Chef Jobs in Ludlow, MA

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a part time Breakfast Chef at the the Timberdine - Harvester, you will master our menu, with your food being the reason guests keep coming through our doors! You'll thrive in a fast-paced service, working together as one team. Does this sound like you? Join us at Harvester, the nation's family favourite. Famous for our fresh rotisserie chicken, sizzling grills and unlimited salad bar, we pride ourselves on offering feel good dining for the nation. Fancy a fresh start? We want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to work around your lifestyle! * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, we offer a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply

* Prep and prepare meals in accordance with cycle menu to both inmates and staff. * Provides immediate supervision of inmates * Maintain and organize supporting documentation to satisfy standard compliance. * Prepare, serve and document medical diets * Ensure adequate health protection for all inmates and staff and for all working in the food service area. * Maintain serve safe food manager certification to adhere to local, state and federal requirements * Must maintain CPR, AED and first responder certification. * Must maintain annual training requirements for support/professional staff with daily inmate contact. * Performs area contraband searches, writes disciplinary tickets, takes inmate counts and other custody related functions * Issues and controls kitchen tools, equipment and food supplies for food preparation. * Maintains security procedures by unlocking food storage units, equipment and security controlled tools. * Manage food stock within applicable safety guidelines * Organize, communicate and when applicable prepare any approved religious diets or celebrations. * Maintain record of meals served * Must have knowledge of inmate motivation and problems associated with institutional life. * Provide equipment and safety training. * The correctional chef will be required to prepare and serve food to all areas of the facility in the event of an emergency or lockdown situation. * Work with the correctional head chef in menu development and cost saving measures. * Maintain inventory of dry and cold storage. * Oversee the weekly meat utilization list to make sure appropriate amounts of food is thawed for corresponding meals. * Responsible for consistent portion control of all menu items * Will record temperatures and monitor all facets of the kitchen operation to ensure health safety for the facility. * Takes responsibility for the operation of the kitchen, including ordering and decision making and providing immediate supervision over inmates during any absence of the Correctional Head Chef. Must have the ability to observe situations and behavior in detail and make critical and stressful decisions and act quickly in emergency and dangerous situations. Maintains security, order and discipline of inmates by continually monitoring behavior and correcting disruptive actions. WORKING CONDITIONS * Exposure to heat, mechanical equipment and usual cooking area conditions. * Duties involve potential risk associated with working in a jail setting with inmates. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Regularly required to stand and walk; talk and hear; lift and carry; push and pull with force; and maintain balance * Occasionally required to climb and stoop; reach with hands and arms; and occasionally lift and/or move boxes of 50-100pounds of food or equipment * Manual dexterity required in performing duties * Specific vision abilities required by the position include close vision, distance vision and peripheral vision; reading of written, printed or computer screen data

Job Details LONGMEADOW, MA $90,000.00 - $110,000.00 Base+Commission/year Restaurant - Food ServiceDescription Here is an opportunity to be a part of an award-winning, widely respected, locally grown business with a proven track record and 800 employees strong. With us you can experience eleven unique venues under one executive management team. If you are inspired by talented chefs, managers, and mixologists where creativity is encouraged daily, we encourage you to consider joining our family. ***This is an immediate role that needs to be filled. We would consider relocation for the right candidate*** We need someone who inderstands HIGH VOLUME, from scratch kitchen with 3-5 years of chef experience leading a team to success. Motivating the kitchen staff is of the upmost importance and needs to be showcased in the kitchen. Our team is dedicated and ready for a true leader who can provide mentoring and growth within the restauarant. Max Hospitality has been dedicated to providing a great dining experience while delivering high quality food for over 30 years. Max strives to meet and exceed customer expectations while creating seasonal dishes to stay ahead of the competitive market. We look for candidates who believe in our mission and want to be part of an ever growing restaurant group. The ideal candidate will bring a creative outlook, team player attitude and be passionate about the work they do within our restaurants. You are invited to apply if this is a family you would like to be a part of. Our Executive Chef is responsible for creating artisan burgers that support our culinary style using only the best ingredients. The Chef will prepare burgers and other dishes ensuring they are thoughtfully prepared with care and attention. The Max Burger menu is filled with a burger for everyone and continues to be hits among our diners. We have chalkboard burgers that change weekly which require creativity and sourcing seasonal ingredients when possible. Our menu also includes several options for those that are not in the mood for a burger or may prefer meat free options, but still want high quality food. The Executive Chef will successfully deliver our current dishes and also find creativity with new menu items while elevating more traditional ones. Menus are changed seasonally with items that are sourced locally when the season allows. The candidate for this position has had prior experience in leading a kitchen to success, knowledge of cost of goods, scheduling, and special events. Previous experience in a burger restaurant is preferred but not required. Additional culinary training/coursework is a plus but not required. Max Burger continues to impress our guests with their commitment to creating beautiful and tasty artisan burgers made from finely crafted ingredients. A continued commitment to our customers, reliable to his or her co-workers, self-motivated, creative and organized is a must. Ability to work the line in a high volume fast paced environment along with good time management skills, and professional dress, and behavior are all required for this position. Qualifications This role will oversee the entire kitchen staff, creating the schedule, maintaining weekly inventory and ordering. Acting as a mentor to allow other chefs to build on their career within the group. Interviewing, hiring and terminations as needed to fill roles and allow the kitchen to work like a well oiled machine. This role is responsible for attending monthly Chef meetings, ability to understand and meet labor and food cost goals. Work with breweries to promote special event dinners and be able to create dishes for those events. Strong communication and confidence when speaking in front of staff and guests is required. The Executive Chef should know and understand current federal, state, and local standards, guidelines, and regulations by following established policies and procedures and ensures that safe and high quality food service is provided at all times. The candidate does need to be ServSafe certified upon hire or within 90 days of hire. This chef may also assist with preparation of all items needed for service, from chopping vegetables to making sauces and butchering meat, and may be asked to prepare items for other stations or special events. Head Chef/Executive Chef: 2 years (Required) Culinary: 4 years (Preferred) Benefits: 401(k) with matching dollars Medical, Dental & Vision insurance, 50% premiums paid by employer Disability Insurance 100% Paid by Employer Life, Accident, Critical Illness & Pet Insurance offered Flexible Spending Account & Dependent Care Account offered Daily Shift meal provided Paid time Off earned as of First Week Referral program Shift: 5, 10 hour shift, 2 days off weekly Supplemental Pay: Daily Shift Meal Monthly Food Allowance Quarterly bonus Yearly bonus Diversity creates a healthy atmosphere: Max Hospitality is an Equal Employment Opportunity/Affirmative Action employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, protected veteran status, disability status, sexual orientation, gender identity or expression, marital status, genetic information, or any other characteristic protected by law.

This opportunity is posted both internally and externally concurrently by agreement with the BOE UPSEU Local. Internal UPSEU members (Both BOE and City of Middletown) will be given first review and consideration in accord with the UPSEU collective bargaining agreement. Grant Funded Position/Temporary Introduction: This job description is intended to be used in conjunction with an employee's annual performance evaluation documents to establish and verify functional competency on an on-going basis while employed with Middletown Public School System, (MPS) Department: Office of Food, Nutrition and Wellness Services Reports to: Director of Food, Nutrition and Wellness Services MISSION STATEMENT Middletown Public Schools cultivates the brilliance in each student. Following are the core values that reflect the values of our organization: EMPOWERMENT: Middletown Public Schools empowers its students with the knowledge and skills to create lives brimming with purpose, passion and fulfillment. COMMUNITY: Middletown Public Schools harnesses the power of community by fostering an environment of mutual understanding and appreciation . GROWTH: Middletown Public Schools encourages a culture of growth and exploration, inspiring generations of lifelong learners. AUTHENTICITY: Middletown Public Schools embraces each person's authenticity and cultivates an inclusive culture that brings about a sense of belonging. WORK PILLARS: Our work pillars provide us with guiding principles from which we steer our way of work, our operational goals, and our journey toward empowerment and growth. GROWTH: MPS is committed to providing personalized learning opportunities that are tailored to each student's strengths, passions, and academic needs, empowering them to thrive and reach their fullest potential. COMMUNITY: MPS is committed to developing systems of support and partnerships that prioritize equitable access to resources that promote physical, social, and emotional well-being among our students, employees and families. COMMUNICATION: MPS is committed to developing systems of communication that support collaboration between the home, school, and community; increase organizational efficiency; and prioritize accessibility. BELONGING: MPS is committed to creating environments that encourage open and honest dialogue, promoting connection between individuals with diverse perspectives, and cultivating a sense of belonging. BASIC PURPOSE OF THE JOB This position is responsible for oversight of the culinary training, recipe development, and the implementation of innovative practices aligned with the Child Nutrition Programs. The executive Chef will oversee and direct Cafeteria staff, contribute to the development of standard operating procedures for recipe design, support school gardens program, and promote sustainable and locally sourced food initiatives. This is a grant funded position with a three (3) year life cycle. There should be no expectation that this position will extend beyond three (3) years. JOB QUALIFICATIONS Minimum Education College degree in Culinary Arts or related Culinary field, and formal culinary training required. Minimum Work Experience: 5 years of professional chef experience in a high-volume setting required. 5 years of supervisor experience in a food service industry required. Required Licenses/Certifications Valid State Driver's license required. Valid ServSafe Manager certification, or other CFPP required. ServSafe Instructor/Proctor certification preferred. JOB REQUIREMENTS Required Skills, Knowledge, and Abilities In addition to the job specific requirements listed in this section, employee is accountable for and expected to integrate all MPS values work Pillars into the execution of the essential functions of their job. Note: The statements herein are intended to describe the general requirements for work being performed by employees in this job. They are not intended to be construed as an exhaustive list of all requirements, responsibilities, duties and/or skills required of all personnel so employed. Ability to facilitate professional learning sessions and adapt DEI content as necessary, required. Ability to communicate clearly and effectively with peers and leadership required. Ability to self-reflect as a learner and to have a growth mindset required. Knowledge of and ability to successfully utilize Google Suite and Microsoft office suite programs required. Knowledge of USDA Child Nutrition Program policies required. Knowledge of and ability to successfully utilize various Point of Service software programs required. Ability to work nights, weekends and holidays required. Working knowledge of State and Federal budgetary process required. Knowledge of use and care of commercial kitchen equipment required Working Knowledge of Child Nutrition Program Nutrition Standards required Knowledge of culinary training and leadership of team members required ESSENTIAL FUNCTIONS Essential Functions encompass those tasks, duties, and responsibilities that are critical and fundamental to the job and comprise the means of accomplishing the job's purpose and objectives. They are the major functions for which the person in the job is held accountable. For any employee with population specific/age specific competency requirements a copy of the requirements must be attached to this document. 1. Manages daily kitchen operations to ensure high-quality meal production and compliance with Child Nutrition Program (CNP) regulations. 2. Implements and enforces food safety, sanitation, and HACCP guidelines to maintain a clean and efficient kitchen environment. 3. Supervises and supports kitchen staff in executing meal preparation, production, and service. 4. Develops and conducts comprehensive training programs to enhance staff skills in scratch and speed-scratch cooking, proper plating, and culinary techniques. Takes action to ensure that all staff are adhering to standards. 5. Coaches food service employees to improve efficiency, food presentation, and customer service. Provides updates to Director on status of staff movements towards desired level of proficiency. 6. Develops and delivers ongoing professional development and performance evaluations for kitchen staff. 7. Creates, tests, and implements culturally diverse, nutritious, and cost-effective recipes that align with CNP meal standards. 8. Scales recipes for large-scale school food production, ensuring consistency and efficiency in preparation. Takes action to ensure that staff are following established protocols. 9. Maintains detailed documentation of standardized recipes and preparation methods for training and operational consistency. 10. Develops and implements SOPs for meal production, kitchen workflow, food safety, and sanitation. Takes action to ensure all staff are aware of and understand protocols. 11. Takes action to ensure compliance with federal, state, and local regulations governing school meal programs. 12. Monitors adherence to Healthy Food Certification, Offer vs. Serve, and other regulatory requirements. Reports variances to Director in a timely manner. 13. Proactively collaborates with school garden and greenhouse coordinators to incorporate fresh, locally grown ingredients into school meals. 14. Provides guidance on the processing and utilization of school-grown produce in meal preparation. 15. Supports farm-to-school initiatives by integrating locally sourced ingredients into the menu. 16. Conducts regular staff meetings and training sessions to maintain operational efficiency. Tracks attendance to ensure staff receive required trainings. 17. Addresses and resolves personnel issues in collaboration with the Director of Food, Nutrition, and Wellness Services. 18. Takes action to ensure all culinary and operational initiatives align with Child Nutrition Programs and district wellness policies. 19. Collaborates with administration and stakeholders to develop long-term strategies for improving meal quality and participation rates. 20. Engages with students, parents, and community members to foster a culture of healthy eating and food education. 21. Collaborates with the Director to develop and maintain cost-effective food purchasing and inventory strategies. 22. Monitors food and supply costs to ensure fiscal responsibility and budget adherence. 23. Implements waste reduction strategies to maximize efficiency and sustainability. 24. Provides culinary expertise for district events, catering services, and special projects. 25. Assists with planning and executing special meal events, including themed lunches and nutrition education activities. 26. Takes action to ensure catered events align with district nutrition and sustainability goals. 27. Performs other duties as directed. SALARY AND BENEFITS: Grant Funded $80,000- $100,000 Based on Experience Eligible for Health, Dental and Supplemental Life Insurance SCHEDULE: 10 Month Position with additional summer work required This opportunity is posted both internally and externally concurrently by agreement with the BOE UPSEU Local. Internal UPSEU members (Both BOE and City of Middletown) will be given first review and consideration in accord with the UPSEU collective bargaining agreement.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

The Flying Monkey Grill & Bar, Llc in Newington, CT is looking for one saute chef to join our 58 person strong team. We are located on 2095 Berlin Turnpike. Our ideal candidate is attentive, punctual, and hard-working. Benefits We offer many great benefits, including free early access to your pay through Homebase. Responsibilities Set up workstation Prepare ingredients to be used in dishes Saute ingredients and plate dishes to business standards Adhere to health and safety guidelines Qualifications Experience working as a chef or similar role Ability to work with a team towards success Familiar with kitchen utensils and equipment Knowledgeable of food preparation and cooking processes We are looking forward to receiving your application. Thank you.

8 am - 3pm Chef / Mashgiach prepare 100 hot meals a day lunch & supper Full benefits package: health insurance, dental, etc $25 an hour

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 Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-AW1 Pay Range USD $65,000.00 - USD $75,000.00 /Yr. At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-AW1

At Loomis Communities, we open doors to positive aging . Building on our proud traditions of integrity, security and hospitality, our vision is for Loomis to always be a vibrant, welcoming community, providing resources to maximize well-being and personal fulfillment; while sharing our talents and strengths with all those whose lives we touch. Full Time Salaried PositionSome weekend availability a must!Summary Description: A highly motivated and experienced culinary leader that provides exceptional dining experiences for all customers, both internal and external. This role is responsible for the overall management and daily operations of the kitchen, including menu development, food preparation, and quality control. Beyond culinary expertise, the Executive Chef will cultivate a positive and productive work environment through strong team building and leadership coaching skills. This includes mentoring staff, fostering collaboration, and empowering individuals to achieve their full potential. The ideal candidate will be passionate about food, dedicated to exceeding customer expectations, and committed to building a high-performing culinary team. Essential Functions Complies with and enforces all departmental policies and procedures (includes, but not limited to-HACCP, mandatory in-services, safety regulations, timely corrective action, CARF/CCAC guidelines). Other duties may be assigned. Performs job functions in a manner consistent with the mission and goals of the Loomis Communities. Adheres to The Loomis Communities Compliance and Ethics Program. Demonstrates an awareness of, a respect for and attention to the diversity of the people with whom they interact (persons served, personnel, families/caregivers, and other stakeholders) that is reflected in attitudes, behavior and services. Provide all customers with efficient, professional and responsive service, while communicating with honesty, integrity and respect. Seeks customer feedback through regular interactions. Participates in the resident dining services committee meetings. Works harmoniously and cooperatively within a team structure. Collaborating with co-workers while remaining positive and respectful at all times. This includes coordination of resident and guest functions, activities and promotions. Oversees proper established sanitation guidelines are followed by team members. Performs assigned tasks while promoting resident rights and independence. Delivers quality services by performing advanced culinary tasks and menu management, while adhering to and establishing food safety requirements. Reviews menu cycle, follows recipes, tests product by taste, temperature, portion control and plate appeal. Proper receiving and storage of departmental supplies. Considers nutritional needs of the aging population, and utilizes Mediterranean diet concepts when developing menus. Promotes team building through hiring, leadership coaching, and training staff to cultivate a positive and productive work environment and ensures proper staffing levels, while working a flexible schedule when needed. Also, conducts new employee orientations and timely employee performance evaluations. Provides stewardship through management of the dining services budget related to purchasing and staffing. Qualifications Required Education: High School diploma or general education degree (GED) Preferred Education: Advanced culinary degree Required Experience: Minimum 5 years in comparable culinary position with supervisory responsibilities. Preferred Experience: Minimum 8 years in comparable culinary position with 5 years as an Executive Chef Skills/Competencies: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Ability to read, write, and speak English. Ability to relate well to all residents, including the emotionally upset. Ability to deal tactfully with personnel, residents, family members, visitors and the public. Ability to report to work regularly and promptly. Ability to work beyond normal hours when necessary.

We are seeking a skilled and motivated Sous Chef to join our team at our bustling café in the heart of Old Wethersfield. We serve breakfast and lunch six days a week and dinner on Thursdays, Fridays and Saturdays. We also cater for many events in house and offer options for people to pick up off premise catering as well. The Sous Chef will work closely with the Head Chef to ensure the efficient operation of our kitchen, delivering high-quality food that delights our customers. If you are a creative culinary professional with a passion for cooking and a dedication to excellence, we want to hear from you. Join our team and be part of a dynamic culinary experience where creativity, innovation, and passion come together to create memorable dining experiences for our customers. If you are ready to take your culinary career to the next level and make a positive impact in a small market/café setting, we encourage you to apply for this exciting opportunity. Competitive Salary based on Experience Benefits, Paid Time Off

Exciting Opportunity with Banyan Treatment Centers! We are seeking a dedicated Sous Chef to join our team and help create a supportive and nourishing environment for our patients and staff in Baldwinville, MA. In this role, you will be responsible for preparing high-quality meals, maintaining a clean and organized kitchen, and adhering to all food safety and sanitation standards. Your contribution will be essential in supporting individuals on their journey to recovery and fostering a sense of community through shared meals. About Banyan Treatment Centers Banyan Treatment Centers is a nationally recognized leader in addiction and mental health care, offering a comprehensive continuum of services with the esteemed Joint Commission Accreditation (Gold Seal of Approval). Since our founding, we have grown into a trusted provider with 18 locations and Telehealth services nationwide. In 2023, TPG's global impact investment through The Rise Fund enabled us to further expand our services. This partnership underscores our dedication to providing high-quality care and reinforces our financial stability. With over 1,600 dedicated employees, we are committed to making a meaningful impact on people's lives, delivering compassionate, quality care that extends from our internal operations to every patient interaction. Why Join Banyan Treatment Centers? This is an opportunity to make a meaningful impact within an organization that stands as a nationally recognized leader in addiction and mental health care. As a Sous Chef, you will: Support Recovery Efforts: Contribute to the healing journey of individuals by providing balanced, nutritious meals in a compassionate environment. Be Part of Our Mission: Join a team dedicated to helping individuals overcome addiction and mental health challenges. Foster a Collaborative Environment: Work alongside a team committed to patient-centered care in a welcoming and diverse atmosphere. Enjoy Career Growth Opportunities: Take advantage of employee training, development, and advancement opportunities. Position Details: Reports to: Managing Chef Schedule: Full-time, 5 shifts per week (details discussed in interview) Location: On-site in Baldwinville, MA Key Responsibilities: Collaborate with the Managing Chef to create balanced meal plans tailored to residents' dietary needs. Plan menus accommodating dietary restrictions due to health conditions, allergies, or cultural preferences. Oversee meal preparation, ensuring recipes, portion sizes, and hygiene standards are upheld. Supervise kitchen staff, providing training and guidance as needed. Maintain inventory, order supplies, and manage food storage to minimize waste. Enforce hygiene and sanitation practices in compliance with health regulations. Communicate with staff to coordinate meal schedules and address dietary concerns. Work with dietitians and healthcare professionals to meet specific dietary requirements. Regularly monitor and ensure food quality, making adjustments when necessary. Required Qualifications: At least 1 year of experience as a Sous Chef or in a related role. High school diploma or equivalent. Preferred Qualifications: Experience in a healthcare or residential facility. Certification in food safety or ServSafe. Personal Characteristics: Empathy & Compassion: You care about providing nourishment to individuals facing challenges. Attention to Detail: You ensure meals meet dietary needs and safety standards. Collaboration & Teamwork: You work effectively with others to support a positive environment. Accountability & Integrity: You maintain cleanliness and adhere to high standards of food preparation. Comprehensive Benefits include: Medical, Vision and Dental Insurance Whole and Term Life Insurance Short and Long-term disability Insurance 401(k) Benefit with Employer Match Paid Time Off 7 Paid Holidays, inclusive of a floating Holiday to use at your discretion. Employee Assistance and Referral Programs Apply Now! If you're passionate about making a difference and are ready to bring your culinary expertise to a mission-driven team, apply today to join Banyan Treatment Centers! We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class. We welcome all applicants and encourage veterans, active-duty military and first responders to apply, in support of our First Responders Program offering.

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 Banquet Chef is responsible for ensuring the highest quality of culinary services for our Members and guests. They support a la carte and private event food production while maintaining consistent food preparation and plate presentation for a la carte venues and catered events. Day-to-Day: * Maintains a clean and safe work environment. * Assists the Executive Chef and Sous Chefs with any task requested. About You: * Prior experience as a Cook. * Working knowledge of broiler, pantry and saute stations. * Diplomatic team player able to foster relationships with Members, Employees and Guests. * Possesses a passion for exceeding Member expectations and a commitment to excellence * Providing the highest quality Member and guest experience. * Internal Candidates should be ServSafe certified. * High school diploma or equivalent. 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 This job post is intended to describe the general requirements for the position. It is not a complete statement of duties, responsibilities, or requirements. Other duties not listed here may be assigned as necessary.

COMPANY BIO Our Client is a renowned off-premise caterer headed by an award-winning Chef-owner based in Connecticut. PRIMARY DUTIES & RESPONSIBILITIES Work closely with various clients to prepare a variety of balanced, attractive, and cost-effective menu options Prepare appropriate recipes & ensure that all required supplies, resources, and materials are purchased, ordered, and available when needed Execute client menu tastings and lead the execution for all offsite catering events, ensuring that all required preparation, delivery, set-up, service, and takedown responsibilities are properly and efficiently executed Perform all types of high-volume food production and preparation duties Write production sheets and production lists, perform various inventory, receiving, and quality control tasks, consistently monitor kitchen operations and cleanliness Build and maintain relationships with team members and front of house management alike Ensure fiscal responsibility for food and labor costs for each event As a leader, build a culture that revolves around the experience and enjoyment of food and cooking Conduct recruitment and selection, training, and development initiatives as well as scheduling, performance management, and employee coaching; assist in bi-annual reviews Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services. Lead staff briefings and meetings Demonstrates high personal integrity, business ethics and takes every opportunity to promote our client's Catering services Represent our client at special demonstrations, special events, or theme activities to promote the company Other duties as assigned or required EXPERIENCE AND SKILLS: Minimum of five (5) years progressive experience as a Catering Chef or Sous Chef with extensive culinary training and proven depth and breadth of food knowledge and trends Proven effective supervisory skills, knowledge of food preparation, food costing and quality control procedures Prior work experience in a high-volume production setting with experience in off-site catering, and kitchen management Excellent interpersonal and communication skills required to effectively motivate, direct, and lead assigned employees, and work closely with clients. Proficient in performing many tasks simultaneously while at the same time making sure all details are properly addressed in those tasks A dedication to understanding & exceeding customer expectations. A high energy level or sense of urgency in carrying out assigned tasks. Strong business acumen; organized and methodical team-oriented worker Self-starter, flexible, and able to work independently; ability to multi-task and prioritize multiple projects A valid Driver's License Knowledge of Microsoft Office Word and Excel PHYSICAL REQUIREMENTS: Information Not Available. EDUCATION: Information Not Available. devita.hancock.hospitality+candidate+************************* #CB Package Details PTO

Under the supervision of a Food Service Director, prepares and cooks food in large quantities according to diet, consistency, and cycles of menu. Monitors methods of food handling, preparation, meal service and equipment cleaning. Serves meals. Has general supervision over food service workers in a kitchen; does other related duties as required. Note: The following duties are illustrative and not exhaustive. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position. Depending on assigned area of responsibility, incumbents in the position may perform some or all of the activities described below. Functions: Read menus, recipes, and reviews with Food Service Director, all necessary steps in meal preparation Prepare all necessary menu items in accordance with established standards Determine quantity of all food needed in meal preparation Follow recipes Use proper food preparation and handling techniques Prepare substitute items to meet resident's individual needs Serve meal using portions listed on menu Cover, date and label all leftovers and stores properly Insure that all cooking temp logs, temp when taking out of oven and holding temp, are up to date Ensure that all federal, state, department, and other necessary government agency requirements are met in the preparation of food Direct functions of one or more workers who assist in preparing and serving meals Discard expired food Compile and maintain records of food as assigned Take inventory of supplies and equipment as assigned Receive and store food supplies, using FIFO Method (First in First Out) Ensure all supplies and equipment are kept in a clean/sanitary condition Wash pots, pans, dishes, utensils, and other cooking equipment Wash floors, walls, and linoleum in kitchen, dining room, and food storage area Update Dietary Cards Assist in training new employees Use proper infection control techniques and protective equipment as needed Promote a culture of safety Manage dietary personnel in absence of Food Service Director Contribute to an environment that is respectful, team-oriented and responsive to the concerns of co-workers, patients and families Participate in quality improvement activities (QAPI) as requested Maintain confidentiality and protects sensitive Protected Health Information (HIPAA) at all times Stay and work beyond scheduled shift if needed to meet needs of patients Qualifications: Must be at least 18 years or older. Experience in a culinary environment, large volume food preparation and service is preferred. Knowledge and Skills: Demonstrates organizational and critical thinking skills Effective interpersonal and communication skills Ability to be patient while interacting with challenged or difficult residents Ability to work independently, problem solve and make decisions as necessary Ability to create a resident-centered environment Ability to react decisively and quickly in emergency situations Knowledge of policies and procedures and state and federal regulations Required Responsibilities: Successful demonstration of work standards, quality work product, productivity, and job knowledge are standard expectations for all company employees. Core Competencies: Caring/Compassion Accountability Dependability Adaptability/Flexibility Effective Communication Detail Oriented Confidentiality Team Player Dedication Physical Demands Shoe the amount of time on-the-job in the following physical activities by checking the appropriate boxes below. Amount of Time None Occasionally up to 1/3 Frequently 1/3 to 2/3 Constantly 2/3 or more Stand x Walk x Sit x Talk or hear x Finger, handle or feet x Push/pull x Stop, kneel, crouch or crawl x Reach with hands and arms x Taste or smell x This job requires that force be exerted by weight being lifted, carried, pushed, or pulled. Show how much and how often by checking the appropriate boxes below. None Occasionally up to 1/3 Frequently 1/3 to 2/3 Constantly 2/3 or more Up to 10 lbs x Up to 20 lbs

As Head Chef you will oversee the day-to-day running of the kitchens and be able to manage, lead, motivate and develop the team. Responsibilities will include menu planning, managing the financial KPI's enabling business success, purchasing, health and safety including food hygiene procedures.

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a Chef at the Hand & Sceptre, you will master our menu, with your food being the reason guests keep coming through our doors! You'll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you? Join us at Premium Country Pubs. We craft food and drink into something truly special. Picture beautiful interiors in stunning locations, and great tasting food. If you're passionate about all things premium, we want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to fit around you. * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply

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.

Job Details AVON, CT $25.00 - $26.00 Hourly Restaurant - Food ServiceDescription Here is an opportunity to be a part of an award-winning, widely respected, locally grown business with 800+ employees who are like family. With us you can experience tweleve unique venues led by one executive management team. Come be inspired and fuel your creativity with Max's! Max Hospitality continues to be dedicated to providing a world class dining experience while delivering high quality food. We strive to meet and exceed customer expectations while creating seasonal dishes to stay ahead of the competitive market. Our employees believe in our mission and want to be a part of our growing restaurant group. The ideal candidate will bring a creative outlook, team player attitude and be passionate about the work they do within our restaurants. The Sous Chef will start work at Max a Mia, located in Avon, just over the West Hartford line at the base of Avon Mountain on Route 44. This location will be moving to a brand new facility 1 mile away. The location will be larger and have new state of the art equipment. It is currently under construction. This is a very high volume, fast paced location which provides uncompromised quality service and top ingredients to our guests. The Sous Chef is responsible for leading the line during high peak times, creating a learning environment and also providing strong leadership to the team. Assisting with menu planning, specials, special events and scheduling may all be part of the duties for the Sous. Max a Mia is our Italian restaurant concept with a very loyal local following. Traditional Italian dishes and wood fired pizza is just a part of the elevated Italian menu. Our Executive Chef has worked to build a talented team who are eager to have a leader that can mentor and coach the line to build their career and create success within the restaurant. The Sous Chef is responsible for menu planning and having creative directive food preparation in the kitchen, while maintaining high culinary standards, creativity, and quality. The Sous Chef supervises the kitchen staff in their daily activities and motivates them to strive for creative and culinary excellence. In addition, the Sous Chef helps manage the inventory of supplies and maintains safe and sanitary conditions for quality food production and service. Qualifications The ideal candidate for this position has had two years of progressively responsible restaurant experience with management or supervisory responsibilities. The candidate will have a passion for food, understand seasonal menus and work with local farmers to create new additions to our already flavorful menu. Formal culinary training preferred but not required. Strong communication skills including, oral, written and listening, good time management, professional dress and behavior are all required for this position. A great attitude with the ability to lead and mentor a team to success is what will allow this candidate to be successful within our organization. ServSafe Certification will be required within 90 days of hire, paid for by the company We are offering the following: Sign on Bonus of $2000 (paid within 6 months of hire) Quarterly Cash Flow bonus 16 Days of PTO, 21 after 5 years annually Benefits after 60 days, Paid Time Off, 401k with matching dollars, and more! Diversity creates a healthy atmosphere: Max Hospitality is an Equal Employment Opportunity/Affirmative Action employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, protected veteran status, disability status, sexual orientation, gender identity or expression, marital status, genetic information, or any other characteristic protected by law. Benefits: 401(k) with matching dollars Medical, Dental and Vision insurance FSA, Life, Accident, Critical Illness, and Pet Insurance Flexible schedule Shift meal/Monthly food allowance Paid time off Referral program Career Growth Experience: Culinary experience: 2 years (Preferred) Manage

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 Banquet Chef is responsible for ensuring the highest quality of culinary services for our Members and guests. They support a la carte and private event food production while maintaining consistent food preparation and plate presentation for a la carte venues and catered events. Day-to-Day: Maintains a clean and safe work environment. Assists the Executive Chef and Sous Chefs with any task requested. About You: Prior experience as a Cook. Working knowledge of broiler, pantry and saute stations. Diplomatic team player able to foster relationships with Members, Employees and Guests. Possesses a passion for exceeding Member expectations and a commitment to excellence Providing the highest quality Member and guest experience. Internal Candidates should be ServSafe certified. High school diploma or equivalent. 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 This job post is intended to describe the general requirements for the position. It is not a complete statement of duties, responsibilities, or requirements. Other duties not listed here may be assigned as necessary.