Executive chef jobs in Lynn, MA - 405 jobs

FISD + We are hiring immediately for a full time **SOUS CHEF** position. + **Location:** Belmont Hill School - 350 Prospect Street, Belmont, MA 02478. _Note: online applications accepted only._ + **Schedule:** Full time; Monday through Friday, hours may vary. More details upon interview. + **Requirement:** Prior culinary experience is required. + **Pay Range:** $27.00 per hour to $30.00 per hour. Free meals, uniforms and laundering service available at select locations. **We Make Applying Easy!** Want to apply to this job via text messaging? Text **JOB** to **75000** and search **requisition ID number** **1464134.** The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! **Flik Independent School Dining** has been leading the way in transforming private and independent school foodservice across 300 communities for over four decades. Our passionate team of associates is fully committed to delivering exceptional foodservice experiences every single time. Our meals are crafted from fresh, locally sourced ingredients, supporting sustainable agricultural practices that benefit our communities. But we don't stop at just foodservice - we take it to the next level by offering cutting-edge nutrition education programs that empower students to make smart, healthy choices daily. By combining nutritious meals with comprehensive education, we equip students with the essential tools they need to lead a healthy and thriving life. We believe in **nourishing the whole person, creating community** through great food and programming, and doing what's right, every time. **We are Nourishing a Brighter Future.** **Job Summary** **Summary:** Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. **Essential Duties and Responsibilities:** + Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. + Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. + Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. + Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. + Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. + Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. + Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. + Keeps up with peak production and service hours. + Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. + Performs other duties as assigned. **Associates at FISD are offered many fantastic benefits.** **Both full-time and part-time positions offer the following benefits** to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program **Full-time positions also offer the following benefits** to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) _Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws._ _For positions in Washington State, Maryland, or to be performed Remotely,_ _click here (***************************************************************************************** _for paid time off benefits information._ **About Compass Group: Achieving leadership in the foodservice industry** Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. FISD maintains a drug-free workplace.

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

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

When you work at The Delaney at The Vale, you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life! The Delaney at The Vale is recruiting for a hospitality focused Executive Chef to join our team! The Executive Chef is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared and maintaining a positive, courteous work environment for staff and residents. Salary: $90,000 - $95,000/year Schedule: full-time opportunity, Saturday - Wednesday 10:00am - 7:00pm Perks of Working at The Delaney at The Vale: 401k plan with employer match Dental Insurance Health Insurance Vision Insurance Life Insurance Paid Time Off Daily Pay On-site Gym access Here are a few of the daily responsibilities: Promotes team work within the department to ensure smooth operations and quality service to resident, co-workers and guests. Supervises production, sanitation and food service to residents. Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations. Assists in the development and implementation of standardized recipes and menu specifications. Support and maintain a comprehensive, professional, and upscale culinary services program in order to create and maintain a positive experience for all customers. Assist the Food & Beverage Director with interviewing and hiring; planning, assigning, and directing work; appraising performance; rewarding and providing recognition. Responsible for hands-on, direct cooking, serving and dish washing as necessary. Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations/procedures to promote improved food service. Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy. Here are a few of the qualifications we need you to have: Certificate, Associate degree, Bachelor's degree in culinary arts program preferred. Successful completion of recognized food safety course Senior living community experience preferred. 5+ years as an Executive Chef or Sous Chef in a senior living community, hotel, restaurant, club or other similar institution. If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you! EEO Employer

Job Description Executive Chef - New Restaurant Opening Compensation: $95,000-$105,000 annually + 20% Bonus & Comprehensive Benefits We are launching a new, inspired Italian restaurant in Millbury, MA, and are seeking a dynamic Executive Chef to lead our culinary team. Our concept is centered on fresh, simple ingredients and distinct, traditional cooking techniques. The menu will feature Italian classics, wood-fired pizzas, fresh salads, and signature entrees. Our brand is built on delivering an unparalleled dining experience that combines exceptional meals with phenomenal service. We are a 100% employee-owned company, which means our commitment to our guests is unwavering. Our dedicated professionals are not just staff; they are partners invested in our shared success. We invite you to join us as the Executive Chef and lead our unique brand of Italian hospitality. About the Position As the Executive Chef, you will spearhead all culinary operations for our new high-volume Italian restaurant. This is a hands-on leadership role where you will drive culinary excellence, operational efficiency, and profitability while mentoring a talented kitchen team. You will be responsible for fostering a culture of creativity and collaboration, ensuring consistency in both food quality and service from day one. Key Responsibilities Operational Leadership: Direct all kitchen operations, from food preparation to final plating, in a high-volume environment. Financial Management: Oversee labor, food costs, inventory, and budgeting to achieve financial targets and maximize profitability. Culinary Innovation: Lead menu development and engineering, balancing creativity with cost-effectiveness and guest preferences. Team Development: Recruit, train, and mentor the culinary staff, promoting a positive, productive, and collaborative work culture. Quality Assurance: Enforce strict safety, sanitation, and quality standards, ensuring compliance with all health regulations. About You You are a seasoned culinary professional who thrives in a fast-paced, high-volume setting. Your leadership style inspires and motivates your team, and you are as dedicated to the guest experience as you are to the art of cooking. You see challenges as opportunities and are excited by the prospect of building a culinary destination from the ground up. Qualifications Experience: 3-5 years as an Executive Chef in a high-volume, full-service dining concept. Experience with Italian cuisine is highly preferred. Education: A degree in Culinary Arts or an equivalent proven track record of success. Skills: Exceptional communication, leadership, organization, and cost-control abilities. Flexibility: Willingness to work days, nights, weekends, and holidays as required by the business. Physical Requirements: Ability to stand for extended periods and lift up to 50 lbs. Compensation & Benefits Competitive Salary: $95,000-$105,000 annually Performance Bonus: Eligibility for a lucrative bonus program (up to 20%). Paid Time Off: Generous vacation, holiday, and personal/sick day policies. Comprehensive Health: Medical, dental, and vision insurance. Financial Security: Life and disability insurance. Retirement Savings: 401(k) plan with a company match. Perks: Employee dining discounts across all our locations. Join an Employee-Owned Company We are proud to be 100% Employee-Owned. Joining our team is more than a job-it's an opportunity to become an owner. We invest in our employees because they invest their talent and energy in us. Become part of one of New England's strongest hospitality teams, where our common goal is simple: making people happy through exceptional food and teamwork. Ready to lead our new kitchen? Apply today.

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

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.

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

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details: Position: Executive Chef Location: Danvers, MA Hours: Full Time Schedule: Mon - Fri Salary: $80,000-85,000/yr Pay Frequency: Weekly - Direct Deposit What We Offer You: Bonus Eligibility! Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Various Employee Perks and Rewards Job Summary: The Executive Chef reports to the General Manager/Chef Director and is responsible for developing and executing culinary programs that exceed customer expectations within a corporate dining environment. The Executive Chef oversees and manages culinary and financial operations to ensure high standards in service, production, and presentation. This role applies culinary techniques to food preparation and oversees the final presentation and service of food. In addition, the Executive Chef is responsible for client relationship management and for leading, training, and developing hourly culinary staff. Essential Functions and Key Tasks: Culinary: Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures Responsible for the quality of all food products and ensure that standards are met Responsible for all aspects of food production, execution and presentation Oversight of all aspects of catering operations Operations: Responsible for maintaining vendor partner relationships Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products Receiving food and supplies - must be able to lift items up to 40 pounds Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained Manage client relationships to maintain client satisfaction and account retention Financial: Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs Responsible for inventory management Submit financial reporting to the corporate office People: Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food Provide excellent customer service to include being attentive, approachable, greeting and thanking customers Required Education and Experience: High School diploma or equivalent 3-5 years' experience in food service management specifically corporate dining Required Eligibility Qualifications: ServSafe Certification Allergen Awareness Certification Preferred Education and Experience: Culinary School degree or certificate Microsoft Office Suite Past Experience within Senior Living a Plus

Role OverviewSodexo is seeking an Executive Chef 2 based at Beth Israel Deaconess Medical Center, in Boston, MA. In this role you will work primarily AM shifts Monday - Friday but will need the flexibility to work as the manager on duty every third weekend. The position will have you working in a Culinary team for patient feeding in this 750+ bed hospital. Beth Israel Deaconess Medical Center (BIDMC) is part of Beth Israel Lahey Health, a health care system that brings together academic medical centers and teaching hospitals, community and specialty hospitals, more than 4,000 physicians and 35,000 employees in a shared mission to expand access to great care and advance the science and practice of medicine through groundbreaking research and education. BIDMC is a world-class teaching hospital of Harvard Medical School and is in the heart of Boston. What You'll Dosupervise and effectively lead a team of up to 20 associatesmaintain chef/manager schedules; provide shift coverage when neededimplement and standardize all culinary systems and procedures for hospitalcreate and standardize new menus; manage inventory to keep up with demandimplement innovative and fresh ideas in retail, catering, catering, and patient servicesbe responsible for Food and Physical Safety and annual training for all hourly associatesconduct audits and creates action plans based on audit findingsdevelop effective interpersonal relationships with clients and customers What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa culinary background that showcases an ability to stay current with new and innovative culinary trendsat least (3) years food management experience with a focus on retail operationexcellent leadership and communication skills with a focus on maintaining the highest of standards a strong production culinary background, ideally in a corporate, campus, catering and/or upscale restaurant environmentmenu planning and inventory management experiencea solid understanding of food safety and sanitation guidelines - Servsafe certified preferred, and working knowledge of HACCPWho We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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.

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

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.

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

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $26-29 per hour Interview Process 15-min fit call ? Video interview ? Bench Test, cook a meal (Reimbursement) ? Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required)

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $28.09/hour, automatic raise to $29.09/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Role OverviewGrow your career and lead a team that shares your passion for making a difference! Sodexo's Campus Segment is seeking an experienced and innovative Area Executive Chef to support six schools in the Boston metro area within our Campus Segment. As the Area Executive Chef, you will oversee culinary operations across multiple university accounts, driving innovation, consistency, and excellence in resident dining, retail, concessions, and catering. You will elevate the student dining experience by implementing current campus dining trends, supporting menu development, leading culinary training, and ensuring adherence to Sodexo's culinary and safety standards. This is a hands-on leadership role requiring strong culinary expertise, high-volume experience, and a commitment to operational and financial success. What You'll DoLead and support culinary operations across multiple university campuses. Drive menu innovation and ensure alignment with campus dining trends. Oversee resident dining, retail, concessions, and catering programs. Develop, train, mentor, and motivate unit culinary teams to consistently deliver high-quality food and service. Support menu development, recipe rollouts, and culinary standards across all units. Ensure strict compliance with HACCP, food safety, sanitation, and workplace safety standards. Oversee purchasing, inventory management, food cost analysis, and production forecasting. Ensure Sodexo's culinary standards, recipe compliance, and quality expectations are met. Utilize food management systems for ordering, inventory, production, and operational oversight. Collaborate with unit leaders to drive excellence and support financial performance. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringCulinary degree or equivalent professional experience. Demonstrated experience managing high-volume food production. Strong knowledge of diverse cuisines, menu development, and campus dining trends. Proven ability to control food costs while maintaining high-quality cuisine. Hands-on leadership style with the ability to train, mentor, and develop teams. Strong understanding of food safety, sanitation, and HACCP compliance. Working knowledge of automated food inventory, ordering, and production systems. A passion for innovation and delivering exceptional dining experiences. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years

Executive Chef New Casual Full-Service Restaurant Opening - Raynham, MA Salary: $75,000-$85,000 Immediate Interviews Available We are seeking a dynamic and talented Executive Chef to lead the culinary launch of a brand-new casual full-service restaurant opening soon in Raynham, MA. This is an exceptional opportunity for an experienced chef to build a kitchen team from the ground up, craft a memorable menu, and shape the culinary identity of an exciting new concept. If you are a passionate culinary leader who thrives in a hands-on, fast-paced environment and enjoys creating great food and great experiences, we want to speak with you immediately. Position Title - Executive Chef Job Description The Executive Chef is responsible for the overall success of the kitchen and culinary operations. This includes menu development, recipe execution, food quality, cost control, team leadership, and maintaining all sanitation and safety standards. As the head of our back-of-house operations, the Executive Chef will build, train, and mentor a strong culinary team while fostering a positive, collaborative, and high-performing work environment. The ideal candidate is creative, detail-oriented, financially savvy, and highly skilled in developing systems that support consistent, high-quality food production. This role will also work closely with ownership and management to ensure seamless coordination between front and back of house during the restaurant's opening and beyond. Responsibilities Lead all culinary operations for a brand-new restaurant opening Develop and execute menus, recipes, and seasonal specials Hire, train, and mentor kitchen staff; build a strong BOH culture Ensure consistent, high-quality food production and timely execution Maintain impeccable food safety, sanitation, and kitchen organization Manage food cost, labor cost, and overall BOH financial performance Implement systems that support efficiency and consistency Collaborate with ownership and management on operational strategy Uphold restaurant standards and deliver an exceptional guest experience Qualifications Minimum 3-5 years of Executive Chef or Senior Sous Chef experience in a full-service restaurant Strong leadership skills with a proven ability to build and develop teams Demonstrated creativity in menu development and food presentation Excellent understanding of cost control, ordering, inventory, and BOH financials Ability to thrive in a high-energy, opening-phase environment Strong communication, organization, and problem-solving skills Commitment to quality, consistency, and guest satisfaction Compensation & Benefits Competitive salary: $75,000-$85,000 Paid Health Benefits Opportunities for growth within an expanding concept Supportive ownership and excellent work environment Additional benefits available Apply Today - Immediate Interviews! Bring your passion, leadership, and culinary expertise to a brand-new restaurant in Raynham. Interviews are happening now, so don't wait!

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)