Chef jobs in Pawtucket, RI - 607 jobs

Ci Siamo is a restaurant from Danny Meyer's Union Square Hospitality Group and James Beard semifinalist Chef Hillary Sterling. This New York Times Top 100 restaurant celebrates the beauty of simplicity centering around live-fire cooking. The Italian-inflected menu takes inspiration from Chef Sterling's extensive travels and is rooted in the understated excellence of seasonal ingredients and purposeful preparations. Ci Siamo, which loosely translates to “we've made it” or “we've arrived,” bridges the traditional with the contemporary to introduce a new space that is at once transportive yet warmly familiar. Ci Siamo's upcoming Boston location, opening later this year, will embody the same dynamic energy and commitment to culinary excellence as its New York original. Located at Commonwealth Pier, an exciting new waterfront project within the Seaport neighborhood, Ci Siamo Boston looks forward to assembling a talented opening team in our new home. Who you are: The Executive Chef is a dynamic and visionary leader responsible for driving operational excellence, teambuilding, and an exceptional guest experience through outstanding food and hospitality. Reporting to the Director of Operations, this role partners closely with the General Manager to achieve and exceed business goals while ensuring alignment with the mission, vision, and behaviors of Union Square Hospitality Group (USHG). The ideal candidate is an inspiring leader with a passion for culinary excellence, team development, and delivering memorable hospitality experiences. They possess strong leadership skills, a friendly yet competitive spirit, and the ability to build and mentor high-performing teams in a high-volume environment. The Executive Chef must reside in the Boston area. This role also includes opportunities to visit New York for onboarding, training, and professional development. What you'll do:  Team Development & Culture Consistently deliver a culture of Enlightened Hospitality to guests and team members Build, develop, and inspire a high-performing kitchen team that embodies Enlightened Hospitality in every interaction Lead and coach the Sous Chef team in executing consistently excellent food and ensuring an efficient, timely flow of service Provide mentorship, training, and development opportunities to all culinary team members, fostering growth and long-term career progression Proactively seek opportunities to recruit, retain, and promote diverse talent, aligning with USHG's commitment to inclusion and belonging Culinary Leadership Establish and uphold the highest standards of culinary excellence, food quality, and presentation to maintain the restaurant's reputation as an industry leader in partnership with Chef Hillary Sterling Continually refine, enhance, and execute menu offerings to ensure creativity, seasonality, and guest appeal while aligning with business objectives Teach detailed recipes, food execution, and kitchen processes, ensuring consistency, precision, and adherence to all safety and sanitation regulations Foster a culture of continuous improvement, growth, and collaboration within the culinary team Operational Excellence Partner with the General Manager to cultivate a positive, collaborative work environment that fosters strong communication between front-of-house and back-of-house teams Establish and maintain effective kitchen systems and workflows that enhance efficiency, minimize waste, and support financial performance Monitor inventory, purchasing, and cost control measures to ensure financial sustainability while maintaining quality and consistency Oversee compliance with all health, safety, and sanitation regulations, upholding the highest standards in food safety practices Strategic & Cross-Functional Collaboration Act as a strategic partner to Home Office departments, ensuring smooth execution of company-wide initiatives, training, and operational rollouts Build trusted relationships with other USHG leaders to foster collaboration, knowledge-sharing, and the adoption of best practices Leverage guest feedback and performance insights to make data-driven decisions that enhance the overall dining experience What we need from you: 8+ years of progressive culinary leadership experience in a high-volume, fast-paced environment Proven ability to build, lead, and develop a high-performing culinary team Strong financial acumen with experience managing food costs, inventory, and purchasing Expertise in Microsoft Office applications, restaurant scheduling, and kitchen management systems What you'll get from us: At Union Square Hospitality Group, extending Enlightened Hospitality is at the heart of everything we do. We believe our people are our greatest ingredient. Joining our team means becoming part of a culture rooted in care, creativity, and growth. As an Executive Chef, you'll enjoy: Competitive pay and bonus potential : Annual compensation of $130,000 - $145,000 plus eligibility for a performance-based bonus of up to $30,000, with consideration for your experience and impact Comprehensive health coverage: Medical, dental, and vision insurance, plus flexible spending options for healthcare and dependent care Time to recharge: Generous paid time off and paid parental leave to support life outside of work Investing in your future: A matched 401(k) plan to help you grow long-term savings Peace of mind: Life insurance, employee assistance programs, and exclusive access to primary care, mental health, and other wellness services Support in times of need: Access to the USHG HUGS Employee Relief Fund, offering direct assistance to team members facing unexpected hardship Dining Credit : An annual dining credit to enjoy exceptional meals and experiences at any of our restaurants Dining Discount: A 51% dining discount across the entire USHG family of restaurants to share unforgettable meals with friends and loved ones Convenience & flexibility: Pre-tax commuter benefits for transit and parking Growth and community: Opportunities for learning, mentorship, and collaboration with some of the most passionate people in hospitality Putting Enlightened Hospitality into Practice Integral to our culture are our six behaviors. Our behaviors guide how we work together. We play to win with humble swagger. Hospitality is a team sport where everyone deserves an opportunity to thrive and belong Turn over the rocks and always be connecting dots to build uplifting experiences and relationships Center the salt shaker with an unwavering commitment to excellence and the values that matter most Write a great next chapter. The road to success is paved with mistakes well-handled Bring a charitable assumption and err on the side of generosity Leave our campsite better than we found it; always responsible for the impact of our wake *The above represents the expected salary for this position. Ultimately, in determining your pay, we'll consider your experience and other job-related factors. The responsibilities outlined above are not exhaustive. This role may be required to take on other duties or projects as necessary to support organizational goals, in alignment with their skills, experience, and the evolving needs of the business.

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.

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

Join the team responsible for crafting a fresh landmark that emphasizes cultural appreciation among colleagues and the pursuit of greatness. At Raffles Boston, we recognize the immense worth of our distinct cultural heritage, and we are dedicated to ensuring that it is comprehended and embraced by each team member. This commitment begins the instant a prospective colleague connects with us and extends throughout their entire journey with the hotel. Job Description The Executive Sous Chef is responsible for ensuring that all meals coming from the kitchen for which she/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost. She/he is expected to provide training for all staff; meet corporate quality standards; assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Responsible for quality and quantity control of food production and appropriate staffing of entire banquet kitchen. Supervise and schedule banquet kitchen staff. Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals. Make the Purchasing Manager or Executive Chef aware of any special products needed for coming functions. Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Know how to compute daily food cost. Work with the Director of F&B to create and implement menus. Assess food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Qualifications Education & Experience: Minimum two years of Sous Chef Level experience in a luxury hotel required. Five years of progressive leadership experience in a hotel or a related field. Culinary degree required Two years of banquet experience required Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical requirements: Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements: Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Maintain regular attendance in compliance with Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management Additional Information Salary Range: From $115,000.00 to $125,000.00 Employee benefit card offering discounted rates in Accor worldwide for you and your family. Excellent Company benefits including medical, dental, vision and life insurance. Personalized development opportunities across Accor's extensive brand portfolio. Ability to make a difference through our Corporate Social Responsibility activities

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

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

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

Full-time Description Department: Food and Beverage Kitchen Reports to: Executive Chef and General Manager Purpose: The Sous Chef is directly responsible for the cost-effective operation of a clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. The Sous chef works as part of the management team of the restaurant to build sales and grow the business, and is responsible for operating a profitable restaurant. where the quality of food, service, and ambience is continually challenged and improved, and where an environment that fosters creativity, free thinking, and intelligent decision-making is encouraged. The Sous chef is expected to work an average of 55 - 60 hours per week. Essential Duties: - Creating and maintaining an upbeat, productive, and educational environment. - Projecting a positive attitude. - Showing respect for all employees and actively cultivating an inclusive environment built upon mutual respect, civility, and positivity. - Providing ongoing training and constant improvement of product and workplace (i.e., safety, sanitation, and systems). - Setting the pace and tone of the kitchen and overall restaurant through attitude, initiative, and drive. - Providing feedback and direction to BOH employees to continue ongoing development. - Helping to develop a cohesive team and leading them to work toward the common goals of the restaurant. - Possessing a high level of initiative and drive to do whatever is necessary to build and run a successful operation. - Working closely with the General manager to create a team atmosphere among the entire staff that is both fun and professional. - Leading by example, taking an active role in cooking and supervising on the line during dinner service. - Participate in mini meetings with FOH management on a regular basis to ensure clear lines of communication and upkeep of company goals. - Establishing clear communications along all lines within the business. - Building the Business and Guest Base - Aggressively working to build food sales by operating the kitchen with a guest-satisfaction mentality. - Making decisions based on what is best for the guest. - Solving problems so that each guest will want to return. - Working with the GM and front-of-house manager to train staff on product knowledge. Quality of Operations The Sous chef ensures that the restaurant operates at or above company standards. The Sous chef must pay attention to detail in all areas of the operation, including food quality and consistency, training and development, security, safety, sanitation, and physical structure. Specifically - Ensuring strict adherence to standards for food quality. - Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept. - Ensuring all Health Department regulations are always enforced. Cost Management and Profitability The Sous Chef is responsible for generating strong financial performance for the health of the restaurant and the company. They are ultimately responsible for ensuring that the food and BOH labor costs meet or exceed budgeted financial goals. Specifically - Working proactively with the General Manager to maximize sales and optimize profits through the management of food and labor costs. - Food COGS goal of 28% or less. - Total Kitchen Labor goal of 11% - Analyzing weekly costs to ensure proactive management of controllable costs. - Assuming full responsibility for: - Monitor and minimize reports and minimize overtime. - Help with monthly inventory - Maintaining the valuations on your inventory using invoices from the vendor - Purchasing and Receiving - Monitoring local vendors accordingly. - Placing effective orders, based on sales, while simultaneously taking advantage of drop-size incentives. - Proper receiving, rotation, storage, and handling of all food products. - Taking a hands-on approach and being directly involved in daily production. - Setting appropriate prep levels (sales versus usage) to ensure fresh product and effective use of labor, including: - Daily prep counts. - Weekly prep totals and weekly prep plans. - Regular review of Product Mix (P-Mix) information. Personnel The Sous Chef is responsible for overseeing all aspects of kitchen staffing and assisting with Scheduling of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations. Specifically: - Establishing and maintaining appropriate staffing levels and remaining abreast of any changes that may impact staffing needs. - Keeping the GM informed of all staffing needs. - Ensuring thorough and complete training of all employees, including kitchen operations, knife safety, proper handling of product, use of chemicals, use of equipment, etc. - Minimizing employee turnover. - Providing coaching, mentoring, and development to all employees, as this is critical for the success of the restaurant and the company. - Mentoring, coaching, and developing Sous Sous Donald Readington to be an extension of yourself. - Sous chef development should include: menu engineering, systems development, training systems, vendor negotiations, and kitchen management. - Providing consistent and frequent feedback to Sous(s) and staff. - Teaching and coaching staff daily. - Holding BOH meetings to review specials, menu items, and discuss kitchen issues. - Attending FOH Pre-Meals to review specials, menu items, and discuss kitchen issues. - Producing an accurate forecast. - Overseeing the creation and implementation of all menus. - Ensure all menu changes are rolled out according to Barrels and Boards procedures - Ensuring that performance reviews of all BOH employees are completed annually Facility and Equipment The Sous Chef is responsible for the daily upkeep of the physical restaurant/kitchen, specifically: - Providing a daily walk-through of the kitchen to determine areas needing attention or repair. - Maintaining a running punch list of “need to have” as well as “nice to have” items, which are handled in a timely fashion as appropriate. - Planning necessary upgrades in a timely, well-thought-out way. - Calling the appropriate repair companies - Keeping the Terrace Leadership informed of all necessary repairs and logging repairs, and maintenance. -Willingness to work evenings, weekends, and holidays, as required by the operation's schedule. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time. Requirements Education: A culinary arts degree or diploma is highly recommended. A bachelor's degree in Culinary Arts or Hospitality can be beneficial. Formal education provides a strong foundation in culinary techniques, food safety, and kitchen management. Experience: 3-5 years of culinary experience with at least 3 years in a supervisory role in the kitchen. Cooking Skills: Extensive knowledge of various cooking techniques, cuisines, and presentation styles. Leadership and Management: Ability to lead, train, and motivate kitchen staff, including daily reports. Communication: Excellent communication skills, both written and verbal, for effective team collaboration and communication with front-of-house staff. Organization and Time Management: Strong organizational skills, time management, and the ability to work well and effectively under pressure. Food Preparation and Quality Control: Excellent knowledge of food preparation techniques, food safety standards, and quality control procedures. Food Cost Management: Understanding of food cost analysis, inventory control, and ordering processes.

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

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.

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.

Our Quincy based Client is hiring an experienced Executive Chef to join their team. They feature a scratch kitchen, craft cocktails, and a New England-based beer list that was voted "Best of Boston" by Boston Magazine in their first year. Responsibilities · Build a team rapport with General Manager, owner, and entire management Staff · Maintain a positive and professional approach with coworkers and customers · Plan and direct food preparation and culinary activities · Collaborate with Owner on menu creation and special menus · Estimate food requirements and food/labor costs · Supervise kitchen staff's activities · Recruit, Train, and manage kitchen staff · Rectify arising problems or complaints · Give prepared plates the “final touch” · Perform administrative duties · Interact with guests tableside · Maintain and enforce uniform and Kitchen safety standards that conform to Quincy Health Code · Comply with nutrition and sanitation regulations · Keep time and payroll records Skills · Proven working experience as a head chef · Excellent record of kitchen management · Ability to spot and resolve problems efficiently · Capable of delegating multiple tasks · Communication and leadership skills · Keep up with cooking trends and best practices · Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

The Black Whale is the premier high volume restaurant (200 seats, over $8,000,000 in sales) on the South Coast of Ma, serving Innovative Coastal Cuisine. It is part of Servedwell Hospitality, owners of Cisco New Bedford and Joe's Original restaurants. The Black Whale in known for high quality creative dishes and sushi, paired with excellent service, in a one of a kind waterfront location. We're looking for a Sous Chef for our highly successful and growing restaurant! Applicants must possess a passion for great food and hospitality, strong culinary skills and proven leadership. Benefits of working at Black Whale include: Excellent Compensation Professional Operation Best restaurant on the South Coast Growing Company Reports To Partners & General Manager Supervises/Oversees KM (s) All HOH Hourly positions REQUIREMENTS Minimum 2 years experience working as Sous Chef in a similar restaurant concept or successful Sous Chef with The Black Whale and Cisco NB. Successful completion of The Black Whale and Cisco NB Management Training Program. Successful completion of Sous Chef Development Guide Demonstrated track record of strong leadership and ability to lead high performing teams. Demonstrated ability to obtain results through others. Demonstrated ability to achieve positive financial results Is genuinely hospitable, warm, sensitive, and polite to our Guests. Exhibits a neat, clean, and professional image at all times. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills Excellent problem resolution/Guest recovery skills. Attention to detail and analytical skills. Ability to adapt to changing priorities and manage workload with minimum direction. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Remains positive and calm under stressful conditions. High -level organizational skills. Experienced and proficient in the use of basic computer technology (i.e., POS systems, Microsoft Office programs, etc.). Strong commitment to serving others. Dependable, trustworthy. Commits to professional and personal self-development. Sufficient mobility including, but not limited to bending, turning, twisting upper body, reaching. Able to transport and carry objects (such as cases of product and food plates) up to 50 pounds. Able to maintain a clean dining room and pick up any debris off the floor in all areas of the restaurant. Able to work while standing and moving at a rapid pace as the job requires. Able to complete the job functions in a variety of temperature ranges, including cold temperatures in the cooler/freezer and warm temperatures in the kitchen area. Meet any federal, state, county, or municipal regulations pertaining to the service of food and beverages. Exciting New Bedford Waterfront Restaurant!

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.

Executive Chef Locals Favorite Restaurant We are looking for an Executive Chef with a passion for culinary excellence, wants to be creative and bring their culinary skills up to the next step. We offer our guests a place where they will experience a vibrant environment and most important fresh quality and finest culinary dishes that keep our customers coming back. Our food is always made using farm-to-table ingredients which we proudly pair with our handcrafted brewed on site craft beer. We cook our food transforming fresh, artisanal ingredient into pure comforting cuisine. We pride ourselves on being that company where every single employee matters. Interested in hearing more? Apply today for our opening in Framingham, MA Job Title: Executive Chef Job Description: The Executive Chef will need to have high volume, help design and create seasonal menu's. The Executive Chef responsibilities will be able to drive profits through cost analysis and have a strong knowledge of P&L. The Executive 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 Competitive Pay and Competitive Bonus Medical/Dental/Vision Coverage 401(K) Paid Vacation, Sick and Holiday Time. Qualifications: Must have 6+ years of Chef experience in a high-volume, fast-paced kitchen environment. A passion for creating high quality and fresh food is a must for the Executive Chef A proven track record of achieving results and building a winning team Effective problem solving and decision-making skills Must have ServSafe and Allergen Awareness Certifications Apply Now-Executive Chef in Framingham, MA

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.

The Black Whale is the premier high volume restaurant (200 seats, over $8,000,000 in sales) on the South Coast of Ma, serving Innovative Coastal Cuisine. It is part of Servedwell Hospitality, owners of Cisco New Bedford and Joe's Original restaurants. The Black Whale in known for high quality creative dishes and sushi, paired with excellent service, in a one of a kind waterfront location. We're looking for a Sous Chef for our highly successful and growing restaurant! Applicants must possess a passion for great food and hospitality, strong culinary skills and proven leadership. Benefits of working at Black Whale include: Excellent Compensation Professional Operation Best restaurant on the South Coast Growing Company Reports To Partners & General Manager Supervises/Oversees KM (s) All HOH Hourly positions REQUIREMENTS Minimum 2 years experience working as Sous Chef in a similar restaurant concept or successful Sous Chef with The Black Whale and Cisco NB. Successful completion of The Black Whale and Cisco NB Management Training Program. Successful completion of Sous Chef Development Guide Demonstrated track record of strong leadership and ability to lead high performing teams. Demonstrated ability to obtain results through others. Demonstrated ability to achieve positive financial results Is genuinely hospitable, warm, sensitive, and polite to our Guests. Exhibits a neat, clean, and professional image at all times. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills Excellent problem resolution/Guest recovery skills. Attention to detail and analytical skills. Ability to adapt to changing priorities and manage workload with minimum direction. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Remains positive and calm under stressful conditions. High -level organizational skills. Experienced and proficient in the use of basic computer technology (i.e., POS systems, Microsoft Office programs, etc.). Strong commitment to serving others. Dependable, trustworthy. Commits to professional and personal self-development. Sufficient mobility including, but not limited to bending, turning, twisting upper body, reaching. Able to transport and carry objects (such as cases of product and food plates) up to 50 pounds. Able to maintain a clean dining room and pick up any debris off the floor in all areas of the restaurant. Able to work while standing and moving at a rapid pace as the job requires. Able to complete the job functions in a variety of temperature ranges, including cold temperatures in the cooler/freezer and warm temperatures in the kitchen area. Meet any federal, state, county, or municipal regulations pertaining to the service of food and beverages. Exciting New Bedford Waterfront Restaurant!

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)