Chef Jobs in Watertown Town, MA

Lead cook at a nursing home in Lawrence MA. Previous experience required.

Our client, an upscale restaurant group, is seeking a dynamic and team-oriented Chef de Cuisine to join our back-of-house team. The successful candidate will ensure all kitchen operations are running smoothly and efficiently while maintaining the highest quality standards in food production and presentation. This role will work closely with the Corporate Executive Chef and Executive Chef to develop new menu items and oversee all aspects of the kitchen. Responsibilities: Plan, organize, and direct all culinary activities in the kitchen. Train, mentor, and manage kitchen staff. Implement new menu items based on seasonal and regional ingredients. Ensure all dishes are prepared according to recipes, quality standards, and presentation standards. Monitor food inventory and order supplies as needed. Ensure all kitchen staff adhere to health and safety regulations. Monitor and maintain the cleanliness of the kitchen. Qualifications: 3-4+ years of culinary experience required. Proven experience as a Chef de Cuisine in a similar fast-paced and high-volume restaurant environment with a focus on food quality. Thorough knowledge of cooking techniques and equipment. Excellent organizational and leadership skills. Able to remain calm and composed in a fast-paced environment. A culinary degree or certificate is required. If this sounds like a fit, please submit your resume for consideration! You can use WorkGrades to collect and manage your references for free and share them with us or anyone else you choose by visiting workgrades.com/home/candidate. Candidates with references are always preferred by our clients. Now is the most important time to stand out from the crowd. We suggest that you ensure you have updated your LinkedIn profile and that you start collecting your references early.

The Sous Chef is responsible for the daily supervision, management and direction of the culinary operations for the Restaurants and Room Service. The position requires practical creativity to develop a variety of innovative dishes while working with the Executive Chef to maintain profit goals. A thorough knowledge of food handling and preparation techniques is essential. The Sous Chef is required to have a hands-on approach to assist in training the culinary team regarding consistency in production and presentation. Key Responsibilities: To oversee production and execution of food preparation for the hotel Restaurants & Room Service. Responsibilities include opening or closing the Kitchen for the scheduled shift, supervision of food production and quality, management of the variable kitchen operating costs including food and labor, inventory control Manage day-to-day staffing such as coaching and counseling, disciplinary action, and overall kitchen morale. Organize, oversee, and participate in the plating of food for service, according to established plating and presentation criteria. Ensure the food is of the highest quality and ready to be served to the guest at the appropriate time. Assist in controlling costs by effective purchasing of food and maintaining food cost goals as well as monitoring labor levels. Manage day-to-day staffing such as coaching and counseling, disciplinary actions, and overall kitchen morale. Maintain a professional presence while staying calm and confident. Meet the guest needs by developing and maintaining effective relationships in both internal and external customers. Hold a pre-shift lineup (“Showtime”) daily to inform the team of upcoming events and occupancy flow. Have strong knowledge of local health rules, regulations, and food handling. Qualifications: Experience with menu development, costing, and recipe production. Advanced knowledge of culinary technique and application. Ability to adapt to changing demands as related to kitchen meal periods, minimum 2 years of Hotel or Restaurant Kitchen experience. Degree in Culinary Arts preferred, 2 to 4 years' experience in a 4-5 star hotel or independent restaurant in a kitchen management role. Abides by local and national food safety requirements and ensures that others do so by monitoring FIFO inventory and visually inspecting food preparation, delivery activities, and overall cleanliness of the operation. ServSafe certification. Legally authorized to work in the United States. For more information about the property, please visit: ****************************************************

Sous Chef (80k-85k) & Junior Sous Chef (78k)- Boston, MA I am working a prestigious luxury hotel, renowned for its exceptional service and elegant accommodations, who has established itself as a leading destination in the hospitality industry. Employees benefit from a supportive work environment, competitive benefits, and opportunities for professional growth and development within a globally recognized brand. We are seeking a Sous Chef to join their talented team! The Role The Sous Chef oversees the daily culinary operations for restaurants and room service, ensuring smooth management and creativity in developing diverse dishes while maintaining profit goals. This role requires a strong understanding of food handling and preparation techniques. The Sous Chef also takes a hands-on approach to train the culinary team, ensuring consistency in both production and presentation, working closely with the Executive Chef. Skills and Experience Proficient in creating menus, managing costs, and distributing event orders (BEOs) Expertise in advanced culinary techniques and their practical application Flexible in adapting to evolving demands within a banquet kitchen; at least 2 years of experience in this area required 2 to 4 years of management experience in a 4-5 star hotel or independent restaurant Ensures compliance with food safety standards, monitors inventory rotation, and oversees cleanliness and food preparation quality throughout the operation If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com

An Executive Chef is responsible for the overall operations of a restaurant kitchen, including menu planning, food preparation, and managing the kitchen staff. What We Offer Responsible for daily operation of high-volume kitchen Continued career development and growth opportunities Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Training and development of all back of house management and hourly staff, scheduling, meeting or exceeding budgeted labor and other cost centers, as well as overseeing the inventory and ordering of food and supplies, and sanitation Ensures excellence in guest satisfaction through effective training of staff, commitment to a “Do Whatever It Takes” attitude” and a hands-on, lead by example management style Estimating food consumption and requisition or purchasing food. Selecting and developing recipes. Ensuring proper equipment operation/maintenance and ensuring proper safety and sanitation. Responsible for training and mentoring Chefs at specified locations Will oversee the implementation of tools, systems and standard procedures at specified locations. Assignments may include covering locations/operations working through a transition in leadership or those that need additional support. While on property this position will assist with all food operations including; cooking, creation of new menu items in collaboration with other leadership team members. This position will also assist in the training and supervision of certain culinary staff at specified locations. May also temporarily fill the role of Executive Chef at a property other than their home store in times of need. Qualifications A minimum of 5 years of Chef management experience in a full service, structured dining establishment Understanding of cost and labor systems that lead to restaurant profitability Knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety Read, write and speak English fluently. Ability to add, subtract, multiply, and divide in all units of measure Demonstrate ability to be a team player and quick learner in a dynamic, fast-paced environment with varying levels of patrons and team members present

Dave & Buster's is different from everywhere else. No two days are ever the same. Time will fly by serving hundreds of people with flexible schedules you can accommodate school or other jobs. Plus, your co-workers are awesome! Dave & Buster's offers an attractive benefits package for many positions, including medical, dental, vision, 401K, FREE GAMES and more. POSITION SNAPSHOT: The line cook position is responsible for creating an exceptional culinary experience for our Guests through the preparation and presentation of our menu. The line cook is also responsible for the correct handling and preparation of all food items to ensure our Guests' safety at all times. NITTY GRITTY DETAILS: Delivers an unparalleled Guest experience through the best combination of food, drinks and games in an ideal environment for celebrating all out fun. Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action. Adheres to all company safety and sanitation policies and procedures. Safely and correctly operates all equipment. Uses all chemicals properly in the correct quantities for safety and cost control. Ensures that all products are stored properly in the correct location at the appropriate levels at all times. Prepares and sells food that meets all food quality indicators and prepared to Guest expectations. Sells food within recommended time frames to meet Guest expectations. Responsible for preparing and cooking all food items by recipe and to specification. Controls costs by following prep sheets as designed to ensure the freshest product is served and eliminate waste. Maintains cleanliness and sanitation of all kitchen areas. Responsible for station maintenance, cleanliness and sanitation. Cleaning and maintenance of all kitchen mats, floors, walls and drains. Empties kitchen trash and cleans and maintains trash cans. Assists other Team Members as needed or when business needs dictate. Maintains a favorable working relationship with all other company team members to foster and promote a cooperative and harmonious working climate that will be conducive to maximum team member morale, productivity and efficiency/effectiveness. Must be friendly and able to smile a lot while working days, nights and/or weekends as required. Previous kitchen experience at a hotel or restaurant is preferred, but not required. Must demonstrate ability to clearly communicate with other team members. Must be disciplined and self-motivated. Is dressed in accordance with dress guidelines, looking neat, clean and professional at all times. Must be at least 18 years of age.

Executive Chef American Cruise Lines, the largest cruise line in the United States, is looking to add Executive 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. We make it a top priority to offer a first-class dining experience at every meal. 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. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. 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 the preparation of all the meals for our passengers and crew. Set-up, maintain, and break down station according to FDA Standards. Taste all products produced to assess quality. Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. Schedule production of all fresh ingredients to maintain an inventory of food at all times. Use food production equipment according to manufacturer's instructions. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. Maintain a professional appearance at all times. Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. Maintain a professional relationship with all coworkers. Ensure that each guest has a positive and memorable experience. Understand and have knowledge of safety, sanitation, and food handling procedures. Commitment to quality service, and food & beverage knowledge. Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: Must be able to work around 14 hours per day. Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. ServSafe Manager Certification strongly preferred. Familiar with food safety standards. Ability to multi-task, take direction, and be a team player. Ability to work with composure under pressure. 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. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 days per week while onboard the ship. 6-8 weeks working and living on board the ship with 1-2 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*

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

Executes Eddie Merlot's mission and vision by leading and directing a safe and profitable kitchen operation. Ensures the delivery of exceptionally high quality food for restaurant guests, banquets, and events. Assumes accountability for leadership, staffing, daily food production and safety and sanitation. Ensures that all recipes, food preparation processes, and presentations meet Eddie Merlot's standards for outstanding freshness, quality, consistency, and guest service. Is responsible and accountable for delivering expected financial results while maintaining brand integrity. Participates in succession planning and brand growth through the development of Sous Chef and staff through the use of approved Eddie Merlot's training materials, systems, processes and procedures. Is an active member of the restaurant leadership team and partners with Chefs throughout the brand to deliver brand excellence. Role and Responsibilities Lead, direct, coach and teach the Sous Chef and the kitchen and food production team. Recruit, hire, and ensure proper training of team members, using approved company training materials and certified coaches. Communicate job expectations and standards, review job performance, coach and hold team members accountable. Ensure ongoing team member training, skill development and succession planning. Prepare/review daily production list ensuring it reflects PMIX, recent sales trends and Private Dining events. Conduct daily line checks using approved line check sheets ensuring proper hold temperatures, line levels, portion sizes, quality, freshness and flavor profiles meet company standards. Direct the food preparation activities for meals, banquets, and special events in accordance with established recipes, production procedures, timing, portion control, and quality and presentation standards. Ensure that applicable health and consumer protection regulations regarding food preparation, handling, storage, and safety are followed at all times. Meet state, federal, and local laws and regulations related to employee safety, OSHA, food safety, and sanitation. Keep kitchen exceptionally clean and well-organized. Deliver expected financial results while maintaining brand integrity. Assist in the preparation of your locations annual Back of the House budget for food, equipment, supplies, and labor. Financial Accountability - Monitor sales, food and labor cost, and related financial data on a regular basis. Perform administrative and reporting tasks related to cost control. Meet company's expected deadlines, timelines and due dates for all administrative tasks. Partner with other chefs and corporate leaders to monitor products, develop new recipes, and find innovative approaches to improving recipes and menu. Maintain positive vendor relationships. Place food and supply orders. Receive product by verifying quantities, invoice prices, and merchandise quality. Process invoices promptly and as directed by accounting. Create work schedules and manage staffing levels within budgeted labor cost. Ensure all kitchen equipment is safe and operationally ready by following standard procedures for cleaning, preventive maintenance, and related documentation. Develop specific and measureable succession paths and plans for Sous Chef and identified team members. Attend weekly manager meetings providing pertinent information relating to food cost, food quality, new team members and upcoming promos and events. Enhance dining experience via tableside visits and teamwork with dining room staff. Serve as a positive, professional representative of the company at all times, both in the restaurant and within the community. Set an example for customer service and ensure all team members understand Eddie Merlot's objectives for exceptional food quality and hospitality. Work with the Sales Manager to develop, cost and execute menus for banquets, private dining functions, and special events. Facilitate daily pre-shift meetings keeping team members informed of company and restaurant goals and objectives. Keep a log of important information. Create a cohesive team within the kitchen, Maintain a weekly training or skill development focus, encourage two-way communication, find creative ways to reward and recognize team members, and promote communication between BOH and FOH. Perform all related duties and projects as assigned.

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 Responsibilities 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. Required Qualifications Core Competencies: Proficient in F&B financials High end culinary expertise Ability to manage and train kitchen staff Menu engineering expertise Able to manage multiple tasks on a daily basis Ultimate team player 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 Preferred Qualifications 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.

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

We’re more than just a team – we’re a community dedicated to making a difference every day. At Olympia Hospitality and The Beacon Hill Hotel, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you’re passionate, driven, and ready to thrive, we’d love to have you on our team. Apply today and build a career that inspires you! The Chef de Cuisine is responsible for the preparation of high-quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef; and always maintaining and adhering to the health and food safety program per state and federal regulations. This position is also responsible for overseeing kitchen staff in the preparation/production of all meal periods. As directed by the Executive Chef, this position maintains standard operating procedures, kitchen systems including, but not limited to preparation logs, inventories, product usage and PMIX reporting, administrative and training programs for the development of his/her staff, financial prudency for food and labor costs, programming/menus for all meal periods. This position is also responsible for ensuring that health and safety standards are maintained at all times per state and federal regulations in the absence of the Executive Chef. As a leader, ensures and is committed to the development of a cohesive staff that consistently produces high quality food which promotes profitability and a positive culture. Pay range $90,000-$100,000 per year. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you’re not just getting a job – you’re joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here’s how we show our commitment: Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way. Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve. Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance. Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered! Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations! We’re more than just a business—we’re a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career. Apply today! Core Skills Leadership – ability to effectively motivate, mentor, coach & counsel others to perform well (including appropriate documentation) Customer Service – deliver hospitable service that is attentive, friendly, efficient, and courteous; demonstrate patience, tact, and diplomacy People Skills – ability to collaborate, create rapport, and work effectively with others; earn and maintain trust and respect Communication Skills – ability to effectively listen & communicate professionally, both verbally and in writing Problem-Solving & Analytical Skills – ability to identify the issue, collect and analyze information to understand the problem and effectively resolve. Identify, recommend, and implement best practices Judgment & Discretion – appropriately handle confidential and sensitive information Organizational & Time Management Skills – ability to appropriately schedule time to meet job demands, multi-task, prioritize, follow through, and work efficiently with limited supervision Aptitude & Adaptability – ability to learn quickly and adapt to changing priorities and business needs Composure – ability to maintain composure and work under pressure, managing stress to meet business demands. (Calmly handle all customer and employee interactions & issues) Attention to Detail – ability to follow instructions and achieve thoroughness and accuracy when accomplishing tasks Computer skills/ Technical Aptitude – proficiency in computer technology, i.e., e-mail, MS Word, Excel, & other hotel related systems. Utilize technology to enhance organizational efficiency Training – ability to share knowledge and act as a resource in teaching others to perform tasks efficiently and safely Technical Skills: High volume, restaurant experience Must have strong Culinary/cooking skills - skilled in different styles of cooking Food cost analysis, i.e., knowledge of food ordering, inventories, labor control Thorough knowledge and understanding of kitchen equipment use and operation Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience Financial understanding in food costs and minimizing waste in the kitchen Experience / Education: Minimum 2 years’ of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counseling as well as documentation; experience with establishing, documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Certification and Allergy Awareness Training strongly preferred. Physical Demands Work is performed in a hotel environment; This position is physically demanding as it requires extended periods of walking, standing, bending, and lifting to 50 pounds. Moderate computer keying using both hands and viewing material on a computer screen. Requires flexible working hours including nights and weekends; Extended workdays may be required to accomplish tasks and meet workload demands during peak periods. Reasonable accommodation may be made to eligible employees to perform the essential functions. The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.

We are seeking a skilled operational savvy chef to join our team. The ideal candidate will have a strong background in food service, culinary arts, and food management, with experience in high-volume, union properties. Must have a stable work history and a minimum of 3 years in a senior culinary role. Responsibilities - Oversee all aspects of the kitchen operations - Develop and create innovative menus that meet quality standards - Manage food production and maintain high-quality standards - Train and supervise kitchen staff to ensure consistency in food preparation - Collaborate with the management team to plan and execute events - Maintain inventory levels and control food costs - Ensure compliance with health and safety regulations Balance with growth!!!

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

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

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

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)

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.

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying'nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. LHG's approach to hospitality centres on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to building great memories together. The Langham, Boston is one of the city's most historic hotels and one of the most iconic luxury hotels in the US. You will be assisting to lead a passionate & talented Food & Beverage team to drive excellence in guest experience and the overall success of the Banquets, Langham Club Lounge, and colleague cafeteria food service, by delivering high standards in guest experience & colleague engagement in alignment with the culture and values of Langham Hospitality Group. Key Responsibilities: To oversee all aspects of banquet food preparation, ensuring adherence to standardized recipes. Create and maintain a standardized recipe book, plate guides, and allergen sheet for existing written menus. Organize, oversee, and participate in the plating of food for service, ensuring compliance with established plating and presentation criteria. Guarantee food quality and ensure readiness for service at the appropriate time, following Banquet Event Order (BEO) standards. Control costs effectively by managing food purchasing and maintaining food cost goals, while monitoring labor levels. Responsible for developing the banquet team through regular feedback, coaching, and skill-building opportunities, while managing the disciplinary process in alignment with company policies. Attend and participate in daily BEO meetings. Organize and manage all aspects of banquet production, including but not limited to daily prep lists, tagging speed carts with BEOs, and daily distribution and change logs. Collaborate with Banquet Management to conduct pre-event walk-throughs, ensuring rooms are set up to standard and ready for use. Oversee the employee cafeteria, ensuring proper cooking methods and product quality while adhering to food safety criteria. Manage menu development and execution for the Langham Club, working closely with the Executive Chef. Build and maintain effective relationships with both internal and external customers to meet guest needs. Possess knowledge of local health rules, regulations, and food handling requirements. Maintain safety and sanitation standards throughout the department, adhering to all sustainability procedures (Connect). Supportive functions: 50% - Staff Engagement & Production, 15% - Administrative Work, 20% - Quality Assurance, 15% - Menu Development. Qualifications: Experience with menu development, costing, and BEO distribution. Advanced knowledge of culinary technique and application. Ability to adapt to changing demands as related to a banquet kitchen, two years of Banquet Kitchen experience preferred. Degree in Culinary Arts preferred, 3 to 5 years' experience in a 4-5 star hotel or independent restaurant in a kitchen management role. ServSafe certification. Able to grasp, lift and/or carry up to 25 lbs. as needed. Able to work long hours plus the ability to stand, sit or walk for extended periods of time. Legally authorized to work in the United States. For more information about the property, please visit: ****************************************************