Chef Jobs in Scituate, RI

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

La Plage Restaurant & Oyster Bar Delamar Hotel Mystic- BRAND NEW upscale waterfront venue located in brand new boutique hotel is seeking an experienced and hands-on Banquet Chef to join our team. The Banquet Chef will work directly with the Executive Chef to oversee culinary operations for the property's on-premise events, from wedding celebrations and charity galas to corporate retreats and meetings. Responsibilities include customizing menus, overseeing preparation and production and managing the kitchen team. Banquets range from 5-300 guests, with a focus on plated events. Our elevated services and upscale, contemporary coastal cuisine set us apart from other locations in the area. The ideal candidate must be passionate about cooking, self-motivated, and ready to a lead a team. He/she should have minimum 5 years of experience in a banquet or similar setting. This is a great opportunity for a career-orientated Chef to join a dynamic culinary team and become part of our hospitality family. The position requires evening and weekend availability. This is a full-time, salaried position, starting at $70k based on experience, plus a comprehensive benefits package (detailed below). Please forward resume and cover letter. WHY JOIN THE GREENWICH HOSPITALITY FAMILY? Greenwich Hospitality Group is Connecticut's leading hospitality groups operating boutique-style hotels and restaurants both in and outside of Connecticut. This is a tremendous opportunity for personal growth and career development. Join a dynamic and growing team and culture that embodies the best of hospitality! In addition, Greenwich Hospitality provides a comprehensive benefits package including: - Medical, dental and vision insurance plans for you and your family - Vacation and paid time off - 401(k) retirement plan + company matching - Safe harbor retirement plan - Continuous career development and training opportunities - Employee discounts at all GHG properties To learn more about us, please visit and delamar.com/mystic ABOUT GREENWICH HOSPITALTY GROUP Founded in 1999, Greenwich Hospitality Group owns and operates boutique style hotels and restaurant both in and outside of Connecticut. Comprised of seasoned hospitality professionals, Greenwich Hospitality Group draws on a keen understanding of sophisticated standards of guest service combined with a distinctly customized approach to the hotel & dining experience. All of the hotels have exceptional dining establishments, driving them to become the local gathering spot as well as a truly luxurious amenity for hotel guests.

An award-winning, fast-growing hospitality brand rooted in the heart of Mystic, CT is seeking a Chef de Cuisine for their locally sourced, scratch-made comfort food restaurant that is a destination for both locals and visitors seeking exceptional dining experiences. This Chef de Cuisine will lead the culinary team and drive our kitchen's creativity, execution, and excellence. The Chef de Cuisine will be responsible for leading all culinary operations, including daily kitchen management, menu development, butchering, and mentorship of a 30-person back-of-house team. This is a key leadership role requiring strong culinary skills, business acumen, and a passion for sourcing locally and sustainably. You'll work closely with ownership to maintain our reputation for exceptional food while helping scale operations for continued growth. Responsibilities: Lead and manage daily kitchen operations, ensuring consistent execution of high-quality, from-scratch comfort food Develop seasonal menus and specials that reflect local sourcing and align with the brand's culinary vision Oversee and participate in in-house butchering, ensuring proper technique, yield, and product quality Recruit, train, and mentor a culinary team of 30, fostering a positive, growth-oriented culture Manage food and labor costs, inventory, and ordering with a focus on efficiency and minimizing waste Partner with local farms, fisheries, and purveyors to source the best seasonal ingredients Ensure all health, safety, and sanitation standards are strictly followed Collaborate with ownership on strategic planning, events, and new culinary initiatives Qualifications: 5+ years of experience in a leadership role (Sous Chef, CDC, or Executive Chef) in high-volume, scratch kitchens Strong knowledge of butchering techniques and whole animal utilization Proven ability to lead, motivate, and develop a large culinary team Experience managing food and labor costs in kitchens generating $5M+ in revenue Deep understanding of local sourcing and seasonal menu development Exceptional organizational and communication skills Passion for hospitality, leadership, and continued personal and team growth Benefits: Competitive salary and bonus structure Health insurance Paid time off Growth potential within an expanding hospitality brand Creative input in menu

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

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.

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.

Replies within 24 hours Benefits: Bonus based on performance Competitive salary Health insurance Paid time off Profit sharing We are seeking a highly qualified Executive Chef/General Manager to helm restaurant operations for a rebranding of our Sudbury location into an Italian focused trattoria and wine bar. A low volume lunch and dinner concept with a 5 day operating schedule. The role is heavily leadership focused and very hands on. Very light administration as the Nan's Kitchen corporate team handles all administrative responsibilities. The ideal candidate will posses the following skills and behaviors: - Incredibly strong culinary acumen with a proven background - significant wine knowledge - bar and dining room management experience - An extraordinarily charming disposition and advanced people skills - Very strong planning and operational management skills - A creative mind for all things culinary - A passion for food and people - Significant experience developing teams - 10+years in a culinary management role - A strong and innovative hold on managing "the line" for speed and efficiency Compensation: $90,000.00 - $125,000.00 per year Nan's Kitchen OUR PURPOSE The purpose of Nan's is to connect communities through the power of agriculture & nutritious food by partnering with local providers and lessening the carbon footprint OUR VISION Our vision is to deliver fresh, wholesome, and nostalgic meals to individuals, families and groups. Through responsible & sustainable sourcing practices, our food is grown as close to home as possible, leaving the flavors and nutrients to travel the shortest possible distance from field to fork, resulting in a meal you can… quite literally, “feel good about” CORE VALUES Respect For the food, the farmers and our equipment; for each other, our time, feelings, different perspectives and ideas & opinions that are not your own Integrity We are scratch made and genuine, integrity is core to how we act, plan, cook, and execute to ensure the highest quality of food & customer service Intention With our mission, our flavors, our words and our actions Collaboration It takes a village. We celebrate mutual respect for our own weaknesses as well as the strengths & weaknesses of others Gratitude For the opportunity to share our delicious food with the community; for the hard work of our friends & teammates, our vendor's commitment, our opportunity to grow and share knowledge & food with each other

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

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

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #li-jm1 Pay Range USD $80,000.00 - USD $90,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #li-jm1

Ocean House Collection Restaurant Manager - The Weekapaug Inn A Collection Unlike Any Other The Ocean House Collections includes 3 luxury properties. The Ocean House features 49 luxury guest rooms, 18 Signature Suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience. The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 24 unique guest rooms, 3 Fenway, 2 Carriage House and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences. The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn. Scope of Position The Food and Beverage Manager at The Weekapaug Inn manages and organizes the activities of the restaurants, including in room Dining, the Bathhouse, Banquets and Pool services. Maintains the high- standards of food and beverage quality, service and merchandising to maximize profits. The ideal candidate will be experienced in handling a wide range of administrative and guest support-related tasks. This position requires to be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level. This position is extremely hands-on, and the successful manager will understand the importance of floor presence during service. Schedule Requirements The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all exempt staff may be required to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles. Travel may be required and may include some overnight stays. All exempt team members should be responsible for scheduling their time off. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday through Sunday and on holiday weekends that are celebrated on Mondays. All exempt staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn. Key Relationships Internal: This position reports to the Director of Restaurants. Works closely with rooms management, kitchen management and all departments throughout the resort. Directly supervises all front of house food & beverage staff. External: Has regular contact with the company's guests, members of the Pond Club, and owners of the Weekapaug Inn. Maintains appropriate relationships with these and other constituencies. Key Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ensures the timely completion of certain management duties (scheduling, payroll, inventories, and other administrative duties). Ensures all staff are properly trained and held accountable for following Forbes, and Relais & Chateaux standards. Provide coverage of floor shifts across all outlets. Oversee service standards throughout the food and beverage department to ensure a consistent guest experience at a high-quality level. Assess staff performance, produce reports, and examine the activities logbook, assigning tasks appropriately and implementing control schedules daily. Ensures staff create a positive memorable experience for our guests. Conduct daily shift briefings. Ensures proper cash/credit card handling procedures and operating standards are followed. Assist with special projects as requested. Ensures that staff follow the company policies including grooming, appearance, and dress code. Ensure that bars and lounges are clean and stocked. Ensure that room service orders are executed promptly and that they comply with the required standards. Manage the performance evaluation cycle with all hourly staff, identifying areas for development and training needs, and ensures that this training is effective. Responsible for practicing, managing, and promoting the Company's Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation. Follow sustainability guidelines and practices related to the Company's sustainability programs. Carry out any other duties which fall within the broad spirit, scope, and purpose of this and which are commensurate with the role. Required Job Knowledge, Skills, Experience, and Education Bachelor's degree or equivalent work experience. Experience in a luxury hospitality setting and a five-star environment is preferred. Banquet and function experience preferred. Proven ability to build and maintain good relationships with staff at all levels and departments. Ability to manage, train and schedule effectively a large seasonal arrival and departure of staff to ensure our five-star standards are met. Ability to handle multiple, simultaneous, and challenging tasks effectively and efficiently. Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/challenging situations. Fluency in English both verbally and in writing. Uphold the Company standards, policies, and procedures. Prioritize and organize tasks and work area. Ability to remain calm and resolve problems using good judgement as interpreted by the management. Follow directions. Work cohesively with co-workers as part of a team. Maintain confidentiality of guest/staff information and pertinent hotel data. 1-year previous luxury hotel operations experience preferred. Physical Requirements: See below Physical conditions description. This in no way states or implies that these are the only duties to be performed by the person occupying this position. The person in this position will be required to perform any other job-related duties assigned by their supervisor. PHYSICAL ACTIVITIES, VISUAL ACUITY, AND WORKING CONDITIONS OF: Ocean House Collection Executive Chef - Weekapaug Inn A Collection Unlike Any Other. The Ocean House Collections includes 3 luxury properties. The Ocean House features 49 luxury guest rooms, 18 Signature Suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience. The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 24 unique guest rooms, 3 Fenway, 2 Carriage House and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences. The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn. Scope of Position The Executive Chef at the Weekapaug Inn, is responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. The ideal candidate will be experienced in handling a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision. This person must be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level. Schedule Requirements The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all exempt team members may be required to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles. Travel may be required and may include some overnight stays. All exempt team members should be responsible in scheduling their time off. Key Relationships Internal: Reports directly to the General Manager/Innkeeper and collaborates closely with Kitchen Staff, Stewarding Staff, F&B Staff, Engineering, Sales, Accounting, and Housekeeping teams. Provides updates to the Executive Chef, Ocean House Collection, as requested. External: Has regular contact with the company's suppliers and vendors, social and group clients, prospective clients, guests and members, and owners of the Weekapaug Inn. Maintains appropriate relationships with these and other constituencies in order to enhance the image of the Company and the attainment of its objectives. Key Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Leadership Responsibilities Member of Executive Committee of the resort participating in decisions effecting the overall positioning, planning, and operations of the property Maintain a climate that attracts, retains, and motivates top quality staff Recruit, train, appraise, supervise, support, develop, promote and guide qualified staff. Providing direction and resources, removing barriers and helping develop people's skills, articulating expectations and clarifying roles and relationships. Encouraging people to question organizational assumptions and ask strategic questions, ensuring quality decision-making Anticipating conflicts and facilitating resolution Engaging people in process as well as tasks; encouraging people use their power, practice their authority, and accept their responsibility; modeling behavior; and coaching people to success Administrative Responsibilities: Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures Establish the day's priorities and assign production and prep task to staff to execute Review banquet function sheets and make note of any changes; post function sheets for the next 7 days. Coordinate and actualize any banquet functions for Weekapaug Inn through Ocean House Commissary Kitchen. Meet with Sous-Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance Communicate additions or changes to the assignments as they arise throughout the shift Identify situations which compromise the department's standards and delegate these tasks Take physical inventory of specified food items for daily inventory Review the market list Requisition the days supplies and ensure that they are received and stored correctly Communicate needs with commissary teams Ensure quality of products received Oversee stewards to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand Ensure that recipe cards, production schedules, plating guides, photographs are current and posted Ensure that all staff prepares menu items following recipes and yield guides, according to department standards Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective staff Work online during service and assist wherever needed Be aware of any shortages and make arrangements before the item runs out Ensure that F&B service staff are informed of 86'd items and amount of available menu specials throughout the meal period Conduct frequent walk troughs of each kitchen area and direct respective staff to correct any deficiencies Ensure that quality and details are being maintained Inspect the cleanliness of the line, floor, all kitchen(s) stations and direct staff to rectify any deficiencies Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements Maintain proper storage procedures as specified by Health Department and hotel requirements Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety Assist Catering department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the employee cafeteria Review sales and food cost daily; resolve any discrepancies with the General Manager Minimize waste and maintain controls to attain forecasted food and labor costs Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff Reevaluate positions in the kitchen and make changes wherever necessary Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards Conduct scheduled performance appraisals Prepare weekly work schedules for all kitchen staff in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Responsible for practicing, managing and promoting Weekapaug Inns's Mission and Values so that it becomes an intricate part of the everyday operation Represent the Company with a positive attitude and professional attire Follow sustainability guidelines and practices related to Ocean House Collection's sustainability programs. Directly supervise the Chef's Garden, utilizing produce harvested whenever possible in seasonal menus. Carry out any other duties which fall within the broad spirit, scope and purpose of this and which are commensurate with the role Qualifications Required Job Knowledge and Skills The ability to interact with staff (at all levels) Perform well in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role Strong decision-making ability and attention to detail are equally important Fluency in English both verbally and in writing Ability to perform job functions with attention to detail, speed and accuracy under pressure of tense/confrontational situations Uphold the Company standards, policies, and procedures Prioritize and organize tasks and work area Ability to remain calm and resolve problems using good judgement as interpreted by the management Follow directions Work cohesively with co-workers as part of a team Maintain confidentiality of guest/employee information and pertinent hotel data Qualifications and Experience, Minimum of 5 years' experience in culinary operations with demonstrated success Experience in luxury seasonal resort is preferred A Bachelor's degree or culinary degree is preferable Skill in organizing resources and establishing priorities Ability to effectively and efficiently handle multiple, simultaneous, and complex tasks and projects Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments Employee development and performance management skills Information research, analysis, and evaluation skills Knowledge of office management principles and procedures Advanced communication skills and the ability to work with a wide range of constituencies in a very diverse operation Strong creative, strategic, analytical, organizational and personal sales skills Experience developing and managing budgets, and hiring, training, developing, supervising and appraising personnel Experience in a Relais & Chateaux Brand and Forbes standards preferred. Physical Requirements: See below Physical conditions description Language Skills: Fluency of the English language is required (read, write, speak) This job description in no way states or implies that these are the only duties to be performed by the person occupying this position. The person in this position will be required to perform any other job-related duties assigned by their supervisor. PHYSICAL ACTIVITIES, VISUAL ACUITY, AND WORKING CONDITIONS OF: Additional Information All your information will be kept confidential according to EEO guidelines. Please apply direct at Careers - Ocean House (oceanhouseri.com)

Our Quincy based Client is hiring an experienced Executive Chef to join their team. They feature a scratch kitchen, craft cocktails, and a New England-based beer list that was voted "Best of Boston" by Boston Magazine in their first year. Responsibilities · Build a team rapport with General Manager, owner, and entire management Staff · Maintain a positive and professional approach with coworkers and customers · Plan and direct food preparation and culinary activities · Collaborate with Owner on menu creation and special menus · Estimate food requirements and food/labor costs · Supervise kitchen staff's activities · Recruit, Train, and manage kitchen staff · Rectify arising problems or complaints · Give prepared plates the “final touch” · Perform administrative duties · Interact with guests tableside · Maintain and enforce uniform and Kitchen safety standards that conform to Quincy Health Code · Comply with nutrition and sanitation regulations · Keep time and payroll records Skills · Proven working experience as a head chef · Excellent record of kitchen management · Ability to spot and resolve problems efficiently · Capable of delegating multiple tasks · Communication and leadership skills · Keep up with cooking trends and best practices · Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

Ocean House Collection Executive Chef - Weekapaug Inn A Collection Unlike Any Other. The Ocean House Collections includes 3 luxury properties. The Ocean House features 49 luxury guest rooms, 18 Signature Suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience. The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 24 unique guest rooms, 3 Fenway, 2 Carriage House and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences. The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn. Scope of Position The Executive Chef at the Weekapaug Inn, is responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. The ideal candidate will be experienced in handling a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision. This person must be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level. Schedule Requirements The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all exempt team members may be required to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles. Travel may be required and may include some overnight stays. All exempt team members should be responsible in scheduling their time off. Key Relationships Internal: Reports directly to the General Manager/Innkeeper and collaborates closely with Kitchen Staff, Stewarding Staff, F&B Staff, Engineering, Sales, Accounting, and Housekeeping teams. Provides updates to the Executive Chef, Ocean House Collection, as requested. External: Has regular contact with the company's suppliers and vendors, social and group clients, prospective clients, guests and members, and owners of the Weekapaug Inn. Maintains appropriate relationships with these and other constituencies in order to enhance the image of the Company and the attainment of its objectives. Key Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Leadership Responsibilities Member of Executive Committee of the resort participating in decisions effecting the overall positioning, planning, and operations of the property Maintain a climate that attracts, retains, and motivates top quality staff Recruit, train, appraise, supervise, support, develop, promote and guide qualified staff. Providing direction and resources, removing barriers and helping develop people's skills, articulating expectations and clarifying roles and relationships. Encouraging people to question organizational assumptions and ask strategic questions, ensuring quality decision-making Anticipating conflicts and facilitating resolution Engaging people in process as well as tasks; encouraging people use their power, practice their authority, and accept their responsibility; modeling behavior; and coaching people to success Administrative Responsibilities: Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures Establish the day's priorities and assign production and prep task to staff to execute Review banquet function sheets and make note of any changes; post function sheets for the next 7 days. Coordinate and actualize any banquet functions for Weekapaug Inn through Ocean House Commissary Kitchen. Meet with Sous-Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance Communicate additions or changes to the assignments as they arise throughout the shift Identify situations which compromise the department's standards and delegate these tasks Take physical inventory of specified food items for daily inventory Review the market list Requisition the days supplies and ensure that they are received and stored correctly Communicate needs with commissary teams Ensure quality of products received Oversee stewards to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand Ensure that recipe cards, production schedules, plating guides, photographs are current and posted Ensure that all staff prepares menu items following recipes and yield guides, according to department standards Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective staff Work online during service and assist wherever needed Be aware of any shortages and make arrangements before the item runs out Ensure that F&B service staff are informed of 86'd items and amount of available menu specials throughout the meal period Conduct frequent walk troughs of each kitchen area and direct respective staff to correct any deficiencies Ensure that quality and details are being maintained Inspect the cleanliness of the line, floor, all kitchen(s) stations and direct staff to rectify any deficiencies Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements Maintain proper storage procedures as specified by Health Department and hotel requirements Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety Assist Catering department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the employee cafeteria Review sales and food cost daily; resolve any discrepancies with the General Manager Minimize waste and maintain controls to attain forecasted food and labor costs Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff Reevaluate positions in the kitchen and make changes wherever necessary Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards Conduct scheduled performance appraisals Prepare weekly work schedules for all kitchen staff in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Responsible for practicing, managing and promoting Weekapaug Inns's Mission and Values so that it becomes an intricate part of the everyday operation Represent the Company with a positive attitude and professional attire Follow sustainability guidelines and practices related to Ocean House Collection's sustainability programs. Directly supervise the Chef's Garden, utilizing produce harvested whenever possible in seasonal menus. Carry out any other duties which fall within the broad spirit, scope and purpose of this and which are commensurate with the role Required Job Knowledge and Skills The ability to interact with staff (at all levels) Perform well in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role Strong decision-making ability and attention to detail are equally important Fluency in English both verbally and in writing Ability to perform job functions with attention to detail, speed and accuracy under pressure of tense/confrontational situations Uphold the Company standards, policies, and procedures Prioritize and organize tasks and work area Ability to remain calm and resolve problems using good judgement as interpreted by the management Follow directions Work cohesively with co-workers as part of a team Maintain confidentiality of guest/employee information and pertinent hotel data Qualifications and Experience, Minimum of 5 years' experience in culinary operations with demonstrated success Experience in luxury seasonal resort is preferred A Bachelor's degree or culinary degree is preferable Skill in organizing resources and establishing priorities Ability to effectively and efficiently handle multiple, simultaneous, and complex tasks and projects Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments Employee development and performance management skills Information research, analysis, and evaluation skills Knowledge of office management principles and procedures Advanced communication skills and the ability to work with a wide range of constituencies in a very diverse operation Strong creative, strategic, analytical, organizational and personal sales skills Experience developing and managing budgets, and hiring, training, developing, supervising and appraising personnel Experience in a Relais & Chateaux Brand and Forbes standards preferred. Physical Requirements: See below Physical conditions description Language Skills: Fluency of the English language is required (read, write, speak) This job description in no way states or implies that these are the only duties to be performed by the person occupying this position. The person in this position will be required to perform any other job-related duties assigned by their supervisor.

Returning UsersLog Back In Sodexo is #Hiring our Executive Chef 2 for our client partners at the top-ranked private boarding school, Concord Academy in MA. Relocation Assistance is Available for candidates who live more than 50 miles away! Our successful leader will bring creativity and innovation to our students for breakfast, lunch and dinner at our private boarding school. Schedules include 1 weekend shift and 4 shifts during the week, typically, 7:00am-4:00pm and 10:00am-8:00pm on some days for dinners. Hours are lighter over the summer for youth camps and during Christmas, Thanksgiving and Spring Breaks. Culinary innovation is required to support the variety of the cuisines our customers enjoy. We are focused on sustainability and local sourcing in our jam-packed dining hall engaging local farmers, vendors and bakeries. We collaborate with our biology team on campus to manage a hydroponic garden where our students enjoy growing and eating herbs from our vertical styled herb farm and we develop performance meals for our top performing athletes. At Sodexo, we deliver food, nutrition, environmental and facilities management solutions to partnered private schools. Joining us at one of our school sites means fostering healthy learning environments and positively influencing our student's well-being and performance. What You'll Do * Manage our cohesive team, who enjoy working together * Present to Parents, Students, Teachers, Faculty and Client * Train, develop and motivate team members to embrace culinary innovations * Take ownership for the Menus, taking the reins and being able to provide true leadership * Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented * Manage innovative menu concepts while staying within budget and far exceeding the student expectations * Effectively manage purchasing, menu compliance, inventory, food cost analysis and food production forecasting 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 * Professional Polish to work with our high-profile clients and customers * Ability to work typically, 7:00am-4:00pm and 10:00am-8:00pm on specified days to cover for dinners * Flexibility to work schedules that include 1 weekend shift per week and 4 day shifts during the week, typically * Flexibility to enjoy lighter hours over the summer hosting Youth Summer Camps with some sleep-away camps which require dinner shifts * Flexibility to enjoy Christmas Break, Thanksgiving Break and Spring Breaks as very light schedules where we manage projects (winter is a 4-week break) * Strong culinary background, with the demonstrated ability to stay current with new culinary trends * Excellent leadership and communication skills with the ability to maintain the highest of culinary standards 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!

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

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

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.

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

Hard Rock International (HRI) is one of the most globally recognized companies with venues in over 70 countries spanning 265 locations that include owned/licensed or managed Rock Shops, Live Performance Venues and Cafes. HRI also launched a joint venture named Hard Rock Digital in 2020, an online sportsbook, retail sportsbook and internet gaming platform. Beginning with an Eric Clapton guitar, Hard Rock owns the world's largest and most valuable collection of authentic music memorabilia at more than 86,000 pieces, which are displayed at its locations around the globe. In 2022, Hard Rock Hotels was honored as the number one brand in Outstanding Guest Satisfaction for the second year in a row among Upper Upscale Hotels in J.D. Power's North America Hotel Guest Satisfaction Study. This designation is the fourth consecutive year the iconic brand has been among top brands in this category. HRI is the first privately-owned gaming company designated U.S. Best Managed Company by Deloitte Private and The Wall Street Journal for the second year. Hard Rock was also honored as one of Forbes' Best Employers for Women, Diversity and New Grads and a Top Large Employer in the Travel & Leisure, Gaming, and Entertainment Industry. In 2021, Hard Rock Hotels & Casinos received first place ranking in the Casino Gaming Executive Satisfaction Survey conducted by Bristol Associates Inc. and Spectrum Gaming Group for six of the last seven years. For more information on Hard Rock International, visit **************** or shop.hardrock.com. Native Americans receive preference in accordance with Tribal Laws. Responsibilities The Executive Chef is responsible for the overall operations for the back of house and kitchen area of the cafe. In addition, the Executive Chef will ensure that Hard Rock culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Also, the Executive Chef supports the cafe's senior leadership in upholding all brand standards and core values while meeting or exceeding Hard Rocks business objectives. * Demonstrate financial comprehension of Cafe's budget and P&L. * Effectively control costs of food and related purchases in alignment with budgeted expectations. * Manage staff schedules in accordance with the cafe's budget and forecast models. * Maintain the highest standards of brand, local health, safety, and food preparation hygiene requirements. * Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand standards. * Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of the Cafe. * Develop kitchen team in all aspects of kitchen execution from 100% recipe adherence to banquet service. * Foster an environment of customer service in which all team members put the guest first in every situation. * Execute established food standards for overall guest satisfaction that meet or exceed brand standards. * Ensure the highest levels of hygiene and food handling practices to deliver optimal quality of product to guests. * Attract and retain the most exceptionally talented culinary talent available in the market and place them in positions that leverage their skills and expertise for maximum impact. * Clearly define goals and expectations for Heart of House hourly team members using performance review tools and hold your people accountable for successful performance. * Support staff development and advancement along well-defined career paths. * Manage a diverse team ensuring a balanced and proactive approach to increasing individual potential across the team * Serve as a Culinary Learning Coach developing, implementing, and executing learning & development programs for all Heart of House employees in order to drive continuous improvement and employee * Possess a self-motivated approach to his/her own personal and professional This job description reflects the position's essential functions; it does not encompass all of the tasks that may be assigned. Qualifications EXPERIENCE, EDUCATION, AND CERTIFICATIONS * Minimum 15 years of experience in the hospitality industry inclusive of restaurant culinary operations. * Possess all local food management and safety certifications. SKILLS * Ability to learn and bring "out of the box" ideas to their team. * Genuine enthusiasm and aptitude for food. * Excellent verbal and written communication skills. * High level of business acumen and common sense. * Demonstrates strong problem solving skills through ability to diagnose and implement solutions. * Must possess strong communication and listening skills, excellent speaking, reading and writing. * Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas. * Ability to effectively pitch and present information in one-on-one and group situations to media, customers, clients, partners and other employees of the organization. * Multiple language abilities a plus, fluency in English required. PHYSICAL DEMANDS * Ability to move throughout the corporate office and cafes during visits (standing, walking, kneeling, bending) for extended periods of time. * Ability to sit for extended periods of time. * Ability to make repeating movements of the arms, hands, and wrists. * Ability to express or exchange ideas verbally and perceive sound by ear. * Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders. * Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 10 pounds. * Ability to turn or twist body parts in a circular motion. * Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment. * Ability to travel via auto or airplane for long periods of time. ADDITIONAL REQUIREMENTS * N/A Additional Details Closing: Hard Rock International is an equal opportunity employer. We live our motto LOVE ALL - SERVE ALL, and strive to foster an inclusive workplace culture for every team member. Hard Rock welcomes and encourages applications from people with disabilities. Consistent with the Americans with Disabilities Act (ADA), it is the policy of Hard Rock to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If reasonable accommodation is needed, please contact a member of our Human Resources team. Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments). #indeed HRI#zipcorporate#LI-DA1