Chef Jobs in Nashua, NH

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.

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

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 Chef De Cuisine 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 Chef De Cuisine is responsible for the scheduling, training, access, and professional development of all kitchen employees. The Executive Chef De Cuisine 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.

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.

The VIP Catering Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Minimum of 3 years in a similar role Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills A strong value system, unquestioned integrity Culinary degree from an accredited university Excellent communication and leadership skills About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

MFG is hiring an experienced Executive Chef with strong work ethic to help set and maintain the highest standards of cuisine and professionalism. Our ideal candidates who will assist in carrying our culture, standards of service, and quality of food to the new location. While comparable experience is preferable, any individual with passion and love for people, food, and wine will certainly be welcomed. Responsibilities -This is a Managerial position: there is a high level of administration expected. -Executing menu items from start to finish -Managing the line and all kitchen employees -Constantly be a mentor for all kitchen employees, training and coaching -Assist with creating the schedule, costing, inventory, and labor controls. Requirements: -5 years of progressive experience in BOH Operations. -Michelin Rated restaurant experience is preferred. -Superior knowledge of back of house administrative duties a must -Proven ability in teaching and mentoring kitchen employees -Outstanding communication and supervisory skills -Self motivated and demonstrates quick thinking BENEFITS: We offer competitive salary, medical/dental/vision insurance, Team Member Referral program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity

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.

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

The executive chef is a management position. Responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Ensures dining operations comply with Harvest Table's Executional Framework. Coaches and develops Chef de Cuisine and Sous Chefs by creating a shared understanding of what needs to be achieved and how to execute to create a best-in-class dining experience. Rewards, recognizes, and develops employees. Ensures high safety and sanitation standards in all operations. Job Responsibilities Manages culinary team to ensure quality in final presentation of food. Trains and manages culinary and kitchen employees to use best practice food production techniques. Rewards and recognize employees. Plans and executes team meetings and daily huddles. Completes and maintains all staff records, including training records, shift opening/closing checklists, and performance data. Possesses the ability to both multi-task and simplify the agenda for the team. Develops and maintains effective client and customer rapport for mutually beneficial business relationships. Aggregates and communicates regional culinary and ingredient trends. Responsible for delivering on food and labor targets. Understands performance metrics, data, order, and inventory trends. Maintains consistent focus on margin improvement. Ensures efficient execution and delivery of all food products per the daily menu. Maintains the integrity of Harvest Table's standards. Responsible for maintaining the highest quality of all food items at all times. Ensures full compliance with Operational Excellence fundamentals: waste management, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards. Understands end-to-end supply chain and procurement processes and systems, ensuring only authorized suppliers are used. Possesses full knowledge and oversees implementation of the Food Framework. Ensures accuracy of estimated food consumption for appropriate requisitions and/or food purchases. Ensures proper equipment operation and maintenance. Ensures compliance with Harvest Table' food, occupational, and environmental safety polices in all culinary and kitchen operations. Complies with all applicable policies, rules, and regulations, including (but not limited to) those related to safety, health, and wage and hour practices. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years' experience and 1-3 years in a management role. 2 year Culinary Associate degree or equivalent experience. Bachelor's degree (preferred). A strong value system, unquestioned integrity, and good listening skills. Excellent communication skills Education About Harvest Table Culinary Group Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. #FS-300

Are you a passionate and innovative culinary leader looking for an exciting new opportunity? COJE, known for its dynamic and iconic dining experiences, is looking for an Executive Chef to lead one of our renowned restaurants. Key Responsibilities Oversee all kitchen operations, ensuring the highest standards of quality, presentation, and service. Collaborate with the culinary team to develop creative menus that incorporate seasonal, locally sourced ingredients. Lead, mentor, and inspire kitchen staff to perform at their best in a fast-paced, high-energy environment. Manage food costs, inventory, and kitchen organization efficiently. Ensure compliance with health and safety regulations. Ideal Candidate Previous experience as a Chef or Executive Sous-Chef in a high-energy, vibrant restaurant environment. A passion for culinary exploration, with a love for discovering new ingredients and cooking techniques from around the world. Well-traveled with an appreciation for diverse cultural influences in cuisine. Excellent leadership and communication skills, with the ability to foster a positive, creative kitchen culture. Strong attention to detail and commitment to maintaining consistency in food quality and service. If you are a culinary innovator ready to bring your passion for food and global flavors to a COJE destination, we want to hear from you!

Yvonne's is actively hiring an experienced Executive Sous Chef. This position is an excellent opportunity to create an impact with an accomplished culinary team while still developing technical, leadership, and management skills. Our values and behaviors separate us from other restaurants and represent our commitment to deliver growth, satisfaction, and a work environment designed to foster greatness. If you are looking to continue your career with an emerging restaurant group, we want to hear from you.

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

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

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)

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

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.