Chef jobs in Chicopee, MA - 191 jobs

Job Description Executive Chef de Cuisine Opportunity - West Springfield, MA Compensation: $75,000 - $85,000/year + Bonus Benefits: Health Insurance, Simple IRA w/ Match, Paid Time Off Relocation: Housing assistance available via owner's rental property The Company We are a thriving, 92-seat modern Italian restaurant with a 21-year history of excellence in West Springfield. Our operation is built on a 100% scratch kitchen philosophy, drawing from the verdant farming community of Western Massachusetts and the ocean-fresh bounty of the bay. We are a dinner-service-only establishment (Tuesday - Saturday), offering a work-life balance rarely found in the industry. The Role We are seeking an ambitious, hands-on, and creative Chef de Cuisine to lead our culinary team. You will work side-by-side with a dedicated crew of 3 line cooks, 2 pantry cooks, and an existing Sous Chef during service. The ideal candidate is a structured leader who respects talent, values organization, and is looking for a long-term home with potential partnership opportunities. Key Responsibilities Culinary Leadership: Execute a high-end, farm-to-table menu emphasizing seasonal vegetables, fresh seafood, and cured meats. Operations: Manage scheduling, food costs, labor costs, and P&L. Team Development: Mentor and polish the skills of a tenured, Spanish/English-speaking kitchen crew. Execution: Work the line during dinner service to ensure consistency and quality. Requirements Experience: Proven background in Mediterranean and/or Italian cuisine (candidates from Italy or with Italian heritage are a plus). Technical Skills: Mastery of all mother sauces and scratch cooking techniques. Education: Culinary degree strongly preferred. Attributes: Young-minded, creative, organized, and structured. Must thrive in a system-oriented environment (recipes, lists, protocols). This is a unique opportunity for a talented chef to partner with a hands-on owner who values structure and culinary excellence. If you are ready to take the helm of a prestigious local favorite, apply today.

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 part time Breakfast Chef at the the Timberdine - Harvester, you will master our menu, with your food being the reason guests keep coming through our doors! You'll thrive in a fast-paced service, working together as one team. Does this sound like you? Join us at Harvester, the nation's family favourite. Famous for our fresh rotisserie chicken, sizzling grills and unlimited salad bar, we pride ourselves on offering feel good dining for the nation. Fancy a fresh start? We want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to work around your lifestyle! * 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, we offer 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. At M&B, we want people to be supported, valued, able to be themselves and work in a great team. Join us and help us make every guest feel truly welcome. Haven't got a CV to hand? Don't worry you don't need a CV to apply

Job Description Executive Chef Opportunity - Lead a Refined Italian Culinary Concept A well-established restaurant group is seeking a seasoned Executive Chef to lead the culinary vision for an elevated Italian restaurant focused on timeless technique, exceptional ingredients, and scratch-driven execution. This concept celebrates classic Italian cuisine-handcrafted pastas, artisanal pizzas, and wood-fire grilled entrées-executed with precision, consistency, and respect for tradition. This is a rare opportunity to step into a true leadership role and help shape the culinary identity, kitchen culture, and long-term success of a standout restaurant. Why This Role Stands Out This is more than running a kitchen-it's an opportunity to own the culinary program, build a strong brigade, and leave your mark on a respected and growing restaurant group. You'll have the autonomy to lead, the resources to execute at a high level, and the support of an experienced ownership team that values quality and craftsmanship. About the Role As Executive Chef, you will oversee all aspects of kitchen operations, ensuring exceptional food quality, consistency, safety, and financial performance. You will lead menu execution and development, manage costs, mentor your team, and create a professional, accountable, and positive kitchen culture. Compensation & Benefits Competitive salary: $100,000-$105,000 Paid vacation, sick time, and holidays Medical, dental, and vision insurance Flexible spending and health reimbursement options Employee Assistance Program Life and disability insurance 401(k) with company match Additional lifestyle perks and employee discount programs Key Responsibilities Lead all culinary operations and uphold the highest standards of food quality and consistency Drive menu development and menu engineering with a focus on classic Italian techniques Manage food and labor costs, inventory, budgeting, and financial performance Recruit, train, coach, and develop sous chefs, line cooks, and kitchen leadership Ensure strict adherence to food safety, sanitation, and cleanliness standards Build and sustain a high-performing, respectful, and collaborative kitchen culture What We're Looking For 3-5+ years of experience as an Executive Chef in a high-volume, scratch kitchen Strong foundation in classic Italian cuisine and fresh, made-from-scratch cooking Proven success managing food costs, labor, and kitchen financials Culinary Arts degree preferred, but equivalent experience welcomed Flexible availability, including nights, weekends, and some holidays Skills & Leadership Style Confident, hands-on culinary leader with strong communication skills Ability to execute refined cuisine in a fast-paced environment Collaborative, team-first mindset with a passion for mentoring and development Physically able to meet the demands of a professional kitchen Committed to fostering a respectful, inclusive, and professional workplace The Bottom Line If you're a passionate Executive Chef who values craftsmanship, leadership, and quality, and you're excited about shaping a refined Italian culinary program with long-term potential, this is an outstanding opportunity to make a lasting impact. **As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward**

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.

{ "@context": "********************* "@type": "JobPosting", "title": "Head Chef - New Opening", "description": "This is an exciting opportunity to join our new opening and become part of one of the most successful restaurant groups in the UK. You love real cooking. We love real cooking. Customers love real cooking. It's a no-brainer so you wonder why so many other places don't do it. We do it, and you'll be doing it with us - fresh, customer led, and with high-quality ingredients. We also love our real people who run Lounges. The person who runs these brilliant people has to be super-brilliant, and that'll be you. Your standards will be as high as ours, but exactly how you do it will be unique to you. You'll be doing it your way. You'll be part of a dedicated, supportive team, working from our flexible all-day menu to give people food that'll make their day. It'll be your responsibility to make each dish to spec, in a clean and safe kitchen, and to follow the lead of your Head Chef to make sure all prep and par is completed for each shift. You'll be helping every customer leave happy. Which they tend to do. Thanks to your great food. The Good Stuff Overtime pay for every hour worked over contracted hours! Staff food on every shift 50% off food and drinks (including alcohol) from day one at all three of our brands - Lounge, Cosy Club and Brightside Paid breaks 28 days holiday (inclusive of Bank Holidays) pro rata Enhanced maternity and paternity pay after 2 years service The most talked-about staff party in hospitality - Loungefest! Competitions and incentives (like jetting off on an all expenses paid trip with one of our suppliers) Company pension scheme Long service awards Power over your pay with Wagestream Emotional and practical support via the Licenced Trade Charity Great opportunity for personal development and career progression in a fast growing business Achievable bonuses Tips shared equally across the team, based on hours worked Christmas and Boxing Day off! What you'll bring You are probably an existing Head Chef, Kitchen Manager or Sous Chef looking for your first step into a Head Chef role. You will have experience of working with fresh ingredients and be able to demonstrate good chef/kitchen skills (food prep hot and cold, cleaning, knife skills, good hygiene practices) Your work ethic is rolling your sleeves up and getting stuck in and leading from the front; playing an active role in delivering excellent kitchen and food standards as part of a high performing team. Familiar with managing through clear KPIs and making decisions considering labour; stock; food safety requirements plus others. You will have worked in kitchen environments where you're required to report on various metrics including GPs; labour/house; food preparation. You will have demonstrated successful delivery of training and recruitment for kitchen teams including Apprentices, KPs, Chefs, Junior Sous Chefs and Sous Chefs. If you want to find out more about us, follow us on LinkedIn or @life.at.loungers on TikTok and Instagram", "identifier": { "@type": "PropertyValue", "name": "Lounges - Pietro", "value": "93276" }, "date Posted": "2026-01-25", "employment Type": [ "OTHER" ], "hiring Organization": { "@type": "Organization", "name": "Lounges - Pietro", "same As": "" }, "job Location": { "@type": "Place", "address": { "@type": "PostalAddress", "address Locality": "Ludlow", "address Region": "en-GB", "postal Code": "SY8 1AT", "address Country": "UNITED KINGDOM" } }, "base Salary": { "@type": "MonetaryAmount", "currency": "GBP", "value": { "@type": "QuantitativeValue", "unit Text": "YEAR", "min Value": 36000, "max Value": 43000 } } }

MAX'S TAVERN - Located at the widely known Basketball Hall of Fame in Springfield MA is seeking a skilled and talented Executive Chef An Executive Chef who has a great deal of knowledge working in a scratch kitchen with at least 3-5 years of experience leading a team to success is who we are seeking for this highly visible and creative role. Motivating the kitchen staff is of the upmost importance and needs to be addressed from the start. Managing menus, creating a memorable dining experience and putting out over the top food is of the upmost importance to Max's Tavern and the Max Hospitality brand. Our team is dedicated and ready for a true leader and mentor who can provide skill and growth within the restaurant. Max's Tavern has been providing a great dining experience while delivering high quality food for over 20 years. Their goal is to meet and exceed customer expectations while creating seasonal dishes to stay ahead of the competitive market. Finding candidates who believe in our mission and want to be part of an ever growing local restaurant group is important to us. The ideal candidate will bring a creative outlook, team player attitude and be passionate about the work they do within our restaurants. Our Executive Chef is responsible for creating dishes that support our culinary style using only the best ingredients. The Chef will prepare various dishes ensuring they are thoughtfully prepared with care and attention. Max's Tavern menu is filled with dishes that cater to the preferences of our guests by offering a variety of choices that wow your palate. The Executive Chef will successfully deliver our current dishes and also find creativity with new menu items while elevating more traditional ones. Menus are changed seasonally with items that are sourced locally when the season allows. This role will oversee the entire kitchen staff, creating the schedule, maintaining weekly inventory and ordering. Acting as a mentor to allow other chefs to build on their career within the group. Interviewing, hiring and terminations as needed to fill roles and allow the kitchen to work like a well oiled machine. This role is responsible for attending monthly Chef meetings, ability to understand and meet labor and food cost goals. Work with breweries and vineyards to promote special event dinners and be able to create dishes for those events. Strong communication and confidence when speaking in front of staff and guests is required. The Executive Chef will need to understand current federal, state, and local standards, guidelines, and regulations by following established policies and procedures and ensures that safe and high quality food service is provided at all times. The candidate does need to be ServSafe certified upon hire or within 90 days of hire. This chef may also assist with preparation of all items needed for service, from chopping vegetables to making sauces and butchering meat, and may be asked to prepare items for other stations or special events. Diversity creates a healthy atmosphere: Max Hospitality is an Equal Employment Opportunity/Affirmative Action employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, protected veteran status, disability status, sexual orientation, gender identity or expression, marital status, genetic information, or any other characteristic protected by law. Qualifications The candidate for this position has had prior experience in leading a kitchen to success, knowledge of cost of goods, scheduling, and special events. Previous experience in a fine dining restaurant is preferred but not required. Additional culinary training/coursework is a plus but not required. Max's Tavern continues to impress our guests with their commitment to creating beautiful and tasty dishes made from finely crafted ingredients. A continued commitment to our customers, reliable to his or her co-workers, self-motivated, creative and organized is a must. Ability to work the line in a high volume fast paced environment along with good time management skills, and professional dress, and behavior are all required for this position. Included in this position are the following: Competitive Benefits: Medical, Dental, Vision, FSA, Life, Accident, Hospital and Critical Illness Insurance, Dependent Care Account & Pet Insurance 21 Days of Paid Time Off per year Monthly Food Allowance Employer Paid Disability Quarterly Bonus Annual Bonus 401k with matching dollars

The Flying Monkey Grill & Bar, Llc in Newington, CT is looking for one saute chef to join our 58 person strong team. We are located on 2095 Berlin Turnpike. Our ideal candidate is attentive, punctual, and hard-working. Benefits We offer many great benefits, including free early access to your pay through Homebase. Responsibilities Set up workstation Prepare ingredients to be used in dishes Saute ingredients and plate dishes to business standards Adhere to health and safety guidelines Qualifications Experience working as a chef or similar role Ability to work with a team towards success Familiar with kitchen utensils and equipment Knowledgeable of food preparation and cooking processes We are looking forward to receiving your application. Thank you.

8 am - 3pm Chef / Mashgiach prepare 100 hot meals a day lunch & supper Full benefits package: health insurance, dental, etc $25 an hour

We're more than just a team - we're a community dedicated to making a difference every day. At Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you're passionate, driven, and ready to thrive, we'd love to have you on our team. Apply today and build a career that inspires you! The Chef de Cuisine is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef; and maintaining and adhering to the health and food safety program at all times per state and federal regulations. This position oversees kitchen staff in the preparation/production of all meal periods. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you're not just getting a job - you're joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here's how we show our commitment: Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way. Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve. Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance. Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered! Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations! We're more than just a business-we're a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career. Apply today! Responsibilities Collaborate with the Executive Chef to develop innovative and seasonal menus that showcase the restaurant's culinary expertise and creativity, incorporating fresh, locally sourced ingredients and international flavors. Contribute to menu planning and recipe development, including creating and testing new dishes, specials, and tasting menus, and ensuring that all menu items meet quality and cost standards. Oversee food preparation and cooking activities, ensuring that dishes are prepared according to established recipes, portion sizes, and quality standards, and that food safety and sanitation guidelines are followed at all times. Supervise and assist kitchen staff in various culinary tasks, including chopping, slicing, dicing, marinating, sauté, grilling, roasting, and baking, to ensure consistency and excellence in food presentation and taste. Coordinate and manage kitchen operations, including ordering and inventory management, production scheduling, and equipment maintenance, to ensure smooth and efficient workflow and minimize waste and downtime. Maintain a clean, organized, and sanitary kitchen environment at all times, including workstations, storage areas, and equipment, and ensure compliance with health and safety regulations and food handling procedures. Train, mentor, and supervise kitchen staff, including cooks, line cooks, and prep cooks, providing guidance, feedback, and coaching to enhance their culinary skills, teamwork, and performance. Conduct regular training sessions and workshops on culinary techniques, menu items, and food safety practices, and ensure that all kitchen staff are properly trained and certified in food handling and safety procedures. Monitor food quality, presentation, and taste, and conduct regular taste tests and quality checks to ensure that all dishes meet the restaurant's standards of excellence and guest expectations. Technical Skills: Must have strong Culinary/cooking skills - skilled in different styles of cooking Food cost analysis, i.e., knowledge of food ordering, inventories, labor control Thorough knowledge and understanding of kitchen equipment use and operation Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience Financial understanding in food costs and minimizing waste in the kitchen Experience / Education: Minimum 5 years' of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counseling as well as documentation; experience with documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Manager Certification and Allergy Awareness Training strongly preferred. *All applicants at Inn on Boltwood are subject to a background check. The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.

Join Our Team! Are you an Executive Chef with a passion for made-from-scratch food, premium ingredients, and delivering upscale casual dining experiences that prioritize both quality and hospitality? Are you looking for more than just a job-something meaningful, where you can grow and thrive? Look no further. We're seeking a talented and motivated Executive Chef to lead our kitchen and be a vital part of our outstanding team and culture. At Burtons Grill, we're committed to excellence-not just in the food we serve, but in the environment we create for our guests and team. We take pride in: A scratch kitchen using wholesome, premium ingredients Industry-leading protocols for food allergies and dietary restrictions, including a robust gluten-free menu A culture rooted in growth, creativity, and inclusion We serve contemporary American cuisine, prepared from scratch with wholesome, premium ingredients. There's something on our menu for everyone - from juicy burgers and bountiful salads to tender steaks, fresh seafood, and more. We're quality-obsessed when it comes to our food, and we're just as passionate about our hospitality. Our dedication to making Burtons accessible to everyone is inherent in all we do. We're well-known for our extensive protocols for safely serving guests with food allergies and dietary restrictions, and for our gluten-free menu. We believe happy, fulfilled teams create extraordinary guest experiences-and we work hard to ensure both. With New England roots, legendary service, and a chef-inspired menu, we've become a favorite destination for loyal guests up and down the East Coast. Our team is committed to upholding the values of our founders and delivering exceptional service and quality every day. What You'll Do: You'll lead our culinary operations with creativity, passion, and precision. Guide, mentor, and develop a talented kitchen team Uphold our commitment to food quality, safety, and consistency Collaborate on seasonal menus that keep our guests excited and coming back Be supported by a company that invests in your success and growth What You'd Bring: Proven experience as an Executive Chef in a high-volume, upscale kitchen ($5M+ in annual sales) A strong passion for elevated, made-from-scratch cuisine Inspirational leadership skills and a commitment to team development Strong communication, organization, and BOH operational expertise A positive, inclusive, and solutions-focused mindset What We Offer: A supportive, growth-oriented work culture Competitive salary and comprehensive benefits package A passionate team dedicated to culinary excellence The opportunity to build a meaningful, fulfilling career-not just a job We Value Diversity & Inclusion We believe a diverse team makes us stronger. We're proud to be an Equal Opportunity Employer, and we do not discriminate based on race, religion, color, national origin, sex, sexual orientation, gender identity, disability, age, veteran status, or any other factor unrelated to merit. Ready to lead with purpose and passion? Apply today and discover why this just might be the best job you've ever had. Requirements Minimum 2 years of Executive Chef or Kitchen Manager experience in an upscale, polished casual, or fine dining restaurant with annual sales of $5M+ Strong leadership skills and a solid understanding of back-of-house day-to-day restaurant operations Strong knowledge of back-of-house operations, including inventory, food safety, and kitchen leadership Proven ability to lead, motivate, and develop high-performing teams Passion for hospitality, quality, and delivering an exceptional front-of-house guest experience Availability to work 10-hour shifts, including weekends and holidays ServSafe Certification Allergy Certification Salary Description $75,000 - $90,000 per year

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as a Sous Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! WHAT OUR SOUS CHEFS DO Our Sous Chefs are skilled chefs who combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. A SOUS CHEF'S DAY-TO-DAY Adhere to the company's mandated F&B menu and purchasing programs Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary Work with the Operations team and Sales staff in the absence of the KM/Chef, plan, supervise, and execute all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up. Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume Partner with KM/Chef or General Manager to address and resolve disciplinary issues as appropriate. Foster a team work environment. Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food Assist Chef with managing all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by conducting sanitation audits Proactively ensures that a clean, safe environment is maintained at all times. Report critical issues to General Manager ASAP. WHAT IT TAKES Minimum of 1- 3 years of kitchen supervisory experience in high-volume retail, entertainment, hospitality, or restaurant venue is required Experience preparing catered events and presenting foods for special events desirable Relevant experience or equivalent combination of education and experience is also acceptable. Current ServSafe certification required. PERKS (MORE REASONS YOU'LL LOVE YOUR JOB) Free Bowling $1 Arcade Play 20% off Events 50% off Food & Beverages Weekly Pay WORK ENVIRONMENT/PHYSICAL DEMANDS: Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $23.00 to $26.00 / hour Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

Second in command to the Executive Chef, plays a critical leadership role to other cooks as well as Porters. Act as lead cook when Executive Chef is not present creating prep sheets, directing staff, managing inventory, and putting out meals independently. Work, clean, and organize according to kitchen SOP. Prepare and serve foods for guests ensuring allergen awareness, quality, quantity, and punctuality. Take seriously and be thorough and thoughtful about preparing delicious foods that cater to guests and staff's specific dietary needs. Maintain and respect Kashrut (Kosher laws) in the kitchen and dining room as instructed by Mashgiach (Kosher Supervisor) Receive and put away orders as needed. Prepare and maintain cold foods: dressings, dips, snacks, etc. as needed. Clean and organize walk-in refrigerators, freezers, dry storage, and workspaces as needed. Carry a positive, kind, and professional attitude with a willingness and desire to learn and teach. Job responsibilities will grow to include ordering and inventory. Participate in all managerial meetings and functions, including All-Staff meetings, in-service training, and education sessions as assigned. Skills: Must have or obtain a ServeSafe Food Manager Certification. years of experience working in a Kitchen. 3+ years of experience leading a culinary team or brigade. Experience with Kashrut (Kosher laws) ideal, but not mandatory. Demonstrated ability to lead a team and communicate well during meal prep and service. Proficient in Word, Excel, Zoom, and Outlook General: Attend weekly department meetings. Attend monthly all-staff meetings via Zoom. Must possess a solid work ethic with strong organizational and time-management skills, excellent attention to detail, professional verbal, and written communication skills in English, as well as provide excellent customer service. Must maintain a professional demeanor and good hygiene. Must be able to adapt to changing situations. Must be a team player and willing to jump in where necessary; dishes, trash, ordering, serving, scheduling, anywhere in the department to support colleagues. Other tasks/duties as assigned. EOE, Women and Veterans encouraged to apply!

Full-time Description Sous Chef I Summer Camp Full Time Seasonal May 1 - September 11 Wage: $28.00 per hour We're looking for a friendly, energetic Sous Chef to help fuel our campers and staff with delicious meals all summer long. If you love cooking, enjoy working with a fun team, and thrive in a lively, community-focused environment, this role might be your perfect summer adventure. The Sous Chef is responsible for supporting unit management in the production, cooking and service of all hot and cold food required at the unit. This position may be responsible for supervising aspects of the kitchen, staff and production. Brock & Company is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England. Our aim is to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team you will experience a work schedule that allows for quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, problem-solve and help drive these programs to success. You have the ability to influence the outcome and we will give you the tools needed to be successful. Our progressive culinary programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Brock's ongoing commitment to philanthropy improves our own lives. Just ask and we will gladly share details of our social responsibility programs and partnerships. Responsibilities: The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Station set - up prior to service with appropriate equipment and food to be determined by the supervisor. Assist management in purchasing, inventory control and training. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide exemplary customer service in a courteous, helpful and friendly manner at all times. Essential requirements: Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Background in banquet or catering production preferred. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Positive “can-do” attitude Receive, unpack, unwrap, date, rotate and stow deliveries. Must be able to stand for extended periods of time. Lifting and moving of food, food containers and other non-food items from floor position to no higher than one's own height. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Equal Opportunity Employer - M/F/D/V// Uniforms and Meals Provided // Servsafe Preferred Please respond with resume or letter of intent. PM21

Amherst has taken a leadership role among highly selective liberal arts colleges and universities in successfully diversifying the racial, socio-economic, and geographic profile of its student body. The College is similarly committed to enriching its educational experience and its culture through the diversity of its faculty, administration and staff. Job Description: Amherst College invites applications for the Chef de Cuisine position. The Chef de Cuisine is a full-time, year-round position. The expected salary range for this job opportunity is: $75,000 to $85,000. The salary offered will vary based on a number of factors, including but not limited to relevant education, training, and experience, tenure status, and other nondiscriminatory business considerations. Amherst College is pleased to provide a comprehensive, highly competitive benefits package that meets the needs of staff and faculty and their families. Click here for Benefits Information. The Chef de Cuisine provides high-level culinary leadership across all Dining Services operations-including the Dining Hall, retail venues, and catering. Reporting to the Executive Chef, this role helps lead, train, and inspire a diverse culinary team, ensuring excellence in food quality, safety, consistency, and service. The Chef de Cuisine develops seasonal, globally inspired menus using fresh, high-quality ingredients and stays current with emerging culinary trends. This position requires a strong, collaborative leader with advanced technical skills and a commitment to fostering a positive, respectful, and equitable work environment. The schedule generally runs Sunday through Thursday, with hours that vary based on operational needs, including residential dining, events, and catering. As an essential position, the Chef de Cuisine may be required to report to work or remain on site during emergency closures. Amherst College Dining Services produces approximately 4,000 meals per day during the academic year and significantly more during summer programs. The Chef de Cuisine plays a central role in supervising and developing culinary staff, managing production, ensuring food safety and sanitation, and maintaining all culinary equipment and workspaces. The role demands adaptability in responding to last-minute menu changes, production shifts, and dietary, religious, or medical accommodations, as well as the ability to navigate labor shortages or shifting schedule needs. Administrative responsibilities include staff scheduling, collaborative menu planning, production lists, inventory and cost management, loss prevention, compliance with college policies, and coordination of equipment maintenance. The Chef de Cuisine is a key leader within Dining Services, helping to shape a program that is creative, student-centered, and operationally excellent. Summary of Responsibilities: Culinary Operations & Oversight * Oversee daily culinary operations and production across campus dining locations, including the Dining Hall, Cold Prep Kitchen, and other outlets. Maintain a strong daily presence in production areas, actively engaging with staff and leadership to ensure smooth operations. Direct and participate in station and service area inspections to uphold operational standards and Health Department regulations. Manage food inventory and the organization of production storage areas. Communicate proactively with team members and leadership regarding operational needs, concerns, and adjustments. Create a supportive and respectful environment that encourages open communication and collaboration at all levels. Team Leadership & Staff Development * Supervise, lead, and support culinary teams through training, coaching, scheduling, evaluations, and conflict resolution. Foster a positive work environment that builds morale, promotes inclusivity, and encourages a sense of belonging. Develop and coach staff on operational standards, safety procedures, and best practices in food production and service. Support the coordination and rotation of assignments to meet daily needs and employee development goals. Food Quality, Menu Execution & Safety * Collaborate with the Executive Chefs and Dining Systems Specialist on menu development and implementation. Ensure consistent execution of recipes and production standards across all locations. Educate staff on ingredient details, menu portioning, par levels, food storage, and modifications. Complete and verify production sheets at the end of each meal period. Coordinate closely with the Dining Systems Specialist to ensure accuracy in production lists, nutritional data, and allergen information. Maintain and enhance departmental food safety protocols and operational standards. Champion food safety by ensuring all areas are clean, sanitary, and well-maintained, including oversight of equipment breakdown and cleaning. Implement systematic controls to minimize loss and preserve resources. Communication and Performance Management * Lead performance management efforts by setting clear expectations, providing regular feedback, conducting evaluations, and addressing performance concerns constructively. Foster a strong, inclusive workplace culture by promoting collaboration, mutual respect, and a sense of ownership among culinary team members. Identify and develop internal talent to support succession planning and long-term staffing stability across all Dining Services locations. Collaborate with other dining areas-retail, catering, and residential-to ensure cohesive communication, consistent standards, and aligned operational goals. Serve as a key communication link between culinary staff, dining leadership, and support teams to ensure information flows efficiently and issues are addressed promptly. Support strategic staffing decisions by sharing insights on team strengths, skill gaps, and development opportunities with leadership. Food Safety and Allergen Awareness * All Dining Services employees are responsible for understanding and implementing established food safety procedures and allergen prevention protocols. Team members must actively support and respond appropriately to individuals with food allergies to ensure a safe dining experience for all community members. * Employees are expected to apply the knowledge and procedures covered in mandatory training sessions in the course of their daily duties. Maintaining these safety standards is essential to protect the health and well-being of our students, guests, and colleagues. Qualifications: Required * High School Diploma or equivalent * 7 to 10+ years of related experience * Equivalent combination of education/experience, in lieu of minimum education and related experience; 15+ years culinary management of high volume operations * A valid driver's license and successful credentialing is required in order to operate college vehicles * Strong interpersonal skills, including conflict resolution, active listening, motivational leadership, transparent communication, dependability, and a solution-oriented approach * Technical proficiency in volume hot and cold food production and core culinary fundamentals * Proficiency with Google Suite and experience using menu-management software systems * Strong written and verbal communication skills, including the ability to present to large groups * Demonstrated customer service excellence, organizational skills, and time-management ability * Ability to taste and work with all ingredients used in production * Ability to mathematically scale recipes up or down * Exceptional attention to detail * Experience and commitment to working with a welcoming and inclusive community * Servsafe and Allertrain certified * Successful completion of required reference and background checks * An acceptable criminal offender records information (CORI) check * Successful completion of pre-employment physical and lift test Preferred * Culinary degree or equivalent training * Supervisory or management experience in high-volume or institutional foodservice * Experience training/mentoring culinary staff * Knowledge of allergens, nutrition, and special diets * Experience with sustainability initiatives (waste reduction, local sourcing), ServSafe Manager certification (or ability to obtain) * Skills in budgeting, purchasing, inventory, and cost control * Familiarity with global cuisines, trends, and scratch cooking * Strong project-management skills for large events or multi-station operations * Ability to collaborate with cross-department partners Interested candidates are asked to submit a resume and cover letter online at *************************************************** Please be sure to upload all requested documents prior to clicking Submit. Applications cannot be revised once submitted. (Current employees and students should apply by clicking on the Jobs Hub icon from their Workday home screen.) Review of applications will begin immediately and will continue until the position is filled. Amherst College is committed to an inclusive hiring process and will provide reasonable accommodations for candidates throughout the application and interview process upon request. It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

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

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 part time Chef at the Timberdine - Harvester , 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 Harvester, the nation's family favourite. Famous for our fresh rotisserie chicken, sizzling grills and unlimited salad bar, we pride ourselves on offering feel good dining for the nation. Fancy a fresh start? We want to hear from you. 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. At M&B, we want people to be supported, valued, able to be themselves and work in a great team. Join us and help us make every guest feel truly welcome. Haven't got a CV to hand? Don't worry you don't need a CV to apply

Job Description Executive Chef - New Restaurant Opening Compensation: $95,000-$105,000 annually + 20% Bonus & Comprehensive Benefits We are launching a new, inspired Italian restaurant in Millbury, MA, and are seeking a dynamic Executive Chef to lead our culinary team. Our concept is centered on fresh, simple ingredients and distinct, traditional cooking techniques. The menu will feature Italian classics, wood-fired pizzas, fresh salads, and signature entrees. Our brand is built on delivering an unparalleled dining experience that combines exceptional meals with phenomenal service. We are a 100% employee-owned company, which means our commitment to our guests is unwavering. Our dedicated professionals are not just staff; they are partners invested in our shared success. We invite you to join us as the Executive Chef and lead our unique brand of Italian hospitality. About the Position As the Executive Chef, you will spearhead all culinary operations for our new high-volume Italian restaurant. This is a hands-on leadership role where you will drive culinary excellence, operational efficiency, and profitability while mentoring a talented kitchen team. You will be responsible for fostering a culture of creativity and collaboration, ensuring consistency in both food quality and service from day one. Key Responsibilities Operational Leadership: Direct all kitchen operations, from food preparation to final plating, in a high-volume environment. Financial Management: Oversee labor, food costs, inventory, and budgeting to achieve financial targets and maximize profitability. Culinary Innovation: Lead menu development and engineering, balancing creativity with cost-effectiveness and guest preferences. Team Development: Recruit, train, and mentor the culinary staff, promoting a positive, productive, and collaborative work culture. Quality Assurance: Enforce strict safety, sanitation, and quality standards, ensuring compliance with all health regulations. About You You are a seasoned culinary professional who thrives in a fast-paced, high-volume setting. Your leadership style inspires and motivates your team, and you are as dedicated to the guest experience as you are to the art of cooking. You see challenges as opportunities and are excited by the prospect of building a culinary destination from the ground up. Qualifications Experience: 3-5 years as an Executive Chef in a high-volume, full-service dining concept. Experience with Italian cuisine is highly preferred. Education: A degree in Culinary Arts or an equivalent proven track record of success. Skills: Exceptional communication, leadership, organization, and cost-control abilities. Flexibility: Willingness to work days, nights, weekends, and holidays as required by the business. Physical Requirements: Ability to stand for extended periods and lift up to 50 lbs. Compensation & Benefits Competitive Salary: $95,000-$105,000 annually Performance Bonus: Eligibility for a lucrative bonus program (up to 20%). Paid Time Off: Generous vacation, holiday, and personal/sick day policies. Comprehensive Health: Medical, dental, and vision insurance. Financial Security: Life and disability insurance. Retirement Savings: 401(k) plan with a company match. Perks: Employee dining discounts across all our locations. Join an Employee-Owned Company We are proud to be 100% Employee-Owned. Joining our team is more than a job-it's an opportunity to become an owner. We invest in our employees because they invest their talent and energy in us. Become part of one of New England's strongest hospitality teams, where our common goal is simple: making people happy through exceptional food and teamwork. Ready to lead our new kitchen? Apply today.

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 crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and 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 a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option 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 regulations 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:** 1325866BR **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.

Job Description We're more than just a team - we're a community dedicated to making a difference every day. At Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you're passionate, driven, and ready to thrive, we'd love to have you on our team. Apply today and build a career that inspires you! The Chef de Cuisine is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef; and maintaining and adhering to the health and food safety program at all times per state and federal regulations. This position oversees kitchen staff in the preparation/production of all meal periods. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you're not just getting a job - you're joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here's how we show our commitment: Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way. Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve. Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance. Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered! Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations! We're more than just a business-we're a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career. Apply today! Responsibilities Collaborate with the Executive Chef to develop innovative and seasonal menus that showcase the restaurant's culinary expertise and creativity, incorporating fresh, locally sourced ingredients and international flavors. Contribute to menu planning and recipe development, including creating and testing new dishes, specials, and tasting menus, and ensuring that all menu items meet quality and cost standards. Oversee food preparation and cooking activities, ensuring that dishes are prepared according to established recipes, portion sizes, and quality standards, and that food safety and sanitation guidelines are followed at all times. Supervise and assist kitchen staff in various culinary tasks, including chopping, slicing, dicing, marinating, sauté, grilling, roasting, and baking, to ensure consistency and excellence in food presentation and taste. Coordinate and manage kitchen operations, including ordering and inventory management, production scheduling, and equipment maintenance, to ensure smooth and efficient workflow and minimize waste and downtime. Maintain a clean, organized, and sanitary kitchen environment at all times, including workstations, storage areas, and equipment, and ensure compliance with health and safety regulations and food handling procedures. Train, mentor, and supervise kitchen staff, including cooks, line cooks, and prep cooks, providing guidance, feedback, and coaching to enhance their culinary skills, teamwork, and performance. Conduct regular training sessions and workshops on culinary techniques, menu items, and food safety practices, and ensure that all kitchen staff are properly trained and certified in food handling and safety procedures. Monitor food quality, presentation, and taste, and conduct regular taste tests and quality checks to ensure that all dishes meet the restaurant's standards of excellence and guest expectations. Technical Skills: Must have strong Culinary/cooking skills - skilled in different styles of cooking Food cost analysis, i.e., knowledge of food ordering, inventories, labor control Thorough knowledge and understanding of kitchen equipment use and operation Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience Financial understanding in food costs and minimizing waste in the kitchen Experience / Education: Minimum 5 years' of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counseling as well as documentation; experience with documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Manager Certification and Allergy Awareness Training strongly preferred. *All applicants at Inn on Boltwood are subject to a background check. The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.