Executive chef jobs in Maine

We are seeking a highly skilled and dynamic Executive Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess extensive culinary expertise, strong leadership abilities, and a passion for innovation in food preparation and presentation. This role involves overseeing all kitchen operations, managing staff, ensuring food safety standards, and maintaining high-quality service in a fast-paced hospitality environment. Key Responsibilities Execute the current menu with precision. Team Leadership: Recruit, train, and manage kitchen staff, fostering a culture of excellence and collaboration. Inventory and Cost Control: Monitor food costs, manage inventory, and ensure efficient use of resources. Quality Assurance: Maintain high standards of food preparation, presentation, and sanitation. Vendor Relations: Source high-quality ingredients and negotiate with suppliers to ensure cost-effective purchasing. Compliance: Ensure adherence to health and safety regulations and food handling standards. Customer Engagement: Occasionally interact with guests to gather feedback and enhance the dining experience.

Role OverviewGrow your career and develop a team that shares your desire to make a difference! Sodexo's Campus Segment is seeking an Executive Chef 2 to support our dining program at The University of Maine at Fort Kent (UMaine Fort Kent). Located in northern Maine, UMaine Fort Kent is a welcoming, rural campus serving approximately 1,000 students, including traditional and non-traditional learners from diverse Franco-American and regional communities. Dining services play a meaningful role in this close-knit environment, supporting student wellness, fostering connection, and enriching the campus experience. As the Executive Chef 2, you will lead all culinary operations on campus-driving menu innovation, ensuring exceptional food quality, and creating a positive, engaging dining experience for students, faculty, and staff. You will champion fresh, seasonal, and locally inspired cuisine while upholding Sodexo's standards for safety, sanitation, and sustainability. In this role, you will also provide strong leadership to the culinary team and collaborate closely with campus partners to support events and student-centered initiatives. What You'll DoOversee daily culinary operations across residential dining, retail, and catering. Lead menu planning and develop seasonal, culturally relevant, and innovative offerings. Ensure strict adherence to food safety, sanitation, and allergen management standards. Train, mentor, and schedule culinary staff; foster a culture of teamwork and professional growth. Manage food production, inventory, purchasing, and cost controls to meet financial targets. Partner with the General Manager and campus stakeholders on events, programming, and engagement initiatives. Support sustainability priorities, including waste reduction and local sourcing. Maintain high levels of customer satisfaction through quality, service, and presentation excellence. 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 BringStrong culinary skills with experience in high-volume or campus/contract-food settings. Ability to lead, train, and motivate a diverse culinary team. Proven success in menu development, production planning, and cost management. Commitment to culinary excellence, food safety, and consistent quality. Creativity and passion for crafting fresh, seasonal, and community-focused menus. Strong communication, organizational, and time-management skills. Desire to engage with the campus community and enhance the student dining experience. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Overlooking Maine's largest glacier lake, Blair Hill Inn's stunning ten-guest room country estate sits commandingly atop a 20′ high, 900′ long field stone wall. Its hillside perch provides one of the most beautiful, expansive lake views in the world. This destination resort sprawls across 79 acres with private hiking trails, scenic overlooks, a trout pond, fields and woodlands. Once a breeding farm built in 1891, it is now a finely restored boutique hotel with exquisite décor and exceptional service. Slate, the renowned, gourmet restaurant serves a locally sourced farm-to-table menu and the handsome wood-paneled cocktail lounge offers fine wines, seasonal cocktails, and small bites. The warm welcome, individual service, absolute discretion and love of detail are evidenced by being the only Relais & Châteaux designated hotel and restaurant in Maine. We are proud to be one of the 580 members of Relais & Châteaux, an association of worldwide independent hotel and restaurant owners. Job Description We are looking for a collaborative, creative and detail oriented Executive Chef to lead our culinary team. You will be responsible for all aspects of leading the kitchen and building a successful culinary team while working in partnership with the FOH general manager to deliver an exceptional dining experiences for our guests. Responsibilities Plan and direct food preparation and culinary activities Create daily and weekly menus for breakfast and dinner using fresh ingredients sourced from our garden, area farms and local vendors. Estimate food requirements and food/labor costs Oversee kitchen staff's activities, provide coaching and development Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties such a weekly ordering, and budget management Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and guests Skills Proven working experience as a head chef in a fine dining restaurant Excellent record of kitchen management and cleaning protocols Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Degree in Culinary science or related certificate Job Type: Seasonal May - November Fine Dining service 5 nights a week Tuesday - Saturday, 20 - 45 covers per night. Five Course tasting menu with 3-4 choices for appetizer, entree and dessert and daily changes to the chef's choice courses. Flexibility to accommodate all allergies. Casual Dining 2 nights per week - Sunday & Monday Breakfast service daily Daily guest amenities - picnic lunches, check-in treats, room service, etc. Pay: negotiable based on experience. Benefits: Employer subsidized housing Physical setting: Historic Inn overlooking the mountains and lakes. Supplemental pay types: End of season bonus for hitting key milestones: sales growth, guest feedback and 35% food cost target. Ability to relocate May 1 - Oct 25 to Greenville, Maine Qualifications Executive chef experience in a fine dining restaurant for 2+ years 10 years culinary experience Additional Information All your information will be kept confidential according to EEO guidelines.

The Chef de Cuisine is the Department Head responsible for all culinary operations within the Tiller resort signature restaurant, serving breakfast, lunch, and dinner, as well as In-Room Dining and The Terrace, a seasonal alfresco restaurant. This role reports directly to the Resort Executive Chef and is accountable for delivering exceptional culinary quality, financial performance, team development, and operational excellence. The Chef de Cuisine sets the culinary tone-driving consistency, creativity, and a sense of place through well-executed menus and disciplined leadership. This position leads the culinary team with precision, clear communication, and a forward-thinking approach that supports both the resort's standards and the expectations of a global guest base. The Chef de Cuisine has a culinary leadership team of an Executive Sous Chef along with Two (2) sous chefs, culinary & stewarding leads. The CDC works very closely with the Tiller front of house leadership team for synergy, consistency and ensuring the guest experience. ESSENTIAL FUNCTIONS Department Leadership Acts as the leader of the signature restaurant culinary department. Oversees daily operations, establishes standards, and partners with the Resort Executive Chef to execute the property's culinary vision. Team Development & Training Provides strong, structured training and development for an international culinary team. Demonstrates excellent communication, hands-on instruction, and coaching that supports consistent execution, growth, and retention. Operational Oversight Manages all culinary functions for three meal periods, In-Room Dining, and the seasonal alfresco outlet. Ensures efficient production, consistent quality, accurate pacing, and smooth service collaboration with FOH partners. Works very closely in a role of inclusion for all operations F+B outlets for product support and staff sharing for operational awareness and efficiencies. Menu Development & Culinary Identity Creates distinctive, seasonal, place-driven menus. Oversee recipe development, plating guides, and quality benchmarks that reflect a luxury coastal experience paired with the Tillers branding structure. Recipe Management, Controls & Systems Upholds Craftable/recipe accuracy, portion controls, inventory procedures, and production systems. Ensures the team adheres to all culinary standards and operational SOPs. Through this system also this role is responsible for daily requisitions, monthly inventories, transfers and waste sheets for accountability. Financial Accountability Responsible for delivering budgeted food cost, labor cost, and departmental expenses. Leads ordering, inventory, assists in vendor relationships, and labor deployment to support margin expectations while protecting product excellence. Communication & Service Coordination Maintains strong communication with FOH leaders, conducting daily line-ups, menu briefings, and post-service evaluations. Supports seamless guest experiences across all touchpoints. Food Safety & Sanitation Ensures full compliance with food safety practices, health codes, internal audits, and high sanitation standards across all kitchens and prep areas. Must be Serve Safe management certified. Quality Assurance Executes line checks, tastings, and real-time corrections to guarantee consistency and signature-level presentation at every service. Plays an integral role in our third party quality shops and ratings for adherence, correction and celebrations. QUALIFICATIONS Experience Five (5) years of progressive culinary experience with at least three (3) years in a leadership role-Sous Chef (of larger luxury property) , Chef de Cuisine, or equivalent-in a high-volume or luxury environment. Financial Acumen Demonstrated ability to manage food cost, labor cost, inventory systems, ordering, vendor relations, and departmental budgeting. Leadership & Training Ability Proven success leading diverse, international teams. Strong coaching, communication, and developmental skills required. Technical Skills Solid mastery of classical and contemporary culinary techniques, menu engineering, production systems, and quality control. Adaptability & Work Ethic An agile leader who thrives in dynamic, multi-outlet operations and embraces the non-traditional schedule of hospitality NEEDED ATTRIBUTES & EXPECTATIONS All employees must meet performance standards for their position and comply with all resort policies, procedures, and expectations as outlined in the Employee Handbook or communicated by leadership. This provides an overview of primary responsibilities but is not exhaustive. Duties may evolve based on operational needs. Employees are expected to perform additional tasks as assigned by leadership. Needed Attributes Employees must fulfill their performance standards for this position and comply with policies, rules and procedures of the Hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The is intended to describe the general nature and work responsibilities of the position. This job description and duties of this position are subject to change, modification and addition as deemed necessary by the Hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers or other Hotel Officials. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Overlooking Maine's largest glacier lake, Blair Hill Inn's stunning ten-guest room country estate sits commandingly atop a 20′ high, 900′ long field stone wall. Its hillside perch provides one of the most beautiful, expansive lake views in the world. This destination resort sprawls across 79 acres with private hiking trails, scenic overlooks, a trout pond, fields and woodlands. Once a breeding farm built in 1891, it is now a finely restored boutique hotel with exquisite décor and exceptional service. Slate, the renowned, gourmet restaurant serves a locally sourced farm-to-table menu and the handsome wood-paneled cocktail lounge offers fine wines, seasonal cocktails, and small bites. The warm welcome, individual service, absolute discretion and love of detail are evidenced by being the only Relais & Châteaux designated hotel and restaurant in Maine. We are proud to be one of the 580 members of Relais & Châteaux, an association of worldwide independent hotel and restaurant owners. Job Description We are looking for a collaborative, creative and detail oriented Executive Chef to lead our culinary team. You will be responsible for all aspects of leading the kitchen and building a successful culinary team while working in partnership with the FOH general manager to deliver an exceptional dining experiences for our guests. Responsibilities Plan and direct food preparation and culinary activities Create daily and weekly menus for breakfast and dinner using fresh ingredients sourced from our garden, area farms and local vendors. Estimate food requirements and food/labor costs Oversee kitchen staff's activities, provide coaching and development Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties such a weekly ordering, and budget management Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and guests Skills Proven working experience as a head chef in a fine dining restaurant Excellent record of kitchen management and cleaning protocols Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Degree in Culinary science or related certificate Job Type: Seasonal May - November Fine Dining service 5 nights a week Tuesday - Saturday, 20 - 45 covers per night. Five Course tasting menu with 3-4 choices for appetizer, entree and dessert and daily changes to the chef's choice courses. Flexibility to accommodate all allergies. Casual Dining 2 nights per week - Sunday & Monday Breakfast service daily Daily guest amenities - picnic lunches, check-in treats, room service, etc. Pay: negotiable based on experience. Benefits: Employer subsidized housing Physical setting: Historic Inn overlooking the mountains and lakes. Supplemental pay types: End of season bonus for hitting key milestones: sales growth, guest feedback and 35% food cost target. Ability to relocate May 1 - Oct 25 to Greenville, Maine Qualifications Executive chef experience in a fine dining restaurant for 2+ years 10 years culinary experience Additional Information All your information will be kept confidential according to EEO guidelines.

Set among the wooded paths and gardens of Kennebunk, Maine, Earth at Hidden Pond is known for its farm-driven, seasonally inspired cuisine and rustic-luxury dining experience. Our culinary team is dedicated to craftsmanship, creativity, and delivering memorable meals rooted in the best local ingredients. We are seeking a talented, motivated Sous Chef to join our award-winning kitchen. This role supports the Executive Chef in menu execution, team leadership, and maintaining the high standards Earth is known for. The ideal candidate brings strong culinary technique, a collaborative spirit, and a genuine passion for thoughtful, ingredient-focused food. Responsibilities: * Assists in the management of culinary personnel to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling. * Create effective, cost-efficient schedules for assigned culinary team based on forecast and budget. * Conduct daily shift briefings to kitchen staff, developing topics to discuss such as operational focuses, safety issues, specials, culinary education, guest feedback, etc. Provide proactive communication of all standards to staff. * Liaise with hotel staff to determine daily room counts, room service requests, events, and special orders. * Complete employee performance reviews/evaluations as required. * Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report. * Support Executive Chef in creative, cost appropriate menu items based on market segments. Assist in the development and implementation of recipes and/or specials. * Lead training and education of culinary staff on appropriate execution, timing, and presentation of all dishes. * During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation. * Leader in inventory management, par levels, and ordering/receiving. Work closely with CDC to ensure that all items needed are in stock for current menu and onsite events. Assist chef in estimating food consumption, placing inventory orders, and coding invoice billing accordingly. Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival. * Coordinate on kitchen workflow and expediting to ensure a smooth-running operation. * Familiar with a variety of the culinary field concepts and procedures. Willing to learn new techniques and remain up to date on contemporary food preparation. * Have full knowledge of all menu items, daily features, and promotions. * Consistently work in different culinary stations daily, based on needs. Must have the ability to work any culinary position needed, as directed by chef. * Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements. * Ensure proper operation/maintenance of all kitchen equipment and tools. * Check all stations at the end of every shift for proper food storage and sanitation. * Practice conscious knowledge of food allergies and safety in preparation. * Lead by example through a clean and organized station and kitchen. * Responsible for working with Culinary Director to monitor and stay within specified budget. Ensure all expenses are recorded and coded appropriately. * Intentional guest engagement through "touching tables" and ensuring guest satisfaction when needed. * Expedite food regularly, practicing and training for proper timing of food courses. * Coordinate workflow to ensure a smooth-running operation. * Attend all scheduled meetings and training sessions. * Understand and practice all safety and security procedures. * Monitor and delegate to subordinate team members to ensure they remain busy during their shift. Create an ongoing list of tasks ahead of time for use during the slower moments should they arise. * Work effectively with other personnel in a positive, professional manner. Lead by example with professionalism and high standards of guest services and quality of work. Work professionally with all third-party vendors and suppliers as a point of contact. Communicate with other managers and staff in a positive, efficient, and friendly manner. * Flexibility to step into whatever role is needed to deliver exceptional service. This may include taking on job responsibilities outside of this job description and may require assisting other departments in their regular functions. Demonstrate a team-focused attitude and encourage collaboration. Motivate and lead the team to accomplish tasks effectively. About Kennebunkport Resort Collection: The Kennebunkport Resort Collection is a portfolio of diverse, luxurious lodging and dining options offering stylish and unique hospitality in Kennebunk and Kennebunkport. Our growing hospitality group includes Hidden Pond//Earth at Hidden Pond, Tides Beach Club, Cape Arundel Inn & Resort//Ocean Restaurant, Kennebunkport Inn//The Burleigh Restaurant, Cottages at Cabot Cove, The Grand Hotel//Rosella, The Boathouse Waterfront Hotel & Restaurant, Yachtsman Hotel & Marina Club, and Lodge on the Cove//The Dory. KRC is proud to offer competitive wellness options and perks for both Part Time- and Full-Time employees. * Employer-subsidized medical, dental, and vision insurance * Company-funded $25K in complimentary life insurance and $1K/mo. in disability * Optional Disability, Life and AD&D, Critical Illness, and Accident Insurance options * Additional Health & Wellness benefits including prescription and gym membership discounts * Generous Paid Time Off package including Employer Paid Leave plus immediate Paid Vacation accruals * Flexible and understanding work-life equality * Family Matters Program of 3+ months paid parental leave for new parents * 401k employer match, up to 4% of salary * Competitive wages with ongoing market analysis with annual performance evaluations and compensation adjustments * Discounted employee and immediate family hotel rates as low as $59 per night at EOS Hospitality portfolio locations * Food and Beverage discount of 50% Off at EOS Hospitality portfolio locations * Gold Card annual complimentary restaurant allowance for managers * Discounted lodging rates from New England Inn & Resort Association partners * Pathways for growth and professional development including training and tuition reimbursement * Relocation assistance to temporary employer housing * Incentive opportunities for both hourly and managerial roles * Supportive, open workplace culture * Company-funded Employee Assistance Program for life and mental health resources Why Join our team? Join our community of ambitious, thoughtful, and dedicated hospitality professionals delivering exceptional guest experiences. At Kennebunkport Resort Collection, we encourage creativity, ownership, and problem-solving at all levels of our organization, and we are committed to weaving diversity, equity, and inclusion into every aspect of our business. As a Kennebunkport Resort Collection employee, we welcome you to join us in making a community impact. Our KRC Cares team partners with community leaders and like-minded businesses to advance our community services, such as toy drives, beach cleanups, and other charitable causes around the community. Our Community Impact project allows a 1% Impact Fee to be donated to hand-picked local organizations focusing on affordable housing, protecting wildlife habitats, and creating spaces for the youth of our community. Kennebunkport Resort Collection offers customized learning opportunities for all employees. We work to carve out a path for internal leaders with motivated career goals. Annual conferences, mentorships, scholastic reimbursements, internships, and company-funded leadership development opportunities are just some of the ways we support our associates. Ready to learn more? Visit us online at ************************************* and explore our parent company, EOS Hospitality at ********************** for more information about the amazing ways we're making a difference.

(18408) At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests' stay to bring their dreams and desires to life. With an atmosphere that's chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn. Resplendent at the entrance of Boka Bay, a fjord-like idyll on Montenegro's Adriatic Sea, One&Only Portonovi is a year-round haven where cultural wonders and fresh-air adventures meet the glamour of Europe's most fashionable new riviera. The warm Montenegrin charm is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest's every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it's our passion. We are looking for a Sous Chef to support our Chef de Cuisine at Sabia, our traditional Italian restaurant. In this role, you will help oversee daily kitchen operations, guide the culinary team, and ensure every dish-from fresh pasta and hand-crafted pizzas to risotti and seafood specialties-is prepared to the highest standard. The ideal candidate has strong experience in Italian cuisine, excellent leadership skills, and a passion for creating authentic and memorable dining experiences. This is a seasonal position offered for Summer 2026. Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

Title: Sous Chef Reports To: Executive Chef Department: Food & Beverage Position Overview: As a Sous Chef at Jordan Pond House, you'll be a vital part of ensuring the smooth opening and closing of the kitchen each day. Your leadership will guide the kitchen team through each shift, and you'll maintain our high standards for food quality, sanitation, and safety. This is an exciting opportunity to work in one of Maine's most iconic and scenic locations, where the changing seasons offer an unforgettable experience. If you're passionate about food, thrive in a fast-paced environment, and want to contribute to an incredible team, we'd love to hear from you! Jordan Pond House is open May - October. Responsibilities: Opening & Closing the Kitchen: Supervise the setup and breakdown of the kitchen, ensuring all equipment, food, and stations are ready for service or properly cleaned and stored at the end of the day. Lead the preparation of the kitchen space for a successful day of service, ensuring that everything is in its proper place. Team Leadership & Training: Lead, mentor, and train kitchen staff in best practices and food preparation techniques. Ensure all team members adhere to safety protocols and maintain high food quality standards throughout their shifts. Provide consistent feedback and support to help develop team members' skills and growth. Quality Control & Food Preparation: Ensure all dishes meet the highest standards of presentation and taste, working closely with the Executive Chef to maintain consistency. Assist in preparing daily specials and contributing new menu ideas. Inventory & Waste Management: Oversee inventory management, ensuring proper stock rotation, accurate ordering, and minimizing food waste. Implement cost-saving initiatives while maintaining quality standards. Health & Safety Compliance: Ensure adherence to food safety and sanitation regulations, maintaining ServSafe or Food Handler Certification (required or to be obtained). Conduct regular checks to ensure kitchen safety standards are met and exceeded. Qualifications: At least 3 years of experience in the food and beverage industry, with significant kitchen experience. Proven leadership experience in a kitchen environment. Strong understanding of POS systems, inventory management, and food cost control. High School Diploma or equivalent. ServSafe or Food Handler Certification (required or to be obtained).

Basic Function and Overview: The Head Chef will oversee kitchen operations, create an innovative menu, and prepare and coordinate the preparation of food ordered by patrons. Essential Tasks and Responsibilities: Duties include, but are not limited to: Train and oversee the training of kitchen staff. Schedule kitchen staff, assigning roles based on experience and skills. Supervise work product from the kitchen and back of house staff. Conduct performance evaluations that are timely and constructive. Handle discipline and termination of employees as needed in accordance with restaurant policy. Oversee the operations of the kitchen and back of house, ensuring that food is prepared safely, efficiently, and according to specifications or requests. Ensure kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. Oversee stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. Maintain and inspect kitchen equipment and utensils, recommending repairs or replacements as needed. Maintain kitchen budget. Required Skills and Abilities: Produce excellent culinary experience for patrons. Excellent verbal and written communication skills. Excellent time management, scheduling, managerial, and organizational skills. Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Required Education and Experience: High school diploma or equivalent. Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled cook. At least two years of culinary managerial experience is required. Business experience preferred. Physical Demands: Prolonged periods of standing and preparing and cooking food. Lift up to 50 pounds. Work in a kitchen environment that may involve exposure to extreme heat or cold. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change.

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

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a Chef at Miller & Carter - Warrington, you will master our menu, with your food being the reason guests keep coming through our doors! You'll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you? Join us at Miller and Carter, the home of the Steak Geeks. We take the bull by the horns. Picture perfect steaks, butchered, aged and cooked to perfection. We add a special touch to every occasion. If you fancy yourself as a steak geek, we want to hear from you. All management employees are enrolled onto our unique and industry leading 3 day Steak School, and we are proud as the ONLY restaurant chain to be awarded 'The Masters of Steak' accreditation. WHAT'S IN IT FOR ME? * Flexible shifts to fit around you. * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply

The Chef is responsible for the nutritional needs of clients. As an integral member of the Ridge Maine team, qualified candidates are highly organized, collaborative individuals who are motivated to have a positive impact in the lives of teenagers. As a Chef, core responsibilities include: all aspects of providing for the nutritional needs of clients, cleaning and sanitizing the kitchen space, building rapport with clients within appropriate professional boundaries, creating opportunities for clients to rediscover values and develop life skills, and working collaboratively with the Ridge Maine team to meet client and programming needs. Head Chef Position Functions & Responsibilities: Meal planning and preparation Menu planning and purchasing in coordination with the Food Services Manager Procurement of food and supplies according to company policy, within budgetary requirements, and prior approval Organizing of receipts and timely reporting DIVVY card usage, per company policy Meeting special dietary needs Maintain standards for food storage, rotation, quality, and appearance Kitchen cleaning and sanitation, including washing dishes, routinely sweeping, mopping, and ensuring surfaces and appliances are cleaned and sanitized Ensure compliance with health codes and regulations Ensure that all knives, sharps, glass items, etc. are securely locked and not accessible to clients Works collaborative and in cooperation with the multidisciplinary team Client Engagement and Supervision Responsibilities: Actively participates in training, supervision, and professional development. Maintain program expectations and encourage healthy growth in our clients. Engage with interested clients by teaching/role modeling culinary tasks Engages clients in menu planning Maintain 100% supervision at all times when working with clients are in the kitchen area Respond to program, behavioral, and medical needs in accordance with Ridge Maine policies and procedures. Maintain and role model professional boundaries. Demonstrate and role model healthy relationships. Address behaviors in a trauma informed approach and report concerns the manager or lead in charge of the day. Schedule: Four 10-hour days, including at least 1 weekend day. Requirements Required/Preferred Qualifications: Must be able to pass extensive background checks, including fingerprinting High School Diploma/GED required Experience as a chef in a residential or school setting preferred Experience with behavior and group management a plus College degree in related fields a plus Current CPR/First-Aid and ServSafe required. BHP Certifications a plus Salary Description $23+ depending on education and experience

Job Title: Executive Chef/Kitchen Manager Company: Shipyard Brew Haus - Sugarloaf Pay Range: $80k yr Shifts/Hours: 5 shifts, Days & Nights - 2 days off Employment Type: Full-Time/Year Round Opportunity Type: Direct Hire with Housing Available Job Perks are amazing if you are a skier or rider who loves to play in your off time. You can enjoy Sugarloaf's Ski Pass & there is opportunity for Seasonal Bonus when you become part of the Shipyard Brewing Team. Job Summary: Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness. ESSENTIAL PROFESSIONAL FUNCTIONS: • Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. • Create a positive, professional and safe working environment for all employees. • Fill in where needed to ensure guest service standards and efficient operations. • Prepare all required paperwork, including forms and reports in an organized and timely manner. • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. • Work with Senior Management to plan and price menu items. Establish portion sizes and standards for all new menu items. Ensure that food cost standards are met. • Writes and costs weekly specials • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. • Responsible for maintaining appropriate cleaning schedules for kitchen floors, walls, hoods, other equipment, including trash and dumpster areas and food storage areas. • Oversee the maintenance of proper food holding and refrigeration temperature control points. • Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. • Maintain a professional and positive working relationship with all purveyors. • Complete monthly inventory RESULTS UPON WHICH PERFORMANCE IS EVALUATED: • Guests are delighted with flavor and presentation of food • Meals are delivered to guests in a timely manner • Food cost is at target of 31% • Inventory is well managed • Health department inspections reveal no critical violations, minor violations are corrected on the spot • Quality standards are met or exceeded QUALIFICATION STANDARDS: • A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, cold line and expediter. • Culinary talent and expertise • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. • Be able to reach, bend, stoop and frequently lift up to 50 pounds. • Be able to work in a standing position for long periods of time. #rosllc #seadogbrewing #tillotek #tillotsongroup #restaurantjobs About Tillotek Staffing Solutions: Tillotek is a tech-based recruiting solution that connects employers and job seekers. We provide job advertising, recruiting support, skill assessments, and interview scheduling to both employers and job seekers. Our goal is to make the job search and hiring process seamless, efficient, and tailored to your needs. For inquiries and applications, reach out to *********************** Join Tillotek and embark on a journey to discover exciting job opportunities that align with your aspirations and talents.

Sugarloaf is seeking a dynamic and experienced Banquet Chef to lead all culinary aspects of our banquet and catering operations. From weddings to corporate retreats and seasonal events, you'll bring creativity, precision, and leadership to high-volume, high-impact events that create lasting memories for our guests. This is an exceptional opportunity for a passionate chef to elevate event cuisine while enjoying a mountain lifestyle in one of New England's most iconic resort destinations. Ready to Join the Team? Bring your culinary passion to the mountains and create unforgettable experiences for guests from all over the world. Apply now and discover why life is better at 4,237 feet. Responsibilities * Lead banquet kitchen operations for weddings, corporate events, and special functions * Plan and execute high-quality plated and buffet menus based on BEOs, ensuring impeccable food quality, timing and presentation * Supervise and train banquet cooks and prep team; schedule and manage staffing needs * Maintain food safety, quality control, and kitchen sanitation standards * Ensure profitability through menu development, food costing, ordering, inventory, and portion control * Execute all events on time, on budget, and exceed guest expectations * Work closely with Events, Sales and Front of House teams and serve as culinary point of contact during event execution Qualifications Professional Qualifications * 3+ years of experience as Banquet Chef or Exec Sous in a hotel, resort, or catering venue * Strong leadership in high-volume event production environments * Proficient in recipe scaling, prep management, and banquet service execution * Serv Safe certified (or ability to obtain) * Flexible schedule availability (nights, weekends, holidays required) * Culinary degree preferred but not required We are looking for someone that also: * has excellent leadership and communication skills * is able to maintain composure during pressure situations * possesses strong organizational and planning abilities * is community minded with an adventurous and mountain life-style focus * does not mind spending the majority of the workday on their feet

Job Description As a banquet chef, you would be primarily responsible for the planning, organizing, controlling and directing the work of employees in the Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering event while ensuring superior quality and consistency at all times. Additionally, responsible to help develop new banquet menu's, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Duties and responsibilities A banquet chef is responsible for planning, organizing and directing the work of employees in the Banquet kitchen. They help develop the banquet menu and then oversee the food preparation for all banquet and catering events and ensure the food produced is of the highest quality. Their typical duties and responsibilities include: · Helping develop new menus and meals, based on customer demand or the season · Testing and tasting all items served · Attending BEO meetings to be informed of all changes. Review banquet event orders (BEO) on a daily basis and make note of any changes · Establishing the priorities each day and assign tasks to banquet kitchen staff. Establish the day's priorities and assign production and preparation tasks for the banquet kitchen staff to execute · Taking a physical inventory of specific food items for the daily inventory and allotting leftovers to the proper places · Providing support and training to other banquet staff (e.g., in line cooking, food preparation and dish plating) · Ensuring the banquet area in kitchen is kept clean, tidy and sanitary. Responsible to oversee the regular cleaning of all equipment used in the banquet kitchen. Hot boxes, speed racks ect. · Supervising all other banquet kitchen staff · Maintain updated and accurate recipes of all dishes prepared for banquet functions. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. · Able to coordinate banquet production and plating with the Executive Chef or Sous Chef · Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work. Work with and check with purchasing to ensure delivery of product needed for each particular event · Communicate the kitchen needs with the Executive Chef. · On slower banquet weeks shifts may be required to work on the line. Qualifications · Effectively communicate both verbally and in writing to provide clear direction to staff. · Banquet chef should serve as a role model to demonstrate appropriate behaviors · Able to plan and execute multiple banquet functions. · Ability to Portion control on a large scale · Willing and able to work evenings, weekends and holidays · Adept at working effectively in high energy and busy environments and works well under pressure · Strong communication skills Key Competencies Key competencies include management, manages times well, communication, give clear and effective direction, produce large quantities of food well, attention to detail, integrity, honesty, problem solving, reliability, adaptability, and efficiency. Adhering to our Core Values includes being guest-centric, teamwork, and respect, pro-active and accountable.

Overlooking Maine's largest glacier lake, Blair Hill Inn's stunning ten-guest room country estate sits commandingly atop a 20′ high, 900′ long field stone wall. Its hillside perch provides one of the most beautiful, expansive lake views in the world. This destination resort sprawls across 79 acres with private hiking trails, scenic overlooks, a trout pond, fields and woodlands. Once a breeding farm built in 1891, it is now a finely restored boutique hotel with exquisite décor and exceptional service. Slate, the renowned, gourmet restaurant serves a locally sourced farm-to-table menu and the handsome wood-paneled cocktail lounge offers fine wines, seasonal cocktails, and small bites. The warm welcome, individual service, absolute discretion and love of detail are evidenced by being the only Relais & Châteaux designated hotel and restaurant in Maine. We are proud to be one of the 580 members of Relais & Châteaux, an association of worldwide independent hotel and restaurant owners. Job Description We are looking for a collaborative, creative and detail oriented Executive Chef to lead our culinary team. You will be responsible for all aspects of leading the kitchen and building a successful culinary team while working in partnership with the FOH general manager to deliver an exceptional dining experiences for our guests. Responsibilities Plan and direct food preparation and culinary activities Create daily and weekly menus for breakfast and dinner using fresh ingredients sourced from our garden, area farms and local vendors. Estimate food requirements and food/labor costs Oversee kitchen staff's activities, provide coaching and development Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties such a weekly ordering, and budget management Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and guests Skills Proven working experience as a head chef in a fine dining restaurant Excellent record of kitchen management and cleaning protocols Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Degree in Culinary science or related certificate Job Type: Seasonal May - November Fine Dining service 5 nights a week Tuesday - Saturday, 20 - 45 covers per night. Five Course tasting menu with 3-4 choices for appetizer, entree and dessert and daily changes to the chef's choice courses. Flexibility to accommodate all allergies. Casual Dining 2 nights per week - Sunday & Monday Breakfast service daily Daily guest amenities - picnic lunches, check-in treats, room service, etc. Pay: negotiable based on experience. Benefits: Employer subsidized housing Physical setting: Historic Inn overlooking the mountains and lakes. Supplemental pay types: End of season bonus for hitting key milestones: sales growth, guest feedback and 35% food cost target. Ability to relocate May 1 - Oct 25 to Greenville, Maine Qualifications Executive chef experience in a fine dining restaurant for 2+ years 10 years culinary experience Additional Information All your information will be kept confidential according to EEO guidelines.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Role OverviewJoin a team that embraces your passion for culinary excellence, creativity, and leadership. Sodexo's Campus Segment is seeking an experienced Executive Chef 2 to lead the culinary program at the University of Maine at Presque Isle (UMaine Presque Isle) a vibrant, close-knit campus of 1,400 students in Aroostook County. Dining plays a vital role in fostering community and supporting student success, and you will be at the forefront of delivering fresh, culturally diverse, and memorable dining experiences. As Executive Chef 2, you will oversee all kitchen operations, menu development, and food preparation for students, faculty, and staff. You will champion high standards of food quality, safety, and presentation while creating menus that incorporate seasonal ingredients and local sourcing. This role also contributes to campus events, sustainability initiatives, and student engagement, helping build a welcoming and inclusive dining environment that reflects the UMaine Presque Isle community. What You'll DoLead and manage daily kitchen operations across residential dining, retail, and catering. Develop innovative, seasonal, and culturally diverse menus that meet student needs and support wellness. Ensure strict adherence to food quality, safety, sanitation, and regulatory standards. Recruit, train, supervise, and mentor culinary staff; foster a positive, growth-oriented team culture. Collaborate with campus partners on special events, theme meals, and community-focused programming. Maintain accurate inventory, ordering, and cost-control processes; support financial performance goals. Implement and promote sustainability efforts, including waste reduction, responsible sourcing, and energy-conscious practices. Engage with students and stakeholders to gather feedback and enhance overall dining satisfaction 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 BringStrong culinary expertise with a passion for innovation, local sourcing, and high-quality execution. Proven experience leading kitchen teams in high-volume or campus dining environments. Ability to mentor and inspire staff while maintaining a collaborative, supportive workplace. Solid understanding of food safety, HACCP, and regulatory compliance. Experience managing budgets, inventory, and purchasing within culinary operations. Excellent communication skills and the ability to work effectively with students, staff, and campus partners. Commitment to delivering inclusive, student-focused dining experiences and supporting a diverse campus community. A focus on sustainability and continuous improvement in culinary operations. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

As a banquet chef, you would be primarily responsible for the planning, organizing, controlling and directing the work of employees in the Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering event while ensuring superior quality and consistency at all times. Additionally, responsible to help develop new banquet menu's, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Duties and responsibilities A banquet chef is responsible for planning, organizing and directing the work of employees in the Banquet kitchen. They help develop the banquet menu and then oversee the food preparation for all banquet and catering events and ensure the food produced is of the highest quality. Their typical duties and responsibilities include: · Helping develop new menus and meals, based on customer demand or the season · Testing and tasting all items served · Attending BEO meetings to be informed of all changes. Review banquet event orders (BEO) on a daily basis and make note of any changes · Establishing the priorities each day and assign tasks to banquet kitchen staff. Establish the day's priorities and assign production and preparation tasks for the banquet kitchen staff to execute · Taking a physical inventory of specific food items for the daily inventory and allotting leftovers to the proper places · Providing support and training to other banquet staff (e.g., in line cooking, food preparation and dish plating) · Ensuring the banquet area in kitchen is kept clean, tidy and sanitary. Responsible to oversee the regular cleaning of all equipment used in the banquet kitchen. Hot boxes, speed racks ect. · Supervising all other banquet kitchen staff · Maintain updated and accurate recipes of all dishes prepared for banquet functions. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. · Able to coordinate banquet production and plating with the Executive Chef or Sous Chef · Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work. Work with and check with purchasing to ensure delivery of product needed for each particular event · Communicate the kitchen needs with the Executive Chef. · On slower banquet weeks shifts may be required to work on the line. Qualifications · Effectively communicate both verbally and in writing to provide clear direction to staff. · Banquet chef should serve as a role model to demonstrate appropriate behaviors · Able to plan and execute multiple banquet functions. · Ability to Portion control on a large scale · Willing and able to work evenings, weekends and holidays · Adept at working effectively in high energy and busy environments and works well under pressure · Strong communication skills Key Competencies Key competencies include management, manages times well, communication, give clear and effective direction, produce large quantities of food well, attention to detail, integrity, honesty, problem solving, reliability, adaptability, and efficiency. Adhering to our Core Values includes being guest-centric, teamwork, and respect, pro-active and accountable.