Executive chef jobs in Hartford, CT - 113 jobs

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

MAX'S TAVERN - Located at the widely known Basketball Hall of Fame in Springfield MA is seeking a skilled and talented Executive Chef An Executive Chef who has a great deal of knowledge working in a scratch kitchen with at least 3-5 years of experience leading a team to success is who we are seeking for this highly visible and creative role. Motivating the kitchen staff is of the upmost importance and needs to be addressed from the start. Managing menus, creating a memorable dining experience and putting out over the top food is of the upmost importance to Max's Tavern and the Max Hospitality brand. Our team is dedicated and ready for a true leader and mentor who can provide skill and growth within the restaurant. Max's Tavern has been providing a great dining experience while delivering high quality food for over 20 years. Their goal is to meet and exceed customer expectations while creating seasonal dishes to stay ahead of the competitive market. Finding candidates who believe in our mission and want to be part of an ever growing local restaurant group is important to us. The ideal candidate will bring a creative outlook, team player attitude and be passionate about the work they do within our restaurants. Our Executive Chef is responsible for creating dishes that support our culinary style using only the best ingredients. The Chef will prepare various dishes ensuring they are thoughtfully prepared with care and attention. Max's Tavern menu is filled with dishes that cater to the preferences of our guests by offering a variety of choices that wow your palate. The Executive Chef will successfully deliver our current dishes and also find creativity with new menu items while elevating more traditional ones. Menus are changed seasonally with items that are sourced locally when the season allows. This role will oversee the entire kitchen staff, creating the schedule, maintaining weekly inventory and ordering. Acting as a mentor to allow other chefs to build on their career within the group. Interviewing, hiring and terminations as needed to fill roles and allow the kitchen to work like a well oiled machine. This role is responsible for attending monthly Chef meetings, ability to understand and meet labor and food cost goals. Work with breweries and vineyards to promote special event dinners and be able to create dishes for those events. Strong communication and confidence when speaking in front of staff and guests is required. The Executive Chef will need to understand current federal, state, and local standards, guidelines, and regulations by following established policies and procedures and ensures that safe and high quality food service is provided at all times. The candidate does need to be ServSafe certified upon hire or within 90 days of hire. This chef may also assist with preparation of all items needed for service, from chopping vegetables to making sauces and butchering meat, and may be asked to prepare items for other stations or special events. Diversity creates a healthy atmosphere: Max Hospitality is an Equal Employment Opportunity/Affirmative Action employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, protected veteran status, disability status, sexual orientation, gender identity or expression, marital status, genetic information, or any other characteristic protected by law. Qualifications The candidate for this position has had prior experience in leading a kitchen to success, knowledge of cost of goods, scheduling, and special events. Previous experience in a fine dining restaurant is preferred but not required. Additional culinary training/coursework is a plus but not required. Max's Tavern continues to impress our guests with their commitment to creating beautiful and tasty dishes made from finely crafted ingredients. A continued commitment to our customers, reliable to his or her co-workers, self-motivated, creative and organized is a must. Ability to work the line in a high volume fast paced environment along with good time management skills, and professional dress, and behavior are all required for this position. Included in this position are the following: Competitive Benefits: Medical, Dental, Vision, FSA, Life, Accident, Hospital and Critical Illness Insurance, Dependent Care Account & Pet Insurance 21 Days of Paid Time Off per year Monthly Food Allowance Employer Paid Disability Quarterly Bonus Annual Bonus 401k with matching dollars

Job Description Executive Chef de Cuisine Opportunity - West Springfield, MA Compensation: $75,000 - $85,000/year + Bonus Benefits: Health Insurance, Simple IRA w/ Match, Paid Time Off Relocation: Housing assistance available via owner's rental property The Company We are a thriving, 92-seat modern Italian restaurant with a 21-year history of excellence in West Springfield. Our operation is built on a 100% scratch kitchen philosophy, drawing from the verdant farming community of Western Massachusetts and the ocean-fresh bounty of the bay. We are a dinner-service-only establishment (Tuesday - Saturday), offering a work-life balance rarely found in the industry. The Role We are seeking an ambitious, hands-on, and creative Chef de Cuisine to lead our culinary team. You will work side-by-side with a dedicated crew of 3 line cooks, 2 pantry cooks, and an existing Sous Chef during service. The ideal candidate is a structured leader who respects talent, values organization, and is looking for a long-term home with potential partnership opportunities. Key Responsibilities Culinary Leadership: Execute a high-end, farm-to-table menu emphasizing seasonal vegetables, fresh seafood, and cured meats. Operations: Manage scheduling, food costs, labor costs, and P&L. Team Development: Mentor and polish the skills of a tenured, Spanish/English-speaking kitchen crew. Execution: Work the line during dinner service to ensure consistency and quality. Requirements Experience: Proven background in Mediterranean and/or Italian cuisine (candidates from Italy or with Italian heritage are a plus). Technical Skills: Mastery of all mother sauces and scratch cooking techniques. Education: Culinary degree strongly preferred. Attributes: Young-minded, creative, organized, and structured. Must thrive in a system-oriented environment (recipes, lists, protocols). This is a unique opportunity for a talented chef to partner with a hands-on owner who values structure and culinary excellence. If you are ready to take the helm of a prestigious local favorite, apply today.

We're more than just a team - we're a community dedicated to making a difference every day. At Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you're passionate, driven, and ready to thrive, we'd love to have you on our team. Apply today and build a career that inspires you! The Chef de Cuisine is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef; and maintaining and adhering to the health and food safety program at all times per state and federal regulations. This position oversees kitchen staff in the preparation/production of all meal periods. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you're not just getting a job - you're joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here's how we show our commitment: Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way. Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve. Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance. Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered! Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations! We're more than just a business-we're a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career. Apply today! Responsibilities Collaborate with the Executive Chef to develop innovative and seasonal menus that showcase the restaurant's culinary expertise and creativity, incorporating fresh, locally sourced ingredients and international flavors. Contribute to menu planning and recipe development, including creating and testing new dishes, specials, and tasting menus, and ensuring that all menu items meet quality and cost standards. Oversee food preparation and cooking activities, ensuring that dishes are prepared according to established recipes, portion sizes, and quality standards, and that food safety and sanitation guidelines are followed at all times. Supervise and assist kitchen staff in various culinary tasks, including chopping, slicing, dicing, marinating, sauté, grilling, roasting, and baking, to ensure consistency and excellence in food presentation and taste. Coordinate and manage kitchen operations, including ordering and inventory management, production scheduling, and equipment maintenance, to ensure smooth and efficient workflow and minimize waste and downtime. Maintain a clean, organized, and sanitary kitchen environment at all times, including workstations, storage areas, and equipment, and ensure compliance with health and safety regulations and food handling procedures. Train, mentor, and supervise kitchen staff, including cooks, line cooks, and prep cooks, providing guidance, feedback, and coaching to enhance their culinary skills, teamwork, and performance. Conduct regular training sessions and workshops on culinary techniques, menu items, and food safety practices, and ensure that all kitchen staff are properly trained and certified in food handling and safety procedures. Monitor food quality, presentation, and taste, and conduct regular taste tests and quality checks to ensure that all dishes meet the restaurant's standards of excellence and guest expectations. Technical Skills: Must have strong Culinary/cooking skills - skilled in different styles of cooking Food cost analysis, i.e., knowledge of food ordering, inventories, labor control Thorough knowledge and understanding of kitchen equipment use and operation Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience Financial understanding in food costs and minimizing waste in the kitchen Experience / Education: Minimum 5 years' of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counseling as well as documentation; experience with documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Manager Certification and Allergy Awareness Training strongly preferred. *All applicants at Inn on Boltwood are subject to a background check. The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.

Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations Specific City and State Food Safety Certificate requirements will be requested prior to hire. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

About Us Michael Jordan's Restaurants are a collaboration between Cornerstone Restaurant Group (CRG) and the greatest athlete of his generation, Michael Jordan. Located in the Mohegan Sun Casino in Connecticut, Michael Jordan's Steak House, MJ23 Sports Bar & Grill, and Sol Toro are a collection of elevated food, thoughtful beverages, and Heartfelt Hospitality. Chef de Cuisine Responsibilities General Operations Accurately perform monthly inventories. Analyze sales figures to set, monitor, and control the budget for the kitchen. Collaborate with the Culinary Director in the planning and pricing of menus. Conduct daily pre-shift/post-shift and other periodic meetings with line staff to increase communication and to discuss department performance, areas of concern, priorities, and the strategic vision moving forward. Consistently monitor labor costs to remain within labor budgets when scheduling staff. Develop efficient processes to manage and control food inventory. Ensure proper operation and maintenance of equipment. Establish and maintain kitchen opening and closing procedures. Monitor the quality and presentation of dishes so that only those that meet our high standards are served to our customers. Maintain relationships with vendors and manage the ordering and receiving cycle for the kitchen and develop efficient receiving processes. Maintain proper safety and sanitation expectations. Perform administrative duties as needed. Respond to any guest complaints and take appropriate and necessary action. Run the line during service to ensure we achieve the highest standards, and assure that communication between all stations is efficient. Standardize production recipes to ensure consistent quality. Employee Relations Build and maintain a strategic relationship with all members of management. Build and maintain a good rapport between kitchen and front of house staff to increase communication and collaboration. Collaborate with HR to appropriately resolve employee coaching and counseling issues. Create and post weekly staff schedules. Maintain a sound and stress-free environment for all team members. Facilitate an employee recognition and incentive program to maintain high morale. Manage the interviewing, hiring, and effective onboarding new hires. Maximize the productivity of the kitchen staff through effective training and supervision and establish an ongoing training calendar. Monitor staff appearance and take corrective action as necessary. Perform timely employee reviews. The preceding reflects management's definition of essential functions for the Chef de Cuisine position but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons. Chef de Cuisine Benefits Performance based quarterly bonus program Annual bonus program Monthly cell phone reimbursement Dining discounts Paid vacation and Sick Leave Medical, dental and vision insurances Employer paid long-term disability insurance Employer paid life insurance and AD&D Employee paid voluntary short-term disability, critical illness, and critical accident insurance Paid Parental Leave (2 weeks) Pre-tax Commuter Benefits Requirements Minimum 3 years of experience at the culinary supervisor level or above. Strong prep and line experience (grill, sauté, pantry, expo). Good overall food & beverage knowledge, including basic food/labor costing. Good general knowledge of kitchen equipment operations, maintenance & troubleshooting. Prior experience with training and developing culinary staff. Good working knowledge & skill in Word, Excel & Outlook; point of sale system (POS) experience helpful. Excellent communication skills. Excellent math and analytical skills to effectively maintain a budget when ordering ingredients, calculating recipes, and determining portion size. Bilingual (English/Spanish) preferred. Valid food sanitation management and alcohol awareness certifications (may be obtained upon hire). Ability to move and lift up to 25 pounds, occasionally move and lift up to 50 pounds. Standing and walking for long periods is necessary to oversee the daily operation. Ability to reach objects, stoop or bend as needed. May be required to utilize a ladder. Ability to see and hear adequately to monitor operations and interact with staff and clients. Salary Description $70,000 - $80,000

COMPANY BIO Our Client is a renowned off-premise caterer headed by an award-winning Chef-owner based in Connecticut. PRIMARY DUTIES & RESPONSIBILITIES Work closely with various clients to prepare a variety of balanced, attractive, and cost-effective menu options Prepare appropriate recipes & ensure that all required supplies, resources, and materials are purchased, ordered, and available when needed Execute client menu tastings and lead the execution for all offsite catering events, ensuring that all required preparation, delivery, set-up, service, and takedown responsibilities are properly and efficiently executed Perform all types of high-volume food production and preparation duties Write production sheets and production lists, perform various inventory, receiving, and quality control tasks, consistently monitor kitchen operations and cleanliness Build and maintain relationships with team members and front of house management alike Ensure fiscal responsibility for food and labor costs for each event As a leader, build a culture that revolves around the experience and enjoyment of food and cooking Conduct recruitment and selection, training, and development initiatives as well as scheduling, performance management, and employee coaching; assist in bi-annual reviews Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services. Lead staff briefings and meetings Demonstrates high personal integrity, business ethics and takes every opportunity to promote our client's Catering services Represent our client at special demonstrations, special events, or theme activities to promote the company Other duties as assigned or required EXPERIENCE AND SKILLS: Minimum of five (5) years progressive experience as a Catering Chef or Sous Chef with extensive culinary training and proven depth and breadth of food knowledge and trends Proven effective supervisory skills, knowledge of food preparation, food costing and quality control procedures Prior work experience in a high-volume production setting with experience in off-site catering, and kitchen management Excellent interpersonal and communication skills required to effectively motivate, direct, and lead assigned employees, and work closely with clients. Proficient in performing many tasks simultaneously while at the same time making sure all details are properly addressed in those tasks A dedication to understanding & exceeding customer expectations. A high energy level or sense of urgency in carrying out assigned tasks. Strong business acumen; organized and methodical team-oriented worker Self-starter, flexible, and able to work independently; ability to multi-task and prioritize multiple projects A valid Driver's License Knowledge of Microsoft Office Word and Excel PHYSICAL REQUIREMENTS: Information Not Available. EDUCATION: Information Not Available. devita.hancock.hospitality+candidate+************************* #CB Package Details PTO

Pay Rate: $70,000 Annually with $500 Signing Bonus Hours: 50 Hours/Week Vacation: Two weeks paid vacation. Scheduling of vacation time to be approved and coordinated with the Owner of Head Chef includes, but is not limited to the following list of responsibilities: Maintaining kitchen payroll budget Production schedules Assist with the advancement of both BOH and FOH food and service knowledge Maintain a current Food Handler's License Product costing Menu Design & Adjustments Handle vendors and food solicitors. Work cooperatively with any licensed inspectors, media, and social media managers. Assist with Annual Budget

{ "@context": "********************* "@type": "JobPosting", "title": "Head Chef - New Opening", "description": "This is an exciting opportunity to join our new opening and become part of one of the most successful restaurant groups in the UK. You love real cooking. We love real cooking. Customers love real cooking. It's a no-brainer so you wonder why so many other places don't do it. We do it, and you'll be doing it with us - fresh, customer led, and with high-quality ingredients. We also love our real people who run Lounges. The person who runs these brilliant people has to be super-brilliant, and that'll be you. Your standards will be as high as ours, but exactly how you do it will be unique to you. You'll be doing it your way. You'll be part of a dedicated, supportive team, working from our flexible all-day menu to give people food that'll make their day. It'll be your responsibility to make each dish to spec, in a clean and safe kitchen, and to follow the lead of your Head Chef to make sure all prep and par is completed for each shift. You'll be helping every customer leave happy. Which they tend to do. Thanks to your great food. The Good Stuff Overtime pay for every hour worked over contracted hours! Staff food on every shift 50% off food and drinks (including alcohol) from day one at all three of our brands - Lounge, Cosy Club and Brightside Paid breaks 28 days holiday (inclusive of Bank Holidays) pro rata Enhanced maternity and paternity pay after 2 years service The most talked-about staff party in hospitality - Loungefest! Competitions and incentives (like jetting off on an all expenses paid trip with one of our suppliers) Company pension scheme Long service awards Power over your pay with Wagestream Emotional and practical support via the Licenced Trade Charity Great opportunity for personal development and career progression in a fast growing business Achievable bonuses Tips shared equally across the team, based on hours worked Christmas and Boxing Day off! What you'll bring You are probably an existing Head Chef, Kitchen Manager or Sous Chef looking for your first step into a Head Chef role. You will have experience of working with fresh ingredients and be able to demonstrate good chef/kitchen skills (food prep hot and cold, cleaning, knife skills, good hygiene practices) Your work ethic is rolling your sleeves up and getting stuck in and leading from the front; playing an active role in delivering excellent kitchen and food standards as part of a high performing team. Familiar with managing through clear KPIs and making decisions considering labour; stock; food safety requirements plus others. You will have worked in kitchen environments where you're required to report on various metrics including GPs; labour/house; food preparation. You will have demonstrated successful delivery of training and recruitment for kitchen teams including Apprentices, KPs, Chefs, Junior Sous Chefs and Sous Chefs. If you want to find out more about us, follow us on LinkedIn or @life.at.loungers on TikTok and Instagram", "identifier": { "@type": "PropertyValue", "name": "Lounges - Pietro", "value": "93276" }, "date Posted": "2026-01-25", "employment Type": [ "OTHER" ], "hiring Organization": { "@type": "Organization", "name": "Lounges - Pietro", "same As": "" }, "job Location": { "@type": "Place", "address": { "@type": "PostalAddress", "address Locality": "Ludlow", "address Region": "en-GB", "postal Code": "SY8 1AT", "address Country": "UNITED KINGDOM" } }, "base Salary": { "@type": "MonetaryAmount", "currency": "GBP", "value": { "@type": "QuantitativeValue", "unit Text": "YEAR", "min Value": 36000, "max Value": 43000 } } }

Full-time Description Chef Manager II- Summer Camp Full Time Seasonal May 1- September 11th Salary: $1480.00 weekly We're looking for a Chef Manager II to lead the kitchen at our summer camp and help fuel days full of fun, learning, and adventure. If you love cooking for a crowd, enjoy working with kids, and thrive in a positive, high-energy environment, this could be the perfect summer role for you. The Chef Manager will be the lead culinary person who is responsible for overseeing culinary operations for any Brock site. As such, the following represents the qualities and expectations necessary for success as a qualified Chef Manager. This position is accountable for menu development, purchasing, receiving, food production, customer service, catering planning and execution, marketing and administrative duties. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Responsibilities Directly prepare food and supervise at least two full-time employees in the preparation and service of food. Provide leadership, training and oversite for all unit activities to meet organizational and client objectives. Train and manage kitchen personnel and supervise/coordinate all related culinary activities to include food safety standards and allergen training. Weekly purchasing, monthly inventory management and accurate cash handling. Establish presentation techniques and quality standards, plan and price menus Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. Administrative duties to include maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting. Qualifications Ideal candidates will possess a culinary degree or certification, and/or seven to nine years in a related position with comparable experience. Possess required culinary expertise to execute the forecasting, preparation and safe storage of all regular and catering menu items. Requires knowledge of the principles and practices within the food profession to include food safety, budget management and employee training and development. Requires time management, ability to multi-task and problem solve, strong oral, reading and written communication skills. Must be able to stand for extended periods of time. Adhere to client and company protocols related to workplace safety and sanitation standards. Lifting and moving of food, food containers and other non-food items from floor position to no higher than one's own height. ServSafe and Allergen Awareness Certifications required Equal Opportunity Employer - M/F/D/V Uniforms and Meals Provided PM21

Amherst has taken a leadership role among highly selective liberal arts colleges and universities in successfully diversifying the racial, socio-economic, and geographic profile of its student body. The College is similarly committed to enriching its educational experience and its culture through the diversity of its faculty, administration and staff. Job Description: Amherst College invites applications for the Chef de Cuisine position. The Chef de Cuisine is a full-time, year-round position. The expected salary range for this job opportunity is: $75,000 to $85,000. The salary offered will vary based on a number of factors, including but not limited to relevant education, training, and experience, tenure status, and other nondiscriminatory business considerations. Amherst College is pleased to provide a comprehensive, highly competitive benefits package that meets the needs of staff and faculty and their families. Click here for Benefits Information. The Chef de Cuisine provides high-level culinary leadership across all Dining Services operations-including the Dining Hall, retail venues, and catering. Reporting to the Executive Chef, this role helps lead, train, and inspire a diverse culinary team, ensuring excellence in food quality, safety, consistency, and service. The Chef de Cuisine develops seasonal, globally inspired menus using fresh, high-quality ingredients and stays current with emerging culinary trends. This position requires a strong, collaborative leader with advanced technical skills and a commitment to fostering a positive, respectful, and equitable work environment. The schedule generally runs Sunday through Thursday, with hours that vary based on operational needs, including residential dining, events, and catering. As an essential position, the Chef de Cuisine may be required to report to work or remain on site during emergency closures. Amherst College Dining Services produces approximately 4,000 meals per day during the academic year and significantly more during summer programs. The Chef de Cuisine plays a central role in supervising and developing culinary staff, managing production, ensuring food safety and sanitation, and maintaining all culinary equipment and workspaces. The role demands adaptability in responding to last-minute menu changes, production shifts, and dietary, religious, or medical accommodations, as well as the ability to navigate labor shortages or shifting schedule needs. Administrative responsibilities include staff scheduling, collaborative menu planning, production lists, inventory and cost management, loss prevention, compliance with college policies, and coordination of equipment maintenance. The Chef de Cuisine is a key leader within Dining Services, helping to shape a program that is creative, student-centered, and operationally excellent. Summary of Responsibilities: Culinary Operations & Oversight * Oversee daily culinary operations and production across campus dining locations, including the Dining Hall, Cold Prep Kitchen, and other outlets. Maintain a strong daily presence in production areas, actively engaging with staff and leadership to ensure smooth operations. Direct and participate in station and service area inspections to uphold operational standards and Health Department regulations. Manage food inventory and the organization of production storage areas. Communicate proactively with team members and leadership regarding operational needs, concerns, and adjustments. Create a supportive and respectful environment that encourages open communication and collaboration at all levels. Team Leadership & Staff Development * Supervise, lead, and support culinary teams through training, coaching, scheduling, evaluations, and conflict resolution. Foster a positive work environment that builds morale, promotes inclusivity, and encourages a sense of belonging. Develop and coach staff on operational standards, safety procedures, and best practices in food production and service. Support the coordination and rotation of assignments to meet daily needs and employee development goals. Food Quality, Menu Execution & Safety * Collaborate with the Executive Chefs and Dining Systems Specialist on menu development and implementation. Ensure consistent execution of recipes and production standards across all locations. Educate staff on ingredient details, menu portioning, par levels, food storage, and modifications. Complete and verify production sheets at the end of each meal period. Coordinate closely with the Dining Systems Specialist to ensure accuracy in production lists, nutritional data, and allergen information. Maintain and enhance departmental food safety protocols and operational standards. Champion food safety by ensuring all areas are clean, sanitary, and well-maintained, including oversight of equipment breakdown and cleaning. Implement systematic controls to minimize loss and preserve resources. Communication and Performance Management * Lead performance management efforts by setting clear expectations, providing regular feedback, conducting evaluations, and addressing performance concerns constructively. Foster a strong, inclusive workplace culture by promoting collaboration, mutual respect, and a sense of ownership among culinary team members. Identify and develop internal talent to support succession planning and long-term staffing stability across all Dining Services locations. Collaborate with other dining areas-retail, catering, and residential-to ensure cohesive communication, consistent standards, and aligned operational goals. Serve as a key communication link between culinary staff, dining leadership, and support teams to ensure information flows efficiently and issues are addressed promptly. Support strategic staffing decisions by sharing insights on team strengths, skill gaps, and development opportunities with leadership. Food Safety and Allergen Awareness * All Dining Services employees are responsible for understanding and implementing established food safety procedures and allergen prevention protocols. Team members must actively support and respond appropriately to individuals with food allergies to ensure a safe dining experience for all community members. * Employees are expected to apply the knowledge and procedures covered in mandatory training sessions in the course of their daily duties. Maintaining these safety standards is essential to protect the health and well-being of our students, guests, and colleagues. Qualifications: Required * High School Diploma or equivalent * 7 to 10+ years of related experience * Equivalent combination of education/experience, in lieu of minimum education and related experience; 15+ years culinary management of high volume operations * A valid driver's license and successful credentialing is required in order to operate college vehicles * Strong interpersonal skills, including conflict resolution, active listening, motivational leadership, transparent communication, dependability, and a solution-oriented approach * Technical proficiency in volume hot and cold food production and core culinary fundamentals * Proficiency with Google Suite and experience using menu-management software systems * Strong written and verbal communication skills, including the ability to present to large groups * Demonstrated customer service excellence, organizational skills, and time-management ability * Ability to taste and work with all ingredients used in production * Ability to mathematically scale recipes up or down * Exceptional attention to detail * Experience and commitment to working with a welcoming and inclusive community * Servsafe and Allertrain certified * Successful completion of required reference and background checks * An acceptable criminal offender records information (CORI) check * Successful completion of pre-employment physical and lift test Preferred * Culinary degree or equivalent training * Supervisory or management experience in high-volume or institutional foodservice * Experience training/mentoring culinary staff * Knowledge of allergens, nutrition, and special diets * Experience with sustainability initiatives (waste reduction, local sourcing), ServSafe Manager certification (or ability to obtain) * Skills in budgeting, purchasing, inventory, and cost control * Familiarity with global cuisines, trends, and scratch cooking * Strong project-management skills for large events or multi-station operations * Ability to collaborate with cross-department partners Interested candidates are asked to submit a resume and cover letter online at *************************************************** Please be sure to upload all requested documents prior to clicking Submit. Applications cannot be revised once submitted. (Current employees and students should apply by clicking on the Jobs Hub icon from their Workday home screen.) Review of applications will begin immediately and will continue until the position is filled. Amherst College is committed to an inclusive hiring process and will provide reasonable accommodations for candidates throughout the application and interview process upon request. It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

We are seeking a skilled and motivated Sous Chef to join our team at our bustling café in the heart of Old Wethersfield. We serve breakfast and lunch six days a week and dinner on Thursdays, Fridays and Saturdays. We also cater for many events in house and offer options for people to pick up off premise catering as well. The Sous Chef will work closely with the Head Chef to ensure the efficient operation of our kitchen, delivering high-quality food that delights our customers. If you are a creative culinary professional with a passion for cooking and a dedication to excellence, we want to hear from you. Join our team and be part of a dynamic culinary experience where creativity, innovation, and passion come together to create memorable dining experiences for our customers. If you are ready to take your culinary career to the next level and make a positive impact in a small market/café setting, we encourage you to apply for this exciting opportunity. Competitive Salary based on Experience Benefits, Paid Time Off

8 am - 3pm Chef / Mashgiach prepare 100 hot meals a day lunch & supper Full benefits package: health insurance, dental, etc $25 an hour

The Flying Monkey Grill & Bar, Llc in Newington, CT is looking for one saute chef to join our 58 person strong team. We are located on 2095 Berlin Turnpike. Our ideal candidate is attentive, punctual, and hard-working. Benefits We offer many great benefits, including free early access to your pay through Homebase. Responsibilities Set up workstation Prepare ingredients to be used in dishes Saute ingredients and plate dishes to business standards Adhere to health and safety guidelines Qualifications Experience working as a chef or similar role Ability to work with a team towards success Familiar with kitchen utensils and equipment Knowledgeable of food preparation and cooking processes We are looking forward to receiving your application. Thank you.

Join the Eli's Restaurant Group family! Our restaurants are recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. The Executive Chef will support and lead the Sous Chefs in training and mentoring all BOH staff. S/he will work alongside and support the line to ensure smooth prep and service. The Chef will work on maintain budget and costs of the BOH as well as creating quarterly and annual budgets. This individual should possess a passion for food, the ability to lead, mentor and train BOH staff and a strong work ethic. Experience in high-volume kitchen required. It is required that the Chef and General Manager will maintain a positive, supportive, and unified message and approach on all initiatives, policies, and procedures. These positions must work in concert with each other for the successful operation of their shared restaurant. Responsibilities ADMINISTRATIVE Responsible for the execution and development of all company SOP Directly responsible for managing and systemizing all food production for their kitchen; Oversee inventory and purchasing of products Ensure food & labor cost goals for restaurant are met by utilizing company systems and procedures Oversee all ordering duties for food, paper, and cleaning supplies Work with Corporate to establish appropriate staffing pars; Oversee interviews, selection, hiring of all BOH team members Work with Corporate to establish a talent pipeline through succession planning Manage daily performance of all BOH management and team members to build and develop a team that exceeds company standards and expectations Work with Human Resources to manage all BOH employees including hiring, firing, training, coaching, scheduling and disciplining Interview, select and train all BOH In partnership with the Chief Operations Officer, establish appropriate labor budgets to drive efficiency while maintaining standards of execution Approve all expenditures for all facility related repairs and maintenance Analyze real time sales data and food cost to make tactical decisions affecting near term profitability KITCHEN Oversee and manage the kitchen during prep and service ensuring that service runs smoothly In agreement with the Manager on duty for the front of house, handle all guest concerns and suggestions pertaining to the kitchen and food Ensure safety and proper sanitation procedures amongst all staff. Ensure that all staff and managers are trained and follow department of health protocols. Ensure all managers maintain necessary certifications Oversee kitchen/building facilities to insure safety and functional operations ranging from culinary equipment to building infrastructure Utilize judgment to drive the development of innovative ideas, recipes and menus for the restaurant Responsible for the development of the Sous Chefs in leadership, training, and technical skills Responsible for identifying and developing talent with in BOH staff to promote and develop talent with-in. Requirements 5+ years' managerial experience in a high-volume restaurant required Experience with back of house administrative and managerial duties a must Knowledgeable of techniques, methods, tools, and equipment used in preparing and cooking high quality food on a large scale Proven ability in teaching and mentoring kitchen employees Exceptional communication and supervisory skills Food Handler's Certification required Proficient in Microsoft Word and Excel Ability to demonstrate quick thinking and adaptability in a constantly changing environment Have interpersonal skills to deal effectively with all business contacts Work varied shifts, including weekends and holidays Able to effectively communicate in both written and oral forms Experience with cost and labor management software a plus Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Eli's reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Job Description Schedule: M-F, Weekends required, Holidays as needed. Title: Chef Manager Department: Dietary Services Cherry Brook Health Care Center, a division of New Horizons, Inc., offers short-term rehabilitation, long -term respite, hospice and dementia care. Our dedicated staff provides individualized care with compassion, dignity and respect. Located in Canton, our facility has spacious private and semiprivate rooms, a well-appointed dining area, comfortable lounges and a beautiful landscaped outdoor terrace. Cherry Brook's mission is to provide the highest quality of care and customer service to our residents and their families by using best practices, highly trained staff and innovative programs and services designed to meet their needs. PURPOSE OF YOUR POSITION : The primary purpose of your position is to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Dietician and/or Food Service Manager, to assure that quality food service is provided at all times. BENEFITS OFFERED: Medical, Dental, Vision, and various other benefit options Generous Paid time off and paid breaks Employer Paid Life Insurance and AD&D Coverages Health Savings account paired with our low-cost High Deductible Medical Plan 401(k) with employer match RESPONSIBILITIES INCLUDE: Follow therapeutic diets ordered by the physician. Ensure the proper serving temperature of food. Must be able to provide point of service meal delivery. Maintain visual appeal of the food. Monitor daily nourishments; follow standardized recipes. Assure that meals are served at the proper time and assure proper portion control. Adhere to sanitation and storage policy and procedure. Demonstrate correct safety techniques and follow safety guidelines as established and trained. Respect and take care of the facility equipment and is not wasteful of supplies. Contributes to and promote positive resident and family relations. Follows facility policies and procedures. Is knowledgeable in and ensures staff comply with privacy practices to protect residents' health information. Demonstrate leadership skills; maximize the potential of each employee supervised. Represents Dining Services at Interdisciplinary Care Conference. WORKING CONDITIONS: Works in well-lighted/ventilated areas and throughout the facility. Sits, stands, bends, lifts, and moves intermittently during working hours. Is subject to frequent interruptions. Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions/circumstances. May be subject to hostile and emotionally upset residents, family members, etc. Works beyond normal duty hours, on weekends and holidays when necessary, in other positions temporarily when necessary. Scheduled hours may change to meet the needs of the facility. Attends and participates in continuing educational programs. Is subject to heat/cold temperatures in kitchen/storage areas and sudden temperature changes when entering refrigerator. Maintains a liaison with other department supervisors to adequately plan for dining services activities. Communicates with the medical staff, nursing staff and other department supervisors. EDUCATION: Must possess, as a minimum, a high school diploma, preferably a Food Service Manager's certification. EXPERIENCE: A minimum of one (1) year dietary experience in a supervisory capacity in a hospital, skilled nursing care facility or other related medical field is preferred. SPECIFIC REQUIREMENTS: Must be able to cook a variety of foods in large quantities. Must be able to read, write, speak and understand the English language. Must possess the ability to make independent decisions when circumstances warrant such action, is responsible for overall operation of the department in the absence of the Director of Dining Services. Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public. Must be knowledgeable of dining service practices and procedures as well as the laws, regulations and guidelines governing dining services functions in the long-term care facility, including JCAHO. Must possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel. Must have the ability to plan, organize, develop, implement and interpret the programs, goals, objectives, policies, procedures, etc., of the Dining Services Department. Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of dining service areas, must perform regular inspections of dining services area for sanitation order, safety, and proper performance of assigned duties. Must have patience, tact, cheerful disposition and enthusiasm as well as be willing to handle residents based on whatever maturity level they are currently functioning. Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dining services practices. EEO STATEMENT: New Horizons, Inc. is committed to hiring and retaining a diverse workforce. New Horizons, Inc. considers applicants for employment without regard to and does not discriminate on the basis of an individual's sex, race, color, religion, age, disability, status as a veteran, or national or ethnic origin; nor does New Horizons, Inc. discriminate on the basis of sexual orientation or gender identity or expression.

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Pastry Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. The Pastry Chef should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionary work. They must be able to understand and appreciate the subtleties of flavor pairings and different tastes, as well as have a good aesthetic sense for food and pastry presentation. This position is responsible for adhering to the daily menu matrix consisting of desserts, pastries, breads and other duties assigned by the Executive Chef. The Pastry Chef must be creative and continually researching and testing new and different dessert and baking recipes to ensure that each guest and crew have an exceptional dining experience. While living onboard, our chefs enjoy comfortable living quarters and a challenging culinary working environment. Our galleys are well equipped with a spectacular view. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Oversee creativity and prepare all desserts, bread, pastries, cookies, etc. required for vessel each day. * Prepare and serve items in accordance with established procedures, recipes, portion size, and presentation standards. * Set-up, maintain, and breaks down station according to FDA Standards. * Taste all products produced to assess quality. * Notify the Executive Chef of any product shortages or equipment maintenance issues. * Maintain accurate counts on all food items prepared to prevent discrepancies between amount of food needed and food prepared. * Schedule the production of all baked goods. * Always maintain an inventory of fresh baked goods. * Use food production equipment according to manufacturer's instructions. * Maintain a professional appearance at all times. * Ensure that each guest has a positive and memorable experience. Qualifications: * Ability to work around 14 hours per day. * An Associate's degree in Culinary Arts or pastry & baking, and/or 3-5 years of experience with an emphasis on quality production. * Ability to reach, bend, and frequently lift/move items up to 50 lbs. * Ability to work in a standing position for extended amounts of time. * Basic understanding of professional baking and pastries and food & beverage knowledge.. * Problem solving skills, organization skills, and self-motivation. * Commitment to quality service. * Ability to multi-task and work in a team environment. * Ability to work calmly and effectively under pressure. * Ability to adapt and adjust daily to last-minute requests or changes. * US Coast Guard regulated pre-employment drug test. * Transportation Worker Identification Credential (TWIC). Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*

Our mission is contemporary person-centric wellness senior living, designed for the next generation. A customized, curated, and organic approach to wellness inspires everything we do. All members of our communities - residents, their family members, and team members - help make our communities what they are. Each and every member of our team is committed to developing progressive yet approachable communities to support the needs of all future generations. We want to transform healthcare infrastructure so that people can not only age well but live well and THRIVE. Apply now. Job Description We are looking for a Sous Chef to join our team and prepare delicious meals for our senior living residents, their families, and guests. Reporting to the Director of Culinary Services, the Sous Chef's responsibilities will include studying recipes, setting up menus and preparing high-quality dishes. You should be familiar with sanitation regulations. The Sous Chef will also be responsible for accurate record keeping, receiving, rotating and inventory of products and regulatory compliance. Ultimately, this team member will prepare and deliver a complete menu that delights our senior living community. Full-time Salary Range: $21.00 -$22.00 Hourly Responsibilities and Duties Culinary Expertise: Strong knowledge of various cooking techniques and cuisines, with a passion for food and creativity. Meal Preparation: Prepare and cook dishes according to recipes or instructions, including complex dishes and special menu items. Food Safety Compliance: Maintain cleanliness and sanitation of the kitchen, adhering to food safety regulations and best practices. Attention to Detail: Strong organizational skills and attention to detail to ensure consistency and quality in food preparation. Ensure special dietary needs are met and preparing texture modified food, as directed Ensure compliance with all record keeping, food safety and risk management requirements Monitor food preparation, storage and handling to ensure adherence with HACCP, labeling, and storage protocols to ensure compliance with all food service regulations and policies Maintain accurate hot and cold food, refrigerator, and freezer temperature logs Participates in and attends all in-service training as scheduled Ensures compliance with all Federal, State, and local regulations, as well as community policies and procedures Other duties as assigned Qualifications Qualifications Maintains a current ServSafe certification or able to obtain ServSafe certification One year job related experience including food preparation, full-line menu items and special diets High school diploma or GED accepted Competent in organizational, time management skills and demonstrate good judgment, problem solving and decision-making skills Physical Abilities While performing the duties of this job, the associate is often required to stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell. An individual in this position will be required to lift or carry weight up to 50 lbs. The associate must use proper body mechanics. Additional Information Benefits Offered (Full Time): Health Insurance: Medical/Rx, Dental, and Vision Ancillary Benefits: Life Insurance/AD&D, Short Term Disability and Long-Term disability Basic Life & Accidental Death & Dismemberment (AD&D) Insurance FSA (Commuter/Parking) Employee Assistance Program (EAP) 401(k) Retirement with Company Match Paid Time Off (PTO) and Holidays Tuition Reimbursement Other Compensation Programs: Employee Referral Bonus Resident Referral Bonus Equal Opportunity Statement: Monarch Communities and Brandywine Senior Living is an Equal Opportunity Employer. We comply with all applicable federal, state, and local laws. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Job Description We're more than just a team - we're a community dedicated to making a difference every day. At Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you're passionate, driven, and ready to thrive, we'd love to have you on our team. Apply today and build a career that inspires you! The Chef de Cuisine is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef; and maintaining and adhering to the health and food safety program at all times per state and federal regulations. This position oversees kitchen staff in the preparation/production of all meal periods. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you're not just getting a job - you're joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here's how we show our commitment: Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way. Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve. Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance. Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered! Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations! We're more than just a business-we're a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career. Apply today! Responsibilities Collaborate with the Executive Chef to develop innovative and seasonal menus that showcase the restaurant's culinary expertise and creativity, incorporating fresh, locally sourced ingredients and international flavors. Contribute to menu planning and recipe development, including creating and testing new dishes, specials, and tasting menus, and ensuring that all menu items meet quality and cost standards. Oversee food preparation and cooking activities, ensuring that dishes are prepared according to established recipes, portion sizes, and quality standards, and that food safety and sanitation guidelines are followed at all times. Supervise and assist kitchen staff in various culinary tasks, including chopping, slicing, dicing, marinating, sauté, grilling, roasting, and baking, to ensure consistency and excellence in food presentation and taste. Coordinate and manage kitchen operations, including ordering and inventory management, production scheduling, and equipment maintenance, to ensure smooth and efficient workflow and minimize waste and downtime. Maintain a clean, organized, and sanitary kitchen environment at all times, including workstations, storage areas, and equipment, and ensure compliance with health and safety regulations and food handling procedures. Train, mentor, and supervise kitchen staff, including cooks, line cooks, and prep cooks, providing guidance, feedback, and coaching to enhance their culinary skills, teamwork, and performance. Conduct regular training sessions and workshops on culinary techniques, menu items, and food safety practices, and ensure that all kitchen staff are properly trained and certified in food handling and safety procedures. Monitor food quality, presentation, and taste, and conduct regular taste tests and quality checks to ensure that all dishes meet the restaurant's standards of excellence and guest expectations. Technical Skills: Must have strong Culinary/cooking skills - skilled in different styles of cooking Food cost analysis, i.e., knowledge of food ordering, inventories, labor control Thorough knowledge and understanding of kitchen equipment use and operation Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience Financial understanding in food costs and minimizing waste in the kitchen Experience / Education: Minimum 5 years' of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counseling as well as documentation; experience with documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Manager Certification and Allergy Awareness Training strongly preferred. *All applicants at Inn on Boltwood are subject to a background check. The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.