Sous chef jobs in New Haven, CT - 171 jobs

What you will be doing Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness. Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary. Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs. Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved. Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas. Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses. Pay: $120,000 Per Year

Job Description Salary: $85,000 - $95,000 Other Forms of Compensation: Medical, Dental, Vision, 401K, PTO At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking a Campus Executive Chef for Connecticut College in scenic New London, CT. You will be the lead culinarian within our dining programs and catering. As a key leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity and precision into every dish. This role entails managing budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Key Responsibilities: Plan regular and modified menus according to established guidelines, adhering to standardized recipes and presentation standards. Complete and implement daily production worksheets and waste log sheets. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices. Ensure the implementation of culinary standards, including recipe compliance and food quality. Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Forecast annual food and labor costs and monitor actual financial results. Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications: A.S. degree or equivalent experience. Five or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations. Must be experienced with computers. ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of shaping exceptional dining experiences at Connecticut College! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1489320 Chartwells HE SHARON MCNEELEY [[req_classification]]

About Us Michael Jordan's Restaurants are a collaboration between Cornerstone Restaurant Group (CRG) and the greatest athlete of his generation, Michael Jordan. Located in the Mohegan Sun Casino in Connecticut, Michael Jordan's Steak House, MJ23 Sports Bar & Grill, and Sol Toro are a collection of elevated food, thoughtful beverages, and Heartfelt Hospitality. Chef de Cuisine Responsibilities General Operations Accurately perform monthly inventories. Analyze sales figures to set, monitor, and control the budget for the kitchen. Collaborate with the Culinary Director in the planning and pricing of menus. Conduct daily pre-shift/post-shift and other periodic meetings with line staff to increase communication and to discuss department performance, areas of concern, priorities, and the strategic vision moving forward. Consistently monitor labor costs to remain within labor budgets when scheduling staff. Develop efficient processes to manage and control food inventory. Ensure proper operation and maintenance of equipment. Establish and maintain kitchen opening and closing procedures. Monitor the quality and presentation of dishes so that only those that meet our high standards are served to our customers. Maintain relationships with vendors and manage the ordering and receiving cycle for the kitchen and develop efficient receiving processes. Maintain proper safety and sanitation expectations. Perform administrative duties as needed. Respond to any guest complaints and take appropriate and necessary action. Run the line during service to ensure we achieve the highest standards, and assure that communication between all stations is efficient. Standardize production recipes to ensure consistent quality. Employee Relations Build and maintain a strategic relationship with all members of management. Build and maintain a good rapport between kitchen and front of house staff to increase communication and collaboration. Collaborate with HR to appropriately resolve employee coaching and counseling issues. Create and post weekly staff schedules. Maintain a sound and stress-free environment for all team members. Facilitate an employee recognition and incentive program to maintain high morale. Manage the interviewing, hiring, and effective onboarding new hires. Maximize the productivity of the kitchen staff through effective training and supervision and establish an ongoing training calendar. Monitor staff appearance and take corrective action as necessary. Perform timely employee reviews. The preceding reflects management's definition of essential functions for the Chef de Cuisine position but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons. Chef de Cuisine Benefits Performance based quarterly bonus program Annual bonus program Monthly cell phone reimbursement Dining discounts Paid vacation and Sick Leave Medical, dental and vision insurances Employer paid long-term disability insurance Employer paid life insurance and AD&D Employee paid voluntary short-term disability, critical illness, and critical accident insurance Paid Parental Leave (2 weeks) Pre-tax Commuter Benefits Requirements Minimum 3 years of experience at the culinary supervisor level or above. Strong prep and line experience (grill, sauté, pantry, expo). Good overall food & beverage knowledge, including basic food/labor costing. Good general knowledge of kitchen equipment operations, maintenance & troubleshooting. Prior experience with training and developing culinary staff. Good working knowledge & skill in Word, Excel & Outlook; point of sale system (POS) experience helpful. Excellent communication skills. Excellent math and analytical skills to effectively maintain a budget when ordering ingredients, calculating recipes, and determining portion size. Bilingual (English/Spanish) preferred. Valid food sanitation management and alcohol awareness certifications (may be obtained upon hire). Ability to move and lift up to 25 pounds, occasionally move and lift up to 50 pounds. Standing and walking for long periods is necessary to oversee the daily operation. Ability to reach objects, stoop or bend as needed. May be required to utilize a ladder. Ability to see and hear adequately to monitor operations and interact with staff and clients. Salary Description $70,000 - $80,000

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.

Bar Bouchée (Awarded French restaurant) is seeking for a talented, innovative, and experienced Chef de Cuisine with a background in French Cuisine. The Head Chef should have at least 4 years of experience as Chef de Cuisine or Senior Sous Chef in a similar establishment Essential Duties: Preparing meals and food to meet the specifications of guests in a timely manner Ensuring kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements Scheduling the team according to the business Overseeing the day-to-day operation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized, and sanitized Competencies & Qualifications: Strong leadership and relationship management skills and ability to lead by example Passion for creativity and knowledge of French cooking techniques SERV Safe and Food Safety Handler Manager certifications preferred Food and labor cost management Assist in hiring, development, training, and mentoring of staff and act as a resource to them Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Maintain a team-oriented atmosphere. Perform all reasonable requests from the management team and customers. Minimum 7 years' culinary arts experience, including previous experience in a management role. Minimum 4 years' Sous Chef or Chef de Cuisine experience in a fine dining establishment or similar establishment. Strong knowledge of kitchen equipment and best practices. Proficient computer skills in Word, Excel, and the kitchen computer production system. Good decision-making skills and the ability to proactively make changes as needed. Ability to communicate effectively with associates, management, clients, and vendors if necessary. Ability to work flexible schedule to accommodate business levels.

Job Description Milkcraft in West Hartford, CT is looking for a Food Prep/Chef to join our 15 person strong team. We are located on 967 Farmington Ave. Our ideal candidate is attentive, motivated, and reliable. Responsibilities Follow sanitation policies at all times Clean up spills or broken glass ware immediately Report any sanitation or janitorial issues to appropriate party 1-2 years of food experience Ensure product quality, restaurant cleanliness, maintenance and security standards are met Ability to follow recipes Qualifications Food Preparation experience Possess a positive attitude and ethics which support our values and culture Ability to manage a fast-paced, high-volume, clean, customer-focused restaurant Strong time-management skills; ability to multi-task, prioritize, and organize We are looking forward to hearing from you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Category - Food & Beverage Schedule Full-Time Type Management Additional Information: This hotel is owned and operated by MJ Hotels; Danbury CT. The franchisee is a separate company and a separate employer from Marriott International, Inc JOB SUMMARY The Chef De Cuisine is responsible for Plan, preps, set up and provides quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by the Chef for service. To ensure all mise-en- place is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided, to exact specification. Maintain and contribute to a positive work environment CORE WORK ACTIVITIES Ability to work all stations on line Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks Ability to be a clear thinker, remain calm and resolve problems using good judgement. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to work well with others in a team environment. Contribute to the growth and success of the team. Ability to direct performance of kitchen staff and follow up with corrections where needed Ability to motivate kitchen staff and maintain a cohesive team Ability to use all senses to ensure quality standards are met Ability to maintain a clean, neat and organized work environment Ability to follow recipes, to increase or decrease recipe as needed. Good knife skills Can season food properly Can properly follow all processes that are in place Can communicate with all internal customers efficiently. {stewarding, service staff} Maintain and strictly abide by state sanitation/health regulations Can organize and set up workstation fast and efficiently. Rotate, label and date all food on station and in walk in cooler Ability to work in a fast paced, intense work environment. Coordinates scheduling if necessary Ensure all guest special requests are met Ensure to give clear instructions and directives to colleagues to maximize production and work flow Any other duties as may reasonably be requested by the management team including assistance for large events or hotel functions To assist the Executive Chef with his daily tasks Monitor work hours and overtime to ensure proper cost control Discipline employee as well improve morale when required Maintain 2-way communication with superiors and associates. Establishes and enforces nutrition and sanitation standards for Kitchen Keep cooks line well stocked with food, plates and utensils. Insure proper food portions are being used as per standards. Neatly arrange all food on plates according to the menu standards. Keep the kitchen as clean as possible at all times. Area should be completely cleaned at the end of each shift. Insure proper sanitation procedures are being observed at all times. Ability to lift 50lbs. Managing Financial Goals Food cost of the outlets & Budget of the Main Kitchen outlet Managing the Guest Experience • Responds to and handles guest problems and complaints. • Stays visible in the culinary operation and interfaces with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction. Direct Reports: All Cooks / Dishwashers As Chef De Cuisine, you will: Deliver the People Connection - You have a record of accomplishment for being organized and have the ability to deliver clean & well-maintained rooms for our guests to sleep in. You have a great eye for detail and know what it takes to deliver the perfect room that fits within company and hotel brand standards. Deliver the Promise - You are empowered to aid guests if they need assistance and work with the hotel team to deliver memorable stays. You are part of a Team - At Meyer Jabara you are part of an amazing flock! You will form part of our Housekeeping department and work with your peers to create connections, handle all functions that will be required in your role CANDIDATE PROFILE Education and Experience • High School Diploma in Catering Operation. Requirements: In-depth skills and knowledge of all kitchen operations Possess strong leadership, communication, organization and relationship skills Experience with training, basic financial management and customer service Proficient in general computer knowledge A true desire to exceed guest expectations in a fast paced customer service environment Capable of producing a consistent product in a timely manner Strong training and communication skills Culinary education and/or on the job training, independent restaurant experience is preferred The salary range for this position is $75.000- $80,000 annually.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves overseeing daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. You will supervise and coordinate the work of kitchen staff, ensuring that food preparation is executed to Invited's high-quality standards while maintaining cost efficiency. In addition to managing kitchen personnel and production, you will be responsible for implementing cost control measures and adhering to budgetary guidelines to ensure the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and ensuring the highest standards of food safety. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem-solving abilities needed for advancement to an Executive Chef position. Day-to-Day: Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality. Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety. Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts. Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines. Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency. Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the Executive Chef's insights and recommendations to build a high-performing team. Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly. Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees. Act as a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club's reputation within the community and industry. Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction. Lead by example and participate actively as a team member. Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion. About You: Required High school diploma or equivalent. A minimum of 3 years of experience as a Sous Chef. Health and sanitation card. Food service management certification, Serve Safe. Preferred A college degree in Culinary Arts or a related field. Demonstrate proficiency with all kitchen equipment, possess a comprehensive understanding of cost and labor controls, and be well-versed in both traditional and contemporary culinary techniques What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: Medical, dental, and vision coverage Life insurance Short-term and long-term disability insurance 401(k) retirement savings plan Generous paid time off and leave programs ( time off as required by applicable law is also provided for part time team members ) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club. #LI-JB1

Job DescriptionBenefits: Competitive salary Employee discounts Free food & snacks Executive Chef (Minimum 5 years experience in leadership chef role) Responsibilities: Lead all kitchen operations, including menu development, cost control, and quality standards Train, schedule, and mentor culinary team members Maintain compliance with health, safety, and sanitation regulations Collaborate with ownership/management on seasonal menu planning and specials Oversee inventory management and vendor relations

Sports Facilities Management, LLC DEPARTMENT: FOOD & BEVERAGE REPORTS TO: GENERAL MANAGER STATUS: FULL-TIME (EXEMPT) ABOUT THE COMPANY: Destination KP is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Kings Park, NY. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth. Destination KP is a managed facility by Sports Facilities Management, LLC, a Sports Facilities Companies (SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun. SFC was awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us. POSITION SUMMARY: The Executive Chef is the senior culinary leader responsible for all back-of-house food operations across the recreation center's multi-outlet footprint-anchored by a high-end, full-service restaurant-along with quick-service/concessions, grab-and-go, café, catering, and special events. This role sets the culinary vision, builds and develops a high-performance kitchen team, ensures a consistently exceptional guest experience, and delivers business results through menu engineering, cost controls, food safety, and cross-functional partnership with Front-of-House, Events, and Venue Operations. ESSENTIAL DUTIES AND RESPONSIBILITIES: * Lead menu development, tasting and iteration cycles, and seasonal rotations; ensure dishes are costed, scalable, and aligned with guest insights and profitability goals * Uphold best-in-market quality for flavor, presentation, and consistency across all outlets (restaurant, concessions/QSR, café, catering, special events) * Establish and enforce recipe standards, portioning guides, prep lists, and expo protocols; ensure accurate recipe documentation and training compliance * Recruit, train, and mentor Sous Chefs, BOH Supervisors, Cooks, Prep, Pastry (if applicable), and Utility/Dish teams * Own culinary P&L levers: food cost, labor cost, waste, and controllables; meet or exceed targets through disciplined inventory, purchasing, and production planning * Maintain procurement standards: negotiate with purveyors, source high-quality local/seasonal products, and ensure on-time, in-spec deliveries * Oversee inventory controls (par levels, cycle counts), invoice accuracy, transfers, and waste tracking; drive accurate weekly/monthly closes with Finance * Ensure kitchen equipment is maintained, calibrated, and safe; coordinate preventive maintenance and repairs * Ensure compliance with NYC Health Code and New York State requirements; uphold policies to achieve and maintain an "A" grade * Implement and audit HACCP-based procedures, allergen management, labeling, cooling logs, and sanitation checklists; conduct mock inspections and corrective actions * Enforce OSHA-compliant practices, knife/hood/grease management, and safe chemical handling * Provide clear shift briefings, prep priorities, and expo leadership; communicate proactively across departments to ensure a seamless guest experience. * Report weekly on KPIs, wins, risks, and action plans; contribute to annual planning and budgeting * Performs other related duties as assigned by management MINIMUM QUALIFICATIONS: * 7+ years progressive BOH leadership with 3+ years as Executive Chef or Chef de Cuisine in an elevated, chef-driven, scratch kitchen preferred * Demonstrated success overseeing multi-outlet or high-volume operations (restaurant + catering/events; QSR/concessions a plus) * Expert-level culinary fundamentals, menu development, and plating standards for elevated dining; strong knowledge of regional/seasonal sourcing * Proven financial acumen: food/labor cost control, menu engineering, inventory systems, and vendor negotiations * Must be available on weekends, holidays, nights, and days * Must be able to work independently with minimal supervision * Effective time management skills * Prior experience/education in food industry, scratch kitchens (pizza, deli, food hall) WORKING CONDITIONS AND PHYSICAL EFFORT: * Working environment is fast paced * Must be able to lift and/or move up to 50 pounds infrequently * Limited exposure to physical risk * Limited physical effort required

Sports Facilities Management, LLC DEPARTMENT: FOOD & BEVERAGE REPORTS TO: GENERAL MANAGER STATUS: FULL-TIME (EXEMPT) ABOUT THE COMPANY: Destination KP is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Kings Park, NY. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth. Destination KP is a managed facility by Sports Facilities Management, LLC, a Sports Facilities Companies (SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun. SFC was awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us. POSITION SUMMARY: The Executive Chef is the senior culinary leader responsible for all back-of-house food operations across the recreation center's multi-outlet footprint-anchored by a high-end, full-service restaurant-along with quick-service/concessions, grab-and-go, café, catering, and special events. This role sets the culinary vision, builds and develops a high-performance kitchen team, ensures a consistently exceptional guest experience, and delivers business results through menu engineering, cost controls, food safety, and cross-functional partnership with Front-of-House, Events, and Venue Operations. ESSENTIAL DUTIES AND RESPONSIBILITIES: Lead menu development, tasting and iteration cycles, and seasonal rotations; ensure dishes are costed, scalable, and aligned with guest insights and profitability goals Uphold best-in-market quality for flavor, presentation, and consistency across all outlets (restaurant, concessions/QSR, café, catering, special events) Establish and enforce recipe standards, portioning guides, prep lists, and expo protocols; ensure accurate recipe documentation and training compliance Recruit, train, and mentor Sous Chefs, BOH Supervisors, Cooks, Prep, Pastry (if applicable), and Utility/Dish teams Own culinary P&L levers: food cost, labor cost, waste, and controllables; meet or exceed targets through disciplined inventory, purchasing, and production planning Maintain procurement standards: negotiate with purveyors, source high-quality local/seasonal products, and ensure on-time, in-spec deliveries Oversee inventory controls (par levels, cycle counts), invoice accuracy, transfers, and waste tracking; drive accurate weekly/monthly closes with Finance Ensure kitchen equipment is maintained, calibrated, and safe; coordinate preventive maintenance and repairs Ensure compliance with NYC Health Code and New York State requirements; uphold policies to achieve and maintain an "A" grade Implement and audit HACCP-based procedures, allergen management, labeling, cooling logs, and sanitation checklists; conduct mock inspections and corrective actions Enforce OSHA-compliant practices, knife/hood/grease management, and safe chemical handling Provide clear shift briefings, prep priorities, and expo leadership; communicate proactively across departments to ensure a seamless guest experience. Report weekly on KPIs, wins, risks, and action plans; contribute to annual planning and budgeting Performs other related duties as assigned by management MINIMUM QUALIFICATIONS: 7+ years progressive BOH leadership with 3+ years as Executive Chef or Chef de Cuisine in an elevated, chef-driven, scratch kitchen preferred Demonstrated success overseeing multi-outlet or high-volume operations (restaurant + catering/events; QSR/concessions a plus) Expert-level culinary fundamentals, menu development, and plating standards for elevated dining; strong knowledge of regional/seasonal sourcing Proven financial acumen: food/labor cost control, menu engineering, inventory systems, and vendor negotiations Must be available on weekends, holidays, nights, and days Must be able to work independently with minimal supervision Effective time management skills Prior experience/education in food industry, scratch kitchens (pizza, deli, food hall) WORKING CONDITIONS AND PHYSICAL EFFORT: Working environment is fast paced Must be able to lift and/or move up to 50 pounds infrequently Limited exposure to physical risk Limited physical effort required

The Executive Chef coordinates, supervises, and directs all aspects of the facility's food production. Required Qualifications: Bachelor's Degree in Culinary Arts or similar field or equivalent combination of education and related experience. Food Manager's Certificate (current or obtained within 6 months of hire) Minimum of 5 years of management experience in a fast-paced food production, cooking, or catering environment. Minimum of 3 high volume, complex food service operations experience Knowledge of federal, state, and local codes and regulations pertaining to long term care food service. Comprehensive knowledge of food and trends focusing on quality, production, sanitation, food cost controls, and presentation. Knowledge of resident nutritional requirements. Knowledge and application of Part 14 NYS Sanitary Code Strong leadership, customer service, and communication skills Proficiency with Windows computers and software, including Microsoft Office Suite Ability to meet travel requirements associated with this position. Ability to meet acceptable background check standards. Ability to work flexible hours, including evenings and weekends, as appropriate. Preferred Qualifications: Master's Degree in Culinary Arts or similar field Prior management experience in a healthcare setting Suffolk County Department of Health (SCDOH) and The Center for Medicaid/Medicare Management (CMS) regulations related to food service. Previous Union experience CBORD software knowledge Benefits: NYSHIP health insurance Dental & Vision Insurance Paid holidays, Sick and Personal days 15 vacation days to start Retirement Plan Tuition reimbursement Employee assistance program Flexible spending account Responsibilities/Essential Functions: The following descriptions of the essential functions and performance expectations for this job are intended to reflect the major responsibilities and duties of the job but are not intended to describe minor duties or other responsibilities as may be assigned from time to time. Requirements represent minimum levels of knowledge, skills, and abilities. Program/Department Responsibilities: Develop, test, revise and implement the resident and retail menus with the Director and Assistant Directors of Food & Services. Provides food consumption estimations and requisitions appropriate amounts for purchasing. Maintain proper cost control in consultation with the Food Services Director. Conducts mealtime visits to resident units to interview residents regarding the quality of food service. Assists in planning and coordination of catering events with the cooks/food service workers and therapeutic recreation department. Evaluate new products and menu items to optimize resident and customer satisfaction in food services, retail, and catering. Monitor services, supplies, labor hours, and equipment weekly to ensure the Production Department's adherence to budget. Ensure all budgets and financial processes align with company goals. Ensure proper food handling procedures are followed as outlined in DOH Part 14 and HAACP. Attend all management/CQI meetings, collect, organize, and present information as needed. Demonstrate effective communication skills with all team members, residents, faculty/staff, and visitors, including electronic communication. Participate in the interview process for production and management employees, as needed. Supervisory Responsibilities: Responsible for work schedules and conducting meetings with employees under their direct supervision to maintain high standards. Evaluate employee performance with proper use of the disciplinary process as needed following the collective bargaining agreement. Conduct meetings and in-service education programs with production employees to maintain and enhance production standards. Works additional shifts as needed to ensure all production staff are adequately trained. Trains and coaches the Production Managers and Production Supervisors to meet operational goals. Supervise and coordinate the activities of the production manager, cooks, and other production employees. Schedule and conduct weekly supervisor and staff meetings and maintain the agenda from these meetings with a sign-in sheet. Conduct performance appraisals and staff disciplinary processes according to established procedures. Familiarize and keep employees current with LISVH rules and regulations concerning health and safety, such as HIPPA. Operate within VA and DOH guidelines. Delegate or perform duties of Production Manager or Supervisor in their absence. Function in any capacity deemed necessary by the Director of Food Services, especially in emergencies, to meet the department's needs. Working Conditions: Essential Physical Requirements*: Typically lifts 20 to 50 lbs. Visual: Close concentration/manual dexterity Hazards: Chemicals/Elements - Safety Precautions

Rooted Hospitality Group - Executive Chef Overview: Rooted Hospitality Group (RHG) is dedicated to creating a brighter world by enriching people's lives through genuine hospitality, exceptional products and servant leadership. We are looking for like-minded, talented, integrity-driven individuals to join our journey and grow with us. As a Chef with RHG, you'll lead by example, driving innovation, operational excellence, and team development. Your efforts will ensure every dish served is an unforgettable experience. Be a Student of the Business: Stay current with market trends and build strong relationships with purveyors. Benchmark your operation against top local competitors, always striving to be the best. Master sanitation standards and compliance, including OSHA logs, temperature logs, ServSafe certifications, and health department requirements. Approach every experience as an opportunity to learn, grow, and improve operations. Lead Your Team: Oversee ordering, receiving, and inventory to maintain the highest product quality. Ensure consistent execution of recipes and standards through proper training and accountability. Maintain a clean, organized, and well-functioning kitchen that meets all operational standards. Monitor financial performance with daily profit-tracking tools, focusing on efficiency and productivity. Understand and communicate budgetary goals, bridging the gap between "budget vs. actual" performance. Develop Your People: Foster a team environment rooted in empowerment, confidence, and friendliness. Identify and nurture individual strengths, conducting fair and objective evaluations. Address performance challenges promptly and reward excellence to motivate team members. Cultivate a kitchen culture that questions the status quo and embraces positive change. Lead by example in promoting RHG's culture of excellence and accountability. We Offer the Best Benefits in the Business that Include: Steady Year-Round Employment Growth Opportunities Health Insurance, including Dental and Vision 401K matching program Life Insurance Flexible Spending Account Paid Time Off & Sick Time Discounted Meals Training & Development Employee Fitness Activities Apply Today if You: Are an Experienced Restaurant Manger with a Team-First Attitude Are Comfortable Working in Fast-Paced, Busy Environment Want to Grow - We are Committed to Supporting Each Team Member to Help Reach + Exceed Goals Requirements Minimum of 3 years in a high-volume Kitchen Management role. Proven leadership and team-building abilities in a dynamic environment. Positive attitude, strong work ethic, and a commitment to culinary excellence. Exceptional organizational skills, with the ability to prioritize and adapt to changing needs. Strong attention to detail, follow-through, and time management skills. Ability to effectively communicate expectations and results with clarity and confidence. Physical Requirements: Ability to lift 25 pounds. Capability to bend, stoop, stand, and walk for extended periods to fulfill culinary duties. At RHG, you'll have the opportunity to make a meaningful impact, not only in the dishes you create but also in the lives of those you work with and serve. We believe in continuous growth, fostering innovation, and building a supportive culture that celebrates excellence. If you're ready to lead a kitchen where passion meets purpose, apply today. Rooted Hospitality Group is an equal opportunity employer and does not discriminate on the basis of an applicant's or employee's race, color, religion, national origin, sex, gender identity/expression, sexual orientation, age, disability, veteran status, marital status, citizenship, ancestry, pregnancy, familial status, actual or perceived status as a victim of domestic violence, dating violence or stalking, or any other legally protected status entitled to protection under federal, state, or local anti-discrimination laws.

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Pastry Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. The Pastry Chef should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionary work. They must be able to understand and appreciate the subtleties of flavor pairings and different tastes, as well as have a good aesthetic sense for food and pastry presentation. This position is responsible for adhering to the daily menu matrix consisting of desserts, pastries, breads and other duties assigned by the Executive Chef. The Pastry Chef must be creative and continually researching and testing new and different dessert and baking recipes to ensure that each guest and crew have an exceptional dining experience. While living onboard, our chefs enjoy comfortable living quarters and a challenging culinary working environment. Our galleys are well equipped with a spectacular view. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Oversee creativity and prepare all desserts, bread, pastries, cookies, etc. required for vessel each day. * Prepare and serve items in accordance with established procedures, recipes, portion size, and presentation standards. * Set-up, maintain, and breaks down station according to FDA Standards. * Taste all products produced to assess quality. * Notify the Executive Chef of any product shortages or equipment maintenance issues. * Maintain accurate counts on all food items prepared to prevent discrepancies between amount of food needed and food prepared. * Schedule the production of all baked goods. * Always maintain an inventory of fresh baked goods. * Use food production equipment according to manufacturer's instructions. * Maintain a professional appearance at all times. * Ensure that each guest has a positive and memorable experience. Qualifications: * Ability to work around 14 hours per day. * An Associate's degree in Culinary Arts or pastry & baking, and/or 3-5 years of experience with an emphasis on quality production. * Ability to reach, bend, and frequently lift/move items up to 50 lbs. * Ability to work in a standing position for extended amounts of time. * Basic understanding of professional baking and pastries and food & beverage knowledge.. * Problem solving skills, organization skills, and self-motivation. * Commitment to quality service. * Ability to multi-task and work in a team environment. * Ability to work calmly and effectively under pressure. * Ability to adapt and adjust daily to last-minute requests or changes. * US Coast Guard regulated pre-employment drug test. * Transportation Worker Identification Credential (TWIC). Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*

Job DescriptionThe position we are seeking must be a focused Lamination Baker with knowledge of all of our products we produce at our bakery. As the Head Baker you will be responsible for the quality control of all the products coming from our bakery. EXPERIENCE WITH LAMINATION IS A MUST What the job entails Prepare and bake a variety of breakfast pastries and bread, including croissants, danishes, and sticky buns. MUST HAVE EXPERIENCE WITH LAMINATION Ensure adherence to established recipes, techniques, and quality standards Maintain cleanliness and organization of the production area Collaborate with the pastry team to innovate and develop new recipes and products Uphold food safety and sanitation practices at all times

With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an experienced and visionary Executive Chef to lead our Culinary Team. In this role, you will be responsible for shaping and executing our vision, overseeing every aspect of Culinary operations, and ensuring an uncompromising commitment to quality and hospitality. As Executive Chef, you will set the strategic direction, cultivate and develop exceptional talent, and drive operational excellence through refined systems and processes. You will inspire and empower your team to create extraordinary guest experiences while optimizing performance, innovation, and efficiency. As a key leader within RH Hospitality, you will collaborate cross-functionally to enhance the success of our business and reinforce our culture. YOUR RESPONSIBILITIES Lead and develop Culinary Team Members through structured training, mentorship, and in-the-moment coaching and guidance to uphold RH's Culinary standards and support their professional growth Define and lead the strategic direction of the kitchen team, overseeing recruitment, hiring and onboarding by building a high-performing team aligned with RH's vision Own and drive RH's Hospitality vision, strategy, and financial performance by leading inventory control, labor and food cost optimization, and expense forecasting to ensure operational efficiency and business success Collaborate with Senior Leadership to contribute to daily, monthly, quarterly, and annual revenue and expense planning, ensuring alignment with company objectives Elevate and refine service execution, conducting detailed line checks, ensuring flawless food preparation, and overseeing seamless expediting to maintain world-class Culinary experiences Mentor and empower the Kitchen Leadership team, fostering a culture of accountability, innovation and continuous growth Ensure strict adherence to quality and safety standards across all hospitality areas, guaranteeing regulatory compliance and operational excellence Document key updates and insights to ensure alignment, enhance team performance, and support ongoing operational excellence OUR REQUIREMENTS 5+ years experience in Culinary and hospitality leadership positions in a high-volume, full-service restaurant Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication Advanced Culinary expertise, including mastery of knife techniques and execution of high-level cooking standards Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership OUR PHYSICAL REQUIREMENTS Frequently lift and move up to 55 lbs using appropriate equipment and techniques Comfortable standing and walking for extended periods Commitment to proper safety and sanitation practices in a commercial kitchen environment #LI-EP1

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES IF YOU ARE AN EXISTING TEAM MEMBER, PLEASE CLICK THE FOLLOWING LINK TO BE TAKEN TO THE INTERNAL CAREER SITE: MOHEGAN INTERNAL CAREER SITE This position is responsible and accountable for the day-to-day operations of the restaurant outlet's food department. Primary Duties and Responsibilities: includes but not limited to: * Responsible for the supervision of food preparation, quality and cost or production in assigned outlet * Orders all food and paper goods in the operation by following established requisitioning guidelines * Provides all restaurant guests with consistently excellent food within established guidelines Secondary Duties and Responsibilities: * Promotes the culinary concept in Marketing and Public Relations efforts * Works with the Executive Sous Chef and others in the development of menus and concepts * Assists the Restaurant Manager with training waitstaff on the menu and other related items * Responsible for established food and labor cost * Responsible for compliance with sanitation and health codes Minimum Education and Qualifications: * Associates' or Culinary Degree and five years of supervisory experience * In lieu of a degree, six years of experience in a high volume, hospitality related operation will be accepted * Previous experience in Food and Beverage administration, planning, budgeting and cost analysis Competencies: Incumbent will master the following competencies while in this position: * Excellent written and verbal communication skills * Excellent sautéing, broiling, grilling, frying, braising, roasting and baking skills * Advanced knife skills * Knowledge of the safe and efficient operation of kitchen equipment * Basic understanding of the Mohegan Sun budget process * Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: * Mohegan Sun corporate and department policies and procedures * Understanding of health and sanitation guidelines * Must complete the Core Manager Training course * Understanding of Ascent and EmpowerTime Physical Demands and Work Environment: * Fast paced kitchen environment * Must be able to lift up to 50 lbs. * Must be able to stand for long periods of time with frequent lifting and bending * Must be able to work various shifts and flexible hours This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary. Work Shift: Regular Knock, knock. Hear that sound? That's opportunity! . Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.

Job Description Schedule: M-F, Weekends required, Holidays as needed. Title: Chef Manager Department: Dietary Services Cherry Brook Health Care Center, a division of New Horizons, Inc., offers short-term rehabilitation, long -term respite, hospice and dementia care. Our dedicated staff provides individualized care with compassion, dignity and respect. Located in Canton, our facility has spacious private and semiprivate rooms, a well-appointed dining area, comfortable lounges and a beautiful landscaped outdoor terrace. Cherry Brook's mission is to provide the highest quality of care and customer service to our residents and their families by using best practices, highly trained staff and innovative programs and services designed to meet their needs. PURPOSE OF YOUR POSITION : The primary purpose of your position is to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Dietician and/or Food Service Manager, to assure that quality food service is provided at all times. BENEFITS OFFERED: Medical, Dental, Vision, and various other benefit options Generous Paid time off and paid breaks Employer Paid Life Insurance and AD&D Coverages Health Savings account paired with our low-cost High Deductible Medical Plan 401(k) with employer match RESPONSIBILITIES INCLUDE: Follow therapeutic diets ordered by the physician. Ensure the proper serving temperature of food. Must be able to provide point of service meal delivery. Maintain visual appeal of the food. Monitor daily nourishments; follow standardized recipes. Assure that meals are served at the proper time and assure proper portion control. Adhere to sanitation and storage policy and procedure. Demonstrate correct safety techniques and follow safety guidelines as established and trained. Respect and take care of the facility equipment and is not wasteful of supplies. Contributes to and promote positive resident and family relations. Follows facility policies and procedures. Is knowledgeable in and ensures staff comply with privacy practices to protect residents' health information. Demonstrate leadership skills; maximize the potential of each employee supervised. Represents Dining Services at Interdisciplinary Care Conference. WORKING CONDITIONS: Works in well-lighted/ventilated areas and throughout the facility. Sits, stands, bends, lifts, and moves intermittently during working hours. Is subject to frequent interruptions. Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions/circumstances. May be subject to hostile and emotionally upset residents, family members, etc. Works beyond normal duty hours, on weekends and holidays when necessary, in other positions temporarily when necessary. Scheduled hours may change to meet the needs of the facility. Attends and participates in continuing educational programs. Is subject to heat/cold temperatures in kitchen/storage areas and sudden temperature changes when entering refrigerator. Maintains a liaison with other department supervisors to adequately plan for dining services activities. Communicates with the medical staff, nursing staff and other department supervisors. EDUCATION: Must possess, as a minimum, a high school diploma, preferably a Food Service Manager's certification. EXPERIENCE: A minimum of one (1) year dietary experience in a supervisory capacity in a hospital, skilled nursing care facility or other related medical field is preferred. SPECIFIC REQUIREMENTS: Must be able to cook a variety of foods in large quantities. Must be able to read, write, speak and understand the English language. Must possess the ability to make independent decisions when circumstances warrant such action, is responsible for overall operation of the department in the absence of the Director of Dining Services. Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public. Must be knowledgeable of dining service practices and procedures as well as the laws, regulations and guidelines governing dining services functions in the long-term care facility, including JCAHO. Must possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel. Must have the ability to plan, organize, develop, implement and interpret the programs, goals, objectives, policies, procedures, etc., of the Dining Services Department. Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of dining service areas, must perform regular inspections of dining services area for sanitation order, safety, and proper performance of assigned duties. Must have patience, tact, cheerful disposition and enthusiasm as well as be willing to handle residents based on whatever maturity level they are currently functioning. Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dining services practices. EEO STATEMENT: New Horizons, Inc. is committed to hiring and retaining a diverse workforce. New Horizons, Inc. considers applicants for employment without regard to and does not discriminate on the basis of an individual's sex, race, color, religion, age, disability, status as a veteran, or national or ethnic origin; nor does New Horizons, Inc. discriminate on the basis of sexual orientation or gender identity or expression.

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.