Sous chef jobs in New Hampshire - 79 jobs

Alltown Fresh is looking to expand our family by adding a Sous Chef to the team! Our Sous Chef will assist the Kitchen Manager/Chef in the kitchen and beverage operations by utilizing the kitchen team. At Global Partners, business starts with people. Since 1933, we've believed in taking care of our customers, our guests, our communities, and each other-and that belief continues to guide us. The Global Spirit is how we work to fuel that long term commitment to success. As a Fortune 500 company with 90+ years of experience, we're proud to fuel communities-responsibly and sustainably. We show up every day with grit, passion, and purpose-anticipating needs, building lasting relationships, and creating shared value. : Ensure a pleasant shopping experience for all guests. Respond to guest complaints or inquiries. Solicit guest feedback, input and information through various communication vehicles. React to information and create a plan to consistently meet the expectations of all guests. Ensure the 24/7 execution of all food service programs including proper ordering, production planning, product handling and display. Responsible to meet and/or exceed food service and beverage performance and profitability goals according to corporate objectives. Execute food service efficiencies and ensure planograms are utilized and followed. Oversee the inventory and ordering of product and supplies and ensure routine maintenance and upkeep of the food service equipment and facilities. Analyze food service results and trends. Prepare action plans to leverage the store's fresh food strengths and address areas of opportunity to ensure food service profitability. execute all action plans. Responsible to be an expert on all food service marketing programs, campaigns, strategies and initiatives. Educate all food service associates to be the same. Assist Kitchen Manager/Chef with recruiting, hiring, training, coaching, associate engagement and performance management following the corporate training plan. Ensure execution of established safety, security, quality, and store operations policies, procedures and practices. Additional Job Description: Leadership experience required, leadership experience in a food service environment preferred. Must be available to work flexible hours that may include early mornings, weekends and or holidays. Understanding of safe food handling and storage. Must be able to perform the following physical behaviors repetitively throughout a shift: standing, walking, handling, reaching horizontally, grasping firmly, reaching above the shoulder, reaching below the waist, pushing buttons, bending, stooping, squatting, crouching. Must be able to lift and carry up to 50 lbs. Work in intermittent temperatures (i.e., cooler, outside, etc.,) None High School Diploma or equivalent preferred. Pay Range: $51,000.00 - $66,000.00 The pay range for this position is outlined above. The final amount offered at the start of employment is determined based on factors including, but not limited to, experience level, knowledge, skills, abilities and geographic location, and the Company reserves the right to modify base salary at any time, including for reasons related to individual performance, Company or individual department/team performance and market factors. Our Commitments to You Coins! We offer competitive salaries and opportunities for growth. We have an amazing Talent Development Team who create trainings for growth and job development. Health & Wellness - Medical, Dental, Visions and Life Insurance. Along with additional wellness support. The Road Ahead - We offer 401k and a match component! Professional Development - We provide tuition reimbursement; this benefit is offered after 6 months of service. What to Expect From the Hiring Process We value passion and potential. Please apply if you're qualified and interested-we'd love to hear from you. A member of our Talent Acquisition team will review your application and may connect you with the hiring manager if your experience is a strong match. Interviews are conducted virtually and in person, depending on the role. We'll provide more details about next steps if selected to move forward. Global Partners LP is an equal opportunity employer. We foster a company culture where ideas from all people help us grow, move and thrive. We embrace the diversity of all applicants and do not discriminate against race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status or any other basis prohibited by federal, state or local law. If you have a disability and need an accommodation to apply, please contact our recruiting department at ************ or 781-7GP-WORK. *Disclaimer: At Global Partners, we don't use lie detector tests for any employment decisions. We follow all the rules and regulations, so we need to let you know: In Massachusetts, it's illegal to require or administer a lie detector test as a condition of employment of continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

Job Description The Phonky Noodle in Keene, NH is looking for one sous chef to join our team. We are located on 11 Central Square. Our ideal candidate is attentive, motivated, and reliable. Responsibilities Closely work with chef to create specials and new menu items Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a sous chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume The Phonky Noodle is an equal opportunity employer. We respect your medical autonomy. We are looking forward to receiving your application. Thank you.

Not Your Average Joe's is hiring a Sous Chef! As a Sous Chef you will play a pivotal role in the day-to-day operations of our restaurant. Reporting to the Executive Chef, you will oversee all kitchen hourly positions, providing leadership and ensuring the consistent execution of our quality standards, operating systems, procedures, philosophies, and culture. We are seeking a focused, hardworking, team oriented Chef with a strong background in cooking, organization and leadership. 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 Interviews, 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 Ensure line checks and production are both completed in compliance with NYAJoe's systems and standards 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

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 as Executive Chef at RiverMead! At RiverMead, we're passionate about creating fresh, innovative, and nutritious dining experiences that enrich the lives of those we serve. We're seeking a talented, enthusiastic Executive Chef to lead our culinary program and elevate our dining services. About RiverMead RiverMead is a not-for-profit, full-service LifeCare Community nestled in the scenic town of Peterborough, New Hampshire. We offer a wide range of services and amenities to our residents, and we take pride in fostering a caring, friendly environment for both residents and staff. Our team enjoys competitive pay, excellent benefits including retirement savings plans, generous paid time off, and the opportunity to make a meaningful impact every day. About the Role As Executive Chef, you'll oversee all culinary operations across our dining venues. Your responsibilities will include: Designing creative, nutritious menus Managing food production and ensuring quality standards Leading and mentoring kitchen staff Overseeing budgeting and cost control Maintaining compliance with health and safety regulations We're seeking a dynamic leader who values exceptional service, culinary innovation, and operational excellence. If you're passionate about food and committed to creating memorable dining experiences, we'd love to hear from you! 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

Connect with your calling. Join, stay, and grow with Benchmark. We are looking for a full time, talented Chef to join our rockstar culinary team! As a Benchmark cook, your main role will be to make a difference in the lives of our residents by providing delicious and healthy meals. As a cook you will prepare food in accordance with current applicable federal, state, and local standards, guidelines, and regulations with established Benchmark policies and procedures. The Food Services Director will oversee these duties to ensure that quality food service is provided at all times. If you possess a dedication for creating quality cuisine, provide an energetic presence to your work, and are looking for a company that aligns with those values, then this opportunity is made for you! Take control of your work life balance with reliable, schedule-stabilizing hours. Responsibilities Assures all dietary procedures are followed. Must be able to operate all kitchen equipment safely and effectively. Equipment may include a meat slicer, food processor, mixers, ovens, grills, steamers, dishwasher, dumb waiter, warmer cabinets. Assists in establishing food production line to ensure meals are prepared on time. Represents the community with a positive attitude and pride when interacting with potential residents and families. Prepares and serves nutritious meals, ensuring high-quality presentation and flavorful meals for our residents. Requirements High school diploma or equivalent Culinary Arts training preferred 2 years of dietary experience Must have knowledge of dietary procedures, as well as related laws, regulations, and guidelines pertaining to food service operations. Must possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel. Be able to lift up to 50 lbs. This is primarily a standing position, may need to stand in one place for extended periods of time. As a community associate at Benchmark, you will have access to a variety of benefits including, but not limited to, the following: 8 holidays & 3 floating holidays Discounted Meal Program Paid Training & Company-provided Uniforms Associate Referral Bonus Program Physical & Mental Health Wellness Programs 401k Retirement Plan with Company Match* Medical, Vision & Dental Benefits* Tuition Reimbursement Program* Vacation and Health & Wellness Paid Time Off* * Eligibility may vary by employment status

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

The Friendly Toast is a unique and exciting restaurant that specializes in serving delicious all-day brunch meals and scratch-made dishes. Our restaurant is looking for a talented and creative chef who can help us continue delivering our tried-and-true recipes while still allowing our chefs to showcase their culinary skills in our Chef Battles and special menus. The Toast prides itself on work-life balance, starting with a 45-hour work week, where the bulk of work hours are between 7a.m. and 4p.m. Our managers receive 40 hours of sick time each year. We also offer 80 hours of accrued paid time off for the first two years, and 120 hours of accrued paid time off after three years. At The Friendly Toast, we are committed to creating an inclusive and welcoming environment for all our team members. We encourage applicants of all backgrounds and experiences to apply for this exciting opportunity. Responsibilities: Create new and exciting specials for our menu during Chef Battles and other contests Ensure that all dishes are prepared to the highest standards and meet our customer's expectations Collaborate with the kitchen team to ensure that all meals are delivered promptly and efficiently Maintain an organized and clean kitchen environment Follow all food safety and sanitation protocols to ensure that all meals are safe and healthy for our customers Train and mentor new kitchen staff to maintain our high-quality standards Manage inventory levels and order supplies as needed Requirements Requirements: Experience as a chef in a high-volume restaurant Experience in creating and developing new dishes and specials Knowledge of food safety and sanitation protocols Ability to manage inventory levels and order supplies as needed Ability to work well under pressure and in a fast-paced environment Excellent communication and teamwork skills Passion for creating and serving delicious food Toast Perks 40 hours of sick time each year 80 hours of paid time off Medical, Dental, Vision and other supplementary benefits 401k plan options with Employer Match Flexible Schedule Referral Program Two paid holidays a year (Christmas Day and Thanksgiving Day) Working Conditions Hours may vary if manager must fill in for his/her employees or if emergencies arise. Ability to perform all functions at the restaurant level, including delivery when needed. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Work with hot, cold, and hazardous equipment as well as operating phones, computers, printers, and other office equipment. Other Duties: Please note 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. The Friendly Toast is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, creed, color, religion, alienage or national origin, ancestry, citizenship status, age, disability or handicap, sex, marital status, veteran status, sexual orientation, gender identity, genetic information, arrest record, or any other characteristic protected by applicable federal, state or local laws. Salary Description $70,000 - $75,000

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.

Part-Time Chef, Day shift Reports to: Residential Director Schedule: Friday-Sunday, 20-24hrs/week About Us: WestBridge is a family-founded, private non-profit organization dedicated to providing compassionate mental health and substance use treatment to individuals and their families. We incorporate evidence-based practices to promote resiliency and lifelong recovery. Summary Job Description: The Part-Time Chef ensures a proactive approach in their work, by offering high-quality foods, including healthy entrées and snacks, in a positive manner to approximately 8-12 people at our residence facility. The part-time Chef also contributes to the overall program in helping to create a warm and caring atmosphere for our Participants. Primary Duties: Prepares food by establishing nutrition and presentation standards and preparation procedures; measuring results against standards; making production adjustments. Works in collaboration with full-time Chef, Nutritionist, Participants and residential team members to establish a weekly menu. Adheres to the menu plan as developed by the full-time Chef. Approves food preparation by observing methods of preparation; tasting and smelling prepared dishes; viewing color, texture, and garnishments; verifying portion sizes. Maintains a clean, orderly and safe environment by implementing federal, state, and local sanitation requirements and as directed by the full-time Chef. Responsible for logging refrigerator temperatures, filling out communication logs, restocking items from the dry storage area in order to maintain an orderly kitchen. Coordinate schedule with full-time Chef around holidays and scheduled/requested days off. Requirements Associates Degree or Equivalent in Culinary Arts and experience working with and preparing high-quality food. Valid ServSafe Certification. Active CPR, First Aid and AED certification required. Active Crisis Prevention Intervention (CPI) Certification required or a plan for timely completion. (Training provided) Knowledge of state and federal rules and regulations governing confidentiality Knowledge of local, state and federal program administration regulations. Understanding and ability to work with our residents Demonstrates a high standard of professional conduct, professional boundaries and ethical behavior that will enhance the quality of care and encourage positive interactions among staff, Participants and families. Valid driver's license and appropriate vehicle insurance (liability limits of at least $100,000 bodily injury per person / $300,000 bodily injury per accident / $100,000 property damage). Must be 21 years or older in order to operate motor vehicle for WestBridge. Satisfactory Criminal Background Screening results. Satisfactory Motor Vehicle Records results. WestBridge does not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy (including childbirth, lactation and related medical conditions), genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law

Immediate Opportunity. Award Winning Gourmet Marketplace seeks a full time Chef having previous experience in banquet service, catering or executive corporate food service as beneficial. Successful candidate will demonstrate the ability to produce items of high quality in appearance, taste and variety through an upscale service presentation that changes daily. This is the centerpiece of a marketplace featuring wines, cheeses, chocolates, specialty foods, craft beers, house made gelato and more in a century old, beautifully restored open post and beam railroad warehouse. A fast paced environment seasonally is offset by no late nights providing a quality of life that is hard to match in the restaurant industry. Full time (30 hours per week) qualifies for 50% company paid Anthem Blue Cross Blue Shield Health Insurance. Professionalism, organizational skills and sanitation standards are essential, as well as the ability to work well with others. This a non-smoking facility. The position requires scheduling flexibility including weekends and holidays. Reply to posting with a cover letter, resume and contact information Job Type: Full-time Pay: $50,000.00 - $56,000.00 per year is Negotiable & Experienced Based Please visit our careers page to see more job opportunities.

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a Chef at the Navigation Inn - Harvester, you will master our menu, with your food being the reason guests keep coming through our doors! You'll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you? Join us at Harvester, the nation's family favourite. Famous for our fresh rotisserie chicken, sizzling grills and unlimited salad bar, we pride ourselves on offering feel good dining for the nation. Fancy a fresh start? We want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to fit around you. * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply At M&B, we want people to be supported, valued, able to be themselves and work in a great team. Join us and help us make every guest feel truly welcome.

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: Chef Manager Location: Tilton, NH Schedule: Monday-Friday Salary: $70,000/yr Pay Frequency: Weekly - Direct Deposit What We Offer You: $1000 Sign on Bonus! 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 Employee Perks & Rewards Chef Manger Job Summary: The Chef Manager reports to the Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Manager oversees and manages culinary and financial operations to meet service, production and presentation standards. The Chef Manager applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Chef Manager will be responsible for client relationship management and overseeing and developing an hourly staff. High level catering experience is a plus. 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 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 Preferred Education and Experience: Culinary School certificate or degree Microsoft Office Suite Required Eligibility Qualifications: ServSafe Certification Allergen Awareness Certification

Job Description About the Role: As a Chef, you will be the creative and operational leader of the kitchen, responsible for delivering exceptional culinary experiences that meet the highest standards of quality and presentation. You will oversee all aspects of food preparation, ensuring that every dish served reflects the restaurant's commitment to excellence and innovation. This role requires managing kitchen staff, developing and refining menus, and maintaining strict adherence to food safety and sanitation regulations. You will collaborate closely with suppliers and management to source the finest ingredients and optimize kitchen operations for efficiency and cost-effectiveness. Ultimately, your leadership and culinary expertise will drive customer satisfaction and contribute significantly to the establishment's reputation and success. Minimum Qualifications: Proven experience as a Head Chef, Executive Chef, or similar role in a professional kitchen environment. Strong knowledge of food preparation techniques, recipes, and fine dining standards. Demonstrated ability to develop menus and manage kitchen operations effectively. Comprehensive understanding of food safety regulations and best practices. Excellent leadership, communication, and organizational skills. Preferred Qualifications: Culinary degree or certification from an accredited institution. Experience working in fine dining or high-volume restaurant settings. Familiarity with modern culinary trends and menu development software. Certification in food safety management (e.g., ServSafe). Experience in budget management and cost control within a kitchen environment. Responsibilities: Lead and supervise all kitchen activities including food preparation, cooking, and plating to ensure consistent quality and presentation. Develop, plan, and update menus that align with the restaurant's concept, seasonal availability, and customer preferences. Manage kitchen staff by providing training, scheduling, and performance evaluations to maintain a motivated and skilled team. Ensure compliance with all food safety, hygiene, and sanitation standards to maintain a safe and clean kitchen environment. Collaborate with suppliers to procure high-quality ingredients while managing inventory and controlling food costs. Skills: The required skills such as Food Preparation, Menu Development, and Food Safety are integral to daily kitchen operations, ensuring that dishes are crafted to perfection and served safely. Leadership skills are essential for managing and motivating the kitchen team, maintaining high standards, and fostering a collaborative work environment. Expertise in Menu Planning and Recipe creation allows the chef to innovate and tailor offerings to customer preferences and seasonal ingredients. Knowledge of Food Service and Fine Dining standards ensures that the culinary experience meets or exceeds guest expectations. Preferred skills like familiarity with culinary trends and food safety certifications enhance the chef's ability to stay current and maintain compliance, contributing to the overall success and reputation of the establishment. 10 Hour Shift 9:00 am - 7 pm

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.

Role OverviewDo you strive to create amazing culinary experiences? Sodexo's Campus Services is seeking a passionate, hands-on, and experienced Executive Chef 3 to lead culinary operations at Colby-Sawyer College in New London, NH. In this role, you will bring innovation, creativity, and strong leadership to deliver exceptional dining experiences that consistently delight students, faculty, and guests. As the Executive Chef, you will set the standard for culinary excellence through thoughtful menu development, team coaching, and streamlined operational practices - ensuring top-tier quality, safety, and sustainability across all dining venues. What You'll DoLead and oversee all back-of-house culinary operations, including menu planning, recipe execution, food safety, and sanitation. Train, mentor, and develop culinary staff, fostering a positive and engaging team culture. Champion sustainability initiatives and support local sourcing and purchasing programs. Ensure compliance with Sodexo's culinary standards and client expectations. Maintain strong on-the-floor leadership presence during service to ensure quality and consistency. Manage ordering, inventory, and food cost control to achieve financial goals. Partner with front-of-house teams to deliver a cohesive and memorable guest experience 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 BringProven experience leading culinary operations in a high-volume or campus dining environment. Strong leadership skills with the ability to inspire and develop diverse teams. Expertise in culinary techniques, food trends, and recipe development. Commitment to food safety, sanitation, and sustainability practices. Excellent organizational and communication skills. A hands-on, collaborative leadership style and a passion for culinary innovation. 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.

Part-Time Chef, Day shift Reports to: Residential Director Schedule: Friday-Sunday, 20-24hrs/week About Us: WestBridge is a family-founded, private non-profit organization dedicated to providing compassionate mental health and substance use treatment to individuals and their families. We incorporate evidence-based practices to promote resiliency and lifelong recovery. Summary Job Description: The Part-Time Chef ensures a proactive approach in their work, by offering high-quality foods, including healthy entrées and snacks, in a positive manner to approximately 8-12 people at our residence facility. The part-time Chef also contributes to the overall program in helping to create a warm and caring atmosphere for our Participants. Primary Duties: * Prepares food by establishing nutrition and presentation standards and preparation procedures; measuring results against standards; making production adjustments. * Works in collaboration with full-time Chef, Nutritionist, Participants and residential team members to establish a weekly menu. * Adheres to the menu plan as developed by the full-time Chef. * Approves food preparation by observing methods of preparation; tasting and smelling prepared dishes; viewing color, texture, and garnishments; verifying portion sizes. * Maintains a clean, orderly and safe environment by implementing federal, state, and local sanitation requirements and as directed by the full-time Chef. * Responsible for logging refrigerator temperatures, filling out communication logs, restocking items from the dry storage area in order to maintain an orderly kitchen. * Coordinate schedule with full-time Chef around holidays and scheduled/requested days off. Requirements * Associates Degree or Equivalent in Culinary Arts and experience working with and preparing high-quality food. * Valid ServSafe Certification. * Active CPR, First Aid and AED certification required. * Active Crisis Prevention Intervention (CPI) Certification required or a plan for timely completion. (Training provided) * Knowledge of state and federal rules and regulations governing confidentiality * Knowledge of local, state and federal program administration regulations. * Understanding and ability to work with our residents * Demonstrates a high standard of professional conduct, professional boundaries and ethical behavior that will enhance the quality of care and encourage positive interactions among staff, Participants and families. * Valid driver's license and appropriate vehicle insurance (liability limits of at least $100,000 bodily injury per person / $300,000 bodily injury per accident / $100,000 property damage). * Must be 21 years or older in order to operate motor vehicle for WestBridge. * Satisfactory Criminal Background Screening results. * Satisfactory Motor Vehicle Records results. WestBridge does not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy (including childbirth, lactation and related medical conditions), genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law

Immediate Opportunity. Award Winning Gourmet Marketplace seeks a full time Chef having previous experience in banquet service, catering or executive corporate food service as beneficial. Successful candidate will demonstrate the ability to produce items of high quality in appearance, taste and variety through an upscale service presentation that changes daily. This is the centerpiece of a marketplace featuring wines, cheeses, chocolates, specialty foods, craft beers, house made gelato and more in a century old, beautifully restored open post and beam railroad warehouse. A fast paced environment seasonally is offset by no late nights providing a quality of life that is hard to match in the restaurant industry. Full time (30 hours per week) qualifies for 50% company paid Anthem Blue Cross Blue Shield Health Insurance. Professionalism, organizational skills and sanitation standards are essential, as well as the ability to work well with others. This a non-smoking facility. The position requires scheduling flexibility including weekends and holidays. Reply to posting with a cover letter, resume and contact information Job Type: Full-time Pay: $45,000.00 - $55,000.00 per year is Negotiable & Experienced Based Please visit our careers page to see more job opportunities.