Trabajos chef en Georgia - Page 2

Job Description Job description Food ordering from Japan Fish Market and vendors Hiring and training Sushi Line staff Inventory Management Sushi Line staff Management Prepare a variety of sushi rolls and other Japanese dishes according to recipes and customer preferences Ensure the quality and presentation of sushi dishes meet the highest standards Collaborate with the kitchen team to ensure efficient and timely food preparation Experience Proven experience as Creativity in developing new sushi recipes and flavor combinationsa Sushi Chef or in a similar role in a restaurant or catering setting Extensive knowledge of sushi preparation techniques, including cutting, rolling, and plating Familiarity with different types of fish and seafood used in sushi dishes Strong understanding of food safety regulations and best practices in handling raw fish Ability to work in a fast-paced environment while maintaining attention to detail and quality Excellent knife skills and ability to handle kitchen equipment safely Note: This job description is not intended to be all-inclusive. The employee may perform other related duties as negotiated to meet the ongoing needs of the organization. Job Type: Full-time Pay: Up to $175,000.00 per year Experience level: 10 years Company DescriptionHigh end Sushi restaurant.High end Sushi restaurant.

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Flexible schedule, • Free food & snacks, • Opportunity for advancement About Us Social Express Catering & Meal Prep (SECMP) is a fast-growing Metro Atlanta catering and meal production company. We run high-volume food production, corporate catering, and private events. We are looking for a sharp Executive Assistant to support leadership with scheduling, communication, organization, and follow-through. Position Overview Were hiring an Executive Assistant to support our CEO/Executive Chef and COO. This role is for someone highly organized, proactive, and dependable who can keep operations and communication tight so leadership can stay focused on growth and execution. This is not a sit and wait role. You will be expected to take initiative, manage details, and keep tasks moving daily. Key Responsibilities • Manage CEO/COO calendars, scheduling, meetings, tastings, and vendor calls, • Monitor and respond to leads/messages (email, phone, website inquiries, Yelp, texts) using approved templates, • Collect missing details from clients (guest count, service style, timing, location, budget), • Track deposits, invoices, upcoming events, and confirmations, • Send client confirmations 4872 hours before events and ensure details are finalized, • Prepare and organize documents (proposals, invoices, checklists, event folders), • Keep Google Drive folders and trackers organized and updated, • Coordinate internal communication between sales/ops/leadership, • Support hiring/admin tasks (posting roles, scheduling interviews, onboarding organization), • Provide daily/weekly updates so nothing falls through the cracks What Were Looking For Required: • Highly organized, detail-oriented, and consistent follow-through, • Strong written and verbal communication (professional texting and emailing), • Comfortable multitasking and working under deadlines, • Proficient with Google Workspace (Docs, Sheets, Drive, Calendar), • Discreet with sensitive information and business communications, • Reliable transportation (if occasional in-person support is needed), • Prior Executive Assistant, admin, or operations coordinator experience, • Experience supporting a small business owner or fast-paced service business, • Familiar with scheduling tools, task trackers, CRMs, or basic invoicing Performance Expectations (KPIs) • Lead response time within 15 minutes during business hours, • 0 missed meetings/appointments due to scheduling errors, • Deposits and confirmations tracked accurately with consistent follow-up, • 100% of client confirmations sent on time, • Trackers updated daily and tasks completed by deadlines Why Work With SECMP • Fast-growing company with real impact and room to grow, • Direct access to leadership and a role that matters daily, • Opportunity to help build structure and support expansion How to Apply Submit your resume and answer these 3 questions: • What tools do you use to stay organized (Google Calendar, Asana, etc.)?, • Describe how you handle multiple urgent tasks at once., • Are you seeking part-time or full-time, and what is your availability?

Job Description Athens Cooks in Athens, GA is looking for one barista/server to join our 17 person strong team. We are located on 100 Prince Ave Ste 103. Our ideal candidate is self-driven, motivated, hard-working and flexible Benefits • We offer many great benefits, including free early access to your pay through Homebase., • this is a base pay position with tips, • Prepare hot and cold drinks in accordance with customer needs, • Maintain a clean and tidy work area, • Take orders on our POS system at the counter, • Run food, drinks, and assist customers with boxing to-go food, • Setup and breakdown stations during cooking classes/private events, • Serve and assist Chef during cooking classes/private events, • Properly serve wine and beer, • Bus Tables, sweep or mop floors, • Prepare syrups from scratch, • Follow health and safety guidelines, • Interact with customers regularly and professionally, • Happily help out where needed. You may be asked to help with retail or other duties when slow. We are a small business and we promote teamwork and cross-training. Qualifications • Must be able to work at least three weekdays between 7:45 and 4 pm., • Must be able to work the occaisional weekend or evening shift, • Proven working experience as a barista and/or server, • High integrity with a great attendance record, • Strong attention to detail, • Consistent positive attitude and optimistic personality, • Patience, • Ability to listen and communicate effectively, • Willingness to assist and serve others, even if it falls outside your core responsibilities We are looking forward to hearing from you! By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Paid time off, • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • High school diploma/GED, • Previous culinary experience, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job DescriptionDescription: The Line Cook prepares food exactly to the Executive Chef’s specifications and manages all food stations for menu execution. Responsibilities • Set up and stock all food stations with necessary supplies, • Prep all needed food items for service, • Execute menu items according to specifications and standards, • Cook menu items in cooperation with the rest of the kitchen staff, • Ensure that all food is made in a timely fashion and always in high quality, • Clean up station and take care of any leftover or “bad” food according to the chef, • Stock inventory of stations, • Cooking experience, • Clear understanding of menu items, • Understand and responsible for prepping ingredients, • Strong grasp on various cooking methods, food items, equipment, etc., • Multitask in a high volume kitchen, • Handle hot and cold work conditions during food preparation, • Continuous reaching, bending, lifting, carrying items up to 30 lbs., • Have a high school diploma, or equivalent (preferred)., • 2 or 4 year culinary degree preferred, but not required., • Food handler's card may be required according to local and or state regulationsRequirements:

Job Description We are looking for a professional AM Line Cook to prepare food to the exact Chef’s specifications and to support The Retreat's onsite restaurant. Line Cook duties will include assisting the Executive Chef with their daily restaurant & event prep. 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 the Executive Chef's instructions, • Clean up your assigned station and take care of leftover food, • Stock inventory appropriately, • Ensure that food comes out simultaneously, of 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, • Familiar with industry’s best practices, • Culinary school diploma *Candidates must be able to work from 7:00 am - 4:00 pm * The Gathering Spot is an Equal Opportunity Employer. All aspects of employment, including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Powered by JazzHR w3Xd6O69CA

Job Description We are looking for a professional Line Cook to prepare food to the exact Chef’s specifications and to support The Gathering Spot's onsite restaurant, Wye. Line Cook duties will consist of assisting the Executive and Sous Chef with their daily restaurant & event prep. 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, • Familiar with industry’s best practices RVpGxcfgUO

Job Description Job Summary: We are looking for a Pizza Chef to join our kitchen staff and make America’s Best Pizzas! As a pizza cook, your primary responsibilities include baking pizzas and preparing related ingredients. Your duties involve preparing dough, chopping toppings such as meats and vegetables, baking the pizzas, and executing customers’ orders considering special requests. Ultimately, you will help increase client satisfaction by preparing high-quality pizzas. Pizza Cook Responsibilities include but are not limited to: • Prepare customer orders & help with kitchen prep activities, • Completing daily prep including washing & chopping vegetables, filling side cups, restocking make lines, etc., • Smoke & cut chicken breasts & wings using smoker, • Maintain a clean cooking station and sterilize equipment regularly, • Receiving in the moment coaching & hands on training, • Assisting management with in store tasks & other daily store duties, • Complying with the rules and regulations of the company, • Take orders, process payments, & customer phone calls, • Resolve customers’ concerns and answer customers’ questions to your best ability Requirements Ability to handle the physical demands of a restaurant – standing, lifting, carrying, etc. Communicates and expresses ideas to better service our customers Strong verbal communicator Servsafe or required state food safety license Flexibility to work in shifts, including weekends and evenings Team spirit Understanding of food hygiene Good time-management skills Familiarity with kitchen equipment & KPS/POS systems Work experience as a Pizza Chef or similar role in a restaurant (preferred) By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Line Cook – We are a family-owned, farm-to-table restaurant located in downtown Historic Stone Mountain Village. Just a stone’s throw from Stone Mountain Park. Situated in a craftsmen-style home, you will work in a scratch kitchen with its own onsite garden. This position will give you the opportunity to learn more about gardening and local eating. We are a member of Georgia Grown and very involved with our local farmers market. The restaurant has been recognized for its Fried Green Tomatoes, Sunday Brunch by the AJC, Raved About by Atlanta Eats and its Executive Chef has competed in the annual Shrimp & Grits competition held on Jekyll Island. It is imperative that you have passion for your craft. Please do not waste our time or yours if this is just a pit stop. Must be a team player, open minded, willing to think outside the box and adhere to guidance when necessary. You will prepare food items by cutting, chopping, mixing and preparing sauces. Perform inventory checks. Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage. Cook food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards. Stand for long periods of time. Must be organized. Clean and sanitize cooking surfaces at the end of the shift. One to two years of line cook experience, a plus. Must be flexible. Salary will depend on experience. High School Diploma or GED Certificate in Culinary Arts preferred but not required Must have reliable transportation Due to COVID-19, the restaurant is currently open Wednesday thru Saturday, with dining-in and patio seating. Currently, we offer brunch the first and third Sunday of each month. We will continue to do take-out, curbside and delivery. Wearing of a mask inside is mandatory. We are looking forward to receiving your application. Thank you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description At Good to Go, our philosophy is built around teamwork, empathy, optimism, professionalism and communication. If our primary focus is the team - and the team collectively buys in to this really cool and special thing we are doing and executes it well, then our team will have nothing in their way to providing best-in-class hospitality to our guests and community. Everything we do should ultimately be driven by our desire to reach these five goals below. Good to Go's Five Goals 1. To be the best restaurant in the Low Country, 2. To maintain a positive, professional work environment, 3. To demonstrate our version of hospitality, at full volume, always, 4. To be the cleanest restaurant possible, 5. To further the personal and professional development of all team members PRACTICAL SKILLS Reports directly to the Sous Chef Responsible for checking in and putting away daily produce and food-related deliveries Stocks kitchen of dry storage and transports from storage to kitchen facilities as needed Maintains dish pit station. Washes, dries, and returns all dishes and kitchen utensils used during prep shift Performs cleaning tasks as assigned by sous chef Performs light kitchen food prep tasks as assigned by sous chef (juicing, washing produce, cutting vegetables, etc) Operates in an organized fashion, keeps station tidy, and follows Department of Public Health protocols Follows daily cleaning list requirements made by prep manager Thoroughly and routinely follows opening and end-of-shift procedures and protocols Is a clear communicator Follows all other handbook-related protocols Must be able to stand/walk for 8 hours; bend, push, pull; lift up to 50lbs. Must have hand dexterity and be able to use a knife Reliability, punctuality, and attendance are crucial aspects of this position. Lateness will not be tolerated. INTERPERSONAL SKILLS Is dependable: shows up to work consistently and reliably with minimal excuses and missed shifts. Is an excellent communicator of availability, schedule needs, tardiness, etc. Finds solutions when sick or requiring time off. Takes the initiative to find solutions for the dropped shift before coming to a supervisor about it. Willingness to help the team. Understands that we all need each other to be successful both for the evening’s service as well as the big picture. Picks up shifts when others are sick, stays late to help when appropriate. Jumps in to help co-workers when they have a larger workload. Maintains positive and professional behavior. Looks for and performs extra tasks during down time. Must be proactive and not reactive. Takes it upon themselves to clean not only their station, but common areas as well. Strives to reach Good to Go’s five goals and contributes to a positive work environment for all. Handles disputes or conflict in a professional manner. Job Types: Full-time, Part-time Pay: $9.00 - $11.00 per hour based on experience Expected hours: 32 - 40 per week • Day shift, • Morning shift Weekends are a must. Schedule will alternate between morning and afternoon shifts. Please no drama. If your life is complicated please don't apply. Need responsible and reliable workers. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description About Us: At The Parkside, connection is at the core of what we do. Our team, our guests, and our community matter deeply to us. We work together, support one another, and create a space where everyone feels welcome. As a Line/Prep Cook, you’ll bring our kitchen experience to life through quality-driven cooking and consistent execution. You’ll work in a fast-paced, team-oriented environment where each shift is an opportunity to learn, collaborate, and support a smooth, successful service. What We Expect of You: Great people make an amazing workplace! If you have the following qualities, you will thrive here! • Take pride in preparing quality food with consistency, • Enjoy working as part of a fast-paced, collaborative kitchen team, • Stay calm and focused under pressure, even during busy shifts, • Care about organization, cleanliness, and food safety standards, • Are dependable, punctual, and committed to supporting your teammates, • Keep a positive attitude and communicate clearly and respectfully, • Are open to learning new techniques and recipes, • Take ownership of your station and contribute to smooth kitchen operations Responsibilities: • Prepare ingredients then cook and assemble dishes as indicated by recipes, • Perform portion control and minimize waste to keep cost within forecasted range, • Ensure that all dishes are prepared in a timely manner by restocking ingredients at workstation and meeting prep times to ensure smooth delivery, • Set up and clean station according to restaurant protocol, • Maintain a clean workstation area, including kitchen equipment, tables, and shelves, • Comply with applicable sanitary, health, and personal hygiene standards, • Ensure quality and freshness of ingredients and products, • Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef Skills: • 1-3 years of experience cooking in a restaurant, hotel, or resort, • Culinary degree preferred, • Understanding of cooking methods and procedures, and knife handling skills, • Ability to perform tasks with accuracy, speed, and attention to detail, • Ability to read and follow cooking directions, • Ability to remain calm in a fast-paced environment, • Must be organized and self-motivated, • Must be able to stand, bend, stretch, and lift, and carry heavy materials. Why Work With Us? We’re a neighborhood favorite with loyal guests and a tight-knit team. Our people are the heart of our brand, and we’re committed to creating a supportive, welcoming workplace where you can grow. What You Can Expect From Us: Our team members are the most important stakeholders here and the heart of expanding our brand. We ensure that our team members receive extensive training and development, are continuously set up for success, and feel welcomed in our family! In addition we offer the following perks: • Competitive pay, • Flexible scheduling, • A positive, supportive work environment Powered by JazzHR lmDqqTImyM

Job DescriptionSalary: 16.00 - 22.00 Cook / Food Service Teacher Kids R Kids of Mableton Mableton, GA Full Job Description We are seeking a reliable, organized, and caring Cook to join our team at Kids R Kids of Mableton. This role is essential to our daily operations. You will prepare nutritious meals and snacks that support childrens growth, energy, and overall well-being. More than just cookingthis role helps create a safe, consistent, and healthy environment for the children in our care. At Kids R Kids, everything we do is rooted in connection. Hug first, then teach. That applies in the kitchen toothrough care, consistency, and attention to detail. What Youll Do • Prepare and serve nutritious meals and snacks for infants through school-age children, • Follow the approved menu and portion guidelines, • Maintain strong awareness of allergies and dietary restrictions, ensuring safe substitutions, • Ensure meals are prepared and served on schedule, • Maintain a clean, organized, and sanitary kitchen at all times, • Follow all state licensing and health department regulations, • Assist with food ordering, inventory, and supply management, • Minimize waste while ensuring adequate food quantities, • Communicate clearly with leadership regarding kitchen needs and updates What Were Looking For • Reliable, consistent, and detail-oriented, • Strong understanding of food safety and sanitation practices, • Ability to stay organized and manage multiple tasks on a schedule, • Comfortable working independently while staying connected to the team, • Positive, steady presence in a fast-paced environment, • Prior experience in quantity cooking or food service preferred Requirements • Must meet all state childcare and food service regulations, • Ability to pass background checks, • Ability to lift up to 35 lbs as needed, • Dependable attendance and punctuality What Makes This Role Different • Consistent schedule, • A supportive, team-centered environment, • The opportunity to contribute to childrens health and daily experience in a meaningful way, • A workplace that values structure, care, and connection Full-time position. Hours align with school operations. If you take pride in creating clean, consistent, and nourishing environmentsand want your work to directly support children each daywe would love to meet you. Each day in this role is active and meaningful. From preparing breakfast to keeping up with the rhythm of lunch and snacks, you are a key part of the experience children have at school. Youll hear laughter from the classrooms, see familiar faces each day, and know that the work youre doing is directly supporting children as they grow, play, and learn!

Job Description Get paid DAILY! We’ve partnered with Rain to offer you the ability to get 50% of your pay within hours of your shift every day! Neighborhood Restaurant Partners has been a franchisee of Applebee's for over 30 years and operates over 65 restaurants in the Southeast. Our restaurants are located in Southern Georgia, Southern Alabama and parts of Florida include the Panhandle, the greater Tampa Bay & Orlando areas and the Space Coast. AT NRP, we celebrate diversity, achievement and quality as we provide memorable experiences to our Neighborhood Guests and a place to belong for our Team Members. We're looking for Full Time & Part Time: * COOKS / KITCHEN TEAM MEMBERS Requirement: * All Cooks must be 18 years of age, or older. * Previous Cook / Kitchen / Professional Culinary experience strongly preferred * Must be eligible to work in the US If you have a commitment to creating the best quality food for our guests and the drive to succeed, we want to hear from you! What’s in it for you? We can offer you: • Competitive wages, • A great work atmosphere Applebee’s is a well established, full service restaurant concept that has growth opportunities for team We offer great restaurant culinary careers for line cooks who have back of house experience in a high volume restaurant environment. We're also looking for concineros / cocineras who have cooking, chef, saute cook or grill cook kitchen experience.

Job DescriptionDescription: Cherokee Town and Country Club is looking for a Chef Tournant that genuinely loves food and the craft of cooking and is skilled at fostering a professional and positive kitchen environment. Demonstrates a positive attitude and actions through a display of courtesy, service, cooperation, hospitality, and professionalism to the membership, guests, and fellow employees. YOUR LIFE AS A CHEF TOURNANT The Chef Tournant performs a variety of cooking tasks as assigned and serves as an intermediary between kitchen chefs and stations. This role rotates throughout different areas of the kitchen based on operational needs, with or without prior notice, ensuring consistent execution of food items and smooth kitchen operations. SALARY: This position comes with a competitive salary of $75,000/year with amazing benefits and perks. • A 401(k) plan; matching up to 5%., • Health, Dental, and Vision insurance., • Free meals while on duty., • Free parking. Employee golf available on occasional Mondays., • Employee recognition opportunities., • Employee appreciation events. · Flexibility to work any station at a time based on kitchen needs. · Ability to step into new roles quickly with minimal transition time. · Strong focus on quality control and guest satisfaction. · Leadership presence in supporting and developing team members. QUALIFICATIONS: • Must demonstrate the ability to perform at a high level across all areas of the kitchen., • Strong technical culinary skills with the ability to adapt to multiple stations and service styles., • Ability to maintain consistency, quality and efficiently under pressure., • Excellent communication and teamwork skills. · Culinary degree of ACF equivalent preferred. · Minimum of 6 years of experience in fine dining, high-volume, and banquet environments preferred. · ServSafe certification preferred, or strong knowledge of sanitation and food safety standards. · Experience working across multiple kitchen stations and rotating roles. Requirements:

Job Description The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, 31 tennis courts, 15 pickleball courts, eight bocce courts, ten unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center. At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings. Come join our team on the Island of Much More! Job Duties & Responsibilities: • Manages daily culinary services alongside the Executive Chef or Area Chef for the assigned clubhouse, • Effectively communicates the daily culinary objectives to the HOH staff, host/hostess and banquet captain to ensure clear understanding and efficiency, • Maintains awareness of the food inventories within the standard specifications, • Responsible for food production being kept within the set quality standards and policies, • Ensures each dish is plated to perfection, following restaurant standards., • Checks garnishes, accompaniments, portion sizes, and overall plate cleanliness after a dish leaves the pass., • Ensures a consistent visual appeal, reinforcing the restaurant’s brand and culinary excellence., • Inspects food for the correct temperature, consistency, and visual appeal after serving., • Catches mistakes after dishes go out, preventing errors, undercooked food, or missing components., • Keeps track of incoming orders and organizes them for efficiency., • Prioritizes dishes to ensure courses are delivered in the proper sequence and at the right time., • Balances the timing between the kitchen and front-of-house, preventing service delays., • Acts as the middleman between chefs and servers, ensuring clear and effective communication., • Works closely with line cooks, chefs, and servers to keep service moving without bottlenecks., • Relays special requests, modifications, and last-minute changes to avoid errors., • Ensures food allergies, dietary needs, and special requests are met with precision., • Communicates modifications clearly to prevent cross-contamination or overlooked requests., • Works with the kitchen team and servers to ensure guests receive exactly what they ordered., • Maintains composure and efficiency under pressure, keeping service running smoothly., • Prevents bottlenecks by making quick decisions and adjusting the flow of orders as needed., • Ensures that each station in the kitchen is aware of timing and priorities, reducing delays., • Always presents him/herself in the most professional manner showing leadership and self-control while working towards a common goal within the food and beverage operation, • Maintains a complete day-to-day knowledge of menu preparation and presentation, • Manages dating, labeling, covering and storage of all food items in walk in coolers and freezers, • Adheres to all health safety and security requirements in workstation, • Three or more years in proven culinary experience required, • Minimum of 1 year of line supervisory or kitchen management preferred, • Must have valid driver’s license and be able to use personal vehicle for Club business, • Ability to read, understand and follow verbal/written instructions, • Ability to manage a diverse workload, and prioritize in a fast-paced environment, • Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations, • Highly organized and able to handle multiple tasks and to deploy resources effectively, • Attention to detail expected and required, • Must have the willingness to provide exceptional service to members and desire to provide leadership to position the department to achieve the mission, • Ability to understand verbal and written direction in English, • Obtain high personal and professional integrity

Job Description The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, two marinas, 31 tennis courts, 15 pickleball courts, eight bocce courts, eight unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center. At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings. Come join our team on the Island of Much More! Banquet Chef Responsibilities: • Ensures consistent high-quality food production, presentation, sanitation, food safety, storage, dating, labeling, and recipe adherence, • Maintains complete working knowledge of all banquet menus while continuously elevating culinary experience through bold flavors, creativity, and innovative banquet design elements, • Leads by example with professional standards of conduct, appearance, and work habits; maintains a clean and organized kitchen, walk-ins, equipment, and prep environment, • Coordinates with culinary leadership to develop specialty menu offerings, supports catering sales with creative input, and performs all additional related tasks as assigned, • Communicates daily operational updates to Club Chef and kitchen team to ensure consistent alignment of banquet culinary operation, • Maintains effective professional communication with Banquet Director, Catering Sales Manager, Banquet Captains, and Service Team throughout planning and execution, • Participates in weekly BEO / Chefs / F&B management meetings and conducts internal pre-shift huddles and kitchen meetings as needed, • Ensures training, sanitation expectations, and product consistency are reinforced through structured communication and feedback with subordinates, • Collaborate with Stewarding Manager, Banquet Manager, Setup Team and culinary leadership to ensure correct event setups, buffet layouts, plate-ups, equipment usage, and breakdown flow, • Oversees daily banquet production inventory of sauces, bases, butchery, dressings, and core culinary components to ensure readiness for events, • Ensures production is executed on time and in correct sequence; delegates responsibilities clearly, states expectations precisely, and follows up on completion, • Utilizes subordinates’ strengths efficiently to ensure seamless flow of execution and high-volume banquet timing requirements, • Assists with weekly scheduling within labor guidelines, monitors banquet labor cost, and submits overtime for approval, • Adheres to food cost + labor goals and takes corrective action when needed to ensure financial efficiency and profitability, • Writes daily / weekly prep lists, conducts ongoing performance evaluation of kitchen staff/externs, and maintains all kitchen safety/security standards., • Minimum 5 years’ experience with at least 2 years as Banquet Chef or Banquet Sous Chef, • Graduate of culinary school or apprenticeship program preferred., • Able to certify as Certified Sous Chef or higher, • Strong knowledge of food safety regulations (HACCP, ServSafe, DPH standards), • Demonstrated success in cost control, vendor relations, and P&L accountability, • Proven ability to lead, train, and mentor diverse culinary teams, • Ability to stand for prolonged periods, walk, bend, stoop, and lift up to 50 lbs., • Work in hot, cold, and wet kitchen environments, • Flexibility to work evenings, weekends, and holidays as required

Job Description JR Sous Chef: Municipal Grand Hotel (opening May 2025) Pay: Competitive Salary Management Company: Midnight Auteur Sector: Luxury Independent Hotel Property Description: 44 rooms, a restaurant, two bars, a pool, and delicious cocktails from the founders of Death & Co and The Ramble Hotel Reports to: Executive Chef, Sous Chefs About Midnight Auteur Midnight Auteur was born from the successful partnership between The Ramble Hotel in Denver and Death & Co, which began almost six years ago when the storied bar opened its second location in the lobby of The Ramble Hotel. Our new hospitality company was created with a shared intention among founders to build and operate hotels that immerse guests fully and seamlessly between social spaces and retreats – offering a setting fit for both celebration and sanctuary. The cocktail anchored experience at The Ramble Hotel, one in which the lobby is interchangeable with the bar, resulted in numerous accolades and awards, including Esquire’s Best Bars in America in 2019, North America’s 50 Best Bars in 2022 and noted by Condé Nast Traveler as ‘the hotel for people who are sick of other hotels.’ As a company, we hold a deep and obsessive reverence for the all-day lobby bar, which is the foundation of Midnight Auteur. We love immersing our team and guests in a vibrant, celebratory experience that only a hotel lobby bar can appropriately capture. We're passionate about the community created and the hospitality shared over a coffee or cocktail while remaining equally committed to providing a luxury respite for our hotel guests. Altogether, the Midnight Auteur team is passionate about actively evolving hotel, cocktail, and culinary culture, being a progressive and forward-thinking operator, and positively impacting its communities. We look forward to hearing from you! Cheers Our Purpose We create meaningful experiences and connect people through modern classic hotels anchored by vibrant bars and restaurants. Our Niche We operate luxury, independent hotels. We aim to attract guests (and employees) who appreciate great design, food, and drink – hosted in a vibrant environment, rich with local culture and warm hospitality. The Role: Job Summary: Municipal Grand is seeking a talented and passionate Sous Chef to join our culinary team. The ideal candidate will bring a blend of creative vision, strong leadership, and hands-on kitchen expertise. As the right-hand to our Executive Chef, you will be instrumental in maintaining the high standards of our kitchen, mentoring staff, and ensuring the flawless execution of every dish. Core Duties & Responsibilities: * All walk-ins, Coolers, and Dry Storage units must be “Zoned”; every storage location and raw/prepped products must be labeled and dated. Cooler Temperature Logs and Daily Operating temperature logs should be kept for all hot and cold holding units. All refrigeration units and walk-ins have working/ calibrated thermometers. * A Weekly Master prep sheet for all bulk production must be used. (The cooks should use daily master sheets; the Weekly Master should stay in the Chef's office and be filed for future reference.) This should contain quantities needed to make sure pars are consistently met. * Prep sheets for each station must be used daily and confirmed by the closing Chef to verify no item is missed that is needed for the next day's service. * Daily Quality Control Line Checks should be conducted daily for breakfast, lunch, and dinner using the Daily Line Check form before each service by the Chef on duty for that shift.t * Daily and weekly sanitation/cleaning schedules should be in place and used for each area and station in the kitchen. The chef should then check or sign off on these Schedules, which should be in line with local health department standards. * Dish machines and three-compartment sink temperatures and sanitation chemical dilutions are checked daily. * All bulk recipe costs should be calculated using the Recipe Cost sheet; these recipes should be updated every quarter or when the menu changes. * All Menu item plate costs should be calculated using the Recipe cost sheet; these recipes should be updated with the rise and fall of the center of the plate commodities. They should be done at least once a month. * All menu item costs must be updated or checked monthly in the POS system. * Assist the Executive Chef in planning and executing innovative menus that highlight local and seasonal ingredients. * Oversee kitchen operations to ensure efficiency, cleanliness, and compliance with safety regulations. * Lead and mentor kitchen staff, fostering a culture of collaboration and professional development. * Manage inventory, control food costs, and ensure proper stock levels. * Maintain the highest quality standards in food preparation, presentation, and taste. * Step in to supervise or fill in for the Executive Chef when needed. * Collaborate with the front-of-house team to ensure seamless service and guest satisfaction. Qualifications: * Proven experience as a Sous Chef or in a similar leadership role in a high-volume, fine dining or upscale restaurant. * Culinary degree or equivalent experience preferred. * Strong understanding of cooking techniques, kitchen management, and health/safety regulations. * Ability to lead and inspire a diverse team while maintaining a positive and professional demeanor. * Excellent organizational and time management skills. * Passion for creativity and staying ahead of culinary trends. Why Join Us? * Opportunity to work in one of Savannah’s premier dining establishments. * A supportive and dynamic work environment that encourages innovation and growth. * Competitive salary and benefits package. Ample Paid-Time-Off . Eligible to participate in the company 401k program. The company does not currently match contributions If you are a culinary professional with a passion for delivering exceptional dining experiences, we’d love to hear from you. Apply today and bring your talent to the table at Municipal Grand. Physical Demands: * The physical demands for this position include seeing, hearing, speaking, reaching, frequently lifting g to 25 pounds, occasionally lifting g to 50 pounds, sitting or standing for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

Job Description Oaks Senior Living is currently recruiting a kind hearted, experienced Food Service Director who has a passion for working with seniors. Our culture centers around a Person Centered Lifestyle with great core values and a dedication to enrich the lives of those we serve . Oaks Senior Living inspires team members to excel, rewards for excellence and creates a work environment where all are trusted and empowered with a sense of ownership. Extremely rewarding opportunity with growth potential! Position Summary: The Food Service Director will coordinate the food service program in keeping with nutritional guidelines, Oaks Senior Living Policies, and food service budget. The Food Service Director will order and prepare food, supervise dining service, coordinate food service for special events and activities, maintain food inventory, maintain regulatory compliance, and direct food service employees. The Food Service Director will maintain clean and sanitized dining service areas and supervise the receiving, rotation, and storage of products. Qualifications: • Minimum of one-year experience as a chef/cook in a long-term care setting preferred, • Certificate in food preparations training preferred, • Supervisory or management experience preferred, • Current food service sanitation certificate, • Desire to work with older adults, • Ability to read, write, and speak English, • Must be 21 years of age with a satisfactory criminal history check, • Must have physical exam by a licensed physician and a negative drug screen Food and Inventory • Plan weekly menus in accordance with Oaks Senior Living policies and procedures, and incorporate a variety of nutritional foods and foods in season., • Prepare and cook food in accordance with nutritional guidelines and residents' individual prescribed diets and food preference. Present food in an appetizing and attractive manner., • Prepare and maintain weekly resident menus. Ensure residents receive a copy of the menu., • Assist in fostering residents' independence with eating by providing adaptive equipment when needed., • Ensure that food is delivered on time and in a pleasant manner., • Visit with residents at each meal when available and ensure quality service., • Prepare food and coordinate food service for special events as requested., • Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures., • Maintain Food Safety Manager Certificate, • Maintain a clean, organized, and safe kitchen environment, • Ensure proper storage and handling of food in accordance with infection control standards, • Participate in the recruitment and hiring of food service employees, • Supervise food service employees, and ensure adequate staffing in the food service department, • Lead by example, encourage teamwork, promote residence philosophy, and provide ongoing coaching to employees, • Conduct regular performance appraisals with employees, • Ensure appropriate handling of on-the-job injuries as reported by employees, • State food handling and kitchen regulations, • OSHA Standards, • Fire and Safety Procedures Physical Job Requirements To fulfill job requirements, employee must be able to perform key physical task for extended periods of time. Proper body mechanics and safety measures as prescribed by the residence must be used. In a typical eight- hour day, employee will: • Stand/walk up to eight hours a day, • Sit up to two hours a day, • Frequently support up to 30 pounds, • Frequently lift/carry up to 50 pounds, • Frequently kneel, bend, and reach

Job Description Salary: $65,000 - $75,000 / 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 Join the culinary team at Savannah College of Art and Design as a Senior Sous Chef and play a key role in delivering exceptional dining experiences across one of the country’s most creative university environments. This position supports the overall success of the culinary operation by leading kitchen execution, developing innovative menus, overseeing food quality and presentation, and helping create memorable hospitality experiences for students, faculty, staff, and guests. The ideal candidate is a hands-on culinary leader with strong operational knowledge, a passion for hospitality, and the ability to thrive in a fast-paced, high-volume environment. Key Responsibilities • Support the Executive Chef in overseeing daily culinary operations and ensuring high standards of food quality, consistency, and presentation, • Assist with menu planning, recipe development, seasonal offerings, and culinary innovation, • Lead and mentor culinary team members while promoting a positive and collaborative kitchen culture, • Execute catering and special events with creativity, precision, and attention to detail, • Monitor food and labor costs, inventory, ordering, and overall kitchen efficiency, • Ensure compliance with food safety, sanitation, and workplace safety standards, • Assist with implementing new culinary initiatives, programs, and dining concepts, • Maintain a clean, organized, and efficient kitchen environment Qualifications • Associate degree in Culinary Arts, culinary certification, or equivalent professional experience, • Progressive culinary leadership experience in high-volume foodservice or hospitality environments, • Experience with catering, banquet, or event execution preferred, • Strong understanding of food trends, menu development, and modern culinary techniques, • Knowledge of food cost controls, production management, sanitation, and inventory practices, • Ability to lead teams in a fast-paced, service-focused environment, • Proficiency with Microsoft Office, Outlook, and general computer systems, • ServSafe Certification 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), • Applications are accepted on an ongoing basis, • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. 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. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace.

Job DescriptionDescription: The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: • Cutting, slicing and filleting different types of fish and vegetables, • Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard, • Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety, • Maintaining a clean work environment in order to prevent food contamination, • Reporting any problems with kitchen equipment to the manager on duty, • Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use, • Minimum 6 months in the food service industry; sushi rolling experience preferred, • Ability to read, write and communicate in English, • Communicate with the customer/member to engage and understand their needs, • Valid food handler’s license, with sound knowledge of food safety regulations, • The ability to stand for long periods of time, • The ability to work under pressure with sound judgement

Job DescriptionBenefits: • Competitive salary, • Flexible schedule, • Free food & snacks, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management, • Be comfortable cooking for twelve residentsQualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionA lead line cook/sous chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. Lead Line Cook Duties and Responsibilities Lead line cooks are responsible for preparing food for service and helping to make sure the kitchen stays clean, tidy, and operational. The lead line cook’s duties usually involve: Preparing Food One of the main tasks given to a lead line cook is helping with the preparation of food for cooking or serving. This may include washing and peeling fruits and vegetables, marinating meat, or preparing sauces. While some kitchens employ prep chefs for this, lead line cooks are often involved with this work. Follow Orders from Supervisors Lead line cooks are tasked with various duties as they come in, which are assigned by either the head chef or the supervisor. Line cooks are responsible for whatever station they’re assigned to, but may also be given other duties during busier periods. Stock Work Stations Ensuring that each station is stocked with the necessary equipment is generally tasked to the line cook. They also check that work stations are clean and meet sanitary regulations at all times. Check Inventory Stocks A lead line cook prepares ingredients and supplies each day, which includes checking inventories and the quality of the supplies received. They also ensure that dates and temperatures are checked, and that stock is rotated to be in line with use-by dates for optimum quality. Comply with Regulations Health and safety regulations are of paramount importance in a professional kitchen. It’s the lead line cook’s responsibility to ensure that these regulations and standards are met at all times, and that the kitchen remains hygienic.

Job Description Shuckers Oyster House in Carrollton, GA is looking for one dedicated line cook to join our amazing team. We are located at 481 Rome Street in Downtown Carrollton, GA. Our ideal candidate is a self-starter, motivated, and reliable. We are a family-owned restaurant in business since 1998 with a strong history of keeping great people employed for a very long time. Our lack of turn over speaks to the people we employ, and how we treat them. Shuckers is a Unicorn of a restaurant Job with Two back-to-Back off days weekly creating what we like to call a Restaurant Weekend. Being closed on Sunday and Monday gives our team a chance to relax and get the quality family time all food service workers long for and need. Doubling down on the Family First Culture Shuckers has three weeks of Vacation built in at the Fourth of July, Thanksgiving and Christmas with every New Years Eve off as well. We are extremely flexible with Schedule provided we have coverage and plenty of notice. This truly is a great place to work for the right self-driven person looking for long time employment. Any Chef, Cook, Line Cook, or person with a ton of back of the house experience to the front of the line. If you are simply an awesome person aware of the kitchen grind and a long term home away from home come see us. If you have the drive we have the blueprint. If you are not a self-starter and require micromanagement at a high level this may not be the job for you. Responsibilities • Set up and stock stations with all necessary supplies, • Keep your work station at a high level at all times, • Chop vegetables, prepare sauces and preform other food preparation., • Cook menu items in cooperation with the rest of the kitchen staff, • Learn and replicate the Shuckers way at a High Level, • Stock inventory, Shuck Oysters, Smile, • Be on time and limit call outs to Dr. Note level sickness. We are small family owned and rely heavily on our people to operate. Qualifications • Cooking experience or Back of the House experience preferred, • Able to meet all scheduling commitments, • Able to anticipate needs of others in the kitchen and proactively work to meet those needs, • Strong attention to detail. We are successful because we care. You MUST care about quality execution to work here., • Shifts are usually 3:00-10:30 Mon-Thurs, • 2:00-11:30 Fri and Sat, • Closed EVERY SUN-MON By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Position Title: Executive Chef - SCAD Salary: $75,000 - $85,000 / 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! This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary Join the culinary leadership team at Savannah College of Art and Design as an Executive Chef and help shape an elevated dining experience within one of the nation’s most creative and dynamic university environments. This role is responsible for leading kitchen operations, driving culinary excellence, and ensuring exceptional quality, consistency, and service across dining and catering programs. The ideal candidate is a passionate and innovative culinary professional with strong leadership skills, operational expertise, and experience managing high-volume foodservice environments. Key Responsibilities: • Oversee all back-of-house culinary operations, including food production, preparation, presentation, and execution, • Develop and implement regular and specialty menus aligned with dining programs, seasonal offerings, and campus events, • Lead, train, and mentor culinary team members on food preparation, safety standards, sanitation, and equipment operation, • Maintain high standards for food quality, consistency, creativity, and presentation, • Manage inventory, purchasing, and product utilization to support operational and financial goals, • Establish and maintain cleaning, sanitation, and preventative maintenance programs for kitchen equipment and work areas, • Ensure compliance with all federal, state, and local health and safety regulations, • Support and execute catering and special event operations across campus, • Collaborate with leadership teams to enhance dining experiences and introduce new culinary initiatives Qualifications: • Associate degree in Culinary Arts or equivalent combination of education and professional experience, • 3–5 years of progressive culinary leadership experience in high-volume foodservice or hospitality environments, • Strong knowledge of culinary trends, food production, catering operations, sanitation, and cost controls, • Experience leading and developing culinary teams in fast-paced environments, • Catering and banquet experience preferred, • High-volume, multi-outlet, or complex dining operations experience strongly preferred, • Proficiency with Microsoft Office, Outlook, and general computer systems Why Join SCAD Savannah? At Savannah College of Art and Design, hospitality and creativity go hand in hand. This is an exciting opportunity to bring innovative culinary experiences to a vibrant campus community while advancing your career in one of the most culturally rich cities in the Southeast. 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), • Applications are accepted on an ongoing basis, • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. 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. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace.

Job Description Oaks Senior Living is currently recruiting a kind hearted, experienced Sous Chef who has a passion for working with seniors. Our culture centers around a Person Centered Lifestyle with great core values and a dedication to enrich the lives of those we serve . Oaks Senior Living inspires team members to excel, rewards for excellence and creates a work environment where all are trusted and empowered with a sense of ownership. Extremely rewarding opportunity with growth potential! Position Summary: The Sous Chef will prepare, serve, and handle food in accordance with federal and state regulations and the dietary program implemented by Oaks Senior Living policies and procedures. The Sous Chef will maintain and assist in the receiving, rotation, and storage of products and follow budgetary guidelines. The Sous Chef will supervise the kitchen staff to ensure clean and sanitized dining service areas and adherence to Oaks Senior Living policies and procedures. The Sous Chef will assist the Regional Food Service Director with the covering shifts due to call outs and vacation time. Qualifications: • Experience in cooking for large groups., • Certificate in food preparations training preferred., • Desire to work with older adults., • Ability to read, write, and speak English., • Desire to work with older adults. Friendly, caring disposition., • Must be 18 years of age. Must have a satisfactory criminal history check., • Must have physical exam by a licensed physician. Must have a negative drug screen. Food and Inventory • Identify and report food and supplies needed for the next week's menus., • Assist in the receiving, rotation, and storage of products., • Prepare menus and cook food in accordance with nutritional guidelines, local health department regulations, and resident's individual prescribed diet and food preferences., • The Sous Chef will deliver quality meals, snacks, special diets as directed by the community., • Present food in an appetizing and attractive manner., • Assist in fostering residents' independence with eating by providing adaptive equipment when needed. Visit with residents at each meal when available and ensure quality service., • Ensure that food is delivered on time and in a pleasant manner., • Prepare food and coordinate food service for special events as requested., • Encourage residents to participate in the monthly resident Food Service Committee meeting., • Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures., • Maintain a clean, organized, and safe kitchen environment., • Ensure proper storage and handling of food in accordance with infection control standards., • State food handling and kitchen regulations, • OSHA Standards, • Fire and Safety Procedures Physical Job Requirements To fulfill job requirements, employee must be able to perform key physical task for extended periods of time. Proper body mechanics and safety measures as prescribed by the residence must be used. In a typical eight- hour day, employee will: • Stand/walk up to eight hours a day, • Sit up to two hours a day, • Frequently support up to 30 pounds, • Frequently lift/carry up to 50 pounds, • Frequently kneel, bend, and reach

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description A notable independent restaurant group seeks a Japanese Sushi Chef to join its Michelin level omakase-style restaurant. The team seeks an experienced Sushi Chef with upscale sushi experience to join this small, 15 seat dinner only, fine dining omakase chef's counter restaurant. The intimate dining experience requires a level of artistry and hospitality from the Sushi Chef. Candidates must be familiar with proper nigiri technique, various aspects of fish butchery--particularly as applied to Japanese fish--immaculate organization, clean work technique and a polished and professional demeanor The compensation for this position is hourly plus tips and benefits. This is a full time position with services 5 days a week. Experience • 3+ years in fine dining restaurants and service, • 3 years of sushi experience at a notable, upscale sushi restaurant, • Knowledge of sake preferred, but not required;, • Japanese fish butchery and Japanese cuisine experience, • Strong interpersonal skills and the ability to work effectively in an open-kitchen and chef’s counter environment, • Ability to communicate and work in English, especially while multi-tasking and interacting with guests, • Attention to professional appearance, care and grooming are necessary for consideration Benefits: • Compensation: hourly plus tips ($75,000-$85,000), • Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k,, • Dining Discounts, • EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.

Job Description The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, two marinas, 31 tennis courts, 15 pickleball courts, eight bocce courts, eight unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center. At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings. Come join our team on the Island of Much More! Tournant Chef Responsibilities: • Manages the culinary services daily alongside the Executive Chef or Area Chef for the assigned clubhouse., • Effectively communicates the daily culinary objectives to the HOH staff, host/hostess and banquet captain, and club managers to ensure clear understanding and efficiency., • Maintains awareness of the food inventories within the standard specifications, including monthly inventory and daily data entry of invoices in inventory control system., • Responsible that food production is kept within the set quality standards and policies., • Prepares dishes that require skillful preparation such as roasts, stews, sauces and soups., • Assists in expediting during service if necessary., • Partners with the Executive Chef to create ideas for future goals and operational development., • Assures that all control procedures and policies are adhered to such as: Food Cost, Labor Cost, Security, Food Quality and posting the Nightly Food Utilization Sheet., • Always presents him/herself in the most professional manner showing leadership and self-control while working towards a common goal within the food and beverage operation., • Assists with interviewing, hiring, training and development, coaching, motivating and performance management of HOH employees., • Maintains responsibility as the acting sous chef in the event the sous chef is not available., • Participates in necessary or applicable continuing education opportunities yearly as directed by Executive Chef or manager., • Maintains a complete day-to-day knowledge of menu preparation and presentation., • Manages dating, labeling and covering all food items in walk in coolers and freezers., • Adheres to all health safety and security requirements in workstation., • Four or more years in proven chef experience required., • Minimum of 3 year of line supervisory or kitchen management required., • Proven ability to lead by example and foster mentoring relationships., • Must have valid driver’s license and be able to use personal vehicle for Club business., • High School Diploma or GED Required Tournant Chef Critical Skills: • Able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations., • Ability to manage a diverse workload, prioritize and delegate in a fast-paced environment., • Understand and adhere to the food and beverage department’s P&L., • Operates with integrity and sound judgment., • Must have the willingness to provide exceptional service to members and desire to provide leadership to position the Club to achieve the mission., • Responds quickly and effectively to member or employee needs., • Possesses the skills to properly code and submit invoices for payment. Tournant Chef Physical Requirements: • Standing and walking up to 90% of shift., • Lifting, carrying and/or moving up to 50 pounds., • Pushing, pulling, bending, stooping, and upward reaching for 85% of shift., • Working on a computer 25% of the shift

Job Description Alida Harper Fowlkes was a celebrated entrepreneur within the city. We celebrate the Alidas of our time - the self-made artisans who cultivate Savannah's contemporary spirit - within the walls of our 173 room hotel. The Alida joins modern life with timeless Southern charm on Savannah's revitalized riverfront. The essence of Southern hospitality. This individual is passionate and cares deeply about the connections that can come from a great conversation and a shared meal. The primary role of this position is to align the culinary team to achieve the collective goal of excellence in all aspects of F&B. In addition to the creation of a restaurant's menu and identity, the Executive Chef will develop and mentor a unified team of hospitalitarians. From recipe development to execution, they take the lead and ensure that food is prepared properly, safely, and with a high degree of detail and excellence. You will be ''the chief'' and maintain complete control of the back of house, kitchen operations, and work closely with the F&B GM to ensure an impeccable guest experience. Requested Tasks: • Plan and direct food preparation and culinary activities., • Modify menus or create new ones that meet quality standards., • Monitor food and labor costs., • Recruit, manage, train and develop culinary team members., • Give prepared plates the final touch., • Implement/monitor and document relevant food safety programs. Requested Capabilities: • Prior experience as an Executive Chef., • Leadership experience and presence., • A keen eye for detail related to food preparation and presentation., • Excellent food handling skills., • Ability to research what new food trends are emerging, and develop them according to concept. As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO/PTO exchange, medical/dental/vision benefits, maternity/paternity leave, pet insurance, company-matched dependent care & 401k, student loan repayment program and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

Job Description • We are hiring immediately for full time SOUS CHEF positions., • Location: Mitsubishi - 1000 Pine Meadow Drive, Pooler, GA 31322 Note: online applications accepted only., • Schedule: Full Time Schedule: Monday through Friday, 6:30 am to 3 pm., • Requirement: Prior kitchen and/or culinary experience required. ServeSafe ceritifcation and Culinary Degree preferred., • Pay Range: $17.25 per hour to $19.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1504921. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: 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. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry 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. Eurest maintains a drug-free workplace. Req ID: 1504921 [[req_classification]]

Job Description Join our culinary brigade at The Landings Golf & Athletic Club, where culinary excellence meets unparalleled luxury on Skidaway Island. Located near historic Savannah, our private club offers more than just breathtaking views and world-class amenities – it's a culinary haven waiting to be explored. Become a part of our dynamic team at one of our ten unique dining venues, where creativity knows no bounds and every dish is crafted with passion and precision. Whether you're dreaming of grilling up the finest cuts at Palmer's Steakhouse at Marshwood or infusing coastal flavors into every plate at Deer Creek A Coastal Grill, there's a place for you here to showcase your talents, to thrive and grow your skills. At The Landings Golf & Athletic Club, we value professionalism, integrity, and teamwork above all else. Join our dedicated team of service professionals, where your contributions are not just recognized but celebrated. With opportunities for growth, competitive benefits, and a supportive work environment, we're committed to ensuring your success and satisfaction every step of the way. Embark on your culinary career with us at The Landings Golf & Athletic Club – where every dish tells a story, and every day brings new opportunities to shine on the Island of Much More! Job Duties & Responsibilities: • Oversees Clubhouse Heart of House operations including, but not limited to, supervision of staff, food preparation, events execution., • Greets members and guests with a smile and takes care of their needs., • Leads and manages food services for the assigned clubhouse., • Supervises Sous Chef(s), and all other culinary staff within the brigade and oversees supervision of production., • Maintains the highest professional food quality and sanitation standards., • Interviews and hires employees. Administers schedules, employee performance evaluations and coaching and counseling sessions as appropriate., • Prepares, manages, coordinates and adheres to the Heart of House operating budget., • Develops menus, in coordination with the Senior Executive Chef, for clubhouse considering members, guests, marketing conditions, costs and other applicable factors., • Provides employee meals, as required., • Approves and monitors purchasing of all necessary food supplies., • Establishes controls to minimize food and supply waste., • Safeguards all food preparation by implementing training to increase staff’s food handling knowledge and maintains “A” Health Scores., • Attends all food and beverage leadership meetings as directed by the Director of Club Operations., • Conducts regular department meetings and assists in the growth and development of culinarians., • Maintains high visibility within the clubhouse., • Represents the club with the utmost of professionalism., • Follows up Banquet Event Operations to ensure successful execution of events, • Works a variety of shifts, as required, to include nights, weekends and holidays., • Complies with departmental and Club policies and procedures., • Performs all other duties as assigned. Experience & Qualifications: • A minimum of 8 years proven culinary experience in a position of leadership or management., • Graduate of culinary school or apprenticeship program, highly preferred., • Proven ability to lead by example and foster mentoring relationships., • Exceptional communication, management, organizational and interpersonal skills with the ability to relate to a wide variety of people., • Delegation skills with ability to build accountability., • Proficient in the use of computers and email for clear written communications with members and staff. Skills & Knowledge: • Must be able to understand and follow verbal/written instructions., • Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations., • Must have the ability to manage a diverse workload, prioritize and delegate in a fast-paced environment., • Must be highly organized and able to handle multiple tasks and to deploy resources effectively., • Must be able to oversee the food and beverage department’s P&L., • Must have high personal and professional integrity., • Must have the willingness to provide exceptional service to members and desire to provide leadership to position the Club to achieve the mission., • Must respond quickly and effectively to member or employee needs., • Must be highly organized and able to pay attention to minute written and verbal details, particularly when performing multiple tasks. Physical Requirements: • Standing and/or walking 90% of shift., • Lifting, carrying and/or moving from 1 pound up to 50 pounds for 25% of shift., • Pushing, pulling, bending, stooping, and upward reaching for 85% of shift., • Working on a computer 25% of shift.

Job Description Relevant experience required. Seeking humble, hardworking individuals with a strong desire to learn. Passion for food and an inner desire to push one's self is essential. Must be a team player, accept constructive criticism and be committed to taste, cleanliness and teamwork. Must be able to read and follow recipes, have basic knife skills, understand rudimentary cooking vocabulary and instruction, read and track tickets during service, and be able to respond to busy times positively with a "can do" attitude. 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, • Familiar with industry’s best practices

Job DescriptionDescription: The Prep Cook is responsible for working under the leadership of the restaurant’s executive chef for all food preparation needs. He/she performs routine and day-to-day tasks that are needed to allow the line cooks to turn out perfect meals. Tasks include chopping vegetables, breaking down stations, cutting meat, weighing and mixing ingredients, washing and preparing vegetables, storing food properly, and more. Responsibilities • Follow clear direction in food preparation and storing, • Clearly label and date all prepped items, especially those stored for later use, • Strong listener in order to understand specific directions on food prep, • Understand the English language in order to execute recipes, • Clear communication skills in between coworkers, • Be able to use manual dexterity to cut/chop food, • Stand for the entirety of a scheduled shift, • High school diploma, or equivalent (preferred)., • 2 or 4 year culinary degree preferred, but not required., • Minimum of 1-2 years experience in food service/hospitality field, • Food handler's card may be required according to local and or state regulationsRequirements:

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Performs all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a check list system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follow company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interacts with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Upholds Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Uses weights and measures to properly execute recipes, • Prepares all menu items and special request events, • Follows standardized recipes, • Ensures that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assists in developing and tasting recipes, • Assists in planning menu, • Recommend equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Ability to Self-Motivate, • Able to both lead a team & take direction, • Must live on-site in a rural setting with the possibility of shared living spaces, • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend, stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored), • Minimum 6-day 70-hour work week, • Must be bale to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job DescriptionAre you looking for a job in food service that provides the space for your own creativity without any nights or weekends? We would love to speak to you! Job Requirements: • Rigorously track all child allergies and food restrictions - preparing alternative meals as need., • Prepare and deliver all meals daily to 11 classrooms including - AM snack, lunch, and PM snack., • Ensure food service area and food is free of nuts or nut products. Check all food labels upon receipt to ensure compliance with school's peanut/tree nut free requirement., • Prepare and deliver sanitizing spray bottles to all 11 classrooms each morning., • Inventory all food and kitchen supplies and report to the school facilities manager., • Clean the kitchen, dishes and materials daily with proper cleaning and sanitizing techniques., • Innovate and prepare special dishes for holidays, events and special curriculum themes., • Support in classrooms as needed to help maintain proper school ratios., • Assist in other capacities that the Director or other Leadership members determine is necessary., • Maintain overall professional personal appearance and behavior, adhering to the guidelines in the PSoGS Employee Handbook.Benefits:, • 40-hour work week, Monday-Friday., • No nights and weekends, • Benefits through AFLAC, • Paid time off accrued and holiday pay after 60 days of employment., • All supplies provided by the school., • 401k plan available, • A positive and supportive culture and environment., • Professional development and training.Desired skills and experience:, • Strong skills in inventory management and control, • Knowledge of dietary requirements and food production, • Organized and methodical, with a skill for planning ahead and managing your time.

Job DescriptionSyms Strategic Group (SSG) is seeking a talented Senior Systems Engineer (Production Support) Location: Remote Department: Veterans Affairs (VA) Type: Full Time Min. Experience: Experienced Security Clearance Level: Public Trust (MBI) Military Veterans are highly encouraged to apply! Essential Duties and Responsibilities • Perform high-level, day-to-day operational support of complex application cloud systems, • Develop solutions to routine technical problems of limited scope, • Follow standard practices and procedures in analyzing situations or data from which answers can be readily obtained, • Detect, isolate, document, rapidly report, and resolve system outages or problems encountered during operations of the scientific workstations, which includes the collections of diagnostic data, restoring the system operation, development of workarounds, and other activities necessary for recovery of a system, • Accurately document problems in logging and discrepancy reporting tools, • Work directly with the customer in most aspects of the day-to-day activities, • Respond to user calls regarding hardware and software problems, correcting or ensuring that problems are escalated when required, • Communicate with users and senior management the status of key problem statuses, • Perform maintenance/installation of computing infrastructure, • Implement continuous improvement methodology through the use of IT systems or procedure, • Maintain inventory of system assets, • Ensure compliance with VA standards and security policies, • Provide documentation, training, and additional duties as assigned Required Skills and Experience, • Experience with AWS and/or Azure Cloud, namely S3, Step Functions, Batch Jobs, and CloudWatch, • Proven track record of managing and maintaining large-scale production systems, • Strong proficiency in Linux/Unix and Windows operating systems, • Experience with system administration tasks including user management, permissions, and system monitoring, • Proficiency in scripting languages such as Python, Bash, or PowerShell for automation and configuration management, • Experience with automation tools like Ansible, Puppet, Chef, or SaltStack, • Knowledge of cloud-native technologies and infrastructure-as-code (IaC) tools such as Cloud Formation, • Experience with monitoring tools like DynaTrace, Science Logic, and CloudWatch, • An ability to troubleshoot and optimize system performance and reliability, • An understanding of network protocols of network protocols, firewall configurations, and Virtual Private Network (VPN) setup, • Experience with network monitoring and diagnostic tools, • Experience with secure best practices for production systems, • Experience with implementing security measures, conducting audits, and ensuring compliance with industry standards, • Working knowledge of database systems such as AWS RDS SQL Server and Oracle RDMBS/RDS, • Knowledge of database performance tuning and backup/recovery processes, • Knowledge of CI/CD pipelines, • Familiarity with version control systems like Git and CI/CD tools like GitHub Actions, AWS CodeBuild and CodeDeploy, • Strong analytical and problem-solving skills with the ability to troubleshoot complex system issues, • Excellent communication and interpersonal skills with the ability to work effectively in cross-functional teams, • An ability to prioritize tasks, manage time effectively, and meet deadlines in a high-pressure environment, • Strong attention to detail to ensure system stability and data integrity, • An ability to quickly adapt to new technologies and processes, • A willingness to be on-call for production system support as required, • Strong documentation skills for maintaining system configurations, processes, and procedures, • An ability to manage and contribute to multiple projects, ensuring timely completion and quality results, • X.12 medical claims (837, 834, 277, etc)Advanced certifications in relevant areas (e.g., Red Hat Certified Engineer, Microsoft Certified Systems Engineer, AWS Certified Solutions Architect)Formal EducationBachelor’s degree in Computer Science, Information Technology, Systems Engineering, or a related fieldCitizenship RequirementU.S. Citizenship required for this specific opportunitySecurity Clearance RequirementsMust possess or qualify for a Public Trust (MBI)CRITICAL NOTES:, • SSG will not make assumptions regarding your qualifications. Your answers to the mandatory screening questions must be supported by the information on your resume. Applications with inconsistencies will not be considered., • Recruiters or Third parties will not be considered., • This is a 100% U.S. based remote position. However, candidates from CA, CO, IL, MN, NJ, NY, OR, or WA will not be considered., • This is a W-2 position, • All interviews will be conducted on Microsoft Teams with your camera on; there will be no exceptions Syms Strategic Group, LLC is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, marital status, disability, veteran status, sexual orientation, or genetic information. Powered by JazzHR y2xj02O90C

Job DescriptionResponsibilities for Prep Cook • Assist the head chef by chopping vegetables and washing food items, • Ensure kitchen equipment and appliances are ready for use, • Maintain a clean and hygienic work environment at all times, • Prepare salads, breads, salad dressings and sauces, • Gather food ingredients from the refrigerator or freezer as required by the chef, • Ensure food is stored away properly when not in use, • Study the menu and prepare ingredients ahead of schedule, • Learn about the cooking methods and techniques employed in the kitchenQualifications for Prep Cook, • Experience working as a prep cook in a fast-paced environment, • Strong multitasking and organizational skills, • Good understanding of ingredients, recipes, kitchen safety and hygiene, • Passionate about culinary arts and creative cooking, • Excellent verbal and written communication skills, • Familiar with general kitchen equipment and appliances, • Able to follow instructions accurately and efficiently, • Able to perform well under pressure in a fast-paced environment, • Physically able to stand and move around for long periods of time

Job DescriptionJob Title: Kitchen Line Cook Location: Cumming, GA (Vickery Village) Position Type: Full-time / Part-time Overview: Were seeking a reliable, energetic Line Cook to join our kitchen team. Youll prepare menu items to recipe standards, maintain station organization, and support a fast-paced, high-quality service. Key Responsibilities: • Prepare and cook menu items following recipes, portioning, and presentation standards, • Set up, stock, and maintain assigned station(s) before and during service, • Execute food preparation tasks: chopping, sauting, grilling, frying, assembling plates, • Ensure consistent food quality, temperature, and timing during service, • Follow food safety, sanitation, and allergen procedures (HACCP/ServSafe practices), • Clean and maintain work area, equipment, and storage; perform end-of-shift cleaning duties, • Receive and store deliveries; assist with inventory rotation (FIFO), • Communicate effectively with cooks, sous chef, and front-of-house staff under pressure, • Support other stations and kitchen tasks as neededQualifications: 1+ year experience in culinary school, formal training in professional kitchen, or similar line cook. • Basic knife skills and familiarity with common cooking techniques with steaks, seafood, dessert, and breakfast., • Knowledge of food safety and sanitation standards; ServSafe certification a plus, • Ability to follow recipes and maintain consistency, • Comfortable working in a fast-paced, team-oriented environment, • Strong time management and multitasking skills, • Physical ability to stand for long periods, lift to 50 lbs, and work in hot conditions, • Flexible availability including nights, weekends, and holidaysCompensation & Benefits:, • Hourly wage: $16-$22 depending on experience, • Benefits: 401(k)

Job Description Pool Supervisor Reports to: Food & Beverage Manager Supervises: Food Servers Classification: Education and/or Experience • High School education or equivalent., • Previous dining and/or banquet experience., • Minimum two years of experience as a head waiter or wait staff supervisor in a dining venue. Job Knowledge, Core Competencies and Expectations • Knowledge of the principles, procedures and equipment used in the storage, care, preparation, cooking, dispensing and serving of food, • Ability to suggestively sell wine and cocktails., • Good organizational and follow-through skills., • Ability to demonstrate proper wine service., • Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions) Manage food and beverage service for members and guests at the pool. Supervise pool staff. Maintain order and cleanliness and ensure that member satisfaction standards are consistently attained. Job Tasks/Duties • Greets members and guests., • Suggests and describes available appetizers, entrees, desserts, alcoholic beverages and wines to members and guests., • Coordinates food service between kitchen and service staff., • Inspects all linens daily for proper appearance., • Maintains all silver and copper service ware items., • Resolves member and guest complaints., • Assures that all safety, accident and emergency policies and procedures are in place and consistently followed., • Assures that revenue control procedures are continually followed., • Trains, supervises and evaluates service staff., • Inspects pool area to ensure proper maintenance, cleanliness and safety., • Provides layout and design recommendations to applicable managers., • Suggests dining room decorations for special themes., • Assures that pre-opening and closing cleaning tasks are assigned and completed as required., • Assists with service of food and beverages At the pool and for special functions when needed., • Assists with table clearing and re-setting as needed., • Suggests when additional service supplies and small equipment are needed., • Enforces established rules, regulations and policies., • May serve as club’s opening or closing manager or manager on duty., • Conducts inventory of alcoholic beverages at the pool bar., • Suggestively sells daily specials to all members and guests., • Conducts pre-service employee briefings (line-up meetings)., • Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed., • Coordinates any special requests including dietary needs with the Executive Chef., • Completes other appropriate assignments made by the Food & Beverage Manager. Licenses and Special Requirements • Food safety certification., • Alcoholic beverage certification., • Of legal age to serve alcoholic beverages. Physical Demands and Work Environment • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach., • Push, pull or lift up to 50 pounds., • Continuous repetitive motions., • Work in hot, humid and noisy environment.

Job Description About the June The June is a next-generation hospitality company, community, and private members club, creating an elevated and modern experience of belonging in previously overlooked US markets. Our mission is to create unexpected and exceptional experiences in unique spaces. The June’s flagship club in Jacksonville, Florida – one of the fastest growing economies in the US – represents the first step in our mission to build membership clubs for cities of the future. The June is backed by a global team of seasoned hospitality professionals, designers, and operators, and is dedicated to enriching members’ lives through a focus on community, hospitality, design, and memorable experiences. About the Role The Head Chef oversees every aspect of daily culinary operations across two kitchens at The June and production for four restaurants. This role is hands-on: you’ll be responsible for implementing kitchen programs, systems, and routines, driving culinary R&D, hiring and training staff, managing inventory, and delivering outstanding service to members, guests and colleagues alike. You’ll also ensure all equipment and facilities are well maintained. You set the tone for our kitchens, upholding high standards for food, cleanliness, organization, and teamwork. The responsibilities below reflect the nature of this position but may shift as our business grows. Pre-Opening Responsibilities • Research local suppliers, ingredients, and kitchen layout based on planned menus, • Collaborate on menu concept, develop and test dishes, involve beverage consultants, and secure menu approval, • Refine recipes and plating, conduct tastings with ownership, finalize menu and set training schedule, • Build vendor relationships, set up accounts, cost out dishes, organize inventory, and help hire kitchen staff, • Create recipe book, train kitchen team, address operational issues, and support first two weeks of service Post-Opening Responsibilities • Master all menu items and lead by example, • Oversee food cost and management from delivery to dining room, • Manage scheduling and labor budgets, • Lead a team of 20+ chefs and cooks, • Stay organized and adaptable in a fast-moving environment, • Ensure the kitchen is always ready for service and food quality remains top-notch, • Maintain daily prep and quality standards, • Hire, train, teach, and motivate the kitchen team to exceed our standards, • Personally own and manage all kitchen checklists (opening, closing, prep, cleaning, etc.), • Oversee equipment and facilities maintenance, • Collaborate with leadership on daily, monthly, quarterly, and annual forecasts (revenues and expenses), • Meet or exceed targets for food and labor costs and other operating expenses, • Work with property leaders to make sure all food received meets our standards and specs, and is priced right What We’re Looking For The right candidate will quickly absorb our brand and values, bringing energy and enthusiasm to every part of the process. We’re a small, tight-knit team where everyone pitches in and embraces a “can-do” attitude. We’re looking for someone who is upbeat, inclusive, and excited to deliver a great experience—both for our guests and the team. • Able to work independently with minimal direction, exercising sound judgment, • Strong communicator with vendors, partners, guests, and teammates, • Works well with others and welcomes feedback, • Can juggle multiple tasks and projects efficiently, • Reliable and punctual, • Thrives in a fast-paced environment and manages shifting priorities, • Positive, creative, and eager to learn new things, • Leads by example, inspiring and educating team members, • Detail-oriented, both operationally and administratively, • Willing to work evenings and weekends as needed Education & Experience • At least 7 years of progressive culinary experience, with a minimum of 3 years in a leadership role at an upscale, high-volume restaurant or members club, • Demonstrated success in recruiting, developing, and retaining a high-performing kitchen team, • Strong background in modern, ingredient-driven cuisine and seasonal menu development, • Exceptional communication and leadership abilities, with a collaborative management style, • Proficient in administrative tasks, including inventory, ordering, and kitchen financials, • ServSafe or equivalent Food Handler’s Certification required, • Comfortable using kitchen technology (Toast POS, Microsoft Word, Excel, and similar tools), • Health Care Plan (Medical, Dental & Vision), • Paid Time Off (Vacation, Sick & Public Holidays), • Family Leave (Maternity, Paternity), • Life Insurance, • Short Term & Long Term Disability, • Shift Meal

Job DescriptionWe are an online marketplace in the food-tech field working with chefs, tour guides, etc. We are looking for someone to fill the role of Online Community Support (part-time or full-time) with experience in customer support to join our team. Responsibilities Include: • Assist our community of chefs with any questions or requests pertaining to our platform, upcoming experiences, tools and communication, • Conduct analysis on an on-going basis for key areas within the chef community and report findings internally, • Contribute to the development of our social and video content programs, • Help with administrative tasks Requirements Include: • 2+ years of experience in a customer service role, • Excellent verbal and written communication skills, • Strong data analysis skills, • Ability to be resourceful and responsive, • Possess an interest in food, culinary background preferred, • Working efficiently in a home office environment, • Proficient in Google suite and Excel Hourly Rate: $10-12/hr depending on experience This role is available as part-time or full-time. Must be available during working business hours.

Deep knowledge of kitchen operations, inventory management, and food costing.

Proven experience as a Pastry Chef or Executive Pastry Chef in a high-volume or refined dining environment. The Executive Pastry Chef will oversee all pastry production, menu development, and daily operations of our pastry lab. Delbar (Nooshe Jan Group) is seeking an experienced, creative, and highl

Zephyr Southern Brasserie seeks Line Cooks.Cooks are responsible for working one of the following stations in the kitchen: Meat, Fish, Hot Apps, Entremet, and Garde Manger.He/she will be in direct contact with the Chef or Sous Chef for all instructions on the station.Line cook should be an expert at

As an Executive Sous Chef, you will be responsible for the following duties: . The Executive Sous Chef is responsible for the systematic execution of kitchen operations. In the absence of the Executive Chef, assumes responsibility of being fully in charge of the department at any time required.

Chef Craig Richards opened Elise in August of 2025 and the restaurant has been well received by our patrons.

Lead Pastry Chef Baking Social | Atlanta, Georgia This Isn't Your Average Kitchen Job. We're looking for a Lead Pastry Chef who's as comfortable commanding a room of 20 guests as they are perfecting a laminated dough. We want our Lead Pastry Chef to grow with us, and that means offering real financi

Job DescriptionJOB SUMMARY: The line cook is to oversee an area of production in a kitchen. Sauté, grill, pantry, and expo are examples of specific areas of production. Place items required for workstation according to par sheets or instructions from Sous Chef. Prepare products assigned to workstation during service. This job description may be changed or updated at any time without notice. ESSENTIAL RESPONSIBILITIES: • Prepare ingredients then cook and assemble dishes as indicated by recipes., • Perform portion control and minimize waste to keep costs within forecasted range., • Ensure that all dishes are prepared in a timely manner by restocking ingredients at workstation and meeting prep times to ensure smooth delivery., • Set up and clean the station according to Club protocol., • Maintain a clean workstation area, including kitchen equipment, tables, and shelves., • Comply with applicable sanitary, health, and personal hygiene standards., • Ensure quality and freshness of ingredients and products., • Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef., • A working knowledge and understanding of various cooking methods, ingredients, equipment, & procedures, • Maintain a Positive and Friendly Environment with both our Staff Members and our Club Members WORK ENVIRONMENT: • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach., • Work in hot, humid, and noisy environments., • Frequent Standing for extended periods of time., • Frequent Walking to collect or deliver goods in various kitchens and or reception areas (buffet set ups)., • Regular Lifting up to 50 Lbs., • Excellent physical fitness, visual acuity, and sense of smell to work in the kitchen safely. REQUIRED QUALIFICAITONS: • High School diploma or GED., • Available to work weekends and holidays. Week schedule up to 40 hours a week., • Must have the knowledge of basic culinary fundamentals., • Must use precaution to avoid burns from hot fat and grease but should be familiar with treating such injuries should they occur., • Knowledge of and ability to perform required role during emergency situations., • At least three months related experience or training., • Must become familiar with all kitchen equipment and machinery., • Food safety certification., • High Volume Cook experience is preferred., • Food safety certification., • Able to move fast and multi-task in a fast paced, high stress / pressure environment (Heat and Action), • Transportation is a MUST - There is no accessible public transportation. IMPORTANT: By submitting your resume online, you hereby authorize St Ives Country Club to contact, obtain, and verify the accuracy of the information contained in your application from all current and/or previous employers, references, and educational institutions. You also herby release from liability St Ives and its representatives for seeking, gathering, and using such information to make employment decisions and all other persons or organizations for providing such information. You understand that any misrepresentation or material omission made by you on this application will be sufficient cause for cancellation of your application or immediate termination of employment if you are employed by St Ives whenever the misrepresentation or material omission is discovered. Powered by JazzHR tEaDpGsfMg