Chef Jobs in Duluth, GA

Join Our Team as a Chef! At Rock N Roll Sushi, our chefs play a vital role in crafting unforgettable guest experiences through the preparation of our delicious recipes. We're seeking passionate individuals who are dedicated to maintaining top-notch cleanliness and sanitation standards while delivering exceptional service in a fast-paced environment. Join our cohesive team and be part of a culture that prioritizes guest satisfaction and supports each other's success. What You Will Do: Embrace our Guest-Obsessed culture and strive to create positive and memorable experiences for every guest. Prepare raw ingredients according to strict recipes and portioning techniques. Read tickets accurately to determine the timing and sequence of food preparation. Maintain cleanliness and sanitation of station floors, counters, tools, cutting boards, and preparation surfaces at all times. Perks of the Job: Competitive pay Flexible schedules to accommodate your lifestyle Opportunities for growth and advancement within our organization Join Us: If you're passionate about serving guests with unparalleled hospitality and creating unforgettable experiences, we want you on our team! Apply today to be part of the Rock N Roll Sushi family and embark on an exciting culinary journey with us. REQUIREMENTS Ability to understand and follow direction from others. Ability to read recipes and memorize and replicate food production procedures. Ability to work in a high volume, fast-paced work environment. Skill and coordination with kitchen utensils and equipment.

We are seeking a highly organized and results-driven Bakery Operations Manager/Executive Chef to oversee the day-to-day operations of our baking commissary, which runs 24 hours a day and employs 70 team members. The ideal candidate is an Executive Chef with baking experience and high volume production. This position will manage multiple departments, including janitorial, transportation, receiving, production, and packaging, ensuring seamless coordination and efficiency across all areas. Key Responsibilities: Production Bakery Management: Oversee the entire commissary operation, ensuring all departments work efficiently and meet production goals. Maintain a smooth workflow across shifts, ensuring 24/7 coverage. Implement and monitor quality control and food safety standards (e.g., HACCP, FDA, local health regulations). Team Leadership & Supervision: Directly manage and provide leadership to janitorial, transportation, receiving production, and packaging teams. Ensure proper staffing and scheduling across all shifts to maintain uninterrupted operations. Train and develop employees to improve performance and maintain high operational standards. Promote a positive workplace culture focused on teamwork, efficiency, and safety. Facility & Equipment Maintenance: Oversee the janitorial team to ensure cleanliness and compliance with sanitation protocols. Ensure all equipment is properly maintained and work with maintenance teams for repairs. Supply Chain & Inventory Management: Supervise the receiving team, ensuring raw materials and ingredients are inspected and stored correctly. Manage inventory levels, ensuring the commissary has adequate ingredients and packaging materials. Implement effective systems to track waste, minimize loss, and improve cost efficiency. Production & Packaging Oversight: Work closely with production and packaging teams to meet daily quotas and maintain product consistency. Ensure packaging is compliant with food safety regulations and meets branding requirements. Logistics & Transportation: Oversee transportation team to ensure timely delivery of baked goods to retail locations, distributors, or customers. Optimize routes and schedules to maximize efficiency and reduce costs. Compliance & Safety: Ensure all teams follow food safety, workplace safety, and labor regulations. Conduct regular safety audits and provide training to prevent workplace incidents. Qualifications & Skills: 3-5+ years of experience in food production, bakery management, or commissary operations. Strong leadership skills with experience managing multiple teams. Knowledge of food safety regulations (HACCP, GMP, FDA, local health codes). Ability to work flexible hours, including nights, weekends, and holidays as needed. Experience with inventory management, logistics, and supply chain operations. Excellent problem-solving and organizational skills. Proficiency in Microsoft Office, inventory software, and scheduling tools. Compensation & Benefits: Competitive salary based on experience Health, and Dental insurance Paid time off and holiday pay Opportunities for career growth and development

P.F. Chang's Pay Range (based on experience): $17.50 - $21.50 / hour All team members: Competitive pay Flexible scheduling Paid on the job training Opportunities for advancement - we promote from within Discounted meals Employee referral program. Exclusive team member discounts Closed on Thanksgiving and Christmas at most locations For qualifying team members: 401(k) retirement plan (based on hours worked) Medical, dental and vision insurance (based on hours worked) Paid sick leave (in qualifying jurisdictions) Hiring immediately for full-time and part-time hourly Line Cooks, Wok Cooks, Cooks, Chef De Parties, or Station Chefs. Job Summary: A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation guidelines. Job Responsibilities: Prepare and cook all food items to company specifications Plates prepared foods based on chef's guidance Responsible for the setup, operation, break down, and cleaning of all kitchen equipment May need to assist with washing dishes, sweeping/mopping floors, cleaning and maintaining equipment, sanitizing utensils, etc. Uphold our high restaurant kitchen sanitation and food service safety standards Job Requirements: Previous experience is not required - we will train you! Have a current Food Handler's Card where applicable, or we will help you obtain. A love for food and an eye for detail with cooking; knowing weights, measurements, and volumes. Ability to learn restaurant menu and recipes. Knowledge of all chemicals used in the building. Excellent customer service skills and etiquette. Ability to multi-task in a fast-paced teamwork environment. Flexibility to work a variety of shifts. Comfortable standing for extended periods of time, able to lift up to 30 lbs. and continuously bend, reach and twist. Must be at least 18 years old. Why work for us? Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable, prepare your resume for submission. Click “Apply Now” to submit your application.

About the Company We are seeking a talented and experienced Executive Chef to lead our culinary team and oversee all aspects of menu design, client presentation, food science understanding, and executive presentations to clients. As an Executive Chef, you will be responsible for creating exceptional dining experiences, ensuring the highest quality of food, and delivering outstanding client service. This individual will be responsible for overseeing 130+ employees. Relocation Package - We will not offer a Relocation Package for this role Start Timeline - Ideal Candidate will be able to start by end Of April/ First two weeks of May Responsibilities Menu Design: Develop innovative and diverse menus that showcase creativity, culinary expertise, and a deep understanding of different cuisines and dietary preferences. Constantly update and refine menus to keep them fresh and appealing. Client Presentation: Collaborate with our sales and event planning teams to create custom menus and presentations tailored to each client's specific needs and preferences. Deliver engaging and persuasive client presentations to showcase the culinary vision for their events. Food Science Understanding: Possess a thorough understanding of food science principles, including proper cooking techniques, food safety standards, and ingredient interactions. Implement best practices to ensure the highest quality and consistency of dishes. Executive Presentations to Clients: Articulate the culinary vision and concepts effectively to executive-level clients, demonstrating a strong command of culinary techniques and the ability to align their preferences with our offerings. Culinary Leadership: Lead and mentor the culinary team, fostering a positive and creative work environment. Provide guidance and feedback to ensure the team's growth and development. Vendor Management: Establish and maintain relationships with food and equipment vendors, ensuring the availability of high-quality ingredients and culinary tools. Budgeting and Cost Control: Manage food costs, inventory, and kitchen expenses to achieve financial targets while maintaining quality standards. Quality Assurance: Maintain high standards of food preparation and presentation, conducting regular quality checks to ensure consistency and adherence to company standards. Qualifications Mandatory prior 3-5 years of experience working in a hotel or similar environments as a Chef or Executive Chef Must be able to work weekends and some evenings, if necessary Education in culinary arts/hospitality management is mandatory. Proven experience as an Executive Chef or in a similar culinary leadership role. In-depth knowledge of menu design, culinary trends, and a passion for creating innovative dishes. Strong presentation and communication skills, capable of engaging clients and executive stakeholders effectively. Extensive understanding of food science, cooking techniques, and food safety protocols. Demonstrated ability to lead and inspire a culinary team. Excellent organizational and time management skills. Budgeting and cost control expertise. A culinary degree or equivalent qualification is preferred.

A DAY IN THE LIFE OF A PM FINE DINING LINE COOK: As a PM Fine Dining Line Cook in our kitchens, you are part of an a-la-carte culinary staff that prepares elegant, delicious meals. You are passionate about good food, upholding our exceptional standards, and exceeding our members' expectations. Each shift, you get the chance to prepare expensive steaks and seafood as well as other meats, vegetables, sauces, and stocks. You carefully follow recipes and work hard to ensure the quality, consistency, and timeliness of our food. In addition to the proper food prep, you ensure it is properly stored and handled. You inspect food prep and serving areas regularly to ensure safe, sanitary food-handling practices. You love the camaraderie that comes with working as part of a cohesive culinary team in a tightly run kitchen. You enjoy working in a fast-paced environment where time goes by quickly. TYPICAL WORK SCHEDULE: The typical work schedule is 2:00 pm to 10:30 pm with Monday and one other variable day off. WHO WE ARE: Since 1887, Piedmont Driving Club has been a cherished home away from home for its members, steeped in a rich tradition of fostering community and leisure. True to our founding purposethe promotion of dining, recreation, and enjoyment for members and their familieswe offer exceptional facilities that cater to every desire, from fine dining and golf to tennis, swimming, squash, and fitness activities. Our commitment extends beyond our members to our employees and the communities we serve. We pride ourselves on creating a family-friendly work environment where lasting friendships are formed, and where our long-tenured staff feel truly valued. Here, your expertise and talent don't just contributethey make a lasting impact. We offer more than just a job; we provide a rewarding career environment with competitive pay, generous benefits, and unique perks. Our offerings include partially employer-subsidized medical insurance premiums, weekly pay with On-Demand Pay for emergencies, paid time off accrued weekly, a 401K plan, complimentary parking, and a daily shift meal with beverages. At Piedmont Driving Club, you'll find a place where your contributions are recognized and appreciated. CORE VALUES: Professionalism, Accountability, Communication, Quality, and Teamwork! Requirements: High School Diploma or GED equivalent Two+ years of cooking experience in a professional kitchen environment Experience with a la carte food prep and production Food safety certification (ServSafe) preferred Strong knife skills Ability to stand for long periods of time Physical ability to lift up to 50 pounds Are you organized and attentive to detail? Do you work well as part of a team? Do you have good communication skills and the ability to memorize information easily? Can you read and follow directions well? Are you quick on your feet and able to work in a fast-paced environment? If so, we want to meet you! Apply now with our initial three-minute, mobile-friendly application! Location: 30309 PIdf41062803c9-29***********0 RequiredPreferredJob Industries Food & Restaurant

Chattahoochee Country Club seeks a highly skilled and visionary Executive Chef to lead their culinary team. This role offers a unique opportunity to oversee and elevate dining experiences, from signature menus to banquet offerings. The Executive Chef brings creativity, leadership, and a commitment to excellence in food quality and presentation, contributing to an exceptional culinary atmosphere for members and guests. POSITION OVERVIEW The Executive Chef oversees all culinary operations across the Club's restaurants, banquet functions, and additional dining outlets. This role involves creating and developing innovative menus, establishing food purchase specifications, and crafting detailed recipes to ensure a high-quality dining experience for guests. The Executive Chef will supervise production staff, ensuring that culinary standards are met professionally and efficiently. The Executive Chef will also develop and manage the department's food and labor budgets, implementing cost-effective practices without compromising quality. This role demands a commitment to maintaining the highest food quality and sanitation standards, contributing to a safe and outstanding culinary environment. RESPONSIBILITIES Oversees all food production, including that sold in restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, and recipes. Supervises production and staff. Develops and monitors food and labor costs and budgets for the department. Maintains the highest professional food quality and sanitation standards. JOB DUTIES Leads, hires, trains, and manages the culinary team. Plans menus for all restaurant outlets in the club considering members, marketing conditions, popularity of various dishes, holidays, costs, etc. Schedules and coordinates the work of chefs, cooks, and other kitchen team members to ensure that food preparation is technically correct and consistent. Ensures high sanitation and cleanliness standards are maintained throughout the kitchen areas. Knowledge of health inspection codes and standards is expected. Establishes and executes processes that minimize food costs. Safeguards all food preparation employees by training to increase their knowledge of safety, sanitation, and accident prevention. Develop recipes and techniques for food preparation and presentation to ensure consistent high-quality, portion control, and appropriate menu pricing. Manages production by including the use of a dynamic recipe book with accurate ingredients and pictures of presentation. Responsible for budget in his/her areas of responsibility; takes corrective action where necessary to impact financial goals positively. Mandatory attendance at food and beverage meetings. Consult with the Catering Director about food production aspects of special events, including menu selection, plate presentation, and buffet layout. Cooks or directly supervises the cooking of items that require skillful preparation. Supervises the line, cooks, and/or expos during active times each day. Evaluate food products to ensure that quality standards are consistently attained. Plans and manages the employee meal program. JOB KNOWLEDGE, CORE COMPETENCIES, AND EXPECTATIONS Exceptional cooking skills. Plans and monitors all food-production-related costs. Plans menus in conjunction with the Clubhouse Manager and House Committee. Develop food purchase specifications and standard recipes. Maintains food quality and sanitation standards. Ability to pair/match wine and food. Knowledge of and ability to perform the required role during emergencies. A visible presence at dinner services and outside events. Leverages and understands generally accepted technology for financial reporting and control, budgeting, inventory control, customer satisfaction, and point-of-sale technology. CANDIDATE QUALIFICATIONS A minimum of 4 years of culinary experience in the hospitality industry. Three years in a managerial role in which subordinates include sous chefs. Private club experience is preferred; however, candidates from luxury hotels/resorts, restaurants, or similar high-end culinary operations will be considered. Excellent managerial, leadership, and interpersonal skills. Must have a record of success in building, training, and leading a collaborative and respectful team. Has an engaging, friendly, and energetic personal style, allowing him/her to interact with various members. Knowledgeable and passionate about hospitality, creative culinary skills, service, and dining experience. Must possess a sharp eye for detail in the overall management of kitchens, especially in food presentation, consistency, inventory, and food cost. Partners with the Clubhouse Manager and Catering Director to develop and seasonally update menus for all club venues. Coordinates with accounting to maintain accurate and timely inventory practices. Monitors the ordering, receiving, and inventory control program for food products and supplies to ensure proper purchase quantities and prices. REPORTS TO Clubhouse Manager DIRECT REPORTS Executive Sous Chef Sous Chef Purchasing/Receiving Coordinator Line Cooks Utility Staff THE CLUB OFFERS Salary offered will begin at $100,000 annually, commensurate with experience. Annual performance bonus. Annual clothing allowance. Paid vacation. 401k eligible after six months. Medical, dental, and company-paid life insurance. Long-term disability after 60 days. Continuing education allowance. CLUB OVERVIEW Founded in 1950, Chattahoochee Country Club is an exclusive, member-owned country club located in northeast Georgia, about 50 miles north of Atlanta. The Club operates year-round, and its members are primarily local Gainesville/Hall County community residents. The membership includes a number of second and even third-generation members, as well as new residents to the area. The Club encompasses 13 acres of scenic lakefront property on Lake Sidney Lanier and includes a 47,000 square foot clubhouse. The clubhouse contains both casual and fine dining rooms as well as private dining and a 400-seat ballroom. Outdoor dining options, including the Veranda and Lakeside Pavilion that take advantage of the year-round lake views and vistas. Other amenities include a tennis center with five hard courts, three state-of-the-art hydro grid clay courts, four permanent pickleball courts, a newly renovated aquatic complex, a 9,000 square foot athletic center, 148 covered slip marina with gas dock, and other ancillary facilities. Golf access is provided through a long-term arrangement with the nearby city-owned Chattahoochee Golf Course. CLUB DETAILS 875 Members $2.5M Gross F&B Revenues 63% a la carte/37% banquet 2 Dining Outlets Website:*****************************************

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.

Sous Chef - Milton's Cuisine & Cocktails About our Brand: Nestled in the five points of Crabapple's Historic District lies the distinctly unique Milton's Cuisine & Cocktails. With its comfortable & quaint setting, Milton's entices your senses with its inviting atmosphere and artful edge. Keeping with the rural character of North Fulton, the 150 year-old farmhouse & 1930's cottage were preserved and restored with classic elements and charming details What We Offer You As a Manager some of the benefits you can enjoy are: 50% employee discounts for you and up to 3 guests, at our many brands! Paid Time Off (PTO) Medical, Dental, Vision, Short Term Disability, and Life and AD&D that starts the 1st day of the month following your start date Quarterly Bonus Monthly dining spend allowance at all of our concepts Referral bonuses for bringing your friends on board What You'll Be Doing The Sous Chef works under the supervision of the Executive Chef and is responsible for the day-to-day operation of the kitchen and direction of food preparation in the kitchen. Duties include: Leadership and Management: Lead kitchen team in chef's absence and provides guidance to junior staff members. Responsible for maintaining proper staffing levels for kitchen staff to maintain budgeted labor cost. Supervise and communicate with kitchen staff and management to achieve budgeted costs related to labor, food, beverage, etc. Responsible for recruiting, interviewing, and submitting recommendations for new hires in Culinary operations. Responsible for executing new hire training for kitchen staff. Administers disciplinary action to kitchen staff when necessary and provides guidance on performance improvement. Kitchen/Culinary Operations: Adhere to sanitation regulations and safety regulations Aids in the development and maintenance of a thorough and accurate recipe file. Assist with the preparation and planning of meal designs. Ensure kitchen activities operate in a timely manner. Resolve customer problems and concerns. Maintain accurate inventories with ongoing inventory analysis and management. Maintain accurate and timely costing of daily specials and menu items Manage par levels for all chemicals, BOH supplies, and small ware. Assist Executive Chef and General Manager with preventative maintenance and maintenance scheduling of all restaurant equipment. Responsible for waste tracking and control. Effective and thorough management of unit cleanliness. What We Require of You Possess and demonstrates excellent culinary skills Ability and willingness to work all BOH positions when necessary Basic Computer Knowledge Advanced knowledge of food profession principles and practices Experience with BOH systems, ordering, and inventory management. Experience in similar position Experience developing staff Management experience preferred Successful completion of Food Safety training required with 30 days of hire Compliance Statement The physical demands of typical of this position must be met by the employee to successfully perform the essential functions for the position. Reasonable accommodations may be available for individuals with disabilities. Southern Proper Hospitality is an equal opportunity employer committed to a diverse and inclusive workforce. Applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy), age, sexual orientation, national origin, marital status, parental status, ancestry, disability, gender identity, veteran status, genetic information, other distinguishing characteristics of diversity and inclusion, or any other protected status. External hires will be subject to a background check. Qualified applicants with arrest and/or conviction records will be considered for employment in a manner consistent with federal and state laws, as well as applicable local ordinances. We use eVerify to confirm U.S. Employment eligibility.

Job Details Atlanta - The Hampton Social - Dunwoody, GA Full Time Restaurant - Food ServiceDescription Join the revolution at Parker Hospitality, home to The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime. At Parker Hospitality, we're on the lookout for dynamic and vibrant individuals - people with a zest for innovation and a passion for hospitality to bring our unique vision to life. We're not just a team, we're trendsetters reimagining the guest experience. Here, innovation isn't just a buzzword, it's our blueprint. Elevate your career at a company where each shift is a showcase, and each interaction, a step forward. Exciting, right? Join our team! Job Summary The Executive Sous Chef supports the Executive Chef in managing all culinary operations within the venue, ensuring the highest standards of food quality, presentation, and consistency. This role assists in supervising kitchen staff, maintaining cleanliness and safety standards, and optimizing kitchen efficiency. The Executive Sous Chef acts as the second-in command in the kitchen, stepping into the leadership role in the Executive Chef's absence, and collaborates with the BOH and FOH teams to uphold brand standards and foster a culture of culinary excellence and teamwork. Responsibilities Operational Management Assist leading BOH operations to ensure exceptional food prep, presentation, and adherence to safety protocols. Supervise inventory management (ex. receiving, storing, and rotation of ingredients) to maintain freshness and quality. Ensure the kitchen operates efficiently during service, addressing operational challenges promptly. Team & Leadership Development Help recruit, train, and mentor kitchen staff, ensuring alignment with company values and standards. Provide day-to-day guidance and support to Line Cooks, Prep Cooks, and other BOH staff. Lead staff training on culinary techniques, safety practices, and sanitation standards. Financial Management Work with the Executive Chef to monitor food costs, control waste, and manage labor efficiency. Assist in maintaining budgetary goals by adhering to portion controls and recipe consistency. Support inventory accuracy and cost-saving initiatives to ensure financial efficiency. Safety Compliance Uphold compliance with health, safety, and sanitation regulations, ensuring all kitchen staff adhere to protocols. Train staff on proper food handling, equipment use, and allergen awareness. Conduct routine inspections to maintain a clean and safe work environment. Culinary Excellence Maintain consistency and quality across all menu items by adhering to recipes and preparation standards. Partner with the FOH team to ensure seamless coordination during service and timely food delivery. Address guest feedback related to food quality and resolve concerns to enhance the guest experience. Supervisory Responsibilities BOH Oversight Supervise Line Cooks, Prep Cooks, and BOH Support Staff, ensuring smooth kitchen operations during shifts. Act as the primary BOH leader in the absence of the Executive Chef. FOH Collaboration Work with FOH leadership to maintain communication and alignment on operational flow and guest needs. Additional Responsibilities Assist in creating kitchen staff schedules to ensure balanced shift coverage. Monitor staff performance and provide feedback to support growth and compliance with company policies. Qualifications Culinary degree or equivalent experience preferred. Minimum 2-3 years of experience in a leadership role within an upscale, full-service kitchen. Strong leadership skills with the ability to mentor and support a culinary team. Knowledge of BOH financial metrics, including food cost and labor management. Proficiency in kitchen management software and inventory systems. General Requirements: Flexibility to work nights, weekends, and holidays as required. Scheduled hours average 45-50 per week, with variations based on business needs. Physical ability to stand & walk for extended time, lift up to 50 lbs, show high performance in a fast-paced setting. Food safety certifications (e.g., ServSafe) required or the ability to obtain upon hire. Compensation and Benefits Health, dental, and vision insurance Competitive base salary with quarterly performance-based bonuses Company paid Life Insurance Employee Assistance Program Paid Parental Leave Weekly Pay Annual Merit Increase Salary Range 70-85k DOE Parker Hospitality is an equal opportunity employer and does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law.

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

Frontier Senior Living is seeking an outstanding Executive Chefto join The Reserve at Peachtree City Senior Living & Memory Care community located in Peachtree City , GA. Demonstrated success as a leader in similar settings is required of the Executive Chef. Position qualifies for a Performance Based Bonus Program! See below for more detail. Frontier Senior Living's portfolio of communities spans throughout the United States with each community sharing a commitment to superior service and quality lifestyle for our residents within their own unique setting. Frontier's mission is to provide an enriched and meaningful experience for our residents, team members, and community partners. If you are as committed and passionate about serving the needs of our senior residents as we are, we encourage you to apply and experience the Frontier Difference. TheExecutive Chefis directly responsible for establishing and maintaining all standards of quality, conduct, customer service, and productivity within the Food Services Department. The Executive Chef maintains appropriate levels of staffing and food/supplies inventories and works within established budget guidelines. Promotes a thorough and continuous understanding among all employees of the importance of the Food Services Department to the quality of life for residents and prospective residents. Primary Duties and Responsibilities: * Innovate, plan, promote, and supervise a food service program that meets or exceeds the minimum of standards of quality and productivity as well as specialized diets for residents with specific needs * Recruit, hire, train, discipline and supervise a full complement of staff * Establish, document, direct and assist in general kitchen and dining room sanitation procedures, preparing schedules for all shifts for all kitchen and dining room staff and post in their work areas * Comply with any and all state, local or federal rules, regulations and licensing requirements related to health, safety (OSHA), and general operation of the Food Services Department. * Other duties as assigned Other Requirements: * High school graduation or equivalent * Supervisory work experience in food service, or equivalent, of four years or more * Training and experience has been attained through formal training or on-the-job training in appropriate techniques of resident care including nutritional monitoring and assessment, general nutrition, food production and service, sanitation, safety, and management * Good communication skills, verbal and written; English language skills adequate to allow communication with residents and staff, and to understand written and verbal instructions * Must be a Chef * Compassion for elderly * Self-motivation The Executive Chef qualifies for a Performance-Based Bonus Program! Frontier Senior Living, LLC has an established Performance Based Bonus program for our community's Marketing Director that incentivizes diligent efforts and outcomes, which positively impact the Company and its future, by striving to control costs, maintain high levels of resident satisfaction and reaching high census targets. Frontier Senior Living offers a competitive salary and a work environment that encourages initiative and fosters respect. Frontier Senior Living, LLC offers medical, dental, vision, life/AD&D, Flexible Spending Account, Short Term Disability, Accident Insurance, Critical Illness Insurance, and Hospital Indemnity Insurance. We also offer a 401(k) plan with a competitive Match program. To discover more about the Frontier Senior Living team, please visit our site at ******************** Equal Opportunity Employer/ Drug-Free Workplace

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

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!

Job Details CTH Midtown Atlanta, LLC - Atlanta, GADescription Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations Specific City and State Food Safety Certificate requirements will be requested prior to hire. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Serving as a cornerstone of northern Atlanta's newest mixed-used community, the Omni Hotel at The Battery Atlanta is the official hotel of the Atlanta Braves and located within steps of SunTrust Park as well as premier office space, the Coca-Cola Roxy music venue and a variety of shopping and dining. Our luxury hotel features 16 floors with 264 rooms including 28 suites, over 20,000 square feet of meeting space and can accommodate business travelers, families on vacation and everyone in-between. Redefining "live, work, play," we are a proud "play, work, stay" destination and seek to provide an unforgettable experience enhanced by our hotel's elevated pool deck in addition to our Lobby Bar and hotel restaurant. 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 Associates Degree or higher is highly preferred but not required Candidate must have at least 5 years experience in a 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.

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!

Full-time Description Executive Chef Reports to: Food & Beverage Manager & Director of Food & Beverage At Hanna Brothers, we believe that “Great Food Brings People Together.” As an emerging leader in the corporate event catering industry, Hanna Brothers is the company to join if you want a rewarding career packed with limitless opportunities. Our customers span Fortune 500 companies, the film industry, as well as disaster relief agencies to name a few. As a member of the Hanna Brothers team, you will be an integral part of taking care of our customers, which will enable us to deliver great food, to any crowd, anywhere. Hanna Brothers is an innovative, high performing company that has recently grown to become of the largest food producers in middle Georgia. Our teammates are enthusiastic, committed to quality, and thrive on consistently delivering unparalleled results. Now is the time to join us and grow an exciting career within the food industry. Job Summary: The daily management of the Studio Café and the Catering's Culinary Department, which provides and distributes all of the culinary needs for catered events and corporate accounts. VISION OF SUCCESS: Is an organized and resourceful leader who proactively manages all of the responsibilities of the kitchen. They accomplish this by working with their staff to provide difference making moments for guest's form menu development to final execution. The cuisine provided is of exceptional quality and current with culinary and market trends and developed for both the on and off-premise catering environment. Is leader driven, and creates an environment of helping people reach their potential. FUNCTION: Development, management, and maintenance of operational, open book financial principles, and personnel policies, practices, and initiatives associated with the grown and success of catering's off-premise kitchen. Essential Job Functions: Menu Development inclusive of: Seasonal offerings Specials Requests and themes Promotional menus Quarterly tastings for sales staff Oversight includes: Oversee development, implementation and maintenance of all standardized recipes, production standards and par levels. Lead synergistic development and implementation of new industry leading menu items and concepts focusing on quality ingredients and cutting edge presentation in the environment of off-premise catering. Develop and maintain consistent and comprehensive training sessions for off-premise and in house kitchen staff focusing on but not exclusive of: Off-site execution Sanitation Culinary Skills Organizational skills Professional conduct Employee Morale Control and monitor kitchen labor and food costs through management of a team of Sous Chefs: Executive Sous Chef Sous Chef JR Sous Chef Pastry Chef Garde Manager Cooks & Prep This will be done through Ongoing weekly production meetings and sales menu meetings, Effective communication and demonstration, Monitor, maintain, and improve integrity of food as dictated by Catering's reputation as a industry leader in off premise catering and the following items: Maintain sanitary standards of the kitchen. Oversee daily production of the kitchen. Maintenance of kitchen facility and equipment. Work in conjunction with sales staff aiding in the development of menus and programs, which will facilitate the sales effort. Assistant in the operations of actual events as needed. Oversee inventory and procurement. Maintain food cost percentages at or below budget allocations Maintain vendor relationships Analyze and recommend new products. Work in a sales support capacity representing Catering's at industry organizations, tastings, and networking events. Oversee and manage team of tasting chefs for in-house tastings to ensure not only consistency from table to event but to leverage the tasting as a sales tool. Help support Catering's corporate goals though other duties as necessary. Requirements Required Knowledge, Skills and Abilities: The comprehension and explanation of culinary, pastry, and equipment terms and definitions used in a commercial kitchen. An ability to demonstrate and re-enforce basic and advanced culinary skills. Carryout the primary culinary skills required of a volume shop focusing on off-premise catered events. The Executive Chef must have strong communication and organizational skills to manage and motivate a diverse and multilingual culinary staff. Must show competency in presentation and plating techniques for multi coursed off-premise events. Education and Experience Minimum six (6) years of experience in a supervisory role as an Executive Chef of a staff of 20 or more employees. Extended experience and knowledge of banquet service. Off-premise catering experience preferred. Culinary Diploma Consideration of individual's credentials and resume will be considered in lieu of educational background. Must be Servsafe Certified Continual Education and experiences as needed to continually develop the culinary program. Meetings: Weekly Management Meetings Weekly Kitchen Meetings Daily production Meetings Monthly all Kitchen Staff Meetings Department: Catering and The Studio Café Oversees: All kitchen personnel Budget Responsibilities: Food, Kitchen Salaries, Kitchen Supplies, and Smallwares.

Executive Chef at Polo Golf & Country Club | Cumming, GA | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: Our Executive Chefs provide culinary leadership for all operations of the kitchen. They have a strong passion for excellence and deliver high-quality food, create new recipes, and offer attentive service to members and guests while directing their kitchen staff. Day-to-Day: Lead, train, develop and inspire the culinary team. Elevate the culinary experience by focusing on food quality and upholding presentation standards. Create edgy and innovative new menu items based on current food trends and club events. Manage financial cost controls and culinary operations. Build magic moments and maintain positive member & guest experiences. About You Minimum 3 years of experience at Executive Chef level in a Golf Club / Resort / Hotel / Restaurant. Degree in Culinary Arts or equivalent experience. Food & Safety certifications. Knowledge of special diets (preferred). Proficient with POS (Micros preferred), Microsoft Office products, and social media. Experience with private events, banquets, and a la carte. Bilingual- Spanish (preferred). Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $23.46/hour, automatic raise to $24.46/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)