Sous chef jobs in Cockeysville, MD - 154 jobs

Job Description Our popular restaurant is looking for a forward-thinking and talented executive chef to give our guests a great dining experience. We require an effective supervisor who can produce innovative menus and recipes, oversee all food leaving the kitchen, and guarantee health and safety regulations are met. Our ideal candidate is an inventive culinary leader who can recruit and develop great personnel to provide guests with a top-notch dining experience. You must have experience as an executive chef or extensive experience as a sous chef. Apply today if you are ready to bring your creative culinary expertise to our exciting restaurant! Compensation: $115,000 - $125,000 yearly Responsibilities: Establish a collaborative environment for kitchen workers by educating recruits and hiring personnel that fit the corporate culture Combine diverse ingredients in a unique way to create new and distinctive menu items and specials Coordinate all kitchen food preparation, including processes, portioning, garnishing, and ensure that all meals and dishes are presented elegantly Make decisions for daily culinary operations, including exceeding guest expectations and increasing revenue and profit Provide guidance and direction to staff, including setting performance standards and monitoring performance to make the kitchen run efficiently Qualifications: Outstanding management abilities, as well as experience leading, inspiring, and building a team Candidates must have completed high school or received similar certification such as a GED Must be able to meet all safety and sanitation requirements of kitchen equipment and food storage This role requires 7-8 years of culinary experience Display excellent communication and interpersonal skills with guests and coworkers About Company Discover Renaissance Baltimore Harborplace Hotel, located on Baltimore's famed Inner Harbor. The hotel offers 31,000 square feet of event space, 21 breakout spaces, 622 guest rooms, an onsite business center, fitness center, restaurant, coffee shop, and lounge.

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.

Benefits: 401(k) 401(k) matching Bonus based on performance Competitive salary Health insurance Paid time off Position Objective: Harbor Point, Sartori, the distinguished sister restaurant of Verde Trattoria (******************* is seeking an exceptional Executive Chef to open this new location. The Executive Chef must possess a deep passion for Authentic Italian Cuisine. We want a dynamic leader that is creative and excels in a collaborative environment, bringing extensive menu experience and a vision that aligns with our commitment to delivering extraordinary food experience. As the Executive Chef, you will command all of the Back of the house operations, setting the bar high for financial management and food quality control. This is your chance to make a significant impact on our Culinary success and lead the team to unprecedented heights. Join us and become part of something remarkable. Essential Duties and Responsibilities: Culinary Excellence: • Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. • Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability. • Ensure all dishes meet high standards for quality and presentation before they reach any guest. • Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement. Leadership and Staff Management: • Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. • Foster a culture of respect, professionalism, and enthusiasm within the kitchen team. • Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members. • Work closely with Restaurant Leadership to align culinary operations with overarching business objectives. Operational Management: • Maintain effective cost control measures in food preparation and kitchen operations without compromising quality. • Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met. • Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality. • Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. Communication and Coordination: • Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution. • Communicate effectively with all levels of management to forecast needs and resolve challenges. • Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction. Regulatory Compliance: • Ensure compliance with all local, state, and federal labor and health codes. • Maintain certifications and ensure all kitchen staff are trained in food safety practices. • Regularly review and update kitchen practices to adhere to the latest sanitation standards. General Functions & Responsibilities: • Actively participate in menu planning and the introduction of new dishes. • Schedule and lead staff meetings, training sessions, and planning reviews. • Develop and enforce kitchen protocols to streamline operations and enhance staff performance. • Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms. Requirements: • Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. • Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. • Strong problem-solving skills and the ability to manage complex kitchen operations. • Proficient in using computer systems and software necessary for kitchen management. • Flexible availability, including nights, weekends, and holidays, to meet the demands of the business. • Physical ability to perform job functions, including standing for long periods and handling heavy equipment. • Must possess a current food safety certification (e.g., SERVsafe or equivalent).• Able to read a P&L, experience with R365 and tech savvy is a plus. Compensation: $80,000.00 - $90,000.00 per year About Us Located in the popular neighborhood of Canton in Baltimore City, Verde is a casual, upscale, full-service trattoria specializing in authentic Neapolitan pizza and other Italian specialties. From an expansive list of traditional and creative wood-fired pizzas, pasta, delicious calzones, fresh salads, and homemade desserts, the classic flavors of Italy are offered throughout the menu, for dinner, lunch, and brunch. The bar features a variety of hand-selected domestic and imported wines, as well as an assortment of local and Italian craft beers and an award-winning cocktail program.

Benefits: Opportunity for advancement Training & development Wellness resources 401(k) 401(k) matching Competitive salary Dental insurance Flexible schedule Health insurance Paid time off Vision insurance Summary/Objective The Sous Chef works alongside the head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. Leads kitchen team in chef's absence. Provides guidance to junior kitchen staff members, including, but not limited, line cooking, food preparation, and dish plating. Oversees and organizes kitchen stock and ingredients. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Keeps cooking stations stocked, especially before and during prime operation hours. Trains new kitchen employees to restaurant and kitchen standards. Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Supervises all food preparation and presentation to ensure quality and restaurant standards. Works with head chef to maintain kitchen organization, staff ability, and training opportunities. Verifies that food storage units all meet standards and are consistently well-managed. Assists head chef with menu creation. Knowledge/Skills Understands and embraces the mission of the CAN. Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Teamwork-oriented with outstanding leadership abilities. Excellent communication and interpersonal skills. Demonstrated Professional Competencies Conflict management Self-knowledge Time management Ethics and values Education and/or Experience Can stand or sit for prolonged periods of time. Being able to work through warm/cold environments with no impediments to performance. Being able to bend at the knee or waist. Be able to lift to 25+/- lbs. AAP/EEO Statement Community Assistance Network of Baltimore County is an equal opportunity employer. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Job Description As a Chef at Tatte, you will oversee all kitchen operations at your café and are ultimately responsible for the success and growth of your kitchen team. Our Chefs may be responsible for the supervision of up to 25 employees including cooks, prep cooks and dishwashers. The ability to engage, inspire and lead a strong team is a must. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte. The Cafe Head Chef is responsible for the overall kitchen execution in a fast paced, high volume environment. Scope of Responsibilities (included but not limited to): Runs production and service according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed Follows company safety and sanitation policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Implementation of seasonal menu changes Working Conditions / Essential Functions: Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays. Able to work ten hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time. Able to grasp, reach overhead, push, lift and carry up to 50 pounds. Position Requirements: Minimum 3-5 years' experience of progressive culinary/kitchen management experience, depending upon formal degree or training Proven passion for culinary excellence and exceeding guest expectations. Knowledge and proficiency of systems, methods and processes that contribute to great execution. Excellent verbal and written communication skills with the ability to communicate professionally and effectively. Highly organized with strong attention to detail. High School education or equivalent Preferred Skills: Hospitality Education - BS/AS Degree in Culinary Arts, Food Services Technology/Management or related field or Proficient in Microsoft Office including Word, Excel, Outlook Previous experience working with UltiPro Onboarding & Recruiting, Toast - POS System, CrunchTime and Teamworks (highly preferred) ServSafe Certification, Allergens Certification and ChokeSaver Certification Our Benefits and Perks: Competitive pay (typically $72k-$84k, depending on experience) 401(k) (with a vesting match) Parking benefit when in position Free EAP employee assistance programs Flexible schedule with no late nights Health, dental and vision insurance Internal English and Spanish classes hands on training and classroom training Free meals and drinks Exciting potential for growth Please note that Tatte is an E-Verify employer.

Job Description Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH • UP TO 17 DAYS OF PTO • 401K MATCH • INSURANCE AFTER 60 DAYS • WINE COUNTRY TRIPS • FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (****************** WnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a working Chef, responsible for training and developing their team daily. They will play a key role in implementing new recipes and ensuring adherence to existing ones. The Executive Chef will be the primary point of contact and leader in maintaining high food quality standards, and cost controls, and leading the culinary team. Responsibilities • Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Sixty Vines • Ownership of the food menu including food cost and team to execute it. • Deployment of new menu items and menu rollouts regulatory and compliance requisites. • Product quality and execution of new menu items • Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve. • Develop the foundation of the Sixty Vines culinary future through training and development of the next generation of Chefs. • Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results. • Provide leadership in the areas of culinary safety, sanitation, and product education. Profile • 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems • A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams. • The ability to learn quickly and collaborate with others. • Strong understanding of restaurant systems • High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail • Live within reasonable driving distance to one of our current restaurants We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Min Compensation USD $76,500.00/Yr. Max Compensation USD $90,750.00/Yr. Why We Need Your Talents The Chef D'Cuisine is responsible for managing the activities and processes, procedures and training of chefs, cooks, and other kitchen workers engaged in preparing and cooking food and ensuring a quality, efficient and effective food service and product. The Chef D'Cuisine will be the focal point for enhancing the gaming and entertainment experience of dining guests with quality food offerings while maintaining operational Culinary excellence. Responsibilities Where You'll Make an Impact * Development and management of the budget and food cost %. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. * Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment within assigned food venue. * Is the creative manager in determining the menu and food offerings. * Development of staff, to include, interviewing for new hires and performance management inclusive of disciplinary counseling and conducting performance evaluations. * Manages restaurant personnel in preparation all menu offering while retaining the maximum amount of desired nutrients special and dietary request to include low-fat, sodium, vegetarian and low-calorie meals. * Manage food costs and establish purchasing specifications for restaurant food and beverage offerings. * Manage programs and processes to control and reduce loss time injuries. * Plans plating of foods in assigned restaurant to maximize visual impact and minimizing waste * Other duties as assigned. Qualifications Skills You'll Need to Succeed * Ability to analyze and interpret departmental needs and results. * Ability to solve complex problems. * Ability to perform assigned duties under frequent time pressures in an interruptive office. * Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. * Broad variety of tasks and deadlines requires an irregular work. * Requires compiling facts and figures in accordance with established procedures. * Ability to supervise a team. * Communication skills required to provide information and associated services to hotel management and guests. * Ability to service clients on moment's notice, variable distances. * Ability to perform in an interruptive office environment. * No. of employees supervised: Sous Chef, Prep Cook, Line Cook II, Lead Cook III, Steward. * Travel required: As required. * Hours Required: Scheduled days and times may vary based on need. A Few Must Haves * Education: A four (4)-year degree in a related field or equivalent work experience. * Experience: Three (3) to Five (5) years' experience as a Kitchen/Restaurant Supervisor and/ or Sous Chef. * License: Must be able to comply with all state gaming regulations, which may include obtaining a license. Physical Requirements * Ability to stand for long periods of times without sitting or leaning. * Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 50 pounds of force occasionally or to lift, carry, push, pull, or otherwise move objects. * Ability to walk continually throughout a scheduled shift. * Ability to bend, stoop and reach oven, hotel pans, trays, weighing up to 50 pounds. What We Offer Perks We Offer You * Comprehensive group health benefits for full-time and part-time Team Members and their eligible dependents. Other benefits for full-time and part-time Team Members include: * Free Basic Life Insurance * Free Short Term & Long-Term Disability * Generous retirement savings options * Paid Time Off * Tuition Reimbursement * On-site Wellness center for Team Members and eligible dependents (Maryland Property only) * Training and pathways for career growth * Robust Rewards & Recognition Programs * Annual Merit Based Pay Increases * Discretionary Performance Bonuses * Discretionary Service Bonuses * Free parking * Free food and discounted meals * Live! Hotel, Food & Beverage, and Entertainment Discounts Life at Live! Individuals chosen to be part of the Live! Team can expect: * To be part of an exciting experience unlike any other in the market. * To be given the power and responsibility to put service and community first. * To come together as a strong team, while valuing and celebrating our diversity. * To be given the tools, resources, and opportunity to grow in their career. * To work hard and have fun. * Live is a 24 hour /7 days per week high energy casino with a culture committed to fairness, teamwork, and most importantly FUN. * The casino is large and fast paced, requiring the ability and energy to move about it with a true sense of urgency! * Exposed to alcohol, cigarette and cigar smoke, bright lights, and loud noises. * You will work in an environment where smoking is allowed.

Sardis is looking for an additional Executive Chef to handle quality control over 14 units. Sardis Executive chef will be primarily responsible for overseeing the daily operations of 15 restaurants, 14 kitchen managers. They will review food and beverage purchases, develop and standardize recipes, maintain safety and sanitation in the kitchen, maintain equipment, design food presentation aesthetics, plan and prepare special menu items, choose menu designs and determine menu prices. They may also be in charge of interviewing, hiring and training new kitchen personnel. Responsibilities Coordinate and direct food preparation and culinary activities Plan and execute new menu rollouts in a systematic approach Assist in planning, organizing and executing new restaurant openings with regards to kitchen layout and design, opening inventory and tracking and selecting and training kitchen staff Determining the best presentation of food, ensuring quality of each meal Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations Work outside of the kitchen in developing new recipes, planning menus Hires + Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Maintaining of inventories and following food budgets Comply with nutrition and sanitation regulations and safety standards Reports to the COO or senior executive management Why work with us? We offer great benefits to our team members including: PTO- Paid Time Off Free meals Health Insurance contribution Holiday Pay Weekly Pay Sardi's is an equal opportunity employer and does not discriminate against any applicant or employee because of race, color, religion, sex, national origin, disability, age, or military or veteran status in accordance with federal law. In addition, Sardi's complies with applicable state and local laws governing non discrimination in employment in every jurisdiction in which it maintains facilities. Sardi's also provides reasonable accommodation to qualified individuals with disabilities in accordance with applicable laws. Disclaimer - Sardi's values diversity among our team members and the unique perspective this brings to the Company Disclaimer - It is unlawful in Maryland to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this provision is guilty of a misdemeanor and subject to a fine not exceeding $100.

We are looking for a creative and proficient Executive Chef in all aspects of food preparation, Executive Chef. You will be “the chief” and maintain complete control of the kitchen for all off-site catering events Responsible for all food production including banquet functions and other outlets. Develop menus, food purchase specifications, and recipes. Supervise staff. Develop and monitor the food and labor budget for the department. Maintain the highest professional food quality and sanitation standards. Job Duties: Assist in planning and executing all functions of the Food & Beverage department to meet the daily needs of the operation mainly on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Prepare, assign and delegate responsibilities for the operation of the various outlets, restaurants and banquet Implement effective controls of food, beverage and labor costs to ensure efficient operation and expenditures stay within budget limitations Ensure compliance with all policies and procedures that relate to F & B, as well as local, state and federal laws and regulations Ensure safety of team members and cleanliness of facility and equipment Monitor inventory of food, beverages and supplies to ensure we are meeting par requirements in all areas Assist in conducting monthly inventories Keeping store rooms and refrigerator and freezer organized Assist in ordering and receiving necessary food products, beverages and supplies Ensures on a daily basis that the kitchen is staffed appropriately, the kitchen is clean, inventory levels are appropriate, and equipment is working properly Includes cooking, scheduling, forecasting, and F&B cost calculations Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards Always provides the highest quality of customer service to the customers, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Evaluates products to assure that quality, price and related goods are consistently met. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect techniques, equipment and terminology. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service lineups and meetings. Periodically visits dining area when it is open to welcome members. Support safe work habits and a safe working environment at all times. Performs other duties as directed.

Job Description Executive Chef - Fast-Growing, High-Energy Concept Are you a culinary leader with a passion for great food and building powerhouse teams? We're searching for an Executive Chef to take the helm in our kitchen, drive excellence, and help shape the future of our growing brand. What's in it for you: Competitive pay + health benefits PTO + employee discounts (6) paid holidays Annual 2k dining allowance Huge growth potential with a thriving brand An elevated, team-focused culture What you'll do: Lead all kitchen operations with creativity, precision, and consistency Recruit, train, and mentor BOH staff to perform at their best Uphold the highest standards of food quality, presentation, and safety Manage inventory, ordering, and food cost controls Collaborate with leadership to develop menus and drive innovation Create an energized, positive kitchen culture where teamwork thrives What we're looking for: 3-5+ years in a senior culinary leadership role (Executive Chef, CDC, Multi-unit Chef, etc.) Proven success leading high-volume kitchens Strong management and coaching skills with a hands-on leadership style Deep passion for food, creativity, and delivering unforgettable dining experiences Flexible schedule (nights, weekends, holidays) 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.

We are seeking an Executive Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations • Coordinate food and kitchenware orders • Check freshness and quality of ingredients • Assist in the development of menu items • Standardize recipes and plate presentations • Work with management to create a memorable experience for guests Qualifications: • 3 years of experience as an Executive Chef • Knowledge of cost and labor systems • Passion for food and cooking techniques • Strong leadership qualities • Ability to thrive in a fast-paced environment The Rams Head Group, an Annapolis-based restaurant and entertainment company, currently owns and operates four restaurant locations in the region: Rams Head Tavern in Annapolis, Maryland; Rams Head Roadhouse in Crownsville, Maryland; Rams Head Shore House in Stevensville, Maryland; and Rams Head Dockside in Glen Burnie, Maryland. Additionally, Rams Head operates Rams Head On Stage in Annapolis, Maryland which has been recognized as the Top Club under 500 seats in the world by Pollstar Magazine. Rams Head also provides programming for Maryland Hall for the Creative Arts and St. John's College, both in Annapolis, Maryland and Key West Theatre, Sunset Green Event Lawn, and Key West Amphitheater in Key West, Florida. Rams Head also owns and operates Rams Head Southernmost in Key West, FL View all jobs at this company

Join Our Team! Are you an Executive Chef with a passion for made-from-scratch food, premium ingredients, and delivering upscale casual dining experiences that prioritize both quality and hospitality? Are you looking for more than just a job-something meaningful, where you can grow and thrive? Look no further. We're seeking a talented and motivated Executive Chef to lead our kitchen and be a vital part of our outstanding team and culture. At Burtons Grill, we're committed to excellence-not just in the food we serve, but in the environment we create for our guests and team. We take pride in: A scratch kitchen using wholesome, premium ingredients Industry-leading protocols for food allergies and dietary restrictions, including a robust gluten-free menu A culture rooted in growth, creativity, and inclusion We serve contemporary American cuisine, prepared from scratch with wholesome, premium ingredients. There's something on our menu for everyone - from juicy burgers and bountiful salads to tender steaks, fresh seafood, and more. We're quality-obsessed when it comes to our food, and we're just as passionate about our hospitality. Our dedication to making Burtons accessible to everyone is inherent in all we do. We're well-known for our extensive protocols for safely serving guests with food allergies and dietary restrictions, and for our gluten-free menu. We believe happy, fulfilled teams create extraordinary guest experiences-and we work hard to ensure both. With New England roots, legendary service, and a chef-inspired menu, we've become a favorite destination for loyal guests up and down the East Coast. Our team is committed to upholding the values of our founders and delivering exceptional service and quality every day. What You'll Do: You'll lead our culinary operations with creativity, passion, and precision. Guide, mentor, and develop a talented kitchen team Uphold our commitment to food quality, safety, and consistency Collaborate on seasonal menus that keep our guests excited and coming back Be supported by a company that invests in your success and growth What You'd Bring: Proven experience as an Executive Chef in a high-volume, upscale kitchen ($5M+ in annual sales) A strong passion for elevated, made-from-scratch cuisine Inspirational leadership skills and a commitment to team development Strong communication, organization, and BOH operational expertise A positive, inclusive, and solutions-focused mindset What We Offer: A supportive, growth-oriented work culture Competitive salary and comprehensive benefits package A passionate team dedicated to culinary excellence The opportunity to build a meaningful, fulfilling career-not just a job We Value Diversity & Inclusion We believe a diverse team makes us stronger. We're proud to be an Equal Opportunity Employer, and 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. Ready to lead with purpose and passion? Apply today and discover why this just might be the best job you've ever had. Requirements Minimum 2 years of Executive Chef or Kitchen Manager experience in an upscale, polished casual, or fine dining restaurant with annual sales of $5M+ Strong leadership skills and a solid understanding of back-of-house day-to-day restaurant operations Strong knowledge of back-of-house operations, including inventory, food safety, and kitchen leadership Proven ability to lead, motivate, and develop high-performing teams Passion for hospitality, quality, and delivering an exceptional front-of-house guest experience Availability to work 10-hour shifts, including weekends and holidays ServSafe Certification Allergy Certification Salary Description $75,000 - $85,000 per year

Established in 1962, The Center Club was founded on a charter of non-discrimination as a most distinguished private club which would fulfill their needs in one location easily accessible to political, legal and business communities. Since the beginning, The Center Club has been one of the more prestigious locations in the city for members to meet and dine in comfortable and subtle elegance and enjoy entertaining others of like mind. At The Center Club we provide the finest food and service possible for our members and their guests. From our food and beverage operation to our administrative staff, we maintain the highest level of quality and only the finest of standards. We are happy to have you join our team to help us continue to meet these objectives . Job Summary The Banquet Chef will manage all aspects pertaining to the banquet kitchen in servicing all events at the club property including golf tournaments, weddings, rehearsal dinners, private dining events and social events. ESSENTIAL DUTIES AND RESPONSIBILITIES • Plan, oversee and assist in day-to-day culinary operations of the banquet kitchen as it pertains to banquets. • Assigns (in detail) preparation and specific duties lists to auxiliary banquet kitchen staff for efficient execution of upcoming events. • Select, order, and inspect and use only the highest standard food product in preparation of all menu items as per Banquet Event Order (BEO). • Oversee and aid in production and execution of menu items. • Monitor the receipt, storage, and rotation of food product (as to comply with health department regulations), including coverage, labeling, dating and placing items in proper containers for kitchen service. • Supervise, aid, and inspect daily cleaning procedures of kitchen, walk-in and freezers. • Aid in the training and supervising the kitchen staff. • Evaluate perform and give guidance and discipline as necessary. • Maintain food and labor costs as budgeted. • Maintain effective communications with Sous Chef and Executive Chef concerning food production. • Maintain consistent communication with banquet cooks: function times, preparations, breaks and necessary progress in production. • Communicate directly and often with the Banquet Managers and Event Coordinators. • Facilitate the professionalism of our banquet team by adhering to proper language, uniforms, hygiene, and employee relations. • Continue self-education of hospitality industry using available tools such as internet, industry magazines, books, and organization. • Leads the Banquet Kitchen Team in food preparation and presentation during all events. • Works in conjunction with full-service kitchen and a la carte kitchen staff. KNOWLEDGE, SKILLS, AND ABILITIES • High school diploma or GED required; Culinary certification or degree preferred. • Minimum two years experience as Banquet Chef. • Must be able to speak, read, write and understand the primary language(s) used in the workplace. Understand and execute good communication skills, both written and verbal. • Thorough working knowledge of hot and cold food preparation and presentation. • Basic mathematical skills to understand recipes, measurements, order and requisition amounts and portion sizes. • Possess basic computer skills and computation abilities knowledge of accounting programs and budgetary analysis capabilities a plus. • Knowledge about food safety and handling in accordance with federal and state regulations, codes, and laws LICENSURE / CERTIFICATION REQUIREMENTS • ServeSafe Certification (or within 30 days of hire). PHYSICAL REQUIREMENTS / WORKING CONDITIONS • Flexible schedule including days, evenings, nights (at times past midnight), weekends and some holidays. • Ability to visualize, smell and taste food for quality assurance. • Ability to work and handle stress arising from demands in production. • Demonstrate ability to stand and exert well-paced mobility for up to eight (8) hours in length in limited space. • Ability to physically handle knives, pots, mirrors and other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 lbs. to every area of the kitchen. • Perform cutting skills on work surfaces topped with cutting boards (3-4 feet in height). • Proper usage and handling of all kitchen machinery. • Must be able to lift to 50 lbs. on a regular and continuous basis. Push and pull carts up to 250 lbs. To bend, stoop, squat and stretch to fulfill duties and tasks. • Tolerate, at times, extreme temperatures like freezers (-10F) and kitchens (+100F). • Talk and hear effectively during times of added noise and stress. What The Center Club Offers Competitive pay and benefits with the starting rate is based on experience. The pay range is $20.00-$25.00/hr. Paid Parking Excellent work schedule Welcoming, professional work environment Chef prepared meals Benefits at a glance: 401(k) matching Medical/Dental/Vision insurance Employee assistance program Life insurance Paid time off The Center Club is an Equal Opportunity Employer - M/F/Veteran/Disability/Sexual Orientation/Gender Identity View all jobs at this company

Executive Kitchen Manager Pay Range: $85,000 - $90,000 Accountable for the quality, consistency and production of all cuisines within the property. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Blends culinary creative talent, business acumen, teaching skills and a hospitality mindset to drive business results while building a high-performing team. Responsibilities: * Responsible for all areas of inventory, preparation, presentation, safety and sanitation in one or more kitchens. * Support an environment committed to outstanding Guest Experiences; participate in meetings (1:1, pre-shift meetings) with staff to maintain guest focus at all times. * Manage performance of direct reports and all staff members; hold others accountable to IPIC standards and expectations; provide timely, supportive coaching when needed. Support staff understanding of IPIC priorities and expectations. * Manage restaurant operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness. * Make hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor/Manager roles. * Provide information and reports on labor, supplies, inventory, and food and beverage costs to Sr. General Manager as required. Requirements & Qualifications: * 5 years of experience as executive chef or executive kitchen manager in large, complex operations with strong focus on food and beverage program, hospitality, and brand management. Progressive growth from hands-on, front-line roles to leadership preferred. * Track record of success with bias for action, high energy level and desire to succeed. * 5 years' experience mentoring team members on menu planning, controlling food cost, controlling labor costs and maintaining safety and sanitation. * Contributing to goals for financial, hospitality and people measures. * Understanding and knowledge of safety, sanitation and food handling procedures. * Strong F&B experience and computer skills are required. Leadership Requirements: * Demonstrate judgment, decision making, and conflict resolution skills with guests, staff, and peers. * Utilizes strong interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example -- must be comfortable must be comfortable interacting with guests, visiting chefs, vendors, winemakers, etc. * Identifies the developmental needs of others by coaching, mentoring, and participating in training staff on menu items including ingredients, preparation methods and unique tastes. * Demonstrate teambuilding by communicating a common purpose, empowering team members to contribute their best and recruiting candidates with a variety of skills and styles. * Qualified to demonstrate proper preparation/cooking techniques for junior staff in need of hands-on instruction; firm but fair in providing feedback and communicating expectations.

Executive Kitchen Manager Pay Range: $85,000 - $90,000 Accountable for the quality, consistency and production of all cuisines within the property. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Blends culinary creative talent, business acumen, teaching skills and a hospitality mindset to drive business results while building a high-performing team. Responsibilities: Responsible for all areas of inventory, preparation, presentation, safety and sanitation in one or more kitchens. Support an environment committed to outstanding Guest Experiences; participate in meetings (1:1, pre-shift meetings) with staff to maintain guest focus at all times. Manage performance of direct reports and all staff members; hold others accountable to IPIC standards and expectations; provide timely, supportive coaching when needed. Support staff understanding of IPIC priorities and expectations. Manage restaurant operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness. Make hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor/Manager roles. Provide information and reports on labor, supplies, inventory, and food and beverage costs to Sr. General Manager as required.

Our Catering Team executes events at venues throughout the Northeast and Central areas in Maryland (Carroll County, Harford County, Baltimore Co. & City, Cecil County). There will be travel required in order to work at these venues. At Lib's Catering, we believe in fostering a culture of adaptability, a commitment to growth and self-improvement, unwavering attention to detail, and a hospitality-first mindset. As a leading provider of exquisite catering services, specializing in off-premise catering events, we take pride in delivering memorable experiences to our clients. We are currently seeking part-time Chefs, Cooks and HoH Support professionals to join our dynamic team. In this role, you will play a crucial role in ensuring the success of our off-premise catering events by executing on-site at various venues under the lead and direction of a Head Event Chef. If you have a passion for culinary excellence, thrive in a fast-paced environment, and align with our core values, we want to hear from you! Responsibilities: Prepare and execute a variety of dishes by our high-quality standards Collaborate with the culinary team to ensure a smooth and efficient operation during off-premise events Maintain cleanliness and organization in the kitchen and food preparation areas Follow food safety and sanitation guidelines to uphold our commitment to excellence Demonstrate adaptability in changing environments and contribute to a culture of continuous improvement Requirements: Ability to work well under pressure and adapt to changing environments Strong attention to detail, ensuring every dish meets our high standards Commitment to personal and professional growth, with a mindset of continuous improvement Hospitality-first mindset with excellent teamwork and communication skills Availability to work evenings, weekends, and holidays as needed Physical ability to lift and load materials, and equipment, assist in loading/unloading catering trucks Must be at least 18 years old Have a valid driver's license and/or reliable transportation Beneficial Experience/Traits: Proven experience as a Cook or Prep Cook in a professional kitchen setting Knowledge of culinary techniques, food safety, and sanitation practice Applicants will also be expected to be able to work on their feet for several hours at a time and lift potentially heavy objects when necessary. Prior experience is preferred, but not necessary. Work schedule Weekend availability Supplemental pay Tips Benefits Employee discount

Job DescriptionBenefits: 401(k) 401(k) matching Bonus based on performance Competitive salary Health insurance Paid time off Harbor Point, Sartori, the distinguished sister restaurant of Verde Trattoria (******************* is seeking an exceptional Executive Chef to open this new location. The Executive Chef must possess a deep passion for Authentic Italian Cuisine. We want a dynamic leader that is creative and excels in a collaborative environment, bringing extensive menu experience and a vision that aligns with our commitment to delivering extraordinary food experience. As the Executive Chef, you will command all of the Back of the house operations, setting the bar high for financial management and food quality control. This is your chance to make a significant impact on our Culinary success and lead the team to unprecedented heights. Join us and become part of something remarkable. Essential Duties and Responsibilities: Culinary Excellence: Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability. Ensure all dishes meet high standards for quality and presentation before they reach any guest. Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement. Leadership and Staff Management: Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. Foster a culture of respect, professionalism, and enthusiasm within the kitchen team. Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members. Work closely with Restaurant Leadership to align culinary operations with overarching business objectives. Operational Management: Maintain effective cost control measures in food preparation and kitchen operations without compromising quality. Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met. Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality. Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. Communication and Coordination: Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution. Communicate effectively with all levels of management to forecast needs and resolve challenges. Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction. Regulatory Compliance: Ensure compliance with all local, state, and federal labor and health codes. Maintain certifications and ensure all kitchen staff are trained in food safety practices. Regularly review and update kitchen practices to adhere to the latest sanitation standards. General Functions & Responsibilities: Actively participate in menu planning and the introduction of new dishes. Schedule and lead staff meetings, training sessions, and planning reviews. Develop and enforce kitchen protocols to streamline operations and enhance staff performance. Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms. Requirements: Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. Strong problem-solving skills and the ability to manage complex kitchen operations. Proficient in using computer systems and software necessary for kitchen management. Flexible availability, including nights, weekends, and holidays, to meet the demands of the business. Physical ability to perform job functions, including standing for long periods and handling heavy equipment. Must possess a current food safety certification (e.g., SERVsafe or equivalent). Able to read a P&L, experience with R365 and tech savvy is a plus.

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.

Join Our Team! Are you an Executive Chef with a passion for made-from-scratch food, premium ingredients, and delivering upscale casual dining experiences that prioritize both quality and hospitality? Are you looking for more than just a job-something meaningful, where you can grow and thrive? Look no further. We're seeking a talented and motivated Executive Chef to lead our kitchen and be a vital part of our outstanding team and culture. At Burtons Grill, we're committed to excellence-not just in the food we serve, but in the environment we create for our guests and team. We take pride in: A scratch kitchen using wholesome, premium ingredients Industry-leading protocols for food allergies and dietary restrictions, including a robust gluten-free menu A culture rooted in growth, creativity, and inclusion We serve contemporary American cuisine, prepared from scratch with wholesome, premium ingredients. There's something on our menu for everyone - from juicy burgers and bountiful salads to tender steaks, fresh seafood, and more. We're quality-obsessed when it comes to our food, and we're just as passionate about our hospitality. Our dedication to making Burtons accessible to everyone is inherent in all we do. We're well-known for our extensive protocols for safely serving guests with food allergies and dietary restrictions, and for our gluten-free menu. We believe happy, fulfilled teams create extraordinary guest experiences-and we work hard to ensure both. With New England roots, legendary service, and a chef-inspired menu, we've become a favorite destination for loyal guests up and down the East Coast. Our team is committed to upholding the values of our founders and delivering exceptional service and quality every day. What You'll Do: You'll lead our culinary operations with creativity, passion, and precision. Guide, mentor, and develop a talented kitchen team Uphold our commitment to food quality, safety, and consistency Collaborate on seasonal menus that keep our guests excited and coming back Be supported by a company that invests in your success and growth What You'd Bring: Proven experience as an Executive Chef in a high-volume, upscale kitchen ($5M+ in annual sales) A strong passion for elevated, made-from-scratch cuisine Inspirational leadership skills and a commitment to team development Strong communication, organization, and BOH operational expertise A positive, inclusive, and solutions-focused mindset What We Offer: A supportive, growth-oriented work culture Competitive salary and comprehensive benefits package A passionate team dedicated to culinary excellence The opportunity to build a meaningful, fulfilling career-not just a job We Value Diversity & Inclusion We believe a diverse team makes us stronger. We're proud to be an Equal Opportunity Employer, and 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. Ready to lead with purpose and passion? Apply today and discover why this just might be the best job you've ever had. Requirements Minimum 2 years of Executive Chef or Kitchen Manager experience in an upscale, polished casual, or fine dining restaurant with annual sales of $5M+ Strong leadership skills and a solid understanding of back-of-house day-to-day restaurant operations Strong knowledge of back-of-house operations, including inventory, food safety, and kitchen leadership Proven ability to lead, motivate, and develop high-performing teams Passion for hospitality, quality, and delivering an exceptional front-of-house guest experience Availability to work 10-hour shifts, including weekends and holidays ServSafe Certification Allergy Certification Salary Description $75,000 - $90,000 per year