Chef jobs in New Hampshire - 162 jobs

Job Description Job Title: Chef Concept Type: Open Kitchen - Elevated Chinese Cuisine - Wok Cooking Salary: $65,000 per year Who We Are Join an exceptional company with a remarkable culture and a commitment to hospitality excellence. Our passion for delivering outstanding guest experiences and fostering a supportive, fun environment for our team is unmatched. As a 100% employee-owned organization, we focus on our core values, ensuring pride, commitment, care, and continuous improvement. Here, you'll be part of a team that believes in working hard, serving our community, and creating a memorable dining experience. Our open kitchen concept provides a vibrant, engaging environment for both guests and staff. Specializing in Cantonese cooking infused with contemporary flavors, we take pride in using locally sourced fresh produce, premium meats, and seafood to craft dishes that elevate the dining experience. Job Qualifications We are looking for a Chef in Seabrook, NH, who possesses the following qualifications: Proven experience in Wok cooking, with a strong understanding of high-heat, fast-paced culinary techniques. Ability to perform well under pressure in a high-energy kitchen environment. Excellent attention to detail, ensuring quality and consistency in every dish. Strong communication skills with the ability to train and supervise kitchen staff effectively. Thorough knowledge of food safety and sanitation regulations with a commitment to compliance. If you are passionate, collaborative, and driven by culinary excellence, we want you as part of our team. Job Responsibilities As a Chef in Seabrook, NH, your duties will include: Preparing and cooking dishes in Wok stations, following recipes and maintaining quality standards. Supervising kitchen staff, providing guidance, and fostering team collaboration. Conducting regular inspections of kitchen equipment and facilities, promptly addressing any issues. Accurately maintaining records for inventory, orders, and expenses. Collaborating closely with the front-of-house team to ensure smooth operations and seamless guest experiences. Ensuring food preparation areas comply with industry sanitation and safety regulations. Your role as a Chef will be pivotal in ensuring that every customer leaves with an unforgettable impression of our elevated Chinese dining experience. Company Benefits 401K Plan: Secure your financial future with our competitive retirement plan options. Competitive Salary: Enjoy a rewarding wage of $65,000 per year. Medical Benefits: Access comprehensive healthcare packages. Wellness Program: Prioritize health and wellness with our supportive programs. Performance Bonuses: Celebrate your hard work and contributions with performance-based incentives. Advancement Opportunities: Grow within our organization and take your culinary career to the next level. Don't miss this opportunity to join our Seabrook, NH team as a Chef! Apply Today

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:** 1249857BR **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.

Part-Time Chef, Day shift Reports to: Residential Director Schedule: Friday-Sunday, 20-24hrs/week About Us: WestBridge is a family-founded, private non-profit organization dedicated to providing compassionate mental health and substance use treatment to individuals and their families. We incorporate evidence-based practices to promote resiliency and lifelong recovery. Summary Job Description: The Part-Time Chef ensures a proactive approach in their work, by offering high-quality foods, including healthy entrées and snacks, in a positive manner to approximately 8-12 people at our residence facility. The part-time Chef also contributes to the overall program in helping to create a warm and caring atmosphere for our Participants. Primary Duties: * Prepares food by establishing nutrition and presentation standards and preparation procedures; measuring results against standards; making production adjustments. * Works in collaboration with full-time Chef, Nutritionist, Participants and residential team members to establish a weekly menu. * Adheres to the menu plan as developed by the full-time Chef. * Approves food preparation by observing methods of preparation; tasting and smelling prepared dishes; viewing color, texture, and garnishments; verifying portion sizes. * Maintains a clean, orderly and safe environment by implementing federal, state, and local sanitation requirements and as directed by the full-time Chef. * Responsible for logging refrigerator temperatures, filling out communication logs, restocking items from the dry storage area in order to maintain an orderly kitchen. * Coordinate schedule with full-time Chef around holidays and scheduled/requested days off. Requirements * Associates Degree or Equivalent in Culinary Arts and experience working with and preparing high-quality food. * Valid ServSafe Certification. * Active CPR, First Aid and AED certification required. * Active Crisis Prevention Intervention (CPI) Certification required or a plan for timely completion. (Training provided) * Knowledge of state and federal rules and regulations governing confidentiality * Knowledge of local, state and federal program administration regulations. * Understanding and ability to work with our residents * Demonstrates a high standard of professional conduct, professional boundaries and ethical behavior that will enhance the quality of care and encourage positive interactions among staff, Participants and families. * Valid driver's license and appropriate vehicle insurance (liability limits of at least $100,000 bodily injury per person / $300,000 bodily injury per accident / $100,000 property damage). * Must be 21 years or older in order to operate motor vehicle for WestBridge. * Satisfactory Criminal Background Screening results. * Satisfactory Motor Vehicle Records results. WestBridge does not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy (including childbirth, lactation and related medical conditions), genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law

Role OverviewSodexo is seeking a Executive Chef 3 for Southern New Hampshire Medical Center located in Nashua, NH. In this role, reporting to the Food Operations Manager, you will oversee a team of 12 culinary professionals, responsible for preparing 3 meals/day out of 2 kitchens for patient room service as well as provide food service for internal catering and the cafeteria. The Executive Chef will work daytime hours but also will need the flexibility to cover the closing shift (10:30am-8:30pm) on Wednesdays and every other weekend. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being. What You'll Dooversee day-to-day operations and a team of culinarians and production workersdeliver high quality food services including retail, catering and patient meal management operationsensure food safety, sanitation, and workplace safety standard complianceensure Sodexo culinary standards including recipe compliance and food quality are implementedinitiate plans for improvments and/or enhancements to existing systems (ordering, food production, handling & safety)ensure HACCP, regulatory and standards compliance 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 Bringhave a proven track record in successful kitchen management in a busy enviornmentare experienced with menu planning and development, as well as inventory managementcan manage multiple priorities while maintaining high quality customer serviceexperience facilitating open communication with the team and provide a supportive work enviornment 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Not Your Average Joe's is hiring a Sous Chef! As a Sous Chef you will play a pivotal role in the day-to-day operations of our restaurant. Reporting to the Executive Chef, you will oversee all kitchen hourly positions, providing leadership and ensuring the consistent execution of our quality standards, operating systems, procedures, philosophies, and culture. We are seeking a focused, hardworking, team oriented Chef with a strong background in cooking, organization and leadership. We offer: Competitive compensation - [annual salary and bonus etc] Insurance benefits Bonus opportunities A great work atmosphere Paid Time Off Meals every shift Duties/Responsibilities: Ensuring that our kitchen is fully and appropriately staffed at all times Interviews, trains, councels, and coaches staff Ensures all training materials, development and schedules are being followed Clearly communicating with all Team Members Ensures a harassment-free environment for all Team Members Manages and makes adjusments to labor on a shift-to-shift basis while ensuring we don't harm the Guest experience Ensure line checks and production are both completed in compliance with NYAJoe's systems and standards Maintaining operational excellence so our kitchen is running efficiently and effectively Ensuring that all laws, regulations, and guidelines are being followed Creating a restaurant atmosphere that both patrons and employees enjoy Various other tasks as needed

Job Description Executive Chef The Exeter Inn, home to the acclaimed Epoch Gastropub, is seeking an experienced and visionary Executive Chef to lead our culinary team. This role is ideal for a hands-on leader who thrives in a creative, high-quality kitchen environment and has a deep understanding of modern gastropub and fine dining cuisine. About the Role: The Executive Chef will oversee all aspects of kitchen operations, including menu development, cost control, team leadership, and quality assurance. The ideal candidate will bring innovation and consistency to the table, ensuring each dish reflects the elevated yet approachable style that defines Epoch. Key Responsibilities: Lead and mentor the culinary team to uphold high standards of food quality and presentation. Design and execute seasonal menus aligned with the property's concept and local ingredients. Manage inventory, budgets, and vendor relationships to maintain profitability. Enforce food safety, sanitation, and compliance standards. Collaborate with property leadership to deliver an exceptional guest experience. Qualifications: Minimum 3-5 years of experience as a Head or Executive Chef in a gastropub or fine dining restaurant. Strong leadership and communication skills, with a track record of developing cohesive, high-performing teams. Proven ability to manage costs while maintaining exceptional culinary standards. Excellent references from previous establishments of similar caliber. Benefits: Why Join Us: The Exeter Inn offers a unique blend of history, charm, and culinary excellence. As part of our leadership team, you'll have the creative freedom to shape the dining experience and leave your mark on one of New England's most beloved destinations. If you're passionate about locally inspired, elevated cuisine and ready to lead a talented kitchen team, we'd love to hear from you.

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

Job Description The Phonky Noodle in Keene, NH is looking for one sous chef to join our team. We are located on 11 Central Square. Our ideal candidate is attentive, motivated, and reliable. Responsibilities Closely work with chef to create specials and new menu items Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a sous chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume The Phonky Noodle is an equal opportunity employer. We respect your medical autonomy. We are looking forward to receiving your application. Thank you.

Immediate Opportunity. Award Winning Gourmet Marketplace seeks a full time Chef having previous experience in banquet service, catering or executive corporate food service as beneficial. Successful candidate will demonstrate the ability to produce items of high quality in appearance, taste and variety through an upscale service presentation that changes daily. This is the centerpiece of a marketplace featuring wines, cheeses, chocolates, specialty foods, craft beers, house made gelato and more in a century old, beautifully restored open post and beam railroad warehouse. A fast paced environment seasonally is offset by no late nights providing a quality of life that is hard to match in the restaurant industry. Full time (30 hours per week) qualifies for 50% company paid Anthem Blue Cross Blue Shield Health Insurance. Professionalism, organizational skills and sanitation standards are essential, as well as the ability to work well with others. This a non-smoking facility. The position requires scheduling flexibility including weekends and holidays. Reply to posting with a cover letter, resume and contact information Job Type: Full-time Pay: $50,000.00 - $56,000.00 per year is Negotiable & Experienced Based Please visit our careers page to see more job opportunities.

About Hana Group Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we're committed to delivering high-quality food that's convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction. Our Culture At Hana Group, we believe our people are the heart of our success. We're proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company's success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement. Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that's transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that's growing across the U.S., Hana Group could be the perfect fit for you. Job Description The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Cutting, slicing and filleting different types of fish and vegetables Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Minimum 6 months in the food service industry; sushi rolling experience preferred Ability to read, write and communicate in English Communicate with the customer/member to engage and understand their needs Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgement Encompass the company mission and core values Additional Information Salary: $15.00-$17.50 Hourly Hana Group North America is an Equal Opportunity Employer

The Juicery Kitchen is seeking driven, dependable, and positive Team Members to join our Crew! Looking to hire both part-time and full-time positions. Schedules are flexible! Join our team and enjoy a fun place to work with no late nights, flexible schedules, great perks, and awesome starting pay! Average pay & tips are $10 - $14 / hour for Team Members at The Juicery Kitchen. What You'll Do: Assist with fulfilling a diverse menu of on the go baked goods, drinks, salads, and more that are distributed to our stores Work with a sense of urgency to prepare, package, and label all foods Perform dishwashing and general cleaning duties Work as part of a team in a fast-paced environment as well as on your own What We're Looking For: Positive attitude Strong communication and organizational skills Full-time or part-time availability Knowledge of allergens and vegan/vegetarian diets… or a willingness to learn! What We Offer: Flexible Schedules - Shifts include openers, mids, and closers - NO late nights! Juice Crew Discounts - 70% off all menu items while working as well as 30% off at all other times.

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. + 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:** 1245148BR **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.

Part-Time Chef, Day shift Reports to: Residential Director Schedule: Friday-Sunday, 20-24hrs/week About Us: WestBridge is a family-founded, private non-profit organization dedicated to providing compassionate mental health and substance use treatment to individuals and their families. We incorporate evidence-based practices to promote resiliency and lifelong recovery. Summary Job Description: The Part-Time Chef ensures a proactive approach in their work, by offering high-quality foods, including healthy entrées and snacks, in a positive manner to approximately 8-12 people at our residence facility. The part-time Chef also contributes to the overall program in helping to create a warm and caring atmosphere for our Participants. Primary Duties: Prepares food by establishing nutrition and presentation standards and preparation procedures; measuring results against standards; making production adjustments. Works in collaboration with full-time Chef, Nutritionist, Participants and residential team members to establish a weekly menu. Adheres to the menu plan as developed by the full-time Chef. Approves food preparation by observing methods of preparation; tasting and smelling prepared dishes; viewing color, texture, and garnishments; verifying portion sizes. Maintains a clean, orderly and safe environment by implementing federal, state, and local sanitation requirements and as directed by the full-time Chef. Responsible for logging refrigerator temperatures, filling out communication logs, restocking items from the dry storage area in order to maintain an orderly kitchen. Coordinate schedule with full-time Chef around holidays and scheduled/requested days off. Requirements Associates Degree or Equivalent in Culinary Arts and experience working with and preparing high-quality food. Valid ServSafe Certification. Active CPR, First Aid and AED certification required. Active Crisis Prevention Intervention (CPI) Certification required or a plan for timely completion. (Training provided) Knowledge of state and federal rules and regulations governing confidentiality Knowledge of local, state and federal program administration regulations. Understanding and ability to work with our residents Demonstrates a high standard of professional conduct, professional boundaries and ethical behavior that will enhance the quality of care and encourage positive interactions among staff, Participants and families. Valid driver's license and appropriate vehicle insurance (liability limits of at least $100,000 bodily injury per person / $300,000 bodily injury per accident / $100,000 property damage). Must be 21 years or older in order to operate motor vehicle for WestBridge. Satisfactory Criminal Background Screening results. Satisfactory Motor Vehicle Records results. WestBridge does not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy (including childbirth, lactation and related medical conditions), genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law

Executive Chef Opportunity We are in search of an accomplished Executive Chef who possesses a passion for crafting culinary masterpieces and the ambition to lead within our thriving hospitality group. If you're located in Nashua NH, we invite you to apply today and meet with us! Our venue offers personalized service, making it ideal for a night out with friends and family, private dining, or elegant banquets. We proudly offer a range of prix fixe menus and special bar offerings to cater to diverse tastes. Our success is largely due to our dedicated staff and the exceptional service they provide. From the beginning, delivering the finest quality food and service has been our top priority, and we are proud that our efforts are recognized. Position: Executive Chef Job Description: The Executive Chef will showcase outstanding leadership abilities by recruiting, training, and mentoring the culinary team. Key responsibilities include maintaining a safe, clean, and professional kitchen environment. The Executive Chef will manage food costs, conduct inventories, and handle product ordering, while also guiding the Sous Chef in these tasks. Delivering each dish promptly and exceeding guest expectations is crucial to this role. The Executive Chef must be committed to culinary excellence and inspire the team to follow suit. Benefits: - Competitive compensation packages - Attractive Bonus Program - 401(k) retirement savings with company match - Comprehensive Medical, Dental, and Vision benefits - Paid Vacation - Company-Paid Basic Life Insurance - Flexible Spending Plans - Long-Term and Short-Term Disability Insurance Requirements: - Minimum of 2 years of experience as an Executive Chef in a high-volume restaurant ($6,000,000+ annual revenue) - Bilingual in English and Spanish - Hands-on experience with line functions, expediting food, placing orders, and training kitchen staff - Preferred background in a restaurant company with a corporate structure If you're interested in this Executive Chef position in Nashua NH, please email your resume.

Immediate Opportunity. Award Winning Gourmet Marketplace seeks a full time Chef having previous experience in banquet service, catering or executive corporate food service is beneficial. Successful candidate will demonstrate the ability to produce items of high quality in appearance, taste and variety through an upscale service presentation that changes daily. This is the centerpiece of a marketplace featuring wines, cheeses, chocolates, specialty foods, craft beers, house made gelato and more in a century old, beautifully restored open post and beam railroad warehouse. A fast paced environment seasonally is offset by no late nights providing a quality of life that is hard to match in the restaurant industry. Full time (30 hours per week) qualifies for 50% company paid Anthem Blue Cross Blue Shield Health Insurance. Professionalism, organizational skills and sanitation standards are essential, as well as the ability to work well with others. This a non-smoking facility. The position requires scheduling flexibility including weekends and holidays. Reply to posting with a cover letter, resume and contact information Job Type: Full-time Pay: $50,000.00 - $56,000.00 per year is Negotiable & Experienced Based Please visit our careers page to see more job opportunities.

Role OverviewDo you strive to create amazing culinary experiences? Sodexo's Campus Services is seeking a passionate, hands-on, and experienced Executive Chef 3 to lead culinary operations at Colby-Sawyer College in New London, NH. In this role, you will bring innovation, creativity, and strong leadership to deliver exceptional dining experiences that consistently delight students, faculty, and guests. As the Executive Chef, you will set the standard for culinary excellence through thoughtful menu development, team coaching, and streamlined operational practices - ensuring top-tier quality, safety, and sustainability across all dining venues. What You'll DoLead and oversee all back-of-house culinary operations, including menu planning, recipe execution, food safety, and sanitation. Train, mentor, and develop culinary staff, fostering a positive and engaging team culture. Champion sustainability initiatives and support local sourcing and purchasing programs. Ensure compliance with Sodexo's culinary standards and client expectations. Maintain strong on-the-floor leadership presence during service to ensure quality and consistency. Manage ordering, inventory, and food cost control to achieve financial goals. Partner with front-of-house teams to deliver a cohesive and memorable guest 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 experience leading culinary operations in a high-volume or campus dining environment. Strong leadership skills with the ability to inspire and develop diverse teams. Expertise in culinary techniques, food trends, and recipe development. Commitment to food safety, sanitation, and sustainability practices. Excellent organizational and communication skills. A hands-on, collaborative leadership style and a passion for culinary innovation. 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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! **Responsibilities :** + Assist Executive Pastry Chef to implement, maintain and review all approved menus onboard + Prepare all desserts, cakes and pastries for the restaurant menus + Assist with buffet set up + Instruct crew in the preparation of pastries, cakes and crèmes + Monitor and ensure opening and closing procedures for all kitchens and production areas + Oversee allergy and dietary training of Pastry staff and ensure training is in accordance with strict company LOG's and guidelines + Oversee proper preparation of special dietary meals and food allergy for guests and crew + Delegate, monitor and review the Chefs operational responsibilities + Strive to meet and exceed guest expectations, never compromising safety and quality, taking corrective action whenever necessary + Ensure Disney Cruise Line and USPH sanitation requirements are met in area of responsibility + Monitor and ensure the preparation and presentation of all products on the restaurant menus + Prepare showpieces, displays, ice cream and sorbets, as well as special request items when needed + Actively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership + Execute additional job responsibilities, as assigned by DCL leadership, based on operational need + Comply with all company set policies and procedures, along with all maritime and ship rules, regulations and procedures + Participate in Emergency Duties as specified in the ship Assembly Plan **Basic Qualifications :** + Minimum five years recent experience as Pastry Chef or Pastry Chef de Partie + Certified Pastry Chef or equivalent degree in Culinary Arts + Excellent technical and functional understanding of the ship based Food & Beverage operation + Proven track record of delivering a high quality product + Be at least 21 years of age + Be able to speak, read and write fluent English + Willingness to live and work onboard one of our vessels for a certain length of time (based on position) + Be able to work a seven-day, 70-84 hour week with limited time off + Be able to adhere to Disney Cruise Line appearance guidelines + Agree to share a cabin with other crew members + Enjoy working in a high-volume, fast-paced, guest-service oriented environment + Be flexible with your work schedule, job duties and work locations + Appreciate diversity among guests and crew **Additional Information :** This is a **SHIPBOARD** role. Applicants must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be committed to the position you are applying for at least 2-3 contracts before a transfer or promotion + Be willing to follow and perform safety role, emergency duties and/or associated responsibilities as specified in the ship Assembly Plan + Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control + Be willing to follow and embrace United States Public Health requirements and guidelines as well as Environmentality requirements and Company practices + Be willing to share a cabin with other crew members and appreciative of working and living in a multi-cultural environment + Be comfortable living in a confined space with strict rules and regulations + Adhere to a structured lifestyle, personally and professionally 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:** 1245486BR **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.

Immediate Opportunity. Award Winning Gourmet Marketplace seeks a full time Chef having previous experience in banquet service, catering or executive corporate food service as beneficial. Successful candidate will demonstrate the ability to produce items of high quality in appearance, taste and variety through an upscale service presentation that changes daily. This is the centerpiece of a marketplace featuring wines, cheeses, chocolates, specialty foods, craft beers, house made gelato and more in a century old, beautifully restored open post and beam railroad warehouse. A fast paced environment seasonally is offset by no late nights providing a quality of life that is hard to match in the restaurant industry. Full time (30 hours per week) qualifies for 50% company paid Anthem Blue Cross Blue Shield Health Insurance. Professionalism, organizational skills and sanitation standards are essential, as well as the ability to work well with others. This a non-smoking facility. The position requires scheduling flexibility including weekends and holidays. Reply to posting with a cover letter, resume and contact information Job Type: Full-time Pay: $45,000.00 - $55,000.00 per year is Negotiable & Experienced Based Please visit our careers page to see more job opportunities.

Now Hiring: Passionate Sous Chef - Plymouth, NH Are you a talented Sous Chef who thrives in a fast-paced kitchen and takes pride in delivering exceptional culinary experiences? If so, we want to hear from you! We're searching for someone who shares our commitment to culinary excellence and creating unforgettable dining moments. At our restaurant, we provide a warm, inviting atmosphere where guests can relax and enjoy high-quality, flavorful dishes crafted from the freshest, finest ingredients. Our commitment to quality and consistency keeps our guests coming back time and time again. Ready to bring your passion to a place where your talent truly matters? Apply now to join our team in Plymouth, NH! Job Title: Sous Chef Job Description: The Sous Chef will need to have high volume and seafood experience. The Sous Chef responsibilities will be able to drive profits through cost analysis and have a strong knowledge of P&L. The Sous Chef will be responsible for all equipment sanitation and maintenance and must be able to communicate effectively to delegate such tasks appropriately and diligently, following the strictest standards and procedures set in place. Benefits: Excellent Compensation Medical/Dental/Vision Coverage 401(K) Life Insurance Bonus Plans Paid Vacation Qualifications: Must have 2+ years of Sous Chef experience in a high-volume, fast-paced kitchen environment. A passion for creating high quality and fresh food A proven track record of achieving results and building a winning team Effective problem solving and decision-making skills Knowledge of Labor Laws, Health Codes, Safe Food Handling and Sanitation, safety and security systems and procedures Apply Now-Sous Chef opening Plymouth NH