Chef jobs in Georgia - Page 6

Job DescriptionDescription: The Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food. Responsibilities: • Plan and direct food preparation and culinary activities, • Modify menus or create new ones that meet quality standards, • Estimate food requirements and food/labor costs, • Supervise kitchen staff’s activities, • Oversee portion control and quantities of preparation to minimize waste, • Arrange for equipment purchases and repairs, • Recruit and manage kitchen staff, • Rectify arising problems or complaints, • Give prepared plates the “final touch”, • Perform administrative duties, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and guests, • Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience, • Handle volume and stress with aplomb and finesse, • Hold the standard of high-quality food above all else, • Share the passion for food, wine and the guest experience, • Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours, • Excellent record of kitchen management, • Ability to spot and resolve problems efficiently, • Capable of delegating multiple tasks, • Communication and leadership skills, • Keep up with cooking trends and best practices, • Be able to withstand the pressure and strain of working in close quarters, • 8-years of experience, • High volume restaurant experience is a plusRequirements:

Job Description Job Title: Cook Department: Food & Beverage Reports To: Executive Chef / Sous Chef / Kitchen Manager Position Summary The Cook is responsible for preparing high quality food items in accordance with resort standards, recipes, and presentation guidelines. This role supports daily kitchen operations while maintaining a clean, safe, and efficient work environment. The ideal candidate is dependable, team oriented, and passionate about delivering an exceptional dining experience in a fast paced beach resort setting. Key Responsibilities * Prepare and cook menu items according to established recipes, portion sizes, and quality standards * Assist with food prep, line cooking, and plating for restaurant service, banquets, and special events * Maintain cleanliness and organization of workstations, equipment, and kitchen areas * Follow all food safety, sanitation, and health department regulations * Properly handle, label, store, and rotate food products to ensure freshness and minimize waste * Communicate effectively with kitchen leadership and front of house teams to support smooth service * Assist with receiving and stocking kitchen supplies as needed * Support team members and assist in other kitchen duties as assigned Qualifications and Experience * Previous cooking experience in a restaurant, hotel, or resort environment preferred * Knowledge of basic cooking techniques, kitchen equipment, and food safety practices * Ability to work efficiently in a fast paced environment while maintaining attention to detail * Strong teamwork skills and a positive, service oriented attitude * Availability to work flexible schedules, including mornings, evenings, weekends, and holidays Physical Requirements * Ability to stand and walk for extended periods of time * Ability to lift, push, pull, or carry up to 50 pounds * Ability to bend, reach, twist, and perform repetitive motions * Ability to work in a kitchen environment with varying temperatures, including heat and humidity Work Environment This position is based in a high energy, beach resort kitchen environment and may involve exposure to hot surfaces, sharp tools, and wet or slippery floors.

Job DescriptionDescription: Who We Are: La Metro is an energetic Spanish tapas bar from renowned Chef Héctor Santiago, inspired by the bold flavors and vibrant culture of Spain. At the heart of our concept is a world-class bar program curated by famed Atlanta mixologist José Pereiro, blending tradition, creativity, and exceptional technique. What We Offer: • Competitive pay, • Health insurance, • Paid time off, • Opportunities for growth and development, • Prior bar tending experience is required, • Confident and highly social personality, • Knowledge of spirits, bar tending, and drink-making, • Knowledge of Spanish and Latin American spirits a plus, • Greeting and welcoming guests, • Ability to move quickly and efficiently, • Maintaining complete knowledge of all food and beverage items including specials, their prices and availability, • Walking guests through our menus and daily specials, • Accurately take orders, • Accurate money handling, processing credit card transactions, basic math skills, • Basic knowledge of POS software, • Ability to communicate well with others, • Positive, team-oriented attitude

Job Description Reports to: Food and Beverage Director Education and/or Experience • High school diploma or GED required., • Two years of dining room supervisory experience in private club (preferred) Job Knowledge, Core Competencies and Expectations • Responsible for management of dining room service in the main clubhouse., • Maintains a high level of member contact throughout service hours., • Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions) Assure a high standard of appearance, hospitality and service in personnel and cleanliness of dining room. Ensures timeliness of food service. Supervise and train dining room staff. Manage within budgetary restraints. Develop and implement programs to increase revenues through repeat business and higher check averages. Job Tasks/Duties • Designs floor plans according to reservations., • Plans dining room set-up based on anticipated guest counts and client needs., • Takes reservations, checks table reservation schedules and maintains reservations log., • Greets and seats members and guests., • Inspects dining room employees to ensure that they are in proper and clean uniforms at all times., • Hires, trains, supervises, schedules and evaluates dining room staff., • Performs daily POS closeout and tip distribution requirements (if applicable). Verifies proper distribution of tips and hours for employees and submits to Payroll Office., • Receives and resolves complaints concerning dining room service., • Serves as liaison between the dining room and kitchen staff., • Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule., • Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc., • Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns., • Makes suggestions about improvements in dining room service procedures and layout., • Trains staff on all aspects of the POS system., • Assures that the dining room and other club areas are secure at the end of the business day., • Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for. • Develops and maintains the dining room reservation system., • Develops and implements an ongoing marketing program to increase dining room business., • Utilizes computer to accurately charge members, create forecast and revenue reports and write correspondence., • Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs., • Assists in service and tableside cookery, as needed., • Attends scheduled staff meetings. ., • May serve as club’s opening and closing manager or manager on duty., • Works with Executive Chef to update, review and print weekly menu changes., • Assists in developing wine lists and beverage promotions., • Tracks wine sales., • Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed., • Performs other appropriate assignments and projects as required by the Food and Beverage Director. Licenses and Special Permits • Alcoholic beverage certification., • Food safety certification. 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 Title: Senior Infrastructure / DevOps Engineer Experience: 12+ Years Engagement Type: Contract – C2C Duration: Long Term Role Overview We are looking for a highly experienced Infrastructure DevOps Engineer to support and enhance enterprise-scale cloud and hybrid infrastructure environments. Deep expertise in infrastructure automation, CI/CD pipelines, container platforms, and production support. The consultant will work closely with platform, application, and security teams to deliver reliable, scalable, and secure infrastructure solutions. Key Responsibilities • Design, implement, and maintain highly available and scalable infrastructure across cloud and hybrid environments, • Develop and manage Infrastructure as Code (IaC) using Terraform, CloudFormation, or ARM, • Build, enhance, and support CI/CD pipelines for continuous integration and deployment, • Automate provisioning, configuration, and deployment processes, • Manage containerized platforms using Docker and Kubernetes (EKS/AKS/GKE), • Implement monitoring, logging, alerting, and observability solutions, • Support production environments, perform root cause analysis, and resolve incidents, • Ensure security, compliance, and governance best practices are followed, • Collaborate with cross-functional teams to deliver infrastructure solutions, • Provide technical guidance and best practices to development teams, • Participate in on-call rotations and operational support as required Required Technical Skills • Strong hands-on experience with AWS, Azure, or GCP (at least one at expert level), • Expertise in networking, IAM, load balancing, DNS, VPC/VNET design, • Experience supporting enterprise production environments, • CI/CD tools: Jenkins, GitHub Actions, GitLab CI, Azure DevOps, • IaC tools: Terraform, CloudFormation, ARM, • Configuration management: Ansible, Chef, Puppet, • Scripting: Python, Bash, PowerShell Required Qualifications • 15+ years of experience in Infrastructure / DevOps / Platform Engineering, • Strong troubleshooting skills for production systems, • Excellent communication and documentation skills, • Ability to work independently and deliver with minimal supervision Nice-to-Have • Experience with microservices and event-driven architectures, • Exposure to Kafka, RabbitMQ, Azure EventHub, • Cloud cost optimization / FinOps experience, • Experience supporting Kubernetes at scale

The opportunity Delaware North Sportservice is hiring an Executive Chef of Restaurants to join our team at Truist Park in Atlanta, Georgia. As the Executive Chef of Restaurants, you will be responsible for managing high-volume kitchen operations and ensuring exceptional food quality, presentation, and menu development. This role requires a dynamic leader who can manage, inspire, and develop the kitchen team, collaborate with other departments, and maintain an organized, efficient, and sanitary workspace. If you are committed to culinary excellence, creativity, and an elevated guest experience, we encourage you to apply. Pay Minimum – Anticipated Maximum Base Salary: $56,900 - $76,800 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at . What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: • Medical, dental, and vision insurance, • 401(k) with up to 4% company match, • Annual performance bonus based on level, as well as individual, company, and location performance, • Paid vacation days and holidays, • Paid parental bonding leave, • Tuition and/or professional certification reimbursement, • Generous friends-and-family discounts at many of our hotels and resorts What will you do? • Daily supervision and production of all restaruant operations and events, ensuring adherence to recipe standards and high-quality food preparation, • Showcase culinary expertise and refined cooking technique, style, and taste, • Hire, train, and mentor team members, creating a cohesive work environment, • Oversee budget management, monitor food and labor costs, manage staffing levels, and ensure efficient inventory control, ordering, and receiving processes, • Collaborate with the Executive Chef and culinary team in menu design and recipe development, • Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies More about you • Minimum of 3 years of previous culinary management experience in a quality high-volume food and beverage operation, • Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team, • Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation, • Proficient computer skills, including Word and Excel, • Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $56,900 - $76,800 / year

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this rapidly growing full-service restaurant management position in Atlanta, GA As a Restaurant Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week, • Attainable Bonus Program, • $70K - $80K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description Salary: $90,000- $110,000/ year CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job Summary The General Manager, reporting directly to the Regional Vice President, holds duties related to day to day operations of a Company account in Atlanta, GA. The position entails a need for excellent communication skills; ability to multitask, strong team leadership, client relations, and ensures superior food quality and strong customer service skills. Key Responsibilities: • Oversees all P&L and budgeting as it pertains to the account, • Manages overall day-to-day operations of the account, • Conducts HR functions including hiring, progressive counseling, and terminations, • Oversees scheduling, payroll, and team training, • Maintains excellent relationships with customers, guests, and clients as well as other departments, • Works with the Chef and management team in creating menus and providing top quality food, • BS, Hospitality or Culinary degree preferred, • Five years of foodservice operation experience, • High volume production and catering experience is essential, • Previous experience managing a budget, • Desire to learn and grow with a top-notch foodservice company Apply to CulinArt today! CulinArt is a member of Compass Group USA Click here to Learn More about the Compass Story! Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Associates at CulinArt are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1501301 CulinArt Sector NANCY M TEIXEIRA [[req_classification]]

Executive Chef – Country Club Atlanta, GA | $110,000 Our client, is a prestigious private club located outside Atlanta. This opportunity is well-suited for an Executive Chef who values consistency, member satisfaction, and hands-on leadership. Responsibilities: • Oversee all culinary operations, maintaining high standards of food quality and presentation, • Lead, train, and develop kitchen staff to support a refined à la carte dining experience, • Manage food and labor costs, inventory, and forecasting, • Ensure all food safety, sanitation, and operational standards are consistently met Executive Chef Qualifications: • Experience leading à la carte-focused culinary programs in private clubs or similar environments, • Strong leadership and mentoring abilities, • Solid financial acumen with experience managing food cost and labor, • Commitment to cleanliness, safety, and operational excellence What They’re Offering: • Base salary of $110,000, • Comprehensive benefits package (medical, dental, vision, life, disability), • 401(k) retirement plan and bonus opportunity, • Relocation assistance available for the right candidate

Executive Chef – Carmel / OLIVA Restaurant Group Full-Time | Atlanta, GA $500/year education stipend | Health Benefits | 401(k) | Paid Time Off | Meal Plan Join a growing, creative hospitality group where every restaurant tells a story. Carmel is in search of a driven, experienced Executive Chef to lead our passionate culinary team. A ‘love letter to the coast,’ Carmel’s contemporary menu is designed to celebrate where the land meets the sea with memorable, bright dishes. From the cozy, elegant interior to the menu and craft cocktails, every detail reflects our passion for the oceanside experience. As an Executive Chef, you’ll play a key role in guiding all facets of culinary operations, coaching team members, and helping ensure exceptional guest experiences while upholding our culture and standard. Experience in upscale / fine dining is a must for this role! We’re a tight-knit, passionate team that celebrates global cuisine and meaningful connection. Our managers are hands-on leaders who love both strategy and service. Responsibilities • Maintain high standard of culinary quality, • Work with Culinary Director and creative team, to execute menu adjustments, • Hire and Train staff, • Manage ordering , sitting inventory and budgets for culinary, • Work with General Manager to execute exceptional guest and employee experiences Qualifications • 3+ years of experience as executive chef, • Experience in leading and supervising junior chefs, • Repair and Maintenance project management, • SERV Safe Manager Certificate, • Inventory Software Experience

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

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

Job Description The Wyndham Atlanta Buckhead Hotel and Conference Center is hiring a Restaurant Supervisor. You will oversee restaurant operations and lead staff training initiatives to deliver superior food quality and outstanding guest service. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Responsibilities: • Assist with the hiring, training, scheduling, and development of departmental staff., • Support payroll processing as needed to ensure accuracy and timeliness., • Monitor quality of work, track performance, and support continuous improvement initiatives., • Oversee the proper set-up and breakdown of all food and beverage outlets., • Ensures associate and guest safety across all food and beverage operations., • Collaborate closely with the Kitchen team to confirm accurate meal counts and appropriate staffing levels., • Directs and oversees proper food and beverage service standards., • Lead pre-shift meetings to communicate service expectations and operational priorities., • Greet guests and maintain clear, professional communication throughout the guest experience., • Conduct and report quarterly inventories of restaurant supplies; procure additional supplies with approval from the Food & Beverage Director and General Manager., • Maintain the cleanliness and organization of all service areas and equipment., • Ensure proper handling, use, and storage of all food and beverage equipment and supplies., • Maintain ongoing communication with the Executive Chef and Food & Beverage Director to align operations., • Participate in BEO meetings and weekly staff meetings as required., • Ensure staff adherence to hotel uniform and grooming standards at all times., • Perform additional duties as assigned by management. Work Environment This role is an on-site position and requires the employee to perform their work duties at the job site location. The employee will be exposed to typical equipment and temperatures found in a restaurant kitchen. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Qualifications: • High school diploma or equivalent required; associate or bachelor’s degree in Hospitality Management, Business Administration, or related field preferred., • Minimum of 2–3 years of restaurant or food and beverage experience required., • Previous supervisory or leadership experience in a restaurant, hotel, or hospitality environment strongly preferred., • Proven ability to lead, train, and motivate team members while maintaining high service standards., • Strong knowledge of food safety, sanitation standards, and health department regulations., • Experience with scheduling, inventory control, and basic payroll processes preferred., • Excellent customer service, communication, and conflict resolution skills., • Ability to work flexible schedules, including evenings, weekends, and holidays., • Proficiency with POS systems and basic computer applications preferred This position requires the ability to stand, walk, and use hands for handling or manipulating objects. Employees must also be able to reach with arms, talk, hear, and occasionally stoop, kneel, or crouch. The employee may occasionally lift or move items over 25 pounds. Reasonable accommodations may be provided to enable individuals with disabilities to perform these essential functions. About Company The Wyndham Atlanta Buckhead Hotel & Conference Center is located at 3405 Lenox Road NE, Atlanta, GA 30326. At GF, we believe that people are the key to our success. We offer health insurance, paid time off, ongoing learning opportunities, competitive compensation, plus a great culture. GF Hotels & Resorts is an award-winning full-service ownership and management company that specializes in hotels, resorts, golf courses, and other related hospitality assets. Since its founding in 1988, GF has operated over 800 properties in 46 states. Currently, GF partners with Hilton, Marriott, Hyatt, IHG, Choice, Wyndham, Best Western, among others, as well as individual properties. With its award-winning approach to maximizing guest satisfaction, GF has been recognized as one of the top management companies in the industry.

Job Description Assistant Food Service Director - Camp Barney Medintz Job Description We are seeking a dedicated and enthusiastic Assistant Food Service Director to join our summer camp team. This role is perfect for someone with a passion for food service, excellent leadership skills, and the ability to thrive in a fast-paced, dynamic environment. The Assistant Food Service Director will support the Food Service Director in managing day-to-day operations, with a primary focus on Front of House (FOH) operations while also providing support to Back of House (BOH) operations as needed. Key Responsibilities · Collaborate with the Executive Chef and Food Service Director to ensure timely and seamless meal services. · Oversee FOH operations, managing front of house staff by delegating duties to maximize productivity. · Supervise dish room staff to ensure efficient workflow and maintain high standards of cleanliness. · During meal services, ensure FOH staff remain productive and serve as a friendly and knowledgeable point of contact for campers with needs or concerns. · Maintain dining room stations by keeping beverages, plates, cutlery, and cups stocked, removing trash, and assisting with bussing at the end of meals. · Post-meal, assist FOH staff with cleaning duties, then transition to BOH to support the Executive Chef or Sous Chef with various tasks. · Ensure coolers and FOH storage areas are organized, clean, and well-maintained. Qualifications · Previous experience in food service management or a related role preferred. · Strong leadership and delegation skills. · Ability to work efficiently in a team-oriented environment. · Excellent communication and interpersonal skills to engage with campers and staff. · Ability to multitask and adapt to changing priorities during busy meal periods. · Knowledge of food safety and sanitation standards is a plus. Employment Details · Position: Seasonal (Summer Camp) · Location: Cleveland, GA · Duration: May 14, 2026-August 8, 2026 · Compensation: Competitive salary plus room, board, meals, and fun camp activities are provided. How to Apply Interested candidates should submit a resume and a brief cover letter to by February 1, 2026. Please include the "Assistant Food Service Director Application" in the subject line. We look forward to welcoming you to our camp community!

The Optimist is seeking an Executive Chef who is passionate about sustainable, super fresh seafood to lead our acclaimed culinary team!. The Executive Chef leads the entire culinary team, directing the day-to-day operations of all areas of the kitchen including production and prep, special events an

Over the next decade, Georgia Tech will become an example of inclusive innovation, a leading technological research university of unmatched scale, relentlessly committed to serving the public good; breaking new ground in addressing the biggest local, national, and global challenges and opportunities

Little Rey is seeking an enthusiastic leader to serve as Executive Chef!. The Executive Chef leads the entire culinary team, directing the day-to-day operations of all areas of the kitchen including production and prep, catering and purchasing and receiving. The Executive Chef oversees the recipe ex

At Rocket Farm Restaurants, the core philosophy that defines our culture is “We serve the person who is serving the guest.Our culture is not something we act out on the floor of the restaurant.It starts with how we treat and serve one another in the kitchen – with dignity, respect, and care.We b

The Executive Chef leads the entire culinary team, directing the day-to-day operations of all areas of the kitchen including production and prep, special events and purchasing and receiving. The Executive Chef oversees the recipe execution and education process to all culinary and service staff.

The Sous Chef will be able to effectively lead the kitchen in the absence of the Executive Chef, thinking positively and proactively to handle any obstacles and solve potential issues that may arise. Superica is seeking an Sous Chef to join our Dunwoody team!. The Sous Chef manages the hourly, back

Sous Chef, Pastry, The Commons.

At Superica, the core philosophy that defines our culture is “We serve the person who is serving the guest.Our culture is not something we act out on the floor of the restaurant.It starts with how we treat and serve one another in the kitchen – with dignity, respect, and care.We believe there sh

The Sous Chef will be able to effectively lead the kitchen in the absence of the Executive Chef, thinking positively and proactively to handle any obstacles and solve potential issues that may arise. Superica is seeking an Sous Chef to join our Atlanta team!. The Sous Chef manages the hourly, back o

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

Job DescriptionDescription: Summary: At The Master’s Table Community kitchen, the Chef plays a vital leadership role in delivering a 5-star dining experience to our clients. This position is responsible for supervising, coordinating, and actively participating in all kitchen operations—from meal planning and preparation to execution and service. The Chef leads with purpose, guiding both staff and volunteers to uphold the highest standards of customer service and food safety. With a strong emphasis on nutrition, the Chef designs meals that support our healthy eating initiatives while maintaining the warmth and dignity of fine dining. This role is more than culinary - it’s about creating a welcoming, nourishing experience that uplifts every guest who walks through our doors. Essential Duties and Responsibilities include the following. Other duties may be assigned. • Collaborate with food prep staff and volunteers to plan and execute meals, • Ensure food is properly cooked, flavorful, and served promptly, • Monitor food quality and presentation throughout service, • Investigate and resolve food quality or service complaints, • Work closely with the Community kitchen Coordinator on all menu and food-related activities, • Maintain cleanliness of the kitchen, pantry, and back dock areas, • Ensure cleaning supplies are stocked and securely stored, • Clean and sanitize coolers, freezers, dry storage, and equipment weekly, • Perform daily cleaning of trays, cups, pots, pans, trash cans, carts, shelving, tables, floors, equipment, and walls, • Sweep and clean hallway floors; conduct end-of-shift walkthroughs, • Assist with restroom cleaning and overall facility upkeep, • Turn on and set up all kitchen equipment and workstations for volunteers, • Perform daily preventative maintenance on one piece of equipment and report status, • Ensure all equipment is cleaned and functioning properly, • Inspect building to uphold quality standards and regulations, • Confers with food preparation employees and other personnel to create meals and related activities, • Inspects building and maintains quality standards and regulations, • Maintains cleanliness of the facility and makes sure all cleaning supplies are available and secure in the kitchen; making sure all equipment is cleaned properly, • Complete required paperwork: fridge/freezer temperature logs, inventory counts, maintenance logs, cleaning logs, and Feeding America documentation, • Ensure compliance with licensing, hygiene, health, and safety regulations, • Stay current on nutritional guidelines and food safety standards, • Receive food deliveries and store products appropriately, • Maintain accurate inventory and ensure proper food storage protocols, • Greet guests and volunteers warmly; lead daily huddles and volunteer sign-in, • Provide clear directions and support to volunteers, • Foster a respectful, inclusive environment for all guests and team members, • Directly supervises volunteers in the kitchen and during service as needed, • Responsibilities include training volunteers and employees, planning and effectively directing work, • Carries out supervisory responsibilities in accordance with the organization's policies and applicable lawsRequirements: Supervisory Responsibilities • Directly supervises volunteers in the kitchen and during service as needed, • Responsibilities include training volunteers and employees, planning and effectively directing work To thrive in the role of Chef at The Master’s Table Community Kitchen, an individual must consistently demonstrate: • Teamwork & Commitment: A collaborative spirit and dedication to the mission of serving others with excellence., • Strong Communication: Proficiency in both written and verbal communication to effectively lead, instruct, and inspire., • Leadership & Organization: The ability to manage kitchen operations, coordinate volunteers, and maintain a structured, efficient environment., • Problem Solving & Results Orientation: A proactive mindset with a focus on solutions and achieving high standards in meal service and kitchen performance., • Professional Integrity: Trustworthiness, professionalism, and a strong work ethic in all interactions and responsibilities. To succeed in this role, individuals must be capable of performing each key responsibility effectively. The qualifications outlined below reflect the knowledge, skills, and abilities typically required. Reasonable accommodations will be provided to support individuals with disabilities in fulfilling the essential functions of the position. • Ability to stand for long periods of time, • Organizational and time management skills, • Ability to work independently and with groups, large or small, • Basic audio/IT and computer skills and be proficient in Microsoft Office (Word, Excel, Outlook), • Experience in food service program and knowledge of food industry standards, • Must have the ability to communicate respectfully with people of different backgrounds, • Actively interact and engage guests, volunteers, and potential donors, • Willing to work weekends and holidays, • Neat appearance to include wearing the company provided logo attire Education and/or Experience • Associates degree in Culinary Arts, • Lesser education with two-four years related experience and/or training; or equivalent combination of education and experience, • ServSafe certification (or ability to obtain during introductory period) The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Regularly required to use hands to finger, handle, or feel and talk or hear, • Frequently required to stand; walk; sit; reach with hands and arms and taste or smell, • Occasionally required to climb or balance and stoop, kneel, crouch, or crawl The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Frequently exposed to wet and/or humid conditions, • Noise level in the work environment is usually moderate.

Job Description Head Chef – Meal Prep Operations (Corporate Job Description) Position Summary The Head Chef is responsible for overseeing all culinary production activities within a high‑volume meal prep operation. This role provides direct leadership to a team of five cooks and ensures that all menu items are produced accurately, efficiently, and in alignment with company standards. The Head Chef collaborates with Operations, Quality Assurance, and Procurement to maintain consistent product quality, optimize workflow, and support organizational goals. Essential Duties & Responsibilities Leadership & Staff Management * Provide daily supervision, coaching, and performance management for a team of five cooks. * Ensure all staff adhere to established SOPs, production standards, and safety protocols. * Conduct training on recipes, equipment usage, portioning, and sanitation procedures. * Foster a culture of accountability, teamwork, and continuous improvement. Production Oversight * Manage end‑to‑end execution of weekly and weekend meal production schedules. * Ensure all recipes are prepared according to standardized specifications, including weights, yields, and portion sizes. * Monitor workflow across stations to maintain efficiency and prevent delays. * Validate product quality, consistency, and presentation prior to packaging. Food Safety & Compliance * Enforce all food safety, sanitation, and HACCP requirements. * Oversee proper storage, labeling, cooling, and handling of all ingredients and finished products. * Conduct routine inspections to ensure compliance with internal and regulatory standards. Inventory & Resource Management * Monitor ingredient usage and communicate inventory needs to Procurement. * Support receiving, rotation, and organization of inventory to minimize waste. * Identify opportunities to improve cost control and operational efficiency. Documentation & Reporting * Complete and review production logs, temperature logs, waste logs, and quality control checklists. * Ensure all team members complete required documentation accurately and on time. * Report operational issues, staffing concerns, or equipment needs to management promptly. Qualifications * 3–5 years of culinary leadership experience in meal prep, catering, or high‑volume production environments. * Strong knowledge of batch cooking, portion control, and workflow optimization. * Demonstrated ability to lead, train, and develop kitchen staff. * Excellent organizational, communication, and problem‑solving skills. * Comprehensive understanding of food safety regulations and commercial kitchen operations. * Ability to work in a fast‑paced, deadline‑driven environment. * Bilingual (English/Spanish) strongly preferred to support communication, training, and team development. Physical Requirements * Ability to stand for extended periods. * Ability to lift up to 50 lbs. * Ability to work in hot, cold, and high‑activity environments.

Job Description Prep Crew – Fresh N Fit Cuisine Position Overview The Prep Crew member supports all kitchen production by preparing ingredients, following recipes accurately, and ensuring all meals meet Fresh N Fit Cuisine’s quality and consistency standards. This role requires strong attention to detail, willingness to complete weekly compliance paperwork, and the ability to think ahead to keep production running smoothly. Prep Crew members must be comfortable tasting food during production to ensure flavor accuracy and quality control. Key Responsibilities Food Preparation & Production * Prepare ingredients according to standardized recipes, weights, and portion guidelines. * Execute daily prep lists with accuracy and efficiency. * Taste food items during production to ensure flavor, seasoning, and quality meet company standards. * Maintain consistency in cuts, measurements, and batch preparation. * Support cooks and the Head Chef with production tasks as needed. Compliance & Documentation * Complete weekly compliance paperwork accurately and on time. * Record temperatures, batch yields, and prep logs as required. * Follow all food safety, sanitation, and labeling procedures. * Maintain clean, organized workstations and follow all SOPs. Quality & Standards * Ensure all ingredients meet freshness and quality requirements. * Report any inconsistencies, shortages, or quality concerns immediately. * Follow brand standards for flavor, texture, and presentation. Teamwork & Communication * Work collaboratively with the kitchen team to meet production timelines. * Communicate proactively about prep needs, low inventory, or workflow issues. * Support a positive, respectful, and efficient kitchen environment. Forward Thinking & Problem Solving * Anticipate upcoming prep needs based on weekly menus and production volume. * Identify potential bottlenecks and adjust workflow to stay ahead. * Offer suggestions for improving prep efficiency or recipe execution. Qualifications * Previous prep crew or kitchen prep experience required. * Strong attention to detail and ability to follow recipes precisely. * Comfortable tasting food during production for quality control. * Ability to complete compliance paperwork accurately and consistently. * Forward thinker with strong organizational and time‐management skills. * Ability to work in a fast‐paced, high‐volume kitchen environment. * Knowledge of basic food safety and sanitation practices. Physical Requirements * Ability to stand for extended periods. * Ability to lift up to 50 lbs. * Ability to work in hot, cold, and fast‐paced environments.

Job Description Kitchen Mgr. Description: Job Purpose: Prepares meals by providing food preparation expertise; promoting and providing quality food services; managing kitchen staff. Duties: • Accomplishes kitchen human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining kitchen employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures., • Achieves kitchen operational objectives by contributing information and analysis to culinary plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; training kitchen workers to expand their skills; developing career ladder growth opportunities to reduce turnover; identifying and resolving problems; completing audits; determining system improvements; implementing change., • Meets kitchen financial objectives by estimating requirements; contributing information to the annual food and beverage budget; reviewing menus; scheduling expenditures; analyzing budget variances; recommending corrective actions; evaluating time-saving production techniques., • Implements recipes and portion specifications by reviewing menus and product specifications; evaluating ease of menu production; applying established procedures and techniques., • Controls food preparation by consulting with executive chefs and kitchen team leaders; overseeing portion size; evaluating and improving productivity; providing food preparation personal expertise; monitoring presentations., • Improves menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes., • Prepares kitchen operations and production reports by collecting, analyzing, and summarizing food ingredient, food production, and customer data and trends., • Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans., • Maintains food ingredients, food preparation, and general supplies by purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls., • Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; making recommendations of equipment purchases., • Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies., • Accomplishes kitchen operations goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Skills/Qualifications: Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Food Sanitation, Safety Management, Leadership, Emphasizing Excellence, Management Proficiency, People Management, Quality Focus Company DescriptionFull-service restaurant serving quality steak and seafood. We make 95% of our menu items fresh in house, using only quality ingredients. Our staff runs like a well-oiled machine. All of our team members show respect for each other. We have employees that have been with us for 15 years, lots of longevity. This creates a consistent product, which is our success story great food and great service every time.Full-service restaurant serving quality steak and seafood. We make 95% of our menu items fresh in house, using only quality ingredients. Our staff runs like a well-oiled machine. All of our team members\r\nshow respect for each other. We have employees that have been with us for 15 years, lots of longevity. This creates a consistent product, which is our success story great food and great service every time.

Job DescriptionCOMMUNITY SALES DIRECTORDunwoody Place | Pegasus Senior LivingAtlanta's Premier Senior Living CommunityEARN WHAT YOU'RE WORTH WHILE MAKING A REAL DIFFERENCE Location: Dunwoody Place - Atlanta, GA Company: Pegasus Senior Living (Great Place to Work Certified) Compensation: Competitive Base + Lucrative Monthly Commissions + Generous Quarterly Bonuses THE OPPORTUNITY Join Dunwoody Place, one of Atlanta's most distinguished senior living communities, where your sales expertise meets meaningful purpose. We're seeking an exceptional Community Sales Director who combines proven closing skills with genuine compassion for seniors and their families. This isn't just another sales job—it's your chance to: • Represent a community families genuinely love and trust, • Earn top-tier compensation with monthly commissions (not just quarterly!), • Build a sustainable, rewarding career with a Great Place to Work Certified organization Additional Benefits: • Medical, Dental, Vision Insurance, • 401(k) with company match, • Paid Time Off, • Professional development opportunities, • Monthly commission payouts keep cash flowing consistently, • Quarterly bonuses reward sustained excellence, • No commission caps—your success drives your income, • Industry-leading base salary provides stability Dunwoody Place is a premier senior living community nestled in one of Atlanta's most desirable neighborhoods. Our residents enjoy: • Elegant apartments with modern amenities, • Restaurant-style dining with chef-prepared meals, • Vibrant lifestyle programming and social activities, • Compassionate, professional care team, • Beautiful grounds and welcoming common areas, • Consistently high occupancy due to exceptional quality, • Outstanding family satisfaction scores, • Active referral network and strong community presence, • The community practically sells itself—quality speaks volumes, • Warm leads from referrals and reputation, • Proven marketing support and lead generation Your Core Responsibilities: Sales & Revenue Generation: • Drive occupancy growth and revenue through strategic sales initiatives, • Conduct compelling community tours that showcase our lifestyle and value, • Build and manage robust sales pipeline from inquiry to move-in, • Achieve and exceed monthly occupancy and revenue goals, • Serve as trusted advisor to families navigating senior living decisions, • Build partnerships with hospitals, physicians, discharge planners, senior centers, • Cultivate relationships with adult children, financial advisors, elder care attorneys, • Represent Dunwoody Place at networking events and community functions, • Collaborate with marketing team on campaigns and initiatives, • Leverage social media and digital platforms to generate awareness, • Host events and open houses that showcase our community, • Track and report on key sales metrics (tours, conversion rates, move-ins), • Utilize CRM system to manage leads and follow-up activities, • Analyze trends and adjust strategies to optimize performance Required Qualifications: • 3+ years proven sales experience (senior living strongly preferred), • Demonstrated track record of meeting/exceeding sales goals, • Valid driver's license and reliable transportation, • Excellent communication and presentation skills, • Background in senior living, healthcare, or hospitality sales, • Established relationships with Atlanta-area referral sources, • Knowledge of Medicare, Medicaid, long-term care insurance, • Empathetic & Compassionate: You understand families are in crisis and need genuine support, • Consultative Seller: You listen first, prescribe second—this isn't transactional selling, • Results-Driven: You love hitting goals and earning what you're worth, • Organized & Detail-Oriented: You manage your pipeline meticulously, • Self-Motivated: You take initiative and own your success, • Community-Minded: You enjoy networking and building relationships, • Believe seniors deserve dignified, joyful living experiences, • Are motivated by both purpose AND profit, • Enjoy being out in the community, not chained to a desk, • Take pride in helping families find peace of mind, • Want to be part of a mission-driven organization Pegasus Senior Living is a family of premier senior living communities dedicated to enhancing lives with kindness and integrity. We're not just a job—we're a career destination for hospitality and sales professionals who want to make a difference. What Sets Us Apart: • Mission-Driven Culture: "We Celebrate and Enhance All Lives with Kindness & Integrity", • Investment in People: Comprehensive training, mentorship, and career development, • Growth Opportunities: Clear path from Sales Director to Regional Director and beyond, • Supportive Leadership: Management that values and empowers sales professionals, • Work-Life Balance: Reasonable expectations, no excessive evening/weekend demands Morning: • Review overnight inquiries and prioritize follow-ups, • Conduct community tours with prospective residents and families, • Connect with referral sources (hospital discharge planners, senior centers), • Lunch with local elder law attorney or financial advisor (relationship building), • Host a small group tour or educational seminar for families, • Follow up with prospects via phone, email, and text, • Meet with families for follow-up conversations and move-in planning, • Attend community networking event or chamber mixer, • Review metrics and update sales forecast "I love that I'm not just selling—I'm genuinely helping families through one of the hardest decisions they'll ever make. And yes, the compensation is the best I've ever had in this industry." — Sales Director, 2 years with Pegasus "The support from corporate is incredible. They give me the tools, training, and leads I need to succeed. I just focus on building relationships and closing—everything else is handled." — Regional Sales Leader (promoted from Sales Director) ATLANTA: A CITY OF OPPORTUNITY Why Atlanta? Working at Dunwoody Place means living and working in one of America's most vibrant cities: • Thriving senior living market with growing demand, • Affluent demographics in Dunwoody and surrounding areas, • Excellent quality of life with culture, dining, and entertainment, • Strong network of referral sources and healthcare facilities, • Upscale, family-oriented suburb, • Top-rated schools and safe neighborhoods, • Easy access to Atlanta's business centers, • Sophisticated shopping and dining, • Commission structures that only pay quarterly, • Communities that are hard to sell because quality is lacking, • Companies that don't value their sales professionals, • Monthly commission checks that reward your hard work immediately, • A beautiful community families love (making your job easier!), • A company that celebrates and invests in sales excellence To Apply: • Submit your resume highlighting your sales achievements, • Include a brief cover letter telling us why you're passionate about senior living, • We'll review your application within 48 hours, • Qualified candidates will be contacted for a phone screening, • In-person interviews at Dunwoody Place, • Meet our team and tour our beautiful community Join Dunwoody Place. Join Pegasus Senior Living. Where your sales talent meets your purpose. Apply Today! Dunwoody Place | Pegasus Senior Living "We Celebrate and Enhance All Lives with Kindness & Integrity"

Job Description ABOUT NUTRITION NEST AT PRESERVE LIFE Imagine creating desserts that don’t just satisfy sweet cravings — they nourish the body and support wellness goals. Nutrition Nest at Preserve Life is a revolutionary integrated wellness destination combining a longevity clinic, beauty boutique, retail store, and experiential restaurant under one roof. Located on 1,200+ acres of pristine forest with spring-fed lakes, just West of Atlanta, we are redefining how health is experienced. Guided by evidence-based nutrition science, functional ingredients, and culinary artistry, our Experiential Kitchen empowers guests to experience indulgence without compromise. Opening December 2025. ═══════════════════════════════════════════════════════ THE OPPORTUNITY We’re seeking a Pastry Chef to design and lead a one-of-a-kind pastry program at Preserve Life. This role blends traditional pastry excellence with innovative, wellness-focused recipes to create memorable finales for our experiential dining journey. Your Mission: Craft desserts that are both beautiful and functional, aligning indulgence with wellness pathways. Your Impact: Elevate guest experiences through interactive dessert education and culinary artistry. Your Stage: In-house bakery and interactive dessert station, bringing nutrition and indulgence together. ═══════════════════════════════════════════════════════ WHAT YOU’LL DO Wellness Bakery & Dessert Creation (35%) • Lead daily bakery production for breads, buns, and dessert bases, • Develop functional desserts using superfoods, alternative sweeteners, and nutrient-dense ingredients, • Produce signature dessert bases (e.g., Açaí Bowl, Almond Sponge Cake), • Develop and prepare pathway-aligned sweet condiments for Dessert Condiment Bar Interactive Guest Experience (30%), • Personally guide guests through interactive dessert station experiences, • Educate guests on health benefits and flavor profiles of dessert choices, • Visit tables post-service for follow-up conversations, coffee, or tea offerings, • Create memorable educational touchpoints as the sweet finale to dining Operations & Culinary Standards (20%), • Maintain pastry station cleanliness, organization, and stock levels, • Execute desserts with precision, artistry, and impeccable presentation, • Manage pastry inventory and minimize waste, • Use KDS and POS systems to ensure accurate service flow and billing Other Contributions (15%), • Innovate and test new recipes with wellness focus, • Document and standardize recipes for consistency, • Contribute to seasonal menu development and special events, • Participate in team training and wellness education programs ═══════════════════════════════════════════════════════ WHAT WE’RE LOOKING FOR Required Qualifications • Proven experience as a Pastry Chef, Baker, or similar role, • Expertise in pastry techniques, cake decoration, and dessert innovation, • Background in high-quality restaurant or bakery environment, • Strong interest in wellness, nutrition, and functional ingredients, • Knowledge of dietary restrictions, substitutions, and alternative sweeteners Preferred Qualifications, • Culinary Arts degree (Pastry/Baking specialization), • Experience in wellness-focused restaurants or functional food concepts, • Knowledge of gluten-free baking, superfood integration, and alternative flours, • Nutrition education or wellness certifications, • Experience in guest-facing or educational culinary roles Core Competencies, • Creativity in wellness-focused dessert development, • Precision and artistry in execution and plating, • Excellent time management across production, service, and innovation, • Collaborative approach with kitchen, FOH, and nutrition teams, • Refined palate and deep understanding of flavor balance ═══════════════════════════════════════════════════════ WHY JOIN NUTRITION NEST AT PRESERVE LIFE • Training in functional ingredients and advanced pastry techniques, • Career path to Head Pastry Chef, Culinary Innovation Lead, or Education Director, • Continuing education support in nutrition, pastry, and wellness certifications, • Access to wellness programs and holistic living environment, • See direct guest impact through education and interaction

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 Handler’s 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 DescriptionEXECUTIVE KITCHEN MANAGER-Alpharetta, GA • Flexible schedule, • $70K - $75k base salary and a VERY solid BONUS plan as well!, • Paid Time Off We are seeking an Executive Culinary Manager in Alpharetta, GA to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to further the brand. Fantastic opportunity to work for an established, hospitality group with a huge following in Alpharetta, GA. Requires some creativity and the Head Chef will be able grow and expand. This is a hands-on culinary role in Alpharetta, GA. Supervises a kitchen team of full/part-time cooks and sous chefs. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and presentations, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities

Job Description Company Overview Benton House is dedicated to providing exceptional assisted living and memory care services, ensuring that seniors maintain their independence, dignity, and choice. Our communities are designed to foster happiness and health, allowing residents to continue contributing to their lives and the lives of others. Summary “Cooking with love provides food for the soul”-Valerie McKeehan At Benton House, we pride ourselves on delivering exceptional culinary experiences for our residents. Our menu showcases a blend of innovative dishes and classic favorites. Be Creative/Grow Your Skills: through our menu, which showcases a blend of innovative dishes and classic favorites. Add our regular happy hours and special events, toss in larger parties and catering opportunities, and you have enough challenges to pique the interest of even the most demanding chef. Cook with Passion and Purpose: Your meals are often the most anticipated (and most appreciated) moments of the day for our residents. Beyond the joy of cooking is the knowledge your work is also critical. Your meals offer opportunities for residents to improve health, maintain fitness, and create connections. Have Work/Life Balance: "Home by 2" at our company means 2 p.m., not 2 a.m. And regardless of the start time, you can say "Home by 8." Team members cite the ability to see and spend more time with family as a prime reason for choosing Benton House. Build A Career: The restaurant business can be notoriously risky, and burnout is rampant. The average tenure of our Food Service Directors is over four years, and our chef/cook tenure is over 2. Food and Dining are just one of our paths to higher leadership. Why Choose Benton House Our team says it is because of our culture. They have voted us a Great Place to Work 4 consecutive years. Fortune magazine national Top 50 Place to Work. We are the recipient of multiple national Resident and Family Satisfaction awards, including Pinnacle QI and Best Assisted Living and Best Memory Care from US News and World Report. We also enjoy many local “Best of” awards. Working at Benton House means working with pride. We offer more than compensation and benefits. We also offer 4 key elements that every person seeks in a work role. Respect-For every individual regardless of role. Have a real voice in the direction of our company. Recognition-Real appreciation for the service you provide. True investments made for your contributions -regularly. Responsibility-Freedom in your role. Opportunities for advancement (Nearly 10% of our team is promoted annually.) Reward-Full compensation and benefits package. Pride. A sense of connection. Leaders that inspire. A place you can be yourself, your best self. Whether you are new to the culinary arts or are a seasoned professional, a career with Benton House offers some unique but highly valued benefits. THANK YOU for your service to our nation’s seniors and we wish you all the best in your professional search. Benefits include: • Paid Mealtime with Complimentary Meals, • Access Pay Early with ZayZoon, • 96 hours Vacation, • Annual Sick Pay Payout, • Annual New Car Drawing twice a year, • Health, Dental, Vision and Life Insurance policies, • Wellness Rewards Program, • 401k Retirement Plan, • Flexible Spending Plan, • Promotion Opportunities As a Line Cook, you will work in a dynamic kitchen environment, preparing and cooking food to the highest standards while ensuring quality, consistency, and efficiency. You will collaborate closely with the Food Service Director and other kitchen staff to deliver outstanding dishes that bring joy to our residents. • Prepare and cook menu items according to recipes, quality standards, and portion sizes., • Set up and stock workstations with necessary supplies and ingredients for daily service., • Maintain cleanliness and organization of the kitchen and work areas, adhering to food safety and sanitation guidelines., • Collaborate with chefs and other line cooks to ensure timely and efficient service., • Monitor food quality and presentation, ensuring consistency and excellence in all dishes served., • Previous experience as a Line Cook or in a similar kitchen role preferred., • Knowledge of cooking techniques, methods, and food safety practices., • Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail., • Strong teamwork and communication skills; able to follow directions and collaborate effectively with others., • Flexibility to work various shifts, including evenings, weekends, and holidays is a plus.

At Rocket Farm Restaurants, the core philosophy that defines our culture is âWe serve the person who is serving the guest.â Our culture is not something we act out on the floor of the restaurant. It starts with how we treat and serve one another in the kitchen â with dignity, respect, and care. We believe there should be no difference in how we treat and serve one another in the kitchen and how we treat and serve our guests in the dining room. We hope you agree and will consider joining us! Located in Piedmont Heights and inspired by Northern Mexican cuisine, Little Rey is Supericaâs younger sister, with wood-roasted âchicken al carbonâ at its core in a vibrant, super-casual atmosphere. Little Rey is looking for a detail-oriented Executive Sous Chef! The Executive Sous directly oversees the day-to-day operations of all areas of the kitchen including production/prep, private parties and special events, stewarding, purchasing and receiving. He/she is responsible for ensuring the culinary staff is able to create all menu items to the highest standards, as well as effectively and professionally running the kitchen in the absence of the Executive Chef. The ideal candidate will have the ability to work calmly under pressure and lead a cohesive team, while successfully managing a culinary budget and aggressively monitoring labor, scheduling and overtime to ensure maximum productivity and guest satisfaction. 5-years of progressive culinary experience preferred, two of which in a Sous Chef capacity. Apply today and become part of a dynamic, innovative, and heartfelt group of unique individuals! Competitive salary: $70,000 â $85,000/yr. DOE + generous quarterly bonus program Full benefit eligibility after 30-days of employment: Major Medical, Dental, Vision, Life Insurance As a valued member of our team, you will also receive: • A supportive culture and ethical work environment, • Dynamic performance-based raises and promotions, • Paid Time Off, Childbirth Recovery Leave and Parental Leave to support a healthy work-life balance, • Significant Long-term Retention bonuses, • Time off on most major holidays, including Thanksgiving, Christmas Eve and Christmas Day, • 50% discount at all Rocket Farm Restaurants - Atlanta, Charlotte, Nashville, Houston, Raleigh, and Winter Park, • Rocket Farm University: specialized leadership classes and personalized support for career advancement Skills See job description\n\nMore detail about Little Rey part of Rocket Farm Restaurants, please visit

Job DescriptionWe are looking for an experienced and qualified Banquet Chef to organize the kitchens activities. You will be the first in command in the facilities and will prepare and serve catered buffets and plated meals for our customers ensuring high quality and contentment. Responsibilities • Control and direct the food preparation process and any other relative activities, • Construct menus with new or existing culinary creations ensuring the variety and quality of the servings, • Approve and polish dishes before they reach the customer, • Order Food and supplies, • Monitor food and labor cost, • Arrange for repairs when necessary, • Remedy any problems or defects, • Be fully in charge of hiring, managing and training kitchen staff, • Oversee the work of subordinates, • Estimate staffs workload and compensations, • Schedule and maintain records of attendance, • Comply with nutrition and sanitation regulations and safety standards, • Foster a climate of cooperation and respect between co-oworkersSkills, • Proven experience as head chef, • Exceptional proven ability of kitchen management, • Ability in dividing responsibilities and monitoring progress, • Outstanding communication and leadership skills, • Up-to-date with culinary trends and optimized kitchen processes, • Good understanding of useful computer programs (MS Office, restaurant management software, POS), • Credentials in health and safety training, • Degree in Culinary science or related certificate or equivalent job experience

Job Description Description of the role: The Chef de Partie at Fatboiz will be responsible for assisting in the preparation, cooking, and presentation of dishes in the kitchen. Responsibilities: • Assist in the planning and directing of food preparation, • Help to produce high-quality dishes that meet the standards set by the head chef, • Supervise and train junior kitchen staff Requirements: • Previous experience in a similar role, • Knowledge of various cooking methods and techniques, • Ability to work in a fast-paced environment Benefits: • Competitive compensation at $16.00 - $20.00 per hour paid bi-weekly, • Opportunity for growth and advancement, • Health and dental insurance options About the Company: Fatboiz is a renowned restaurant located in McDonough, GA, known for its delicious menu and friendly atmosphere. Join our team and be part of a dynamic culinary experience!

Job Description Oliviana Bar Italiano & Pizzeria in Augusta, GA is looking for one chef to join our 65 person strong team. We are located on 399 Highland Ave. Our ideal candidate is self-driven, ambitious, and hard-working. Responsibilities • Oversee food safety handling and sanitation practices for kitchen staff, • Prepare dishes to customer preferences, • Plan and delegate food preparation and cooking tasks to the BOH team, • Train and develop cooks as needed, • Scheduling for BOH, • Menu development and planning, • Accountability of checklists for cleaning and temp checks; daily checklists, • Ensuring BOH is in proper uniform Qualifications • Strong attention to detail with exceptional organizational skills, • Excellent leadership skills with the ability to motivate the team, • Relevant food safety and handling certificate 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 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 Company Overview Benton Village (Benton House) is dedicated to providing exceptional assisted living and memory care services, ensuring that seniors maintain their independence, dignity, and choice. Our communities are designed to foster happiness and health, allowing residents to continue contributing to their lives and the lives of others. Summary “Cooking with love provides food for the soul”-Valerie McKeehan At Benton House, we pride ourselves on delivering exceptional culinary experiences for our residents. Our menu showcases a blend of innovative dishes and classic favorites. Be Creative/Grow Your Skills: through our menu, which showcases a blend of innovative dishes and classic favorites. Add our regular happy hours and special events, toss in larger parties and catering opportunities, and you have enough challenges to pique the interest of even the most demanding chef. Cook with Passion and Purpose: Your meals are often the most anticipated (and most appreciated) moments of the day for our residents. Beyond the joy of cooking is the knowledge your work is also critical. Your meals offer opportunities for residents to improve health, maintain fitness, and create connections. Have Work/Life Balance: "Home by 2" at our company means 2 p.m., not 2 a.m. And regardless of the start time, you can say "Home by 8." Team members cite the ability to see and spend more time with family as a prime reason for choosing Benton House. Build A Career: The restaurant business can be notoriously risky, and burnout is rampant. The average tenure of our Food Service Directors is over four years, and our chef/cook tenure is over 2. Food and Dining are just one of our paths to higher leadership. Why Choose Benton House Our team says it is because of our culture. They have voted us a Great Place to Work 4 consecutive years. Fortune magazine national Top 50 Place to Work. We are the recipient of multiple national Resident and Family Satisfaction awards, including Pinnacle QI and Best Assisted Living and Best Memory Care from US News and World Report. We also enjoy many local “Best of” awards. Working at Benton House means working with pride. We offer more than compensation and benefits. We also offer 4 key elements that every person seeks in a work role. Respect-For every individual regardless of role. Have a real voice in the direction of our company. Recognition-Real appreciation for the service you provide. True investments made for your contributions -regularly. Responsibility-Freedom in your role. Opportunities for advancement (Nearly 10% of our team is promoted annually.) Reward-Full compensation and benefits package. Pride. A sense of connection. Leaders that inspire. A place you can be yourself, your best self. Whether you are new to the culinary arts or are a seasoned professional, a career with Benton House offers some unique but highly valued benefits. THANK YOU for your service to our nation’s seniors and we wish you all the best in your professional search. Benefits include: • Paid Mealtime with Complimentary Meals, • Access Pay Early with ZayZoon, • 96 hours Vacation, • Annual Sick Pay Payout, • Annual New Car Drawing twice a year, • Health, Dental, Vision and Life Insurance policies, • Wellness Rewards Program, • 401k Retirement Plan, • Flexible Spending Plan, • Promotion Opportunities As a Line Cook, you will work in a dynamic kitchen environment, preparing and cooking food to the highest standards while ensuring quality, consistency, and efficiency. You will collaborate closely with the Food Service Director and other kitchen staff to deliver outstanding dishes that bring joy to our residents. • Prepare and cook menu items according to recipes, quality standards, and portion sizes., • Set up and stock workstations with necessary supplies and ingredients for daily service., • Maintain cleanliness and organization of the kitchen and work areas, adhering to food safety and sanitation guidelines., • Collaborate with chefs and other line cooks to ensure timely and efficient service., • Monitor food quality and presentation, ensuring consistency and excellence in all dishes served., • Previous experience as a Line Cook or in a similar kitchen role preferred., • Knowledge of cooking techniques, methods, and food safety practices., • Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail., • Strong teamwork and communication skills; able to follow directions and collaborate effectively with others., • Flexibility to work various shifts, including evenings, weekends, and holidays is a plus.

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change. Our purpose is to nourish people and the planet. That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to people living within food deserts, alleviating poverty in developing countries, and so much more. Working with us means you are making a difference within your community and beyond. We aren't just a grocery store: we're world-changers. And with your help, we will continue to set the standards of excellence and revolutionize the grocery industry. Orders, replenishes and merchandises prepared foods products and participates in regional programs for purchasing and promotions. Monitors inventory control and replenishes product. Assists in organizing and developing promotional displays and maintaining OTS standards. All Whole Foods Market Retail jobs require ensuring a positive company image by providing courteous, friendly, and efficient service to customers and Team Members at all times. All positions must be performed in accordance with team and store Standard Operating Procedures. Further, Team Members must be prepared and able to perform the duties inherent in other Team Member job descriptions. All positions must strive to support WFM core values and goals, promote national, regional, and store programs and initiatives, and ensure adherence to all applicable health and safety regulations including Food Safety and regulatory duties required in the department. Responsibilities • Purchases and replenishes food for preparation through proper buying procedures., • Monitors and acts upon open PO reports for both purchases and credits in an accurate and timely manner., • Controls spoilage and shrink, achieves turn goals, participates in inventory., • Completes spoilage, sampling, temperature, and sweep worksheets as required., • Assists with counter service and cooks as scheduled or as necessary., • Communicates with Kitchen Manager / Chef and Team Leader on ordering needs and issues., • Maintains positive working relationship with vendors., • Works with Team Leader or Assistant Team Leader(s) to cost recipes., • Oversees customer special order procedure., • Supports leadership in conducting inventories., • Maintains financial profitability by meeting and exceeding purchasing and sales targets., • Arrives to work station on time, appropriately groomed, dressed and ready to work; works all scheduled shifts and attends required trainings and meetings., • Provides excellent customer service, addresses needs of customers in a timely and effective manner and models suggestive selling techniques; answers phones and pages promptly and courteously., • Maximizes sales potential through effective and proper procedures for prepping, storing, rotating, stocking, and merchandising product., • Follows and complies, or ensures compliance, with established procedures, including Weights and Measures, health and sanitation, and safe work practices., • Maintains, or ensures maintenance of, a clean and sanitary working and shopping environment; maintains equipment in accordance with WFM cleanliness and safety standards., • Performs opening, mid, and closing duties as assigned; ensures accuracy of signs and pricing., • Immediately reports safety hazards and violations. Knowledge, Skills, & Abilities • Extensive product knowledge, including production, distribution, seasonal availability, advances, and trends., • Ability to create and negotiate price bids., • Familiarity and/or willingness to learn about products, nutritional information, and other areas of study., • Working knowledge and application of all Prepared Foods merchandising expectations., • Complete understanding of WFM margin program and profitability., • Ability to educate team on product knowledge and convey enthusiasm., • Strong basic math skills., • Knowledge and ability to use computer programs such as Microsoft Word, Excel, Outlook, and ordering systems., • Strong to excellent communication skills and willingness to work as part of a team., • Ability to deliver information in a clear and respectable manner to fellow Team Members, customers, and vendors., • Ability to meet customer service expectations and standards in all interactions with customers, vendors, and Team Members., • Ability to follow directions and procedures; effective time management and organization skills., • Passion for natural foods and the mission of Whole Foods Market., • Strong work ethic and ability to work in a fast-paced environment with a sense of urgency., • Understanding of and compliance with WFM quality goals.Desired Work Experiences, • 1+ years of Buying/Merchandising Physical Requirements / Working Conditions • Must be able to lift 50 pounds., • In an 8-hour work day: standing/walking 6-8 hours., • Hand use: single grasping, fine manipulation, pushing and pulling., • Work requires the following motions: bending, twisting, squatting and reaching., • Exposure to FDA approved cleaning chemicals., • Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit., • Ability to work in wet and dry conditions., • Ability to work a flexible schedule including nights, weekends, and holidays as needed., • Ability to use tools and equipment, including knives, box cutters, electric pallet jacks, and other heavy machinery., • May require use of ladders. Note: The purpose of this document is to provide a general summary of essential responsibilities for the position and is not meant as an exhaustive list. This document does not reflect all job duties or requirements for every position. Requirements build as one progresses through the job levels, so any job duties required at a lower level may be required at the higher level in addition to the duties listed for that higher level. Duties, assignments, and other responsibilities may differ for similar positions based on business conditions, departmental or geographic location, and/or needs for the particular position. An individual must demonstrate successful performance in their current position before being considered for promotion. In addition, in order to promote into a higher-level position, a business need for the promotion must exist and the candidate must be considered the most qualified person for the new position. Completion of certain milestones such as obtaining an advanced degree or certification, time in current position, or developing skills to perform at the higher-level role do not guarantee a promotion. The wage range for this position is $15.50-$29.20 Hourly, commensurate with experience. Whole Foods Market offers "Whole Benefits". Whole Benefits may include health insurance, retirement plan benefits, eligibility for a store discount, paid time off and access to other benefit programs. Eligibility for Whole Benefits is determined under the terms of the applicable Whole Benefits plan at a person’s date of hire. For additional information, visit our Whole Foods Market Careers site: . At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected characteristic. Whole Foods Market hires and promotes individuals solely based on qualifications for the position to be filled and business needs. Whole Foods Market works with job sites like Indeed, LinkedIn, and ZipRecruiter to promote opportunities at our company. Please be aware that other career sites may not be accurate or up to date and may even be fraudulent. We encourage and recommend all candidates to apply via our site.\n\nMore detail about Whole Foods Market part of Whole Foods Market, please visit

At Rocket Farm Restaurants, the core philosophy that defines our culture is âWe serve the person who is serving the guest.â Our culture is not something we act out on the floor of the restaurant. It starts with how we treat and serve one another in the kitchen â with dignity, respect, and care. We believe there should be no difference in how we treat and serve one another in the kitchen and how we treat and serve our guests in the dining room. We hope you agree and will consider joining us! Superica Dunwoody is âwhere sunshine spends the winterâ â aka Tex-Mex cuisine served in an Old West-inspired atmosphere and the ultimate spot to experience brunch, lunch, dinner and hanging over cold, refreshing margaritas. At Superica, we know that Tex-Mex is more than just a kind of food, itâs a way of life â and we love sharing it with friends and families of all ages. Superica is seeking an Sous Chef to join our Dunwoody team! The Sous Chef manages the hourly, back of house staff and assists in the day-to-day operations of all areas of the kitchen including production, prep, stewarding, purchasing and receiving. He/she is responsible for making sure that all line cooks are trained to create all menu items following the established recipes to ensure consistency of presentation and flavor. The Sous Chef will be able to effectively lead the kitchen in the absence of the Executive Chef, thinking positively and proactively to handle any obstacles and solve potential issues that may arise. The ideal candidate is a natural leader with ability to maintain, motivate and inspire a cohesive team, while working calmly under pressure. 3-years of progressive culinary experience preferred, one of which in a Lead Cook or Sous Chef position. Apply today and become part of a dynamic, innovative, and heartfelt group of unique individuals! Competitive salary: $55,000 â $70,000/yr. DOE + generous quarterly bonus program Full benefit eligibility after 30-days of employment: Major Medical, Dental, Vision, Life Insurance As a valued member of our team, you will also receive: • A supportive culture and ethical work environment, • Dynamic performance-based raises and promotions, • Paid Time Off, Childbirth Recovery Leave and Parental Leave to support a healthy work-life balance, • Significant Long-term Retention bonuses, • Time off on most major holidays, including Thanksgiving, Christmas Eve and Christmas Day, • 50% discount at all Rocket Farm Restaurants - Atlanta, Charlotte, Nashville, Houston, Raleigh, and Winter Park, • Rocket Farm University: specialized leadership classes and personalized support for career advancement Skills See job description\n\nMore detail about Rocket Farm Restaurants - Atlanta part of Rocket Farm Restaurants, please visit

At Rocket Farm Restaurants, the core philosophy that defines our culture is âWe serve the person who is serving the guest.â Our culture is not something we act out on the floor of the restaurant. It starts with how we treat and serve one another in the kitchen â with dignity, respect, and care. We believe there should be no difference in how we treat and serve one another in the kitchen and how we treat and serve our guests in the dining room. We hope you agree and will consider joining us! Located in Piedmont Heights and inspired by Northern Mexican cuisine, Little Rey is Supericaâs younger sister, with wood-roasted âchicken al carbonâ at its core in a vibrant, super-casual atmosphere. Little Rey is seeking an enthusiastic leader to serve as Executive Chef! The Executive Chef leads the entire culinary team, directing the day-to-day operations of all areas of the kitchen including production and prep, catering and purchasing and receiving. He/she ensures that all culinary employees maximize efficiency and productivity in order to achieve total guest satisfaction while actively reviewing and evaluating daily guest feedback. The Executive Chef oversees the recipe execution and education process to all culinary and service staff. Priorities also include directing food production and plating from the pass during service, properly and efficiently training all line cooks and meeting or exceeding the budgeted food cost percentage. He/she must foster an educational environment to develop all culinary staff for future advancement. 10-years of progressive culinary experience preferred, five of which are in senior management, required. Apply today and become part of a dynamic, innovative, and heartfelt group of unique individuals! Competitive salary: $85,000 â $120,000/yr. DOE + generous quarterly bonus program Full benefit eligibility after 30-days of employment: Major Medical, Dental, Vision, Life Insurance As a valued member of our team, you will also receive: • A supportive culture and ethical work environment, • Dynamic performance-based raises and promotions, • Paid Time Off, Childbirth Recovery Leave and Parental Leave to support a healthy work-life balance, • Significant Long-term Retention bonuses, • Time off on most major holidays, including Thanksgiving, Christmas Eve and Christmas Day, • 50% discount at all Rocket Farm Restaurants - Atlanta, Charlotte, Nashville, Houston, Raleigh, and Winter Park, • Rocket Farm University: specialized leadership classes and personalized support for career advancement Skills See job description\n\nMore detail about Little Rey part of Rocket Farm Restaurants, please visit

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 DescriptionHidden Creek Recovery & Retreat, LLC is an evidence-based, client-centered treatment program that offers adolescent clients with all levels of needs therapeutic interventions in an environment that is warm and welcoming. HCRR offers Residential treatment so that clients can receive care that meets them where they are at and helps them "Be the great person they were always meant to be." We are looking for Cooks who thrive in a team-based, client-centric environment. Is this you? Read on! Schedule: Full-time, Flexible schedule includes weekends Pay: $18.00 - $19.00 per hour The Cook is a vital member of the Hidden Creek Recovery & Retreat System of Care. The Cook is under the supervision on the Head Chef and is responsible for preparing meals for the clients at the HCRR residential location. The Cook will ensure that quality dishes are served on schedule. The Cook is responsible for creating the menu and ordering supplies. Job Responsibilities: • Follow all Board of Health requirements and the state of Georgia Guidelines., • Obtains and remains in compliance as a Certified Food Handler., • Ensure all menus approved and signed by the location dietician., • Follow nutrition requirements and portion sizes., • Create and post updated menus for clients., • Ensure that breakfast items are stocked and prepared., • Ensure that food temperatures meet requirements, document in the log book., • Ensure the refrigerator and freezer temperatures meet requirements, document in the log book., • Ensure the refrigerator and freezer are sanitized and no products past expiration date., • Ensure all dry good storage products are not past their expiration date., • Ensure all inventory is secured in a locked storage area., • Ensure kitchen and appliances are thoroughly cleaned daily., • Practice ethics and boundaries with clients., • Report needed maintenance, fault equipment, or accidents to the supervisor immediately., • Must cook and prepare meals for clients following dietary guidelines, meal modification, restrictions per client’s needs., • Culinary cooking techniques, nutrition and diet therapy knowledge, food and sanitation safety and food waste control., • Knowledge of time temperature of food preparation and storage., • Experience with functionality of commercial kitchen equipment., • Batch scratch food preparation., • Wears slip-resistant and closed-toe shoes., • Performs other duties assigned.Qualifications:, • High School Diploma or Equivalent, • 2+ years of culinary experienceBenefits:, • Paid time off, • Health insurance, • Dental insurance, • Vision insurance, • Life insurance, • Opportunities for professional growth and advancement Powered by JazzHR WKdHxf8I1T

Job Description Company Overview Benton House is dedicated to providing exceptional assisted living and memory care services, ensuring that seniors maintain their independence, dignity, and choice. Our communities are designed to foster happiness and health, allowing residents to continue contributing to their lives and the lives of others. Summary “Cooking with love provides food for the soul”-Valerie McKeehan At Benton House, we pride ourselves on delivering exceptional culinary experiences for our residents. Our menu showcases a blend of innovative dishes and classic favorites. Be Creative/Grow Your Skills: through our menu, which showcases a blend of innovative dishes and classic favorites. Add our regular happy hours and special events, toss in larger parties and catering opportunities, and you have enough challenges to pique the interest of even the most demanding chef. Cook with Passion and Purpose: Your meals are often the most anticipated (and most appreciated) moments of the day for our residents. Beyond the joy of cooking is the knowledge your work is also critical. Your meals offer opportunities for residents to improve health, maintain fitness, and create connections. Have Work/Life Balance: "Home by 2" at our company means 2 p.m., not 2 a.m. And regardless of the start time, you can say "Home by 8." Team members cite the ability to see and spend more time with family as a prime reason for choosing Benton House. Build A Career: The restaurant business can be notoriously risky, and burnout is rampant. The average tenure of our Food Service Directors is over four years, and our chef/cook tenure is over 2. Food and Dining are just one of our paths to higher leadership. Why Choose Benton House Our team says it is because of our culture. They have voted us a Great Place to Work 4 consecutive years. Fortune magazine national Top 50 Place to Work. We are the recipient of multiple national Resident and Family Satisfaction awards, including Pinnacle QI and Best Assisted Living and Best Memory Care from US News and World Report. We also enjoy many local “Best of” awards. Working at Benton House means working with pride. We offer more than compensation and benefits. We also offer 4 key elements that every person seeks in a work role. Respect-For every individual regardless of role. Have a real voice in the direction of our company. Recognition-Real appreciation for the service you provide. True investments made for your contributions -regularly. Responsibility-Freedom in your role. Opportunities for advancement (Nearly 10% of our team is promoted annually.) Reward-Full compensation and benefits package. Pride. A sense of connection. Leaders that inspire. A place you can be yourself, your best self. Whether you are new to the culinary arts or are a seasoned professional, a career with Benton House offers some unique but highly valued benefits. THANK YOU for your service to our nation’s seniors and we wish you all the best in your professional search. Benefits include: • Paid Mealtime with Complimentary Meals, • Access Pay Early with ZayZoon, • 96 hours Vacation, • Annual Sick Pay Payout, • Annual New Car Drawing twice a year, • Health, Dental, Vision and Life Insurance policies, • Wellness Rewards Program, • 401k Retirement Plan, • Flexible Spending Plan, • Promotion Opportunities As a Line Cook, you will work in a dynamic kitchen environment, preparing and cooking food to the highest standards while ensuring quality, consistency, and efficiency. You will collaborate closely with the Food Service Director and other kitchen staff to deliver outstanding dishes that bring joy to our residents. • Prepare and cook menu items according to recipes, quality standards, and portion sizes., • Set up and stock workstations with necessary supplies and ingredients for daily service., • Maintain cleanliness and organization of the kitchen and work areas, adhering to food safety and sanitation guidelines., • Collaborate with chefs and other line cooks to ensure timely and efficient service., • Monitor food quality and presentation, ensuring consistency and excellence in all dishes served., • Previous experience as a Line Cook or in a similar kitchen role preferred., • Knowledge of cooking techniques, methods, and food safety practices., • Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail., • Strong teamwork and communication skills; able to follow directions and collaborate effectively with others., • Flexibility to work various shifts, including evenings, weekends, and holidays is a plus.

Job DescriptionBenefits: • Competitive salary, • Flexible schedule, • Free food & snacks, • 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