Chef Jobs in Leicester, MA

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

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

Cook - AM Hours - Tuesday through Saturday - Full-Time - Benefits Wage: $19.25 Per Hour Education Division Brock & Company, Inc. is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England. Our aim is to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Job Responsibilities and Essential Duties: Produce, prepare and cook foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Comprehend and follow both verbal and written instructions regarding menu production, recipe methods, cooking techniques and food presentation. Receive, unpack, unwrap, date, rotate and stow deliveries. Station set - up prior to service with appropriate equipment and food to be determined by the supervisor. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide customer service in a courteous manner at all times. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Positive “can-do” attitude Must be able to stand for extended periods of time and have the ability to lift and move objects to approximately 35 lbs. to waist height. This position may be called upon to perform other jobs as determined by the supervisor. Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V // Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: PIa1290e4539dd-26***********4

We are looking for a dedicated Chef De Cuisine who is excited to take the next step in their career. As a Chef De Cuisine, you'll have the unique opportunity to embark on a journey of discovery and personal growth, learning from the best in the industry as you progress in your culinary career. The successful candidate must be passionate and relentless in their pursuit of delivering perfect service and food to each guest, and developing future leaders for their region and organization as a whole. As a Chef De Cuisine, you will: Attend P&L meetings and communicate results to the Regional team Own the profitability of the store Write a competitive annual budget for flawless restaurant operations Utilize earls' selection, development and recognition programs to create and engaging leader and partner experience Own all back of house routines, systems and procedures to ensure consistency and profitability Develop action plans with leadership teams to improve overall results Achieve flawless operations by developing and executing an annual business plan What we need from you: At least 2 years experience in a similar role A passion for food and a strong desire to pursue a career in culinary arts Excellent leadership and communication skills, with the ability to inspire and motivate others A passion and commitment to hospitality, teamwork, and fun A commitment to fostering a supportive and engaging experience for your team members and guest A willingness to learn and an openness to feedback, coaching, and mentorship The ability to legally work in the US What's in it for you: Competitive compensation package Flexible scheduling to support work/life balance Leadership meal budget + employee discounts Mentorship, Growth and Leadership programs In-house culinary training programs and mentorship from experience chefs Opportunity for advancement with a goal to lead a culinary team and make a meaningful impact on our culinary program Comprehensive health care benefits A healthy lifestyle spending account to support you in living your best life Earls is an equal opportunity employer. We are committed to a diverse and inclusive workplace, free from discrimination. We believe bringing together people of all backgrounds, experiences and abilities is essential to our success, and brings us closer to living our purpose to Make Life Awesome. All employment decisions inclusive of recruiting, hiring, compensation, promotions and terminations are based on qualifications, competencies and merit, without the consideration of any legally protected ground. Reasonable accommodations are available upon request.

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

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

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

Benefits: Bonus based on performance Competitive salary Health insurance Paid time off Profit sharing We are seeking a highly qualified Executive Chef/General Manager to helm restaurant operations for a rebranding of our Sudbury location into an Italian focused trattoria and wine bar. A low volume lunch and dinner concept with a 5 day operating schedule. The role is heavily leadership focused and very hands on. Very light administration as the Nan's Kitchen corporate team handles all administrative responsibilities. The ideal candidate will posses the following skills and behaviors: - Incredibly strong culinary acumen with a proven background - significant wine knowledge - bar and dining room management experience - An extraordinarily charming disposition and advanced people skills - Very strong planning and operational management skills - A creative mind for all things culinary - A passion for food and people - Significant experience developing teams - 10+years in a culinary management role - A strong and innovative hold on managing "the line" for speed and efficiency Compensation: $90,000.00 - $125,000.00 per year Nan's Kitchen OUR PURPOSE The purpose of Nan's is to connect communities through the power of agriculture & nutritious food by partnering with local providers and lessening the carbon footprint OUR VISION Our vision is to deliver fresh, wholesome, and nostalgic meals to individuals, families and groups. Through responsible & sustainable sourcing practices, our food is grown as close to home as possible, leaving the flavors and nutrients to travel the shortest possible distance from field to fork, resulting in a meal you can… quite literally, “feel good about” CORE VALUES Respect For the food, the farmers and our equipment; for each other, our time, feelings, different perspectives and ideas & opinions that are not your own Integrity We are scratch made and genuine, integrity is core to how we act, plan, cook, and execute to ensure the highest quality of food & customer service Intention With our mission, our flavors, our words and our actions Collaboration It takes a village. We celebrate mutual respect for our own weaknesses as well as the strengths & weaknesses of others Gratitude For the opportunity to share our delicious food with the community; for the hard work of our friends & teammates, our vendor's commitment, our opportunity to grow and share knowledge & food with each other

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

responsible for the overall kitchen execution in a fast paced, high volume environment. must be passioned about serving steak seafood pizza juicy burger salad Scope of Responsibilities (included but not limited to): Runs production and service according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed Follows company safety and sanitation policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Implementation of seasonal menu changes Working Conditions / Essential Functions: Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays. Able to work ten hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time. Able to grasp, reach overhead, push, lift and carry up to 50 pounds. Position Requirements: Minimum 3-5 years' experience of progressive culinary/kitchen management experience, depending upon formal degree or training Proven passion for culinary excellence and exceeding guest expectations. Knowledge and proficiency of systems, methods and processes that contribute to great execution. Excellent verbal and written communication skills with the ability to communicate professionally and effectively. Highly organized with strong attention to detail. High School education or equivalent View all jobs at this company

Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Harvest Table, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Harvest Table food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Harvest Table SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Harvest Table, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-JK1 Pay Range USD $80,000.00 - USD $90,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-JK1

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

We're more than just a team - we're a community dedicated to making a difference every day. At Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you're passionate, driven, and ready to thrive, we'd love to have you on our team. Apply today and build a career that inspires you! The Chef de Cuisine is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef; and maintaining and adhering to the health and food safety program at all times per state and federal regulations. This position oversees kitchen staff in the preparation/production of all meal periods. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you're not just getting a job - you're joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here's how we show our commitment: Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way. Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve. Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance. Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered! Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations! We're more than just a business-we're a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career. Apply today! Responsibilities Collaborate with the Executive Chef to develop innovative and seasonal menus that showcase the restaurant's culinary expertise and creativity, incorporating fresh, locally sourced ingredients and international flavors. Contribute to menu planning and recipe development, including creating and testing new dishes, specials, and tasting menus, and ensuring that all menu items meet quality and cost standards. Oversee food preparation and cooking activities, ensuring that dishes are prepared according to established recipes, portion sizes, and quality standards, and that food safety and sanitation guidelines are followed at all times. Supervise and assist kitchen staff in various culinary tasks, including chopping, slicing, dicing, marinating, sauté, grilling, roasting, and baking, to ensure consistency and excellence in food presentation and taste. Coordinate and manage kitchen operations, including ordering and inventory management, production scheduling, and equipment maintenance, to ensure smooth and efficient workflow and minimize waste and downtime. Maintain a clean, organized, and sanitary kitchen environment at all times, including workstations, storage areas, and equipment, and ensure compliance with health and safety regulations and food handling procedures. Train, mentor, and supervise kitchen staff, including cooks, line cooks, and prep cooks, providing guidance, feedback, and coaching to enhance their culinary skills, teamwork, and performance. Conduct regular training sessions and workshops on culinary techniques, menu items, and food safety practices, and ensure that all kitchen staff are properly trained and certified in food handling and safety procedures. Monitor food quality, presentation, and taste, and conduct regular taste tests and quality checks to ensure that all dishes meet the restaurant's standards of excellence and guest expectations. Technical Skills: Must have strong Culinary/cooking skills - skilled in different styles of cooking Food cost analysis, i.e., knowledge of food ordering, inventories, labor control Thorough knowledge and understanding of kitchen equipment use and operation Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience Financial understanding in food costs and minimizing waste in the kitchen Experience / Education: Minimum 2 years' of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counselling as well as documentation; experience with documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Certification and Allergy Awareness Training strongly preferred The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.

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

Job Details ENCORE BOSTON HARBOR - Everett, MA Restaurant - Food ServiceChef de Cuisine Seamark Seafood & Cocktails Opened April 2024 at Encore Boston Harbor, Seamark will offer a contemporary interpretation of New England's timeless seafood dining experience, boasting a bounty of elevated favorites and featuring the freshest pier to plate fish, lobster and shellfish available. POSITION SUMMARY The Seamark Chef de Cuisine is responsible for supporting the Corporate Chef with overseeing performance and strategy of their restaurant and being accountable for meeting Seamark food quality standards and financial goals. This includes but is not limited to; implementing the department strategy and ensuring alignment with overall Encore Boston Harbor strategy; maximizing opportunities for departmental and company success; maintaining all Encore Standards; and ensuring excellent guest and team member experience. PRIMARY RESPONSIBILITIES Implements short-and long-term departmental goals, objectives, policies, and operating procedures; monitors and evaluates operational effectiveness; effects changes required for improvement. Identifies key drivers of success. Held accountable for departmental performance, and the accuracy, confidentiality, and thoroughness of departmental policies and procedures, records, and reports. Oversees the performance of team members under his/her area of responsibility. Monitors all activities of the department to ensure that all applicable internal policies, federal and state laws, rules, regulations, and controls property wide are enforced. Administers departmental operating budget and financial controls. Responsible for financial planning, forecast, labor, and payroll for areas of responsibility. Ensures the department delivers and maintains a maximum level of property-wide service and satisfaction. Facilitates communication throughout the property by organizing and presiding over regularly scheduled meetings with team members within the department and with other departments as appropriate to ensure property wide communication. Oversees all hiring, performance management, and employee engagement within the department. Provides training opportunities, constructive and positive feedback to team members within their area of responsibility. Creates a motivating environment. Keeps informed of all new developments within the department and makes recommendations designed to maximize department and company success. Effectively manages internal and external guest relations, which may require levels of patience, tact, and diplomacy. Responsible for addressing guest and team member issues as appropriate. Manages multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations. Must have the ability to promote positive, fair, and ethical relations with all team members, with all Encore contractors, and in all interactions within the Host and Surrounding communities as an ambassador of the Encore brand. Demonstrates creative and artistic approaches to plate presentations and research new products and menu items on a regular basis. Facilitates daily pre-shifts with back of house staff. Requisites food and equipment from respective purchasing agents, giving specifications, quantities, and quality descriptions which must be maintained by the Purchasing Department. Initiates, promotes, and enforces safety procedures, primarily the cooking and holding processes of hot and cold foods. Ensures safe handling of all equipment within the “back of the house”, (mixers, dicers, vegetable cutters, etc.). Establishes and maintains department objectives, standards, guidelines, and budget to ensure proper management of department; monitors and evaluates staffing levels and food purchasing, production, and inventory to control costs and waste. Develops strategic buying practice and works with purchasing department to ensure best price and quality for foods purchased. Evaluates current needs, past experiences, and forecasted business conditions to make decisions and recommendations for best allocation of resources among restaurant outlets to achieve maximum financial returns and guest service levels. Assists the Corporate Chef with analyzing food costs and forecasting business trends to make recommendations for revision of menu prices that will most appropriately meet company goals. Works with safety as a priority and follows department and company safety standards. Maintains relevant knowledge of industry through continuing education and training. Performs any other job-related duties as assigned. This reflects the position's essential functions; it does not encompass all the tasks that may be assigned. OUR IDEAL CANDIDATE Experience, Education, and Certification High school degree or equivalent required. Culinary arts or a related field education or experience preferred. Sanitation knowledge, culinary knowledge, and demonstrated knife skills and safe food handling required. Minimum 7 years of full-service kitchen experience, 4 years in a leadership role required. Requires strong computer skills and proficiency in Microsoft Office. Candidate must have experience with planning and project management. Must possess outstanding organizational, interpersonal, and administrative skills, as well as excellent attention to detail. Skills Strong leadership and interpersonal skills - that can be factually verified by peers and prior supervisors. Can illustrate consultative skills and ability to work cross-functionally. Exhibits excellent verbal and written communication skills. Demonstrates strong problem-solving skills through the ability to diagnose and develop recommended solutions. Physical Demands Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods. Ability to make repeating movements of the arms, hands, and wrists. Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders. Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds / 25 kilograms. Ability to turn or twist body parts in a circular motion. Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environments. Additional Requirements Deep understanding of lifestyle hotels and premium dining products and services. Self-starter with an entrepreneurial spirit and strong organizational skills Ability to work evenings, weekends, and holidays, as needed. As an important member of our team, you'll be eligible for: Health, Dental, and Vision insurance Competitive Pay The employee is expected to adhere to all company policies and to function as a role model. This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Carver Road Hospitality reserves the right to make changes to the above job description and all other duties assigned. Nothing herein shall restrict Carver Road Hospitality management's right to assign or reassign tasks, duties, or responsibilities to this job at any time. We are an equal-opportunity employer and value diversity and inclusion.

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES This position is responsible for the day-to-day operations of the TAO/Beauty & Essex culinary department in order to maintain the quality standards set by Tao Group Hospitality (TGH). The Executive Chef is actively involved in all aspects of the kitchen including staff development, menu creation, safety and sanitation maintenance, and food preparation quality. Primary Duties and Responsibilities : Responsible for menu concepts, costs and production, training of personnel, discipline, health and sanitation standards and product specifications Oversees recipes and procedures remain consistent with TAO standards Oversees and defines the procedures for opening and closing the restaurant Oversees all kitchen operations to maintain the quality and accuracy regarding food preparation and standards Manages and develops kitchen management by setting clear guidelines and expectation Reviews staffing levels to meet service, operational and financial objectives Oversees the purchasing and receiving of goods to maintain and produce high-quality products Focuses on safety and sanitation to maintain a safe and clean work environment Analyzes budgets and costs associated with food selections to ensure maximum productivity and profit Assists with the yearly preparation of the operating and capital budgets Other duties and responsibilities as appropriate for the position Secondary Duties and Responsibilities: Works with Restaurant Managers to develop training for all staff Develops and produces recipes for specials Oversees the training programs for all kitchen staff Acts a liaison between front and back of house team members including management Provides reporting to the corporate chef and culinary director Maintains cleanliness of the Chefs' office Participates in all management meetings for front and back of house team Minimum Education and Qualifications: Associates' Degree, a Culinary Degree or a formal apprenticeship program Eight years of supervisory experience as an Executive Chef in a high volume, hospitality related Food and Beverage operation Must possess a thorough knowledge of culinary disciplines as well as a working knowledge of various cultures and languages Must have a thorough knowledge of cost factors Experience in food and beverage administration, planning budgeting, menu planning and cost analysis Excellent written and verbal communications Excellent organizational and multi-tasking skills Intermediate knowledge of Word, Excel and Outlook In lieu of a Degree and previously mentioned experience, seven years of experience as an Executive Chef and four years of supervisory experience may be considered Competencies : Incumbent will master the following competencies while in this position: Knowledge of Mohegan Sun corporate and department policies and procedures Knowledge of Mohegan Sun budget planning and analysis process Effective utilization of Mohegan Sun evaluation programs Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: Mohegan Sun CER and purchasing procedures Knowledge of Time and Attendance systems as well as Manager Self Service SMART training alcohol awareness Must attend all appropriate Human Resources Training classes Must develop a thorough knowledge of culinary disciplines and cost factors (labor, food, etc.) Thorough knowledge of operational policies with regard to hours of operation, types of menus offered and restaurant concepts Physical Demands and Work Environment: Fast paced kitchen environment Must be able to stand, lift and bend for extended periods of time Must be able to work various shifts and flexible hours This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary. #Joinourwinningteam #Allinforcareersatmohegansun Work Shift: Regular Knock, knock. Hear that sound? That's opportunity! . Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.

Full-Time Benefits Eligible Wage: $22.50 per hour Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Responsibilities: The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Station set - up prior to service with appropriate equipment and food to be determined by the supervisor. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide customer service in a courteous manner at all times. Essential requirements: Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Must be able to stand for extended periods of time. Have the ability to move objects approximately 35 lbs. to waist height. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Positive “can-do” attitude Receive, unpack, unwrap, date, rotate and stow deliveries. This position may be called upon to perform other jobs as determined by the supervisor. Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V // Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: PI1a9b0e365b4f-26***********9

Responsible for the overall kitchen execution in a fast paced, high volume environment. Need to be passioned about making quality food , juicy burger steak seafood pizza Scope of Responsibilities (included but not limited to): Runs production and service according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed Follows company safety and sanitation policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Implementation of seasonal menu changes Working Conditions / Essential Functions: Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays. Able to work ten hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time. Able to grasp, reach overhead, push, lift and carry up to 50 pounds. Position Requirements: Minimum 3-5 years' experience of progressive culinary/kitchen management experience, depending upon formal degree or training Proven passion for culinary excellence and exceeding guest expectations. Knowledge and proficiency of systems, methods and processes that contribute to great execution. Excellent verbal and written communication skills with the ability to communicate professionally and effectively. Highly organized with strong attention to detail. High School education or equivalent View all jobs at this company