Sous chef jobs in Springfield, MA - 142 jobs

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 cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can 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 Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Ship Experiene REQUIRED + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **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 regulation 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:** 1324267BR **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.

Job Description Schedule: Open to nights and weekends Salary: $65,000 to $70,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: Assists in coordinating and participating in the preparation and cooking of various food items. Assists with planning and creating menus. Rolls out new culinary programs in conjunction with the marketing and culinary team. Assists with managing cost controls and controlling expenditure. Performs other duties as assigned. Qualifications: 5 years of related culinary experience including 1 year at the management level. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. Ability to set up and distribute production sheets. Supervisory, leadership, training, management, and coaching skills. ServSafe or Department of Health Certification is preferred. Computer skills and knowledge of MS Office products including Excel. Associate's degree in Culinary Arts is preferred. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1481388 Chartwells HE KRISTINA MCCARTHY [[req_classification]]

{ "@context": "********************* "@type": "JobPosting", "title": "Sous Chef", "description": "You love real cooking. We love real cooking. Customers love real cooking. It's a no-brainer so you wonder why so many other places don't do it. We do it, and you'll be doing it with us - fresh, customer led, and with high-quality ingredients. As Sous Chef, you'll be the Head Chefs' go-to for support, leading and engaging the kitchen team to deliver 14 great shifts week in, week out. You'll be leading shifts, making sure the kitchen runs effectively and safely. You're as relentless as us about the detail, so you'll be all over things like stocks, Health & Safety and Hygiene, manning the pass to ensure our food goes out on-spec and on-time, and always upholding 5* kitchen standards. You'll be on it. Like a chef's bonnet The Good Stuff Overtime pay for every hour worked over contracted hours! Staff food on every shift 50% off food and drinks (including alcohol) from day one at all three of our brands - Lounge, Cosy Club and Brightside Paid breaks 28 days holiday (inclusive of Bank Holidays) pro rata Enhanced maternity and paternity pay after 2 years service The most talked-about staff party in hospitality - Loungefest! Competitions and incentives (like jetting off on an all expenses paid trip with one of our suppliers) Company pension scheme Long service awards Power over your pay with Wagestream Emotional and practical support via the Licenced Trade Charity Great opportunity for personal development and career progression in a fast growing business Achievable bonuses Tips shared equally across the team, based on hours worked Christmas and Boxing Day off! What you'll bring You are probably an existing Sous Chef, or perhaps a Junior Sous Chef/Assistant Kitchen Manager that is looking to take the next step in their career. You will have experience of working with fresh ingredients and be able to demonstrate good chef/kitchen skills (food prep hot and cold, cleaning, knife skills, good hygiene practices) Your work ethic is rolling your sleeves up and getting stuck in and leading from the front; playing an active role in delivering excellent kitchen and food standards as part of a high performing team. Extremely driven and relentless at deconstructing the can't mentality. Familiar with KPIs and making decisions in the absence of the Head Chef considering labour; stock; food safety requirements plus others. Epic communication skills with the ability to manage stakeholders and build rapport and trust (that would be with our Ops Chefs and Ops Managers). Strong knowledge of best practice around rota scheduling, sales and labour forecasts, reporting, recruitment, HR etc. You will have demonstrated successful delivery of training and recruitment for kitchen teams including Apprentices, KPs, Chefs, Junior Sous Chefs and Sous Chefs. If you want to find out more about us, follow us on LinkedIn or @life.at.loungers on TikTok and Instagram", "identifier": { "@type": "PropertyValue", "name": "Lounges - Morello", "value": "91464" }, "date Posted": "2026-01-18", "employment Type": [ "OTHER" ], "hiring Organization": { "@type": "Organization", "name": "Lounges - Morello", "same As": "" }, "job Location": { "@type": "Place", "address": { "@type": "PostalAddress", "address Locality": "Uxbridge", "address Region": "en-GB", "postal Code": "UB8 1JN", "address Country": "UNITED KINGDOM" } }, "base Salary": { "@type": "MonetaryAmount", "currency": "GBP", "value": { "@type": "QuantitativeValue", "unit Text": "YEAR", "min Value": 32000, "max Value": 36000 } } }

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.

Job DescriptionCooks at The Learning Experience are ambassadors of happiness, creating opportunities every day that reflect our mission to make a difference in the lives of children, their families, and communities. Role Responsibilities: Plan and prepare nutritious meals for children that meet proper nutritional requirements Ensure the safety of all children by maintaining and tracking food allergies for each child in our center and communicates identified allergies to teachers daily with every food delivery. Adhere to proper food safety, food handling, and sanitation procedures ensuring that food is stored and handled properly Partner with the Center Leadership team to purchase all food/supplies necessary and keep inventory records as required by local and state agencies Provide excellent customer service and positive attitude towards parents and children, listens and communicates effectively Demonstrates flexibility to the daily business need of a childcare center Qualifications: High School Diploma or equivalent 1+ year of experience in food preparation and cooking Possesses a food handling certificate or ability to receive within 90 days of hire Must be able to lift a minimum of 25 lbs.

Springfield, Massachusetts The SHOW comes alive at MGM Resorts International Have you ever wondered what it would be like to work in a place full of excitement, diversity, and entertainment? Are you enthusiastic about being a team player in one of the most fascinating industries in the world? At MGM Resorts, we seek individuals like YOU to create unique and show-stopping experiences for our guests. THE JOB: The Executive Chef position at South End Market offers an exciting leadership role where you will oversee the kitchen operations, lead a skilled culinary team, and ensure the highest standards of food quality and safety. You will provide strategic guidance, foster a collaborative and innovative environment, and enhance menu offerings while optimizing kitchen efficiency to uphold the MGM brand's reputation for excellence, ultimately delivering exceptional culinary experiences to guests. THE DAY-TO-DAY: * Owns, leads and oversees daily commissary kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability. * Represent the commissary kitchens in divisional, property or corporate meetings. * Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules and regulations for the commissary staff. Owns department execution of F&B and/or company-wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness within all areas of the kitchens. Responsible for completion of all company compliance training by the commissary kitchen staff. * Manages Human Resources responsibilities for commissary kitchens to include, creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company's diversity commitment; adherence to the company's status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements. * Interacts with internal/external guests to ensure satisfaction and product quality. Reviews BEOs, SEOs and MEOs daily to ensure that orders executed upon. Reacts to any feedback on guest complaints and takes any appropriate action. * Collaborate with divisional Directors, Executive Chefs, and kitchen team to ensure a seamless execution of product delivery between kitchens inclusive of time standards, recipe specifications, and quality. * Maintains excellent knowledge of property's food & beverage products, menu items and equipment used to perform duties. * Perform other job-related duties as requested. THE IDEAL CANDIDATE: * Has 2+ years of prior relevant experience THE PERKS & BENEFITS: * Healthcare, financial and time off benefits * Wellness incentive programs to help you stay healthy physically and mentally * Access to company hotel, food and beverage, retail, and entertainment discounts as well as discounts with company partners on things like travel, electronics, online shopping, and more. * Free meals in our employee dining room * Free parking on and off shift * Professional and personal development through programs and networking opportunities as well as volunteer opportunities in the community VIEW JOB DESCRIPTION: ************************************************************************** Pay Range: The pay range for this role is: $74,300.00 - $99,000.00 Please keep in mind that this range represents the pay range for all positions in the job grade within which this position falls. The actual salary offer will take into account a wide range of factors, including location. This position is eligible to participate in the Company's incentive plan. Employees in this position are eligible to participate in medical, dental, vision, life insurance, 401(k) plans, and time off plans. Specific program offerings vary by eligibility factors such as geographic location, employment status, and union membership. Are you ready to JOIN THE SHOW? Apply today!

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.

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. 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 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 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**

SOUS CHEF - TRUMBULL KITCHEN, HARTFORD, CT Join the Max Hospitality Team! Trumbull Kitchen, located in the heart of downtown Hartford, CT, is seeking a talented and passionate Sous Chef to join our award-winning culinary team. If you're driven by creativity, thrive in a fast-paced environment, and are excited about bold, globally inspired cuisine, we want to hear from you! Max Hospitality is committed to delivering extraordinary dining experiences through elevated cuisine, thoughtful service, and a team culture rooted in professionalism and continuous growth. We're looking for leaders in the kitchen who value hospitality, innovation, and collaboration. Trumbull Kitchen is a modern, upscale restaurant known for its inventive approach to contemporary American cuisine infused with global flavors. Located in Hartford's vibrant downtown, it has become a go-to destination for guests seeking refined dishes, craft cocktails, and a stylish yet approachable atmosphere. With a reputation for culinary excellence and creative energy, Trumbull Kitchen is where bold flavors and elevated service come together. The ideal candidate is a motivated, detail-oriented chef who thrives under pressure and leads by example in a high-performing kitchen. Benefits: Competitive Pay Shift Meal & Monthly Dining Allowance for all locations 100% Employer Paid Disability Flexible Scheduling Opportunities for Growth and Advancement 401(k) with matching up to 4% Health, Dental, and Vision Insurance Paid Time Off & Paid Sick Time Referral Program Life, Accident, Critical Illness, & Pet Insurance Career Development within the Max Hospitality Group Responsibilities: Support the Executive Chef in overseeing daily kitchen operations, maintaining consistency and quality throughout prep and service Supervise, train, and motivate back-of-house staff, upholding standards for food safety, cleanliness, and excellence Collaborate on menu development, contributing creative ideas that reflect Trumbull Kitchen's innovative culinary style Ensure accurate inventory, manage ordering, and minimize food waste Lead by example in maintaining a clean and organized kitchen Communicate effectively with the front-of-house team to ensure smooth and timely service Troubleshoot and resolve issues during service, always keeping the guest experience in mind Qualifications What We're Looking For Experience: At least 2 years of experience in a Sous Chef or senior kitchen role in a high-volume, upscale or fine dining restaurant Solid understanding of contemporary cooking techniques and global flavors Experience managing kitchen operations, staff development, and quality control Proficient in inventory management, ordering, and food cost tracking Familiarity with health department regulations and food safety standards Skills and Qualities: Exceptional leadership and communication skills Creative approach to food with a deep appreciation for high-quality, seasonal ingredients Ability to stay calm and focused during busy service periods Strong organizational and time-management skills A professional and polished demeanor that reflects Trumbull Kitchen's upscale brand Diversity Creates a Healthy Atmosphere: Max Hospitality is an Equal Employment Opportunity/Affirmative Action employer. We are committed to diversity and encourage all qualified applicants to apply regardless of race, color, religion, sex, age, national origin, protected veteran status, disability status, sexual orientation, gender identity or expression, marital status, genetic information, or any other legally protected characteristic. Applicants with criminal backgrounds are encouraged to apply.

What You'll Do • Lead by example- prep, cook, and assemble dishes that meet our quality standards • Support training and development for kitchen team members • Keep your station and the kitchen clean, organized, and ready to roll • Monitor portioning, prep times, and waste to help control costs • Ensure food safety, sanitation, and hygiene standards are always met • Assist with events, functions, and daily execution • Communicate inventory or maintenance needs to management • Jump in wherever needed to keep service smooth and guests happy What We're Looking For • Solid kitchen experience and a strong work ethic • A natural leader who sets the tone for teamwork and professionalism • Someone who thrives in a fast-paced, high-volume environment • Detail-oriented and dependable- the kind of person others can count on • Comfortable working nights, weekends, and holidays - that's when we shine! If you're ready to take the next step in your culinary career and lead a fun, hardworking team, apply today and join Spare Time Entertainment! Pay range: $19-$22/hour

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as a Sous Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! WHAT OUR SOUS CHEFS DO Our Sous Chefs are skilled chefs who combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. A SOUS CHEF'S DAY-TO-DAY Adhere to the company's mandated F&B menu and purchasing programs Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary Work with the Operations team and Sales staff in the absence of the KM/Chef, plan, supervise, and execute all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up. Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume Partner with KM/Chef or General Manager to address and resolve disciplinary issues as appropriate. Foster a team work environment. Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food Assist Chef with managing all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by conducting sanitation audits Proactively ensures that a clean, safe environment is maintained at all times. Report critical issues to General Manager ASAP. WHAT IT TAKES Minimum of 1- 3 years of kitchen supervisory experience in high-volume retail, entertainment, hospitality, or restaurant venue is required Experience preparing catered events and presenting foods for special events desirable Relevant experience or equivalent combination of education and experience is also acceptable. Current ServSafe certification required. PERKS (MORE REASONS YOU'LL LOVE YOUR JOB) Free Bowling $1 Arcade Play 20% off Events 50% off Food & Beverages Weekly Pay WORK ENVIRONMENT/PHYSICAL DEMANDS: Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $23.00 to $26.00 / hour Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

The Flying Monkey Grill & Bar, Llc in Newington, CT is looking for one sous chef to join our 68 person strong team. We are located on 2095 Berlin Turnpike. Our ideal candidate is self-driven, ambitious, and engaged. Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to receiving your application. Thank you.

, pay will be variable by location - See additional job details and benefits below The Executive Chef Partner is responsible for leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability. The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Culinary Development team to ensure menu items are executed with excellence in the restaurant. Job Requirements * Proven success as head of kitchen operations in a high-volume upscale restaurant or high-end resort restaurant * Strong passion for culinary excellence, wine knowledge, and service * Proven ability to develop team * Knowledge of systems, methods, and processes that contribute to great execution * Stable job history which demonstrates upward career progression

FISD Salary: $80000 - $90000 / year Other Forms of Compensation: N/A Flik Independent School Dining has been leading the way in transforming private and independent school foodservice across 300 communities for over four decades. Our passionate team of associates is fully committed to delivering exceptional foodservice experiences every single time. Our meals are crafted from fresh, locally sourced ingredients, supporting sustainable agricultural practices that benefit our communities. But we don't stop at just foodservice - we take it to the next level by offering cutting-edge nutrition education programs that empower students to make smart, healthy choices daily. By combining nutritious meals with comprehensive education, we equip students with the essential tools they need to lead a healthy and thriving life. We believe in nourishing the whole person, creating community through great food and programming, and doing what's right, every time. We are Nourishing a Brighter Future. Job Summary As the Executive Chef, you will be responsible for leading all culinary operations at a private or independent K-12 school. This hands-on leadership role requires a strong dedication to food quality, safety, innovation, and service excellence. You will lead all aspects of a team of culinary associates, run kitchen operations, and partner closely with the school community to deliver a dining experience that meets the highest standards of nutrition, taste, and presentation. Key Responsibilities: * Lead all culinary functions including menu planning, food preparation, recipe development, and service execution. * Lead food and labor costs; maintain budget compliance and implement cost control strategies. * Purchase food and kitchen supplies; run vendor relationships and maintain accurate inventory. * Ensure compliance with all food safety, sanitation, and allergy protocols; uphold HACCP standards. * Recruit, train, and mentor culinary team members, encouraging a culture of excellence, safety, and continuous learning. * Collaborate with marketing and culinary teams to launch seasonal menus and promotional programs. * Support special events and catering functions, ensuring high-quality food and detailed execution. * Supervise back-of-house operations to ensure cleanliness, organization, and compliance with company and regulatory standards. * Works in tandem with Director of Dining to engage in associates performance management and prepare and conduct annual performance evaluations. Preferred Qualifications: * Culinary degree or equivalent professional training preferred. * 3-5 years of dynamic culinary management experience, preferably in high-volume foodservice or catering environments. * Confirmed ability to lead food and labor costs while maintaining quality standards. * Strong leadership, organizational, and interpersonal skills. * Experience in scratch cooking, menu innovation, and staff development. * Passion for food quality, safety, and crafting outstanding dining experiences for students and school communities. * Proficiency with kitchen operations software and Microsoft Office Suite (Word, Excel, Outlook). * ServSafe Certification preferred. Apply to Flik today! Flik Independent School Dining is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik Independent School Dinning maintains a drug-free workplace. Associates at Flik Independent School Dining are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Paid Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) * Paid Parental Leave * Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1495365 FISD STEPHANIE FREER [[req_classification]]

We're more than just a team - we're a community dedicated to making a difference every day. At Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you're passionate, driven, and ready to thrive, we'd love to have you on our team. Apply today and build a career that inspires you! The Chef de Cuisine is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef; and maintaining and adhering to the health and food safety program at all times per state and federal regulations. This position oversees kitchen staff in the preparation/production of all meal periods. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you're not just getting a job - you're joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here's how we show our commitment: Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way. Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve. Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance. Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered! Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations! We're more than just a business-we're a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career. Apply today! Responsibilities Collaborate with the Executive Chef to develop innovative and seasonal menus that showcase the restaurant's culinary expertise and creativity, incorporating fresh, locally sourced ingredients and international flavors. Contribute to menu planning and recipe development, including creating and testing new dishes, specials, and tasting menus, and ensuring that all menu items meet quality and cost standards. Oversee food preparation and cooking activities, ensuring that dishes are prepared according to established recipes, portion sizes, and quality standards, and that food safety and sanitation guidelines are followed at all times. Supervise and assist kitchen staff in various culinary tasks, including chopping, slicing, dicing, marinating, sauté, grilling, roasting, and baking, to ensure consistency and excellence in food presentation and taste. Coordinate and manage kitchen operations, including ordering and inventory management, production scheduling, and equipment maintenance, to ensure smooth and efficient workflow and minimize waste and downtime. Maintain a clean, organized, and sanitary kitchen environment at all times, including workstations, storage areas, and equipment, and ensure compliance with health and safety regulations and food handling procedures. Train, mentor, and supervise kitchen staff, including cooks, line cooks, and prep cooks, providing guidance, feedback, and coaching to enhance their culinary skills, teamwork, and performance. Conduct regular training sessions and workshops on culinary techniques, menu items, and food safety practices, and ensure that all kitchen staff are properly trained and certified in food handling and safety procedures. Monitor food quality, presentation, and taste, and conduct regular taste tests and quality checks to ensure that all dishes meet the restaurant's standards of excellence and guest expectations. Technical Skills: Must have strong Culinary/cooking skills - skilled in different styles of cooking Food cost analysis, i.e., knowledge of food ordering, inventories, labor control Thorough knowledge and understanding of kitchen equipment use and operation Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience Financial understanding in food costs and minimizing waste in the kitchen Experience / Education: Minimum 5 years' of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counseling as well as documentation; experience with documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Manager Certification and Allergy Awareness Training strongly preferred. *All applicants at Inn on Boltwood are subject to a background check. The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.

Second in command to the Executive Chef, plays a critical leadership role to other cooks as well as Porters. Act as lead cook when Executive Chef is not present creating prep sheets, directing staff, managing inventory, and putting out meals independently. Work, clean, and organize according to kitchen SOP. Prepare and serve foods for guests ensuring allergen awareness, quality, quantity, and punctuality. Take seriously and be thorough and thoughtful about preparing delicious foods that cater to guests and staff's specific dietary needs. Maintain and respect Kashrut (Kosher laws) in the kitchen and dining room as instructed by Mashgiach (Kosher Supervisor) Receive and put away orders as needed. Prepare and maintain cold foods: dressings, dips, snacks, etc. as needed. Clean and organize walk-in refrigerators, freezers, dry storage, and workspaces as needed. Carry a positive, kind, and professional attitude with a willingness and desire to learn and teach. Job responsibilities will grow to include ordering and inventory. Participate in all managerial meetings and functions, including All-Staff meetings, in-service training, and education sessions as assigned. Skills: Must have or obtain a ServeSafe Food Manager Certification. years of experience working in a Kitchen. 3+ years of experience leading a culinary team or brigade. Experience with Kashrut (Kosher laws) ideal, but not mandatory. Demonstrated ability to lead a team and communicate well during meal prep and service. Proficient in Word, Excel, Zoom, and Outlook General: Attend weekly department meetings. Attend monthly all-staff meetings via Zoom. Must possess a solid work ethic with strong organizational and time-management skills, excellent attention to detail, professional verbal, and written communication skills in English, as well as provide excellent customer service. Must maintain a professional demeanor and good hygiene. Must be able to adapt to changing situations. Must be a team player and willing to jump in where necessary; dishes, trash, ordering, serving, scheduling, anywhere in the department to support colleagues. Other tasks/duties as assigned. EOE, Women and Veterans encouraged to apply!

Join Our Team! Are you an Executive Chef with a passion for made-from-scratch food, premium ingredients, and delivering upscale casual dining experiences that prioritize both quality and hospitality? Are you looking for more than just a job-something meaningful, where you can grow and thrive? Look no further. We're seeking a talented and motivated Executive Chef to lead our kitchen and be a vital part of our outstanding team and culture. At Burtons Grill, we're committed to excellence-not just in the food we serve, but in the environment we create for our guests and team. We take pride in: A scratch kitchen using wholesome, premium ingredients Industry-leading protocols for food allergies and dietary restrictions, including a robust gluten-free menu A culture rooted in growth, creativity, and inclusion We serve contemporary American cuisine, prepared from scratch with wholesome, premium ingredients. There's something on our menu for everyone - from juicy burgers and bountiful salads to tender steaks, fresh seafood, and more. We're quality-obsessed when it comes to our food, and we're just as passionate about our hospitality. Our dedication to making Burtons accessible to everyone is inherent in all we do. We're well-known for our extensive protocols for safely serving guests with food allergies and dietary restrictions, and for our gluten-free menu. We believe happy, fulfilled teams create extraordinary guest experiences-and we work hard to ensure both. With New England roots, legendary service, and a chef-inspired menu, we've become a favorite destination for loyal guests up and down the East Coast. Our team is committed to upholding the values of our founders and delivering exceptional service and quality every day. What You'll Do: You'll lead our culinary operations with creativity, passion, and precision. Guide, mentor, and develop a talented kitchen team Uphold our commitment to food quality, safety, and consistency Collaborate on seasonal menus that keep our guests excited and coming back Be supported by a company that invests in your success and growth What You'd Bring: Proven experience as an Executive Chef in a high-volume, upscale kitchen ($5M+ in annual sales) A strong passion for elevated, made-from-scratch cuisine Inspirational leadership skills and a commitment to team development Strong communication, organization, and BOH operational expertise A positive, inclusive, and solutions-focused mindset What We Offer: A supportive, growth-oriented work culture Competitive salary and comprehensive benefits package A passionate team dedicated to culinary excellence The opportunity to build a meaningful, fulfilling career-not just a job We Value Diversity & Inclusion We believe a diverse team makes us stronger. We're proud to be an Equal Opportunity Employer, and we do not discriminate based on race, religion, color, national origin, sex, sexual orientation, gender identity, disability, age, veteran status, or any other factor unrelated to merit. Ready to lead with purpose and passion? Apply today and discover why this just might be the best job you've ever had. Requirements Minimum 2 years of Executive Chef or Kitchen Manager experience in an upscale, polished casual, or fine dining restaurant with annual sales of $5M+ Strong leadership skills and a solid understanding of back-of-house day-to-day restaurant operations Strong knowledge of back-of-house operations, including inventory, food safety, and kitchen leadership Proven ability to lead, motivate, and develop high-performing teams Passion for hospitality, quality, and delivering an exceptional front-of-house guest experience Availability to work 10-hour shifts, including weekends and holidays ServSafe Certification Allergy Certification Salary Description $75,000 - $90,000 per year

Executive Chef, Wintonbury Hills Golf Course We're hiring a Full-time Executive Chef at Wintonbury Hills Golf Course! At Troon, we believe our Associates are our greatest strength and competitive advantage. Whether you're just kickstarting your career or have a long-standing passion for hospitality and customer service, there's an exciting new opportunity for you at Wintonbury Hills Golf Course. Engage with guests from all over, providing a first-class experience and dedicated service they will carry with them long after they've left our premises. Ideal candidates have a genuine passion for hospitality. As an Executive Chef, you will be responsible for providing incredible guest service and member experiences through providing food & beverage services to the guests at the Club. This includes all food preparation at the club, overseeing the kitchen and service staff, and adhering to safety and health standards. Manager Responsibilities: * Hires and trains new F&B team members for both the Kitchen and Front of The House. * Trains new employees in the company's policies, procedures, and best practices. * Organizes and oversees the schedules and work of assigned staff. * Handles discipline and termination of employees as needed and under company policy. Duties and Responsibilities: * Establish and maintain service standards, food quality production, portion, cost control, while conforming to State Health Department Codes. * Creates and plans all meals and menus for the F&B venues, Signature & Social events, and catered events. * Ensure all menus have appropriate menu costing / recipe cards associated with each item. * Conducts Daily Food/Line Inspection to ensure all items ingredients being used are fresh and of the highest quality. * Expedite peak meal periods by maintaining a "hands on" approach. * Works within monthly set food cost budget, adjust food requisitions and controls waste. * Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness, and food safety. * Participates in monthly food inventories. * Maintain cleanliness and organization in all back of house F&B areas. * Prepare and submit weekly employee schedules to the General Manager. Adjust actual schedules to ensure efficient use of employees. * Attend and participate in the weekly department and other periodic employee meetings. * Plan, organize and manage daily activities. * Provides directions for all day-to-day operations. * Understands employee positions well enough to perform duties in employees' absence or determine appropriate. * Provides guidance and direction to subordinates, including setting performance standards. * Utilizes interpersonal and communication skills to lead, influence, and encourage others. * advocates sound financial/business decision making; demonstrates honesty/integrity. * Leads by example. * Reviews staffing levels to ensure that service, operational needs, and financial objectives are met. * Establishes and maintains open, collaborative relationships with the team. * Solicits employee feedback, utilizes an "open door" policy and reviews assoc. satisfaction results. * Demonstrate new cooking techniques and equipment to staff. * Manage and monitor daily accurate activity and financial requirements, ordering of products, stock levels and monthly inventory. * Conduct daily walk through to ensure the facility is safe and presentable and that courtesy and efficiency are being exercised throughout. * Monitor that all equipment in the kitchen is clean and in proper working condition. * Conducts pre-shift meetings to inform associates of daily events; ensures associates are prepared, organized, and deliver high standards of service and great experience to the members. * Protect the assets of the facility. * Initiates programs to reduce breakage and for China, Glass, and Silver * Operate within the guidelines, policies, standards, and constraints as established by Troon. * Maintain a current Food Handlers Certificate and a current Responsible Vendor or TIPS Certificate. * Is incredibly friendly, customer centric, and radiates a positive, inclusive, and accommodating attitude while interacting with associates and customers. * Perform other duties as assigned. Required Skills/Abilities: * Excellent verbal and written communication skills. * Proficient knowledge in recommending, pouring, and serving wine, beer, and spirits. * Excellent interpersonal and customer service skills. * Excellent organizational skills and attention to detail. * Excellent time management skills with a proven ability to meet deadlines. * Strong analytical and problem-solving skills. * Strong supervisory and leadership skills. * Ability to prioritize tasks and to delegate them when appropriate. * Ability to function well in a high-paced and at times stressful environment. * Proficient with Microsoft Office Suite or related software. Must have the ability to perform moderate physical work and may be required to lift up to 50 lbs., up to 30 lbs. frequently and up to 10 lbs. constantly. Perform activities such as bending, kneeling, crouching, reaching, standing, lifting and grasping for up to 5 hours without sitting. Education and Experience: * Must have at least 3 years of Culinary Experience as a Sous Chef, Chef De Cuisine, or Executive Chef in a Hotel, Resort, Mid to High-End Free-Standing Restaurant or Luxury Community Setting. * Recommended to have at least 1 year of Front of the House Leadership Experience in a Hotel, Resort, Mid to High-End Free-Standing Restaurant or Luxury Community Setting. * Must have Culinary Certification, or associate's degree and have a good working knowledge of point of sale systems. Working Conditions: Consistently moving between an indoor environment (85%) and an outdoor environment (15%) of the time. Potential exposure to weather conditions while serving guests outdoors. Work area may be crowded and noisy. Makes frequent trips to kitchen, where air may be moist, warm, and odorous from preparing foods. The kitchen floor may be slippery from moisture and grease. Sharp and rapid equipment movement, sharp utensils, harmful chemicals and or solvents if proper safety procedures are not followed. 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.

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