Sous chef jobs in Rhode Island - 73 jobs

The Jefferson Hotel, Richmond's premier luxury property, is seeking an experienced and motivated Banquet Sous Chef to join our Culinary Team. This leadership position plays a critical role in the planning, execution, and supervision of all banquet food production, ensuring exceptional quality, consistency, and presentation for events ranging from intimate gatherings to large-scale functions. We are looking for a career-driven culinary professional with strong leadership skills, banquet experience, and a passion for mentoring others. The ideal candidate thrives in a fast-paced environment, maintains composure under pressure, and is committed to upholding the high standards associated with The Jefferson Hotel. Key Requirements Availability: Flexible schedule required, including early mornings, late nights, weekends, and holidays. Experience: Minimum of 3-5 years of culinary experience, with at least 1-2 years in a supervisory or sous chef role; banquet experience strongly preferred. Leadership: Proven ability to supervise, train, and motivate a diverse culinary team. Skills: Strong knowledge of banquet production, food execution, timing, and large-scale event service. Organization: Highly organized with excellent time management and attention to detail. Basic Functions & Scope Assist the Banquet Executive Chef in overseeing all banquet kitchen operations. Supervise daily food preparation and execution for banquet events. Ensure all banquet menus are prepared to established standards of quality, consistency, and presentation. Lead and support culinary staff during event execution to ensure seamless service. Uphold food safety, sanitation, and workplace safety standards at all times. Duties & Responsibilities Supervise banquet food production, plating, and execution for multiple events. Coordinate prep lists, production schedules, and staffing needs based on event volume. Communicate event details clearly to culinary staff. Train, coach, and mentor banquet cooks to ensure skill development and accountability. Monitor food quality, portioning, and presentation throughout service. Ensure proper storage, labeling, and rotation of all food products. Assist with inventory control, ordering, and minimizing waste. Maintain cleanliness and organization of all banquet kitchen areas. Step in as acting Banquet Chef when needed and support other culinary areas as required. Qualifications High school diploma or equivalent required; culinary degree or formal training preferred. 3-5 years of experience in a high-volume, full-service kitchen; banquet experience required. Prior supervisory or leadership experience in a culinary setting. Strong culinary fundamentals, organizational skills, and ability to multitask. Ability to stand for extended periods and lift up to 50 pounds. Traits of a Successful Candidate Confident, calm, and dependable leader. Team-focused with strong communication skills. Thrives in high-pressure banquet environments and ability to make quick decision as needed. Takes pride in food quality, presentation, and execution. Motivated to grow within a respected culinary program. Why Join Us At The Jefferson Hotel, our banquet culinary team plays a vital role in creating memorable events through exceptional food and service. As a Banquet Sous Chef, you'll work in a collaborative, professional environment where leadership, craftsmanship, and dedication are valued. This role offers the opportunity to make a meaningful impact, develop your leadership skills, and be part of a culinary tradition built on excellence.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

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

The Sous Chef is second in command and supports the Executive Chef in running the kitchen. They help manage food preparation, supervise staff, and ensure dishes meet quality and safety standards. Responsibilities: Assist with cooking and plating dishes. Supervise kitchen staff during shifts. Maintain cleanliness and food safety. Help with inventory and ordering supplies. Step in when the head chef is absent. Work schedule 10 hour shift Supplemental pay Bonus pay Benefits Paid time off Health insurance Dental insurance Vision insurance

Job Description Company: Leading Hospitality Group Salary: $80,000-$100,000 Join our culinary leadership team as Executive Chef, where you'll oversee kitchen operations while maintaining the highest standards of food quality and execution. This position requires 3+ years of high-volume executive chef experience and offers the opportunity to lead a skilled team in a dynamic environment. The Role Lead our established culinary team in delivering exceptional dining experiences. You'll manage daily kitchen operations, oversee inventory and supplier relationships, and develop staff while maintaining our commitment to excellence. Our company operates across multiple restaurants and entertainment venues, creating memorable experiences while building thriving careers in the evolving hospitality industry. Key Responsibilities Daily Operations: Ensure the highest standards of food quality and execution across all kitchen functions Team Leadership: Develop, train, and schedule kitchen staff to create a positive and productive work environment Inventory Management: Oversee food ordering, inventory control, and supplier relationships Staff Development: Maintain and elevate team morale while fostering professional growth Requirements Experience: 3+ years of high-volume executive chef experience required Leadership: Proven track record of operational success and team development Character: Trust, honesty, and integrity with genuine passion for customer satisfaction Communication: Excellent interpersonal skills with ability to lead by example Work Ethic: Self-motivated with strong organizational and multitasking abilities What We Offer Compensation & Benefits: Weekly wages plus tips Health, dental, and vision insurance 401(k) with company match Paid time off and paid training Flexible scheduling options Work Environment: Fun, friendly atmosphere focused on excellence Opportunity to work with locally and seasonally sourced ingredients Supportive team environment with skilled sous chefs Our Commitment We pride ourselves on offering the freshest, finest-quality food with menus emphasizing seasonality and regional sourcing. Your happiness and quality of life are important to us as we work together to create exceptional dining experiences. Ready to advance your culinary career? Apply Today!

Property Description Newport Harbor Island Resort presents an exciting opportunity for job applicants looking to join a premier resort destination in Newport, Rhode Island. Our resort offers a picturesque location overlooking the stunning Newport Harbor, providing a unique and captivating experience for our guests. As a team member, you will have the opportunity to work in a beautiful and tranquil setting, delivering exceptional service and creating unforgettable memories for our guests. With opportunities for career growth, ongoing training, and a supportive work culture, Newport Harbor Island Resort is the perfect place to further your hospitality career. Join our team of dedicated professionals and be a part of our commitment to providing unparalleled guest experiences in one of New England's most sought-after destinations. Apply now and take the next step in your hospitality journey with Newport Harbor Island Resort! #NewportHarborIsland #RhodeIslandJobs #HospitalityCareers #ResortJobs #TeamNewportHarborIsland #LuxuryHospitality Overview Are you a creative and dynamic Executive Chef looking for a new challenge? We are seeking an Executive Chef who is passionate about culinary excellence and has a track record of inspiring teams to deliver exceptional dining experiences. As our Executive Chef, you will be responsible for overseeing our culinary operations, menu development, food quality, and ensuring our guests are wowed by every bite. This is an exciting opportunity to showcase your talent and lead a team in a beautiful and upscale environment. Qualifications 4+ years kitchen management experience 5+ years cooking experience College degree or certification in culinary field/hospitality field preferred Good working knowledge of sanitation standards and proper preparation and presentation of F&B Ability to understand financial goals and accomplish them Ability to communicate effectively with the public and other Team Members Proven ability to effectively lead and train a diverse workforce Willingness to set a high standard in the kitchen through leading by example Ability to stand for extended periods of time and lift up to 100 pounds Ability to work extended hours when business necessitates in humid and/or extreme temperatures Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify. Salary Range USD $120,000.00 - USD $125,000.00 /Yr.

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef, Full-time at Bryant University in Providence, RI. is $25.50/hr. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Prepare meals and food to meet specifications in a timely manner Properly measure kitchen ingredients and food portions Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Manage the kitchen inventory and ensure supplies are fresh and of high quality Ensure proper food temperatures when cooking and proper storage afterward Keep the workstation and kitchen equipment clean, organized and sanitized Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements: Culinary degree preferred Two or more years of experience in a culinary lead role Experience in a high volume catering environment preferred Ability to build relationships by actively listening and responding to the client s needs Adaptable to changing business conditions Comfortable dealing with fast-paced environments Benefits: AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Banquet Chef Responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. The ideal candidate will be experienced in handling a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision. This person must be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level. The ability to interact with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role. Expert level written and verbal communication skills, strong decision-making ability and attention to detail are equally important. Schedule Requirements The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all exempt team members may be required to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles. Travel may be required and may include some overnight stays. All exempt team members should be responsible in scheduling their time off. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday thru Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays. All exempt staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn. Key Relationships Internal: This position reports to the Executive Chef and maintains relations with Kitchen Staff, Stewarding Staff, F&B Staff. External: Has regular contact with the company's guests, members, purveyors and other 3 party vendors. Maintains appropriate relationships with these and other constituencies to enhance the image of the Company and the attainment of its objectives. Key Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Maintain a climate that attracts, retains, and motivates top quality staff. Recruit, train, appraise, supervise, support, develop, promote, and guide qualified staff, both paid and volunteer. Effectively enable the culinary team so they can act on behalf of the Company by: Transmitting the Company's culture and direction. Providing direction and resources, helping develop people's skills, articulating expectations and clarifying roles and relationships. Encouraging people to question organizational assumptions and ask strategic questions, ensuring quality decision-making. Anticipating conflicts and facilitating resolution. Engaging people in processes as well as tasks; empowering people to use their resources. Practice their authority and accept their responsibility; modeling behavior; and coaching people to success. Maintain complete knowledge of and ensure staff's compliance with all departmental/restaurant policies and procedures. Establish the day's priorities and assign production and prep tasks to staff to execute. Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance. Identify situations which compromise the department's standards and delegate these tasks. Take physical inventory of specified food items for daily inventory. Requisition the daily supplies and ensure that they are received and stored correctly. Ensure quality of products received. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective staff. Be aware of any shortages and plan before the item runs out. Ensure that F&B Service Staff are informed of 86'd items and the number of available menu specials throughout the meal period. Conduct frequent walk troughs of each kitchen area and direct respective staff to correct any deficiencies. Ensure that staff maintain and strictly abide by state sanitation/health regulations and restaurant requirements. Maintain proper storage procedures as specified by Health Department and restaurant requirements. Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety. Supervise and direct the organization and preparation of food for the staff cafeteria. Minimize waste and maintain controls to attain forecasted food and labor costs. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary. Provide feedback to staff on their performance; handle disciplinary problems and counsel staffs according to restaurant standards. Conduct scheduled performance appraisals. Responsible for practicing, managing, and promoting OHM's culture so that it becomes an intricate part of the everyday operation. Represent the Company with a positive attitude and professional attire. Follow sustainability guidelines and practices related to Ocean House Collection's sustainability programs. Carry out any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role. Required Job Knowledge, Skills, Experience, and Education Minimum of 5 years' experience in culinary operations with demonstrated success, preferably in previous luxury hotel operations. College degree, culinary degree is preferable, or equivalent work experience. Skill in organizing resources and establishing priorities. Ability to handle multiple, simultaneous, and complex tasks and projects effectively and efficiently. Ability to supervise and train staff, to include organizing, prioritizing, and scheduling work assignments. Staff development and performance management skills. Information research, analysis, and evaluation skills. Knowledge of office management principles and procedures. Advanced verbal and written communication skills and the ability to work with a wide range of constituencies in a diverse operation. Strong creative, strategic, analytical, organizational, and personal sales skills. Experience developing and managing budgets, and hiring, training, developing, supervising, and appraising staff. Fluency in English both verbally and in writing Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/confrontational situations. Uphold the Company standards, policies, and procedures. Prioritize and organize tasks and work area Ability to remain calm and resolve problems using good judgement as interpreted by the management Follow directions Work cohesively with co-workers as part of a team Maintain confidentiality of guest/staff information and pertinent hotel data.

Role OverviewGrow your career and develop a team that shares your desire to make a difference! Sodexo's Campus Segment is seeking an Executive Chef 2 to join our Campus Dining team at Providence College, a private Catholic university in Providence, Rhode Island, serving 4,500 students. As the lead culinarian, you will drive culinary excellence, innovation, and consistency across residential dining, retail concepts, and high-level catering operations. In this role, you will oversee a newly renovated, state-of-the-art kitchen in Raymond Dining Hall and collaborate with a dynamic team to deliver an exceptional student dining experience. You will also play a key role in culinary development-sharing best practices, supporting peer groups, and elevating frontline culinary skills throughout the operation. As the Executive Chef, you will set the culinary vision for the account, lead menu development, and ensure all food programs meet Sodexo's standards for quality, safety, and service. You will bring creativity, leadership, and strong operational acumen to introduce innovative, trending cuisine while maintaining excellence in daily offerings. What You'll DoLead all culinary operations including menu development, production, presentation, and quality standards. Drive innovation to bring trending, student-focused cuisine to residential, retail, and catering programs. Manage food purchasing, inventory, recipe compliance, cost controls, and production forecasting. Ensure adherence to Sodexo culinary standards, food safety, sanitation, and workplace safety protocols. Train, mentor, and inspire culinary and frontline staff; foster a culture of learning and creativity. Collaborate with campus partners and Sodexo leadership to strengthen engagement and enhance the dining experience. Utilize food management systems for inventory, ordering, and production planning. 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. Strong background in high-volume culinary operations, with diverse menu and cuisine knowledge. Proven ability to manage food cost while maintaining high quality standards. Excellent leadership skills with the ability to train, motivate, and develop teams. Experience with production systems, food safety standards, and menu compliance. Passion for culinary innovation and delivering an exceptional student dining experience. 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 - 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.

Are you a highly skilled and talented chef looking for an exciting new opportunity? Do you thrive in a fast-paced and dynamic kitchen environment? If your answer is yes, we have the perfect job for you! We are a renowned food and beverage brand seeking an Executive Chef to lead our culinary team. As the Executive Chef, you will have the opportunity to showcase your creativity and passion for delicious food while managing our kitchen operations. Why should you apply? Join a team of passionate individuals who love what they do Enjoy a fun and loving work environment Learn and develop your skills in a supportive and enthusiastic atmosphere Receive competitive pay and benefits, including health insurance, dental insurance, vision insurance, and paid time off Opportunity for bonus pay based on performance Responsibilities: Oversee all aspects of the kitchen, including menu planning, food preparation, and cooking Supervise and train kitchen staff, ensuring high-quality standards are met Create and innovate new dishes, keeping up with food trends and customer preferences Manage inventory and control food costs Ensure compliance with health and safety regulations Requirements: Proven experience as an Executive Chef or similar role Passion for food and a creative approach to cooking Strong leadership and communication skills Ability to work in a fast-paced and high-pressure environment Flexibility in schedule, including availability for weekends, holidays, and night shifts Location: {{PUBLIC KITCHEN AND BAR}} {{120 FRANCIS STREET PROVIDENCE RI.02908}} If you are a motivated and talented chef ready to take on a new challenge, we would love to hear from you. Apply now and join our team! Work schedule 10 hour shift Weekend availability Monday to Friday Holidays Night shift Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance Paid time off

Job DescriptionBenefits: Bonus based on performance Employee discounts Opportunity for advancement Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a talented Chef to join our team. In this role, youll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Qualifications: Previous experience as a chef or cook Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Strong leadership skills

Job DescriptionCostantino's Venda Bar and Ristorante Job title: Head Chef Division/Department: Kitchen Reports to: Owner ■ Full-time ■ Exempt Essential Duties and Responsibilities: The Head Chef is responsible for overall kitchen management. The chef is involved in all aspects of the kitchen including the food, the employees, the kitchen equipment, and overall cleanliness. Those responsibilities include: Menu planning and cost controls Hiring, scheduling, firing of cooks, dishwashers and maintenance employees Coordinate daily work responsibilities for the kitchen staff Maintain equipment and keep it in good working order Follow and create recipes Maintain inventories and do ordering for food, chemicals and paper goods Oversee overall kitchen and basement cleanliness and sanitation Must be able to lift and carry up to 50 lbs Education and/or Work Experience Requirements: A Chef's past experience and education should combine to show dedication to culinary arts. Although a culinary degree is a great addition to a resume, it is not the most important. Great past experience and dedication to continual learning goes a long way. Some examples of great chef traits include : At least 5 years experience as Head Chef in a comparable restaurant A refined palate Knowledge of the culinary classics. Preferably Italian classic dishes Excellent verbal and non verbal communication skills. Dedication to one's craft. Continuously striving to be better Must be able to work under pressure, while maintaining a positive attitude and provide leadership Associate degree in culinary arts preferred but not necessary

Job Title: General Manager ("Bagel Chef") About the Role: As the General Manager ("Bagel Chef"), you will build a team driven by culinary excellence and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new daily skills and showing up as your best self. You're an achiever who has a strong sense of operations and is driven by results. Our operation is centered around innovation, and you always look at business strategically and systematically to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast-paced environment is critical to your role as a Bagel Chef. We constantly evolve our menu and test new initiatives to improve our business operations. You will effectively manage, delegate, and multitask to ensure your team can handle any new challenge. You will communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You manage the entire shop operation and oversee all front-of-house and back-of-house ops. You Will: ● Responsible for the entire shop operation, including P&L responsibilities such as food cost management, labor efficiency, guest experience, and building top-line sales. ● Collaborate with the Bagel Sous on QA processes and convert guest feedback into actionable insights for the team. ● Manage new initiatives and scheduled launches within the shop while instilling an entrepreneurial spirit in your team to keep them excited and engaged. ● Monitor the shop's operational flow, ensuring culinary and DOH standards/protocols are being followed and executed. ● Manage all problems with technology, systems, and/or offsite ordering platforms. You are proactive in troubleshooting and can easily handle all the moving pieces. ● Be the face of hospitality by interacting with guests and delivery drivers to provide exceptional service and train concierge roles in the restaurant to do the same. ● Ensure all employee relations conversations, including performance and development conversations, are correctly documented and communicated to HR. ● Manage recruitment needs for your restaurant by proactively interviewing, hiring, and onboarding new culinarians. ● Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans. ● Communicate verbally and digitally daily across various systems and conduct Pre-shifts & leadership meetings with your restaurant team to keep them informed on updates and new restaurant goals. ● Strictly uphold PopUp Bagel's anti-discrimination and anti-harassment policies. ● Other duties, responsibilities, and activities may change or be assigned at any time with or without notice. You Have: ● 3 - 5 years minimum kitchen or operational restaurant management experience. ● A passion for authentic, good food and the leadership skills to operate a scratched base, ever-changing kitchen. ● The willingness to roll up your sleeves and pitch in whenever and wherever necessary. ● The demonstrated skills to motivate and develop a high-performing team. ● The discipline and desire to create systems and organization within fast-changing environments. ● Excellent communication skills and an eye for detail. ● Strong computer skills. You can navigate multiple digital ordering systems with ease. ● Ability to learn technological platforms and work systematically with them. ● Familiarity with restaurant costing and inventory software. ● The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. ● The desire for professional improvement and the process of learning. ● The drive to network and build strong ties in your restaurant's community. ● The ability to take many variables to find the best solution to a problem. ● Your Department of Health and/or ServSafe certification. What We Offer:● We are a family owned and operated business.● Opportunity to grow alongside a dynamic and emerging company shaping the future of the industry.● Competitive salary● Health Insurance● Dental/Vision● PTO● Employee Discounts● Bonus Plan Reports to: President

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Knows and implements brand's Safety Standards. • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains purchasing, receiving and food storage standards. • Operates and maintains all department equipment and reports malfunctions. • Supports procedures for food & beverage portion and waste controls. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays. Leading Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Ensures and maintains the productivity level of employees. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Leads shifts while personally preparing food items and executing requests based on required specifications. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. • Schedules employees to business demands and tracks employee time and attendance. • Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained. • Reviews staffing levels to ensure that guest service, operational and financial objectives are met. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Handles guest problems and complaints. • Strives to improve service performance. • Helps employees receive on-going training to understand guest expectations. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. • Participates in the employee performance appraisal process, providing feedback as needed. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Assists Executive Chef with all kitchen operations. • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Job Description The Block Island Beach House is seeking to add an awesome Seasonal Executive Chef to oversee all of the Culinary and Beverage Operations for the property. The Block Island Beach House is a coastal retreat offering a casual yet refined dining experience that captures the essence of New England charm and seaside living. Our food philosophy celebrates fresh, local ingredients and creative culinary expression, providing guests with unforgettable meals that complement the beauty of Block Island. We have multiple dining options, including our morning cafe, Coffee + Cocktails, The Surf Shack, The Beach, The Pool, The Hill, Beach Bar, and The Surf, Block Island's premier beachfront dining experience. Position Runs Mar/April-Nov. Housing available! Compensation: $1,750 weekly Responsibilities: Create new and unique menu items and specials using various ingredients in an innovative way Exceed guest expectations while increasing sales and profits and overseeing the success of day-to-day operations of the restaurant kitchen Work with vendors to secure the best items at cost-effective pricing, and manage department expenses that are within your direct control such as food, supplies, uniforms, and equipment Coordinate all kitchen food preparation, including processes, portioning, garnishing, and ensure that all meals and dishes are presented elegantly Provide guidance and direction to staff, including setting performance standards and monitoring performance to make the kitchen run efficiently Qualifications: This role requires experience building, motivating, and leading a team Understanding and compliance with kitchen sanitation, safety and equipment usage, and food storage Candidates must have completed high school or received similar certification such as a GED Must have excellent communication and interpersonal skills with guests and coworkers At least 5 years of culinary experience About Company Come one, come all. Block Island Beach House is centered around the iconic Surf Hotel, where you will find fresh, bright, and vintage-inspired beachfront rooms with private baths and modern amenities, plus direct access to the surf and sand. A lively beach bar and relaxed lounge offer good coffee, signature cocktails, and delicious bites all day. At night, join us for drinks and music on the expansive waterfront deck. Block Island Beach House is a spirited but laid-back destination for discovering the island's low-key charm. An easy hop on the ferry from Newport, Fall River, or Point Judith, Block Island Beach House is the spot for a memorable night, a perfect weekend, or an unforgettable week-long getaway. This is a place forever tinged by the color of the sun, surf, and sand-a place for escaping, celebrating, and making lifelong memories. Website: *********************************************************************

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Are you a highly skilled and talented chef looking for an exciting new opportunity? Do you thrive in a fast-paced and dynamic kitchen environment? If your answer is yes, we have the perfect job for you! We are a renowned food and beverage brand seeking an Executive Chef to lead our culinary team. As the Executive Chef, you will have the opportunity to showcase your creativity and passion for delicious food while managing our kitchen operations. Why should you apply? Join a team of passionate individuals who love what they do Enjoy a fun and loving work environment Learn and develop your skills in a supportive and enthusiastic atmosphere Receive competitive pay and benefits, including health insurance, dental insurance, vision insurance, and paid time off Opportunity for bonus pay based on performance Responsibilities: Oversee all aspects of the kitchen, including menu planning, food preparation, and cooking Supervise and train kitchen staff, ensuring high-quality standards are met Create and innovate new dishes, keeping up with food trends and customer preferences Manage inventory and control food costs Ensure compliance with health and safety regulations Requirements: Proven experience as an Executive Chef or similar role Passion for food and a creative approach to cooking Strong leadership and communication skills Ability to work in a fast-paced and high-pressure environment Flexibility in schedule, including availability for weekends, holidays, and night shifts Location: {{PUBLIC KITCHEN AND BAR}} {{120 FRANCIS STREET PROVIDENCE RI.02908}} If you are a motivated and talented chef ready to take on a new challenge, we would love to hear from you. Apply now and join our team! Work schedule 10 hour shift Weekend availability Monday to Friday Holidays Night shift Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance Paid time off

Job DescriptionBenefits/Perks Must be able to work evenings and weekends Competitive Compensation Career Advancement Opportunities We are seeking a talented Chef to join our team. In this role, youll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that pioneer the food world universe while honoring the classics we want to meet you. Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Qualifications: Previous experience as a chef or cook Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Strong leadership skills

The Block Island Beach House is seeking to add an awesome Seasonal Executive Chef to oversee all of the Culinary and Beverage Operations for the property. The Block Island Beach House is a coastal retreat offering a casual yet refined dining experience that captures the essence of New England charm and seaside living. Our food philosophy celebrates fresh, local ingredients and creative culinary expression, providing guests with unforgettable meals that complement the beauty of Block Island. We have multiple dining options, including our morning cafe, Coffee + Cocktails, The Surf Shack, The Beach, The Pool, The Hill, Beach Bar, and The Surf, Block Island's premier beachfront dining experience. Position Runs Mar/April-Nov. Housing available! At least 5 years of culinary experience