Executive chef jobs in Portland, ME - 91 jobs

Sprung from the site of a fallow tree nursery, Wildflower Farms, Auberge Collection is a 140-acre retreat in New York's Hudson Valley, just 90 minutes from New York City. Rooted in meaningful encounters with nature, the property sways with the seasons, surrounded by meadows of native flowers and woodlands. Anchored by its namesake farm with orchards, heirloom gardens, and animals, the retreat offers immersive seasonal experiences like foraging walks, cooking workshops, and healing sessions. A three-mile walking trail links 65 stand-alone cabins, cottages, and suites with the Movement Studio and Maplehouse, a lofty barn home to a dynamic cooking school. Accommodations are immersed in the ever-changing landscape, offering a deep sense of place. Guests are welcomed at The Shop, reminiscent of a well-curated potting shed, and the open-air Great Porch. Dining at Clay, the centerpiece restaurant, features source-origin cuisine that honors the region's bounty. Thistle offers wild-crafted wellbeing that evolves with the seasons. The property also provides access to neighboring Mohonk Preserve, where wooded trails and cliffs invite world-class hiking, biking, and climbing. Named the Number 1 Hotel in New York State by Travel + Leisure for the 2025 World's Best Awards and recognized with a One Key distinction from the inaugural Michelin Guide, Wildflower Farms is a basecamp for adventure, craft, and curiosity. For more information: auberge.com/wildflower-farms Follow Wildflower Farms on Instagram @WildflowerAuberge Job Description Lead Clay restaurant's culinary operations at Wildflower Farms, where farm-fresh ingredients meet sophisticated dining excellence. As Chef de Cuisine, you'll craft memorable culinary experiences that celebrate our agricultural heritage while delivering refined hospitality. Your leadership will drive kitchen innovation, operational excellence, and team development in our premier dining destination. Menu Development & Culinary Innovation * Collaborate with the Culinary Director to design and execute seasonal menus that showcase Wildflower Farms' harvest alongside premium ingredients, reflecting contemporary culinary trends while honoring our farm-to-table philosophy * Collaborate with farm operations to maximize on-site ingredient utilization and develop signature dishes that tell our agricultural story * Create dynamic seasonal offerings that adapt to harvest cycles, guest preferences, and dietary accommodations * Lead menu tastings and refinements to ensure exceptional flavor profiles and visual presentation standards Kitchen Leadership & Operations * Direct comprehensive kitchen operations including staff scheduling, food preparation workflows, inventory management, and adherence to all health and safety regulations * Maintain rigorous quality control standards ensuring consistency in taste, presentation, and portion control across all menu items * Develop and implement standard operating procedures in partnership with the Culinary Director, that optimize kitchen efficiency while maintaining Clay restaurant's elevated service standards * Oversee daily mise en place, service execution, and post-service kitchen protocols Team Development & Training * Recruit, train, and mentor culinary team members, fostering professional growth and culinary skill development * Establish and maintain high-performance kitchen culture emphasizing teamwork, communication, and continuous improvement * Conduct regular training sessions on culinary techniques and food safety protocols * Provide ongoing coaching and performance feedback to ensure team excellence and career development Financial Management & Sustainability * Monitor and control food costs, labor expenses, and kitchen waste through strategic procurement and efficient operational practices * Implement cost-effective strategies that maintain quality standards while supporting restaurant profitability goals * Collaborate with management on budget planning, vendor relationships, and inventory optimization * Support sustainable practices that align with Wildflower Farms' environmental values and reduce operational waste Guest Experience & Collaboration * Ensure exceptional dining experiences through consistent food quality, timely service, and attention to special dietary requirements * Partner with front-of-house leadership to coordinate service flow and address guest feedback * Support special events, private dining experiences, and farm-focused culinary programs * Maintain open communication with guests and staff regarding menu offerings, ingredients, and culinary philosophy Pay Range: $85,000/year - $90,000/year Qualifications * Minimum 3 years progressive experience as sous chef or equivalent leadership role in luxury hospitality environments, preferably with farm-to-table or agricultural venue experience * Degree in Culinary Arts, Hospitality Management, or related business field (or equivalent professional experience) preferred * Availability to work flexible hours, including weekends and holidays, to meet operational demands Additional Information Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge Shinrin Yoku LLC is an Equal Opportunity Employer, M/F/D/V. Shinrin Yoku LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Shinrin Yoku LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Unidine EXECUTIVE CHEF - Portland, ME Salary: $80,000 - $85,000 Other Forms of Compensation: Merit Increases Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: * Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. * Determines how food should be presented and create decorative food displays. * Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. * Seeks out sources for fresh food; monitors all produce and meat for freshness. * Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. * Research customer preferences and develops a menu which incorporates local foods and flavors. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Demonstrate new cooking techniques and equipment to staff. * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Ensure compliance with federal, state, local and company health, safety, sanitation standards. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. * Monitors the quality of raw and cooked food products to ensure that standards are met. * Follows and enforces food safety and sanitation guidelines. * Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: * Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. * Manages department controllable expenses including food cost, supplies, uniforms, and equipment. * Develops and implements guidelines and control procedures for purchasing and receiving areas. * Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. * Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. * Identify major revenue and expense opportunities and possible problems. * Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. * Oversees the food inventory, purchasing, control, and disbursement of all food supplies. * Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: * Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. * Professional attitude and appearance while engaging with residents and community staff. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. * Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. * Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. * Uses teamwork to support guests and employees. * Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. * Reviews resident satisfaction results and other data to identify areas of improvement. * Responds to and handles guest problems and complaints. Team Building and Management: * Regularly lead team member meetings * Establishes goals including performance goals, budget goals, team goals, etc. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Develops and implements strategies and practices which support team member engagement. * Ensures employees are treated fairly and equitably. * Provides team members with the training needed to understand expectations and perform job responsibilities. * Provides team members with the necessary tools to perform their duties and responsibilities. * Communicates performance expectations and provides team members with on-going feedback. * Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: * A.S. or equivalent experience * Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chefs experience a must. * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in client satisfaction programs/activities. * ServSafe certified Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. **************************************************************************************** Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1490558 Unidine Nicholas Henderson [[req_classification]]

Job Description EXECUTIVE CHEF - Portland, ME Salary: $80,000 - $85,000 Other Forms of Compensation: Merit Increases Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Determines how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. Seeks out sources for fresh food; monitors all produce and meat for freshness. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Research customer preferences and develops a menu which incorporates local foods and flavors. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Monitors the quality of raw and cooked food products to ensure that standards are met. Follows and enforces food safety and sanitation guidelines. Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. Manages department controllable expenses including food cost, supplies, uniforms, and equipment. Develops and implements guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. Identify major revenue and expense opportunities and possible problems. Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. Oversees the food inventory, purchasing, control, and disbursement of all food supplies. Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. Professional attitude and appearance while engaging with residents and community staff. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. Uses teamwork to support guests and employees. Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. Reviews resident satisfaction results and other data to identify areas of improvement. Responds to and handles guest problems and complaints. Team Building and Management: Regularly lead team member meetings Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Develops and implements strategies and practices which support team member engagement. Ensures employees are treated fairly and equitably. Provides team members with the training needed to understand expectations and perform job responsibilities. Provides team members with the necessary tools to perform their duties and responsibilities. Communicates performance expectations and provides team members with on-going feedback. Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: A.S. or equivalent experience Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chefs experience a must. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities. ServSafe certified Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. **************************************************************************************** Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1490558 Unidine Nicholas Henderson [[req_classification]]

Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies, we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find a fulfilling, collaborative, committed, stimulating, and structured environment to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Available Benefits for All Employees HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. *Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to #GoingBeyond for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. No More Waiting for Payday - Early access to a portion of your earnings anytime through PNC EarnedIt. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide -- great for active Military and Family! Benefits Link Click here for more benefits information or copy this link: https://go-internal.hcsgcorp.com/l/1036773/2025-07-02/5xbpsq/1036773/***********MrQym5A/Employee_Benefits_for_Job_Descriptions__7_.pdf *Not available in AR. Responsibilities Executive Chef - In the absence of the Account Manager, the Executive Chef assumes the responsibility of managing and supervising the dining services staff. Provides leadership, support, and guidance to ensure that food quality standards, inventory levels, food safety guidelines, and customer service expectations are met according to federal, state, and local standards, procedures and regulations. Leads small groups of subordinates in dining services activities on varying shifts as needed. Reporting - Assist Account Manager in maintaining records of income and expenditures, food, supplies, personnel, and equipment in report format to be delivered to HCSG and Facility management. Training - Assist in training, quality control, and in-servicing staff to meet HCSG standards, including touring the kitchen several times per day to assess work quality using QCIs for documentation purposes. Must also be able to perform the essential functions of dietary aide, cook, and dishwasher to train and assist when there are call-outs. Communication - Effectively communicate all directives from client managers, building occupants, and administrators to HCSG staff. Safety - Utilize protective gear in all appropriate functions. Able to safely and properly mix and use cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is always achieved. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. A high school diploma or equivalent is required. Specialized training in food service management and nutrition is desirable. Two years of experience in quantity food production/service, dining/nutrition, and personnel supervision experience are desired. Basic computer skills with the ability to maintain records and complete reports as required, including web-based reporting. May be required to complete an approved sanitation and safety course. Current ServSafe or Food Handler certification is required based on State / County law. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. EEO Statement HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.

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.

Job Description Salary: $80,000 - $85,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ***************************************************************************************

**Additional Information** **Job Number** 26210065 **Job Category** Food and Beverage & Culinary **Location** The Westin Portland Harborview, 157 High St, Portland, Maine, United States, 04101VIEW ON MAP (************************************************************************************************************************************************* **Schedule** Full Time **Located Remotely?** N **Position Type** Management **Expiration Date:** 02/22/2026 **Additional Information:** This hotel is owned and operated by an independent franchisee, Aimbridge Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. Join Our Team as a Banquets Chef! As our Banquets Chef, you're the culinary maestro bringing flavor and flair to every event! Picture yourself whipping up delicious dishes for banquets, outlets, and our team cafeteria, all while following tried-and-true recipes. Your creations don't just taste amazing-they look irresistible, too! You'll be right alongside the Executive Chef, helping keep our kitchen sparkling clean, safe, and organized. Think of yourself as a cost-saving wizard, turning ingredients into magic while making sure nothing goes to waste. Ready to make every meal a celebration? Step into the kitchen and let the good times roll! This position is an overtime eligible manager (OEM), overtime does apply and is calculated accordingly. KEY SKILLS/RESPONSIBILITIES First Impressions Extraordinaire: Greet every guest and team member with genuine warmth, courtesy, and a can-do spirit-set the scene for memorable occasions with every smile! Attendance All-Star: Consistently arrive on time and ready to dazzle, following Aimbridge Hospitality's standards and adapting to the ever-changing rhythm of hotel events and schedules. Grooming Guru: Keep your look sharp and professional by rocking the approved uniform and nametag-because looking great is the first step to serving greatness! Safety & Standards Champion: Always comply with Aimbridge Hospitality's rules and regulations to ensure a safe, smooth, and efficient kitchen and event environment for all. Friendly Ambassador: Stay upbeat, attentive, and helpful with every guest, manager, and coworker-making each interaction a highlight of their day. Kitchen Maestro: Assist in keeping food costs on target, organize recipe cards, and help the team master new dishes-your culinary leadership keeps the kitchen humming and deliciousness on track! Team Motivator & Mentor: Coach, train, and inspire kitchen staff using Aimbridge Hospitality's standards; from hiring to ongoing development, you help everyone shine brighter together! The Westin Portland Harborview provides travelers a perfect vantage point to explore Maine's largest city. Originally opened in 1927 as the Eastland Park Hotel, this historic hotel has been immaculately restored. Visitors can take a short walk to discover the Old Port and some of the best restaurants, retail shops, museums and artistic venues in Maine. Guests will leave feeling better than when they arrived when they stay over in our plush rooms and suites. Each of the guest rooms feature a stunning view of downtown, the harbor or Casco Bay. Guests can enjoy a thoroughly satisfying night's sleep in a Westin Heavenly Bed. They can re-energize in our state-of-the-art Westin WORKOUT Fitness Studio or relax with a massage, manicure and more at Artné Spa. We offer on-site dining, including the timelessly chic Top of the East rooftop restaurant with panoramic view EDUCATION & EXPERIENCE Minimum 3 years of progressive banquet kitchen experience in a hotel or related field, with supervisory experience required. Proficient in company-approved spreadsheet and word processing software; valid state driver's license required. Strong communication skills, able to clearly convey information and quickly evaluate options to make sound decisions. Works effectively under high-pressure situations, maintaining composure and objectivity while solving workplace challenges. Capable of understanding and analyzing complex information from various sources, and adept with financial data and basic arithmetic. Excellent listener who can address and resolve concerns from coworkers and guests. Starting at $75,000 per year, plus operational bonus. _This company is an equal opportunity employer._ frnch1

Additional Information: This hotel is owned and operated by an independent franchisee, Aimbridge Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. Join Our Team as a Banquets Chef! As our Banquets Chef, you're the culinary maestro bringing flavor and flair to every event! Picture yourself whipping up delicious dishes for banquets, outlets, and our team cafeteria, all while following tried-and-true recipes. Your creations don't just taste amazing-they look irresistible, too! You'll be right alongside the Executive Chef, helping keep our kitchen sparkling clean, safe, and organized. Think of yourself as a cost-saving wizard, turning ingredients into magic while making sure nothing goes to waste. Ready to make every meal a celebration? Step into the kitchen and let the good times roll! This position is an overtime eligible manager (OEM), overtime does apply and is calculated accordingly. KEY SKILLS/RESPONSIBILITIES First Impressions Extraordinaire: Greet every guest and team member with genuine warmth, courtesy, and a can-do spirit-set the scene for memorable occasions with every smile! Attendance All-Star: Consistently arrive on time and ready to dazzle, following Aimbridge Hospitality's standards and adapting to the ever-changing rhythm of hotel events and schedules. Grooming Guru: Keep your look sharp and professional by rocking the approved uniform and nametag-because looking great is the first step to serving greatness! Safety & Standards Champion: Always comply with Aimbridge Hospitality's rules and regulations to ensure a safe, smooth, and efficient kitchen and event environment for all. Friendly Ambassador: Stay upbeat, attentive, and helpful with every guest, manager, and coworker-making each interaction a highlight of their day. Kitchen Maestro: Assist in keeping food costs on target, organize recipe cards, and help the team master new dishes-your culinary leadership keeps the kitchen humming and deliciousness on track! Team Motivator & Mentor: Coach, train, and inspire kitchen staff using Aimbridge Hospitality's standards; from hiring to ongoing development, you help everyone shine brighter together! The Westin Portland Harborview provides travelers a perfect vantage point to explore Maine's largest city. Originally opened in 1927 as the Eastland Park Hotel, this historic hotel has been immaculately restored. Visitors can take a short walk to discover the Old Port and some of the best restaurants, retail shops, museums and artistic venues in Maine. Guests will leave feeling better than when they arrived when they stay over in our plush rooms and suites. Each of the guest rooms feature a stunning view of downtown, the harbor or Casco Bay. Guests can enjoy a thoroughly satisfying night's sleep in a Westin Heavenly Bed. They can re-energize in our state-of-the-art Westin WORKOUT Fitness Studio or relax with a massage, manicure and more at Artné Spa. We offer on-site dining, including the timelessly chic Top of the East rooftop restaurant with panoramic view EDUCATION & EXPERIENCE Minimum 3 years of progressive banquet kitchen experience in a hotel or related field, with supervisory experience required. Proficient in company-approved spreadsheet and word processing software; valid state driver's license required. Strong communication skills, able to clearly convey information and quickly evaluate options to make sound decisions. Works effectively under high-pressure situations, maintaining composure and objectivity while solving workplace challenges. Capable of understanding and analyzing complex information from various sources, and adept with financial data and basic arithmetic. Excellent listener who can address and resolve concerns from coworkers and guests. Starting at $75,000 per year, plus operational bonus. This company is an equal opportunity employer. frnch1

With a career at HMSHost, you really benefit! We Offer * Health, dental and vision insurance * Generous paid time off (vacation, flex or sick) * Holiday pay * Meal and Transportation Benefits * *401(k) retirement plan with company match * *Company paid life insurance * *Tuition reimbursement * Employee assistance program * Training and exciting career growth opportunities * Referral program - refer a friend and earn a bonus * Benefits may vary by position so ask your recruiter for details. Airport Location: Portland Jetport F&B Advertised Compensation: $63,360.00 to $70,400.00 The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: * Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work * Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures * Assists with menu planning, inventory, and managing of supplies * Maintains effective cost control, service and quality standards to produce maximum sales and profits * Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards * May serve as a resource to others in the resolution of complex problems and issues * Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen * Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager * Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: * Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus * Requires 3 to 5 years experience with kitchen operations and staff supervision * Must be certified in Serve Safe Management certification course * Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent * Demonstrates organization and multi-project time/issue management * Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates ("the Company"), is an equal opportunity employer. It is the Company's policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as "protected characteristics"). Nearest Major Market: Portland Maine

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.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. !! 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 possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. 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: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and 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 events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years 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 Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand 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 identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs 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 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.

With a career at HMSHost, you really benefit! We Offer * Health, dental and vision insurance * Generous paid time off (vacation, flex or sick) * Holiday pay * Meal and Transportation Benefits * *401(k) retirement plan with company match * *Company paid life insurance * *Tuition reimbursement * Employee assistance program * Training and exciting career growth opportunities * Referral program - refer a friend and earn a bonus * Benefits may vary by position so ask your recruiter for details. The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: * Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work * Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures * Assists with menu planning, inventory, and managing of supplies * Maintains effective cost control, service and quality standards to produce maximum sales and profits * Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards * May serve as a resource to others in the resolution of complex problems and issues * Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen * Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager * Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: * Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus * Requires 3 to 5 years experience with kitchen operations and staff supervision * Must be certified in Serve Safe Management certification course * Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent * Demonstrates organization and multi-project time/issue management * Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates ("the Company"), is an equal opportunity employer. It is the Company's policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as "protected characteristics"). Source: HMSHost

TITLE: SOUS CHEF DEPARTMENT: FOOD & BEVERAGE REPORTS TO: EXECUTIVE CHEF Shade Eatery at Higgins Beach Inn, Scarborough ME. is seeking a sous chef for our 2026 season running May through October. Shade Eatery prides itself on fresh local food and exceptional hospitality in a fine casual dining atmosphere. Our menu focuses on fresh local seafood with new specials daily. You will benefit from individual training and there is ample room for you to share your culinary experience. You will be challenged by this high-volume location and rewarded with team support. Please apply to our posting on Indeed or, apply directly on our website to submit your resume/application. LOCATION: Higgins Beach Inn, Scarborough, ME HOURS: 45-50 hours per week, full time / opening shift COMPENSATION: $1,100 - $1,200 per week SEASONAL POSITION: April through October BENEFITS: 401k, health insurance, discounted stays/f&b at affiliated properties CORE RESPONSIBILITIES: Support the Executive Chef in leading the kitchen team in the direct food preparation, production, and control for all food for breakfast, lunch, dinner, and events. Set the example for the Kitchen team by following HBI standards at all times Assist the Executive Chef in controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, up to date pricing and inventory control while focusing on cost control and revenue generation solutions to maximize profit. Identify product needs and requisition items needed to prepare the menus. Notify the Executive Chef in advance of any expected shortages and address purchase orders when required. Exhibit culinary talents by personally performing day-to-day tasks while leading the staff and managing all food related functions Ensure exceptional quality of all ingredients, preparation, and plating of food items Ensure that sanitation standards as set forth by local, state & federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment Monitor and maintain the use of safe food handling procedures as well as a safe working environment by using correct food handling skills and food safety guidelines Maintain and supervise neat professional appearance and observe personal cleanliness rules at all times DESIRABLE: Culinary Certificate or Degree Minimum of two years' experience in a Sous Chef role Ability to work a flexible schedule, including weekends and holidays Experience at a seasonal hospitality property Good character to work on a fast-paced team Excellent time management shills Great communication skills Confidence and ability to perform under pressure Must be able to stand for at least 8 hours and be able to lift up, push, and pull at least 50 pounds DISCLAIMER The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified. All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed. View all jobs at this company

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

Cumberland County government seeks to fill a cook position in their jail located in Portland, Maine. The selected applicant will provide administrative and operational support by supervising the preparation of meals and performing general purchasing duties. The position is 40 hours per week, with a full benefits package. The hours are 3:30pm - 11:30pm, Tuesday through Saturday. Pay is $23.43/hr. Please note, applicants must be authorized to work for ANY employer in the U.S. We are unable to sponsor or take over sponsorship of an employment Visa at this time. Qualified candidates will possess the following: * High school education or equivalent; * One year experience in institutional meal planning and preparation; * Thorough understanding of the standards for safe food preparation and safe handling; * Prior supervisory experience; * ServSafe Certification; * Basic knowledge of food preparation and cooking practices, procedures and regulations; * Ability to communicate effectively with others, both orally and in writing; * Ability to receive, understand, and follow oral and written instructions; * Good organizational skills. If you meet the above requirements and are looking to turn your skills into a great career, we look forward to seeing your application! Cumberland County offers an excellent and comprehensive benefits package and is proud of its talented and dedicated workforce. Come join our team and culture of engaged employees. Our strong management team is dedicated to providing employees with inspiring leadership, a positive and friendly workplace, support, encouragement and the necessary tools for success. We offer tuition reimbursement, wellness program, and professional development and training opportunities. The position is 40 hours per week, with a full benefits package. Pay is $23.43/hr. Cumberland County is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, or protected Veteran status.

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.

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.

The Cook/Chef will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food for teaching purposes. Duties/Responsibilities: Oversee the operations of the kitchen, ensuring that food is prepared safely, efficiently, and according to specifications. Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. Creates and modifies the menu's based on food trends, food costs, health diagnosis, and seasonal availability. Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed. Performs other related duties as assigned. Trains staff. For one month one day a week provide training for staff on how to cook one of the meals developed. Request feedback from staff on training and what may be needed moving forward to allow for success. Should have a variety of meals developed. Required Skills/Abilities: Ability to produce excellent culinary experience for patrons. Extremely creative. Excellent verbal and written communication skills. Excellent time management, scheduling, and organizational skills. Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Education and Experience: 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 professional cook. At least two years of culinary managerial experience required. Physical Requirements: Prolonged periods standing and preparing and cooking food. Must be able to lift up to 25 pounds at times. Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.

Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. In this role you will assist in the oversight of daily operations in the kitchen and work with the Executive Chef to ensure the high-quality food products and kitchen cleanliness. Job Description Prepare meals from standardized recipes in accordance with order in a timely and attractive manner. Set up food service line and workstations with needed condiments. Ensure all condiments and garnishes that are required are prepared and served with the appropriate foods. Assist in coordinating prep for the following day's menu. Participate in a pre-meal meeting with food servers to review detail of daily menu. Assist with training of new kitchen employees. Assist with scheduling of employees within the department. Assist with food ordering, monitoring inventory and creating the menu cycle. Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly. Maintain kitchen cleanliness and food preparation according to state and local health department code requirements. Keep food waste to a minimum by utilizing food storage and food recycling techniques. Manage and supervise Cooks, Lead Cooks, Prep Cooks, and Utility Workers as needed. Qualifications 3+ years of experience working in a commercial kitchen environment and/or a related certificate or degree from a college or technical school. Serv Safe or other required local, county or state certifications. You are organized and great at communicating with co-workers and residents. You take pride in the quality and presentation of food that you have helped to prepare. You have basic to advanced knowledge of cooking and preparation of meals. You have a thorough understanding of food service techniques and requirements. Additional Information Senior Lifestyle offers a comprehensive benefits plan to eligible team members including health, dental, vision, retirement benefits, short-term disability, long-term disability, and paid time off. All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Senior Lifestyle requires that all employees provide proof of COVID-19 vaccination unless exempt due to medical, religious, or personal beliefs. Government requirements or exclusions may apply.