Sous Chef Jobs in Lynn, MA

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

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

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

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

Executive Chef American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: Oversee the preparation of all the meals for our passengers and crew. Set-up, maintain, and break down station according to FDA Standards. Taste all products produced to assess quality. Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. Schedule production of all fresh ingredients to maintain an inventory of food at all times. Use food production equipment according to manufacturer's instructions. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. Maintain a professional appearance at all times. Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. Maintain a professional relationship with all coworkers. Ensure that each guest has a positive and memorable experience. Understand and have knowledge of safety, sanitation, and food handling procedures. Commitment to quality service, and food & beverage knowledge. Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: Must be able to work around 14 hours per day. Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. ServSafe Manager Certification strongly preferred. Familiar with food safety standards. Ability to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 days per week while onboard the ship. 6-8 weeks working and living on board the ship with 1-2 weeks of unpaid vacation. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

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

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.

Job Details HAVERHILL, MA Full Time High School $65,000.00 - $65,000.00 Salary/year Restaurant - Food ServiceDescription Celebrate Life, the Southworth Way The Company: Welcome to Southworth. We own and operate a growing portfolio of premier private communities, each offering inspired environments and locations. Our dedication to hospitality and endless activities for the entire family ensures our members experience a world at play like never before. With a solid reputation for stability, integrity, and innovation, Southworth's clubs and communities provide exceptional locations where our members can truly live life at ease . Our dedicated team members play a crucial role in elevating the experience for our members, residents, guests, and fellow team members. We encourage all our team members to be and belong by providing a wide array of benefits, engagement programs, unique perks, discounts, and, of course, a lot of fun! The Benefits: We are proud of our “family company” roots and understand everyone has a unique set of needs: we want to support you as best we can so you can live your best life with us. We offer a comprehensive benefits package that includes competitive options for medical, physical, and mental health and wellness, life insurance, 401k matching, paid time off, and more. Grow with us! The sky is the limit for talented, driven individuals. With our ever-expanding portfolio, we offer opportunities to learn, grow, and thrive. We look forward to growing together. Be YOU with us! At Southworth, we are working to redefine the country club. We seek talent from a diverse range of backgrounds, experiences, and cultures to ensure an innovative edge. Here, diversity is a driver of our success. The Opportunity: We are seeking a highly skilled and motivated Sous Chef to join our culinary team. The Sous Chef will play a key role in assisting the Executive Chef in the planning, preparation, and execution of exceptional dining experiences for our members and guests. This position offers an excellent opportunity for a culinary professional to showcase their talent and leadership skills in a prestigious and dynamic environment. Duties and Functions: Collaborate closely with the Executive Chef to develop and execute creative and seasonally-inspired menus. Supervise and coordinate the work of kitchen staff to ensure smooth and efficient daily operations. Train and mentor kitchen personnel, promoting teamwork and professional development. Assist in inventory management, ordering supplies, and controlling food costs. Oversee food preparation and presentation to maintain high culinary standards. Ensure compliance with all food safety and sanitation regulations. Step in to assume responsibility for kitchen operations in the absence of the Executive Chef. Maintain a clean and organized kitchen environment. Stay updated on industry trends and innovations to continuously enhance the club's dining offerings. Contribute to special events, catering functions, and themed dinners as required. Qualifications Standards: Proven experience as a Sous Chef or Senior Chef de Partie in a high-end restaurant or country club setting. Culinary degree or equivalent culinary arts education. Strong leadership and communication skills. Exceptional culinary skills, with a passion for creating memorable dishes. Knowledge of food safety and sanitation regulations. Ability to work in a fast-paced, high-pressure environment. Excellent organizational and time management skills. Flexibility to work evenings, weekends, and holidays as needed. Proficient in using kitchen equipment and tools. A creative and innovative approach to menu development. Join our team and be a part of an organization dedicated to delivering exceptional dining experiences. As the Sous Chef, you will have the opportunity to contribute your culinary expertise and leadership skills while working in a supportive and professional environment. If you are passionate about creating delicious dishes, mentoring a talented kitchen team, and exceeding culinary standards, we invite you to apply and help us continue to elevate our culinary offerings. Be a part of our tradition of excellence. Apply today to start your new career, the Southworth Way Note: This job description is intended to convey information essential to understanding the scope of this position. It is not an exhaustive list of responsibilities, and additional tasks may be assigned based on operational needs.

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

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

Executive Chef Upscale Casual, Scratch Kitchen, Seasonal 2025 Our company is currently in search of a skilled and dedicated Executive Chef to join our upscale restaurant with a scratch kitchen for our upcoming 2025 season. If you are a culinary expert with a passion for creativity and a love for seasonal cuisine, we would be delighted to have you join our team starting from April/May 1st, 2025. This presents an exceptional opportunity to engage in the flourishing culinary landscape of Provincetown, MA. As a highly skilled Executive Chef, we invite you to take advantage of this seasonal opportunity, allowing you to demonstrate your culinary expertise in a dynamic and engaging environment. It is our belief that this unique opportunity will enable you to showcase your exceptional abilities and impress both colleagues and guests alike. We encourage you to consider applying for this opportunity in Provincetown, MA. Title of Position – Executive Chef Job Description: As the key member of our culinary team, as the Executive Chef you will play a vital role in ensuring the success of our restaurant. The Chef is responsible for providing strong leadership, developmental skills, and support to kitchen leaders, creating a positive work environment that encourages ownership and accountability. This includes overseeing all aspects of the kitchen operations, and ensuring that high-quality food is consistently delivered to our guests. Apart from managing the day-to-day kitchen operations, as the Executive Chef you will also be responsible for recruiting and maintaining a talented team. You will be tasked with identifying and nurturing culinary talent, promoting teamwork, and facilitating professional growth. You will be expected to set performance objectives, evaluate staff performance, and create a culture of continuous improvement. In addition to your management responsibilities, as the Executive Chef, you must also be a culinary innovator. You will be responsible for creating and developing unique and distinctive dishes, providing guests with elevated seasonal cuisine selections. You must also be knowledgeable in the latest food trends, techniques, and ingredients, and have the ability to incorporate them into our menu offerings. You must provide training and guidance to kitchen staff, ensuring that their culinary skills are up to date and aligned with our restaurant's standards. As a role model with exceptional culinary skills and creativity, you must possess excellent knowledge of cuisine and a passion for cooking. You must have the ability to inspire and motivate the team to achieve culinary excellence. Ultimately, as the Executive Chef, you will be responsible for ensuring that our restaurant delivers an exceptional dining experience to every guest, every time. Benefits: Competitive Salary and Bonus Comprehensive Insurance Benefits Housing Provision An Exceptional Work Environment Qualifications: The Executive Chef should always be able to provide consistent support to the success of the operation Trust, honesty, integrity, and passion for customer satisfaction are requirements for the Executive Chef A solid track record in achieving financial results is a must for the Executive Chef The Executive Chef must be passionate about and thrive on the development and mentoring of others High volume experience of 3+ years experience as an Executive Chef is a must for this position Apply Now - Executive Sous Chef located in Provincetown, MA.

Shaw's and Star Market is working to become the favorite food and drug retailer in every state it operates and is a proud member of the Albertson's family of stores. Shaw's is one of the oldest continuously operated supermarkets in the United States with its roots dating to 1860. Throughout five New England states, there are 155 store locations employing approximately 18,000 associates. For more information about Shaw's, please visit ************* or connect with us on Facebook at ****************************** The Chef is responsible for the Prepare and Cook product in the Prepared foods/ LaCarte Department. Operations including providing customer service and assuring that associates are following company policies and procedures. He/she is responsible for following the customer satisfaction behaviors, to include being friendly, responsive, knowledgeable and passionate about Service. He/she is also responsible for achieving production and budget objectives. This position includes performing stocking duties as needed. He/she must have excellent customer service skills, as he/she is the role model for other associates. ORGANIZATIONAL RELATIONSHIPS: This position reports to: Store Director, Assistant Store Director, Deli Manager or LaCarte Manager Positions that report directly to this position: LaCarte clerks,Deli clerks (if applicable), and any other clerk working in the LaCarte/Prepared Foods Department. ESSENTIAL JOB FUNCTIONS: Observe all store rules and company policies. Maintain a neat,well- groomed personal appearance at all times and observe Company dress code policy. Observe shift operating hours at all times as scheduled or assigned by the prepared Foods Manager Adhere to all Local,State,and Federal Health and Civil Code regulations Must wear an approved hat or hairnet. Cuts,prepares and cooks food. Cleans and organizes kitchen area as well as coolers and walk in freezers Ability to learn,follow and enforce company policies, Kitchen procedures and Sanitation guidelines. Assist in receiving and unloading of merchandise. Must be able to lift up to 50 lbs. Take stock to storage or shelf areas including Coolers and Freezers Open cartons to price,display,store or break down items according to established policies and procedures Keep Manager or other designated personnel informed of low inventory conditions or spoilage problems Handle all damaged or spoiled products according to Company policy and assist in controlling the level of damaged goods. Perform other duties as assignments as directed. Assist the Department Manager and accountable for all aspects of the operation and supervision of the Department including, but not limited to: Department personnel; providing customer service; achieving sales, gross profit, labor, shrink and inventory goals set for the Department; product ordering, quality, presentation, merchandising, organization, pricing, stocking, shelf allocation, staffing, training, turnover and morale. Assist in increasing sales by utilizing the five steps of retail selling - Connect with the customer; qualify the customer; present solutions; closing the sale and create a customer for life. Assure that all Company and Department specific policies and procedures are adhered to on a regular basis. Perform job functions of other Department personnel in their absence and/or in addition to them. Effectively supervise 2 to 15 associates in a fast paced and multi functional environment and take appropriate disciplinary action when necessary. Operate various store computer systems. Must be available to work 40 hours per week at peak business times. Conduct periodic reviews of work practices and provide information to Department Management. Achieve other objectives including, but not limited to food safety, workplace safety, and company audits. Other duties as assigned by Store Management. Chef assign, review, and approve work of all clerks under his/her direct supervision. Chef must take the initiative to foresee work that needs to be completed and see to it that it is completed in a timely fashion. Chefs determine appropriate staffing levels for each shift based on business needs. The Department Manager generally prepares work schedules on a weekly basis. RESPONSIBILITY AND DECISION MAKING AUTHORITY: Chef assists in scheduling of all planned duties as assigned. Make recommendations on staffing the Department; interviewing and hiring of Department personnel; and promotion of associates; Assign work to, direct the work of and train Department personnel; Responsible for achieving goals established by the Store Director. Responsible to know, understand, and support department specific policies and procedures. Ensure that associates perform their work in a safe and ergonomically correct manner. Chefs must take action on unsafe working conditions when appropriate. RELATIONS WITH OTHERS: Must be able to relate to the following in a courteous and professional manner: Customers, Supervisors, Subordinates, Co-workers, Store Management, Vendors Other people with whom they have contact while on duty. KNOWLEDGE AND BACKGROUND REQUIRED: Must be at least 18 years old. Ability to handle multiple priorities in a fast paced environment. Problem solving ability. Experience in Chef-Prepared foods, Kitchen or equivalent. Some on the job training is provided. Ability to work inside, Cold and Hot environments Prepare/Cook food, stock and rotate product in display case, Coolers and Freezers, unload deliveries. operate and clean all equipment and tools. Must be able to work around Safety Risk Factors and conditions in a kitchen environment including. Twisting, slippery floors surfaces, cluttered floor surfaces, Hot cooking surfaces and Hot equipment, fumes, sprays, hazardous cleaning solutions and operations of department equipment Machines, Tools, including Knives, Slicers, Food processors, Grill, Warmer, Fryer, Smoker, Ovens, Kitchen utensils, Electric Scales, Mixer, Pizza ovens, Shrink film wrapper,Power or hand Jack, pressure washer, trash Compactor Qualifications KNOWLEDGE AND BACKGROUND DESIRED: Culinary Foods Training, School or previous kitchen experience prefered Successful completion of a training program or eqivalent combination of education and experience. Leadership qualities including, but not limited to: good listening skills; the ability to motivate others; respect for and tolerance of others; the ability to communicate pleasantly and effectively with customers, vendors, Store Management, other Store and Company personnel; Thorough understanding of Company and Department specific policies and procedures. Good judgment, the ability to make sound decisions and to solve any problems arising in the course of performing the work of the Department Excellent customer service skills. Ability to understand customers needs and ask questions to expedite the handling of requests. High school diploma or better. WORKING CONDITIONS: Stores are usually open 7 days a week. Chef / prepared foods clerk usually work 40 hours a week. Retail store conditions are generally dry with moderate temperature. Freezer conditions are generally very cold. Cooler conditions are generally cold. Requires the performance of repetitive tasks. Exterior conditions vary with the seasons and may be wet or dry, warm or cold. A hair restraint must be worn at all times. Associates in the LaCarte Department are usually scheduled according to peak customer times. GENERAL: This position is a full time position. This is a supervisory position and subject to transfer to other locations. Food Safety Awareness and Training is required in this position. MISCELLANEOUS: It is important to understand that all Chef/Prepared Foods associates must have the ability to deal with, and resolve, some potentially difficult situations (such as dissatisfied customers, associate issues, or emergencies) to perform this position in a satisfactory manner. This position and are subject to change, with or without notice. The inclusion of specific duties and responsibilities in this is not intended to exclude other duties and responsibilities: From time to time the associate may be assigned duties and/or responsibilities in addition to or different than those set forth above. This job description, alone or considered together with other written or verbal statements of the Company or its representatives, is not a contract of employment, nor does it change the at-will status of any associate of Shaw's Supermarkets, Inc. EOE Additional Information Please apply online at ************* and email resume to [email protected]

Job Details Lynn Plant - Lynn, MADescription Position Type: Full Time Delicious Food and Meaningful Careers At the heart of our company is a deep passion for creating fresh, healthy, and artisan-quality food that brings people together. We honor the craft of artisan cooking-using scratch-made stocks, hand-chopped herbs, and only the highest-quality ingredients-complemented by cutting-edge technology. This allows us to deliver consistently safe, exceptional products on a large scale. But it's not just about the food. Our culture is built on principles that shape how we grow, both as individuals and as a team. One of our core values, Honoring Development, guides us to actively seek out, celebrate, and nurture one another's talents, strengths, and interests. By fostering each other's growth, we strengthen our relationships and capabilities, driving both personal and professional success. We also believe in Honoring Each Other. We surround ourselves with passionate people who share our love for great food. Through mutual respect and collaboration, we create an environment where employees are empowered to thrive, building trusting, and rewarding relationships with our clients, partners, and one another. If you're looking for a place where your skills, passion, and ideas can flourish, we invite you to explore the opportunities available within our dynamic and supportive team, offering career paths in Massachusetts, Wisconsin, California, Washington, and Maryland. Job Summary Schedule: 3:00 PM - 11:00 PM To ensure continuous and efficient operation of the production line to meet customer requirements in accordance with Safety, Sanitation, Quality, Quantity and Cost. (SSQQC) Kettle Cuisine takes the utmost pride in their products and expects each employee to do the same with their work. Duties and Responsibilities Adhere to safe working practices at all times Perform daily checks of area for non-compliance and report them to your supervisor Ensure finished product conforms to specifications Manufacture quality products efficiently within time and quantity parameters Follow the company GMP's Show a positive attitude and a leadership mentality for all employees Ensure clean and tidy production area at all times Report Downtime to maintenance in a timely manner Communicate and update all relevant parties of any issues or changes (low yields, etc.) Monitor and action all waste Take instructions from supervisors. Any other tasks deemed reasonable and reasonably requested by management Key Responsibilities: Cook each ingredient with the highest quality and right first time following the procedure Taste as you go - constantly taste the ingredients for quality and doneness Ask for supervisor approval if there are any questions about the ingredients and/or if specified in recipe Work with the kitting team and kitchen cooks to ensure ingredients are ready on time Complete room paperwork Ensure all paperwork is filled out neatly and correctly and signed off Required Skills Ability to work all scheduled shifts, on time Excellent interpersonal skills needed for working in a team environment Proven record of accomplishment in safe working practices Manufacturing experience preferred (preferably in the food industry) Experience working in temperature-controlled settings Experience with perishable items Experience with Kettle Cuisine ingredients and soups Required attributes Able to interact and communicate with the supervisors and team members Ability to lift 50 lbs. Passion for food and high quality Excellent attention to detail Numeracy skills Bi-lingual preferred Able to read and write English Americans with Disabilities Act Kettle Cuisine complies with all aspects of the Americans with Disabilities Act (ADA) and state disability laws. This means we will not discriminate against qualified individuals with a disability in any phase of the employment relationship including application for employment, hiring, promotions and/or advancement opportunities, termination, compensation, training and any other conditions or privileges of employment. Core Values Kettle Cuisine takes the utmost pride in its people, products and reputation. Each employee is expected to understand and live our Core Values every day. Honor Food - We create and produce the best tasting, safest, all natural recipes that strive for perfection in every batch, from bench to kettle Honor Each Other - We seek to develop trusting, respectful and mutually rewarding relationships with all our team members and business partners Honor Development - We recognize and nurture each other's talents, strengths and interests in order to further strengthen and grow our team Honor Innovation - We continually strive for creative and sustainable ways to achieve excellence Pay Range for Braising Chef - 2nd Shift The Braising Chef - 2nd Shift base pay range $17.75 USD/hourly. The listed salary range represents Kettle Cuisine's good faith estimate for this position and represents the minimum and maximum for new hire salaries for the Lynn, MA location only. Ranges will be reviewed on a regular basis. An employee's rate of pay within the range is determined by their qualifications, relevant experience, and demonstrated performance over time. In addition to those factors, we believe in the importance of pay equity and consider internal equity of our current team members as a part of any final offer. Hiring at the maximum of the range would not be typical to allow for future and continued salary growth. The Braising Chef - 2nd Shift position is eligible for our comprehensive benefits package and is eligible for the annual discretionary bonus program up to 5%. Kettle Cuisine and all its legal entities comply with all federal, state, and local minimum wage 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.

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

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

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.

Major Food Group seeks Sous Chefs! MFG is hiring experienced Sous Chefs with strong work ethic to help set and maintain the highest standards of cuisine and professionalism. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 2 years of experience in a managing capacity Minimum 4 years of experience in a quality-driven, high volume kitchen Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must Proficiency in verbal Spanish language a plus Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

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.