Chef Jobs in Uxbridge, MA

We are looking for an Executive Chef who is versed in union environments with a strong operational background to quickly grow with us. The ideal candidate must have a minimum of 3 years in a senior culinary role in a high-volume, multi-outlet setting. Only experienced Executive Chefs with a stable work history please! Full benefits, quick growth opportunities, all holidays off!!

Salary: Up to $78,000 + Bonus Benefits: M/D/V, PTO Popular Newport restaurant is seeking a standout Sous Chef to join a high-performing culinary team. Qualifications: Minimum 2 years of experience as a Sous Chef in a full-service restaurant Proven leadership and communication skills Flexible schedule including nights, weekends, and holidays Responsibilities: Oversee day-to-day kitchen operations and support private dining execution Ensure consistent prep, production, and quality across all BOH functions Mentor and develop BOH staff and kitchen supervisors Manage inventory, purchasing, and daily specials

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

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

Seamark Seafood & Cocktails Opened April 2024 at Encore Boston Harbor, Seamark will offer a contemporary interpretation of New England's timeless seafood dining experience, boasting a bounty of elevated favorites and featuring the freshest pier to plate fish, lobster and shellfish available. Position Summary The Executive Chef De Cuisine directly supports the Corporate Chef in all aspects of BOH operations; oversees kitchen operations to ensure safety, quality, recipe accuracy and financial profitability. Additionally, the Executive Chef De Cuisine is responsible for the scheduling, training, access, and professional development of all kitchen employees. The Executive Chef De Cuisine will be responsible for the safety and success of the kitchen when the Corporate Chef is away. Duties and Responsibilities Displays an in-depth knowledge of assigned recipes and actively shares new culinary knowledge. Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing. Conducts decision-making process for interviewing, hiring, and training new applicants. Responsible for all kitchen job performance reviews. Coaches and develops heart-of-house employees by setting clear guidelines and expectations. Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances. Ensures all employees are compliant with all BOH standards and procedures. Portrays a positive and professional attitude and appearance. Understands the policies and procedures of the organization and adheres to the Company standards outlined in the company Handbook. Complete all required Jolt checklists. Works with safety as a priority and follows department and company safety standards. Maintains relevant knowledge of industry through continuing education and training. Attend and participate in any training sessions, departmental meetings, and daily pre-service meetings. Ensures the well-being of all guests and co-workers by following the Company Safety Standards and maintaining compliance with the Department of Health and OSHAA. All other duties as assigned. OUR IDEAL CANDIDATE Experience, Education, and Certifications Has at least 5 years previous experience as a Sous Chef in a medium/high volume restaurant. Sanitation knowledge, culinary knowledge, and demonstrated knife skills and safe food handling required. Current Massachusetts Food Handler Card. Skills Can illustrate consultative skills and ability to work cross-functionally. Exhibits excellent verbal and written communication skills. Has conversational fluency in Spanish Displays strong menu planning and demonstrated financial acumen with P&L statements, and labor models. Possesses excellent organizational skills, problem-solving skills, and time management ability. Demonstrates strong problem-solving skills through the ability to diagnose and develop recommended solutions. Computer proficient to include Microsoft word and Excel. Takes appropriate actions to maintain and/or repair all BOH equipment to ensure staff safety. Physical Demands Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods. Ability to make repeating movements of the arms, hands, and wrists. Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders. Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds/25 kilograms. Ability to turn or twist body parts in a circular motion. Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environments. Additional Requirements Ability to work evenings, weekends, and holidays, as needed. As an important member of our team, you'll be eligible for: Health, Dental, and Vision insurance Competitive Pay The employee is expected to adhere to all company policies and to function as a role model. This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Carver Road Hospitality reserves the right to make changes to the above job description and all other duties assigned. Nothing herein shall restrict Carver Road Hospitality management's right to assign or reassign tasks, duties, or responsibilities to this job at any time. We are an equal-opportunity employer and value diversity and inclusion.

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

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

Ci Siamo is a restaurant from Danny Meyer's Union Square Hospitality Group and James Beard semifinalist Chef Hillary Sterling. This New York Times Top 100 restaurant celebrates the beauty of simplicity centering around live-fire cooking. The Italian-inflected menu takes inspiration from Chef Sterling's extensive travels and is rooted in the understated excellence of seasonal ingredients and purposeful preparations. Ci Siamo, which loosely translates to “we've made it” or “we've arrived,” bridges the traditional with the contemporary to introduce a new space that is at once transportive yet warmly familiar. Ci Siamo's upcoming Boston location, opening later this year, will embody the same dynamic energy and commitment to culinary excellence as its New York original. Located at Commonwealth Pier, an exciting new waterfront project within the Seaport neighborhood, Ci Siamo Boston looks forward to assembling a talented opening team in our new home. Who you are: The Executive Chef is a dynamic and visionary leader responsible for driving operational excellence, teambuilding, and an exceptional guest experience through outstanding food and hospitality. Reporting to the Director of Operations, this role partners closely with the General Manager to achieve and exceed business goals while ensuring alignment with the mission, vision, and behaviors of Union Square Hospitality Group (USHG). The ideal candidate is an inspiring leader with a passion for culinary excellence, team development, and delivering memorable hospitality experiences. They possess strong leadership skills, a friendly yet competitive spirit, and the ability to build and mentor high-performing teams in a high-volume environment. The Executive Chef must reside in the Boston area. This role also includes opportunities to visit New York for onboarding, training, and professional development. What you'll do:  Team Development & Culture Build, develop, and inspire a high-performing kitchen team that embodies Enlightened Hospitality in every interaction. Lead and coach the Sous Chef team in executing consistently excellent food and ensuring an efficient, timely flow of service. Provide mentorship, training, and development opportunities to all culinary team members, fostering growth and long-term career progression. Proactively seek opportunities to recruit, retain, and promote diverse talent, aligning with USHG's commitment to inclusion and belonging. Culinary Leadership Establish and uphold the highest standards of culinary excellence, food quality, and presentation to maintain the restaurant's reputation as an industry leader in partnership with Chef Hillary Sterling. Continually refine, enhance, and execute menu offerings to ensure creativity, seasonality, and guest appeal while aligning with business objectives. Teach detailed recipes, food execution, and kitchen processes, ensuring consistency, precision, and adherence to all safety and sanitation regulations. Foster a culture of continuous improvement, growth, and collaboration within the culinary team. Operational Excellence Partner with the General Manager to cultivate a positive, collaborative work environment that fosters strong communication between front-of-house and back-of-house teams. Establish and maintain effective kitchen systems and workflows that enhance efficiency, minimize waste, and support financial performance. Monitor inventory, purchasing, and cost control measures to ensure financial sustainability while maintaining quality and consistency. Oversee compliance with all health, safety, and sanitation regulations, upholding the highest standards in food safety practices. Strategic & Cross-Functional Collaboration Act as a strategic partner to Home Office departments, ensuring smooth execution of company-wide initiatives, training, and operational rollouts. Build trusted relationships with other USHG leaders to foster collaboration, knowledge-sharing, and the adoption of best practices. Leverage guest feedback and performance insights to make data-driven decisions that enhance the overall dining experience. What we need from you: 8+ years of progressive culinary leadership experience in a high-volume, fast-paced environment. Proven ability to build, lead, and develop a high-performing culinary team. Strong financial acumen with experience managing food costs, inventory, and purchasing. Expertise in Microsoft Office applications, restaurant scheduling, and kitchen management systems. What you'll get from us: Base salary of $130,000 - $145,000 with bonus potential of up to $30,000* Comprehensive Medical, Dental, and Vision insurance Paid Time Off to support you with an active life outside of work Paid Parental Leave Life Insurance Flexible Spending Options (health care, dependent care, transit & parking) Employee Assistance Program to support overall mental wellbeing Exclusive access to primary care, mental health, and other healthcare services Annual dining credit and 51% dining discount throughout the USHG family of restaurants Matched 401(k) to help you invest in your future Access to the USHG HUGS Employee Relief Fund *The above represents the expected salary range for this position. Ultimately, in determining your pay, we'll consider your experience and other job-related factors. The responsibilities outlined above are not exhaustive. This role may be required to take on other duties or projects as necessary to support organizational goals, in alignment with their skills, experience, and the evolving needs of the business. #WORKWITHUS

Not Your Average Joe's is hiring an Executive Chef! As our Executive Chef, you'll never be bored. You'll be responsible for making sure our kitchen runs smoothly. We offer: Competitive compensation - [annual salary and bonus etc] Insurance benefits Bonus opportunities A great work atmosphere Paid Time Off Meals every shift Duties/Responsibilities: Ensuring that our kitchen is fully and appropriately staffed at all times Trains, councels, and coaches staff Ensures all training materials, development and schedules are being followed Clearly communicating with all Team Members Ensures a harassment-free environment for all Team Members Manages and makes adjusments to labor on a shift-to-shift basis while ensuring we don't harm the Guest experience Achieves budgeted sales and profit goasl Maintaining operational excellence so our kitchen is running efficiently and effectively Ensuring that all laws, regulations, and guidelines are being followed Creating a restaurant atmosphere that both patrons and employees enjoy Various other tasks as needed

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

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

Hebrew SeniorLife employees set the highest standard in our commitment to redefine the experience of aging. With compassion, resilience, and determination, we make a difference in the lives of patients, residents, their families, and the broad senior care community every day. And they in ours as well. These life-changing connections give our work meaning and fuel our desire to advance our potential. To be all that we can be. At Hebrew SeniorLife, that's uniquely possible. Because here we're supported to always keep growing. And as we do, so does our collective impact. Our benefits include: * Excellent medical and dental benefits, available on your first day for positions over 24 hours/week * A 403b retirement plan open to all employees, including per diems * Generous paid time off * On-site health and wellness programming * Tuition reimbursement and scholarships * An employee recognition program NewBridge on the Charles, an upscale, state-of-the-art retirement and continuing care community opened in June of 2008 in Dedham, Massachusetts. The centerpiece of this first-class facility is an 80,000 square foot Community Center located on the plush meadows and woodlands of the Charles River. The Center consists of a 65-seat upscale fine dining restaurant, an 85-seat casual dining room, a 25-seat pub, intimate private dining rooms, a Kosher deli, an ice cream and coffee shop and reception areas for banquets and events. Other amenities include a retail store, swimming pool, billiards, salon, and concierge services. The Community Center at NewBridge on the Charles has the look and feel of a Premium Private Club. A rare and exciting Executive Sous Chef opportunity exists for the candidate who has the right blend of experience in upscale restaurant, multiple outlet supervision, and catering, with a hands-on approach mentality. Position Responsibilities: * Works directly with Executive Chef on menu development and engineering * Works directly with Executive Chef to Review menus, analyzes recipes, determines food, labor, and overhead costs. * Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests and popularity of various dishes. * Familiarizes newly hired Chefs, Cooks, and Stewards with practices of kitchen and oversees training * Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production * Observes and participates with food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner and approved recipes set by the Executive Chef * Demonstrates leadership and knowledge by utilizing a hands-on approach. * Motivates staff by exhibiting and setting an example of high standards. * Interacts with customers in a manner to ensure customer satisfaction * Resolves customer concerns * Performs pre-service chef table for servers on a nightly basis * Represents company in a courteous, efficient, and friendly manner in all customer and employee interactions * Establishes and enforces nutrition, sanitation, safety and merchandising standards * Authors, executes and manages compliance to procedural manuals for all kitchen and food operations * Responsible for compliance with all local, state and federal requirements relative to operation, equipment, training, certification for NewBridge facility and team. * Experienced with food requisition process to assure food utilization and costing * Assures compliance with all sanitation, ServSafe and safety requirements * Ensures corporate and OSHA safety standards are followed * Maintains professional appearance at all times, clean and well-groomed in accordance with company standards * Participation in industry-related meetings and organizations * Other duties and responsibilities as assigned by Executive Chef Qualifications * Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience * Five (5) years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control * Will be responsible for managing up to 25 employees * Must be able to effectively present information, and respond to questions from groups of managers, clients, customers * Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists * Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Possess or have the ability to possess any required certifications such as ServSafe * Proficiency in the use of general and discipline-specific computer software and systems including MS Office * Commit to the organization's core values of respect, dignity and empowerment for employees * Have experience in leading a diverse workforce * Be a strong communicator that can build and inspire a team and provide leadership that results in superior services * Provide employees with clear direction and able to hold them accountable * Have excellent visioning for the future and be a strategic thinker * Excellent organizational skills and communication skills required. * Demonstration of strong clinical assessment skills, excellent standards of care for safety and quality control required. * Must be professional, proactive, collaborative, conscientious and results-oriented individual. Must have an optimistic and positive demeanor, excellent oral and written communication skills, good intuition and able to adapt to changing priorities and display good, sound judgment with a sense of humor. * Superb organizational skills. Must have solid analytical skills. Must be creative and proactive yet disciplined, discriminating and able to streamline work volume in order to maintain bottom line efforts in midst of multi-tasking and daily re-prioritizing. Must have ability to innovate, think strategically and conceptually, manage multiple projects simultaneously and handle even difficult situations. * Must be motivated to learn and flexible to change. Remote Type On-site Hebrew SeniorLife is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

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

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

Job Title: Executive Chef (Private Chef for Professional Athlete) Position Type: Full-Time, On-Site Reports To: Athlete & Personal Management Team Compensation: Competitive salary with benefits (including paid relocation) Position Overview: A high-profile professional athlete is seeking an Executive Chef to manage all aspects of their culinary needs. This role requires expertise in high-performance nutrition, menu planning, and meal preparation tailored to an elite athlete's dietary and recovery requirements. The ideal candidate has experience working with high-net-worth individuals, professional athletes, or private households and can maintain discretion and flexibility in a fast-paced environment. Key Responsibilities: Culinary Excellence & Meal Preparation: Design and prepare nutrient-dense meals that align with the athlete's dietary and performance goals. Develop rotating meal plans based on nutritional needs, training schedules, and personal preferences. Source and select high-quality, organic, and locally sourced ingredients. Maintain exceptional food presentation and consistency. Nutritional & Dietary Management: Work closely with nutritionists, dietitians, and trainers to ensure meals optimize performance, recovery, and overall health. Adjust meals based on changing dietary needs, seasonal ingredients, and competition/training cycles. Accommodate any food allergies, sensitivities, or personal dietary restrictions. Kitchen & Inventory Management: Maintain a clean, organized, and fully stocked kitchen. Manage inventory, food sourcing, and vendor relationships. Ensure food safety, proper storage, and compliance with health standards. Travel & Event Support: Provide meal prep and on-the-go nutrition during travel, games, and training camps as needed. Occasionally prepare meals for family, guests, or small private events. Qualifications & Experience: Education: Culinary degree or equivalent professional training. Experience: Minimum 5-10 years in private cheffing, fine dining, or high-performance nutrition. Experience working with professional athletes or high-profile individuals is highly preferred. Skills: Strong understanding of sports nutrition and dietary optimization. Ability to create diverse, flavorful, and health-conscious meals. Excellent organization, discretion, and ability to work independently. Adaptability to changing schedules and last-minute dietary adjustments. Additional Requirements: Flexibility to work evenings, weekends, and travel as needed. Valid driver's license and ability to travel with the athlete when required. US Citizen or Permanent Resident status required. How to Apply: Interested candidates should submit their resume, portfolio, and sample menus showcasing their culinary expertise.

Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Executive Chefs to join our growing teams! WHY BUTLER! Competitive Salary! Health, Dental benefits, Vision and a 401k plan match Flexible Scheduling Provided breakfast, lunch, and dinner shift meals Culinary uniforms Growth and development opportunities. RUN THE SHOW: Oversee day-to-day BOH operations in Dallas. Learn and teach Butler's ordering and inventory systems Supervise production staff within the kitchens Open new restaurants and build teams ranging up to 40-50 members Monitor P&L, COGS to hit targets, approximately 5-7 million per year Maintain kitchen SOPs for a clean & efficient workplace Comply with all food safety and sanitation guidelines Learn Butler's menu items and train staff according to the recipes IDEAL CANDIDATE 7-10 years of Food & Beverage experience preferred, 5 years in a leadership role. A well-groomed appearance. Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The Executive Chef is responsible in operating a cost effective, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. Executive Chef is directly responsible for all kitchen operations. The Executive Chef is expected to work an average of 55-60 hours per week. Leadership responsibilities include: Create a cohesive team within the kitchen. Projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team. Maintaining a positive “win-win” attitude Working vigorously to improve the restaurant through the use of quality management systems. Demonstrating support for all decisions made by the management team. Projecting a united management front to the staff. Building the Business and Guest Base Working closely with the General Manager “Owners” to build food sales through the delivery of consistent, high quality products. Operating the kitchen with a guest-satisfaction mentality. Making decisions based on what is best for the guest. Solving problems so that each guest will want to return. Quality of Operations Ensuring strict adherence to our standards for food quality, through the use of the 5 Routines. Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept. Paying attention to details. Maintaining high standards in all areas of safety, security and sanitation. Ensuring all Health Department regulations are enforced at all times. Cost Management and Profitability Working proactively with the management team to maximize sales and optimize profits through the management of food, labor costs and BOH DOE.

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.

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