Executive chef jobs in Tyngsborough, MA - 345 jobs

Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers. Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. Drives the food production effort with the assistance of Food Supervisors Main Duties and Responsibilities: Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e. - FDA, USDA, HAACP and other governmental regulations) Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization) Orders raw material from storeroom and produces extra meals at last minute as needed Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product Manages daily production of hot and/or cold kitchens for quality and consistency Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed. Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses. Monitors daily manpower planning and schedules employees. Responsible for employee retention and reducing employee turnover. Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s). Reviews and ensures employees in chain of command are in correct cost centers and correct job titles. Reviews and ensures union represented employees' pay rates are correct based on wage scales and seniority. Employee must complete all company required training including but not limited to ServSafe Compliance with all company required policies, procedures and processes including but not limited to required training Qualifications Education: Associates degree in the Culinary Arts or a Culinary Arts certification preferred. Work Experience: Minimum 1-3 years of experience as a Chef and/or Sous Chef required. Minimum 7 years of experience as a cook required. Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred. In-flight catering experience or experience in a high-volume food service environment preferred. Job Skills: Ability to cook meals according to detailed specifications. Ability to work in a fast paced, deadline driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis. Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Experience with menu design a plus. Basic computer skills required. Working knowledge of Microsoft Office products preferred. Technical Skills: (Certificates, Licenses and Registration) ServSafe Certified is preferred. Language / Communication Skills: Must have excellent written and oral communication skills. Bi-lingual in Spanish is a plus. Job Dimensions Geographic Responsibility: USA Type of Employment: Full-Time Travel %: Yes - Up to 25% Exemption Classification: Exempt Internal Relationships: all production areas External Relationships: airline customers Work Environment / Requirements of the Job: Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours. In a normal production kitchen facility, there may be physical discomfort due to temperature and noise. Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. A rotating schedule of over 55 hours per week is typical. Organization Structure Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations Number of Direct Reports: varies by unit (Head Cook, Specialty Cook, Assistant Cook in Hot Kitchen) Estimated Total Size of Team: Up to 3, varies by unit Gate Group Competencies Required to be Successful in the Job: Thinking - Information Search and analysis & problem resolution skills Engaging - Understanding others, Team Leadership and Developing People Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: We treat each other with respect and we act with integrity We communicate and keep each other informed We put our heads together to problem solve and deliver excellence as a team We have passion for our work and we pay attention to the little details We foster an environment of accountability , take responsibility for our actions and learn from our mistakes We do what we say we will do, when we say we are going to do it We care about our coworkers, always taking an opportunity to make someone's day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: ****************************************************************

Ci Siamo is a restaurant from Danny Meyer's Union Square Hospitality Group and James Beard semifinalist Chef Hillary Sterling. This New York Times Top 100 restaurant celebrates the beauty of simplicity centering around live-fire cooking. The Italian-inflected menu takes inspiration from Chef Sterling's extensive travels and is rooted in the understated excellence of seasonal ingredients and purposeful preparations. Ci Siamo, which loosely translates to “we've made it” or “we've arrived,” bridges the traditional with the contemporary to introduce a new space that is at once transportive yet warmly familiar. Ci Siamo's upcoming Boston location, opening later this year, will embody the same dynamic energy and commitment to culinary excellence as its New York original. Located at Commonwealth Pier, an exciting new waterfront project within the Seaport neighborhood, Ci Siamo Boston looks forward to assembling a talented opening team in our new home. Who you are: The Executive Chef is a dynamic and visionary leader responsible for driving operational excellence, teambuilding, and an exceptional guest experience through outstanding food and hospitality. Reporting to the Director of Operations, this role partners closely with the General Manager to achieve and exceed business goals while ensuring alignment with the mission, vision, and behaviors of Union Square Hospitality Group (USHG). The ideal candidate is an inspiring leader with a passion for culinary excellence, team development, and delivering memorable hospitality experiences. They possess strong leadership skills, a friendly yet competitive spirit, and the ability to build and mentor high-performing teams in a high-volume environment. The Executive Chef must reside in the Boston area. This role also includes opportunities to visit New York for onboarding, training, and professional development. What you'll do:  Team Development & Culture Consistently deliver a culture of Enlightened Hospitality to guests and team members Build, develop, and inspire a high-performing kitchen team that embodies Enlightened Hospitality in every interaction Lead and coach the Sous Chef team in executing consistently excellent food and ensuring an efficient, timely flow of service Provide mentorship, training, and development opportunities to all culinary team members, fostering growth and long-term career progression Proactively seek opportunities to recruit, retain, and promote diverse talent, aligning with USHG's commitment to inclusion and belonging Culinary Leadership Establish and uphold the highest standards of culinary excellence, food quality, and presentation to maintain the restaurant's reputation as an industry leader in partnership with Chef Hillary Sterling Continually refine, enhance, and execute menu offerings to ensure creativity, seasonality, and guest appeal while aligning with business objectives Teach detailed recipes, food execution, and kitchen processes, ensuring consistency, precision, and adherence to all safety and sanitation regulations Foster a culture of continuous improvement, growth, and collaboration within the culinary team Operational Excellence Partner with the General Manager to cultivate a positive, collaborative work environment that fosters strong communication between front-of-house and back-of-house teams Establish and maintain effective kitchen systems and workflows that enhance efficiency, minimize waste, and support financial performance Monitor inventory, purchasing, and cost control measures to ensure financial sustainability while maintaining quality and consistency Oversee compliance with all health, safety, and sanitation regulations, upholding the highest standards in food safety practices Strategic & Cross-Functional Collaboration Act as a strategic partner to Home Office departments, ensuring smooth execution of company-wide initiatives, training, and operational rollouts Build trusted relationships with other USHG leaders to foster collaboration, knowledge-sharing, and the adoption of best practices Leverage guest feedback and performance insights to make data-driven decisions that enhance the overall dining experience What we need from you: 8+ years of progressive culinary leadership experience in a high-volume, fast-paced environment Proven ability to build, lead, and develop a high-performing culinary team Strong financial acumen with experience managing food costs, inventory, and purchasing Expertise in Microsoft Office applications, restaurant scheduling, and kitchen management systems What you'll get from us: At Union Square Hospitality Group, extending Enlightened Hospitality is at the heart of everything we do. We believe our people are our greatest ingredient. Joining our team means becoming part of a culture rooted in care, creativity, and growth. As an Executive Chef, you'll enjoy: Competitive pay and bonus potential : Annual compensation of $130,000 - $145,000 plus eligibility for a performance-based bonus of up to $30,000, with consideration for your experience and impact Comprehensive health coverage: Medical, dental, and vision insurance, plus flexible spending options for healthcare and dependent care Time to recharge: Generous paid time off and paid parental leave to support life outside of work Investing in your future: A matched 401(k) plan to help you grow long-term savings Peace of mind: Life insurance, employee assistance programs, and exclusive access to primary care, mental health, and other wellness services Support in times of need: Access to the USHG HUGS Employee Relief Fund, offering direct assistance to team members facing unexpected hardship Dining Credit : An annual dining credit to enjoy exceptional meals and experiences at any of our restaurants Dining Discount: A 51% dining discount across the entire USHG family of restaurants to share unforgettable meals with friends and loved ones Convenience & flexibility: Pre-tax commuter benefits for transit and parking Growth and community: Opportunities for learning, mentorship, and collaboration with some of the most passionate people in hospitality Putting Enlightened Hospitality into Practice Integral to our culture are our six behaviors. Our behaviors guide how we work together. We play to win with humble swagger. Hospitality is a team sport where everyone deserves an opportunity to thrive and belong Turn over the rocks and always be connecting dots to build uplifting experiences and relationships Center the salt shaker with an unwavering commitment to excellence and the values that matter most Write a great next chapter. The road to success is paved with mistakes well-handled Bring a charitable assumption and err on the side of generosity Leave our campsite better than we found it; always responsible for the impact of our wake *The above represents the expected salary for this position. Ultimately, in determining your pay, we'll consider your experience and other job-related factors. The responsibilities outlined above are not exhaustive. This role may be required to take on other duties or projects as necessary to support organizational goals, in alignment with their skills, experience, and the evolving needs of the business.

Join the team responsible for crafting a fresh landmark that emphasizes cultural appreciation among colleagues and the pursuit of greatness. At Raffles Boston, we recognize the immense worth of our distinct cultural heritage, and we are dedicated to ensuring that it is comprehended and embraced by each team member. This commitment begins the instant a prospective colleague connects with us and extends throughout their entire journey with the hotel. Job Description The Executive Sous Chef is responsible for ensuring that all meals coming from the kitchen for which she/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost. She/he is expected to provide training for all staff; meet corporate quality standards; assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Responsible for quality and quantity control of food production and appropriate staffing of entire banquet kitchen. Supervise and schedule banquet kitchen staff. Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals. Make the Purchasing Manager or Executive Chef aware of any special products needed for coming functions. Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Know how to compute daily food cost. Work with the Director of F&B to create and implement menus. Assess food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Qualifications Education & Experience: Minimum two years of Sous Chef Level experience in a luxury hotel required. Five years of progressive leadership experience in a hotel or a related field. Culinary degree required Two years of banquet experience required Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical requirements: Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements: Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Maintain regular attendance in compliance with Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management Additional Information Salary Range: From $115,000.00 to $125,000.00 Employee benefit card offering discounted rates in Accor worldwide for you and your family. Excellent Company benefits including medical, dental, vision and life insurance. Personalized development opportunities across Accor's extensive brand portfolio. Ability to make a difference through our Corporate Social Responsibility activities

Join the team responsible for crafting a fresh landmark that emphasizes cultural appreciation among colleagues and the pursuit of greatness. At Raffles Boston, we recognize the immense worth of our distinct cultural heritage, and we are dedicated to ensuring that it is comprehended and embraced by each team member. This commitment begins the instant a prospective colleague connects with us and extends throughout their entire journey with the hotel. Job Description The Executive Sous Chef is responsible for ensuring that all meals coming from the kitchen for which she/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost. She/he is expected to provide training for all staff; meet corporate quality standards; assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Responsible for quality and quantity control of food production and appropriate staffing of entire banquet kitchen. Supervise and schedule banquet kitchen staff. Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals. Make the Purchasing Manager or Executive Chef aware of any special products needed for coming functions. Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Know how to compute daily food cost. Work with the Director of F&B to create and implement menus. Assess food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Qualifications Education & Experience: Minimum two years of Sous Chef Level experience in a luxury hotel required. Five years of progressive leadership experience in a hotel or a related field. Culinary degree required Two years of banquet experience required Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical requirements: Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements: Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Maintain regular attendance in compliance with Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management Additional Information Salary Range: From $115,000.00 to $125,000.00 Employee benefit card offering discounted rates in Accor worldwide for you and your family. Excellent Company benefits including medical, dental, vision and life insurance. Personalized development opportunities across Accor's extensive brand portfolio. Ability to make a difference through our Corporate Social Responsibility activities

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.

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

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

The Executive Chef is responsible for the management, operation, and maintenance of all culinary functions, including production kitchens, retail, and catering operations, ensuring full compliance with all Department of Public Health (DPH) and Centers for Medicare & Medicaid Services (CMS) regulations at Hebrew Rehabilitation Center (HRC)-Newbridge on The Charles, Dedham. As a key member of the Culinary and Nutrition Leadership Team, the Executive Chef works closely with the Director of Clinical Nutrition, Dietary Manager, and Assistant Director of Food Service to develop and implement policies, processes, and procedures aligned with the Diet Manual and in compliance with all federal, state, city, nutrition, and kosher regulations. The Executive Chef supervises and directs the training and performance of all culinary and kitchen staff engaged in food preparation and production, ensuring a safe, efficient, and respectful work environment. This role demonstrates a strong commitment to Hebrew SeniorLife's mission and values, treating every interaction with residents, patients, and guests as an opportunity to provide a positive and meaningful dining experience while supporting dignity, choice, and excellence in care. II. Core Competencies: * Advanced culinary skills, including preparation techniques, flavor development, and best practices in production * Ability to develop customized recipes aligned with patient needs and therapeutic diet requirements * In-depth knowledge of federal, state, and local food safety and sanitation regulations * Strong ability to train, lead, direct, and supervise a diverse culinary workforce * Exceptional leadership, communication, and interpersonal skills, including motivation, delegation, and goal setting III. Position Responsibilities: Operations Management: * Oversee all culinary operations, including labor and food cost control for assigned areas * Coordinate with the Dietary Manager, Purchasing Managers, Sous Chef, and Country Kitchen Supervisors on vendor selection, procurement, inventory, and cost controls * Collaborate with the Clinical Nutrition Team in recipe development, ensuring appropriateness related to ingredients, flavor, cost, and resident nutrition requirements * Ensure all recipes in the Computrition database are accurate with respect to flavor profile, yield, portion size, nutritional value, and preparation procedures * Plan and execute menus while maximizing product utilization and minimizing food waste across Café, Country Kitchen, and Catering operations, considering volume projections and menu popularity * Collaborate with the Executive Chef at HRC-Roslindale to complete sanitation training, in-services, and ensure alignment with CMS protocols. Team Development: * Develop and implement onboarding and orientation programs for newly hired chefs, cooks, culinary associates, and utility staff * Oversee ongoing staff training, coaching, and performance development to ensure consistent application of standards, policies, and protocols * Promote a safe, inclusive, and respectful workplace culture that supports engagement, diversity, and teamwork * Organize employee engagement initiatives and recognition programs to support morale and retention * Collaborate with Human Resources to maintain appropriate staffing levels, update employee records, and support performance evaluation and development processes Regulatory Oversight: * Implement and enforce organizational safety standards in accordance with OSHA requirements * Maintain and update emergency food and supply inventory in compliance with CMS guidelines * Collaborate with Engineering and approved vendors to support safe kitchen equipment operation and ongoing maintenance * Develop, organize, and maintain a comprehensive sanitation and food safety program for HRC Dedham in compliance with CMS, DPH, and Infection Control standards * Establish, implement, and support ServSafe Manager and Food Handler certification programs for managers, supervisors, and staff * Conduct and maintain monthly education and in-service training programs related to sanitation and safe food handling practices in accordance with HSL policies Inter-Departmental Relationship: * Provide culinary operational support to other HSL campuses as needed * Interact with residents, patients, staff, and guests to promote satisfaction and responsiveness * Represent the organization in alignment with Hebrew SeniorLife's cultural beliefs and values * Participate in management and leadership activities representing HRC operations * Promote employee engagement by gathering and acting upon staff feedback * Maintain a professional appearance in accordance with HRC standards and perform other duties as assigned IV. Qualifications: A successful Executive Chef must: * Demonstrate commitment to Hebrew SeniorLife's cultural beliefs and values * Have proven experience leading and developing a diverse workforce * Possess strong communication and interpersonal skills with the ability to inspire and motivate others * Provide clear direction and hold team members accountable to established standards * Exhibit strategic thinking and future-focused vision * Have experience in healthcare, senior living, or assisted living environments (preferred) V. Candidate pre-requisite requirements include: * Bachelor's Degree in Culinary Arts or Food Service Management from an accredited four-year institution (or equivalent experience) * Strong skills in labor management, food cost control, and budget oversight * Three (3) to five (5) years of culinary management experience in healthcare, contract food service, fine dining, or restaurant environments * Demonstrated experience in purchasing, inventory control, and vendor management * Ability to effectively present information and communicate with staff, leadership, residents, and stakeholders * Knowledge of current food and catering trends with a strong focus on quality, presentation, sanitation, and cost management * Experience with P&L accountability and/or contract-managed food service preferred * ServSafe certification (or ability to obtain within designated timeframe) * Proficiency in Microsoft Office and relevant food service management systems VI. Physical Requirements: * Must be able to lift, pull, and push 50 (fifty) pounds. * See Physical Requirements sheet in OH _________________________________ _______ Employee Signature Date Remote Type Salary Range: $62,468.00 - $93,701.00

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

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

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.

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.

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

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

Benefits: Competitive salary Free food & snacks Free uniforms Opportunity for advancement Paid time off Training & development We are looking for a motivated Executive Sous Chef to join our team! You will be assisting the Executive Chef in maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance. You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You excel at mentoring and developing young cooks and lead by example. You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handler's certification. Responsibilities: Coordination and management of the efforts of our culinary team Monitor and manage food waste Responsible for quality, timing and a fun and inspiring work environment Complete our short application today! Compensation: $65,000.00 - $80,000.00 per year Nan's Kitchen OUR PURPOSE The purpose of Nan's is to connect communities through the power of agriculture & nutritious food by partnering with local providers and lessening the carbon footprint OUR VISION Our vision is to deliver fresh, wholesome, and nostalgic meals to individuals, families and groups. Through responsible & sustainable sourcing practices, our food is grown as close to home as possible, leaving the flavors and nutrients to travel the shortest possible distance from field to fork, resulting in a meal you can… quite literally, “feel good about” CORE VALUES Respect For the food, the farmers and our equipment; for each other, our time, feelings, different perspectives and ideas & opinions that are not your own Integrity We are scratch made and genuine, integrity is core to how we act, plan, cook, and execute to ensure the highest quality of food & customer service Intention With our mission, our flavors, our words and our actions Collaboration It takes a village. We celebrate mutual respect for our own weaknesses as well as the strengths & weaknesses of others Gratitude For the opportunity to share our delicious food with the community; for the hard work of our friends & teammates, our vendor's commitment, our opportunity to grow and share knowledge & food with each other

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 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 $28.23/hour, automatic raise to $29.23/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:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.