Kitchen staff jobs in Boston, Massachusetts - Page 6Create job alerts

Job Description Be a role model. Share your passion! Do you love cooking, experimenting with flavors, and sharing your passion for food — and want to inspire kids in the kitchen? JCC Greater Boston is looking for enthusiastic Cooking Instructors to design and lead engaging culinary activities for children in grades K–5 at our School Break Camps (December, February, Passover, and April school breaks). Specialists are role models who create safe, inclusive, and fun program areas where kids can explore, learn, and build confidence through hands-on cooking experiences. What you will do each day: You’ll spend your day bringing the kitchen to life — whether that’s teaching basic cooking skills, guiding campers through recipes, exploring fun food science experiments, or helping them create delicious dishes. You’ll plan age-appropriate activities, adapt them to meet the needs of different campers, and keep things safe, engaging, and fun. Beyond your specialty, you’ll also be part of the camp team: helping with transitions, supporting special events, and ensuring every camper feels included, supported, and inspired. Example Recipes Include: • Smoothies, • Cookies, • Salsa, • Salads, • And More! Why work with us? At our camps, the best part of the day is simple: the campers. Our staff say their favorite moments are playing games, cheering campers on at swim, creating art together, and bonding over shared interests. Staff describe camp as fun, dynamic, and inclusive. Here, you’ll gain leadership skills, make lasting friendships, and create unforgettable experiences – for campers and yourself. JCC Greater Boston is deeply committed to valuing and celebrating the uniqueness of each constituent. We welcome staff and participants from diverse backgrounds. While being proudly Jewish, we strive in every way to provide an open and welcoming setting for all, irrespective of personal practices, beliefs, or background. We are guided by JCC Greater Boston’s core values - Belonging, Joyfulness, Collaboration, and Transformation - which resonate with many who do not identify as Jewish. This is what our staff say are the best parts of working at JCC Camps: • Bonding with the campers, • The activities, • Free swim, • Leadership opportunities, • Making close friends with co-counselors Available Dates: • December Camp: December 24, 26, 29, 30, 31 and January 2, • February Camp: February 16, 17, 18, 19, 20, • Passover Camp: April 3, 6, 7, 8, 9, 10 Available Shifts Each Day: • Full Day 8:30am – 4:30pm, 8 hours, • Morning Shift 7:30am – 3:30pm, 8 hours, • Afternoon Shift 10am - 6pm, 8 hours Primary responsibilities include, and are not limited to: • Plan, prepare, and lead age-appropriate activities in your specialty area, • Ensure the safety and well-being of campers during activities, • Create a fun, inclusive, and supportive environment that encourages skill-building and exploration, • Work in partnership with counselors and camp leadership to provide a cohesive, positive camper experience, • Maintain, organize, and request necessary supplies and equipment, • Adapt activities to meet the needs and abilities of diverse campers, • Support camp-wide special events and large-group programming as assigned, • Actively create a welcoming dynamic that contributes to an environment where each individual is valued and respected, • Actively participate as an essential team member, • Support JCC Greater Boston’s mission, vision, and values of belonging, joyfulness, collaboration, and transformation, including through role modeling, • Enthusiastically representing the organization, model excellence and achievement, • Attend JCCGB meetings and trainings as assigned JOB DETAILS: This is an hourly position with a daily schedule of 8:30am - 4:30pm, Monday - Friday. Offering great perks, including JCC Health & Fitness center access, a supportive, vibrant in-person work environment, and a competitive starting pay rate of $20 per hour. The pay rate offered will ultimately be determined by relevant qualifications, experience, and JCC's internal equity. About JCC Greater Boston Since opening its doors in 1983, JCC Greater Boston has been committed to creating a vibrant, inclusive, diverse community by nurturing meaningful, lasting relationships. Through our network of early learning centers, day camps, regional teen and family programs, health and wellness offerings, and adult arts and ideas classes, JCC Greater Boston provides highly valued connections, learning, and experiences for the Jewish community and friends. JCC Greater Boston staff enjoy working in an innovative, friendly, and welcoming environment where their talents and contributions are appreciated. In our recent employee survey, staff rated their direct management and organizational alignment experiences close to 90% positive. If you want to upgrade your working experience and have a better work-life balance, we encourage you to explore becoming part of the JCC team! The JCC is deeply committed to valuing and celebrating the uniqueness of each constituent. We welcome staff and participants from diverse backgrounds. While being proudly Jewish, we strive in every way to provide an open and welcoming setting for all, irrespective of personal practices, beliefs, or background. We are guided by JCC Greater Boston's core values: Belonging, Joyfulness, Collaboration, and Transformation, which we hope resonate with all. To learn more about what makes JCC Greater Boston a wonderful place to work, please visit our careers page at JCC Greater Boston is an equal opportunity employer and does not discriminate against any individual or group on the basis of gender, sexual orientation, gender identity or expression, age, race, color, religion, national Requirements Education and Experience: • High school degree preferred, • College degree, concentration, certification, or equivalent experience in cooking, nutrition, or related field preferred, • 1+ season (summer camp, semester, other) instructor experience planning and leading activities for children, • Customer service experience preferred, • Equivalent combination of education and experience may be substituted at the JCC’s discretion to meet minimum criteria. Skills and Abilities: • Genuine enjoyment of working with children and helping them grow, • Passion and expertise in your specialty area (arts, sports, music, cooking, science, etc.), • Ability to plan and lead age-appropriate, engaging, and inclusive activities, • Excellent group management skills, • Strong communication, teamwork, and collaboration skills with campers and staff, • Safety awareness and ability to manage risks during activities, • Creativity, flexibility and patience to adapt activities for diverse camper needs, • Positive, energetic attitude and commitment to fostering an inclusive, joyful camp environment, • Proactive problem-solving and willingness to ask for guidance when needed, • Self-starter who takes the initiative, • Must be able to work well with others, building/sustaining collaborative solid relationships, • Ability to manage situations effectively and diplomatically and ask for help, guidance, or clarification when needed, • Commitment to build strong relationships with campers, co-workers, and camp leadership Physical Requirements: • Able to work well in a busy, dynamic, and sometimes noisy environment involving multiple tasks and priorities., • Ability to work in variety of weather conditions for extended periods of time in case of rain, heat, humidity, cold, or other environmental factors to ensure the supervision and safety of campers in our care., • Able to lift and carry objects weighing 30-40 pounds (boxes of supplies, children’s backpacks, etc., • Able to sit and kneel; getting down at eye level with children regularly., • Ability to swim and supervise children in pool (able to stand in pool) ADA Statement: Individuals must possess these criteria for knowledge, skills, and abilities or be able to explain and demonstrate that the individual can perform the essential functions of the job, with or without reasonable accommodation and using some other combination of skills and abilities. Benefits In addition to offering rewarding work and great career opportunities within our mission-driven, values-driven, and family-centric environment, JCC Greater Boston proudly offers employees the generous benefits listed below. JCCGB Perks! Each seasonal employee is eligible for access to JCC Greater Boston's top class fitness, recreation and wellness facility in Newton! Seasonal access to the JCC Fitness Center includes: • Use of the Fitness Center at Leventhal-Sidman JCC during active seasonal employment A Great Place to Work! JCC Greater Boston is consciously evolving as a great place to work! In our recent 2023 employee engagement survey, at least 88% of our staff gave us top ratings on: • Supportive colleagues, • Team camaraderie, • How their managers treat them, • Individual autonomy, • Knowing what their work contributes to and how it impacts others, • Pride in working for the JCC, • Program and service quality, • Holding ourselves accountable Our staff and leadership bring experience, excellence, and commitment to everything we offer and we are dedicated to a culture where all our employees may thrive. Our culture is built on our values, driven by our mission, and nurtured through the expert contributions of our professionals.

Job Description Ramsay’s Kitchen is a casually refined restaurant inspired by Michelin-starred Chef Gordon Ramsay and his global travels. Located on the historic Boylston Street in Boston, guests enjoy a fresh seasonal menu featuring iconic dishes like the Beef Wellington and Sticky Toffee Pudding, alongside local favorites with a twist. We are now seeking an experienced line cook to join our back-of-house operations. The line cook must have: • The motivation and skill to represent the Gordon Ramsay Brand and its world class hospitality standards, • Ability to build a rapport with regular customers to create a positive atmosphere, • A strong personality, with confidence and enthusiasm, • Safety and sanitation knowledge, • Maintain current knowledge of menu items, • Ability to multitask in a high volume environment, • Insurance – Medical, Dental & Vision (FT employees ONLY), • Sick Leave, • Employee Assistance Program - offering counseling, assistance for personal, financial, and legal issues, self-help resource benefits, personal and professional coaching, wellness benefits, and much more!, • Access to our world-class training & development opportunities globally, • Work with and learn from extraordinary culinary and front-of house talent in a diverse, energizing and professional restaurant environment At Gordon Ramsay Restaurants, we are driven to be an inclusive employer, we are devoted to creating an environment where our amazing teams can thrive, and our aim is to put people at the heart of everything we do. We want our teams to be their authentic self, and we truly celebrate diversity in every sense. We are successful at what we do by cultivating talented teams with diverse skills & backgrounds. Everyone is welcome in our Gordon Ramsay Restaurants family. As we continue to grow and build the business, we are committed to putting diversity, equality, and inclusion at the forefront. We use eVerify to confirm U.S. Employment eligibility.

Job Description Chef de Cuisine New American, Casual with Fine Dining Approach Base Annual Salary - $90,000-$110,000 Location: Boston, MA Reports to: Ownership, SVP of Culinary Description Our restaurant group is built on a foundation of creativity, excellence, and hospitality. We believe in crafting meaningful dining experiences that celebrate connection, authenticity, and innovation. Our team is both creatively driven and operationally sound, united by a shared commitment to culinary excellence and genuine care for our guests, teams, and partners. Scope & General Purpose The Chef de Cuisine leads and oversees daily culinary operations in partnership with the Senior Vice President of Culinary and Ownership. This role requires a balance of creativity, leadership, and business acumen—guiding cooks to produce an exceptional product while maintaining consistency, precision, and efficiency. The CDC must approach the kitchen with both a global and strategic view, understanding creative recipe development, financial management, and organizational structure. Leadership, patience, resourcefulness, and a true passion for gastronomy are essential to success in this role. This is also a very personable and high-touch role, interacting with guests and building relationships...charisma is key! Core Focus Areas • Foster a collaborative environment, working effectively with all team members of varying skill levels and backgrounds., • Build and maintain meaningful relationships with management, staff, and guests that reflect the restaurant’s identity and culture., • Demonstrate strong business acumen—understanding how purchasing, training, and scheduling impact operational success., • Exhibit deep curiosity and passion for global cuisine, technique, and innovation., • Maintains the highest standards of cleanliness, precision, and consistency., • Demonstrates curiosity, creativity, and a commitment to continual growth., • Efficiently manages scheduling, inventory, and ordering systems., • Leads with excellence in a chef-driven, quality-focused environment., • Contributes to improved financial performance through team training and culinary development., • Builds a positive and motivated kitchen culture that fosters retention and career growth. Core Management Responsibilities • Lead daily kitchen operations with precision, consistency, and efficiency., • Support hiring, training, and mentoring of all back-of-house team members including line cooks, prep cooks, and dish staff., • Oversee menu execution, consistency of flavor and presentation, and rollout of new seasonal or creative items., • Partner with the operations team on culinary initiatives, training programs, and quality standards., • Develop schedules and manage labor costs in alignment with sales trends and business needs., • Maintain accurate recipe systems, prep guides, and ordering processes to ensure consistency and excellence., • Conduct ongoing culinary training and education for the team, covering technique, sanitation, and operational skills., • Review and manage P&L statements in collaboration with leadership to ensure fiscal responsibility., • Lead kitchen operations during service, setting the tone for professionalism, teamwork, and high standards., • Oversee all aspects of food safety, sanitation, and equipment care., • Support private dining and special events in coordination with the operations and service teams., • Maintain high standards of cleanliness, organization, and efficiency across all kitchen areas., • Execute all opening and closing management duties, including ordering, inventory, and reporting. Job Requirements • 4-6 years of progressive kitchen management experience, some preferably in fine dining environments (Michelin Star, JBF or Similar), • Strong leadership and team-building skills, • Excellent organizational and time management abilities, • High integrity and professionalism, with a collaborative and positive approach, • Proven ability to perform under pressure in a fast-paced setting, • Comprehensive knowledge of culinary technique, kitchen operations, and sanitation practices, • Ability to stand and walk for 8+ hours, lift and transport up to 50 lbs., and work in confined or high-activity areas Compensation & Benefits: • Competitive base salary - $90k-$110k DOE, • Performance based bonus program, • Relocation assistance package, • Comprehensive healthcare packages, • PTO & Sick Pay, • Continued growth opportunities, • Equal Employment Opportunity #AA

Job Description Ramsay’s Kitchen is a welcoming yet refined restaurant inspired by Chef Gordon Ramsay. Guests in Boston enjoy signature dishes like Beef Wellington and Sticky Toffee Pudding, paired with excellent service and hospitality. Our Server Assistants help deliver the Gordon Ramsay standard of hospitality by supporting the servers and creating a smooth dining experience for every guest. They clear and reset tables, make sure the dining room looks perfect, and work closely with servers and the kitchen team to ensure plates are served quickly and with care. What We’re Looking For * Friendly, helpful, and professional attitude. * Team player who works well with both servers and kitchen staff. * Ability to stay organized and focused in a busy restaurant. * Strong attention to detail to keep the dining room looking polished. * Previous restaurant or hospitality experience is a plus but not required. What You’ll Do * Clear, clean, and reset tables for new guests. * Keep the dining room and surrounding areas neat and welcoming. * Assist servers with running food and drinks to tables. * Work with the kitchen team to ensure meals are delivered quickly and correctly. * Help servers respond to guest needs to keep service smooth. * Support the team and communicate clearly to protect service timing. What We Offer * Competitive pay * Growth opportunities with Gordon Ramsay Restaurants * Flexible schedules * Meal discounts * Anniversary bonuses (for eligible team members) * 401(k) * Medical, Dental & Vision Insurance * Paid Flex Time * Employee Assistance Program (personal, financial, and legal support) * Staff discounts in US & UK restaurants * Friends & Family discounts E-Verify Participant At Gordon Ramsay Restaurants, we want everyone to feel welcome and supported. We value diversity and individuality and are committed to creating a workplace where everyone can succeed We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Description - Chef de Cuisine Japanese-Style Tavern Base Annual Salary - $90,000-$110,000 Location: Boston, MA Reports to: Ownership, SVP of Culinary Description Our restaurant group is built on a foundation of creativity, excellence, and hospitality. We believe in crafting meaningful dining experiences that celebrate connection, authenticity, and innovation. Our team is both creatively driven and operationally sound, united by a shared commitment to culinary excellence and genuine care for our guests, teams, and partners. Scope & General Purpose The Chef de Cuisine leads and oversees daily culinary operations in partnership with the Senior Vice President of Culinary and Ownership. This role requires a balance of creativity, leadership, and business acumen—guiding cooks to produce an exceptional product while maintaining consistency, precision, and efficiency. The CDC must approach the kitchen with both a global and strategic view, understanding creative recipe development, financial management, and organizational structure. Leadership, patience, resourcefulness, and a true passion for gastronomy are essential to success in this role. This is also a very personable and high-touch role, interacting with guests and building relationships...charisma is key! Core Focus Areas • Foster a collaborative environment, working effectively with all team members of varying skill levels and backgrounds., • Build and maintain meaningful relationships with management, staff, and guests that reflect the restaurant’s identity and culture., • Demonstrate strong business acumen—understanding how purchasing, training, and scheduling impact operational success., • Exhibit deep curiosity and passion for global cuisine, technique, and innovation., • Maintains the highest standards of cleanliness, precision, and consistency., • Demonstrates curiosity, creativity, and a commitment to continual growth., • Efficiently manages scheduling, inventory, and ordering systems., • Leads with excellence in a chef-driven, quality-focused environment., • Contributes to improved financial performance through team training and culinary development., • Builds a positive and motivated kitchen culture that fosters retention and career growth. Core Management Responsibilities • Lead daily kitchen operations with precision, consistency, and efficiency., • Support hiring, training, and mentoring of all back-of-house team members including line cooks, prep cooks, and dish staff., • Oversee menu execution, consistency of flavor and presentation, and rollout of new seasonal or creative items., • Partner with the operations team on culinary initiatives, training programs, and quality standards., • Develop schedules and manage labor costs in alignment with sales trends and business needs., • Maintain accurate recipe systems, prep guides, and ordering processes to ensure consistency and excellence., • Conduct ongoing culinary training and education for the team, covering technique, sanitation, and operational skills., • Review and manage P&L statements in collaboration with leadership to ensure fiscal responsibility., • Lead kitchen operations during service, setting the tone for professionalism, teamwork, and high standards., • Oversee all aspects of food safety, sanitation, and equipment care., • Support private dining and special events in coordination with the operations and service teams., • Maintain high standards of cleanliness, organization, and efficiency across all kitchen areas., • Execute all opening and closing management duties, including ordering, inventory, and reporting. Job Requirements • 4-6 years of progressive kitchen management experience, some preferably in fine dining environments (Michelin Star, JBF or Similar), • Asian cuisine experience highly preferred, • Strong leadership and team-building skills, • Excellent organizational and time management abilities, • High integrity and professionalism, with a collaborative and positive approach, • Proven ability to perform under pressure in a fast-paced setting, • Comprehensive knowledge of culinary technique, kitchen operations, and sanitation practices, • Ability to stand and walk for 8+ hours, lift and transport up to 50 lbs., and work in confined or high-activity areas Compensation & Benefits: • Competitive base salary - $90k-$110k DOE, • Performance based bonus program, • Relocation assistance package, • Comprehensive healthcare packages, • PTO & Sick Pay, • Continued growth opportunities, • Equal Employment Opportunity #AA

Job Description Your Role: · Serve as the “Face” of the Black Sheep restaurant in the hotel and community · Creates items that feature fresh, seasonally appropriate ingredients · Attract, retain, and mentor the best culinary talent · Complete the daily ordering using the current par levels for the restaurant · Collaborate with the Operations Manager to exceed guest expectations · Planning, scheduling, and organizing staff to ensure proper coverage · Train the restaurant culinary and operations team on the menu and daily specials · Conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. · Conduct pre-shift meetings, review and communicate all information pertinent to the day’s activities · Attend weekly F&B meetings, leadership meetings, and monthly safety meeting representing the culinary team · Lead by example that the culinary team follows · manage costs related to the restaurant, analyze, and control costs to achieve a profitable operation · Prepare requisitions for supplies and food items · Thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency · Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness. · Work with the culinary team to ensure prep sheets are updated and being properly used daily · Guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service What are we looking for? · Someone passionate about developing a culinary team · Someone with a flexible schedule to include weekends and holidays. · Someone with experience as a cook in a high volume professional kitchen, with a leadership capacity · Someone with full knowledge of the state’s health codes as well as the eco sure food safety and health report · Someone with an active Food handler’s certification is a plus, the property will provide training as needed · Someone with strong organizational skills · Someone who is able to work independently · At least 21 years of age · Have a desire to exceed expectations · An energetic personality #ZR80

Job Description Sous Chef – High-Volume Upscale Dining (Confidential) Location: Boston, MA Are you driven by an undeniable desire to create, invent, and reimagine? We are a premier, high-volume seafood and cocktail bar in Boston, renowned for our exceptional raw bar, premium tinned seafood, and innovative culinary techniques. We are currently seeking a seasoned Sous Chef to join our back-of-house leadership team. As the Executive Chef’s right-hand person, you will play a critical role in executing our seasonally inspired menu with 100% precision. This position is designed for a culinary professional who excels in a fast-paced environment and is passionate about transforming the freshest ingredients into extraordinary guest experiences. What You Will Do • Lead and Mentor: Direct the culinary brigade, manage daily kitchen operations, and spearhead the training and development of new team members., • Drive Profitability: Assist the Executive Chef in building top-line sales and managing food costs to achieve targeted financial results., • Ensure Excellence: Maintain the highest standards of food safety, quality control, and operational consistency., • Solve Problems: Act as the on-the-floor decision-maker, providing immediate, effective solutions during high-pressure services. Qualifications • Experience: 3+ years of culinary management experience within a high-volume, upscale, or fine-dining restaurant., • Leadership: A proven track record of developing staff and fostering a positive, collaborative kitchen culture., • Financial Acumen: Proficiency in managing kitchen financials, inventory, and labor costs., • Character: Unwavering honesty, integrity, and genuine passion for hospitality and customer satisfaction. Benefits We believe in investing in the professionals who drive our success. We proudly offer: • Industry-competitive salary, • Comprehensive health benefits, • Paid time off, • Inclusive parking If you are a dedicated culinary leader ready to elevate a top-tier Boston dining destination, we want to hear from you. Apply immediately to take the next step in your culinary career.

Job Description Location: 5 Cadbury Rd, Cambridge, MA 02140 Camp Dates: 6/15/2026 (Mon) - 8/21/2026 (Fri) -- (additionally, one weekend to set up, one weekend to breakdown, and an orientation date) Camp Hours: 8:00 am - 6:00 pm (actual shifts will vary) Hourly Wage: The hourly rate for this position is $17.25 - $19.75 per hour. The pay range listed here is what Steve & Kate's Camp in good faith anticipates offering for this job opening. Actual compensation offers within this range will depend on experience and other relevant business or organizational factors. At Steve & Kate's Camp, we’re pioneers in self-directed learning, and we're looking for meticulous multi-taskers with strong time-management skills to run our on-site food program. As a Food Ops staff member, you’ll sharpen your inherent organizational skills, submit food orders, and maintain our kitchen and food service items using hygienic practices, all while doing meaningful work keeping hundreds of bellies full. Given the simplicity of the Food Program, there will also be opportunities to interact with campers, collaborate with interesting coworkers, and help with fun around camp. You won’t be making meals (just preparing and serving), so there’s no culinary experience required – it’s totally fine if you don’t own one of those silly chef’s hats. Job Responsibilities: You’ll spend most of your day preparing and serving and cleaning up snacks and lunch, ordering and managing food-service items and supplies, and maintaining all food-related equipment and spaces in sanitary conditions. Actual cooking will be very minimal since all of our entrees are ordered as fully prepared, and we’ll teach you everything you need to know with our paid training and development program. • Do you have a love of food, even if you don’t have professional experience preparing it?, • Are you a fan of systems, organization, to-do lists, punctuality, and cleanliness?, • Can you multitask like you’re a Hollywood power agent all while keeping calm, level-headed, and nice? Especially the last one?, • Would sparking up conversations with staff, campers, and parents fit in your comfort zone? If it is out of your comfort zone are you willing to grow in this area?, • Actively supervising campers, • Maintaining an organized and approachable activity space, • Ensure compliance with Camp Policies, • Reporting & Recording details of notable concerns or incidents, and of injuries to campers, other staff members, or self, • Keeping track and being aware of camper allergies and dietary restrictions, • adding daily updates and photos to campers’ profiles How do you know if you’re the right candidate? • Does the idea of guiding kids while they make decisions for themselves excite you?, • Are you calm under pressure and able to calm those around you?, • Are you comfortable leading groups of kids on your own while still collaborating with a team?, • Do you have the stamina to keep up (literally) with 4-12 year old’s bursting with energy and creative potential? And, can you bench press a kindergartener (just kidding -- can you lift up to 40lbs)?, • At least 18 years of age with a high school diploma or GED, • Minimum of 2 months experience working with camp–age children, with 1 year preferred, in either a professional, personal or volunteer setting., • First Aid & CPR certified prior to Day 1 of Camp (some locations may require additional certifications), • ServeSafe Food Handler Certification (provided if needed) IVE9GkZiaY

Job DescriptionCompany Description Discover the life that awaits you at Accor, visit We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Employee Benefit card offering discounted rates in Accor worldwide. Learning programs through our Academies. Ability to make a difference through our Corporate Social Responsibility activities like Planet 21. Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description The Sous Chef must supervise all phases of receiving, storing, preparing, producing, service, and sanitation as dictated by hotel restaurants, banquets, and the employee cafeteria, to ensure a high-quality product. The Sous Chef is expected to maintain quality, product consistency, food and labor cost controls, and employee relations. This is to be achieved through the delegation of work to all kitchen personnel. • Approach all encounters with guests and employees in a friendly, service-oriented manner., • Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling which will vary according to the needs of the hotel., • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform while working., • Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations., • Supervise kitchen staff, including training and scheduling, • Ensure that all food is prepared in the proper manner at the appropriate time, per company specifications, • Prepare weekly food sales forecast, • Schedule kitchen employees according to business needs and forecasts., • Assess food and labor costs to meet or exceed departmental objectives., • Enforce cleanliness standards throughout kitchen, • Inspect all kitchen areas., • Assist all chefs when needed., • Take an active role in all menu change considerations, • Consult with other chefs on special menus, presentation, and pricing., • Coach, counsel, and mentor assistant chefs and cooks, • Conduct periodic sanitation meetings, • Attend F& B meeting, safety meeting, and hotel staff meeting in lieu of the Executive Chef, • Issue portion control foods to outlets., • Cut meat, poultry, and seafood according to business demandQualifications, • Culinary degree and at least 4 years of progressive experience in a hotel or a related field., • Kitchen cutlery,, • Automatic slicers,, • Buffalo chopper, • Blenders, • Band saw, • Meat grinder, • Gas fired cooking equipment, • Steam kettles, • Electric griddles, • Deep fat fryers, • Ovens, • Tilt fryers, • Toaster, • Scales, • Can openers, • Carter Hoffman, • Long hours sometimes may be required., • Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects., • Must be able to convey information and ideas clearly., • Must be able to evaluate and select among alternative courses of action quickly and accurately., • Must work well in stressful, high-pressure situations., • Must maintain composure and objectivity under pressure., • Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary., • Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need., • Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests., • Must be able to work with and understand financial information and data, and basic arithmetic functions., • Servsafe sanitation course, • Ice Carving, tallow and sugar work Annual salary is $74,000.00 to $77,000.00 USD Additional Information A team devoted to service and accuracy as they work with team members from other departments in an environment where learning and growth are continual. Annual salary is $74,000.00 to $77,000.00 USD.

Job Description At NAYA, we’re on an exciting journey - growing fast, sharing authentic, fresh and nutritious Middle Eastern flavors, and building a team that grows right along with us. We are looking for experienced, passionate Team Members to grow with us! At NAYA, your development is our priority — we train, mentor, and promote from within because we believe our people are the heart of our success. If you’re a natural leader who loves great food, thrives in a team environment, and is excited to build your future with a brand on the rise, we want to meet you! If you’re ready to lead with heart, inspire others, and be part of something bigger, NAYA is the place to make it happen. Reports to: General Manager You will love working at NAYA We believe great people deserve great rewards. NAYA offers a comprehensive and people-focused benefits package designed to support you at work and beyond, including: * Competitive pay and Weekly TIPS to recognize your impact * Medical, dental, and vision insurance to keep you healthy and thriving * Commuter benefits to make life easier * Employee discounts and free NAYA meals — because we believe in enjoying what we serve * Growth opportunities at every level — we invest in developing leaders from within * More on the way! At NAYA, you’ll find more than a job — you’ll find a community that values you, supports your goals, and celebrates your success. How You’ll Impact The Team Member plays a key role in NAYA's restaurant operations, trained to work across all stations, from front-of-house service to back-of-house preparation. Team Members provide outstanding customer service while ensuring store standards of cleanliness, organization, and quality. Responsibilities include preparing food, working on the service line, cooking on the grill, and setting up and stocking stations. Team Members collaborate with the team to prepare menu items and maintain a smooth, efficient service experience. What You’ll Do Food Preparation & Production * Prepare daily production items in cooperation with kitchen staff. * Ensure food products are prepped correctly, following recipes and Naya’s standards. * Follow recipes and portion control standards to maintain consistency and quality. * Wash dishes and tools used during food prep. * Minimize waste and assist with inventory counts. Kitchen Organization & Maintenance * Receive, disinfect, store, and organize deliveries following FIFO and best storage practices. * Maintain proper storage temperatures and rotation procedures per DOH regulations. * Clean and sanitize kitchen equipment, tools, and workstations thoroughly and on schedule. * Keep floors in work areas clean, dry, and free of debris. * Ensure a sanitary, clean, and safe kitchen environment, maintaining all equipment and utensils. Customer Service * Provide timely and courteous service to guests in alignment with Naya’s policies and procedures. * Display thorough knowledge of menu items, including beverages, and adhere to legal alcohol service requirements. * Greet guests, take orders, and expedite as needed, ensuring accuracy and satisfaction. * Ring orders into the POS system accurately and collect payments. * Assist customers with making change, as applicable. * Follow cash handling procedures, turning in accurate amounts daily. Front-of-House & Station Management * Maintain a clean, stocked, and organized workstation at the start of each shift. * Stock cashier stations with necessary items, including paper goods and ice water. * Change trash bags, wipe tables, and counters, and pack sauce sides and pita bread. * Turn on displays and play music as part of daily setup. * Follow the proper cash handling procedures and rings up items correctly * Complete all side work and cleaning tasks to Naya’s standards, including setting up sanitizing pails. Teamwork & Communication * Support and assist team members as needed. * Communicate issues and ideas to the Chef or Director of Operations. * Participate in training and development of new employees to uphold Naya’s service standards. Compliance & Professionalism * Adhere to sanitation standards and company policies on scheduling, clocking in/out, uniforms, and grooming. * Attend company meetings and training sessions as required. * Exhibit a friendly, positive, and helpful attitude at all times. * Carry out additional duties as assigned by management. Who You Are * 1+ year experience as a restaurant team member at similar caliber concept * The ability to lift at least 50 pounds on a regular basis. * The ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day. * Excellent communicator in written and verbal formats. * Communicates information effectively and efficiently. * Completed the Train the Trainer course. * Maintain a friendly, helpful and positive attitude always. * Polished personal presentation; grooming meets Naya standards, as outlined by Employee Handbook * The ability to withstand exposure to high volume of business and the movement, noise and temperature extremes associated with a busy restaurant. * Ability to perform essential job functions under pressure, maintain professionalism when working under stress. * Ability to work nights, weekends and holidays, and variable schedule, per the needs of the business. * Attends mandatory meetings. * Adherence to company, state, and county sanitation standards. * Strict adherence to posted schedule and clock in/out at times. We use eVerify to confirm U.S. Employment eligibility.

Kitchen Assistant / Food Service] - $15-$20 Per Hour (Weekly pay + Full Benefits + Bonuses) / Part-time or Full-time Hours / Multiple Shifts Available - Hospitality Staffing Solutions, renowned for its commitment to excellence, works with a diverse array of properties, ranging from boutique hotels t

Must have 2-3 years experience working in a kitchen preparing food and comply with standard kitchen maintenance. Helps train kitchen staff, as well as mentor new and returning cooks in learning all aspects of their jobs. Offers Suggestions and ideas that can improve the kitchen.

Performs all duties related to dishwashing and maintaining general cleanliness of the kitchen area. Maintains cleanliness of floors, mats, drains, walls, and shelves in the kitchen area. Assists with kitchen deliveries including proper storage, organization, and rotation of products.

As a Line Cook, you have a strong passion for food, technique, and an eagerness to learn more, which comes with the opportunity to build on your skills and grow as a leader in the kitchen. Responsible for all aspects of kitchen operations, including preparation, cooking, and portioning of food. Main

As a member of the kitchen department, you will work with the owner, head chef, and the rest of the team in the kitchen and report to our Owner, Victor.

Picco is looking to hire FT/PT front of house team members!.Picco stands for pizza & ice cream company.We are a busy, full-service restaurant in the South End of Boston that features "Best of Boston" winning pizza, handmade pasta, rotating craft beer, interesting wines, latin inspired dishes and hou

Communicate effectively with chefs and managers to support smooth kitchen operations. Assist with receiving, organization, and general kitchen upkeep as needed. Maintain strict sanitation, health code, and safety standards across all kitchen areas.

Driven by a passion for the culinary arts and a knack for efficient kitchen operations, they are the engine that keeps our kitchens running smoothly. Our Dishwashers are the heartbeat of the kitchen - organized and efficient team players with an undeniable work ethic. An individual eager to learn th

Golden Nugget - - Responsibilities: Maintain cleanliness of dishes and kitchen utensils in a fast-paced restaurant.

Benchmark Senior Living - 2300 Washington Street - Responsibilities: Dispose of all food, waste, and trash in accordance with established Health Department regulations; Clean kitchen equipment, tables, disposals, dishwasher, sinks and counters; Mops kitchen floor and takes out trash.

Seasons 52 - Boylston Street - Responsibilities: Clean dishes, silverware, glassware, utensils, pots and pans; Maintain sparkling clean restrooms and grounds; Stock supplies for servers and cooks; Adhere to food safety and sanitation standards; Ensure guests and team members have a spotless, clean a

Ruth's Chris Steak House - 375 Revolution Drive - Responsibilities: Wash, store, and stock all plateware, glassware, eating utensils, cups, bowls, pots, pans and other smallwares and equipment to ensure sufficient quantities are on hand and ready to serve our Guests; Demonstrate attention to detail

Ninety Nine Restaurant & Pub - 194 Cambridge Road - Responsibilities: Operate dishwashing machinery and maintain clean kitchenware; Support back-of-house operations; Follow safety and sanitation guidelines; Assist with other BOH tasks as needed.

ISS Facility Management - 230 3RD AVE - Responsibilities: Wash pots, pans, dishes, and utensils; Kitchen organization and cleanliness; Assist with general cleaning and sanitation as assigned; Maintain storage areas and equipment as assigned; Clock in and out for workday and breaks.

HHM Hotels - - Responsibilities: Clean and maintain guest rooms to established standards; Change bed linens and replace towels and other amenities; Notify managers concerning the need for repairs in guest rooms; Process guest items left in rooms according to lost and found policy; Be aware of guest

The Capital Grille - 250 Boylston Street - Responsibilities: Wash, store and rack plateware, glassware, utensils, pots, pans, and other smallwares and equipment; Maintain sparkling clean restrooms and adhere to food safety and sanitation standards; A Dishwasher will ensure guests and team members ha

Ninety Nine Restaurant & Pub - 10 Main Street - Responsibilities: Maintain clean, efficient dishwashing operations to support kitchen throughput.

Beth Israel Lahey Health - - Responsibilities: Retrieves and cleans patient dishes in a timely manner; Stocks station with clean china before meal service; Records dish machine temperatures and pressure on a daily basis; Records kitchenette temperatures when stock is performed; Records stocking lev

Olive Garden - - Responsibilities: Clean and sanitize plates, glassware, utensils, and guest and team member touch points; Maintain cleanliness and safety of the restaurant environment; Assist with other sanitation tasks as needed.

Earl Enterprise - Veterans of Foreign Wars Parkway - Responsibilities: Stack clean dishes on racks, ensuring that clean water and detergent are used in the dishwasher, delivering clean dishes to designated areas for use as time permits; Rinsing bus buckets, cleaning, and drying of pots, pans, utensi

Benchmark Senior Living - 1 Cedar Street - Responsibilities: Dispose of all food, waste, and trash in accordance with established Health Department regulations; Clean kitchen equipment, tables, disposals, dishwasher, sinks and counters; Mops kitchen floor and takes out trash.

Compass Group - 1 Woodland Hill Drive - Responsibilities: Maintains dishes, pots, pans, trays, kitchen, work areas, equipment and utensils in orderly and sanitary condition; Washes pots, pans and trays based on assigned procedures; Polishes silver using burnishing machine tumbler, chemical dip, buff

Texas Roadhouse - 31 Mystic View Road - Responsibilities: Operating the dish machine; Supervising proper rinse and wash temperatures; Changing water, storing, and using dish chemicals properly; Setting up and organizing the dish racks; Removing trash.

Golden Corral - - Responsibilities: Keeps dishes and silverware clean and ready for guests; Maintains cleanliness inside and outside the restaurant, including restrooms and back areas; Stocks and organizes service areas with appropriate glassware and utensils; Reports equipment or facility problems

LCS Senior Living - 300 Began Way - Responsibilities: Performs dish and pot washing, general cleaning duties and storing food and non-food supplies; Sets up the dish and pot washing area; Prepares for dish washing and washes pots, dishes, and utensils; Cleans and sanitizes production equipment, work