Sous chef jobs in Manchester, NH

Job Details HAVERHILL, MA Full Time None $65000.00 - $70000.00 Salary/year Restaurant - Food ServiceDescription Celebrate Life, the Southworth Way The Company: Welcome to Southworth. We own and operate a growing portfolio of premier private communities, each offering inspired environments and locations. Our dedication to hospitality and endless activities for the entire family ensures our members experience a world at play like never before. With a solid reputation for stability, integrity, and innovation, Southworth's clubs and communities provide exceptional locations where our members can truly live life at ease . Our dedicated team members play a crucial role in elevating the experience for our members, residents, guests, and fellow team members. We encourage all our team members to be and belong by providing a wide array of benefits, engagement programs, unique perks, discounts, and, of course, a lot of fun! The Benefits: We are proud of our “family company” roots and understand everyone has a unique set of needs: we want to support you as best we can so you can live your best life with us. We offer a comprehensive benefits package that includes competitive options for medical, physical, and mental health and wellness, life insurance, 401k matching, paid time off, and more. Grow with us! The sky is the limit for talented, driven individuals. With our ever-expanding portfolio, we offer opportunities to learn, grow, and thrive. We look forward to growing together. Be YOU with us! At Southworth, we are working to redefine the country club. We seek talent from a diverse range of backgrounds, experiences, and cultures to ensure an innovative edge. Here, diversity is a driver of our success. The Opportunity: We are seeking a highly skilled and motivated Sous Chef to join our culinary team. The Sous Chef will play a key role in assisting the Executive Chef in the planning, preparation, and execution of exceptional dining experiences for our members and guests. This position offers an excellent opportunity for a culinary professional to showcase their talent and leadership skills in a prestigious and dynamic environment. Duties and Functions: Collaborate closely with the Executive Chef to develop and execute creative and seasonally-inspired menus. Supervise and coordinate the work of kitchen staff to ensure smooth and efficient daily operations. Train and mentor kitchen personnel, promoting teamwork and professional development. Assist in inventory management, ordering supplies, and controlling food costs. Oversee food preparation and presentation to maintain high culinary standards. Ensure compliance with all food safety and sanitation regulations. Step in to assume responsibility for kitchen operations in the absence of the Executive Chef. Maintain a clean and organized kitchen environment. Stay updated on industry trends and innovations to continuously enhance the club's dining offerings. Contribute to special events, catering functions, and themed dinners as required. Qualifications Standards: Proven experience as a Sous Chef or Senior Chef de Partie in a high-end restaurant or country club setting. Culinary degree or equivalent culinary arts education. Strong leadership and communication skills. Exceptional culinary skills, with a passion for creating memorable dishes. Knowledge of food safety and sanitation regulations. Ability to work in a fast-paced, high-pressure environment. Excellent organizational and time management skills. Flexibility to work evenings, weekends, and holidays as needed. Proficient in using kitchen equipment and tools. A creative and innovative approach to menu development. Join our team and be a part of an organization dedicated to delivering exceptional dining experiences. As the Sous Chef, you will have the opportunity to contribute your culinary expertise and leadership skills while working in a supportive and professional environment. If you are passionate about creating delicious dishes, mentoring a talented kitchen team, and exceeding culinary standards, we invite you to apply and help us continue to elevate our culinary offerings. Be a part of our tradition of excellence. Apply today to start your new career, the Southworth Way Note: This job description is intended to convey information essential to understanding the scope of this position. It is not an exhaustive list of responsibilities, and additional tasks may be assigned based on operational needs.

FLSA Status: Non-Exempt Department: Food and Beverage Kitchen Reports to: General Manager, Regional Exec Chef General Purpose: Assists in the execution of the property's culinary strategy. Responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers hire staff, purchase food and stock, monitor inventory, rotation and cleanliness processes, and ensure that everyone is trained on proper food preparation and kitchen safety techniques. Essential Duties: ? Prepares food orders in a timely manner to ensure proper stocking to meet demand. ? Assists in expediting orders and facilitating efficient workflows to ensure guest order accuracy and timeliness. ? Assists in the development of menu items and recipes. ? Develops food prep lists. ? Maintains and monitors budgeted food costs. ? Maintains sanitation standards and assists with health department inspections. ? Conducts monthly inventory of food and other supplies. ? Monitors and receives all ordered food products and supplies, ensures proper storage. ? Assists the department manager in interviewing, training, planning, assigning, and directing work. Make recommendations when hiring, evaluating performance, rewarding, and disciplining associates. Addresses complaints and resolves problems. ? Assists in the coordination of department members that may include, but is not limited to: Cooks, Lead Cook, and Dishwashers ? Assists in monitoring business volume forecasts and plans accordingly in areas of manpower, productivity, costs and other expenses. ? Incorporates safe work practices in job performance. ? Regular and reliable attendance. ? Performs other duties as required. Requirements Minimum Requirements: One year or more of related experience and/or training; or equivalent combination of education and experience. Physical Demands: Frequently stands, walks, uses hands to finger feel or handle, and reaches with hands and arms. Regularly talks or hears. Occasionally sits, climbs, balances, stoops, kneels, crouches, crawls, tastes or smells. Frequently lifts up to 25 pounds and regularly lifts up to 50 pounds. Frequently works in extreme heat (non-weather), in areas with moving mechanical parts and with toxic or caustic chemicals. Occasionally works in extreme cold (non-weather). Noise level is moderate. Certificates/Licenses: ? Associate's degree (AA) or equivalent from two-year College or technical school preferred in hotel and restaurant management and/or key leadership role. A combination of practical experience and education will be considered as an alternative. ? Must be ServSafe Certified (Food Manager & Alcohol) or TIPS equivalent. ? Working knowledge in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Job Knowledge, Skill, and Ability Preferences: ? Excellent Leadership ability including skills to communicate and express ideas and directives clearly to associates. ? Strong problem analysis and problem resolution at both a functional level. ? Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs. ? Strong written and verbal communication skills. ? Strong leadership and people management skills. ? Professional and courteous demeanor. ? Ability to create high performance teams and to be a strong team player. ? Demonstrate a strong commitment to company values. ? Organizational development abilities with a strong focus on individual and team advancement. ? Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook. ? Budget and forecasting knowledge and abilities to create and maintain effective financial accountability to the company and to the ownership. ? Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back-office systems of a hospitality/food service environment. ? Working knowledge of food and beverage service equipment and current trends. ? Exceptional personal hygiene and positive representation of the organization's employees, clients and vendors. ? Fluent in English speaking, writing and understanding. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time. Salary Description 75k-85k

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

At RiverMead, we pride ourselves on delivering fresh, innovative, and nutritious dining experiences that enhance the daily lives of those we serve. We are seeking a passionate and skilled Executive Chef to lead our culinary program and elevate our dining services to the next level. RiverMead is a not-for-profit, full-service LifeCare Community located in picturesque Peterborough, New Hampshire. As a full-service community, we offer a wide variety of services and amenities to the residents we serve. Our staff receives competitive wages, excellent benefits, including a retirement savings plan and more, paid time off, and the chance to work in a caring and friendly environment. The Executive Chef is responsible for overseeing all culinary operations across all our dining venues, including menu development, food production, kitchen staff leadership, budgeting, and ensuring compliance with health and safety standards. This role requires a dynamic leader who is committed to exceptional service, resident satisfaction, culinary creativity, and operational excellence. Every day will bring something new and fulfilling. You'll: • Lead, mentor, and develop a team of cooks, chef manager, and kitchen staff. • Plan and execute seasonal, nutritious, and appealing menus that meet the diverse dietary needs of residents across multiple dining venues (independent living, assisted living, memory care). • Ensure the highest standards of food quality, presentation, and service. • Oversee food purchasing, inventory management, and cost control in alignment with the community's budget. • Maintain strict compliance with state and local health department regulations and internal standards. • Collaborate with dining services and wellness teams to deliver exceptional hospitality and meet specialized dietary needs. • Develop and implement systems for consistent production, sanitation, and safety procedures. • Support special events, catering functions, and community programming. • Foster a positive, collaborative, and resident-centered culture within the culinary department. What we are looking for • Culinary degree or equivalent professional experience required. • Minimum 5 years of progressive culinary leadership experience; senior living, healthcare, hospitality, or high-volume food service experience strongly preferred. • Strong knowledge of nutrition, special diets, and therapeutic dietary needs. • Proven ability to lead and inspire a diverse team. • Excellent organizational, communication, and time management skills. • Budgeting, inventory management, and cost-control experience. • ServSafe Manager Certification (or ability to obtain). • Passion for hospitality, service excellence, and working with older adults. Why You'll Love Working at RiverMead • Competitive salary • Retirement savings plan with a 6% employer match • Generous paid time off, with rollover up to 360 hours • Health, dental, and vision insurance options • A healthy work-life balance supported by a stable schedule, caring leadership, and a team-centered culture • Opportunities for professional development and career advancement • Supportive, mission-driven work environment • The chance to make a meaningful impact every day and be part of a community that values creativity, teamwork, and heart

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

The Chef de Cuisine is the Department Head responsible for all culinary operations within the Tiller resort signature restaurant, serving breakfast, lunch, and dinner, as well as In-Room Dining and The Terrace, a seasonal alfresco restaurant. This role reports directly to the Resort Executive Chef and is accountable for delivering exceptional culinary quality, financial performance, team development, and operational excellence. The Chef de Cuisine sets the culinary tone-driving consistency, creativity, and a sense of place through well-executed menus and disciplined leadership. This position leads the culinary team with precision, clear communication, and a forward-thinking approach that supports both the resort's standards and the expectations of a global guest base. The Chef de Cuisine has a culinary leadership team of an Executive Sous Chef along with Two (2) sous chefs, culinary & stewarding leads. The CDC works very closely with the Tiller front of house leadership team for synergy, consistency and ensuring the guest experience. ESSENTIAL FUNCTIONS Department Leadership Acts as the leader of the signature restaurant culinary department. Oversees daily operations, establishes standards, and partners with the Resort Executive Chef to execute the property's culinary vision. Team Development & Training Provides strong, structured training and development for an international culinary team. Demonstrates excellent communication, hands-on instruction, and coaching that supports consistent execution, growth, and retention. Operational Oversight Manages all culinary functions for three meal periods, In-Room Dining, and the seasonal alfresco outlet. Ensures efficient production, consistent quality, accurate pacing, and smooth service collaboration with FOH partners. Works very closely in a role of inclusion for all operations F+B outlets for product support and staff sharing for operational awareness and efficiencies. Menu Development & Culinary Identity Creates distinctive, seasonal, place-driven menus. Oversee recipe development, plating guides, and quality benchmarks that reflect a luxury coastal experience paired with the Tillers branding structure. Recipe Management, Controls & Systems Upholds Craftable/recipe accuracy, portion controls, inventory procedures, and production systems. Ensures the team adheres to all culinary standards and operational SOPs. Through this system also this role is responsible for daily requisitions, monthly inventories, transfers and waste sheets for accountability. Financial Accountability Responsible for delivering budgeted food cost, labor cost, and departmental expenses. Leads ordering, inventory, assists in vendor relationships, and labor deployment to support margin expectations while protecting product excellence. Communication & Service Coordination Maintains strong communication with FOH leaders, conducting daily line-ups, menu briefings, and post-service evaluations. Supports seamless guest experiences across all touchpoints. Food Safety & Sanitation Ensures full compliance with food safety practices, health codes, internal audits, and high sanitation standards across all kitchens and prep areas. Must be Serve Safe management certified. Quality Assurance Executes line checks, tastings, and real-time corrections to guarantee consistency and signature-level presentation at every service. Plays an integral role in our third party quality shops and ratings for adherence, correction and celebrations. QUALIFICATIONS Experience Five (5) years of progressive culinary experience with at least three (3) years in a leadership role-Sous Chef (of larger luxury property) , Chef de Cuisine, or equivalent-in a high-volume or luxury environment. Financial Acumen Demonstrated ability to manage food cost, labor cost, inventory systems, ordering, vendor relations, and departmental budgeting. Leadership & Training Ability Proven success leading diverse, international teams. Strong coaching, communication, and developmental skills required. Technical Skills Solid mastery of classical and contemporary culinary techniques, menu engineering, production systems, and quality control. Adaptability & Work Ethic An agile leader who thrives in dynamic, multi-outlet operations and embraces the non-traditional schedule of hospitality NEEDED ATTRIBUTES & EXPECTATIONS All employees must meet performance standards for their position and comply with all resort policies, procedures, and expectations as outlined in the Employee Handbook or communicated by leadership. This provides an overview of primary responsibilities but is not exhaustive. Duties may evolve based on operational needs. Employees are expected to perform additional tasks as assigned by leadership. Needed Attributes Employees must fulfill their performance standards for this position and comply with policies, rules and procedures of the Hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The is intended to describe the general nature and work responsibilities of the position. This job description and duties of this position are subject to change, modification and addition as deemed necessary by the Hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers or other Hotel Officials. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job DescriptionBenefits: 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 Handlers 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!

Dockside Pub is looking for an experienced Chef. We are looking for someone that can maintain and grow the business - order and inventory food - develop an amazing cooking team. Check freshness of food and ingredients Supervise and coordinate activities of cooks and other food preparation workers Develop recipes and determine how to present the food Plan menus and ensure uniform serving sizes and quality of meals Inspect supplies, equipment, and work areas for cleanliness and functionality Hire, train, and supervise cooks and other food preparation workers Order and maintain inventory of food and supplies Monitor sanitation practices and follow kitchen safety standards set up and execute catered parties and buffets etc Benefits: Clear path to advancement opportunities. We love employees who grow with us! Fun, friendly work environment. Enjoying work is part of our brand! free meals Health - vision and dental package Paid Vacations Flexible schedule 401K

Role OverviewDo you strive to create amazing culinary experiences? Sodexo's Campus Segment is seeking an experienced Executive Chef 3 to lead the culinary program at Framingham State University, the Nation's first public Normal School founded in 1839. Home to approximately 5,691 students, Framingham State serves about 1,065 students per meal in a newly renovated, upscale dining facility. This showcase account features innovative dining concepts such as Simple Servings, UCOOK, and Kalamattas, and is one of the first in the region to introduce the residential dining concept One and All. This highly interactive, student-focused role reports directly to the General Manager and collaborates with both management and hourly teams on menu development, customer engagement, employee training, and creative dining initiatives that enhance the campus culinary experience. As Executive Chef, you will serve as the culinary expert and mentor for all chefs and cooks within the unit, overseeing all culinary operations to ensure exceptional food quality, consistency, and presentation across residential dining, retail concepts, and catering. This is a hands-on leadership role in a dynamic, high-volume environment with a strong emphasis on creativity, operational excellence, and team development. What You'll DoLead and oversee all culinary operations, including residential dining, retail outlets, and catering. Serve as the technical culinary expert, trainer, and mentor for the culinary team. Develop menus that balance creativity, student engagement, dietary needs, and budget requirements. Ensure recipe compliance, production accuracy, and proper portioning. Manage food purchasing, inventory controls, and vendor relationships. Implement, monitor, and train teams on HACCP, sanitation standards, and food safety practices. Maintain strong relationships with students, clients, and campus stakeholders. Support hiring, onboarding, and ongoing development of the culinary team. Monitor food and labor costs and implement solutions to drive financial performance. Lead special events and interactive dining experiences that elevate student satisfaction. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringExperience in a culinary leadership role within a high-volume, quality-driven environment. Strong background in large-scale cooking and food production. Demonstrated ability to build, train, and inspire successful culinary teams. Proven success maintaining high standards for food quality, sanitation, and guest satisfaction. Experience implementing and driving operational systems and processes. Exceptional communication skills and a customer-focused mindset. Culinary creativity and the ability to develop innovative menus that "wow" students and clients. Culinary degree preferred. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job Description Executive Chef The Exeter Inn, home to the acclaimed Epoch Gastropub, is seeking an experienced and visionary Executive Chef to lead our culinary team. This role is ideal for a hands-on leader who thrives in a creative, high-quality kitchen environment and has a deep understanding of modern gastropub and fine dining cuisine. About the Role: The Executive Chef will oversee all aspects of kitchen operations, including menu development, cost control, team leadership, and quality assurance. The ideal candidate will bring innovation and consistency to the table, ensuring each dish reflects the elevated yet approachable style that defines Epoch. Key Responsibilities: Lead and mentor the culinary team to uphold high standards of food quality and presentation. Design and execute seasonal menus aligned with the property's concept and local ingredients. Manage inventory, budgets, and vendor relationships to maintain profitability. Enforce food safety, sanitation, and compliance standards. Collaborate with property leadership to deliver an exceptional guest experience. Qualifications: Minimum 3-5 years of experience as a Head or Executive Chef in a gastropub or fine dining restaurant. Strong leadership and communication skills, with a track record of developing cohesive, high-performing teams. Proven ability to manage costs while maintaining exceptional culinary standards. Excellent references from previous establishments of similar caliber. Benefits: Why Join Us: The Exeter Inn offers a unique blend of history, charm, and culinary excellence. As part of our leadership team, you'll have the creative freedom to shape the dining experience and leave your mark on one of New England's most beloved destinations. If you're passionate about locally inspired, elevated cuisine and ready to lead a talented kitchen team, we'd love to hear from you.

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

We are seeking a highly skilled and dynamic Executive Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess extensive culinary expertise, strong leadership abilities, and a passion for innovation in food preparation and presentation. This role involves overseeing all kitchen operations, managing staff, ensuring food safety standards, and maintaining high-quality service in a fast-paced hospitality environment. Key Responsibilities Execute the current menu with precision. Team Leadership: Recruit, train, and manage kitchen staff, fostering a culture of excellence and collaboration. Inventory and Cost Control: Monitor food costs, manage inventory, and ensure efficient use of resources. Quality Assurance: Maintain high standards of food preparation, presentation, and sanitation. Vendor Relations: Source high-quality ingredients and negotiate with suppliers to ensure cost-effective purchasing. Compliance: Ensure adherence to health and safety regulations and food handling standards. Customer Engagement: Occasionally interact with guests to gather feedback and enhance the dining experience.

Job DescriptionDescription: 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.

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)

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

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

Executive Chef Opportunity We are in search of an accomplished Executive Chef who possesses a passion for crafting culinary masterpieces and the ambition to lead within our thriving hospitality group. If you're located in Nashua NH, we invite you to apply today and meet with us! Our venue offers personalized service, making it ideal for a night out with friends and family, private dining, or elegant banquets. We proudly offer a range of prix fixe menus and special bar offerings to cater to diverse tastes. Our success is largely due to our dedicated staff and the exceptional service they provide. From the beginning, delivering the finest quality food and service has been our top priority, and we are proud that our efforts are recognized. Position: Executive Chef Job Description: The Executive Chef will showcase outstanding leadership abilities by recruiting, training, and mentoring the culinary team. Key responsibilities include maintaining a safe, clean, and professional kitchen environment. The Executive Chef will manage food costs, conduct inventories, and handle product ordering, while also guiding the Sous Chef in these tasks. Delivering each dish promptly and exceeding guest expectations is crucial to this role. The Executive Chef must be committed to culinary excellence and inspire the team to follow suit. Benefits: - Competitive compensation packages - Attractive Bonus Program - 401(k) retirement savings with company match - Comprehensive Medical, Dental, and Vision benefits - Paid Vacation - Company-Paid Basic Life Insurance - Flexible Spending Plans - Long-Term and Short-Term Disability Insurance Requirements: - Minimum of 2 years of experience as an Executive Chef in a high-volume restaurant ($6,000,000+ annual revenue) - Bilingual in English and Spanish - Hands-on experience with line functions, expediting food, placing orders, and training kitchen staff - Preferred background in a restaurant company with a corporate structure If you're interested in this Executive Chef position in Nashua NH, please email your resume.

Role OverviewSodexo is seeking a Executive Chef 3 for Southern New Hampshire Medical Center located in Nashua, NH. In this role, reporting to the Food Operations Manager, you will oversee a team of 12 culinary professionals, responsible for preparing 3 meals/day out of 2 kitchens for patient room service as well as provide food service for internal catering and the cafeteria. The Executive Chef will work daytime hours but also will need the flexibility to cover the closing shift (10:30am-8:30pm) on Wednesdays and every other weekend. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being. What You'll Dooversee day-to-day operations and a team of culinarians and production workersdeliver high quality food services including retail, catering and patient meal management operationsensure food safety, sanitation, and workplace safety standard complianceensure Sodexo culinary standards including recipe compliance and food quality are implementedinitiate plans for improvments and/or enhancements to existing systems (ordering, food production, handling & safety)ensure HACCP, regulatory and standards compliance What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringhave a proven track record in successful kitchen management in a busy enviornmentare experienced with menu planning and development, as well as inventory managementcan manage multiple priorities while maintaining high quality customer serviceexperience facilitating open communication with the team and provide a supportive work enviornment Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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: Floating Chef Manager State: MA, RI, NH Shift/Schedule: 6am-2pm Hours Per Week: 40hrs Starting Annual Salary: $70,000 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 Floating Chef Manager reports to the General Manager or Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. Oversees and manages culinary and financial operations to meet service, production, and presentation standards. Client relationship management. Applies culinary techniques to food preparation and manages the final presentation and service of food. Manages annual revenue up to $500k. 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 relationships. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Arrange for equipment purchases or repairs. Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products. May 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. Compile and record production or operational data on specified forms. 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. Assist in budgetary process. 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 per NEXDINE guidelines. May assist operations in financial recordkeeping. 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. May perform other duties and responsibilities as assigned. Skills/Aptitude: Customer/Client Focus Communication Proficiency Manage Change and Build Agility Manage Conflict and Work Successfully Under Pressure Performance Management: Coach and Develop Employees Supervisory Responsibility: This position manages, in conjunction with his/her direct supervisor, all employees of the unit and is responsible for the performance management and hiring of the employees within the unit. Work Environment: This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role routinely uses standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Required Education and Experience: High school diploma or equivalent 1 - 3 years' experience in food service management Preferred Education and Experience Culinary school certificate or degree Microsoft Office Suite Required Eligibility Qualifications: ServSafe Certification Choke Safety Certification Allergen Awareness Certification (MA) Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.