Chef Jobs in South Windsor, CT

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

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow 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.

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

American Cruise Lines, the largest cruise line in the United States, is looking to add Sous Chefs to our shipboard team for the 2025 season. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner in the main restaurant, and have primary responsibility for the quality of café food and hors d'oeuvres served. Ensuring consistency in culinary excellence across the vessel your primary responsibility. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests is flawless. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Work directly overseeing the culinary team to produce delicious and presentable café, buffet, and hors d'oeuvres food, maintaining high guest scores in these areas. * Ensure the same level of world class culinary skill and presentation served in the main restaurant is consistent with all food served throughout the ship. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality dishes that follow the established menu choices. * Adhere to all guest dietary requests. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. * Transportation Worker Identification Credential (TWIC). * Job sites across the nation.

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

Job Details The Residence at South Windsor - South Windsor, CTDescription If you have been looking for a career that loves you back... This is the one! LCB Senior Living is hiring a Chef at The Residence at South Windsor. Apply today for immediate consideration! **Full Time** **New Wages!** What We Offer: Great benefits starting from Day One (Full-Time) Health Vision Dental 401k PTO- Paid Time Off Work with an Amazing Team! Possibility for tuition reimbursement Rewarding role working with seniors Essential Functions, Duties and Responsibilities: Provide a high level of customer service and promote a restaurant style dining atmosphere. Work closely with the Culinary Services Director and/or Executive Director to keep residents satisfied with food and dining programs. Able to assist Culinary Director with the supervision of culinary staff. Assist with the preparation and execution of the LCB Dining enhancement programs. Maintain kitchen and food storage and preparation areas in a clean, safe, and sanitary condition at all times. Responsible for the opening and/or closing of the kitchen. Adhere to cleaning schedules as assigned. Ensures that all food is received, stored and prepared according to company standards. Estimate daily or weekly needs of food and supplies and communicates needs to food service director or assistant food service director. Participate in preparing and cooking meals according to established recipes and approved menus. Document temperatures of food prior to service, refrigeration and freezer temperatures. Prepare and ensure snacks and beverages are available to residents at all times. Keep kitchen floors clean (sweeps and mops) and trash emptied. Assist with the transportation and storage of food and supplies. Assist with preparation and execution of special events, banquets, and theme meals. LCB's Non-Discrimination Policy: LCB, including its managed care communities, is an Equal Opportunity Employer. Recruitment and employment opportunities at LCB are based upon one's qualifications and capabilities to perform the essential functions of a particular job. All employment opportunities are provided without regard to legally protected characteristics, including race, religion, sex (including sexual orientation and transgender status), pregnancy, childbirth or related medical conditions, national origin, age, veteran status, disability, or genetic information. This policy to provide equal opportunity encompasses all phases of employment, including recruitment, hiring, selection, job assignment, promotions, transfers, compensation, discipline, termination, layoff, access to benefits and training, and all other conditions and privileges of employment. Qualifications Job Qualifications: Knowledge, Skills and Abilities: Ability to build positive and strong relationships with associates, coworkers and residents. Focused and dedicated to provide excellent customer service, ability to handle multiple jobs and priorities, accept direction from superiors or other experienced staff, shares job knowledge or resident information with other experienced staff, shares job knowledge or resident information with others as needed, give and welcome feedback, operate and maintain kitchen equipment in a clean and sanitary manner, and knowledge of food handling, preparation, cooking and service. Able to read and follow recipes and printed production guides, cleaning schedules and logs. Education: A high school diploma or GED is preferred. Minimum of 1-3 years of experience as a cook in a hospitality or healthcare environment. Serve Safe Certification. Able to read and follow recipes and printed production guides, cleaning schedules, and logs. Experience: Previous experience in health care or hospitality setting is preferred. Certificates/Licenses: Serve Safe Certification Physical Demands: Finger and hand dexterity to handle and manipulate instruments and equipment. Visual and auditory acuity. Must be able to lift a minimum of fifteen (15) lbs., and be able to carry objects. Must be able to push and pull carts, and continuously walk, sit and stand. Must be able to turn, crouch, kneel, stoop, bend below waist, and reach above shoulder height as tasks dictate.

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

Returning UsersLog Back In Sodexo is seeking an Executive Chef 3 for East Hartford Public Schools in East Hartford, Connecticut. East Hartford Public Schools is a multi-unit school district serving approximately 6000 students daily across sixteen school locations. The Executive Chef will work with all school kitchens at all grade levels, provide training and coaching, provide production support, and ensure meal compliance, safety, and sanitation. At Sodexo, we deliver food, nutrition, environmental and facilities management solutions to partnered K-12 schools. Joining us at one of our school sites means fostering healthy learning environments and positively influencing the students' well-being and performance. What You'll Do * be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting * ensure Sodexo Culinary standards including recipe compliance and food quality are implemented * have the ability and willingness to develop and motivate team members to embrace culinary innovations * ensure food safety, sanitation and workplace safety standard compliance * have working knowledge of automated food inventory, ordering, production and management systems What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a strong culinary background, 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 * strong coaching and employee development skills * have a passion for food and innovation 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Job Details CT - Westbrook, CT Full Time Not Specified None Hospitality - HotelDescription Water's Edge Resort and Spa, the leading - historic resort on the beautiful CT shoreline, is seeking a passionate, hardworking individual to join our team and oversee our established kitchen operations. The Executive Chef will be responsible for overseeing multiple kitchens, ensuring the highest standards of food quality are met and creating innovative menus that delight our guests. This role requires strong leadership that can inspire and motivate staff while maintaining excellence in each dish served. Responsibilities may include: Develop and design creative menus that reflect current food trends and customer preferences. Oversee daily kitchen operations, including food preparation, cooking, and presentation. Ensure compliance with health and safety regulations, maintaining high standards of food safety and sanitation. Manage inventory levels, ordering supplies as needed to ensure smooth kitchen operations. Supervise kitchen staff, providing training and guidance to enhance their skills and performance. Coordinate with front-of-house managers to ensure seamless service during busy shifts. Monitor food costs and waste management to optimize profitability without compromising quality. Lead by example in the kitchen, fostering a positive work environment that encourages teamwork and collaboration. Qualifications Proven experience as an Executive Chef Extensive knowledge of both banquets and fine dining Strong knowledge of food service management, including inventory management Experience hiring, training and supervising staff Serve Safe Manager Certification required Able to work days, nights, weekends and holidays Able to stand for long periods of time and lift, carry, push and pull up to 50 lbs.

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

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

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 has a pulse on the day-to-day operations of the culinary departments including, staffing, food and labor costs, budgets, service, stewarding, and sanitation standards. Primary Duties and Responsibilities: includes but not limited to: * Responsible for menu concepts, costs and production, training of personnel, discipline, health and sanitation standards and product specifications * Assists the Vice President of Food and Beverage in administering the department * Assists with the yearly preparation of the operating and capital budgets Secondary Duties and Responsibilities: * Promotes the culinary concept in Marketing and Public Relations efforts * Works with Restaurant Managers to develop training for all staff Minimum Education and Qualifications: * Associates' Degree, a Culinary Degree or a formal apprenticeship program and eight years of experience as an Executive Chef in a high volume, hospitality related Food and Beverage operation * Must possess a thorough knowledge of culinary disciplines; Oriental, Italian, etc., and have a knowledge of various cultures and languages * Must have a thorough knowledge of cost factors * Excellent written and verbal communications * Excellent organizational and multi-tasking skills * Intermediate knowledge of Word, Excel and Outlook * In lieu of a Degree, ten years of experience as an Executive Sous 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 Ascent, EmpowerTime and Manager Self Service systems 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.

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

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

Job Details The Residence at South Windsor - South Windsor, CTDescription If you have been looking for a career that loves you back... This is the one! LCB Senior Living is hiring a Chef at The Residence at South Windsor. Apply today for immediate consideration! **Per Diem** **New Wages!** What We Offer: Great benefits starting from Day One (Full-Time) Health Vision Dental 401k PTO- Paid Time Off Work with an Amazing Team! Possibility for tuition reimbursement Rewarding role working with seniors

Returning UsersLog Back In At Sodexo, we believe in providing exceptional culinary experiences that prioritize quality, safety, and operational excellence in healthcare settings. We are seeking an Executive Chef, Healthcare Culinary Services for Yale New Haven Hospital, York St. Yale New Haven Hospital (YNHH) is a 1,541-bed hospital located in New Haven CT. YNHH is the primary teaching hospital for the Yale Schools of medicine and nursing, includes the 168-bed Smilow Cancer Hospital at Yale New Haven, the 201-bed Children's Hospital and the 76-bed Yale New Haven Psychiatric Hospital. Sodexo offers a room service program that will be transitioning to bedside dining this spring and 6 retail dining locations including a large main cafeteria, 24hr. micro-market, Starbucks we proudly serve, sushi and staff focused cafe with Peet's coffee shop in our New Haven Cafe. The Executive Chef, Healthcare Culinary Services will lead a dynamic team of 80 union employees, drive quality assurance, and ensure financial and operational success while fostering a strong team culture in a unionized healthcare environment. Why Join Sodexo? ? $5,000 Sign-On Bonus to welcome you to the team! ? Impact: Make a difference in patient and retail food service quality. ? Leadership: Take ownership of a high-profile healthcare culinary program. ? Growth: Develop and implement innovative culinary systems. ? Team Culture: Work in a collaborative and supportive environment. ?? Ready to lead? Apply today! What You'll Do * Culinary Excellence: Ensure top-quality patient and retail meals that look and taste great! * Food & Physical Safety: Maintain HACCP standards, ensure ServSafe compliance, and uphold safety protocols. * Team Leadership & Development: Lead and develop a team of managers * Union Leadership: Must have experience managing in a union environment (1199 experience preferred, but any large union is acceptable). * Employee Engagement: Build team morale and foster a positive, high-performance culture for frontline staff. * Financial & Budget Management: Control food and labor costs, manage inventory and procurement, and ensure contract compliance. * Collaboration & Multi-Tasking: Work effectively in a team environment, managing multiple priorities and driving operational efficiency. 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 * 5+ years of leadership experience in healthcare culinary operations * Strong knowledge of union environments (1199 experience a plus!) * Experience managing multi-level teams, including managers & frontline staff * Expertise in food safety, quality control, and compliance * Proven ability to manage budgets, inventory, and procurement * Passion for team development, coaching, and morale-building * Ability to commit long-term (5+ years) to growing and evolving the program 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years 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!

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

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

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.