Executive chef jobs in Somerville, MA - 392 jobs

MFG is hiring an experienced Executive Chef with strong work ethic to help set and maintain the highest standards of cuisine and professionalism. Our ideal candidates who will assist in carrying our culture, standards of service, and quality of food to the new location. While comparable experience is preferable, any individual with passion and love for people, food, and wine will certainly be welcomed. Responsibilities -This is a Managerial position: there is a high level of administration expected. -Executing menu items from start to finish -Managing the line and all kitchen employees -Constantly be a mentor for all kitchen employees, training and coaching -Assist with creating the schedule, costing, inventory, and labor controls. Requirements: -5 years of progressive experience in BOH Operations. -Michelin Rated restaurant experience is preferred. -Superior knowledge of back of house administrative duties a must -Proven ability in teaching and mentoring kitchen employees -Outstanding communication and supervisory skills -Self motivated and demonstrates quick thinking BENEFITS: We offer competitive salary, medical/dental/vision insurance, Team Member Referral program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

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

Job Description Executive Chef Opportunity - Lead a Refined Italian Culinary Concept A well-established restaurant group is seeking a seasoned Executive Chef to lead the culinary vision for an elevated Italian restaurant focused on timeless technique, exceptional ingredients, and scratch-driven execution. This concept celebrates classic Italian cuisine-handcrafted pastas, artisanal pizzas, and wood-fire grilled entrées-executed with precision, consistency, and respect for tradition. This is a rare opportunity to step into a true leadership role and help shape the culinary identity, kitchen culture, and long-term success of a standout restaurant. Why This Role Stands Out This is more than running a kitchen-it's an opportunity to own the culinary program, build a strong brigade, and leave your mark on a respected and growing restaurant group. You'll have the autonomy to lead, the resources to execute at a high level, and the support of an experienced ownership team that values quality and craftsmanship. About the Role As Executive Chef, you will oversee all aspects of kitchen operations, ensuring exceptional food quality, consistency, safety, and financial performance. You will lead menu execution and development, manage costs, mentor your team, and create a professional, accountable, and positive kitchen culture. Compensation & Benefits Competitive salary: $100,000-$105,000 Paid vacation, sick time, and holidays Medical, dental, and vision insurance Flexible spending and health reimbursement options Employee Assistance Program Life and disability insurance 401(k) with company match Additional lifestyle perks and employee discount programs Key Responsibilities Lead all culinary operations and uphold the highest standards of food quality and consistency Drive menu development and menu engineering with a focus on classic Italian techniques Manage food and labor costs, inventory, budgeting, and financial performance Recruit, train, coach, and develop sous chefs, line cooks, and kitchen leadership Ensure strict adherence to food safety, sanitation, and cleanliness standards Build and sustain a high-performing, respectful, and collaborative kitchen culture What We're Looking For 3-5+ years of experience as an Executive Chef in a high-volume, scratch kitchen Strong foundation in classic Italian cuisine and fresh, made-from-scratch cooking Proven success managing food costs, labor, and kitchen financials Culinary Arts degree preferred, but equivalent experience welcomed Flexible availability, including nights, weekends, and some holidays Skills & Leadership Style Confident, hands-on culinary leader with strong communication skills Ability to execute refined cuisine in a fast-paced environment Collaborative, team-first mindset with a passion for mentoring and development Physically able to meet the demands of a professional kitchen Committed to fostering a respectful, inclusive, and professional workplace The Bottom Line If you're a passionate Executive Chef who values craftsmanship, leadership, and quality, and you're excited about shaping a refined Italian culinary program with long-term potential, this is an outstanding opportunity to make a lasting impact. **As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward**

Executive Chef Locals Favorite Restaurant We are looking for an Executive Chef with a passion for culinary excellence, wants to be creative and bring their culinary skills up to the next step. We offer our guests a place where they will experience a vibrant environment and most important fresh quality and finest culinary dishes that keep our customers coming back. Our food is always made using farm-to-table ingredients which we proudly pair with our handcrafted brewed on site craft beer. We cook our food transforming fresh, artisanal ingredient into pure comforting cuisine. We pride ourselves on being that company where every single employee matters. Interested in hearing more? Apply today for our opening in Framingham, MA Job Title: Executive Chef Job Description: The Executive Chef will need to have high volume, help design and create seasonal menu's. The Executive Chef responsibilities will be able to drive profits through cost analysis and have a strong knowledge of P&L. The Executive Chef will be responsible for all equipment sanitation and maintenance and must be able to communicate effectively to delegate such tasks appropriately and diligently, following the strictest standards and procedures set in place. Benefits: Excellent Compensation Competitive Pay and Competitive Bonus Medical/Dental/Vision Coverage 401(K) Paid Vacation, Sick and Holiday Time. Qualifications: Must have 6+ years of Chef experience in a high-volume, fast-paced kitchen environment. A passion for creating high quality and fresh food is a must for the Executive Chef A proven track record of achieving results and building a winning team Effective problem solving and decision-making skills Must have ServSafe and Allergen Awareness Certifications Apply Now-Executive Chef in Framingham, MA

Full-time Description The Chef at Buttermilk & Bourbon oversees all daily culinary operations, ensuring consistent execution of the Southern-inspired menu, maintaining high quality standards, and upholding the level of excellence the restaurant is known for. This role manages all kitchen production, leads seasonal menu development, and ensures every dish is prepared and plated to specification. Responsibilities include supervising and mentoring the kitchen team, enforcing quality and sanitation standards, managing food and labor costs, and collaborating with FOH leadership to support smooth, efficient service. This is a hands-on leadership position requiring strong organizational skills, clear communication, and the ability to maintain composure and consistency in a fast-paced environment. Requirements Minimum Requirements: Two or more years of related experience and/or training; or equivalent combination of education and experience. Physical Demands: Frequently stands, walks, uses hands to finger feel or handle, and reaches with hands and arms. Regularly talks or hears. Occasionally sits, climbs, balances, stoops, kneels, crouches, crawls, tastes or smells. Frequently lifts up to 25 pounds and regularly lifts up to 50 pounds. Frequently works in extreme heat (non-weather), in areas with moving mechanical parts and with toxic or caustic chemicals. Occasionally works in extreme cold (non-weather). Noise level is moderate. ? Prepares food orders in a timely manner to ensure proper stocking to meet demand. ? Assists in expediting orders and facilitating efficient workflows to ensure guest order accuracy and timeliness. ? Assists in the development of menu items and recipes. ? Develops food prep lists. ? Maintains and monitors budgeted food costs. ? Maintains sanitation standards and assists with health department inspections. ? Conducts monthly inventory of food and other supplies. ? Monitors and receives all ordered food products and supplies, ensures proper storage. ? Assists the department manager in interviewing, training, planning, assigning, and directing work. Make recommendations when hiring, evaluating performance, rewarding, and disciplining associates. Addresses complaints and resolves problems. ? Assists in the coordination of department members that may include, but is not limited to: Cooks, Lead Cook, and Dishwashers ? Assists in monitoring business volume forecasts and plans accordingly in areas of manpower, productivity, costs and other expenses. ? Incorporates safe work practices in job performance. ? Regular and reliable attendance. ? Performs other duties as required. Salary Description 80-85k

Job Description Fine Dining • High Volume • Greek & Mediterranean Cuisine • Leadership-Driven Culture Avra Estiatorio, an iconic Greek & Mediterranean restaurant group known for its incredible fresh fish market, seasonal produce, and warm, professional service, is expanding to Boston in Spring 2026. We are seeking passionate, hands-on culinary leaders to join our opening team as Executive Chef. The Executive Chef will be responsible for menu development, kitchen leadership, food quality, and cost control, while ensuring an exceptional dining experience. Fine dining restaurant experience is a MUST for this role. Duties and Responsibilities (not all-inclusive): Oversee all kitchen operations, ensuring consistency, quality, and execution of dishes at the highest level. Lead, train, and manage the culinary team to maintain discipline, morale, and professionalism. Develop and maintain seasonal, innovative, and cost-effective menus aligned with the restaurant's concept. Monitor food costs, inventory, and waste to ensure profitability and sustainability. Ensure compliance with health, sanitation, and safety regulations at all times. Work closely with front-of-house, beverage, and events teams to create harmonious pairings and experiences. Oversee vendor relationships, sourcing the highest quality ingredients and negotiating pricing when necessary. Continuously evaluate kitchen operations and workflow for efficiency and improvement. Maintain a strong presence on the line during service and act as a role model for culinary excellence. Qualifications: Minimum of 7 years of culinary leadership experience, with at least 3 years as an Executive Chef in a fine dining setting. Deep understanding of modern and classic culinary techniques, ingredient sourcing, and plating aesthetics. Strong leadership and communication skills with a hands-on, team-oriented management style. Proven track record of developing high-performing kitchen teams. Excellent time management, organization, and problem-solving abilities. Ability to perform under pressure in a fast-paced, detail-driven environment. ServSafe certification or equivalent required. Culinary degree preferred but not required with relevant experience. Benefits: Competitive salary based on experience. Paid vacation and sick days. Health, dental, and vision insurance. Opportunities for career advancement and leadership roles. What We're Looking For Proven experience in fine dining and high-volume kitchens A leader who cultivates strong, positive teams and leads by example A chef who thrives in a fast-paced, service-driven environment This is a true kitchen-floor leadership role, not an office job - candidates must be skilled expeditors who stay present on the line and in service. A commitment to food excellence, consistency, and hospitality About Avra Avra is an established, respected brand with decades-long following in New York, Beverly Hills, Miami, and Dallas. We are known for our: Gracious hospitality Exceptional workplace culture Long-standing commitment to employee well-being Competitive compensation and benefits Strong internal growth and development programs The Opportunity Be part of a flagship opening and help build a world-class restaurant from the ground up. This is an extraordinary opportunity for chefs who want to inspire, mentor, and grow with a company that values its people. The pay range listed is the reasonable and good-faith estimate of the compensation for this position at the time of posting, as required under Massachusetts pay transparency laws. Actual compensation may vary based on factors such as experience, performance, and business needs.

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

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

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

One Wingate East New Independent Living Community, Opening May 2026, March 1st Start Date Schedule: Full-Time Salary: $95,000- $100,000 Benefits: 401K, Health, Dental, Vision Insurance Your Career. Your Calling. Our Commitment to Exceptional Care. At Wingate Living, we're more than just senior living--we're builders of lifestyles, friendships, and communities you'll be proud to be part of. As a family-owned company with over 30 years of experience throughout Massachusetts and Rhode Island, we offer a unique blend of healthcare and hospitality through a full continuum of premier services. Join us, and bring your passion, expertise, and heart to a team that truly values you. Job Purpose: The Executive Chef at One Wingate East leads our food service program and sets the tone for both the kitchen and dining experience. Unlike many chef roles, this position is truly hands on. Our chef spends most of their time in the kitchen, side by side with cooks, preparing fresh meals for our residents every night through service time up till 7:30 PM. This role requires passion for food, connection with people, and commitment to excellence. It also requires the ability to train, supervise, and uphold Wingate's dining standards across the team, ensuring consistency, safety, and compliance at all times. Essential Duties and Responsibilities: • Lead daily food preparation and service; personally prepare meals alongside the team. • Ensure quality and consistency of breakfast, dinner entrées, soups and salads, daily bar appetizers, Sunday brunch, and the dessert bar. • Purchase food and supplies from approved vendors; check in, inventory, and ensure proper storage and handling. • Maintain cost records, meet budget guidelines, and monitor food and labor expenses without sacrificing quality. • Maintain a safe, sanitary kitchen in compliance with state, federal, and Wingate standards. • Develop cleaning schedules and ensure sanitation protocols are followed. • Supervise, train, and schedule staff; set the tone by working directly with them on the line. • Create and adjust menus for the community while respecting resident preferences, allergies, and seasonal products. • Collaborate with other departments for events and holiday meals. • Provide dining orientation to new residents, learning their food preferences and building rapport. • Conduct regular inspections of storage areas, kitchen, and dining spaces for safety, sanitation, and order. • Investigate injuries and retrain staff as necessary to maintain safety standards. • Submit reports to the General Manager and participate in department head and dining meetings. • Lead in-service education and training sessions for dining staff. • Report maintenance and equipment needs promptly and coordinate with facilities and housekeeping. • Uphold Wingate's “Five Star” customer service approach in every aspect of the job. • Investigates on-the-job injuries and corrects the problem and/or retrains the employee as necessary. • Ensures continued compliance with all federal, state, and local regulations. • Actively participates in all quality processes. • Reports needed repairs and cleaning for kitchen and dining areas. • Works closely with facilities and housekeeping for kitchen and dining room needs. • Directly supervises employees in the Kitchen. • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. • Adheres to all company policies, procedures, and standards of conduct. • Reports to the appropriate managers any known or suspected violations of policy and procedures, regulations or standards of conduct. • Performs additional duties as assigned. Position Requirements: • Proven culinary experience in a hands on role. Restaurant or hospitality background strongly preferred. • Graduate or attendance in an approved Dining Manager's course preferred. • ServSafe certification required. • Supervisory and management experience required. • Strong organizational, training, and leadership skills. • Ability to read, write, and comprehend English. • Knowledge of dietetic principles, food sanitation, and food service operations. • Physical ability to stand, walk, lift up to 25 pounds, and perform kitchen duties. • Flexibility to work evenings, weekends, and holidays.

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

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

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

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

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

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

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job Description Executive Sous Chef Salary: $67,000-$85,000/year Reports to: Executive Chef & General Manager Hours: 55-60 per week (average) The Executive Sous Chef oversees daily kitchen operations to ensure exceptional food quality, speed of service, cleanliness, and safety. This role partners with restaurant leadership to build sales, control costs, develop talent, and maintain an environment that supports teamwork, creativity, and continuous improvement. Key Responsibilities Lead by example in a high-volume kitchen, including hands-on line cooking during service. Maintain high standards for food quality, consistency, sanitation, and safety. Train, coach, and develop BOH staff; support scheduling and staffing needs. Foster a positive, inclusive, and professional workplace culture. Work closely with FOH leadership to ensure strong communication and guest satisfaction. Manage kitchen costs and performance targets: Food COGS ≤ 28% and Kitchen labor ≤ 11%. Oversee ordering, receiving, rotation, storage, and inventory management. Monitor overtime and controllable expenses; analyze weekly performance reports. Support menu development and execution, including proper rollout of menu changes. Maintain kitchen equipment and facility standards; coordinate repairs and upkeep as needed. Work evenings, weekends, and holidays as required. Qualifications Culinary degree or diploma preferred; Hospitality/Culinary bachelor's is a plus. 3-5 years culinary experience, including 3+ years in a supervisory kitchen role. Strong cooking skills, food safety knowledge, and quality control standards. Proven leadership, training, and team-building abilities. Strong communication, organization, and time-management skills. Experience with food cost analysis, inventory control, and purchasing systems.