Trabajos Chef & Cook en Saugus, MassachusettsCrear alertas

The Executive Chef, House of Blues, is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Culinary Excellence Calling all culinary innovators! Join Aramark, the largest U.S.-based food service provider and TIME magazine named Aramark to its America?s Best Companies list 2026. As part of our commitment to culinary excellence, we offer unparalleled opportunities for professional growth and recognition. Our chefs have the chance to participate in the prestigious ProChef certification program at The Culinary Institute of America, with nearly 300 Aramark chefs already certified. You could also showcase your skills in our exciting Aramark Culinary Excellence (ACE) competition, where top chefs battle it out preparing four-course menus for ACF Master Chefs. At Aramark, we value passion and dedication to craft, offering you the chance to create innovative menus across the United States. We believe our chefs are the driving force behind our culinary culture, shaping the way we inspire through food. With our focus on employee retention and development, you'll find opportunities to grow, advance, and make a lasting impact in the culinary world. Join us and feed your potential in a company that truly values its chefs! COMPENSATION: The Salaried rate for this position is $90,000.00 to $110,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here _ There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. • Ensures culinary production appropriately connects to the Executional Framework, • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards, • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food, • Train and manage culinary and kitchen employees to use best practice food production techniques, • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, • Reward and recognize employees, • Plan and execute team meetings and daily huddles, • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data, • Develop and maintain effective client and guest rapport for mutually beneficial business relationships, • Interact directly with guests daily, • Aggregate and communicate regional culinary and ingredient trends, • Responsible for delivering food and labor targets, • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends, • Ensure efficient execution and delivery of all culinary products in line with the daily menu, • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items, • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards, • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used, • Full knowledge and implementation of the Food Framework, • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase, • Ensure proper equipment operation and maintenance, • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations, • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job Description About Gourmet: Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well. Position Summary: In this key leadership role, the Sous Chef will be responsible for overseeing kitchen operations, ensuring high-efficiency production, safety and maintaining the highest standards of food quality in a high-volume environment. The ideal candidate is passionate about culinary excellence and brings a strong background in large-scale production for catering, fine dining restaurants, or luxury hotel kitchens. We’re looking for someone with outstanding culinary skills, extreme efficiency and organization, proactive forecasting, and the ability to lead, inspire, and manage a team Key Responsibilities • Responsible for managing the preparation and organization of a culinary staff of 20 cooks producing large quantities of food for multiple events with quality and consistency., • Overseeing kitchen operations that ensure efficiency and quality are of the highest standards. Manage and mentor kitchen staff, providing guidance, training, and support to maintain a cohesive and skilled team that can grow., • Maintaining strict adherence to food safety and sanitization standards, ensuring compliance with all relevant regulations., • Monitor inventory levels, control costs, and minimize waste while upholding the highest standards of ingredient management., • Maintains a level demeanor while leading and mentoring cooks while providing BOTH positive and constructive feedback regularly., • Assists in scheduling staff with regards to business levels with cost, consistency and productivity in mind. Qualifications: • Previous experience 3–5+ years of F&B or hospitality management as a sous chef or executive sous chef in a high-volume, high-end catering, restaurant, or hotel environment overseeing 10+ cooks., • Strong culinary skills based on the principles and processes of cooking that also demonstrative creativity, attention to detail and the ability to learn and adjust. As well as an array of culinary knowledge spanning multiple genres and ethnicities., • Strong computer skills with a focus on clear communication and responsiveness., • Outstanding leadership skills, with the ability to forecast needs and schedules with varying degrees of business velocity., • Possesses extensive knowledge of major allergens and can identify these on menus., • Ability to stand for extended periods, • Ability to lift to 50 lbs as needed, • Availability to work mornings, weekends, and some holidays, • Serve Safe certification required (or willing to obtain), • Allergen Awareness certification required (or willing to obtain)\nCompany Description Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well. Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well.

Job DescriptionJOB DESCRIPTION Dockside Pub is looking for an experienced Sous Chef. The Sous Chef oversees the daily food preparation and other places where food is served. They will direct kitchen staff and handle any food-related concerns. Job Duties: • Check freshness of food and ingredients, • Supervise and coordinate activities of cooks and other food preparation workers, • Develop recipes and determine how to present the food, • Plan menus and ensure uniform serving sizes and quality of meals, • Inspect supplies, equipment, and work areas for cleanliness and functionality, • Hire, train, and supervise cooks and other food preparation workers, • Order and maintain inventory of food and supplies, • inventory is done using the Orca Inventory System, • Monitor sanitation practices and follow kitchen safety standards, • 50 hrs a week minimum may increase to 60 during the busiest part of the season. Benefits: • Clear path to advancement opportunities. We love employees who grow with us!, • Fun, friendly work environment. Enjoying work is part of our brand!, • 100% off meals!, • Health - and dental package, • Paid Vacations, • Flexible schedule REQUIREMENTS • 5+ years experience, • Food cost, Inventory control, menu design experience and labor control, • Bilingual is a plus, • TEAMWORK and a GREAT attitude are required!, • Must have flexible availability – Weekends & Holidays required, • Accurately and efficiently cook meats, fish, vegetables and other hot food products, • Ability to keep work area clean, organized and to code, • Previous high volume experience preferred ABOUT THE COMPANY

Job Description ITALIAN RESTARANT IN MEDFORD IS LOOKING FOR AN EXPERIENCED COOK IN ITAIAN CUISINE. 374 Main st medford 781-396-7070

Job Description experianced pizza maker and cook

Job Description Description Hiring for Full Time and Part Time Roles Culinary team members are committed to making all menu items with quality and care making sure that guests receive a high quality meal. Culinary team members work together as a team to prepare dishes in accordance with company guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. Culinary team members: • Are passionate about hospitality, guest experience, and great food, • Interact with guests during service times to receive orders, prepare orders, and deliver great meals, • Have a desire to help where needed and work as part of a team, • Prepare all menu items with freshness, quality, and food safety, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings Compensation & Benefits: • $26 - $31 / Hr, • 401(k) with company match, • Health, dental and vision insurance for full-time team members, • Vacation time for full-time team members, • Paid Sick Time, • Flexible schedule with no late nights, unless there is a special event, • Daily staff meal Summary of Cafe Cooks’ Primary Responsibilities • Prepare menu items in a timely manner according to order tickets and with great consistency, • Follow prep lists created by chefs. Label and stock all cooking ingredients. Complete all prep list tasks in order, • Washing, chopping, and sorting ingredients to use for menu item preparation, • 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, develop, and implement about the cooking techniques used in the kitchen, • Ensuring all food items are properly stored, labeled, and safely accessible, • Temp and list food temperatures, and maintaining safety and quality requirements, • Make sure stations and kitchen are clean, organized, and sanitary, • Assisting colleagues in preparing food and attending to any culinary tasks that arise, • Prepare and cook food according to recipes, quality, and presentation standards, • Operate kitchen equipment safely and use cut gloves for safety, • Actively set up and break down workstation and prepare for an upcoming shift, • 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, • Offer support to colleagues and clients with professionalism and positivity, • Other duties as assigned Required Qualifications • Strong communication skills and hospitality skills, • Experience cooking in fine dining restaurants and knowledge of multiple stations, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs, • Must be able to work 8+ hours a day on feet, • Servsafe allergen certified and Servsafe food handler (or willing to be certified prior to start date, company pays classes)\nCompany Description GC Fine Catering provides hospitality food, drink, and events services at restaurants and special events. The company is based in Boston. GC Fine Catering provides hospitality food, drink, and events services at restaurants and special events. The company is based in Boston.

Job Description Position Summary We are looking for a dependable and efficient Prep Cook to join our catering commissary team. This role supports bulk food production while maintaining strong organization and strict adherence to food safety and kosher kitchen standards. The position requires flexibility to work between two commissary locations, situated within 10 minutes of each other between Roslindale and Hyde Park. The ideal candidate is comfortable rotating between both sites on an as-needed basis, with schedules that may fluctuate depending on operational needs. Key Responsibilities • Prepare large quantities of food according to recipes and production sheets, • Execute knife work, portioning, batch cooking, and ingredient prep with consistency, • Follow FIFO, proper labeling, and organized storage procedures, • Maintain a clean, sanitary, and efficient workstation, • Assist with packing and staging food for off-site events, • Work collaboratively with chefs and production team Requirements • 2+ years of kitchen or catering production experience preferred, • Basic knowledge of kosher kitchen practices required (separation of meat/dairy, proper storage, avoiding cross-contamination), • Strong attention to detail and ability to follow instructions, • Ability to stand for extended periods and lift up to 50 lbs, • ServSafe certification & food allergen preferred (or willingness to obtain) \nCompany Description Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well. Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well.

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 \nCompany Description Gourmet 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 About Gourmet: Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well. Position Summary: In this leadership role, the Rounds Cook will be responsible for assisting culinary prep of kitchen operations in conjunction with the Sous Chefs. The ideal candidate is passionate about culinary excellence and has a desire to grow their career with an organization based on standards of excellence. We’re looking for someone with outstanding culinary skills, extreme efficiency and organization. Key Responsibilities • Proficient in cooking at any station and being able to assist prep at any station as needed, • Prep, pack, and store food items according to the production sheet and be able to meet timelines of catering needs, • Maintaining strict adherence to food safety and sanitization standards, ensuring compliance with all relevant regulations., • Monitor inventory levels, control costs, and minimize waste while upholding the highest standards of ingredient management., • Maintains a level demeanor while leading and mentoring cooks while providing BOTH positive and constructive feedback regularly. Qualifications: • Previous experience 1-2+ years of proven culinary experience in a high-volume, high-end catering, restaurant, or hotel environments, • Strong culinary skills based on the principles and processes of cooking but also demonstrate creativity, attention to detail and the ability to follow and give clear direction., • Strong computer skills with a focus on clear communication and responsiveness., • Outstanding ability to process, retain and distribute information to multiple staff., • Possesses extensive knowledge of major allergens and can identify these on menus., • Ability to stand for extended periods, • Ability to lift to 50 lbs as needed, • Availability to work mornings, weekends, and some holidays, • Serve Safe certification required (or willing to obtain), • Allergen Awareness certification required (or willing to obtain)\nCompany Description Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well. Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well.

Job Description • We have an opening for a full time GRILL COOK position., • Location: HarbourVest Cafe - 1 Lincoln Street, Boston, MA 02111. Note: online applications accepted only., • Schedule: Full time; Monday through Friday, 6:00 AM to 2:30 PM. More details upon interview., • Requirement: Previous cooking experience is required., • Perks: Near South Station!, • Pay Range: $21.00 per hour to $24.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1561482. 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: http://olivia.paradox.ai/moSkg 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 MyReferral@compass-usa.com. 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: Prepares food and serves customers at the grill station in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided. Essential Duties and Responsibilities: • Takes orders from customer and prepares items requiring short preparation. Completes orders from steam tables and serves customers at multiple stations., • Serves customers in an efficient, friendly manner following established steps of service meeting outlined standards. Ensures 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., • Uses approved recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Carries pans, kettles and trays of food to and from workstations, stove and refrigerator in accordance with established safety standards., • Stores foods in designated areas following standard wrapping, dating and food safety and rotation procedures., • Cleans, sanitizes and maintains all assigned work areas, equipment and utensils to ensure sanitation standards are met., • Resolves customer concerns and reports relevant information and concerns to supervisor., • 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. Associates at Restaurant Associates are offered many fantastic benefits. 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 In addition, 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) 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyRA.pdf 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: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis.

Job Description: Prepares, cooks, and presents food in accordance with quality standards, productivity standards, cost controls, and forecast needs. Demonstrates a strong commitment to the philosophy and goals of the mission of Hebrew Senior Life and recognizes patient dignity and choice in aspects of daily life. Strives to make every encounter with a patient a positive and meaningful experience and opportunity, while providing safe and efficient quality of care. I Core Competencies: Possess and display all the hard skills that contribute to a successful cook Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Able to engage and train colleagues. Knowledge of knife skills and safety. Ability to read, speak, and understand English to execute food order slips well, while working under pressure in a fast-paced environment. Knowledge of proper temperatures of beef, chicken, fish, and the reheating of food. Ability to accurately measure. Demonstrate good judgment and initiative in preparing food. Motivated to learn. Flexible to change. Exemplifies professionalism and exhibits values that contribute to the achievement of the mission of the Culinary and Nutrition Department and the Hebrew Rehabilitation Center. Kitchen Production: Responsible for the preparation, cooking, and overall production of the meals during their assigned shift Responsible for minimal food waste Ensures that the proper amounts of entrees, vegetables, desserts, and salads are produced according to the menus and manages daily production sheets in accordance with standardized recipes and preparation methods, portion control, time schedules, and special diet needs. Responsible for ensuring that all food in the walk-in refrigerators and freezers is covered, labeled, and dated to ensure all food is being properly rotated. Properly uses, cleans, maintains, and stores equipment, identifying and taking appropriate action with any maintenance issues that exist. Assists in establishing cooking procedures and methods for the Culinary Staff, including the development of recipes. Tastes and smells food to determine quality and palatability. Responsible for meals going out promptly. Works directly with Jr. Sous Chef and Exec Sous Chef to ensure proper execution of specials. Sanitation: cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations: local, state, federal, and Kosher (if applicable) Oversees proper food handling, sanitation techniques, food storage, and HACCP procedures Follows and adheres to the sanitation action plan to address the company’s EOC and Sanitation rounding, as well as local, state, and federal sanitation compliance surveys. Logs temperatures of all food to be served and reports any temperatures that exceed industry standards to management. Attends in-service training sessions to keep current with knowledge in the field of nutrition, sanitation, and dietetics, as well as general in-services. Professionalism: Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Identifies and resolves interpersonal conflicts constructively. Demonstrates a positive,e supportive attitude towards all. Displays patience and tact when dealing with all customers and staff. Positively presents the department to visitors, patients, and staff. Consistently maintains a courteous and pleasant attitude toward visitors, patients, and staff. Communicates effectively in both written and verbal form. Follows safety rules, uniform code, jewelry policy, personal hygiene policy, as well as state and federal regulations. Contributes to the efficient and productive operation of the department. Completes assignments with minimal assistance and total follow-up. Exercises initiative, seeking additional tasks and projects from the supervisor. Accepts assignments readily. Recognizes problems independently and works toward improving systems and procedures. High School diploma preferred. 5 years of cooking experience required. ServSafe Certification required or obtained within 6 months of being in the role. Must be able to lift 50 pounds. Must be able to pull 50 pounds. Must be able to push 50 pounds. Must be able to stand for long periods of time. Must be able to walk short distances. Frequent bending is involved. Must be able to withstand temperature changes when going in and out of the walk-in refrigerator. Schedule : Sunday 8 am-4:30 pm Monday 8 am -4:30 pm Tuesday OFF Wednesday OFF Thursday 8 am-4:30 pm Friday 8 am - 4:30 pm Saturday 9:30 am -6 PM _ Remote Type: On-site Salary Range: $19.67 - $27.53

Job Description: I. Position Summary: The Kitchen Operations Supervisor provides hands-on leadership and operational oversight for main kitchen production, receiving, inventory, and sanitation. The supervisor coordinates daily workflow, supports and coaches’ staff, ensures timely and accurate service, and maintains compliance with food safety, quality, and regulatory requirements. This position serves as supervisor on duty when other culinary leaders are unavailable and works closely with the Executive Chef, Executive Sous Chef, purchasing and receiving staff, culinary employees, and the sanitation team. II. Core Competencies: • Build effective interpersonal and interdisciplinary relationships while maintaining professional and positive conduct., • Identify operational issues independently, take ownership of follow-up, and improve systems, workflows, and procedures., • Engage, coach, train, and support employees to strengthen performance and accountability., • Apply sound judgment to maintain safe, high-quality, efficient, and customer-focused food service for patients, residents, clients, employees, and visitors., • Lead by example in following Hebrew SeniorLife policies, department procedures, nutritional requirements, and ServSafe standards., • Demonstrate flexibility, reliability, accountability, and commitment to the mission and values of Hebrew SeniorLife. III. Primary Areas of Responsibility: 1. Operational Leadership and Staff Supervision o Provide visible, hands-on leadership and serve as supervisor on duty when assigned or when other culinary leaders are unavailable. o Assign work, coordinate staffing coverage, and adjust priorities based on production, service, and operational needs. o Conduct or participate in daily huddles and communicate production, staffing, service, safety, and follow-up priorities. o Coach, train, and support culinary and sanitation staff; reinforce performance expectations, attendance, teamwork, and accountability. o Escalate employee relations, staffing, safety, or operational concerns to culinary leadership and document follow-up as required. 1. Food Production and Service Execution o Oversee daily food production for patient and resident meals, Meals on Wheels, retail/cafeteria service, catering, and special events. o Ensure staff follow standardized recipes, production tallies and schedules, portion standards, diet and allergen requirements, quality standards, and service timelines. o Coordinate workflow across production areas to support efficient operations and timely meal service and delivery. o Monitor food quality, temperature control, portioning, yield, consistency, and presentation; resolve discrepancies before service or delivery. o Attend or conduct production huddle with the chefs and culinary staff. 1. Receiving, Food Storage, and Inventory Control o Oversee receiving procedures to verify product accuracy, quality, temperature, condition, and compliance with food safety standards. o Maintain proper storage practices, including labeling, dating, FIFO rotation, allergen separation, organization, and secure storage. o Monitor inventory levels and communicate purchasing needs, substitutions, shortages, and delivery concerns proactively to the purchasing and receiving team. o Conduct routine inventory checks, support scheduled inventory counts, investigate discrepancies, and minimize waste, shortages, and product loss. o Ensure receiving and inventory records are complete, accurate, and maintained according to department requirements. 1. Cleaning, Sanitation, and Regulatory Readiness o Oversee the daily cleaning and sanitation program for the main kitchen, storage, receiving, and service areas. o Supervise the sanitation team and verify completion and documentation of daily, weekly, and monthly cleaning schedules. o Inspect equipment, workstations, storage areas, and production spaces; correct deficiencies and reinforce a clean, organized, and safe work environment. o Report equipment repair and maintenance needs to the appropriate stakeholders and track issues through completion. o Conduct and document weekly internal sanitation audits or Environment of Care rounds and ensure corrective actions are completed. o Maintain readiness for Department of Public Health, CMS, and internal inspections and ensure compliance with organizational and regulatory food safety standards. IV. Qualifications: Three years of food service experience, preferably in healthcare, institutional, or high-volume operations, including at least two years in a supervisory or leadership role. Experience overseeing high-volume food production, receiving, inventory control, and kitchen sanitation. Working knowledge of food safety, temperature control, labeling, dating, FIFO, allergen awareness, and regulatory inspection readiness. Current ServSafe Manager Certification and Allergen Awareness Certificate. Strong leadership, communication, organizational, and interpersonal skills. Ability to prioritize multiple responsibilities, exercise sound judgment, and adapt to changing operational needs in a fast-paced environment. Proficiency with Microsoft Word, Excel, email, and computerized menu systems such as Computrition. Professional, proactive, collaborative, and results-oriented approach. V. Physical Requirements: • Must be able to lift, push, and pull up to 50 pounds., • Must be able to stand, walk, bend, reach, and move throughout kitchen, cafeteria, storage, receiving, and service areas for extended periods., • Refer to the Physical Requirements sheets in Occupational Health for additional information. Remote Type: On-site Salary Range: $25.13 - $37.69

Job Description: On daily basis, using established department methods and procedures, performs any one of a variety of tasks listed below as directed by a Culinary Supervisor. II. Core Competencies: • Follow the Cultural Beliefs., • Communicates with staff in a manner that conveys respect, caring and sensitivity., • Is aware and respects others’ cultures, values, and backgrounds and considers differences when communicating and interacting with staff., • Works as a member of the team by pro-actively working to meet department needs., • Has professionalism and values which contribute to the achievement of the mission of the Culinary Department and Hebrew Rehabilitation Center., • Set-up, Breakdown, and clean pulper and dish machine, • Strip and separate patient trays and dishes, • Load dishes and trays into dish machine, • Remove and stack tray dishes and trays from dish machine, • Sort silverware and run through dish machine, • Rack cups and bowls, • Sweep and mop floors, • Wash and sanitize kitchen equipment, • Wash and Sanitize food carts, • Collect and dispose of all trash, • Strip cafeteria truck, • Understand and follow all Kosher regulations, • Recognize problems and work toward improving processes and procedures. Communicates issues/concerns to leadership, offers suggestions and solutions and participates in quality improvement initiatives., • Serves as a resource/mentor to the team, new employees, and students (if applicable), • Attend regular meetings as assigned, • Practices in accordance with established standards of care for safety of patient, self and co-workers, • Wears slip resistant shoes. A clean uniform as approved by the facility and ID badges are job requirements., • Identifies and reports basic safety issues or problems (ex. Spills) and takes action whenever appropriate, • Uses equipment as trained and according to organizational policy, • Promotes the health and safety of all by following established infection control procedures (i.e., hand washing, use of personal protective equipment), • Follows and stays updated on processes and policies within department and organization, • Performs other related duties as required or directed, • High School or equivalent, • 1 year experience in the food service industry, preferableof in a healthcare setting, • Must be able to speak, read, and write fluently in the English language, • May be exposed to heat, cold, moisture, odors and other food service area elements., • Frequent bending, stooping, reaching, prolong standing, • Must be able to lift 50 lbs., • Must be able to push and/or pull for prolonged hours Remote Type: On-site Salary Range: $16.16 - $24.99

Job Description: Duties and Responsibilities • Will store food in specific containers and storage areas in order to prevent spoilage, • Prepare a variety of dishes according to supervisors’ instructions and also follow approved procedures, • Pack hot meals daily to be delivered each morning, • Package cold meals for next days service, • Places food trays over food warmers for immediate service during meal service, or store them in refrigerators, • Check supplies and inform supervisor when supplies are getting less or any equipment is not working., • Follow assigned recipes, • Assist cooks and kitchen staff with various tasks as required, and provide cooks with needed items, • Stock shelves and refrigerators and put away deliveries, • Use manual and or electric appliances to clean, peel, slice, and trim foods Education and Qualifications • Should have at least one year experience in direct food service operation, • Hands – on experience a must Remote Type: On-site Salary Range: $16.16 - $24.99

Job Description: The Executive Chef is responsible for the management, operation, and maintenance of all culinary functions, including production kitchens, retail, and catering operations, ensuring full compliance with all Department of Public Health (DPH) and Centers for Medicare & Medicaid Services (CMS) regulations at Hebrew Rehabilitation Center (HRC), Roslindale. As a key member of the Culinary and Nutrition Leadership Team, the Executive Chef works closely with the Director of Clinical Nutrition, Dietary Manager, and Assistant Director of Food Service to develop and implement policies, processes, and procedures aligned with the Diet Manual and in compliance with all federal, state, city, nutrition, and kosher regulations. The Executive Chef supervises and directs the training and performance of all culinary and kitchen staff engaged in food preparation and production, ensuring a safe, efficient, and respectful work environment. This role demonstrates a strong commitment to Hebrew SeniorLife’s mission and values, treating every interaction with residents, patients, and guests as an opportunity to provide a positive and meaningful dining experience while supporting dignity, choice, and excellence in care. II. Core Competencies: • Advanced culinary skills, including preparation techniques, flavor development, and best practices in production, • Ability to develop customized recipes aligned with patient needs and therapeutic diet requirements, • In-depth knowledge of federal, state, and local food safety and sanitation regulations, • Strong ability to train, lead, direct, and supervise a diverse culinary workforce, • Exceptional leadership, communication, and interpersonal skills, including motivation, delegation, and goal setting, • undefined III. Position Responsibilities: Operations Management: · Oversee all culinary operations, including labor and food cost control for assigned areas · Coordinate with the Dietary Manager, Purchasing Managers, Executive Sous Chef, Chef Manager, and Country Kitchen Supervisors on vendor selection, procurement, inventory, and cost controls · Collaborate with the Clinical Nutrition Team in recipe development, ensuring appropriateness related to ingredients, flavor, cost, and resident nutrition requirements · Ensure all recipes in the Computrition database are accurate with respect to flavor profile, yield, portion size, nutritional value, and preparation procedures · Plan and execute menus while maximizing product utilization and minimizing food waste across Café, Country Kitchen, and Catering operations, considering volume projections and menu popularity · Collaborate with the Executive Chef at HRC-Newbridge to complete sanitation training, in-services, and ensure alignment with CMS protocols. Team Development: · Develop and implement onboarding and orientation programs for newly hired chefs, cooks, culinary associates, and utility staff · Oversee ongoing staff training, coaching, and performance development to ensure consistent application of standards, policies, and protocols · Promote a safe, inclusive, and respectful workplace culture that supports engagement, diversity, and teamwork · Organize employee engagement initiatives and recognition programs to support morale and retention · Collaborate with Human Resources to maintain appropriate staffing levels, update employee records, and support performance evaluation and development processes Regulatory Oversight: · Implement and enforce organizational safety standards in accordance with OSHA requirements · Maintain and update emergency food and supply inventory in compliance with CMS guidelines · Collaborate with Engineering and approved vendors to support safe kitchen equipment operation and ongoing maintenance · Develop, organize, and maintain a comprehensive sanitation and food safety program for HRC Roslindale in compliance with CMS, DPH, and Infection Control standards · Establish, implement, and support ServSafe® Manager and Food Handler certification programs for managers, supervisors, and staff · Conduct and maintain monthly education and in-service training programs related to sanitation and safe food handling practices in accordance with HSL policies Inter-Departmental Relationship: · Provide culinary operational support to other HSL campuses as needed · Work in partnership with the Mashgiach to ensure proper handling and procurement of kosher foods · Interact with residents, patients, staff, and guests to promote satisfaction and responsiveness · Represent the organization in alignment with Hebrew SeniorLife’s cultural beliefs and values · Participate in management and leadership activities representing HRC operations · Promote employee engagement by gathering and acting upon staff feedback · Maintain a professional appearance in accordance with HRC standards and perform other duties as assigned IV. Qualifications: • A successful Executive Chef must:, • Demonstrate commitment to Hebrew SeniorLife’s cultural beliefs and values, • Have proven experience leading and developing a diverse workforce, • Possess strong communication and interpersonal skills with the ability to inspire and motivate others, • Provide clear direction and hold team members accountable to established standards, • Exhibit strategic thinking and future-focused vision, • Have experience in healthcare, senior living, or assisted living environments (preferred) V. Candidate pre-requisite requirements include: • Bachelor’s Degree in Culinary Arts or Food Service Management from an accredited four-year institution (or equivalent experience), • Strong skills in labor management, food cost control, and budget oversight, • Three (3) to five (5) years of culinary management experience in healthcare, contract food service, fine dining, or restaurant environments, • Demonstrated experience in purchasing, inventory control, and vendor management, • Ability to effectively present information and communicate with staff, leadership, residents, and stakeholders, • Knowledge of current food and catering trends with a strong focus on quality, presentation, sanitation, and cost management, • Experience with P&L accountability and/or contract-managed food service preferred, • ServSafe® certification (or ability to obtain within designated timeframe), • Proficiency in Microsoft Office and relevant food service management systems VI. Physical Requirements: • Must be able to lift, pull, and pushing 50 (fifty) pounds. See Physical Requirements sheet in OH Remote Type: On-site Salary Range: $60,528.00 - $108,950.00

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system. YOU HAVE: • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • 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., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • A desire for growth in our brigade. WORK PERKS: 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: https://www.diginn.com/mission 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 Description CSCA is an iconic New England landmark, and for more than 40 years has been highly acclaimed among the nation’s premier culinary schools. Here, students gain the essential knowledge and foundational skills a great culinary education demands – classic fundamentals of cooking and baking, history and influences of the world’s greatest cuisines, techniques for mastering common and exotic ingredients, and more. CSCA is seeking a part-time passionate Pastry Chef Instructor to teach in our Professional Pastry Programs. We are seeking an enthusiastic, professionally trained and experienced Chef with exceptional baking, teaching and customer service skills. You will be the catalyst to our professional students gaining confidence in a professional kitchen, learning culinary basic and advanced pastry techniques, methods and theory. Topics of study include: Fundamentals of Pastry Arts Theory and principles of French techniques used in making traditional pastries, including presentation, plating, and adaptation. Chemical function of ingredients and scalability of items for commercial baking, and explore the ingredients, tools, and techniques utilized in classic European desserts and pastries. Learn to make and identify choux, Viennoiserie, fillings, meringues, sauces, and cakes. Create intricate and delicious desserts that you will present and evaluate as a group. Combined Savory Component Students will learn to incorporate their growing pastry expertise into the savory side of food production, working with eggs, sauces, stocks, vegetables, meat, poultry, and seafood. Practice shaping pasta and pizza doughs, and develop full savory dishes utilizing a pastry or dough component. Students will complete meals drawn from a variety of international sources, preparing, presenting, and evaluating them as a group. Advanced Techniques & Presentations Advanced plating methods, chocolate tempering and molding, advanced pastillage and gum paste shaping, and the art of sugar pulling. Chocolate and sugar showpieces, wedding cake design, croquembouche, and confections, truffles, and classic French sweets. ESSENTIAL DUTIES AND RESPONSIBILITIES • Managing class size of up to 15 students, • Lecturing on class material; supplement with power point presentation (must be familiar with laptop, Power Point software, hdmi cables, television), • Assigning daily recipes to class; explaining recipes; managing class production of recipes; maintaining order in kitchen; managing set up and break down of class; assessing students’ recipes for taste, doneness, creativity, presentation, ability to follow direction, • Chef Instructors are responsible for issuing CSCA-issued quizzes, grading quizzes, and evaluating quizzes with students; reporting lab and quiz grades to Director of Education., • Chef instructors are responsible for delivering verbal assessments of student skill level daily and at midterm., • Chef Instructors are responsible for taking daily attendance and reporting attendance to Academic Supervisor/Director of Education, • Chef Instructors must attend quarterly faculty meetings, • Chef Instructors may be responsible for proctoring midterm and final practicums; tasting midterm and final practicums; and proctoring midterm or final written exams., • Chef Instructors are responsible for tutoring at-risk students., • Chef Instructors are responsible for supervising students as they check in the day’s ingredients, stock pantry items, pack ingredient box at end of class, break down and cleanup of kitchens, trash removal, kitchen sanitation, and compost removal, among other duties as assigned by Director of Education., • Set-up of kitchen and lecture space as needed, and inventory check at least 1 hour before the scheduled start of class., • Maintain the highest standards of safety and cleanliness., • Ensures all food items are cooked and served properly and under sanitary conditions., • Must be able to multi-task and have a full grasp of all activities occurring in the kitchen at all times., • Ensure that kitchen is organized and left in proper condition for the cleaning crew; this includes checking that all equipment is turned off, dirty dishes and equipment are left in good order for the dish washers, and leftover inventory items and equipment are returned to their proper locations ADDITIONAL DUTIES AND RESPONSIBILITIES • Perform other duties as needed, directed or assigned., • Must wear CSCA approved uniform at all times while instructing a class or representing CSCA. QUALIFICATIONS (EDUCATION/EXPERIENCE/KNOWLEDGE REQUIREMENTS) • Minimum of 5 years pastry arts/baking experience at a restaurant, bakery, catering company, commissary, or in other culinary capacity, • Minimum of 2 years culinary teaching experience, • General knowledge of Microsoft Office, • Must be diplomatic, patient, prompt, creative, flexible, fun, thrive in organized chaos, be able to manage, groom; and mentor individuals with different levels of cooking experience, • willingness to follow CSCA policies, procedures, and education philosophy, • Ability to communicate effectively with others, orally and in writing, • Candidates must be able to pass a CORI background check. WORK HOURS • THIS IS A PART TIME, PER DIEM POSITION THAT PAYS BY THE CLASS., • Class schedules may vary by week., • Number of classes scheduled will vary based on demand, skill set and availability. PHYSICAL DEMANDS The ability to lift 25 pounds, stand, kneel, sit, and walk for extended periods of time. Instructors may be on their feet for up to 8 hours at a time Instructors will need to handle and lift heavy kitchen equipment, chairs, tables. WORK ENVIRONMENT This job occurs primarily in commercial kitchens which may vary in temperature and humidity. Powered by JazzHR meXkq299Wt

Job Description American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Pastry Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America’s rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. The Pastry Chef should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionary work. They must be able to understand and appreciate the subtleties of flavor pairings and different tastes, as well as have a good aesthetic sense for food and pastry presentation. This position is responsible for adhering to the daily menu matrix consisting of desserts, pastries, breads and other duties assigned by the Executive Chef. The Pastry Chef must be creative and continually researching and testing new and different dessert and baking recipes to ensure that each guest and crew have an exceptional dining experience. While living onboard, our chefs enjoy comfortable living quarters and a challenging culinary working environment. Our galleys are well equipped with a spectacular view. At American Cruise Lines, we are driven by our values—Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America’s Story on the Finest American Ships. Responsibilities: • Oversee creativity and prepare all desserts, bread, pastries, cookies, etc. required for vessel each day., • Prepare and serve items in accordance with established procedures, recipes, portion size, and presentation standards., • Set-up, maintain, and breaks down station according to FDA Standards., • Taste all products produced to assess quality., • Notify the Executive Chef of any product shortages or equipment maintenance issues., • Maintain accurate counts on all food items prepared to prevent discrepancies between amount of food needed and food prepared., • Schedule the production of all baked goods., • Always maintain an inventory of fresh baked goods., • Use food production equipment according to manufacturer’s instructions., • Maintain a professional appearance at all times., • Ensure that each guest has a positive and memorable experience. Qualifications: • An Associate’s degree in Culinary Arts or pastry & baking, and/or 3-5 years of experience with an emphasis on quality production., • Basic understanding of professional baking and pastries and food & beverage knowledge., • Problem solving skills, organization skills, and self-motivation., • Commitment to quality service., • Must be able to pass a pre-employment drug test., • Must complete a criminal background check., • Transportation Worker Identification Credential (TWIC)., • Ability to perform the essential functions of the job with or without accommodation. Work Schedule: • 7 days per week while onboard the ship., • 6-8 weeks working with 2 weeks of unpaid vacation., • This is a full-time, exempt position. Essential Functions: • Ships experience forces from wind, waves, and currents, prompting them to exhibit six distinct motions known as ship motions. The six motions are surge, sway, heave, roll, pitch, and yaw. This position requires the ability to live and satisfactorily perform job duties in an environment that is subject to constant motion., • Ability to adapt and adjust daily to last-minute requests or changes., • Ability to multi-task and work in a team environment., • Ability to work calmly and effectively under pressure., • Ability to work around 12 hours per day., • Ability to assist in the event of an on-board emergency by quickly climbing up a ladder, opening, and passing through a 20” diameter hatch., • Ability to stand for your entire shift., • Ability to frequently lift up to 20 lbs. and occasionally lift up to 50 lbs., • Ability to frequently bend, squat and reach., • Ability to live and work on board a vessel for extended periods of time., • Ability to use stairs frequently. Compensation and Benefits: • Competitive daily rate., • Health, dental, vision, and 401(k) with match., • Covered Expenses: American Cruise Lines provides travel, room and board, uniforms, and training. Applicant Acknowledgment By proceeding to apply for the above position, I acknowledge that I have read and understand the description of the job position for which I am applying, I agree that it accurately reflects the essential functions of the position, and I represent that I can complete the essential functions of the position. Equal Opportunity Employer American Cruise Lines is committed to providing equal employment opportunities for all employees and applicants. ‎American Cruise Lines bases all employment decisions on business needs, job requirements, and individual ‎qualifications without regard to protected characteristics, including, but not limited to, race, color, religion, sex (including pregnancy), national origin and citizenship, age (40 and over), disability (including perceived disability), generic information, military service, or any other protected characteristic under applicable federal, state, or local law. ‎This policy applies to all aspects of employment and employment decisions, including, but not limited to, ‎hiring, selection, job assignment, training, compensation, promotion, discipline, termination, and access ‎to benefits.‎ *Job sites across the nation. **This job description is not intended to be a comprehensive list of the duties and responsibilities of the position and such duties and responsibilities may change without notice. \nCompany Description American Cruise Lines is the largest river and small-ship cruise line in the United States, offering more than 50 itineraries across the country’s most scenic waterways and coastal destinations. From Alaska and New England to the Great Lakes and the Mississippi River, we provide personalized guest experiences aboard the finest ships in America, guided by our mission to share America’s story through exceptional travel. American Cruise Lines is the largest river and small-ship cruise line in the United States, offering more than 50 itineraries across the country’s most scenic waterways and coastal destinations. From Alaska and New England to the Great Lakes and the Mississippi River, we provide personalized guest experiences aboard the finest ships in America, guided by our mission to share America’s story through exceptional travel.

Job Description Bread Cook Position Overview: The Bread Cook is responsible for preparing, baking, and finishing a variety of bread products according to recipes and standards. The ideal candidate is highly skilled, with a passion for artisan bread making and a dedication to producing high-quality baked goods. Key Responsibilities: • Bread Preparation:, • Mix, knead, and shape bread dough according to recipes and instructions., • Operate commercial ovens and other kitchen equipment to bake bread to perfection., • Monitor bread production to ensure proper proofing and baking times., • Quality Control:, • Ensure that all bread is baked to the highest standards, with attention to texture, taste, and appearance., • Adjust recipes or processes as needed to maintain consistency and quality., • Inventory and Supplies:, • Manage inventory of ingredients, including flour, yeast, and other baking essentials., • Maintain an organized and clean work area, ensuring compliance with health and safety regulations., • Communicate with management regarding supply needs or equipment issues., • Team Collaboration:, • Work closely with other kitchen staff to coordinate baking schedules and meet production needs., • Assist with special orders or requests as needed. Qualifications: • Previous experience as a bread cook or baker is required., • Strong understanding of bread-making techniques, including fermentation and proofing., • Ability to work in a fast-paced kitchen environment., • Strong organizational skills and attention to detail., • Flexibility to work early mornings, weekends, and holidays as required. The pay range listed is the reasonable and good-faith estimate of the compensation for this position at the time of posting, as required under Massachusetts pay transparency laws. Actual compensation may vary based on factors such as experience, performance, and business needs.

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system. YOU HAVE: • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • 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., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • A desire for growth in our brigade. WORK PERKS: 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: https://www.diginn.com/mission 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 DescriptionProduction Bread Baker - Flour Breadquarters - 19 Dry Dock Ave, Boston Do you love working in a bustling kitchen with a great team environment? Are you a fanatic about baking and making perfect pastries? If so, we have the opportunity for you! Flour Bakery + Cafe is now hiring for full and part- time production bakers with a BREAD FOCUS at our Big Kitchen in the Seaport! This is a full-time position with potential to grow with Flour Bakery. Bakers have the opportunity to work every station to get a well-rounded perspective on the pastry operations in the bakery. The full-time position shift time is generally 11am-7pm, 4 days a week, with 1 weekend day required. The part-time position schedule is Friday, Saturday, and Sunday from 7 am to 3 pm. This schedule will not change. Day-to-day Performance Expectations: • Arrive at work for your scheduled shift on time (Flour time = 5 minutes early!), • Help to maintain an overall positive team environment, • Provide open communication with your managers about the bakeries on-goings, changes, the team, and ideas for improvement, • Maintain proper communication with your fellow team members, • Demonstrate the ability and self awareness to know when you need your manager or fellow employees to help you, • Ability to keep calm while trouble-shooting, • Maintain the Flour standard of quality (MOM test) for all items produced, • Maintain the organization and sanitation standards of the Flour kitchen, • Ensure that your station and work areas are clean , tidy and properly set up for the next day before leaving the premises Bread Focus Requirements: Work in a fast-paced, high volume environment with a small team learning all elements of our bread process during the time of day your shift is, which includes: • how to mix/shape/bake our various from scratch bread types daily, • Proper execution of the bread proofing and troubleshooting process based on temperature changes, • Know the vision of our entire bread life cycle including when the dough is mixed, when it gets baked/sliced, how it is packaged to travel to locations, • Mixing/process/shape our laminated doughs such as croissant or other viennoiserie, • Mixing/process/shape our enriched doughs such a brioche Upon proficiency in execution of a focus area, as desired by you, we love being able to cross-train our bakers on as many projects as they are interested in learning and the kitchen is able to accommodate at that time! Skills for Qualification: • At least 1 year of professional baking experience required, • Open availability to work, including weekends and holidays., • We ask for a year commitment for this position., • Ability to use all kitchen utensils safely, including knives, ovens, slicers, etc., • Must be able to maintain grooming and uniform standards, • You must enjoy a fast paced, high volume kitchen environment, be driven and have self-motivation, and have an eye for detail., • Excellent sense of urgency, • Ability to take feedback and direction, • Willingness to work in a team and help all other departments, as needed Work Environment: • Must be able to work in an environment with loud noises and machinery, • Must be able to work around various aromas and fluctuating temperatures, • We do our best not to cross-contaminate anything containing gluten. However, there may be gluten in the air at times., • We do our best to accommodate any staff allergy requests. Physical Requirements: • Be prepared to be on your feet all day. This is a physically active role, • Able to work at least 6-10 hour shifts on your feet, • Able to grasp, reach over, and under counters and overhead shelving, • Able to move, lift, push, bend, and handle equipment, supplies, and lift at least 50lbs. Compensation: This position has an average starting compensation of $17-$19 per hour ($17 per hour + a shared percentage of the sales known as the BOH appreciation, which on average adds around $2 per hour). The starting pay rate for this position is $17, but the total pay range is $17-$28.41. Additional Information: Flour offers a fantastic work environment, an unparalleled commitment to training to make you a better team member (plus all the pastries you can eat)! We offer benefits such as health/dental/vision insurance, 401k with a generous match, paid vacation/sick time, and a great staff meal policy. We offer a real commitment to growth – both in your skill/knowledge and growing into more senior positions if that is an interest of yours!

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system. YOU HAVE: • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • 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., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • A desire for growth in our brigade. WORK PERKS: 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: https://www.diginn.com/mission 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 DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system. YOU HAVE: • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • 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., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • A desire for growth in our brigade. WORK PERKS: 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: https://www.diginn.com/mission 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").

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change.Our purpose is to nourish people and the planet.That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to peopl

The Sous Chef supports all kitchen operations within the café and plays an important role in the success and growth of the kitchen team. Develop, coach, and support kitchen team members. Establish and maintain cleaning and maintenance schedules for kitchen equipment, storage, and work areas.

Hojoko’s kitchen encompasses live fire cooking over traditional Japanese binchotan charcoal, an award-winning burger, all the way to a sushi program that utilizes fish from Japan’s famed Toyosu Fish Market. Lead the kitchen during service, ensuring the team represents the Hojoko brand an

La Petite Maison Boston is looking for a Cook to join our opening kitchen team.You'll support the hot kitchen in preparing mise-en-place and executing dishes to LPM's standards, working alongside senior chefs in a fast-paced, fine dining environment.What You'll Be Responsible For.Prepare mise-en-pla

Our Cafe Head Chefs work closely with both Front and Back of House teams to deliver exceptional food quality, consistency, and hospitality standards throughout the café. We expect our Cafe Head Chefs to:. The Cafe Head Chef is responsible for overseeing all kitchen operations within the caf&e

Closes the kitchen properly and follows the closing checklist for kitchen stations. Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment. Knows and complies consistently with our stand

Founded by Chef Tim Cushman and sake expert Nancy Cushman, our restaurants celebrate bold flavor, precision, and a deep respect for Japanese foodways – translated through a distinctly Boston lens.At Umami Riot, we’re not here to follow the rules of hospitality, we’re here to rewrit

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change.Our purpose is to nourish people and the planet.That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to peopl

Founded by Chef Tim Cushman and sake expert Nancy Cushman, our restaurants celebrate bold flavor, precision, and a deep respect for Japanese foodways – translated through a distinctly Boston lens.At Umami Riot, we’re not here to follow the rules of hospitality, we’re here to rewrit

For 25 years, we’ve earned national acclaim for our small plates, farm-grown produce, and inventive desserts under the leadership of James Beard Award winner, Chef Ana Sortun.

Summary of Position: .Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads, and other food products using a variety of equipment and utensils according to the Daily Prep List.Duties & Responsibilities:.Complete opening and c

Directly responsible for all kitchen functions including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.Ensure that a

The role of Executive Chef requires the ability to lead and oversee daily culinary operations, in partnership with the Sr. Executive Chef Responsibilities include but are not limited to:.

La Petite Maison Boston is looking for a Pastry Cook to join our opening kitchen team.You'll support the pastry section in preparing mise-en-place and executing desserts and baked goods to LPM's standards, working closely with senior chefs to build your skills in a fine dining environment.What You'l

Job Description The Senior Overnight Bakery Manager leads all overnight bakery production, logistics, and sanitation operations within Tatte’s Boston Bakery. This role ensures that every product leaving the bakery reflects Tatte’s uncompromising standards of craft & quality. As a member of the Bakery Leadership Team, this leader oversees an overnight workforce and drives operational excellence across multiple production lines. The Senior Overnight Bakery Manager partners closely with the Bakery GM, Logistics, and Culinary Innovation teams to align schedules, optimize resources, and ensure seamless communication between overnight and day operations. They are responsible for developing future leaders, strengthening systems, and ensuring safety, efficiency, and continuous improvement across every shift. KEY RESPONSIBILITIES: Lead Overnight Operations with Excellence • Oversee all overnight production across proofing, baking, finishing, packaging, and dispatch to cafes and catering operations., • Ensure all products meet Tatte's standards for quality, consistency, and craftsmanship., • Manage scheduling, staffing, and labor forecasting in collaboration with the Bakery GM and Logistics Manager., • Serve as the senior on-site leader overnight, ensuring smooth coordination with day management teams., • Maintain all bakery equipment, facilities, and vehicles in optimal working order. Drive Efficiency and Continuous Improvement • Develop and implement Standard Operating Procedures (SOPs) for production, sanitation, and safety., • Lead continuous improvement initiatives focused on yield, waste, efficiency, and labor utilization., • Monitor and report performance metrics to identify and address operational opportunities., • Champion lean manufacturing and process optimization while protecting product integrity., • Ensure the bakery remains in full compliance with all Tatte, local, state, and federal regulations (OSHA, FDA, GMP, HACCP). Build, Develop, and Engage Teams • Inspire, lead, and develop a large overnight team rooted in craftsmanship, collaboration, and belonging., • Provide coaching, clear feedback, and accountability to all overnight supervisors and line staff., • Partner with the People Team to recruit, onboard, and train team members for growth and readiness., • Conduct regular team huddles and "heart checks" to maintain engagement, morale, and alignment., • Foster a positive, inclusive, and safety-focused environment that reflects Tatte's values. Safeguard Quality and Food Safety • Protect the integrity of Tatte's bakery products and recipes through rigorous quality control., • Partner with Culinary and Product Development to integrate new products into production., • Ensure documentation and readiness for all audits, inspections, and compliance reviews., • Promote sanitation and cleanliness standards that exceed regulatory requirements. Partner for Bakery and Business Growth • Collaborate with the Bakery GM and other leaders on bakery capacity planning and expansion readiness., • Contribute to the success of key initiatives tied to production innovation, quality improvement, and team development., • Act as a cultural ambassador for Tatte's bakery operations, ensuring the overnight team is aligned with our mission, brand essence, and operating excellence. QUALIFICATIONS: • 7+ years of experience in bakery manufacturing or high-volume food production, including 3+ years in leadership., • Proven success managing multi-line, large-scale operations with complex workflows., • Strong command of production planning, quality control, and labor management systems., • Deep understanding of GMP, HACCP, OSHA, FDA, and food safety compliance., • Experience leading and developing teams of 40+ employees preferred., • Bilingual in English and Spanish strongly preferred., • Valid driver’s license and ability to operate bakery vehicles (no CDL required). WORKING CONDITIONS: • Ability to stand for up to 10 hours per day and lift up to 50 lbs., • Must be able to work overnight, including weekends and holidays as needed., • Comfort working in fast-paced, temperature-controlled production environments., • Flexibility to adjust to evolving production and staffing needs. OUR BENEFITS & PERKS: • Competitive pay - $95,000k/year+ (depending on experience), and a bonus potential of up to 10%, • Paid vacation and sick time, • 401(k) (with a vesting match), • Free employee assistance programs, • Health, dental and vision insurance, • Exciting Career Growth within Tatte’s Expanding Production Network Please note that Tatte is an E-Verify Employer.

Founded by Chef Tim Cushman and sake expert Nancy Cushman, our restaurants celebrate bold flavor, precision, and a deep respect for Japanese foodways – translated through a distinctly Boston lens. Communicating clearly with chefs and teammates to keep service moving smoothly.

Collaborate with the Executive Chef and culinary team in menu design and recipe development. Delaware North Sportservice is looking for a talented Sous Chef to join our team at TD Garden in Boston, Massachusetts—home to world-class sports and entertainment. In this role, you’ll partner w

Whole Benefits offers a wide range of benefits for Full and Part-Time Team Members, including eligibility for a store discount, paid time off, financial wellness, health & wellness support programs, and access to other Team Member perks. Duties, assignments, and other responsibilities may differ for

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change.Our purpose is to nourish people and the planet.That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to peopl

Passion for food, hospitality, and personal growth. We are looking for cooks who want to be part of a team that takes food seriously while treating people with respect. We believe serious food can be created through teamwork, respect, consistency, and strong leadership.

Job Description We seek to provide comfort and joy, to care for, and nurture life by sharing our unique pastries, cake, pies, breads and treats. At Tatte we bake everything from scratch and use high-quality ingredients. As a Pastry/Bread Mixer you will identify and select ingredients, and prepare and mix dough, cookies, pies, pastries and confections. Each day you will mix a variety of items, including breads, while adhering to a predetermined mix schedule. In between mixes you will assist the pastry and bread teams with shaping, baking and scaling. The Pastry/Bread Mixer must thrive in a fast- paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area. Most importantly the Pastry/Bread Mixer takes pride in what they do and is a team player. Your recipe for success: • Minimum of 1-2 years of experience successfully working in a high-volume pastry production, banquet production kitchen (or similar environment)., • Desire to help where needed and work as part of a team., • Passion for baking with a keen eye for freshness, quality and cleanliness., • An appetite for learning (and delicious pastries)., • Flexibility to work a variety of shifts. Weekend availability is a must. Shifts range from early morning to early afternoon start times, • Familiarity working with large planetary and spiral mixers and comfortable mixing large batches of doughs multiple times a day., • Able to work independently and with a team. Working Conditions / Essential Functions and Skills Requirements: • Must be able to stand for 8+ hours per production shift/day, • Ability to kneel, grasp, and lift/carry/manipulate up to lift 50lbs regularly, • Consistent and reliable attendance, • Must be available to work day and late afternoons during the week, weekend, and holidays, as need Position Requirements: • Ability or a willingness to learn to operate bakery manufacturing equipment such as deck ovens, proofers, rack ovens, fryers, etc., • Ability to multi-task in a fast-paced, high-volume production bakery, • Maintains the highest standards of product quality, • Communicates professionally, both in writing and verbally, with all bakery clients Other Preferred Skills: • Previous experience working in baking or a food manufacturing environment, • Prior experience in a high-volume production facility, • Familiar with Good Manufacturing Practices, • Fluency in Spanish and English Our Perks & Benefits: • Competitive Pay (starting at $18.00-$23.00/hour, depending on experience), • 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, • Exciting potential for growth Please note that Tatte is an E-Verify employer.

Job Description The Sous Chef supports all kitchen operations within the café and plays an important role in the success and growth of the kitchen team. Sous Chefs may supervise up to 25 team members, including Zone Leaders, Cooks, Prep Cooks, and Dishwashers. This role requires the ability to engage, inspire, and lead a strong team while maintaining operational excellence in a fast paced, high volume environment. Our Sous Chefs work closely with both Front and Back of House teams to deliver exceptional food quality, consistency, and hospitality standards throughout the café. In the absence of the Cafe Head Chef, the Sous Chef is responsible for overall kitchen execution and leadership. We are looking for leaders who are passionate about culinary excellence, thrive in fast paced kitchen environments, and are committed to developing strong teams while upholding Tatte’s standards for quality and execution. KEY RESPONSIBILITIES We expect our Sous Chefs to: • Lead with professionalism, accountability, and strong kitchen leadership, • Maintain high standards for food quality, consistency, cleanliness, and organization, • Develop, coach, and support kitchen team members, • Lead kitchen operations with efficiency and attention to detail, • Uphold all food safety, sanitation, and operational standards, • Live Tatte’s core values and help support our mission, • Have flexibility to work a variety of shifts, including mornings, evenings, weekends, and holidays Summary of Responsibilities • Oversee kitchen production and service according to established operational guidelines, • Ensure adherence to recipe, portioning, and presentation standards, • Complete daily management responsibilities in a timely and organized manner, • Develop strong menu knowledge through daily tastings and operational involvement, • Coach kitchen team members on food preparation, equipment operation, food safety, and sanitation standards, • Establish and maintain cleaning and maintenance schedules for kitchen equipment, storage, and work areas, • Maintain inventory levels within established guidelines while ensuring product availability, • Support implementation and execution of seasonal menu changes Other related assignments as necessary ESSENTIAL FUNCTIONS / WORKING CONDITIONS • Ability to work a flexible schedule based on business needs, including days, evenings, weekends, and holidays, • Ability to work 10+ hour shifts and stand, squat, or walk for extended periods of time, • Ability to grasp, reach overhead, push, lift, and carry up to 50 pounds QUALIFICATIONS & EXPERIENCE Required • Minimum 3 years of culinary or kitchen management experience within high volume foodservice operations, • Comprehensive food knowledge and passion for culinary excellence, • Strong understanding of food quality, presentation, production efficiency, food safety, sanitation, and food cost controls, • Knowledge of operational systems, methods, and processes that contribute to successful kitchen execution, • Excellent verbal and written communication skills, • Highly organized with strong attention to detail, • High school diploma or equivalent required Preferred • Culinary degree, A.O.S. degree, or culinary certification preferred, • Proficiency in Microsoft Office including Word, Excel, and Outlook, • Previous experience with UltiPro, Toast POS, CrunchTime, and TeamworX preferred, • ServSafe, Allergen, and ChokeSaver certifications preferred OUR BENEFITS & PERKS • Competitive Pay: $65,000–$79,000 annually, depending on experience, • Quarterly bonus program, • Paid vacation time, • 401(k) with company match, • Free employee assistance program services, • Flexible schedules with no late nights, • Health, dental, and vision insurance, • Free meals and drinks, • Exciting potential for growth Learn more about us at tattebakery.com Join us on our journey to create something special! Please note that Tatte is an E Verify employer.

Job Description Ci Siamo is a restaurant from Danny Meyer’s Union Square Hospitality Group and James Beard semifinalist Chef Hillary Sterling. Located at Manhattan West, this NYT Top 100 restaurant celebrates the beauty of simplicity centering around live-fire cooking. The Italian-inflected menu takes inspiration from Chef Sterling’s extensive travels and is rooted in the understated excellence of seasonal ingredients and purposeful preparations. Ci Siamo, which loosely translates to “we’ve made it” or “we’ve arrived,” bridges the traditional with the contemporary to introduce a new space that is at once transportive yet warmly familiar. Ci Siamo’s upcoming Boston location will embody the same dynamic energy and commitment to culinary excellence as its New York original. Located at Commonwealth Pier, an exciting new waterfront project within the Seaport neighborhood, Ci Siamo Boston looks forward to assembling a talented opening team in our new home. Who you are: The Chef de Cuisine is responsible for establishing and executing superior guest experience through excellent food and hospitality. This position supports the Executive Chef by organizing, planning, and directing all aspects of daily kitchen operations. The Chef de Cuisine must have a passion for creating delicious food, building and leading high performing teams, and delivering hospitality to stakeholders. What you’ll do: • Consistently deliver a culture of Enlightened Hospitality to guests and team members, • Oversee and hold the Sous Chef team accountable in effective daily operating procedures in all areas of the restaurant, • Lead a high performing kitchen team and maintain excellence & hospitality throughout each day’s specific service periods, ensuring consistent executive of foot and timely flow of service, • Demonstrate a proactive awareness of seasonal ingredient changes and partner with the Executive Chef to maintain menu changes in a timely and relevant manner, • Sets an example of a positive, collaborative work environment for both the service and kitchen teams, ensuring clear communication at all times, • Ensure that proper systems are in place to ensure back of house operations are kept clean, safe and up to all “A” level health code standards, • Complete all assigned administrative requirements accurately and on time, • Provides feedback and guidance with excellence and hospitality in mind, ensuring that all team members have a pathway for growth and development, • Consistently looks for internal and external opportunities to build our growing team, • Perform additional responsibilities as needed and other duties as assigned to support team objectives and operational success What we need from you: • 4+ years of Sous Chef experience in similar environment, • Knowledge of Microsoft Office applications, restaurant scheduling, inventory and purchasing experience necessary, • English fluency and Spanish preferred, but not required, • Ability to stand/walk for extended periods of time What you’ll get from us: At Union Square Hospitality Group, extending Enlightened Hospitality is at the heart of everything we do. We believe our people are our greatest ingredient. Joining our team means becoming part of a culture rooted in care, creativity, and growth. As a Chef de Cuisine, you’ll enjoy: • Competitive pay and bonus potential: Annual compensation of $90,000 - $100,000 plus eligibility for a performance-based bonus, with consideration for your experience and impact, • Comprehensive health coverage: Medical, dental, and vision insurance, plus flexible spending options for healthcare and dependent care, • Time to recharge: Generous paid time off and paid parental leave to support life outside of work, • Investing in your future: A matched 401(k) plan to help you grow long-term savings, • Peace of mind: Life insurance, employee assistance programs, and exclusive access to primary care, mental health, and other wellness services, • Support in times of need: Access to the USHG HUGS Employee Relief Fund, offering direct assistance to team members facing unexpected hardship, • Dining Credit: An annual dining credit to enjoy exceptional meals and experiences at any of our restaurants, • Dining Discount: A 51% dining discount across the entire USHG family of restaurants to share unforgettable meals with friends and loved ones, • Convenience & flexibility: Pre-tax commuter benefits for transit and parking, • Growth and community: Opportunities for learning, mentorship, and collaboration with some of the most passionate people in hospitality Putting Enlightened Hospitality into Practice Integral to our culture are our six behaviors. Our behaviors guide how we work together. • We play to win with humble swagger. Hospitality is a team sport where everyone deserves an opportunity to thrive and belong, • Turn over the rocks and always be connecting dots to build uplifting experiences and relationships, • Center the salt shaker with an unwavering commitment to excellence and the values that matter most, • Write a great next chapter. The road to success is paved with mistakes well-handled, • Bring a charitable assumption and err on the side of generosity, • Leave our campsite better than we found it; always responsible for the impact of our wake *The above represents the expected salary for this position. Ultimately, in determining your pay, we'll consider your experience and other job-related factors. The responsibilities outlined above are not exhaustive. This role may be required to take on other duties or projects as necessary to support organizational goals, in alignment with their skills, experience, and the evolving needs of the business. #WORKWITHUS Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Description Tatte began in 2007 in a home kitchen with a passion for baking and the belief that well-crafted food has the power to bring people together. That spirit continues to guide us today. We are a design-forward bakery and café bringing together handcrafted food, exceptional coffee, warm hospitality, and beautiful spaces designed for gathering, connection, and everyday ritual. At our core, we are craftspeople. Chefs, bakers, baristas, and café teams united by a shared passion for excellence. We believe even the smallest details matter, because every pastry, every loaf of bread, and every interaction is an opportunity to brighten someone's day. WHY TATTE We're looking for people who believe hospitality matters and share our mission: To Inspire, Care for, and Nurture Life. Every day. At Tatte, we believe craft is more than a skill. It's a way of caring. It's found in the details: beautifully laminated pastries, perfectly baked desserts, carefully selected ingredients, and a commitment to quality in everything we create. We believe these small acts, repeated every day, have the power to make life a little richer and more meaningful. You'll join a team that takes pride in its work, supports one another, and is committed to learning and growth. We hold ourselves to high standards while creating an environment where people can develop their talents, build meaningful careers, and make an impact. As we continue to grow, so do the opportunities for our team. Whether you're exploring a new path or taking the next step in your career, you'll help create moments of inspiration, comfort, and connection for our guests each day. Because while we serve exceptional food, coffee, and pastries, we hope to create something more enduring: places where people feel welcomed, cared for, and inspired to return again and again. THE ROLE Pastry Cooks play an important role in bringing Tatte's handcrafted pastries, cakes, pies, breads, and desserts to life. Working in our production bakery, Pastry Cooks prepare ingredients, mix doughs and batters, bake products, and finish pastries while maintaining Tatte's commitment to uncompromising quality and craftsmanship. Successful Pastry Cooks thrive in fast-paced production environments, take pride in their work, and are passionate about baking, teamwork, and continuous learning. KEY RESPONSIBILITIES • Prepare and mix doughs, batters, pastries, cookies, pies, and desserts according to Tatte recipes and production schedules, • Scale and measure ingredients accurately, • Utilize a variety of pastry mixing techniques, including creaming, folding, kneading, whisking, rubbing, reverse creaming, and all-in-one methods, • Prepare custards, creams, fillings, and other pastry components, • Maintain proper ingredient and product temperatures throughout production, • Bake, finish, decorate, and package products to Tatte quality standards, • Maintain cleanliness, organization, and sanitation throughout the production area, • Operate bakery equipment safely and efficiently, • Communicate professionally with bakery leadership and team members, • Support additional bakery production tasks as needed, • Other duties as assigned ESSENTIAL FUNCTIONS / WORKING CONDITIONS • Ability to stand for 8+ hours per production shift, • Ability to kneel, grasp, push, pull, and regularly lift up to 50 pounds, • Ability to work in a fast-paced production environment, • Consistent and reliable attendance, • Availability to work mornings, afternoons, weekends, and holidays as business needs require QUALIFICATIONS & EXPERIENCE Required • 1–2 years of experience in a high-volume pastry production kitchen, banquet kitchen, bakery, or similar environment, • Knowledge of ingredient scaling and measuring, • Experience with pastry mixing techniques and baking fundamentals, • Experience preparing custards, creams, pastries, and desserts, • Understanding of baking science and product temperature control, • Passion for baking with a strong attention to quality and cleanliness, • Ability to multitask in a fast-paced production environment, • Strong teamwork and communication skills Preferred • Experience in a commercial bakery or food manufacturing environment, • Experience in a high-volume production facility, • Knowledge of Good Manufacturing Practices (GMP), • Fluency in English and Spanish OUR BENEFITS & PERKS • Competitive Pay: $18.50–$22.50/hour+, depending on experience, • Health, dental, and vision insurance, • 401(k) with company match, • Free employee assistance program services, • Flexible schedule, • Free drinks and generously discounted meals, • Exciting potential for growth Learn more about us at tattebakery.com Join us on our journey to create something special! Please note that Tatte is an E Verify employer.

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., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. YOU HAVE: • 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., • A desire for growth in our brigade. WORK PERKS: 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: https://www.diginn.com/mission 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").