Chef Jobs in Gardendale, AL

Compensation Range $85,000 - $95,000 / year + 25% bonus opportunity Apply Today Hiring - Executive Chef Hiring Immediately Why Culinary Dropout? * Competitive Pay and incentive opportunity * Medical, Dental, and Vision Coverage within 30 days of employment * Retirement savings program with company match * 50% dining discount at all Fox Restaurant Concept locations * Additional discounts at The Cheesecake Factory and North Italia * Gym, fitness studio & nutrition discounts offered through Gympass * Tuition reimbursement * Paid time off Who we are: Culinary Dropout is part of Fox Restaurant Concepts, an ever evolving and growing line of innovative brands founded in 1998. As Dropouts, we have a passion for working hard, having fun, and being damn good at our job. The atmosphere at Culinary Dropout breeds show-stopping food, phenomenal cocktails, and genuine hospitality every single time. If you love working in a high-energy, entertaining atmosphere that always keeps you on your toes, we have a spot for you here. We're hiring immediately! What you'll do: * Must have 5+ years high-volume restaurant management experience * Demonstrate an understanding of business operations and financials * Manage shifts which include daily decision making, scheduling, and planning * Create memorable dining experiences by exceeding guest expectations * Understand flavors, aromas, and characteristics of food ingredients * Ensure product quality and restaurant cleanliness * Perform calmly and effectively in a high-volume environment * Manage on-the-fly requests with ease and poise * Understand POS systems and OpenTable (or other digital/online reservation systems) * Coach, lead and develop restaurant team * Drive continuous improvement Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.

Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Trussville, AL As a Restaurant Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week Attainable Bonus Program $65K - $75K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

How does a 4 Day Workweek sound? Yes, a 4 Day Workweek! Are you a talented restaurant leader who never compromises the guest experience? Is professional growth important to you? What about earning a bonus for recruiting leaders like yourself? If you answered yes, come be a part of the Aloha Factor! We are a TEAM here at Baumhower's Victory Grille and we want YOU to be our star player! Baumhower's Victory Grille pays our team members consistently higher wages than our competition; and our restaurants and teams are voted #1 in our markets, year in and year out, so we only recruit the best of the best! Baumhower's Victory Grille Restaurants offers: Top Pay for Top Performance and fantastic bonus potential. 4-day work week, FOR REAL!!! Paid vacation after 6 months / every 6 months - up to 4 weeks per year! Management Referral Bonuses Bonus Opportunities, Incentives, and Merit Raises Health, Dental and Vision Insurance New Restaurant Openings Career growth opportunities With the CEO just a phone call away, at Baumhower's Victory Grille, you always have a VOICE!! Requirements Requirements: We are looking for team-minded, systems-oriented restaurant managers who are committed to delivering a Legendary Experience to every guest, every time! If you have 3+ years of full service, casual dining management experience - we need to talk! Bonus points if you have a Culinary Degree or experience leading a team of others to be the best they can be. Check us out at ************************ Job Type: Full-time

We are Invited. At Invited Clubs, work feels like play as you build relationships with your team and meet Members from all different backgrounds. Every time you step foot in your Club, you can create magic moments and enrich lives. We are passionate about bringing people together and bringing out the very best in life. So, join us and be a part of a fun, fast-paced, high-impact group of talented people where you belong. Invited reflects our proud history of inclusiveness and captures our welcoming spirit. Our unprecedented collection of more than 200 golf and country, city, and stadium clubs share a common goal- building relationships and enriching lives. The time has come to build on our traditions and write new chapters. We welcome you to join us. Invited. Where You Belong. Job Summary Assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews). Day-to-Day * Responsible for proper preparation, excellence of product, profit and labor cost. * Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms. * Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within Invited quality standards guidelines. * To train, supervise, direct and/or performance manage employees when needed. To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service. * Prepare work schedules for the kitchen crew, monitor payroll costs and Kronos reports as requested. * Menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef. * Responsible for the expediting at any meal period and ensuring proper quality, portioning and presentation. * Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed. About you * 2-3 years as line cook * Prefer culinary training * Health Sanitation Card * Ability to communicate and follow instructions. * Indoor environment, fast pace 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 / Invited participates in E-Verify. This job post is intended to describe the general requirements for the position. It is not a complete statement of duties, responsibilities, or requirements. Other duties not listed here may be assigned as necessary to ensure the proper operation of the Club.

A sous chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. Sous Chef Duties and Responsibilities Sous Chef are responsible for preparing food for service and helping to make sure the kitchen stays clean, tidy, and operational. The lead line cook's duties usually involve: Preparing Food One of the main tasks given to a lead line cook is helping with the preparation of food for cooking or serving. This may include washing and peeling fruits and vegetables, marinating meat, or preparing sauces. While some kitchens employ prep chefs for this, Sous Chef are often involved with this work. Follow Orders from Supervisors Sous Chefs are tasked with various duties as they come in, which are assigned by either the head chef or the supervisor. Line cooks are responsible for whatever station they're assigned to, but may also be given other duties during busier periods. Stock Work Stations Ensuring that each station is stocked with the necessary equipment is generally tasked to the sous chef. They also check that work stations are clean and meet sanitary regulations at all times. Check Inventory Stocks A sous chef prepares ingredients and supplies each day, which includes checking inventories and the quality of the supplies received. They also ensure that dates and temperatures are checked, and that stock is rotated to be in line with use-by dates for optimum quality. Comply with Regulations Health and safety regulations are of paramount importance in a professional kitchen. It's the sous chef's responsibility to ensure that these regulations and standards are met at all times, and that the kitchen remains hygienic.

Make a difference in the lives of others while personally thriving! Join Bridge Senior Living - a certified Great Place to Work! Now Hiring!! What you can expect as an Executive Chef with us: * $1,000 Employee Referral Bonus * Tuition Reimbursement eligibility after three months of full-time employment * Competitive pay * 401(k) with company match * Next Day Pay with PayActiv * Excellent Benefits * Offering health insurance benefits starting at $50 per month for full-time associates Qualification of an ideal Executive Chef: * Culinary degree or equivalent training * Serve safe certificate * Must possess a valid food handler's permit * At least 5 years of experience in a high-volume, high-end food service environment (hotel/resort). Executive Chef Job Summary: As an Executive Chef, you will supervise, direct and train kitchen staff in preparing and cooking food to ensure an efficient and safe dining department. Responsible for menu planning and food preparation in accordance with federal, state, and local standards, guidelines, and regulations. * Plan and oversee the fine dining experience in the community, including menu planning and presentation * Take weekly inventory of all dinning service supplies and place orders when needed * Establish, enforce, and maintain proper sanitation and safety in food preparation areas * Consult with Dietician on issues of nutrition compliance and therapeutic diets * Plan, direct, and evaluate activities of the cooking staff personnel and functions EEO Statement: Bridge Senior Living is an equal opportunity employer. We are united by our pillars to Show Love, Exceed Expectations, Protect with Care and Serve with Purpose. We celebrate diversity and are committed to creating an inclusive environment where all associates have a strong sense of belonging. All qualified applicants will be considered for employment without regard to race, color, religion, gender, gender identity or expression, family/marital status, sexual orientation, national origin, genetics, neurodiversity, disability, age, veteran status, or any other status protected by law.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. 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). 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 Leading Kitchen Operations for Property • Leads kitchen management team. • 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 $106,000 to $142,000 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.

div class="job-content-body user-content" pstrong Make a difference in the lives of others while personally thriving!/strong/ppstrong Join Bridge Senior Living - a certified Great Place to Work!/strong/ppstrong Now Hiring!!/strong/ppstrong What you can expect as an Executive Chef with us:/strong /pulli$1,000 Employee Referral Bonus /lili Tuition Reimbursement eligibility after three months of full-time employment/lili Competitive pay/lili 401(k) with company match /lili Next Day Pay with PayActiv/lili Excellent Benefits /lili Offering health insurance benefits starting at $50 per month for full-time associates/li/ulpstrong Qualification of an ideal Executive Chef:/strong /pul li Culinary degree or equivalent training /lili Serve safe certificate /lili Must possess a valid food handler's permit /lili At least 5 years of experience in a high-volume, high-end food service environment (hotel/resort)./li/ulpstrong Executive Chef/strong strong Job Summary:/strong /pp As anstrong Executive Chef/strong, you will supervise, direct and train kitchen staff in preparing and cooking food to ensure an efficient and safe dining department. Responsible for menu planning and food preparation in accordance with federal, state, and local standards, guidelines, and regulations. /pul li Plan and oversee the fine dining experience in the community, including menu planning and presentation /lili Take weekly inventory of all dinning service supplies and place orders when needed /lili Establish, enforce, and maintain proper sanitation and safety in food preparation areas/lili Consult with Dietician on issues of nutrition compliance and therapeutic diets/lili Plan, direct, and evaluate activities of the cooking staff personnel and functions/li/ulpstrong EEO Statement:/strong /pp We are an Equal Employment Opportunity employer committed to providing equal opportunity in all of our employment practices, including selection, hiring, assignment, re-assignment, promotion, transfer, compensation, discipline, and termination. The Company prohibits discrimination, harassment, and retaliation in employment based on race; color; religion; genetic information; national origin; sex (including same sex); sexual orientation; gender identity; pregnancy, childbirth, or related medical conditions; age; disability or handicap; citizenship status; service member status; or any other category protected by federal, state, or local law. /pp /pp Attention Applicants: If you are an individual with a disability and require a reasonable accommodation to complete any part of the application process, please let us know. Likewise, if you are limited in the ability to access or use this online application process and need an alternative method for applying, we will determine an alternate way for you to apply. Please contact a href="mailto:********************************" title="mailto:********************************"********************************/a or a title="tel:**************"**************/a for assistance with an accommodation./p /div

Job Listing: Executive Sous Chef At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Executive Sous Chef for the for the Birmingham Jefferson Convention Complex, the Protective Football Stadium and the Legacy Arena located in Birmingham, AL. The Convention Center Complex includes 220,000sqft Exhibition Hall, 100,000sqft in 74 Meeting rooms, 3,000 Seat Concert Hall, 1,000 Seat Theatre, a brand new 45,000 seat Football Stadium that features 36 suites and a 1,200-person club area. This stadium is home to UAB Football as well as other sporting events and concerts. The property also contains the Legacy Arena. The estimated revenue is $10 to $12 million a year. Protective Football Stadium: Type of Events- 5 UAB football games, Birmingham Bowl plus other Events. 36 Suites, 1,700 person club, 47,000 capacity, 17 Concession Stands. Legacy Arena: Type of Events- G-League Basketball, Concerts, College Basketball. 18,000 seat capacity. 12 suites, 2 Clubs, and 9 Concession Stands. Principal Function: The Executive Sous Chef at the Birmingham Jefferson Convention Complex plays a pivotal role in managing the culinary operations for large-scale events and game days. This position requires expertise in high-volume food production, strong leadership skills, and a passion for delivering exceptional dining experiences to fans and guests. The Executive Sous Chef supervises and directs the activities of the Sous Chefs, and assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. Essential Responsibilities: * Assist the Executive Chef in designing and executing diverse menu offerings for various events, including games, concerts, and special events. * Ensure high-quality food preparation and presentation, maintaining stadium culinary standards. * Lead, train, and motivate kitchen staff to deliver outstanding service during high-pressure situations. * Schedule and manage kitchen personnel, ensuring adequate coverage for events. * Oversee daily kitchen operations, including food production, inventory management, and equipment maintenance. * Collaborate with other departments (e.g., concessions, catering) to ensure seamless service during events. * Monitor food quality and safety standards, conducting regular inspections to ensure compliance with health regulations. * Assist in managing food and labor costs, optimizing efficiency while maintaining quality. * Plan and coordinate menu execution for special events and high-capacity game days, ensuring timely delivery of all food items. Qualifications/Skills: * Experience in a high-volume kitchen operation with total revenue over $10 million. * Culinary degree is a plus! * Minimum of 6 years of experience in a culinary role, with at least 3 years in a supervisory position. * Experience in a convention center or large event catering. * Proficient in various cooking techniques and cuisines, with a focus on crowd-pleasing options. * Excellent organizational and time management skills, especially under pressure. * SERV Safe Certified is a preferred Other Requirements: * Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. 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!

Summary of Responsibilities: This role leads the daily culinary operations of The View under the guidance of the Restaurant Manager and Executive Chef. Chef de Cuisine's responsibilities include ensuring quality & timely food preparation, effective scheduling, cost management of food and labor, sanitation, training of staff, and assisting with menu creation and product selection. Note: The View is an upscale contemporary Italian restaurant on the Highlands College campus, where, primarily, our students dine in a training lab environment to equip them with pertinent life skills and etiquette. Additionally, the faculty, staff, HC evening students and special HC guests are patrons of The View. Specific Duties and Responsibilities: Assist with menu creation and product resourcing under the direction of the Executive Chef and Restaurant Manager Understanding business needs and scheduling kitchen staff to meet these needs while adhering to budget parameters Prepare quality food for menu and business demand Ensure immaculate sanitation and proper handling of food in compliance with Health Code and other government regulation Above Health Code standards, ensure The View kitchen is always ready for VIP tours through impeccable cleanliness, organization, and maintenance Ensure cuisine exceeds the expectations of all patrons Lead the procurement, purchasing, and inventory of all kitchen products for best quality at a great value Assist with the hiring of kitchen staff in alignment with Highlands College Responsible for ensuring all kitchen staff are trained thoroughly to fulfill The View promise or mission statement Creates a positive, helpful learning lab for employees and students to assist them in practical life lessons and Character development Ensure compliance with sanitation and safety regulations Other Duties Participate in ministry at Church of the Highlands and Highlands College by leading small groups Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle Leadership Requirements Provide leadership to kitchen staff and students, specifically with culinary skills, food preparation, time management, sanitation, hospitality, etc Ability to work and lead a team and Highland College students in a “learning lab environment" Lead and develop teams to effectively reach set goals Influences others using rational arguments. Identifies basis for compromise and reaches an agreement Conveys accurate information effectively using the most appropriate methods to reflect the needs of the audience and ensure mutual understanding Sets clear and challenging objectives, inspiring and encouraging high performance in teams and individuals Reviews progress achieved, publicly and privately recognizing achievement Anticipates the possible demands and outcomes of a particular task or situation - plans and prioritizes appropriately Qualifications Personal Characteristics Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle Positive, fun, and life-giving attitude Demonstrate a genuine interest in supporting others, coaching, and training in order to improve performance Encourages the contribution of others and takes their views into account Highly focused, self-starter with an elevated level of energy and positive outlook Work well under pressure and rapid change Essential Traits Highly focused, self-starter with an elevated level of energy and positive outlook High-capacity, multi-tasking individual who is comfortable working independently without constant supervision Ability to work well with and lead others, cultivate a team-building atmosphere Ability to troubleshoot and solve problems quickly Ability to maintain a high level of organization and manage multiple tasks and responsibilities simultaneously Knowledge of various cooking methods and procedures Hand-eye coordination Creativity Time-management Ability to communicate effectively to “high profile” customers Knowledge Deep understanding of culinary, cuisine, menu development, food preparation, sanitation, leadership, communications, and product procurement Education Medium Physical Demands: Moderate exposure to physical risk Good physical condition is required Ability to drive between campuses Ability to lift 50lbs without assistance Ability to work safely with kitchen equipment, knives, and utensils Ability to work in higher temperature areas such as ovens and stoves The physical activity of this job includes standing for long periods of time, stooping, and occasional kneeling

Rare and Well Done Every TimeWhat makes an evening at Perry's so incredible? You do. What you can expect from working at Perry's: Full time earning potential Flexible schedules Employee dining discounts Outstanding training and development programs Advancement and growth opportunities Insurance benefit plans A dynamic work environment based upon professionalism, respect and teamwork The Sous Chef position is about: Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager. Responsible for accurate creation and presentation of all food items served to guests. Insure quality and accuracy in preparation of all menu items. Butcher all proteins. Execute all paperwork associated with Chef position. Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members. Manage back of house labor, meeting Perry's goals and guest requirements. Responsible for ordering, stocking and managing inventory levels and quality. Must maintain a professional and welcoming attitude while at work. Job Type: Full-time Pay: $55,000.00 - $70,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Disability insurance Employee assistance program Employee discount Flexible schedule Flexible spending account Health insurance Life insurance Paid time off Vision insurance Physical Setting: Fine dining restaurant Schedule: Day shift Evening shift Holidays Monday to Friday Night shift Weekend availability Experience: Culinary experience: 2 years (Preferred) Cooking: 2 years (Preferred) Job Type: Full-time

Johnny's in Homewood, AL is looking for one sous chef to join our 12 person strong team. We are located on 2902 18 Th Street South. Our ideal candidate is a self-starter, ambitious, and engaged. Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards .Run Steam Table Line EXCELLANT PAY EXPO IN FOH..VERY IMPORTANT Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to reading your application.

Job DescriptionAs the Pizza Chef, you are the trained expert crafting our Domino's handmade products with knowledge and proficiency in all aspects of food preparation. You will make and bake food in our Domino's stores in a timely manner, while maintaining the highest food safety standards. Daily Routine: Assisting in food preparation Consistently prepare and serve food according to presentation standards and recipes Maintain a clean and sanitary work station area including all food prep, sanitation, and storage areas. Prepare a variety of food items accurately and with quality Manage and ensure quality of each step of the product life particularly the production-line Document and report any discrepancies with food products, safety, and equipment if necessary Setup kitchen successfully for next shift including Opens and Closes Necessary Skills: • Ability to multitask/work efficiently and troubleshoot under pressure • Ability to work in a fast-paced environment • Effective communication with team members and customers • Proficient in following and executing recipes, timing and delegation with the knowledge of safe food handling, food storage and sanitation • Ability to engage and work well with others • Have an eye for detail and a passion for making great product 100% of the time *Must be 16 years of age or older to be considered and be able to pass a background check meeting or exceeding Domino's standards Additional Information All your information will be kept confidential according to EEO guidelines.

The Role Lead Concession Cook Legends is a holistic agency that specializes in delivering solutions for legendary brands. We approach each project with our 360-degree service solution. Our Global Planning, Global Sales, and Hospitality service solutions collaborate on every project to ensure success across each of our six verticals including professional sports, collegiate, attractions, entertainment, international, and conventions. Our intellectual property is our people. It's our expertise that makes up Legends. We know what it's like to be on the team, business, or athletic department side, which drives our passion in creating solutions for our partners. Collectively, our leadership has over 300 years of experience in sales and sponsorship, analytics and valuation, hospitality and operations. Responsibilities Lead Concession Cook • Overseeing the food prep and service in the concession stand • Maintaining a clean and sanitary kitchen environment. • Oversee a staff of kitchen employees to maximize productivity and efficiency of kitchens • Maintains consistency in attitude and behavior • Works to make a specific impression on our clients • Approaches all tasks with a “can-do” attitude • Presents a cheerful, positive manner • Shows initiative and takes action with an appropriate level of independence • Inventory product and prepare it according to management and health guidelines • Responsible for cleaning the equipment and cooking area • Perform duties as required to accomplish delivery of concessions menu • Requires some cooking experience and willingness to learn • Maintain a professional attitude and appearance QUALIFICATIONS • Ability to lift up to 50lbs • Ability to walk, reach, stand, bend for long periods of time • Able to work flexible hours (evenings, weekends, holidays) • Able to work under pressure • Effective interpersonal and oral communication skills • Team Player • Must be at least 18 years old • Previous cooking experience required • High school diploma or equivalent. Culinary training preferred • Must have two (2) to three (3) years working in a fast-paced high-end club, or restaurant Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training. Follow and encourage your team to follow all safety policies and procedures, including but not limited to looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job specific safety training. Report all safety incidents (injuries and illnesses) into the company's risk management system (Origami Risk) on the same day that the safety incident has been reported to you. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.

Replies within 24 hours Our franchise organization, TA Corral, LLC dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! The Cook is responsible for the quality, quantity, tastiness, and freshness of all Hot Choice Buffet products. The Cook pays special attention to speed, cleanliness, organization, and product specifications.Food Production: Prepares Hot Choice Buffet products, including Carving and Display Cooking products, according to Golden Corral recipes and procedures. Grills all items according to Golden Corral standards to ensure quality. Ensures that every fried product is always fresh and hot. If the Buffet Attendant is unavailable, the Cook restocks the items at the Display Cooking Station. If the Carver is unavailable, assists guests with carved meat options. Complete use and following of the buffet production system to insure quality and shelf life compliance. Operational Excellence: Maintains the correct temperature of all products during cooking, holding and serving. Uses the Hot Choice Buffet Production Guide and the Display Cooking Hot Cook Production Guide to maintain an inventory of all hot cook products. Conducts opening and closing administrative procedures. Properly maintains equipment according to the Equipment Maintenance manual. Restocks and rotates food products by using the first-in, first-out method (FIFO). Takes inventory of products and checks build-to with the Manager at the beginning and end of each shift. Cleanliness: Ensures that that Hot Cook area and all smallwares are clean and checks dishes for cleanliness before using them. Performs duty roster and ensures cleanliness, service, and quality standards are met. . Follows local health department laws. Keeps Char Grill clean and scraped to ensure product quality and sanitation. Guest Service: Ensures that Hot Choice Buffet products, including Display Cooking products, are always hot and fresh for the guests. Knows and follows position responsibilities as they relate to just-in-time delivery. Is friendly and courteous to guests and assists them with the products. Maintains professional communication at all times. Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. Compensation: $15.00 - $18.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

Job Listing: Executive Chef At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Executive Chef for the for the Birmingham Jefferson Convention Complex, the Protective Football Stadium and the Legacy Arena located in Birmingham, AL. The Convention Center Complex includes 220,000sqft Exhibition Hall, 100,000sqft in 74 Meeting rooms, 3,000 Seat Concert Hall, 1,000 Seat Theatre, a brand new 45,000 seat Football Stadium that features 36 suites and a 1,200-person club area. This stadium is home to UAB Football as well as other sporting events and concerts. The property also contains the Legacy Arena. The estimated revenue is $10 to $12 million a year. With over $300M invested into these facilities they host Major Concerts, NCAA Basketball, and the 2022 World Games. Some stadium facts below. Protective Football Stadium: Type of Events- 5 UAB football games, Birmingham Bowl plus other Events. 36 Suites, 1,700 person club, 47,000 capacity, 17 Concession Stands. Legacy Arena: Type of Events- G-League Basketball, Concerts, College Basketball. 18,000 seat capacity. 12 suites, 2 Clubs, and 9 Concession Stands. Principal Function An Executive Chef I (level one) is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs who are directly below them in the culinary chain of command. The Executive Chef I will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef I may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Essential Responsibilities * Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety. * Analyze Business Volume and Product Usage Daily. * Participate in the Development and Implementation of Business Strategies. Qualifications/Skills Required: * Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. * Experience working in a high-volume hotel, convention center, entertainment complex, arena, and or stadium. * Minimum of 3 years leading a culinary operation with annual revenues in excess of $10mm. * AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. * Proven financial acumen and experience in budgeting and cost control Preferred: * BA/BS Business or Hospitality Degree from an accredited college or university. * ACF Certified Executive Chef I or ACF Certified Culinary Administrator Other requirements include but are not limited to: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. Sodexo Live is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. 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!

Make a difference in the lives of others while personally thriving! Join Bridge Senior Living - a certified Great Place to Work! Now Hiring!! What you can expect as an Executive Chef with us: $1,000 Employee Referral Bonus Tuition Reimbursement eligibility after three months of full-time employment Competitive pay 401(k) with company match Next Day Pay with PayActiv Excellent Benefits Offering health insurance benefits starting at $50 per month for full-time associates Qualification of an ideal Executive Chef: Culinary degree or equivalent training Serve safe certificate Must possess a valid food handler's permit At least 5 years of experience in a high-volume, high-end food service environment (hotel/resort). Executive Chef Job Summary: As an Executive Chef, you will supervise, direct and train kitchen staff in preparing and cooking food to ensure an efficient and safe dining department. Responsible for menu planning and food preparation in accordance with federal, state, and local standards, guidelines, and regulations. Plan and oversee the fine dining experience in the community, including menu planning and presentation Take weekly inventory of all dinning service supplies and place orders when needed Establish, enforce, and maintain proper sanitation and safety in food preparation areas Consult with Dietician on issues of nutrition compliance and therapeutic diets Plan, direct, and evaluate activities of the cooking staff personnel and functions EEO Statement: Bridge Senior Living is an equal opportunity employer. We are united by our pillars to Show Love, Exceed Expectations, Protect with Care and Serve with Purpose. We celebrate diversity and are committed to creating an inclusive environment where all associates have a strong sense of belonging. All qualified applicants will be considered for employment without regard to race, color, religion, gender, gender identity or expression, family/marital status, sexual orientation, national origin, genetics, neurodiversity, disability, age, veteran status, or any other status protected by law.

Rare and Well Done Every Time What makes an evening at Perry's so incredible? You do. What you can expect from working at Perry's: Full time earning potential Flexible schedules Employee dining discounts Outstanding training and development programs Advancement and growth opportunities Insurance benefit plans A dynamic work environment based upon professionalism, respect and teamwork The Sous Chef position is about: Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager. Responsible for accurate creation and presentation of all food items served to guests. Insure quality and accuracy in preparation of all menu items. Butcher all proteins. Execute all paperwork associated with Chef position. Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members. Manage back of house labor, meeting Perry's goals and guest requirements. Responsible for ordering, stocking and managing inventory levels and quality. Must maintain a professional and welcoming attitude while at work. Job Type: Full-time Pay: $55,000.00 - $70,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Disability insurance Employee assistance program Employee discount Flexible schedule Flexible spending account Health insurance Life insurance Paid time off Vision insurance Physical Setting: Fine dining restaurant Schedule: Day shift Evening shift Holidays Monday to Friday Night shift Weekend availability Experience: Culinary experience: 2 years (Preferred) Cooking: 2 years (Preferred) Job Type: Full-time

We are Invited. At Invited Clubs, work feels like play as you build relationships with your team and meet Members from all different backgrounds. Every time you step foot in your Club, you can create magic moments and enrich lives. We are passionate about bringing people together and bringing out the very best in life. So, join us and be a part of a fun, fast-paced, high-impact group of talented people where you belong. Invited reflects our proud history of inclusiveness and captures our welcoming spirit. Our unprecedented collection of more than 200 golf and country, city, and stadium clubs share a common goal- building relationships and enriching lives. The time has come to build on our traditions and write new chapters. We welcome you to join us. Invited. Where You Belong. Job Summary The Lead Cook is responsible for ensuring the highest quality of culinary services for our Members and guests. This Employee maintains consistent food preparation and plate presentation for a la carte venues and catered events. Day-to-Day Responsible for set-up and execution of daily prep and organization of individual daily workstations. Preparation and storage of all food items necessary for the operation of the station in adherence with the company quality standards. Communicate with the Executive Chef and Sous Chef when special products are needed or if problems with food quality or presentation arise. Maintaining proper cooking techniques for station items as designated by Chef(s). Receive and store all goods purchased by the kitchen as requested. Responsible for cleanliness and sanitation of individual work areas and kitchen, including equipment, counters, tools, waste areas, etc. Notify the supervisor of Member/Guest complaints at the time they occur. Rectify and practice service recovery. Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed. About You 1-2 years of kitchen experience preferred. High school diploma preferred. 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 / Invited participates in E-Verify. This job post is intended to describe the general requirements for the position. It is not a complete statement of duties, responsibilities, or requirements. Other duties not listed here may be assigned as necessary.