Chef jobs in Needham, MA - 624 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. **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.

MFG is hiring an experienced Executive Chef with strong work ethic to help set and maintain the highest standards of cuisine and professionalism. Our ideal candidates who will assist in carrying our culture, standards of service, and quality of food to the new location. While comparable experience is preferable, any individual with passion and love for people, food, and wine will certainly be welcomed. Responsibilities -This is a Managerial position: there is a high level of administration expected. -Executing menu items from start to finish -Managing the line and all kitchen employees -Constantly be a mentor for all kitchen employees, training and coaching -Assist with creating the schedule, costing, inventory, and labor controls. Requirements: -5 years of progressive experience in BOH Operations. -Michelin Rated restaurant experience is preferred. -Superior knowledge of back of house administrative duties a must -Proven ability in teaching and mentoring kitchen employees -Outstanding communication and supervisory skills -Self motivated and demonstrates quick thinking BENEFITS: We offer competitive salary, medical/dental/vision insurance, Team Member Referral program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity

Job Listing: Executive Chef III At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Executive Chef III for the New England Aquarium located in Boston, MA. The New England Aquarium is a nonprofit research and conservation organization that has protected and cared for our ocean and marine animals for more than 50 years. The New England Aquarium is a catalyst for global change through public engagement and education. Principal Function: An Executive Chef III is charged with maximizing the productivity of the culinary staff, as well as managing the sous chefs who are directly below them in the culinary chain of command. The Executive Chef III will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef III may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Essential Responsibilities: Lead and manage culinary operations. Develop and implement innovative, seasonal menus in line with culinary trends and guest preferences. Supervise, train, and mentor a team of sous chefs, line cooks, and kitchen staff. Ensure consistency in food preparation, quality, taste, and presentation. Manage food and labor costs within budgetary guidelines; analyze profit margins and adjust strategies as needed. Oversee inventory, purchasing, vendor relationships, and cost-effective procurement. Ensure compliance with health, safety, sanitation, and food handling regulations (e.g., HACCP). Collaborate with front-of-house management to ensure seamless service and guest satisfaction. Lead by example to foster a positive, professional, and respectful work environment. Maintain accurate records, including staffing schedules, inventory, and production logs. Qualifications/Skills: Associate's or Bachelor's degree in Culinary Arts or related field preferred. Minimum 5-7 years of progressive culinary experience, including 2-5 years in a culinary leadership role in a high-volume or multi-unit operation. Proven experience with menu development, budget management, and team leadership. Strong knowledge of various cuisines, cooking techniques, and food presentation. ServSafe or equivalent food safety certification required. Proficiency with inventory, scheduling, and kitchen management software is a plus. High level of creativity and innovation Ability to work under pressure and handle multiple priorities Commitment to excellence, quality, and guest satisfaction Other Requirements: Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Why Join Sodexo Live!? At Sodexo Live!, we're proud to be experience makers, creating unforgettable moments for people across a wide range of industries and events. We bring that same commitment to our team members by offering a comprehensive benefits package that begins on day one, additional benefits include: Health Savings and Flexible Spending Accounts Life and Disability Insurance Accident, Critical Illness, and Hospital Indemnity Coverage Identity Theft Protection Adoption Assistance Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.

We are seeking an experienced Executive Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the hotels brand and reputation. Tasks and job duties, include, but are not limited to, the following: Hiring, evaluating, rewarding and disciplining of kitchen personnel as appropriate. Orientation and training of kitchen personnel in property and department rules, policies and procedures. Training of kitchen personnel in food production principles and practices. Establishes quality standards for all menu items and for food production practices. Planning and pricing of menus. Establishes portion sizes and standards of service for all menu items. At the beginning of each meal period, checks use record to determine if estimates match actual production. Record any other use adjustments necessary including leftovers at the end of each meal period. Coordinates all food production needs for all areas of responsibility. Insures the production of consistently high quality food. Responsible for the scheduling of kitchen employees in conjunction with business forecasts and predetermined budget. Maintain payroll records for submission to payroll department. Development of creative new food concepts, which ensure the highest quality food and profitability. Closely supervises the production to avoid potential waste of food, labor and loss of quality. Conduct daily inventory of all food production needs. Creation and compilation of recipe cards for individual kitchen stations to verify inventories and production estimates for each station attendant. Controlling of food cost by establishing purchasing specifications, storeroom requisitions systems, product storage requirements, standardization of recipes and waste control procedures. Preparation of food orders. Responsible for the training of kitchen personnel in the safe operation of all equipment, utensils and machinery. Responsible for the training of kitchen personnel in proper sanitation practices and establishes cleaning schedules, stock rotation schedules, refrigeration temperature control points and other sanitation controls. Responsible for the training of kitchen personnel in the preparation of all food while retaining the maximum amount of desired nutrients. Assist in the training of kitchen personnel to meet special dietary requests, including low-fat, low-sodium, vegetarian and low-calorie meals. Responsible for the daily oversight of the Trade Center concessions, banquets, restaurant and restaurant outlets. Maintain the highest degree of cleanliness of all kitchen equipment, floors and surrounding areas. Must be formally trained in sanitary practices and controls. Any other duties that may occur from time to time. Prerequisites: Education: Trade and or high school diploma, preferably a hotel/restaurant or culinary degree. Experience: Previous hotel - related experience. Knowledge of food and beverage, management experience in foodservice operations. Physical: Requires bending, reaching, standing, walking, sitting, manual dexterity, grasping, carrying, repetitive motions, visual acuity and hearing. Requires excellent written, verbal and listening skills to facilitate the communication process. Must be able to lift up to 40 pounds on a regular and continuing basis. Benefits We offer our eligible Associates a number of benefits to enhance their health and well-being: Group insurance, including, dental, vision and company-paid life insurance Paid time off including vacation days, sick days and holidays Hotel Discounts for - You, Your Friends & Your Family Referral Bonus Bonus Plan

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

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. The pay range listed is the reasonable and good-faith estimate of the compensation for this position at the time of posting, as required under Massachusetts pay transparency laws. Actual compensation may vary based on factors such as experience, performance, and business needs.

As an Executive Chef, you will lead the culinary team at one of our prestigious upscale restaurant clients, ensuring high standards of food preparation, presentation, and quality. This role requires innovation, leadership, and a passion for excellence in the culinary arts. Key Responsibilities: Develop and design seasonal menus with a focus on creativity and market trends. Oversee kitchen operations, ensuring efficiency and high standards of food safety and hygiene. Manage and train kitchen staff to deliver consistent quality and maintain a collaborative kitchen environment. Source top-quality ingredients and manage supplier relationships. Monitor food costs and ensure profitability without compromising on quality. Stay updated on culinary trends and implement them to enhance the dining experience. Qualifications: Proven experience as an Executive Chef in upscale dining establishments. Strong leadership, communication, and team management skills. Expertise in menu development, cost control, and kitchen management. Culinary degree or equivalent professional experience. Passion for innovation and a deep knowledge of international and local cuisines.

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.

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.

One Wingate East New Independent Living Community, Opening May 2026, March 1st Start Date Schedule: Full-Time Salary: $95,000- $100,000 Benefits: 401K, Health, Dental, Vision Insurance Your Career. Your Calling. Our Commitment to Exceptional Care. At Wingate Living, we're more than just senior living--we're builders of lifestyles, friendships, and communities you'll be proud to be part of. As a family-owned company with over 30 years of experience throughout Massachusetts and Rhode Island, we offer a unique blend of healthcare and hospitality through a full continuum of premier services. Join us, and bring your passion, expertise, and heart to a team that truly values you. Job Purpose: The Executive Chef at One Wingate East leads our food service program and sets the tone for both the kitchen and dining experience. Unlike many chef roles, this position is truly hands on. Our chef spends most of their time in the kitchen, side by side with cooks, preparing fresh meals for our residents every night through service time up till 7:30 PM. This role requires passion for food, connection with people, and commitment to excellence. It also requires the ability to train, supervise, and uphold Wingate's dining standards across the team, ensuring consistency, safety, and compliance at all times. Essential Duties and Responsibilities: • Lead daily food preparation and service; personally prepare meals alongside the team. • Ensure quality and consistency of breakfast, dinner entrées, soups and salads, daily bar appetizers, Sunday brunch, and the dessert bar. • Purchase food and supplies from approved vendors; check in, inventory, and ensure proper storage and handling. • Maintain cost records, meet budget guidelines, and monitor food and labor expenses without sacrificing quality. • Maintain a safe, sanitary kitchen in compliance with state, federal, and Wingate standards. • Develop cleaning schedules and ensure sanitation protocols are followed. • Supervise, train, and schedule staff; set the tone by working directly with them on the line. • Create and adjust menus for the community while respecting resident preferences, allergies, and seasonal products. • Collaborate with other departments for events and holiday meals. • Provide dining orientation to new residents, learning their food preferences and building rapport. • Conduct regular inspections of storage areas, kitchen, and dining spaces for safety, sanitation, and order. • Investigate injuries and retrain staff as necessary to maintain safety standards. • Submit reports to the General Manager and participate in department head and dining meetings. • Lead in-service education and training sessions for dining staff. • Report maintenance and equipment needs promptly and coordinate with facilities and housekeeping. • Uphold Wingate's “Five Star” customer service approach in every aspect of the job. • Investigates on-the-job injuries and corrects the problem and/or retrains the employee as necessary. • Ensures continued compliance with all federal, state, and local regulations. • Actively participates in all quality processes. • Reports needed repairs and cleaning for kitchen and dining areas. • Works closely with facilities and housekeeping for kitchen and dining room needs. • Directly supervises employees in the Kitchen. • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. • Adheres to all company policies, procedures, and standards of conduct. • Reports to the appropriate managers any known or suspected violations of policy and procedures, regulations or standards of conduct. • Performs additional duties as assigned. Position Requirements: • Proven culinary experience in a hands on role. Restaurant or hospitality background strongly preferred. • Graduate or attendance in an approved Dining Manager's course preferred. • ServSafe certification required. • Supervisory and management experience required. • Strong organizational, training, and leadership skills. • Ability to read, write, and comprehend English. • Knowledge of dietetic principles, food sanitation, and food service operations. • Physical ability to stand, walk, lift up to 25 pounds, and perform kitchen duties. • Flexibility to work evenings, weekends, and holidays.

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.

Full-Time Traveling Private Chef - (Boston MA & Palm Beach, FL) A young, health-conscious entrepreneur is seeking a dedicated Private Chef to support a dual-residence lifestyle between Massachusetts and Florida. This is a long-term career role (10+ years), designed for a chef who values stability, loyalty, and the opportunity to grow alongside a client as his homes and lifestyle expand. Residences & Lifestyle ● Boston, MA (approx. May 22 - Oct 15) → currently a 1,700 sq ft luxury apartment, with a larger estate purchase anticipated within 12 months. ● Palm Beach, FL (approx. Oct 15 - May 21) → 3400 sq ft home (A bigger house with a professional kitchen will follow). ● Monthly travel between residences (0-2 times). ● Occasional domestic and international travel (chef typically accompanies for trips longer than 3 days). ● Both kitchens are equipped with high-end tools (HexClad, Le Creuset, sous vide equipment, Japanese knives, etc.). Schedule & Meals ● Monday-Friday: light breakfast, moderate lunch, and full dinner service, plus meal preparation for the weekend. ● Saturday: off, except for occasional events or dinners, with an alternate rest day provided. ● Sunday: off, except for occasional events or dinners, with an alternate rest day provided. ● Service includes cooking, serving, and kitchen management - the chef does not dine with the principal. Culinary Style & Nutrition ● Global inspiration (Asian, Mediterranean, Middle Eastern, Latin, American), with openness to explore new cuisines. ●Must have a balanced approach between lighter meals (seafood, vegetables) and heartier dishes (steak, pasta, roasts). ● Restrictions: prefers meals lighter in dairy, with indulgence reserved for special occasions. ● Variety is encouraged, with the ability to repeat favorite staples weekly. ● Deep understanding of controlling the fat intake and able to cook without much fat (Steaming, BBQ, Braising, Sous vide) ● Presentation: casual elegance for daily meals, elevated to fine dining / multi-course plating when entertaining guests, business colleagues. ●Knowledge of wine and spirit pairings a plus. ●Deep knowledge of sushis/Japanese food strongly preferred. ●Cooking simple healthy, balanced and cost-efficient dish daily for the staff (2) (salad, protein/veg/Starch, which will be enough for lunch/dinner) Responsibilities ● Full ownership of culinary function: menu planning (important), sourcing, stocking, preparation, serving, sanitation and cleanup. Reporting any problem or maintenance to be done to HM or Principal directly. ● Nutritional oversight: broad health-conscious planning with the ability to calculate macros when needed (e.g., weight management). Must know how to track intakes (MyfitnessPal/Cronometer or similar) ● Budgeting, making weekly reports (Excel/Google Sheet) on culinary expenses (mandatory). ● Strong preference for local and organic sourcing, building relationships with farmers markets and specialty purveyors. ● Meal preparation for off-days and for travel periods. ● Hosting support for small, intimate dinners and gatherings. Candidate Profile ● 5-10+ years of professional experience; private household experience strongly preferred, would consider top 5* Hotels chains experience (4 Seasons, Shangri'La, Peninsula, The Ritz-Carlton, St Regis, Mandarin Oriental) ● Formal culinary training (Culinary Institute, Le Cordon Bleu, etc.) preferred but not required. ● Multi-cuisine versatility with a balance of nutrition-driven and fine dining techniques. ● Calm, discreet, and professional; comfortable in the background but able to engage warmly when needed. ● Values privacy, loyalty, and long-term commitment to one client. ● Flexibility and adaptability if last minute change of plans. ●Creativity to work with leftovers and ensure minimum waste. ●Deep understanding of Healthy/balanced diet. (prior experience with athletes/ professional sport organizations a plus) ●Baker a plus but not mandatory ●Portfolio of work a plus Compensation & Housing ● Competitive full-time salary. ● Chef maintains a personal home base in either MA or FL; housing provided in the opposite state when stationed there. ● Travel covered when accompanying the Principal. ●Must have his own transportation within his home base.

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. **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.

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.

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)

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.