Chef jobs in Maine - 137 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 cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Ship Experiene REQUIRED + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324267BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

(18076) At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests' stay to bring their dreams and desires to life. With an atmosphere that's chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn. Resplendent at the entrance of Boka Bay, a fjord-like idyll on Montenegro's Adriatic Sea, One&Only Portonovi is a year-round haven where cultural wonders and fresh-air adventures meet the glamour of Europe's most fashionable new riviera. The warm Montenegrin charm is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest's every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it's our passion. We are looking for a skilled Chef de Cuisine to lead the kitchen at Sabia, our modern Italian concept restaurant. The ideal candidate will bring strong leadership, precision, and creativity to oversee menu development, kitchen operations, and team training while ensuring the highest standards. You will work closely with the culinary team, guide chefs de partie and junior staff, maintain quality and consistency across all sections, and ensure compliance with health and safety regulations. A solid background in Italian cooking techniques, ingredients, and modern presentation is essential. Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

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

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

Role OverviewWith your leadership excellence, you are ready to take the next step in your culinary career. RELOCATION ASSISTANCE AVAILABLE! Sodexo's Campus Segment is seeking an experienced and dynamic Executive Chef to lead dining operations at the University of Maine at Augusta (UMA). In this role, you will provide strategic culinary leadership while remaining closely connected to day-to-day operations. You will drive food quality, safety, innovation, and team development across retail, catering, and campus dining services. Serving a diverse population of traditional and non-traditional students, you will create flexible, nutritious, and engaging dining experiences that support UMA's commitment to accessibility, wellness, and sustainability. What You'll DoLead and uphold food safety and physical safety standards, ensuring annual training and compliance for all hourly associates Manage Gold Check audits, including conducting audits, developing corrective action plans, and maintaining all audit documentation Oversee procurement and purchasing operations, collaborating with vendors, supporting the Purchasing Manager, and ensuring financial and compliance audits are met Advance and sustain campus sustainability initiatives in partnership with the Director of Culinary OperationsElevate and standardize catering and banquet services, designing menus tailored to client needs and special events Drive culinary innovation across retail and dining platforms, introducing fresh, contemporary concepts that enhance the campus dining experience What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringProven leadership in a campus, healthcare, or high-volume foodservice environmentA strong commitment to food safety, quality, and operational excellence Experience leading teams, developing talent, and fostering a culture of accountability and collaboration Financial and procurement acumen with the ability to manage audits and vendor partnerships Creativity and passion for menu development, sustainability, and innovation The ability to balance strategic planning with hands-on leadership 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.

Title: Sous Chef Reports To: Executive Chef Department: Food & Beverage Position Overview: As a Sous Chef at Jordan Pond House, you'll be a vital part of ensuring the smooth opening and closing of the kitchen each day. Your leadership will guide the kitchen team through each shift, and you'll maintain our high standards for food quality, sanitation, and safety. This is an exciting opportunity to work in one of Maine's most iconic and scenic locations, where the changing seasons offer an unforgettable experience. If you're passionate about food, thrive in a fast-paced environment, and want to contribute to an incredible team, we'd love to hear from you! Jordan Pond House is open May - October. Responsibilities: Opening & Closing the Kitchen: Supervise the setup and breakdown of the kitchen, ensuring all equipment, food, and stations are ready for service or properly cleaned and stored at the end of the day. Lead the preparation of the kitchen space for a successful day of service, ensuring that everything is in its proper place. Team Leadership & Training: Lead, mentor, and train kitchen staff in best practices and food preparation techniques. Ensure all team members adhere to safety protocols and maintain high food quality standards throughout their shifts. Provide consistent feedback and support to help develop team members' skills and growth. Quality Control & Food Preparation: Ensure all dishes meet the highest standards of presentation and taste, working closely with the Executive Chef to maintain consistency. Assist in preparing daily specials and contributing new menu ideas. Inventory & Waste Management: Oversee inventory management, ensuring proper stock rotation, accurate ordering, and minimizing food waste. Implement cost-saving initiatives while maintaining quality standards. Health & Safety Compliance: Ensure adherence to food safety and sanitation regulations, maintaining ServSafe or Food Handler Certification (required or to be obtained). Conduct regular checks to ensure kitchen safety standards are met and exceeded. Qualifications: At least 3 years of experience in the food and beverage industry, with significant kitchen experience. Proven leadership experience in a kitchen environment. Strong understanding of POS systems, inventory management, and food cost control. High School Diploma or equivalent. ServSafe or Food Handler Certification (required or to be obtained).

Additional Information: This hotel is owned and operated by an independent franchisee, Aimbridge Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. Join Our Team as a Banquets Chef! As our Banquets Chef, you're the culinary maestro bringing flavor and flair to every event! Picture yourself whipping up delicious dishes for banquets, outlets, and our team cafeteria, all while following tried-and-true recipes. Your creations don't just taste amazing-they look irresistible, too! You'll be right alongside the Executive Chef, helping keep our kitchen sparkling clean, safe, and organized. Think of yourself as a cost-saving wizard, turning ingredients into magic while making sure nothing goes to waste. Ready to make every meal a celebration? Step into the kitchen and let the good times roll! This position is an overtime eligible manager (OEM), overtime does apply and is calculated accordingly. KEY SKILLS/RESPONSIBILITIES First Impressions Extraordinaire: Greet every guest and team member with genuine warmth, courtesy, and a can-do spirit-set the scene for memorable occasions with every smile! Attendance All-Star: Consistently arrive on time and ready to dazzle, following Aimbridge Hospitality's standards and adapting to the ever-changing rhythm of hotel events and schedules. Grooming Guru: Keep your look sharp and professional by rocking the approved uniform and nametag-because looking great is the first step to serving greatness! Safety & Standards Champion: Always comply with Aimbridge Hospitality's rules and regulations to ensure a safe, smooth, and efficient kitchen and event environment for all. Friendly Ambassador: Stay upbeat, attentive, and helpful with every guest, manager, and coworker-making each interaction a highlight of their day. Kitchen Maestro: Assist in keeping food costs on target, organize recipe cards, and help the team master new dishes-your culinary leadership keeps the kitchen humming and deliciousness on track! Team Motivator & Mentor: Coach, train, and inspire kitchen staff using Aimbridge Hospitality's standards; from hiring to ongoing development, you help everyone shine brighter together! The Westin Portland Harborview provides travelers a perfect vantage point to explore Maine's largest city. Originally opened in 1927 as the Eastland Park Hotel, this historic hotel has been immaculately restored. Visitors can take a short walk to discover the Old Port and some of the best restaurants, retail shops, museums and artistic venues in Maine. Guests will leave feeling better than when they arrived when they stay over in our plush rooms and suites. Each of the guest rooms feature a stunning view of downtown, the harbor or Casco Bay. Guests can enjoy a thoroughly satisfying night's sleep in a Westin Heavenly Bed. They can re-energize in our state-of-the-art Westin WORKOUT Fitness Studio or relax with a massage, manicure and more at Artné Spa. We offer on-site dining, including the timelessly chic Top of the East rooftop restaurant with panoramic view EDUCATION & EXPERIENCE Minimum 3 years of progressive banquet kitchen experience in a hotel or related field, with supervisory experience required. Proficient in company-approved spreadsheet and word processing software; valid state driver's license required. Strong communication skills, able to clearly convey information and quickly evaluate options to make sound decisions. Works effectively under high-pressure situations, maintaining composure and objectivity while solving workplace challenges. Capable of understanding and analyzing complex information from various sources, and adept with financial data and basic arithmetic. Excellent listener who can address and resolve concerns from coworkers and guests. Starting at $75,000 per year, plus operational bonus. This company is an equal opportunity employer. frnch1

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

The Company At Unity, sustainability isn't a buzzword. It's the foundation of our entire approach and has been for more than 50 years. We apply sustainability principles to everything we do, from our properties around the State of Maine, to our online degrees offered to students everywhere, to our enrichment experiences and entrepreneurial endeavors at locations from northern Maine to Arizona to Brazil. Engage with Unity College and you'll start to ask tough questions, challenge the status quo, and envision new possibilities. If taking the lead in creating a more sustainable future sounds like the future you want, we can make it happen. JOB OVERVIEW The Innkeeper Head Chef is an on-site position for Unity College's 150 acre Sky Lodge campus tucked into Maine's northwest timber country in Moose River, Maine. The Innkeeper Head Chef is a revenue generating position overseeing both lodging operations and food service. This individual provides strategic direction, partnership development, marketing, supervision, budget management, and overall operational excellence. The Sky Lodge campus includes a historic log-cabin lodge with 12 guest rooms and a 50-seat dining room, along with a welcome center, six cabin homes available for rent by the public, an educational facility enjoyed by the local community, and onsite trails. Unity College is committed to creating a sustainable world through global engagement and destination based education. The environment and our natural resources are at the forefront of all we do. As a steward of the environment, the Innkeeper Head Chef will envision new possibilities for the outdoor adventure traveler and for those who travel with purpose. Within the framework of functional leadership, the Innkeeper Head Chef supports and is supported by other members of the Environmental Business and Sustainable Ventures team while working with all constituencies to realize the Unity College Mission and Strategic Plan. POSITION SPECIFIC RESPONSIBILITIES AND EXPECTATIONS Oversees the day-to-day operation of Unity College Sky Lodge. Implements a hands-on approach to effectively manage the quality of daily operations following standard operating procedure. Sources and prepares all meals for guests of the lodge in connection with our focus on environmental sustainability. Inspects all food service spaces for cleanliness, maintains sanitary logs, and always ensures proper food safety, with a knowledge of food allergy protocols. Maintains, implements, and accountable for an approved strategic business plan that includes heuristics for operations, a margin-based budget, revenue generation, human resources, partnerships, marketing, and educational programming. Manages all associated budgets and approves expenditures through College financial systems. Ensures compliance with building, business, food and beverage service, lodging, programming, and all other applicable laws and regulations. Represents Unity College to the broader community. Hires, trains, and supervises Unity College: Sky Lodge personnel in coordination with the SEBU head and Human Resources. Seeks out new agreements with vendors, service providers, and other suppliers to continue the growth of Unity College: Sky Lodge as a sustainable business enterprise. Works with the SEBU head to coordinate enterprise support for the successful operation of the property, including but not limited to IT, Marketing, Business Office, and Facilities. Development and execute a marketing plan to promote Unity College Sky Lodge and its services. Maintains a facility maintenance plan in coordination with the Maintenance Manager and enterprise Director of Facilities Management. As needed, assists with housekeeping and basic property maintenance. Pro-actively communicate challenges, successes, and failures with leadership. Lives on-site in Unity College provided housing. Other duties as assigned. POSITION SPECIFIC EDUCATION, SKILLS AND COMPENTCIES: Required: Associate degree in hospitality, culinary, hotel, or business management At least 3-5 years of job-related hospitality and food service management. At least 2+ years of food production experience. Implements a hands-on approach to effectively manage the quality of daily operations. Must be able to live on site in Moose River, Maine Ability to work as part of a team or independently as needed in a rural setting. An entrepreneurial mindset and revenue-focused attitude. Must have business acumen, excellent communication, leadership, relationship building and interpersonal skills. Excellent organizational and time management skills. Ability to create a sustainable food and beverage menu and produce quality food. Proven ability to manage inventory and control costs through accurate costing, sourcing, pricing, and comparative analysis. Ability to look for, suggest, and implement improved efficiencies. Strong knowledge of MS Office, including Word, Excel, PowerPoint and Outlook. Must be able to quickly adapt to new software products. Must possess a positive attitude. Ability to think creatively and produce superb work under multiple deadlines. Must be willing to participate in a learning environment and integrate education opportunities into Sky Lodge's business practices. Ability and willingness to work with students from diverse political/socioeconomic backgrounds and a wide range of physical and academic abilities. Contributes to the College's commitment to sustainability and contributes to the College's commitment to support a diverse and inclusive working and learning environment. Demonstrates commitment to Unity College's core values and serves as a role model for the College's standards of conduct. Personal commitment to the environmental focus and mission of the college. Ensures compliance with established Unity College: Sky Lodge policies & procedures Hands on social media experience with a working knowledge of Facebook, Instagram, YouTube, TikTok, and other social media platforms. Knowledge of the best practices and procedures for customer service, hospitality management, food and beverage operations and motivating and disciplining hospitality workers. A good driving record with the ability to obtain a valid Maine Driver's License. Ability to function effectively within a matrix organizational structure, maintaining open lines of communication while being discreet, courteous and well poised. Preferred: Bachelor's Degree preferred. Experience working with internships and/or apprenticeships. Familiarity with hotel, restaurant, and retail operating systems and software. Knowledge of the French Language (business proficiency) The Location This position will be located at Sky Lodge Dr. Moose River, ME. Benefits Unity College offers a generous benefits package which includes medical, dental, vision, short term disability, long term disability, life insurance, PTO, and a company match on our 403b retirement plan. Waiting periods will apply. To Apply Interested and qualified candidates should click on the “Apply Now” button and submit a resume and cover letter. At Unity College, we don't just accept difference - we celebrate it, we support it, and we thrive on it for the benefit of our employees, our students, and our community. Unity College is proud to be an equal opportunity workplace and is an affirmative action employer.

Job Description As a banquet chef, you would be primarily responsible for the planning, organizing, controlling and directing the work of employees in the Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering event while ensuring superior quality and consistency at all times. Additionally, responsible to help develop new banquet menu's, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Duties and responsibilities A banquet chef is responsible for planning, organizing and directing the work of employees in the Banquet kitchen. They help develop the banquet menu and then oversee the food preparation for all banquet and catering events and ensure the food produced is of the highest quality. Their typical duties and responsibilities include: · Helping develop new menus and meals, based on customer demand or the season · Testing and tasting all items served · Attending BEO meetings to be informed of all changes. Review banquet event orders (BEO) on a daily basis and make note of any changes · Establishing the priorities each day and assign tasks to banquet kitchen staff. Establish the day's priorities and assign production and preparation tasks for the banquet kitchen staff to execute · Taking a physical inventory of specific food items for the daily inventory and allotting leftovers to the proper places · Providing support and training to other banquet staff (e.g., in line cooking, food preparation and dish plating) · Ensuring the banquet area in kitchen is kept clean, tidy and sanitary. Responsible to oversee the regular cleaning of all equipment used in the banquet kitchen. Hot boxes, speed racks ect. · Supervising all other banquet kitchen staff · Maintain updated and accurate recipes of all dishes prepared for banquet functions. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. · Able to coordinate banquet production and plating with the Executive Chef or Sous Chef · Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work. Work with and check with purchasing to ensure delivery of product needed for each particular event · Communicate the kitchen needs with the Executive Chef. · On slower banquet weeks shifts may be required to work on the line. Qualifications · Effectively communicate both verbally and in writing to provide clear direction to staff. · Banquet chef should serve as a role model to demonstrate appropriate behaviors · Able to plan and execute multiple banquet functions. · Ability to Portion control on a large scale · Willing and able to work evenings, weekends and holidays · Adept at working effectively in high energy and busy environments and works well under pressure · Strong communication skills Key Competencies Key competencies include management, manages times well, communication, give clear and effective direction, produce large quantities of food well, attention to detail, integrity, honesty, problem solving, reliability, adaptability, and efficiency. Adhering to our Core Values includes being guest-centric, teamwork, and respect, pro-active and accountable.

American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, Great Lakes, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2026 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Leading all meal preparation for both guests and crew onboard. Executing regionally inspired menus using fresh, local ingredients. Coaching and managing a galley team of 6-10 in a hands-on environment. Ensuring kitchen operations meet FDA, sanitation, and safety standards. Overseeing food inventory, portion control, and waste reduction. Adapting quickly to last-minute changes while maintaining a calm, can-do approach. Providing an unforgettable dining experience for every guest. What We're Looking For: We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Qualifications: 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. ServSafe Manager Certification strongly preferred. Strong leadership, communication, and training abilities. Proven knowledge of FDA food safety standards and kitchen best practices. Ability to manage multiple priorities under pressure. A hands-on, collaborative, and detail-oriented approach to kitchen leadership. Able to work 14 hours per day, 7 days a week while onboard. Must pass a pre-employment drug test and background check. TWIC (Transportation Worker Identification Credential) required. Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Jobs sites across the nation*

(18510) SIRO Boka Place is more than a hotel - it's a movement; a global lifestyle brand where world-class wellbeing meets exceptional hospitality - through a combination of state-of-the-art fitness, nutrition, sleep, recovery, and mindfulness facilities in purpose-designed destination hotels. Our hotels empower guests to unlock peak mental and physical performance, no matter who they are, or what they're striving to achieve. We realise exceptional, immersive lifestyle destinations where you can live without compromise. Nestled between pristine blue Adriatic waters and mountains of conserved greenery, SIRO Boka Place, Montenegro offers coastal city charm and boundless opportunity. Unlock your potential and embark on a new adventure as part of a community passionate about fitness and wellbeing. About the role Responsible for the food production quality of the restaurant/outlet assigned, providing the expected high standards in quality food management, and agreed cuisine, whilst maintaining cost effective practices, including kitchen procedures and the allocation of kitchen duties. Recommending and executing training programs for the development of staff practices and specialist skills in the area of food and kitchen management. Key Duties and Responsibilities * Responsible for creating menus, designing corresponding recipes and overseeing the preparation of those recipes. * Ensures that project/department milestones/goals are met and adhering to approved budgets. * Responsible for the mentoring, motivation and development of subordinates. Instilling a positive working attitude. * To be responsible for the quality of goods, stocks, and materials required for the development and production of the restaurant/outlets menus in order to produce the standards expected by the clientele/traveler. * Responsible for the day to day requisitioning of stocks which ensure consistent quality and cost-effective management of the hotel/resorts catering services. * To institute the required procedures and quality control checks on all shifts to ensure the consistent production of quality guest service. * Responsible for the daily, weekly, and monthly allocation of staff duties and shift planning for the restaurant/outlet's kitchen. This planning is to effectively utilize the available staff in order to maintain consistent standards of production quality. * To ensure that the daily stock records of the restaurant/outlets are maintained for the effective management of the restaurant/outlet's kitchens. * To ensure the procedures and management standards laid down by the resort are followed and instituted amongst the kitchen staff. * To ensure that all equipment and maintenance faults are reported and kept in line with manufacturers and company standards. * To ensure that all Food Safety standards (HACCP / DIVERSEY / FSMS) are followed to the fullest. * To liaise with event organizers and Restaurant Manager in developing methods and creative practices used in the production and delivery at the resort's food services thereby contributing to the guests enjoying a unique experience at the resort. * To be responsible for the organization and quality control for the resort's specialized catering events, including management of the full diversity of specialist guest meal requirements, room service and guest activity requirements. * To assist with any other duties as required by the line manager or another member of the management team. * Represent the Executive Chef in his/her absence. * Be aware of cybercrime and common scams as communicated by the Kerzner Global IT team, filter and detect these attempts, and ensure that guest and company safety is protected. Skills, Experience & Educational Requirments * At least 4 years' experience at a similar level. * Excellent Communication skills. * Minimum 10 years' experience in a restaurant or catering institution with recognized high standards. * Good understanding of useful computer programs (MS Office, restaurant management software, POS) * Workplace training from within a high standard hotel environment. * Certified qualification as Chef from a recognized institute. * Knowledge of catering operations and kitchen practices within the catering industry. * An understanding of the preparation, delivery and services associated with the highest standards of cuisine found in the international hospitality environment. Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

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. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and 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:** 1324951BR **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.

Join Our Culinary Dream Team Where Every Day is a New Adventure in the Kitchen Are you a culinary chameleon with the skills to jump into any station and make it shine? As Chef Tournant, you're the backbone of our kitchen's flexibility and creativity. You'll rotate through every culinary station, mastering each one while bringing energy, precision, and your unique flavor to the table. From sauté to pastry, grill to garde-manger-you'll be our go-to expert, keeping our kitchen running like a perfectly balanced recipe. You'll work hand-in-hand with the Sous Chef and Executive Chef, supporting the culinary team's mission to craft exceptional dishes that reflect both innovation and a sense of place. If you thrive on variety, love a challenge, and enjoy being the unsung hero who saves the day, this role was made for you. Be Everywhere - Rotate across all kitchen stations, jumping in wherever needed to maintain consistency, excellence, and flow. Lead by Example - Support and guide team members with positivity, professionalism, and sharp culinary instincts. Bring the Heat - Execute dishes with finesse, precision, and creativity, ensuring every plate exceeds guest expectations. Train and Elevate - Share your knowledge across stations, helping team members grow while maintaining high kitchen standards. Adapt and Conquer - Thrive in a fast-paced, high-pressure environment where no two days are the same. Ensure Safety & Cleanliness - Uphold the highest standards in food safety, sanitation, and kitchen hygiene. Versatility - 3+ years of culinary experience and the ability to work multiple stations with confidence. Leadership - At least 1 year of supervisory experience; a natural coach and mentor in the kitchen. Knowledgeable - Strong understanding of food safety, prep techniques, and a variety of cooking styles and equipment. Team Player - A positive attitude, great communication skills, and a passion for collaboration. Adaptability - Flexible schedule availability and the ability to pivot with ease as the day demands. As a valued member of our team, you'll embody the standards and values of our hotel and hospitality group. This description gives you a taste of the role but just like our menu, it evolves. Flexibility, commitment, and professionalism are essential, and additional responsibilities may arise as we continue to grow and innovate. Consistently practice safe and sanitary food handling techniques. Maintain workstation and equipment safety and cleanliness. Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs Inventory items as assigned and maintain records as needed. Apply basic knife skills required for preparation of hot and cold foods. Qualifications Flexibility. This is a demanding business and we look for flexibility with work days and hours, but it's also a lot of fun! Experience. ring two years of culinary training or related kitchen experience Knowledge. Quality knowledge of food safety, sanitation, food products, and food service equipment. People Person. The best part about food is enjoying it with others. A qualified applicant is a “people person” who is flexible with their schedule, loves to cook, and knows a thing or two about kitchen safety and cleanliness. Needed Attributes: Employees must fulfill their performance standards for this position and comply with policies, rules and procedures of the Hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The is intended to describe the general nature and work responsibilities of the position. This job description and duties of this position are subject to change, modification and addition as deemed necessary by the Hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers or other Hotel Officials. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Role OverviewDo you strive to create amazing culinary experiences? RELOCATION ASSISTANCE AVAILABLE! Sodexo's Campus Segment is seeking an Executive Chef 2 for The University of Maine at Machias (UMaine Machias), a close-knit, scenic campus located on Maine's beautiful Downeast coast and serving approximately 1,100 students. The student body includes a mix of traditional and non-traditional learners, with a growing number of students from rural communities and underrepresented backgrounds. The campus prides itself on a supportive, collaborative environment where students, faculty, and staff come together to create a vibrant academic and social community. Dining services play a central role in enhancing campus life-providing nutritious, sustainable meals while fostering engagement and connection. As the Executive Chef with Sodexo at UMaine Machias, you will lead the culinary program and shape the dining experience across campus. You will oversee daily kitchen operations, drive menu innovation, and support student wellness through thoughtful, culturally diverse, and seasonal offerings. In this role, you will mentor a dedicated culinary team, support special events, and partner with campus stakeholders to deliver fresh, engaging dining experiences. You will also champion sustainability, food quality, and safety standards that align with Sodexo's mission and the values of the UMaine Machias community. What You'll DoLead all culinary operations for residential dining, retail, catering, and campus events. Develop creative, seasonal, and culturally diverse menus that support student satisfaction and wellness. Ensure all food is prepared to Sodexo's quality, safety, and presentation standards. Manage, train, and mentor kitchen staff, promoting a culture of teamwork, accountability, and professional growth. Oversee food production planning, inventory management, ordering, and cost controls. Implement sustainability initiatives, including local sourcing, waste reduction, and responsible menu planning. Collaborate with campus partners to support events, student programs, and community engagement activities. Maintain strong relationships with students, faculty, and staff, using their feedback to enhance the dining experience. Ensure compliance with food safety regulations, HACCP protocols, and Sodexo policies. Support operational goals, including financial performance and service excellence. 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 culinary leadership experience, ideally in a campus, hotel, healthcare, or high-volume environment. Strong menu development skills with the ability to create innovative, inclusive, and student-focused dining options. Excellent knowledge of culinary techniques, food trends, safety standards, and sustainability practices. Ability to lead, motivate, and train a diverse culinary team. Strong organizational and time-management skills with the ability to manage multiple priorities. A passion for creating meaningful dining experiences that build community and support student success. Strong communication and collaboration skills when working with clients, staff, and campus partners. Culinary degree or equivalent professional experience preferred. ServSafe certification or ability to obtain one. 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.

As a banquet chef, you would be primarily responsible for the planning, organizing, controlling and directing the work of employees in the Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering event while ensuring superior quality and consistency at all times. Additionally, responsible to help develop new banquet menu's, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Duties and responsibilities A banquet chef is responsible for planning, organizing and directing the work of employees in the Banquet kitchen. They help develop the banquet menu and then oversee the food preparation for all banquet and catering events and ensure the food produced is of the highest quality. Their typical duties and responsibilities include: · Helping develop new menus and meals, based on customer demand or the season · Testing and tasting all items served · Attending BEO meetings to be informed of all changes. Review banquet event orders (BEO) on a daily basis and make note of any changes · Establishing the priorities each day and assign tasks to banquet kitchen staff. Establish the day's priorities and assign production and preparation tasks for the banquet kitchen staff to execute · Taking a physical inventory of specific food items for the daily inventory and allotting leftovers to the proper places · Providing support and training to other banquet staff (e.g., in line cooking, food preparation and dish plating) · Ensuring the banquet area in kitchen is kept clean, tidy and sanitary. Responsible to oversee the regular cleaning of all equipment used in the banquet kitchen. Hot boxes, speed racks ect. · Supervising all other banquet kitchen staff · Maintain updated and accurate recipes of all dishes prepared for banquet functions. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. · Able to coordinate banquet production and plating with the Executive Chef or Sous Chef · Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work. Work with and check with purchasing to ensure delivery of product needed for each particular event · Communicate the kitchen needs with the Executive Chef. · On slower banquet weeks shifts may be required to work on the line. Qualifications · Effectively communicate both verbally and in writing to provide clear direction to staff. · Banquet chef should serve as a role model to demonstrate appropriate behaviors · Able to plan and execute multiple banquet functions. · Ability to Portion control on a large scale · Willing and able to work evenings, weekends and holidays · Adept at working effectively in high energy and busy environments and works well under pressure · Strong communication skills Key Competencies Key competencies include management, manages times well, communication, give clear and effective direction, produce large quantities of food well, attention to detail, integrity, honesty, problem solving, reliability, adaptability, and efficiency. Adhering to our Core Values includes being guest-centric, teamwork, and respect, pro-active and accountable.

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. Organize the work in the kitchen so that kitchen processes run efficiently. Produce high quality guest dishes that follow the established menu choices. Adhere to all guest and crew dietary requests and restrictions. Maintain order and discipline in the kitchen during work hours. Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. Ensure that all meals are prepared as quickly and deliciously as possible. Enforce food and safety standards. Qualifications: Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. ServSafe Manager Certification strongly preferred. Transportation Worker Identification Credential (TWIC). Familiar with food safety standards. Must be able to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Must possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. US Coast Guard regulated pre-employment drug test. Training and Teaching experience. Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

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.

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