Chef jobs in Lexington, MA - 636 jobs

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

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

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

Job Description Executive Chef - Italian Steakhouse Salary: $95,000 - $100,000 per year Are you passionate about crafting exceptional culinary experiences and leading a dynamic kitchen team? Our Italian steakhouse in Boston, MA, renowned for its handcrafted cuisine and unparalleled guest experiences, is looking for an Executive Chef to join our innovative and dedicated team. Known for its high-quality regional and Italian-inspired dishes, our restaurant has become a staple of excellence in the community. This is your chance to make your mark and lead in a thriving, growth-focused environment. Job Responsibilities As our Executive Chef, your leadership and culinary artistry will set the tone for our Italian steakhouse in Boston, MA. Core responsibilities include: Leading and mentoring the culinary team, ensuring consistent delivery of exceptional dishes. Designing menus that showcase innovative takes on Italian cuisine while maintaining our high standards of quality and presentation. Managing kitchen operations, from inventory and food cost control to compliance with food safety and sanitary regulations. Collaborating with the management team to meet and exceed the restaurant's goals. Upholding the highest standards for guest satisfaction through food quality and service excellence. Promoting a positive and motivational kitchen culture that aligns with company values. Qualifications We are seeking a Boston-based Executive Chef with the following qualifications: A culinary degree or at least 3-5 years in a leadership role such as Executive Chef in a high-volume, upscale restaurant environment. Experience with catering and knowledge of current culinary trends is highly preferred. Proven track record of managing food costs, maintaining food quality, and knowledge of food safety procedures. Strong leadership skills with a talent for inspiring and developing a cohesive team while maintaining a professional presence. Passion for innovation in Italian cuisine and creating memorable customer experiences. Benefits When you join our team as Executive Chef in Boston, MA, you'll enjoy: Competitive Compensation: $95,000 - $100,000 annual salary. Health Offerings: Comprehensive medical, dental, vision, and life insurance. Short- and long-term disability coverage. Future Planning: 401(k) retirement savings plan with company contributions. Opportunities for career growth and development in a thriving organization. An encouraging and team-oriented work culture. This is your opportunity to elevate your culinary career as part of a professional, guest-centric Italian steakhouse in vibrant Boston, MA. If you are ready to take on the challenge and lead a kitchen with ambition and precision, we want to hear from you. Apply Today! Resumes should be sent to Brian Blum for immediate consideration. For further insights into our culture and approach, visit us at ************************* Take the next step in your career as an Executive Chef in Boston, MA!

Full-time Description The Chef at Buttermilk & Bourbon oversees all daily culinary operations, ensuring consistent execution of the Southern-inspired menu, maintaining high quality standards, and upholding the level of excellence the restaurant is known for. This role manages all kitchen production, leads seasonal menu development, and ensures every dish is prepared and plated to specification. Responsibilities include supervising and mentoring the kitchen team, enforcing quality and sanitation standards, managing food and labor costs, and collaborating with FOH leadership to support smooth, efficient service. This is a hands-on leadership position requiring strong organizational skills, clear communication, and the ability to maintain composure and consistency in a fast-paced environment. Requirements Minimum Requirements: Two or more years of related experience and/or training; or equivalent combination of education and experience. Physical Demands: Frequently stands, walks, uses hands to finger feel or handle, and reaches with hands and arms. Regularly talks or hears. Occasionally sits, climbs, balances, stoops, kneels, crouches, crawls, tastes or smells. Frequently lifts up to 25 pounds and regularly lifts up to 50 pounds. Frequently works in extreme heat (non-weather), in areas with moving mechanical parts and with toxic or caustic chemicals. Occasionally works in extreme cold (non-weather). Noise level is moderate. ? Prepares food orders in a timely manner to ensure proper stocking to meet demand. ? Assists in expediting orders and facilitating efficient workflows to ensure guest order accuracy and timeliness. ? Assists in the development of menu items and recipes. ? Develops food prep lists. ? Maintains and monitors budgeted food costs. ? Maintains sanitation standards and assists with health department inspections. ? Conducts monthly inventory of food and other supplies. ? Monitors and receives all ordered food products and supplies, ensures proper storage. ? Assists the department manager in interviewing, training, planning, assigning, and directing work. Make recommendations when hiring, evaluating performance, rewarding, and disciplining associates. Addresses complaints and resolves problems. ? Assists in the coordination of department members that may include, but is not limited to: Cooks, Lead Cook, and Dishwashers ? Assists in monitoring business volume forecasts and plans accordingly in areas of manpower, productivity, costs and other expenses. ? Incorporates safe work practices in job performance. ? Regular and reliable attendance. ? Performs other duties as required. Salary Description 80-85k

Role OverviewDo you thrive in a fast-paced kitchen environment? Grow your culinary career in a leadership role with Sodexo! Sodexo's Campus Segment is seeking an Executive Chef 2 for Bentley University, a private business-focused institution in Waltham, MA. This role oversees a dynamic resident dining program and catering production. We're looking for a hands-on culinary leader who excels in menu development, team engagement, and delivering exceptional dining experiences. As the Executive Chef, you'll bring both culinary creativity and operational expertise to Bentley University's dining program. You will be a visible leader-on the floor during service, interacting with students, faculty, and staff to create a welcoming and engaging dining experience. You'll manage menu planning, food production, purchasing, labor scheduling, and overall culinary execution for resident dining and catering operations. What You'll DoLead all culinary operations for resident dining and catering services. Develop and execute high-end, innovative, and diverse menus to enhance the student dining experience. Oversee purchasing, inventory management, production forecasting, and food cost analysis. Ensure strict adherence to Sodexo's culinary standards, recipes, and quality expectations. Maintain top-tier food safety, sanitation, and workplace safety practices. Train, mentor, and motivate a diverse culinary team to embrace new techniques and culinary trends. Collaborate with campus partners and engage with the community during peak service periods. Utilize automated food management systems for ordering, production, and inventory. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringProven experience in high-end menu development and execution. Strong culinary background with exceptional organizational and leadership skills. Ability to lead by example, creating an environment of teamwork, learning, and accountability. Knowledge of food safety, sanitation regulations, and workplace safety protocols. Experience with culinary management systems, forecasting, and food cost controls. A passion for hospitality and a commitment to exceeding customer expectations. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Schlow Restaurant Group is expanding to Raynham, MA, and we're seeking a talented, passionate Executive Chef to lead our culinary team at an exciting new concept. Our restaurants are built on a commitment to hospitality, exceptional food, and a deep respect for our teams. We pride ourselves on creating memorable dining experiences driven by thoughtful service, inventive menus, and warm, welcoming atmospheres. We're looking for like-minded professionals who are as dedicated to their colleagues as they are to their craft. What We're Looking For: Hospitality-Driven Leadership: You love taking care of people-both guests and team members. Culinary Expertise: A strong foundation in cooking, kitchen operations, and ingredient-driven menus. Professionalism & Accountability: You take ownership, show up with integrity, and maintain high standards. Collaborative Spirit: You're a team player who thrives in a fast-paced, guest-focused environment. Wine & Cocktail Savvy: You're comfortable with these offerings and their part of the experience can speak knowledgeably with staff. Key Responsibilities: Partner with the General Manager to lead the kitchen and ensure exceptional guest experiences. Maintain food quality, consistency, and presentation to brand standards. Manage food and labor costs to hit budget targets. Lead, train, and develop a strong BOH team. Foster a culture of respect, cleanliness, and efficiency in the kitchen. What We Offer: Competitive salary (commensurate with experience) Bonus potential Full suite of benefits (health, dental, vision, 401k, PTO) Employee dining discounts Opportunities for advancement across the Schlow Restaurant Group portfolio A workplace culture rooted in passion, purpose, and professional development If you're a culinary leader ready to be part of something special in Raynham, we want to hear from you. Apply today and help us shape the next chapter of Schlow Restaurant Group. View all jobs at this company

Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Executive Chefs to join our growing teams! WHY BUTLER! Competitive Salary! Health, Dental benefits, Vision and a 401k plan match Flexible Scheduling Provided breakfast, lunch, and dinner shift meals Culinary uniforms Growth and development opportunities. RUN THE SHOW: Oversee day-to-day BOH operations in Dallas. Learn and teach Butler's ordering and inventory systems Supervise production staff within the kitchens Open new restaurants and build teams ranging up to 40-50 members Monitor P&L, COGS to hit targets, approximately 5-7 million per year Maintain kitchen SOPs for a clean & efficient workplace Comply with all food safety and sanitation guidelines Learn Butler's menu items and train staff according to the recipes IDEAL CANDIDATE 7-10 years of Food & Beverage experience preferred, 5 years in a leadership role. A well-groomed appearance. Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Description Fine Dining • High Volume • Greek & Mediterranean Cuisine • Leadership-Driven Culture Avra Estiatorio, an iconic Greek & Mediterranean restaurant group known for its incredible fresh fish market, seasonal produce, and warm, professional service, is expanding to Boston in Spring 2026. We are seeking passionate, hands-on culinary leaders to join our opening team as Executive Chef. The Executive Chef will be responsible for menu development, kitchen leadership, food quality, and cost control, while ensuring an exceptional dining experience. Fine dining restaurant experience is a MUST for this role. Duties and Responsibilities (not all-inclusive): Oversee all kitchen operations, ensuring consistency, quality, and execution of dishes at the highest level. Lead, train, and manage the culinary team to maintain discipline, morale, and professionalism. Develop and maintain seasonal, innovative, and cost-effective menus aligned with the restaurant's concept. Monitor food costs, inventory, and waste to ensure profitability and sustainability. Ensure compliance with health, sanitation, and safety regulations at all times. Work closely with front-of-house, beverage, and events teams to create harmonious pairings and experiences. Oversee vendor relationships, sourcing the highest quality ingredients and negotiating pricing when necessary. Continuously evaluate kitchen operations and workflow for efficiency and improvement. Maintain a strong presence on the line during service and act as a role model for culinary excellence. Qualifications: Minimum of 7 years of culinary leadership experience, with at least 3 years as an Executive Chef in a fine dining setting. Deep understanding of modern and classic culinary techniques, ingredient sourcing, and plating aesthetics. Strong leadership and communication skills with a hands-on, team-oriented management style. Proven track record of developing high-performing kitchen teams. Excellent time management, organization, and problem-solving abilities. Ability to perform under pressure in a fast-paced, detail-driven environment. ServSafe certification or equivalent required. Culinary degree preferred but not required with relevant experience. Benefits: Competitive salary based on experience. Paid vacation and sick days. Health, dental, and vision insurance. Opportunities for career advancement and leadership roles. What We're Looking For Proven experience in fine dining and high-volume kitchens A leader who cultivates strong, positive teams and leads by example A chef who thrives in a fast-paced, service-driven environment This is a true kitchen-floor leadership role, not an office job - candidates must be skilled expeditors who stay present on the line and in service. A commitment to food excellence, consistency, and hospitality About Avra Avra is an established, respected brand with decades-long following in New York, Beverly Hills, Miami, and Dallas. We are known for our: Gracious hospitality Exceptional workplace culture Long-standing commitment to employee well-being Competitive compensation and benefits Strong internal growth and development programs The Opportunity Be part of a flagship opening and help build a world-class restaurant from the ground up. This is an extraordinary opportunity for chefs who want to inspire, mentor, and grow with a company that values its people.

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

Rusell Morin's Catering & Events is a 100+ year old family owned and operated company. Our full service events range from a company picnic to the Newport Preservation Society Gala. We also cater "mega" events like Volvo Ocean Race, Jazz and Folk Fest, Newport Flower Show, Newport Food & Wine, and International Tennis Hall of Fame Championships. These events involve running restaurants, concessions, catered event,s feeding the entertainers or players, and supporting all facets of the event. We have a strong commitment to providing a friendly open work place. Our organizational structure goes deeper than a chart. We are a sales-driven company with our customer at the top of the chart. Everyone else in the company must support the sale. Our Core Values We are motivated to be the best. We conduct ourselves professionally with a positive attitude. We set each other up for success. We exceed customer expectations. Job Description Job Purpose:To oversee the off site kitchen of an event, produce and present the guests dinner, perfect and on time.The essential requirements of the job for the position of Banquet Chef include the following:Attendance - must be able to maintain a regular and reliable attendance record.Normal work hours - Must be able to work under the supervision of Morin's during normal work hours.Overtime - Must be able to work overtime when needed including emergency overtime and during busy times of the year.Holiday work - Must be available to work holidays when needed.Physical standards - Must meet the minimum physical standards as set by Morin's. Physical standards include ability to lift _50_ pounds, carry _25_ pounds, and stand for 6-8 hours in a day.Driver's license - Must maintain a current valid automobile driver's license if required as part of the job.Driving record - Must maintain a good driving record if required to drive as part of the job.1. Familiarize yourself with your event Read your proposal to understand what your event requires and what the guest wants. Some events are simple and straightforward while others are very complicated. Make sure your banquet event order matches up with the proposal. As you read through your event paperwork and something is not clear make sure you ask about it and get an answer before you leave. 2. Setup all food you need to serve your event Using the banquet event order, the chef will put their food in cambros for the event paying attention to garnishes for each course. Take the time to understand what your event entails. Some seasonings may not get on the event order; think thru what items you will need to prepare all the food. If you aren't sure how to prepare or hold an item make sure you get an answer from a chef or other Morin's kitchen personnel. Your training should prepare you for all circumstances but we are always doing different entrees. Many events will include recipes and pictures. Please check to make sure this information is available to you3. Prepare your food for departure Make sure all food is secure and in a sanitary condition. Triple check your food to make sure you have everything. Place it on the truck in a safe manner. Check with your catering manager to make sure you have the proper pans to cook with and adequate ovens, stoves and propane tanks to prepare the dinner in a timely manner. Before you leave the building you will need to be checked out by dispatch. Dispatch will visually verify that you have all of your food per operating procedure.4. Setup your on-site kitchen for optimal use Setup stoves and ovens to make sure they work and won't blow a fuse. Place fire extinguishers by the equipment that requires them. Organize your food by use. Double check that you have everything you need.Create a timeline to prep hors d'oeuvres, salad, dinner and dessert. Confirm this timeline with the catering manager and event manager. Keep the kitchen area organized.5. Cook your food and oversee all kitchen prep You must not only prepare the main course but also oversee the hors d'oeuvre prep, salad prep, dessert prep and possibly a late night snack. Make sure the other staff is following your directions with all the courses and they are not falling behind. Follow up with the catering manager to make sure the timing isn't changing.6. Help with service of the dinner Based on the needs of the catering manager, work the serving line to facilitate the dinner service. Setup a sample salad, dinner and dessert plate so that the staff knows your expectations. The banquet chef should not be involved in salad service unless there is another chef with you that can carry on the cooking of the entrée course.5. Secure your kitchen before leaving Wipe down equipment and organize your kitchen in preparation for your departure. Make sure all the food is secure and in position to be saved for reuse if sanitary. Go over the leftovers with the catering manager so that the food can be accounted for. Make sure late nights snacks or passed desserts can be produced with the remaining staff. If there isn't enough talent to produce these final courses, you will stay to make this happen. Qualifications Required Certifications TIPS or ServSafe Food Handling Certificate TIPS or ServSafe Alcohol Certificate Required experience: Previous cooking experience required: 2 year Additional Information Our Core Values We are motivated to be the best. We conduct ourselves professionally with a positive attitude. We set each other up for success. We exceed customer expectations.

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $26-29 per hour Interview Process 15-min fit call ? Video interview ? Bench Test, cook a meal (Reimbursement) ? Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required)

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $28.09/hour, automatic raise to $29.09/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Role OverviewSodexo is seeking an Executive Chef 2 based at Beth Israel Deaconess Medical Center, in Boston, MA. In this role you will work primarily AM shifts Monday - Friday but will need the flexibility to work as the manager on duty every third weekend. The position will have you working in a Culinary team for patient feeding in this 750+ bed hospital. Beth Israel Deaconess Medical Center (BIDMC) is part of Beth Israel Lahey Health, a health care system that brings together academic medical centers and teaching hospitals, community and specialty hospitals, more than 4,000 physicians and 35,000 employees in a shared mission to expand access to great care and advance the science and practice of medicine through groundbreaking research and education. BIDMC is a world-class teaching hospital of Harvard Medical School and is in the heart of Boston. What You'll Dosupervise and effectively lead a team of up to 20 associatesmaintain chef/manager schedules; provide shift coverage when neededimplement and standardize all culinary systems and procedures for hospitalcreate and standardize new menus; manage inventory to keep up with demandimplement innovative and fresh ideas in retail, catering, catering, and patient servicesbe responsible for Food and Physical Safety and annual training for all hourly associatesconduct audits and creates action plans based on audit findingsdevelop effective interpersonal relationships with clients and customers What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa culinary background that showcases an ability to stay current with new and innovative culinary trendsat least (3) years food management experience with a focus on retail operationexcellent leadership and communication skills with a focus on maintaining the highest of standards a strong production culinary background, ideally in a corporate, campus, catering and/or upscale restaurant environmentmenu planning and inventory management experiencea solid understanding of food safety and sanitation guidelines - Servsafe certified preferred, and working knowledge of HACCPWho We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Executive Sous Chef Upscale Steakhouse Are you looking for a career where you are valued? Our team of hospitality professionals are currently looking for an Executive Sous Chef. Apply today for this position in Boston, MA. Serving hand butchered, dry aged steak in an upscale atmosphere, we are proud to take residence in some of the largest cities across America, showcasing our talent and unwavering abilities to cook the best steak you have ever had. Join our team to be a part of a growing organization and begin your career as our Executive Sous Chef. Job Title: Executive Sous Chef Job Description: The primary responsibility of the Executive Sous Chef is to always provide the highest quality of service to the customer. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours, and maintaining all company standards and those of regulatory agencies. The Executive Sous Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Executive Sous Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking, and serving food. The Executive Sous Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, and developing and promoting associates. Benefits: Health, Dental, and Vision Insurance 401K with company match 15 days of PTO plus an additional 7 paid holidays Transportation reimbursement Qualifications: It is preferred that the Executive Sous Chef candidate have a culinary degree, or equivalent culinary management experience of three to five years. Our Executive Sous Chef should have previous experience working as a Sous Chef in a high-volume, high-end multifaceted restaurant The Executive Sous Chef must have strong leadership skills and a desire to work with an industry leader Apply Now - Executive Sous Chef in Boston, MA

Rusell Morin's Catering & Events is a 100+ year old family owned and operated company. Our full service events range from a company picnic to the Newport Preservation Society Gala. We also cater "mega" events like Volvo Ocean Race, Jazz and Folk Fest, Newport Flower Show, Newport Food & Wine, and International Tennis Hall of Fame Championships. These events involve running restaurants, concessions, catered event,s feeding the entertainers or players, and supporting all facets of the event. We have a strong commitment to providing a friendly open work place. Our organizational structure goes deeper than a chart. We are a sales-driven company with our customer at the top of the chart. Everyone else in the company must support the sale. Our Core Values We are motivated to be the best. We conduct ourselves professionally with a positive attitude. We set each other up for success. We exceed customer expectations. Job Description Job Purpose:To oversee the off site kitchen of an event, produce and present the guests dinner, perfect and on time.The essential requirements of the job for the position of Banquet Chef include the following:Attendance - must be able to maintain a regular and reliable attendance record.Normal work hours - Must be able to work under the supervision of Morin's during normal work hours.Overtime - Must be able to work overtime when needed including emergency overtime and during busy times of the year.Holiday work - Must be available to work holidays when needed.Physical standards - Must meet the minimum physical standards as set by Morin's. Physical standards include ability to lift _50_ pounds, carry _25_ pounds, and stand for 6-8 hours in a day.Driver's license - Must maintain a current valid automobile driver's license if required as part of the job.Driving record - Must maintain a good driving record if required to drive as part of the job.1. Familiarize yourself with your event Read your proposal to understand what your event requires and what the guest wants. Some events are simple and straightforward while others are very complicated. Make sure your banquet event order matches up with the proposal. As you read through your event paperwork and something is not clear make sure you ask about it and get an answer before you leave. 2. Setup all food you need to serve your event Using the banquet event order, the chef will put their food in cambros for the event paying attention to garnishes for each course. Take the time to understand what your event entails. Some seasonings may not get on the event order; think thru what items you will need to prepare all the food. If you aren't sure how to prepare or hold an item make sure you get an answer from a chef or other Morin's kitchen personnel. Your training should prepare you for all circumstances but we are always doing different entrees. Many events will include recipes and pictures. Please check to make sure this information is available to you3. Prepare your food for departure Make sure all food is secure and in a sanitary condition. Triple check your food to make sure you have everything. Place it on the truck in a safe manner. Check with your catering manager to make sure you have the proper pans to cook with and adequate ovens, stoves and propane tanks to prepare the dinner in a timely manner. Before you leave the building you will need to be checked out by dispatch. Dispatch will visually verify that you have all of your food per operating procedure.4. Setup your on-site kitchen for optimal use Setup stoves and ovens to make sure they work and won't blow a fuse. Place fire extinguishers by the equipment that requires them. Organize your food by use. Double check that you have everything you need.Create a timeline to prep hors d'oeuvres, salad, dinner and dessert. Confirm this timeline with the catering manager and event manager. Keep the kitchen area organized.5. Cook your food and oversee all kitchen prep You must not only prepare the main course but also oversee the hors d'oeuvre prep, salad prep, dessert prep and possibly a late night snack. Make sure the other staff is following your directions with all the courses and they are not falling behind. Follow up with the catering manager to make sure the timing isn't changing.6. Help with service of the dinner Based on the needs of the catering manager, work the serving line to facilitate the dinner service. Setup a sample salad, dinner and dessert plate so that the staff knows your expectations. The banquet chef should not be involved in salad service unless there is another chef with you that can carry on the cooking of the entrée course.5. Secure your kitchen before leaving Wipe down equipment and organize your kitchen in preparation for your departure. Make sure all the food is secure and in position to be saved for reuse if sanitary. Go over the leftovers with the catering manager so that the food can be accounted for. Make sure late nights snacks or passed desserts can be produced with the remaining staff. If there isn't enough talent to produce these final courses, you will stay to make this happen. Qualifications Required Certifications TIPS or ServSafe Food Handling Certificate TIPS or ServSafe Alcohol Certificate Required experience: Previous cooking experience required: 2 year Additional Information Our Core Values We are motivated to be the best. We conduct ourselves professionally with a positive attitude. We set each other up for success. We exceed customer expectations.

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $26-29 per hour Interview Process 15-min fit call ? Video interview ? Bench Test, cook a meal (Reimbursement) ? Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required)

Role OverviewSodexo is seeking an a dynamic and experienced Executive Chef 2 to lead our culinary operations for McLean Hospital, in Belmont, MA. The Executive Chef 2 leads a team of 14 culinarians and reports to the Food GM. In this role you will oversee all aspects of food service including inpatient menus, cafeteria retail, residential meals and catering services. The hours for this role are early morning and day time hours Monday-Friday, but will include every other weekend, as well as other schedule fluctuations that may arise due to catering and the overall needs of the business. McLean Hospital is a part of the Mass General Brigham System. It is a 200 bed hospital behavioral health hospital including residential programs, our Pavilion, & Cafeteria. McLean Hospital is consistently named the top freestanding psychiatric hospital and is known for its high level of care and service provided to the patients there. What You'll DoMcLean Hospital, a 200-bed inpatient behavioral health facility, is seeking a dynamic and experienced Executive Chef to lead our culinary operations. This role oversees all aspects of food service including:Inpatient menus Retail cafeteria Residential meals Catering services The Executive Chef will manage a team of 14 culinarians and be responsible for:Inventory management and food procurement Menu planning and recipe adherence Receiving and quality control Ensuring compliance with HACCP and sanitation standards Maintaining a safe and efficient kitchen operation This position requires strong leadership, organizational skills,What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringoversee food production for two locationsinventory management and food procurementmenu planning and recipe adherenceensure food safety, sanitation, and workplace safety and meet HAACP compliancemaintain a safe and efficient kitchen operationfoster and environment that encourages team development and motivation ensure Sodexo culinary standards including recipe compliance and food quality are implemented Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.