Trabajos chef de cuisine en Georgia

Job Description We are a James Beard Award-winning group with an industry-leading company culture and second-to-none quality seeking a like-minded Chef de Cuisine to join us in Savannah, GA. We are a chef-driven group built on collaboration and top-notch guest service. Our unique upscale restaurants boast 100% scratch kitchens, with elevated Southern fare, and a phenomenal culture! Chef de Cuisine Requirements: • Must have Southern Cuisine Experience, • Needs to be a team leader., • No more than 3 jobs in the last 5 years, with steady progression through career, • Must be operations-driven, passionate, open-minded, and hands-on, • A can-do attitude is key Chef de Cuisine Responsibilities: • Builds teamwork through proper training, deployment, and communication, • The right candidate understands performance criteria and holds self and team accountable through effective coaching and strong follow-through skills, • Understands and executes an action plan to achieve goals Chef de Cuisine Benefits: • The pay is competitive based on the level of experience, • Major Medical, Dental, Vision, and 401k, • Performance-based raises and promotions, • Attainable Bonus, • Exceptional Quality of Life

Job Description We are looking to hire an Executive Chef for the upcoming opening of Aberdeen by Coop de Ville! This is a brand new space focusing on seafood-forward cuisine including an exceptional oyster bar and a one-of-a-kind cocktail program. We aim to offer a polished atmosphere followed by a lively late night scene, that feels sophisticated, social, and exceptionally unique. Our ideal candidate: -A passionate, culinary professional with a minimum of 15 years of kitchen leadership experience -A creative flair for developing dishes in concert with chef owners -Strong leadership skills and the ability to mentor a diverse team -Excellent organizational and communication skills -Ability to plan and meet budgetary guidelines -A commitment to sustainability and sourcing local ingredients Why Join Us? f -As Executive Chef in a brand new space, you'll have an opportunity to help create our culinary identity and make a lasting impact on the Savannah dining scene. We offer competitive compensation, benefits, and the chance to work in a beautifully renovated space.

Job DescriptionCompany Description Chick-fil-A South Cobb at I-285 is located on S Cobb Dr just off the I-285 exit. We serve 2,500+ daily guests who live in and travel through the Smyrna / Mableton / Vinings area. Daniel Lomax is the Owner-Operator and started his Chick-fil-A career as a Team Member in 2005. Our leadership team has over 20 years of combined Chick-fil-A experience and is passionate about training and developing our Team Members. We are committed to serving our community and delivering a superior customer experience. Job Description The Kitchen Team Member role is more than just a job, it's an opportunity to gain life experience that goes far beyond making a great product in a friendly environment. As a Team Member working in the kitchen, your responsibilities will include: • Preparing, cooking, and presenting food safely, quickly, and efficiently, meeting Chick-fil-A standards, • Keeping kitchen neat, clean, and orderly at all times, • Working safely around kitchen equipment and reporting any maintenance issues to kitchen manager, • Maintaining personal knowledge by completing in-house training to include annual recertification, keeping up to date with new products, • Carrying out instructions given by leadership team and operator, • Working with fellow team members to ensure guest satisfactionQualifications NO EXPERIENCE NECESSARY: Chick-fil-A is a great opportunity for people of all ages and backgrounds. We are looking for friendly, enthusiastic people who enjoy serving customers. We will teach you everything else you need to know! However, if you have back of house (BOH) experience as a line cook, grill cook, fry cook, sous chef, chef de cuisine, or expediter the Kitchen Team Member role might be a great fit for your skills. • Must be 16 years of age or older, • Must have reliable transportation, • Able to meet the physical demands of the position which includes, but is not limited to, standing for up to nine hours and lifting up to 40 lbs., • Team-oriented, adaptable, dependable, and a strong work ethic, • Positive attitude and customer service-oriented, • Able to multitask and work at a quick, yet efficient and thorough pace, • Willing to give your best at all times Additional Information Benefits of Working at Chick-fil-A South Cobb at I-285 • Fun Team Environment, • Flexible Hours, • Competitive Pay, • Closed on Sunday, • Free Meals, • Professional Development Chick-fil-A Smyrna (GA) @ I-285 is an equal opportunity employer, and we make employment decisions on a non-discriminatory basis. It has been and shall continue to be our policy that we do not discriminate in employment decisions based upon sex, race, color, religion, national origin, ancestry, citizenship, pregnancy, age, physical or mental disability, service in the uniformed services, genetic information, and/or any other protected status, classification or factor, in accordance with the requirements of all federal, state and local laws. This policy applies to all aspects of the employment process including, but not limited to, hiring, assignment, promotion, evaluation, compensation decisions and separation decisions. It is expected that all individuals will avoid any behavior, action, decision and/or conduct that is inconsistent with this policy. This job posting is being managed by Forrest Johnson Recruiting on behalf of Chick-fil-A South Cobb at I-285. Company: Chick-fil-A South Cobb at I-285

Job DescriptionCompany Description Chick-fil-A South Cobb at I-285 is located on S Cobb Dr just off the I-285 exit. We serve 2,500+ daily guests who live in and travel through the Smyrna / Mableton / Vinings area. Daniel Lomax is the Owner-Operator and started his Chick-fil-A career as a Team Member in 2005. Our leadership team has over 20 years of combined Chick-fil-A experience and is passionate about training and developing our Team Members. We are committed to serving our community and delivering a superior customer experience. Job Description The Kitchen Team Member role is more than just a job, it's an opportunity to gain life experience that goes far beyond making a great product in a friendly environment. As a Team Member working in the kitchen, your responsibilities will include: • Preparing, cooking, and presenting food safely, quickly, and efficiently, meeting Chick-fil-A standards, • Keeping kitchen neat, clean, and orderly at all times, • Working safely around kitchen equipment and reporting any maintenance issues to kitchen manager, • Maintaining personal knowledge by completing in-house training to include annual recertification, keeping up to date with new products, • Carrying out instructions given by leadership team and operator, • Working with fellow team members to ensure guest satisfactionQualifications NO EXPERIENCE NECESSARY: Chick-fil-A is a great opportunity for people of all ages and backgrounds. We are looking for friendly, enthusiastic people who enjoy serving customers. We will teach you everything else you need to know! However, if you have back of house (BOH) experience as a line cook, grill cook, fry cook, sous chef, chef de cuisine, or expediter the Kitchen Team Member role might be a great fit for your skills. • Must be 16 years of age or older, • Must have reliable transportation, • Able to meet the physical demands of the position which includes, but is not limited to, standing for up to nine hours and lifting up to 40 lbs., • Team-oriented, adaptable, dependable, and a strong work ethic, • Positive attitude and customer service-oriented, • Able to multitask and work at a quick, yet efficient and thorough pace, • Willing to give your best at all times Additional Information Benefits of Working at Chick-fil-A South Cobb at I-285 • Fun Team Environment, • Flexible Hours, • Competitive Pay, • Closed on Sunday, • Free Meals, • Professional Development Chick-fil-A Smyrna (GA) @ I-285 is an equal opportunity employer, and we make employment decisions on a non-discriminatory basis. It has been and shall continue to be our policy that we do not discriminate in employment decisions based upon sex, race, color, religion, national origin, ancestry, citizenship, pregnancy, age, physical or mental disability, service in the uniformed services, genetic information, and/or any other protected status, classification or factor, in accordance with the requirements of all federal, state and local laws. This policy applies to all aspects of the employment process including, but not limited to, hiring, assignment, promotion, evaluation, compensation decisions and separation decisions. It is expected that all individuals will avoid any behavior, action, decision and/or conduct that is inconsistent with this policy. This job posting is being managed by Forrest Johnson Recruiting on behalf of Chick-fil-A South Cobb at I-285. Company: Chick-fil-A South Cobb at I-285

Job Description Are you looking for an opportunity and growth in your hospitality career? Look no further! Here at Tupelo Honey, we believe "The happiest bees make the best honey" and we are ready to hire team members with a passion to serve our community and foster the brand we love so much. We feel passionate about offering a diverse array of benefits to meet our team members’ needs throughout every age and stage of employment. HONEY POT BENEFITS • Fair Start Wage, • Industry-leading employee and family health care offerings, • Wellness and Tuition Reimbursements, • Accrual of Paid Time Off, • Paid Parental Leave, • Life, Dental, and Disability benefit options, • Fast-growth company with advancement opportunities ESSENTIAL DUTIES AND PRIMARY RESPONSIBILITIES • Responsible for the oversight of standard dining room service including line, prep and expo., • Responsible for between shift communication., • Responsible for the oversight of BOH administration including ordering., • Responsible for all special BOH operations including large parties and catering/to-go., • Responsible for chefs in all stations including: grill, biscuit, market bar, and butcher., • Responsible for all financial reporting including labor and COGS., • Collaborate and support the Executive Chef by overseeing employee coaching and counseling sessions., • Oversee inventory controls.QUALIFICATIONS, • A minimum of 4 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expeditor., • At least 1 year experience in a similar capacity with supervisor or managerial experience preferred., • Knowledge of food cost management and restaurant profit margins., • Good computer skills with knowledge of internet software, Microsoft Excel and Word., • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests., • Preferably, an associate degree in culinary arts.REQUIREMENTS, • Be able to work in a standing position for long periods of time (up to ten hours)., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Must have schedule flexibility to cover all meal periods as needed., • Must be able to move and process information quickly. By providing my phone number in connection with my job application through this website, I authorize Tupelo Honey and its service providers and affiliates to contact me by text at my number using automated dialing technology for informational purposes related to my application and potential employment with Tupelo Honey. Message and data rates may apply. Message frequency varies. To opt-out at any time reply, “Stop.” This consent is not required to obtain any good or service from Tupelo Honey or to apply for a job. You agree to these terms: https://tupelohoneycafe.com/sms-policy/ and this privacy policy: https://tupelohoneycafe.com/privacy-policy/.” Opting into the text program is not a condition to apply. If you do not wish to receive text messages related to your job application and potential employment with Tupelo Honey, you may submit your application via email: jobs@tupelohoneycafe.com. We use eVerify to confirm U.S. Employment eligibility.

Job Description We are seeking an experienced Executive Chef / Kitchen Manager who is passionate about culinary excellence, team development, and creating outstanding guest experiences in a unique hospitality environment. This is an opportunity to lead a growing culinary operation where quality, creativity, and hospitality are at the center of everything we do. Executive Chef Requirements and Responsibilities • 3+ years of Executive Chef, Kitchen Manager, or Chef de Cuisine experience in a full-service restaurant, lodge, resort, or hospitality environment., • Proven leadership experience managing kitchen teams in high-volume operations., • Strong understanding of food cost controls, labor management, inventory systems, and purchasing., • Experience creating menus, specials, and seasonal offerings., • Ability to manage multiple priorities in a fast-paced environment., • Knowledge of kitchen equipment, maintenance, and operational best practices., • ServSafe Manager Certification (or ability to obtain)., • Strong communication, organizational, and leadership skills., • Hands-on leadership style with a passion for coaching and developing others., • Availability to work evenings, weekends, holidays, and peak seasonal periods., • Recruit, hire, onboard, and mentor culinary staff., • Create a positive, accountable, and team-oriented kitchen culture., • Manage ordering, receiving, inventory, and product rotation., • Ensure proper staffing levels through effective scheduling and labor management., • And More... Executive Chef Benefits • Performance-based bonus opportunity, • Paid vacation and PTO, • Employee dining discounts, • Open to Seasonal Relocation - No assistance, • Professional growth and advancement opportunities, • Opportunity to live and work in the beautiful North Georgia Mountains, • Supportive ownership team that values collaboration and innovation, • Unique hospitality environment combining lodging, dining, and outdoor recreation, • Stable year-round leadership role with seasonal business growth opportunities

Job DescriptionChef de Cuisine | Refined Garden-to-Table Restaurant in Atlanta Location: Atlanta, GA Salary: $70,000–$75,000 + Annual Bonus + Full Benefits An elegant full-service restaurant set within a premier Atlanta landmark is hiring a Chef de Cuisine to lead kitchen operations with precision and creativity. Featuring a seasonal, locally inspired menu, this concept values professionalism, calm leadership, and guest-first execution at every level. Key Responsibilities: • Oversee all back-of-house operations, from prep to plating, • Manage food and labor costs, purchasing, scheduling, and training, • Maintain exceptional food quality, safety, and cleanliness standards, • Collaborate with leadership on seasonal menus and culinary innovationIdeal Qualifications:, • 3+ years as a CDC or Executive Sous in upscale dining, • Strong leadership, organization, and calm composure in high-volume settings, • Experience with scratch cooking and garden-to-table philosophies, • Willingness to complete a chef tasting as part of the interview processYou’ll join a thoughtful and supportive team in the heart of Atlanta, with the opportunity to grow into leadership roles as new restaurant concepts launch nearby. All interviews will be in person on location in Atlanta.

Job Description Compensation: $100,000+ (commensurate with experience) Position Overview We are seeking an accomplished Executive Chef whose passion for food is evident in every detail. This is a hands-on leadership role for a chef who values craftsmanship, seasonality, and excellence, and who leads the kitchen with purpose, professionalism, and pride. Quality is the foundation of our culinary philosophy, and the Executive Chef will be its steward. Key Responsibilities • Provide hands-on leadership in the kitchen, cooking alongside and guiding the culinary team, • Ensure exceptional standards of quality, consistency, and presentation across all offerings, • Develop and execute menus that reflect refined technique, thoughtful sourcing, and culinary integrity, • Mentor and develop kitchen talent, fostering a culture of respect, collaboration, and passion for the craft, • Maintain impeccable standards of sanitation, organization, and food safety, • Oversee food costs, inventory, and purchasing while preserving uncompromising quality, • Partner with ownership and leadership to uphold and evolve the restaurant’s culinary vision Qualifications • Demonstrated experience as an Executive Chef or Chef de Cuisine in an upscale or fine-dining environment, • A genuine passion for food and hospitality, with a deep respect for ingredients and technique, • Strong hands-on culinary skills and a polished, professional leadership style, • Ability to inspire excellence through example and mentorship, • Solid operational knowledge, including kitchen systems and financial stewardship The Ideal Candidate • Is deeply passionate about food, cooking, and hospitality, • Takes pride in delivering thoughtful, well-executed cuisine, • Leads with calm confidence, integrity, and purpose, • Values quality, consistency, and teamwork above all Compensation & Benefits • $100,000+ salary, based on experience, • Competitive benefits package, • Opportunity to lead a respected, quality-driven culinary program

Job Description Job Title: Dishwasher Department: Kitchen Reports To: Sous Chef / Chef de Cuisine Job Summary: The Dishwasher plays a vital role in maintaining a clean, organized, and sanitary kitchen. This position is responsible for washing all dishes, utensils, pots, and pans, as well as ensuring all kitchen and dish areas meet health code and sanitation standards. The Dishwasher also assists with basic cleaning tasks and supports the kitchen team with operational efficiency. Key Responsibilities: Operate the dishwashing machine and manually wash items as needed, including large pots, pans, and utensils. Ensure all dishes, glassware, silverware, and kitchen tools are cleaned, sanitized, and stored properly. Maintain cleanliness and organization of dish station, kitchen floors, garbage areas, and mop sinks. Remove garbage and recycling from kitchen areas regularly and in accordance with safety protocols. Assist in cleaning kitchen equipment and surfaces at the start and end of each shift. Use appropriate cleaning agents and follow safety guidelines when using chemicals or operating equipment. Wear the required uniform at all times: non-slip kitchen-safe shoes, kitchen-appropriate pants, and a clean chef coat or shirt. Adhere to strict personal hygiene standards: no watches or jewelry, clean nails, hair pulled back, and no strong scents. Maintain awareness of food safety, cross-contamination prevention, and sanitation best practices. Follow all safety regulations when handling sharp or heavy equipment and working with hot surfaces. Assist with basic prep and restocking duties when dish volume is low. Qualifications: No prior experience required; training will be provided. Must be reliable, punctual, and able to work independently or with a team. Ability to lift up to 50 lbs and work in a fast-paced, high-temperature environment. Willingness to follow directions and safety protocols at all times. Health & Safety Compliance: Must comply with all local and state health department standards. No jewelry, watches, or personal items are allowed in food-handling or dish areas. Follow all sanitation guidelines for warewashing and kitchen cleanliness. Participate in regular training on safe chemical handling, PPE usage, and proper sanitation procedures. Working Conditions: Standing and moving for long periods, exposure to hot water, steam, and cleaning agents. Evening, weekend, and holiday shifts may be required.

Job DescriptionNow Hiring: Chef de Cuisine (CDC) – Upscale Restaurant Group We are seeking a highly skilled, passionate, and detail-driven Chef de Cuisine to lead the back-of-house operations for one of our flagship upscale restaurants. The ideal candidate is a hands-on leader with a strong culinary background, a commitment to excellence, and the ability to inspire and manage a high-performing kitchen team. About Us: We are a multi-concept hospitality group known for delivering exceptional dining experiences with a focus on creativity, consistency, and quality. Our restaurants are chef-driven, ingredient-focused, and rooted in both innovation and precision. What You’ll Do: • Lead and manage all back-of-house operations, including prep, service, and closing procedures., • Oversee food quality, consistency, and presentation for all dishes., • Train, mentor, and develop kitchen staff to uphold service and culinary standards., • Create and execute seasonal menus and specials in collaboration with the executive team., • Manage inventory, food and labor costs, and vendor relationships., • Enforce all sanitation and food safety protocols., • Maintain a culture of accountability, professionalism, and teamwork.What We’re Looking For:, • 5+ years of culinary experience, with at least 2 years in a leadership role (Sous Chef or CDC) in an upscale or fine dining kitchen., • Strong understanding of modern cooking techniques, plating, and flavor profiles., • Proven ability to manage high-volume service with efficiency and grace., • Experience with scheduling, ordering, and cost control., • Excellent communication and leadership skills., • A positive, team-first attitude with a passion for hospitality.Requirements:, • Culinary degree or equivalent experience., • Food Safety Manager certification preferred., • Must be able to work nights, weekends, and holidays., • Must be able to lift 50 lbs and stand for extended periods.What We Offer:, • Competitive base salary + Performance-based Bonus structure., • Comprehensive health and wellness benefits, including Medical, Dental, and Vision coverage., • Opportunities for professional growth and advancement within the company., • Paid Time Off: 2 weeks’ vacation, 5 sick days, and 5 paid holidays annually., • Potential for sweat equity/partnership within the company., • Dining allowance to enjoy experiences at any of our three restaurant locations.

Job Description Situated in the epicenter of Midtown, Loews Atlanta Hotel is walking distance to some of the best attractions in the city. Welcome to Atlanta's Most Vibrant Neighborhood. With spectacular views, beautiful rooms and an ideal location - this property is a modern-age Southern charmer. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer: Competitive health & wellness benefits, 401(k) & company match Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement Training & Development opportunities, career growth Tuition Reimbursement Pet Insurance Team Member Hotel Rates, other discounts, perks and more Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, age, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer: Competitive health & wellness benefits, 401(k) & company match Paid Sick Days, Vacation, and Holidays, Paid Bereavement Pet Insurance and Paid Pet Bereavement Training & Development opportunities, career growth Tuition Reimbursement Team Member Hotel Rates, other discounts, perks and more What We're Looking For: The Chef de Cuisine is responsible for overseeing the culinary operations of the restaurant, including menu planning, food preparation, and kitchen management. This role involves ensuring high-quality food, managing kitchen staff, maintaining food safety standards, and contributing to a memorable dining experience for guests. The Chef de Cuisine is both a creative leader and hands-on operator, ensuring the kitchen runs smoothly and efficiently while delivering exceptional cuisine. Who You Are: Someone with excellent culinary skills and knowledge of food production techniques. A creative and innovative individual in culinary techniques and menu development. A subject matter expert in kitchen equipment use/operation and Food Service Sanitation Standards. A leader who is organized and has strong communication and leadership skills Someone who can work under pressure and meet deadlines, especially during peak service times. What You'll Do: Design and develop creative menus that align with the restaurant's concept and guest preferences. Ensure consistency in quality, presentation, and taste of all dishes served in the restaurant. Work with the Executive Chef and Executive Sous Chef to introduce seasonal dishes, specials, and innovative culinary concepts. Oversee daily kitchen operations, ensuring smooth workflow and timely food preparation. Manage kitchen staff, including sous chefs, line cooks, and kitchen assistants, scheduling kitchen staff to ensure proper coverage during peak hours and special events. Monitor kitchen inventory and ensure timely ordering of ingredients and supplies, maintaining proper stock levels. Maintain the highest standards of food safety and sanitation, ensuring compliance with local health regulations. Implement and oversee food preparation and storage procedures, including proper labeling, rotation, and expiration date monitoring. Conduct regular inspections of kitchen equipment and ensure all tools are maintained and in proper working order. Manage food costs by optimizing portion control, minimizing waste, and efficiently utilizing ingredients. Assist in budgeting and forecasting for kitchen operations, including purchasing and labor costs. Lead and inspire the kitchen team, promoting teamwork, creativity, and a positive work environment. Provide ongoing training, mentorship, and development to kitchen staff, focusing on culinary techniques, safety procedures, and efficiency. Ensure that guest expectations are met or exceeded by consistently delivering high-quality dishes. Interact with guests when appropriate to gather feedback and ensure satisfaction with the dining experience. Address any complaints or issues related to food quality in a timely and professional manner. Demonstrate regular and reliable attendance. Work a flexible schedule to include weekends and holidays depending on business needs. Perform other duties as assigned. Your Qualifications Include: College, Culinary degree, or equivalent professional training. 5-6 years of culinary experience in quality food production in a luxury hotel or fine dining establishment, with 3+ years of supervisory experience. Previous experience in a restaurant with a steakhouse concept preferred. Strong culinary skills and knowledge of various cooking techniques. Excellent organizational and multitasking abilities. Strong leadership and communication skills. Experience in hands-on stock management, inspecting deliveries, and coordinating with suppliers to guarantee fresh, high-quality ingredients and reduce waste. Deep understanding of current culinary trends, including plant-based options, sustainable sourcing, global flavors, and health-conscious ingredients. Skilled in utilizing modern methods to highlight seasonal, local, and premium ingredients, applying techniques that amplify natural flavors and cater to elevated dining experiences. Skilled in educating and mentoring kitchen staff on modern techniques, fostering a culture of learning and innovation to build a versatile, skilled team. ACF certification as Chef de Cuisine (CCC) or a culinary degree from a culinary institute is preferred. Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Job DescriptionNow Hiring: Chef de Cuisine (CDC) – Upscale Restaurant Group We are seeking a highly skilled, passionate, and detail-driven Chef de Cuisine to lead the back-of-house operations for one of our flagship upscale restaurants. The ideal candidate is a hands-on leader with a strong culinary background, a commitment to excellence, and the ability to inspire and manage a high-performing kitchen team. About Us: We are a multi-concept hospitality group known for delivering exceptional dining experiences with a focus on creativity, consistency, and quality. Our restaurants are chef-driven, ingredient-focused, and rooted in both innovation and precision. What You’ll Do: • Lead and manage all back-of-house operations, including prep, service, and closing procedures., • Oversee food quality, consistency, and presentation for all dishes., • Train, mentor, and develop kitchen staff to uphold service and culinary standards., • Create and execute seasonal menus and specials in collaboration with the executive team., • Manage inventory, food and labor costs, and vendor relationships., • Enforce all sanitation and food safety protocols., • Maintain a culture of accountability, professionalism, and teamwork.What We’re Looking For:, • 5+ years of culinary experience, with at least 2 years in a leadership role (Sous Chef or CDC) in an upscale or fine dining kitchen., • Strong understanding of modern cooking techniques, plating, and flavor profiles., • Proven ability to manage high-volume service with efficiency and grace., • Experience with scheduling, ordering, and cost control., • Excellent communication and leadership skills., • A positive, team-first attitude with a passion for hospitality.Requirements:, • Culinary degree or equivalent experience., • Food Safety Manager certification preferred., • Must be able to work nights, weekends, and holidays., • Must be able to lift 50 lbs and stand for extended periods.What We Offer:, • Competitive base salary + Performance-based Bonus structure., • Comprehensive health and wellness benefits, including Medical, Dental, and Vision coverage., • Opportunities for professional growth and advancement within the company., • Paid Time Off: 2 weeks’ vacation, 5 sick days, and 5 paid holidays annually., • Potential for sweat equity/partnership within the company., • Dining allowance to enjoy experiences at any of our three restaurant locations.

Goodwin Recruiting - - Responsibilities: Builds teamwork through proper training, deployment, and communication; The right candidate understands performance criteria and holds self and team accountable through effective coaching and strong follow-through skills; Understands and executes an action p

Goodwin Recruiting - - Responsibilities: Overseeing food preparation; Leading the kitchen staff and managing all food-related functions; Ensure exceptional quality of ingredients and prepared dishes; Instill and nurture high morale and teamwork among staff; Train, develop, and motivate the team.

Job Description Job Posting Title: Culinary Externship – The Fall Line Club (CIA Students) Location: The Fall Line Club – Mauk, Georgia Job Type: Externship (Seasonal-Full Time) About Us: The Fall Line Club is a premier private, members-only golf and sporting club located in the sandhills of Southwest Georgia. Our property features world-class amenities, including two 18-hole championship golf courses, a 9-hole short course, luxury lodging, and expansive outdoor pursuits. Central to our member experience is our farm-to-table culinary program, which draws from our on-site 25-acre farm and multiple dining venues across the property. We are proud to support the development of future culinary leaders through immersive, hands-on externship opportunities. Externship Overview: This externship is designed for Culinary Institute of America (CIA) students seeking hands-on experience in a high-end, scratch kitchen environment. Externs will rotate through various stations and service settings—including fine dining, casual fare, and banquet production—under the guidance of our executive chef. You'll work with seasonal ingredients, learn farm-to-table practices, and gain exposure to high-volume operations while refining your technical skills and culinary instincts. What You’ll Do: • Assist in preparation and execution of dishes across a variety of service styles and stations, • Learn and execute recipes and techniques aligned with our seasonal, elevated cuisine, • Support line operations during live service, including grill and sauté,, • Participate in family style dinning prep and service for members and guests, • Follow all safety, sanitation, and cleanliness standards as outlined by the club and industry best practices, • Engage in weekly feedback and coaching sessions with the Executive and Chef de Cuisine, • Contribute to culinary team projects including menu development, ingredient sourcing, and special events, • Spend time learning about our on-site farm operations and how they influence the culinary program What We’re Looking For: • Current Culinary Institute of America student in good academic standing, • Strong work ethic and commitment to culinary excellence, • Willingness to learn, take direction, and work collaboratively as part of a team, • Ability to multitask in a fast-paced, professional kitchen environment, • Respectful, curious, and enthusiastic attitude toward food, hospitality, and learning, • Ability to engage in conversational and professional interactions with members and guests Physical Requirements: • Ability to stand for extended periods, • Lift and carry up to 50 lbs, • Perform tasks involving bending, reaching, and repetitive motion What You’ll Gain: • Diverse, hands-on kitchen experience in a private club environment, • Exposure to fine dining, casual dining, and private dining production, • Mentorship from accomplished chefs and hospitality professionals, • Opportunity to explore farm-to-table sourcing and seasonal menu development, • Networking and potential career opportunities post-graduation EEO/EOE

Job Description Job Title: Prep Cook Department: Kitchen Reports To: Sous Chef / Chef de Cuisine Job Summary: The Prep Cook is responsible for preparing ingredients and supporting the kitchen team in maintaining smooth kitchen operations. This role is crucial in upholding food safety, hygiene standards, and kitchen efficiency. The Prep Cook ensures all prep work is completed in accordance with recipes, health regulations, and company standards. Key Responsibilities: Accurately and efficiently prepare ingredients including washing, peeling, chopping, slicing, and measuring items for recipes and service. Label, date, and store all prepared items and raw materials in compliance with local health department regulations. Follow all food safety guidelines and sanitation procedures to ensure safe and hygienic food handling at all times. Maintain a clean and organized workstation throughout the shift. Wear the proper uniform, including chef coat, kitchen-safe slip-resistant shoes, apron, and head covering (hat or hairnet) at all times. Maintain high standards of personal hygiene: arrive showered, with clean trimmed nails, and no strong fragrances. Follow strict no jewelry and no wristwatches policy in the kitchen for safety and sanitation. Handle knives and kitchen equipment safely and responsibly, adhering to all kitchen safety protocols. Alert kitchen leadership immediately if any equipment is malfunctioning or if unsafe working conditions arise. Assist in receiving and storing deliveries, ensuring first-in, first-out (FIFO) practices. Dispose of waste properly and help manage recycling and compost bins as applicable. Support cooks and chefs during service as needed. Qualifications: Previous kitchen experience preferred but not required. Basic knowledge of food safety and kitchen sanitation practices. Ability to work in a fast-paced, team-oriented environment. Excellent time management and communication skills. Must be able to lift up to 50 lbs, stand for extended periods, and work in hot or humid conditions. Health & Safety Compliance: Adhere strictly to all local and federal health code regulations. Attend required food safety and workplace safety training sessions. Practice safe knife handling techniques and proper equipment usage at all times. Follow protocols for allergen control and cross-contamination prevention. Working Conditions: Fast-paced kitchen environment with exposure to hot surfaces, sharp tools, and food allergens. Must be able to work mornings, evenings, weekends, and holidays as needed.

Piedmont Driving Club is seeking a Chef de Cuisine for our Main Clubhouse.

A premier upscale restaurant group is seeking a passionate Chef de Cuisine to lead kitchen operations.