Chef Jobs in Atlanta, GA

Our client is a premier hotel in the heart of Marietta Georgia's central business and cultural hub, a lively area for both business and leisure activities. Our client combines a modern sophisticated cuisine with exceptional hospitality. Their Restaurant and Culinary Program will be a cornerstone of the Hotel project and their guests' experience, combining exceptional cuisine, effortless sophistication and impeccable service in a warm and inviting atmosphere. Our client is seeking a highly skilled and innovative Head Chef to lead their culinary team and elevate our client's dining offerings. Key Responsibilities: Culinary Leadership: Lead and inspire the culinary team to deliver exceptional food quality and presentation. Menu Development: Design and update menus with a focus on creativity, seasonality, and guest preferences. Specialty Focus: Experience with Japanese and/or Italian culinary traditions, bringing a unique, globally inspired perspective to the menu is a plus. Experience with Tasting Menus: Experience in curating and designing tasting menus for unique dining experiences. Operations Management: Oversee kitchen operations, including food preparation, cooking, and plating, ensuring consistency and quality. Inventory Control: Manage food inventory, ordering, and stock rotation to minimize waste and control costs. Quality Control & Consistency: Ensure that all dishes are executed to the highest standards of quality, presentation, and taste. Consistently monitor food preparation processes, portion control, and presentation to ensure the utmost consistency for guests Team Management: Hire, train, and mentor kitchen staff, fostering a collaborative and high-performance work environment. Collaboration & Communication: Foster strong communication between the kitchen and front-of-house teams, ensuring that guest needs are met, feedback is shared, and operations run smoothly. Compliance: Ensure compliance with health, safety, and sanitation regulations, as well as company policies and procedures. Budget Management: Develop and manage the kitchen budget, including cost control, pricing strategies, and financial reporting. Guest Relations: Interact with guests to gather feedback and ensure a memorable dining experience. Special Event Coordination: Work with the restaurant's management team to plan, create, and execute special events, private dinners, and catering for large groups. Participate in menu planning for exclusive events and tastings, ensuring all offerings align with guest expectations and hotel standards. Innovation: Stay updated with industry trends and incorporate new techniques and ingredients into the menu. Qualifications: Proven experience as a Head Chef or Executive Chef in a high-end restaurant or hotel. Culinary degree or equivalent training. Strong leadership and management skills. Exceptional culinary skills, with a focus on creativity and presentation. In-depth knowledge of food safety and sanitation standards. Financial acumen and experience with budgeting and cost control. Excellent communication and interpersonal skills. Ability to work flexible hours, including evenings, weekends, and holidays. Passion for hospitality and guest satisfaction. Physical Requirements: Ability to stand and walk for extended periods. Ability to lift and carry items weighing up to 50 pounds. Benefits: While our client currently does not offer traditional benefits such as health insurance or retirement plans, they believe in rewarding their employees fairly and competitively. In place of standard benefits, they are open to offering additional compensation and/or incentives that align with the unique needs and preferences of their employees. This can include, but is not limited to, performance-based bonuses, flexible working hours, and other financial incentives. Our client is committed to creating a supportive and rewarding work environment and will work with successful candidates to ensure they are compensated in a way that reflects their contributions and dedication to their company. How to Apply: Our client requests that all applications be completed electronically to ensure a streamlined and efficient process. Please refrain from visiting their physical location to apply, as they are unable to accept in-person applications. Be sure to upload your resume. Our client appreciates your cooperation and look forward to reviewing your application. HR Pals acknowledges that equal opportunity for all persons is a fundamental human value. Each employee and applicant will be considered on the basis of individual ability and merit, without regard to race, color, religion, age, sex, sexual orientation, gender identity, gender expression, pregnancy, national origin, marital status, physical disability, mental disability, medical condition, genetic information, protected military or veteran status, or any other characteristics. For more job opportunities, follow us at HR Pals & Recruiting Pals: My Company | LinkedIn.

Join the Rock N Roll Sushi team! We're on the lookout for ambitious and motivated Sushi Chefs to become part of our dynamic and fast-paced environment. Our vibrant restaurant offers an upbeat atmosphere, and we're seeking candidates with positive attitudes and stellar work ethics to join us. This is your chance to work in the hottest new restaurant in town and grow alongside a team of seasoned professionals who are eager to share their knowledge and expertise. Job Title: Experienced Sushi Chef Requirements: Minimum of 1 year of sushi experience. Proficiency in knife skills and kitchen operations. Strong experience working with seafood and fish. Open availability and reliable transportation. Why Join Us? At Rock N Roll Sushi, we value passion, creativity, and dedication. As a member of our team, you'll have the opportunity to hone your skills, learn from industry experts, and contribute to a dynamic culinary environment. We offer competitive compensation, opportunities for advancement, and a supportive team culture that celebrates success. How to Apply: If you're ready to take your sushi career to the next level, we want to hear from you! Please submit your resume detailing your relevant experience and availability. Join us at Rock N Roll Sushi and be part of something extraordinary! Rock N Roll Sushi

You have passion for what you do. You like working as a team and be part of a family. It's not work when you love what you do. Come join us as an Executive Chef and see where your career will take you!!! Key Purpose The Executive Chef is responsible for all back of the house elements and supports all cafes on campus at the ISS Guckenheimer operated facility to ensure client and guest satisfaction. The Executive Chef will ensure ISS Guckenheimer best practices are being followed in order to uphold our high-quality standards. This position will assist the General Manager in achieving financial success of the company through the implementation of all culinary best practices, guidelines, policies, and SOPs dictated by ISS Guckenheimer. The general responsibilities of the position are listed below, but ISS Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria Monitor and ensure: Kitchen organization and cleanliness provides a safe environment for all employees and guest Workplace Safety guidelines, policies, and SOPs are followed daily Food Safety guidelines, policies, and SOPs are followed daily Menu guidelines, policies, and SOPs are followed daily Products are labeled accurately according to the labeling SOP All HACCP guidelines, policies, and SOPs are followed daily All internal audit guidelines, policies, and SOPs are followed daily Maintain a consistent passing score on your internal audit each quarter Ensure immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followed Procurement Integrity Index scores are complaint with our Key Performance Indicators Ideal Candidate Experience Passion for customer service Positive attitude Dependable Ability to communicate effectively ServSafe certified or ability to become ServSafe certified Graduate of an accredited Culinary institution preferred Experience in operating a successful restaurant or corporate dining facility Key Accountabilities Utilize NetMenu to create seasonal, regionally inspired, plant forward recipes and menus with a minimum of 2 weeks available in the system at all times. Communicate the budget and support each Cafe lead in maintaining All Menu offerings follow cafe specific, client approved programming as well as core program standards Ensuring all menus and recipes are accurately and efficiently prepared, cooked, and portioned for various meal periods to include but not limited to, breakfast, lunch, dinner, and special/catered events. Maintain accurate production records both pre and post service Accurately prepare recipes using cooking techniques as outlined by ISS Guckenheimer Ensure the highest quality of food is served Utilize NetMenu Order Worksheets to purchase the appropriate amount of ingredients for preparation Always provide the highest quality of service in accordance with ISS/Guckenheimer standards Ensure employees have appropriate equipment, inventory, and resources to perform their jobs duties and meet goals in a timely manner Notify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attention Ensure that all required NetMenu applications are maintained and accurately functioning, to provide historical data to the broader leadership team Attend and participate in culinary leadership team meeting to provide feedback and to communicate areas of support needed as well as victories All company guidelines, SOPs, and policies are followed daily and initiatives are properly communicated and followed by employees All ISS/GEI procurement purchasing guidelines, policies, and SOPs are followed daily Procurement Integrity Index scores are complaint with our Key Performance Indicators Ensure Inventory is taken and documented monthly Inspect that all products in BOH are labeled properly according to the Labeling SOP Is the final decision maker for all new back of house team members Lead in all aspects of culinary training and validation as directed by Food Excellence/L&D Responsible for training and development of BOH employees in NetMenu, all operational standards, food safety, and workplace safety Support GM with all team members Personal Development Plans, Mid-Year and End of Year Reviews Ensure proper documentation and corrective actions is taken when necessary Align with General Manger on all financial initiatives and targets through maintaining budget in - food, labor, and operating costs Support GM in keeping accurate financial records in - food, labor, operating costs to provide historical data in variance calls Support GM in consistently meeting financial goals and expectations set by the Area Manager Responsible for all catered events this includes but not limited to, ensuring all operational standards and Catering guidelines are followed, coordinate service with Catering Dept, delivery and display set up of all events in a timely manner, NetMenu recipe based high quality food, workplace safety, food safety, and following our contracted event costing requirements May perform other duties and responsibilities as needed Physical Demands & Work Environment Work up to 8 hours a day on your feet, excluding breaks Must be able to lift a minimum of 25 lbs. Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods As a global organization ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and positively influence the market wherever we operate.

We are looking to hire Line Cooks at our Roswell, GA Facility! Hours Sunday & Monday 5:30am to 2pm Tuesday thru Thursday 10:30am to 7pm (Off Friday & Saturday) Great Pay including Full Benefit Package. Advanced Recovery Systems is an integrated behavioral healthcare management company dedicated to the treatment of addiction, substance abuse, and mental health issues. We put behavioral health front and center, providing assistance to people with substance abuse issues, addictions and mental health concerns. With facilities in various regions of the U.S., we have been furthering this mission since our inception, applying our advanced approach to patient care. Every facility in the Advanced Recovery Systems network strives to provide the highest quality of care, using evidence-based therapeutic models that really work. Our goal is to help men, women and adolescents live healthy, happy lives without the burden of substance abuse or mental illness. Responsibilities: The Line Cook is responsible for assisting with meal and food preparation, regulation compliance (reporting), and sanitation of the kitchen and dining areas as assigned by Food Service Director Related Job Titles: Cook, Food Services, Kitchen, Grill, Caterer, Fry Cook Works effectively with the facility leadership team to ensure success of the facility by completing the following: CORE JOB DUTIES: Responsible for orderly storage and cleanliness of all areas and items within the kitchen, dining room, and other food storage, meal service, and refuse disposal areas. Checks and completes temperature charts for refrigerators, and freezers on a daily basis. Correctly and appropriately utilizes approved cleaning agents within all food preparation, storage and refuse disposal areas. Responsible for removal of trash and refuse from kitchen, dining room and food storage areas Utilizes appropriate care and safety in usage of meat slicer and other kitchen equipment. Inventories food service items and supplies as directed OTHER REQUIRED TASKS: Conducts work activities in a safe and orderly manner. Willingness to work for the best interests of the facility. Ability to work cooperatively with others. Reports any changes in personal health status to supervisor as soon as he or she becomes aware of them. Takes responsibility for own professional growth and development. Performs other duties as assigned. Qualifications: High School Diploma or equivalent preferred. Minimum one (1) year in a related field required. Previous Food Services Experience in a healthcare setting preferred Position Competencies: Proficiency in food preparation, regulation compliance and sanitation of kitchen and dining areas. Ability to work individually, with other cooks and with the other employees in the Food Service Department to improve the overall success of our kitchen We offer great benefits including 401(k), paid time off plan, medical, dental, vision, and much more. Pay: Competitive pay Paid Time Off:Up to 3 weeks of paid time off per year plus sick pay & holiday pay Retirement:401K + match Insurance:Health, Vision, Dental, Life & Teladoc access Matching HSA- up to$1500 a year contribution from the companyto your HSA . Employee Referral Bonusyou can earn up to $4,000 Advanced Recovery Systems, a national integrated behavior healthcare management company dedicated to the treatment of addiction, substance abuse, and mental health issues. We invite you to learn more about us atourwebsite! The Company complies with state and federal nondiscrimination laws and policies that prohibit discrimination based on age, color, disability, national origin, race, religion, or sex. It is unlawful to retaliate against individuals or groups based on the basis of their participation in a complaint of discrimination or on the basis of their opposition to discriminatory practices/EEO. We are proud to be a drug-free workplace. RequiredPreferredJob Industries Food & Restaurant

Role Purpose As Chef de Cuisine you'll direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You'll also ensure quality, kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly. Key Accountabilities People Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers. Develop your team and improve their performance through coaching and feedback and create performance and development goals for colleagues - recognize good performance. Recommend or initiate any HR elated actions where needed. Drive a great working environment for teams to thrive - connect departments to create sense of one team. Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests. Guest Experience Encourage guest feedback to improve guest satisfaction. Answer guest questions about dishes and kitchen services. Help the Food and Beverage Director with event planning. Responsible Business You'll make sure our dishes are always at their best - we have standards - but it's down to you to make that room special and memorable for guests. Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste. Ensure that all kitchen equipment and environment are hygienic and working properly. Always follow governmental regulations and company policies and procedures. Ad-hoc duties - unexpected moments when we have to pull together to get a task done. Financial Complete forecasts, plans, and departmental production reports for management. Help prepare the hotel's annual budget and the setting of departmental goals. Maintain costing and documentation of all dishes prepared and sold from the kitchen. Accountabilities Supervise kitchen team in a large, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee managers and/or supervisors and professional culinary staff. Key Skills & Experiences Degree or certificate in culinary arts 5 years' experience as a chef Must speak local language(s) At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience Salary range for this role: Starting salary range based on experience $90,000-$100,000 USD Who we are As the world's first and most global luxury hotel brand, InterContinental Hotels & Resorts has pioneered international travel since the 1940s, we are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the InterContinental ️ brand and to be part of the brand you will have a thirst for travel, passion for culture and appreciation for diversity. We create inspiring experiences for those seeking a richer perspective on the world. If you'd like to embrace a world of opportunities, we'd like to welcome you to the world's most international luxury hotel brand. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today. Important information: The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee's pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs. No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law. If you require reasonable accommodation during the application process, please click here. IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. Please click here for our agency policy. Apply

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. The salary range for this position is $84,000 to $116,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Being a Hawkers Executive Sous Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers Chef is about working on a team of motivated people who wake up every day ready to spark adventure and connect with others through our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our restaurant team. EXPERIENCE REQUIRED: Three years of exempt kitchen/culinary management experience at a FULL-SERVICE, UPSCALE restaurant concept. Sound like you? Come work with us today! What's in it for you? Highly Competitive Salary + Benefits + 401K Achievable Monthly Bonus Program Paid Time Off Exclusive Dining Discounts Unlimited Growth & Career Advancement Opportunities Fun & Engaging Work Environment The Deets: To act as an Operations Leader responsible for supporting the purpose, mantras, and values of Hawkers Asian Street Food through all that you do in your role every day. The Executive Sous Chef will work towards goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant staff. Requirements Maintains food quality standards for the restaurant. Assists Executive Chef in overseeing all phases of food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Fill in for the Executive Chef in planning and directing food preparation when necessary. Ensures that clear feedback is provided to the entire kitchen team, including staff and management. Conducts daily pre-service meetings. Provides immediate feedback to staff on food quality, execution, and presentation as items are produced and serves as a last line of defense against substandard quality items. Ensures that target tickets times are consistently achieved while maintaining food quality standards. Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition. Ensures the cleanliness of the kitchen by maintaining the equipment at a level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits and training staff on proper sanitation guidelines. Ensures adherence to food safety, sanitation and storage practices, through proper training and Supervision. To assist the Executive Chef with meeting or exceeding established sales, revenue, and profitability. Assist Executive Chef with vendor relations, ensuring restaurant equipment is kept in satisfactory working order, maintaining the highest degree of usability and cleanliness. Communicate with managers, hourly employees, and customers, providing positive feedback and promoting a positive image of the restaurant and good employee morale. Ability to perform the duties and responsibilities of all management positions within the restaurant. Regularly counsels and coaches employees. Assists Executive Chef with formal evaluations of staff. Execute effectively and train other team members as applicable to use Red Book and other company systems. Trains, develops, and motivates employees and managers to meet or exceed established standards. Ensures maintenance of a safe and harassment-free workplace. Takes quick and responsible action in solving problems and is able to use reason when dealing with disciplinary issues. Other duties may be assigned as the need arises. Must have or be willing to obtain Food Handlers Certification and understand and follow OSHA and HACCP compliance standards. 1-2 years experience in a like or similar position. Physical Demands: Ability to read and write in English in order to process paperwork and follow up on any actions necessary. Manual dexterity is needed for keyboarding and other repetitive tasks. Must be able to frequently stand, walk, bend, squat, and reach above shoulder level. Must be comfortable working in an environment with exposure to extreme cold/hot temperatures. Must be able to lift/carry up to 40 lbs.

Job Details Glenn's Kitchen / SkyLounge - Atlanta, GA Full Time $75000.00 - $90000.00 Salary/year Restaurant - Food ServiceDescription The Glenn Hotel is seeking experienced candidate for the position of Executive Chef. We are looking for an energetic and organized Chef who is seeking a great opportunity. This location features American comfort food with a Southern flair in a fantastic multi story location inside to the Glenn Hotel located in the heart of downtown Atlanta. We offer an extremely competitive pay, exceptional benefits, unheard of generous 401(k) match with a minimal waiting period (NO VESTING SCHEDULE!), perks galore and a family feel with corporate support structure. As the Executive Chef you will have the control of the seasonal menu as well as handle all Banquet events with the support of your Sous Chef and tenured heart of house staff. The Glenn Hotel & SkyLounge Our 1920s Landmark Celebrates the Pride of Atlanta - A Boutique Hotel in the Heart of Downtown. Experience what modern, sophisticated Southern hospitality feels like at the intersection of history and happening. At Glenn, experiences unfold at a relaxed pace, and no one is a stranger. Channeling the complex contrasts of the New South, Glenn connects you to what's interesting and intriguing. Our locally owned and operated boutique hotel is full of charm, characters, and stories, just like the city we call home. Echoing the charm, history, and authenticity of Glenn, our events floor boasts five adaptable meeting rooms. Named for Southern Literary Lions, our 2,250 total square feet of space can host individual business meetings, festive social gatherings, and productive retreats. A rarity in downtown Atlanta, each room boasts natural light, flexible furnishings, and state-of-the-art audio/visual equipment. SkyLounge is located atop the historic boutique Glenn Hotel in the midst of downtown Atlanta's vibrant business and entertainment locale, the Centennial Park District. Exhibiting a contemporary city feel while maintaining a relaxed Southern charm, this one-of-a-kind rooftop venue offers spectacular cityscape views in a bar and lounge setting where guests go to see and be seen. *********************** ****************** ************************ Primary Duties: Develop, cost, and execute menu items profitably Interfacing with clients, stakeholders and partners Maintain the kitchen facilities, equipment and cleanliness standards consistently Maintain Health Inspection scores above 95 Staff Management including; hiring, scheduling, development and maintaining Company Culture Schedule and staff culinary team for all events in coordination with Operations Deliver catering menus to Sales and marketing team, including seasonal menu creations Work closely with sales & event planners to understand BEO specifics and provide solutions for any off-site events Execute client menu tastings Control labor and food costs to ensure events are executed efficiently and within budgets Ensure food production is done according to all health department requirements (e.g. HAACP) and kitchen is kept operational and organized Qualifications Qualifications: Strong quality and consistency orientation required Computer proficiencies in Excel, Word, Outlook required Ability to memorialize standards, best practices, recipes and SOPs ServSafe Certified Strong knowledge of ingredients and cooking techniques Analytical ability and proficiency in math; ability to calculate margins, monitor profitability, and manage inventory Strong to excellent communication skills and willingness to work as part of a team Ability to deliver information in a clear and respectable manner to fellow Team Members, customers, and vendors Ability to meet customer service expectations and standards in all interactions with customers, vendors, and Team Members Ability to follow directions and procedures; effective time management and organization skills Must be flexible to work evenings & weekends, as needed Career Path: The company seeks and rewards team members who demonstrate intelligence, judgment, a capacity to anticipate, loyalty, integrity, a high energy level, a balanced ego and the drive to get things done. Legacy Ventures Restaurants is committed to equal opportunity and is firmly committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. LVR also takes steps to prevent retaliation and to create a respectful, equitable and inclusive environment for our Guests, Associates, business partners, vendors, and the communities we serve. Note: This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. The company is an Equal Opportunity Employer and complies with ADA regulations as applicable. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. Legacy Ventures Restaurants participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S This document does not create an employment contract, implied or otherwise, other than an at will relationship.

Job Details Atlanta, GA - Atlanta, GA Ashton Gardens Atlanta - Sugar Hill, GA Full Time $60000.00 - $80000.00 Base+Commission/year Culinary and BakeryDescription Do you have an obvious passion for the culinary arts? If you enjoy creating exceptional food experiences and leading a team, you might be a great fit for an Executive Chef at Walters Wedding Estates, a Walters Hospitality brand. The chief job of an Executive Chef at Walters is to get the right food to the right place, at the right time, temperature, and cost. The Executive Chef is the resident expert in kitchen operations, sanitation, efficiency, and effectiveness. They must have an obvious passion for food while also having the skills to develop a great kitchen brigade. Executive Chefs report for the Regional Manager and work closely with the Sales and Operations team to ensure flawless event execution for our clients. Our ideal candidate possesses the following qualifications: Takes Extreme Ownership of their responsibilities Has a strong Attention to Detail Can Clearly Communicate with a team Is a Team Player Passion for the Culinary Arts Adaptable to the clients needs Major Tasks and Key Responsibilities: Attends weekly Regional BEO meetings to prepare for the week ahead Hires, trains, and manages Kitchen Team Responsible for all Food Costs Ensures all food preparation is done during the week Works during events to oversee food service execution Always maintains proper sanitation and cleanliness Job Overview and Requirements: Location: Ashton Gardens Atlanta in Sugar Hill GA Job Hours: Full-Time, Salary Salary: $60,000 - $80,000 depending on experience Benefits: Group Medical, Dental, and Vision, Life Insurance 401k Unlimited PTO Required Education: Culinary degree preferred Required Experience: 4+ years of successful culinary experience, 2+ years leadership experience Certifications: Food Protection Manager Certified Physical Requirements: Able to lift 30 lbs frequently, stand/walk 8-12 hours

Job Details FOX SOB WEST, LLC - Atlanta, GA Full Time Not Specified None Any ManagementDescription A Fox Bros BBQ Executive Chef will have at least 5 years of management experience. They will be able to to be friendly without being friends with their staff. They will understand that excellence not only comes in executing food, but also controlling costs, all while teaching and developing. We hope this is you! Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Front of the House service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and rectify if a product does not meet specifications. Responsible for hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow and ensure staff compliance with all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by General Manager, Executive Committee, and Owners. CRITICAL TASKS Safety and Security · Report and document work related accidents, or other injuries immediately upon occurrence to the General Manager. · Identify and correct unsafe work procedures or conditions. · Ensure that all staff follows company and department safety and security policies and procedures to ensure a clean, safe, and secure environment. · Ensure that all staff follows policies and procedures for the safe operation and storage of tools, equipment, and machines. · Ensure that all staff use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury. · Complete appropriate safety training and certifications to perform work tasks. · Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters). Policies and Procedures · Follow company and department policies and procedures. · Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures. · Ensure uniform, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures. · Protect the privacy and security of guests and coworkers. · Maintain confidentiality of proprietary materials and information. · Perform other reasonable job duties as requested by Supervisors. Guest Relations · Assist other employees to ensure proper coverage and prompt guest service. · Address guests' service needs in a professional, positive, and timely manner. Communication · Provide assistance to coworkers, ensuring they understand their tasks. · Speak to guests and co-workers using clear, appropriate and professional language. · Talk with and listen to other employees to effectively exchange information. · Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property. · Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call. Management · Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties. · Assign and ensure work tasks are completed on time and that they meet appropriate quality standards. · Ensure that hourly employees are trained on company core values, job roles, responsibilities, and technical and service aspects of the job. · Encourage and motivate employees to perform their best, take responsibility for tasks and assignments, make decisions and provide input on possible improvements. · Establish and communicate goals, performance expectations, timetables and deadlines for shift or departmental operations to hourly employees and ensure that they are understood. · Ensure employee compliance with company standards and policies and external regulations (e.g., safety, OSHA, department-specific procedures such as food standards). Working with Others · Support all co-workers and treat them with dignity and respect. · Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality. · Partner with and assist others to promote an environment of teamwork and achieve common goals. · Develop and maintain positive and productive working relationships with other employees and departments. · Actively listen to and consider the concerns of other employees, responding appropriately and effectively. Quality Assurance/Quality Improvement · Comply with quality assurance expectations and standards. · Monitor the performance of others to ensure adherence to quality expectations and standards. Physical Tasks · Stand, sit, or walk for an extended period of time or for an entire work shift. · Reach overhead and below the knees, including bending, twisting, pulling, and stooping. · Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. General Kitchen · Ensure the quality of the food items and rectify deficiencies if a product does not meet specifications. · Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear. · Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas. · Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. · Recognize and communicate any assistance needed during busy periods to ensure optimum service to guests. · Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away. · Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management. · Operate ovens, stoves, grills, microwaves, and fryers to prepare foods. · Maintain kitchen logs for food safety program compliance. · Report maintenance issues immediately to appropriate personnel, schedule and coordinate service if necessary. · Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations · Identify any excess food items that can be used in daily specials or elsewhere. · Maintain food logs for all food products (e.g., production charts). Sanitation and Maintenance · Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department. · Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate. · Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel. Stocking/Receiving · Monitor stock of kitchen supplies and food to identify needed items and ensure neat and orderly storage, and identify potential product shortages, or price changes. Kitchen Tools & Equipment · Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment. · Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes. Food Preparation · Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items. · Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. · Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. · Prepare ingredients for cooking, including portioning, chopping, and storing food before use. · Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts. · Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption. · Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items. · Prepare special meals or substitute items, where possible, to satisfy guest requests. · Supervise and coordinate activities of cooks and workers engaged in food preparation. · Determine how food should be presented, and create decorative food displays. Set-up · Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards. · Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period. · Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance. Maintenance, Sanitation, and Cleaning Activities · Ensure food storage areas are clean. Qualifications CRITICAL COMPETENCIES Analytical Skills · Learning · Decision-Making · Arithmetic Computation · Problem Solving Interpersonal Skills · Team Work · Diversity Relations · Interpersonal Skills · Customer Service Orientation Communications · Listening · Communication · English Language Proficiency Personal Attributes · Dependability · Safety Orientation · Positive Demeanor · Adaptability/Flexibility · Presentation · Initiative · Integrity · Stress Tolerance Organization · Detail Orientation · Multi-Tasking · Planning and Organizing · Time Management Physical Abilities · Stamina · Hand-Eye Coordination · Visual Acuity Stock and Inventory · Food Storage and Rotation Equipment and Tools · Temperature Standards · Thermometer and Thermostat · Kitchen Tools · Kitchen Equipment · Cleaning Kitchen Tools/Equipment · Kitchen Wares · Kitchen Measurement Tools Basic Cookery · Recipe · Information Retention · Cooking Standards · Thawing Food · Measurement Set-up · Station Setup Bussing · Food Handling Cleaning and Sanitation · Sanitation Systems Job Type: Full-time Salary: $70,000.00 - $75,000.00 per year Benefits: 401(k) Dental insurance Flexible schedule Health insurance Vision insurance Experience level: 5 years Pay rate: Yearly pay Shift: 10 hour shift 8 hour shift Day shift Evening shift Morning shift Supplemental pay types: Bonus opportunities Weekly day range: Monday to Friday Weekends as needed Experience: Culinary experience: 5 years (Required) Work Location: In person

The Executive Chef oversees kitchen operations, creates an innovative menu, and coordinates the preparation of food ordered by our members and their guests as well as banquet events. Duties/Responsibilities: • Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request. • Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. • Creates and modifies the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability. • Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. • Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed. • Sets prices for food items on the menu. • Collaborates with specialty chefs on menu items-for example, works with the sous chef to design an innovative, appealing, and banquet menu items. • Performs other related duties as assigned. Supervisory Responsibilities: • Trains and/or oversees training of kitchen staff. • Schedules kitchen staff, assigning roles based on experience and skills. • Supervises work product from kitchen and back-of-house staff. • Conducts performance evaluations that are timely and constructive. • Handles discipline and termination of employees as needed and in accordance with restaurant policy. Required Skills/Abilities: • Ability to produce an excellent culinary and restaurant experience for our members, guests, and clients. • Excellent verbal and written communication skills. • Excellent time management, scheduling, managerial, and organizational skills. • Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. • Ability to work varying shifts to include nights, weekends and holidays is required. Education and Experience: • Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. • At least five years of culinary managerial experience required. • Business experience to include P&L responsibility strongly preferred. Physical Requirements: • Prolonged periods standing and preparing and cooking food. • Must be able to lift up to 25 pounds at times. • Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold. The Gathering Spot is an Equal Opportunity Employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.

Job Description: Executive Sous Chef Skills: The Executive Sous is responsible for the day to day operations of the culinary staff including but not limited to production, sanitation and training. Must have a minimum of 3-5 years in high volume. Hotel or resort background preferred. Responsibilities: * Develops a food and beverage operating strategy that is aligned with the brand's business strategy and leads its execution. * Supervises daily food and beverage shift operation and ensures compliance with all policies, standards and procedures. * Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. * Develops and oversees an order and purchase supplies. * Supervises an effective monthly self-inspection program. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Encourages and builds mutual trust, respect, and cooperation among team members. * Achieves and exceeds goals including performance goals, budget goals, team goals, etc. * Serves as a role model to demonstrate appropriate behaviors. * Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. * Identifies opportunities to increase profits and create value by challenging existing processes, encourages innovation and drives necessary change. * Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team). * Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. * Ensures direct reports do the same for their team. * Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. * Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.

Omni Atlanta Hotel at Centennial Park Luxurious comfort embraces pure style at the elegant, four-diamond Omni Hotel at Centennial Park. Located in the heart of downtown Atlanta within the bustling Centennial Park District, this luxury hotel treats you to views of the spectacular downtown skyline or picturesque Centennial Olympic Park. The Omni Atlanta Hotel at Centennial Park is connected to Philips Arena and the Georgia World Congress Center, and it is the closest hotel to the Mercedes-Benz Stadium. Omni Atlanta's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Hotel at Centennial Park may be your perfect match. Job Description Overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the Food and Beverage Director on all matters relating to the kitchen area. In conjunction with the Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Responsibilities To assist the Food and Beverage Director in budgeting i.e. food cost/payroll/etc.. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. Agree with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product. In conjunction with the Food and Beverage Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing. To work with the Food and Beverage Director with capital expenditure items for the food and beverage department. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production. To create recipes and production methods. To compile new banquet menus when required. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained!!! Responsible for control of equipment and scheduling maintenance. To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets Maintain an up-to-date knowledge of competitors food production/offering. Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions. To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime!!! To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director. To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out! Be aware of state legislation in employment and industrial relations. To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records. To perform all duties applicable to a department manager within the hotel. To actively participate in the critical path task sheet for the food and beverage department. To conduct/attend all required department meetings. Qualifications Bachelor's Degree highly preferred but not required Candidate must have at least 5 years experience in an Executive Chef kitchen management capacity and excellent knowledge of current culinary trends. Must have experience in high volume hotel business. Must be competent in culinary creativity as demonstrated by cooking test. With strong knowledge of food cost and inventories. Must possess the ability to handle stressful and busy hotel. Candidate must have good knowledge of computers (i.e: Excel & Word). Clear, concise written and verbal communication skills. Candidate must be comfortable to speak to guests and conduct meeting. Must have a good understanding of cost control. Candidate must be a leader and a mentor. Candidate will need to have hotel business experience. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com .

The Executive Chef is to direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel. JOB REQUIREMENTS Responsible for enhancing the food product that is presented to guests Make changes that respond to the marketplace and to guests' needs, both present and anticipated Recommend changes to the food product Use market research to develop new products Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel Responsible for the selection, training, and development of the personnel within the department Able to exercise hire and fire discretion within the hotel's policies Oversee divisional matters as they relate to federal, state and local employment and civil rights laws Control the elements that determine profit and loss Responsible for all major operating expenses Set margins and manage the business against projections Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking Professionally represent the hotel in community and industry organizations and events Participate as a team player and provide constructive feedback to all departments JOB QUALIFICATIONS 3 - 5 years' experience as an Executive Chef or an Exec Sous Chef Management experience required Graduate of an accredited Culinary School program preferred Must have experience at properties of similar size and quality Proficiency in Microsoft applications is required Verifiable record improving measurable metrics relation to the Food Department and guest satisfaction

Marcus Bar & Grille is seeking an Executive Chef to lead our culinary operations! The ideal candidate will be a seasoned chef experienced in a high volume operation with a desire to create and execute delectable dishes for our guests. Executive Chef Key Responsibilities: Direct supervision of the kitchen employees on a daily basis, ensuring policies and processes are being followed and inspecting operational flow on a continuous basis. Responsible for efficient and effective running of the kitchen ensuring that operating costs are minimized. Responsible for food quality and consistency of menu items, ensuring a positive guest experience. Responsible for hiring, on-boarding and continuous training of kitchen employees. Schedule and oversee necessary maintenance and repairs on kitchen appliances. Create schedules for kitchen employees, adjusting as necessary to meet business needs and financial targets. Ensure compliance with department of health standards, maintaining superior cleanliness and sanitation in all kitchen areas. Proven track record producing high volume events. Provide training and support to Front of House employees, to include menu knowledge and how to meet dietary needs. Executive Chef Qualifications: A minimum of 5 years' prior culinary management experience in a full-service restaurant. Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff. Ability to multi-task and work in fast paced environment while effectively delegating tasks. Experience managing payroll and schedules is required. Must have understanding of food cost and be capable of conducting and assessing restaurant inventory. Must be proficient with computers, and have excellent written and verbal communication skills. Must be able to work a flexible schedule to include weekends and holidays. Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs. Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead. Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell. We are an Equal Opportunity Employer and treats all applicants for employment equally based upon job-related qualifications and without regard to race, sex, color, age, sexual orientation, gender identification, marital status, military or veteran status, national origin, disability, religion, political activity, or any other characteristic protected by law.

Returning UsersLog Back In Grow your career and develop a team that shares your desire to make a difference! Sodexo has an opportunity for an Area Executive Chef for our Campus Segment. The District Chef will be responsible for oversight of 6 University Culinary Programs. The best qualified candidate will have: University and /or fine dining culinary and culinary management experience -- a culinary degree preferred but not mandatory -- experience with training and leading a culinary staff -- experience with on-line ordering and inventory management -- experience with food and labor costing -- experience with menu creation and culinary catering production. Must be willing to travel to location sites weekly, some overnights. The ideal Chef will have a Culinary Degree or equivalent experience as well as diverse menu knowledge and a high level understanding of controlling food cost while still delivering high quality cuisine. This is a hands-on Chef role requiring previous experience managing volume food production. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. Driver's License Required. What You'll Do * be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; * ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; * have the ability and willingness to develop and motivate team members to embrace culinary innovations; * ensure food safety, sanitation and workplace safety standard compliance; and/or * have working knowledge of automated food inventory, ordering, production and management systems. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a strong culinary background, with the demonstrated ability to stay current with new culinary trends; * excellent leadership and communication skills with the ability to maintain the highest of culinary standards; * strong coaching and employee development skills; and/or * have a passion for food and innovation. * Driver's License Required. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Seven Lamps is Looking for an Executive Chef to Join Our Team! We feature fresh, local craft foods made with passion. We make just about everything from scratch, offering the highest quality with sizeable portions; think “elegant comfort” food. Our menu evolves with daily changes, and our cocktails mirror this fresh take. Come down to our corner that's tucked away in the Shops Around Lenox and be a part of the family. We have a lovely heated and covered patio as well as indoor dining options available. Our Executive Chefs oversee all Back of House operations and staff and are responsible for purchasing, receiving, preparing, cost management, and presenting all food products promptly, according to established recipes, and procedures. The Chef is critical in executing a process that begins with menu development and ends with a smiling guest having received what they ordered, the way they ordered it. In the simplest of terms, if you're looking for a great place to work with a great clientele, a high level of consistency, and the support of your peers and management team, this is the opportunity for you. Requirements The Ideal Candidate will: 5 years of kitchen management experience in a full-service, high-volume dining establishment Ability to supervise back of the house team, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when needed. Thorough knowledge of food products, standard recipes, and proper preparation. Strong leadership, communication, motivational, and people skills Acute financial management skills with a strong understanding of Profit and Loss reporting and how you can personally affect the outcome. Degree in Business Administration; hospitality management or culinary schooling is a plus Stable and progressive work history; Strong work ethic Conduct themselves with a high level of humility and hold themselves personally accountable. Possess a people-first mentality. Requirements Chef responsibilities include but are not limited to: Supervising and overseeing the production and preparation of food in a manner consistent with established recipes and procedures In conjunction with all management, enforcing compliance with all employment policies and always overseeing cleanliness of the restaurant and the safety of guests Directing productivity to monitor and maintain efficient and effective food item ticket times Managing the performance of Back of House employees including conducting performance evaluations, coaching, and discipline Assisting with the development of all Key Hourly employees, Assistant Managers, and Hourly employees by providing daily feedback on performance during one-on-ones Conducting formal line Taste & Temp checks as part of the overall responsibility for inventory and safety in the kitchen Overseeing the proper ordering, handling, maintenance, inventory, and storage of all food, cleaning, and paper items Understanding, managing, and practicing safe food handling procedures Directing work for kitchen employees, including setting hours and weekly schedules, and assigning tasks before, during, and after open hours of the restaurant Training Back of House staff on equipment maintenance and cleaning procedures Reviewing applications, interviewing, and hiring or making recommendations to hire Back of House employees Creating a safe, fun, and clean work environment for the staff in a manner consistent with our core value Must possess general management skills, including, but not limited to, people skills, understanding of financial statements, inventory management, the ability to manage expenses, and shift management. Managing food costs, tracking waste, and controlling kitchen labor costs, P&L

A well regarded University in Atlanta is looking for an Executive Chef to oversee their retail operations. Ideal candidate is a great communicator and has experience in catering and food retail! This role offers competitive compensation, career growth opportunities, and a chance to work with a great team!