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Job DescriptionCompany Description Encore Boston Harbor features 210,000 square-feet of gaming space including more than 3,000 slot machines and 240 table games. Situated on the Mystic River in Everett, Massachusetts, and connected to Boston Harbor, Encore Boston Harbor boasts 671 spacious hotel rooms, a spa, salon and fitness center, specialty retail shops, 15 dining and lounge venues and more than 50,000 square feet of ballroom and meeting spaces. The grounds feature a six-acre Harborwalk with pedestrian and bicycle paths that provide access to the waterfront, an event lawn, public art and ornate floral displays. It is the largest private, single-phase development in the history of the Commonwealth of Massachusetts. Job Description Hourly Pay: $33.91-$33.91 The Chef de Partie supports the outlet chefs and is responsible for supervising kitchen staff. This position works on all stations within the kitchen, conducting product inventories and ensuring the preparation and quality to outlet standards. This position assists in guiding culinary employees on food preparation and quality standards as well as maintaining the cleanliness and sanitation of work areas and operation of kitchen equipment in accordance with state and local health and food safety regulations. Job Responsibilities include but is not limited to the following: • Responsible for preparing and finishing foods on all stations within the kitchen., • Meet quality standards, as well as maintaining the cleanliness and sanitation of the work areas and equipment in accordance with Health Department standards., • Assist the Chef as needed in execution of production., • Properly label and date all products to ensure safekeeping and sanitation., • Maintain accurate inventories while informing management of restocking needs to prevent product shortages., • Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time. Qualifications, • Candidates must be able to communicate in English, read and follow recipes, and complete basic mathematical calculations. Second language is a plus., • 3 – 5 years culinary experience in a similar role; preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment., • Candidate must exhibit extensive sanitation and culinary knowledge, accurate knife skills, and the ability to lead and motivate staff., • Requires the ability to work organized and within a team environment., • Ability to work well under pressure, be a logical thinker, remains calm and resolve problems using a good judgement., • Must possess the ability to prioritize, organize and follow through in order to meet deadlines., • Must be able to obtain and maintain any licensing or active work cards required for this position at all times., • High volume pastry experience required., • Culinary training or degree is preferred, but not required., • Candidates must be a minimum of 18 years of age., • Requires a valid health card. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

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

Job Description Site Reliability Engineer 1 6+ Month W2 Contract Waltham, MA (Hybrid) Here’s how you’ll make an impact on the team: Deploy and manage solutions efficiently on private or public cloud, and ensure they meet established SLAs, with an emphasis on optimizing cloud resource utilization. Maintain database performance by investigating, debugging, identifying and resolving production issues. Implement solutions by defining database physical structure and functional capabilities, database security, data back-up, and recovery specifications. Design, implement, and maintain integrating monitoring and alerting tools, leveraging existing tools and logging. Monitoring all levels in the application stack. Expand existing automation tools to streamline onboarding. Collaborate with various internal teams to provide the best service possible for our customers. Here’s what you’ll need to be successful in this role: Chef / Ruby Python Lua SQL (postgres) OpenTelemetry / Prometheus / Grafana SMTP / email deliverability a plus Pay Range: $40.00 $45.77/hour Benefits That Matter to You: • NextDeavor offers health, vision and dental benefits for contract employees, • Paid sick leave eligibility is contingent on state of residence Apply with Pioneers here !

Job Description Chef de Cuisine – Kosher Catering Company Reports To: Vice President of Culinary Position Overview The Chef de Cuisine oversees kitchen operations and menu writing for a premier kosher catering company, ensuring the highest standards of quality, presentation, and service while maintaining full compliance with kosher laws. This role combines culinary innovation with operational leadership, working closely with event planners, operations teams, and mashgiach staff to deliver exceptional, creative, and meticulously prepared menus for weddings, corporate events, galas, and private functions. The ideal candidate will have proven experience in a multi-unit operation (e.g., conference center, university, hotel, etc.) and a strong background in managing large teams, including several mid-level managers and sous chefs. Key Responsibilities Culinary Leadership & Menu Development · Lead menu creation and development for catered events, ensuring dishes are innovative, seasonal, and aligned with client preferences while fully compliant with kosher dietary requirements. · Partner with the mashgiach to approve ingredients, suppliers, and production methods. · Design menus that cater to diverse client needs, including glatt kosher, cholov yisroel, pareve, and allergen-friendly options. · Implement plating and presentation standards that reflect fine-dining aesthetics and elevate kosher cuisine. Operations & Kitchen Management · Supervise all kitchen production from prep to plating, ensuring food quality, flavor, and consistency. · Plan and execute production schedules to meet event timelines and large-volume demands. · Manage inventory, purchasing, and supplier relationships, ensuring only approved kosher-certified vendors are used. · Enforce strict adherence to kosher kitchen protocols (separate meat/dairy equipment, proper labeling, no cross-contamination). · Maintain compliance with local health department regulations and company sanitation standards. Team Leadership & Training · Recruit, train, and lead kitchen staff, instilling a culture of excellence, respect, and adherence to kosher practices. · Coordinate with the mashgiach to train staff on kosher procedures. · Schedule and supervise prep cooks, line cooks, and event chefs to ensure efficient kitchen workflow. Event Execution · Oversee on-site cooking and plating at off-premise venues as needed, ensuring smooth kitchen operations in varied environments. · Work collaboratively with the event operations team to ensure seamless service. · Troubleshoot and adapt quickly to unexpected challenges · Work with management to forecast staffing and purchasing needs based on event bookings. Qualifications & Experience · Minimum 5 years in an executive chef or senior culinary leadership role, preferably in catering or banquet operations. · Experience in kosher kitchen operations is strongly preferred; willingness to learn and work closely with a mashgiach is essential. · Strong knowledge of large-scale production for high-end events. · Expertise in culinary presentation, menu planning, and flavor profiling. · Proven ability to manage and motivate large kitchen teams under pressure. · ServSafe or equivalent food safety certification (kosher food safety training a plus). · Flexible schedule, including evenings, weekends, and holidays. · Physical stamina to work in a fast-paced, high-volume environment. Company DescriptionGourmet Caterers is New England's leading catererGourmet Caterers is New England's leading caterer

Job DescriptionJob Overview The Event Manager oversees the sales, planning, and execution of private and public events at Eastern Edge Food Hall-a chef-driven, globally inspired dining destination in the heart of Kendall Square. Eastern Edge is a culinary collider where innovation meets indulgence, a dynamic intersection of culture, creativity, and cuisine. This leader is responsible for driving group sales, maximizing event revenue, and creating meaningful guest experiences through community activations, buyouts, and private dining opportunities. The Event Manager acts as the connective force between vendors, guests, and the operations team, ensuring every event reflects Ithaka Hospitality Partners' culture of excellence, craftsmanship, and genuine hospitality. The role requires a balance of entrepreneurial drive, detail-oriented execution, and a sincere commitment to creating memorable, community-centered experiences. Event Sales & Business Development • Actively sell and prospect event opportunities with local corporate offices, Cambridge/Kendall Square businesses, and university partners., • Manage all inbound leads and proposals through Tripleseat, ensuring timely responses and accurate contract documentation., • Develop and maintain strong relationships with corporate clients, university partners, and community organizations to drive repeat business., • Collaborate with marketing to promote private dining, full-hall buyouts, and seasonal activations., • Forecast event revenue and build strategies to achieve quarterly and annual sales goals.Event Planning & Execution, • Serve as the primary point of contact for all client communication from inquiry through post-event follow-up., • Coordinate details with vendors, culinary teams, and operational leaders to ensure seamless event setup and execution., • Oversee layout, décor, AV, staffing, and logistical needs for all events within the Food Hall and designated event spaces., • Supervise setup and breakdown to ensure adherence to brand standards and guest expectations., • Create event timelines, floor plans to support smooth execution.Vendor & Client Collaboration, • Partner with Food Hall vendors to develop event-specific menus, tastings, and beverage pairings., • Ensure vendor readiness and alignment for both private and public activations., • Coordinate vendor participation in festivals, live music nights, chef demos, and community events., • Support cross-promotions and brand collaborations that highlight the culinary diversity of Eastern Edge Food Hall.Programming & Activations, • Develop and execute engaging public activations such as live music, sports viewing parties, themed food events, and community activations, • Partner with marketing and operations to create event calendars that enhance traffic during off-peak periods., • Track performance of activations and recommend adjustments to drive increased engagement and profitability., • Ensure all activations reflect the brand's culture of creativity, inclusivity, and local connection.Financial & Administrative Oversight, • Manage event budgets, deposits, invoicing, and post-event reconciliation., • Prepare weekly and monthly sales reports for leadership review., • Ensure compliance with all local regulations and IHP financial policies., • Maintain accurate event documentation and cost tracking in Tripleseat and internal systems.Guest Experience & Brand Representation, • Provide on-site leadership during events to ensure exceptional guest experiences., • Anticipate client and guest needs, resolving issues with professionalism and warmth., • Collect post-event feedback to inform continuous improvement., • Represent Eastern Edge and IHP at community events, trade shows, and university functions to expand brand presence.Leadership & Collaboration, • Work collaboratively with the Food Hall's Operations Manager, marketing team, and vendor partners to ensure alignment across all initiatives., • Foster a culture of sincere hospitality, creativity, and empowerment consistent with IHP's core values., • Support leadership development within the Food Hall team. Qualifications • Minimum two year of progressive hospitality or event management experience., • Proven success in event sales, planning, and execution in a multi-vendor or food hall environment preferred., • Preferred background in Tripleseat or comparable CRM/event management software., • Strong organizational and communication skills with exceptional attention to detail., • Financial acumen with experience in budgeting, forecasting, and P&L tracking., • ServSafe and alcohol service certification (or ability to obtain).Desired Attributes, • Hands-on, energetic, and relationship-driven., • Creative thinker with a deep appreciation for community and culinary culture., • Calm and confident under pressure with exceptional problem-solving skills., • Entrepreneurial mindset with a passion for building programs from the ground up., • Committed to Ithaka's mission of purpose-driven hospitality and sincere connection.

Job Description Site Reliability Engineer 1Job Details • Site Reliability Engineer 1 (Contract), • Location: Waltham, MA 02451 (Hybrid), • Duration: 10/22/2025 to 4/03/2026, • Team: Campaign Core RD US Key Responsibilities:, • Deploy and manage solutions efficiently on private or public cloud, and ensure they meet established SLAs, with an emphasis on optimizing cloud resource utilization., • Maintain database performance by investigating, debugging, identifying and resolving production issues., • Implement solutions by defining database physical structure and functional capabilities, database security, data back-up, and recovery specifications., • Design, implement, and maintain integrating monitoring and alerting tools, leveraging existing tools and logging., • Monitoring all levels in the application stack., • Expand existing automation tools to streamline onboarding., • Collaborate with various internal teams to provide the best service possible for our customers. Required Skills & Qualifications:, • 2-3 years professional experience in a production environment., • Chef / Ruby, • Python, • Lua, • SQL (postgres), • OpenTelemetry / Prometheus / Grafana, • SMTP / email deliverability a plus.Compensation:, • $40.00 to $45.78 per hour.#36486724

Job DescriptionCompany Description Encore Boston Harbor features 210,000 square-feet of gaming space including more than 3,000 slot machines and 240 table games. Situated on the Mystic River in Everett, Massachusetts, and connected to Boston Harbor, Encore Boston Harbor boasts 671 spacious hotel rooms, a spa, salon and fitness center, specialty retail shops, 15 dining and lounge venues and more than 50,000 square feet of ballroom and meeting spaces. The grounds feature a six-acre Harborwalk with pedestrian and bicycle paths that provide access to the waterfront, an event lawn, public art and ornate floral displays. It is the largest private, single-phase development in the history of the Commonwealth of Massachusetts. Job Description Hourly Pay: $32.67-$32.67 The Encore Boston Harbor Cook I is responsible for cooking meals based on established recipes set by the Executive Chef, cooking on multiple hot and cold stations in the kitchen. JOB RESPONSIBILITIES: • Adheres to all Encore Boston Harbor core values and property and department standards are implemented and applied., • Actively contributes to departmental performance, and the accuracy, confidentiality, and thoroughness of departmental policies and procedures; records and reports., • Follows that all applicable internal policies, federal and state laws, rules, regulations and property-wide controls within the department., • Delivers and maintains a maximum level of property-wide service and satisfaction., • Contributes to company-wide communication and best practices., • Assists in providing training opportunities for team new members., • Keeps informed of all new developments within the department., • Balances multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations., • Cooks food of high quality according to standard recipes., • Manages multiple cold and hot stations, • Assists with the preparation, presentation, decoration and storage of all food items., • Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information., • Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time., • Attends and participates in daily briefings and other meetings as scheduled., • Prepares in advance food, beverage, material and equipment needed for the service., • Cleans and re-sets his/her working area., • Works with safety as a priority, and follows department and company safety standards., • Maintains relevant knowledge of industry through continuing education and training., • Performs any other job-related duties as assigned.Qualifications The Encore Boston Harbor Cook I is responsible for cooking meals based on established recipes set by the Executive Chef, cooking on multiple hot and cold stations in the kitchen. JOB RESPONSIBILITIES: • Adheres to all Encore Boston Harbor core values and property and department standards are implemented and applied., • Actively contributes to departmental performance, and the accuracy, confidentiality, and thoroughness of departmental policies and procedures; records and reports., • Follows that all applicable internal policies, federal and state laws, rules, regulations and property-wide controls within the department., • Delivers and maintains a maximum level of property-wide service and satisfaction., • Contributes to company-wide communication and best practices., • Assists in providing training opportunities for team new members., • Keeps informed of all new developments within the department., • Balances multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations., • Cooks food of high quality according to standard recipes., • Manages multiple cold and hot stations, • Assists with the preparation, presentation, decoration and storage of all food items., • Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information., • Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time., • Attends and participates in daily briefings and other meetings as scheduled., • Prepares in advance food, beverage, material and equipment needed for the service., • Cleans and re-sets his/her working area., • Works with safety as a priority, and follows department and company safety standards., • Maintains relevant knowledge of industry through continuing education and training., • Performs any other job-related duties as assigned. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Job DescriptionCompany Description Encore Boston Harbor features 210,000 square-feet of gaming space including more than 3,000 slot machines and 240 table games. Situated on the Mystic River in Everett, Massachusetts, and connected to Boston Harbor, Encore Boston Harbor boasts 671 spacious hotel rooms, a spa, salon and fitness center, specialty retail shops, 15 dining and lounge venues and more than 50,000 square feet of ballroom and meeting spaces. The grounds feature a six-acre Harborwalk with pedestrian and bicycle paths that provide access to the waterfront, an event lawn, public art and ornate floral displays. It is the largest private, single-phase development in the history of the Commonwealth of Massachusetts. Job Description Hourly Pay: $32.67-$32.67 The Encore Boston Harbor Cook I is responsible for cooking meals based on established recipes set by the Executive Chef, cooking on multiple hot and cold stations in the kitchen. JOB RESPONSIBILITIES: • Adheres to all Encore Boston Harbor core values and property and department standards are implemented and applied., • Actively contributes to departmental performance, and the accuracy, confidentiality, and thoroughness of departmental policies and procedures; records and reports., • Follows that all applicable internal policies, federal and state laws, rules, regulations and property-wide controls within the department., • Delivers and maintains a maximum level of property-wide service and satisfaction., • Contributes to company-wide communication and best practices., • Assists in providing training opportunities for team new members., • Keeps informed of all new developments within the department., • Balances multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations., • Cooks food of high quality according to standard recipes., • Manages multiple cold and hot stations, • Assists with the preparation, presentation, decoration and storage of all food items., • Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information., • Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time., • Attends and participates in daily briefings and other meetings as scheduled., • Prepares in advance food, beverage, material and equipment needed for the service., • Cleans and re-sets his/her working area., • Works with safety as a priority, and follows department and company safety standards., • Maintains relevant knowledge of industry through continuing education and training., • Performs any other job-related duties as assigned.Qualifications JOB REQUIREMENTS: To perform this job successfully, an individual must be able to perform each job responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Age, Gaming and Certifications: 18 years of age or above. Will be required to obtain and maintain registration or a license issued by the Massachusetts Gaming Commission. ServSafe or equivalent certification preferred. Education and/or Experience: High school degree or equivalent preferred. Culinary arts or a related field education or experience preferred. Sanitation and culinary knowledge, and demonstrated knife skills and safe food handling practices preferred. Minimum of 3 years of cooking experience preferred. Outstanding organizational and interpersonal skills as well as excellent attention to detail. Language Skills: Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to respond to common inquiries from other employees or guests. Conversational English required, second language a plus. Ability to write instructions. Ability to present information. Mathematical Skills & Reasoning Ability: Ability to compute basic mathematical calculations. Ability to decipher various reports and maintain reports upon request. Physical Demands: The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such as lift or maneuver at least fifty (50) pounds, and varied instances of standing/walking. Work Environment: The work environment characteristics described here are representative of those that exist while Team Members are performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • The noise level in the work environment is typically moderate. When on the kitchen floor or some back of house areas, the noise level increases to loud. Must be able to interact with internal and external guests in a professional manner., • Due to the unpredictable nature of the hospitality/entertainment industry, Team Members must be able to work varying-schedules to reflect the business needs of the property. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Job Description Full Time or Part Time depending on the applicant A Tavola is now accepting resumes for positions in the kitchen. We are getting ready for our busy season and want to round out our team with a full time cook or two part time cooks. Located in downtown Winchester, A Tavola offers a wide and constantly changing menu with an emphasis on Chef driven dishes served out of an open kitchen so cleanliness, professionalism and friendliness is paramount. Open for dinner and private events our from scratch menu features fresh daily made pastas and a whole animal butchery program. Respecting seasonality, being trend conscience without being trendy, creating well balanced, thoughtfully prepared dishes, striving for excellence and paying attention to the details is only a small part of our food philosophy. This is a tremendous opportunity to join a successful restaurant and join a work environment that is professional, family oriented, exciting and focused on professional growth. Please forward the cover letter and resume to the email provided. All candidates will be reviewed with confidentiality.

The opportunity Delaware North’s Patina Restaurant Group is seeking a skilled and motivated Sous Chef to join the culinary team at Banners Kitchen & Tap in Boston, Massachusetts. Located just steps from TD Garden, this role offers an exciting opportunity to work in a fast-paced, high-volume kitchen environment. The ideal candidate will bring experience from upscale steakhouse settings and demonstrate the ability to thrive under pressure in a dynamic restaurant atmosphere. This is a multifaceted position that includes responsibilities at both Banners Kitchen and Tap and our exclusive private member steakhouse. We’re looking for a culinary-driven professional with a genuine passion for exceptional food and hospitality. Apply today! Pay Minimum – Anticipated Maximum Base Salary: $65,300 - $88,200 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at . What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: • Medical, dental, and vision insurance, • 401(k) with up to 4% company match, • Annual performance bonus based on level, as well as individual, company, and location performance, • Paid vacation days and holidays, • Paid parental bonding leave, • Tuition and/or professional certification reimbursement, • Generous friends-and-family discounts at many of our hotels and resorts What will you do? • Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation, • Assist in hiring, training, and mentoring team members, while creating a cohesive work environment, • Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes, • Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes, • Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies More about you • Minimum of 3 years of culinary experience with previous management responsibilities in a large production kitchen or high-volume food and beverage operation, • Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence with the ability to lead, coach, and motivate a diverse team, • Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation, • Proficient computer skills, including Word and Excel, • Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $65,300 - $88,200 / year

Job DescriptionAbout Pryon: We’re a team of AI, technology, and language experts whose DNA lives in Alexa, Siri, Watson, and virtually every human language technology product on the market. Now we’re building an industry-leading knowledge management and Retrieval-Augmented Generation (RAG) platform. Our proprietary, cutting-edge natural language processing capabilities transform unstructured data into meaningful experiences that increase productivity with unmatched accuracy and speed. We’re looking for a Software Engineer who will contribute to the design, development, and implementation of highly complex software components and microservices integrated into cloud architectures. This position requires a high-functioning person who can not only self-manage (within a structure) and coordinate directly with our Research and Product teams, but who is also interested in learning new theories, concepts, principles, and methodologies that will help us achieve our goals. In This Role, You Will: • Work closely with peers to design & code robust scalable, loosely coupled components and micro-services that integrate with both public and private cloud infrastructure, as well as on-prem applications, • Apply architecture and design principles consistently and holistically to enable target end-to-end usage scenarios., • Provide good focus on DevOps use-cases and workflows, • Work to drive decisions through a crisp decision-making process and framework, • Analyze criteria and options and obtain necessary data to answer key questionsWhat You'll Need to Be Successful, • Minimum of 3 years of related experience with a Bachelor’s degree; or 1 year and a Master’s degree; or a Ph.D. without experience; or equivalent work experience, • Basic knowledge of development & deployment across multiple cloud providers such as Amazon Web Services, Microsoft Azure, Google Cloud, VMWare and OpenStack, • Working knowledge of micro-service architectures & large-scale API design and development, • Experience with API protocols and patterns including gRPC, REST, and GraphQL, • Understanding of service mesh frameworks (Istio), container systems (Docker), and orchestration platforms (ECS, Kubernetes, Mesos and/or Swarm), • Infrastructure as Code experience with Terraform and Helm chart development, • Experience in developing solutions using automation tools such as Ansible, Chef, Puppet, System Center, • Experience with workflow orchestration tools and patterns for distributed systems, • Working knowledge of Relational, NoSQL databases including Document, Vector and Graph databases, • Operating System knowledge of Linux, OS Processes, Threads, Scheduling, Synchronization, Memory Management, and Input/Output device management, • Able to collaborate and thrive in a dynamic high performing environment, • Demonstrated excellence in written and verbal communications, • Participates in cross functional design teams to develop expertise in other modules/systems, • Excellent organizational agility and interpersonal skills, • Coding experience in languages such as Golang, Python, TypeScript.

Job DescriptionAbout Pryon: We’re a team of AI, technology, and language experts whose DNA lives in Alexa, Siri, Watson, and virtually every human language technology product on the market. Now we’re building an industry-leading knowledge management and Retrieval-Augmented Generation (RAG) platform. Our proprietary, cutting-edge natural language processing capabilities transform unstructured data into meaningful experiences that increase productivity with unmatched accuracy and speed. We’re looking for a Senior Software Engineer who will contribute to the design, development, and implementation of highly complex software components and microservices integrated into cloud architectures. This position requires a high-functioning person who can not only self-manage (within a structure) and coordinate directly with our Research and Product teams, but who is also interested in learning new theories, concepts, principles, and methodologies that will help us achieve our goals.In This Role, You Will: • Work closely with peers to design & code robust scalable, loosely coupled components and micro-services that integrate with both public and private cloud infrastructure, as well as on-prem applications, • Apply architecture and design principles consistently and holistically to enable target end-to-end usage scenarios., • Provide good focus on DevOps use-cases and workflows, • Work to drive decisions through a crisp decision-making process and framework, • Analyze criteria and options and obtain necessary data to answer key questionsWhat You'll Need to Be Successful, • Minimum of 5 years of related experience with a Bachelor’s degree, • Basic knowledge of development & deployment across multiple cloud providers such as Amazon Web Services, Microsoft Azure, Google Cloud, VMWare and OpenStack, • Coding experience in Golang (Java, Python, or Typescript background is acceptable), • Working knowledge of micro-service architectures & large-scale API design and development, • Understanding of service mesh frameworks (Istio), Terraform, container systems (Docker), and orchestration platforms (ECS, Kubernetes, Mesos and/or Swarm), • Experience in developing solutions using automation tools such as Ansible, Chef, Puppet, System Center, • Working knowledge of Relational and NoSQL databases, • Operating System knowledge of Linux, OS Processes, Threads, Scheduling, Synchronization, Memory Management, and Input/Output device management, • Able to collaborate and thrive in a dynamic high performing environment, • Demonstrated excellence in written and verbal communications, • Participates in cross functional design teams to develop expertise in other modules/systems

Job Description Executive Chef Fine Dining, Tasting Menu Base Annual Salary - $120k+ Location: Boston, MA Reports to: Ownership, VP 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 Executive Chef leads and oversees daily culinary operations in partnership with the 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 Executive Chef 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. 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 • 5–7 years of progressive kitchen management experience in fine dining environments (Michelin Star or High-Level Tasting Menu Concepts), • 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 - $120k+, • Performance based bonus program, • Relocation assistance package, • Comprehensive healthcare packages, • PTO & Sick Pay, • Continued growth opportunities, • Equal Employment Opportunity #AA

Proven experience as an Executive Chef or Head Chef in a high-end restaurant setting. We are seeking a dynamic and visionary Executive Chef to lead the culinary team at our exciting new restaurant.

Professional Sous Chef with extensive culinary and management experience needed to be the second in command in our kitchen, following our Chef’s specifications and guidelines. Understand and execute ordering based on Chef's guidelines. Proven culinary skill and experience as a Sous Chef.

McGonaglesBoston #NowHiring #SousChef #BostonJobs #IrishChefInAmerica #NYTTop50 #IrishFood #BostonRestaurants. Now Hiring: Sous Chef | McGonagle’s Irish Pub, Boston. We’re looking for a passionate Sous Chef to join our kitchen — someone who thrives in a fast-paced environment

This is a Sous Chef position that will start at Moona at 243 .

BrickFire Pizza is a chef inspired quality fast casual restaurant specializing in pizza, pasta with homemade sauces, and a wide variety of salads and sandwiches with homemade dressings.

Faccia a Faccia is seeking a talented Sous Chef to join our kitchen leadership team. You'll work closely with Chef de Cuisine Thomas O'Hara to manage daily operations, ensure smooth and consistent service, and help cultivate a positive, high-performing kitchen culture. Faccia a Faccia opened in 2022

Bianca, a wood-fired neighborhood restaurant from James Beard Award-winning Chef Tim Cushman and Nancy Cushman, is seeking a skilled and motivated.

Responsible for high-quality preparation, cooking, and/or production of dishes according to the menu and recipe specifications, following instructions relating to the timely preparation of food orders, organizing workstations, and assisting other pastry cooks and pastry chef as needed.

Delaware North Sportservice is hiring.Culinary Supervisor to join our team at.Our ideal Culinary Supervisor is an experienced Cook who enjoys working in a collaborative and fast-paced environment, taking pride in delivering exceptional food service and culinary excellence to our guests.If you thrive

A Sous Chef is responsible for the overall kitchen execution in a fast paced, high volume environment in the absence of head chef. Degree in Culinary Arts or culinary certificate and required experience Proficiency working with Microsoft Office – Word, Excel and Outlook Previous experience working

We’re looking for a Chef/Cook with strong breakfast experience who can bring consistency, flavor, and quality to every plate served. Position Overview: We’re seeking a talented Breakfast Chef/Cook who can expertly prepare our established breakfast menu. Qualifications: Proven experience as a Bre

Line Cooks will report directly to the Sous Chef(s)/ Executive Chef.

Sous Chef Chef Driven Scratch Italian. Our renowned culinary team is seeking a new Sous Chef for this chef driven Italian concept where creative freedom, team camaraderie, and excellence come together. Sous Chef Chef Driven Scratch Italian.

Elior North America - 827681302 [Kitchen Supervisor / Cook] As a Chef Manager at Elior North America, you'll: Ensure that clients receive delicious, healthy food during every service; Help to hire and train new staff, and attend training sessions and meetings when required; Assist in the purchase of

This well known Boston-based concept is searching for a high-energy Sous Chef to join their fun, growing, and hospitality-driven group! This will be for the newest concept that just opened this week! Please submit your resume for immediate consideration. Previous chef experience in a full-service, h

Erickson Senior Living - 100 Brooksby Village Dr [Kitchen Supervisor] As an Executive Chef at Erickson Senior Living, you'll: Lead and oversee culinary operations; Create and develop innovative menus; Manage food inventory and ordering; Ensure compliance with health and safety regulations; Train and

The Chef Manager will be responsible for the effective management of the kitchen, food production stations and culinary staff in the resident dining unit. The Chef Manager will provide leadership in the areas of food preparation and presentation, menu and recipe development, quality control, sanitat

Brookdale Senior Living - 300 West Farm Pond Road [Kitchen Supervisor / Cook] As a Chef at Brookdale Senior Living, you'll: Be responsible for the day-to-day kitchen operations; Oversee dining room and kitchen areas; Make sure standards are maintained; Monitor and enforce safe food handling practice

Manage inventory, ordering, and food cost in partnership with the Exec Chef. Sous Chef or kitchen leadership role in an elevated casual, scratch-kitchen concept.

Our Pastry Sous Chef supports Tatte’s efforts to provide comfort and joy, and to inspire, care for and nurture life, every day, by leading a team through all aspects of the production processes for a variety of bread, pastry, viennoiserie, and retail items. The Pastry Sous Chef must thrive in a fa

The Capital Grille - 19 Artisan Drive [Kitchen Manager] As a Sous Chef at The Capital Grille, you'll: Support the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; Ensure proper food safety and sanitation procedures and profitability; Contribut

A Healthier Future Starts With You!.As a Kitchen Lead, you'll be an ambassador for our mission: building healthier communities by connecting people to real food.You're the backbone of our hot food preparationensuring every guest receives high-quality, properly cooked, and well-presented food through

Join Our Award-Winning Team as Executive Sous Chef!. Executive Sous Chef Requirements:. We Offer Executive Sous Chefs:.

A Healthier Future Starts With You!.As a Kitchen Lead, you'll be an ambassador for our mission: building healthier communities by connecting people to real food.You're the backbone of our hot food preparationensuring every guest receives high-quality, properly cooked, and well-presented food through

From the prized Chicken Parm to the homemade meatballs to the Rigatoni Carbone, the menu is inspired by the cooking Michelin-Starred chefs Mario Carbone and Rich Torrisi ate growing up.

Work should-to-shoulder with our team - NO clipboard chefs. A local Boston restaurant group is seeking to hire an Executive Chef for their new concept slated to open in the coming months.

A Healthier Future Starts With You!.As a Kitchen Lead, you'll be an ambassador for our mission: building healthier communities by connecting people to real food.You're the backbone of our hot food preparationensuring every guest receives high-quality, properly cooked, and well-presented food through

Coaches and develops Chef de Cuisine and Sous Chefs by creating a shared understanding of what needs to be achieved and how to execute to create a best-in-class dining experience.

As a Sous Chef, you will be responsible for supporting the Executive Chef in managing high-volume kitchen operations, running your own kitchen to support our luxury suites, ensuring exceptional food quality, and leading the culinary team. Collaborate with the Executive Chef and culinary team in menu

Landry's - JobID: 34253 [Kitchen Supervisor / Cook] As a Sous Chef at Landry's, you'll: Lead the culinary team in creating innovative dishes; Oversee food preparation and presentation; Ensure quality and consistency in all menu items; Collaborate with Executive Chef to develop new recipes; Train and

BrickFire Pizza is a chef‑inspired quality fast‑casual restaurant specializing in pizza, pasta, salads and sandwiches.

As a Sous Chef, you will be responsible for supporting the Executive Chef in managing high-volume kitchen operations, running your own kitchen to support our luxury suites, ensuring exceptional food quality, and leading the culinary team. Delaware North Sportservice is hiring a Sous Chef to join our

Our Sous Chefs embody our core value It's Your Business - driving the success of the kitchen while being accountable for outstanding guest experience and upholding the company's goal and vision. Our Sous Chef team is driven by a mission to consistently uphold the highest standards of food quality, e

A Healthier Future Starts With You!.As a Kitchen Lead, you'll be an ambassador for our mission: building healthier communities by connecting people to real food.You're the backbone of our hot food preparationensuring every guest receives high-quality, properly cooked, and well-presented food through

Healthcare Services Group - JobID: 672217 [Kitchen Supervisor / Cook] As an Executive Chef at Healthcare Services Group, you'll: Assume the responsibility of managing and supervising the dining services staff in the absence of the Account Manager; Provide leadership, support, and guidance to ensure