Chef jobs in Hooksett, NH - 290 jobs

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow 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.

Qualifications: * High School diploma or the equivalent. * Minimum five (5) years (within the last seven years) full-time employment experience directly related to culinary arts. * Possession of current Food Sanitation Management and Allergen Awareness certificates. * Evidence of mastery of a wide variety of teacher competencies and the understanding of instructional techniques. * Demonstrated skill and working knowledge of: * various cooking methods including but not limited to deep-frying, saute, baking, roasting, steaming, poaching and braising. * a la carte service, entrée preparation and plating, salads, soups, sandwiches, sauces * meat, poultry, and seafood fabrication and preparation as well as vegetable preparation, and vegetarian cooking. * Working knowledge of restaurant, banquet/catering, and small café food production. * Evidence of supervisory experience for foodservice operations. * Culinary Arts certification from the Massachusetts Department of Elementary and Secondary Education. Reports to: Principal/Deputy-Director and Vocational Deans Summary of Job Description: The Culinary Arts Instructor is responsible for the instruction, training and career preparation necessary for students to become employed or continue education in a career related to culinary arts. The instructor demonstrates knowledge and implements a "hands-on" approach to critical thinking and problem solving skills needed for current and future food service industry employment. The teacher provides instruction in teamwork, communications, problem solving, decision making, and computer technology which relates to work place and higher education skills needed in the food service industry. Responsibilities: * Plan, organize and provide appropriate learning experiences within assigned area of responsibility. * Teach technical skills and knowledge to provide students with the competence to become skilled in their field. * Develop lesson plans and organize class time so that demonstration, instruction, hands-on practice, review and final activities can be accomplished within the allotted time. * Continuously improves the instruction, curriculum, and equipment so that this CTVE area is current with all trends in the field and is fully and properly preparing students for available and emerging jobs. * Meets and instructs assigned classes in the locations and at the times designated. * Creates a classroom environment that is conducive to learning and appropriate to the maturity and interests of the students. * Prepares for classes assigned and shows written evidence of preparation upon request of immediate supervisor. * Encourages students to set and maintain standards of classroom behavior. * Guides the learning process toward the achievement of curriculum goals and, in harmony with the goals, establishes clear objectives for all lessons, units and projects to communicate these objectives to students. * Employs a variety of instructional techniques and instructional media. * Implements the district's mission, philosophy of education and instructional standards and objectives. * Assesses and documents the accomplishments of students on a regular basis and provides progress reports as required. * Takes all necessary and reasonable precautions to protect students, equipment, materials and facilities. * Attends staff and department meetings and serve on staff committees as required. * Maintains accurate, complete, and correct records as required by law, district policy regulation. * Assists the administration in implementing all policies and rules governing student life and conduct and, for the classroom develops reasonable rules of classroom behavior and procedure, maintaining order in the classroom in a fair and just manner. * Makes provision for being available to students and parents for education-related purposes outside the instructional day when required or requested to do so under reasonable terms. * Strives to maintain and improve professional competence especially as relates to the specific assignment and student grade and subject area appropriateness. * Establishes and maintains cooperative relationships others. * Establishes and maintains open lines of communication with students, colleagues, and parents concerning both the broad academic/vocational and behavioral progress of assigned students. * Develop positive relationships with culinary arts community partners in the area and actively solicit their help, including service on the Program Advisory Board. * Other duties deemed necessary by the Superintendent/Director or designee. Evaluation: Evaluated in accordance with the DESE Standards and Indicators of Effective Teaching Practice and the current Northeast Teachers' Association Contract. Terms of Employment: * January 15, 2026 thur Early May Salary Range: $338.38 per day Apply Now

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

Dockside Pub is looking for an experienced Chef. We are looking for someone that can maintain and grow the business - order and inventory food - develop an amazing cooking team. Check freshness of food and ingredients Supervise and coordinate activities of cooks and other food preparation workers Develop recipes and determine how to present the food Plan menus and ensure uniform serving sizes and quality of meals Inspect supplies, equipment, and work areas for cleanliness and functionality Hire, train, and supervise cooks and other food preparation workers Order and maintain inventory of food and supplies Monitor sanitation practices and follow kitchen safety standards set up and execute catered parties and buffets etc Benefits: Clear path to advancement opportunities. We love employees who grow with us! Fun, friendly work environment. Enjoying work is part of our brand! free meals Health - vision and dental package Paid Vacations Flexible schedule 401K

Rita's Catering is looking for a hands-on, creative, and experienced Executive Chef to lead our high-volume, fast-paced kitchen. From breakfast boxes and corporate lunches to social events and airline catering, you'll oversee production across multiple food stations while driving innovation, efficiency, and team development. Primary Duties & Expectations Ordering and managing food inventory for all departments, including accurate quantity forecasting and quality control Ensuring consistent food quality across all menus, services, and events Managing staffing, scheduling, and time management for all culinary employees Monitoring and controlling overtime, labor efficiency, and overall labor costs Partnering with the Controller to ensure food cost targets, margins, overhead, and per-minute/per-plate performance metrics are achieved Ensuring all culinary operations meet sanitation standards and remain fully compliant with FDA regulations and applicable state and local health requirements Enforcing uniform, grooming, and professional attire standards for all kitchen and food service employees Developing, maintaining, and reviewing menus and menu pricing to ensure appropriate margins and operational efficiency Implementing and enforcing portion control standards across all departments Creating, maintaining, and enforcing standardized recipes, culinary guides, and preparation procedures Establishing and managing schedules for culinary staff and supporting team leadership and accountability Supporting all events and service operations to ensure quality, consistency, and execution This role is ideal for a chef who thrives in a dynamic environment, loves building strong teams, and is passionate about consistently delivering high quality food with exceptional presentation. Essential Job Functions Food Production & Quality · Oversee prep and execution across all kitchen areas: hot line, deli, platters, bakery, airline, and more. · Ensure food is consistently high in quality, taste, and appearance. · Lead and train kitchen staff to uphold Rita's standards at every step. Menu & Product Development · Design and update seasonal and event-specific menus. · Collaborate with our Bakery Manager to align baked goods with seasonal themes and events. Social Catering & Event Support · Work closely with the Sales team to customize menus and staffing for client events. · Provide on-site support for major events, ensuring everything runs smoothly and guests are happy. Inventory & Ordering · Manage kitchen inventory, maintaining par levels and using FIFO best practices. · Handle purchasing and vendor communication to keep kitchens well-stocked and cost-efficient. Team Development & Training · Promote cross-training and skill growth within the team. · Ensure staff is trained in food safety, cleanliness, and kitchen systems. Operational Excellence · Keep production on schedule to meet daily and event timelines. · Monitor labor and food costs while maintaining product quality. · Work with the Operations team to enforce cleaning and maintenance schedules for equipment. Kitchen Cleanliness & Maintenance · Ensure all kitchen and prep areas are kept clean, organized, and up to health standards. · Partner with the Operations team to maintain equipment cleaning schedules and ensure functionality. · Promote a culture of cleanliness, safety, and accountability throughout the kitchen. Sales Collaboration · Maintain open lines of communication with Sales to support client needs. · Help troubleshoot last-minute requests and ensure successful event execution. Qualifications · 7+ years of experience in a culinary or catering leadership role · Strong background in high-volume food production · Creative menu planning and trend awareness · Strong understanding of Rita's products, clients, and pace of service · Serve Safe & Allergen Awareness certifications · Tech-savvy: familiar with catering software and Microsoft Office Key Skills · Strong leadership and team-building ability · Excellent time management and organization · Customer-focused with a hospitality mindset · Deep understanding of food safety and kitchen operations Additional Information This job description is not all-inclusive, and additional duties may be assigned as necessary. The final salary will be determined based on experience and qualifications. Job Type: Full-time Benefits: 401(k) 401(k) matching Dental insurance Employee discount Flexible spending account Health insurance Life insurance Paid time off Referral program Vision insurance Work Location: In person

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.

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.

Role OverviewDo you thrive in a fast-paced kitchen environment? Grow your culinary career in a leadership role with Sodexo! Sodexo's Campus Segment is seeking an Executive Chef 2 for Bentley University, a private business-focused institution in Waltham, MA. This role oversees a dynamic resident dining program and catering production. We're looking for a hands-on culinary leader who excels in menu development, team engagement, and delivering exceptional dining experiences. As the Executive Chef, you'll bring both culinary creativity and operational expertise to Bentley University's dining program. You will be a visible leader-on the floor during service, interacting with students, faculty, and staff to create a welcoming and engaging dining experience. You'll manage menu planning, food production, purchasing, labor scheduling, and overall culinary execution for resident dining and catering operations. What You'll DoLead all culinary operations for resident dining and catering services. Develop and execute high-end, innovative, and diverse menus to enhance the student dining experience. Oversee purchasing, inventory management, production forecasting, and food cost analysis. Ensure strict adherence to Sodexo's culinary standards, recipes, and quality expectations. Maintain top-tier food safety, sanitation, and workplace safety practices. Train, mentor, and motivate a diverse culinary team to embrace new techniques and culinary trends. Collaborate with campus partners and engage with the community during peak service periods. Utilize automated food management systems for ordering, production, and inventory. 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 in high-end menu development and execution. Strong culinary background with exceptional organizational and leadership skills. Ability to lead by example, creating an environment of teamwork, learning, and accountability. Knowledge of food safety, sanitation regulations, and workplace safety protocols. Experience with culinary management systems, forecasting, and food cost controls. A passion for hospitality and a commitment to exceeding customer expectations. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details: Position: Executive Chef Location: Danvers, MA Hours: Full Time Schedule: Mon - Fri Salary: $80,000-85,000/yr Pay Frequency: Weekly - Direct Deposit What We Offer You: Bonus Eligibility! Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Various Employee Perks and Rewards Job Summary: The Executive Chef reports to the General Manager/Chef Director and is responsible for developing and executing culinary results to exceed customer expectations within a Senior Living Community. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Executive Chef will be responsible for client relationship management and overseeing and developing an hourly staff. Essential Functions and Key Tasks: Culinary: Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures Responsible for the quality of all food products and ensure that standards are met Responsible for all aspects of food production, execution and presentation Oversight of all aspects of catering operations Operations: Responsible for maintaining vendor partner relationships Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products Receiving food and supplies - must be able to lift items up to 40 pounds Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained Manage client relationships to maintain client satisfaction and account retention Financial: Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs Responsible for inventory management Submit financial reporting to the corporate office People: Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food Provide excellent customer service to include being attentive, approachable, greeting and thanking customers Required Education and Experience: High School diploma or equivalent 3-5 years' experience in food service management specifically corporate dining Required Eligibility Qualifications: ServSafe Certification Allergen Awareness Certification Preferred Education and Experience: Culinary School degree or certificate Microsoft Office Suite Past Experience within Senior Living a Plus

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.

Benefits: Competitive salary Free food & snacks Free uniforms Opportunity for advancement Paid time off Training & development We are looking for a motivated Executive Sous Chef to join our team! You will be assisting the Executive Chef in maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance. You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You excel at mentoring and developing young cooks and lead by example. You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handler's certification. Responsibilities: Coordination and management of the efforts of our culinary team Monitor and manage food waste Responsible for quality, timing and a fun and inspiring work environment Complete our short application today! Compensation: $65,000.00 - $80,000.00 per year Nan's Kitchen OUR PURPOSE The purpose of Nan's is to connect communities through the power of agriculture & nutritious food by partnering with local providers and lessening the carbon footprint OUR VISION Our vision is to deliver fresh, wholesome, and nostalgic meals to individuals, families and groups. Through responsible & sustainable sourcing practices, our food is grown as close to home as possible, leaving the flavors and nutrients to travel the shortest possible distance from field to fork, resulting in a meal you can… quite literally, “feel good about” CORE VALUES Respect For the food, the farmers and our equipment; for each other, our time, feelings, different perspectives and ideas & opinions that are not your own Integrity We are scratch made and genuine, integrity is core to how we act, plan, cook, and execute to ensure the highest quality of food & customer service Intention With our mission, our flavors, our words and our actions Collaboration It takes a village. We celebrate mutual respect for our own weaknesses as well as the strengths & weaknesses of others Gratitude For the opportunity to share our delicious food with the community; for the hard work of our friends & teammates, our vendor's commitment, our opportunity to grow and share knowledge & food with each other

Alltown Fresh is looking to expand our family by adding a Sous Chef to the team! Our Sous Chef will assist the Kitchen Manager/Chef in the kitchen and beverage operations by utilizing the kitchen team. At Global Partners, business starts with people. Since 1933, we've believed in taking care of our customers, our guests, our communities, and each other-and that belief continues to guide us. The Global Spirit is how we work to fuel that long term commitment to success. As a Fortune 500 company with 90+ years of experience, we're proud to fuel communities-responsibly and sustainably. We show up every day with grit, passion, and purpose-anticipating needs, building lasting relationships, and creating shared value. : Ensure a pleasant shopping experience for all guests. Respond to guest complaints or inquiries. Solicit guest feedback, input and information through various communication vehicles. React to information and create a plan to consistently meet the expectations of all guests. Ensure the 24/7 execution of all food service programs including proper ordering, production planning, product handling and display. Responsible to meet and/or exceed food service and beverage performance and profitability goals according to corporate objectives. Execute food service efficiencies and ensure planograms are utilized and followed. Oversee the inventory and ordering of product and supplies and ensure routine maintenance and upkeep of the food service equipment and facilities. Analyze food service results and trends. Prepare action plans to leverage the store's fresh food strengths and address areas of opportunity to ensure food service profitability. execute all action plans. Responsible to be an expert on all food service marketing programs, campaigns, strategies and initiatives. Educate all food service associates to be the same. Assist Kitchen Manager/Chef with recruiting, hiring, training, coaching, associate engagement and performance management following the corporate training plan. Ensure execution of established safety, security, quality, and store operations policies, procedures and practices. Additional Job Description: Leadership experience required, leadership experience in a food service environment preferred. Must be available to work flexible hours that may include early mornings, weekends and or holidays. Understanding of safe food handling and storage. Must be able to perform the following physical behaviors repetitively throughout a shift: standing, walking, handling, reaching horizontally, grasping firmly, reaching above the shoulder, reaching below the waist, pushing buttons, bending, stooping, squatting, crouching. Must be able to lift and carry up to 50 lbs. Work in intermittent temperatures (i.e., cooler, outside, etc.,) None High School Diploma or equivalent preferred. Pay Range: $51,000.00 - $66,000.00 The pay range for this position is outlined above. The final amount offered at the start of employment is determined based on factors including, but not limited to, experience level, knowledge, skills, abilities and geographic location, and the Company reserves the right to modify base salary at any time, including for reasons related to individual performance, Company or individual department/team performance and market factors. Our Commitments to You Coins! We offer competitive salaries and opportunities for growth. We have an amazing Talent Development Team who create trainings for growth and job development. Health & Wellness - Medical, Dental, Visions and Life Insurance. Along with additional wellness support. The Road Ahead - We offer 401k and a match component! Professional Development - We provide tuition reimbursement; this benefit is offered after 6 months of service. What to Expect From the Hiring Process We value passion and potential. Please apply if you're qualified and interested-we'd love to hear from you. A member of our Talent Acquisition team will review your application and may connect you with the hiring manager if your experience is a strong match. Interviews are conducted virtually and in person, depending on the role. We'll provide more details about next steps if selected to move forward. Global Partners LP is an equal opportunity employer. We foster a company culture where ideas from all people help us grow, move and thrive. We embrace the diversity of all applicants and do not discriminate against race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status or any other basis prohibited by federal, state or local law. If you have a disability and need an accommodation to apply, please contact our recruiting department at ************ or 781-7GP-WORK. *Disclaimer: At Global Partners, we don't use lie detector tests for any employment decisions. We follow all the rules and regulations, so we need to let you know: In Massachusetts, it's illegal to require or administer a lie detector test as a condition of employment of continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

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.

Village Tavern Salem is looking for an experienced Sous Chef. The Sous Chef oversees the daily food preparation and other places where food is served. They will direct kitchen staff and handle any food-related concerns. Check freshness of food and ingredients Supervise and coordinate activities of cooks and other food preparation workers Develop recipes and determine how to present the food Plan menus and ensure uniform serving sizes and quality of meals Inspect supplies, equipment, and work areas for cleanliness and functionality Hire, train, and supervise cooks and other food preparation workers Order and maintain inventory of food and supplies inventory is done using the Orca Inventory System Monitor sanitation practices and follow kitchen safety standards 50 hrs a week minimum may increase to 60 during the busiest part of the season. Benefits: Clear path to advancement opportunities. We love employees who grow with us! Fun, friendly work environment. Enjoying work is part of our brand! 100% off meals! Health - and dental package Paid Vacations Flexible schedule

Join Our Culinary Dream Team Where Every Day is a New Adventure in the Kitchen Are you a culinary chameleon with the skills to jump into any station and make it shine? As Chef Tournant, you're the backbone of our kitchen's flexibility and creativity. You'll rotate through every culinary station, mastering each one while bringing energy, precision, and your unique flavor to the table. From sauté to pastry, grill to garde-manger-you'll be our go-to expert, keeping our kitchen running like a perfectly balanced recipe. You'll work hand-in-hand with the Sous Chef and Executive Chef, supporting the culinary team's mission to craft exceptional dishes that reflect both innovation and a sense of place. If you thrive on variety, love a challenge, and enjoy being the unsung hero who saves the day, this role was made for you. Be Everywhere - Rotate across all kitchen stations, jumping in wherever needed to maintain consistency, excellence, and flow. Lead by Example - Support and guide team members with positivity, professionalism, and sharp culinary instincts. Bring the Heat - Execute dishes with finesse, precision, and creativity, ensuring every plate exceeds guest expectations. Train and Elevate - Share your knowledge across stations, helping team members grow while maintaining high kitchen standards. Adapt and Conquer - Thrive in a fast-paced, high-pressure environment where no two days are the same. Ensure Safety & Cleanliness - Uphold the highest standards in food safety, sanitation, and kitchen hygiene. Versatility - 3+ years of culinary experience and the ability to work multiple stations with confidence. Leadership - At least 1 year of supervisory experience; a natural coach and mentor in the kitchen. Knowledgeable - Strong understanding of food safety, prep techniques, and a variety of cooking styles and equipment. Team Player - A positive attitude, great communication skills, and a passion for collaboration. Adaptability - Flexible schedule availability and the ability to pivot with ease as the day demands. As a valued member of our team, you'll embody the standards and values of our hotel and hospitality group. This description gives you a taste of the role but just like our menu, it evolves. Flexibility, commitment, and professionalism are essential, and additional responsibilities may arise as we continue to grow and innovate. Consistently practice safe and sanitary food handling techniques. Maintain workstation and equipment safety and cleanliness. Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs Inventory items as assigned and maintain records as needed. Apply basic knife skills required for preparation of hot and cold foods. 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. ring two years of culinary training or related kitchen 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.

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 an a dynamic and experienced Executive Chef 2 to lead our culinary operations for McLean Hospital, in Belmont, MA. The Executive Chef 2 leads a team of 14 culinarians and reports to the Food GM. In this role you will oversee all aspects of food service including inpatient menus, cafeteria retail, residential meals and catering services. The hours for this role are early morning and day time hours Monday-Friday, but will include every other weekend, as well as other schedule fluctuations that may arise due to catering and the overall needs of the business. McLean Hospital is a part of the Mass General Brigham System. It is a 200 bed hospital behavioral health hospital including residential programs, our Pavilion, & Cafeteria. McLean Hospital is consistently named the top freestanding psychiatric hospital and is known for its high level of care and service provided to the patients there. What You'll DoMcLean Hospital, a 200-bed inpatient behavioral health facility, is seeking a dynamic and experienced Executive Chef to lead our culinary operations. This role oversees all aspects of food service including:Inpatient menus Retail cafeteria Residential meals Catering services The Executive Chef will manage a team of 14 culinarians and be responsible for:Inventory management and food procurement Menu planning and recipe adherence Receiving and quality control Ensuring compliance with HACCP and sanitation standards Maintaining a safe and efficient kitchen operation This position requires strong leadership, organizational skills,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 Bringoversee food production for two locationsinventory management and food procurementmenu planning and recipe adherenceensure food safety, sanitation, and workplace safety and meet HAACP compliancemaintain a safe and efficient kitchen operationfoster and environment that encourages team development and motivation ensure Sodexo culinary standards including recipe compliance and food quality are implemented Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.