Ale House The Profile Tavern Facebook - The Profile Tavern | Instagram - The Profile Tavern The Vault Music Hall & Pub Facebook - The Vault Music Hall & Pub | Instagram - The Vault Music Hall & Pub

About Us Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! #PGH-BMC Location Description Located along the shores of Chatham, Massachusetts, Chatham Bars Inn, a Forbes Five-Star resort, stands as a timeless beacon of hospitality, blending rich history with modern luxury on 25 oceanfront acres. With over a century of heritage, the Inn has captivated visitors with panoramic ocean views, impeccable service, and a commitment to preserving the essence of New England charm. The Inn has 217 rooms and suites, from the historic Main Inn to dozens of cottage-style buildings with flower-lined brick walkways and breathtaking views. Chatham Bars Inn is one of Cape Cod's most beloved destinations for family vacations, romantic getaways, and corporate retreats. Guests of the Inn are able to experience a series of authentic, first-hand Cape Cod experiences such as private cabana rentals along the Inn's private quarter-mile beach, an oceanfront pool, complimentary bike rentals, private bonfires, tennis courts, a full-service spa, and supervised Kids Crew sessions. The nearby 8-acre Chatham Bars Inn Farm provides the Inn's restaurants with over 100,000 pounds of produce seasonally and offers popular outdoor farm-to-table dinners at the farm each week. Beyond its picturesque setting and luxurious accommodations, Chatham Bars Inn is renowned for its culinary program. The resort has six different dining options, each offering a unique culinary experience showcasing the freshest local ingredients and innovative flavor. From its historic origins to its modern amenities and exquisite dining, the Inn continues to attract visitors with its charm, elegance, and unwavering dedication to excellence. Overview Overall responsibility for preparing and coordinating the production of all cold and hot food items and to ensure that product quality and service standards are met, and that optimum service is provided to hotel guests in various Kitchens. The key responsibilities include but are not limited to: * Supervision of Kitchen staff in each outlet * Planning, scheduling, and organizing staff to ensure proper coverage * Communicate and enforce policies and procedures * Conduct pre-shift meetings and review all information pertinent to the day's activities * Prepare requisitions for supplies and food items * Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness and minimize loss * Ensure that all kitchen staff are properly trained and that they have the tools to effectively carry out their daily tasks * Maintain sanitation and cleanliness standards * Ensure prompt response and follow up to guest's needs * Promote teamwork and motivation through daily communication Qualifications * Minimum of 2 years experience * Minimum of 1 year supervisory experience * Demonstrated leadership abilities * Superior communication skills * Degree in Culinary Arts preferred

The Chef is a full-time year-round exempt position responsible for working directly with the Kitchen Manager, Head Baker and Deli Manager with overseeing food production operations of the Farm Kitchen in conformance with established Farm policies, strategies, and procedures. Primary Responsibilities: Performs any functions necessary, within scope of authority and expertise, to provide the highest level of customer service and responsiveness to the needs of individuals, families, businesses, and organizations served by the Farm. Oversees and directs food production in coordination with the Kitchen Management Team. Prepares food, supervises and trains staff in same. Ensures all standards for food quality are consistently met or exceeded. Supervises packaging and labeling of all products prior to delivery to the retail area. Controls food and labor costs to planned levels in coordination with Kitchen Manager, Deli Manager and Head Baker. Receives, stores, and/or oversees proper storage of inventory. Maintains inventories and assists with product ordering. Assists with monthly inventory. Supervises staff in maintaining sanitation standards and ensures facility cleanliness in accordance with health department requirements. Develops, prepares, documents recipes in conjunction with the Kitchen Manager, Head Baker and Deli Manager to create new menus, recipes and products. May assist in pricing decisions and submit par levels to ensure appropriate inventory levels. Promotes the use of Farm raised products as available and fitting to seasonal menu plans. Responsible for scheduling staff and assigning procedures and duties from open to closing, including lunch breaks and staff meals. Records and submits weekly meal costs. Leads and participates in regular production meetings to coordinate food production for retail sales and planned seasonal events including catering. Ensures appropriate amounts of products are prepared for sale. Manages and maintains performance levels of staff on a daily basis in coordination with Kitchen Management team. Works with Human Resources to interview and hire and improve performance for seasonal and year-round staff as necessary. Stays calm and positive in the face of pressure and creates an environment of trust and goodwill. Leads team in an inclusive manner while recognizing individual needs and skills when delegating and training. Other Responsibilities: Completes any other kitchen duties as necessitated by seasonal scheduling, including covering for Head Baker, Kitchen Manager and Deli Manager as needed. The above is a description of the ordinary duties of the position. It should be expected that from time to time, other duties both related and unrelated to the above may be assigned, and therefore, required. Position Requirements: Three to five years hands-on culinary experience in a chef/sous chef capacity. Must demonstrate excellent communication, organizational, and leadership skills and be Massachusetts Servsafe certified. Position requires weekend and holiday hours and the ability to stand for extended periods. Familiarity with Microsoft Suite required. BS/BA in Culinary Arts or Food Science preferred. Supervisory Scope: 5-15 Direct Reports to: General Manager

167 Raw is seeking a sous chef for their 2025 summer season on Nantucket Island. 167 Raw is offering a unique cooking opportunity with great financial benefits. 167 Raw, located on Nantucket Island in Massachusetts, has a successful food truck, gourmet fish market, and raw bar. The seasonal operation is hiring a sous chef from May to October, with flexibility on dates. Our prep kitchen is an expansion of 167 fish market and food truck. Food items are prepared and packaged for retail in the 167 Raw fish market, food truck service, and catering services. Working with our head chef and communicating with the team is essential in our kitchen. 167 Raw's prep kitchen handles the daily prep list, fish butchery, processes incoming inventory, and keeps a clean kitchen. The prep kitchen works on multiple projects in a team setting. This sous chef position will work closely with the manager and chef to organize the daily prep list, inventory, and recipe book. This position will help train other employees. Hourly wages + tip pool portion Hourly based on experience Average gross earnings $1,600 - $1,800 per week 6 shifts a week, 45 - 50 hours a week Staff house is available to rent REQUIREMENTS Full availability and flexible schedule At least 1 year experience in culinary Must be organized and keeps a clean station Maintains the prep and order list Able to lift 50+lbs BENEFITS Weekly pay Hourly compensation, and portion of the tip pool Discount at 167 food truck & fish market items To apply, please visit: **************************************

The Nantucket Hotel is seeking a talented and driven Sous Chef to help lead our culinary team. Working closely with the Executive Chef, you will oversee daily kitchen operations, ensuring efficiency and excellence in every dish. This role offers the opportunity to mentor staff, refine menus, and enhance the guest dining experience at one of Nantucket's premier destinations. Responsibilities Kitchen Leadership & Team Development Supervise and support kitchen staff, including sous chefs, line cooks, and prep cooks. Train, mentor, and provide feedback to build a motivated, high-performing team. Foster a collaborative and professional kitchen environment. Food Quality & Menu Development Ensure consistency in flavor, presentation, and execution through regular tastings and quality control. Work with the Executive Chef on menu development, including seasonal updates and specials. Maintain high culinary standards by following established recipes and techniques. Operations & Inventory Management Oversee daily kitchen operations, ensuring smooth and efficient service. Manage food inventory, purchasing, and storage to control costs and minimize waste. Monitor food costs and assist with menu pricing. Sanitation & Compliance Enforce all food safety, sanitation, and health regulations. Maintain a clean, organized, and compliant kitchen. Qualifications 3+ years of experience as a Sous Chef or higher in a high-volume kitchen. Strong leadership, communication, and organizational skills. Expertise in cooking techniques, food safety, and inventory management. Ability to thrive under pressure and manage multiple priorities. Physically capable to lift, bend, stand, reach, as needed in this role. Culinary degree or equivalent experience in a luxury resort preferred. Why Join The Nantucket Hotel? Work at a premiere, award-winning hotel in beautiful Nantucket. Be part of a passionate and growing culinary team. Competitive salary, benefits, and potential housing options.

The Brotherhood of Thieves a Nantucket institution is looking for a hi-powered Sous Chef to join our team. The ideal candidate has a passion for food and high volume kitchens. Housing is provided.