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Department: Culinary Company: The Goodstone Inn & Restaurant Reports To: Executive Chef As part of the Goodstone Team, we are committed to inspiring and instilling a passion for excellence and allowing you to excel and grow as a team player. The Executive Sous Chef is responsible for planning and directing food preparation in a fine dining environment. This will involve supervising other culinary staff significantly. The Executive Sous Chef will help with menu planning, inventory, and managing supplies. Also, it aids in ensuring the kitchen is up to safety standards and that staff follows sanitation rules. During mealtimes, the Executive Sous Chef must be quick on their feet and work well under pressure. The Executive Sous Chef is responsible for staff scheduling and coaching when necessary. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. The Executive Suos Chef works under the guidance of the Executive Chef. The Executive Sous Chef is responsible for the day-to-day successful operation of the culinary department including but not limited to the following: Menu Planning: Assist and collaborate with the Executive Chef in creating recipes that meet the business's standards, ensuring all food preparation and plate presentations meet Goodstone's commitment to quality. Manage all activities in the culinary department, including food preparation and production, and management and training of culinary staff Ensure efficient, cost-effective operation and profitability of food production Supervise and inspect all preparation and cooking equipment regularly to ensure that they are kept clean, sanitary, and in perfect operating order Ensure that food products, presentation, and plating are of the highest quality and are prepared to serve promptly Assume the role of Executive Chef in their absence Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met Assure culinary personnel is trained in the required cleanliness and sanitation practices Ensure proper planning and execution of event menus Communicate and work well with other departments to ensure overall success Preferred Education and Experience: Minimum of 3 years of culinary experience Minimum two years of culinary management experience in a similar fine dining/upscale restaurant with similar duties and responsibilities Strong leadership qualities Strong attention to detail Knowledge of kitchen equipment and safety procedures Support a culture of enthusiasm, teamwork, and superior service among all departments Food Safety Manager Certificate a plus Supervisory Responsibility: Support the Executive Chef in the day-to-day operation of a luxury Inn and Restaurant. Support and guide the culinary team in all food production, training, full cycle employment processes, sanitation practices, food cost guidelines, and company guidelines. I consistently demonstrate a passion for hospitality, working with all team members to achieve our collective goals. Company Perks and Benefits: Offering full benefits starting on day 61 (Medical, Dental, Vision, Short Term Disability, Long Term Disability, Life Insurance, etc. 401-K Match after a year Vacation and Sick Time Employee Referral and Bonus Plan Additional Duties: Please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities required of the employee for this job. Duties, obligations, and activities may change at any time or without notice.

Pay Starts at $70,000! Who We Are White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars, and restaurants in some of the country's best cities to live. We know that the hospitality business, like life, is about how you make people feel. That's where you come in. You'll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow. What You'll Do As the Banquet Executive Sous Chef, you will: Oversee all food preparation operations across the hotel when the Executive Chef is unavailable, maintaining quality, freshness, and compliance with health and safety standards. Collaborate with the Executive Chef to develop menus, execute implementation timelines, and ensure financial objectives are met. Manage daily culinary operations, including staffing, inventory, and portion control, while adhering to corporate SOPs. Train and mentor culinary staff, fostering a culture of continuous learning and professional development. Monitor and manage food-related expenses, including invoices, payroll, and inventory, ensuring budget adherence. Support cross-departmental initiatives with Sales, FOH, and Events teams to enhance guest dining experiences. What You'll Bring Proven ability to lead and manage culinary teams in a high-volume banquet environment. Expertise in menu creation, food preparation techniques, and compliance with food safety standards. Strong analytical and organizational skills for managing budgets, inventory, and operational efficiency. At least 5+ years of Banquet Chef experience in a large-scale operation Excellent interpersonal and coaching skills, with a commitment to fostering a collaborative team environment. An associate's degree in culinary arts or business administration is preferred. What You Can Look Forward To Medical, Dental, and Vision Insurance Paid Parental Leave Vacation and Paid Time Off (PTO) with rollover Complimentary wellness tools Unlimited referral bonuses 401(k) with company match Tuition reimbursement Discounts on hotel rooms, dining, and other travel/entertainment experiences Leadership development opportunities White Lodging is an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all associates.

Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within. Job Summary Join Wolfgang Puck Catering in Pleasanton, CA as our Senior Sous Chef. This is an outstanding opportunity to work in a world-class environment, coordinating the BOH Café kitchen for one of our two campus cafés. You will report directly to the Executive Chef, leading all aspects of workplace dining Monday through Friday. Responsibilities Coordinate daily kitchen operations and ensure outstanding food quality. Collaborate with the Executive Chef to develop and implement innovative menus. Manage kitchen staff, encouraging a collaborative and inclusive environment. Ensure strict adherence to health and safety regulations. Control inventory and manage food costs efficiently. Requirements Proven experience as a Sous Chef or similar role. Outstanding culinary skills and a passion for food. Ability to work in a fast-paced, fast-changing environment. Strong leadership and communication skills. Ability to successfully implement and maintain food safety standards. Apply to Wolfgang Puck today! Wolfgang Puck Catering is a member of Compass Group USA "The most important thing in life, whatever you do, has to be passion." Wolfgang Puck Success on our team starts with our culture: We have Wolfgang's PASSION for our business, our product, and our people / guests / clients. A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats. Our services require a CONCIERGE mentality, a bias to action with humble hospitality. We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don't have to. We curate company and partner resources to bring our client's vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships. We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy). Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don't have good people, it won't get you very far.” 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, nationalorigin, 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. Associates at Wolfgang Puck Catering are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Wolfgang Puck Catering maintains a drugfree workplace. 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: 1390481 Wolfgang Puck Catering Michael Abbey [[req_classification]]

As a Zuma Pastry Sous Chef, you are responsible for supporting the Head Pastry Chef; by providing a highly efficient and effective service while ensuring that all financial and statutory requirements are met and supporting the delivery of outstanding customer service. This role will oversee a team of pastry cooks and ensure the seamless execution of desserts on our menu. Zuma is a contemporary Japanese restaurant collection, inspired by the dynamic Izakaya dining style. Our global collection includes four venues across North America's most iconic cities: Miami, New York, Las Vegas, and Boston. Our venues are icons in each of their hospitality landscapes, demonstrating our commitment to excellence and to elevating our guest experiences. Zuma in proud to be part of the Azumi collection. Life at Zuma At Zuma, we're more than a restaurant - we're a vibrant community fuelled by the energy that flows from our Robata grills, guided by our core values: Honor the Mastery - we celebrate every detail, always striving for perfection - putting pride in everything we do Do Unto Others - we support each other to be at our best, treating every team member and guest with warmth and openness Embrace the Energy - we bring passion and positivity to everything we do Main Duties Your key responsibilities will include: Oversee the production and plating of desserts, ensuring consistency, quality, and presentation Monitor pastry station during service, troubleshooting any issues that arise and ensuring smooth operations Lead and supervise a team of Pastry Cooks, providing guidance, training, and support as needed Manage inventory and ordering of pastry ingredients and supplies to maintain optimal stock levels Assist in recipe development, testing, and costing as needed What We Look For Our ideal candidate embodies our values and the following: A genuine love for culinary experiences & a passion for Japanese cuisine A natural team player who is at home working in sync with a large team Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences 2+ years professional pastry experience with a pastry culinary degree preferred Prior experience in a high-volume restaurant or hotel environment Excellent knowledge of pastry techniques, ingredients, and flavors Must hold a valid health and safety certification as required by local regulations Ability to work flexible hours, including evenings, weekends, and holidays, as required Benefits We offer incredible career growth, international opportunities, and the chance to contribute to a world-renowned brand, where every detail from the finest ingredients to our unrivalled atmosphere is crafted to perfection. As part of our team, you'll enjoy: World-Class training, designed to inspire and educate Global opportunities, experience hospitality around the globe with our five incredible brands Health Benefits: Comprehensive Medical, Dental, and Vision insurance to ensure your well-being. Family Meals are shared daily Rewards & Recognition, we value our team and celebrate your contributions to our success with meaningful rewards and recognition Staff discount, enjoy exclusive discounts across the Azumi group, worldwide! Our Commitment to Inclusivity We are an equal opportunities employer and welcome all applicants. If you require any assistance to make the recruitment process more accessible, please let one of our Talent Acquisition team know. Ready to create some magic? Join us and bring your talent to a team that's elevating contemporary dining on a global stage.

Become part of Restaurant Associates, the industry's leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work in 2021, This is R/A ! Job Summary Restaurant Associates is looking for a Senior Sous Chef to join our team at the Museum of Fine Arts! In this role, we unite culinary artistry with the MFA's creative energy, crafting a memorable farm-to-table dining experience. Together, we uphold the highest standards, crafting innovative menus and ensuring detailed kitchen operations that reflect the artistic spirit of the museum. Join us to leave a lasting mark on a space that celebrates culinary and cultural excellence! Key Responsibilities: Support the Executive Chef with cost management and budget oversight Collaborate on creative, seasonal menus with the Executive Chef Lead food preparation, focusing on exceptional taste and presentation Plan and complete catering events with precision and flair Partner with our marketing and culinary teams to launch new programs Mentor and train kitchen staff, encouraging a supportive and inclusive atmosphere Maintain strict standards in food safety, sanitation, and hygiene Preferred Qualifications: A.O.S. in Culinary Arts, culinary certificate, or equivalent experience Proven kitchen management experience, ideally in high-volume, complex operations Experience in catering and batch cooking is highly valued Solid understanding of food trends, quality standards, production, and cost controls Proficiency in Microsoft Office Suite and Internet applications ServSafe certification Apply to Restaurant Associates today! Restaurant Associates 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. Associates at Restaurant Associates are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. 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: 1386156 Restaurant Associates Michael Abbey [[req_classification]]

Executive Chef for the Clarke Sub-Zero Wolf Showroom As New England's exclusive distributor of premium brand appliances from Sub-Zero, Wolf, Cove, The Galley and more, Clarke is dedicated to being an invaluable link between retailers and their customers, builders and their buyers, designers and architects and their clients. When you visit Clarke, New England's Official Sub-Zero & Wolf Showroom and Test Kitchen, in Boston or Milford, Massachusetts or South Norwalk, Connecticut, you can compare and test drive more models of Sub-Zero and Wolf products than anywhere in New England, explore a portfolio of full-size kitchens from the region's best designers and be treated to an experience like no other in the appliance industry. JOB SUMMARY The environment at the Clarke Sub-Zero, Wolf & Cove showroom is like no other. Here, we are solely focused on customer experience and brand education. As an Executive Chef, you introduce people to the exciting and delicious world of luxury kitchen appliances, turning curious visitors into consumers through comprehensive cooking demonstrations, use and care classes and culinary-based promotions. DESCRIPTION As our Executive Chef, your skill set surpasses the kitchen boundaries. You are an integral part of the Showroom team, skilled in product knowledge, and highly influential with our clients. Your role is responsible for: Conduct comprehensive cooking demonstrations, group and/or individual use and care classes. Your skills effectively showcase the product(s) to consumers, trade representatives (architects & designers) and sales partners (dealers) Develop interesting and exciting menus, with an emphasis on local food products, for luncheons and events, ranging from 10-300 guests, from passed appetizers, buffets, and plated meals. Inventory/Order/Quality Control of all food products and equipment used Plan and organize on-site and off- site catering/events, including organizing culinary support staff for events Cultivate relationships with other New England chefs Maintain all food safety standards to local regulation Ability to study and learn features and benefits of appliances so can assist with consumer education, product knowledge and showroom tours as needed Conceptualize and execute Amuse Bouche style “small plates” which are served daily to our guests Create and test recipes for home cooks to post on websites, blogs, and social media highlighting our unique luxury appliances. In charge of always keeping the food prep and cooking areas clean as well as keeping the appliances and kitchen in pristine operational condition KEY QUALIFICATIONS Demonstrated cooking experience, particularly in front of a group or in an open kitchen Proven leadership and team building skills, with an emphasis on collaboration and building genuine relationships Desire to consistently deliver exceptional customer experience Excellent communication skills, extremely articulate and fluency in English Flexibility, as schedules and meetings can change in a minute's notice Preferably comfortable in front of the camera If you have a portfolio, please provide a link. ADDITIONAL REQUIREMENTS Minimum 8 years in the culinary industry, preferably 2 years as an Executive Chef, in progressive culinary/kitchen management roles (Executive Chef, preferred; Sous Chef, considered.). Preference for candidates with demonstration or group speaking experience Outstanding organizational, communication, team working skills, and a sense of humor You're passionate about exceptional customer service, and strive for excellence every day You have strong people skills- you're approachable, a good listener and empathic Local travel required: Must be able and have transportation to work at offsite events throughout New England, including our 3 showrooms in Boston and Milford, MA and South Norwalk, CT Five-day workweek will include some evenings, and Saturdays are a must. Ability to carry boxes and trays of food, dishes, and glassware up to 50 pounds Provide at least 3 references HOURS Tuesday - Friday: 9am to 5pm* Saturday: 10am to 4pm *Evenings, as needed, for events MORE Please check out this link to learn more about Clarke and our Culinary Team : ****************************

Are you a culinary wizard with a knack for leadership? This Hotel is calling for an Executive Chef to take the reins of its dynamic kitchen in the vibrant heart of Richmond! Here's your chance to bring your culinary expertise to a 4-diamond, high-energy environment. Why this Hotel? Picture yourself in a workplace that values respect, gratitude, and empowerment. The hotel is more than a stunning destination-it's a hub of Southern hospitality, fine dining, and career growth. You'll lead a team of passionate professionals, crafting unforgettable dining experiences while inspiring and mentoring others. What You'll Do: - Lead the Culinary Vision: Oversee kitchen operations to deliver top-notch dishes that wow every guest. - Financial Savvy: Collaborate with the Food & Beverage Director to manage budgets, control costs, and design menus that balance creativity and profitability. - Quality Control: Ensure every plate meets the highest taste, presentation, and consistency standards. - Innovate & Market:*Stay on top of food trends to keep menus fresh and exciting while promoting special events and culinary festivals. - Team Builder: Recruit, train, and mentor a stellar kitchen staff, fostering growth and enthusiasm. - Operational Efficiency: Streamline workflows, manage purchasing, and maintain pristine kitchen conditions. What You Bring: - Experience: At least 5 years of culinary leadership in a high-volume, full-service environment-hotel experience preferred. - Education: A culinary degree or college background is a bonus. - Certifications: ServSafe Food Manager certification. - Skills: Creative, detail-oriented, financially savvy, and an excellent communicator. Proficiency in culinary trends and computer applications is essential. - Leadership: Proven ability to inspire, motivate, and guide a team to success. Perks of the Job: - Work in a vibrant, historic downtown setting surrounded by incredible restaurants, nightlife, and scenic river views. - Enjoy comprehensive training and mentoring programs in a supportive and fun work environment. - Be part of a brand renowned for exceptional service and hospitality. Physical Demands: Be prepared for an active role involving standing, bending, lifting, and using culinary tools in a fast-paced kitchen environment. Ready to Join Us? If you're passionate about crafting unforgettable culinary experiences and leading a team to greatness, this Hotel might be your perfect match. Apply now, and let's cook up something amazing together!

Hotel AKA Alexandria is seeking talented Executive Chef to lead the culinary team! The Executive Chef will support the AKA brand culinary efforts to create, organize, implement, and manage the activities of the Food & Beverage department and actively participate in all food production in these areas, with particular emphasis on team member management. RESPONSIBILITIES: Participates in production of all food items necessary for operation. Assist Brand Culinary Leadership to plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation and AKA Standards. Visually inspects, selects and uses only the freshest produce, meat, fish, and other ingredients in the preparation of food products, and adheres to sanitation and food handling expectations. Assigns in detail, specific duties to all kitchen colleagues; monitors these tasks and team member schedules, including developing new products f menus on a rotating basis. Responsible for scheduling and labor management for all kitchen team members. Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of the individual outlets; recommend new operating standards to when applicable. Train, supervise, develop, discipline, counsel and evaluate kitchen team members according to hotel and AKA Standards. Involved in recruiting and interviewing kitchen team members. Involved in seasonal menu planning and updates as well as communications to FOH team members pre-service meetings and audit pre-service line checks daily. Participates in monthly inventory of all dry goods, produce, proteins, etc. Attend mandatory meetings and contribute to these meetings in a professionally effective manner; regularly communicate with all colleagues. Participate in community public relations for the hotel. Utilize computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure departmental profitability. Keep work area clean and organized. Ensures staff is compliant with uniform and grooming standards. Complete other duties as assigned by Brand Culinary Leadership or other superiors. Demonstrate positive leadership characteristics and act as a role model for staff members. REQUIRED QUALIFICATIONS: High School graduate required. College degree preferred. At least five (5) years relevant experience in a senior Sous Chef or Lead Chef role in a full-service chef-driven restaurant. Previous hotel experience is a plus. Food handler certification required and CPR Certification is beneficial. Ability to read, listen and communicate effectively in English both verbally and in writing in order to prepare official memorandum and correspondence as well as provide clear and meaningful instructions, guidance and counseling to all colleagues. Advanced knowledge of food and beverage operations including foods, beverages, supervisory practices and philosophy, service techniques, kitchen operation and guest interaction. Ability to multi-task Ability to work under pressure in a fast-paced kitchen environment. Our Team Members enjoy very generous PTO; Health; Dental; Vision and 401(k) benefit plans. We recognize and promote top performers because we know that our success is due to your achievements. AKA Hotels + Hotel Residences is a part of Korman Communities, a family owned and operated company, we consider our Team Members the most important asset. With over 100 years of history and experience behind us we're always looking for Team Members ready to join our family. Grow with us! Hotel AKA Alexandria & AKA Hotels+Hotel Residences: Hotel AKA Alexandria brings a new level of style and sophistication to Old Town, a charming historic destination known for its boutique shopping, art galleries, and waterfront restaurants. Designed by world-renowned architect and designer Piero Lissoni, this tranquil urban retreat enhances your stay in Alexandria, Virginia - just 20 minutes from Washington, D.C. and a short 10-minute drive from Ronald Reagan Washington National Airport. AKA balances the style and hospitality of an intimate hotel with the space and comfort of an elegantly appointed luxury apartment. Specializing in short and long term stays, AKA stands for exclusive locations, contemporary design and exceptional business, fitness and lifestyle services.

Hard Rock Hotel & Casino - Bristol, VA Hard Rock Cafe - Exec Chef The incumbent in this position is responsible for properly preparing any and all foods listed on the respective menus that are to be grilled, fried, broiled, baked, boiled, braised, and poached in the Hard Rock Cafe. The Exec Chef is responsible for the overall operations for the back of house and kitchen area of the Cafe. In addition, our Exec Chef ensures that Hard Rock culinary standards are upheld: the food looks great and is cooked properly, the proportions are correct, and it is cooked and served in a timely manner. Also, the Exec Chef supports the food & beverage senior leadership in upholding all brand standards and core values while meeting or exceeding the business objectives. *Relocation available ESSENTIAL FUNCTIONS: (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) Creates an atmosphere that induces guests to make Hard Rock Casino Bristol their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service. Directly communicates with all supervisors, sous chefs and line employees on a daily basis regarding needs, requirements and expectations. Prepares foods that are to be grilled, fried, broiled, baked, boiled, braised, poached or prepared in the pantry; ensures that all plates or pans served are aesthetically appealing and cooked to the specifications of the customer and the chef. Recognizes a variety of sauces and properly places them on all entrees featured on daily menus. Keeps workstation neat and clean. Assists co-workers to ensure efficient operation of the kitchen. On occasion may perform duties for special events/ parties. Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas and accidents. Ensures the proper storing of any foods, including those from a previous function. Ensures that items are fully stocked, and equipment is in good working condition. Ensures the proper closing down of workstations. Assists with other duties at special events or parties and assisting where necessary to include but not limited to carving, cooking, set up and or teardown stations or work areas or other duties as assigned. Attend and participate in meetings, completing follow-up as assigned. Perform work regularly and predictably. Responsible for cleaning and sanitizing work and public spaces. Other duties as assigned. EDUCATION AND /OR EXPERIENCE REQUIREMENTS: (Related education and experience may be interchangeable on a year for year basis) This knowledge and these abilities are typically acquired through a High School Diploma or Equivalent. A culinary apprenticeship, an Associate's Degree from a culinary institution or an equivalent with some industry experience is preferred. ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc): Must obtain and maintain all licenses / certifications per Federal, State, and Virginia Lottery. Must successfully pass background check. Must successfully pass drug screening. Must be at least eighteen (21) years of age. Must be able to work holidays and weekends, as well as flexible shifts. KNOWLEDGE OF: Basic food preparation knowledge and line work experience. ABILITY TO: Be flexible to work varying shifts and time schedules as needed. Communicate effectively with all levels of employees and guests. Use all equipment associated with the position, including, but not limited to, choppers, slicers, mixers and grinders. DISCLAIMER: This is not necessarily an exhaustive list of all the responsibilities, skills, duties, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different task is performed when circumstances change (i.e. emergencies, changes in personnel, workload, rush jobs or technical development).

Immediate opportunity for an experienced Sous Chef looking to lead a talented team in our restaurant Marigold by Jean-Georges at Keswick Hall and Club. History and spectacular landscapes come together, at the foot of the Blue Ridge Mountains. Celebrated landmarks, including Thomas Jefferson's Monticello and the University of Virginia, are clustered here among swathes of the East Coast's most beautiful scenery. The region is also home to over 25 wineries, breweries and cideries. This is the setting for Keswick Hall, an impressive 80-room luxury boutique hotel nestled on 600 acres which recently re-opened in 2021 after renovations. Home to the prestigious Keswick Golf Club, Marigold Restaurant, by Jean-Georges, a new luxury spa and sports and aquatics center. Competitive compensation based on experience. In addition, we offer a robust benefits package including health, dental, vision, life and disability; a competitive PTO offering, as well as 401(k). The Sous Chef works with management in supervising the kitchen in the flawless execution of all meals prepared for guests ensuring only the highest quality product and consistency is produced. Responsibilities Duties include but are not limited to: Demonstrate extensive knowledge of all food stations throughout the kitchen. Oversee proper training of staff. Ensure maintenance/sanitation of the kitchen, related areas and equipment to ensure a healthy, safe work environment. Communicate with the Chef to discuss daily production, ordering and culinary operations. Check food products daily for quality and freshness. Monitor correct preparation of all food products. Monitor all refrigeration and dry storage for proper handling a rotation. Monitor incoming food product to ensure quality, freshness and integrity. Assist in working all stations as needed to maintain smooth operation. Work with chef in management of fiscal responsibility. Work with the culinary team and Chef de Cuisine in menu development. Assist other departments as business volumes and staff levels demand. Resolve food quality concerns immediately. Make chef/manager aware of guest's comments and complaints. Perform other duties as assigned. Qualifications Minimum of a Culinary/Pastry/Apprenticeship certificate (or equivalent) and 2 years' culinary supervisory experience in a fine dining/resort establishment. However, a combination of experience and/or education will be taken into consideration. Extensive knowledge of meats and fish including butcher, saucier, a strong line cook and ability to develop new menu items. Working knowledge is attained through education and work experience prior to current position. Must have a positive, self-motivated and professional attitude. Pleasant nature and ability to multitask. Must be able to work all food stations. Excellent communication skills, both written and oral. Ability to work flexible shifts. ServSafe Certification required. Certified in CPR, First Aid, and AED. Be able to kneel, bend, and stand for extended periods. Able to lift 50 pounds. Work in a hot and steamy environment. Must be able to withstand temperature up to 105 degrees. At this time, Keswick will not sponsor a new applicant for employment authorization for this position.

Regional Executive Chef Salary: $98,000 (Depending on Experience) Benefits: Comprehensive Benefits Package About the Role: We are on the lookout for a seasoned and visionary Regional Executive Chef to lead our culinary team in Ashburn, VA. This role is perfect for a culinary expert who excels in overseeing kitchen operations, upholding top-notch food standards, and delivering exceptional service. Key Responsibilities: Quality and Production: Ensure premier quality of service and culinary excellence. Regularly review and elevate quality standards and production processes. Strategically plan cooking operations to meet service times. Adhere to company standards and regulatory requirements. Safety and Sanitation: Champion safety and cleanliness in the kitchen environment. Conduct regular inspections of cooking areas for hygiene and maintenance. Enforce strict food handling and sanitation practices. Maintain equipment safety and manage waste disposal in line with company policies. Kitchen Management: Supervise and guide kitchen staff, including cooks, bakers, and prep personnel. Address challenges like menu substitutions and minimize food waste. Oversee kitchen operations focusing on production, supervision, catering, and menu creation. Work closely with the Catering Chef and Catering Director. Staff Development: Train and mentor associates to ensure adherence to food safety standards. Manage staff schedules to balance business needs and budget constraints. Promote professional growth and development within the team. Daily Operations: Lead daily production meetings and ensure that production sheets and recipes are prepared three days in advance. Be actively engaged in meal preparation, with a presence in the kitchen 60% of the time. Maintain an organized and clean kitchen environment throughout the day. Safety and Labor Management: Participate in monthly safety meetings and train staff on safety protocols. Post and manage labor schedules to maintain a 60/40 labor ratio and minimize overtime. Cross-train staff to ensure flexibility and efficiency. Qualifications: Culinary degree preferred. 3-5 years of experience in culinary management. High-end catering experience is a plus. Strong leadership abilities and a passion for culinary excellence. College education is preferred. Awareness of current culinary trends. Why Join Us? Join our team and be part of a dynamic environment that celebrates excellence, innovation, and growth. We offer competitive pay, robust professional development opportunities, and a collaborative work culture. If you’re ready to leverage your culinary skills in a role with significant impact, we encourage you to apply. Send your resume to ****************************

Implements the Eddie Merlot's mission and vision by directing and maintaining a safe and profitable kitchen operation. Manages the preparation and delivery of exceptionally high quality food for restaurant guests, banquets, and events. Assists with leadership, staffing and daily food production while ensuring the adherence of safety and sanitation guidelines. Ensures that all recipes, food preparation processes, and presentations meet Eddie Merlot's standards for outstanding freshness, quality, consistency, and guest service. Leads the development of kitchen team members to ensure cross-training and growth opportunities are available and ongoing. The Sous Chef is an active member of the restaurant leadership team and partners with Chefs from other locations. Role and Responsibilities Directs and participates in food production operations. Leads, directs, coaches and teaches all kitchen and food production team members. Assists with recruiting, hiring, and training team members, using approved company training materials and certified coaches. Communicates job expectations and standards, review job performance, coach and hold team members accountable. Focus on team member training and skill development. Prepares daily production list and direct the food production activities for meals, banquets, and special events in accordance with established recipes, preparation and cooking procedures, timing, portion control, and quality and presentation standards. Ensures that line levels are representative of forecasted sales. Conducts daily line checks using approved line check sheets ensuring proper hold temperatures, line levels, portion sizes, quality, freshness and flavor profiles meet company standards. Directs and participate in the food preparation activities for meals, banquets, and special events in accordance with established recipes, production procedures, timing, portion control, and quality and presentation standards Ensures that applicable health and consumer protection regulations regarding food preparation, handling, storage, and safety are followed at all times. Meet state, federal, and local laws and regulations related to employee safety, OSHA, food safety, and sanitation. Keep kitchen exceptionally clean and well-organized. Assists the Chef in preparing the annual budget for food, equipment, supplies, and labor. Monitors sales, food and labor cost, and related financial data on a regular basis and adjust to meet financial metrics. Performs administrative and reporting tasks related to cost control. Places food and supply orders. Receive product by verifying quantities, invoice prices, and merchandise quality. Process invoices as directed. Assists with creating work schedules using company labor schedule software and managing staffing levels within budgeted labor cost. Ensures all kitchen equipment is safe and operationally ready by following standard procedures for cleaning, preventive maintenance, and related documentation. Develops specific training and growth plans for team members expressing interest in future growth opportunities within the organization. Enhances dining experience by tableside visits and partnering with dining room managers. Serve as a positive, professional representative of the company at all times, both in the restaurant and within the community. Set an example for customer service and make sure team members understand Eddie Merlot's objectives for exceptional food quality and hospitality. Actively participates as part of the corporate and restaurant leadership teams by staying informed of goals and objectives, participating in planning sessions and projects, and partnering with chefs at other locations. Works with the Sales Manager to develop, cost and execute menus for banquets, private dining functions, and special events. Facilitates daily pre-shift meetings keeping team members informed of company and restaurant goals and objectives. Keep a log of important information. Creates a cohesive team within the kitchen, maintain a weekly training or skill development focus, encourage two-way communication, find creative ways to reward and recognize team members, and promote communication between BOH and FOH. Fosters an environment of appreciation and recognition. Performs related duties and projects as assigned.

Job Details City Tap Loudoun - Ashburn, VADescription Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty 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. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations Specific City and State Food Safety Certificate requirements will be requested prior to hire. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (i.e., ordering, scheduling, sanitation, maintenance, employee development, performance reviews). Day-to-Day: Responsible for proper preparation, excellence of product, profit, and labor cost. Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms. Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within Invited quality standards guidelines. To train, supervise, direct and/or performance manage employees when needed. To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service. Prepare work schedules for the kitchen crew, monitor payroll costs and Kronos reports as requested. Menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef. Responsible for the expediting at any meal period and ensuring proper quality, portioning, and presentation. Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed. About You: 2-3 years as line cook. Prefer culinary training. Health Sanitation Card. Ability to communicate and follow instructions. Indoor environment, fast pace. High school diploma or equivalent. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Banquet Sous Chef is responsible for supporting the Banquet Chef with oversight of the banquet cook/kitchen staff and responsible for production for the banquet kitchen. Day-to-Day: * Responsible for proper preparation, excellence of product, profit, and labor cost. * Organize and assist in the service of all activities concerning a la carte, private dining rooms, and employee meals. * Consistent presentation based on overall standards, including portion size, daily specials, salads, entrees, etc. per work assignment. * Menu development for the a la carte and banquet menus. * Adhere to all cleaning schedules and duties set up by the Executive Chef. About You: * 2 - 3 years of experience as a Sous Chef. * High-volume banquet/event experience preferred. * Health and Sanitation Card. * STAR Training. * Ability to communicate and follow instructions. * High school diploma or equivalent. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

***As the Head Chef at Alex Wood House Care Home, you will be responsible for overseeing the whole catering service within the home.*** **About Alex Wood House Care Home:** Alex Wood House is an exceptional residential care home in Cambridge. At Alex Wood House we pride ourselves on our family-feel, attractive gardens and providing outstanding care to each of our residents. We're based in a quiet nook in Arbury on the north eastern side of Cambridge, three miles from the city centre. Our home offers 24-hour residential care and 36 en-suite bedrooms. ***Sponsorship available to candidates already residing in the UK*** **About the role:** The Head Chef is responsible for ensuring high quality of food service and meal preparation within the home. The Head Chef will lead and manage the catering team working closely with the other service teams ensuring the highest service standards are achieved. **Salary:** £16.50 per hour. Equivalent of £32,604 per annum + £1000 joining bonus!* **Shift Pattern:** 38 hours per week, across Monday to Sunday with no late nights or split shifts, and every other weekend off as standard. **Home Location:** Alex Wood House - Fortescue Road, Arbury, Cambridge, CB4 2JS **Key Duties & Responsibilities:** * Ensure the catering services and residential dining experience is of the highest standard and quality. * Line management of the kitchen teams, handling recruitment and duties such as appraisals, rotas and absence management. * Promote choice and dignity to the residents of the home with the services we provide, and ensure the nutritional content of the meals provided cater for the dietary needs of all residents. * Ensure that requirements of the Food Safety Manual, Health and Safety Manual and Meal policies requirements are met. **Training, Skills & Experience Required:** * Experience as a Head Chef is essential. * Experience in a care environment is advantageous. * Proven track record for leading, empowering, supporting & motivating a team. * Ability to travel between the two locations listed above. **What we can offer:** * Fully comprehensive induction * Competitive salary * 28 days of holiday per year * Free Blue Light Card & access to the Blue Light discount platform * Refer a friend scheme **About Athena:** Athena Care Homes are a family run business with seven homes in Peterborough, Cambridgeshire, Kings Lynn - Norfolk & Ipswich - Suffolk. Our aim is to be the provider of choice for our residents and the employer of choice for our team members. Our purpose is to create excellent quality homely environments with the highest standards of care, catering, housekeeping and activities. We aim to enhance the lives of our residents and enable them to enjoy life to the full as individuals in happy, comfortable and safe surroundings. *T&Cs apply. **Type** Permanent - Full Time **Location** Cambridge **Care Home** Alex Wood House **Job Function** Catering **Downloadable Files**

JOIN OUR NEW RESTAURANT TEAM! CHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation. Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout. Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl). Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary. Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations. Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards. Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system. YOU HAVE: A passion for real, good food and a desire to learn culinary practices and skills. The ability to demonstrate and execute a strong work ethic. The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success. Excellent communication skills, both verbal and written. A desire to create exceptional employee & guest experiences. An eye for detail and solving challenges. A desire for growth in our brigade. WORK PERKS: Aside from the standard fare (competitive pay) we also offer: Opportunities for GROWTH in a TEAM environment Competitive Pay & potential to earn tips Paid Time Off 401K programming Parental leave Thanksgiving, Christmas and other Holidays Off Flexible Scheduling: Part Time and Full Time Hours Complimentary DIG lunch everyday Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

JOIN OUR NEW RESTAURANT TEAM! SOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude. Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency. Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry. Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized. Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service. Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks. Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift. Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift. Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders. Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance. Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards. Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. YOU HAVE: 1+ year leadership experience in a culinary environment. The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. Food Safety Certification. A desire to create exceptional employee & guest experiences. An eye for detail and solving challenges. Excellent communication skills, both verbal and written. The willingness to roll up your sleeves and pitch in wherever necessary. A desire for growth in our brigade. WORK PERKS: Aside from the standard fare (competitive pay) we also offer: Opportunities for GROWTH in a TEAM environment Competitive Pay & potential to earn tips Paid Time Off 401K programming Parental leave Thanksgiving, Christmas and other Holidays Off Flexible Scheduling: Part Time and Full Time Hours Complimentary DIG lunch everyday Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Incredible Full Time Private Chef opportunity. This dynamic family of four in McLean VA is looking to hire a professional, experienced, and discreet private chef to prepare and serve lunch and dinner for them and their household staff. Weekly, the family also hosts a salon at their home that you will be responsible for creating and preparing. Key responsibilities for the role include daily food and beverage shopping to accommodate daily meals, breakfast prep for the following day, and salons/events; setting the table for lunch and dinner service, emptying the dishwasher the day after salon events, restocking the fridges. **Qualifications** Minimum 5-10 years professional culinary experience required; minimum 5 years of in-home experience Culinary training and credentials preferred Highly organized and professional demeanor Good communication skills Comfortable working in a home setting and around children **Why Work With Us** * Free for Job Seekers * Highest Paying Jobs * Benefits * Ongoing Training & Support * Community