Chef Jobs in Yorktown, NY

We are seeking an exceptional Restaurant Chef to lead our Ala Carte dining for our exclusive family country club in Greenwich CT. The ideal candidate will bring pedigree and brand recognition, extensive a la carte experience, and the ability to manage high-volume, upscale cuisine while fostering a culture of excellence and mentorship. This role requires a leader who can balance creativity with efficiency, ensuring a world-class dining experience for our distinguished members. Key Responsibilities: Culinary Excellence & Menu Development: Design and execute an exceptional, versatile a la carte menu catering to diverse palates while maintaining the highest quality standards. Innovate seasonal offerings and special dining experiences using premium, locally sourced ingredients. Maintain consistency in flavor, presentation, and portioning across all dishes. Leadership & Team Development: Recruit, train, and mentor a high-performing culinary team, fostering a culture of learning and excellence. Provide ongoing training to kitchen staff, ensuring professional growth and high morale. Uphold a respectful and positive kitchen environment aligned with the club's values. Operational Management & Quality Control: Oversee day-to-day kitchen operations, ensuring efficiency during high-volume service while maintaining impeccable food quality. Develop and enforce standardized recipes, procedures, and kitchen best practices. Ensure compliance with all health and safety regulations, maintaining a pristine kitchen environment. Strategic Vision & Member Engagement: Enhance the club's culinary reputation by introducing innovative dining concepts and signature dishes. Represent the restaurant's brand and engage with members to foster excitement and loyalty. Work closely with the club's management team to align culinary offerings with overall member experience goals. Qualifications & Requirements: Proven experience as a Chef de Cuisine, Executive Chef, or in a comparable leadership role at a high-end fine dining establishment. A strong culinary pedigree from a prestigious culinary institution or renowned restaurant brand. Extensive a la carte experience with the ability to execute a sophisticated and diverse menu. Demonstrated success in managing high-volume service while upholding upscale dining standards. Strong leadership, mentorship, and team-building skills. Proficiency in sourcing and utilizing high-quality, seasonal ingredients with an emphasis on sustainability. Excellent organizational and time management skills, ensuring smooth kitchen operations during peak service hours. Ability to recruit and retain top culinary talent, leveraging industry connections and networks. Strong understanding of financial management, food cost control, and waste reduction strategies. Availability to start within 4 weeks, with flexible work schedule. Compensation & Benefits: Competitive salary commensurate with experience. Comprehensive benefits package, including health insurance and retirement plans. Opportunities for professional development and career growth. Access to exclusive club amenities and events. Join us in elevating the dining experience at our Greenwich Country Club by bringing your culinary expertise and leadership to our distinguished team. If you are a passionate and innovative chef ready to make a lasting impact, we invite you to apply today.

Job Title: Corporate Chef Company: Kontos Foods Job Type: Full-Time On-Site Kontos Foods, a leading company in hand-stretched flatbreads and high-quality Mediterranean food, is seeking a talented and innovative Corporate Chef to join our team. This unique role combines culinary creativity with customer engagement, focusing on crafting Mediterranean-inspired recipes and promoting Kontos products. The ideal candidate will be passionate about Mediterranean cuisine, a collaborate team member with sales and marketing departments, and eager to connect with new and existing customers to share the benefits of Kontos products. This position is highly self-starting, requiring a proactive individual who is comfortable working independently as well as in collaborative, team-based environments. This role will be expected to take the initiative, manage projects autonomously, and make key decisions without constant supervision, while also engaging effectively in larger group settings when collaborating with cross-functional teams. Whether leading culinary innovations or contributing to sales and marketing efforts, the ability to balance independent work with teamwork is essential for success in this role. Key Responsibilities: Recipe Development: Create and refine Mediterranean-inspired and authentic recipes that highlight Kontos products, ensuring they are both delicious and aligned with our brand's quality standards. Customer Engagement: Visit brokers and foodservice establishments to demonstrate Kontos products and recipes, offering tastings and presentations to showcase their value. Product Promotion: Develop strategies to effectively introduce products, providing tailored solutions that meet their culinary needs. Culinary Innovation: Stay updated with food trends and incorporate innovative techniques into recipe development to keep offerings fresh and exciting. Collaboration: Work closely with the marketing and sales teams to align recipe development with promotional campaigns and customer outreach efforts. Training: Educate customers and the sales team on the uses and benefits of products, offering training sessions and guidance as needed. Sales & Marketing Support: Ability to assist with social media content creation and contribute to the development of sales and marketing materials. Must be able to offer creative and strategic input during marketing discussions and project planning. Food Show Engagement: Ability to actively participate in food shows, showcasing products while engaging and interacting with customers. Qualifications: Experience: Proven experience as a back-of-house chef with a focus on Mediterranean cuisine; experience in recipe development and customer-facing roles is highly desirable. Skills: Excellent culinary skills with a creative approach to recipe development; strong interpersonal and communication skills; ability to effectively engage with customers and present products. Education: Culinary degree or equivalent experience in a professional kitchen. Travel: Willingness to travel frequently to visit customers and attend events. Why Join Us? Creative Freedom: Bring your innovative ideas to life and make a tangible impact on our brand's success. Dynamic Environment: Work in a fast-paced, collaborative, and supportive team atmosphere. Perks: Enjoy competitive salary & benefits! Join Kontos and be a part of our mission to bring the authentic flavors of the Mediterranean to a wider audience. We look forward to your application!

Job Details 4081 | The Office | OB&G - Ridgewood, NJDescription 40NORTH Restaurants is the full service division of Villa Restaurant Group, a family owned, multi brand global Quick Service and Full Service restaurant company. The philosophy behind our kitchens and tables is really quite simple It is the commitment of our Culinary and Hospitality Team, whose goal is to deliver you an exceptional experience every time. 40North full service restaurants include Piattino, Office Tavern Grill, NOM Mexican Table + Tequila Bar, Steelworks Wind Creek Casino, Blackhorse Tavern & Pub and Town Bar & Kitchen) and Villa Restaurant Group - Quick service restaurants include Villa Italian Kitchen, South Philly Cheesesteaks and Fries, Green Leaf's and Bananas, Mo' Burger, Far East, Asian Chao, Tony + Benny's etc. As a Sous Chef at Villa Restaurant Group, you will play a crucial role in our culinary team's success by assisting the Executive Chef in overseeing kitchen operations, food preparation, and maintaining high food quality standards. Your passion for cooking and leadership skills will contribute to the creation of memorable dining experiences for our Guests. What You'll Do: Assist Executive Chef: Collaborate closely with the Executive Chef to plan and execute menu items, ensuring consistency in flavor, presentation, and quality. Food Preparation: Participate in food preparation, cooking, and plating, ensuring all dishes meet Villa Restaurant Group's standards and specifications. Supervision: Supervise and coordinate the work of kitchen staff, including line cooks, prep cooks, and kitchen assistants. Provide guidance, training, and support to maintain a productive and motivated team. Menu Development: Contribute to menu development by suggesting new dishes, specials, and seasonal offerings that align with customer preferences and trends. Quality Control: Ensure all food products meet our high-quality standards through regular inspections, taste tests, and adherence to recipes and portion sizes. Inventory Management: Assist in managing inventory levels, ordering supplies, and minimizing waste while adhering to budgetary guidelines. Safety and Sanitation: Enforce strict adherence to food safety and sanitation standards in the kitchen, including proper handling, storage, and disposal of food items. Compliance: Ensure compliance with all relevant health and safety regulations, as well as company policies and procedures. Customer Satisfaction: Play an active role in achieving high levels of customer satisfaction by consistently delivering delicious, visually appealing, and well-cooked dishes. Team Collaboration: Foster a positive working environment by promoting teamwork, communication, and a commitment to excellence among kitchen staff. What You'll Need: Proven experience as a Sous Chef or in a similar leadership role within a full-service restaurant. Culinary degree or equivalent culinary training is preferred. Strong knowledge of culinary techniques, kitchen equipment, and food safety protocols. Exceptional leadership and communication skills. Creativity and innovation in menu development. Ability to work under pressure and adapt to changing priorities. Strong organizational and time management skills. Availability to work evenings, weekends, and holidays as required. Food Handler's Certificate or equivalent certification. Why You Should Apply: Competitive salary Medical benefits Meal discounts Excellent training Career growth Fantastic culture and work environment! Flexible schedules If you are a passionate and talented culinary professional with a desire to contribute to the success of Villa Restaurant Group, we invite you to apply for the Sous Chef position. Join our team and be part of an exciting culinary journey dedicated to delivering exceptional dining experiences to our valued Guests. 40North Restaurants / Villa Restaurant Group is an Equal Employment Opportunity Employer. #LoveWhereYouWork #HeadNorth

The Chef D' Cuisine is accountable to the Executive Chef and the Director of Operations supporting the restaurant by putting systems and processing in place for consistency and excellence, while also assisting in dish execution and menu development. This key role will also support Front of House Management to ensure that all of the restaurant's needs are being handled, Front and Back of House, and that professional communication is at the highest level. In additional to a great work ethic and strong leadership skills, the ideal candidate will possess the following skills and attributes: Work well in a fast-paced, high-pressure environment. Organized in scheduling, ordering, and willing to learn the administrative side of running a kitchen. Leading by example; strong communicator. Continued commitment to professional growth and development. Accountabilities include: Scheduling of BOH staff. Upkeep of kitchen equipment and space - preventative maintenance and handling acute repairs. Master of consistent execution of all dishes Appropriate cleanliness and presentation of kitchen staff, as well as maintaining a professional and safe work environment. Proper food ordering, inventory, storage to keep food costs within set targets Communicating with vendors to ensure all product brought in house is quality and at the best price point. Cleanliness and sanitation of kitchen. Staff and schedule management to ensure payroll stays within set targets Working with FOH management on service, private events, general problem solving. Job Type: Full-time Pay: Based on work history Part of the Landmark Hospitality Portfolio Our mission to find talent is simple. We welcome thoughtful, caring, and forward-thinking people who will inspire, collaborate, and strive to achieve together. While experience is always valued, character is the mark of a true memorymaker. We offer a healthy environment that encourages mutual respect, personnel growth, and creative expression - we recognize that the development of our company is driven by the evolution of our individual team members. We are committed to providing employees opportunities for continued advancement and internal growth. Our Core Values We are Friendly. We welcome every guest with a smile and a genuine greeting. We are on It - Act Quickly. Our service is intuitive and timely. We are Thoughtful. Is there anything we can do to make you more comfortable? We are Gracious. Say Thank You. We are Landmark Hospitality. We thrive on mutual respect of each other, our valued guests, and our workspaces. EQUAL OPPORTUNITY EMPLOYMENT Landmark Hospitality is committed to providing diversity within our workplace environments. We celebrate equal employment opportunities while embracing a culture of mutual respect without regard to race, color, religion, sex, national origin, citizenship, age sexual orientation, gender identity/expression, or any other characteristic protected by law. It is a responsibility we all share; we together are memory makers. Job Type: Full-time

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

SA Hospitality Group is Italian at heart, the vision of Gherardo Guarducci and Dimitri Pauli who have translated old-world sensibilities to appeal to modern-day New York City clientele. Since 2003, SA Hospitality Group has expanded to a selective group of iconic New York neighborhoods with its three brands: Sant Ambroeus, Casa Lever, Felice with 24 restaurant locations in Manhattan, Southampton, NY, East Hampton, NY, Aspen, CO, Milan, Italy, and Palm Beach, FL. Position Purpose: the chef oversees the kitchen operations and assists in menu development, inventory, purchasing of supplies and cost control. Key Responsibilities/Accountabilities: As Manager Assist executive chef when he is present and take responsibility when he is absent (specific examples: find staff to cover call outs, handle employee conflicts, report problems on time, handle food deliveries, etc.) Assist with staff food training and the generation of the necessary training materials (creating recipes others can follow, scheduling tastings to keep the quality of product consistent, attending pre-shift meetings to explain specials of the day, teaching about ingredients and their origin, etc. Service Be present in the kitchen during the service of all meal periods you are scheduled for: breakfast, lunch, afternoon tea, dinner. Prepare and cook dishes according to the recipes while following the pace of orders. Communicate last minute menu changes, 86 items efficiently to front of the house team (in the absence or when directed by executive chef) Communicate all food-related issues to the appropriate to front of the house team (in the absence or when directed by executive chef. Required to work in the line if needed and requested by the executive chef. Labor/Staff Management Continually review and manage performance of all culinary staff and share feedback with chef (monitor all cooks and their work, coach when improvements are needed, alert executive chef or corporate chef if there are any issues, etc.) Understand, follow, and direct others in current safety procedures. Product/Food Presentation Assist in and do preparation of the dishes while training others to achieve consistency. Monitor each dish presentation as set up and directed by executive chef and achieve 100% consistency during service. Continually assist in creating of new offerings (specials and seasonal menu changes) Maintain the quality and the presentation of food to achieve favorable guest feedback. Financial Follow company procedures to ensure proper and accurate food ordering. Maintain proper inventory of food items - make sure we don't run out, make sure food produce is always fresh, etc. Assist executive chef in keeping the food cost and labor cost aligned to given goals. Maintain strong communication with front of the house management at all times. Administrative Assist executive chef with proposals of the menu changes hand in hand with costing ingredients search and tasting preparations. Assist chef in following procedures when it comes to menu changes (introducing the dishes, creating menu descriptions, organizing tasting for service staff in timely manner, etc.) Keep all culinary and back of the house documentation up to date including, but not limited to: Job Duties and Opening/Closing Checklists Food Operations Manual/ Recipe Book Personnel Forms - such as new hire paperwork, termination form, etc. (please ask managers for instructions if needed) Communicate and work closely with PR team to highlight the food offerings and to respond to media inquiries. Attend all meetings requested by Director of Operations and Ownership or when chef requests it. Check company OUTLOOK for all incoming email communication. Participate in Avero reporting / Remain up to date with daily reports. Ensure compliance with all health department rules and regulations to pass the inspections. Self-Development It is understood that as the Chef de Cuisine you are responsible to maintain current knowledge of the world of foods and ingredients. You will be required to continually develop this knowledge on your own time and follow the current successful local trends. G&D Restaurant Associates Company will assist in any way possible with any educational goals that relate to your work duties and responsibilities. Minimal Essential Requirements: The ability to work as part of a team, and personal cleanliness. Time management and ability to work under pressure to manage high volume of production. Active listening, learning skills, reading, and speaking comprehension skills. Ability to lift up to 30lbs. Must be available to work 53 hours per week. ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification. We are an equal opportunity employer, dedicated to a policy of non-discrimination in employment on any basis including age, sex, color, race, creed, national origin, religion, marital status, disability that does not prohibit performance of essential job functions with or without reasonable accommodation, or any other characteristic protected by applicable law. Federal law prohibits the employment of unauthorized aliens. All persons hired must submit satisfactory proof of employment authorization and identity in order to complete Form I-9 within 72 hours of commencing work. Failure to do so will result in immediate termination. Other details Pay Type Salary Min Hiring Rate $85,000.00 Max Hiring Rate $85,000.00

Property At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description At the Marriott Saddle Brook we pride ourselves on being the best employer in the area. What sets us apart? Our culture, full benefit plans, including 401k with a company match and our lucrative bonus programs, to name a few. We are looking for talented people who have a genuine passion for service. Our Core Values involve personal development, people, and a desire for wanting them to succeed. We believe each member of our team has a key part to play in our delivery of outstanding service and memorable experiences for each guest. We want a hotel that people want to come to, not through. Find out today what a career with Pyramid Hotel Group at the Marriott Saddle Brook can mean for you! Overview We are looking for an Executive Chef, ideal candidate will be ACF certified, or will have a culinary degree from a recognized culinary institute. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of developing creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. If you are an experienced Chef, if you enjoy putting your creativity to work, and you enjoy the culinary impact you make on guests from all over the world, then we want you! Your Role: * You will create menus which reflect seasonal availability based on the concept of the restaurant, as well as a food & beverage merchandising programs for grab & go or any other food retail element in the hotel. * You will analyze menus and procedures to improve profit and quality * You will have your fingers on the pulse of trends, making changes based on guest needs, the hotel's guest mix, and industry trends. * You will be creative in developing daily, seasonal, and special event menus to enhance the guest experience. * You will forecast purchases and maintain food cost to align with budget. * You will be the leader in safety, efficiency, and sanitary production. * You will develop purchase specifications for all food products and related items, ensuring order guides are set up accordingly, and food inspection and receiving standards are met * You will monitor all activities of Stewarding department and personnel. * You will enhance the skills of your team by designing training and development plans * You will work closely with the culinary team to provide demonstrations/examples of quality food and recipe standards. * You will create an amenity program that reflects the hotel and its environment. A creative solution with a wow factor * You are the leader of culture, "One Team" all employees feel empowered to assist any guests of the Hotel. * You will maintain clear communication with the General manager, Director of Food and beverage and Human resources department. * You will partner with the Corporate Chef to drive programs that ensure centralization and consistency. Qualifications Previous Executive Chef experience preferred.

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

Returning UsersLog Back In Sodexo is seeking an Executive Chef 2 to lead the culinary operations at NYP Westchester in Bronxville, NY. This dynamic role is responsible for overseeing kitchen operations, ensuring high-end food quality, and managing both front-of-house (FOH) and back-of-house (BOH) teams. The Executive Chef 2 will report to the Client Executive and supervise approximately 15 union food service employees, including cooks, cashiers, and food service workers. This position offers a Monday-Friday schedule, with no weekend service. This is an exciting opportunity for a culinary professional looking to lead a high-end operation with a focus on quality, efficiency, and team management. If you have the experience and passion for delivering top-tier food service, we invite you to apply! What You'll Do * Lead daily kitchen operations, including meal preparation, presentation, and service quality. * Ensure high-end retail food service that meets client expectations. * Supervise and manage unionized kitchen and food service staff, fostering a productive work environment. * Serve as a backup for the Retail Manager when needed, overseeing cash handling, customer service, and overall retail operations. * Open and manage kitchen operations, ensuring all processes run smoothly from startup. * Maintain food safety and sanitation standards, ensuring compliance with health and safety regulations. * Collaborate with the client and Sodexo leadership to ensure culinary excellence and customer satisfaction. * Monitor inventory, ordering, and cost controls to maintain budgetary targets. * Train and develop staff to enhance service standards and operational efficiency. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * Previous experience as an Executive Chef or in a high-volume culinary leadership role. * Strong knowledge of union environments and experience managing union employees. * Experience in high-end retail food service is highly preferred. * Strong financial acumen, including experience with cash handling and cost controls. * Ability to oversee both FOH and BOH operations and step in as Retail Manager when required. * Knowledge of kitchen startup and operational openings is a plus. * Excellent leadership, communication, and problem-solving skills. * ServSafe certification or equivalent food safety certification preferred. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

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

Job Details Brewster, NY Full Time $75,000.00 Salary DayDescription The primary function of the Chef is to prepare in-house product demonstrations and execute food preparation for food shows. This role requires a highly skilled and creative culinary professional with a strong background in food preparation, presentation, and social media engagement. The ideal candidate will bring innovation to product demonstrations, develop engaging food concepts, and showcase Ace Endico's offerings in an exciting and visually compelling manner. An individual must be able to satisfactorily perform each essential duty listed below. The requirements listed are representative of the knowledge, skill, and/or ability required. Essential Duties and Responsibilities Demonstrate creativity in food preparation, plating, and presentation to highlight Ace Endico's products. Prepare and execute in-house product demonstrations that inspire customers and showcase the versatility of company offerings. Plan, cook, and present food at trade shows, food expos, and other company-sponsored events with an innovative approach. Develop and prepare unique, high-quality meals, incorporating seasonal ingredients and fresh ideas. Maintain a high standard of food safety and sanitation in compliance with company policies and regulations. Utilize social media platforms to create and post visually engaging culinary content, including recipe ideas, cooking techniques, and behind-the-scenes footage. Collaborate with the marketing team to develop creative content strategies that highlight Ace Endico's products in fresh and exciting ways. Work weekends as needed to support events, demonstrations, and company functions. Manage food inventory, sourcing, and ordering for product demonstrations. Assist in developing new recipes and innovative food presentations that set Ace Endico apart in the food service industry. Maintain a clean and organized kitchen space, ensuring adherence to health and safety standards. Perform other related duties as required. Starting salary is 75,000K+ depending on experience. Qualifications Education/Training Culinary degree or equivalent training preferred. Food safety certification required (ServSafe or equivalent) 6-8 years of kitchen experience in a restaurant, catering, or food service environment. Experience in high-volume food production preferred. Prior experience in food demonstrations or trade show cooking is a plus. Knowledge/Skills/Abilities Strong creative vision and ability to develop innovative food concepts. Expertise in food styling and presentation. Ability to work in a fast-paced environment and adapt to changing demands. Proficiency in social media content creation, including photography, videography, and food storytelling. Excellent organizational and time management skills. Strong communication and customer service abilities. Ability to work weekends and flexible hours as needed. Must adhere to all safety and food handling regulations. Physical Requirements: The physical requirements described here are representative of those required of an employee to successfully perform the essential functions of this job. Ability to stand for extended periods and work in a high-energy environment. Lift, push, or move objects weighing up to 50 lbs. Frequent bending, kneeling, twisting, and reaching for food preparation tasks. Work Environment Work in a fast-paced kitchen and event setting. Exposure to varying temperatures and food preparation conditions. Occasional travel to off-site events, food shows, and industry gatherings. The shift end-time fluctuates with the operation's daily needs.

Monarch Communities at Spring Meadows leads the revolution of contemporary person-centric wellness senior living, designed for the next generation. A highly customized, curated, and an organic approach to wellness inspires everything we do. All members of our communities - residents, their families, and Monarch team members - influence the way we think, design, and create. Our vision and culture embody and celebrate those we serve. Job Description The Sous Chef will be responsible for the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance. This is a non-exempt, hourly position reporting to the Culinary Services Director. Responsibilities and Duties: Prepare and serving quality meals Ensure special dietary needs are met and preparing texture modified food, as directed Ensure compliance with all record keeping, food safety and risk management requirements Monitor food preparation, storage and handling to ensure adherence with HACCP, labeling, and storage protocols to ensure compliance with all food service regulations and policies Maintain accurate hot and cold food, refrigerator, and freezer temperature logs Participates in and attends all in-service training as scheduled Ensures compliance with all Federal, State, and local regulations, as well as community policies and procedures Other duties as assigned Qualifications Maintains a current ServSafe certification or able to obtain ServSafe certification Minimum 3 year job related experience including food preparation, full-line menu items and special diets and 1 year of leadersip experience High school diploma or GED accepted Competent in organizational, time management skills and demonstrate good judgment, problem solving and decision making skills Physical Abilities: While performing the duties of this job, the associate is often required to stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell. An individual in this position will be required to lift or carry weight in up to 50 lbs.. The associate must use proper body mechanics. Additional Information Additional Benefits: Paid Time Off (PTO) Medical Coverage Dental Coverage Vision Coverage Ancillary Benefits (Life/AD&D, Short Term Disability and Long Term Disability) Voluntary Life Flexible Spending Account 401(k) Retirement and Matching Employee Assistance Program Supportive Leadership Referral Bonuses And More!

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

Schedule: Full time Availability: Morning, Afternoon, Evening (Includes Weekends). Age Requirement: Must be 18 years or older Pay: $22 - $22.75 / hour Job ID:R EARN A BONUS UP TO $1,500! Hiring immediately! we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, you'll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they can't find elsewhere Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications 2 or more years' experience as a prep or line cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelor's Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working overtime, on Sundays or on recognized holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.

Job Details Delamar Mystic LLC - Stamford , CTDescription Job description NEW CONNECTICUT LUXURY BOUTIQUE PROPERTY SEEKING EXECUTIVE CHEF TO LEAD CULINARY EXPERIENCE NEW OPENING by the Delamar Hotel Collection Greenwich Hospitality, a leading hospitality group operating boutique-style hotels and restaurants, is seeking a passionate Executive Chef to lead the culinary operations at La Plage Mystic, Connecticut's newest waterfront restaurant & property - set to open in early 2025! ABOUT LA PLAGE La Plage is a waterfront restaurant & oyster bar showcasing a coastal cuisine focused on locally harvested seafood and shellfish, garden fresh produce and sustainable meats. Mystic has earned a reputation as a "foodie destination" thanks to its idyllic coastal setting and easy access to Interstate-95, which makes for an ideal location. ABOUT THE ROLE The Executive Chef will oversee all culinary aspects of the restaurant's indoor & outdoor a la carte dining, featuring a modern American sustainable seafood concept. He/she will also oversee culinary for the property's banquet events, from wedding celebrations and charity galas to corporate retreats and meetings. Banquets will be held in the property's 2,600 square foot ballroom with a waterfront event lawn, and can accommodate up to 200 guests. The Executive Chef will collaborate with Greenwich Hospitality Group's Corporate Chef-Partner to create an outstanding guest culinary experience by inspiring, developing and adapting seasonally minded menus. The ideal candidate: - is seasoned in cooking from scratch with fresh ingredients, locally harvested seafood and sustainable meats - has a genuine passion for sustainability - develops and maintains relationships with the people that grow, harvest, raise and produce our food - is self-motivated and team-oriented, with a proven ability to lead and inspire team members to always take the guest experience to the highest level Candidates should have a minimum 15 years' experience in a lively, fine dining setting, with at least 5 years experienced at the Executive Chef level. A culinary degree is strongly preferred. Luxury hotel experience is a plus. This is a full-time, salaried position, starting at $110k based on experience, plus a comprehensive benefits package. WHY JOIN THE GREENWICH HOSPITALITY FAMILY? Greenwich Hospitality Group is Connecticut's leading hospitality groups operating boutique-style hotels and restaurants both in and outside of Connecticut. This is a tremendous opportunity for personal growth and career development. Join a dynamic and growing team and culture that embodies the best of hospitality! In addition, Greenwich Hospitality provides a comprehensive benefits package including: - Medical, dental and vision insurance plans for you and your family - Vacation and paid time off - 401(k) retirement plan + company matching - Safe harbor retirement plan - Continuous career development and training opportunities - Employee discounts at all GHG properties To learn more about us, please visit and delamar.com/dining ABOUT GREENWICH HOSPITALTY GROUP Founded in 1999, Greenwich Hospitality Group owns and operates boutique style hotels and restaurant both in and outside of Connecticut. Comprised of seasoned hospitality professionals, Greenwich Hospitality Group draws on a keen understanding of sophisticated standards of guest service combined with a distinctly customized approach to the hotel & dining experience. All of the hotels have exceptional dining establishments, driving them to become the local gathering spot as well as a truly luxurious amenity for hotel guests. Job Type: Full-time Pay: From $110,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Referral program Retirement plan Vision insurance Shift: Day shift Evening shift Supplemental Pay: Performance bonus Work Location: In person

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

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

Job Details Southport Restaurant Corp - Southport, CT Full TimeDescription NEW CONNECTICUT LUXURY BOUTIQUE PROPERTY SEEKING EXECUTIVE CHEF TO LEAD CULINARY EXPERIENCE NEW OPENING by Greenwich Hospitality Group/Delamar Hotel Collection Greenwich Hospitality Group is seeking an experienced and passionate Executive Chef to launch and lead the culinary operations of the group's newest restaurant concept, Dandelion, set to open in Spring/Summer 2025 in Westport, CT! ABOUT DANDELION At Dandelion, we are dedicated to bringing the warmth and vitality of the Mediterranean sun to your table. Our mission is to celebrate the vibrant flavors, and rich culinary diverse traditions of the region, offering a modern approach on the timeliness ‘cuisine du soleil.' THE ROLE The Executive Chef will oversee all culinary aspects of the restaurant's a la carte dining, featuring Aegean-influenced Mediterranean cuisine, as well as the property's banquet events (the 1,300 sq. ft. private event room can accommodate up to 80 guests for any type of event or celebration). He/she will collaborate with Greenwich Hospitality Group's Executive Chef-Partner to create an outstanding guest culinary experience by inspiring, developing and adapting seasonally minded menus. THE IDEAL CANDIDATE - has in-depth knowledge of Mediterranean cuisine (Greek/Turkish focus) and techniques, including both traditional cooking and current regional trends - has experience operating and cooking with wood burning ovens - is seasoned in cooking from scratch with fresh ingredients - has a genuine passion for sustainability - develops and maintains relationships with the people that grow, harvest, raise and produce our food - is self-motivated and team-oriented, with a proven ability to lead and inspire team members to always take the guest experience to the highest level Candidates should have a minimum 15 years' experience in a lively, a la carte dining setting, with at least 5 years' experience at the Executive Chef or Chef de Cuisine level. A culinary degree is strongly preferred. Luxury hotel experience is a plus. This is a full-time, salaried position, starting at $100k based on experience, plus a comprehensive benefits package, including relocation assistance. WHY JOIN THE GREENWICH HOSPITALITY FAMILY? Greenwich Hospitality Group is Connecticut's leading hospitality groups operating boutique-style hotels and restaurants both in and outside of Connecticut. This is a tremendous opportunity for personal growth and career development. Join a dynamic and growing team and culture that embodies the best of hospitality! In addition, Greenwich Hospitality provides a comprehensive benefits package including: - Medical, dental and vision insurance plans for you and your family - Vacation and paid time off - 401(k) retirement plan + company matching - Safe harbor retirement plan - Continuous career development and training opportunities - Employee discounts at all GHG properties To learn more about us, please visit ghgrc.com Job Types: Full-time, Part-time Pay: From $100,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance Shift: Day shift Evening shift Supplemental Pay: Performance bonus Work Location: In person

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