Chef jobs in Georgia - Page 11

The Pastry Sous Chef is responsible to assist the Pasty Chef with control of food/labor costs, pastry and bread product quality/quantity, and coordination of pastry and bread production for banquet and restaurant functions.

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guest

The Senior Sous Chef supports the Executive Chef in leading daily culinary operations, assisting with menu planning and execution, supervising food production, and ensuring quality, consistency, and food safety. At Bon Appetit Management Company we are committed to two things, great food and outstan

Collaborate closely with the Executive Chef to design and execute diversified menus highlighting fresh ingredients. Join American Cruise Lines, the leading cruise line exclusively operating within the United States, as we seek talented Junior Executive Chefs for our upcoming 2026 season. At American

In addition to no night shifts, ever and our fully chef-curated menu, our #1 priority has always been our people.We care about our customers, and we care about you! That's where our YOU FIRST culture begins each day, we put our employees first and strive to make them happy.They are empowered with an

Flik is a member of Compass Group USA. Click here to Learn More about the Compass Story (. Compass Group is an equal opportunity employer.

To provide technical and administrative assistance to the Banquet Chef and ensures effective operation of the kitchen and banquets. Responsible for product availability for all restaurant and banquet items.

What makes FLIK click? Our people.The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day.We know how to pick them and we know how to grow them.It starts with hiring people who share our passion for food and hospitality.Once we find the right talent

Calm, confident leadership style with high standards. We are partnering with a highly respected, chef-driven restaurant group in Atlanta to identify a Chef de Cuisine for one of its flagship, Michelin-recognized concepts. The Chef de Cuisine will serve as the operational backbone of the kitchen, wor

The Chef de Cuisine is critical in executing a process that begins with menu development and ends with a smiling guest having received what they ordered, the way they ordered it. Our chef inspired lunch and dinner specials play a vital role in providing greater variety (reducing "menu fatigue") and

We offer a comprehensive voluntary benefits package including Critical Illness, Hospital Indemnity, Accident Coverage, Permanent Life, and Pet Insurance. At Fogo de Chão, we strive to give our guests an unforgettable dining experience of discovery while showcasing the Culinary Art of Churrasco. Our

We are seeking a passionate Chef to lead with a high focus on quality and the environment. As our Chef, you will lead our kitchen teams to execute a culinary vision to provide our patients and staff with the highest quality, nutritious, and delicious food possible. Associate's or bachelor's degree f

As a Sous Chef, you will oversee all kitchen operations and provide leadership and support to the culinary team. Lead Line Cook, Sous Chef and/or equivalent kitchen leadership in a finer dining restaurant.

Eurest is hiring immediately for full time Sous Chef positions. Job Summary: Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

Our vibrant capital city is the living, breathing cultural heart of the American South, where world-renowned chefs, business moguls and celebrities flock for work and play. Our vibrant capital city is the living, breathing cultural heart of the American South, where world-renowned chefs, business mo

A minimum of two years of formal culinary training plus three years of work experience, or at least six years of work experience with two years in a similar role.

Regis Atlanta is hiring a talented and driven.You'll have the opportunity to work alongside some of the top culinary talent in the Southeast and contribute to a dynamic and evolving menu.Lead a specific section (hot, cold, grill, etc.Oversee mise en place, prep, and station team members.Ensure consi

Job Description We are looking for a professional line cook to prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities • Set up and stocking stations with all necessary supplies, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow executive or sous chef’s instructions, • Clean up station and take care of leftover food, • Stock inventory appropriately, • Ensure that food comes out simultaneously, in high quality and in a timely fashion, • Comply with nutrition and sanitation regulations and safety standards, • Proven cooking experience, including experience as a line chef, restaurant cook or prep cook, • Excellent understanding of various cooking methods, ingredients, equipment and procedures, • Accuracy and speed in executing assigned tasks

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Free food & snacks Responsibilities • Follow recipes to prepare a wide range of foods such as sauces, bases, and mixes, • Prepare food with consistency and high quality, • Ensure all Health Department standards are maintained, • Use a variety of household and commercial kitchen utensils and equipment, • Maintain a clean, well-organized and safe work environment, • Multitask, • Communicate effectively communicate with managers and teammates, • 1 or more years in commercial food preparation, • 1 or more years of baking (preferred but not required

Executive and Sous Chef needed for an exciting opportunity! Chef Executive Chef, Chef, Sous Chef, Executive, Restaurant, Staffing.

Works with warehouse team to ensure all product required for production tasks has been dropped to the production floor in the quantities required for the production plan. The Supervisor must execute the production plan as established by the Shift Manager and supervise an assigned team consisting of

Join us as a Lead Cook and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. The Lead Cook acts as a leader in the kitchen in the absence of the Kitchen Manager/Chef, assists in some management duties and prepares and serves food for customers. Maintains

Join our team as a Food Service Cashier, where you'll play a key role in our kitchen and customer service operations. If you have a passion for food service and enjoy working in a dynamic environment, we encourage you to apply!. Assist the Chef in food preparation and service.

Position Overview We’re hiring an Executive Assistant to support our CEO/Executive Chef and COO. Executive Assistant (CEO/COO Support) – Catering & Meal Prep Company. We are looking for a sharp Executive Assistant to support leadership with scheduling, communication, organization, and follow-thr

As a Food and Beverage Runner, you will be responsible for expediting food from the kitchen to our guests as quickly as possible while responding to changing needs in the dining room. What will you do? * Attend pre-shift briefing, taking note of important service information * Collaborate with Chef

Chef Position at Pine Oaks Golf Course.This position is Non-appropriated Fund (NAF) and will be assigned to the Pine Oaks Golf Course at Robins AFB, GA.Responsibilities include planning and managing functions of food activities in a small to medium-sized kitchen.Primary duties consist of planning an

The sous chef assists the Executive Chef in overseeing daily kitchen operations, ensuring consistency, quality, and efficiency.

Job Description 990 Sushi Kitchen, part of the Frog Hollow Hospitality Group in Downtown Augusta, is seeking a skilled Sushi Chef who is passionate and dedicated to the sushi craft, a team player with a positive attitude and ability to create an unforgettable sushi experience. Our sushi program was created by Executive Chef Fuyuhiko Ito, formerly chef / partner of Umi in Buckhead, arguably Atlanta’s best sushi house. He has more than three decades of culinary credentials under his belt, including experience with both traditional Japanese and classic French cuisine. Chef Ito’s and Chef Masayuki Shinohara's sought-after Asian fare is of the highest caliber. Hourly Positions start at $20-$25 and Salary Positions start @ $52k and up based on experience. Skills: 3+ years proven Sushi Chef experience working in an upscale establishment Knowledge of Japanese culinary traditions, industry trends and sushi-making methods Excellent knife skills (especially for Nigiri) and ability to handle raw fish safely Ensure the quality and freshness of ingredients used in sushi preparation Excellent food handling skills to ensure safety and prevent cross-contamination Ensure proper labeling and dating, as well as holding and rotating techniques for storage Maintain a clean and organized work area Adhere to all food safety and sanitation guidelines Uphold presentation standards for all sushi dishes served Qualifications: • Ability to work well under pressure in a fast-paced environment, • Excellent people skills, • Excellent communication skills Medical Insurance with Dental, Vision available Discount at all restaurants in our group To apply, please submit your resume highlighting your relevant Sushi Chef experience.

Job Description Salary: $100,000 - $110,000/ yearly CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job Summary The General Manager, reporting directly to the Regional Vice President, holds duties related to day to day operations of a Company account in Fayetteville, GA. The position entails a need for excellent communication skills; ability to multitask, strong team leadership, client relations, and ensures superior food quality and strong customer service skills. Key Responsibilities: • Oversees all P&L and budgeting as it pertains to the account, • Manages overall day-to-day operations of the account, • Conducts HR functions, including hiring, progressive counseling, and terminations, • Oversees scheduling, payroll, and team training, • Maintains excellent relationships with customers, guests, and clients as well as other departments, • Works with the Chef and management team in creating menus and providing top quality food, • BS, Hospitality or Culinary degree preferred, • Five years of foodservice operation experience, • High volume production and catering experience is essential, • Previous experience managing a budget, • Desire to learn and grow with a top-notch foodservice company Apply to CulinArt today! CulinArt is a member of Compass Group USA Click here to Learn More about the Compass Story! Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Associates at CulinArt are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1501325 CulinArt Sector NANCY M TEIXEIRA [[req_classification]]

Job Description Line Cook - Lake Blackshear Resort Coral Hospitality, one of the top management companies in the hospitality industry, is currently searching for a hardworking Line Cook for the Lake Blackshear Resort & Golf Club located in Cordele, Georgia! This is a seasonal position starting March 1, 2026. We offer a culture that focuses on teamwork and high levels of customer service with an environment that empowers our team members to exceed guests' expectations. Our ideal candidate will be engaged, hands-on, and prepared to operate a "best in class" resort! Lake Blackshear Resort has 10 lake cabins and 82 camp sites located on beautiful 8800-acre cypress lake with restaurant, bar, off site fitness center, conference center, marina with a lake restaurant, 18 hole-golf course designed by Denis Griffiths, hunting preserve, fishing and more. Summary: Under the direct supervision of the Executive Chef or Sous Chef, this position prepares, seasons, and cooks’ soups, meats, vegetables, desserts, and other food items for Lake Blackshear Resort. 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. Hours and days: Typically, Monday through Sunday with varying hours. Essential Functions: · Reads menu to estimate food requirements and orders food from supplier or procures food from storage. · Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles. · Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. · Bakes, roasts, broils, and steams meat, fish, vegetables, and other foods. · Adds seasoning to foods during mixing or cooking. · Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked. · Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders. · Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use. · Butcher’s chickens, fish, and shellfish. · Cuts, trims, and bones meat prior to cooking. · Bakes bread, rolls, cakes, and pastry. Education and/or Experience: High school diploma or general education degree (GED); and six months related experience and/or training; or equivalent combination of education and experience. Lake Blackshear Resort / Georgia Veterans State Park is an Equal Employment Opportunity Employer.

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: In the words of our founder Chef Hector Santiago, “We’re not just in the south, we’re in South America.” In the south we’re known for hospitality; similarly, in South America our humble, welcoming, and cheerful spirit ensure our many visitors feel right at home. We serve that hospitality to our guests. Requirements: This position requires the following: • Prior bar tending experience is required, • Confident and highly social personality, • Knowledge of spirits, bar tending, and drink-making, • Knowledge of Latin American spirits a plus, • Greeting and welcoming guests, • Ability to move quickly and efficiently, • Maintaining complete knowledge of all food and beverage items including specials, their prices and availability, • Walking guests through our menus and daily specials, • Accurately take orders, • Accurate money handling, processing credit card transactions, basic math skills, • Basic knowledge of POS software, • Ability to communicate well with others, • Positive, team-oriented attitude

Sous Chef – High-Volume, Upscale Casual Kitchen.

Assists Executive Chef with all kitchen operations and preparation.

Job Description An established upscale/casual high volume restaurant is currently seeking a Chef / Line Cook and other BOH positions for full-time or part time employment. Experience is preferred and candidates must be willing to work mornings, days and weekends. Catering background is also beneficial but not a must. This professional cook must be driven, organized, reliable, honest, hard working, and able to multitask in a fast paced environment. If hired, you will be expected to master each functional station in our kitchen. Qualifications: *Must be willing to adhere to standards set by the Owner. Job Requirements: *Experience in running all kitchen operations, including food cost, inventory, purchasing, preparation, quality control, menu costing, staffing and training. *Maintain consistency and standards set forth.

Job DescriptionBenefits: • Fun environment and team culture, • Career growth opportunities, • Meal perks, • Paid training, • Flexible part-time or full-time schedule Our service team members are responsible for greeting guests, taking orders, and serving The Brass Tap's delicious food. Our servers are passionate about beer knowledge and providing each guest with an amazing experience. Positive attitudes and teamwork are a part of The Brass Tap culture. If you love people and enjoy working in a fast-paced environment, then apply now! Now hiring full-time and part-time positions. Responsibilities • Greet and welcome guests to The Brass Tap, • Follow The Brass Tap steps of service for taking and serving orders, • Be beer and menu knowledgeable to suggest beers and describe menu items, • Present guest check and take payment, • Follow safety and sanitation procedures, • Keep station and service areas clean and organized, • Complete duties without constant supervisionRequirements, • Minimum age 21 or older, based on applicable state & local requirements, • Available to work weekend and holiday shifts, • Ability to balance and carry multiple food and beverage items, • Able to competently operate the POS and beverage equipment, • Continuous standing, bending, and lifting up to 25 pounds

Restaurant Chef A respected restaurant group is seeking an experienced Restaurant Chef to lead a busy, upscale kitchen known for quality and high standards. This role offers the chance to make a significant impact, guiding a talented team in a dynamic, rewarding environment with real room for growth. Restaurant Chef Benefits & Compensation • $100K to $110K base salary plus aggressive bonus structure, • Full medical benefits, • Real growth potential within an established, expanding group, • Opportunity to run your kitchen with purpose, pride, and ownership Restaurant Chef Requirements & Qualifications • 3–5 years of experience as an Executive Chef or Head Chef, • Demonstrated success running high-volume, scratch kitchens, • Strong leadership skills with a track record of team development, • Full command of kitchen financials, including P&L, food cost, and labor control, • Ability to remain calm and focused under pressure Restaurant Chef Day-to-Day Responsibilities • Lead and develop a high-performing kitchen team, setting and upholding exceptional standards, • Oversee daily culinary operations, ensuring dishes are made from scratch with consistency and quality, • Manage kitchen financials, controlling costs and maximizing profitability, • Drive execution during busy service periods while maintaining composure and efficiency, • Inspire a culture of accountability, pride, and continuous improvement in the kitchen If you are ready to take full control of a kitchen that values quality and results, we want to hear from you. Step up and apply today.

Omni Hotels - JobID: 132303 [Kitchen Staff / Grill Cook / Prep Cook] As a Line Cook at Omni Hotels, you'll: Follow the instructions and guidelines outlined by the Chef or Lead cook for the shift; Assist with production and prep work as needed; Check daily production sheets and check with Chef or lea

Job DescriptionJob Title: Senior Infrastructure / DevOps Engineer Experience: 15+ Years Engagement Type: Contract – C2C Duration: Long Term Role Overview We are looking for a highly experienced Infrastructure DevOps Engineer to support and enhance enterprise-scale cloud and hybrid infrastructure environments. Deep expertise in infrastructure automation, CI/CD pipelines, container platforms, and production support. The consultant will work closely with platform, application, and security teams to deliver reliable, scalable, and secure infrastructure solutions. Key Responsibilities • Design, implement, and maintain highly available and scalable infrastructure across cloud and hybrid environments, • Develop and manage Infrastructure as Code (IaC) using Terraform, CloudFormation, or ARM, • Build, enhance, and support CI/CD pipelines for continuous integration and deployment, • Automate provisioning, configuration, and deployment processes, • Manage containerized platforms using Docker and Kubernetes (EKS/AKS/GKE), • Implement monitoring, logging, alerting, and observability solutions, • Support production environments, perform root cause analysis, and resolve incidents, • Ensure security, compliance, and governance best practices are followed, • Collaborate with cross-functional teams to deliver infrastructure solutions, • Provide technical guidance and best practices to development teams, • Participate in on-call rotations and operational support as requiredRequired Technical Skills, • Strong hands-on experience with AWS, Azure, or GCP (at least one at expert level), • Expertise in networking, IAM, load balancing, DNS, VPC/VNET design, • Experience supporting enterprise production environments, • CI/CD tools: Jenkins, GitHub Actions, GitLab CI, Azure DevOps, • IaC tools: Terraform, CloudFormation, ARM, • Configuration management: Ansible, Chef, Puppet, • Scripting: Python, Bash, PowerShellRequired Qualifications, • 15+ years of experience in Infrastructure / DevOps / Platform Engineering, • Strong troubleshooting skills for production systems, • Excellent communication and documentation skills, • Ability to work independently and deliver with minimal supervisionNice-to-Have, • Experience with microservices and event-driven architectures, • Exposure to Kafka, RabbitMQ, Azure EventHub, • Cloud cost optimization / FinOps experience, • Experience supporting Kubernetes at scale

Job Description Founded in 2013, Home Chef is the leading meal solutions company with both a retail and online presence. Available online at homechef.com and in retail at more than 2,100 Kroger grocery stores, Home Chef is committed to inspiring and enabling more people to cook simple, delicious meals, no matter how busy they are. In 2023, Home Chef introduced a new brand, Tempo! Tempo features a rotating selection of ready-to-heat meals delivered directly to your door. These meals are better-for-you versions of familiar favorites, designed to save you time and reduce stress while maintaining a healthy lifestyle. Our Tempo menu includes options that are protein-packed, fiber-rich, calorie and carb conscious, keto-friendly, and dietitian-approved. Similar to our recipes, we recognize that variety is the spice of life, and therefore, our employees also bring their uniqueness and color to our fantastic team. We're eager to work with humble team players and pragmatic next-level thinkers to innovate on Home Chef's offerings. The Tempo Operations Manager will oversee end-to-end operations of Home Chef's Ready to Heat (RTH) production, ensuring consistent quality, food safety, and execution against production targets. This individual will manage a cross-functional team of culinary and production professionals including Executive Chefs and Production Kitchen Supervisors. The ideal candidate thrives in a fast-paced, high-volume environment, excels in leadership and team development, and is passionate about operational excellence and customer satisfaction. Detailed Responsibilities Oversee Tempo Production and Kitchen Operations • Ensure seamless execution of all RTH production operations, including prep, cooking, cooling, portioning, traying, sealing, and labeling., • Coordinate production planning, ingredient readiness, and kitchen line staffing with plant leadership and warehouse teams., • Leads by example and embodies Home Chef values of Customer First, Best-in-Class Team, Ownership, Pursue Excellence, and Deliver Happiness, • Directly manage Executive Chef and Production Kitchen Manager, • Provide leadership, coaching, and professional development across kitchen and production teams., • Foster a high-performance culture rooted in collaboration, accountability, and continuous improvement., • Ensure strict compliance with food safety programs (GMP, HACCP, SQF)., • Champion a "Safety First, Quality Always" culture across shifts., • Collaborate with R&D chefs to support recipe rollouts, menu improvements, and ingredient transitions., • Partner with Procurement to address sourcing issues and ingredient changes., • Own daily/weekly reporting of production KPIs, team performance, and quality metrics., • Utilize Progress Tracker and other tools to track batch data, yields, and line performance. Qualifications The requirements listed below are representative of the knowledge, skill, and/or ability needed for this role. Reasonable accommodations may be made to enable individuals with disabilities. • 5+ years of leadership experience in high-volume food production, culinary operations, or manufacturing., • Strong understanding of HACCP and SQF requirements., • Demonstrated success in managing cross-functional production and culinary teams., • Experience with Microsoft Office, Google Suite, and production tracking tools., • Ability to manage in a cold production environment (~38°ree;F)., • Exceptional communication, problem-solving, and organizational skills., • General high school degree, or equivalent, (e.g. GED). More About UsPerks and Benefits • Candidates can experience Home Chef as a customer - enter promo code PEOPLE30 for $30 off your first order!, • Medical, dental, vision, life and disability insurance available, • Paid holidays, sick time and vacation time, • 401k program We are pragmatic next-level thinkers. We come up with novel and unique ideas. We explore new strategies to avoid being constrained by conventional thinking. We take ownership. We approach ambiguous problems, prepared to dive in, get curious, and learn more. We are results-driven, always challenging ourselves to exceed goals. Be at Home at Home Chef We all show up authentically at Home Chef. Our team includes individuals with a variety of identities, backgrounds, and perspectives. You can trust that you'll be able to bring your whole self to an inclusive and enjoyable workplace. We welcome people of all races, colors, religions, national origin or ancestry, sex (including sexual identity), age, physical or mental disabilities, pregnancy, veteran or military status, unfavorable discharge from military service, genetic information, sexual orientation, marital status, order of protection status, citizenship status, arrest record or expunged/sealed convictions, or any other legally recognized protected basis under federal, state, or local law. Home Chef is committed to the full inclusion of all qualified individuals. As part of this commitment, Home Chef will ensure that persons with disabilities are provided reasonable accommodations. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, or to receive other benefits and privileges of employment, please contact our People team at . To view the California Applicant Notice click here

Job Description Make a difference in the lives of people, your community, and yourself. Join a culture of opportunity with Morrison Healthcare. Our careers are filled with purpose and empower you to transform healthcare experiences. Take a look for yourself! Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News & World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation’s largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare’s Best Places to Work since 2012. Job Summary This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures, • A.S. or equivalent experience, • Three to five years of progressive culinary/kitchen management experience, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Job Description Department: Recreation, Parks, Historic and Cultural Affairs Pay Range: $13-$14 / Hourly Job Status: Seasonal (120 days or less); Days, Evenings, and/or Weekends JOB SUMMARY Direct supervision of campers for ages 5-10. Supports the Chef Instructor in the daily supervision and operation of Culinary Camps. This role focuses on maintaining safety, organization, and positive behavior in a kitchen-based camp setting. The counselor assists with activities, monitors camper engagement, enforces kitchen safety guidelines, and helps ensure a clean, controlled, and safe culinary environment. Must be able to take directions, problem solve. Must be able to work well with children and adults. Camp counselor is responsible for the safety of all campers. ESSENTIAL JOB FUNCTIONS • Be creative and collaborate as a member of a team., • Take direction from supervisors and camp directors., • Able to establish a tone of high energy for camp/campers. Be able to be creative in regards to researching new games, ideas, activities., • Communicate with and between supervisors, participants in regards to campers., • Show professionalism, energy, responsibility, dependability, and have the ability to multi-task., • Set up needed materials, equipment, and other items for programs/activities., • Must be able to commit to a full day of (7-9 hours per day) and a minimum of 7 weeks out of the 10-week summer., • Must be willing to work at East Roswell Park. MINIMUM QUALIFICATIONS Education and Experience: • Prior childcare experience preferred. Candidates should be in good physical condition as activities with campers are moderately to highly physical. Mandatory orientation is required. PHYSICAL DEMANDS The work is sedentary to light which requires the ability to exert light physical effort, but which may involve some lifting, carrying, pushing and/or pulling of objects and materials of light weight (5-35 pounds). WORK ENVIRONMENT Work is regularly performed without exposure to adverse environmental conditions. The City has the right to revise this job description at any time. This description does not represent in any way a contract of employment. The City of Roswell, Georgia commits to a policy of equal employment opportunity for applicants and employees, complying with local, state, and federal laws. The City’s policy is to employ qualified persons without discrimination regarding race, creed, color, religion, age, sex, country of national origin, marital status, disability, sexual orientation, gender identity, genetic information, political affiliation, ethnicity, or status in any other group protected by federal/state/local law.

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: As a Sous Chef, you will lead culinary operations, drive creativity, and ensure excellence in a high-volume kitchen. The ideal candidate is a strong leader with proven experience in back-of-house management, passionate about quality, and committed to creating memorable dining experiences. Company Overview TEI Hospitality is hiring to join our team! Pelican Pete’s is a well-loved tiki-style restaurant on Lake Lanier in Gainesville, GA. At Pelican Pete’s, we’re all about having a good time. As Lake Lanier’s only floating tiki bar and restaurant, we offer a one-of-a-kind waterfront experience featuring unbeatable lake views, live music, and some of the best food and drinks on the lake. Centered around good food, good drinks, and good times, Pelican Pete’s continues to be a favorite gathering place for locals and visitors alike. RESPONSIBILITIES: • Lead culinary innovation using fresh, local ingredients and refined techniques., • Maintain the highest standards of cleanliness, organization, and efficiency., • Manage financials, including labor, cost of goods, and P&L oversight., • Foster a positive, team-oriented work environment., • Mentor and coach culinary team members to uphold high standards., • Oversee all BOH operations and ensure timely food preparation and delivery., • Ensure guest satisfaction through exceptional culinary experiences., • Participate in training sessions, meetings, and team collaboration., • 1–2+ years of back-of-house operations management, including at least 1 year as a Sous Chef., • Proven success in a fast-paced, high-volume environment., • Experience managing a full-service restaurant and mentoring team members., • Strong understanding of P&L, budgets, inventory, and labor management., • Familiarity with POS systems and OpenTable., • Ability to create memorable dining experiences and WOW moments., • Skilled in coaching, scheduling, and driving continuous improvement., • High school diploma or GED required., • Must be authorized to work in the USA with proper documentation., • Minimum age: 18; ability to obtain necessary licenses or permits., • Ability to stand for extended periods and work in a fast-paced environment., • Flexible schedule including nights, weekends, and holidays., • Competitive Wages plus bonus structure for management, • Medical, Dental, and Vision Insurance (after 90 days for full-time employees), • Comprehensive Training Program and ongoing career development, • Paid Time Off for salaried employees, • Performance-Based Career Growth, • Employee Dining Discounts, • Leadership, • Culinary Expertise, • Teamwork, • Communication, • Attention to Detail, • Ability to Work Under Pressure, • Organizational Skills, • Adaptability, • Positive Attitude, • Work EthicRequirements:

Job Description Salary: $55,000 $57,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary The Sous Chef at SCAD Atlanta supports the overall success of the culinary operation by providing daily kitchen leadership and executing the food program. This role is responsible for menu support, food preparation, inventory, and cost control while ensuring compliance with health regulations, company standards, and client expectations. The Sous Chef also plays a key role in training and leading back-of-house associates to deliver high-quality, consistent food service. Essential Duties and Responsibilities • Assist with daily food preparation and cooking across multiple menu items, • Support menu planning and development, • Help implement new culinary programs in collaboration with culinary and marketing teams, • Assist with ordering, inventory management, and cost control, • Ensure food quality, freshness, presentation, and sanitation standards are met, • Train, motivate, and supervise back of house team members, • Perform additional duties as assigned Qualifications • Minimum of 5 years of culinary experience, including at least 1 year in a supervisory or lead role, • Experience in restaurant, hotel, corporate dining, education, healthcare, military, or similar food service environments, • Strong knowledge of food trends, production, sanitation, safety, and cost controls, • Ability to create and manage production sheets, • Proven leadership, coaching, and training skills, • ServSafe or Department of Health certification preferred, • Basic computer skills, including Excel and other MS Office tools, • Associate’s degree in Culinary Arts preferred Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1503693 Bon Appetit Tyler Justus

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workersAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workersAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job Description Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as a Director of Dining Services, you are responsible for overseeing day-to-day operations for a dining account. You will manage and lead a team of associates. You will be responsible for managing client relations, along with ensuring that the food offered to the customers is of superior quality. Additionally, you will be responsible for the following: Key Responsibilities: • Maintain excellent relationships with customers, guests and client as well as other departments, • Work with the Chef and management team in creating menus and providing top quality food, • Oversee all P&L and budgeting as it pertains to the account, • BS, Hospitality or Culinary degree preferred, • Three to five years of foodservice operation experience, • High volume production and catering experience is essential, • Previous experience managing a budget, • Desire to learn and grow with a top notch foodservice company Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1494107 Flik Hospitality Group Shane Tirpak [[req_classification]]