Chef jobs in Auburn, ME - 114 jobs

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Ship Experiene REQUIRED + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324267BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Sprung from the site of a fallow tree nursery, Wildflower Farms, Auberge Collection is a 140-acre retreat in New York's Hudson Valley, just 90 minutes from New York City. Rooted in meaningful encounters with nature, the property sways with the seasons, surrounded by meadows of native flowers and woodlands. Anchored by its namesake farm with orchards, heirloom gardens, and animals, the retreat offers immersive seasonal experiences like foraging walks, cooking workshops, and healing sessions. A three-mile walking trail links 65 stand-alone cabins, cottages, and suites with the Movement Studio and Maplehouse, a lofty barn home to a dynamic cooking school. Accommodations are immersed in the ever-changing landscape, offering a deep sense of place. Guests are welcomed at The Shop, reminiscent of a well-curated potting shed, and the open-air Great Porch. Dining at Clay, the centerpiece restaurant, features source-origin cuisine that honors the region's bounty. Thistle offers wild-crafted wellbeing that evolves with the seasons. The property also provides access to neighboring Mohonk Preserve, where wooded trails and cliffs invite world-class hiking, biking, and climbing. Named the Number 1 Hotel in New York State by Travel + Leisure for the 2025 World's Best Awards and recognized with a One Key distinction from the inaugural Michelin Guide, Wildflower Farms is a basecamp for adventure, craft, and curiosity. For more information: auberge.com/wildflower-farms Follow Wildflower Farms on Instagram @WildflowerAuberge Job Description Be the culinary backbone of our kitchen, working closely with the Culinary Director to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve. * Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management. * Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences. * Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations. * Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality. * Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly. Pay range: $65,000/year - $70,000/year Qualifications * Culinary Certificate or Degree Preferred. * Minimum of two years experience in a Chef de Cuisine or Sous Chef role. * Ability to work a flexible schedule, including weekends and holidays, according to department needs. * Experience at a luxury hospitality property. Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge About Friedkin Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports. Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo. The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus. For more information, please visit **************** Shinrin Yoku LLC is an Equal Opportunity Employer, M/F/D/V. Shinrin Yoku LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Shinrin Yoku LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Additional Information: This hotel is owned and operated by an independent franchisee, Aimbridge Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. Join Our Team as a Banquets Chef! As our Banquets Chef, you're the culinary maestro bringing flavor and flair to every event! Picture yourself whipping up delicious dishes for banquets, outlets, and our team cafeteria, all while following tried-and-true recipes. Your creations don't just taste amazing-they look irresistible, too! You'll be right alongside the Executive Chef, helping keep our kitchen sparkling clean, safe, and organized. Think of yourself as a cost-saving wizard, turning ingredients into magic while making sure nothing goes to waste. Ready to make every meal a celebration? Step into the kitchen and let the good times roll! This position is an overtime eligible manager (OEM), overtime does apply and is calculated accordingly. KEY SKILLS/RESPONSIBILITIES First Impressions Extraordinaire: Greet every guest and team member with genuine warmth, courtesy, and a can-do spirit-set the scene for memorable occasions with every smile! Attendance All-Star: Consistently arrive on time and ready to dazzle, following Aimbridge Hospitality's standards and adapting to the ever-changing rhythm of hotel events and schedules. Grooming Guru: Keep your look sharp and professional by rocking the approved uniform and nametag-because looking great is the first step to serving greatness! Safety & Standards Champion: Always comply with Aimbridge Hospitality's rules and regulations to ensure a safe, smooth, and efficient kitchen and event environment for all. Friendly Ambassador: Stay upbeat, attentive, and helpful with every guest, manager, and coworker-making each interaction a highlight of their day. Kitchen Maestro: Assist in keeping food costs on target, organize recipe cards, and help the team master new dishes-your culinary leadership keeps the kitchen humming and deliciousness on track! Team Motivator & Mentor: Coach, train, and inspire kitchen staff using Aimbridge Hospitality's standards; from hiring to ongoing development, you help everyone shine brighter together! The Westin Portland Harborview provides travelers a perfect vantage point to explore Maine's largest city. Originally opened in 1927 as the Eastland Park Hotel, this historic hotel has been immaculately restored. Visitors can take a short walk to discover the Old Port and some of the best restaurants, retail shops, museums and artistic venues in Maine. Guests will leave feeling better than when they arrived when they stay over in our plush rooms and suites. Each of the guest rooms feature a stunning view of downtown, the harbor or Casco Bay. Guests can enjoy a thoroughly satisfying night's sleep in a Westin Heavenly Bed. They can re-energize in our state-of-the-art Westin WORKOUT Fitness Studio or relax with a massage, manicure and more at Artné Spa. We offer on-site dining, including the timelessly chic Top of the East rooftop restaurant with panoramic view EDUCATION & EXPERIENCE Minimum 3 years of progressive banquet kitchen experience in a hotel or related field, with supervisory experience required. Proficient in company-approved spreadsheet and word processing software; valid state driver's license required. Strong communication skills, able to clearly convey information and quickly evaluate options to make sound decisions. Works effectively under high-pressure situations, maintaining composure and objectivity while solving workplace challenges. Capable of understanding and analyzing complex information from various sources, and adept with financial data and basic arithmetic. Excellent listener who can address and resolve concerns from coworkers and guests. Starting at $75,000 per year, plus operational bonus. This company is an equal opportunity employer. frnch1

Job Description Cumberland County government seeks to fill a cook position in their jail located in Portland, Maine. The selected applicant will provide administrative and operational support by supervising the preparation of meals and performing general purchasing duties. The position is 40 hours per week, with a full benefits package. The hours are 3:30pm - 11:30pm, Tuesday through Saturday. Pay is $23.43/hr. Please note, applicants must be authorized to work for ANY employer in the U.S. We are unable to sponsor or take over sponsorship of an employment Visa at this time. Qualified candidates will possess the following: High school education or equivalent; One year experience in institutional meal planning and preparation; Thorough understanding of the standards for safe food preparation and safe handling; Prior supervisory experience; ServSafe Certification; Basic knowledge of food preparation and cooking practices, procedures and regulations; Ability to communicate effectively with others, both orally and in writing; Ability to receive, understand, and follow oral and written instructions; Good organizational skills. If you meet the above requirements and are looking to turn your skills into a great career, we look forward to seeing your application! Cumberland County offers an excellent and comprehensive benefits package and is proud of its talented and dedicated workforce. Come join our team and culture of engaged employees. Our strong management team is dedicated to providing employees with inspiring leadership, a positive and friendly workplace, support, encouragement and the necessary tools for success. We offer tuition reimbursement, wellness program, and professional development and training opportunities. The position is 40 hours per week, with a full benefits package. Pay is $23.43/hr. Cumberland County is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, or protected Veteran status. Powered by JazzHR 0CO8T1xuQM

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a Chef at Miller & Carter - Warrington, you will master our menu, with your food being the reason guests keep coming through our doors! You'll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you? Join us at Miller and Carter, the home of the Steak Geeks. We take the bull by the horns. Picture perfect steaks, butchered, aged and cooked to perfection. We add a special touch to every occasion. If you fancy yourself as a steak geek, we want to hear from you. All management employees are enrolled onto our unique and industry leading 3 day Steak School, and we are proud as the ONLY restaurant chain to be awarded 'The Masters of Steak' accreditation. WHAT'S IN IT FOR ME? * Flexible shifts to fit around you. * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply

With your leadership excellence, you are ready to take the next step in your culinary career. Sodexo's Campus Segment is seeking an experienced and dynamic Executive Chef to lead dining operations at the University of Maine at Augusta (UMA). In this role, you will provide strategic culinary leadership while remaining closely connected to day-to-day operations. You will drive food quality, safety, innovation, and team development across retail, catering, and campus dining services. Serving a diverse population of traditional and non-traditional students, you will create flexible, nutritious, and engaging dining experiences that support UMA's commitment to accessibility, wellness, and sustainability. What You'll Do Lead and uphold food safety and physical safety standards, ensuring annual training and compliance for all hourly associates Manage Gold Check audits, including conducting audits, developing corrective action plans, and maintaining all audit documentation Oversee procurement and purchasing operations, collaborating with vendors, supporting the Purchasing Manager, and ensuring financial and compliance audits are met Advance and sustain campus sustainability initiatives in partnership with the Director of Culinary Operations Elevate and standardize catering and banquet services, designing menus tailored to client needs and special events Drive culinary innovation across retail and dining platforms, introducing fresh, contemporary concepts that enhance the campus dining experience 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 Proven leadership in a campus, healthcare, or high-volume foodservice environment A strong commitment to food safety, quality, and operational excellence Experience leading teams, developing talent, and fostering a culture of accountability and collaboration Financial and procurement acumen with the ability to manage audits and vendor partnerships Creativity and passion for menu development, sustainability, and innovation The ability to balance strategic planning with hands-on leadership 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.

Unidine ** **EXECUTIVE CHEF - Portland, ME** **Salary:** **$80,000 - $85,000** **Other Forms of Compensation:** Merit Increases Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! **Job Summary:** An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. **Leading Culinary Operation:** + Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. + Determines how food should be presented and create decorative food displays. + Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. + Seeks out sources for fresh food; monitors all produce and meat for freshness. + Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. + Research customer preferences and develops a menu which incorporates local foods and flavors. + Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. + Demonstrate new cooking techniques and equipment to staff. + Supervises and coordinates activities of cooks and workers engaged in food preparation. + Ensure compliance with federal, state, local and company health, safety, sanitation standards. + Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. + Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. + Monitors the quality of raw and cooked food products to ensure that standards are met. + Follows and enforces food safety and sanitation guidelines. + Maintains purchasing, receiving and food storage standards. **Business & Financial Acumen:** + Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. + Manages department controllable expenses including food cost, supplies, uniforms, and equipment. + Develops and implements guidelines and control procedures for purchasing and receiving areas. + Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. + Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. + Identify major revenue and expense opportunities and possible problems. + Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. + Oversees the food inventory, purchasing, control, and disbursement of all food supplies. + Schedules staff based upon forecasted volumes. **Ensuring Exceptional Customer Service:** + Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. + Professional attitude and appearance while engaging with residents and community staff. + Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. + Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. + Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. + Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. + Uses teamwork to support guests and employees. + Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. + Reviews resident satisfaction results and other data to identify areas of improvement. + Responds to and handles guest problems and complaints. **Team Building and Management:** + Regularly lead team member meetings + Establishes goals including performance goals, budget goals, team goals, etc. + Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. + Develops and implements strategies and practices which support team member engagement. + Ensures employees are treated fairly and equitably. + Provides team members with the training needed to understand expectations and perform job responsibilities. + Provides team members with the necessary tools to perform their duties and responsibilities. + Communicates performance expectations and provides team members with on-going feedback. + Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. **Preferred Qualifications:** + A.S. or equivalent experience + Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-on chefs experience a must. + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Must be willing to participate in client satisfaction programs/activities. + ServSafe certified **Apply to Unidine today!** _Unidine is a member of Compass Group USA_ **Click here to Learn More about the Compass Story (**************************************** **Associates at Unidine are offered many fantastic benefits.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (******************************************************************************************* or copy/paste the link below for paid time off benefits information. ****************************************************************************************** **Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.** **Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.** **Applications are accepted on an ongoing basis.** **Unidine maintains a drug-free workplace.** **Req ID: 1490558** **Unidine** **Nicholas Henderson** **[[req_classification]]**

Job Description EXECUTIVE CHEF - Portland, ME Salary: $80,000 - $85,000 Other Forms of Compensation: Merit Increases Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Determines how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. Seeks out sources for fresh food; monitors all produce and meat for freshness. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Research customer preferences and develops a menu which incorporates local foods and flavors. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Monitors the quality of raw and cooked food products to ensure that standards are met. Follows and enforces food safety and sanitation guidelines. Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. Manages department controllable expenses including food cost, supplies, uniforms, and equipment. Develops and implements guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. Identify major revenue and expense opportunities and possible problems. Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. Oversees the food inventory, purchasing, control, and disbursement of all food supplies. Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. Professional attitude and appearance while engaging with residents and community staff. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. Uses teamwork to support guests and employees. Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. Reviews resident satisfaction results and other data to identify areas of improvement. Responds to and handles guest problems and complaints. Team Building and Management: Regularly lead team member meetings Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Develops and implements strategies and practices which support team member engagement. Ensures employees are treated fairly and equitably. Provides team members with the training needed to understand expectations and perform job responsibilities. Provides team members with the necessary tools to perform their duties and responsibilities. Communicates performance expectations and provides team members with on-going feedback. Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: A.S. or equivalent experience Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chefs experience a must. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities. ServSafe certified Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. **************************************************************************************** Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1490558 Unidine Nicholas Henderson [[req_classification]]

With a career at HMSHost, you really benefit! We Offer * Health, dental and vision insurance * Generous paid time off (vacation, flex or sick) * Holiday pay * Meal and Transportation Benefits * *401(k) retirement plan with company match * *Company paid life insurance * *Tuition reimbursement * Employee assistance program * Training and exciting career growth opportunities * Referral program - refer a friend and earn a bonus * Benefits may vary by position so ask your recruiter for details. The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: * Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work * Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures * Assists with menu planning, inventory, and managing of supplies * Maintains effective cost control, service and quality standards to produce maximum sales and profits * Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards * May serve as a resource to others in the resolution of complex problems and issues * Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen * Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager * Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: * Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus * Requires 3 to 5 years experience with kitchen operations and staff supervision * Must be certified in Serve Safe Management certification course * Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent * Demonstrates organization and multi-project time/issue management * Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates ("the Company"), is an equal opportunity employer. It is the Company's policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as "protected characteristics"). Source: HMSHost

With a career at HMSHost, you really benefit! We Offer * Health, dental and vision insurance * Generous paid time off (vacation, flex or sick) * Holiday pay * Meal and Transportation Benefits * *401(k) retirement plan with company match * *Company paid life insurance * *Tuition reimbursement * Employee assistance program * Training and exciting career growth opportunities * Referral program - refer a friend and earn a bonus * Benefits may vary by position so ask your recruiter for details. Airport Location: Portland Jetport F&B Advertised Compensation: $63,360.00 to $70,400.00 The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: * Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work * Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures * Assists with menu planning, inventory, and managing of supplies * Maintains effective cost control, service and quality standards to produce maximum sales and profits * Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards * May serve as a resource to others in the resolution of complex problems and issues * Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen * Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager * Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: * Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus * Requires 3 to 5 years experience with kitchen operations and staff supervision * Must be certified in Serve Safe Management certification course * Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent * Demonstrates organization and multi-project time/issue management * Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates ("the Company"), is an equal opportunity employer. It is the Company's policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as "protected characteristics"). Nearest Major Market: Portland Maine

The Chef is responsible for the nutritional needs of clients. As an integral member of the Ridge Maine team, qualified candidates are highly organized, collaborative individuals who are motivated to have a positive impact in the lives of teenagers. As a Chef, core responsibilities include: all aspects of providing for the nutritional needs of clients, cleaning and sanitizing the kitchen space, building rapport with clients within appropriate professional boundaries, creating opportunities for clients to rediscover values and develop life skills, and working collaboratively with the Ridge Maine team to meet client and programming needs. Head Chef Position Functions & Responsibilities: Meal planning and preparation Menu planning and purchasing in coordination with the Food Services Manager Procurement of food and supplies according to company policy, within budgetary requirements, and prior approval Organizing of receipts and timely reporting DIVVY card usage, per company policy Meeting special dietary needs Maintain standards for food storage, rotation, quality, and appearance Kitchen cleaning and sanitation, including washing dishes, routinely sweeping, mopping, and ensuring surfaces and appliances are cleaned and sanitized Ensure compliance with health codes and regulations Ensure that all knives, sharps, glass items, etc. are securely locked and not accessible to clients Works collaborative and in cooperation with the multidisciplinary team Client Engagement and Supervision Responsibilities: Actively participates in training, supervision, and professional development. Maintain program expectations and encourage healthy growth in our clients. Engage with interested clients by teaching/role modeling culinary tasks Engages clients in menu planning Maintain 100% supervision at all times when working with clients are in the kitchen area Respond to program, behavioral, and medical needs in accordance with Ridge Maine policies and procedures. Maintain and role model professional boundaries. Demonstrate and role model healthy relationships. Address behaviors in a trauma informed approach and report concerns the manager or lead in charge of the day. Schedule: Four 10-hour days, including at least 1 weekend day. Requirements Required/Preferred Qualifications: Must be able to pass extensive background checks, including fingerprinting High School Diploma/GED required Experience as a chef in a residential or school setting preferred Experience with behavior and group management a plus College degree in related fields a plus Current CPR/First-Aid and ServSafe required. BHP Certifications a plus Salary Description $23+ depending on education and experience

TITLE: SOUS CHEF DEPARTMENT: FOOD & BEVERAGE REPORTS TO: EXECUTIVE CHEF Shade Eatery at Higgins Beach Inn, Scarborough ME. is seeking a sous chef for our 2026 season running May through October. Shade Eatery prides itself on fresh local food and exceptional hospitality in a fine casual dining atmosphere. Our menu focuses on fresh local seafood with new specials daily. You will benefit from individual training and there is ample room for you to share your culinary experience. You will be challenged by this high-volume location and rewarded with team support. Please apply to our posting on Indeed or, apply directly on our website to submit your resume/application. LOCATION: Higgins Beach Inn, Scarborough, ME HOURS: 45-50 hours per week, full time / opening shift COMPENSATION: $1,100 - $1,200 per week SEASONAL POSITION: April through October BENEFITS: 401k, health insurance, discounted stays/f&b at affiliated properties CORE RESPONSIBILITIES: Support the Executive Chef in leading the kitchen team in the direct food preparation, production, and control for all food for breakfast, lunch, dinner, and events. Set the example for the Kitchen team by following HBI standards at all times Assist the Executive Chef in controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, up to date pricing and inventory control while focusing on cost control and revenue generation solutions to maximize profit. Identify product needs and requisition items needed to prepare the menus. Notify the Executive Chef in advance of any expected shortages and address purchase orders when required. Exhibit culinary talents by personally performing day-to-day tasks while leading the staff and managing all food related functions Ensure exceptional quality of all ingredients, preparation, and plating of food items Ensure that sanitation standards as set forth by local, state & federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment Monitor and maintain the use of safe food handling procedures as well as a safe working environment by using correct food handling skills and food safety guidelines Maintain and supervise neat professional appearance and observe personal cleanliness rules at all times DESIRABLE: Culinary Certificate or Degree Minimum of two years' experience in a Sous Chef role Ability to work a flexible schedule, including weekends and holidays Experience at a seasonal hospitality property Good character to work on a fast-paced team Excellent time management shills Great communication skills Confidence and ability to perform under pressure Must be able to stand for at least 8 hours and be able to lift up, push, and pull at least 50 pounds DISCLAIMER The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified. All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed. View all jobs at this company

Additional Information: This hotel is owned and operated by an independent franchisee, Aimbridge Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. Join Our Team as a Banquets Chef! As our Banquets Chef, you're the culinary maestro bringing flavor and flair to every event! Picture yourself whipping up delicious dishes for banquets, outlets, and our team cafeteria, all while following tried-and-true recipes. Your creations don't just taste amazing-they look irresistible, too! You'll be right alongside the Executive Chef, helping keep our kitchen sparkling clean, safe, and organized. Think of yourself as a cost-saving wizard, turning ingredients into magic while making sure nothing goes to waste. Ready to make every meal a celebration? Step into the kitchen and let the good times roll! This position is an overtime eligible manager (OEM), overtime does apply and is calculated accordingly. KEY SKILLS/RESPONSIBILITIES First Impressions Extraordinaire: Greet every guest and team member with genuine warmth, courtesy, and a can-do spirit-set the scene for memorable occasions with every smile! Attendance All-Star: Consistently arrive on time and ready to dazzle, following Aimbridge Hospitality's standards and adapting to the ever-changing rhythm of hotel events and schedules. Grooming Guru: Keep your look sharp and professional by rocking the approved uniform and nametag-because looking great is the first step to serving greatness! Safety & Standards Champion: Always comply with Aimbridge Hospitality's rules and regulations to ensure a safe, smooth, and efficient kitchen and event environment for all. Friendly Ambassador: Stay upbeat, attentive, and helpful with every guest, manager, and coworker-making each interaction a highlight of their day. Kitchen Maestro: Assist in keeping food costs on target, organize recipe cards, and help the team master new dishes-your culinary leadership keeps the kitchen humming and deliciousness on track! Team Motivator & Mentor: Coach, train, and inspire kitchen staff using Aimbridge Hospitality's standards; from hiring to ongoing development, you help everyone shine brighter together! The Westin Portland Harborview provides travelers a perfect vantage point to explore Maine's largest city. Originally opened in 1927 as the Eastland Park Hotel, this historic hotel has been immaculately restored. Visitors can take a short walk to discover the Old Port and some of the best restaurants, retail shops, museums and artistic venues in Maine. Guests will leave feeling better than when they arrived when they stay over in our plush rooms and suites. Each of the guest rooms feature a stunning view of downtown, the harbor or Casco Bay. Guests can enjoy a thoroughly satisfying night's sleep in a Westin Heavenly Bed. They can re-energize in our state-of-the-art Westin WORKOUT Fitness Studio or relax with a massage, manicure and more at Artné Spa. We offer on-site dining, including the timelessly chic Top of the East rooftop restaurant with panoramic view EDUCATION & EXPERIENCE Minimum 3 years of progressive banquet kitchen experience in a hotel or related field, with supervisory experience required. Proficient in company-approved spreadsheet and word processing software; valid state driver's license required. Strong communication skills, able to clearly convey information and quickly evaluate options to make sound decisions. Works effectively under high-pressure situations, maintaining composure and objectivity while solving workplace challenges. Capable of understanding and analyzing complex information from various sources, and adept with financial data and basic arithmetic. Excellent listener who can address and resolve concerns from coworkers and guests. Starting at $75,000 per year, plus operational bonus. This company is an equal opportunity employer. frnch1

Role OverviewWith your leadership excellence, you are ready to take the next step in your culinary career. RELOCATION ASSISTANCE AVAILABLE! Sodexo's Campus Segment is seeking an experienced and dynamic Executive Chef to lead dining operations at the University of Maine at Augusta (UMA). In this role, you will provide strategic culinary leadership while remaining closely connected to day-to-day operations. You will drive food quality, safety, innovation, and team development across retail, catering, and campus dining services. Serving a diverse population of traditional and non-traditional students, you will create flexible, nutritious, and engaging dining experiences that support UMA's commitment to accessibility, wellness, and sustainability. What You'll DoLead and uphold food safety and physical safety standards, ensuring annual training and compliance for all hourly associates Manage Gold Check audits, including conducting audits, developing corrective action plans, and maintaining all audit documentation Oversee procurement and purchasing operations, collaborating with vendors, supporting the Purchasing Manager, and ensuring financial and compliance audits are met Advance and sustain campus sustainability initiatives in partnership with the Director of Culinary OperationsElevate and standardize catering and banquet services, designing menus tailored to client needs and special events Drive culinary innovation across retail and dining platforms, introducing fresh, contemporary concepts that enhance the campus dining experience What We OfferCompensation 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 ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringProven leadership in a campus, healthcare, or high-volume foodservice environmentA strong commitment to food safety, quality, and operational excellence Experience leading teams, developing talent, and fostering a culture of accountability and collaboration Financial and procurement acumen with the ability to manage audits and vendor partnerships Creativity and passion for menu development, sustainability, and innovation The ability to balance strategic planning with hands-on leadership Who We AreAt 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 & RequirementsMinimum 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.

Set among the wooded paths and gardens of Kennebunk, Maine, Earth at Hidden Pond is known for its farm-driven, seasonally inspired cuisine and rustic-luxury dining experience. Our culinary team is dedicated to craftsmanship, creativity, and delivering memorable meals rooted in the best local ingredients. We are seeking a talented, motivated Sous Chef to join our award-winning kitchen. This role supports the Executive Chef in menu execution, team leadership, and maintaining the high standards Earth is known for. The ideal candidate brings strong culinary technique, a collaborative spirit, and a genuine passion for thoughtful, ingredient-focused food. Responsibilities: * Assists in the management of culinary personnel to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling. * Create effective, cost-efficient schedules for assigned culinary team based on forecast and budget. * Conduct daily shift briefings to kitchen staff, developing topics to discuss such as operational focuses, safety issues, specials, culinary education, guest feedback, etc. Provide proactive communication of all standards to staff. * Liaise with hotel staff to determine daily room counts, room service requests, events, and special orders. * Complete employee performance reviews/evaluations as required. * Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report. * Support Executive Chef in creative, cost appropriate menu items based on market segments. Assist in the development and implementation of recipes and/or specials. * Lead training and education of culinary staff on appropriate execution, timing, and presentation of all dishes. * During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation. * Leader in inventory management, par levels, and ordering/receiving. Work closely with CDC to ensure that all items needed are in stock for current menu and onsite events. Assist chef in estimating food consumption, placing inventory orders, and coding invoice billing accordingly. Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival. * Coordinate on kitchen workflow and expediting to ensure a smooth-running operation. * Familiar with a variety of the culinary field concepts and procedures. Willing to learn new techniques and remain up to date on contemporary food preparation. * Have full knowledge of all menu items, daily features, and promotions. * Consistently work in different culinary stations daily, based on needs. Must have the ability to work any culinary position needed, as directed by chef. * Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements. * Ensure proper operation/maintenance of all kitchen equipment and tools. * Check all stations at the end of every shift for proper food storage and sanitation. * Practice conscious knowledge of food allergies and safety in preparation. * Lead by example through a clean and organized station and kitchen. * Responsible for working with Culinary Director to monitor and stay within specified budget. Ensure all expenses are recorded and coded appropriately. * Intentional guest engagement through "touching tables" and ensuring guest satisfaction when needed. * Expedite food regularly, practicing and training for proper timing of food courses. * Coordinate workflow to ensure a smooth-running operation. * Attend all scheduled meetings and training sessions. * Understand and practice all safety and security procedures. * Monitor and delegate to subordinate team members to ensure they remain busy during their shift. Create an ongoing list of tasks ahead of time for use during the slower moments should they arise. * Work effectively with other personnel in a positive, professional manner. Lead by example with professionalism and high standards of guest services and quality of work. Work professionally with all third-party vendors and suppliers as a point of contact. Communicate with other managers and staff in a positive, efficient, and friendly manner. * Flexibility to step into whatever role is needed to deliver exceptional service. This may include taking on job responsibilities outside of this job description and may require assisting other departments in their regular functions. Demonstrate a team-focused attitude and encourage collaboration. Motivate and lead the team to accomplish tasks effectively. About Kennebunkport Resort Collection: The Kennebunkport Resort Collection is a portfolio of diverse, luxurious lodging and dining options offering stylish and unique hospitality in Kennebunk and Kennebunkport. Our growing hospitality group includes Hidden Pond//Earth at Hidden Pond, Tides Beach Club, Cape Arundel Inn & Resort//Ocean Restaurant, Kennebunkport Inn//The Burleigh Restaurant, Cottages at Cabot Cove, The Grand Hotel//Rosella, The Boathouse Waterfront Hotel & Restaurant, Yachtsman Hotel & Marina Club, and Lodge on the Cove//The Dory. KRC is proud to offer competitive wellness options and perks for both Part Time- and Full-Time employees. * Employer-subsidized medical, dental, and vision insurance * Company-funded $25K in complimentary life insurance and $1K/mo. in disability * Optional Disability, Life and AD&D, Critical Illness, and Accident Insurance options * Additional Health & Wellness benefits including prescription and gym membership discounts * Generous Paid Time Off package including Employer Paid Leave plus immediate Paid Vacation accruals * Flexible and understanding work-life equality * Family Matters Program of 3+ months paid parental leave for new parents * 401k employer match, up to 4% of salary * Competitive wages with ongoing market analysis with annual performance evaluations and compensation adjustments * Discounted employee and immediate family hotel rates as low as $59 per night at EOS Hospitality portfolio locations * Food and Beverage discount of 50% Off at EOS Hospitality portfolio locations * Gold Card annual complimentary restaurant allowance for managers * Discounted lodging rates from New England Inn & Resort Association partners * Pathways for growth and professional development including training and tuition reimbursement * Relocation assistance to temporary employer housing * Incentive opportunities for both hourly and managerial roles * Supportive, open workplace culture * Company-funded Employee Assistance Program for life and mental health resources Why Join our team? Join our community of ambitious, thoughtful, and dedicated hospitality professionals delivering exceptional guest experiences. At Kennebunkport Resort Collection, we encourage creativity, ownership, and problem-solving at all levels of our organization, and we are committed to weaving diversity, equity, and inclusion into every aspect of our business. As a Kennebunkport Resort Collection employee, we welcome you to join us in making a community impact. Our KRC Cares team partners with community leaders and like-minded businesses to advance our community services, such as toy drives, beach cleanups, and other charitable causes around the community. Our Community Impact project allows a 1% Impact Fee to be donated to hand-picked local organizations focusing on affordable housing, protecting wildlife habitats, and creating spaces for the youth of our community. Kennebunkport Resort Collection offers customized learning opportunities for all employees. We work to carve out a path for internal leaders with motivated career goals. Annual conferences, mentorships, scholastic reimbursements, internships, and company-funded leadership development opportunities are just some of the ways we support our associates. Ready to learn more? Visit us online at ************************************* and explore our parent company, EOS Hospitality at ********************** for more information about the amazing ways we're making a difference.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

The Cook/Chef will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food for teaching purposes. Duties/Responsibilities: Oversee the operations of the kitchen, ensuring that food is prepared safely, efficiently, and according to specifications. Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. Creates and modifies the menu's based on food trends, food costs, health diagnosis, and seasonal availability. Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed. Performs other related duties as assigned. Trains staff. For one month one day a week provide training for staff on how to cook one of the meals developed. Request feedback from staff on training and what may be needed moving forward to allow for success. Should have a variety of meals developed. Required Skills/Abilities: Ability to produce excellent culinary experience for patrons. Extremely creative. Excellent verbal and written communication skills. Excellent time management, scheduling, and organizational skills. Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Education and Experience: Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. At least two years of culinary managerial experience required. Physical Requirements: Prolonged periods standing and preparing and cooking food. Must be able to lift up to 25 pounds at times. Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.

As a Level 3 Cook you can earn up to $30/hr as the most experienced and efficient worker in the kitchen under the Chef. A Level 3 Cook has strong leadership skills and is a positive influence on others both inside and outside of the kitchen. He/She/They have mastered--and can operate--all stations of a kitchen, and has the ability to lead other cooks, check timing on tickets, and manage quality control. A Level 3 Cook works with the Chef in managing inventory, prepares orders and places orders when needed, and can easily lead shifts in the absence of Chef. Level 3 Cooks require little to no supervision and can prep, cook, and lead for any and all meal periods as needed for banquets, restaurants, and cafeterias. Like all cook positions, the Level 3 Cook position involves working on your feet, working with your hands, and working as part of a team. Day and night shifts are available (depending on the location), and schedules can include nights, weekends and holidays as needed. Full-time year-round and full-time extended seasonal positions are also available. On-the-job training and career development is available for Level 3 Cooks. Responsibilities Level 3 Cooks have mastered the responsibilities of a Level 1 and 2 Cook and are also able to: * Prepare stocks, soups, and sauces. * Make salads, vinaigrettes and dressings. * Prepare various hors d'oeuvres and appetizers. * Prep, trim, and portion all protein items. * Break down whole fishes, shellfish, and crustaceans. * Grill meats to exact specifications. * Roast, braise, poach, and sauté foods to exact specifications. * Assist the Chef in assembling daily prep lists. * Communicate effectively with all department personnel. * Provides constant and efficient feedback to Chef. * Interprets banquet event orders for planning and execution in a timely, cost-effective manner. * Assist in recipe and menu development. * Assist with quality control and supervising other kitchen personnel in the absence of the Chef. * Assist with orientation and training of new employees and report any maintenance needs to the supervisor. Qualifications * 7-10 years' experience, a two-year degree, or a combination. Compensation & Benefits * Wages range from $22-$31 per hour, depending on experience, with opportunities for professional growth and advancement * Team Member Perks include: * Free Ski Pass and access to other Boyne Resorts * Resort discounts on dining, retail, lodging, and spa * Eligibility for affordable team member housing

At Texas Roadhouse, we are a people-first company that just happens to serve steaks. Legendary Food and Legendary Service is who we are. We're about loving what you're doing today and preparing you for what you'll be doing tomorrow. Are you ready to be a Roadie? Do you feel that you have the potential to be a grill master for Texas Roadhouse? Our legendary steaks are our most popular menu item at Texas Roadhouse, and our Broil Cook position is an important one! As a Broil Cook your responsibilities would include: High volume restaurant experience Understand cooking steak temperatures Meat seasoning, searing, and cooking Meat seasoning, searing, and grilling Using proper safety and sanitation guidelines Understanding equipment and prep sheets Exhibiting teamwork If you think you would be a legendary Broil Cook, apply today! At Texas Roadhouse, our Roadies are the heart and soul of our company. We have a fun culture with flexible work schedules, discounts in our restaurants, friendly competitions, recognition, formal training, and career growth opportunities. Our Roadies are paid weekly. In addition, we offer one of the industry's most competitive total rewards packages after one year of service to Roadies that meet our benefit eligibility requirements. The total rewards package includes, but is not limited to, the following: A choice of medical plans that are best in class Dental and Vision Insurance Tuition Reimbursement up to $5,250 annually Paid vacation time Short-Term Disability Life, Accident, and Critical Illness insurance Identity Theft Protection Employee Assistance Program Business Travel Insurance Annual holiday bonus We are proud to be an equal opportunity employer. We are committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, gender, pregnancy, gender identity, disability, veteran status, sexual orientation, citizenship, national origin, or any other legally-protected status. We encourage and welcome all applicants to apply.