Trabajos sous chef en Boston, Massachusetts - Page 2Crear alertas

Job Description Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: • Have a desire to help where needed and work as part of a team, • Possess a passion for cooking with a keen eye for freshness, quality and cleanliness, • Live from Tatte’s core values and help Tatte deliver on its mission, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings, • Competitive Pay (Dishwasher pay ranges from $17.00-$19.00/hour, Prep cook pay ranges from $18.25-$21.00/hour, and line cook pay ranges from $18.50-$22.00/hour), • Health, dental and vision insurance for full time team members, • 401(k) (with a vesting match), • Free employee assistance program services, • Vacation Time (after 1 year of full-time service), • Paid sick time, • Flexible schedule with no late nights, • Free drinks and generously discounted meals, • Follow prep lists created by chefs., • Label and stock all cooking ingredients, • Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Washing, chopping, and sorting ingredients like fruits, vegetables, and meats, • Measuring quantities of seasonings and other cooking ingredients, • Adhere to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply, • Learn about the cooking methods and techniques employed in the kitchen, • Ensuring all food items are properly stored and easily accessible, • Supervising food and cooling room temperatures, • Maintaining a clean, orderly, and sanitized kitchen, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Execute techniques under the direction of the Sous Chef and Executive Chef, • Prepare and cook food according to recipes, quality, and presentation standards, • Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients, • Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment, • Ensure the correctness of the temperature of appliances and food, • Actively set up and break down workstation and prepare for an upcoming shift, • Wash and disinfect kitchen, tables, tools, knives, and equipment, • Follow all company safety and security policies and procedures, • Ensure adherence to quality expectations and standards, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Responsible for proper care and maintenance of the dish machine, • Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift, • Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area, • Strong communication skills, • Ability to work in a fast-paced environment, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs Please note that Tatte is an E-Verify employer.

Job Description • We are hiring immediately for a full time COOK position., • Location: BXP Restaurant Bar - 200 Clarendon Street, Boston, MA 02116 Note: online applications accepted only., • Schedule: Full time schedule. Monday - Friday, 1:00 pm - 9:00 pm. More details upon interview., • Requirement: Sous chef experience required., • Pay Range: $20.00 per hour to $25.00 per hour Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1516993. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential Duties and Responsibilities: • Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules., • Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items., • Uses established ticket collection procedures during service. Responsible for records from area worked during service periods., • Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures., • Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards., • Operates and maintains kitchen equipment as instructed., • Assists in production planning, record keeping and reporting as required., • Assists in the ordering and receiving of all food and supplies as required., • Reports needed maintenance, faulty equipment or accidents to the supervisor immediately., • Attends in-service and safety meetings., • Maintains good working relationships with coworkers, customers, administrators and managers., • Performs job safely while maintaining a clean, safe work environment., • Performs other duties as assigned., • Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards., • Personal commitment to your own safety and that of others., • Abides by all Company policies and procedures including but not limited to:, • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace.

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for team members to create the bartaco experience and who live and breathe our touchstones. Our culture is defined by these values and guides how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency, • because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration, • We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your expect. You’ll take on a variety of cooking tasks, adapting to the needs of the kitchen throughout each shift, and helping to ensure the timely and precise preparation of our globally-inspired menu items. From prepping ingredients to finishing dishes to perfection, your attention to detail and teamwork will help create a seamless experience for our guests. As a bartaco Line Cook, here’s an overview of what you’ll do: • Work closely with the executive chef, sous chef, and food prep team to ensure we are serving food that, • meets bartaco’s standards for quality, • Cook meals during pre-opening, lunch, and/or dinner rush hours, • Follow recipes with high attention to detail, • Maintain cleanliness and organization of your cooking station, including proper food handling and, • sanitation, • Collaborate with the kitchen team to ensure all orders are prepared and served efficiently and accurately, • Help create memorable dining experiences that exceed guest expectations, • Support the overall kitchen operation by being flexible and taking on additional tasks when necessary Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • Bringing an energetic hustle and positive attitude to every shift, • Lift and carry items up to 50 pounds, • Walk and stand throughout shifts; remain at assigned stations during busy periods, • Experience as a line cook or in a fast-paced kitchen environment is a plus, • Knowledge of kitchen equipment, cooking methods, and food safety standards, • Ability to work quickly and efficiently under pressure, while maintaining attention to detail, • Team-oriented with a positive attitude and willingness to pitch in wherever needed, • Flexible schedule, including nights, weekends, and holidays

Job Description Creative Chef de Cuisine Seeking a creative and driven Chef de Cuisine-level culinarian who is truly passionate about food. If you're the type of chef who is always looking to grow, build your culinary knowledge, and are interested in working for a successful, award winning, and chef driven group, please apply today! Creative Chef de Cuisine Benefits • Creative control, • 100% Paid Individual Health, • 2 Weeks Paid Vacation, • Manage daily kitchen activities to ensure efficient service and seamless execution, • Ensure all dishes meet consistent quality standards, highlighting Spanish-inspired cuisine, • Research and development of new menu items and the rotating seasonal menus and feature specials, • Lead, mentor, and support line cooks and prep team members, • Prior experience as an Executive Sous, Chef de Cuisine, or Executive Chef, • 3 to 5 years in a culinary management-leadership role, • Strong foundation in high-volume, scratch cooking, R&D, woodfire cookery, and menu development, • Leadership and team-building skills, • Up to date on industry and food trends

Job Description Sous Chef (High-Volume, Brunch-Focused Operations) A fast-growing, chef-driven restaurant group is seeking a hands-on Sous Chef to support high-volume brunch and daytime service. This role is ideal for a strong line leader who thrives in fast-paced environments, values consistency and systems, and is committed to developing teams while delivering high-quality food at scale. Sous Chef (High-Volume, Brunch-Focused Operations) Benefits • 100% employer-sponsored health insurance, • Paid vacation and sick time, • Consistent daytime schedule (Thursday–Monday, no nights), • Growth opportunities within an expanding restaurant groupSous Chef (High-Volume, Brunch-Focused Operations) Responsibilities, • Lead and execute high-volume brunch service with a strong presence on the line and expo, • Train, mentor, and develop BOH team members to ensure consistency and accountability, • Oversee prep, inventory, ordering, and kitchen organization to support efficient operations, • Maintain quality, food safety, and cost control standards across all areas of the kitchenSous Chef (High-Volume, Brunch-Focused Operations) Qualifications, • 2+ years of Sous Chef or Kitchen Manager experience in a high-volume environment, • Proven ability to lead during fast-paced service while maintaining quality and consistency, • Strong knowledge of kitchen systems, inventory management, and food cost control, • ServSafe certification (or ability to obtain) and strong leadership/communication skills

Job Description Join Our Award-Winning Team as Executive Sous Chef! Are you a seasoned culinary professional ready to elevate your career? Join our esteemed, upscale group and be part of our continued success as a local favorite! Executive Sous Chef Requirements: • Experienced Manager with 5-plus years' experience in a similar role, • Proven track record with Sales Volume of $3-10 million, • Expertise in Scratch Kitchen operations, • Menu creation and innovation skills, • Hands-on leader with strong management capabilities, • Bilingual proficiency preferred, • Competitive salary commensurate with experience, • Generous PTO (Paid Time Off) package, • Performance-based bonus opportunities

Job DescriptionSous Chef – Boston, MA High-End Casual Dining | International F&B Brand We are seeking an experienced Sous Chef to join our Boston team and play a pivotal leadership role in delivering exceptional cuisine and a world-class dining experience. This is an exciting opportunity to lead, mentor, and inspire a talented culinary team within a high-volume, fast-paced environment. Why You’ll Love This Role: • Be a key leader in daily kitchen operations for a respected, internationally recognized F&B brand, • Work hands-on in a high-volume, high-energy environment while maintaining the highest culinary standards, • Collaborate with a team-first kitchen culture that values mentorship, growth, and operational excellenceCompensation & Benefits, • Competitive salary: $75,000–$85,000 annually (commensurate with experience), • Health and dental insurance through Sigma, • 401(k) retirement plan, • Up to 3 weeks of paid time off (PTO), • Career advancement opportunities with a growing international brandWhat We’re Looking For:, • Minimum 3+ years of Sous Chef experience in casual fine dining or upscale restaurant concepts, • Strong culinary fundamentals with experience in high-volume kitchens (200+ seats preferred), • Proven leadership skills with a hands-on, team-first management style, • Ability to train, coach, and mentor junior chefs and kitchen staff, • Strong understanding of kitchen operations, inventory management, ordering, and sanitation standards, • Thrives in a fast-paced, detail-oriented environment with a passion for continuous improvement, • If you’re ready to advance your culinary career with an international brand known for excellence, innovation, and beautiful dining experiences, we want to hear from you.

Job Description Cook -On/Off Premise Compensation: BOE $25-28 hourly Employment Type: Part-Time Job Title: Cook Well established Boston based catering company is seeking a strong culinary skills candidate. Catering high volume food experience is a must. Good work ethic, reliable, ability to work under pressure, positive attitude, team player are all attributes we seek. Cooks must be able to work with health and safety guidelines set out by the company and under the standards of Boston and Mass Health. o Work with a sense of urgency o Maintain a clean and sanitary workstation throughout the day o Before the shift is complete, properly prepare to close by putting away all items and cleaning the assigned work area. Keep area in accordance to safe and sanitation practices store all ingredients properly and safely in refrigeration, sanitize cutting board, tools, knives and work area o Coordinate efforts with the chef and sous chef o Contributes to the ordering needs by giving the chef or sous chef any immediate needs and notifies them when talking the last of a specific product o Provide support for fellow kitchen team members in need o Maintain a high level of respect between kitchen team and sales and front of house staff members o Help to keep a positive working atmosphere with all team members QUALIFICATIONS o At least 2 years’ experience in a fully operating catering or high-volume kitchen o High school diploma or equivalent o Candidates should have proof of culinary education and/or certificate or minimum 5 years high volume experience o Must have a current serve safe certificate or be willing to acquire. o Proficient knowledge of various kitchen appliances and kitchen tools used in production ABILITY TO o Ability to work at a fast, yet controlled pace while cooking o Ability to read and execute recipes written in English o Ability to speak English fluently o Ability to stand, walk and climb flights of steps during a work shift o Clean work habits and strong attention to detail o Ability to be punctual/on time for work shifts o Ability to multi-task in order to plan ahead WORK ENVIRONMENT o Standing for prolonged periods of time o Under variable temperature conditions o Under variable noise levels o Around cleaning chemicals Company DescriptionGourmet Catering by Andrew is a leading Kosher Caterer in the Greater Boston Area.Gourmet Catering by Andrew is a leading Kosher Caterer in the Greater Boston Area.

Job Description Overview Opportunity: Executive Sous Chef Support and assist the Executive Chef in the daily operations of the kitchen, particularly as it relates to managing the culinary and stewarding staff, meeting food consistency and quality standards, while meeting financial and other objectives. Potential Career Path Executive Chef - Food and Beverage Director Essential Job Functions • Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values., • Oversee and direct food production in a timely and efficient manner., • Collaborate with others to develop new menu items, create and test recipes., • Ensure that all food products are consistently prepared and served according to recipes, portioning, cooking, and serving standards., • Manage and hold others accountable for food safety, food handling, and sanitation requirements., • Train, develop and evaluate staff with regard to proper use of standard kitchen equipment and tools, techniques and skills, to include the methods of cooking, garnishes, and portion sizing., • Supervise the stewarding operation., • Maintain kitchen at the level necessary to meet/exceed the company standards for quality, service, and cleanliness by personal inspection and following kitchen’s preventative maintenance program., • Responsible for kitchen inventories including food, beverage, glass, china, supplies, chemicals, equipment, and tools., • Attend daily/regular meetings such as BEO, AM Stand Up and F&B meetings., • Conduct divisional/departmental staff meetings on a regular basis., • Follow sustainability guidelines and practices related to HHM’s EarthView program., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Degree or certification from an accredited culinary program preferred., • Work schedule varies and will include working on holidays and weekends., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching. People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job Description NEW RESTAURANT OPENING!! Boston is one of the most beautiful and important cities in the country – rich in history, energy, and culinary excellence. We've had our eye on it for a while. So, after twenty years of building Hawksmoor in the UK, Ireland, Chicago, and New York, we've finally set our sights on coming here in fall, 2026. In Fort Point, we've found a home that reminds us of where Hawksmoor began two decades ago – the character, community and creativity. At 15 Necco Street (Platinum LEED-certified – a natural fit for our commitment to sustainability and our B-Corp values), we'll have space for 200+ guests, private dining and event spaces, a bar program recognized by the James Beard Foundation and Tales of the Cocktail, sweeping views across Fort Point Channel, and an outdoor terrace made for long lunches and celebratory dinners. Reporting to the General Manager we're looking for an Executive Chef to join our team and help us open our third US restaurant. Work somewhere awesome: Careers with Hawksmoor Restaurants are among the best- generous pay and benefits, award winning restaurants, unrivalled career opportunities and some of the happiest people in the business (as voted by the people who work here). Recognized as one of the top 100 companies to work for in the UK for fourteen years in a row and we endeavor to do the same in the US. As a Hawksmoor Executive Chef, you are the culinary leader of the restaurant and accountable for the performance, culture, and standards of the kitchen department. You drive operational excellence while safeguarding the quality, integrity, and provenance of our food. As well as managing the day-to-day kitchen operations, developing your team, and maintaining Hawksmoor food quality and standards; you collaborate closely with the General Manager and fellow department heads to ensure the restaurant operates seamlessly for the common goal of exceptional services. Hawksmoor is proud to be an inclusive workplace that welcomes everyone and lives by its values. Responsibilities include but are not limited to: REQUIREMENTS of the role Guest Experience * Lead all sections of the kitchen to the highest standard, including grill, with confidence and authority. * Demonstrate advanced technical skill and creativity, developing dishes aligned with brand identity and seasonality. * Maintain full knowledge of product provenance and supplier partnerships; ensure only the highest quality ingredients are received and used. * Train and empower the Executive Sous Chef and Sous Chefs to manage sections and standards consistently. * Maintain accountability for current CSI scores, identifying opportunities and implementing improvements within the kitchen. * Ensure all recipes are executed precisely and consistently, upholding Hawksmoor’s uncompromising standards. Team Engagement & Culture * Embody Hawksmoor values with professionalism, positivity, and integrity. * Develop future leaders by mentoring Executive Sous Chef and Sous Chefs and preparing successors. * Oversee recruitment, headcount planning, and structured onboarding. * Conduct consistent, high quality performance reviews, development planning, and regular check-ins with the team. * Create opportunities for progression and cross-site development within the team. * Deliver clear, calm leadership during service, fostering focus and emotional intelligence under pressure. * Champion the team in service, across the wider restaurant, and on Blink. * Ensure structured pre-shift briefings, ongoing training, and effective communication. * Take accountability for team welfare, engagement, and the delivery of high-quality family meals. Health & Safety * Ensure full compliance with allergy protocols, food safety standards, fire procedures, and cleanliness policies. * Complete all required training and consistently uphold hygiene standards. * Manage Ecosure audits confidently, driving high scores and actioning follow ups. * Maintain equipment inventory and ensure the kitchen is always fully operational. * Work directly with Health Inspectors during inspections. Operational Standards * Oversee kitchen schedules to ensure optimal staffing levels aligned with business needs. * Implement and maintain effective kitchen systems and training programs. * Deliver financial performance in line with company budgets while identifying efficiencies. * Monitor stock levels across food, dry goods, and non-consumables to maintain par levels and minimize waste. * Partner with the General Manager to manage margins, troubleshoot challenges, and protect profitability. * Submit accurate end month stock reports, investigating discrepancies and driving improvements. * Support sales initiatives and maximize covers through operational readiness and collaboration. * Enforce absence and lateness policies consistently and fairly. Purpose & DEIB * Champion Diversity, Equity, Inclusion, and Belonging within the kitchen. * Foster an environment, addressing inappropriate behaviors or discrimination proactively. * Recruit and retain a diverse, high-performing kitchen team. * Be knowledgeable about Hawksmoor’s charity partners. * Support sustainability initiatives, waste reduction, recycling programs, and energy efficiency. * Demonstrate a deep understanding of ingredient provenance and responsible sourcing. * Inspire pride within the team regarding quality, sustainability achievements, and partnerships. * Understand ingredient sourcing and the significance of Hawksmoor being a B Corporation. * Continuously identify opportunities to reduce food waste and improve environmental impact. We use eVerify to confirm U.S. Employment eligibility.

Job Description • COORDINATEUR PÉDAGOGIQUE FLAM (H/F) - Notre école L'École Française de Boston (EFB) accompagne les familles francophones en proposant des programmes immersifs en français dans le cadre de l'initiative FLAM (Français Langue Maternelle). Nous soutenons nos élèves dans leur apprentissage tout en valorisant la langue et la culture françaises. Notre objectif est de créer un environnement d’apprentissage épanouissant pour les enfants tout en soutenant les familles francophones de la région. Notre équipe Nous formons une équipe d’enseignants dévoués au bien être des enfants. La réussite de nos élèves est le fruit de notre travail collaboratif. Description du poste Le poste de coordinateur pédagogique FLAM occupe un rôle clé au sein de l’équipe éducative. Sous la supervision du chef d’établissement, la personne en charge assure la coordination du programme et accompagne les enseignants dans leurs pratiques. Elle constitue une ressource pédagogique pour l’équipe et un interlocuteur privilégié des familles pour toute question liée aux apprentissages. Poste à temps partiel, sur une base de 10 heures par semaine en moyenne annuelle. Le volume horaire peut varier selon les besoins du programme, certaines semaines pouvant nécessiter davantage d’heures et d’autres moins. Tâches principales 1. Préparation de la rentrée et organisation, en collaboration avec l’équipe administrative. • Participer au recrutement des enseignants et assistants., • Attribuer des classes et répartition des élèves., • Constituer des binômes enseignants/assistants., • Préparer et animer la réunion de pré-rentrée pour informer sur les calendriers, projets FLAM, formations, etc.2. Accompagnement pédagogique, • Assurer un accompagnement pédagogique continu, en particulier pour les nouveaux enseignants., • Formation aux pratiques et outils de l’école., • Conseils pédagogiques et accompagnement individualisé., • Aide à la préparation de cours., • Visites de classe et échanges pédagogiques., • Mise à disposition de ressources adaptées (Google Classroom, Savio, ressources FLAM)3. Animation pédagogique, • Préparer et animer les réunions pédagogiques (environ 4 par an), • Favoriser les échanges de pratiques entre enseignants., • Contribuer à la cohérence pédagogique du programme FLAM. 4. Communication avec les familles • Répondre aux questions pédagogiques des parents., • Assurer le suivi de certaines situations individuelles., • Participer à la gestion des difficultés ou incompréhensions avec les familles., • Contribuer à la qualité de la communication pédagogique avec les familles. 5. Vie associative et projets FLAM (selon les priorités de l’année) • Participer aux réunions et colloques FLAM USA., • Promouvoir les ressources disponibles sur l’intranet FLAM USA., • Contribuer aux projets collaboratifs avec d’autres associations FLAM., • Participer au développement de projets pédagogiques ou culturels., • Contribuer à la communication et à la vie associative du programme FLAM.Compétences et pré-requis, • Connaissance des spécificités de l’enseignement en français à l’étranger., • Diplôme ou expérience significative dans l’éducation., • Maîtrise du français oral et écrit, et capacité à communiquer en anglais., • Aptitudes organisationnelles, esprit d’initiative, et flexibilité., • Créativité et capacité à résoudre les problèmes dans des contextes multiculturels.Avantages, • Salaire forfaitaire, entre $27 et $30 de l’heure, selon l’expérience., • Participation à des formations professionnelles., • Environnement de travail collaboratif et stimulant., • Flexibilité dans l’organisation du travail. Le poste est à pourvoir dès le 1er juillet 2026. We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Powered by JazzHR M21GN5l4WP

Job Description Position Title: Culinary Intern Position Reports to: Executive Sous Chef Employee Categories: Full Time Seasonal FLSA Category: Non -Exempt; Hourly Compensation: $18-$22/hr. The Culinary Intern is a hands on, learning focused position designed for individuals pursuing a career in the culinary profession. This role is primarily based in the Pool Kitchen, a high volume, fast paced environment that emphasizes execution, consistency, and member facing service. In addition to the Pool Café, the intern will rotate through other culinary outlets to gain exposure to multiple styles of service, techniques, and operational standards across the Club. This position is responsible for Compensation range $18-22/hr. Primary Responsibilities included by not limited to • Prepare and cook menu items according to standardized recipes, plating guides, and portion controls., • Work assigned stations efficiently during service while maintaining accuracy and consistency., • Keep both the kitchen and service areas organized, clean, and compliant with all sanitation and safety regulations., • Label, date, and rotate all products using FIFO standards to minimize waste., • Support daily prep lists and contribute to cross utilization of ingredients across menus., • Monitor food levels and ensure items remain fresh and appealing during meal periods., • Communicate with supervisors regarding menu ideas, inventory needs, or equipment issues., • Maintain a professional and positive attitude when interacting with all departments., • Adhere to TCC policies and procedures., • High school diploma or equivalent., • Demonstrate the ability to prepare, cook and taste food items to ensure quality and consistency., • Display proficient knife skills and understanding of basic culinary arts., • Standard shift schedules are 10:00 A.M. – 8:00 P.M., • Be flexible and available to work a variety of shifts, including days, nights, weekends, holidays, and special events., • Demonstrate understanding of how to operate common kitchen equipment, including but not limited to mixers, combi ovens, steamers, robot coups, and fryers., • Partial uniform provided: Chef Jacket, Chef Hat and Chef Pants, • Stand for 8-10 hours., • Must be able to kneel, bend over and stand up many times during a shift., • Must be able to lift up to 50 lbs. The Country Club is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We encourage applicants of all backgrounds to apply and will consider qualified candidates without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, age, veteran status, or any other legally protected status.

Job Description NEW RESTAURANT OPENING!! Boston is one of the most beautiful and important cities in the country – rich in history, energy, and culinary excellence. We've had our eye on it for a while. So, after twenty years of building Hawksmoor in the UK, Ireland, Chicago, and New York, we've finally set our sights on coming here in fall, 2026. In Fort Point, we've found a home that reminds us of where Hawksmoor began two decades ago – the character, community and creativity. At 15 Necco Street (Platinum LEED-certified – a natural fit for our commitment to sustainability and our B-Corp values), we'll have space for 200+ guests, private dining and event spaces, a bar program recognized by the James Beard Foundation and Tales of the Cocktail, sweeping views across Fort Point Channel, and an outdoor terrace made for long lunches and celebratory dinners. Reporting to the Executive Chef we're looking for an Executive Sous Chef to join our team and help us open our third US restaurant. Work somewhere awesome: Careers with Hawksmoor Restaurants are among the best- generous pay and benefits, award winning restaurants, unrivalled career opportunities and some of the happiest people in the business (as voted by the people who work here). Recognized as one of the top 100 companies to work for in the UK for fourteen years in a row and we endeavor to do the same in the US. As a Hawksmoor Executive Sous Chef, you are responsible for the leadership and management of the kitchen team and instrumental to the successful running of the kitchen. You work closely with the Executive Chef to ensure smooth operations in all areas of the kitchen, developing your team, and conducting inspirational briefings to both the kitchen and front of house teams. As well as managing the day-to-day kitchen operations, the kitchen team, and maintaining Hawksmoor food quality and standards, you collaborate closely with departmental managers to ensure the restaurant operates seamlessly, being available to support other departments if needed for the common goal of exceptional services. Hawksmoor is proud to be an inclusive workplace that welcomes everyone and lives by its values. Responsibilities include but are not limited to the following: Guest Experience * Confidently lead all kitchen sections, including grill, ensuring consistent excellence throughout service. * Demonstrate advanced knife skills, including fish preparation and butchery. * Maintain expert knowledge of product quality, provenance, and supplier partnerships. * Deliver exceptional dishes from your station while overseeing the performance of all sections and Sous Chefs. * Understands current CSI performance and proactively influence improvement through kitchen standards and responsiveness to feedback. * Execute all recipes precisely and ensure Hawksmoor’s standards are consistently met. * Support the development, testing, and implementation of new menu items. * Show genuine care for the guest experience, recognizing the kitchen’s direct impact on every table. Team Engagement & Culture * Embody Hawksmoor values with professionalism, positivity, and integrity. * Develop future leaders by mentoring Sous Chefs and preparing successors. * Take responsibility for recruitment, onboarding, and structured training for new and existing team members. * Deliver clear communication from the Executive Chef to the team with focus and direction. * Champion the team in service, across the wider restaurant, and on Blink. * Provide constructive, high-quality feedback during and after service. * Lead calmly and decisively, demonstrating emotional intelligence under pressure. * Ensure structured pre-shift briefings, ongoing training, and effective communication. * Foster strong team welfare standards, including ensuring high-quality family meals. * Encourage progression opportunities across the restaurant. * Seek and act upon feedback to continuously improve your own leadership capability. Health & Safety * Ensure full compliance with allergy protocols, food safety standards, fire procedures, and cleanliness policies. * Complete all required training and consistently uphold hygiene standards. * Support Ecosure audits to achieve and maintain high scores, actioning any follow-up requirements. * Ensure clear, accurate labeling and immaculate kitchen organization. * Sign off kitchen notes and monitor maintenance and food-related issues. * Oversee equipment ordering and report maintenance issues promptly. * Guide the team confidently through opening and closing procedures. Operational Standards * Act as an advanced user of Restaurant 365, managing stock control, reporting, and analysis. * Monitor ordering patterns, identify discrepancies, and prevent over-ordering or shortages. * Demonstrate strong financial literacy, including labor control, forecasting, and cost management. * Drive efficiency in kitchen organization and labor deployment, factoring in forecasts and events. * Train kitchen and front of house team on dish specifications and quality standards. * Assume full kitchen leadership in the Executive Chef’s absence, delivering performance in line with budget and forecast. * Support sales initiatives and maximize covers through operational readiness and collaboration. * Ensure disciplined stock rotation and collaborate with the Executive Chef to resolve issues swiftly. * Enforce absence and lateness policies consistently and fairly. Purpose & DEIB * Champion Diversity, Equity, Inclusion, and Belonging within the kitchen. * Foster an environment, addressing inappropriate behaviors or discrimination proactively. * Be knowledgeable about Hawksmoor’s charity partners. * Support sustainability initiatives, waste reduction, recycling programs, and energy efficiency. * Demonstrate a deep understanding of ingredient provenance and responsible sourcing. * Inspire pride within the team regarding quality, sustainability achievements, and partnerships. * Understand ingredient sourcing and the significance of Hawksmoor being a B Corporation. * Continuously identify opportunities to reduce food waste and improve environmental impact. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: ***Currently offering a sign-on bonus of $1,000 after 90 days 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 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 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, • 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 #HR Requirements: • Culinary Experience: 1 year (Required), • Cooking: 4 years (Required)

Job Description We are looking for a culinary superstar to join our kitchen leadership team! If you are looking to grow as a chef, enjoy coaching and developing a team, and love to get creative with menus and specials, we would like to talk with you about our open Executive Sous Chef position. We offer excellent benefits, including vacation and sick time, medical/dental/vision, company paid life insurance and long-term & short-term disability, matching 401k, FREE PARKING, free meals, hotel discounts, and more! What you will be doing: Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. What you should bring to the table: A self-starting personality with an even disposition. The ability to communicate in English. Maintain a professional appearance and manner at all times. The ability to plan and develop menus and recipes. The ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. A passion for food and great guest service! When you will be working: Hotels are in operation 24/7 and schedules are based on business demands. The Executive Sous Chef will generally be expected to have flexibility with the schedule and work closely with the Executive Chef in meeting and exceeding the expectations of both our guests and fellow associates.

Job Description FIND YOUR FIRE! Sally's Apizza, renowned for its New Haven Style Apizza since 1938, is expanding our locations and corporate team nationwide! Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally’s draws pizza fans from around the world. We hand-craft authentic pizza in custom-designed ovens, using the original recipes. With a commitment to sharing exceptional pizza with all, we're on a mission to spread our passion far and wide. With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training, and promotion within giving you a path to pursue your future career goals. DESCRIPTION As a member of the management team, the Kitchen Manager will conduct the day-to-day restaurant operations according to company standards and policies. Working under the General Manager, the Kitchen Manager will assist the management and development of new concepts, create standardized recipes, keep food costs at a minimum, and at the same time, initiate and sustain an ongoing presence in our brand. The Kitchen Manager will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment. The Kitchen Manager allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations. Reports to the General Manager. Directly oversees the Sous Chef. • As a kitchen supervisor, you will manage all activities in the kitchen., • Be a teacher and mentor to all back-of-house employees., • At times, collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures., • Train kitchen personnel in best practices for cleanliness and sanitation., • Control food costs to budgeted levels., • Conduct daily shift line checks, ensuring that prepped food is up to company standards., • Supervise and inspect all prep procedures ensuring company recipes are adhered to., • Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, and use of kitchen equipment., • Ensure that food service products, presentation, and plating are of the highest quality, and are prepared in a timely manner., • Be responsible for food quality, food service, and presentation while adhering to recipes and standard operating procedures., • Be responsible for placing food orders and conducting end-of-period food inventory., • Monitor refrigeration and storage operations through proper product rotation to eliminate spoilage., • Recognize and cultivate future culinary leaders from within the back-of-house ranks., • Be scheduled to open the restaurant 2-3 days per week as the manager on duty., • Effectively communicate with other managers and line staff in a fast-paced restaurant environment., • Possess the ability to take direction and feedback, using it to improve future performance. SALARY & BENEFITS • Starting at $70,000 annually depending on experience, plus bonus, • Health Insurance, • Dental Insurance, • Vision insurance, • Short-term Disability, • Long-Term Disability, • Group Life, • Sick Time & Vacation Time or Paid time off REQUIREMENTS OF THE KITCHEN MANAGER • Technical: Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis, • Language: English, Basic Spanish (preferred but not required), • Experience, • High school or GED equivalent, • Formal culinary training or associate degree in culinary arts (preferred but not required), • Minimum 2-3 years in a leadership role within a full-service restaurant kitchen, • Certifications: ServeSafe Certified, • Work Environment: This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations. You must be able to work on your feet for up to 10 hours at a time and lift at least 50 lbs. You must be able to travel within your region., • Details: Full Time, In-Person, Day, Evening & Weekend availability ROLE COMPETENCIES • Attention To Detail: Taking responsibility for a thorough and detailed method of working., • Functional Expertise and Usage: Possess the situational awareness to recognize problems and find creative solutions to those problems, • Organizational Awareness: Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of the organization., • Oral Communication: Shaping and effectively expressing ideas and information., • Financial Awareness: The ability to read and understand a profit and loss statement., • Integrity: Upholding generally accepted social and ethical standards in job-related activities and behaviors. SALLY’S CORE VALUES Obsession for Apizza: True passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day. Commitment to Our Guests: Demonstrate warmth and care while creating memorable moments of hospitality for all guests. Strength of Character: Take pride in your job and use your best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests. We Are Hungry: We are a teaching company filled with people who are hungry for knowledge and growth. Our hunger is insatiable, and we crave honest feedback to strengthen our skills and hold each other accountable. IND160 Powered by JazzHR HdVDedUm6w

Job Description Overview BOSTON HARBOR HOTEL POSITION DESCRIPTION Position Title: Executive Chef Department: Kitchen Reports to: General Manager FLSA Designation: EXEMPT JOB SUMMARY This position is responsible for planning, organizing, and directing all aspects of the kitchen operation and administration: production, purchasing, inventory control, menu planning and engineering, and cost control. CANDIDATE PROFILE Education: Graduation from accredited Culinary school, or equivalent work experience. Culinary Arts Degree preferred, but will consider overall experience. Experience: Minimum of fifteen (15) years of Culinary Arts experience; Supervisory and or management experience required. Previous Hospitality experience preferred, as well as previous experience in a High Volume Culinary Environment. Licenses or Certificates Preferably ServSafe Certified KEY RESPONSIBILTIES The primary responsibilities for the Executive Chef will include but are not limited to: • Establish and maintain kitchen operational standards and procedures to ensure consistent quality., • Supervise, schedule and train all food preparation and sanitation personnel., • Establish guides for conservation of energy usage in the kitchen., • Hire and evaluate employees as necessary., • Establish and maintain kitchen sanitation standards and procedures., • Menu planning, costing and engineering., • All menu planning., • Establish food product specification recipes and maintain appropriate inventory levels., • Responsible to meet labor and food cost objectives., • Responsible to maintain all kitchen equipment in conjunction with the engineering department., • Identify and develop those individuals who exhibit potential as candidates for promotion., • Establish plate presentation, mis en place guides and descriptions for menu items., • Develop Sous Chefs to insure one style approach to all menus and specials. JOB QUALIFICATIONS In addition to performance of key responsibilities, this position may be required to possess a combination of the following skills and experiences: • Strong organizational and analytical skills, along with demonstrated ability to multi-task and prioritize in a fast-paced work environment., • Familiar with monitoring of food and labor costs., • Familiar with ordering and inventory procedures and health and sanitation guidelines., • Demonstrated ability to work cohesively with a team., • Ability to exercise sound logic and judgment in evaluating situations and utilizing appropriate resources., • Must be self-directed, motivated and demonstrate exceptional customer service and interpersonal skills., • Ability to communicate effectively in the English language, both verbally and in writing. A second language is desirable., • Must have experience in all Microsoft Office and industry relevant payroll systems., • Problem solving, reasoning, motivating, organizational and training abilities are sued often. May be required to work nights, weekends, and/or holidays. The Boston Harbor Hotel is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regards to race, color national origin, gender (including pregnancy), age, religion, disability, sexual orientation, or veteran status, or any other status or characteristic protected by law.

Job Description Executive Sous Chef – Italian Steakhouse Location: Boston, MA Salary: $75,000 – $85,000 per year Are you passionate about crafting exceptional culinary experiences and leading a dynamic kitchen team? Our Italian steakhouse in Boston, MA, renowned for its handcrafted cuisine and unparalleled guest experiences, is looking for an Executive Sous Chef to join our innovative and dedicated team. Known for its high-quality regional and Italian-inspired dishes, our restaurant has become a staple of excellence in the community. This is your chance to make your mark and lead in a thriving, growth-focused environment. Job Responsibilities As our Executive Sous Chef, your leadership and culinary artistry will set the tone for our Italian steakhouse in Boston, MA. Core responsibilities include: • Leading and mentoring the culinary team, ensuring consistent delivery of exceptional dishes., • Designing menus that showcase innovative takes on Italian cuisine while maintaining our high standards of quality and presentation., • Managing kitchen operations, from inventory and food cost control to compliance with food safety and sanitary regulations., • Collaborating with the management team to meet and exceed the restaurant’s goals., • Upholding the highest standards for guest satisfaction through food quality and service excellence., • Promoting a positive and motivational kitchen culture that aligns with company values. Qualifications We are seeking a Boston-based Executive Sous Chef with the following qualifications: • A culinary degree or at least 3-5 years in a leadership role such as Executive Sous Chef in a high-volume, upscale restaurant environment., • Experience with catering and knowledge of current culinary trends is highly preferred., • Proven track record of managing food costs, maintaining food quality, and knowledge of food safety procedures., • Strong leadership skills with a talent for inspiring and developing a cohesive team while maintaining a professional presence., • Passion for innovation in Italian cuisine and creating memorable customer experiences. Benefits When you join our team as Executive Sous Chef in Boston, MA, you’ll enjoy: • Competitive Compensation: $75,000 – $85,000 annual salary., • Health Offerings: Comprehensive medical, dental, vision, and life insurance., • Short- and long-term disability coverage., • Future Planning: 401(k) retirement savings plan with company contributions., • Opportunities for career growth and development in a thriving organization., • An encouraging and team-oriented work culture. This is your opportunity to elevate your culinary career as part of a professional, guest-centric Italian steakhouse in vibrant Boston, MA. If you are ready to take on the challenge and lead a kitchen with ambition and precision, we want to hear from you. Apply Today! Resumes should be sent to Michelle Hollande for immediate consideration. For further insights into our culture and approach, visit us at . Take the next step in your career as an Executive Sous Chef in Boston, MA!

Gecko Hospitality - - Responsibilities: 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

Gecko Hospitality - - Responsibilities: Assist the Executive Chef in daily back-of-house operations and menu execution.Educate, train, and mentor culinary staff to build a cohesive, high-performing team.Ensure the consistent preparation of top-quality, hand-made dishes.Maintain strict food safety a

The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures.The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc.The

Gecko Hospitality - - Responsibilities: Assist in the comprehensive management of daily kitchen operations and staff scheduling.

HHM Hotels - - Responsibilities: Assist the Executive Chef in the preparation of food and oversight of kitchen operations; Oversee preparation and production of menus, development and execution of recipes; Manage kitchen operations and assigned staff; Develop new menu items, test and create recipes

The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures.The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc.The

Goodwin Recruiting - - Responsibilities: Maintain high food quality and consistency during peak, high-volume service; Train and develop staff to sustain performance under pressure; Ensure food safety and sanitation standards across all shifts; Balance speed and accuracy on the expo line during busy

Crescent Hotels & Resorts - 1000 Marriott Drive - Responsibilities: Accountable for overall success of the daily kitchen operations; Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions; Works to continually improve guest and associ

Goodwin Recruiting - - Responsibilities: Support the Executive Chef in menu execution and daily kitchen operations; Lead and supervise kitchen staff, ensuring consistency and accountability; Maintain the highest standards of food quality, presentation, and execution; Oversee food safety, sanitation

Crescent Hotels & Resorts - 1000 Marriott Drive - Responsibilities: Take ownership of restaurant menu and line cooks; supervise PM kitchen staff; Assist in managing the kitchen and kitchen staff; ensure the quality preparation and proper handling/storage of all food items; Assist with purchasing and

Goodwin Recruiting - - Responsibilities: Manage the culinary team with consistency and integrity; Support the Executive Chef in menu development, recipe development, and conceptual direction; Prepare pastry and garde manger complex preparations; Maintain high standards for quality, presentation, an

Job DescriptionCook • Pay: $21.40/hr, • Hours: Full Time, • Shifts: Thursday- Monday 10am-6:30pm, • Type: Contract to Hire, • Work with the Executive Chef (EC), Executive Sous Chef (ESC), to ensure that all meals are prepared accordingly, • The Cook may be called upon to prepare and package food for both internal and external catered events., • Ensures that meals and complementary items are prepared and shipped in their correct quantities with accuracies to items, food temperatures, time and other specifications., • Particular attention to the preparation, portioning, packaging and shipping of all foods, • Communicates any shortages or discrepancies in the daily production inventory, • Reports any concerns, problems or suggestions pertaining to the meal production, • Works with the EC, Sous Chef, other cooks and the Café Supervisor to ensure that the correct quantities of foods are allocated to and shipped out to the staff café during the lunch period., • Monitors the preparation and holding temperatures of all meals prepared, • Must assist with maintaining on-going statistical data pertinent to the FS department: freezers and refrigerators temperatures, sanitization solutions PH levels, • High School Diploma or GED, • Must be able to stand for long periods of time, • Must be able to lift at least fifty pounds of weight, bend, stoop, and access walk-ins

Goodwin Recruiting - - Responsibilities: Assist the Executive Chef in Daily Operations; Mentor our team; Implement training programs; ServSafe certification.

HEI Hotels + Resorts - - Responsibilities: Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service; Manage Human Resources in the production and preparation areas of the kitchen; Schedule and manage the maintenance/sanitation of the kitch

Are you looking for a chance to be part of an exciting upscale and fine dining restaurant group with a great culture and dedication to its people? Well, this is the opportunity for you! We' re looking for an Executive Chef and Executive Sous Chef wit Executive Chef, Chef, Sous Chef, Executive, Resta

About Langham Hospitality Group.A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo.With over 40 hotels and residences in opera

This leader will inspire and embrace the vision of Executive Chef, Hotel, Executive, Chef, Sous Chef, Restaurant, Staffing. An iconic, luxury Hotel on Martha' s Vineyard is seeking an Executive Sous Chef with five-star experience to join the team. This chef must have a solid background in uncomprom

High School diploma (or equivalent) and 3-5 years’ experience as a Sous Chef or 1-3 years as Chef de Cuisine in quality restaurants. Up to date on food trends, collaborate with the Executive Chef and Sous Chefs in creating sensational seasonal menus and delicious daily and weekly specials. Step in

A dynamic culinary establishment in Boston is seeking a talented Sous Chef to collaborate with the Executive Chef in crafting innovative menus and preparing exquisite meals.

A popular restaurant chain in Boston is seeking a Sous Chef to drive culinary excellence in their operation.

Job Description • We are hiring immediately for a full time FOOD UNIT LEAD position., • Location: 3 Cambridge Center, Cambridge, Massachusetts 02142. Note: online applications accepted only., • Schedule: Full time; Days may vary, 6:30 am to 3:00 pm. More details upon interview., • Requirement: Prior bakery experience is preferred., • Fixed Pay Rate: $36.20 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1515371. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Coordinates activities of other food-service employees. Creates an enjoyable dining experience for customers, staff and visitors. Essential Duties and Responsibilities: • Provides quality customer service by providing one-on-one attention to detail., • Oversees and participates in the preparation and service of food and beverage items in accordance with company standards for presentation, sanitation, safety and portion control., • Helps plan menus., • Ensures timely, efficient meal service; supervises serving of meals., • Responds to customer complaints in person at the time of the complaint and via email for electronic complaints., • Trains employees; assigns and coordinates work of employees to promote efficiency and excellence in food and service., • Determines work procedures, prepares work schedules and expedites work flow., • Assist Sous Chef in preparing station takeovers or pop ups, • Uses proper systems for completion of required daily/weekly/monthly reports such as inventory-cash reports-production records, payroll and time- keeping., • Assist Sous chef in preparing food orders and other necessary supplies from approved sources or purveyors., • Directs and participates in the overall sanitation and safety of the facility and employees in accordance with company standards and government regulations., • Develops sanitation schedule and ensures food-service employees adhere to the schedule for cleaning of kitchen and dining area and washing of kitchen utensils and equipment., • Issues written and oral instructions., • Help select and orient employees; oversees staff training in areas of responsibility., • Bake breads, pies, cakes, cookies and other pastries as necessary per the provided production and catering sheets; assists in production planning to meet daily requirements., • Ensures proper food preparation by utilizing approved recipes, following prescribed production standards and use of proper equipment., • Assists with the completion of production records to include waste tracking, used/unused portions and product shortages; informs supervisor when supplies are low., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Maintains sanitation and orderliness of all equipment, supplies and utensils within work area., • Handles foods items appropriately and with all safety regulations in mind during preparation and service., • Cleans equipment and workstation thoroughly before leaving the area for other assignments. Keeps display equipment clean and free of debris., • Interacts with customers and resolves customer complaints in a friendly and customer-service oriented manner. Relays relevant concerns from customers directly to supervisors., • Consistently exhibits the ability to keep up with peak production and service calmly, accurately and efficiently., • Checks to ensure that all food is presented, served and displayed per standards., • Follows principles of sanitation and safety in handling food and equipment, ensuring corporate and OSHA safety standards are followed., • Completes shift work, as assigned, in a timely and thorough manner in accordance with department standards. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis.

As a Sous Chef, you are the heartbeat of our kitchen leading the line, mentoring cooks, and ensuring every dish that leaves the pass reflects Maggiano's commitment to quality and consistency. You'll partner with the Executive Chef to uphold our culinary standards while developing the next generatio

Job Description Salary: $60K/Yr. - $70K/Yr. What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary As a Sous Chef, you will be responsible for the successful operation of the Culinary Department for a high-volume, premier corporate dining facility in Boston, MA. You will assist in the supervision, preparation, and cooking of various food items, catering events, developing daily menu items, and their preparation and garnishment. You may supervise and train hourly associates, work with the Executive Chef to develop new menus, and assist with ordering, catering functions/events, and all aspects of the daily culinary operation. Must be flexible to work both early mornings (5:30 am) and late shift, which ends at 11:00 pm. Key Responsibilities: • Assists the Executive Chef with managing cost controls and controlling expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and executes catering events, • Local to Boston, MA, or within commutable distance, • A.S. or equivalent experience, • At least 3 years of progressive and high-volume culinary/kitchen management experience, including experience with catering, • Catering experience is required, • High volume, complex foodservice operations experience required, • Institutional and batch cooking experiences are helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable, • Must be flexible to work both early mornings (5:30 am) and late shift, which ends at 11:00 pm. Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1526096 Flik Hospitality Group NANCY M TEIXEIRA [[req_classification]]

Job Description Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Sous Chef to join our growing teams! WHY BUTLER! • Competitive Salary!, • Health, Dental benefits, Vision and a 401k plan match, • Flexible Scheduling, • Provided breakfast, lunch, and dinner shift meals, • Culinary uniforms, • Give restaurant daily recap to the corporate chef about operations, • Ensure that inventory is properly stored, and the product is rotated, • Cross-train all staff to clean, organized their station, and taste their dishes, • 2-3 years of Food & Beverage experience preferred, • A well-groomed appearance. Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR 0n3qIC8xUx

Job Description Position Title: Senior Sous Chef- Harvard Conference Center Salary: $80,000 - $90,000 Other Forms of Compensation: Benefits Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary The Harvard Conference Center is seeking an experienced Senior Sous Chef to support the Executive Chef in leading daily kitchen operations for high‑volume conferences, banquets, and special events. This role combines hands‑on culinary excellence with team leadership and operational oversight. Key Responsibilities: • Oversee daily production, service, and event execution, • Lead and mentor kitchen staff; assist with scheduling and labor management, • Ensure consistent food quality, presentation, and recipe accuracy, • Support menu planning, tasting, and seasonal updates, • Assist with ordering, inventory, and cost control, • Maintain strict compliance with food safety, sanitation, and HACCP standards Qualifications: • 5 years culinary experience, • Strong leadership skills and proficiency in classical & modern techniques, • Experience in high‑volume or banquet-style operations, • Culinary degree, • Conference center, hotel, catering, or fine dining experience, • ServSafe certification Why Join Us • Work in a prestigious environment serving Harvard’s diverse events, • Opportunities for creativity, growth, and culinary leadership Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Req ID: 1505841 Restaurant Associates NANCY M TEIXEIRA [[req_classification]]

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 Join Oakley Country Club in Watertown, MA, as our next full-time Sous Chef! If you're passionate about culinary leadership, creativity, and delivering memorable dining experiences, this is your opportunity to shine in a vibrant, high-standard environment. You'll be an essential part of our country club's renowned Food & Beverage program. We offer competitive pay of $68k-$72k/year, based on experience, and a comprehensive benefits package. This includes: • Health, vision, and dental insurance, • Paid time off (PTO), • 401(k) (after 1 year), • Industry education compensation, • Cell reimbursement This is a full-time Sous Chef position. You will work different shifts, including evenings, weekends, holidays, and special Club events. Your schedule may change based on the needs of the Club and our Members. YOUR DAY-TO-DAY AS OUR SOUS CHEF As our full-time Sous Chef, you will support and execute Club menus with consistency, creativity, and precision across all dining outlets and events. Your day will include collaborating on seasonal menus and Member-driven enhancements, ensuring timely service for à la carte dining and special functions, and maintaining the highest standards of culinary presentation. You will assist with food ordering, receiving, and inventory management, keeping all storage and prep areas organized. In addition to culinary execution, you will foster a positive team culture by mentoring, training, and onboarding staff. You will coordinate prep schedules, anticipate operational needs, and support Club events such as weddings and tournaments. Every day, you will enforce food safety and sanitation standards, ensuring the kitchen remains inspection-ready and compliant with all regulations. Here's what we need from you: • 3+ years of progressive culinary experience in a private club, hotel, or upscale dining environment, • Creative culinary mindset balanced with consistency and discipline, • Strong knowledge of food ordering, inventory management, and organization, • Ability to lead, mentor, and train culinary teams, • Exceptional organizational skills and attention to detail, • Ability to stand for extended periods and lift up to 50 lbs, • Flexible availability for evenings, weekends, holidays, and club events WHY CHOOSE US? Oakley Country Club was initially established in 1895 with the vision of becoming the go-to place for outdoor sports and friendly gatherings. Since becoming incorporated in 1898, we have grown into an exceptional venue that thrives on fun, creativity, and member satisfaction. For over 120 years, we've remained committed to our original mission while expanding our offerings and improving the member experience. As a job seeker, you'll enjoy working in a beautiful environment where your contributions are acknowledged and your talents are valued. Embrace the opportunity to grow within a historical organization and play an important part in our institution! Take your culinary career to the next level! Our mobile-friendly application makes it easy to get started. Apply today! Must have the ability to pass a background check and drug screening test.