Chef Jobs in Newtown, CT

The Lunette, in Collinsville, is seeking a dedicated and enthusiastic Line Cook to join our team. We are looking for an individual who is passionate about food, hardworking, and eager to learn. Compensation: $18 - $23 hourly Responsibilities: Keep all workstations, counters, cooking equipment, and refrigerators clean and sanitary according to health and safety rules Ensure that all interactions with visitors, vendors and colleagues are conducted in a professional and friendly manner Grill, broil or saute menu items according to standard recipes and presentation specifications Establish a system of food stations and stock them with all of the necessary ingredients for the shift Recognize and adhere to quality requirements for meats, vegetables, fruits, and dairy products, as well as correct storage and waste management Qualifications: Candidates must be hardworking, detail-oriented, and have a strong work ethic Possess a high school diploma or equivalent GED certification Must have excellent communication and interpersonal skills with customers and coworkers Candidates need a strong understanding of compliance with kitchen safety and food storage requirements We prefer some experience working in the food service industry About Company The Lunette Bar and Kitchen is a delightful haven born out of a passion for exceptional food, craft beer, and stunning views of the Farmington River. #WHGEN2 Compensation details: 18-23 Hourly Wage PI9e5fe098c84b-37***********9

We're more than just a team - we're a community dedicated to making a difference every day. At Olympia Hospitality and The Heartwood at Vassar, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you're passionate, driven, and ready to thrive, we'd love to have you on our team. Apply today and build a career that inspires you! The Executive Chef oversees the safe and efficient operation for the culinary and kitchen operations in accordance with company standards. He/She establishes and maintains standard operating procedures, kitchen systems including preparation logs, inventories, product usage and PMIX reporting. Pay range $95,000 to $110,000 per year. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you're not just getting a job - you're joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here's how we show our commitment: Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way. Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve. Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance. Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered! Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations! We're more than just a business-we're a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career. Apply today! Core Skills Leadership - ability to effectively motivate, mentor, coach & counsel others to perform well (including appropriate documentation) Customer Service - deliver hospitable service that is attentive, friendly, efficient, and courteous; demonstrate patience, tact, and diplomacy People Skills - ability to collaborate, create rapport, and work effectively with others; earn and maintain trust and respect Communication Skills - ability to effectively listen & communicate professionally, both verbally and in writing Problem-Solving & Analytical Skills - ability to identify the issue, collect and analyze information to understand the problem and effectively resolve. Identify, recommend, and implement best practices Judgment & Discretion - appropriately handle confidential and sensitive information Organizational & Time Management Skills - ability to appropriately schedule time to meet job demands, multi-task, prioritize, follow through, and work efficiently with limited supervision Aptitude & Adaptability - ability to learn quickly and adapt to changing priorities and business needs Composure - ability to maintain composure and work under pressure, managing stress to meet business demands. (Calmly handle all customer and employee interactions & issues) Attention to Detail - ability to follow instructions and achieve thoroughness and accuracy when accomplishing tasks Computer skills/ Technical Aptitude - proficiency in computer technology, i.e., e-mail, MS Word, Excel, & other hotel related systems. Utilize technology to enhance organizational efficiency Training - ability to share knowledge and act as a resource in teaching others to perform tasks efficiently and safely Technical Skills: Must have strong Culinary/cooking skills - skilled in different styles of cooking Food cost analysis, i.e., knowledge of food ordering, inventories, labor control Thorough knowledge and understanding of kitchen equipment use and operation Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience Financial understanding of food costs and minimizing waste in the kitchen Experience / Education: Minimum 2 years' of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counselling as well as documentation; experience with establishing, documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Certification and Allergy Awareness Training strongly preferred. Physical Demands Work is performed in a hotel environment; This position is physically demanding as it requires extended periods of walking, standing, bending, and lifting to 50 pounds. Moderate computer keying using both hands and viewing material on a computer screen. Requires flexible working hours including nights and weekends; Extended workdays may be required to accomplish tasks and meet workload demands during peak periods. Reasonable accommodation may be made to eligible employees to perform the essential functions. The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.

Job Details CHESHIRE, CT $17.00 - $22.00 HourlyDescription General Description: Responsible for performing duties as detailed in the job flow or as directed by the manager. This position is the technical expert responsible for the production of bakery items and fine pastry products for the dining service dept. Performs duties in compliance with Elim Park policies and procedures in a professional manner. Responsible for the cleaning and overall sanitation of the bakeshop and equipment and storage of products. Essential Job Functions: Prepare and directs the production of all pastries and baked good for the facility. Creates dessert and baked goods menus for all venues to promote sales, maintain food cost and customer satisfaction. Maintains product and paper goods inventory for bakeshop within operating budget Designs and directs the artful display and plating for all bakery products in facility Conducts department production meetings and in-services. Assures all bakery staff adhere to standards of dress and use all safety PPE Performs any other duties and responsibilities that may become necessary or as directed by Supervisor. Key Characteristics: Demonstrates neatness, accuracy and dependability. Contributes, develops and carries out new ideas. Demonstrates an ability to work with others. Ability to work independently. Ability to work in cost and time efficient manner. Teaches skills and knowledge to new staff. Wears appropriate clothing/uniform. Appearance is neat and well kept. Relates well with residents; is friendly and pleasant. Demonstrates good safety habits -uses equipment appropriately. Attendance/punctuality-comes to work when scheduled and on time. Attends required in-services. Equipment to be used: All kitchen equipment including knives and carts Ovens and open flame burners Baking utensils and trays Mixers, Beaters, and Blenders Sheeter, dough press, Batch freezer Key Accountabilities (with or without reasonable accommodation): Prepares and directs the production of high quality “from-scratch” bakery items. Maintains food cost while at the same time maintaining par levels of bakery items, supplies and ingredients. Ensures resident satisfaction through dessert variety and targeting resident's needs. Ensures all items on the menu are prepared, served and marketed in a truly artful craft bakery manner Maintains the sanitation and safe food handling standards in bake shop. Qualifications Work Area and Working Conditions: Well lighted, well-ventilated kitchen, dining rooms and dish rooms. Subject to frequent interruptions Frequently exposed to wet and humid conditions, moving mechanical parts, fumes or airborne particles, fluctuating temperatures. Moderate noise level. Entry Level Qualifications: Pastry arts degree preferred Previous experience in lead culinary role. Excellent communication skills Ability to read, follow, understand and develop recipes. Ability to prepare menu items as directed. Knowledge of essentials of food cost control Knowledge of food presentation techniques. Knowledge of ordering supplies and food products. Physical Requirements: Must be of good physical and mental health. While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle or feel, reach with hands and arms,talk, hear and listen, taste and smell. While performing the duties of this job, the employee is required to sit, climb or balance, stoop, kneel, crouch or crawl. Must regularly lift and/or move up to 30 lbs and occasionally lift and/or move up to 50lbs. Specific vision abilities required including close vision, distance vision, color vision, depth perception, and ability to adjust focus. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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.

Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers) Health Insurance (Medical, Dental, and Vision) Paid Time Off 401K Program Phone Reimbursement Commuter Benefits Complimentary DIG Meals every day Short-Term Disability ABOUT THE ROLE: As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales. Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team. Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged. Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed. Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease. Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same. Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations. Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians. Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans. Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals. Strictly uphold Dig's anti-discrimination and anti-harassment policies. YOU HAVE: 3 - 5 years minimum kitchen or operational restaurant management experience. A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen. The willingness to roll up your sleeves and pitch in whenever and wherever necessary. The demonstrated skills to motivate and develop a high-performing team. The discipline and desire to create systems and organization within fast changing environments. Excellent communication skills and an eye for detail. Strong computer skills. You can navigate multiple digital ordering systems with ease. Ability to learn technological platforms and work systematically with them. Familiarity with restaurant costing and inventory software. The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. The desire for professional improvement and the process of learning. The drive to network and build strong ties in your restaurant's community. The ability to take many variables to find the best solution to a problem. Your Department of Health and/or ServSafe certification. COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”)

If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please click here to apply internally. Join the Discovery family, where quality and service are at the heart of everything we do! This role will be located at one of Discovery Land Company's locations: Silo Ridge Field Club, set outside of Amenia, New York. Silo Ridge Filed Club is seeking a full time year-round Chef de Cuisine to join the Food and Beverage Culinary Department. The Chef de Cuisine will assist with overseeing and the day to day running of the Silo Ridge Culinary department working closely with the Culinary Director and Food and Beverage Service. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees. Key Responsibilities Work with all culinary and F&B leaders to create exemplary culinary standards and an environment of continual improvement. Hire and train staff to prepare and execute all food production for all club outlets. Creates and follows departmental budgets to minimize labor, operational and food costs. Schedules working hours of all kitchen employees, taking into consideration the volume of expected business but careful at all times to conserve labor cost. Continually strives to raise the standards of food quality levels and sanitation standards. Assists in the developing standardized recipes, signature items and portion control. Implements and monitors food tracking systems. Works with Culinary Director in the planning of menus that creatively enhance dining outlets and cater to members' needs. Diligently assists in the planning special events and catering projects so they may be well executed by line staff (prep lists and menus for every meal period). Evaluates job performance of kitchen staff, corrects, rewards or disciplines in a fair and legal manner. Submits regularly for review the weekly and end of the month reports. Regularly attends weekly manager's meetings. Motivates a team who can maintain and clean kitchen equipment/all areas of food service and cross-trained for full utilization and development. Ensure high level of food safety management system including HACCP and all local food safety regulations. Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to. Qualifications Culinary Degree or pedigree. At least 7 years of progressive culinary experience in large world class resort, hotels and clubs. Prior culinary leadership experience in a at high end restaurant, resort, or private club preferred. Has complete knowledge and understanding of all cookery techniques and processes. Knowledge of F&B operational requirements. Has thorough knowledge of all food products - local and imported. Experience sourcing local ingredients and creating menu items based upon seasonal ingredients. Thorough understanding of all occupational health and safety issues. Additional Requirements Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Shift greater than eight (8) hours in length may be required due to business demands. Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members. Ability to work in a team environment. Ability to stay calm and focused during the busiest of times. Ability to read, write, speak, and understand English; additional languages preferred. Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds. Flexibility and ability to pivot to new projects and a desire to work in a fast-paced environment. Benefits $100,00.00 annually + Bonus Medical, Dental, and Vision Benefits 401k Contribution Paid Sick Time and Paid Holidays Cell phone reimbursement monthly Employee Meals, Referral Incentives, and Recognition Programs Professional development and upward mobility opportunities Work-Family Culture About Us Silo Ridge Field Club is a private, gated community situated on 850 acres in New York's scenic Hudson Valley. Near the towns of Millbrook and Amenia and just two hours outside of Manhattan, this exclusive community is comprised of 300 residences; a world-class 18-hole Tom Fazio-designed golf course; an equestrian center and activity barn; a state-of-the-art fitness center and field house for sports; wellness, and recreational facilities; and Discovery's renowned Outdoor Pursuits program. Silo Ridge promises near-limitless possibilities for unforgettable family recreation. At Silo Ridge, our employees use their personal talent, passion, and resources to meaningfully integrate with diverse cultures and communities. All while providing the highest level of member and guest services and contributing to the creation of unforgettable experiences. For more information about our club, please visit: ********************** Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: ******************************* #LI-MM1

If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please click here to apply internally. Join the Discovery family, where quality and service are at the heart of everything we do! This role will be located at one of Discovery Land Company's locations: Silo Ridge Field Club, set outside of Amenia, New York. Silo Ridge Filed Club is seeking a full time year-round Chef de Cuisine to join the Food and Beverage Culinary Department. The Chef de Cuisine will assist with overseeing and the day to day running of the Silo Ridge Culinary department working closely with the Culinary Director and Food and Beverage Service. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees. Key Responsibilities Work with all culinary and F&B leaders to create exemplary culinary standards and an environment of continual improvement. Hire and train staff to prepare and execute all food production for all club outlets. Creates and follows departmental budgets to minimize labor, operational and food costs. Schedules working hours of all kitchen employees, taking into consideration the volume of expected business but careful at all times to conserve labor cost. Continually strives to raise the standards of food quality levels and sanitation standards. Assists in the developing standardized recipes, signature items and portion control. Implements and monitors food tracking systems. Works with Culinary Director in the planning of menus that creatively enhance dining outlets and cater to members' needs. Diligently assists in the planning special events and catering projects so they may be well executed by line staff (prep lists and menus for every meal period). Evaluates job performance of kitchen staff, corrects, rewards or disciplines in a fair and legal manner. Submits regularly for review the weekly and end of the month reports. Regularly attends weekly manager's meetings. Motivates a team who can maintain and clean kitchen equipment/all areas of food service and cross-trained for full utilization and development. Ensure high level of food safety management system including HACCP and all local food safety regulations. Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to. Qualifications Culinary Degree or pedigree. At least 7 years of progressive culinary experience in large world class resort, hotels and clubs. Prior culinary leadership experience in a at high end restaurant, resort, or private club preferred. Has complete knowledge and understanding of all cookery techniques and processes. Knowledge of F&B operational requirements. Has thorough knowledge of all food products - local and imported. Experience sourcing local ingredients and creating menu items based upon seasonal ingredients. Thorough understanding of all occupational health and safety issues. Additional Requirements Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Shift greater than eight (8) hours in length may be required due to business demands. Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members. Ability to work in a team environment. Ability to stay calm and focused during the busiest of times. Ability to read, write, speak, and understand English; additional languages preferred. Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds. Flexibility and ability to pivot to new projects and a desire to work in a fast-paced environment. Benefits $100,00.00 annually + Bonus Medical, Dental, and Vision Benefits 401k Contribution Paid Sick Time and Paid Holidays Cell phone reimbursement monthly Employee Meals, Referral Incentives, and Recognition Programs Professional development and upward mobility opportunities Work-Family Culture About Us Silo Ridge Field Club is a private, gated community situated on 850 acres in New York's scenic Hudson Valley. Near the towns of Millbrook and Amenia and just two hours outside of Manhattan, this exclusive community is comprised of 300 residences; a world-class 18-hole Tom Fazio-designed golf course; an equestrian center and activity barn; a state-of-the-art fitness center and field house for sports; wellness, and recreational facilities; and Discovery's renowned Outdoor Pursuits program. Silo Ridge promises near-limitless possibilities for unforgettable family recreation. At Silo Ridge, our employees use their personal talent, passion, and resources to meaningfully integrate with diverse cultures and communities. All while providing the highest level of member and guest services and contributing to the creation of unforgettable experiences. For more information about our club, please visit: https://siloridge.com/ Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: http://www.discoverylandco.com. #LI-MM1

Grill and Banquet Chef . About Us: The Golf Club at Oxford Greens is seeking an EXPERIENCED Grill and Banquet Chef to join our kitchen. Our club offers a dynamic work environment catering to daily grill customers, large banquets, and various golf events. We are looking for a dedicated chef who is adaptable, has a strong work ethic, and excels in both slow and fast-paced settings. On a daily basis, the kitchen runs as a one-man operation. Additional kitchen staff needs are determined between the Chef and General Manager based on daily demand (with respect to golf and event reservations). One or more hands are usually available for banquet events. Schedule: The kitchen is open daily 11am-7pm, with varying hours on banquet and event days (2-3 banquet events per week, on average, May-September). The Grill & Banquet Chef is expected to work 6 days per week in-season. Compensation: $55,000+ based on experience. Medical Insurance is available. Responsibilities Daily Operations: - Prepare and cook food for daily customers with consistency and quality. - Operate all cooking equipment including ovens, fryers, grill and stove tops, sandwich and salad lines, etc... - Maintain an appealing and cost-effective menu. Banquet and Event Catering: - Plan, prepare, and cook meals for large banquets and events. - Collaborate with event coordinators to ensure smooth execution of catering services. Kitchen Management: - Order food supplies and manage inventory control. - Maintain a clean, organized, and safe kitchen environment. - Ensure compliance with food safety regulations at all times. - Execute club menu consistent with brand guidelines. Leadership and Training: - Lead, train, and supervise kitchen staff to ensure high performance and teamwork. - Foster a positive and efficient working atmosphere in the kitchen. How to Apply: Interested candidates are invited to submit their resume and a cover letter detailing their relevant experience and why they are a perfect fit for this role. An in-person interview and live cooking demonstration will be required. References and descriptive resume required. Requirements - Proven experience in a similar role, including grill cooking and banquet preparation. - Strong knowledge of food ordering, inventory control, and kitchen management. - Excellent culinary skills and attention to detail. - Ability to work in both slow and fast-paced environments. - Flexibility to work varied hours based on the event schedule. - Minimum commitment of 50 hours per week during the golf season. - A "no job is too small" attitude with the ability to adapt to changing demands. - Strong leadership and team management skills. - Food Safe Handling Certification required (Reimbursable) Work Environment: - Varied pace of work from day-to-day golf customer service to large tournament and banquet events. - Collaborative and supportive team environment. Working Conditions: - Physical activity including long periods (6-8 hours) of standing, walking, bending, and, scooping. - The employee will be required regularly to reach with arms and hands - The employee occasionally will be required to lift up to 30lbs. - Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas - Specific vision abilities include close, distance, color, and peripheral vision, and depth perception - Noise level is moderate to loud - Work extended hours during golf and holiday Salary Description 55,000+ based on experience

Assists Exec Chef and is responsible for daily oversight of the culinary operation for the property. Will supervise and coordinate the production of buffets, a la carte, banquets, pastry, and any other special functions. Essential Functions Assume operational responsibility of culinary division in absence of the Executive Chef. Assists the Executive Chef with departmental human resource functions. Maintains a clean and sanitary environment, ensuring compliance with all local and state codes. Supervise and participate in the activities of all outlet and banquet kitchens, including all food preparation and ware washing. Coordinates the activities of all kitchens with all operating departments to ensure the overall success of the conference center. Writes menus for buffets, a la carte, banquets, and other functions. Assists the Executive Chef with establishing recipes for all cuisine prepared by the culinary staff. Reviews daily agenda sheets. Establishes specific objectives for culinary staff. Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable. Prepares and provides required reports to the Executive Chef. Understand and assist with maintaining budgeted Food and labor COS. Mentor and train staff on new recipes, menus, production systems and sanitation standards. Assist Chef in Food /Menu Development with knowledge in Seasonal items, Food Trends and Versed in Ethnicity Cooking I.e., American, Italian, Asian. Latin etc., High Standards in Goals of Menu. Mindful of Food Cost, Rotation and Validate Expiration of Products, report and Return Food Products that are not acceptable for Consumption upon delivery and Stocking. Assist Chef with Labor Control thru Punch in Punch Outs and Enforcing Breaks. Schedule for BEO's Pop Ups, Customer counts, Proactive with PTO's, Sick and Vacations which reflects Labor and Scheduling. Sanitation, maintain a high standard of Cleanliness thru out the Kitchen Operation, report any Malfunctions with Kitchen Equipment, organize all equipment, and always keep floors safe and clean and dry, walk ins Grocery, produce, meat fish produce, frozen goods in organized and clean. SAFETY observation, first aid kit, emergency situations, hazardous Conditions, up to date with CPR, TIPS, Food Safety Certified NYS Assist in all Protocol of Human resource assignments to staff, i.e., Sexual Harassments, and all forms necessary to maintain employment with the Company. Position Requirements Minimum Knowledge: Requires advanced knowledge of specialized or technical field or a thorough knowledge of the practices and techniques of a professional field. May require knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines. Formal Education and Job-Related Experience: This position requires a minimum formal education of a high school diploma and a minimum of five years job-related experience. Culinary degree or ACF certification preferred: Three years supervisory experience required. License, Registration, and/or Certification Required: Serve Safe Certified.

Bar Bouchée (Awarded French restaurant) is seeking for a talented, innovative, and experienced Chef de Cuisine with a background in French Cuisine. The Head Chef should have at least 4 years of experience as Chef de Cuisine or Senior Sous Chef in a similar establishment Essential Duties: Preparing meals and food to meet the specifications of guests in a timely manner Ensuring kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements Scheduling the team according to the business Overseeing the day-to-day operation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized, and sanitized Competencies & Qualifications: Strong leadership and relationship management skills and ability to lead by example Passion for creativity and knowledge of French cooking techniques SERV Safe and Food Safety Handler Manager certifications preferred Food and labor cost management Assist in hiring, development, training, and mentoring of staff and act as a resource to them Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Maintain a team-oriented atmosphere. Perform all reasonable requests from the management team and customers. Minimum 7 years' culinary arts experience, including previous experience in a management role. Minimum 4 years' Sous Chef or Chef de Cuisine experience in a fine dining establishment or similar establishment. Strong knowledge of kitchen equipment and best practices. Proficient computer skills in Word, Excel, and the kitchen computer production system. Good decision-making skills and the ability to proactively make changes as needed. Ability to communicate effectively with associates, management, clients, and vendors if necessary. Ability to work flexible schedule to accommodate business levels.

Meyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented industry professionals who deliver exceptional results. Our Associates are encouraged to reach their fullest potential by delivering a differentiated experience to our guests and an exceptional bottom-line. Chef De Cuisine- Marriott Stamford Hotel & Spa Job Description Job Category - Food & Beverage Location 243, Tresser Boulevard, Stamford, CT 06901 Schedule Full-Time Relocation - No Position Type Management Additional Information: This hotel is owned and operated by MJ Hotels; Danbury CT. The franchisee is a separate company and a separate employer from Marriott International, Inc JOB SUMMARY The Chef De Cuisine is responsible for Plan, preps, set up and provides quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by the Chef for service. To ensure all mise-en- place is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided, to exact specification. Maintain and contribute to a positive work environment CORE WORK ACTIVITIES Ability to work all stations on line Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks Ability to be a clear thinker, remain calm and resolve problems using good judgement. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to work well with others in a team environment. Contribute to the growth and success of the team. Ability to direct performance of kitchen staff and follow up with corrections where needed Ability to motivate kitchen staff and maintain a cohesive team Ability to use all senses to ensure quality standards are met Ability to maintain a clean, neat and organized work environment Ability to follow recipes, to increase or decrease recipe as needed. Good knife skills Can season food properly Can properly follow all processes that are in place Can communicate with all internal customers efficiently. {stewarding, service staff} Maintain and strictly abide by state sanitation/health regulations Can organize and set up workstation fast and efficiently. Rotate, label and date all food on station and in walk in cooler Ability to work in a fast paced, intense work environment. Coordinates scheduling if necessary Ensure all guest special requests are met Ensure to give clear instructions and directives to colleagues to maximize production and work flow Any other duties as may reasonably be requested by the management team including assistance for large events or hotel functions To assist the Executive Chef with his daily tasks Monitor work hours and overtime to ensure proper cost control Discipline employee as well improve morale when required Maintain 2-way communication with superiors and associates. Establishes and enforces nutrition and sanitation standards for Kitchen Keep cooks line well stocked with food, plates and utensils. Insure proper food portions are being used as per standards. Neatly arrange all food on plates according to the menu standards. Keep the kitchen as clean as possible at all times. Area should be completely cleaned at the end of each shift. Insure proper sanitation procedures are being observed at all times. Ability to lift 50lbs. Managing Financial Goals Food cost of the outlets & Budget of the Main Kitchen outlet Managing the Guest Experience • Responds to and handles guest problems and complaints. • Stays visible in the culinary operation and interfaces with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction. Direct Reports: All Cooks / Dishwashers As Chef De Cuisine, you will: Deliver the People Connection - You have a record of accomplishment for being organized and have the ability to deliver clean & well-maintained rooms for our guests to sleep in. You have a great eye for detail and know what it takes to deliver the perfect room that fits within company and hotel brand standards. Deliver the Promise - You are empowered to aid guests if they need assistance and work with the hotel team to deliver memorable stays. You are part of a Team - At Meyer Jabara you are part of an amazing flock! You will form part of our Housekeeping department and work with your peers to create connections, handle all functions that will be required in your role CANDIDATE PROFILE Education and Experience • High School Diploma in Catering Operation. Requirements: In-depth skills and knowledge of all kitchen operations Possess strong leadership, communication, organization and relationship skills Experience with training, basic financial management and customer service

Returning UsersLog Back In You are inspired by great ingredients and creative cooking. At Sodexo, we bring these together for culinary innovation Sodexo is seeking an experienced chef to join the team as an Executive Chef 2 at Yale New Haven Hospital -York Street Campus located in New Haven, CT. Yale New Haven Hospital is a provider of comprehensive, integrated, family-focused care in more than 100 medical specialties, supported by the skill and expertise of more than 7,500 university and community physicians and advanced practitioners. Reporting to the Client Executive 1, the Executive Chef 2 will be responsible for team management/engagement of culinary staff supporting the East Pavilion Cafe and New Haven Cafes. Our ideal candidate will be someone who has a team mentality, provide culinary leadership through menu planning and program execution while maintaining kitchen operations, enhancing the patient dining experience through culinary creativity, and food presentation. Must have healthcare experience working in high-volume accounts, inventory management/food ordering experience, ability to control food and labor costs, strong leadership, excellent client and customer interaction skills, and the ability to work a flexible schedule. What You'll Do * implement and standardize all culinary systems and procedures for hospital * manage, direct, and mentor frontline staff * procurement and purchasing * create menus based on client needs * implement innovative and fresh ideas in retail, catering, and patient services * create interpersonal relationships with client What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a strong culinary background in a high-volume environment * strong management skills and experience * menu planning experience and a strong understanding of current culinary trends * proficient computer skills, highly organized, and detail-focused * a proven ability to set up processes, create efficiencies, and solve problems with little to no direction * ServSafe Certified with proven working knowledge of HAACP Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Job Details NH Restaurant B, LLC - New Haven, CTDescription Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations Specific City and State Food Safety Certificate requirements will be requested prior to hire. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Key Purpose Sous Chef is responsible for assisting in the overall success of the food program. This entails adhering to client's culture and guidelines, OSHA, the Health Department's regulations, and Guckenheimer food quality standards. This position oversees the daily operational tasks, net menu's recipe execution, production sheets and pars, food purchasing, sanitation, and safety. In addition, the Sous Chef motivates, trains, develops, and directs all employees to accomplish the objectives of the operation The general responsibilities of the position include those listed below, but Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria • Ensure: o Kitchen organization and cleanliness provide a safe environment for all employees and guests o Workplace Safety guidelines, policies, and SOPs are followed daily o Food Safety guidelines, policies, and SOPs are followed daily o HACCP guidelines, policies, and SOPs are followed daily o All internal audit guidelines, policies, and SOPs are followed daily o Guidelines, policies, and SOPs are followed daily Key Accountabilities • Always provide the highest quality of service in accordance with ISS/Guckenheimer and client standards • Utilize food preparation procedures in accordance with current applicable federal, state and local guidelines and regulations to ensure high quality food service is provided • Assist Executive Chef with administrative duties including, attendance, human resources and all other timelines as directed • Monitor and review HACCP logs • Assemble RTE menu items in accordance with recipes, following core standards for ISS/GEI for presentation, packaging, and labels • Clean and sanitize work areas and equipment and must follow ISS/Guckenheimer, and government regulatory rules and procedures • Support management team with taking monthly inventory • Notify management when there are any concerns with product quantities, food/equipment safety, or any other situation that requires management attention • Attend all meetings of the day • Report all accidents and injuries in a timely manner • May perform other duties and responsibilities as assigned Food Programs • Ensure that high quality food items are creatively, well prepared and presented in a cost-effective manner • Follow Guckenheimer' s food standards guidelines • Ensure that all products and ingredients that are used are purchased following Guckenheimer' s purchasing standards and sustainability commitments • Work with the management team to ensure that all display, catering and café service and culinary set up meet specific account standards • Make sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client and directed Staff • Train and supervise staff • Supervise proper uniform standards following the employee handbook and established account guidelines • Assist in staff reviews, coaching sessions, and disciplinary actions. • Ensure that all training standards are met and documented for direct hires Customer Service • Represent the company in a courteous, efficient, and professional manner in all customer, client, and employee interactions • Interact with customers and resolve customer complaints in a friendly and service-oriented manner. • Communicate with the Client honestly, accurately and in a timely manner. All communication including e-mail is written in a professional and organized manner Financial • Review weekly participation, making recommendations if there is a noticeable change that may affect food budget or service levels • Maintain and monitor labor with business forecasts and the budget • Ensure that food cost meets budgetary goals each week Retail • Ensure that overall café meets the standards, as well as oversee the daily appearance and upkeep of the Café as directed by client • Supervise the proper presentation of food • Adhere to Guckenheimer' s standards of fresh and creative décor; making sure it represents season and the food that is been served • Edit the daily signage for proper spelling, allergens, and descriptions. Physical Demands & Work Environment • Come to work properly dressed according to the dress code • Employee must be able to work under pressure and time deadlines during peak periods • Work in a standing position for long periods of time (up to 8 hours) • Reach, bend, stoop, push and/or pull, and frequently lift up to 25 pounds • Utilize team lift, transportation carts, and any other means of assistance when dealing with heavy loads ISS, a leading workplace experience and facility management company, provides placemaking solutions that contribute to better business performance and makes life easier, more productive and enjoyable - delivered to high standards by people who care. ISS believes that people make places and places make people. From strategy through to operations, ISS partners with over 60,000 customers in 30+ countries to deliver places that work, think and give and is served by 471,056 employees who connect people and places every single day. In 2019, ISS earned DKK 78 billion in revenue. It is headquartered in Copenhagen, Denmark.

Pastry Chef American Cruise Lines, the largest cruise line in the United States, is looking to add Pastry Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. The Pastry Chef should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionary work. They must be able to understand and appreciate the subtleties of flavor pairings and different tastes, as well as have a good aesthetic sense for food and pastry presentation. This position is responsible for adhering to the daily menu matrix consisting of desserts, pastries, breads and other duties assigned by the Executive Chef. The Pastry Chef must be creative and continually researching and testing new and different dessert and baking recipes to ensure that each guest and crew have an exceptional dining experience. While living onboard, our chefs enjoy comfortable living quarters and a challenging culinary working environment. Our galleys are well equipped with a spectacular view. Responsibilities: Oversee creativity and prepare all desserts, bread, pastries, cookies, etc. required for vessel each day. Prepare and serve items in accordance with established procedures, recipes, portion size, and presentation standards. Set-up, maintain, and breaks down station according to FDA Standards. Taste all products produced to assess quality. Notify the Executive Chef of any product shortages or equipment maintenance issues. Maintain accurate counts on all food items prepared to prevent discrepancies between amount of food needed and food prepared. Schedule the production of all baked goods. Always maintain an inventory of fresh baked goods. Use food production equipment according to manufacturer's instructions. Maintain a professional appearance at all times. Ensure that each guest has a positive and memorable experience. Qualifications: Ability to work around 14 hours per day. An Associate's degree in Culinary Arts or pastry & baking, and/or 3-5 years of experience with an emphasis on quality production. Ability to reach, bend, and frequently lift/move items up to 50 lbs. Ability to work in a standing position for extended amounts of time. Basic understanding of professional baking and pastries and food & beverage knowledge.. Problem solving skills, organization skills, and self-motivation. Commitment to quality service. Ability to multi-task and work in a team environment. Ability to work calmly and effectively under pressure. Ability to adapt and adjust daily to last-minute requests or changes. Must be able to pass a pre-employment drug test. Must complete a criminal background check. Transportation Worker Identification Credential (TWIC). Work Schedule: 7 days per week while onboard the ship. 6 weeks working and living onboard the ship with 2 weeks of unpaid vacation. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

Executive Sous Chef at Willow Creek | Exclusive Semi-Private Golf in Long Island, NY 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 $65k-$70k; 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.

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. Something about our training program? As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $22-26 per hour Supplemental pay types: Client referral bonus Chef job referral bonus Paid training Overtime pay Schedule: Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Health, Dental, and Vision Insurance Life Insurance Paid Time Off Profit Sharing

Pay Rate: $70,000 Annually with $500 Signing Bonus Hours: 50 Hours/Week Vacation: Two weeks paid vacation. Scheduling of vacation time to be approved and coordinated with the Owner of Head Chef includes, but is not limited to the following list of responsibilities: Maintaining kitchen payroll budget Production schedules Assist with the advancement of both BOH and FOH food and service knowledge Maintain a current Food Handler's License Product costing Menu Design & Adjustments Handle vendors and food solicitors. Work cooperatively with any licensed inspectors, media, and social media managers. Assist with Annual Budget

Located in the idyllic town of Washington in Connecticut, Mayflower Inn & Spa is an exquisite country retreat, nestled in 58 acres of beautifully landscaped gardens and woodland. Just two hours' drive from New York City, it is renowned as one of northeast America's most distinguished luxury hideaways. Memories are made easily when you stay at our boutique hotel in Litchfield County, a portal to a simpler time, where the definitive measure of the good life is in soul-stirring moments rooted in the idyllic countryside. Job Description Step into the culinary spotlight as our Executive Chef, where your creative flair and culinary expertise will set the stage for unforgettable dining experiences. Leading our kitchen brigade, you'll orchestrate a symphony of flavors, crafting innovative dishes that tantalize the senses and leave a lasting impression on our guests. Develop and create innovative menus that reflect the culinary vision of the establishment, considering seasonal ingredients, dietary preferences, and culinary trends. Oversee all aspects of kitchen operations, including staff supervision, food preparation, inventory management, and adherence to health and safety standards. Standardize recipes and ensure consistency in food quality, taste, and presentation across all dishes prepared in the kitchen. Train and mentor kitchen staff, guiding culinary techniques, sanitation practices, and teamwork to maintain a high level of performance. Monitor food costs, labor expenses, and kitchen waste, implementing strategies to control costs while maintaining quality standards and profitability. Qualifications Prior experience as a Chef de Cuisine or Executive Sous Chef. Minimum 5-8 years' culinary experience in established restaurants and/or catering companies. Experience in a luxury hotel, Michelin rated restaurant preferred. Additional Information Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge. MFINN2013 LLC is an Equal Opportunity Employer, M/F/D/V. MFINN2013 LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, MFINN2013 LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.