Executive Chef Jobs in Foxborough, MA

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

Masis Professional Group is seeking a Food & Beverage Manager for the Worcester Bravehearts and will be a CONTRACT/SEASONAL position that will start in mid-May and end in mid-August. Details below! *31 home games and some other non-gameday events where concessions will be needed.* Location: Fitton Field (Baseball Stadium) Job Summary: The Food and Beverage Manager is responsible for overseeing all aspects of concessions operations at the ballpark. This role ensures that food and beverage operate efficiently, profitably, and in compliance with health and safety standards. Key Responsibilities: Oversee the day-to-day operations of concession stands, kiosks, portable food, and beverage carts. Ensure all food and beverage locations are fully stocked, clean, and ready for each game or event. Monitor food preparation, presentation, and quality to maintain high customer satisfaction. Coordinate with vendors and suppliers to ensure timely delivery of food, beverages, and supplies. Develop schedules and assign shifts to ensure adequate coverage for all games and events. Respond to customer inquiries, complaints, and feedback in a professional manner. Coordinate special promotions, themed events, or new menu items to engage fans. Financial & Inventory Management: Manage inventory levels, order supplies, and track usage to minimize waste and prevent shortages. Monitor sales, cash handling, and register operations to ensure accurate financial reporting. Qualifications & Skills: 2+ years of experience in food service management, preferably in a stadium, arena, or large event setting. Strong leadership and team management skills. Knowledge of food safety and sanitation regulations. Experience with inventory management, budgeting, and cost control. Ability to work in a fast-paced, high-pressure environment. Excellent communication and organizational skills. Proficiency in POS systems Ability to work flexible hours, including evenings, weekends, and holidays during the baseball season. Restaurant management Shift management

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.

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

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.

American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Sous Chefs to our shipboard teams for an exciting new position as we continue our commitment to growth from within, and career advancement opportunities into the Executive Chef role. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. * Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality guest dishes that follow the established menu choices. * Adhere to all guest and crew dietary requests and restrictions. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Transportation Worker Identification Credential (TWIC). * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Transportation Worker Identification Credential (TWIC). * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. * Job sites across the nation.

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!!!

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.

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

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

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.

We are looking for an experienced executive chef to lead our busy hotel culinary team! If you have a passion for great food and enjoy leading and teaching others, we would love to talk with you about this exciting role. WHAT YOU WILL BE DOING: You will lead our entire culinary team. Our restaurant/lounge is open for breakfast, lunch and dinner 7 days a week. We also offer room service and a club lounge with daily breakfast and evening snacks. With 17,000 sqft banquet space, we are a busy banquet operation! We also offer free meals daily in our employee cafeteria. WHAT YOU SHOULD BRING TO THE TABLE: Prior executive chef experience is essential. Strong hotel banquet experience is highly preferred. You should also have experience creating/costing menus and controlling food cost. Strong management skills required, including planning, execution, and inventory control. We are also looking for an inspirational leader capable of working with varied personalities and leading change. WHAT WE HAVE TO OFFER: You will join a dynamic food & beverage leadership team. Crescent Hotels & Resorts is an employer of choice in the hospitality industry. We offer excellent benefits, including vacation, holiday and sick pay, medical/dental/vision, company-paid life insurance and short/long-term disability insurance, free meals in our employee cafeteria, generous hotel discounts, pet insurance, identity protection, and more!

SUMMARY The primary responsibility of this role is to oversee the day-to-day operations of the kitchen including planning, procurement, production and execution of catering events. Additionally, this role will work collaboratively with the Executive Chef and front of house counterparts to achieve excellent guest satisfaction. DUTIES AND RESPONSIBILITIES * Responsible for managing culinary staff and directing food preparation including coordination, production, quality control, and delivery of food for catered functions and events. * Partner with Event Coordinators and Catering team on guest requests including allergens, menu specifications and event timeline to achieve guest satisfaction. * Assist the Executive Chef with preparing planning documents for successful execution of duties to include scheduling, fire charts, pulls and orders. * Assist the Executive Chef with menu planning and development. * Partner with Purchasing and Warehouse Manager to manage appropriate inventory control for catering needs. * Supports Executive Chef on cost controls: food, labor and other operating expenses * Assists with Suites food production. * Ensure adherence to food safety regulations and health codes. * Partner with Human Resources to maintain strong recruiting effort, responsible for training and development of culinary team. * Ensure staff comply with departmental policies and procedures. Partner with Manager and Human Resources to address any policy infractions. * Special projects and assignments as business dictates. * Responsible for the maintenance, creation and control of all personally identifiable information or any other information protected by any Confidentiality or Privacy Standards or Company Policies that you have access or knowledge of, including but not limited to any state or federal regulations including HIPAA. SUPERVISORY RESPONSIBILITIES * Full Time and Part Time Cooks SKILLS AND QUALIFICATIONS * Culinary degree preferred, ACF Certifications a plus * 2 or more years managing a high-volume, high-quality restaurant kitchen and FOH operations. * 3 or more years of supervising and executing catered events of up to 800 diners. * Demonstrated skills in hot and cold food preparation, upscale and at high volume. * Ability to create and produce custom menus of the highest level * Excellent written and spoken communication skills. * Highly organized and attentive to detail * Strong time management and prioritization skills. * Demonstrated ability to execute in a fast-paced environment. * Ability to adapt to rapid changes without impacting quality or service. * Knowledge of inventory control principles and methods. * Ability to work holidays, evenings, and weekends as business dictates PHYSICAL DEMANDS * While performing the duties of this job, the employee is regularly required to sit and use hands to handle or feel * The employee frequently is required to talk or hear * The employee is occasionally required to reach with hands and arms * Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus * Must be able to work 8-12 hours shifts. * Ability to lift 50 pounds. * Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions WORK ENVIRONMENT * Generally located in the kitchen but will travel the facility as required * Fast-paced kitchen environment * Event venue, noise level in the work environment is typically loud * Densely populated on event day CERTIFICATES, LICENSES, REGISTRATIONS * ServSafe Certificate OTHER DUTIES Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. This company is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics. #LI-KG

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.

Information Posting Number SF01969 Job Title Chef Manager (Commissary and Bakeshop) Position Number 107671 FTE 1.00 FLSA Exempt Position Type Professional Staff Union PSA/NEA - Professional Staff Assoc Pay Grade Level Grade Level: 11 Pay Grade Range Salary Hiring Range: $65,000 - $70,000 Status Calendar Year, Full-time, Permanent Department Information Department Dining Board Operations Contact(s) Please note: Job applications must be submitted directly online only at: (********************* Contact Phone/Extension Contact Email Physical Demands Campus Location Kingston Grant Funded No Extension Contingency Notes Job Description Summary The search will remain open until the position has been filled. First consideration will be given to applications received by March 19, 2025. Applications received after March 19, 2025 may be reviewed depending on search progress and needs but are not guaranteed full consideration. _______________________________________________________________________________________________________ About URI: The University of Rhode Island enrolls approximately 17,000 students across its graduate and undergraduate programs and is the State's flagship public research university, as well as the land grant and sea grant university, for the state of Rhode Island. The main campus is located in the historic village of Kingston, and the Bay Campus is located in Narragansett. Both campuses are near major beaches in a beautiful coastal community. URI is just 30 minutes from Providence, RI and within easy reach of Newport, Boston, and New York City. _________________________________________________________________________________________________ BASIC FUNCTION: Work closely with the Director and Associate Director to oversee and manage daily bakeshop and commissary production operations. Provide leadership in recipe development, production planning, and quality control. Guide bakery teams to ensure consistency, efficiency, and adherence to health and safety regulations. Collaborate with procurement teams to maintain inventory and ensure timely delivery of goods to dining facilities and catering operations. Duties and Responsibilities ESSENTIAL DUTIES AND RESPONSIBILITIES: Supervise and lead bakeshop and commissary teams, mentoring staff in production techniques, operational efficiency, and adherence to safety standards. Develop and standardize recipes for baked goods, desserts, and other commissary items, ensuring high-quality, consistent production across dining operations. Manage daily production schedules, prioritizing large-scale batch preparation for multiple outlets. Oversee inventory control, procurement, and ordering processes for the bakeshop and commissary, ensuring appropriate stock levels and minimizing waste. Monitor food safety standards, including HACCP and State Health Department regulations, ensuring all operations comply with sanitation and quality control requirements. Collaborate with dining location managers to coordinate delivery schedules, special requests, and product feedback. Test new recipes and production techniques, incorporating trends and seasonal ingredients into bakeshop offerings. Manage equipment maintenance schedules, ensuring all bakery and production equipment functions optimally to meet production demands. Review and manage production budgets, aligning with fiscal goals while maintaining product quality and consistency. Train and mentor professional staff, student workers, and interns on production techniques, time management, and adherence to quality standards. Continuously assess and improve bakeshop and commissary workflows to maximize efficiency and productivity. OTHER DUTIES AND RESPONSIBILITIES: Participate in university events that require specialized baked goods or large-scale commissary production support. Provide expertise for seasonal and themed bakery items to enhance campus dining experiences. Support campus sustainability initiatives by minimizing waste and exploring eco-friendly production methods. Perform additional tasks as needed to meet the overall objectives of campus dining operations. LICENSES, TOOLS, AND EQUIPMENT: Must possess ServSafe certification or equivalent (i.e., FoodSafePal, Learn2Serve, National Registry of Food Safety Professionals) or ability to obtain within six months of employment. Valid driver's license. Commercial baking equipment and production software. Required Qualifications REQUIRED: 1. Bachelor's degree in Culinary Arts, Baking and Pastry Arts, Food Service Management, or related field. 2. Minimum of five years of supervisory experience in large-scale bakeshop or commissary production. 3. Demonstrated ability to develop, standardize, and oversee large-scale bakery and commissary production processes. 4. Demonstrated leadership and training skills (including ability to mentor professional staff and student workers). 5. Demonstrated experience managing production schedules, inventory, and procurement for high-volume operations. 6. Demonstrated ability to work effectively in fast-paced, deadline-driven environment. 7. Demonstrated strong interpersonal and verbal communication skills. 8. Demonstrated proficiency in written communication skills. 9. Demonstrated experience with production management software and tools. 10. Demonstrated ability to work with diverse groups/populations. 11. Must possess ServSafe certification or equivalent (i.e., FoodSafePal, Learn2Serve, National Registry of Food Safety Professionals) or ability to obtain within six months of employment. 12. Valid driver's license. Preferred Qualifications PREFERRED: 1. Demonstrated experience in higher education or institutional bakeshop operations. 2. Demonstrated familiarity with sustainability practices, including waste reduction and eco-friendly production techniques. 3. Demonstrated knowledge of large-scale baking trends and Farm-to-Table or seasonal production approaches. ______________________________________________________________________________________________ ALL REQUIREMENTS ARE SUBJECT TO POSSIBLE MODIFICATION TO REASONABLY ACCOMMODATE INDIVIDUALS WITH DISABILITIES. Environmental Conditions This position involves working in bakeshop, catering, and commissary production environments, requiring extended standing, lifting, and repetitive motions. Exposure to temperature fluctuations and industrial kitchen equipment. Posting Date 02/28/2025 Closing Date Special Instructions to Applicants Please attach the following 3 (PDF) documents to your online Employment Application: (#1) Cover letter. (#2) Resume. (#3) Other Document - References - the names and contact information of three professional references. (Note: this document is required even though references may be listed on the application). Quicklink for Posting ***********************************

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: ****************************************************

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