Sous Chef Jobs in Milford, CT

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

If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please click here to apply internally. Join the Discovery family, where quality and service are at the heart of everything we do! This role will be located at one of Discovery Land Company's locations: Dune Deck Beach Club, set outside of Westhampton Beach, New York. Dune Deck Beach Club is seeking a Seasonal Chef de Cuisine to join the Food and Beverage Culinary Department. This position is available May 1 - Sept 5, 2025. The Chef de Cuisine will assist with overseeing and the day to day running of the Club's Culinary department working closely with the Executive Chef, Culinary Director and Food and Beverage Service. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees. Key Responsibilities Work with all culinary and F&B leaders to create exemplary culinary standards and an environment of continual improvement. Hire and train staff to prepare and execute all food production for all club outlets. Creates and follows departmental budgets to minimize labor, operational and food costs. Schedules working hours of all kitchen employees, taking into consideration the volume of expected business but careful at all times to conserve labor cost. Continually strives to raise the standards of food quality levels and sanitation standards. Assists in the developing standardized recipes, signature items and portion control. Implements and monitors food tracking systems. Works with Executive Chef in the planning of menus that creatively enhance dining outlets and cater to members' needs. Diligently assists in the planning special events and catering projects so they may be well executed by line staff (prep lists and menus for every meal period). Evaluates job performance of kitchen staff, corrects, rewards or disciplines in a fair and legal manner. Submits regularly for review the weekly and end of the month reports. Regularly attends weekly manager's meetings. Motivates a team who can maintain and clean kitchen equipment/all areas of food service and cross-trained for full utilization and development. Ensure high level of food safety management system including HACCP and all local food safety regulations. Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to. Qualifications Culinary Degree or pedigree. At least 7 years of progressive culinary experience in large world class resort, hotels and clubs. Prior culinary leadership experience in a at high end restaurant, resort, or private club preferred. Has complete knowledge and understanding of all cookery techniques and processes. Knowledge of F&B operational requirements. Has thorough knowledge of all food products - local and imported. Experience sourcing local ingredients and creating menu items based upon seasonal ingredients. Thorough understanding of all occupational health and safety issues. Additional Requirements Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Shift greater than eight (8) hours in length may be required due to business demands. Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members. Ability to work in a team environment. Ability to stay calm and focused during the busiest of times. Ability to read, write, speak, and understand English; additional languages preferred. Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds. Flexibility and ability to pivot to new projects and a desire to work in a fast-paced environment. Benefits $5,000.00 - $5,420.00 biweekly salary [equivalent to $130k-$140k annually] Medical, Dental, and Vision Benefits Employer provided housing may be available. Employee Meals, Referral Incentives, and Recognition Programs Professional development and upward mobility opportunities Upon successful completion of season, can be recommended for transfer to another Discovery club worldwide. Work-Family Culture About Us Sitting on the south fork of Long Island in Westhampton Beach, Dune Deck Beach Club is an idyllic beachfront club in New York, just moments away from bustling city life. Offering waterfront suites and an engaging set of outdoor and indoor amenities, Dune Deck creates a one-of-a-kind experience for family fun in the Hamptons. Here members can enjoy unique dining experiences throughout the summer season as well as Discovery's signature Outdoor Pursuits program. Located just 15 minutes from The Hills, our newest East Coast property, Dune Deck has something for every member of the family. At Dune Deck, our employees use their personal talent, passion, and resources to meaningfully integrate with diverse cultures and communities. All while providing the highest level of member and guest services and contributing to the creation of unforgettable experiences. For more information about our club, please visit: ************************* Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: ******************************* #LI-MM1

Join a top-rated Curio Collection resort in the management and direction of culinary and stewarding staff while actively working a la carte production stations. Under the direction of the Executive Chef, help to coordinate the purchase of food items and is active in menu development. Responsibilities will include training and motivating the kitchen, assist in developing and coordinating culinary activities, directing quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and the daily closure of the kitchen. Assist in managing and maintaining AAA Four-Diamond status. Provide hands on management presence to cultivate innovation. Stay on task and aligned with Madison Beach Hotel's culinary vision and growth plan. Compensation: $65,000 - $75,000 based on experience Benefits Benefits to include; medical, dental, vision, AD&D Paid personal days Paid vacation time 401K program with company match Hilton and NEIRA travel benefits The ideal candidate for this position Professional culinary experience, with a minimum 7 years grill and sauté experience required. High school diploma or equivalent required, culinary degree preferred. Clear understanding of menu items Strong knowledge of various cooking methods, food items, equipment, etc. Be able to multi task in high volume kitchen. Essential Physical Requirements Distinctive Hospitality Group is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

Job Details Experienced Canoe Place Inn and Cottages - Hampton Bays, NY Full Time Hospitality - HotelDescription: The Sous Chef supports the Chef de Cuisine, and the Executive Chef as well as the entire team by organizing, planning, and directing activities in all aspects of the kitchen and back of house. They are responsible for managing and assisting in preparing mis-en-place for all stations, expediting service, as well as staff scheduling, product ordering and inventory, and labor/cost control. They will further differentiate Canoe Place from other regional hospitality properties. Qualifications: ESSENTIAL DUTIES AND RESPONSIBILITIES: Support the Chef de Cuisine by providing direction and guidance, ensuring quality standards are achieved. Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee retention and satisfaction. Ensure effective leadership and communication throughout the property. Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking, and serving standards of the property. Help developing the restaurants à la carte menus, banquet menu packages, including daily and seasonal highlights. Adhere to, and execute all recipes and techniques implemented by the Chef de Cuisine Be prepared to expedite service efficiently and effectively maintaining the proper pace and food quality. Work closely with dining room Expeditor (if any) and team to ensure and elevated guest experience. Works with the purchasing and receiving team daily. Take appropriate action to rectify any issues to assure the restaurant, and event spaces have appropriate ingredients and supplies. Conduct accurate accounting of invoices. Understand and implement all policies, procedures, standards, specifications, guidelines, and training programs. Supervise the kitchen team, ensuring that direction and guidance is provided, and quality standards are achieved. Support the Chef de Cuisine in delivering company objectives in sales, cost of food, service, quality, appearance of facilities, sanitation, and cleanliness through training of employees and establishing a positive, productive working environment. Ensure that all equipment and the overall environment is kept clean and kept in excellent working condition through personal inspection and by following the properties preventative maintenance programs. Scheduled labor as required by anticipated business activity while ensuring that all positions are staffed and as labor cost objectives are met. Modify staffing configurations based upon increases or decreases in sales volumes. REQUIREMENTS: Minimum two to four (2 4) years experience working in a fine dining restaurant or, establishment of similar caliber. Minimum 2 years experience as a Sous Chef or Chef de Partie Associates Degree or equivalent Certification in Culinary Arts Strong financial and computer skills; has experience working with and an understanding of P&Ls and budgeting. Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e., online, or digital reservation systems). Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed. Must have excellent leadership, organizational, communication, decision-making, and problem-solving skills. Must be able to multitask in a demanding, high-volume environment under limited supervision. Impeccable service standards, attention to detail, and time management. Must be able to speak, read, write and in clear English. The ability to speak a secondary language is convenient but not necessary. PERSONAL CHARACTERISTICS Warm and engaging personality with good communication and interpersonal skills, especially verbal, with management, co-workers, guests, and other parties Very self-confident and mature; able to manage systems, employees, and demanding guests Extremely self-sufficient with good analytical, administrative, and problem-solving skills Good discretion and independent judgement in evaluating data and determining courses of action Ability to interpret, and implement management policies or operating practices Good self-discipline with an ability to complete tasks independently Ability to manage multiple tasks, issues, co-workers, and guests in stressful situations and take responsibility in a professional manner A well-developed sense of taste and smell and a passion for food and cuisine

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

Returning UsersLog Back In Nourish NYC is looking for an Executive Chef to join our culinary team in Long Island City, New York. We are looking for someone who pushes the boundaries and can think outside the box. The Executive Chef will be a leader who can adapt to an ever-changing culture and client base, gets excitement out of a challenge, while at the same time can coach and mentor a team to work together for one goal - creating amazing food from the highest quality ingredients to refresh energize and inspire our guests. The Executive Chef will support our client with daily dining, catering and Pop up's executing the daily production, food cost management, training of culinary staff and overseeing the food safety program with a focus on excellent food. Our ideal candidate will be innovative, keeping services fresh and updated based on current trends. We believe fabulous scratch-made food is the secret to a happy and dedicated workforce. That's why we take pride in producing inspiring and well-balanced food daily day. Our philosophy has always been to partner with progressive companies and clients that want the best for their people and require distinctive and creative workplace dining. What You'll Do * Manage daily food production that includes production planning, preparation and food safety controls * Ensure that Culinary Standards are maintained, which includes recipe compliance, food quality and food safety * Be hands on in the kitchen * Oversee ordering and inventory management * Support the training and development of the culinary staff * Have oversight of day-to-day operations, ensuring flow of production, food, staff and safety What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * Culinary Leadership: Spearhead premium culinary initiatives, ensuring the highest quality in all culinary offerings * Menu Development: Craft innovative and enticing menus, considering dietary preferences and trends * Team Collaboration: Collaborate with culinary and service teams to maintain a seamless and exceptional hospitality experience Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers) Health Insurance (Medical, Dental, and Vision) Paid Time Off 401K Program Phone Reimbursement Commuter Benefits Complimentary DIG Meals every day Short-Term Disability ABOUT THE ROLE: As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales. Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team. Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged. Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed. Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease. Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same. Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations. Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians. Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans. Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals. Strictly uphold Dig's anti-discrimination and anti-harassment policies. YOU HAVE: 3 - 5 years minimum kitchen or operational restaurant management experience. A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen. The willingness to roll up your sleeves and pitch in whenever and wherever necessary. The demonstrated skills to motivate and develop a high-performing team. The discipline and desire to create systems and organization within fast changing environments. Excellent communication skills and an eye for detail. Strong computer skills. You can navigate multiple digital ordering systems with ease. Ability to learn technological platforms and work systematically with them. Familiarity with restaurant costing and inventory software. The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. The desire for professional improvement and the process of learning. The drive to network and build strong ties in your restaurant's community. The ability to take many variables to find the best solution to a problem. Your Department of Health and/or ServSafe certification. COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”)

Anthony Scotto Restaurants is currently looking for an Executive Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. ______ The ideal candidates have a minimum of 5 years culinary management experience in a fine dining , high volume restaurant. Our Executive Chefs are responsible for managing all activity in their kitchens, maintaining full DOH compliance, overseeing product purchasing, and maintaining both food quality and the culinary budget. Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLED COMPENSATION & BENEFITS Industry-leading salaries Revenue based quarterly bonuses- Our success is your success! United Health Care Oxford - medical Insurance with company contribution Dental and Vision Insurance 401K Paid Time Off HIGH LEVEL OF RESPONSIBILITY: We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position will be responsible for tasks including scheduling, beverage purchasing & inventory, daily financial reporting & management, hiring and training of all line level positions, managing and driving service standards at high volume and developing exquisite menus with our executive team that keep our customers coming back! HAVE YOUR VOICE HEARD: Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have significant influence on decisions in the company's development, from operational practices to company culture to service standards. We take the opinion of our executive team very seriously. QUALIFICATIONS: Certified Executive Chef (CEC) preferred Bachelor's degree in the culinary arts Food Protection Certificate Ability to manage an entire kitchen. Budgeting skills to control costs Incredible food preparation abilities Ability to handle multiple tasks at once. Deep knowledge of fine dining and industry leading trends Impeccable time management skills Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting *****************************************

Anthony Scotto Restaurants is currently looking for an Executive Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. ______ The ideal candidates have a minimum of 5 years culinary management experience in a fine dining , high volume restaurant. Our Executive Chefs are responsible for managing all activity in their kitchens, maintaining full DOH compliance, overseeing product purchasing, and maintaining both food quality and the culinary budget. Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLED COMPENSATION & BENEFITS Industry-leading salaries Revenue based quarterly bonuses- Our success is your success! United Health Care Oxford - medical Insurance with company contribution Dental and Vision Insurance 401K Paid Time Off HIGH LEVEL OF RESPONSIBILITY: We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position will be responsible for tasks including scheduling, beverage purchasing & inventory, daily financial reporting & management, hiring and training of all line level positions, managing and driving service standards at high volume and developing exquisite menus with our executive team that keep our customers coming back! HAVE YOUR VOICE HEARD: Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have significant influence on decisions in the company's development, from operational practices to company culture to service standards. We take the opinion of our executive team very seriously. QUALIFICATIONS: Certified Executive Chef (CEC) preferred Bachelor's degree in the culinary arts Food Protection Certificate Ability to manage an entire kitchen. Budgeting skills to control costs Incredible food preparation abilities Ability to handle multiple tasks at once. Deep knowledge of fine dining and industry leading trends Impeccable time management skills Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting *****************************************

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

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

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

Anthony Scotto Restaurants is currently looking for an Executive Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. ______ The ideal candidates have a minimum of 5 years culinary management experience in a fine dining , high volume restaurant. Our Executive Chefs are responsible for managing all activity in their kitchens, maintaining full DOH compliance, overseeing product purchasing, and maintaining both food quality and the culinary budget. Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLELEDD COMPENSATION & BENEFITS Industry-leading salaries Revenue based quarterly bonuses- Our success is your success! United Health Care Oxford - medical Insurance with company contribution Dental and Vision Insurance 401K Paid Time Off HIGH LEVEL OF RESPONSIBILITY: We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position will be responsible for tasks including scheduling, beverage purchasing & inventory, daily financial reporting & management, hiring and training of all line level positions, managing and driving service standards at high volume and developing exquisite menus with our executive team that keep our customers coming back! HAVE YOUR VOICE HEARD: Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have significant influence on decisions in the company's development, from operational practices to company culture to service standards. We take the opinion of our executive team very seriously. QUALIFICATIONS: Certified Executive Chef (CEC) preferred Bachelor's degree in the culinary arts Food Protection Certificate Ability to manage an entire kitchen. Budgeting skills to control costs Incredible food preparation abilities Ability to handle multiple tasks at once. Deep knowledge of fine dining and industry leading trends Impeccable time management skills Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting *****************************************

Job Details CT - Westbrook, CT Full Time Not Specified None Hospitality - HotelDescription Water's Edge Resort and Spa, the leading - historic resort on the beautiful CT shoreline, is seeking a passionate, hardworking individual to join our team and oversee our established kitchen operations. The Executive Chef will be responsible for overseeing multiple kitchens, ensuring the highest standards of food quality are met and creating innovative menus that delight our guests. This role requires strong leadership that can inspire and motivate staff while maintaining excellence in each dish served. Responsibilities may include: Develop and design creative menus that reflect current food trends and customer preferences. Oversee daily kitchen operations, including food preparation, cooking, and presentation. Ensure compliance with health and safety regulations, maintaining high standards of food safety and sanitation. Manage inventory levels, ordering supplies as needed to ensure smooth kitchen operations. Supervise kitchen staff, providing training and guidance to enhance their skills and performance. Coordinate with front-of-house managers to ensure seamless service during busy shifts. Monitor food costs and waste management to optimize profitability without compromising quality. Lead by example in the kitchen, fostering a positive work environment that encourages teamwork and collaboration. Qualifications Proven experience as an Executive Chef Extensive knowledge of both banquets and fine dining Strong knowledge of food service management, including inventory management Experience hiring, training and supervising staff Serve Safe Manager Certification required Able to work days, nights, weekends and holidays Able to stand for long periods of time and lift, carry, push and pull up to 50 lbs.

COMPANY BIO Our Client is a renowned off-premise caterer headed by an award-winning Chef-owner based in Connecticut. PRIMARY DUTIES & RESPONSIBILITIES Work closely with various clients to prepare a variety of balanced, attractive, and cost-effective menu options Prepare appropriate recipes & ensure that all required supplies, resources, and materials are purchased, ordered, and available when needed Execute client menu tastings and lead the execution for all offsite catering events, ensuring that all required preparation, delivery, set-up, service, and takedown responsibilities are properly and efficiently executed Perform all types of high-volume food production and preparation duties Write production sheets and production lists, perform various inventory, receiving, and quality control tasks, consistently monitor kitchen operations and cleanliness Build and maintain relationships with team members and front of house management alike Ensure fiscal responsibility for food and labor costs for each event As a leader, build a culture that revolves around the experience and enjoyment of food and cooking Conduct recruitment and selection, training, and development initiatives as well as scheduling, performance management, and employee coaching; assist in bi-annual reviews Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services. Lead staff briefings and meetings Demonstrates high personal integrity, business ethics and takes every opportunity to promote our client's Catering services Represent our client at special demonstrations, special events, or theme activities to promote the company Other duties as assigned or required EXPERIENCE AND SKILLS: Minimum of five (5) years progressive experience as a Catering Chef or Sous Chef with extensive culinary training and proven depth and breadth of food knowledge and trends Proven effective supervisory skills, knowledge of food preparation, food costing and quality control procedures Prior work experience in a high-volume production setting with experience in off-site catering, and kitchen management Excellent interpersonal and communication skills required to effectively motivate, direct, and lead assigned employees, and work closely with clients. Proficient in performing many tasks simultaneously while at the same time making sure all details are properly addressed in those tasks A dedication to understanding & exceeding customer expectations. A high energy level or sense of urgency in carrying out assigned tasks. Strong business acumen; organized and methodical team-oriented worker Self-starter, flexible, and able to work independently; ability to multi-task and prioritize multiple projects A valid Driver's License Knowledge of Microsoft Office Word and Excel PHYSICAL REQUIREMENTS: Information Not Available. EDUCATION: Information Not Available. devita.hancock.hospitality+candidate+************************* #CB Package Details PTO

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

Returning UsersLog Back In Nourish NYC is looking for an Executive Chef - Commissary to join our culinary team at our Commissary in Long Island City, New York. We are looking for someone who pushes the boundaries and can think outside the box. We are looking for a leader who can adapt to an ever-changing culture and client base, gets excitement out of a challenge, while at the same time can coach and mentor a team to work together for one goal - creating amazing food from the highest quality ingredients to refresh energize and inspire our guests. The Executive Chef Commissary will support the commissary kitchen including the execution of the daily production, food cost management, training of culinary staff and overseeing the food safety program with a focus on excellent food. Our ideal candidate will be innovative, keeping services fresh and updated based on current trends. What You'll Do * Manage the onsite team in daily food production including planning and food logistics management. Oversee the main production, events and pack out team supervisors to ensure production and the running to the kitchen is at the highest level. * Use menus to plan food orders production and pack out. * Support hospitality chef as needed with off-premise events. * Attend high level management meetings and work with the team to develop the NYC food offer. * Oversea the management of HACCP and Food Safety. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * A work history demonstrating strong leadership skills, as well as previous supervisory experience and the ability to work collaboratively * The ability to manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service * Demonstrates ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

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

SA Hospitality Group is Italian at heart, the vision of Gherardo Guarducci and Dimitri Pauli who have translated old-world sensibilities to appeal to modern-day New York City clientele. Since 2003, SA Hospitality Group has expanded to a selective group of iconic New York neighborhoods with its three brands: Sant Ambroeus, Casa Lever, Felice with 24 restaurant locations in Manhattan, Southampton, NY, East Hampton, NY, Aspen, CO, Milan, Italy, and Palm Beach, FL. Position Purpose: the chef oversees the daily activities of the kitchen, including menu development, inventory, purchasing of supplies and cost control. *This is for our new Felice Restaurant opening in Port Chester Key Responsibilities/Accountabilities: As Manager Responsible for kitchen logistics (scheduling, payroll, menu descriptions) Responsible for all staff food training and generation of the necessary training materials (scheduling tastings to keep the quality of product consistent, teaching about ingredients and their origin, quizzing FOH staff on food descriptions, etc.) Ensure teamwork and proper communication with the front of house staff - you set the kitchen culture. Build a culture of collaboration and problem solving amongst the management team. Manage and track all maintenance or pest control related issues. Service Be present or schedule the presence of sous chefs directly in the kitchen during the service of all meal periods: breakfast, lunch, afternoon tea, dinner. Communicate last minute menu changes, 86 items efficiently to front of the house team. Communicate all food-related issues to the appropriate to front of the house team. Introduce and organize tasting of all menu changes and daily specials for service staff (to be coordinated with front of the house management team) Set the standards for safe work habits and DOH compliance: Full understanding of all Kitchen's two-minute drill. Preparing entire kitchen staff for a DOH visit and then manage the staff while they are here. Ability to walk inspectors through during a visit. Creating actionable plan to address all issues and coach staff on problem areas. Ensure flow of kitchen is paced, jumping in for coverage when necessary otherwise overseeing service. Labor/Staff Management Continually review and manage performance of all culinary staff (monitor all cooks and their work, coach when improvements are needed, alert upper management if there are problems, etc.) Understand, follow and direct others in current safety procedures. Follow disciplinary protocol when standards are not met. Lead by example. Mentor and groom staff. Hold all team members to the same standards. Ensuring all staff follows opening and closing procedures of their stations. Periodically spot check all stations for DOH related issues Ensure all stations are properly fitted with functioning equipment and tools, ordering new equipment as needed for service and to budget goals. Product/Food Presentation Maintain the quality and the presentation of food to achieve favorable guest feedback and reviews on Open Table and other sites including social media, etc. Assist in and do preparation of the dishes while training others to achieve consistency. Continually create new offerings (specials and seasonal menu changes) Financial Follow company procedures to ensure proper and accurate food ordering. Maintain proper inventory of food items - make sure we don't run out, make sure food produce is always fresh, etc. Keep the food cost and labor cost aligned to given goals. Maintain communication with FOH management regarding the china inventory needed for execution of all the menus. Communicate with Purchasing Department to make sure we continually update systems such as food costing, inventory and purchasing with product pricing to reflect market values. Responsible for continued food sales growth. Keep the labor cost aligned to given goals. Stay up to date on labor forecasting to ensure payroll remains in line with goals. Make cuts when necessary, manage daily breaks and enforce break policy, and follow vacation procedures and tracking of all staff. Responsible for working within the given budget and adhering to established financial targets: Manage BOH labor by overseeing scheduling. Build the ‘Ideal Schedule' with Exec. Sous chefs to meet labor budgets. Monitor progress and goals through meetings and reviews. Develop food inventory SOPs and monitor weekly. Administrative Propose menu changes hand in hand with costing and tasting to Director of operations and Ownership. Create and follow procedures when it comes to menu changes (introducing the dishes, creating menu descriptions, organizing tasting for service staff in timely manner, etc.) Keep all culinary and back of the house documentation up to date including, but not limited to: Job Duties and Opening/Closing Checklists Food Operations Manual/ Recipe Book Personnel Forms - such as new hire paperwork, termination form, etc. (please ask managers for instructions if needed) Communicate and work closely with PR team to highlight the food offerings and to respond to media inquiries. Attend all meetings requested by Director of Operations and Ownership Check company OUTLOOK for all incoming email communication. Participate in Avero reporting / Remain up to date with daily reports.