Executive chef jobs in Medford, MA

Not Your Average Joe's is hiring an Executive Chef! As our Executive Chef, you'll never be bored. You'll be responsible for making sure our kitchen runs smoothly. We offer: Competitive compensation - [annual salary and bonus etc] Insurance benefits Bonus opportunities A great work atmosphere Paid Time Off Meals every shift Duties/Responsibilities: Ensuring that our kitchen is fully and appropriately staffed at all times Trains, councels, and coaches staff Ensures all training materials, development and schedules are being followed Clearly communicating with all Team Members Ensures a harassment-free environment for all Team Members Manages and makes adjusments to labor on a shift-to-shift basis while ensuring we don't harm the Guest experience Achieves budgeted sales and profit goasl Maintaining operational excellence so our kitchen is running efficiently and effectively Ensuring that all laws, regulations, and guidelines are being followed Creating a restaurant atmosphere that both patrons and employees enjoy Various other tasks as needed

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

The Executive Chef is responsible for the management, operation, sanitation, and services of all kitchens, retail-catering operations, and adherence to all DPH and CMS standards within the Hebrew Rehabilitation Center (HRC) Roslindale and the Hebrew Rehabilitation Center (HRC) at Newbridge on the Charles-Dedham. As a member of the Culinary and Nutrition leadership team, responsible for working closely with the Director of Clinical Nutrition, Certified Dietary Manager, and Newbridge Purchasing Manager on department policies, processes, and procedures that are consistent with the Diet Manual and are in compliance with all Federal, State, City, Nutrition, and Kosher regulations. He or she will supervise activities and direct the training of all culinary personnel and other kitchen staff engaged in preparing and cooking in a safe work environment, following duties personally or through subordinate supervisors. Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife and recognize patient dignity and choice in aspects of daily life. Strive to make every encounter with a patient a positive and meaningful experience and opportunity, while providing safe and efficient quality of care. Core Competencies: Advance culinary skills, including food preparation, flavor pairings, and other cooking best practices Ability to develop a unique recipe that fits with the patient's needs and diet requirements In-depth knowledge of federal, state, and local food handling regulations Comfortable training, directing, and supervising the culinary team Exceptional leadership skills, including motivation and goal-setting, as well as possessing excellent communication and interpersonal skills Position Responsibilities: Operations Management: Oversee culinary operation, labor, and food cost management of all areas of responsibility Coordinate with the Certified Dietary Manager-Newbridge campus, Purchasing Manager,s and Supervisors on vendor selection, food, supplies procurement, and inventory control Collaborate with the Clinical Nutrition team in the development of recipes from an ingredient, flavor, cost, and nutritional perspective of patient nutritional needs Ensure that all recipes are accurate within the Computrition database, including flavor, yield, and nutritional requirements, with complete accuracy and clear, consistent procedures Manage and execute menu planning, utilization of food surplus and waste in all areas of operation, including Cafe, Country Kitchen, and Catering services with taking into account the anticipated number of guests and popularity of the various dishes. Oversee the leadership of all retail and catering operations, including sales, labor, budget management, audits, promotions, and marketing. Team Development: Develop and implement an onboarding program for newly hired chefs, cooks, culinary associates, and utility stewards Oversee the development, training and coaching of manager, supervisor and staff to ensure consistent application of rules, standard protocols and regulations are followed at the facility Advocate and sponsor safe workplace that drive culture, engagement, diversity and inclusion across the department Organize and execute employee engagement events and provide employee recognition to staff through employee recognition programs Work directly with the HR department to ensure proper staffing levels and maintain updated employee rosters and reviews Regulatory Oversight: Apply the organization safety standards and promote safety implementation according to OSHA protocols Maintain and update emergency food, supplies and preparedness in compliance to the Center of Medicare and Medicate Services (CMS) guidelines. Collaborate with Director of Engineering and other vendor to plan, direct, and manage the safe kitchen equipment operation, support and maintenance Organize and maintain a comprehensive sanitation practices and food safety program at Hebrew Rehabilitation Center Roslindale and Newbridge campus to ensure compliance with Center Medicare and Medicate Services (CMS), local Department of Public Health (DPH) official and Infection Control guidelines. Establish, coach, and maintain the implements and training of the ServSafe Manager and ServSafe Food Handler certification program provided to all manager, supervisor and staff Establish and maintain a monthly educational in-service program in sanitation and safe food service practice in accordance with HSL policies and protocols Inter-Departmental Relationship: Provide Culinary Operations support to other HSL campuses as needed Work directly with the Mashgiach to ensure proper procurement of kosher foods Interact with customers in a manner to ensure customer satisfaction. Address and resolve patient and customer concerns. Represents both Healthcare Centers in a manner that supports our Cultural Beliefs in all customer and employee interactions. Participate in HSL's management staff activities, representing HRC operations and discussions. Develop and maintain a high level of employee engagement through consistent gathering of staff feedback and ideas and consistent follow up with staff and managers. Maintain professional appearance at all times, clean and well-groomed in accordance with HRC standards. Other duties and responsibilities as assigned. Qualifications: A successful Executive Chef must: Commit to the organization's Cultural Beliefs. Have experience in leading a diverse workforce Be a strong communicator that can build and inspire a team and provide leadership that results in superior services Provide employees with clear and principled direction and able to hold them accountable Have excellent visioning for the future and be a strategic thinker A few years' experience in healthcare or assisted living facility is preferred Candidate pre-requisite requirements include: Bachelor's degree (B. A.)in Culinary and Food Service Management from four-year college or university Strong emphasis on labor and food cost capabilities and budget driven results. Three (3) to five (5) years of culinary management experience in contract food service, fine dining setting, or restaurant with purchasing and inventory knowledge and control Must be able to effectively present information, and respond to questions from groups of managers, clients, customers and the general public. Ability to strategically plan and articulate vision. Ability to make presentations to professionals Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Knowledge of P&L accountability and contract-managed service experience is desirable Possess or have the ability to possess any required certifications such as ServSafe Proficiency in the use of general and discipline-specific computer software and systems including MS Office Physical Requirements: Must be able to lift, pull, and pushing 50 (fifty) pounds. Remote Type On-site Hebrew SeniorLife is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

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.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

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

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

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

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 Schedule: Full-Time Salary: $80,000-85,000/yr Pay Frequency: Weekly - Direct Deposit What We Offer You: 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 results to exceed customer expectations within a Senior Living Community. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Executive Chef will be responsible for client relationship management and overseeing and developing an hourly 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

Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Executive Chefs to join our growing teams! WHY BUTLER! Competitive Salary! Health, Dental benefits, Vision and a 401k plan match Flexible Scheduling Provided breakfast, lunch, and dinner shift meals Culinary uniforms Growth and development opportunities. RUN THE SHOW: Oversee day-to-day BOH operations in Dallas. Learn and teach Butler's ordering and inventory systems Supervise production staff within the kitchens Open new restaurants and build teams ranging up to 40-50 members Monitor P&L, COGS to hit targets, approximately 5-7 million per year Maintain kitchen SOPs for a clean & efficient workplace Comply with all food safety and sanitation guidelines Learn Butler's menu items and train staff according to the recipes IDEAL CANDIDATE 7-10 years of Food & Beverage experience preferred, 5 years in a leadership role. A well-groomed appearance. Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR dKDIpJ1UXR

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

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

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 $27.54/hour, automatic raise to $28.54/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)

Not Your Average Joe's is hiring an Executive Chef! As our Executive Chef, you'll never be bored. You'll be responsible for making sure our kitchen runs smoothly. We offer: Competitive compensation - [annual salary and bonus etc] Insurance benefits Bonus opportunities A great work atmosphere Paid Time Off Meals every shift Duties/Responsibilities: Ensuring that our kitchen is fully and appropriately staffed at all times Trains, councels, and coaches staff Ensures all training materials, development and schedules are being followed Clearly communicating with all Team Members Ensures a harassment-free environment for all Team Members Manages and makes adjusments to labor on a shift-to-shift basis while ensuring we don't harm the Guest experience Achieves budgeted sales and profit goasl Maintaining operational excellence so our kitchen is running efficiently and effectively Ensuring that all laws, regulations, and guidelines are being followed Creating a restaurant atmosphere that both patrons and employees enjoy Various other tasks as needed

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

FLSA Status: Non-Exempt Department: Food and Beverage Kitchen Reports to: General Manager, Regional Exec Chef General Purpose: Assists in the execution of the property's culinary strategy. Responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers hire staff, purchase food and stock, monitor inventory, rotation and cleanliness processes, and ensure that everyone is trained on proper food preparation and kitchen safety techniques. Essential Duties: ? 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. Requirements Minimum Requirements: One year or more 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. Certificates/Licenses: ? Associate's degree (AA) or equivalent from two-year College or technical school preferred in hotel and restaurant management and/or key leadership role. A combination of practical experience and education will be considered as an alternative. ? Must be ServSafe Certified (Food Manager & Alcohol) or TIPS equivalent. ? Working knowledge in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Job Knowledge, Skill, and Ability Preferences: ? Excellent Leadership ability including skills to communicate and express ideas and directives clearly to associates. ? Strong problem analysis and problem resolution at both a functional level. ? Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs. ? Strong written and verbal communication skills. ? Strong leadership and people management skills. ? Professional and courteous demeanor. ? Ability to create high performance teams and to be a strong team player. ? Demonstrate a strong commitment to company values. ? Organizational development abilities with a strong focus on individual and team advancement. ? Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook. ? Budget and forecasting knowledge and abilities to create and maintain effective financial accountability to the company and to the ownership. ? Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back-office systems of a hospitality/food service environment. ? Working knowledge of food and beverage service equipment and current trends. ? Exceptional personal hygiene and positive representation of the organization's employees, clients and vendors. ? Fluent in English speaking, writing and understanding. 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. Salary Description 75k-85k

Role OverviewDo you thrive in a fast-paced kitchen environment? Grow your culinary career in a leadership role with Sodexo! Sodexo's Campus Segment is seeking an Executive Chef 2 for Bentley University, a private business-focused institution in Waltham, MA. This role oversees a dynamic resident dining program and catering production. We're looking for a hands-on culinary leader who excels in menu development, team engagement, and delivering exceptional dining experiences. As the Executive Chef, you'll bring both culinary creativity and operational expertise to Bentley University's dining program. You will be a visible leader-on the floor during service, interacting with students, faculty, and staff to create a welcoming and engaging dining experience. You'll manage menu planning, food production, purchasing, labor scheduling, and overall culinary execution for resident dining and catering operations. What You'll DoLead all culinary operations for resident dining and catering services. Develop and execute high-end, innovative, and diverse menus to enhance the student dining experience. Oversee purchasing, inventory management, production forecasting, and food cost analysis. Ensure strict adherence to Sodexo's culinary standards, recipes, and quality expectations. Maintain top-tier food safety, sanitation, and workplace safety practices. Train, mentor, and motivate a diverse culinary team to embrace new techniques and culinary trends. Collaborate with campus partners and engage with the community during peak service periods. Utilize automated food management systems for ordering, production, and inventory. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringProven experience in high-end menu development and execution. Strong culinary background with exceptional organizational and leadership skills. Ability to lead by example, creating an environment of teamwork, learning, and accountability. Knowledge of food safety, sanitation regulations, and workplace safety protocols. Experience with culinary management systems, forecasting, and food cost controls. A passion for hospitality and a commitment to exceeding customer expectations. 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.

Job Description Executive Chef - North Andover We are seeking a talented and motivated Executive Chef to lead our kitchen team in North Andover. This is an opportunity to join a growing restaurant group that values made-from-scratch food, premium ingredients, and a culture of hospitality and growth. Our group is committed to excellence, not just in the food we serve, but in the environment we create for our guests and team. We are known for our contemporary American cuisine, prepared with wholesome, premium ingredients, and our industry-leading protocols for food allergies and dietary restrictions. As the Executive Chef, you will be a vital part of upholding our reputation for quality and service, which has made us a favorite destination along the East Coast. What You'll Do: Lead all culinary operations with passion, creativity, and precision. Guide, mentor, and develop a high-performing kitchen team. Uphold our unwavering commitment to food quality, safety, and consistency. Collaborate on seasonal menus that excite our loyal guests and attract new ones. Manage back-of-house (BOH) operations, including inventory, food safety, and labor costs. What You'll Bring: A minimum of 2 years of experience as an Executive Chef or Kitchen Manager in a high-volume, upscale restaurant ($5M+ in annual sales). A strong passion for elevated, made-from-scratch cuisine and premium ingredients. Proven leadership skills with a commitment to team development and a positive, solutions-focused mindset. Expertise in BOH operations, organization, and communication. A commitment to hospitality and delivering an exceptional guest experience. Availability to work 10-hour shifts, including weekends and holidays. ServSafe and Allergy Certifications. What We Offer: A competitive salary and a comprehensive benefits package. A supportive, growth-oriented work culture that invests in your success. The opportunity to build a meaningful career with a passionate team dedicated to culinary excellence. We Value Diversity & Inclusion: We believe a diverse team makes us stronger and are proud to be an Equal Opportunity Employer. We do not discriminate based on race, religion, color, national origin, sex, sexual orientation, gender identity, disability, age, veteran status, or any other factor unrelated to merit. If you are ready to lead with purpose and passion, apply today for immediate consideration.