Sous Chef Jobs in Georgia

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

About the job OysterLink is the go-to website for sourcing top-tier jobs in the hospitality industry. We're looking for a Banquet Chef to join the team at Tasteful Temptations Catering in St Simons Island, GA. If you are an experienced chef with a passion for food then we'd love to hear from you. At OysterLink, we specialize in connecting the best talent with top-tier opportunities. Our client is seeking a Banquet Chef who thrives in a fast-paced environment and brings creativity, composure and multitasking finesse to every service. This isn't just another Banquet Chef job listing. It's an opportunity to craft unforgettable meals at catering events. What You Will Be Doing Assist with event set-up, service execution and post-event breakdown Supervise stewards during events, ensuring they have everything prepared for service and loading Maintain a safe and sanitary kitchen environment Place orders for necessary ingredients, including meats, fresh produce, herbs, spices and other supplies Present final food products to guests with attention to quality and aesthetics Monitor the quality and consistency of banquet meals during events Prepare a variety of menus, from breakfast buffets to corporate lunches, formal multi-course dinners and receptions with hors d'oeuvres Travel to offsite events as needed Work in a high-paced, hot kitchen environment under demanding conditions Be available for evenings and weekends, with early mornings and holidays being rare What You Won't Be Doing Manage front-of-house staff or guest relations Create marketing materials or promote events Handle payroll or HR functions Operate AV or event technology equipment Develop event budgets or handle financial reporting Basic Requirements High School Diploma Minimum of 3 years of experience in the culinary industry Strong multitasking abilities while maintaining focus on quality and efficiency Excellent verbal communication and leadership skills Creativity in food selection, preparation and presentation High attention to detail Ability to remain calm under high-stress situations Strong problem-solving skills, particularly under pressure Physical stamina for heavy lifting and prolonged standing, bending and walking Proof of U.S. work eligibility About OysterLink OysterLink is the premier platform for hospitality professionals seeking part-time and full-time opportunities across the U.S. We specialize in matching skilled candidates with employers who value their experience and expertise. Join our network today and find the perfect kitchen management opportunity.

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

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.

The Executive Sous Chef is responsible for coordinating, supervising and directing all aspects of the resort's food production, while maintaining profitable F&B operations and high quality products and service levels. The Executive Sous Chef is also expected to provide training for all staff to meet corporate quality standards, establish and enforce food specification portion control, recipes and sanitation. Must maintain food and labor costs while maximizing guest satisfaction. Qualification Summary: Education & Experience: Two-year college culinary degree is preferred, and/or equivalent work experience. Previous Department managerial experience preferred. Experience effectively leading a team is required. Physical Requirements Heavy work-Exerting up to 75 pounds of force occasionally, and /or 50 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Ability to stand for entire shift. Ability to withstand variation in temperatures, both hot and cold. Mental Requirements: * Must be able to convey information and ideas clearly, both oral and written. * Must be able to evaluate and select among alternative courses of action quickly and accurately. * Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results. * Must maintain composure and objectivity under pressure * Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. * Must have the ability to assimilate complex information, data, etc. from various sources and consider, adjust or modify to meet the constraints of the particular needs. * Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. * Must be able to work with and understand financial information and data, and basic arithmetic function. Duties and Functions: * Approach all encounters with guests and team members in a friendly, service-oriented manner. * Maintain regular attendance in compliance with Callaway standards, as required by scheduling, which will vary according to the needs of the resort. * Comply at all times with Callaway standards and regulations to encourage safe and efficient resort operations. Duties and Functions continued: * Have knowledge and understanding of all department policies and procedures, communicate and enforce all policies fairly and consistently with staff. * Work with other managers and keep them informed if issues arise. * Prepare and submit required reports in a timely manner. * Monitor quality of all food product and presentation. * Oversee all aspects of the daily operation of multiple kitchens and food production areas. * Ensure compliance with requisition procedures. * Understand, implement, and monitor corporate promotions in all food related areas. * Know and enforce all local health department sanitation laws. * Work with the executive chef to create and implement menus. * Develop proper training programs and SOPs. * Understand daily forecasts and customer counts. * Coordinate all par stock levels. * Assess food portion size, visual appeal, taste and temperature of all items served. * Review and approve weekly payroll. * Check food purchase for proper ordering, quality and price structure. * Oversee daily activities such as preparation for all food items, receiving daily inventories, and food cost report. * Assists food and beverage director, catering, and banquet staff with banquets, social parties and special events. * Monitor expenses to keep within budgeted guidelines and assists the executive chef in developing the annual operating budget. * Schedules team members at proper staffing levels; watches labor cost daily to ensure efficiency in scheduling. * Participates in monthly inventory verification and maintain adequate supplies. * Aggressively recruits and staff department using company hiring standards. * Ensures kitchen is clean and sanitary and is in compliance with all federal, state and local laws. * Perform other duties as requested by management.

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

Reporting directly to the General Manager, the Executive Chef is responsible for overseeing and directing the culinary operations to ensure efficient and profitable food service. This role involves coordinating activities, training kitchen staff, and maintaining high-quality food standards for two restaurants - Smith Creek Tavern & Anna's Italian Kitchen. **Qualifications:** To excel in this role, candidates must demonstrate the ability to fulfill essential job duties. The ideal candidate should possess relevant knowledge, skills, and abilities. Accommodations for individuals with disabilities are available upon request. Serv Safe Certified **Responsibilities:** - Ensure quality food products and presentations according to company standards. - Supervise food preparations for various dining areas and events. - Maintain food purchasing, receiving, and storage standards. - Estimate daily and weekly production needs. - Uphold sanitation standards for food handling and equipment maintenance. - Collaborate on menu development with various departments. - Coordinate VIP amenities and strive for high guest satisfaction. - Monitor food production to ensure efficiency and timely service. - Develop special dishes and recipes as needed. - Train and mentor kitchen staff on best practices. - Establish and enforce nutrition and sanitation standards. **Supervisory Responsibilities:** Directly supervise a team of 15 to 20 employees in the Culinary Department. Responsibilities include hiring, training, performance evaluations, and conflict resolution in line with organizational policies and regulations. **Competencies:** Successful candidates should exhibit the following competencies: - Customer service orientation - Strong interpersonal skills - Team player with a proactive approach - Ethical conduct and professionalism - Quality-focused and efficient work habits - Adaptability to changing environments - Strong planning and organizing abilities - Dependable with good attendance - Initiative and problem-solving skills **Education and Experience:** - Bachelor's degree or equivalent required - Minimum 2 years of experience as Executive Chef - 5 years in a supervisory/Sous Chef role in a large kitchen and banquets **Skills:** - Strong language skills for communication and documentation - Proficiency in mathematical concepts for kitchen operations - Problem-solving ability with limited standardization - Interpretation of complex instructions **Physical Demands:** The role involves standing, walking, sitting, using hands, reaching, climbing, stooping, kneeling, lifting up to 50 pounds, and sensory tasks such as tasting and smelling. **Work Environment:** The work environment is characterized by moderate noise levels typical for a kitchen setting. Reasonable accommodations can be provided for individuals with disabilities. Competitive base salary plus incentive bonus as well as excellent benefit plans. Temporary Housing for up to 60 days maximum if needed.

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.

American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Sous Chefs to our shipboard teams for the 2025 season. This is an exciting new position as we continue our commitment to growth from within, and career advancement opportunities into the Executive Chef role. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. Responsibilities: Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. Organize the work in the kitchen so that kitchen processes run efficiently. Produce high quality guest dishes that follow the established menu choices. Adhere to all guest and crew dietary requests and restrictions. Maintain order and discipline in the kitchen during work hours. Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. Ensure that all meals are prepared as quickly and deliciously as possible. Enforce food and safety standards. Qualifications: Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. ServSafe Manager Certification strongly preferred. Transportation Worker Identification Credential (TWIC). Familiar with food safety standards. Must be able to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Must possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Transportation Worker Identification Credential (TWIC). Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. *Job sites across the nation.

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

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

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

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

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.

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

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

🍽️ Executive Chef - Mediterranean-Inspired Restaurant 📍 Athens, GA | Competitive Salary + Bonus + Benefits Haake Recruiting is proud to partner with a well-respected, award-winning restaurant group in Athens, Georgia, in search of a visionary Executive Chef to lead the culinary team at their vibrant, Mediterranean-inspired concept. About the Role: We're looking for a passionate and innovative culinary leader who lives and breathes Mediterranean flavors-from coastal Greece and Southern Italy to the Levant and North Africa. This role is ideal for a chef who values seasonality, thrives in a fast-paced kitchen, and is ready to elevate a concept that celebrates bold, fresh cuisine. Key Responsibilities: Craft seasonal menus inspired by Mediterranean traditions and modern sensibilities Source and showcase high-quality local and imported ingredients Lead kitchen operations including food and labor cost controls, scheduling, and inventory Hire, train, and mentor a high-performing culinary team Maintain the highest standards in food quality, safety, and presentation Collaborate closely with ownership and FOH leadership to drive an exceptional guest experience What We're Looking For: Proven experience as an Executive Chef or Chef de Cuisine in a chef-driven, upscale environment ✅ Strong command of Mediterranean cuisine (Greek, Italian, Middle Eastern, or Spanish influences) ✅ A hands-on, team-oriented leader who leads by example ✅ Deep knowledge of food costing, labor management, and kitchen efficiency ✅ A passion for seasonal cooking and local sourcing ✅ Thrives in a high-volume, quality-focused kitchen Why Join Us? 🌟 Join a respected, award-winning restaurant group with a commitment to excellence 🌟 Competitive salary + performance-based bonus 🌟 Health insurance, paid time off, and opportunities for career growth 🌟 Be part of a creative and collaborative culinary culture 📩 Ready to bring your vision to life in Athens, GA? Apply today and take the next step in your culinary career with a team that values integrity, creativity, and passion. Let me know if you'd like a version tailored for LinkedIn or Indeed, or want help creating a candidate pitch deck or screening questions!

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)