Sous Chef Jobs in Stamford, 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.

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.

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”)

[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”)

div name="main"div class="cl HeadSecondary"h2Job Details/h2/divdiv aria-label="Job Details" class="row" name="local_row"div class="col-md-6 local-tax-col local-ee" id="job DetailsLeftColumn" name="local_left"div class="row form RowStandard" id="Job Location-row" div class="form Line"div aria-label="Job Location" name="Job Location"span aria-label="Job Location" class="" name="level"Towne Parlor Pizza - Stamford, CT/span/div/div/div/divdiv class="col-md-6 local-tax-col local-client" name="local_right"/div/divdiv class="cl HeadSecondary"h2Description/h2/divdiv aria-label="Description" class="row" name="description" style="word-wrap: break-word;"div class="row form RowStandard" id="job Desc-row" div class="form Line"span class="fb Text ignore-global-css" name="job Desc"p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"strongspan style="color:#000000;"Summary/span/strong/span/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"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./span/span/span/p p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"strongspan style="color:#000000;"Essential Duties and Responsibilities/span/strongspan style="color:#000000;" include the following. Other duties may be assigned./span/span/span/p p style="margin-left:0in;margin-right:0in;" /p ul lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"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/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Directs food apportionment policy to control costs/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Tests cooked foods by tasting and smelling them/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Devises special dishes and develops recipes/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Establishes and enforces nutrition and sanitation standards for restaurant/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Achieves budget goals given for weekly food and labor costs as directed from corporate office /span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Attends required trainings and meetings/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Delivers an exceptional experience through outstanding hospitality and food service to the guests/span/span/span/li /ul pspan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"strongspan style="color:#000000;"Supervisory Responsibilities/span/strong /span/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"This job has supervisory responsibilities./span/span/span/p/span/div/div/divdiv class="cl HeadSecondary"h2Qualifications/h2/divdiv aria-label="Qualifications" class="row" name="qualifications" style="word-wrap: break-word;"div class="row form RowStandard" id="job Qualifications-row" div class="form Line"span class="fb Text ignore-global-css" name="job Qualifications"pspan style="font-size:11pt;"span style="color:#000000;"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./span/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"strongspan style="color:#000000;"Competencies/span/strong /span/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"To perform the job successfully, an individual should demonstrate the following competencies:/span/span/span/p p style="margin-left:0in;margin-right:0in;" /p ul lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Analytical - Designs work flows and procedures/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Continuous Learning - Strives to continuously build knowledge and skills/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Job Knowledge - Keeps abreast of current developments; uses resources effectively/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Use of Technology - Demonstrates required skills/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Design - Demonstrates attention to detail/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Problem Solving - Identifies and resolves problems in a timely manner/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Customer Service - Responds promptly to customer needs; meets commitments/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"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/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Delegation - Delegates work assignments; sets expectations and monitors delegated activities/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"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/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Business Acumen - Demonstrates knowledge of market and competition/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Recruitment amp; Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Cost Consciousness - Works within approved budget; develops and implements cost saving measures/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Ethics - Works with integrity and principles/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Organizational Support - Follows policies and procedures/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Personal Appearance - Dresses appropriately for position/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Attendance/Punctuality - Is consistently at work and on time/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Dependability - Follows instructions, responds to management direction/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality/span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Safety and Security - Observes safety and security procedures/span/span/span/li /ul pspan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"strongspan style="color:#000000;"Education and/or Experience/span/strong /span/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Two years minimum related experience in a full service restaurant /span/span/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"strongspan style="color:#000000;"Language Skills/span/strong /span/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"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./span/span/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"strongspan style="color:#000000;"Certificates, Licenses, Registrations/span/strong /span/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="color:#000000;"Specific City and State Food Safety Certificate requirements will be requested prior to hire./span/span/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"strongspan style="color:#000000;"Physical Demands/span/strongspan style="color:#000000;" 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. 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Monarch Communities at Spring Meadows leads the revolution of contemporary person-centric wellness senior living, designed for the next generation. A highly customized, curated, and an organic approach to wellness inspires everything we do. All members of our communities - residents, their families, and Monarch team members - influence the way we think, design, and create. Our vision and culture embody and celebrate those we serve. Job Description The Sous Chef will be responsible for the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance. This is a non-exempt, hourly position reporting to the Culinary Services Director. Responsibilities and Duties: Prepare and serving quality meals Ensure special dietary needs are met and preparing texture modified food, as directed Ensure compliance with all record keeping, food safety and risk management requirements Monitor food preparation, storage and handling to ensure adherence with HACCP, labeling, and storage protocols to ensure compliance with all food service regulations and policies Maintain accurate hot and cold food, refrigerator, and freezer temperature logs Participates in and attends all in-service training as scheduled Ensures compliance with all Federal, State, and local regulations, as well as community policies and procedures Other duties as assigned Qualifications Maintains a current ServSafe certification or able to obtain ServSafe certification Minimum 3 year job related experience including food preparation, full-line menu items and special diets and 1 year of leadersip experience High school diploma or GED accepted Competent in organizational, time management skills and demonstrate good judgment, problem solving and decision making skills Physical Abilities: While performing the duties of this job, the associate is often required to stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell. An individual in this position will be required to lift or carry weight in up to 50 lbs.. The associate must use proper body mechanics. Additional Information Additional Benefits: Paid Time Off (PTO) Medical Coverage Dental Coverage Vision Coverage Ancillary Benefits (Life/AD&D, Short Term Disability and Long Term Disability) Voluntary Life Flexible Spending Account 401(k) Retirement and Matching Employee Assistance Program Supportive Leadership Referral Bonuses And More!

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

SOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude. Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency. Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry. Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized. Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service. Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks. Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift. Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift. Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders. Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance. Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards. Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. YOU HAVE: 1+ year leadership experience in a culinary environment. The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. Food Safety Certification. A desire to create exceptional employee & guest experiences. An eye for detail and solving challenges. Excellent communication skills, both verbal and written. The willingness to roll up your sleeves and pitch in wherever necessary. A desire for growth in our brigade. WORK PERKS: Aside from the standard fare (competitive pay) we also offer: Opportunities for GROWTH in a TEAM environment Competitive Pay & potential to earn tips Paid Time Off 401K programming Parental leave Thanksgiving, Christmas and other Holidays Off Flexible Scheduling: Part Time and Full Time Hours Complimentary DIG lunch everyday Commuter Benefits 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 Note: 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”).

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

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 *****************************************

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!

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. 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 *****************************************

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 *****************************************

Schedule: Full time Availability: Morning, Afternoon, Evening (Includes Weekends). Age Requirement: Must be 18 years or older Pay: $22 - $22.75 / hour EARN A BONUS UP TO $1,500! Hiring immediately! we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, youll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they cant find elsewhere Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications 2 or more years experience as a prep or line cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelors Degree in Culinary Arts Experience working ina multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, weve long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working overtime, on Sundays or on recognized holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, weve got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. Were proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employees individual needs with the needs of our business and each department. Comprehensive benefits* Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! ***Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazines list of the 100 Best Companies to Work For. Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you loveand love what you do. RequiredPreferredJob Industries Retail

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

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

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!

Job Details Delamar Mystic LLC - Stamford , CTDescription Job description La Plage Restaurant & Oyster Bar at the Delamar Hotel Mystic, is seeking an experienced Chef De Cuisine. We are seeking an exceptional Chef de Cuisine to lead our kitchen with passion, precision, and creativity. This is a rare opportunity to helm a kitchen that sets the standard for luxury dining, working with the finest seasonal ingredients, cutting-edge techniques, and a highly skilled team. Candidates should have a minimum 1-3 years' experience in a high volume, casual/fine dining setting and be passionate about cooking from scratch with farm fresh ingredients. This is a year-round full-time position, with weekend and evening availability a must. A comprehensive benefits package for full time employees including: Paid time off health, dental and vision coverage for you and your family life insurance 401k program participation & company contribution Discounts across GHG properties Ongoing training About La Plage Nestled along the picturesque Mystic River at the new DELAMAR MYSTIC, La Plage Restaurant brings an exquisite dining experience to the charming town of Mystic, Connecticut. This fall, we invite you to embark on a culinary journey that blends the finest coastal flavors with innovative cuisine. La Plage Mystic is part of Greenwich Hospitality Group, Connecticut's leading hospitality group operating boutique style hotels and restaurants. This is a tremendous opportunity for personal growth and career development, right here in Connecticut. Join a team and culture that embodies the best of hospitality! Job Types: Full-time, Part-time Benefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance Shift: Day shift Night shift Work Location: In person Job Type: Full-time Pay: From $75,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Retirement plan Vision insurance Shift: Day shift Evening shift Morning shift Supplemental Pay: Bonus opportunities Performance bonus Work Location: In person