Chef Jobs in Mableton, GA

WE ARE LONGHORN. Legendary food and service begins with legendary people. We believe in earning the loyalty of our Team Members with our strong, diverse culture, well-done benefits and growth opportunities. It takes passion, pride and commitment to create our bold and flavorful food... and we want you to join us. Let's get Fired Up! Combining quality and bold FLAVOR starts with our Line Cooks. They bring it... every steak, every time. Get our Guests Fired Up by... Prepares high quality food items to order Follows recipes and presentation guidelines Ensures proper food safety and sanitation standards And on Team LongHorn, the Benefits sizzle... Your schedule, Your way - conveniently swap shifts using your team member app! Competitive pay, every week Shift meals - sides, salads, soups and more! Anniversary Pay Home for the Holidays - Closed on Thanksgiving and Christmas Discounts both inside and outside of Darden Restaurant walls - cellphones, hotels and more! See full list here

As our Sous Chef you are part of our team of teams. You are passionate about the craft, a true culinarian and have a deep respect for the ingredients and are a master of technique. The Punch Bowl Social menu features crave-worthy, made-from-scratch American diner-inspired dishes. We have a deep appreciation for each ingredient and stay grounded in the familiar - while simultaneously pushing ourselves to stay ahead of the curves and trend, but in our own unique way. What's in it for you: Competitive Compensation - $60k-$65k Benefit Package Medical, dental and vision insurance Health Savings Account option - including company HSA contribution Flexible Spending Accounts Employee Assistance Program Company provided Short Term Disability Insurance Company provided Long Term Disability Insurance Paid Time Off Voluntary benefits - LifeLock Protection, Pet Insurance, Accident and Critical Illness offerings Opportunities for Growth and Advancement Discounts on Food, Beverage and Activities Punch Bowl Social is unique, special, disruptive and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Positive attitude and passion for making people smile, and truly enjoy their experience. Value for high quality food and beverage, and appreciation for the technique associated with production. Sense of adventure and engaging energy Ability to communicate effectively with team members, both BOH and FOH, Management, and Community. What you'll be doing: Managing Prep Lists Banquet Preparation and execution Daily Line Checks Ensuring all Safety and Sanitation Compliance & EcoSure Compliance Ordering and Invoicing Overseeing recipe adherence and execution Overseeing Expo Conducting Transitional Walkthroughs Product Storage Management and Organization Coaching and developing team members Managing schedules for BOH team members Follow us @punchbowlsocial or check us out at punchbowlsocial.com We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws.

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

Want to serve great food and still have a life? We're searching for an Executive Chef for a high profile property in Atlanta! Lead a team with an all-scratch, as local and sustainable as possible on-site restaurant and catering program! Great growth opportunities! Desired Skills and Experience 2 years of Exec Chef experience high volume - business savvy - financials, budget, forecasting- team leadership fine dining, multi-unit dining only

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

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.

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

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.

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.

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

Omni Atlanta Hotel at Centennial Park Luxurious comfort embraces pure style at the elegant, four-diamond Omni Hotel at Centennial Park. Located in the heart of downtown Atlanta within the bustling Centennial Park District, this luxury hotel treats you to views of the spectacular downtown skyline or picturesque Centennial Olympic Park. The Omni Atlanta Hotel at Centennial Park is connected to Philips Arena and the Georgia World Congress Center, and it is the closest hotel to the Mercedes-Benz Stadium. Omni Atlanta's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Hotel at Centennial Park may be your perfect match. Job Description The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsibilities 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 assist the Executive Chef 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. Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. 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. 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. Qualifications Customer Service, prior admin experience preferred. Associates degree or higher preferred in Culinary Arts. Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills Clear, positive, energetic communication skills. Minimum 5 years at an Executive Sous Chef or Sous Chef level management position of a 4 star establishment or higher. Serve Safe certified food manager Must be able to work a flexible schedule to include holidays and weekends. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

The Executive Sous Chef will be responsible for assisting the Executive Chef in managing the kitchen operations of the restaurant. The ideal candidate will have a passion for food and cooking, as well as experience in managing a team of culinary professionals. Responsibilities: * Assist the Executive Chef in menu planning and recipe development * Manage and train kitchen staff, including line cooks, prep cooks, and dishwashers * Ensure that all food is prepared to the highest quality standards and presented in an attractive manner * Maintain inventory levels and order supplies as needed * Ensure that all kitchen equipment is properly maintained and in good working order * Adhere to all health and safety regulations * Assist in the development of new menu items and specials * Collaborate with the front-of-house staff to ensure a seamless dining experience for guests Requirements: * 5+ years of experience in a high-volume restaurant kitchen * Experience in managing a team of culinary professionals * Strong knowledge of food preparation and presentation techniques * Excellent communication and leadership skills * Ability to work in a fast-paced environment and handle multiple tasks simultaneously * Flexibility to work evenings, weekends, and holidays as needed * Culinary degree or equivalent experience preferred Benefits * We offer a competitive wage, Health and Dental Insurance, company paid Life Insurance, Short Term and Long-Term Disability Insurance, Vision, Critical Illness, Accidental, 401(k) and company match, Paid Time Off (PTO), free hotel rooms and hotel discounts. E.O.E.

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

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

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

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: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. Elevate the culinary experience by focusing on food quality and upholding presentation standards. Manage financial cost controls and culinary operations. Stay current with market trends and sourcing of the best available seasonal products. Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. Degree in Culinary Arts or equivalent experience. Food & Safety certifications. Effective leadership, communication, and training skills. Knowledge of special diets (preferred). Proficient with POS, Microsoft Office products, and social media. Experience with private events, banquets, and a la carte. 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.

Are you a chef who wants to escape the toxic kitchen workplace and work directly with private clients? Join the movement to fight against the processed junk-food giants in favour of powerful organic, home-cooked meals - the fuel that made humans into the most successful species on our planet. Become a BioChef at Biospan, where you'll create powerful, bespoke meals for private clients - working directly in their homes. Dive into a world of performance cooking and nutrition, handpicking the finest organic ingredients. You'll team up with nutrition experts, learn the art of nutritious meal prep, and directly see the life-changing effects your cooking has on clients. It's more than a job; you'll be changing people's live everyday. We are looking for a private chef to work 2 days a week. The role is based in Atlanta, Georgia. This is to help a family who have dietary requirements provided by a Dietitian. At Biospan, you'll get hands-on training from our nutritional experts and head chef. Learn to craft custom nutrition-packed menus, select the finest organic produce, and cook meals that are as nutritious as they are flavourful. It's a masterclass in taking cooking to the next level. If you value nutrition, fitness, and natural living, we want you to apply. (The ideal candidate is trustworthy, organised, and always willing to go the extra mile.) Experience: 3 years minimum chef experience Private chef experience (preferred) Other requirements: Driving Licence (required) Background check (required) Insurance (required) Work Location: In person (in the clients home) How to apply: Please fill out the application form. It will take 1 to 2 minutes. We ask you questions about your experience, your location, and your work preferences. This way, we can contact you in the future when we have jobs in your area. Please fill out address questions properly (without adding extra notes), or your application may not be processed properly.

Uncle Jack's Meat House is hiring an Experienced Sous Chef (5 Years Req) Are you a talented chef with a passion for creating delicious dishes? Do you thrive in a fast-paced and dynamic environment? If so, we have an immediate opening for an Executive Sous Chef at Uncle Jack's Meat House! At Uncle Jack's Meat House, we are a legendary award-winning brand in the food and beverage industry. As part of our growing restaurant group, you will have the opportunity to work with a talented team and contribute to our success. We value our team members immensely and offer a range of benefits including earned PTO, dental, health, and vision insurance, as well as a generous discount for meals. Overview: Industry: Food & Beverage Schedule Types: 10-hour shift, 12-hour shift Remote Type: On-site Education: High School Degree Employee Discount Job Types: Full-time Responsibilities: Lead and manage the culinary team, providing guidance and support Create and execute innovative menus that showcase the best of our brand Collaborating with the Restaurant Manager to set item prices Ensure the highest standards of food quality, taste, and presentation Monitor inventory levels and ensure proper storage and handling of ingredients Collaborate with front-of-house staff to provide a seamless dining experience Reviewing staffing levels to meet service, operational, and financial objectives. Plan and prepare delicious and high-quality dishes. Ensure that all dishes are cooked well and presented in an aesthetically pleasing way. Ensure food safety and hygiene standards are met. Keep stations clean and comply with food safety standards. Order food supplies. Monitor and maintain kitchen equipment. Solve problems that arise and seize control of issues in the kitchen. Manage inventory and control food costs. Collaborate with the culinary team to develop new menu items. Requirements: Proven experience as an Executive Sous Chef or similar role. Creativity, Leadership, and Time Management. Highly skilled in culinary techniques and food preparation. Strong knowledge of food safety and sanitation regulations. Ability to work in a fast-paced and high-pressure environment. Handles pressure well and professionally. Excellent leadership and communication skills. Salary: $58,000 - $62,000.00 Location: Duluth, 30097 If you are a motivated and dynamic chef looking to take your career to the next level, apply now to join the Uncle Jack's Meat House team!

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)