Sous chef jobs in North Providence, RI

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

MFG is hiring an experienced Executive Chef with strong work ethic to help set and maintain the highest standards of cuisine and professionalism. Our ideal candidates who will assist in carrying our culture, standards of service, and quality of food to the new location. While comparable experience is preferable, any individual with passion and love for people, food, and wine will certainly be welcomed. Responsibilities -This is a Managerial position: there is a high level of administration expected. -Executing menu items from start to finish -Managing the line and all kitchen employees -Constantly be a mentor for all kitchen employees, training and coaching -Assist with creating the schedule, costing, inventory, and labor controls. Requirements: -5 years of progressive experience in BOH Operations. -Michelin Rated restaurant experience is preferred. -Superior knowledge of back of house administrative duties a must -Proven ability in teaching and mentoring kitchen employees -Outstanding communication and supervisory skills -Self motivated and demonstrates quick thinking BENEFITS: We offer competitive salary, medical/dental/vision insurance, Team Member Referral program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity

The Executive Chef is responsible for the management, operation, sanitation, and services of all kitchens, retail-catering operations, and adherence to all DPH and CMS standards within the Hebrew Rehabilitation Center (HRC) Roslindale and the Hebrew Rehabilitation Center (HRC) at Newbridge on the Charles-Dedham. As a member of the Culinary and Nutrition leadership team, responsible for working closely with the Director of Clinical Nutrition, Certified Dietary Manager, and Newbridge Purchasing Manager on department policies, processes, and procedures that are consistent with the Diet Manual and are in compliance with all Federal, State, City, Nutrition, and Kosher regulations. He or she will supervise activities and direct the training of all culinary personnel and other kitchen staff engaged in preparing and cooking in a safe work environment, following duties personally or through subordinate supervisors. Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife and recognize patient dignity and choice in aspects of daily life. Strive to make every encounter with a patient a positive and meaningful experience and opportunity, while providing safe and efficient quality of care. Core Competencies: Advance culinary skills, including food preparation, flavor pairings, and other cooking best practices Ability to develop a unique recipe that fits with the patient's needs and diet requirements In-depth knowledge of federal, state, and local food handling regulations Comfortable training, directing, and supervising the culinary team Exceptional leadership skills, including motivation and goal-setting, as well as possessing excellent communication and interpersonal skills Position Responsibilities: Operations Management: Oversee culinary operation, labor, and food cost management of all areas of responsibility Coordinate with the Certified Dietary Manager-Newbridge campus, Purchasing Manager,s and Supervisors on vendor selection, food, supplies procurement, and inventory control Collaborate with the Clinical Nutrition team in the development of recipes from an ingredient, flavor, cost, and nutritional perspective of patient nutritional needs Ensure that all recipes are accurate within the Computrition database, including flavor, yield, and nutritional requirements, with complete accuracy and clear, consistent procedures Manage and execute menu planning, utilization of food surplus and waste in all areas of operation, including Cafe, Country Kitchen, and Catering services with taking into account the anticipated number of guests and popularity of the various dishes. Oversee the leadership of all retail and catering operations, including sales, labor, budget management, audits, promotions, and marketing. Team Development: Develop and implement an onboarding program for newly hired chefs, cooks, culinary associates, and utility stewards Oversee the development, training and coaching of manager, supervisor and staff to ensure consistent application of rules, standard protocols and regulations are followed at the facility Advocate and sponsor safe workplace that drive culture, engagement, diversity and inclusion across the department Organize and execute employee engagement events and provide employee recognition to staff through employee recognition programs Work directly with the HR department to ensure proper staffing levels and maintain updated employee rosters and reviews Regulatory Oversight: Apply the organization safety standards and promote safety implementation according to OSHA protocols Maintain and update emergency food, supplies and preparedness in compliance to the Center of Medicare and Medicate Services (CMS) guidelines. Collaborate with Director of Engineering and other vendor to plan, direct, and manage the safe kitchen equipment operation, support and maintenance Organize and maintain a comprehensive sanitation practices and food safety program at Hebrew Rehabilitation Center Roslindale and Newbridge campus to ensure compliance with Center Medicare and Medicate Services (CMS), local Department of Public Health (DPH) official and Infection Control guidelines. Establish, coach, and maintain the implements and training of the ServSafe Manager and ServSafe Food Handler certification program provided to all manager, supervisor and staff Establish and maintain a monthly educational in-service program in sanitation and safe food service practice in accordance with HSL policies and protocols Inter-Departmental Relationship: Provide Culinary Operations support to other HSL campuses as needed Work directly with the Mashgiach to ensure proper procurement of kosher foods Interact with customers in a manner to ensure customer satisfaction. Address and resolve patient and customer concerns. Represents both Healthcare Centers in a manner that supports our Cultural Beliefs in all customer and employee interactions. Participate in HSL's management staff activities, representing HRC operations and discussions. Develop and maintain a high level of employee engagement through consistent gathering of staff feedback and ideas and consistent follow up with staff and managers. Maintain professional appearance at all times, clean and well-groomed in accordance with HRC standards. Other duties and responsibilities as assigned. Qualifications: A successful Executive Chef must: Commit to the organization's Cultural Beliefs. Have experience in leading a diverse workforce Be a strong communicator that can build and inspire a team and provide leadership that results in superior services Provide employees with clear and principled direction and able to hold them accountable Have excellent visioning for the future and be a strategic thinker A few years' experience in healthcare or assisted living facility is preferred Candidate pre-requisite requirements include: Bachelor's degree (B. A.)in Culinary and Food Service Management from four-year college or university Strong emphasis on labor and food cost capabilities and budget driven results. Three (3) to five (5) years of culinary management experience in contract food service, fine dining setting, or restaurant with purchasing and inventory knowledge and control Must be able to effectively present information, and respond to questions from groups of managers, clients, customers and the general public. Ability to strategically plan and articulate vision. Ability to make presentations to professionals Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Knowledge of P&L accountability and contract-managed service experience is desirable Possess or have the ability to possess any required certifications such as ServSafe Proficiency in the use of general and discipline-specific computer software and systems including MS Office Physical Requirements: Must be able to lift, pull, and pushing 50 (fifty) pounds. Remote Type On-site Hebrew SeniorLife is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

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

Full-time Description The Chef at Buttermilk & Bourbon oversees all daily culinary operations, ensuring consistent execution of the Southern-inspired menu, maintaining high quality standards, and upholding the level of excellence the restaurant is known for. This role manages all kitchen production, leads seasonal menu development, and ensures every dish is prepared and plated to specification. Responsibilities include supervising and mentoring the kitchen team, enforcing quality and sanitation standards, managing food and labor costs, and collaborating with FOH leadership to support smooth, efficient service. This is a hands-on leadership position requiring strong organizational skills, clear communication, and the ability to maintain composure and consistency in a fast-paced environment. Requirements Minimum Requirements: Two or more years of related experience and/or training; or equivalent combination of education and experience. Physical Demands: Frequently stands, walks, uses hands to finger feel or handle, and reaches with hands and arms. Regularly talks or hears. Occasionally sits, climbs, balances, stoops, kneels, crouches, crawls, tastes or smells. Frequently lifts up to 25 pounds and regularly lifts up to 50 pounds. Frequently works in extreme heat (non-weather), in areas with moving mechanical parts and with toxic or caustic chemicals. Occasionally works in extreme cold (non-weather). Noise level is moderate. ? Prepares food orders in a timely manner to ensure proper stocking to meet demand. ? Assists in expediting orders and facilitating efficient workflows to ensure guest order accuracy and timeliness. ? Assists in the development of menu items and recipes. ? Develops food prep lists. ? Maintains and monitors budgeted food costs. ? Maintains sanitation standards and assists with health department inspections. ? Conducts monthly inventory of food and other supplies. ? Monitors and receives all ordered food products and supplies, ensures proper storage. ? Assists the department manager in interviewing, training, planning, assigning, and directing work. Make recommendations when hiring, evaluating performance, rewarding, and disciplining associates. Addresses complaints and resolves problems. ? Assists in the coordination of department members that may include, but is not limited to: Cooks, Lead Cook, and Dishwashers ? Assists in monitoring business volume forecasts and plans accordingly in areas of manpower, productivity, costs and other expenses. ? Incorporates safe work practices in job performance. ? Regular and reliable attendance. ? Performs other duties as required. Salary Description 80-85k

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

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

Role OverviewGrow your career and lead a team that shares your passion for making a difference! Sodexo's Campus Segment is seeking an experienced and innovative Area Executive Chef to support six schools in the Boston metro area within our Campus Segment. As the Area Executive Chef, you will oversee culinary operations across multiple university accounts, driving innovation, consistency, and excellence in resident dining, retail, concessions, and catering. You will elevate the student dining experience by implementing current campus dining trends, supporting menu development, leading culinary training, and ensuring adherence to Sodexo's culinary and safety standards. This is a hands-on leadership role requiring strong culinary expertise, high-volume experience, and a commitment to operational and financial success. What You'll DoLead and support culinary operations across multiple university campuses. Drive menu innovation and ensure alignment with campus dining trends. Oversee resident dining, retail, concessions, and catering programs. Develop, train, mentor, and motivate unit culinary teams to consistently deliver high-quality food and service. Support menu development, recipe rollouts, and culinary standards across all units. Ensure strict compliance with HACCP, food safety, sanitation, and workplace safety standards. Oversee purchasing, inventory management, food cost analysis, and production forecasting. Ensure Sodexo's culinary standards, recipe compliance, and quality expectations are met. Utilize food management systems for ordering, inventory, production, and operational oversight. Collaborate with unit leaders to drive excellence and support financial performance. 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 BringCulinary degree or equivalent professional experience. Demonstrated experience managing high-volume food production. Strong knowledge of diverse cuisines, menu development, and campus dining trends. Proven ability to control food costs while maintaining high-quality cuisine. Hands-on leadership style with the ability to train, mentor, and develop teams. Strong understanding of food safety, sanitation, and HACCP compliance. Working knowledge of automated food inventory, ordering, and production systems. A passion for innovation and delivering exceptional dining experiences. 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

Executive Sous Chef Upscale Steakhouse Are you looking for a career where you are valued? Our team of hospitality professionals are currently looking for an Executive Sous Chef. Apply today for this position in Boston, MA. Serving hand butchered, dry aged steak in an upscale atmosphere, we are proud to take residence in some of the largest cities across America, showcasing our talent and unwavering abilities to cook the best steak you have ever had. Join our team to be a part of a growing organization and begin your career as our Executive Sous Chef. Job Title: Executive Sous Chef Job Description: The primary responsibility of the Executive Sous Chef is to always provide the highest quality of service to the customer. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours, and maintaining all company standards and those of regulatory agencies. The Executive Sous Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Executive Sous Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking, and serving food. The Executive Sous Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, and developing and promoting associates. Benefits: Health, Dental, and Vision Insurance 401K with company match 15 days of PTO plus an additional 7 paid holidays Transportation reimbursement Qualifications: It is preferred that the Executive Sous Chef candidate have a culinary degree, or equivalent culinary management experience of three to five years. Our Executive Sous Chef should have previous experience working as a Sous Chef in a high-volume, high-end multifaceted restaurant The Executive Sous Chef must have strong leadership skills and a desire to work with an industry leader Apply Now - Executive Sous Chef in Boston, MA

Employment Type: Full-Time, Onsite Segment: Dining & Events State: Connecticut (US-CT) The Role at a glance: We are looking to add an experienced, motivated executive chef for our Lancer Hospitality team in Mystic CT. As an executive chef, you will have the opportunity to run the BOH at an exciting Cultural Center in Mystic! We are looking for a chef that has previous experience in a multi F&B property and is passionate about quality food and leading a great team! This role will start in January, 2026. What you'll be doing: Supervising the quality standards and practices of the food production process, including purchasing, food specifications, meal preparation, service, and sanitation. Developing standardized recipes and utilizing other production tools to ensure food quality and cost objectives are met. Participating in the planning and execution of special events. What we're looking for: Must-haves: At least five years of progressive culinary experience. Proficiency in Microsoft software programs. Experience with budget statements. Nice-to-haves: Associate's degree in culinary arts. Compensation Range Base: $85,000-$95,000 plus bonus Our Benefits: Medical (FT Employees) Dental Vision Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity Discount Program Commuter Benefits (Parking and Transit) EAP 401k Sick Time Holiday Pay (9 paid holidays) Tuition Reimbursement (FT Employees) Paid Time Off About Lancer: Lancer Hospitality has over 30 years of experience supporting a diverse clientele in a variety of settings with their foodservice needs. Our management experience has allowed us to develop strong, long-lasting, and personal relationships with clients and to build a scope of service that can make a real difference in businesses and communities. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Rusell Morin's Catering & Events is a 100+ year old family owned and operated company. Our full service events range from a company picnic to the Newport Preservation Society Gala. We also cater "mega" events like Volvo Ocean Race, Jazz and Folk Fest, Newport Flower Show, Newport Food & Wine, and International Tennis Hall of Fame Championships. These events involve running restaurants, concessions, catered event,s feeding the entertainers or players, and supporting all facets of the event. We have a strong commitment to providing a friendly open work place. Our organizational structure goes deeper than a chart. We are a sales-driven company with our customer at the top of the chart. Everyone else in the company must support the sale. Our Core Values We are motivated to be the best. We conduct ourselves professionally with a positive attitude. We set each other up for success. We exceed customer expectations. Job Description Job Purpose:To oversee the off site kitchen of an event, produce and present the guests dinner, perfect and on time.The essential requirements of the job for the position of Banquet Chef include the following:Attendance - must be able to maintain a regular and reliable attendance record.Normal work hours - Must be able to work under the supervision of Morin's during normal work hours.Overtime - Must be able to work overtime when needed including emergency overtime and during busy times of the year.Holiday work - Must be available to work holidays when needed.Physical standards - Must meet the minimum physical standards as set by Morin's. Physical standards include ability to lift _50_ pounds, carry _25_ pounds, and stand for 6-8 hours in a day.Driver's license - Must maintain a current valid automobile driver's license if required as part of the job.Driving record - Must maintain a good driving record if required to drive as part of the job.1. Familiarize yourself with your event Read your proposal to understand what your event requires and what the guest wants. Some events are simple and straightforward while others are very complicated. Make sure your banquet event order matches up with the proposal. As you read through your event paperwork and something is not clear make sure you ask about it and get an answer before you leave. 2. Setup all food you need to serve your event Using the banquet event order, the chef will put their food in cambros for the event paying attention to garnishes for each course. Take the time to understand what your event entails. Some seasonings may not get on the event order; think thru what items you will need to prepare all the food. If you aren't sure how to prepare or hold an item make sure you get an answer from a chef or other Morin's kitchen personnel. Your training should prepare you for all circumstances but we are always doing different entrees. Many events will include recipes and pictures. Please check to make sure this information is available to you3. Prepare your food for departure Make sure all food is secure and in a sanitary condition. Triple check your food to make sure you have everything. Place it on the truck in a safe manner. Check with your catering manager to make sure you have the proper pans to cook with and adequate ovens, stoves and propane tanks to prepare the dinner in a timely manner. Before you leave the building you will need to be checked out by dispatch. Dispatch will visually verify that you have all of your food per operating procedure.4. Setup your on-site kitchen for optimal use Setup stoves and ovens to make sure they work and won't blow a fuse. Place fire extinguishers by the equipment that requires them. Organize your food by use. Double check that you have everything you need.Create a timeline to prep hors d'oeuvres, salad, dinner and dessert. Confirm this timeline with the catering manager and event manager. Keep the kitchen area organized.5. Cook your food and oversee all kitchen prep You must not only prepare the main course but also oversee the hors d'oeuvre prep, salad prep, dessert prep and possibly a late night snack. Make sure the other staff is following your directions with all the courses and they are not falling behind. Follow up with the catering manager to make sure the timing isn't changing.6. Help with service of the dinner Based on the needs of the catering manager, work the serving line to facilitate the dinner service. Setup a sample salad, dinner and dessert plate so that the staff knows your expectations. The banquet chef should not be involved in salad service unless there is another chef with you that can carry on the cooking of the entrée course.5. Secure your kitchen before leaving Wipe down equipment and organize your kitchen in preparation for your departure. Make sure all the food is secure and in position to be saved for reuse if sanitary. Go over the leftovers with the catering manager so that the food can be accounted for. Make sure late nights snacks or passed desserts can be produced with the remaining staff. If there isn't enough talent to produce these final courses, you will stay to make this happen. Qualifications Required Certifications TIPS or ServSafe Food Handling Certificate TIPS or ServSafe Alcohol Certificate Required experience: Previous cooking experience required: 2 year Additional Information Our Core Values We are motivated to be the best. We conduct ourselves professionally with a positive attitude. We set each other up for success. We exceed customer expectations.

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $26-29 per hour Interview Process 15-min fit call ? Video interview ? Bench Test, cook a meal (Reimbursement) ? Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required)

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $27.54/hour, automatic raise to $28.54/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

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 assists the Chef with the day-to-day operations of the food department. Primary Duties and Responsibilities: includes but not limited to: * Prepares, seasons and garnishes food in assigned area, in accordance with prescribed recipes and plating guides * Orients and trains new employees in the units menu, recipes and procedures * Maintains a clean and sanitary work area * Assists with ordering, payroll, scheduling and provides input on performance appraisals Secondary Duties and Responsibilities: * Supports culinary management in maintaining the established fiscal guidelines * Assists in the supervision and training of the culinary staff Minimum Education and Qualifications: * Associates' Degree or a two year Culinary Degree * Five years of culinary experience in a high volume, hospitality related food and beverage operation * Previous experience in teaching, training and assisting with the supervision of producing the finest food * In lieu of a degree, seven years of high volume, restaurant experience with training may be considered Competencies: Incumbent will master the following competencies while in this position: * Excellent written and verbal communication skills * Able to read recipes and follow written directions * Advanced knife skills * Able to produce quality work on all stations in the kitchen * Knowledge of safe and efficient operation of kitchen equipment * Knowledge of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment Training Requirements: * Understanding of health and sanitation guidelines Physical Demands and Work Environment: * Fast paced kitchen environment * Must be able to stand, lift and bend for extended periods of time * 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. #Joinourwinningteam 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.

Workdays/shifts : Varying shifts, days/hours (open availability preferred). More details will be provided during the interview process. Employment Type: Full-time Pay Range: $23 per hour - $26 per hour University students with restrictions on number of hours they can work, including international students, should apply for open student worker positions at the school they attend. You can search student worker jobs here ( Working with Sodexo is more than a job; it's a chance to be part of something greater because we believe our everyday actions have a big impact. You belong in a company that allows you to act with purpose and thrive in your own way. What You'll Do: As a Pastry Chef at Sodexo, you are a masterpiece creator and food waste reducer. You'll prepare and create delicious menu items with customer service at the heart of everything you do. Responsibilities include: Oversee creativity and prepares all desserts required for all food operations, banquets, specialty orders and to-go orders Prepares items from scratch such as breads, rolls, muffins, biscuits, pies, cakes, cookies, pastries, and other desserts. Schedule production of all baked goods to maintain an inventory of fresh baked goods Attends work and shows for scheduled shift on time with satisfactory regularity Other duties may be assigned and can differ among accounts, depending on business necessities and client requirements. What You Bring: Successful candidates will be team-oriented, adaptable, reliable, and nurturers of a healthy/safe working environment for all. An Associate's Degree in Pastry Arts and/or 3 - 5 years of like experience with an emphasis on high production. Additional Requirements: Not Applicable (N/A) Link to full Job description What We Offer: Flexible and supportive work environment, so you can be home for life's important moments. Access to ongoing training/development and advancement opportunities to turn your job into a career Full array of benefits that support you and your family's wellbeing, including paid time off, holidays, medical, dental, vision, tuition reimbursement, 401k, discount programs, and more. In addition to Sodexo's standard, some locations may offer additional site-specific benefits, including free “shift” meals (and/or allowances/per diems), uniforms, safety shoes, public transportation support and/or parking. Link to benefits summary Overall, Sodexo strives to offer comprehensive summaries of our benefits packages and detailed descriptions of the positions candidates are applying for. However, due to the contractual nature of our business, some job duties and employee benefits may vary based on the unit/work location. We encourage you to discuss any questions about Sodexo's benefit offerings during the interview process. Who we are: At 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 culture and belonging 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. Should you need assistance with the online application process, please complete this form.

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

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

Executive Chef Locals Favorite Restaurant We are looking for an Executive Chef with a passion for culinary excellence, wants to be creative and bring their culinary skills up to the next step. We offer our guests a place where they will experience a vibrant environment and most important fresh quality and finest culinary dishes that keep our customers coming back. Our food is always made using farm-to-table ingredients which we proudly pair with our handcrafted brewed on site craft beer. We cook our food transforming fresh, artisanal ingredient into pure comforting cuisine. We pride ourselves on being that company where every single employee matters. Interested in hearing more? Apply today for our opening in Framingham, MA Job Title: Executive Chef Job Description: The Executive Chef will need to have high volume, help design and create seasonal menu's. The Executive Chef responsibilities will be able to drive profits through cost analysis and have a strong knowledge of P&L. The Executive Chef will be responsible for all equipment sanitation and maintenance and must be able to communicate effectively to delegate such tasks appropriately and diligently, following the strictest standards and procedures set in place. Benefits: Excellent Compensation Competitive Pay and Competitive Bonus Medical/Dental/Vision Coverage 401(K) Paid Vacation, Sick and Holiday Time. Qualifications: Must have 6+ years of Chef experience in a high-volume, fast-paced kitchen environment. A passion for creating high quality and fresh food is a must for the Executive Chef A proven track record of achieving results and building a winning team Effective problem solving and decision-making skills Must have ServSafe and Allergen Awareness Certifications Apply Now-Executive Chef in Framingham, MA

Rusell Morin's Catering & Events is a 100+ year old family owned and operated company. Our full service events range from a company picnic to the Newport Preservation Society Gala. We also cater "mega" events like Volvo Ocean Race, Jazz and Folk Fest, Newport Flower Show, Newport Food & Wine, and International Tennis Hall of Fame Championships. These events involve running restaurants, concessions, catered event,s feeding the entertainers or players, and supporting all facets of the event. We have a strong commitment to providing a friendly open work place. Our organizational structure goes deeper than a chart. We are a sales-driven company with our customer at the top of the chart. Everyone else in the company must support the sale. Our Core Values We are motivated to be the best. We conduct ourselves professionally with a positive attitude. We set each other up for success. We exceed customer expectations. Job Description Job Purpose:To oversee the off site kitchen of an event, produce and present the guests dinner, perfect and on time.The essential requirements of the job for the position of Banquet Chef include the following:Attendance - must be able to maintain a regular and reliable attendance record.Normal work hours - Must be able to work under the supervision of Morin's during normal work hours.Overtime - Must be able to work overtime when needed including emergency overtime and during busy times of the year.Holiday work - Must be available to work holidays when needed.Physical standards - Must meet the minimum physical standards as set by Morin's. Physical standards include ability to lift _50_ pounds, carry _25_ pounds, and stand for 6-8 hours in a day.Driver's license - Must maintain a current valid automobile driver's license if required as part of the job.Driving record - Must maintain a good driving record if required to drive as part of the job.1. Familiarize yourself with your event Read your proposal to understand what your event requires and what the guest wants. Some events are simple and straightforward while others are very complicated. Make sure your banquet event order matches up with the proposal. As you read through your event paperwork and something is not clear make sure you ask about it and get an answer before you leave. 2. Setup all food you need to serve your event Using the banquet event order, the chef will put their food in cambros for the event paying attention to garnishes for each course. Take the time to understand what your event entails. Some seasonings may not get on the event order; think thru what items you will need to prepare all the food. If you aren't sure how to prepare or hold an item make sure you get an answer from a chef or other Morin's kitchen personnel. Your training should prepare you for all circumstances but we are always doing different entrees. Many events will include recipes and pictures. Please check to make sure this information is available to you3. Prepare your food for departure Make sure all food is secure and in a sanitary condition. Triple check your food to make sure you have everything. Place it on the truck in a safe manner. Check with your catering manager to make sure you have the proper pans to cook with and adequate ovens, stoves and propane tanks to prepare the dinner in a timely manner. Before you leave the building you will need to be checked out by dispatch. Dispatch will visually verify that you have all of your food per operating procedure.4. Setup your on-site kitchen for optimal use Setup stoves and ovens to make sure they work and won't blow a fuse. Place fire extinguishers by the equipment that requires them. Organize your food by use. Double check that you have everything you need.Create a timeline to prep hors d'oeuvres, salad, dinner and dessert. Confirm this timeline with the catering manager and event manager. Keep the kitchen area organized.5. Cook your food and oversee all kitchen prep You must not only prepare the main course but also oversee the hors d'oeuvre prep, salad prep, dessert prep and possibly a late night snack. Make sure the other staff is following your directions with all the courses and they are not falling behind. Follow up with the catering manager to make sure the timing isn't changing.6. Help with service of the dinner Based on the needs of the catering manager, work the serving line to facilitate the dinner service. Setup a sample salad, dinner and dessert plate so that the staff knows your expectations. The banquet chef should not be involved in salad service unless there is another chef with you that can carry on the cooking of the entrée course.5. Secure your kitchen before leaving Wipe down equipment and organize your kitchen in preparation for your departure. Make sure all the food is secure and in position to be saved for reuse if sanitary. Go over the leftovers with the catering manager so that the food can be accounted for. Make sure late nights snacks or passed desserts can be produced with the remaining staff. If there isn't enough talent to produce these final courses, you will stay to make this happen. Qualifications Required Certifications TIPS or ServSafe Food Handling Certificate TIPS or ServSafe Alcohol Certificate Required experience: Previous cooking experience required: 2 year Additional Information Our Core Values We are motivated to be the best. We conduct ourselves professionally with a positive attitude. We set each other up for success. We exceed customer expectations.