Sous Chef Jobs in Leicester, MA

We are looking for a dedicated Chef De Cuisine who is excited to take the next step in their career. As a Chef De Cuisine, you'll have the unique opportunity to embark on a journey of discovery and personal growth, learning from the best in the industry as you progress in your culinary career. The successful candidate must be passionate and relentless in their pursuit of delivering perfect service and food to each guest, and developing future leaders for their region and organization as a whole. As a Chef De Cuisine, you will: Attend P&L meetings and communicate results to the Regional team Own the profitability of the store Write a competitive annual budget for flawless restaurant operations Utilize earls' selection, development and recognition programs to create and engaging leader and partner experience Own all back of house routines, systems and procedures to ensure consistency and profitability Develop action plans with leadership teams to improve overall results Achieve flawless operations by developing and executing an annual business plan What we need from you: At least 2 years experience in a similar role A passion for food and a strong desire to pursue a career in culinary arts Excellent leadership and communication skills, with the ability to inspire and motivate others A passion and commitment to hospitality, teamwork, and fun A commitment to fostering a supportive and engaging experience for your team members and guest A willingness to learn and an openness to feedback, coaching, and mentorship The ability to legally work in the US What's in it for you: Competitive compensation package Flexible scheduling to support work/life balance Leadership meal budget + employee discounts Mentorship, Growth and Leadership programs In-house culinary training programs and mentorship from experience chefs Opportunity for advancement with a goal to lead a culinary team and make a meaningful impact on our culinary program Comprehensive health care benefits A healthy lifestyle spending account to support you in living your best life Earls is an equal opportunity employer. We are committed to a diverse and inclusive workplace, free from discrimination. We believe bringing together people of all backgrounds, experiences and abilities is essential to our success, and brings us closer to living our purpose to Make Life Awesome. All employment decisions inclusive of recruiting, hiring, compensation, promotions and terminations are based on qualifications, competencies and merit, without the consideration of any legally protected ground. Reasonable accommodations are available upon request.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Hi-Rise Bread Company is hiring a Pastry Sous Chef. Candidates should have at least 2-3 years of professional Pastry experience in either a restaurant or bakery setting. Pastry Sous will be expected to manage the following responsibilities: Making a variety of seasonal jams, sauces and fillings. Baking a variety of quickbreads, pastries, cookies and tarts. Making, stacking and decorating cakes. Managing and maintaining a safe and clean work environment. Be open to learning chocolate and confection or have previous experience. Supervise a small pastry team. Pastry Sous should be someone who is comfortable with open communication with your managers and fellow team members. They should be able to demonstrate a high level of pastry knowledge and willingness to take ownership of the kitchen's products. We need someone with the ability to work efficiently and accurately while keeping our faced paced kitchen environment clean and organized. The Pastry Sous must be willing to learn, stay curious and ask questions. Hi-Rise is growing and this position comes with the opportunity to learn and work with chocolates and confection. The right candidate will be able to help develop new projects and products while being able to contribute to the execution of Hi-Rise's long standing recipes. Some weekend availability is required. This is a full-time, hourly position with competitive pay (DOE), free staff meal, and regular discounts on all menu items. Employees are eligible for employer-sponsored health insurance after three months of full-time employment.

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.

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

Benefits: Bonus based on performance Competitive salary Health insurance Paid time off Profit sharing We are seeking a highly qualified Executive Chef/General Manager to helm restaurant operations for a rebranding of our Sudbury location into an Italian focused trattoria and wine bar. A low volume lunch and dinner concept with a 5 day operating schedule. The role is heavily leadership focused and very hands on. Very light administration as the Nan's Kitchen corporate team handles all administrative responsibilities. The ideal candidate will posses the following skills and behaviors: - Incredibly strong culinary acumen with a proven background - significant wine knowledge - bar and dining room management experience - An extraordinarily charming disposition and advanced people skills - Very strong planning and operational management skills - A creative mind for all things culinary - A passion for food and people - Significant experience developing teams - 10+years in a culinary management role - A strong and innovative hold on managing "the line" for speed and efficiency Compensation: $90,000.00 - $125,000.00 per year Nan's Kitchen OUR PURPOSE The purpose of Nan's is to connect communities through the power of agriculture & nutritious food by partnering with local providers and lessening the carbon footprint OUR VISION Our vision is to deliver fresh, wholesome, and nostalgic meals to individuals, families and groups. Through responsible & sustainable sourcing practices, our food is grown as close to home as possible, leaving the flavors and nutrients to travel the shortest possible distance from field to fork, resulting in a meal you can… quite literally, “feel good about” CORE VALUES Respect For the food, the farmers and our equipment; for each other, our time, feelings, different perspectives and ideas & opinions that are not your own Integrity We are scratch made and genuine, integrity is core to how we act, plan, cook, and execute to ensure the highest quality of food & customer service Intention With our mission, our flavors, our words and our actions Collaboration It takes a village. We celebrate mutual respect for our own weaknesses as well as the strengths & weaknesses of others Gratitude For the opportunity to share our delicious food with the community; for the hard work of our friends & teammates, our vendor's commitment, our opportunity to grow and share knowledge & food with each other

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

Job Title: Catering Executive ChefLocation: Providence, RI Position Overview: We are seeking an experienced and creative Catering Executive Chef to lead our culinary team and oversee the preparation of exceptional catered events. As the Catering Executive Chef, you will be responsible for developing innovative menus, managing kitchen operations, ensuring food quality, and delivering a high standard of service for both small and large-scale events. The ideal candidate will have a passion for food, extensive culinary expertise, and a strong ability to manage a team in a fast-paced environment. Key Responsibilities: Plan, create, and execute menus for a wide range of catered events, from corporate gatherings to private parties, ensuring variety, quality, and creativity in each offering. Oversee the day-to-day operations of the kitchen, ensuring all food preparation, presentation, and delivery meet the highest standards. Supervise and mentor the kitchen team, including chefs, cooks, and kitchen staff, ensuring proper training, safety, and productivity. Coordinate with event planners, clients, and front-of-house staff to ensure the seamless execution of each event. Manage kitchen inventory, ordering supplies, and ensuring the proper storage and handling of all ingredients. Maintain a clean and safe working environment, adhering to health, sanitation, and safety regulations. Ensure consistent and efficient food preparation, managing multiple orders and large volumes while maintaining quality and presentation. Develop and implement strategies to minimize food waste and control food costs. Collaborate with the sales and event coordination team to create customized menu options for clients based on their preferences, dietary restrictions, and event requirements. Work closely with clients to ensure their vision and expectations for the event are met through food offerings. Participate in menu tastings, event consultations, and on-site event execution when necessary. Qualifications: Minimum of 5 years of experience in a culinary leadership role, with at least 3 years in a catering or large-scale event setting. Strong culinary background with a deep knowledge of various cuisines, food trends, and dietary restrictions. Proven leadership abilities with experience managing and mentoring a team. Exceptional organizational and time-management skills to handle multiple events and deadlines. Ability to thrive under pressure and work efficiently in a high-energy, fast-paced environment. Strong communication skills to collaborate effectively with clients, staff, and event coordinators. A passion for food and an eye for detail in both presentation and taste. Flexibility to work evenings, weekends, and holidays based on event schedules. Culinary degree or equivalent professional experience is preferred. Benefits: Competitive salary with performance-based incentives. Comprehensive health, dental, and vision benefits. Paid time off and holidays. Opportunities for professional development and career advancement. Employee meal discounts and other perks. If you are an innovative and experienced culinary leader with a passion for catering and creating memorable dining experiences, we encourage you to apply for this exciting opportunity in Providence, RI.

EXECUTIVE CHEF Are you a highly skilled and talented chef looking for an exciting new opportunity? Do you thrive in a fast-paced and dynamic kitchen environment? If your answer is yes, we have the perfect job for you! We are a renowned food and beverage brand seeking an Executive Chef to lead our culinary team. As the Executive Chef, you will have the opportunity to showcase your creativity and passion for delicious food while managing our kitchen operations. Why should you apply? Join a team of passionate individuals who love what they do Enjoy a fun and loving work environment Learn and develop your skills in a supportive and enthusiastic atmosphere Receive competitive pay and benefits, including health insurance, dental insurance, vision insurance, and paid time off Opportunity for bonus pay based on performance Responsibilities: Oversee all aspects of the kitchen, including menu planning, food preparation, and cooking Supervise and train kitchen staff, ensuring high-quality standards are met Create and innovate new dishes, keeping up with food trends and customer preferences Manage inventory and control food costs Ensure compliance with health and safety regulations Requirements: Proven experience as an Executive Chef or similar role Passion for food and a creative approach to cooking Strong leadership and communication skills Ability to work in a fast-paced and high-pressure environment Flexibility in schedule, including availability for weekends, holidays, and night shifts Location: {{PUBLIC KITCHEN AND BAR}} {{120 FRANCIS STREET PROVIDENCE RI.02908}} If you are a motivated and talented chef ready to take on a new challenge, we would love to hear from you. Apply now and join our team!

Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Harvest Table, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Harvest Table food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Harvest Table SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Harvest Table, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education

Overview Benefits: 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 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 Oversee 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 5 years of Culinary Management experience, with at least 2 years as an Executive Chef 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 EOE #li-jm1 Pay Range USD $80,000.00 - USD $90,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef 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 EOE #li-jm1

Are you a passionate and experienced Executive Chef ready to lead a talented culinary team and deliver exceptional fine dining experiences? This is your opportunity to bring your expertise, creativity, and leadership to a thriving upscale restaurant. Why Join Us? ✔️ Lead and inspire in a high-end, culinary-driven environment ✔️ Showcase your creativity in a kitchen that values innovation and excellence ✔️ Collaborate with a top-tier team to elevate the guest dining experience ✔️ Enjoy competitive pay, benefits, and career growth opportunities Your Role & Impact 🔹 Culinary Excellence: Ensure every dish meets the highest standards of taste, presentation, and quality 🔹 Kitchen Operations: Oversee daily kitchen functions, from preparation to plating 🔹 Team Leadership: Inspire, mentor, and develop a skilled team of chefs and kitchen staff 🔹 Quality Control: Maintain consistency and excellence in every dish served 🔹 Training & Development: Guide staff on cooking techniques, plating, and recipe execution 🔹 Cost & Inventory Management: Partner with leadership to optimize food costs, minimize waste, and maintain precise inventory control What You Bring ✔️ 2+ years of culinary management experience in an upscale or fine dining setting ✔️ Exceptional culinary expertise with a passion for high-quality cuisine ✔️ Strong leadership skills to motivate and develop a high-performing team ✔️ Creativity and innovation in menu development and presentation ✔️ Deep knowledge of food safety and sanitation regulations Perks & Benefits 💰 Competitive salary with direct deposit 🩺 Comprehensive health benefits 🌴 Paid time off (PTO) 📈 Exciting career growth and advancement opportunities 🍽️ Employee dining discounts As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward. #STS

Rusell Morin's Catering & Events is a 100+ year old family owned and operated company. Our full service events range from a company picnic to the Newport Preservation Society Gala. We also cater "mega" events like Volvo Ocean Race, Jazz and Folk Fest, Newport Flower Show, Newport Food & Wine, and International Tennis Hall of Fame Championships. These events involve running restaurants, concessions, catered event,s feeding the entertainers or players, and supporting all facets of the event. We have a strong commitment to providing a friendly open work place. Our organizational structure goes deeper than a chart. We are a sales-driven company with our customer at the top of the chart. Everyone else in the company must support the sale. Our Core Values We are motivated to be the best. We conduct ourselves professionally with a positive attitude. We set each other up for success. We exceed customer expectations. Job Description Job Purpose:To oversee the off site kitchen of an event, produce and present the guests dinner, perfect and on time.The essential requirements of the job for the position of Banquet Chef include the following:Attendance - must be able to maintain a regular and reliable attendance record.Normal work hours - Must be able to work under the supervision of Morin's during normal work hours.Overtime - Must be able to work overtime when needed including emergency overtime and during busy times of the year.Holiday work - Must be available to work holidays when needed.Physical standards - Must meet the minimum physical standards as set by Morin's. Physical standards include ability to lift _50_ pounds, carry _25_ pounds, and stand for 6-8 hours in a day.Driver's license - Must maintain a current valid automobile driver's license if required as part of the job.Driving record - Must maintain a good driving record if required to drive as part of the job.1. Familiarize yourself with your event Read your proposal to understand what your event requires and what the guest wants. Some events are simple and straightforward while others are very complicated. Make sure your banquet event order matches up with the proposal. As you read through your event paperwork and something is not clear make sure you ask about it and get an answer before you leave. 2. Setup all food you need to serve your event Using the banquet event order, the chef will put their food in cambros for the event paying attention to garnishes for each course. Take the time to understand what your event entails. Some seasonings may not get on the event order; think thru what items you will need to prepare all the food. If you aren't sure how to prepare or hold an item make sure you get an answer from a chef or other Morin's kitchen personnel. Your training should prepare you for all circumstances but we are always doing different entrees. Many events will include recipes and pictures. Please check to make sure this information is available to you3. Prepare your food for departure Make sure all food is secure and in a sanitary condition. Triple check your food to make sure you have everything. Place it on the truck in a safe manner. Check with your catering manager to make sure you have the proper pans to cook with and adequate ovens, stoves and propane tanks to prepare the dinner in a timely manner. Before you leave the building you will need to be checked out by dispatch. Dispatch will visually verify that you have all of your food per operating procedure.4. Setup your on-site kitchen for optimal use Setup stoves and ovens to make sure they work and won't blow a fuse. Place fire extinguishers by the equipment that requires them. Organize your food by use. Double check that you have everything you need.Create a timeline to prep hors d'oeuvres, salad, dinner and dessert. Confirm this timeline with the catering manager and event manager. Keep the kitchen area organized.5. Cook your food and oversee all kitchen prep You must not only prepare the main course but also oversee the hors d'oeuvre prep, salad prep, dessert prep and possibly a late night snack. Make sure the other staff is following your directions with all the courses and they are not falling behind. Follow up with the catering manager to make sure the timing isn't changing.6. Help with service of the dinner Based on the needs of the catering manager, work the serving line to facilitate the dinner service. Setup a sample salad, dinner and dessert plate so that the staff knows your expectations. The banquet chef should not be involved in salad service unless there is another chef with you that can carry on the cooking of the entrée course.5. Secure your kitchen before leaving Wipe down equipment and organize your kitchen in preparation for your departure. Make sure all the food is secure and in position to be saved for reuse if sanitary. Go over the leftovers with the catering manager so that the food can be accounted for. Make sure late nights snacks or passed desserts can be produced with the remaining staff. If there isn't enough talent to produce these final courses, you will stay to make this happen. Qualifications Required Certifications TIPS or ServSafe Food Handling Certificate TIPS or ServSafe Alcohol Certificate Required experience: Previous cooking experience required: 2 year Additional Information Our Core Values We are motivated to be the best. We conduct ourselves professionally with a positive attitude. We set each other up for success. We exceed customer expectations.

Gibbet Hill Grill is the preeminent farm-to-table restaurant in Massachusetts. Opened over 20 years ago, it sits on 100 acres of land that is actively farmed by our farm team, delivering fresh fruits, vegetables, eggs, lamb and pork daily to our chefs. We pride ourselves on turning our produce into an exceptional culinary experience that celebrates the rich flavors of our local community. We are seeking a passionate and innovative Executive Chef to lead our kitchen and collaborate closely with our farmer to bring this vision to life. Responsibilities: Supervise and develop back of house (BOH) staff, including hiring, training, and scheduling. Experience working closely with farmers to develop seasonally appropriate menu Develop and enforce kitchen policies and procedures to ensure a safe, clean, and organized work environment. Monitor food quality and presentation, ensuring that all dishes are prepared to the highest standards. Manage food costs, including inventory management and purchasing, to ensure profitability. Collaborate with the General Manager to develop and implement new menu items, promotions, and special events. Stay current on industry trends, culinary techniques, and ingredients to continually improve menu offerings and guest experiences. Ensure compliance with all health and safety regulations and maintain proper sanitation practices. Work closely with front-of-house staff to ensure a seamless dining experience for guests. Requirements: Minimum of 4 years of experience as an Executive Chef or similar leadership role in a high-volume restaurant. Strong leadership skills with the ability to build and motivate a high-performing team. Knowledge of food and labor cost management, inventory control, and purchasing. Excellent communication and interpersonal skills with the ability to communicate effectively with staff and guests. Ability to work a flexible schedule, including evenings, weekends, and holidays. Ability to stand for extended periods of time and lift up to 50 lbs. We offer a comprehensive benefits package including: Health, Dental, & Vision insurance Long-term disability insurance 401(k) with an annual match* Paid time off Daily family meal provided Manager Dining Benefits at all Webber Restaurant Group locations Flexible schedule Employee Referral Bonus - get paid to work with your friends! Employee Assistance Program *Employee must meet eligibility requirements The Webber Restaurant Group is an equal opportunity employer. Salary Description $120,000-$150,000

This is an exciting opportunity to join Distinctive Hospitality Group as a Chef D' Cuisine. You will be responsible for overseeing culinary operations. Responsibilities Plan and direct food preparation and culinary activities Create and modify menus to meet customer needs and preferences Supervise kitchen staff and ensure proper training and development Maintain quality control for all food served Monitor inventory levels and order supplies as needed Collaborate with management to identify and implement process improvements Requirements Proven experience as a Chef D' Cuisine or similar role Strong knowledge of culinary techniques and food safety regulations Excellent leadership and communication skills Ability to work in a fast-paced environment Attention to detail and strong organizational skills Flexibility to work evenings, weekends, and holidays Benefits Competitive compensation package: $50000 - $60000 per year Health, dental, and vision insurance Paid time off and holidays 401(k) retirement plan Opportunities for growth and advancement About Distinctive Hospitality Group Distinctive Hospitality Group is a leading hospitality company specializing in creating unique dining experiences. We are dedicated to providing exceptional service and culinary excellence to our guests. With multiple locations across the country, we offer exciting opportunities for career growth and development. Learn more about us on our website.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Banquet Chef is responsible for ensuring the highest quality of culinary services for our Members and guests. They support a la carte and private event food production while maintaining consistent food preparation and plate presentation for a la carte venues and catered events. Day-to-Day: * Maintains a clean and safe work environment. * Assists the Executive Chef and Sous Chefs with any task requested. About You: * Prior experience as a Cook. * Working knowledge of broiler, pantry and saute stations. * Diplomatic team player able to foster relationships with Members, Employees and Guests. * Possesses a passion for exceeding Member expectations and a commitment to excellence * Providing the highest quality Member and guest experience. * Internal Candidates should be ServSafe certified. * High school diploma or equivalent. Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer This job post is intended to describe the general requirements for the position. It is not a complete statement of duties, responsibilities, or requirements. Other duties not listed here may be assigned as necessary.

Full-time Description Sous Chef II - Private School Full-Time Benefits Eligible Salary: 60K The Sous Chef is responsible for supporting unit management in the production, cooking and service of all hot and cold food required at the unit. This position may be responsible for supervising aspects of the kitchen, staff and production. Brock & Company is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England. Our aim is to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team you will experience a work schedule that allows for quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, problem-solve and help drive these programs to success. You have the ability to influence the outcome and we will give you the tools needed to be successful. Our progressive culinary programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Brock's ongoing commitment to philanthropy improves our own lives. Just ask and we will gladly share details of our social responsibility programs and partnerships. Responsibilities: Directly prepare food to include soups, sauces, salads, entrees, and catering and all other items determined by the Chef Manager. Supervise at least two full-time employees in the preparation and service of food. Station set - up prior to service with appropriate equipment and food to be determined by the supervisor. Assist management in purchasing, inventory control and training. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide exemplary customer service in a courteous, helpful and friendly manner at all times. Essential requirements: Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Background in banquet or catering production preferred. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Positive “can-do” attitude Receive, unpack, unwrap, date, rotate and stow deliveries. Must be able to stand for extended periods of time. Lifting and moving of food, food containers and other non-food items from floor position to no higher than one's own height. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V // Uniforms and Meals Provided // Servsafe Certification Preferred Please respond with resume or letter of intent. PM21

The Sous Chef is responsible for the day-to-day management of kitchen operations under the leadership of the Executive Chef. This position reports directly to the Executive Chef and assumes total responsibility for kitchen operations in the absence of the Chef. Primary Duties and Responsibilities: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. Manage day to day kitchen operations including: opening and closing responsibilities, kitchen management, staff management, and other administrative duties as assigned Monitor food prep and presentation to ensure food is prepared and served according to quality standards Working with the front-of house team to ensure guest issues are resolved promptly and to the guests' satisfaction Create and maintain a positive work culture that motivates and encourages employees to perform at their highest levels Award employee accomplishments and provide regular performance feedback to direct reports to improve on existing skill sets Lead disciplinary discussions when necessary and appropriate and take the necessary steps to resolve ongoing performance issues Participate in the menu planning and menu development process by contributing ideas and collaborating with team Suggest methods to improve unit operations, efficiency and service to internal and external customers to increase sales and profitability Adhere to and enforce all company policies, procedures, standards and practices Ensure compliance with all state, local and federal laws

Rusell Morin's Catering & Events is a 100+ year old family owned and operated company. Our full service events range from a company picnic to the Newport Preservation Society Gala. We also cater "mega" events like Volvo Ocean Race, Jazz and Folk Fest, Newport Flower Show, Newport Food & Wine, and International Tennis Hall of Fame Championships. These events involve running restaurants, concessions, catered event,s feeding the entertainers or players, and supporting all facets of the event. We have a strong commitment to providing a friendly open work place. Our organizational structure goes deeper than a chart. We are a sales-driven company with our customer at the top of the chart. Everyone else in the company must support the sale. Our Core Values We are motivated to be the best. We conduct ourselves professionally with a positive attitude. We set each other up for success. We exceed customer expectations. Job Description Job Purpose:To oversee the off site kitchen of an event, produce and present the guests dinner, perfect and on time.The essential requirements of the job for the position of Banquet Chef include the following:Attendance - must be able to maintain a regular and reliable attendance record.Normal work hours - Must be able to work under the supervision of Morin's during normal work hours.Overtime - Must be able to work overtime when needed including emergency overtime and during busy times of the year.Holiday work - Must be available to work holidays when needed.Physical standards - Must meet the minimum physical standards as set by Morin's. Physical standards include ability to lift _50_ pounds, carry _25_ pounds, and stand for 6-8 hours in a day.Driver's license - Must maintain a current valid automobile driver's license if required as part of the job.Driving record - Must maintain a good driving record if required to drive as part of the job.1. Familiarize yourself with your event Read your proposal to understand what your event requires and what the guest wants. Some events are simple and straightforward while others are very complicated. Make sure your banquet event order matches up with the proposal. As you read through your event paperwork and something is not clear make sure you ask about it and get an answer before you leave. 2. Setup all food you need to serve your event Using the banquet event order, the chef will put their food in cambros for the event paying attention to garnishes for each course. Take the time to understand what your event entails. Some seasonings may not get on the event order; think thru what items you will need to prepare all the food. If you aren't sure how to prepare or hold an item make sure you get an answer from a chef or other Morin's kitchen personnel. Your training should prepare you for all circumstances but we are always doing different entrees. Many events will include recipes and pictures. Please check to make sure this information is available to you3. Prepare your food for departure Make sure all food is secure and in a sanitary condition. Triple check your food to make sure you have everything. Place it on the truck in a safe manner. Check with your catering manager to make sure you have the proper pans to cook with and adequate ovens, stoves and propane tanks to prepare the dinner in a timely manner. Before you leave the building you will need to be checked out by dispatch. Dispatch will visually verify that you have all of your food per operating procedure.4. Setup your on-site kitchen for optimal use Setup stoves and ovens to make sure they work and won't blow a fuse. Place fire extinguishers by the equipment that requires them. Organize your food by use. Double check that you have everything you need.Create a timeline to prep hors d'oeuvres, salad, dinner and dessert. Confirm this timeline with the catering manager and event manager. Keep the kitchen area organized.5. Cook your food and oversee all kitchen prep You must not only prepare the main course but also oversee the hors d'oeuvre prep, salad prep, dessert prep and possibly a late night snack. Make sure the other staff is following your directions with all the courses and they are not falling behind. Follow up with the catering manager to make sure the timing isn't changing.6. Help with service of the dinner Based on the needs of the catering manager, work the serving line to facilitate the dinner service. Setup a sample salad, dinner and dessert plate so that the staff knows your expectations. The banquet chef should not be involved in salad service unless there is another chef with you that can carry on the cooking of the entrée course.5. Secure your kitchen before leaving Wipe down equipment and organize your kitchen in preparation for your departure. Make sure all the food is secure and in position to be saved for reuse if sanitary. Go over the leftovers with the catering manager so that the food can be accounted for. Make sure late nights snacks or passed desserts can be produced with the remaining staff. If there isn't enough talent to produce these final courses, you will stay to make this happen. Qualifications Required Certifications TIPS or ServSafe Food Handling Certificate TIPS or ServSafe Alcohol Certificate Required experience: Previous cooking experience required: 2 year Additional Information Our Core Values We are motivated to be the best. We conduct ourselves professionally with a positive attitude. We set each other up for success. We exceed customer expectations.