Sous chef jobs in Reading, MA

Join the team responsible for crafting a fresh landmark that emphasizes cultural appreciation among colleagues and the pursuit of greatness. At Raffles Boston, we recognize the immense worth of our distinct cultural heritage, and we are dedicated to ensuring that it is comprehended and embraced by each team member. This commitment begins the instant a prospective colleague connects with us and extends throughout their entire journey with the hotel. Job Description The Executive Sous Chef is responsible for ensuring that all meals coming from the kitchen for which she/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost. She/he is expected to provide training for all staff; meet corporate quality standards; assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Responsible for quality and quantity control of food production and appropriate staffing of entire banquet kitchen. Supervise and schedule banquet kitchen staff. Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals. Make the Purchasing Manager or Executive Chef aware of any special products needed for coming functions. Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Know how to compute daily food cost. Work with the Director of F&B to create and implement menus. Assess food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Qualifications Education & Experience: Minimum two years of Sous Chef Level experience in a luxury hotel required. Five years of progressive leadership experience in a hotel or a related field. Culinary degree required Two years of banquet experience required Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical requirements: Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements: Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Maintain regular attendance in compliance with Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management Additional Information Salary Range: From $115,000.00 to $125,000.00 Employee benefit card offering discounted rates in Accor worldwide for you and your family. Excellent Company benefits including medical, dental, vision and life insurance. Personalized development opportunities across Accor's extensive brand portfolio. Ability to make a difference through our Corporate Social Responsibility activities

Join the team responsible for crafting a fresh landmark that emphasizes cultural appreciation among colleagues and the pursuit of greatness. At Raffles Boston, we recognize the immense worth of our distinct cultural heritage, and we are dedicated to ensuring that it is comprehended and embraced by each team member. This commitment begins the instant a prospective colleague connects with us and extends throughout their entire journey with the hotel. Job Description The Executive Sous Chef is responsible for ensuring that all meals coming from the kitchen for which she/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost. She/he is expected to provide training for all staff; meet corporate quality standards; assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Responsible for quality and quantity control of food production and appropriate staffing of entire banquet kitchen. Supervise and schedule banquet kitchen staff. Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals. Make the Purchasing Manager or Executive Chef aware of any special products needed for coming functions. Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Know how to compute daily food cost. Work with the Director of F&B to create and implement menus. Assess food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Qualifications Education & Experience: Minimum two years of Sous Chef Level experience in a luxury hotel required. Five years of progressive leadership experience in a hotel or a related field. Culinary degree required Two years of banquet experience required Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical requirements: Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements: Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Maintain regular attendance in compliance with Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management Additional Information Salary Range: From $115,000.00 to $125,000.00 Employee benefit card offering discounted rates in Accor worldwide for you and your family. Excellent Company benefits including medical, dental, vision and life insurance. Personalized development opportunities across Accor's extensive brand portfolio. Ability to make a difference through our Corporate Social Responsibility activities

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

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.

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

Job Description Executive Chef Opportunity - Lead a Refined Italian Culinary Concept A well-established restaurant group is seeking a seasoned Executive Chef to lead the culinary vision for an elevated Italian restaurant focused on timeless technique, exceptional ingredients, and scratch-driven execution. This concept celebrates classic Italian cuisine-handcrafted pastas, artisanal pizzas, and wood-fire grilled entrées-executed with precision, consistency, and respect for tradition. This is a rare opportunity to step into a true leadership role and help shape the culinary identity, kitchen culture, and long-term success of a standout restaurant. Why This Role Stands Out This is more than running a kitchen-it's an opportunity to own the culinary program, build a strong brigade, and leave your mark on a respected and growing restaurant group. You'll have the autonomy to lead, the resources to execute at a high level, and the support of an experienced ownership team that values quality and craftsmanship. About the Role As Executive Chef, you will oversee all aspects of kitchen operations, ensuring exceptional food quality, consistency, safety, and financial performance. You will lead menu execution and development, manage costs, mentor your team, and create a professional, accountable, and positive kitchen culture. Key Responsibilities Lead all culinary operations and uphold the highest standards of food quality and consistency Drive menu development and menu engineering with a focus on classic Italian techniques Manage food and labor costs, inventory, budgeting, and financial performance Recruit, train, coach, and develop sous chefs, line cooks, and kitchen leadership Ensure strict adherence to food safety, sanitation, and cleanliness standards Build and sustain a high-performing, respectful, and collaborative kitchen culture What We're Looking For 3-5+ years of experience as an Executive Chef in a high-volume, scratch kitchen Strong foundation in classic Italian cuisine and fresh, made-from-scratch cooking Proven success managing food costs, labor, and kitchen financials Culinary Arts degree preferred, but equivalent experience welcomed Flexible availability, including nights, weekends, and some holidays Skills & Leadership Style Confident, hands-on culinary leader with strong communication skills Ability to execute refined cuisine in a fast-paced environment Collaborative, team-first mindset with a passion for mentoring and development Physically able to meet the demands of a professional kitchen Committed to fostering a respectful, inclusive, and professional workplace Compensation & Benefits Competitive salary: $100,000-$105,000 Paid vacation, sick time, and holidays Medical, dental, and vision insurance Flexible spending and health reimbursement options Employee Assistance Program Life and disability insurance 401(k) with company match Additional lifestyle perks and employee discount programs The Bottom Line If you're a passionate Executive Chef who values craftsmanship, leadership, and quality, and you're excited about shaping a refined Italian culinary program with long-term potential, this is an outstanding opportunity to make a lasting impact. As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

Job Description Executive Chef - New Restaurant Opening Compensation: $95,000-$105,000 annually + 20% Bonus & Comprehensive Benefits We are launching a new, inspired Italian restaurant in Millbury, MA, and are seeking a dynamic Executive Chef to lead our culinary team. Our concept is centered on fresh, simple ingredients and distinct, traditional cooking techniques. The menu will feature Italian classics, wood-fired pizzas, fresh salads, and signature entrees. Our brand is built on delivering an unparalleled dining experience that combines exceptional meals with phenomenal service. We are a 100% employee-owned company, which means our commitment to our guests is unwavering. Our dedicated professionals are not just staff; they are partners invested in our shared success. We invite you to join us as the Executive Chef and lead our unique brand of Italian hospitality. About the Position As the Executive Chef, you will spearhead all culinary operations for our new high-volume Italian restaurant. This is a hands-on leadership role where you will drive culinary excellence, operational efficiency, and profitability while mentoring a talented kitchen team. You will be responsible for fostering a culture of creativity and collaboration, ensuring consistency in both food quality and service from day one. Key Responsibilities Operational Leadership: Direct all kitchen operations, from food preparation to final plating, in a high-volume environment. Financial Management: Oversee labor, food costs, inventory, and budgeting to achieve financial targets and maximize profitability. Culinary Innovation: Lead menu development and engineering, balancing creativity with cost-effectiveness and guest preferences. Team Development: Recruit, train, and mentor the culinary staff, promoting a positive, productive, and collaborative work culture. Quality Assurance: Enforce strict safety, sanitation, and quality standards, ensuring compliance with all health regulations. About You You are a seasoned culinary professional who thrives in a fast-paced, high-volume setting. Your leadership style inspires and motivates your team, and you are as dedicated to the guest experience as you are to the art of cooking. You see challenges as opportunities and are excited by the prospect of building a culinary destination from the ground up. Qualifications Experience: 3-5 years as an Executive Chef in a high-volume, full-service dining concept. Experience with Italian cuisine is highly preferred. Education: A degree in Culinary Arts or an equivalent proven track record of success. Skills: Exceptional communication, leadership, organization, and cost-control abilities. Flexibility: Willingness to work days, nights, weekends, and holidays as required by the business. Physical Requirements: Ability to stand for extended periods and lift up to 50 lbs. Compensation & Benefits Competitive Salary: $95,000-$105,000 annually Performance Bonus: Eligibility for a lucrative bonus program (up to 20%). Paid Time Off: Generous vacation, holiday, and personal/sick day policies. Comprehensive Health: Medical, dental, and vision insurance. Financial Security: Life and disability insurance. Retirement Savings: 401(k) plan with a company match. Perks: Employee dining discounts across all our locations. Join an Employee-Owned Company We are proud to be 100% Employee-Owned. Joining our team is more than a job-it's an opportunity to become an owner. We invest in our employees because they invest their talent and energy in us. Become part of one of New England's strongest hospitality teams, where our common goal is simple: making people happy through exceptional food and teamwork. Ready to lead our new kitchen? Apply today.

Description: Department: Food and Beverage Kitchen Reports to: Executive Chef and General Manager Purpose: The Sous Chef is directly responsible for the cost-effective operation of a clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. The Sous chef works as part of the management team of the restaurant to build sales and grow the business, and is responsible for operating a profitable restaurant. where the quality of food, service, and ambience is continually challenged and improved, and where an environment that fosters creativity, free thinking, and intelligent decision-making is encouraged. The Sous chef is expected to work an average of 55 - 60 hours per week. Essential Duties: - Creating and maintaining an upbeat, productive, and educational environment. - Projecting a positive attitude. - Showing respect for all employees and actively cultivating an inclusive environment built upon mutual respect, civility, and positivity. - Providing ongoing training and constant improvement of product and workplace (i.e., safety, sanitation, and systems). - Setting the pace and tone of the kitchen and overall restaurant through attitude, initiative, and drive. - Providing feedback and direction to BOH employees to continue ongoing development. - Helping to develop a cohesive team and leading them to work toward the common goals of the restaurant. - Possessing a high level of initiative and drive to do whatever is necessary to build and run a successful operation. - Working closely with the General manager to create a team atmosphere among the entire staff that is both fun and professional. - Leading by example, taking an active role in cooking and supervising on the line during dinner service. - Participate in mini meetings with FOH management on a regular basis to ensure clear lines of communication and upkeep of company goals. - Establishing clear communications along all lines within the business. - Building the Business and Guest Base - Aggressively working to build food sales by operating the kitchen with a guest-satisfaction mentality. - Making decisions based on what is best for the guest. - Solving problems so that each guest will want to return. - Working with the GM and front-of-house manager to train staff on product knowledge. Quality of Operations The Sous chef ensures that the restaurant operates at or above company standards. The Sous chef must pay attention to detail in all areas of the operation, including food quality and consistency, training and development, security, safety, sanitation, and physical structure. Specifically - Ensuring strict adherence to standards for food quality. - Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept. - Ensuring all Health Department regulations are always enforced. Cost Management and Profitability The Sous Chef is responsible for generating strong financial performance for the health of the restaurant and the company. They are ultimately responsible for ensuring that the food and BOH labor costs meet or exceed budgeted financial goals. Specifically - Working proactively with the General Manager to maximize sales and optimize profits through the management of food and labor costs. - Food COGS goal of 28% or less. - Total Kitchen Labor goal of 11% - Analyzing weekly costs to ensure proactive management of controllable costs. - Assuming full responsibility for: - Monitor and minimize reports and minimize overtime. - Help with monthly inventory - Maintaining the valuations on your inventory using invoices from the vendor - Purchasing and Receiving - Monitoring local vendors accordingly. - Placing effective orders, based on sales, while simultaneously taking advantage of drop-size incentives. - Proper receiving, rotation, storage, and handling of all food products. - Taking a hands-on approach and being directly involved in daily production. - Setting appropriate prep levels (sales versus usage) to ensure fresh product and effective use of labor, including: - Daily prep counts. - Weekly prep totals and weekly prep plans. - Regular review of Product Mix (P-Mix) information. Personnel The Sous Chef is responsible for overseeing all aspects of kitchen staffing and assisting with Scheduling of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations. Specifically: - Establishing and maintaining appropriate staffing levels and remaining abreast of any changes that may impact staffing needs. - Keeping the GM informed of all staffing needs. - Ensuring thorough and complete training of all employees, including kitchen operations, knife safety, proper handling of product, use of chemicals, use of equipment, etc. - Minimizing employee turnover. - Providing coaching, mentoring, and development to all employees, as this is critical for the success of the restaurant and the company. - Mentoring, coaching, and developing Sous Sous Donald Readington to be an extension of yourself. - Sous chef development should include: menu engineering, systems development, training systems, vendor negotiations, and kitchen management. - Providing consistent and frequent feedback to Sous(s) and staff. - Teaching and coaching staff daily. - Holding BOH meetings to review specials, menu items, and discuss kitchen issues. - Attending FOH Pre-Meals to review specials, menu items, and discuss kitchen issues. - Producing an accurate forecast. - Overseeing the creation and implementation of all menus. - Ensure all menu changes are rolled out according to Barrels and Boards procedures - Ensuring that performance reviews of all BOH employees are completed annually Facility and Equipment The Sous Chef is responsible for the daily upkeep of the physical restaurant/kitchen, specifically: - Providing a daily walk-through of the kitchen to determine areas needing attention or repair. - Maintaining a running punch list of “need to have” as well as “nice to have” items, which are handled in a timely fashion as appropriate. - Planning necessary upgrades in a timely, well-thought-out way. - Calling the appropriate repair companies - Keeping the Terrace Leadership informed of all necessary repairs and logging repairs, and maintenance. -Willingness to work evenings, weekends, and holidays, as required by the operation's schedule. 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. Requirements: Education: A culinary arts degree or diploma is highly recommended. A bachelor's degree in Culinary Arts or Hospitality can be beneficial. Formal education provides a strong foundation in culinary techniques, food safety, and kitchen management. Experience: 3-5 years of culinary experience with at least 3 years in a supervisory role in the kitchen. Cooking Skills: Extensive knowledge of various cooking techniques, cuisines, and presentation styles. Leadership and Management: Ability to lead, train, and motivate kitchen staff, including daily reports. Communication: Excellent communication skills, both written and verbal, for effective team collaboration and communication with front-of-house staff. Organization and Time Management: Strong organizational skills, time management, and the ability to work well and effectively under pressure. Food Preparation and Quality Control: Excellent knowledge of food preparation techniques, food safety standards, and quality control procedures. Food Cost Management: Understanding of food cost analysis, inventory control, and ordering processes.

Parker House Hotel As you pass through the sculpted bronze doors of this luxury Boston hotel, you will be enveloped by the timeless beauty that has made the Omni Parker House a landmark since 1855. Experience the perfect blend of modern amenities and historic charm at America's oldest continuously-operating hotel.Located on the Freedom Trail, guests enjoy grand views of historic downtown Boston, distinguished décor and thoughtful amenities that are evident in every striking detail in each of the 551 luxurious guest rooms. Walk to Beacon Hill, Faneuil Hall Marketplace, Quincy Market, the Financial District, shopping and more. Just 2.5 miles (10-15 minutes) from Logan International Airport. Come join us and our family and create your own history as an employee of this historic property. Job Description Responsible for the management of all aspects of the culinary operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff. Salary range for this posiion based on expereince is 80K to 114K Responsibilities Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations. Understands associates positions well enough to perform duties in associate's absence. Understand local contract and adhere to it. Responsible for the day to day operation for all culinary functions, to include efficient and effective running of all the kitchen and food production outlets, ensuring operating costs are minimized. Ensure compliance with health, safety and sanitation awareness standards. Prepare daily for health department and Ecosure inspections. Responsible to adhere to enforce all proper trash procedures. Responsible for the supervision, upkeep, safety and cleanliness in food preparation areas, refrigeration and storage areas. Work with Executive Chef to plan and implement menu development. Produce current and creative dishes that speak to the hotel concepts. Maintain up to date knowledge of local and international market trends in order to create food products that are relevant, thereby maximizing sales opportunities. Maintain up to date knowledge of local competitor's food production and offerings. Work with Sales to assist in promotion of public events, in-house events, site visits, tasting, etc. Work with the Director of Procurement to maintain control of the standards for purchasing and receiving items. Test and evaluate products for quality, paying attention to yield, holding, market pricing and waste. Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production. Assist in budgeting process. Control overheads and achieve budget throughout the year. Report all variances from budget with reason and recommend corrective action. Manage day to day operation to consistently inspect all food services to ensure that the correct standards are being maintained. Responsible for ensuring a high food quality and presentation. Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests. Communicates daily with Executive Chef & Executive Steward to discuss daily events, business forecast, special projects and status of stewarding associates. Supervise the kitchen sanitation operation and timing of service out of the kitchen and into all outlet areas. Ensures prompt delivery and quality control from point of departure to arrival. Responsible for ensuring that all financial and personnel related administrative duties are completed accurately and on time in accordance with company policies and procedures. i.e.) invoices, payroll, prep sheets, requisitions Responsible to create recipe decks, costing sheets and allergy guides for all menus and food outlets. Schedule and conduct daily/weekly walk-throughs. Responsible to maintain all equipment to a high standard. Work with Engineering to submit work order and scheduling of maintenance. Schedule and conduct monthly food and beverage inventories. Review staffing levels to ensure guests service, operational needs and financial objectives are met. Ensures and maintains productivity level of associates. Executes all necessary setup instructions on BEOS for events. Handles all special requests and pop ups as needed. Recruit and interview team members. Monitor and develop team members by training, supervising, follow up and hands on management. Hold associates accountable when not meeting job performance. Responsible to conduct daily stand up meeting with associates to ensure relevant information is communicated. Assist in developing specific goals and plans to prioritize, organize and accomplish set goals. Utilizes interpersonal and communication skills to lead, influence and encourage others; advocates sound financial and business decision making. Encourages and builds mutual trust, respect and cooperation among associates. Ensures associates are treated fairly and equitably. Strives to improve associate engagement and retention. Solicits associate feedback, reviews associate satisfaction results and follows up on associate problems and concerns. Ensure recognition is taking place throughout departments. Maintain a professional, neat and organized appearance according to Omni standards. Respond swiftly and effectively in any emergency or safety situations. Ensure a safe working and guest environment to reduce the risk of injury or accident. Conduct/attend all required department trainings and meetings. Perform any other duties required by senior management. Qualifications Candidate must have at least 5 years' experience in a kitchen management capacity and excellent knowledge of current culinary trends. Large convention hotel / high volume business experience strongly preferred. Bachelor's Degree or Equivalent. Union environment experience preferred. Must be competent in culinary creativity as demonstrated by cooking test. Strong knowledge of food cost and inventories. Must possess the ability to handle stressful and busy hotel operations. Clear, concise written and verbal communication skills. Candidate must be comfortable speaking to guests and conducting meetings. Must have a proven track record of motivating managers and associates to meet and exceed goals and to provide the highest quality experience for our guests. Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food, and beverage cost controls. Strong computer and technical skills to include on-line purchasing systems. Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps if necessary. Demonstrated ability to mentor and develop growing talent for the company. Demonstrated ability to handle progressive discipline/coaching discussions. Proven ability to engage associates at all levels. Demonstrated ability to work with Sales and Catering leadership. This individual must be willing to work flexible hours as needed during busy times and high-profile events, including nights, weekends and holidays. Must meet standards of appearance and maintain a high level of personal hygiene at all time. Must be passionate about providing warm, engaging and personalized service. Serve Safe certified food manager | Unexpired TIPs required. Candidate must be able to work in a fast-paced environment and be able to handle multiple priorities. Candidate must have extensive hands-on food and beverage knowledge and experience including managing multiple outlets, banquets, inventories, menu development and P&L responsibilities. Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail. Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers, both in person and by telephone. Thorough knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.

Job Description Fine Dining • High Volume • Greek & Mediterranean Cuisine • Leadership-Driven Culture Avra Estiatorio, an iconic Greek & Mediterranean restaurant group known for its incredible fresh fish market, seasonal produce, and warm, professional service, is expanding to Boston in Spring 2026. We are seeking passionate, hands-on culinary leaders to join our opening team as Executive Chef. The Executive Chef will be responsible for menu development, kitchen leadership, food quality, and cost control, while ensuring an exceptional dining experience. Fine dining restaurant experience is a MUST for this role. Duties and Responsibilities (not all-inclusive): Oversee all kitchen operations, ensuring consistency, quality, and execution of dishes at the highest level. Lead, train, and manage the culinary team to maintain discipline, morale, and professionalism. Develop and maintain seasonal, innovative, and cost-effective menus aligned with the restaurant's concept. Monitor food costs, inventory, and waste to ensure profitability and sustainability. Ensure compliance with health, sanitation, and safety regulations at all times. Work closely with front-of-house, beverage, and events teams to create harmonious pairings and experiences. Oversee vendor relationships, sourcing the highest quality ingredients and negotiating pricing when necessary. Continuously evaluate kitchen operations and workflow for efficiency and improvement. Maintain a strong presence on the line during service and act as a role model for culinary excellence. Qualifications: Minimum of 7 years of culinary leadership experience, with at least 3 years as an Executive Chef in a fine dining setting. Deep understanding of modern and classic culinary techniques, ingredient sourcing, and plating aesthetics. Strong leadership and communication skills with a hands-on, team-oriented management style. Proven track record of developing high-performing kitchen teams. Excellent time management, organization, and problem-solving abilities. Ability to perform under pressure in a fast-paced, detail-driven environment. ServSafe certification or equivalent required. Culinary degree preferred but not required with relevant experience. Benefits: Competitive salary based on experience. Paid vacation and sick days. Health, dental, and vision insurance. Opportunities for career advancement and leadership roles. What We're Looking For Proven experience in fine dining and high-volume kitchens A leader who cultivates strong, positive teams and leads by example A chef who thrives in a fast-paced, service-driven environment This is a true kitchen-floor leadership role, not an office job - candidates must be skilled expeditors who stay present on the line and in service. A commitment to food excellence, consistency, and hospitality About Avra Avra is an established, respected brand with decades-long following in New York, Beverly Hills, Miami, and Dallas. We are known for our: Gracious hospitality Exceptional workplace culture Long-standing commitment to employee well-being Competitive compensation and benefits Strong internal growth and development programs The Opportunity Be part of a flagship opening and help build a world-class restaurant from the ground up. This is an extraordinary opportunity for chefs who want to inspire, mentor, and grow with a company that values its people.

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

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details: Position: Executive Chef Location: Danvers, MA Schedule: Full-Time Salary: $80,000-85,000/yr Pay Frequency: Weekly - Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Various Employee Perks and Rewards Job Summary: The Executive Chef reports to the General Manager/Chef Director and is responsible for developing and executing culinary results to exceed customer expectations within a Senior Living Community. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Executive Chef will be responsible for client relationship management and overseeing and developing an hourly staff. Essential Functions and Key Tasks: Culinary: Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures Responsible for the quality of all food products and ensure that standards are met Responsible for all aspects of food production, execution and presentation Oversight of all aspects of catering operations Operations: Responsible for maintaining vendor partner relationships Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products Receiving food and supplies - must be able to lift items up to 40 pounds Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained Manage client relationships to maintain client satisfaction and account retention Financial: Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs Responsible for inventory management Submit financial reporting to the corporate office People: Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food Provide excellent customer service to include being attentive, approachable, greeting and thanking customers Required Education and Experience: High School diploma or equivalent 3-5 years' experience in food service management specifically corporate dining Required Eligibility Qualifications: ServSafe Certification Allergen Awareness Certification Preferred Education and Experience: Culinary School degree or certificate Microsoft Office Suite Past Experience within Senior Living a Plus

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 $28.23/hour, automatic raise to $29.23/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)

Full-time Description Department: Food and Beverage Kitchen Reports to: Executive Chef and General Manager Purpose: The Sous Chef is directly responsible for the cost-effective operation of a clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. The Sous chef works as part of the management team of the restaurant to build sales and grow the business, and is responsible for operating a profitable restaurant. where the quality of food, service, and ambience is continually challenged and improved, and where an environment that fosters creativity, free thinking, and intelligent decision-making is encouraged. The Sous chef is expected to work an average of 55 - 60 hours per week. Essential Duties: - Creating and maintaining an upbeat, productive, and educational environment. - Projecting a positive attitude. - Showing respect for all employees and actively cultivating an inclusive environment built upon mutual respect, civility, and positivity. - Providing ongoing training and constant improvement of product and workplace (i.e., safety, sanitation, and systems). - Setting the pace and tone of the kitchen and overall restaurant through attitude, initiative, and drive. - Providing feedback and direction to BOH employees to continue ongoing development. - Helping to develop a cohesive team and leading them to work toward the common goals of the restaurant. - Possessing a high level of initiative and drive to do whatever is necessary to build and run a successful operation. - Working closely with the General manager to create a team atmosphere among the entire staff that is both fun and professional. - Leading by example, taking an active role in cooking and supervising on the line during dinner service. - Participate in mini meetings with FOH management on a regular basis to ensure clear lines of communication and upkeep of company goals. - Establishing clear communications along all lines within the business. - Building the Business and Guest Base - Aggressively working to build food sales by operating the kitchen with a guest-satisfaction mentality. - Making decisions based on what is best for the guest. - Solving problems so that each guest will want to return. - Working with the GM and front-of-house manager to train staff on product knowledge. Quality of Operations The Sous chef ensures that the restaurant operates at or above company standards. The Sous chef must pay attention to detail in all areas of the operation, including food quality and consistency, training and development, security, safety, sanitation, and physical structure. Specifically - Ensuring strict adherence to standards for food quality. - Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept. - Ensuring all Health Department regulations are always enforced. Cost Management and Profitability The Sous Chef is responsible for generating strong financial performance for the health of the restaurant and the company. They are ultimately responsible for ensuring that the food and BOH labor costs meet or exceed budgeted financial goals. Specifically - Working proactively with the General Manager to maximize sales and optimize profits through the management of food and labor costs. - Food COGS goal of 28% or less. - Total Kitchen Labor goal of 11% - Analyzing weekly costs to ensure proactive management of controllable costs. - Assuming full responsibility for: - Monitor and minimize reports and minimize overtime. - Help with monthly inventory - Maintaining the valuations on your inventory using invoices from the vendor - Purchasing and Receiving - Monitoring local vendors accordingly. - Placing effective orders, based on sales, while simultaneously taking advantage of drop-size incentives. - Proper receiving, rotation, storage, and handling of all food products. - Taking a hands-on approach and being directly involved in daily production. - Setting appropriate prep levels (sales versus usage) to ensure fresh product and effective use of labor, including: - Daily prep counts. - Weekly prep totals and weekly prep plans. - Regular review of Product Mix (P-Mix) information. Personnel The Sous Chef is responsible for overseeing all aspects of kitchen staffing and assisting with Scheduling of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations. Specifically: - Establishing and maintaining appropriate staffing levels and remaining abreast of any changes that may impact staffing needs. - Keeping the GM informed of all staffing needs. - Ensuring thorough and complete training of all employees, including kitchen operations, knife safety, proper handling of product, use of chemicals, use of equipment, etc. - Minimizing employee turnover. - Providing coaching, mentoring, and development to all employees, as this is critical for the success of the restaurant and the company. - Mentoring, coaching, and developing Sous Sous Donald Readington to be an extension of yourself. - Sous chef development should include: menu engineering, systems development, training systems, vendor negotiations, and kitchen management. - Providing consistent and frequent feedback to Sous(s) and staff. - Teaching and coaching staff daily. - Holding BOH meetings to review specials, menu items, and discuss kitchen issues. - Attending FOH Pre-Meals to review specials, menu items, and discuss kitchen issues. - Producing an accurate forecast. - Overseeing the creation and implementation of all menus. - Ensure all menu changes are rolled out according to Barrels and Boards procedures - Ensuring that performance reviews of all BOH employees are completed annually Facility and Equipment The Sous Chef is responsible for the daily upkeep of the physical restaurant/kitchen, specifically: - Providing a daily walk-through of the kitchen to determine areas needing attention or repair. - Maintaining a running punch list of “need to have” as well as “nice to have” items, which are handled in a timely fashion as appropriate. - Planning necessary upgrades in a timely, well-thought-out way. - Calling the appropriate repair companies - Keeping the Terrace Leadership informed of all necessary repairs and logging repairs, and maintenance. -Willingness to work evenings, weekends, and holidays, as required by the operation's schedule. 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. Requirements Education: A culinary arts degree or diploma is highly recommended. A bachelor's degree in Culinary Arts or Hospitality can be beneficial. Formal education provides a strong foundation in culinary techniques, food safety, and kitchen management. Experience: 3-5 years of culinary experience with at least 3 years in a supervisory role in the kitchen. Cooking Skills: Extensive knowledge of various cooking techniques, cuisines, and presentation styles. Leadership and Management: Ability to lead, train, and motivate kitchen staff, including daily reports. Communication: Excellent communication skills, both written and verbal, for effective team collaboration and communication with front-of-house staff. Organization and Time Management: Strong organizational skills, time management, and the ability to work well and effectively under pressure. Food Preparation and Quality Control: Excellent knowledge of food preparation techniques, food safety standards, and quality control procedures. Food Cost Management: Understanding of food cost analysis, inventory control, and ordering processes.

Role OverviewSodexo is seeking an Executive Chef 2 based at Beth Israel Deaconess Medical Center, in Boston, MA. In this role you will work primarily AM shifts Monday - Friday but will need the flexibility to work as the manager on duty every third weekend. The position will have you working in a Culinary team for patient feeding in this 750+ bed hospital. Beth Israel Deaconess Medical Center (BIDMC) is part of Beth Israel Lahey Health, a health care system that brings together academic medical centers and teaching hospitals, community and specialty hospitals, more than 4,000 physicians and 35,000 employees in a shared mission to expand access to great care and advance the science and practice of medicine through groundbreaking research and education. BIDMC is a world-class teaching hospital of Harvard Medical School and is in the heart of Boston. What You'll Dosupervise and effectively lead a team of up to 20 associatesmaintain chef/manager schedules; provide shift coverage when neededimplement and standardize all culinary systems and procedures for hospitalcreate and standardize new menus; manage inventory to keep up with demandimplement innovative and fresh ideas in retail, catering, catering, and patient servicesbe responsible for Food and Physical Safety and annual training for all hourly associatesconduct audits and creates action plans based on audit findingsdevelop effective interpersonal relationships with clients and customers 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 Bringa culinary background that showcases an ability to stay current with new and innovative culinary trendsat least (3) years food management experience with a focus on retail operationexcellent leadership and communication skills with a focus on maintaining the highest of standards a strong production culinary background, ideally in a corporate, campus, catering and/or upscale restaurant environmentmenu planning and inventory management experiencea solid understanding of food safety and sanitation guidelines - Servsafe certified preferred, and working knowledge of HACCPWho 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 - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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

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)