Chef jobs in Concord, NH

Connect with your calling. Join, stay, and grow with Benchmark. We are looking for a full time, talented Chef to join our rockstar culinary team! As a Benchmark cook, your main role will be to make a difference in the lives of our residents by providing delicious and healthy meals. As a cook you will prepare food in accordance with current applicable federal, state, and local standards, guidelines, and regulations with established Benchmark policies and procedures. The Food Services Director will oversee these duties to ensure that quality food service is provided at all times. If you possess a dedication for creating quality cuisine, provide an energetic presence to your work, and are looking for a company that aligns with those values, then this opportunity is made for you! Take control of your work life balance with reliable, schedule-stabilizing hours. Responsibilities Assures all dietary procedures are followed. Must be able to operate all kitchen equipment safely and effectively. Equipment may include a meat slicer, food processor, mixers, ovens, grills, steamers, dishwasher, dumb waiter, warmer cabinets. Assists in establishing food production line to ensure meals are prepared on time. Represents the community with a positive attitude and pride when interacting with potential residents and families. Prepares and serves nutritious meals, ensuring high-quality presentation and flavorful meals for our residents. Requirements High school diploma or equivalent Culinary Arts training preferred 2 years of dietary experience Must have knowledge of dietary procedures, as well as related laws, regulations, and guidelines pertaining to food service operations. Must possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel. Be able to lift up to 50 lbs. This is primarily a standing position, may need to stand in one place for extended periods of time. As a community associate at Benchmark, you will have access to a variety of benefits including, but not limited to, the following: 8 holidays & 3 floating holidays Discounted Meal Program Paid Training & Company-provided Uniforms Associate Referral Bonus Program Physical & Mental Health Wellness Programs 401k Retirement Plan with Company Match* Medical, Vision & Dental Benefits* Tuition Reimbursement Program* Vacation and Health & Wellness Paid Time Off* * Eligibility may vary by employment status

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Job Description Our client is a well-established Brazilian Restaurant servicing the Fitchburg area. We are looking for Head Chef/Manager to manage the kitchen, train new staff, budget, create schedules, purchases, and manage the overall flow of the restaurant. This role has upward mobility as the person in this role will be promoted to district manager within 12 months if they are successful. What you will do to be a Head Chef/Manager: Maintain the restaurants kitchen and staff Order food and consumables Train staff Responsible daily restaurant management Ensure all health codes are followed Oversee Quality Control Manage all preparations to meet quality Other responsibilities as assigned What you will need to be a Head Chef/Manager: Experience with Brazilian food and American cuisine *Required Culinary management experience Experience managing staff Experience with ordering food and kitchen materials Work restaurant hours This is a full-time direct hire position with bonus and salary. If you have experience with Brazilian and American cuisine please apply today.

Part-Time Chef, Day shift Reports to: Residential Director Schedule: Friday-Sunday, 20-24hrs/week About Us: WestBridge is a family-founded, private non-profit organization dedicated to providing compassionate mental health and substance use treatment to individuals and their families. We incorporate evidence-based practices to promote resiliency and lifelong recovery. Summary Job Description: The Part-Time Chef ensures a proactive approach in their work, by offering high-quality foods, including healthy entrées and snacks, in a positive manner to approximately 8-12 people at our residence facility. The part-time Chef also contributes to the overall program in helping to create a warm and caring atmosphere for our Participants. Primary Duties: * Prepares food by establishing nutrition and presentation standards and preparation procedures; measuring results against standards; making production adjustments. * Works in collaboration with full-time Chef, Nutritionist, Participants and residential team members to establish a weekly menu. * Adheres to the menu plan as developed by the full-time Chef. * Approves food preparation by observing methods of preparation; tasting and smelling prepared dishes; viewing color, texture, and garnishments; verifying portion sizes. * Maintains a clean, orderly and safe environment by implementing federal, state, and local sanitation requirements and as directed by the full-time Chef. * Responsible for logging refrigerator temperatures, filling out communication logs, restocking items from the dry storage area in order to maintain an orderly kitchen. * Coordinate schedule with full-time Chef around holidays and scheduled/requested days off. Requirements * Associates Degree or Equivalent in Culinary Arts and experience working with and preparing high-quality food. * Valid ServSafe Certification. * Active CPR, First Aid and AED certification required. * Active Crisis Prevention Intervention (CPI) Certification required or a plan for timely completion. (Training provided) * Knowledge of state and federal rules and regulations governing confidentiality * Knowledge of local, state and federal program administration regulations. * Understanding and ability to work with our residents * Demonstrates a high standard of professional conduct, professional boundaries and ethical behavior that will enhance the quality of care and encourage positive interactions among staff, Participants and families. * Valid driver's license and appropriate vehicle insurance (liability limits of at least $100,000 bodily injury per person / $300,000 bodily injury per accident / $100,000 property damage). * Must be 21 years or older in order to operate motor vehicle for WestBridge. * Satisfactory Criminal Background Screening results. * Satisfactory Motor Vehicle Records results. WestBridge does not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy (including childbirth, lactation and related medical conditions), genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law

We are looking for a highly skilled and experienced Sales Support Chef to join our team. The ideal candidate will possess a deep understanding of culinary arts, food service operations, and menu development. As a Sales Support Chef, you will be responsible for developing relationships with key regional foodservice chain accounts and selling products aligned with the companies' capabilities related to pasta, rice, sauces, handhelds, appetizers, and meals. You will work closely with clients to assess their needs, develop customized solutions, presentations, and build long-lasting relationships with their culinary departments. Additionally, you will stay updated with the latest culinary trends and technologies to provide cutting-edge solutions for our clients. The successful candidate will have excellent communication and interpersonal skills, a passion for food, willingness to travel, and a proven track record of success in the culinary industry. If you are a creative problem solver with a keen eye for detail and a commitment to excellence, we would love to hear from you. RESPONSIBILITIES: Manage and develop a list of regional key accounts in the restaurant chains segment. Understand and know the customer - key decision makers, production and equipment limitations. Strengthen existing relationships and find opportunities to further penetrate these accounts. Identifies competitive conversion opportunities within these accounts. Build long-lasting relationships based on trust, business sense and selling solutions. Prepare and perform product presentations per Joseph's standards. Deliver culinary presentations to key accounts to maintain relationships, negotiate and close deals. Propose product and menu ideas that are relevant for each client. Review market and menu analysis to determine customer needs and product gaps. Joseph's capabilities Align with VP of Culinary on product categories and customer priorities. Invest in understanding plant and production capabilities to align with sales strategies. Performance management Develop and maintain a progress tracker and present to VP of Culinary weekly Direct sales forecast activities and set performance goals accordingly. Day-to-day account management Responsible for all customer follow-up and communication. Plan customer visits in conjunction with appropriate sales representative, VP of Culinary and/or development chefs. Monitor and evaluate competitor activity and products. Special projects assigned by VP of Culinary SKILLS AND QUALIFICATIONS: Must be willing to travel in USA and Canada as needed (50+%) Excellent organizational and interpersonal skills. Strong presentation & cooking skills. Good with customers & strong capability to build relationships both internal and external (to the organization) Proficient in Microsoft software programs such as Word, Excel and PowerPoint. Detailed oriented, with the ability to work independently or as a team. Requires strong communication, presentation skills, and unrelenting personal drive as a ‘closer with strong follow through'. Proven culinary experience - culinary school, restaurant experience, chef experience, involvement in product development for restaurants, food retail or industrial customers. EDUCATION AND EXPERIENCE Bachelor's degree required. Culinary degree preferred. Minimum of 5 years of food service sales experience and/or experience in food manufacturing and CPG.

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 the Navigation Inn - 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. Haven't got a CV to hand? Don't worry you don't need a CV to apply 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.

Job Description Executive Chef - North Andover We are seeking a talented and motivated Executive Chef to lead our kitchen team in North Andover. This is an opportunity to join a growing restaurant group that values made-from-scratch food, premium ingredients, and a culture of hospitality and growth. Our group is committed to excellence, not just in the food we serve, but in the environment we create for our guests and team. We are known for our contemporary American cuisine, prepared with wholesome, premium ingredients, and our industry-leading protocols for food allergies and dietary restrictions. As the Executive Chef, you will be a vital part of upholding our reputation for quality and service, which has made us a favorite destination along the East Coast. What You'll Do: Lead all culinary operations with passion, creativity, and precision. Guide, mentor, and develop a high-performing kitchen team. Uphold our unwavering commitment to food quality, safety, and consistency. Collaborate on seasonal menus that excite our loyal guests and attract new ones. Manage back-of-house (BOH) operations, including inventory, food safety, and labor costs. What You'll Bring: A minimum of 2 years of experience as an Executive Chef or Kitchen Manager in a high-volume, upscale restaurant ($5M+ in annual sales). A strong passion for elevated, made-from-scratch cuisine and premium ingredients. Proven leadership skills with a commitment to team development and a positive, solutions-focused mindset. Expertise in BOH operations, organization, and communication. A commitment to hospitality and delivering an exceptional guest experience. Availability to work 10-hour shifts, including weekends and holidays. ServSafe and Allergy Certifications. What We Offer: A competitive salary and a comprehensive benefits package. A supportive, growth-oriented work culture that invests in your success. The opportunity to build a meaningful career with a passionate team dedicated to culinary excellence. We Value Diversity & Inclusion: We believe a diverse team makes us stronger and are proud to be an Equal Opportunity Employer. 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. If you are ready to lead with purpose and passion, apply today for immediate consideration.

Job Details Manchester, NHDescription The New Hampshire Fisher Cats are actively seeking an Executive Chef who will lead the culinary team at Delta Dental Stadium, developing a team that performs at a superior level to deliver an exceptional culinary experience to all of our stakeholders. The executive chef and their team will be responsible for serving food for all fans, sky box guests, catered parties and picnics. The executive chef will be responsible for training and scheduling of staff, development of specialize menus, inventory counts, ordering and cost controls. They will work with the Director of Food and Beverage and the General Manager to ensure financial and operational success. Essential Duties and Responsibilities: Responsible for all Stadium Food Production staff in the execution of food service during (but not limited to) games, special events, player meals, staff meals, and suite food. Oversees overall food prep and presentation and ensures to maintain quality and proper presentation of all food products. Ability to motivate and encourage the kitchen staff while creating a positive environment. Responsible for training in all food production areas to include but not limited to Picnics, Concessions, Kiosks and Suites. Responsible for maintaining and regular cleaning of Food & Beverage equipment and locations. Ensuring best practices for safety and sanitation in the kitchen in accordance with NH Health Department regulations. Ensures timely delivery of food to Teams, Staff and Suites. Identify and execute strategies to expedite service and production. Responsible for Putting away products as they are delivered. Completing all other duties as assigned by the General Manager Qualifications Qualifications: Must have 3+ years of culinary management experience. Experience in High Volume food production. Serve Safe Certified Preferred (this will be required once hired) Ability to effectively multi-task and communicate in a fast-paced environment. Ability to maintain a calm and professional demeanor in the face of adversity. Ability to be at the stadium long hours including night, weekend, and holiday events. Culinary or Hospitality experience in a stadium or entertainment venue preferred but not required.

The Chef de Cuisine is the Department Head responsible for all culinary operations within the Tiller resort signature restaurant, serving breakfast, lunch, and dinner, as well as In-Room Dining and The Terrace, a seasonal alfresco restaurant. This role reports directly to the Resort Executive Chef and is accountable for delivering exceptional culinary quality, financial performance, team development, and operational excellence. The Chef de Cuisine sets the culinary tone-driving consistency, creativity, and a sense of place through well-executed menus and disciplined leadership. This position leads the culinary team with precision, clear communication, and a forward-thinking approach that supports both the resort's standards and the expectations of a global guest base. The Chef de Cuisine has a culinary leadership team of an Executive Sous Chef along with Two (2) sous chefs, culinary & stewarding leads. The CDC works very closely with the Tiller front of house leadership team for synergy, consistency and ensuring the guest experience. ESSENTIAL FUNCTIONS Department Leadership Acts as the leader of the signature restaurant culinary department. Oversees daily operations, establishes standards, and partners with the Resort Executive Chef to execute the property's culinary vision. Team Development & Training Provides strong, structured training and development for an international culinary team. Demonstrates excellent communication, hands-on instruction, and coaching that supports consistent execution, growth, and retention. Operational Oversight Manages all culinary functions for three meal periods, In-Room Dining, and the seasonal alfresco outlet. Ensures efficient production, consistent quality, accurate pacing, and smooth service collaboration with FOH partners. Works very closely in a role of inclusion for all operations F+B outlets for product support and staff sharing for operational awareness and efficiencies. Menu Development & Culinary Identity Creates distinctive, seasonal, place-driven menus. Oversee recipe development, plating guides, and quality benchmarks that reflect a luxury coastal experience paired with the Tillers branding structure. Recipe Management, Controls & Systems Upholds Craftable/recipe accuracy, portion controls, inventory procedures, and production systems. Ensures the team adheres to all culinary standards and operational SOPs. Through this system also this role is responsible for daily requisitions, monthly inventories, transfers and waste sheets for accountability. Financial Accountability Responsible for delivering budgeted food cost, labor cost, and departmental expenses. Leads ordering, inventory, assists in vendor relationships, and labor deployment to support margin expectations while protecting product excellence. Communication & Service Coordination Maintains strong communication with FOH leaders, conducting daily line-ups, menu briefings, and post-service evaluations. Supports seamless guest experiences across all touchpoints. Food Safety & Sanitation Ensures full compliance with food safety practices, health codes, internal audits, and high sanitation standards across all kitchens and prep areas. Must be Serve Safe management certified. Quality Assurance Executes line checks, tastings, and real-time corrections to guarantee consistency and signature-level presentation at every service. Plays an integral role in our third party quality shops and ratings for adherence, correction and celebrations. QUALIFICATIONS Experience Five (5) years of progressive culinary experience with at least three (3) years in a leadership role-Sous Chef (of larger luxury property) , Chef de Cuisine, or equivalent-in a high-volume or luxury environment. Financial Acumen Demonstrated ability to manage food cost, labor cost, inventory systems, ordering, vendor relations, and departmental budgeting. Leadership & Training Ability Proven success leading diverse, international teams. Strong coaching, communication, and developmental skills required. Technical Skills Solid mastery of classical and contemporary culinary techniques, menu engineering, production systems, and quality control. Adaptability & Work Ethic An agile leader who thrives in dynamic, multi-outlet operations and embraces the non-traditional schedule of hospitality NEEDED ATTRIBUTES & EXPECTATIONS All employees must meet performance standards for their position and comply with all resort policies, procedures, and expectations as outlined in the Employee Handbook or communicated by leadership. This provides an overview of primary responsibilities but is not exhaustive. Duties may evolve based on operational needs. Employees are expected to perform additional tasks as assigned by leadership. Needed Attributes Employees must fulfill their performance standards for this position and comply with policies, rules and procedures of the Hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The is intended to describe the general nature and work responsibilities of the position. This job description and duties of this position are subject to change, modification and addition as deemed necessary by the Hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers or other Hotel Officials. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Full-time Description Now Hiring a Culinary Leader in Sanbornton, NH! We're growing our team and looking for a passionate, hands-on leader to bring passion, flavor, and energy to our restaurant! Whether you're an experienced Sous Chef, a proven Kitchen Manager, or a dynamic Working Chef, this is your chance to make your mark in a thriving kitchen environment. Working Chef A hands-on leader who can inspire, create, and oversee a high-volume kitchen while building a team that's passionate about great food. Directly support all kitchen operations, from food prep and working on the line to quality standards and training. Keep the heart of our kitchen running smoothly with strong leadership and organizational skills. Generous Sign-on Bonus We are offering a Sign-on Bonus of $1000.00. Compensation & Schedule You will receive a competitive annual salary of $70,000.00. Your regular work schedule will run Thursday through Monday, with Tuesdays and Wednesdays as your days off to recharge and enjoy personal time. What You'll Do Lead, train, and inspire kitchen staff. Ensure consistency, quality, and creativity in every dish. Manage food purchasing, inventory, and cost controls. Oversee sanitation, safety, and preventative maintenance. Collaborate on menu planning, recipe creation, and seasonal specials. Work on the line and keep service running smooth. Collaborate with the front-of-house staff to ensure satisfaction and add to the hospitality experience. Why You'll Love Working With Us Generous Benefits Package: Health Insurance - Comprehensive coverage to keep you protected. Dental & Vision Insurance - Keep your smile (and your sight) bright and healthy Life Insurance - Peace of mind for you and your loved ones - fully paid by us 401(k) Participation with Company Match - Plan for your future while enjoying the present Paid Vacation - Because everyone deserves a break Paid Holidays - Celebrate the moments that matter most On-Resort Perks: Free Access to Resort Amenities - Enjoy the Fitness Center, Pools, Golf Course & more Exclusive Employee Discounts - Save on stays, services, and retail Requirements What We're Looking For Experience: 3+ years in varied kitchen positions; 1+ year in a supervisory/management role. Certifications: Current ServSafe (or equivalent). Skills: Strong leadership, organization, and clear communication with staff & guests. Physical: Able to stand for long periods, lift up to 50 pounds, and work in a high-energy kitchen. Join Our Team If you're passionate about food, leadership, and creating memorable dining experiences, we'd love to hear from you! We're looking for someone who not only thrives in the kitchen but also takes pride in mentoring a team, inspiring creativity, and delivering dishes that leave a lasting impression on our guests. This is more than just a job - it's an opportunity to bring your vision, skills, and energy to a restaurant that values innovation, collaboration, and genuine hospitality. Salary Description Competitive annual salary of $70,000.00.

Job Details HAVERHILL, MA Full Time None $65000.00 - $70000.00 Salary/year Restaurant - Food ServiceDescription Celebrate Life, the Southworth Way The Company: Welcome to Southworth. We own and operate a growing portfolio of premier private communities, each offering inspired environments and locations. Our dedication to hospitality and endless activities for the entire family ensures our members experience a world at play like never before. With a solid reputation for stability, integrity, and innovation, Southworth's clubs and communities provide exceptional locations where our members can truly live life at ease . Our dedicated team members play a crucial role in elevating the experience for our members, residents, guests, and fellow team members. We encourage all our team members to be and belong by providing a wide array of benefits, engagement programs, unique perks, discounts, and, of course, a lot of fun! The Benefits: We are proud of our “family company” roots and understand everyone has a unique set of needs: we want to support you as best we can so you can live your best life with us. We offer a comprehensive benefits package that includes competitive options for medical, physical, and mental health and wellness, life insurance, 401k matching, paid time off, and more. Grow with us! The sky is the limit for talented, driven individuals. With our ever-expanding portfolio, we offer opportunities to learn, grow, and thrive. We look forward to growing together. Be YOU with us! At Southworth, we are working to redefine the country club. We seek talent from a diverse range of backgrounds, experiences, and cultures to ensure an innovative edge. Here, diversity is a driver of our success. The Opportunity: We are seeking a highly skilled and motivated Sous Chef to join our culinary team. The Sous Chef will play a key role in assisting the Executive Chef in the planning, preparation, and execution of exceptional dining experiences for our members and guests. This position offers an excellent opportunity for a culinary professional to showcase their talent and leadership skills in a prestigious and dynamic environment. Duties and Functions: Collaborate closely with the Executive Chef to develop and execute creative and seasonally-inspired menus. Supervise and coordinate the work of kitchen staff to ensure smooth and efficient daily operations. Train and mentor kitchen personnel, promoting teamwork and professional development. Assist in inventory management, ordering supplies, and controlling food costs. Oversee food preparation and presentation to maintain high culinary standards. Ensure compliance with all food safety and sanitation regulations. Step in to assume responsibility for kitchen operations in the absence of the Executive Chef. Maintain a clean and organized kitchen environment. Stay updated on industry trends and innovations to continuously enhance the club's dining offerings. Contribute to special events, catering functions, and themed dinners as required. Qualifications Standards: Proven experience as a Sous Chef or Senior Chef de Partie in a high-end restaurant or country club setting. Culinary degree or equivalent culinary arts education. Strong leadership and communication skills. Exceptional culinary skills, with a passion for creating memorable dishes. Knowledge of food safety and sanitation regulations. Ability to work in a fast-paced, high-pressure environment. Excellent organizational and time management skills. Flexibility to work evenings, weekends, and holidays as needed. Proficient in using kitchen equipment and tools. A creative and innovative approach to menu development. Join our team and be a part of an organization dedicated to delivering exceptional dining experiences. As the Sous Chef, you will have the opportunity to contribute your culinary expertise and leadership skills while working in a supportive and professional environment. If you are passionate about creating delicious dishes, mentoring a talented kitchen team, and exceeding culinary standards, we invite you to apply and help us continue to elevate our culinary offerings. Be a part of our tradition of excellence. Apply today to start your new career, the Southworth Way Note: This job description is intended to convey information essential to understanding the scope of this position. It is not an exhaustive list of responsibilities, and additional tasks may be assigned based on operational needs.

Role OverviewDo you strive to create amazing culinary experiences? Sodexo's Campus Services is seeking a passionate, hands-on, and experienced Executive Chef 3 to lead culinary operations at Colby-Sawyer College in New London, NH. In this role, you will bring innovation, creativity, and strong leadership to deliver exceptional dining experiences that consistently delight students, faculty, and guests. As the Executive Chef, you will set the standard for culinary excellence through thoughtful menu development, team coaching, and streamlined operational practices - ensuring top-tier quality, safety, and sustainability across all dining venues. What You'll DoLead and oversee all back-of-house culinary operations, including menu planning, recipe execution, food safety, and sanitation. Train, mentor, and develop culinary staff, fostering a positive and engaging team culture. Champion sustainability initiatives and support local sourcing and purchasing programs. Ensure compliance with Sodexo's culinary standards and client expectations. Maintain strong on-the-floor leadership presence during service to ensure quality and consistency. Manage ordering, inventory, and food cost control to achieve financial goals. Partner with front-of-house teams to deliver a cohesive and memorable guest 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 experience leading culinary operations in a high-volume or campus dining environment. Strong leadership skills with the ability to inspire and develop diverse teams. Expertise in culinary techniques, food trends, and recipe development. Commitment to food safety, sanitation, and sustainability practices. Excellent organizational and communication skills. A hands-on, collaborative leadership style and a passion for culinary innovation. 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Immediate Opportunity. Award Winning Gourmet Marketplace seeks a full time Chef having previous experience in banquet service, catering or executive corporate food service is beneficial. Successful candidate will demonstrate the ability to produce items of high quality in appearance, taste and variety through an upscale service presentation that changes daily. This is the centerpiece of a marketplace featuring wines, cheeses, chocolates, specialty foods, craft beers, house made gelato and more in a century old, beautifully restored open post and beam railroad warehouse. A fast paced environment seasonally is offset by no late nights providing a quality of life that is hard to match in the restaurant industry. Full time (30 hours per week) qualifies for 50% company paid Anthem Blue Cross Blue Shield Health Insurance. Professionalism, organizational skills and sanitation standards are essential, as well as the ability to work well with others. This a non-smoking facility. The position requires scheduling flexibility including weekends and holidays. Reply to posting with a cover letter, resume and contact information Job Type: Full-time Pay: $50,000.00 - $56,000.00 per year is Negotiable & Experienced Based Please visit our careers page to see more job opportunities.

We are seeking a highly skilled and dynamic Executive Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess extensive culinary expertise, strong leadership abilities, and a passion for innovation in food preparation and presentation. This role involves overseeing all kitchen operations, managing staff, ensuring food safety standards, and maintaining high-quality service in a fast-paced hospitality environment. Key Responsibilities Execute the current menu with precision. Team Leadership: Recruit, train, and manage kitchen staff, fostering a culture of excellence and collaboration. Inventory and Cost Control: Monitor food costs, manage inventory, and ensure efficient use of resources. Quality Assurance: Maintain high standards of food preparation, presentation, and sanitation. Vendor Relations: Source high-quality ingredients and negotiate with suppliers to ensure cost-effective purchasing. Compliance: Ensure adherence to health and safety regulations and food handling standards. Customer Engagement: Occasionally interact with guests to gather feedback and enhance the dining experience.

Job Description Executive Chef The Exeter Inn, home to the acclaimed Epoch Gastropub, is seeking an experienced and visionary Executive Chef to lead our culinary team. This role is ideal for a hands-on leader who thrives in a creative, high-quality kitchen environment and has a deep understanding of modern gastropub and fine dining cuisine. About the Role: The Executive Chef will oversee all aspects of kitchen operations, including menu development, cost control, team leadership, and quality assurance. The ideal candidate will bring innovation and consistency to the table, ensuring each dish reflects the elevated yet approachable style that defines Epoch. Key Responsibilities: Lead and mentor the culinary team to uphold high standards of food quality and presentation. Design and execute seasonal menus aligned with the property's concept and local ingredients. Manage inventory, budgets, and vendor relationships to maintain profitability. Enforce food safety, sanitation, and compliance standards. Collaborate with property leadership to deliver an exceptional guest experience. Qualifications: Minimum 3-5 years of experience as a Head or Executive Chef in a gastropub or fine dining restaurant. Strong leadership and communication skills, with a track record of developing cohesive, high-performing teams. Proven ability to manage costs while maintaining exceptional culinary standards. Excellent references from previous establishments of similar caliber. Benefits: Why Join Us: The Exeter Inn offers a unique blend of history, charm, and culinary excellence. As part of our leadership team, you'll have the creative freedom to shape the dining experience and leave your mark on one of New England's most beloved destinations. If you're passionate about locally inspired, elevated cuisine and ready to lead a talented kitchen team, we'd love to hear from you.

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. + 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:** 1245148BR **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.

You will be a part of the culinary team which masterfully crafts distinctive dishes and cultivates an authentic food experience for our guests. Your food knowledge will be put to the test as you prepare, cook, and garnish meals which are distinct by design, yet true to its place. The Sous Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience. Responsibilities Supervises the performance, attendance, attitudes, appearance and conduct of the culinary team. Enjoy working in a fast pace environment while utilizing safe food preparation practices. Communicate effectively with all sorts of interesting people. Cultivate an authentic food experience for our guests by bringing your creativity to the creation of distinctive dishes. Bring the recipes you read to life by accurately reading & following the instructions. Qualifications Flexibility. This is a demanding business and we look for flexibility with work days and hours, but it's also a lot of fun! Experience. Bring three years of culinary training or related kitchen experience and one year of supervisory experience. Knowledge. Quality knowledge of food safety, sanitation, food products, and food service equipment. People Person. The best part about food is enjoying it with others. A qualified applicant is a “people person” who is flexible with their schedule, loves to cook, and knows a thing or two about kitchen safety and cleanliness. Needed Attributes Employees must fulfill their performance standards for this position and comply with policies, rules and procedures of the Hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The is intended to describe the general nature and work responsibilities of the position. This job description and duties of this position are subject to change, modification and addition as deemed necessary by the Hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers or other Hotel Officials. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Role OverviewSodexo is seeking a Executive Chef 3 for Southern New Hampshire Medical Center located in Nashua, NH. In this role, reporting to the Food Operations Manager, you will oversee a team of 12 culinary professionals, responsible for preparing 3 meals/day out of 2 kitchens for patient room service as well as provide food service for internal catering and the cafeteria. The Executive Chef will work daytime hours but also will need the flexibility to cover the closing shift (10:30am-8:30pm) on Wednesdays and every other weekend. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being. What You'll Dooversee day-to-day operations and a team of culinarians and production workersdeliver high quality food services including retail, catering and patient meal management operationsensure food safety, sanitation, and workplace safety standard complianceensure Sodexo culinary standards including recipe compliance and food quality are implementedinitiate plans for improvments and/or enhancements to existing systems (ordering, food production, handling & safety)ensure HACCP, regulatory and standards compliance 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 Bringhave a proven track record in successful kitchen management in a busy enviornmentare experienced with menu planning and development, as well as inventory managementcan manage multiple priorities while maintaining high quality customer serviceexperience facilitating open communication with the team and provide a supportive work enviornment 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Executive Chef Opportunity We are in search of an accomplished Executive Chef who possesses a passion for crafting culinary masterpieces and the ambition to lead within our thriving hospitality group. If you're located in Nashua NH, we invite you to apply today and meet with us! Our venue offers personalized service, making it ideal for a night out with friends and family, private dining, or elegant banquets. We proudly offer a range of prix fixe menus and special bar offerings to cater to diverse tastes. Our success is largely due to our dedicated staff and the exceptional service they provide. From the beginning, delivering the finest quality food and service has been our top priority, and we are proud that our efforts are recognized. Position: Executive Chef Job Description: The Executive Chef will showcase outstanding leadership abilities by recruiting, training, and mentoring the culinary team. Key responsibilities include maintaining a safe, clean, and professional kitchen environment. The Executive Chef will manage food costs, conduct inventories, and handle product ordering, while also guiding the Sous Chef in these tasks. Delivering each dish promptly and exceeding guest expectations is crucial to this role. The Executive Chef must be committed to culinary excellence and inspire the team to follow suit. Benefits: - Competitive compensation packages - Attractive Bonus Program - 401(k) retirement savings with company match - Comprehensive Medical, Dental, and Vision benefits - Paid Vacation - Company-Paid Basic Life Insurance - Flexible Spending Plans - Long-Term and Short-Term Disability Insurance Requirements: - Minimum of 2 years of experience as an Executive Chef in a high-volume restaurant ($6,000,000+ annual revenue) - Bilingual in English and Spanish - Hands-on experience with line functions, expediting food, placing orders, and training kitchen staff - Preferred background in a restaurant company with a corporate structure If you're interested in this Executive Chef position in Nashua NH, please email your resume.