Chef Jobs in Woodstock, GA

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.

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

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

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

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

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

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.

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

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

Omni Atlanta Hotel at Centennial Park Luxurious comfort embraces pure style at the elegant, four-diamond Omni Hotel at Centennial Park. Located in the heart of downtown Atlanta within the bustling Centennial Park District, this luxury hotel treats you to views of the spectacular downtown skyline or picturesque Centennial Olympic Park. The Omni Atlanta Hotel at Centennial Park is connected to Philips Arena and the Georgia World Congress Center, and it is the closest hotel to the Mercedes-Benz Stadium. Omni Atlanta's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Hotel at Centennial Park may be your perfect match. Job Description 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 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.

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

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

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

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.

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.

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)