Chef Jobs in Opelika, AL

COLUMBUS, GA COMING SOON! TOTAL COMP EXCEEDS $80K! Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all‐inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. 999

Benefits: Competitive salary Employee discounts Free uniforms Opportunity for advancement Paid time off Training & development Wellness resources Health insurance SEEKING TALENTED CHEF intended to grow with our company into CHEF DE CUISINE Awarded Best New Restaurant & Best Seafood Restaurant in Auburn, Currently James Beard Award Winning team is ranked top 1 of all Seafood restaurants of Auburn & Opelika climbing to #1 in Steaks and other categories with your help! Where the Hook meets the Line” the Depot is a Modern American Seafood Brasserie offering a blend of exceptionally creative gourmet seafood, impeccable service, and contemporary decor all in the city's most Historic Train building. Part of Auburn's most innovative restaurant company, we are in search of a talented and passionate Sous Chef. This is an excellent career growth opportunity for a talented Sous Chef on their way up. Our team takes pride in growing and developing culinary talent. You will be given as much responsibility as you can handle. Ideal candidate can come from an upscale hotel, or restaurant background. The Sous Chef must be committed to support the Depot's expansion as the recognized leader in the Auburn dining scene. This individual will exude pride in culinary excellence and in the practice of sound, profitable management techniques and will manage from our Restaurant Group's company values, mission and purpose while making decisions with the long-term success of the company in mind. We are looking for intelligent leaders who have a passion for the serving guests. Sous Chefs must have the ability to quickly prepare beautiful delicious menu items, lead a team, while maintaining a sanitary work space. Overall responsibilities include performing duties necessary to operate organized, well-managed shifts, ensure consistent and high quality food and maximize the profitability and organizational stability of the unit. In addition to excellent culinary knowledge and casual fine dining experience, in-depth responsibilities evolve from the following general priorities: Financial, Management, Food and Front and Back of House Operations, and to include development of Human Resources. Job Type: Full-time Salary Required Minimum Culinary Management Experience: 3 years of hands on overseeing* Preparation of mis en place,* Butchering knowledge,* Ordering and Receiving of food and goods,* Ingredient Quality Control.* Ability to quickly prepare high-quality dishes,* Strong food knowledge,* Thrive in a fast-paced, high-volume environment. Job Type: Full-time Salary: $45,000.00 - $61,000.00 per year Benefits: Dental insurance Food provided Health insurance Paid time off Tuition reimbursement Experience level: 3 years Pay rate: Yearly pay Shift: 10 hour shift Supplemental pay types: Bonus pay Signing bonus Work setting: Fine dining restaurant Ability to commute/relocate: Auburn, AL 36830: Reliably commute or planning to relocate before starting work (Required) Experience: Professional Cooking: 3 years (Required) Sous Chef: 2 years (Required) Work Location: In person 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. The Depot Plating up Auburn's finest and freshest seafood, The Depot is a modern grilled gulf-coastal brasserie in Auburn's Historic Train Depot. With a globally inspired menu by Executive Chef & Co -Owner, Scott Simpson, The Depot is elevating the cuisine in Auburn. The Depot is proud to be the first restaurant in the State of Alabama to receive the prestigious James Beard Smart Catch Leader Award for our commitment to serve sustainable and responsibly harvested seafood. Six year winner of the Wine Spectator Excellence award, The Depot features an internationally recognized wine program featuring award-winning varieties from around the globe. The food echoes from the past also honoring Alabama's southern heritage and is cooked simply and spectacularly. Simple and spectacular, these are the principles of the Depot.

Job Details Experienced Auburn University - Auburn, AL Part Time Not Specified Up to 25% Any Restaurant - Food ServiceDescription Proof of the Pudding is an award-winning catering company throughout the Southeast with a commitment to creating quality culinary concepts from scratch. This standard was upheld through the expansion into Sports and Entertainment Hospitality Services by providing elevated concessions and premium offerings to collegiate stadiums, PGA golf tournaments, International Boat Shows, Professional Sports Teams, & more. Proof of the Pudding, premier food service provider of Food & Beverage for all Premium/Suites Hospitality locations at Auburn University's Jordan-Hare Stadium, is searching for hourly Sous Chef(s) to help lead the culinary department for game day prep and execution. This position will aid the culinary execution of game day catering for football, basketball, on-site catering events and more. The position will report to the Executive Chef. Responsibilities: Responsible for assisting in all culinary aspects of Jordan-Hare Stadium. If it involves food, it involves you! Suites, clubs, on-site catering, events, and more. Execution of events and food service while maintaining the highest level of food quality and presentation. Capable of producing a consistent product in high volume. Ensure proper safety and sanitation of all kitchen/food service areas. Assist in the development and implementation of creative menu items that adhere to the Proof of the Pudding standard. Creating and maintaining the overall moral of the kitchen and culinary team. Schedules Staff and food production in accordance with the demands of business, the direction of Executive Chef and Company policies. Assists Executive Chef with logistical planning and execution of events as directed. This position may require some travel ( Performs other related duties as required. Qualifications Education and/or Experience 2+ years in a leadership/supervisory culinary role Must have impeccable integrity for the business, the community and the Proof of the Pudding Team. Possess the necessary qualities of self- motivation, desire to learn, and enthusiasm for working in a fast-paced, demanding, collaborative environment Familiarity with multiple service styles including plated events, buffets, and stations. A passion for providing innovative and creative culinary experiences. Experience executing multiple BEOs simultaneously. Must live near or be willing to commute to the Auburn, AL area. Specialized Qualifications: Excellent listening and communication skills. Ability to run a business as if you own it. Exhibit cooking skills, knowledge, and food handling skills consistent with contemporary training and have the desire to learn more. Ability to perform physical tasks; such as but not limited to, lifting approx. 30 lbs. COMPANY CORE VALUE AND COMPETENCY REQUIREMENTS Business Acumen - Demonstrate comprehension of the job, including policies, practices, and relationships. Possess the expertise and skill levels required of the job and perform with quality. Dedication - Dependable, reliable and follows through on projects from inception to completion. Willing to put in as much time as necessary to complete tasks. Demonstrate a win-win attitude: “see it, own it, solve it.” Ethics and Integrity - Acts with integrity, honesty and knowledge that promote the company's culture, values and beliefs while maintaining the highest standards of professional conduct. Safety & Security - Observe safety and security standards. Use equipment and materials properly. Comply with safety standards and personal protective equipment requirements. Report potential unsafe conditions or practices to appropriate person immediately. Promote restaurant safety, cleanliness and security compliance at all times. Teamwork - Cooperate and be willing to work as a team player to achieve goals and tasks accurately, efficiently and timely. Communication - Communicate clearly and effectively with mutual respect, understanding and trust to fellow associates, managers, supervisors and guests. Listen carefully to opinions and views of others; state understanding of what has been heard. Initiative - Contribute new ideas and suggestions to enhance productivity and efficiency. Be proactive in troubleshooting problems or issues and take action to mitigate potential problems. Adaptability & Planning - Possess the ability to learn new tasks and adjusts well to new situations. Perform well under tight time schedules and pressures to change direction quickly. Service Orientation - Demonstrates a sense of urgency. Is welcoming, friendly and smiles when visible to guests. Work Environment This position breakdown will include both in office work and kitchen responsibilities. Office work entails computer usage, interdepartmental meetings and communications via email, phone, and in person. Kitchen duties can include using standard kitchen equipment, bending, lifting, pushing, carrying, and moving products, food items, and equipment. Job duties may include movement between indoors, outdoors and structures throughout the campus. Physical Demands: Prolonged periods of sitting at a desk and working on a computer. Prolonged periods of standing, moving throughout a kitchen and venue, bending, lifting, and reaching. Ability to perform physical tasks; such as but not limited to, lifting approx. 30 lbs. Position Salary & Benefits: Competitive pay based on experience. Benefits include daily meal per shift. Opportunity for advancement. Proof of the Pudding is consistently seeking to amplify talented team member's roles. On-the-job training that can be applied industry wide. A flexible work schedule, excluding home game days. Proof of the Pudding and its affiliates are an Equal Opportunity Employer committed to inclusion and employing a diverse workforce. All applicants will receive consideration without regard to race, color, religion, sex, national origin, age, sexual orientation, gender identity, gender expression, veteran status, disability, or other legally protected characteristics.

Position Overview: We are seeking a talented and passionate Head Chef to lead our culinary team and uphold our reputation for outstanding food quality and presentation. The Head Chef will be responsible for overseeing all aspects of the kitchen operations, including menu development, food preparation, staff management, and ensuring compliance with health and safety regulations. This role requires a creative and experienced culinary professional who is committed to excellence and innovation. Responsibilities: Menu Development: Create and update menu items that reflect our brand's commitment to quality and innovation. Ensure the menu is appealing, consistent, and meets the preferences of our diverse customer base. Food Preparation: Oversee and participate in the preparation and presentation of all dishes, ensuring they meet our high standards for taste, quality, and presentation. Team Management: Recruit, train, and manage kitchen staff, fostering a positive and collaborative work environment. Conduct regular performance reviews and provide ongoing coaching and development. Inventory and Cost Control: Manage inventory, ordering, and stock rotation to ensure freshness and minimize waste. Monitor food costs and implement cost-control measures to achieve financial targets. Health and Safety Compliance: Ensure the kitchen operates in accordance with health and safety regulations. Maintain a clean, organized, and safe working environment at all times. Quality Assurance: Conduct regular inspections of the kitchen, equipment, and food preparation areas to ensure compliance with company standards and regulatory requirements. Collaboration: Work closely with the restaurant management team to coordinate kitchen activities with front-of-house operations. Participate in meetings to discuss menu changes, promotions, and other initiatives. Customer Feedback: Monitor customer feedback and reviews to identify areas for improvement and implement changes to enhance the dining experience. Qualifications: Culinary degree or equivalent professional experience. 5+ years of experience as a Head Chef or Executive Chef in a high-volume restaurant setting. Strong culinary skills with a passion for innovation and quality. Excellent leadership and team management abilities. Knowledge of food safety and sanitation regulations. Strong organizational and multitasking skills. Ability to work in a fast-paced environment and handle high-pressure situations. Excellent communication and interpersonal skills. Proficiency in kitchen management software and Microsoft Office Suite.

SEEKING TALENTED CHEF intended to grow with our company into CHEF DE CUISINE Part of Auburn's most innovative restaurant company, we are in search of a talented and passionate Sous Chef. This is an excellent career growth opportunity for a talented Sous Chef on their way up. Our team takes pride in growing and developing culinary talent. You will be given as much responsibility as you can handle. Ideal candidate can come from an upscale hotel, or restaurant background. The Sous Chef must be committed to support the Hound's expansion as the recognized leader in the Auburn dining scene. This individual will exude pride in culinary excellence and in the practice of sound, profitable management techniques and will manage from our Restaurant Group's company values, mission and purpose while making decisions with the long-term success of the company in mind. We are looking for intelligent leaders who have a passion for the serving guests. Sous Chefs must have the ability to quickly prepare beautiful delicious menu items, lead a team, while maintaining a sanitary work space. Overall responsibilities include performing duties necessary to operate organized, well-managed shifts, ensure consistent and high quality food and maximize the profitability and organizational stability of the unit. In addition to excellent culinary knowledge and casual fine dining experience, in-depth responsibilities evolve from the following general priorities: Financial, Management, Food and Front and Back of House Operations, and to include development of Human Resources. Job Type: Full-time Salary Required Minimum Culinary Management Experience: 3 years of hands on overseeing* Preparation of mis en place,* Butchering knowledge,* Ordering and Receiving of food and goods,* Ingredient Quality Control.* Ability to quickly prepare high-quality dishes,* Strong food knowledge,* Thrive in a fast-paced, high-volume environment. Job Type: Full-time Salary: Nego. Benefits: Dental insurance Food provided Health insurance Paid time off Tuition reimbursement Experience level: 3 years Pay rate: Yearly pay Shift: 10 hour shift Work setting: Casual Fine Dining restaurant Ability to commute/relocate: Auburn, AL 36830: Reliably commute or planning to relocate before starting work (Required) Experience: Professional Cooking: 3 years (Required) Sous Chef: 2 years (Required) Work Location: In person 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. The Hound Located in a historic building, The Hound has been a consistent local hotspot since its initial opening, breathing new life into the community. Designed with family and Auburn in mind, the restaurant echoes Southern hospitality, and features traditional American classics reimagined with heirloom ingredients. The Hound has become a culinary destination especially for Brunch under the culinary vision of Executive Chef and operating partner “Robbie” Nicolaisen. Chef Robbie joined The Hound in late May of 2017 and has been a staple of the Alabama culinary scene since tying on his Hound apron. Chef Robbie's background has brought a wealth of experience and creativity to the menu. The Hound's innovative menu items such as the “Chicken Fried Steak” (slow braised wagyu beef cheeks breaded and chicken-fried) or the “Bacon flight” (a selection of various styles of bacon produced in-house or thoughtfully sourced from crafted artisans) are key to The Hound's success, as people travel near and far to try their famous dishes. The Hound's purpose is to provide an elevated dining experience within a warm and welcoming environment without pretentiousness. Our team of passionate and talented individuals are committed to providing innovative, yet approachable food and beverage offerings.

Job Title: Banquet Sous Chef Connecting man and nature in a way that benefits both. Callaway Resort & Gardens is not just a fun place to visit, it's a fun place to work! Job Description: We are seeking a highly skilled and experienced Banquet Sous Chef to assist the Executive Chef in overseeing all culinary operations for banquets and events at Callaway Gardens and Resort. Key Responsibilities: * Assist the Executive Chef in overseeing all culinary operations for banquets and events * Supervise and train banquet kitchen staff in food preparation, cooking techniques, and sanitation practices * Coordinate and manage banquet kitchen inventory and ordering of food and supplies * Ensure the timely and efficient execution of banquet and event menus * Maintain the highest standards of quality and guest service for banquet and event guests * Adhere to all safety and sanitation regulations and maintain a clean and organized kitchen * Assist in the scheduling of banquet kitchen staff and manage labor costs Requirements: * Culinary degree or equivalent experience required * 3-5 years of experience in a banquet or catering kitchen environment * Excellent communication and organizational skills * Ability to lead and motivate a team with effective communication and professionalism * Ability to work in a fast-paced environment and subject to irregular hours including late nights, early mornings, weekends, and holidays * Ability to stand for prolonged periods and lift moderate to heavy objects (up to 50 pounds with assistance) We offer a competitive salary, comprehensive benefits package, and a dynamic work environment. If you are a highly motivated and experienced culinary professional with a passion for guest service, we encourage you to apply for this exciting opportunity.

We pay approximately 55% of our employee's benefits. Complimentary meal for every shift worked The Pizzaiolo will be responsible for day to day preparation of an authentic pizza presentation, innovatively creating and maintaining the consistent standard operating procedures throughout all meal periods of Ariccia Cucina & Piccolo. This person should be familiar with the operation of a wood-fired pizza oven and understand all aspects of pizza creation from dough making to menu creation. Education: GED or High School Diploma Experience: At least 1 year of Pizzaiolo experience with a wood fire over in full service restaurant kitchen

We are looking for someone who finds passion in creating cuisine that wows the guest in both flavor and presentation. We are looking for someone with a thirst for learning skills, technique, and artistry from our Executive Chef. Botanic is a destination that will impact generations to come. If you are interested in being a part of something larger than yourself, come join our culinary team! Duties/Responsibilities: · Sanitize and maintain kitchen, equipment, utensils, and service and eating areas · Maintain personal hygiene in compliance with applicable rules, regulations, and laws · Prepares and produces a wide variety of crepes · Monitors, replenishes all kitchen production items using proper rotation procedures Qualifications/Skills: · Ability to stand and/or walk continuously performs essential functions for an extended period of time · Active Listening - Give full attention to what other people are saying, take time to understand the points being made, ask questions as appropriate, and not interrupting at inappropriate times · High School Diploma or equivalent or culinary training · Pay rate of $12-17/hour dependent on experience

Eurest . + Location: RTX Pratt & Whitney Columbus, 8801 Macon Rd, Midland, GA 31820. Note: online applications accepted only. + Schedule: Full-time, 5 days a week, predominantly days, some nights may be required based on business needs, hours may vary. Hours of operation are 6am-9pm Monday through Friday and 6am-2pm over the weekend. + Details: The Sous Chef will report to the Chef Manager and lead a staff of about 15-25 people. The Sous Chef will train and motivate staff, assist with ordering and inventory, ensure food safety and sanitation, ensure food quality and presentation meet standards, and help implement new menu items and ideas. + Requirement: Food service experience required. Some management experience required. Experience in cooking in large quantities. The ideal candidate has exceptional leadership skills, some computer skills, effective communication skills & money-handling procedures. + Salary: Starting at $48,000 + Perks: Free uniforms and training opportunities. Support the associate in receiving ServSafe certification. + *Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1407232. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, "connect with people, inspire through food, create solutions, and live our promise," is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: + Assists in coordinating and participating in the preparation and cooking of various food items. + Assists with planning and creating menus. + Rolls out new culinary programs in conjunction with the marketing and culinary team. + Assists with managing cost controls and controlling expenditure. + Performs other duties as assigned. Qualifications: + 5 years of related culinary experience including 1 year at the management level. + Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. + Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. + Ability to set up and distribute production sheets. + Supervisory, leadership, training, management, and coaching skills. + ServSafe or Department of Health Certification is preferred. + Computer skills and knowledge of MS Office products including Excel. + Associate's degree in Culinary Arts is preferred. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (****************************************************************************************** for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1407232 [[req_classification]]

We are a high volume, local restaurant that serves high quality food in a casual atmosphere and strive to provide excellent service to all that enter our doors. The Sous Chef is responsible for day-to-day culinary operations in a professional kitchen, maintenance of quality standards, as well as supervises storage, stocking, and sanitation procedures. Responsibilities: Quality control of food leaving the kitchen Assist with daily specials Assist with menu item creation Assist in management and training of new personnel Assist with scheduling and performance reviews Keep up to date with new products and preparation techniques Qualifications: At least 3 years of experience in a professional kitchen, similar style restaurant preferred Positive attitude and the ability to work well under pressure Benefits/Perks BCBS Health & Dental Insurance for full time employees 401k with 4% company match after 1 year with company Discounted Meals Complete our short application today! Compensation: $17.00 - $19.50 per hour Amsterdam Cafe was founded in 1991 and has become a staple restaurant to the Auburn community! We offer our guests high quality food in a casual, inviting atmosphere! We also have 2 Food Trucks on Auburn University campus, and will soon be adding two new locations in Auburn to serve our growing community!

We are looking for high energy team members who are passionate about preparing and delivering high quality food in a fun and positive team-oriented environment. Please visit *************************** for full job description details. Benefits include: ● Get Paid WEEKLY! ● 401(k) plan with monthly match! ● Tuition Reimbursement! ● Medical, Dental & Vision Insurance! ● Flexible Schedule! ● Meal & Catering Discount! ● Employee Purchase Program! ● Referral Bonus Program! ● Career Development Opportunities! Please Note: Minimum Age Requirement 18 for the following positions: Cook Server Bartender Server Assistant Host To-Go Specialist Dishwasher Garden Bar

Aramark's Accelerate to Leadership (A2L) Program offers early career talent valuable work experience, mentorship from industry leaders, and professional training across a variety of environments and business areas. As a year-long development and training program designed for recent college graduates, A2L provides you with the resources you need to ignite your full potential and launch an accelerated career path at Aramark. Selected candidates will have the opportunity to take on leadership roles within Aramark while participating in structured program activities and developmental exercises tailored to each candidate's career track. For the thousands of students and recent grads that call Aramark home, we provide a place to grow, advance, and impact lives across a range of exciting industries and locations. Aramark's A2L Program is committed to fostering communities rooted in service, inclusion, and shared prosperity, empowering all individuals to make an impact. Job Responsibilities As a Culinary A2L manager, you be responsible for learning all the culinary operations for the site including residential dining, retail dining and catering. Responsibilities: · Train and manage kitchen personnel and supervise/coordinate all related culinary activities; · Estimate food consumption and requisition or purchase food; · Select and develop recipes as well as standardize production recipes to ensure consistent quality; · Establish presentation technique and quality standards, and plan and price menus; · Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen; · Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques Qualifications To be considered eligible, applicants must graduate between December - August of the current school year for the rising A2L Program class This program will start in July. All degree requirements must be completed prior to the start date of the program (including any final internship requirements). Must be authorized to work in the United States and not require work authorization sponsorship by Aramark for this position now or in the future PREFERRED EXPERIENCE A degree or background in hospitality, customer service, food service, facilities, operations, or sales Relevant coursework or work experience Strong leadership, project management, and execution skills Great verbal, written, and professional communication skills with teammates, customers, clients, and leadership Dynamic working skills to handle change and ambiguity in a fast-paced environment Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

The EXECUTIVE CHEF is responsible for oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance. Establish and maintain food production systems and procedures for the ordering, receiving, storing, preparing, and serving of food related products. Train and manage kitchen personnel and supervise/coordinate all culinary activities. Responsible for menu planning and development. Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met. Develop and be accountable for a safe culture that creates a work environment where no one gets hurt. Estimate food consumption. Ensure proper equipment operation/maintenance. Conduct periodic inventory. Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, and labor management. Recruit, hire, develop, and retain back of the house staff. Drive customer service and employee engagement through effective use of customer and employee engagement surveys. Look for opportunities to implement new products and services which support sales growth and client retention. Identify vertical sales growth opportunities and communicates with appropriate subject matter experts Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Experience: Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable. Education: The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience. Core competencies: Leadership, Management

Looking for self-motivated and dependable people full of personality and passion to fill positions in all areas of the kitchen. Offering weekly pay and shift meals. We are looking to build our Mellow family to serve the Columbus area the best food in town! All of our ingredients are fresh and all natural served with a hip and Mellow vibe. . Grill, salad, dishwasher, and pizza positions available. If this sounds like you, fill out the application online and tell us why you would be perfect for our family!

Extensive Culinary experience required. Duties include but are not limited to: Plan, prep, set up and provide quality service in all areas of restaurant production to include all food produced. Oversee the flow of production of all production for lunch, and dinner service. Responsible for ensuring the success of the team by helping the Banquet Chef with all plate ups or additional tasks. Ensure the planning for promotional events is correct, and chaffers kitchen is set on time. Monitor all Mise en place to ensure it is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided to exact specification. Creation of daily specials, lunch buffet menus, and brunch menus Maintain and contribute to a positive work environment. Assist in the controlling food and labor cost.

Pay: $0 per year - $0 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Essential Duties & Responsibilities * Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge * Maintain and follow all local Health Department food preparation codes and regulations * Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs * Maintain working rapport with all hotel staff for efficient operation and service to guests * Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals * Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements * Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes * Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef * Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service * Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times * Monitor supply levels in back of house area and replenish as necessary * Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary * Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills * High School degree or equivalent * 3+ years experience in restaurant kitchen(s) * Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed * Successful completion of criminal background check and drug screen Desired Qualifications & Traits * Culinary education degree * 1+ years experience in restaurant supervisory/leadership role * Training and/or experience with hands-on equipment maintenance * Prior kitchen experience in hotel/resort industry * Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment * Proven teamwork * Projects professional image that inspires trust and confidence * Enthusiastic and positive energy Physical Requirements * Able to lift up to 30 lbs. * Able to bend, stretch, and twist * Able to stand for long periods of time This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

We know that a Chef's job isn't only about the food. It takes skills, dedication, patience, and the right opportunities. We're looking for a Catering Chef who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you'll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we're passionate about everything we do, and we'll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills #FS-250 Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

The EXECUTIVE CHEF is responsible for oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance. Establish and maintain food production systems and procedures for the ordering, receiving, storing, preparing, and serving of food related products. Train and manage kitchen personnel and supervise/coordinate all culinary activities. Responsible for menu planning and development. Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met. Develop and be accountable for a safe culture that creates a work environment where no one gets hurt. Estimate food consumption. Ensure proper equipment operation/maintenance. Conduct periodic inventory. Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, and labor management. Recruit, hire, develop, and retain back of the house staff. Drive customer service and employee engagement through effective use of customer and employee engagement surveys. Look for opportunities to implement new products and services which support sales growth and client retention. Identify vertical sales growth opportunities and communicates with appropriate subject matter experts Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Experience: Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable. Education: The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience. Core competencies: Leadership, Management

Benefits: Employee discounts Flexible schedule Free uniforms Health insurance Opportunity for advancement Training & development Wellness resources Competitive salary We are looking for experienced Line Cooks & Prep Cooks to join The Depot's Culinary team! The Depot's daily purpose is to craft excellence in all we do so as to foster authentic hospitality for our guests and each other.Our commitment to excellence, growth, hospitality, & teamwork define our restaurant group. We look for individuals to join our team who have integrity, practice authenticity, maintain a positive attitude while at work, and understand the importance of putting in maximum effort daily. If you are passionate about creating exceptional dining experiences through good & quality food, have previous cooking experience, are able to manage multiple priorities and contribute to a friendly and productive team atmosphere, we want YOU to apply today. Note: No experience but want to get started in the kitchen? Still apply! We pride ourselves in being a teaching environment and are open to hiring new candidates with limited to no experience if they are eager to learn. Beginning pay scale subject to change based on experience. Responsibilities: Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas to ensure safe and sanitary food-handling practices Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Ensure food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills, and roasters Set up and stocking stations with all necessary supplies Season and cook food according to recipes and experience Cook menu items in cooperation with the rest of the kitchen staff Ensure that food comes out simultaneously, with high quality standards and in a timely fashion Respond to guest feedback with appropriate urgency and professionalism Answer, report and follow executive or sous chef's instructions Clean up station and take care of leftover food Stock inventory appropriately Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Qualifications: Previous experience as a restaurant cook in a high volume environment required Effective communication skills Ability to lift 30+ lbs Ability to work standing for 8+ hours Benefits: Health Insurance Plans with affordable prices through the company provided for Full Time Employees Our culinary team is paid, in addition to their base wages, a culinary fee that is equal to 3% of the total food sales in the pay period. The culinary fee is divided amongst the team based on hours worked and adds an additional (on average) $1.75 - $2.25 per hour to our staffs wages. Complete our short application today! Compensation: $16.00 - $19.00 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. The Depot Plating up Auburn's finest and freshest seafood, The Depot is a modern grilled gulf-coastal brasserie in Auburn's Historic Train Depot. With a globally inspired menu by Executive Chef & Co -Owner, Scott Simpson, The Depot is elevating the cuisine in Auburn. The Depot is proud to be the first restaurant in the State of Alabama to receive the prestigious James Beard Smart Catch Leader Award for our commitment to serve sustainable and responsibly harvested seafood. Six year winner of the Wine Spectator Excellence award, The Depot features an internationally recognized wine program featuring award-winning varieties from around the globe. The food echoes from the past also honoring Alabama's southern heritage and is cooked simply and spectacularly. Simple and spectacular, these are the principles of the Depot.