Chef Jobs in Milford, NH

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

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

SAGE Dining Services is seeking a highly organized and talented Executive Chef with experience in high-volume dining and high-end catering for a private day school in Danvers, MA. This position involves hands-on management of production, including cooking, inventory management, ordering, maintaining production records, and menu planning, as well as assisting with the overall operations at the location. The Executive Chef will also support deliveries to the early childhood development center and lower and middle schools, as well as assist in managing the upper school retail space. Our ideal candidate excels at multitasking and thrives in fast-paced environments. At SAGE, our managers truly value our campus communities and foster relationships that make working here not just enjoyable but also deeply rewarding. Our clients appreciate the dedication and passion we invest in every scratch-made menu, witnessing firsthand the quality and effort we bring to every meal. You would be joining an amazing company! SAGE's accolades this year include the Daily Record's Empowering Women Award and Maryland's Most Admired CEO Award, as well as Newsweek's List of America's Greatest Workplaces 2024. In 2022, SAGE was recognized as the Food Service Operator of the Year by the International Food Service Manufacturers Association, otherwise known as the Silver Plate Award. If you're a creative, hands-on culinarian with strong leadership skills, a passion for delivering exceptional dining experiences, and a commitment to building lasting connections within the community, we encourage you to apply today! Pay Type: $88,000.00 -$93,000.00 Salary Typical work schedule Monday- Friday 5:30- 3:30 What you'll get: Competitive salary and benefits. Collaborative environment. Emphasis on training and development. Opportunities for advancement. Mission based company with values you trust. Appreciative community. Tremendous amount of resources and tools at your fingertips. What you'll do: Plan cycle menus and lead daily production (hands on). Enforce safety protocols and lead by example. Deliver an outstanding example of customer service to your team and to the community we serve. Manage ordering and inventory. Deliver incredible catering events rivaling 5 star restaurants. Participate in the interviewing, hiring, training and ongoing mentoring of the team. Participate in general location management with the Food Service management team. What you'll need: Customer service skills High end catering and high-volume banquet experience. Substantial culinary knowledge: trends, techniques, and processes. Menu planning and production experience. Minimum five years culinary experience. Minimum five years managing others in the kitchen. Ability to lead, not manage others and to mentor the team. Desire to mentor the team and lift others to continue a culture of extreme ownership. Happy disposition, both for community and team interactions. Awesome references and solid resume. Current ServSafe certification, as well as local health department certification, where required. About SAGE Working for SAGE means being part of a community. You'd work alongside creative, enthusiastic Team Members who share your passion for culinary excellence. You'd also make a difference in an academic community and bring excitement to the dining hall with made-from-scratch, Chef-inspired recipes that delight students, faculty, staff, and parents. SAGE embraces the uniqueness of everyone in our family: Team Members, suppliers, guests, and client communities. Our diversity fuels our innovation, which drives our growth. Every voice matters. Guided by our founding principles of respect and partnership, we offer fulfilling careers for Team Members, market access for small local suppliers, and a joyful celebration of inclusiveness and multiculturalism through the fresh, authentic, and yummy foods we serve. Positions at SAGE provide competitive wages and benefits, with hours that offer a better work-life balance than those at a restaurant. We create careers, not just jobs, with significant opportunity for growth and promotion. Team Members learn SAGE Standards and enhance their skill set through extensive training in food safety, allergen awareness, and preventing eating disorders. SAGE has enjoyed steady, organic growth for the past 30 years, and we now serve independent schools and private colleges across North America. We continue to grow and raise the bar in food service for the educational market to create exceptional dining experiences that delight the senses, inspire minds, and foster community. Come, rise with us! Successful final candidates for the position may be required to fulfill location-specific health and safety requirements. This job advertisement should not be misconstrued as an offer of employment or a comprehensive listing of position responsibilities/expectations. Equal Opportunity Employer. If you are a candidate living in California, or applying for a position in California, please visit ************************************************************************************************************************* for information regarding SAGE's California Privacy practices.

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

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 Executive Sous Chef directly supports the Corporate Chef in all aspects of BOH operations; oversees kitchen operations to ensure safety, quality, recipe accuracy and financial profitability. Additionally, the Executive Sous Chef is responsible for the scheduling, training, access, and professional development of all kitchen employees. The Executive Sous Chef will be responsible for the safety and success of the kitchen when the Corporate Chef is away. Duties and Responsibilities Displays an in-depth knowledge of assigned recipes and actively shares new culinary knowledge. Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing. Conducts decision-making process for interviewing, hiring, and training new applicants. Responsible for all kitchen job performance reviews. Coaches and develops heart-of-house employees by setting clear guidelines and expectations. Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances. Ensures all employees are compliant with all BOH standards and procedures. Portrays a positive and professional attitude and appearance. Understands the policies and procedures of the organization and adheres to the Company standards outlined in the company Handbook. Complete all required Jolt checklists. Works with safety as a priority and follows department and company safety standards. Maintains relevant knowledge of industry through continuing education and training. Attend and participate in any training sessions, departmental meetings, and daily pre-service meetings. Ensures the well-being of all guests and co-workers by following the Company Safety Standards and maintaining compliance with the Department of Health and OSHAA. All other duties as assigned. OUR IDEAL CANDIDATE Experience, Education, and Certifications Has at least 5 years previous experience as a Sous Chef in a medium/high volume restaurant. Sanitation knowledge, culinary knowledge, and demonstrated knife skills and safe food handling required. Current Massachusetts Food Handler Card. Skills Can illustrate consultative skills and ability to work cross-functionally. Exhibits excellent verbal and written communication skills. Has conversational fluency in Spanish Displays strong menu planning and demonstrated financial acumen with P&L statements, and labor models. Possesses excellent organizational skills, problem-solving skills, and time management ability. Demonstrates strong problem-solving skills through the ability to diagnose and develop recommended solutions. Computer proficient to include Microsoft word and Excel. Takes appropriate actions to maintain and/or repair all BOH equipment to ensure staff safety. 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 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.

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

You will work closely with the General Manager in our OAK Long Bar + Kitchen to create a luxurious experience for our guests. Join our Culinary leadership team in motivating, training, and managing our restaurant kitchen. What you will be doing: Ensure Food & Beverage standards are maintained Actively share ideas, opinions and suggestions to improve the environment and menus Ensure the consistency in the preparation of all food items by colleagues for a la carte and/or buffet menus according to property recipes and standards Communicate effectively with the rest of the team and thrive for guest feedback Strategize on new products and service offerings while creating unforgettable experiences for our guests Active floor management and order expediting driving the service vision to drive customer loyalty and outstanding service results Ensure all colleagues are trained and held accountable for brand standards Demonstrate confidence when addressing issues as they arise Consistently have a presence with colleagues Take responsibility to uphold the cleanliness, maintenance and storage procedures Effectively report back to F&B Management team on daily happenings, needs and observations in the department Execute opening and closing checklists Review daily reports to be current with VIPs and special groups, communicate special requirements and monitor execution Qualifications Previous experience in a culinary management/ supervisory role required Previous experience managing union employees required Ability to work well under pressure in a fast-paced environment Ability to work cohesively and collectively as part of a team Must be able to convey information and ideas clearly Must be able to evaluate and select among alternative courses of action quickly and accurately Must maintain composure and objectivity under pressure Must be effective in handling problems in the workplace including anticipating, preventing, Identifying and solving problems as necessary Additional Information All your information will be kept confidential according to EEO guidelines.

Chef de Cuisine Trillium seeks an accomplished and innovative Chef de Cuisine to lead our kitchen operations and inspire culinary excellence. In this pivotal role, you will oversee kitchen line management, drive technical food production, and uphold the highest standards of culinary artistry. You will ensure that all meals are prepared to meet our exact standards, menu specifications, and production schedules. By fostering a culture of continuous improvement, you will enhance guest satisfaction, employee engagement, and financial performance. This role reports directly to the General Manager. Job Duties & Responsibilities Leadership & Team Development Cultivate a culture of passion, collaboration, and excellence that aligns with Trillium's mission and goals. Partner with cross-functional teams to promote operational efficiency and innovation. Lead, mentor, and motivate the kitchen team, setting clear expectations and fostering professional growth. Collaborate with Human Resources to resolve employee relations concerns, ensuring fair, legally compliant, and consistent outcomes. Identify training and coaching opportunities, developing staff at all levels to reach their potential. Recruit, interview, hire, and train Back-of-House (BOH) staff, ensuring alignment with Trillium's standards for quality and service. Manage and support kitchen leadership by providing continuous feedback, guidance, and growth opportunities. Oversee staff scheduling and task assignments to maximize productivity during and outside operational hours. Educate the team on production techniques, menu item updates, and presentation standards. Financial Management Analyze financial and menu variances and initiate corrective actions as necessary to meet financial goals. Oversee purchasing and inventory controls, including vendor negotiations and the development of internal standards. Manage the fiscal prudence of the culinary program through recipe adherence, menu pricing, product receiving, waste control, and portion management. Ensure all financial, payroll, and administrative duties are completed accurately, on time, and in alignment with company policies and procedures. Culinary Operations & Kitchen Management Lead and supervise food production activities, including preparation, seasoning, cooking, and plating, ensuring adherence to quality standards. Monitor food and labor costs, maintaining strict adherence to budgetary goals through effective scheduling, portion control, and waste reduction. Develop and execute two menus with detailed recipes and systems, as needed, introduce at least four menu updates monthly. Expedite orders during service to ensure seamless operations, meeting ticket-time expectations. Uphold the highest standards of kitchen cleanliness and equipment maintenance to ensure safety and compliance with health regulations. Conduct regular quality checks on all food items, ensuring consistency and adherence to recipe specifications. Oversee proper product rotation and inventory management to minimize waste and maintain freshness. Monitor compliance with all operational standards, including food preparation, storage, and sanitation protocols. Operations & Compliance Maintain a safe and sanitary working environment in compliance with local, state, and federal regulations. Ensure building, equipment, furniture, and fixture maintenance is up to date, addressing any repair needs promptly. Promote workplace safety by adhering to and enforcing health and safety standards, conducting regular training, and ensuring staff follow proper cleaning and sanitizing protocols. Additional duties may be assigned as necessary. Desired Qualifications & Abilities Qualifications & Experience Minimum of 10 years of technical food production experience in modern dining environments. At least 5 years of supervisory experience leading kitchen staff. Comprehensive knowledge of kitchen equipment, culinary techniques, and food safety standards. Knowledge, Skills, & Abilities Exceptional verbal and written communication skills. Strong analytical abilities for labor and food cost control. Proficiency in interpreting safety guidelines, operating instructions, and procedural documentation. Expertise in recipe development, costing, and implementation. Exceptional organizational skills with acute attention to detail. Demonstrated ability to resolve conflicts and maintain composure under pressure. Skilled in fostering interpersonal relationships and leading diverse teams. Commitment to maintaining consistent food quality and presentation. Flexible availability, including nights, weekends, and holidays. Ability to move, lift, carry, push, and pull objects up to 25 pounds independently and over 50 pounds with assistance. Benefits Medical, dental and vision benefits with no wait period Short & long term disability and life insurance 401k plan with generous match with no wait period Paid time off PPE reimbursement Trillium Comp Card Trillium discounts Philanthropy program Employee Assistance Program Employee gym

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.

MFG is hiring an experienced Chef De Cuisine with strong work ethic to help set and maintain the highest standards of cuisine and professionalism. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 2 years of experience in a managing capacity Minimum 4 years of experience in a quality-driven, high volume kitchen Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must Proficiency in verbal Spanish language a plus Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

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

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

Shaw's and Star Market is working to become the favorite food and drug retailer in every state it operates and is a proud member of the Albertson's family of stores. Shaw's is one of the oldest continuously operated supermarkets in the United States with its roots dating to 1860. Throughout five New England states, there are 155 store locations employing approximately 18,000 associates. For more information about Shaw's, please visit ************* or connect with us on Facebook at ****************************** The Chef is responsible for the Prepare and Cook product in the Prepared foods/ LaCarte Department. Operations including providing customer service and assuring that associates are following company policies and procedures. He/she is responsible for following the customer satisfaction behaviors, to include being friendly, responsive, knowledgeable and passionate about Service. He/she is also responsible for achieving production and budget objectives. This position includes performing stocking duties as needed. He/she must have excellent customer service skills, as he/she is the role model for other associates. ORGANIZATIONAL RELATIONSHIPS: This position reports to: Store Director, Assistant Store Director, Deli Manager or LaCarte Manager Positions that report directly to this position: LaCarte clerks,Deli clerks (if applicable), and any other clerk working in the LaCarte/Prepared Foods Department. ESSENTIAL JOB FUNCTIONS: Observe all store rules and company policies. Maintain a neat,well- groomed personal appearance at all times and observe Company dress code policy. Observe shift operating hours at all times as scheduled or assigned by the prepared Foods Manager Adhere to all Local,State,and Federal Health and Civil Code regulations Must wear an approved hat or hairnet. Cuts,prepares and cooks food. Cleans and organizes kitchen area as well as coolers and walk in freezers Ability to learn,follow and enforce company policies, Kitchen procedures and Sanitation guidelines. Assist in receiving and unloading of merchandise. Must be able to lift up to 50 lbs. Take stock to storage or shelf areas including Coolers and Freezers Open cartons to price,display,store or break down items according to established policies and procedures Keep Manager or other designated personnel informed of low inventory conditions or spoilage problems Handle all damaged or spoiled products according to Company policy and assist in controlling the level of damaged goods. Perform other duties as assignments as directed. Assist the Department Manager and accountable for all aspects of the operation and supervision of the Department including, but not limited to: Department personnel; providing customer service; achieving sales, gross profit, labor, shrink and inventory goals set for the Department; product ordering, quality, presentation, merchandising, organization, pricing, stocking, shelf allocation, staffing, training, turnover and morale. Assist in increasing sales by utilizing the five steps of retail selling - Connect with the customer; qualify the customer; present solutions; closing the sale and create a customer for life. Assure that all Company and Department specific policies and procedures are adhered to on a regular basis. Perform job functions of other Department personnel in their absence and/or in addition to them. Effectively supervise 2 to 15 associates in a fast paced and multi functional environment and take appropriate disciplinary action when necessary. Operate various store computer systems. Must be available to work 40 hours per week at peak business times. Conduct periodic reviews of work practices and provide information to Department Management. Achieve other objectives including, but not limited to food safety, workplace safety, and company audits. Other duties as assigned by Store Management. Chef assign, review, and approve work of all clerks under his/her direct supervision. Chef must take the initiative to foresee work that needs to be completed and see to it that it is completed in a timely fashion. Chefs determine appropriate staffing levels for each shift based on business needs. The Department Manager generally prepares work schedules on a weekly basis. RESPONSIBILITY AND DECISION MAKING AUTHORITY: Chef assists in scheduling of all planned duties as assigned. Make recommendations on staffing the Department; interviewing and hiring of Department personnel; and promotion of associates; Assign work to, direct the work of and train Department personnel; Responsible for achieving goals established by the Store Director. Responsible to know, understand, and support department specific policies and procedures. Ensure that associates perform their work in a safe and ergonomically correct manner. Chefs must take action on unsafe working conditions when appropriate. RELATIONS WITH OTHERS: Must be able to relate to the following in a courteous and professional manner: Customers, Supervisors, Subordinates, Co-workers, Store Management, Vendors Other people with whom they have contact while on duty. KNOWLEDGE AND BACKGROUND REQUIRED: Must be at least 18 years old. Ability to handle multiple priorities in a fast paced environment. Problem solving ability. Experience in Chef-Prepared foods, Kitchen or equivalent. Some on the job training is provided. Ability to work inside, Cold and Hot environments Prepare/Cook food, stock and rotate product in display case, Coolers and Freezers, unload deliveries. operate and clean all equipment and tools. Must be able to work around Safety Risk Factors and conditions in a kitchen environment including. Twisting, slippery floors surfaces, cluttered floor surfaces, Hot cooking surfaces and Hot equipment, fumes, sprays, hazardous cleaning solutions and operations of department equipment Machines, Tools, including Knives, Slicers, Food processors, Grill, Warmer, Fryer, Smoker, Ovens, Kitchen utensils, Electric Scales, Mixer, Pizza ovens, Shrink film wrapper,Power or hand Jack, pressure washer, trash Compactor Qualifications KNOWLEDGE AND BACKGROUND DESIRED: Culinary Foods Training, School or previous kitchen experience prefered Successful completion of a training program or eqivalent combination of education and experience. Leadership qualities including, but not limited to: good listening skills; the ability to motivate others; respect for and tolerance of others; the ability to communicate pleasantly and effectively with customers, vendors, Store Management, other Store and Company personnel; Thorough understanding of Company and Department specific policies and procedures. Good judgment, the ability to make sound decisions and to solve any problems arising in the course of performing the work of the Department Excellent customer service skills. Ability to understand customers needs and ask questions to expedite the handling of requests. High school diploma or better. WORKING CONDITIONS: Stores are usually open 7 days a week. Chef / prepared foods clerk usually work 40 hours a week. Retail store conditions are generally dry with moderate temperature. Freezer conditions are generally very cold. Cooler conditions are generally cold. Requires the performance of repetitive tasks. Exterior conditions vary with the seasons and may be wet or dry, warm or cold. A hair restraint must be worn at all times. Associates in the LaCarte Department are usually scheduled according to peak customer times. GENERAL: This position is a full time position. This is a supervisory position and subject to transfer to other locations. Food Safety Awareness and Training is required in this position. MISCELLANEOUS: It is important to understand that all Chef/Prepared Foods associates must have the ability to deal with, and resolve, some potentially difficult situations (such as dissatisfied customers, associate issues, or emergencies) to perform this position in a satisfactory manner. This position and are subject to change, with or without notice. The inclusion of specific duties and responsibilities in this is not intended to exclude other duties and responsibilities: From time to time the associate may be assigned duties and/or responsibilities in addition to or different than those set forth above. This job description, alone or considered together with other written or verbal statements of the Company or its representatives, is not a contract of employment, nor does it change the at-will status of any associate of Shaw's Supermarkets, Inc. EOE Additional Information Please apply online at ************* and email resume to [email protected]

Executive Sous Chef at Ipswich Country Club | Ipswich, 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.

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

Job Details HAVERHILL, MA Full Time High School $65000.00 - $65000.00 Salary/year Restaurant - Food ServiceDescription Celebrate Life, the Southworth Way The Company: Welcome to Southworth. We own and operate a growing portfolio of premier private communities, each offering inspired environments and locations. Our dedication to hospitality and endless activities for the entire family ensures our members experience a world at play like never before. With a solid reputation for stability, integrity, and innovation, Southworth's clubs and communities provide exceptional locations where our members can truly live life at ease . Our dedicated team members play a crucial role in elevating the experience for our members, residents, guests, and fellow team members. We encourage all our team members to be and belong by providing a wide array of benefits, engagement programs, unique perks, discounts, and, of course, a lot of fun! The Benefits: We are proud of our “family company” roots and understand everyone has a unique set of needs: we want to support you as best we can so you can live your best life with us. We offer a comprehensive benefits package that includes competitive options for medical, physical, and mental health and wellness, life insurance, 401k matching, paid time off, and more. Grow with us! The sky is the limit for talented, driven individuals. With our ever-expanding portfolio, we offer opportunities to learn, grow, and thrive. We look forward to growing together. Be YOU with us! At Southworth, we are working to redefine the country club. We seek talent from a diverse range of backgrounds, experiences, and cultures to ensure an innovative edge. Here, diversity is a driver of our success. The Opportunity: We are seeking a highly skilled and motivated Sous Chef to join our culinary team. The Sous Chef will play a key role in assisting the Executive Chef in the planning, preparation, and execution of exceptional dining experiences for our members and guests. This position offers an excellent opportunity for a culinary professional to showcase their talent and leadership skills in a prestigious and dynamic environment. Duties and Functions: Collaborate closely with the Executive Chef to develop and execute creative and seasonally-inspired menus. Supervise and coordinate the work of kitchen staff to ensure smooth and efficient daily operations. Train and mentor kitchen personnel, promoting teamwork and professional development. Assist in inventory management, ordering supplies, and controlling food costs. Oversee food preparation and presentation to maintain high culinary standards. Ensure compliance with all food safety and sanitation regulations. Step in to assume responsibility for kitchen operations in the absence of the Executive Chef. Maintain a clean and organized kitchen environment. Stay updated on industry trends and innovations to continuously enhance the club's dining offerings. Contribute to special events, catering functions, and themed dinners as required. Qualifications Standards: Proven experience as a Sous Chef or Senior Chef de Partie in a high-end restaurant or country club setting. Culinary degree or equivalent culinary arts education. Strong leadership and communication skills. Exceptional culinary skills, with a passion for creating memorable dishes. Knowledge of food safety and sanitation regulations. Ability to work in a fast-paced, high-pressure environment. Excellent organizational and time management skills. Flexibility to work evenings, weekends, and holidays as needed. Proficient in using kitchen equipment and tools. A creative and innovative approach to menu development. Join our team and be a part of an organization dedicated to delivering exceptional dining experiences. As the Sous Chef, you will have the opportunity to contribute your culinary expertise and leadership skills while working in a supportive and professional environment. If you are passionate about creating delicious dishes, mentoring a talented kitchen team, and exceeding culinary standards, we invite you to apply and help us continue to elevate our culinary offerings. Be a part of our tradition of excellence. Apply today to start your new career, the Southworth Way Note: This job description is intended to convey information essential to understanding the scope of this position. It is not an exhaustive list of responsibilities, and additional tasks may be assigned based on operational needs.

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.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $27.54/hour, automatic raise to $28.54/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

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