J-1 Culinary program with InterContinental Buckhead Atlanta - Hosco - Atlanta

Job DescriptionWe're a private foodservice company located on Campus at GA Tech in Midtown Atlanta that provides from-scratch meals cooked in-house at private student residences on campus. Position to start ASAP Full time 40/hrs week Monday to Thursday 9am - 6:45pm and Friday Lunch 9am-1:30pm No weekends, early mornings or late nights. Additional catering overtime hours available by request when available. Responsibilities include: Executing meals for Lunch & Dinner buffet service. Manage & delegate workload with kitchen staff Coordinate with Campus Manager on general operations & needs. Welcome students to meal services. Maintaining a tight, well organized & professional kitchen Qualifications: Because our work involves dealing directly with our clients, the candidate must be customer focussed, outgoing, well presented & be able to communicate clearly and effectively. Candidate must have experience in a hands-on Chef position. Culinary creativity to have input on menu development & execution, especially for dietary needs. Servsafe certified. Ability to lift and carry 50 pounds. $24/hr + based on experience. Free meals each shift. IRA Matching

Job Description The Buckhead Life Restaurant Group is seeking talented and experienced Sous Chef candidates to join our culinary teams at Kyma, Bistro Niko, and Chops Lobster Bar. If you are passionate about excellence, dedicated to craftsmanship, and ready to grow with a nationally acclaimed restaurant group, we want to meet you. About the Role We are looking for driven culinary leaders with a minimum of 2 years of management experience in a respected fine dining environment. Candidates should demonstrate strong culinary fundamentals, team leadership skills, and a commitment to delivering exceptional guest experiences. Our kitchens specialize in: • Whole fish flown in directly from the Mediterranean, • Meticulously sourced seafood and prime meats, • Local, seasonal ingredients prepared with precision and care Experience with fish cutting and butchering is a strong plus. Who We Are Buckhead Life Restaurant Group is home to some of the most acclaimed dining destinations in Atlanta and South Florida. Each concept is distinct, chef-driven, and recognized for excellence: Kyma – Modern Mediterranean • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • Chef Pano Karatassos “Reader’s Choice: Best Chef in Atlanta” by The Atlantan, • “Best of Atlanta: Best Seafood” – INsite Magazine Bistro Niko – Classic French brasserie • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • “100 Hottest Restaurants” – Jezebel Magazine, • “Reader’s Pick: Best of ATL” – Creative Loafing Chops Lobster Bar – Prime steaks & seafood • “Best of Atlanta: Best Steaks” – INsite Magazine, • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • “100 Hottest Restaurants: #6” – Jezebel City Fish Market – Award-winning seafood • “Diner’s Choice Award” – OpenTable, • “Award of Excellence” – Wine Spectator, • “Certificate of Excellence” - TripAdvsor The Atlanta Fish Market – American seafood institution • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • “100 Hottest Restaurants” – Jezebel Magazine, • “Atlanta’s Best Lobster Roll” - Zagat Pricci – Contemporary Italian • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • “100 Hottest Restaurants” – Jezebel Magazine, • “Award of Excellence” – Wine Spectator Lobster Bar Sea Grille – Seafood & prime steaks • “Top 7 New Recommended Spots” – Sun-Sentinel, • “Critic’s Pick for Best Seafood Restaurant” – New Times Broward-Palm Beach, • “Best Seafood Restaurant” – New Times Broward-Palm Beach Buckhead Bread Company & Corner Café • “Top 25 Restaurants in Atlanta” – Atlanta Business Chronicle, • “Certificate of Excellence” – TripAdvisor, • “Best Brunch in Atlanta” – OpenTable Our restaurants have earned extensive national recognition, including multiple Esquire “Best New Restaurant” awards and top ratings across their categories. What We Offer • A thriving, professional environment that values growth and internal promotion, • Mentorship from industry-leading chefs and operators, • Competitive compensation, • Opportunities across multiple high-profile concepts Candidate Requirements • Minimum 2 years of management experience in fine dining, • Strong culinary skills and kitchen leadership, • Excellent professional references required, • Passion, consistency, and commitment to excellence How to Apply Visit www.buckheadrestaurants.com to learn more about our restaurants and apply online. We look forward to welcoming you to the Buckhead Life Restaurant Group team—where culinary careers are built and excellence is the standard.

Job Description We are a very high-end, luxury dinner-only sushi restaurant in the heart of Buckhead hiring a full-time Sous Chef for our kitchen department. You will be second in command in preparing and executing food behind hot section in the kitchen. The right candidates should possess at least 10 years of fine dining, high volume restaurant experience. You MUST work well under pressure and with other people. You MUST have a reliable means of transportation and be responsible for your given schedule. If you're interested, send us a short email introducing yourself and describing the reasons why you think you are the best candidate for the position along with a detailed resume highlighting which fine dining restaurants you previously worked along with the position and duration of time there. Serious inquiries only. Company DescriptionHigh end Sushi restaurant.High end Sushi restaurant.

Job Description Event Sous Chef Department: Culinary Reports To: Event Chef Supports: Executive Chef & Catering Chef (as assigned) Supervises: Assigned Event Cooks and Temporary Culinary Staff Position Summary The Event Sous Chef supports the Event Chef in executing on-site culinary operations. This role assists in food finishing, plating, timing coordination, and staff supervision to ensure events are delivered seamlessly and to Carlyle’s standards. The Event Sous Chef acts as second-in-command at events and must be capable of stepping into leadership when necessary. Key Responsibilities On-Site Food Execution • Assist in finishing and plating menu items, • Monitor buffet replenishment and course timing, • Ensure portion control and presentation consistency, • Maintain proper hot and cold holding standards Kitchen Setup & Breakdown • Assist with event kitchen setup and organization, • Ensure equipment is properly staged and functioning, • Support clean breakdown and return of equipment post-event Team Support & Supervision • Direct assigned cooks and temporary staff, • Ensure tasks are completed accurately and efficiently, • Reinforce recipe adherence and quality standards, • Step into leadership role if Event Chef is unavailable Quality & Temperature Control • Verify food temperature compliance (≥140°ree;F hot / ≤41°ree;F cold), • Assist in final quality checks before service, • Monitor production flow to prevent delays Sanitation & Compliance • Enforce sanitation standards at event venues, • Maintain clean and organized workstations, • Follow cross-contamination prevention procedures, • Adhere to HACCP and health department requirements Qualifications • 3–5 years of professional culinary experience, • Prior banquet or catering experience preferred, • Strong understanding of timing and plating coordination, • Ability to work in fast-paced, high-pressure environments, • Flexible schedule including evenings, weekends, and holidays, • ServSafe certification preferred Core Competencies • Execution support excellence, • Team coordination, • Attention to detail, • Time management• Adaptability, • Professionalism under pressure Company DescriptionFamily catering business founded in 1976, $20,000,000.00 in sales in 2025. Started out in corporate catering but growing our business in social and event catering, plus a newly formed wholesale division. Opened a premier event location in October 2019, The Carlyle Venue, on Piedmont Road, Atlanta. Our corporate headquarters is located in the trendy west side of Atlanta. We believe in a collaborative team oriented environment. The majority of our employees have been here 5+ years or more! Come see what makes us great, work in a environment where YOU are a "part" of something and not just another piece. Be an impact player today!Family catering business founded in 1976, $20,000,000.00 in sales in 2025. Started out in corporate catering but growing our business in social and event catering, plus a newly formed wholesale division. Opened a premier event location in October 2019, The Carlyle Venue, on Piedmont Road, Atlanta. Our corporate headquarters is located in the trendy west side of Atlanta. We believe in a collaborative team oriented environment. The majority of our employees have been here 5+ years or more! Come see what makes us great, work in a environment where YOU are a "part" of something and not just another piece. Be an impact player today!

Job Description A Michelin-starred modern Edomae-style omakase restaurant is seeking an experienced Chef de Cuisine to lead daily culinary operations in an intimate, highly refined dining environment. This 15-seat, dinner-only concept delivers a seasonal tasting menu centered around precision, hospitality, and Japanese-inspired technique. The Chef de Cuisine will work closely with the Executive Chef to curate and execute a refined menu featuring nigiri sushi and composed small plates while overseeing all kitchen operations and team leadership. Due to the interactive nature of the chef’s counter experience, candidates must maintain exceptional organization, professionalism, cleanliness, and composure during service. While prior Japanese cuisine experience is not required, a strong respect for Japanese culinary traditions, attention to detail, and eagerness to learn are essential. Key Responsibilities Culinary Leadership & Service Execution • Lead all back-of-house culinary operations in a Michelin-level fine dining environment, • Execute and maintain consistency across seasonal tasting menus and omakase service, • Work directly with guests at the chef’s counter while maintaining exceptional hospitality standards, • Ensure precision, cleanliness, organization, and execution throughout service, • Collaborate with the Executive Chef on menu development, ingredient sourcing, and culinary innovation Team Management & Development • Supervise, train, and motivate kitchen staff to uphold elevated culinary and service standards, • Foster a collaborative, disciplined, and positive kitchen culture, • Support onboarding and continuous training of team members, • Maintain strong communication across all service and culinary teams Operational & Financial Responsibilities • Manage food cost, labor cost, prep systems, and kitchen efficiencies, • Ensure food safety and sanitation standards are consistently followed, • Oversee inventory, ordering, prep management, and product quality, • Assist with reporting, procedural documentation, and operational organization Qualifications • Proven experience as a Chef de Cuisine, Sous Chef, or equivalent culinary leadership role in fine dining, • Michelin-starred, tasting menu, omakase, or chef-driven restaurant experience strongly preferred, • Strong interpersonal and communication skills in an open-kitchen environment, • Ability to multitask while engaging professionally with guests during service, • Deep understanding of kitchen operations, food cost, labor management, and service execution, • Strong organizational skills and effective time management, • Ability to maintain high-quality execution in a fast-paced, detail-oriented environment, • Commitment to food safety, cleanliness, and operational excellence Compensation & Benefits • Salary Range: $70,000 – $85,000 annually, • Competitive compensation aligned with Atlanta’s fine dining and Michelin-level culinary market, • Growth opportunity within a chef-driven hospitality organization, • Health, Dental, and Vision Insurance, • Paid Time Off, • 401(k) with Employer Match, • Dining Discounts and Additional Employee Perks\nCompany Description The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed. The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

Job Description Sous Chef (Seasonal Summer Camp – Kosher Kitchen) Camp Barney Medintz – Cleveland, GA (Open to Candidates Nationwide) May 14 – August 7, 2026 Camp Barney Medintz is hiring a Seasonal Sous Chef to support our Executive Chef in a high-volume kosher kitchen. This is a hands-on role with primary responsibility for dinner service, desserts, milk line, and snacks, while helping ensure the entire kitchen runs smoothly. If you’re organized, adaptable, and comfortable managing multiple stations in a fast-paced environment, this is a great opportunity to step into a leadership role for the summer. Job Type Seasonal (Full-Time, Summer) May 14 – August 7, 2026 Pay & Benefits • Competitive salary (based on experience), • Free housing, meals, and full room & board, • Unique, team-oriented summer camp environment Key Responsibilities • Lead preparation and service for dinner, desserts, milk line, and snacks, • Ensure all food meets kosher standards and quality expectations, • Follow and adjust production charts to maintain proper quantities and minimize waste, • Support breakfast and lunch operations as needed, • Help manage kitchen workflow and keep team members on task, • Maintain organization across all stations, including coolers (FIFO stock rotation), • Assist with receiving, checking in, and storing deliveries, • Collaborate with Executive Chef and kitchen team (including international staff), • Maintain a clean, safe, and health code-compliant kitchen Qualifications • Experience as a Sous Chef or Kitchen Supervisor in a high-volume kitchen, • Strong organizational and multitasking skills, • Ability to manage multiple stations and shifting priorities, • Team leadership skills with a hands-on approach, • Experience with inventory organization and stock rotation (FIFO), • Culinary training or equivalent professional experience, • Ability to work long, active hours, including weekends Preferred Experience • Summer camp, catering, or institutional dining, • Special diets (allergies, gluten-free, vegetarian/vegan), • Experience working with diverse or international staff Schedule • Full-time seasonal role (May–August), • Includes weekends and extended shifts Work Location In person – Cleveland, GA

Job Description Chef de Cuisine – Fine Dining Location: Atlanta, GA Salary: $70,000–$85,000 annually Job Type: Full-Time | On-Site About the Opportunity A highly regarded fine-dining restaurant in Atlanta is seeking an experienced Chef de Cuisine to join its culinary leadership team. This position is ideal for a chef who thrives in a highly detailed, technique-driven environment and takes pride in exceptional food quality, organization, consistency, and hospitality. The Chef de Cuisine will work closely with executive culinary leadership while overseeing daily kitchen operations, developing the culinary team, supporting menu execution, and maintaining elevated standards of food preparation and service. Key Responsibilities • Lead and oversee day-to-day kitchen operations, • Work closely with executive culinary leadership on menu development and seasonal offerings, • Maintain exceptional standards for food quality, consistency, presentation, and execution, • Lead, train, coach, and motivate members of the culinary team, • Maintain a clean, highly organized, and professional kitchen environment, • Coordinate preparation and service to ensure accurate and timely execution, • Monitor food and labor costs and assist with maintaining established financial targets, • Ensure proper food safety, sanitation, and handling procedures are consistently followed, • Promote teamwork and professional communication between culinary and restaurant leadership, • Maintain quality standards during high-pressure service periods, • Interact professionally with guests when required by the restaurant's service format, • Assist with kitchen procedures, documentation, and operational standards Qualifications • Previous fine-dining culinary experience required, • Prior experience as a Chef de Cuisine, Executive Sous Chef, Sous Chef, or comparable culinary leadership position, • Strong knowledge of culinary techniques, preparation standards, and kitchen operations, • Proven ability to train, develop, and motivate culinary teams, • Understanding of food cost, labor cost, percentages, and basic restaurant financial controls, • Strong organizational and time-management skills, • Excellent communication and interpersonal skills, • Ability to maintain exceptional attention to detail in a fast-paced environment, • Strong knowledge of food safety and sanitation procedures, • Comfortable working within a highly collaborative culinary environment, • Experience with specialized or technique-driven cuisine is a plus, but not required What We're Looking For The strongest candidates will combine technical culinary ability with leadership and discipline. We are especially interested in chefs who have experience: • Working in upscale or fine-dining restaurants, • Leading teams through detailed service execution, • Maintaining very high standards for cleanliness and organization, • Training and developing junior culinary professionals, • Managing food and labor costs, • Contributing to seasonal menu development, • Working closely with executive chefs and restaurant leadership, • Maintaining consistency in a quality-focused culinary environment Compensation $70,000–$85,000 annually, depending on experience. A competitive benefits package and opportunities for professional growth may also be available. Apply today for confidential consideration. \nCompany Description The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed. The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

We are looking for cooks to join our awesome team! We are a busy whole-animal butchery shop serving up a sandwich menu made with our own butchered meats.