Chef jobs in Hyde Park, NY - 122 jobs

Replies within 24 hours Benefits: 401(k) Bonus based on performance Company parties Competitive salary Employee discounts Free food & snacks Paid time off DescriptionExit 4 Food Hall is the only food hall in Westchester with 9 food stations. If you have a passion for food this might be a great place to show your talent. We are open 7 days per weeks.Chef goals: Learn restaurant 365, including ordering, hiring, scheduling, recipes. Finalize all recipes and import into 365 Work on systems with owner to connect everything to get a daily, weekly and end of the month snapshot of the operation. Work on menu to add and delete items that will increase business and profits Food cost of 27 percent Manage kitchen efficiency, safety and cleanliness Communicate well and be respected by staff Train staff to become better at their jobs Looking for a person that has vision to change the future of food and bring Exit 4 to a new level of success. If you are passionate about food and people and are looking for a great challenge, please apply. Compensation: $60,000.00 - $100,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. We believe that positive change can only come from caring for customers, employees, quality ingredients, and our community. We are passionate about hospitality and food. We use the freshest local ingredients available in our market to produce safe, nutritious food that tastes incredible. It is a food hall experience of food and hospitality for eat-in full-service or delivered to our customers door. If you are interested in joining us, please look at our open positions using the filters.

Job Description Salary: $100,000 - $110,000 Other Forms of Compensation: Bonus Eligible Schedule: Tuesday - Saturday At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation's Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Job Summary Working as a Senior Executive Chef will allow you the opportunity to work with GREAT people like yourself! The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development. Key Responsibilities: Develops high culinary standards for our retail, board meals, dining and catering operations Trains, develops and provides inspirational leadership to local culinary team Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus Analyzes ongoing performance and trends in the local operation and devises and leads improvements Demonstrates a complete understanding of daily menu items and is able to explain them to customers accurately Preferred Qualifications: Culinary degree preferred Bachelor's Degree in Food Services Technology/Management/or related field preferred Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training Experience with planning and managing catering events from a culinary perspective Strong leadership skills and desire to work with an industry leader Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Proficient computer skills (Microsoft Office, Email and the Internet) Ability to communicate on various levels including management, departmental, customer and associate ServSafe Certification Apply to Gourmet Dining today! Gourmet Dining is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Associates at Gourmet Dining are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1481922 Gourmet KRISTINA MCCARTHY

Essential Duties/Core Competencies: Works with the Chef to create a cohesive team within the kitchen. Demonstrates a positive presence within the kitchen and the restaurant as a role model and a member of the management team. Supports all decisions made by the management team and presents a united front to the staff. Assists the Chef in setting appropriate prep levels and managing production. Possesses knowledge of and is able to perform in any line position as needed. Oversees production of special items, soups and intensive menu items. Offers guidance and direction to line cooks on a continual basis, in particular in the execution of food for large, private parties. Assists the Chef in all administrative duties including but not limited to scheduling, ordering, new employee orientation & training and documentation (i.e., employee evaluations, write ups, new hire packets and separation notices). Ensures the strict adherence to Company standards of quality for food served to include freshness, proper handling & storage, proper use of techniques and cooking procedures, taste, portion size, and presentation. Assists in maintaining high standards in all areas of safety, security and sanitation. Follows up on all preventive maintenance, cleaning and necessary repairs. Enforces all Health Department regulations on a daily basis. Works with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs. Performs other tasks as assigned. Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company's success Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations Demonstrates the courage and initiative to present new ideas and perspective to create positive results Exhibits respectful consideration of viewpoints, situations and others Puts the guest at the forefront of every decision Essential Requirements: To perform this job successfully, an individual must be able to perform each job responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Knowledge of field concepts, principles, practices and procedures Able to train and manage a large staff Strong supervisory and communication skills Must be able to perform duties of all kitchen positions Physical and Mental Demands: The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job. While performing the duties of this job, the Team Member is regularly required to talk or hear. The Team Member is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The Team Member is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such as lift or maneuver at least fifteen (15) pounds, and prolonged standing during the shift. Language Skills: Ability to read, analyze, and interpret documents, such as policy and procedure manuals and other related documents. Ability to respond to common inquiries from other Team Members or guests. Fluency in English required. Ability to write detailed instructions and correspondence. Ability to effectively present information in one-on-one and small group situations. Mathematical Skills & Reasoning Ability: Ability to compute mathematical calculations. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to decipher various reports and maintains reports upon request with strong decision-making and problem-solving skills. Ability to work well under pressure and deadlines. Work Environment The work environment characteristics described here are representative of those that exists while employees are performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is typically moderate. When on the property or some back of house areas, the noise level increases to loud. Must be able to interact with internal and external guests in a professional manner. Due to the unpredictable nature of the hospitality/entertainment industry, employees must be able to work varying schedules to reflect the business needs of the property. The Company is committed to achieving full equal opportunity without discrimination based on race, religion, color, sex, national origin, politics, marital status, physical disability, age or sexual orientation or any other status protected by law. We welcome the strength of diversity in our workforce. NOTE: This job description is not intended to be all-inclusive. Team members may perform other related duties as required to meet the ongoing needs of the organization.

Who we are at Adams At Adams, we prioritize creating a warm and welcoming environment for both our customers and team members. We believe exceptional customer service goes beyond meeting needs-it's about treating everyone with genuine respect, kindness, and appreciation. Each team member is expected to greet customers personally, serve them with friendly, polite, and knowledgeable assistance, and always put customer needs above other tasks. Additionally, we value a workplace where employees treat each other with the same courtesy and respect as our customers, fostering a collaborative and supportive atmosphere that reflects our commitment to service excellence. What we're looking for Adams Employees are expected to provide friendly service to our valuable customers, ensuring that each experience reflects the commitment to quality Adams is known for. For the Pastry Chef, this includes excellent customer service, assisting with orders, knowing pastry products and prices, maintaining visual and quality standards, tracking inventory and waste, and leading high-volume production of pastries such as donuts, cannoli, tarts, cheesecakes, and pâte à choux. The pastry area should always be clean, organized, and fully stocked. Your Day-to-Day Provide friendly, helpful service while taking pastry orders in person and over the phone Greet and thank customers to create a warm, welcoming experience Prepare a high volume of pastries from scratch, including donuts, cannoli, tarts, cheesecakes, mini pastries, brownies, and pâte à choux Package and display fresh pastries with attention to quality and visual appeal Stay knowledgeable about pastry offerings, pricing, and seasonal features Rotate and stock pastry cases to maintain freshness and keep displays full Maintain cleanliness and organization of the pastry area, including tools, equipment, and workspaces Receive and store deliveries, track inventory and waste, and ensure proper labeling and dating Support bakery teammates and assist with general bakery tasks as needed If assigned: Prepare specialty donuts, including mixing, frying, filling, glazing, and decorating according to seasonal or promotional themes If assigned: Make fresh apple cider donuts If assigned: Finish and decorate items for display such as pastries, donuts, or cakes What you bring to the Farm Professional pastry or baking experience; culinary degree or 2+ years in a commercial kitchen preferred Strong knowledge of pastries and Adams' baked goods to better assist both customers and teammates Ability to model and uphold Adams' culture of respect, quality, and service Willingness to work as part of a collaborative team and communicate clearly with both co-workers and customers Consistently bring enthusiasm, positivity, and a customer-first attitude to each shift Able to read and follow recipes and pastry order tickets with accuracy Basic math skills for measuring, scaling, and recipe adjustments Commitment to food safety and adherence to department safety procedures; certification preferred Dependable, on-time, and able to work the full scheduled shift at a productive pace Focused and attentive to detail to reduce product waste and maintain safety Working Conditions Consistently move, adjust, and position items weighing up to 50 pounds Ability to remain in a stationary position for duration of shift Occasionally ascend/descend a stepstool, stepladder, and/or ladder Repeating motions that may include the wrists, hands and/or fingers for duration of shift Communicate with others to exchange information Access to coolers and freezers within the Bakery. Access to garbage and cardboard compactor/crusher. Move and work quickly and productively with other coworkers. Follow all department safety policy and procedures. Moving self in different positions to accomplish tasks in various environments including tight and confined spaces Perks of the Job At Adams, we believe in recognizing and rewarding excellent work with competitive compensation and meaningful benefits. In addition to quality compensation, at Adams you can expect generous medical, dental and vision coverage (for applicable roles), voluntary benefits like pet insurance, paid time off and holiday pay, flexible pay schedules with DailyPay, and best of all, our generous Employee Discount. The salary range for this position takes into account the wide range of factors that are considered in making compensation decisions - including skill sets, experience, training, certifications and other business needs. A reasonable estimate of the current range is: $18.00 - $26.10. At Adams, it is not typical for an individual to be hired at or near the top of the range for their position, and compensation decisions are dependent on the facts and circumstances of each situation. We're committed to providing a supportive and rewarding environment that helps our team members thrive-both professionally and personally. Disclaimer The above statements are intended to describe the general responsibilities of this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and/or skills required for this position. It is understood that these responsibilities are subject to the needs of the business and therefore Adams retains the right to change or assign other duties to this position. I understand that other responsibilities may be required and confirm that I am able to carry out the duties of this position.

Sprung from the site of a fallow tree nursery, Wildflower Farms, Auberge Collection is a 140-acre retreat in New York's Hudson Valley, just 90 minutes from New York City. Rooted in meaningful encounters with nature, the property sways with the seasons, surrounded by meadows of native flowers and woodlands. Anchored by its namesake farm with orchards, heirloom gardens, and animals, the retreat offers immersive seasonal experiences like foraging walks, cooking workshops, and healing sessions. A three-mile walking trail links 65 stand-alone cabins, cottages, and suites with the Movement Studio and Maplehouse, a lofty barn home to a dynamic cooking school. Accommodations are immersed in the ever-changing landscape, offering a deep sense of place. Guests are welcomed at The Shop, reminiscent of a well-curated potting shed, and the open-air Great Porch. Dining at Clay, the centerpiece restaurant, features source-origin cuisine that honors the region's bounty. Thistle offers wild-crafted wellbeing that evolves with the seasons. The property also provides access to neighboring Mohonk Preserve, where wooded trails and cliffs invite world-class hiking, biking, and climbing. Named the Number 1 Hotel in New York State by Travel + Leisure for the 2025 World's Best Awards and recognized with a One Key distinction from the inaugural Michelin Guide, Wildflower Farms is a basecamp for adventure, craft, and curiosity. For more information: auberge.com/wildflower-farms Follow Wildflower Farms on Instagram @WildflowerAuberge Job Description Lead Clay restaurant's culinary operations at Wildflower Farms, where farm-fresh ingredients meet sophisticated dining excellence. As Chef de Cuisine, you'll craft memorable culinary experiences that celebrate our agricultural heritage while delivering refined hospitality. Your leadership will drive kitchen innovation, operational excellence, and team development in our premier dining destination. Menu Development & Culinary Innovation Collaborate with the Culinary Director to design and execute seasonal menus that showcase Wildflower Farms' harvest alongside premium ingredients, reflecting contemporary culinary trends while honoring our farm-to-table philosophy Collaborate with farm operations to maximize on-site ingredient utilization and develop signature dishes that tell our agricultural story Create dynamic seasonal offerings that adapt to harvest cycles, guest preferences, and dietary accommodations Lead menu tastings and refinements to ensure exceptional flavor profiles and visual presentation standards Kitchen Leadership & Operations Direct comprehensive kitchen operations including staff scheduling, food preparation workflows, inventory management, and adherence to all health and safety regulations Maintain rigorous quality control standards ensuring consistency in taste, presentation, and portion control across all menu items Develop and implement standard operating procedures in partnership with the Culinary Director, that optimize kitchen efficiency while maintaining Clay restaurant's elevated service standards Oversee daily mise en place, service execution, and post-service kitchen protocols Team Development & Training Recruit, train, and mentor culinary team members, fostering professional growth and culinary skill development Establish and maintain high-performance kitchen culture emphasizing teamwork, communication, and continuous improvement Conduct regular training sessions on culinary techniques and food safety protocols Provide ongoing coaching and performance feedback to ensure team excellence and career development Financial Management & Sustainability Monitor and control food costs, labor expenses, and kitchen waste through strategic procurement and efficient operational practices Implement cost-effective strategies that maintain quality standards while supporting restaurant profitability goals Collaborate with management on budget planning, vendor relationships, and inventory optimization Support sustainable practices that align with Wildflower Farms' environmental values and reduce operational waste Guest Experience & Collaboration Ensure exceptional dining experiences through consistent food quality, timely service, and attention to special dietary requirements Partner with front-of-house leadership to coordinate service flow and address guest feedback Support special events, private dining experiences, and farm-focused culinary programs Maintain open communication with guests and staff regarding menu offerings, ingredients, and culinary philosophy Pay Range: $85,000/year - $90,000/year Qualifications Minimum 3 years progressive experience as sous chef or equivalent leadership role in luxury hospitality environments, preferably with farm-to-table or agricultural venue experience Degree in Culinary Arts, Hospitality Management, or related business field (or equivalent professional experience) preferred Availability to work flexible hours, including weekends and holidays, to meet operational demands Additional Information Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge Shinrin Yoku LLC is an Equal Opportunity Employer, M/F/D/V. Shinrin Yoku LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Shinrin Yoku LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Sprung from the site of a fallow tree nursery, Wildflower Farms, Auberge Collection is a 140-acre retreat in New York's Hudson Valley, just 90 minutes from New York City. Rooted in meaningful encounters with nature, the property sways with the seasons, surrounded by meadows of native flowers and woodlands. Anchored by its namesake farm with orchards, heirloom gardens, and animals, the retreat offers immersive seasonal experiences like foraging walks, cooking workshops, and healing sessions. A three-mile walking trail links 65 stand-alone cabins, cottages, and suites with the Movement Studio and Maplehouse, a lofty barn home to a dynamic cooking school. Accommodations are immersed in the ever-changing landscape, offering a deep sense of place. Guests are welcomed at The Shop, reminiscent of a well-curated potting shed, and the open-air Great Porch. Dining at Clay, the centerpiece restaurant, features source-origin cuisine that honors the region's bounty. Thistle offers wild-crafted wellbeing that evolves with the seasons. The property also provides access to neighboring Mohonk Preserve, where wooded trails and cliffs invite world-class hiking, biking, and climbing. Named the Number 1 Hotel in New York State by Travel + Leisure for the 2025 World's Best Awards and recognized with a One Key distinction from the inaugural Michelin Guide, Wildflower Farms is a basecamp for adventure, craft, and curiosity. For more information: auberge.com/wildflower-farms Follow Wildflower Farms on Instagram @WildflowerAuberge Job Description Lead Clay restaurant's culinary operations at Wildflower Farms, where farm-fresh ingredients meet sophisticated dining excellence. As Chef de Cuisine, you'll craft memorable culinary experiences that celebrate our agricultural heritage while delivering refined hospitality. Your leadership will drive kitchen innovation, operational excellence, and team development in our premier dining destination. Menu Development & Culinary Innovation Collaborate with the Culinary Director to design and execute seasonal menus that showcase Wildflower Farms' harvest alongside premium ingredients, reflecting contemporary culinary trends while honoring our farm-to-table philosophy Collaborate with farm operations to maximize on-site ingredient utilization and develop signature dishes that tell our agricultural story Create dynamic seasonal offerings that adapt to harvest cycles, guest preferences, and dietary accommodations Lead menu tastings and refinements to ensure exceptional flavor profiles and visual presentation standards Kitchen Leadership & Operations Direct comprehensive kitchen operations including staff scheduling, food preparation workflows, inventory management, and adherence to all health and safety regulations Maintain rigorous quality control standards ensuring consistency in taste, presentation, and portion control across all menu items Develop and implement standard operating procedures in partnership with the Culinary Director, that optimize kitchen efficiency while maintaining Clay restaurant's elevated service standards Oversee daily mise en place, service execution, and post-service kitchen protocols Team Development & Training Recruit, train, and mentor culinary team members, fostering professional growth and culinary skill development Establish and maintain high-performance kitchen culture emphasizing teamwork, communication, and continuous improvement Conduct regular training sessions on culinary techniques and food safety protocols Provide ongoing coaching and performance feedback to ensure team excellence and career development Financial Management & Sustainability Monitor and control food costs, labor expenses, and kitchen waste through strategic procurement and efficient operational practices Implement cost-effective strategies that maintain quality standards while supporting restaurant profitability goals Collaborate with management on budget planning, vendor relationships, and inventory optimization Support sustainable practices that align with Wildflower Farms' environmental values and reduce operational waste Guest Experience & Collaboration Ensure exceptional dining experiences through consistent food quality, timely service, and attention to special dietary requirements Partner with front-of-house leadership to coordinate service flow and address guest feedback Support special events, private dining experiences, and farm-focused culinary programs Maintain open communication with guests and staff regarding menu offerings, ingredients, and culinary philosophy Pay Range: $85,000/year - $90,000/year Qualifications Minimum 3 years progressive experience as sous chef or equivalent leadership role in luxury hospitality environments, preferably with farm-to-table or agricultural venue experience Degree in Culinary Arts, Hospitality Management, or related business field (or equivalent professional experience) preferred Availability to work flexible hours, including weekends and holidays, to meet operational demands Additional Information Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram , TikTok , Facebook , and LinkedIn @Auberge and #AlwaysAuberge Shinrin Yoku LLC is an Equal Opportunity Employer, M/F/D/V. Shinrin Yoku LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Shinrin Yoku LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Job Description- Sous Chef Who We Are Be a part of history at Troutbeck, a gorgeous 250-acre estate hotel retreat in Amenia (NY) right on the northeastern border of NY with CT. Originally a sprawling private estate with a rich history, Troutbeck is more than just an estate hotel with best-in-class amenities - it's a destination for inspiration, rejuvenation, and community building. It is a place to build memories. We have been home to naturalists, poets, and romantics for centuries. We value our staff, our guests, and our community, and are committed to preserving the environment in which we live. Our culture is built on collaboration, dedication, and delivering best-in-class customer service. Details matter at Troutbeck. We love what we do, and we love rolling up our sleeves to help each other in any department, in any way. When any one person or department succeeds, we all succeed! Main Duties The role of the Sous Chefs at Troutbeck is to care for and manage our team of cooks under the direction of the CDC and Executive Chef. Our Sous Chef works on both the dining room and banquet service. Both Sous chefs work closely with the executive chef and the chef de cuisine to maintain quality, oversee service, assist with daily prep and oversee line cooks, manage inventory and ordering, and ensure that service runs efficiently and smoothly. As Sous Chef, you will work with our local farms, ranches, fishermen, and purveyors to source for our menus with the guidance of the Chef de Cuisine. You are responsible for ensuring that orders are placed with quantities that take into account the reservations and events for the week ahead. You will adhere to high standards of cleanliness and implement them with your team. As a leader, you will collaborate with the Chef and CDC and contribute to a collaborative and positive work environment. You will act as a role model for Troutbeck's culinary mission and ensure the highest quality of service. When needed, you will step in on the line, expo, and prep. You are seasoned in butchery, pasta making, sauces, and other preparations. You can teach fellow cooks these skills. Ad-hoc tasks and special projects may be assigned at the discretion of senior management. OTHER It is expected that all administrative functions required to carry out the primary responsibilities will be carried out with detail and a sense of urgency. General oversight of direct reports in a manner consistent with Troutbeck's culture, including but not limited to hiring, scheduling, time & attendance, training, and daily oversight of tasks, while ensuring appearance and service standards are met. Requirements 4-6 years of culinary experience across all stations in a fine dining and/or hotel restaurant or a similar setting is preferred. A minimum of 2 years of experience in a fine dining establishment is required, with a proven track record of success. As a hotel restaurant that also offers in-room dining, schedule flexibility is a must. We offer Breakfast, lunch, dinner, and support event programs 365 days a year. A minimum of 2 years' experience overseeing scheduling and timecards is preferred. Experience with Paychex is preferred but not required. Servesafe certification is required. CPR and First Aid certification is preferred, or you must pass the test once employed. You must have the ability to stand for long periods and to move around the grounds independently, which includes carrying trays on gravel paths. You must be able to lift and move 40-50 pounds regularly. All Staff must pass internal Fire Safety training. Who You Are You are a naturally service-minded and collaborative individual. You are always willing to jump in, roll up your sleeves, and help any department with any task. ‘Not my job' is not in your vocabulary. You are a professional both in presence and appearance. You easily build and maintain relationships with managers, peers, and the public alike. You understand what it means to be a Brand Ambassador! You know the power of a smile and saying ‘Hello.” You are a proactive problem solver who understands that different mindsets and backgrounds lead to better solutions. You are punctual and accountable. You know that responsibility and reliability are key to success. You are a team player. When one of us succeeds, we all succeed! What We Offer: Salaried Position ($60,000.00- $75,000.00) Yearly Bonus A benefit package which includes paid time off, medical + supplemental (ex-hospital indemnity), dental, vision, 401k, and an extensive employee assistance program. Employee discounts for food and rooms when you are not working. A complimentary meal for two in our dining room is offered quarterly, allowing you to experience our newest seasonal offering. Free family-style meals are served twice daily when you are working. An employee incentive program. A culture that values learning, development, and internal promotions when appropriate.

Job DescriptionConsulting Chef A growing barbecue and casual dining restaurant in Cornwall, NY is seeking an experienced Consulting Chef to provide culinary guidance, operational expertise, and menu development support. This role is ideal for a seasoned culinary professional with a passion for barbecue and a talent for optimizing kitchen operations. Key Responsibilities: Provide expert guidance on menu development, recipes, and flavor profiles to enhance culinary offerings. Assess kitchen operations and workflows, recommending improvements for efficiency and consistency. Train and mentor kitchen staff on culinary techniques, food preparation, and presentation standards. Assist with inventory management, food costing, and vendor relations to optimize profitability. Ensure compliance with health, safety, and sanitation regulations throughout the kitchen. Collaborate with management on seasonal specials, catering programs, and promotional menus. Offer ongoing support and advice on kitchen operations, staff development, and quality control. Evaluate and implement culinary trends and best practices to maintain a competitive edge. Qualifications: 5+ years of professional culinary experience, preferably in barbecue or casual dining establishments. Proven expertise in menu development, food quality, and kitchen operations. Strong leadership and mentoring skills with the ability to train and inspire kitchen teams. Knowledge of food costing, inventory management, and operational efficiency. Excellent communication and problem-solving abilities. Ability to work flexible hours and travel as needed for consulting visits. What We Offer: Competitive consulting fees Opportunity to influence menu and operational strategy Collaborative partnership with a passionate culinary team Flexibility to provide guidance while maintaining other professional engagements

Job Description The Tuxedo Club is in search of a passionate and creative Sous Chef to join our team! As the Sous Chef, you have a strong passion for cooking food, technique, and an eagerness to learn. The Sous Chef, reports to the Executive Chef and all managers of the culinary team, to drive service each day. The Sous Chef will maintain compliance with DOH standards, cleanliness, efficiency, and overall excellence. The Sous Chef will employ their culinary skills to play a critical role in maintaining and enhancing our members & guests' satisfaction. "Hands on" management is necessary for this role as a high level of expectation for an impactful presence will be required. The Sous Chef, is the acting supervisor on duty and assumes the responsibilities when no other kitchen managers are available. Responsibilities & Essential Functions: Is knowledgeable of, and actively supports the goals for the department as well as the company as a whole to ensure high quality and consistent service Effectively participates in a professionally run service period, ensuring excellence in cooking, timing, plate assembly & communication Ensure that the cook audit sheets, department audit sheets, production charts and all checklists are posted in all areas and referred to daily while supporting cross training between areas and continuing education of trends Ensure staff members comply with the uniform and grooming policies as well as monitoring performance and ensuring that duties are carried out in accordance with safety, SOPs, HACCP & policy guidelines Display a working knowledge of all ingredients & preparation used on the menu to effectively prepare all required dishes in a timely manner for specific service period following recipes Responsible for all aspects of kitchen operations, specifically in relation to prep, cooking, portioning, wrapping and storage Consistently ensure that station mise en place is prepped, seasoned & stocked throughout service & the overall station remains clean & organized as per serve safe standards Assist in putting deliveries away insuring proper rotation and storage practices are in adherence to local state and federal guidelines Works various buffet stations as needed for specials events including: grills, sauté, breakfast & carving stations Lead by example, with a positive work ethic, setting a tone of teamwork, collaboration & mutual respect to maintain efficiency and consistency Participates in a professionally run service period, restocking stations as needed & performing last minute or special-order prep needs with a calm sense of urgency Provides oversight of the pool when in season by assisting the staff in preparation, execution of service and ordering Ensure DOL/Health Department compliance as it pertains to the operation Submit work orders for repairs to outlets and/or equipment & that requests are followed up in a timely manner Actively support the culinary operation by working any station deemed a necessity, provide coverage for staff shortages Support the assigned budgetary guidelines, enforce cost control procedures and monitor waste & breakage Is punctual for shifts & has proper uniform Be presentable, respectable and show proper etiquette regarding member interaction and conversations Qualifications: Basic knowledge of DOH regulations A minimum of 5 years' experience as a Chef in a busy restaurant, hotel, or country club setting is required Proven ability to handle a high-volume kitchen while maintaining attention to detail and quality Strong leadership skills with the ability to train and develop kitchen staff effectively Creative problem solver with a passion for cooking and menu development Excellent time-management and organizational skills Supportive and enthusiastic team environment in a well-established country club Must be able to work varied shifts which include weekdays, evenings, weekends & holidays Team player with a positive attitude that is professional and can effectively communicate Culinary degree or diploma from an accredited institution (AOS or equivalent), or completion of a recognized apprenticeship program Equivalent combination of education and experience will be considered Working knowledge of Microsoft Office, restaurant management software, POS ServeSafe Certification Physical Requirements: Regularly required to stand for long periods of time May need to work in humid or non-weather extreme conditions May work near moving parts, machinery and use cleaning agents according to label directions Must be able to lift a minimum of 50 lbs and push a cart weighing up to 100lbs Benefits: Medical/Dental/Vision and supplemental benefits available after successful completion of probation period 401k with match after 6 months Competitive Dining Allowance of up to $3k Employee Meals Equal Employment Opportunity : The Tuxedo Club does not discriminate in employment on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factor. The Tuxedo Club is committed to providing access, equal opportunity, and reasonable accommodation for individuals with disabilities in employment, its services, programs, and activities. To request reasonable accommodation, contact the Human Resources Manager, Jessica Roman at ************

CLAUDIO'S TAVERN & GRILL SOUS CHEFS NEEDED The applicant must possess a passion for hospitality and mentorship in this indoor/outdoor operation. A solid foundation for food and beverage, along with a drive to train and educate the team, while maintaining a fun work environment in this high-volume operation. The applicant must also be comfortable with several technology platforms including Toast POS, Open Table, Xtrachef and Seven Shifts for scheduling and labor control. This is a great opportunity to be part of an energetic, contemporary, and diverse management team that emphasizes education and professional growth. If you are passionate about hospitality and Food & Beverage this is a great opportunity to fulfill your professional ambitions. REQUIRED SKILLS: Maintain a ‘Guest First' atmosphere in the kitchen to support FOH Team Provide coverage or assistance to all stations as needed Continuously work at implementing, adhering to and fine-tuning systems and procedures Help coach, council and develop staff Ensure consistency of all recipes Upkeep and maintenance of the facility and its equipment. Maintain cleanliness and sanitary standards throughout the facility in compliance with SCDOH standards. Help control and lower labor and food cost Maintain a safe environment for all staff Help execute all ala cart and banquet service Daily and monthly inventory Be comfortable with software platforms including SevenShifts and Foodager Be proactive, motivational, and mentoring with both front and back of house staff Actively participate as team player with our property-wide organization Ensure that compliance with all COVID-19 related restrictions and regulations are adhered to including “leadership by example” with all team members. JOB REQUIRMENTS: 2+ years of sous chef experience in a high-volume restaurant Experience in training kitchen staff Excellent knife skills. Plating techniques and attention to details Lift and carry 30+ pounds Flexible schedule, should be able to work nights, days, weekends and holidays Strong leadership skills and the ability to lead by example Certificate in Suffolk County Food Protection or willingness to obtain Ability to work long hours standing, shifts will last up to 10 to 12 hours Work weekends and holidays. COMPENSATION DETAIL: Compensation is competitive and based on experience Benefits & Perks: Dining Discounts

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

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

Pay Rate: $70,000 Annually with $500 Signing Bonus Hours: 50 Hours/Week Vacation: Two weeks paid vacation. Scheduling of vacation time to be approved and coordinated with the Owner of Head Chef includes, but is not limited to the following list of responsibilities: Maintaining kitchen payroll budget Production schedules Assist with the advancement of both BOH and FOH food and service knowledge Maintain a current Food Handler's License Product costing Menu Design & Adjustments Handle vendors and food solicitors. Work cooperatively with any licensed inspectors, media, and social media managers. Assist with Annual Budget

Our mission is contemporary person-centric wellness senior living, designed for the next generation. A customized, curated, and organic approach to wellness inspires everything we do. All members of our communities - residents, their family members, and team members - help make our communities what they are. Each and every member of our team is committed to developing progressive yet approachable communities to support the needs of all future generations. We want to transform healthcare infrastructure so that people can not only age well but live well and THRIVE. Apply now. Job Description We are looking for a Sous Chef to join our team and prepare delicious meals for our senior living residents, their families, and guests. Reporting to the Director of Culinary Services, the Sous Chef's responsibilities will include studying recipes, setting up menus and preparing high-quality dishes. You should be familiar with sanitation regulations. The Sous Chef will also be responsible for accurate record keeping, receiving, rotating and inventory of products and regulatory compliance. Ultimately, this team member will prepare and deliver a complete menu that delights our senior living community. Full-time Salary Range: $21.00 -$22.00 Hourly Responsibilities and Duties Culinary Expertise: Strong knowledge of various cooking techniques and cuisines, with a passion for food and creativity. Meal Preparation: Prepare and cook dishes according to recipes or instructions, including complex dishes and special menu items. Food Safety Compliance: Maintain cleanliness and sanitation of the kitchen, adhering to food safety regulations and best practices. Attention to Detail: Strong organizational skills and attention to detail to ensure consistency and quality in food preparation. Ensure special dietary needs are met and preparing texture modified food, as directed Ensure compliance with all record keeping, food safety and risk management requirements Monitor food preparation, storage and handling to ensure adherence with HACCP, labeling, and storage protocols to ensure compliance with all food service regulations and policies Maintain accurate hot and cold food, refrigerator, and freezer temperature logs Participates in and attends all in-service training as scheduled Ensures compliance with all Federal, State, and local regulations, as well as community policies and procedures Other duties as assigned Qualifications Qualifications Maintains a current ServSafe certification or able to obtain ServSafe certification One year job related experience including food preparation, full-line menu items and special diets High school diploma or GED accepted Competent in organizational, time management skills and demonstrate good judgment, problem solving and decision-making skills Physical Abilities While performing the duties of this job, the associate is often required to stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell. An individual in this position will be required to lift or carry weight up to 50 lbs. The associate must use proper body mechanics. Additional Information Benefits Offered (Full Time): Health Insurance: Medical/Rx, Dental, and Vision Ancillary Benefits: Life Insurance/AD&D, Short Term Disability and Long-Term disability Basic Life & Accidental Death & Dismemberment (AD&D) Insurance FSA (Commuter/Parking) Employee Assistance Program (EAP) 401(k) Retirement with Company Match Paid Time Off (PTO) and Holidays Tuition Reimbursement Other Compensation Programs: Employee Referral Bonus Resident Referral Bonus Equal Opportunity Statement: Monarch Communities and Brandywine Senior Living is an Equal Opportunity Employer. We comply with all applicable federal, state, and local laws. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Our mission is contemporary person-centric wellness senior living, designed for the next generation. A customized, curated, and organic approach to wellness inspires everything we do. All members of our communities - residents, their family members, and team members - help make our communities what they are. Each and every member of our team is committed to developing progressive yet approachable communities to support the needs of all future generations. We want to transform healthcare infrastructure so that people can not only age well but live well and THRIVE. Apply now. Job Description We are looking for a Sous Chef to join our team and prepare delicious meals for our senior living residents, their families, and guests. Reporting to the Director of Culinary Services, the Sous Chef's responsibilities will include studying recipes, setting up menus and preparing high-quality dishes. You should be familiar with sanitation regulations. The Sous Chef will also be responsible for accurate record keeping, receiving, rotating and inventory of products and regulatory compliance. Ultimately, this team member will prepare and deliver a complete menu that delights our senior living community. Full-time Salary Range: $21.00 -$22.00 Hourly Responsibilities and Duties Culinary Expertise: Strong knowledge of various cooking techniques and cuisines, with a passion for food and creativity. Meal Preparation: Prepare and cook dishes according to recipes or instructions, including complex dishes and special menu items. Food Safety Compliance: Maintain cleanliness and sanitation of the kitchen, adhering to food safety regulations and best practices. Attention to Detail: Strong organizational skills and attention to detail to ensure consistency and quality in food preparation. Ensure special dietary needs are met and preparing texture modified food, as directed Ensure compliance with all record keeping, food safety and risk management requirements Monitor food preparation, storage and handling to ensure adherence with HACCP, labeling, and storage protocols to ensure compliance with all food service regulations and policies Maintain accurate hot and cold food, refrigerator, and freezer temperature logs Participates in and attends all in-service training as scheduled Ensures compliance with all Federal, State, and local regulations, as well as community policies and procedures Other duties as assigned Qualifications Qualifications Maintains a current ServSafe certification or able to obtain ServSafe certification One year job related experience including food preparation, full-line menu items and special diets High school diploma or GED accepted Competent in organizational, time management skills and demonstrate good judgment, problem solving and decision-making skills Physical Abilities While performing the duties of this job, the associate is often required to stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell. An individual in this position will be required to lift or carry weight up to 50 lbs. The associate must use proper body mechanics. Additional Information Benefits Offered (Full Time): Health Insurance: Medical/Rx, Dental, and Vision Ancillary Benefits: Life Insurance/AD&D, Short Term Disability and Long-Term disability Basic Life & Accidental Death & Dismemberment (AD&D) Insurance FSA (Commuter/Parking) Employee Assistance Program (EAP) 401(k) Retirement with Company Match Paid Time Off (PTO) and Holidays Tuition Reimbursement Other Compensation Programs: Employee Referral Bonus Resident Referral Bonus Equal Opportunity Statement: Monarch Communities and Brandywine Senior Living is an Equal Opportunity Employer. We comply with all applicable federal, state, and local laws. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Only a two-hour drive from New York City, Mayflower Inn & Spa, Auberge Resorts Collection is a luxury country retreat located in the idyllic town of Washington, Connecticut. Set on 58 acres of beautifully landscaped gardens and woodlands, the property defines New England elegance and is renowned as one of the northeast's most lauded luxury hideaways. Boasting 35 guest rooms, the hotel offers exceptional service and gracious attention to guest's personalized needs. Wellness amenities include The Retreat at Mayflower Inn, a 20,000 sq. ft. sanctuary aiming to purify and detoxify through holistic treatments, promote wellbeing, and leave guests feeling relaxed and renewed. The resort also boasts expansive gardens, a tennis court, miles of hiking trails, a standalone two-story private-event space, The Huntress boutique, and two dining venues including The Garden Room for New England-inspired fine dining and the Tap Room, for casual country fare. In honor of the Inn's centennial birthday in fall 2020, acclaimed New York-based interior designer Celerie Kemble oversaw a dramatic redesign encompassing guest rooms and suites, Mayflower's signature restaurant, and the Inn's historic main house, featuring a charming parlor. For more information: aubergeresorts.com/mayflower Follow Mayflower Inn & Spa on Facebook and Instagram @MayflowerAuberge Job Description Be the culinary backbone of our kitchen, working closely with the Executive Chef to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve. Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management. Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences. Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations. Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality. Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly. Qualifications Culinary Certificate or Degree Preferred. Minimum of two years experience in a Chef de Cuisine or Sous Chef role. Ability to work a flexible schedule, including weekends and holidays, according to department needs. Experience at a luxury hospitality property. Additional Information Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge. MFINN2013 LLC is an Equal Opportunity Employer, M/F/D/V. MFINN2013 LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, MFINN2013 LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Full Time Seasonal May 1 - September 11 Wage: $28.00 per hour We're looking for a friendly, energetic Sous Chef to help fuel our campers and staff with delicious meals all summer long. If you love cooking, enjoy working with a fun team, and thrive in a lively, community-focused environment, this role might be your perfect summer adventure. The Sous Chef is responsible for supporting unit management in the production, cooking and service of all hot and cold food required at the unit. This position may be responsible for supervising aspects of the kitchen, staff and production. Brock & Company is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England. Our aim is to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team you will experience a work schedule that allows for quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, problem-solve and help drive these programs to success. You have the ability to influence the outcome and we will give you the tools needed to be successful. Our progressive culinary programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Brock's ongoing commitment to philanthropy improves our own lives. Just ask and we will gladly share details of our social responsibility programs and partnerships. Responsibilities: The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Station set - up prior to service with appropriate equipment and food to be determined by the supervisor. Assist management in purchasing, inventory control and training. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide exemplary customer service in a courteous, helpful and friendly manner at all times. Essential requirements: Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Background in banquet or catering production preferred. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Positive "can-do" attitude Receive, unpack, unwrap, date, rotate and stow deliveries. Must be able to stand for extended periods of time. Lifting and moving of food, food containers and other non-food items from floor position to no higher than one's own height. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Equal Opportunity Employer - M/F/D/V// Uniforms and Meals Provided // Servsafe Preferred Please respond with resume or letter of intent. PM21 Requirements: PI5884a4a634ad-37***********5

Sprung from the site of a fallow tree nursery, Wildflower Farms, Auberge Collection is a 140-acre retreat in New York's Hudson Valley, just 90 minutes from New York City. Rooted in meaningful encounters with nature, the property sways with the seasons, surrounded by meadows of native flowers and woodlands. Anchored by its namesake farm with orchards, heirloom gardens, and animals, the retreat offers immersive seasonal experiences like foraging walks, cooking workshops, and healing sessions. A three-mile walking trail links 65 stand-alone cabins, cottages, and suites with the Movement Studio and Maplehouse, a lofty barn home to a dynamic cooking school. Accommodations are immersed in the ever-changing landscape, offering a deep sense of place. Guests are welcomed at The Shop, reminiscent of a well-curated potting shed, and the open-air Great Porch. Dining at Clay, the centerpiece restaurant, features source-origin cuisine that honors the region's bounty. Thistle offers wild-crafted wellbeing that evolves with the seasons. The property also provides access to neighboring Mohonk Preserve, where wooded trails and cliffs invite world-class hiking, biking, and climbing. Named the Number 1 Hotel in New York State by Travel + Leisure for the 2025 World's Best Awards and recognized with a One Key distinction from the inaugural Michelin Guide, Wildflower Farms is a basecamp for adventure, craft, and curiosity. For more information: auberge.com/wildflower-farms Follow Wildflower Farms on Instagram @WildflowerAuberge Job Description Lead Clay restaurant's culinary operations at Wildflower Farms, where farm-fresh ingredients meet sophisticated dining excellence. As Chef de Cuisine, you'll craft memorable culinary experiences that celebrate our agricultural heritage while delivering refined hospitality. Your leadership will drive kitchen innovation, operational excellence, and team development in our premier dining destination. Menu Development & Culinary Innovation Collaborate with the Culinary Director to design and execute seasonal menus that showcase Wildflower Farms' harvest alongside premium ingredients, reflecting contemporary culinary trends while honoring our farm-to-table philosophy Collaborate with farm operations to maximize on-site ingredient utilization and develop signature dishes that tell our agricultural story Create dynamic seasonal offerings that adapt to harvest cycles, guest preferences, and dietary accommodations Lead menu tastings and refinements to ensure exceptional flavor profiles and visual presentation standards Kitchen Leadership & Operations Direct comprehensive kitchen operations including staff scheduling, food preparation workflows, inventory management, and adherence to all health and safety regulations Maintain rigorous quality control standards ensuring consistency in taste, presentation, and portion control across all menu items Develop and implement standard operating procedures in partnership with the Culinary Director, that optimize kitchen efficiency while maintaining Clay restaurant's elevated service standards Oversee daily mise en place, service execution, and post-service kitchen protocols Team Development & Training Recruit, train, and mentor culinary team members, fostering professional growth and culinary skill development Establish and maintain high-performance kitchen culture emphasizing teamwork, communication, and continuous improvement Conduct regular training sessions on culinary techniques and food safety protocols Provide ongoing coaching and performance feedback to ensure team excellence and career development Financial Management & Sustainability Monitor and control food costs, labor expenses, and kitchen waste through strategic procurement and efficient operational practices Implement cost-effective strategies that maintain quality standards while supporting restaurant profitability goals Collaborate with management on budget planning, vendor relationships, and inventory optimization Support sustainable practices that align with Wildflower Farms' environmental values and reduce operational waste Guest Experience & Collaboration Ensure exceptional dining experiences through consistent food quality, timely service, and attention to special dietary requirements Partner with front-of-house leadership to coordinate service flow and address guest feedback Support special events, private dining experiences, and farm-focused culinary programs Maintain open communication with guests and staff regarding menu offerings, ingredients, and culinary philosophy Pay Range: $85,000/year - $90,000/year Qualifications Minimum 3 years progressive experience as sous chef or equivalent leadership role in luxury hospitality environments, preferably with farm-to-table or agricultural venue experience Degree in Culinary Arts, Hospitality Management, or related business field (or equivalent professional experience) preferred Availability to work flexible hours, including weekends and holidays, to meet operational demands Additional Information Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge Shinrin Yoku LLC is an Equal Opportunity Employer, M/F/D/V. Shinrin Yoku LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Shinrin Yoku LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Job DescriptionJob Title: Executive Chef Job Type: Full-Time Industry: Hospitality / Restaurant / Culinary A vibrant, chef-driven restaurant and cocktail bar in Beacon, NY is seeking a creative and experienced Executive Chef to lead its culinary program. This role requires a passionate, hands-on leader with a strong sense of seasonality, flavor, and execution. The ideal candidate will have a vision for elevated, approachable food that complements a dynamic beverage program and enhances the overall guest experience. Key Responsibilities: Lead all kitchen operations including menu development, food preparation, staff management, and cost control. Create and execute a seasonally inspired, high-quality menu with a focus on flavor, presentation, and innovation. Recruit, train, and mentor kitchen staff while fostering a culture of collaboration, accountability, and growth. Oversee inventory management, food ordering, vendor relationships, and receiving to ensure quality and consistency. Monitor food and labor costs and implement strategies to meet or exceed budgeted goals. Ensure kitchen cleanliness, safety, and compliance with local health codes and sanitation standards. Collaborate with front-of-house leadership to ensure a seamless dining experience for guests. Stay current on culinary trends, local sourcing opportunities, and guest preferences to continually evolve the menu. Qualifications: Minimum 5 years of progressive kitchen leadership experience, including at least 2 years as an Executive Chef. Proven track record of menu development, team leadership, and operational excellence. Strong understanding of seasonal and locally sourced ingredients. Excellent communication, organizational, and multitasking skills. Proficiency with inventory systems, costing, and kitchen software tools. ServSafe certification or equivalent required. Must be available to work nights, weekends, and holidays as needed. Benefits: Competitive salary based on experience Performance-based bonuses Health benefits package Paid time off Dining and bar discounts Creative freedom and opportunity to shape a unique culinary identity If you're a culinary professional who thrives in a creative, fast-paced environment and wants to lead a passionate team, we welcome your application.