Chef Jobs in Kennebunk, ME

The team at Longfellow Hotel is looking for a new Chef for Twinflower Café & Five of Clubs bar. About The Property The Longfellow’s intentional approach begins with developer and owner Uncommon Hospitality, a family-owned firm that is invested in the success and growth of Maine—and in the people of the state, community, and company. Uncommon Hospitality is driven by helping guests to discover things they won’t find anywhere else, so they can create memories that remain long after departure. At both Uncommon Hospitality and The Longfellow, we forge deep connections in the community, take inspiration from each destination’s history and culture, and follow an intentional approach to deliver exceptional hospitality that provides a sense of energy and discovery—filling every stay, and every day, with opportunities to thrive. Who You Are Ideal candidates will have: High school education or equivalent experiences 2 to 4 years kitchen management experience Self-driven and a strategic resourcing professional Must be able to obtain any required food handing certifications required by local or state agencies. Hotel/resort experience (preferred) Restaurant financial experience (preferred) Must be able to be on feet for entire shift Great organization skills with attention to detail Able to work independently Above and beyond attitude is required as well as a flexible schedule with ability to work weekends/holidays and evenings Strong knife and plate presentation skills All applicants must have the proper legal documents to work in the United States. Responsibilities: Lead a small kitchen team to excellence. Prepare consistent quality food and pastry items according to guest orders following recipe cards and production, portion, and presentation standards Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met Assist in the planning and development of recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration Effectively operate, maintain and properly clean kitchen equipment Communicate with the F&B Manager and General Manager regarding menu items, problem situations or shortages Conduct oneself in a professional manner at all times to reflect the high standards of the Longfellow Hotel Requires a working knowledge of division operations as well as Longfellow cultural and core standards, policies, and standard operating procedures Maintain high levels of operational standards in F&B in line with company’s standards Above all, our Chef must be dedicated to ensuring that we are providing an excellent guest experience, while always treating our team members with dignity and respect. Benefits & Compensation Information Discounted Hotel Stays Across New England through NEIRA Discounted stays throughout the world through Small Luxury Hotels Individual Coverage for Health, Dental and Vision, paid by the property Unlimited PTO Policy Discounted meals and Spa Services Generous Parental Leave Flexible Spending Accounts (An Employer-Sponsored Healthcare Benefit) Voluntary enrollment in Uncommon Hospitality IRA plan matching up to 3% Access to career development and advancement courses EEOC Statement The Longfellow Hotel is an equal opportunity employer and is committed to fostering and maintaining an inclusive and diverse workplace. We do not discriminate on the basis of race, color, religion, national origin, age, sex, disability, gender identity or expression, marital status, veteran status, or any other characteristic protected by law.

Full-time Description The Friendly Toast is a unique “all day brunch and bar” restaurant with an eclectic, scratch-made menu. While our tried-and-true recipes are delivered uniformly across our locations, our Chef Battles allow the creative side to shine. We have creative contests that allow our chefs to create specials with the opportunity to win a permanent spot on our menus, as well as the winner earning bragging rights and trophy display. The Toast prides itself on work-life balance, starting with a 45-hour work week, where the bulk of work hours are between 7a.m. and 4p.m. Our managers receive 40 hours of sick time each year. We also offer 80 hours of accrued paid time off for the first two years, and 120 hours of accrued paid time off after three years. We believe in fun and flare, as much as we believe in passion and progress. Our chefs have weekly and bi-weekly meetings with leadership members to focus on training and development goals, both restaurant specific as well as personal and professional goals. We also hold quarterly in-person chef meetings to discuss food operations, and another chance to showcase your culinary chops. Responsibilities: Create new and exciting specials for our menu during Chef Battles and other contests Ensure that all dishes are prepared to the highest standards and meet our customer's expectations Collaborate with the kitchen team to ensure that all meals are delivered promptly and efficiently Maintain an organized and clean kitchen environment Follow all food safety and sanitation protocols to ensure that all meals are safe and healthy for our customers Train and mentor new kitchen staff to maintain our high-quality standards Manage inventory levels and order supplies as needed Requirements Requirements: Experience as a chef in a high-volume restaurant Experience in creating and developing new dishes and specials Knowledge of food safety and sanitation protocols Ability to manage inventory levels and order supplies as needed Ability to work well under pressure and in a fast-paced environment Excellent communication and teamwork skills Passion for creating and serving delicious food Toast Perks 40 hours of sick time each year 80 hours of paid time off Medical, Dental, Vision and other supplementary benefits 401k plan options with Employer Match Flexible Schedule Referral Program Two paid holidays a year (Christmas Day and Thanksgiving Day) Working Conditions Hours may vary if manager must fill in for his/her employees or if emergencies arise. Ability to perform all functions at the restaurant level, including delivery when needed. 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 operating phones, computers, printers, and other office equipment. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The Friendly Toast is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, creed, color, religion, alienage or national origin, ancestry, citizenship status, age, disability or handicap, sex, marital status, veteran status, sexual orientation, gender identity, genetic information, arrest record, or any other characteristic protected by applicable federal, state or local laws.

The team at Longfellow Hotel is looking for a new Chef for Twinflower Café & Five of Clubs bar. About The Property The Longfellow’s intentional approach begins with developer and owner Uncommon Hospitality, a family-owned firm that is invested in the success and growth of Maine—and in the people of the state, community, and company. Uncommon Hospitality is driven by helping guests to discover things they won’t find anywhere else, so they can create memories that remain long after departure. At both Uncommon Hospitality and The Longfellow, we forge deep connections in the community, take inspiration from each destination’s history and culture, and follow an intentional approach to deliver exceptional hospitality that provides a sense of energy and discovery—filling every stay, and every day, with opportunities to thrive. Who You Are Ideal candidates will have: High school education or equivalent experiences 2 to 4 years kitchen management experience Self-driven and a strategic resourcing professional Must be able to obtain any required food handing certifications required by local or state agencies. Hotel/resort experience (preferred) Restaurant financial experience (preferred) Must be able to be on feet for entire shift Great organization skills with attention to detail Able to work independently Above and beyond attitude is required as well as a flexible schedule with ability to work weekends/holidays and evenings Strong knife and plate presentation skills All applicants must have the proper legal documents to work in the United States. Responsibilities: Lead a small kitchen team to excellence. Prepare consistent quality food and pastry items according to guest orders following recipe cards and production, portion, and presentation standards Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met Assist in the planning and development of recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration Effectively operate, maintain and properly clean kitchen equipment Communicate with the F&B Manager and General Manager regarding menu items, problem situations or shortages Conduct oneself in a professional manner at all times to reflect the high standards of the Longfellow Hotel Requires a working knowledge of division operations as well as Longfellow cultural and core standards, policies, and standard operating procedures Maintain high levels of operational standards in F&B in line with company’s standards Above all, our Chef must be dedicated to ensuring that we are providing an excellent guest experience, while always treating our team members with dignity and respect. Benefits & Compensation Information Discounted Hotel Stays Across New England through NEIRA Discounted stays throughout the world through Small Luxury Hotels Individual Coverage for Health, Dental and Vision, paid by the property Unlimited PTO Policy Discounted meals and Spa Services Generous Parental Leave Flexible Spending Accounts (An Employer-Sponsored Healthcare Benefit) Voluntary enrollment in Uncommon Hospitality IRA plan matching up to 3% Access to career development and advancement courses EEOC Statement The Longfellow Hotel is an equal opportunity employer and is committed to fostering and maintaining an inclusive and diverse workplace. We do not discriminate on the basis of race, color, religion, national origin, age, sex, disability, gender identity or expression, marital status, veteran status, or any other characteristic protected by law.

The Burleigh at the Kennebunkport Inn is currently seeking a Chef de Cuisine to lead our small culinary team in this historic location. The Burleigh is open 5 days a week, Tuesday thru Saturday, with dinner service 4-8pm and Bar until 9pm. NO LATE NIGHTS and Sunday/Mondays off! This salaried, year-round role qualifies for Full Time benefit options and employment perks including company-funded insurance coverage, 3 weeks time off, plus 12 additional paid holidays/float days off, and up to 16 weeks 100% paid paternity leave for parents. The Burleigh is the central hub for Kennebunkport's bustling downtown area, directly in front of Dock Square where we celebrate the holiday tree lighting, multiple Christmas Prelude events, and en route of parades, historical tours, and so much more. With the guidance of Executive Chef John Shaw, The Burleigh embraces contemporary American cuisine and elevated gastro-pub fare. After this Summer's successful Botanical Bar takeover, we're looking forward to the incredibly popular Tinsel Bar at Burleigh during the month of December. The location is a proud part of the Kennebunkport Resort Collection and EOS Hospitality. Learn more about our group and benefits below! Job Summary: * Independently manages culinary personnel, specifically cooks and dishwashers, to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling. * Create effective, cost-efficient schedules for assigned culinary team based on forecast and budget. Responsible for all overall culinary labor management and costs. * Responsible for kitchen staff onboarding including initiating/communicating PAN for hiring, the development of departmental training and outcomes, issuance and adherence to uniform/appearance policy, time and attendance policy, culinary standards and expectations, etc. * Follow company guidelines for progressive disciplinary action, involving People + Culture team in all steps of process. * Conduct daily shift briefings to kitchen staff, developing topics to discuss such as operational focuses, safety issues, specials, culinary education, guest feedback, etc. Provide proactive communication of all standards to staff. * Complete employee performance reviews/evaluations as required. * Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report. * Develop creative, cost appropriate menu items based on market segments. Transcribe, test, and implement recipes and/or specials. * Lead training and education of culinary staff on appropriate execution, timing, and presentation of all dishes. * During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation. * Responsible for inventory management, par levels, and ordering/receiving. Estimate food consumption, place orders, and code invoices timely. Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival. * Work with various vendors, always striving for cost-effective high-quality products. * Familiar with a variety of culinary field concepts and procedures. Willing to learn new techniques and remain up to date on contemporary food preparation. * Manage all holiday and special event culinary operations. Participate in constructive development of all holiday promotions and operational goals. Strive for creative revenue-generating event ideas to increase clientele and engage local repeat guests. * Consistently work in different culinary stations daily, based on needs. * Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements. Ensure the cleanliness of all work areas, utensils, and equipment. Responsible for all overall sanitation of kitchen environment and health inspection requirements. * Ensure proper operation/maintenance of all kitchen equipment and tools. * Practice conscious knowledge of food allergies and safety in preparation. * Lead by example through a clean and organized station and kitchen. * Manage culinary budget and all F&B costs as they relate to the kitchen department. * Intentional guest engagement through "touching tables" and ensuring guest satisfaction when needed. * Expedite food regularly, practicing and training for proper timing of food courses. Key Skills & Experience Required: * Minimum of 3 years working in a culinary leadership position in a high volume full service restaurant * Ability to create innovative, appropriate menu items for respective market * Ability to multitask with strong time management and organizational skills * Ability to complete administrative task as it relates to culinary operations, such as labor management, budgeting, inventory and invoice processing, employee management, etc. * Ability to build strong, highly collaborative relationships * Well familiar with outlook, word, and excel * Strong analytical skills with attention to detail * Strong written and verbal communication skills * Ability to multitask in high-urgency situations while maintaining professionalism and hospitality Essential Functions of the Job: * Ability to remain standing for up to 10 hours (100% of shift). * Ability to remain in a standing or stationary position for up to 8 hours. * Ability to regularly move and lift up to 50 lbs. * Ability to walk the property and grounds frequently. * Ability to lift items overhead. * Ability to visibly survey property areas clearly. * Ability to move up and down stairs frequently. * Ability to remain bent over a sink or table for an extended period of time. * Ability to bend and reach frequently and repetitively during a shift. * Ability to use repetitive manual dexterity. * Ability to move quickly based on guest needs. * Ability to communicate and exchange accurate information effectively, often in a public forum. * Ability to read, write, speak, and understand English. * Ability to complete satisfactory background check. About Kennebunkport Resort Collection The Kennebunkport Resort Collection is a portfolio of diverse, luxurious lodging and dining options offering stylish and unique hospitality in Kennebunk and Kennebunkport. Our growing hospitality group includes Hidden Pond//Earth at Hidden Pond, Tides Beach Club, Cape Arundel Inn & Resort//Ocean Restaurant, Kennebunkport Inn//The Burleigh Restaurant, Cottages at Cabot Cove, The Grand Hotel//Rosella, The Boathouse Waterfront Hotel & Restaurant, Yachtsman Hotel & Marina Club, Lodge on the Cove//The Dory, and Via Sophia by the Sea. KRC is proud to offer competitive wellness options and perks for both Part Time and Full Time employees; * Employer-subsidized medical, dental, and vision insurance * Company-funded $25K in complimentary life insurance and $1K/mo. in disability * Optional Disability, Life and AD&D, Critical Illness, and Accident Insurance options * Additional Health & Wellness benefits including prescription and gym membership discounts * Generous Paid Time Off package including Employer Paid Leave plus immediate Paid Vacation accruals * Flexible and understanding work-life equality * Family Matters Program of 3+ months paid parental leave for new parents * 401k employer match, up to 4% of salary * Competitive wages with ongoing market analysis with annual performance evaluations and compensation adjustments * Discounted employee and immediate family hotel rates as low as $59 per night at EOS Hospitality portfolio locations * Food and Beverage discount of 50% Off at EOS Hospitality portfolio locations * Gold Card annual complimentary restaurant allowance for managers * Discounted lodging rates from New England Inn & Resort Association partners * Pathways for growth and professional development including training and tuition reimbursement * Relocation assistance to temporary employer housing * Incentive opportunities for both hourly and managerial roles * Supportive, open workplace culture * Company-funded Employee Assistance Program for life and mental health resources Why Join our team? Join our community of ambitious, thoughtful, and dedicated hospitality professionals delivering exceptional guest experiences. At Kennebunkport Resort Collection, we encourage creativity, ownership, and problem-solving at all levels of our organization, and we are committed to weaving diversity, equity, and inclusion into every aspect of our business. As a Kennebunkport Resort Collection employee, we welcome you to join us in making a community impact. Our KRC Cares team partners with community leaders and like-minded businesses to advance our community services, such as toy drives, beach cleanups, and other charitable causes around the community. Our Community Impact project allows a 1% Impact Fee to be donated to hand-picked local organizations focusing on affordable housing, protecting wildlife habitats, and creating spaces for the youth of our community. Kennebunkport Resort Collection offers customized learning opportunities for all employees. We work to carve out a path for internal leaders with motivated career goals. Annual conferences, mentorships, scholastic reimbursements, internships, and company-funded leadership development opportunities are just some of the ways we support our associates. Ready to learn more? Visit us online at ************************************* and explore our parent company, EOS Hospitality at ********************** for more information about the amazing ways we're making a difference.

Leadership The Executive Chef is responsible for operating effective cost, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. The Executive Chef is directly responsible for all kitchen operations. The Executive Chef is expected to work an average of 55-60 hours per week. Leadership responsibilities include: Working with the General Manager to create a cohesive team within the kitchen. Projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team. Maintaining a positive “win-win” attitude Working vigorously to improve the restaurant through the use of quality management systems. Demonstrating support for all decisions made by the management team. Projecting a united management front to the staff. Building the Business and Guest Base Working closely with the General Manager to build food sales through the delivery of consistent, high quality products. Operating the kitchen with a guest-satisfaction mentality. Making decisions based on what is best for the guest. Solving problems so that each guest will want to return. Quality of Operations Ensuring strict adherence to our standards for food quality, through the use of the Kitchen Routines. Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept. Paying attention to details. Maintaining high standards in all areas of safety, security and sanitation. Ensuring all Health Department regulations are enforced at all times. Cost Management and Profitability Working proactively with the management team to maximize sales and optimize profits through the management of food, labor costs and BOH DOE. Monitoring daily labor reports (DSLR) & managing employees to their scheduled hours. Writing accurate prep lists for each employee (w/ quantities & cleaning projects) on a shift-by-shift basis. Placing accurate orders to vendors based on the chef's ordering system. Generating accurate inventory counts on a regular basis. Purchasing Monitoring quality and managing prime and local vendors accordingly. Placing effective orders, based on sales, while simultaneously taking advantage of drop size incentives. Proper receiving, rotation, storage and handling of all food products. Production Taking hands on approach and being directly involved in daily production. Setting appropriate prep levels (w/reference to menu item sales) to ensure fresh product and effective use of labor. Personnel Recruiting, hiring and scheduling a crew of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations. Recruiting & Hiring Hiring a crew of quality kitchen employees. Ensuring all kitchen employees' personnel files are completed at time of hire to include application, interview evaluation, reference check, signed job descriptions, employee data sheet, federal and state tax forms and I-9 form. No employeemay begin work without presenting legitimate identification, which shows that he/she is allowed to work in the United States. Training Implement company systems as well as training staff in knife safety, proper handling of product, use of chemicals, use of equipment, etc. Provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary. Teaching and coaching staff on a daily basis. Holding BOH Pre-Meals daily, and leading those meetings to review specials, menu items and discuss kitchen opportunities. Attending FOH Pre-Meals daily, and leading those meetings to review specials, menu items and discuss kitchen issues. Administration Ensure all kitchen employees receive a semi- annual review. Maintain accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman's compensation, termination reports and change of status forms. Participate in the weekly management meetings. Problem Solving/Judgment Demonstrating a pro-active attitude regarding all aspects of the business. Consistently making decisions that are in the best interest of our guests, employees and investors. Making difficult decisions. Remaining alert to all aspects of the operation. Recognizing potential problems and solving them in an effective and efficient way.

We are looking for a highly skilled and experienced Sales Support Chef to join our team. The ideal candidate will possess a deep understanding of culinary arts, food service operations, and menu development. As a Sales Support Chef, you will be responsible for developing relationships with key foodservice accounts in the US and Canada and selling products aligned with the capabilities of Joseph's Gourmet Pasta related to pasta, sauces, handhelds, appetizers, and tray meals. You will work closely with clients to assess their needs, develop customized solutions, presentations, and build long-lasting relationships with their culinary departments. Additionally, you will stay updated with the latest culinary trends and technologies to provide cutting-edge solutions to our clients. The successful candidate will have excellent communication and interpersonal skills, a passion for food, willingness to travel, and a proven track record of success in the culinary industry. If you are a creative problem solver with a keen eye for detail and a commitment to excellence, we would love to hear from you. RESPONSIBILITIES: Manage and develop a list of key accounts in the restaurant chains segment. Understand and know the customer - key decision makers, production and equipment limitations etc Strengthen existing relationships and find opportunities to further penetrate these accounts. Identifies competitive conversion opportunities within these accounts. Build long lasting relationships based on trust, business sense and selling solutions. Prepare and perform product presentations per Joseph's standards. Deliver culinary presentations to key accounts to maintain relationships, negotiate and close deals. Propose product and menu ideas that are relevant for each client. Review market and menu analysis to determine customer needs and product gaps. Joseph's capabilities Align with CEO and Director of Product Development on product category capabilities and priorities and invest in understanding plant and production capabilities to align with sales strategies. Performance management Develop and maintain a progress tracker and present to Director of Product Development weekly Direct sales forecast activities and set performance goals accordingly. Day to day account management Responsible for all customer follow-up and communication. Plan customer visits in conjunction with appropriate sales representative, Director of Product Development and/or CEO. Monitor and evaluate competitor activity and products. Special projects as assigned by Director of Product Development. SKILLS AND QUALIFICATIONS: Must be willing to travel in USA and Canada as needed (50+%) Excellent organizational and interpersonal skills. Strong presentation skills. Good with customers & strong capability to build relationships both internal and external (to the organization) Proficient in Microsoft software programs such as Word, Excel and PowerPoint. Detailed oriented, with the ability to work independently or as a team. Requires strong communication, presentation skills, and unrelenting personal drive as a ‘closer with strong follow through'. Proven culinary experience - culinary school, restaurant experience, chef experience, involvement in product development for restaurants, food retail or industrial customers. EDUCATION AND EXPERIENCE Bachelor's degree required. Culinary degree preferred. Minimum of 5 years of food service sales experience and/or experience in food manufacturing and CPG.

Job Responsibilities Assist Executive Chef with training and development of kitchen personnel. Work with Event Planners, food team, FOH team to plan and successfully execute all events. Work with Culinary Management to plan, price, and implement menu items. Meet weekly with the Executive Chef. Prepare all required paperwork, orders, inventories, forms, and other reports in an accurate manner. Is knowledgeable of kitchen policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. Review all possible issues with manager. Assist Executive Chef with employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel, as needed. Identify and manage staff projects. Ensure security, functionality, and proper handling of company property in the department. Assist with accurate orders and deliveries. Monitor and control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures. Open and close the kitchen properly and follows the opening/closing checklist for kitchen stations. Assist others in closing the kitchen. Maintain a clean and sanitary workstation area including all kitchen equipment. Check and maintain proper food holding and refrigeration temperature control points. Ensure that all equipment and food storage areas are kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Assume 100% responsibility for the quality of products served. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Assist in food prep assignments during off-peak periods as needed. Stock and maintain sufficient levels of food products at line stations to assure a smooth service period. Prepare food items for broiling, grilling, frying or other cooking methods by portioning, battering, breading, seasoning, and/or marinating. Follow proper plate presentation and garnish set up for all dishes. Assist in the creation of unique caterings for high end clients. Assist the Executive Chef with the creation and implementation of approved weekly features that may not be on the regular menu. Interact professionally by using Spare Time Service Standards (Code S.E.R.V.E.). Serve guests utilizing Spare Time Entertainment's Steps of Service. Respond personally to guest questions and complaints. Report all company violations to management. Other duties as assigned. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Job Qualifications High school diploma or Culinary Degree/Certification preferred. 3+ years high volume kitchen experience. 2+ years in a leadership/management role operation. Serve Safe Certification required. Work Environment The noise level can be loud and may contain lighting effects such as lasers and strobes. This job operates in a professional kitchen environment and may, at times, be guest facing. This role routinely uses standard kitchen equipment such as fryers, ranges, cooking ovens and other kitchen appliances. While performing the duties of this job, the employee is frequently exposed to fumes or airborne particles, moving mechanical parts and vibration. The employee is occasionally exposed to a variety of conditions at cooking/kitchen/studio job sites. Other environment exposure includes hot surfaces, sharp cutlery, temperature management, ice machines and general kitchen operational items. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Able to stand and walk for extended periods of time and able to lift 50 pounds. This position regularly requires long hours and frequent weekend work.

Job Details HAVERHILL, MA Full Time High School $65000.00 - $65000.00 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.

Ocean Restaurant at the Cape Arundel Inn & Resort in Kennebunkport is seeking a Sous Chef to join their culinary leadership team! This is a full time, year-round salaried position assisting with back of house staff management, inventory controls, quality auditing, and ensuring guest satisfaction. Ocean operates for dinner service 4:30-8:30pm Tuesday thru Saturday, closed Sundays and Mondays. We offer a three-course prix-fixe menu priced at $105++ per person, a four-course menu priced at $125++ per person, and a five-course menu priced at $150++. A Chef's wine pairing is available for an additional $60 per person for our three-course menu, $68 per person for our four-course menu, and $75 per person for our five-course menu. Ocean has been distinguished as one of Maine's finest dining establishments, winning Open Table's Diner's Choice award and Wine Spectator's Award of Excellence in 2024. Situated at the forefront of the Cape Arundel Inn & Resort with sweeping views of the Atlantic and Maine's rocky coastline, Ocean presents diners with a luxurious dining experience in a warm, inviting traditional New England atmosphere, inspired by out local coastline and Maine farms. Cape Arundel Inn & Resort is a proud part of the Kennebunkport Resort Collection and EOS Hospitality portfolio. Learn more about us below! Job Summary: Assists in the management of culinary personnel to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling. Create effective, cost-efficient schedules for assigned culinary team based on forecast and budget. Conduct daily shift briefings to kitchen staff, developing topics to discuss such as operational focuses, safety issues, specials, culinary education, guest feedback, etc. Provide proactive communication of all standards to staff. Liaise with hotel staff to determine daily room counts, room service requests, events, and special orders. Complete employee performance reviews/evaluations as required. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report. Support Chef/Culinary Director in creative, cost appropriate menu items based on market segments. Assist in the development and implementation of recipes and/or specials. Lead training and education of culinary staff on appropriate execution, timing, and presentation of all dishes. During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation. Leader in inventory management, par levels, and ordering/receiving. Work closely with CDC to ensure that all items needed are in stock for current menu and onsite events. Assist chef in estimating food consumption, placing inventory orders, and coding invoice billing accordingly. Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival. Coordinate on kitchen workflow and expediting to ensure a smooth-running operation. Familiar with a variety of the culinary field concepts and procedures. Willing to learn new techniques and remain up to date on contemporary food preparation. Have full knowledge of all menu items, daily features, and promotions. Consistently work in different culinary stations daily, based on needs. Must have the ability to work any culinary position needed, as directed by chef. Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements. Ensure proper operation/maintenance of all kitchen equipment and tools. Check all stations at the end of every shift for proper food storage and sanitation. Practice conscious knowledge of food allergies and safety in preparation. Lead by example through a clean and organized station and kitchen. Responsible for working with Culinary Director to monitor and stay within specified budget. Ensure all expenses are recorded and coded appropriately. Intentional guest engagement through “touching tables” and ensuring guest satisfaction when needed. Expedite food regularly, practicing and training for proper timing of food courses. Coordinate workflow to ensure a smooth-running operation. Attend all scheduled meetings and training sessions. Understand and practice all safety and security procedures. Monitor and delegate to subordinate team members to ensure they remain busy during their shift. Create an ongoing list of tasks ahead of time for use during the slower moments should they arise. Work effectively with other personnel in a positive, professional manner. Lead by example with professionalism and high standards of guest services and quality of work. Work professionally with all third-party vendors and suppliers as a point of contact. Communicate with other managers and staff in a positive, efficient, and friendly manner. Flexibility to step into whatever role is needed to deliver exceptional service. This may include taking on job responsibilities outside of this job description and may require assisting other departments in their regular functions. Demonstrate a team-focused attitude and encourage collaboration. Motivate and lead the team to accomplish tasks effectively. Essential Functions of the Job: Ability to remain standing for up to 10 hours (100% of shift). Ability to remain in a standing or stationary position for up to 8 hours. Ability to regularly move and lift up to 50 lbs. Ability to walk the property and grounds frequently. Ability to lift items overhead. Ability to visibly survey property areas clearly. Ability to move up and down stairs frequently. Ability to remain bent over a sink or table for an extended period of time. Ability to bend and reach frequently and repetitively during a shift. Ability to use repetitive manual dexterity. Ability to move quickly based on guest needs. Ability to communicate and exchange accurate information effectively, often in a public forum. Ability to read, write, speak, and understand English. Ability to complete satisfactory background check. Key Skills & Experience Required: 3+ years culinary experience in a high-volume, full-service restaurant 1+ Year Culinary leadership experience Demonstrate natural leadership qualities with a positive, team-focused attitude Available and willing to work flexible hours based on business needs including nights on weekdays and weekends. Demonstrates strong communication, organizational, and problem-solving skills. Expresses sincere enthusiasm for the role and passion for culinary operations. Must be able to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused with interruptions. About Kennebunkport Resort Collection: The Kennebunkport Resort Collection is a portfolio of diverse, luxurious lodging and dining options offering stylish and unique hospitality in Kennebunk and Kennebunkport. Our growing hospitality group includes Hidden Pond//Earth at Hidden Pond, Tides Beach Club, Cape Arundel Inn & Resort//Ocean Restaurant, Kennebunkport Inn//The Burleigh Restaurant, Cottages at Cabot Cove, The Grand Hotel//Rosella, The Boathouse Waterfront Hotel & Restaurant, Yachtsman Hotel & Marina Club, Lodge on the Cove//The Dory, and Via Sophia by the Sea. KRC is proud to offer competitive wellness options and perks for both Part Time and Full Time employees; Employer-subsidized medical, dental, and vision insurance Company-funded $25K in complimentary life insurance and $1K/mo. in disability Optional Disability, Life and AD&D, Critical Illness, and Accident Insurance options Additional Health & Wellness benefits including prescription and gym membership discounts Generous Paid Time Off package including Employer Paid Leave plus immediate Paid Vacation accruals Flexible and understanding work-life equality Family Matters Program of 3+ months paid parental leave for new parents 401k employer match, up to 4% of salary Competitive wages with ongoing market analysis with annual performance evaluations and compensation adjustments Discounted employee and immediate family hotel rates as low as $59 per night at EOS Hospitality portfolio locations Food and Beverage discount of 50% Off at EOS Hospitality portfolio locations Gold Card annual complimentary restaurant allowance for managers Discounted lodging rates from New England Inn & Resort Association partners Pathways for growth and professional development including training and tuition reimbursement Relocation assistance to temporary employer housing Incentive opportunities for both hourly and managerial roles Supportive, open workplace culture Company-funded Employee Assistance Program for life and mental health resources Why Join our team? Join our community of ambitious, thoughtful, and dedicated hospitality professionals delivering exceptional guest experiences. At Kennebunkport Resort Collection, we encourage creativity, ownership, and problem-solving at all levels of our organization, and we are committed to weaving diversity, equity, and inclusion into every aspect of our business. As a Kennebunkport Resort Collection employee, we welcome you to join us in making a community impact. Our KRC Cares team partners with community leaders and like-minded businesses to advance our community services, such as toy drives, beach cleanups, and other charitable causes around the community. Our Community Impact project allows a 1% Impact Fee to be donated to hand-picked local organizations focusing on affordable housing, protecting wildlife habitats, and creating spaces for the youth of our community. Kennebunkport Resort Collection offers customized learning opportunities for all employees. We work to carve out a path for internal leaders with motivated career goals. Annual conferences, mentorships, scholastic reimbursements, internships, and company-funded leadership development opportunities are just some of the ways we support our associates. Ready to learn more? Visit us online at ************************************* and explore our parent company, EOS Hospitality at ********************** for more information about the amazing ways we're making a difference.

Job Details Preble Street - PORTLAND, MEDescription Competitive salary of $65,000/year, 4 weeks paid vacation, paid health insurance and generous benefits package Preble Street's Emergency Food Services help meet the nutritional needs of unhoused and low-income people through our Food Security Hub, Mobile Food Services, Food Pantry, and shelter-based meal service sites. Preble Street has adapted how it provides food services to effectively meet the food needs of people experiencing homelessness and food insecurity-and we're seeking food services professionals to join us in this exciting and innovative work. Preble Street is seeking an involved Chef to join the team at the Food Security Hub. In collaboration with the Executive Chef, this role will be charged with directing kitchen operations in the Food Security Hub. This hands-on, essential role will lead in menu planning, supervision of kitchen staff, program and resources development, policy and procedure compliance, and community relations. The Head Chef will collaborate with local farms and suppliers to maximize fresh produce usage, train staff in production equipment, food processing, and preservation, and oversee the progressive expansion of meal production capacity from 2,000 to 10,000 meals per day. The Chef will be passionate about local, seasonal, from scratch cooking, with minimal waste and has a systems thinking approach to sustainable food system development and food preparation. With a commitment to Food Justice, the Chef will help lead the Food Programs team in preparing delicious, nutritious, from scratch meals, maximizing fresh produce usage and preservation. In collaboration with the executive Chef, the Chef's professional kitchen expertise, creativity, and commitment to sustainable food systems will help further Preble Street's mission of addressing hunger. The Chef is a salaried, exempt position, typically with a five-day-a-week schedule. Qualifications Qualifications for the Chef role include significant experience in high-volume food service or related operations with three to five years' management experience required, and relevant culinary training or education, with experience in leading culinary processing and production with local, seasonal, from scratch cooking. The Chef must also have the ability to plan, prepare and supervise preparation of high-quality meals with available ingredients for large groups in a commercial kitchen; the ability to maintain safe and efficient kitchen operations; strong organizational and collaborative skills; experience working, leading, and managing in a kitchen, a commitment to building and supporting a diverse and inclusive team; and positive regard for individuals experiencing homelessness, poverty, and food insecurity. Schedule, Compensation, and Benefits This full-time, exempt position offers a competitive salary of $65,000 (annualized). Generous paid time off, insurance, and retirement plan benefits include: 4 weeks/160 hours (accrued) vacation time, 12 days/96 hours (accrued) sick time, 4 days/32 hours personal time, 12 paid holidays Health insurance w/ 100% employer-paid option; dental insurance w/ 100% employer-paid option; vision insurance; employer-paid life and disability insurance 403(b) retirement plan w/ employer match To Apply: We encourage applicants to apply via Preble Street's website employment page. Applications (resume and cover letter, preferred) may also be emailed to *************************** or mailed via USPS mail to Preble Street Human Resources, 55 Portland Street, Portland, ME 04101. Please note that automatically generated confirmations of receipt will be sent in response to applications sent via email. Only those candidates selected for interviews will be otherwise contacted. If you need assistance or accommodation in the application process, please contact us at *******************. Preble Street, a 501(c)(3) nonprofit agency, has been working since 1975 to provide best practice social services that meet urgent needs and end hunger and homelessness for individuals and families in Maine living in poverty. Preble Street is an equal opportunity employer. We value diversity and are committed to equity and inclusion in our workplace. We encourage applications from all qualified individuals and consider applications for employment without regard to race, religion, color, national origin, sex, sexual orientation, gender identity or expression, military status, age, disability, genetic information, citizenship status, or any other characteristic protected by federal, state, or local laws. Preble Street recognizes that Black and Indigenous people, people of color, people from working class backgrounds, people with disabilities, LGBTQ2IA+ people and women are less likely to apply for jobs if they don't believe they meet every qualification described in a job posting. Our hiring process recognizes the value of various lived experiences and backgrounds when assessing candidates. Individuals from all cultures and communities are encouraged to apply.

Hana Group is a multinational company leading sales in pan-Asian cuisine sold in grocery retailers and commerce marketplaces. The company has tailored brands providing custom collaborations to our partners and to our consumers. Through our distribution company, we are able to deliver on our mission of sustainable sourcing with ingredients that make our food healthy, delicious, and affordable. We aim to CARE about the quality of our service, to ACT to deliver new concepts for finding pan-Asian cuisine, to DARE to deliver sushi and more in new ways to our consumers, and to TRUST in our ability to follow through on customer expectations. We participate in E-Verify and we are an Equal Opportunity Employer. Job Description Summary: The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi, and food safety. The Sushi Chef II's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations, and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Expert in cutting, slicing and filleting different types of fish and vegetables Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Creating an expectation for a clean work environment in order to prevent food contamination Expert understanding of food waste and costs and how it impacts the goals of the kiosk inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Requirements: Minimum of two years in the food service industry; sushi rolling experience required Ability to read, write, and communicate in English Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgment Encompass the company mission and core values Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times #IND Additional Information Hana Group North America is an Equal Opportunity Employer Salary: $17.00-$20.00 USD hourly

You will be a part of the culinary team which masterfully crafts distinctive dishes and cultivates an authentic food experience for our guests. Your food knowledge will be put to the test as you prepare, cook, and garnish meals which are distinct by design, yet true to its place. The Lead Cook is responsible for oversight of the kitchen staff who prepare, cook, and garnish meals for hotel guests and patrons. The Lead Cook will provide leadership and guidance to the shift staff and also will work on the hot or cold line as needed. With focus on quality and production levels, the Lead Cook will assist the culinary team with their mission to exceed customers’ expectations related to food quality and dining experience. Benefits: Health, Dental, Vision Insurance Life and AD&D Insurance Long-Term Disability Insurance Voluntary Accident and Critical Illness Plans Optional Supplemental Life Insurance 401k match of 100% for 5% Tuition Reimbursement Program Referral Bonuses Hotel, Restaurant, Spa and Retail Discounts at Our Portfolio of Hotels Paid Time Off – Earn up to 2 Weeks of PTO Within Your First Year Responsibilities Leads by example and masters both the hot and cold food item production. Inspects presentation quality and expedites the line as needed. Must be able to read recipes and follow measurement instructions accurately. Must be able to effectively communicate with all team members. Consistently practice safe and sanitary food handling techniques. Maintain workstation and equipment safety and cleanliness. Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs Inventory items as assigned and maintain records as needed. Apply basic knife skills required for preparation of hot and cold foods. Qualifications Flexibility. This is a demanding business and we look for flexibility with work days and hours, but it’s also a lot of fun! Experience. ring two years of culinary training or related kitchen experience Knowledge. Quality knowledge of food safety, sanitation, food products, and food service equipment. A qualified applicant is a “people person” who is flexible with their schedule, loves to cook, and knows a thing or two about kitchen safety and cleanliness. People Person. The best part about food is enjoying it with others. Needed Attributes Employees must fulfill their performance standards for this position and comply with policies, rules and procedures of the Hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The is intended to describe the general nature and work responsibilities of the position. This job description and duties of this position are subject to change, modification and addition as deemed necessary by the Hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers or other Hotel Officials. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Surf Portsmouth of the Michael Timothy's Dining Group is actively seeking a motivated Sushi Chef to prepare and roll sushi in our Portsmouth, NH location. Are you ready to work? Do you want to be part of a busy and fun team environment? Are you someone who takes pride in their hard work? If so, please keep reading! Experienced sushi / raw bar chefs can earn $24-26 plus/hour. We provide great benefits and perks, including benefits that start for any employees with schedules from 20 hours per week and up. We also offer 5-day work weeks, paid vacation, and employee discounts with a daily family meal. If this sounds like the right restaurant opportunity for you, apply today! ABOUT MICHAEL TIMOTHY'S DINING GROUP We are a dining group that manages full-service restaurants throughout the state of New Hampshire and Woburn Massachusetts , including restaurants like Buckley's Great Steaks, Mike's Italian Kitchen, Surf Restaurant, Lost Cowboy Brewery and Buckley's Bakery & Cafe. We are known for high-quality food products and customer service in each of our locations. With great pride in what we do, we ensure that our guests walk out of our restaurants happy! As a professionally managed company, we set the benchmark for excellence in the industry. Every day our team lives up to our values of honesty, integrity, and hospitality. We respect and value our team which is why we offer generous benefits, very competitive compensation, a positive working environment, and opportunities for growth. A DAY IN THE LIFE OF A SUSHI COOK As our Sushi Cook, you are key to providing high-quality food to guests. Following recipes with care, you clean, cut, and cook all food items in accordance with our procedures and health regulations. You keep stations clean and stocked as well as work with servers and other kitchen staff members to complete orders. With attention to detail, you ensure that food is plated well and finished in a timely manner. You enjoy creating the exceptional dishes our guests will love! QUALIFICATIONS OF A SUSHI COOK Experience working in a commercial kitchen Able to work nights and weekends Are you an excellent communicator? Can you work in a fast-paced environment? Do you manage your time well and prioritize tasks accordingly? Can you be patient and professional with staff and customers? If yes, please consider applying to this Sushi Cook job! WORK SCHEDULE Encouraging a positive work/life balance, we offer 5-day workweek schedules, comprised of mostly nights and weekends. ARE YOU READY TO JOIN OUR DINING TEAM? If you feel you'd be perfect as our Sushi Cook, apply now using our initial 3-minute, mobile-friendly application. We can't wait to hear from you! Location: 03801

The Role The Lead Cook will report to the Chef and will be responsible for planning and directing food preparation. Legends is a holistic agency that specializes in delivering solutions for legendary brands. We approach each project with our 360-degree service solution. Our Global Planning, Global Sales, and Hospitality service solutions collaborate on every project to ensure success across each of our six verticals including professional sports, collegiate, attractions, entertainment, international, and conventions. Our intellectual property is our people. It's our expertise that makes up Legends. We know what it's like to be on the team, business, or athletic department side, which drives our passion in creating solutions for our partners. Collectively, our leadership has over 300 years of experience in sales and sponsorship, analytics and valuation, hospitality and operations. Responsibilities The Lead Cook will report to the Chef and will be responsible for planning and directing food preparation • Create schedules for the kitchen staff to ensure optimum resource management and speed of service • Train new and existing staff on the preparation, arrangement, plating and pricing of dishes • Ensure that all staff members adhere to culinary standards and regulations and that all product goes out in a timely manner at the required temperature • Create recipe specs and standards • Managing associates planning and scheduling of work assignments and performance development. Administers Corrective Counseling process, training and development, appraisals, payroll accountability. • Plan menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Assist in preparing reports regarding food and menu analysis. • Assist in preparing annual budgeting and ensure all fiscal responsibilities are met. • Respond to guest inquiries and concerns personally • Design new menu selections for the Cafe based on seasonal ingredients and guest demand; showcase affinity for, and knowledge of local product • Purchase all food product and related supplies while maintaining effective vendor relationships • Track, record and replenish all food and inventory as needed • Add a purchasing component for all food • Maintain high standards of sanitation and cleanliness • Assist in maintaining the highest possible rating from the Health Department • Assist in the oversite of daily Café operations (May need to cover shifts) • Assist in the training, safety, sanitation and accident prevention controls within the kitchen • Continuously develop and test recipes as well as techniques for food preparation and presentation to ensure high quality • Assists in the assurance of consistent food qualities in both presentation and preparation • Ensures the maintenance of kitchen equipment on a daily basis and during events while working with offsite caters • Report and document hazardous conditions or unsafe practices within the work environment • Perform other duties as assigned Qualifications: • The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 2-3 years management experience in high fast-paced high volume restaurant or in the contract foodservice industry for a sports and entertainment venue • Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment • Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills • Customer service oriented with the ability to interact with all levels of management • Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays • Must be able to work in a team environment • Proficiency in Microsoft Word and Excel • High level of attention to detail and organization • Strong leadership skills Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training. Follow and encourage your team to follow all safety policies and procedures, including but not limited to looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job specific safety training. Report all safety incidents (injuries and illnesses) into the company's risk management system (Origami Risk) on the same day that the safety incident has been reported to you. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information

Community Action Program of Belknap-Merrimack Counties Empowering Communities and Enriching Lives. Join Our Mission! Job Title: Cook - Head Start Hours: Part Time, Monday - Friday, 25 hours per week Salary Description: $15.23-$19.19, based on level of training and relative work experience $1500 Sign-On Incentive! About Community Action Program Belknap-Merrimack (CAPBM): The Community Action Program Belknap-Merrimack Counties, Inc. (CAPBM) is a cornerstone of community development and support, dedicated to fostering independence and resilience in families and individuals. Our programs serve as vital resources to empower families, prepare children for future success, and enrich the lives of those in our community. What It's Like to Work Here: Working at CAPBM means being part of a collaborative team driven by a passion for making a difference. Our supportive, inclusive environment fosters professional growth and personal fulfillment. Employees are empowered to contribute their ideas and expertise to strengthen our programs and enhance the lives of individuals and families we serve. We value commitment, innovation, and adaptability, making every day an opportunity to create impactful solutions and meaningful connections within our community. A Day in the Life as a Head Start Cook: As the Cook, you'll play an essential role in providing well balanced meals to children according to CACFP Meal Pattern Guidelines while maintaining safe and sanitary food service practices. Your day will involve: Preparing meals based on a created menu according to the CACFP Meal Pattern Guidelines for children birth to five years old. Maintains safe and sanitary food practices in accordance with state and local requirements as well as Serv Safe Manager Level Practices. Ensures cleanliness and sanitation of the kitchen, refrigerator, freezers, stoves and ovens. Your role will directly contribute to positive employee experience and efficient operations across the organization. Requirements Qualifications to Be a Head Start Cook: To excel in this role, you'll need: Education: High School diploma or equivalency credential; ServSafe Manager certification within 60 days of hire date. Experience: One year of experience in quantity food preparation, state sanitary regulations, and quantity food purchasing. Skills: Strong organizational, communication, and interpersonal skills. Ability to effectively communicate with young children and their families and ability to relate comfortably to income-eligible families. Able to work independently at times. Mathematical ability to compute production counts and adapt quantity recipes. Characteristics: Attention to detail, confidentiality, problem-solving skills, and a commitment to fostering a positive workplace and early childhood learning experience. Technical: successful completion of criminal record check, CPR/First Aid Certification. A valid driver's license and reliable transportation may be required for occasional travel between program locations. Ready to Apply? If this job sounds like a fit for you, click on the ‘apply' button below. We'd love to hear from you! Together, we can empower communities and enrich lives. Community Program Belknap-Merrimack Counties, Inc. is an Equal Opportunity Employer. Salary Description $15.23 - $19.19 per hour

Executive Chef American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: Oversee the preparation of all the meals for our passengers and crew. Set-up, maintain, and break down station according to FDA Standards. Taste all products produced to assess quality. Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. Schedule production of all fresh ingredients to maintain an inventory of food at all times. Use food production equipment according to manufacturer's instructions. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. Maintain a professional appearance at all times. Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. Maintain a professional relationship with all coworkers. Ensure that each guest has a positive and memorable experience. Understand and have knowledge of safety, sanitation, and food handling procedures. Commitment to quality service, and food & beverage knowledge. Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: Must be able to work around 14 hours per day. Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. ServSafe Manager Certification strongly preferred. Familiar with food safety standards. Ability to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 days per week while onboard the ship. 6-8 weeks working and living on board the ship with 1-2 weeks of unpaid vacation. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

We are looking for a highly skilled and experienced Sales Support Chef to join our team. The ideal candidate will possess a deep understanding of culinary arts, food service operations, and menu development. As a Sales Support Chef, you will be responsible for developing relationships with key foodservice accounts in the US and Canada and selling products aligned with the capabilities of Joseph's Gourmet Pasta related to pasta, sauces, handhelds, appetizers, and tray meals. You will work closely with clients to assess their needs, develop customized solutions, presentations, and build long-lasting relationships with their culinary departments. Additionally, you will stay updated with the latest culinary trends and technologies to provide cutting-edge solutions to our clients. The successful candidate will have excellent communication and interpersonal skills, a passion for food, willingness to travel, and a proven track record of success in the culinary industry. If you are a creative problem solver with a keen eye for detail and a commitment to excellence, we would love to hear from you. RESPONSIBILITIES: Manage and develop a list of key accounts in the restaurant chains segment. Understand and know the customer - key decision makers, production and equipment limitations etc Strengthen existing relationships and find opportunities to further penetrate these accounts. Identifies competitive conversion opportunities within these accounts. Build long lasting relationships based on trust, business sense and selling solutions. Prepare and perform product presentations per Joseph's standards. Deliver culinary presentations to key accounts to maintain relationships, negotiate and close deals. Propose product and menu ideas that are relevant for each client. Review market and menu analysis to determine customer needs and product gaps. Joseph's capabilities Align with CEO and Director of Product Development on product category capabilities and priorities and invest in understanding plant and production capabilities to align with sales strategies. Performance management Develop and maintain a progress tracker and present to Director of Product Development weekly Direct sales forecast activities and set performance goals accordingly. Day to day account management Responsible for all customer follow-up and communication. Plan customer visits in conjunction with appropriate sales representative, Director of Product Development and/or CEO. Monitor and evaluate competitor activity and products. Special projects as assigned by Director of Product Development. SKILLS AND QUALIFICATIONS: Must be willing to travel in USA and Canada as needed (50+%) Excellent organizational and interpersonal skills. Strong presentation skills. Good with customers & strong capability to build relationships both internal and external (to the organization) Proficient in Microsoft software programs such as Word, Excel and PowerPoint. Detailed oriented, with the ability to work independently or as a team. Requires strong communication, presentation skills, and unrelenting personal drive as a ‘closer with strong follow through'. Proven culinary experience - culinary school, restaurant experience, chef experience, involvement in product development for restaurants, food retail or industrial customers. EDUCATION AND EXPERIENCE Bachelor's degree required. Culinary degree preferred. Minimum of 5 years of food service sales experience and/or experience in food manufacturing and CPG.

Leadership The Sous Chef is responsible for assisting the Executive Chef in operating a cost effective, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. In the Executive Chef's absence, the Sous Chef is directly responsible for all kitchen operations. The Sous Chef is expected to work an average of 55-60 hours per week. Leadership responsibilities include: Working with the Executive Chef to create a cohesive team within the kitchen. Projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team. Maintaining a positive “win-win” attitude Working vigorously to improve the restaurant through the use of quality management systems. Demonstrating support for all decisions made by the management team. Projecting a united management front to the staff. Building the Business and Guest Base Working closely with the Executive Chef to build food sales through the delivery of consistent, high quality products. Operating the kitchen with a guest-satisfaction mentality. Making decisions based on what is best for the guest. Solving problems so that each guest will want to return. Quality of Operations Ensuring strict adherence to our standards for food quality, through the use of proper Routines. Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept. Paying attention to details. Maintaining high standards in all areas of safety, security and sanitation. Ensuring all Health Department regulations are enforced at all times. Cost Management and Profitability Working proactively with the management team to maximize sales and optimize profits through the management of food, labor costs. Assisting the Executive Chef in: Monitoring daily labor reports & managing employees to their scheduled hours. Writing accurate prep lists for each employee (w/ quantities & cleaning projects) on a shift by shift basis. Placing accurate orders to vendors based on the chef's ordering system. Assisting in generating accurate inventory counts on a regular basis. Purchasing Monitoring quality and managing prime and local vendors accordingly. Assisting the Executive Chef in placing effective orders, based on sales, while simultaneously taking advantage of drop size incentives. Proper receiving, rotation, storage and handling of all food products. Production Taking a hands-on approach and being directly involved in daily production. Setting appropriate prep levels (w/reference to menu item sales) to ensure fresh product and effective use of labor. Personnel Recruiting, hiring and scheduling a crew of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations. Recruiting & Hiring Assist in hiring a crew of quality kitchen employees. Ensuring all kitchen employees' personnel files are completed at time of hire to include application, interview evaluation, reference check, signed job descriptions, employee data sheet, federal and state tax forms and I-9 form. No employee may begin work without presenting legitimate identification, which shows that he/she is allowed to work in the United States. Training Assisting the Executive Chef in implementing the new company systems as well as training staff in knife safety, proper handling of product, use of chemicals, use of equipment, etc. Working with the Executive Chef to provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary. Teaching and coaching staff on a daily basis. Holding BOH Pre-Meals daily, and leading those meetings in the absence of the Executive Chef, to review specials, menu items and discuss kitchen issues. Attending FOH Pre-Meals daily, and leading those meetings in the absence of the Executive Chef, to review specials, menu items and discuss kitchen issues. Administration Working with the Executive Chef to ensure all kitchen employees receive a semi- annual review. Maintaining accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman's compensation, termination reports and change of status forms. Participate in the weekly management meetings. Problem Solving/Judgement Demonstrating a proactive attitude regarding all aspects of the business. Consistently making decisions that are in the best interest of our guests, employees and investors. Making difficult decisions. Remaining alert to all aspects of the operation. Recognizing potential problems and solving them in an effective and efficient way.

Ocean Restaurant at the Cape Arundel Inn & Resort in Kennebunkport is seeking a Sous Chef to join their culinary leadership team! This is a full time, year-round salaried position assisting with back of house staff management, inventory controls, quality auditing, and ensuring guest satisfaction. Ocean operates for dinner service 4:30-8:30pm Tuesday thru Saturday, closed Sundays and Mondays. We offer a three-course prix-fixe menu priced at $105++ per person, a four-course menu priced at $125++ per person, and a five-course menu priced at $150++. A Chef's wine pairing is available for an additional $60 per person for our three-course menu, $68 per person for our four-course menu, and $75 per person for our five-course menu. Ocean has been distinguished as one of Maine's finest dining establishments, winning Open Table's Diner's Choice award and Wine Spectator's Award of Excellence in 2024. Situated at the forefront of the Cape Arundel Inn & Resort with sweeping views of the Atlantic and Maine's rocky coastline, Ocean presents diners with a luxurious dining experience in a warm, inviting traditional New England atmosphere, inspired by out local coastline and Maine farms. Cape Arundel Inn & Resort is a proud part of the Kennebunkport Resort Collection and EOS Hospitality portfolio. Learn more about us below! Job Summary: * Assists in the management of culinary personnel to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling. * Create effective, cost-efficient schedules for assigned culinary team based on forecast and budget. * Conduct daily shift briefings to kitchen staff, developing topics to discuss such as operational focuses, safety issues, specials, culinary education, guest feedback, etc. Provide proactive communication of all standards to staff. * Liaise with hotel staff to determine daily room counts, room service requests, events, and special orders. * Complete employee performance reviews/evaluations as required. * Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report. * Support Chef/Culinary Director in creative, cost appropriate menu items based on market segments. Assist in the development and implementation of recipes and/or specials. * Lead training and education of culinary staff on appropriate execution, timing, and presentation of all dishes. * During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation. * Leader in inventory management, par levels, and ordering/receiving. Work closely with CDC to ensure that all items needed are in stock for current menu and onsite events. Assist chef in estimating food consumption, placing inventory orders, and coding invoice billing accordingly. Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival. * Coordinate on kitchen workflow and expediting to ensure a smooth-running operation. * Familiar with a variety of the culinary field concepts and procedures. Willing to learn new techniques and remain up to date on contemporary food preparation. * Have full knowledge of all menu items, daily features, and promotions. * Consistently work in different culinary stations daily, based on needs. Must have the ability to work any culinary position needed, as directed by chef. * Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements. * Ensure proper operation/maintenance of all kitchen equipment and tools. * Check all stations at the end of every shift for proper food storage and sanitation. * Practice conscious knowledge of food allergies and safety in preparation. * Lead by example through a clean and organized station and kitchen. * Responsible for working with Culinary Director to monitor and stay within specified budget. Ensure all expenses are recorded and coded appropriately. * Intentional guest engagement through "touching tables" and ensuring guest satisfaction when needed. * Expedite food regularly, practicing and training for proper timing of food courses. * Coordinate workflow to ensure a smooth-running operation. * Attend all scheduled meetings and training sessions. * Understand and practice all safety and security procedures. * Monitor and delegate to subordinate team members to ensure they remain busy during their shift. Create an ongoing list of tasks ahead of time for use during the slower moments should they arise. * Work effectively with other personnel in a positive, professional manner. Lead by example with professionalism and high standards of guest services and quality of work. Work professionally with all third-party vendors and suppliers as a point of contact. Communicate with other managers and staff in a positive, efficient, and friendly manner. * Flexibility to step into whatever role is needed to deliver exceptional service. This may include taking on job responsibilities outside of this job description and may require assisting other departments in their regular functions. Demonstrate a team-focused attitude and encourage collaboration. Motivate and lead the team to accomplish tasks effectively. Essential Functions of the Job: * Ability to remain standing for up to 10 hours (100% of shift). * Ability to remain in a standing or stationary position for up to 8 hours. * Ability to regularly move and lift up to 50 lbs. * Ability to walk the property and grounds frequently. * Ability to lift items overhead. * Ability to visibly survey property areas clearly. * Ability to move up and down stairs frequently. * Ability to remain bent over a sink or table for an extended period of time. * Ability to bend and reach frequently and repetitively during a shift. * Ability to use repetitive manual dexterity. * Ability to move quickly based on guest needs. * Ability to communicate and exchange accurate information effectively, often in a public forum. * Ability to read, write, speak, and understand English. * Ability to complete satisfactory background check. Key Skills & Experience Required: * 3+ years culinary experience in a high-volume, full-service restaurant * 1+ Year Culinary leadership experience * Demonstrate natural leadership qualities with a positive, team-focused attitude * Available and willing to work flexible hours based on business needs including nights on weekdays and weekends. * Demonstrates strong communication, organizational, and problem-solving skills. * Expresses sincere enthusiasm for the role and passion for culinary operations. * Must be able to prioritize, delegate, and respond in a timely fashion. * Able to work under pressure, multi-task, and stay focused with interruptions. About Kennebunkport Resort Collection: The Kennebunkport Resort Collection is a portfolio of diverse, luxurious lodging and dining options offering stylish and unique hospitality in Kennebunk and Kennebunkport. Our growing hospitality group includes Hidden Pond//Earth at Hidden Pond, Tides Beach Club, Cape Arundel Inn & Resort//Ocean Restaurant, Kennebunkport Inn//The Burleigh Restaurant, Cottages at Cabot Cove, The Grand Hotel//Rosella, The Boathouse Waterfront Hotel & Restaurant, Yachtsman Hotel & Marina Club, Lodge on the Cove//The Dory, and Via Sophia by the Sea. KRC is proud to offer competitive wellness options and perks for both Part Time and Full Time employees; * Employer-subsidized medical, dental, and vision insurance * Company-funded $25K in complimentary life insurance and $1K/mo. in disability * Optional Disability, Life and AD&D, Critical Illness, and Accident Insurance options * Additional Health & Wellness benefits including prescription and gym membership discounts * Generous Paid Time Off package including Employer Paid Leave plus immediate Paid Vacation accruals * Flexible and understanding work-life equality * Family Matters Program of 3+ months paid parental leave for new parents * 401k employer match, up to 4% of salary * Competitive wages with ongoing market analysis with annual performance evaluations and compensation adjustments * Discounted employee and immediate family hotel rates as low as $59 per night at EOS Hospitality portfolio locations * Food and Beverage discount of 50% Off at EOS Hospitality portfolio locations * Gold Card annual complimentary restaurant allowance for managers * Discounted lodging rates from New England Inn & Resort Association partners * Pathways for growth and professional development including training and tuition reimbursement * Relocation assistance to temporary employer housing * Incentive opportunities for both hourly and managerial roles * Supportive, open workplace culture * Company-funded Employee Assistance Program for life and mental health resources Why Join our team? Join our community of ambitious, thoughtful, and dedicated hospitality professionals delivering exceptional guest experiences. At Kennebunkport Resort Collection, we encourage creativity, ownership, and problem-solving at all levels of our organization, and we are committed to weaving diversity, equity, and inclusion into every aspect of our business. As a Kennebunkport Resort Collection employee, we welcome you to join us in making a community impact. Our KRC Cares team partners with community leaders and like-minded businesses to advance our community services, such as toy drives, beach cleanups, and other charitable causes around the community. Our Community Impact project allows a 1% Impact Fee to be donated to hand-picked local organizations focusing on affordable housing, protecting wildlife habitats, and creating spaces for the youth of our community. Kennebunkport Resort Collection offers customized learning opportunities for all employees. We work to carve out a path for internal leaders with motivated career goals. Annual conferences, mentorships, scholastic reimbursements, internships, and company-funded leadership development opportunities are just some of the ways we support our associates. Ready to learn more? Visit us online at ************************************* and explore our parent company, EOS Hospitality at ********************** for more information about the amazing ways we're making a difference.