Trabajos executive chef en Atlanta, GeorgiaCrear alertas

Superica at the Battery is seeking an Executive Sous Chef who is ready to step up to the plate!.

Company Description Mirae is a new modern Asian fusion concept that fuses Korean, Japanese, and other Asian flavors. It features a craft bar and offers a unique dining experience. The restaurant is located at Parkside on Dresden, 1350 Dresden Dr, Brookhaven, GA 30319, Suite #1001. Role Description We are seeking a Lead Pastry Chef to lead Mirae’s pastry program. This is a full-time, on-site leadership role in a fast-paced, high-level kitchen in Brookhaven, GA. Must be able to commute to Brookhaven, GA. The ideal candidate is both technically skilled and highly creative—someone who thrives on precision, presentation, and innovation within the pastry arts. You will oversee all aspects of the pastry kitchen, from recipe development and production to plating and presentation. Responsibilities include: Qualifications • Designing and executing a dessert program that reflects Mirae’s modern Asian fusion identity., • Developing and overseeing Mirae’s bread service, ensuring artisanal quality and a signature style that complements the menu., • Preparing and baking a variety of pastries with consistency and artistry., • Managing ingredient inventory and ensuring cost control., • Upholding food quality and presentation standards at the highest level., • Leading and mentoring pastry team members., • Maintaining a clean, efficient, and organized kitchen., • Collaborating with the executive chef and kitchen team to create a cohesive dining experience. Pay will be based on experience. Email resume and application to

New Restaurant Opening 1221 Hospitality and lifestyle company is seeking a EXECUTIVE CHEF for SPICE’s NEW LOCATION - ATL! This position is responsible for the overall food quality of all food items, controls COGS, trains and oversees all kitchen employees and areas, ensures company standards. The Executive Chef is responsible for leading, educating, motivating, and energizing the team. The Executive Chef leads the BOH team and delivers exceptional, unforgettable guest experiences to every guest every time! SPICE is a sophisticated global fusion restaurant specializing in bold flavors, shared plates, premium proteins, sushi, and elevated entrees — all executed with modern precision in a sleek, upscale setting, paired with a vibrant cocktail program. The Executive Chef is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. Duties & Functions: • Maintain constant quality control of all food prepared and ensure it meets Restaurant standards and is served on time., • Understand the operational set up and principle of the restaurant, • Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards, • Hiring and training staff to prepare and cook all the menu items, • Identify training needs and conduct training for all back of house team members and positions, • Coordinate the kitchen team and support any position that is in need of help, • Complete necessary food and station preparation prior to the scheduled event, • Ensure efficient and accurate use of produce, products and equipment in and around the kitchen, • Ensure that hygiene and safety protocols are implemented and enforced to the highest standard, • Conduct inventory of ingredients and equipment and placing orders. Specific Job Knowledge & Skills • Culinary degree preferred, High School or equivalent required, • Three to five years in a management position, preferably in an upscale or lifestyle brand hotel, • Ability to thrive in a high-pressure environment, • Passion for food and for creating exceptional guest experiences, • Gracious, friendly, and fun demeanor, • Ability to multitask, work in a fast paced environment and have a high level attention to detail, • Strong verbal and written communication skills in English, prefer bilingual English/Spanish, • Develop and maintain positive and productive working relationships with other employees and departments, • Ability to promote an environment of teamwork, • Available to work on call shifts, after hours, over weekends and on holidays Benefits & Perks As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and work-life balance. Benefits include: • Medical Insurance., • Dental Insurance., • Vision insurance., • Paid Time Off (PTO).

New Restaurant Opening 1221 Hospitality and lifestyle company is seeking a GENERAL MANAGER for SPICE’s NEW LOCATION - ATL! This position is responsible for the overall food quality of all food items, controls COGS, trains and oversees all employees and areas, ensures company standards. The General Manager is responsible for leading, educating, motivating, and energizing the team. The General Manager leads the FOH team and delivers exceptional, unforgettable guest experiences to every guest every time! SPICE is a sophisticated global fusion restaurant specializing in bold flavors, shared plates, premium proteins, sushi, and elevated entrees — all executed with modern precision in a sleek, upscale setting, paired with a vibrant cocktail program. Duties and Functions: • Staff and Lead Operations team, • Collaborate with Executive Chef to Staff Culinary Team, • Ensure venue is always up to code with State & Federal regulatory bodies., • Ensure all managers are appropriately trained and up to date with current procedures., • Complete all administrative duties as outline and assigned by Director of Operations, • Ensure Resy/Reservation Systems are properly setup and running at all times., • All Maintenance issues reported and handled in timely manner., • Ensure all service standards are maintained with hospitality focus., • Ensure all guests are attended to and treated with utmost respect by all departments., • Ensure all food menu items are presented consistently, accurately, and with integrity., • Ensure all beverage menu items are presented consistently and accurately., • Assist in developing new ideas for service standards as well as guest relations., • Ensure venue is always up to Brand Standards and in "Mint Condition"., • Participate in all Marketing & Business Development meetings., • Ensure proper pars and inventory management systems are in place, keep active/running total/par., • P & L Responsibility and Reporting. Specific Job Knowledge & Skills • 5+ years of experience., • Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, and food safety., • Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays., • Must be organized, self-motivated, and proactive with a strong attention to detail., • Strong hospitality foundation, ability to coach, build a team, problem solve, and leadership skills required., • Strong understanding of cost and labor systems that lead to restaurant profitability., • Strong communication and leadership skills., • Bachelor's degree (or equivalent) in business management or related field., • Experience in conducting performance evaluations., • Working knowledge of human-resources processes., • Experience hiring, training, and mentoring a diverse large hourly FOH staff., • Proven ability to work well under pressure and adapt quickly to change., • A positive and self-motivated disposition with a commitment to excellence and team success.

About Us We bring bold, culturally relevant restaurant concepts to life—combining innovation, operational excellence, and genuine hospitality. Our brands thrive at the intersection of creativity and community, and we believe exceptional leadership is the heartbeat of a successful operation. As we prepare to open KoHo and Wu‑Tang Kitchen in the Atlanta, GA market, we are seeking a dynamic and experienced Executive Chef & General Manager to lead this exciting new chapter. Position Summary This is a dual‑role leadership position that blends the culinary expertise of an Executive Chef with the operational oversight of a General Manager. The Executive Chef & General Manager will assume full store ownership, overseeing menu innovation, kitchen operations, front‑of‑house execution, team management, financial performance, and guest experience across two distinct restaurant concepts. This role is ideal for a high-energy, hands‑on operator with deep culinary roots, strong business acumen, and a passion for team development. You will play a central role in launching, shaping, and scaling both concepts in the Atlanta market. Key Responsibilities 🍽️ Culinary Leadership & Menu Development • Create and execute innovative, brand-aligned menus for KoHo and Wu‑Tang Kitchen, • Standardize recipes, portioning, plating, and kitchen operating procedures, • Maintain exceptional levels of food quality, presentation, and kitchen sanitation, • Collaborate on seasonal items, limited-time offers (LTOs), and long-term menu strategy, • Oversee all daily FOH and BOH operations across both concepts, • Lead new store opening tasks: licensing, vendor onboarding, kitchen setup, soft openings, • Manage labor scheduling and staffing to maintain service levels and meet budget goals, • Ensure compliance with food safety, sanitation, OSHA, and municipal standards, • Recruit, hire, and onboard hourly and salaried team members, • Lead structured training programs for both FOH and BOH teams, • Build an inclusive, high-morale, hospitality-driven culture, • Implement performance reviews, recognition programs, and succession planning, • Full responsibility for store-level financial performance: revenue, profitability, EBITDA, • Partner with leadership to forecast, set goals, and plan long-term strategy, • Use POS, inventory, and labor systems to guide business decisions, • Implement cost control measures and operational efficiencies, • Strong leadership and coaching abilities; builds high-performing, diverse teams, • Culinary creativity paired with disciplined kitchen execution, • Deep understanding of FOH/BOH operations and hospitality best practices, • Financial literacy: labor, COGS, P&L management, and budgeting, • Guest-centric mindset with a passion for exceptional service, • Ability to adapt quickly and make data-informed decisions, • EBITDA & net profitability, • Food Cost % & Labor %, • Employee turnover & retention, • Guest satisfaction & reviews, • Training completion rates, • Health inspection & audit scores, • Bachelor’s degree in Culinary Arts, Hospitality Management, or related field (Required), • ServSafe Certification (Required), • Minimum 5 years in a Chef‑Operator, Executive Chef, or General Manager role, • Proven experience with menu development, kitchen operations, and P&L ownership, • Experience opening new restaurants or leading high‑growth environments (Highly Preferred) This role offers the rare opportunity to lead two brand-new restaurant openings, shape their culinary identity, and drive long-term success. If you're a visionary culinary leader who thrives in fast‑paced, high‑impact environments, we want to meet you.

Executive Chef Compensation: Salary based on experience Schedule: Full-time Benefits: Health insurance coverage, PTO, and paid sick leave Start Date: Earliest availability Mirae is a new modern Asian fusion concept blending flavors and techniques from across Asia. We are seeking a motivated and passionate Executive Chef to lead our culinary team in Brookhaven, GA. We are seeking an Executive Chef to lead the culinary direction and oversee daily kitchen operations at Mirae. While our menu and brand identity are established, this role will play a key part in refining execution, improving systems, mentoring the team, and bringing a chef-driven perspective to our culinary program. The ideal candidate is a passionate leader who values creativity, precision, and collaboration, and takes pride in delivering an exceptional dining experience. Requirements: • 5+ years of progressive culinary leadership experience (preferably in fine dining or high-volume upscale environments), • Proven ability to lead, train, and inspire a kitchen team, • Strong understanding of cost control, inventory management, and kitchen operations, • Exceptional palate and attention to presentation, flavor balance, and consistency, • Experience developing or refining menus in collaboration with ownership/creative teams, • Culinary degree or equivalent professional training preferred, • ServSafe Manager certification required, • Excellent communication, organization, and leadership skills If this sounds like you, we’d love to hear from you! Please apply by emailing — we look forward to meeting you.

Proven experience as a Pastry Chef or Executive Pastry Chef in a high-volume or refined dining environment. Delbar (Nooshe Jan Group) is seeking an experienced, creative, and highly organized Executive Pastry Chef to lead and elevate our pastry program across our concepts. The Executive Pastry Chef

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 Sous Chef manages the hourly, back of house staff and assists in the day-to-day operations of al

Bold Catering - Atlanta, GA - Executive Chef, Catering.Bold Catering is seeking an Executive Chef who brings both culinary artistry and operational discipline to our growing catering business.This role is for a confident, calm leader with a genuine passion for culinary excellence and a curiosit

At Rocket Farm Restaurants, the core philosophy that defines our culture is â 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 â with dignity, respect, and care.We

Join the SAVOR! by Valor team as Executive Chef and lead the culinary teams at The American Hotel, in downtown Atlanta, GA. This is an excellent opportunity for an experienced culinary professional who has a passion for developing others and providing a great guest experience POSITION PROFILE: Charged with the duty of overseeing all the culinary operations for the food and beverage outlets. Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. ESSENTIAL JOB FUNCTION: • Administer culinary human resource objectives to recruit, select, orient, train, assign, schedule, mentor, coach, counsel, and discipline associates; communicate job expectations, job duties and job responsibilities; plan, monitor, appraise, and review job contributions; provide regular feedback to help manage conflict and improve team member performance, review compensation actions; enforce policies and procedures., • Meet culinary financial objectives by forecasting requirements; prepare an annual budget; schedule expenditures; analyzing variances; initiate corrective actions., • Plan menus; estimate food costs and culinary profits; adjust and revise menus. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted., • Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of kitchen equipment to protect the assets, to secure revenues and comply with legal regulations and ensure quality service., • Educate and train team members in compliance with brand standards, service behaviors, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties., • Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events., • Investigate, resolve, respond to guest needs, inquires, comments and/or problems to ensure a quality experience and enhance future sales prospects. Solicit guest feedback to improve food and presentation quality., • Develop menu design and concepts for all food & beverage outlets and catering events. Monitor competitor and industry trends., • Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage., • Ensure that all menu items are prepared and presented according to established recipes and brand standards. Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within industry guidelines to continually improve revenues and profit margins while maintaining quality., • Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis. ESSENTIAL SKILLS • Previous hotel food and culinary leadership experience required, • Catering, event and full-service restaurant execution, • Proven track record of training, coaching and developing others, • Ability to multi-task, delegate and communicate, • Two to four-year college degree or equivalent education/experience., • Hotel experience preferred. BENEFITS • Salary range 90-110k plus bonus, • Medical, dental, life insurance, • 401k with company match

Position: Sous Chef (Confidential) Location: Atlanta, Georgia Type: Full-Time About Us A well-established and respected entity within the restaurant and hospitality industry is seeking a dedicated Sous Chef to oversee daily kitchen operations. This is a unique opportunity to work in a high-quality & high-volume setting, contributing to a culinary team focused on excellence, sustainability, and innovation. Job Summary The Sous Chef will be responsible for maintaining the kitchen's operational standards, managing staff, overseeing inventory, and ensuring compliance with health and safety regulations. This individual will bring strong leadership and organizational skills, upholding our commitment to a superior culinary experience for our clients. Key Responsibilities • Staff Management: Lead, train, and supervise kitchen staff, ensuring a positive and productive work environment., • Inventory Control: Manage inventory to reduce waste and cost, ensuring necessary supplies are available and properly stored., • Menu Planning and Execution: Assist in menu implementation, and quality control in collaboration with the executive chef., • Health and Safety Compliance: Ensure all kitchen practices adhere to health and safety regulations, keeping the kitchen clean, organized, and hazard-free., • Financial Management: Monitor kitchen costs, track expenditures, and work within budget to meet financial goals., • Scheduling: Create and manage staff schedules to align with peak operational hours, holidays, and events., • Supplier Relations: Work with vendors to secure quality products at the best prices, addressing any issues promptly to maintain standards. Qualifications • Experience: Minimum of 3-5 years of kitchen management experience in a high-volume restaurant environment., • Leadership Skills: Proven ability to lead, mentor, and motivate a diverse team., • Organizational Skills: Strong organizational and time management skills with attention to detail., • Financial Acumen: Experience with budgeting, inventory management, and cost control., • Safety Knowledge: Up-to-date knowledge of food safety and sanitation practices., • Adaptability: Ability to work in a dynamic environment and adjust to evolving business needs. Why Join Us? • Competitive Compensation: We offer a comprehensive benefits package, competitive salary, and opportunities for professional development. Please submit your resume. Only shortlisted candidates will be contacted for further discussions. We are an equal-opportunity employer and welcome candidates from diverse backgrounds to apply.

Confidential Executive Chef Opportunity Atlanta, Georgia A well-established, high-energy Mexican cuisine restaurant is seeking an accomplished Executive Chef to lead culinary operations. This is a confidential search for a chef who brings creativity, leadership, and a deep respect for Mexican flavors and techniques—both traditional and modern. Position Overview The Executive Chef will be responsible for overseeing all kitchen operations, menu development, food quality, and team leadership. The ideal candidate thrives in a vibrant, fast-paced environment and understands how food, culture, and hospitality come together to create memorable guest experiences. Key Responsibilities • Lead and mentor a kitchen team with a strong focus on culture, consistency, and execution, • Develop and refine menus rooted in authentic Mexican cuisine with a festive, contemporary edge, • Maintain high standards for food quality, presentation, and flavor, • Manage food costs, labor, inventory, and vendor relationships, • Ensure compliance with all health, safety, and sanitation standards, • Collaborate with leadership on seasonal features, events, and concept growth Qualifications • Proven experience as an Executive Chef or Senior Sous Chef in a high-volume restaurant, • Strong background in Mexican cuisine, • Demonstrated leadership and team-building skills, • Solid understanding of kitchen financials and cost controls, • Passion for hospitality, creativity, and continuous improvement What’s Offered • Competitive salary (commensurate with experience), • Performance-based incentives, • Supportive leadership and long-term growth potential Application Process This search is being conducted confidentially. Qualified candidates are encouraged to submit a resume and brief introduction outlining their culinary background and leadership experience. All inquiries will be handled with discretion. Our company is an equal opportunity employer and is committed to diversity and inclusion within its workforce.

As an Executive Chef, you will be responsible for creating and implementing delicious menus, managing kitchen operations, and overseeing food preparation and presentation. You will have the opportunity to work with a team of experienced chefs and be a part of creating unique and delicious dishes for

Little Rey is looking for a detail-oriented Executive Sous Chef!.

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. Rocket Farm University: specialized leadership classes and personalized support for career advanceme

Do you love building high-performing teams, creating unforgettable guest experiences, and keeping the back of house running like a well-orchestrated symphony? If so, we want you on our team as our Executive Sous Chef. As the right hand to the Executive Chef, you’ll oversee production, tas

The Chef de Cuisine will work in close partnership with the Executive Chef, translating vision into precise daily execution while ensuring the kitchen operates with rigor, clarity, and efficiency. This is an opportunity for a chef who values structure as much as creativity, and who understands that

Our Michelin-starred restaurant group is seeking an experienced Prep Cook for our new 50-seat fine dining restaurant, KOSHU Club.KOSHU Club will be an elegant dining experience inspired by the classic Shōwa-era supper clubs of Japan.Led by MUJŌ’s Executive Chef J.Trent Harris and Chef de Cui

___Job ID292418 LocationAtlanta, Georgia Full/Part TimeFull-Time Regular/TemporaryRegular ______ Overview Georgia Tech prides itself on its technological resources, collaborations, high-quality student body, and its commitment to building an outstanding and diverse community of learning, discovery, and creation. We strongly encourage applicants whose values align with our institutional values, as outlined in our Strategic Plan. These values include academic excellence, diversity of thought and experience, inquiry and innovation, collaboration and community, and ethical behavior and stewardship. Georgia Tech has policies to promote a healthy work-life balance and is aware that attracting faculty may require meeting the needs of two careers. About Georgia Tech Georgia Tech is a top-ranked public research university situated in the heart of Atlanta, a diverse and vibrant city with numerous economic and cultural strengths. The Institute serves more than 45,000 students through top-ranked undergraduate, graduate, and executive programs in engineering, computing, science, business, design, and liberal arts. Georgia Tech's faculty attracted more than $1.4 billion in research awards this past year in fields ranging from biomedical technology to artificial intelligence, energy, sustainability, semiconductors, neuroscience, and national security. Georgia Tech ranks among the nation's top 20 universities for research and development spending and No. 1 among institutions without a medical school. Georgia Tech's Mission and Values Georgia Tech's mission is to develop leaders who advance technology and improve the human condition. The Institute has nine key values that are foundational to everything we do: 1. Students are our top priority., 2. We strive for excellence., 3. We thrive on diversity., 4. We celebrate collaboration., 5. We champion innovation., 6. We safeguard freedom of inquiry and expression., 7. We nurture the wellbeing of our community., 8. We act ethically., 9. We are responsible stewards. 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 of our time; making technology broadly accessible; and developing exceptional, principled leaders from all backgrounds ready to produce novel ideas and create solutions with real human impact. Responsible for providing general food service assistance to include administrative, delivery, cashiering, cooking, serving, stocking and receiving, and dishwashing duties. May lead the work of departmental staff and set operational objectives for the team. Ensures policies, practices and procedures are understood and followed by staff and customers. This position will interact on a regular basis with: culinary staff, vendors, students, and faculty This position typically will advise and counsel: culinary staff, vendors, students, and faculty Job Duty 1 - Participate in leading and training team members, temporary and student employees regarding departmental policies and procedures Job Duty 2 - Lead the work of shift staff in preparing, cooking, and storing food, as well as in maintaining kitchen and storage facilities in sanitary condition Job Duty 3 - Oversees food quality and organization of stations. Assists on stations, prepares, and follows daily prep sheets and recipes according to the Chef, monitors product on lines Job Duty 4 - Maintain, repair and clean utensils, equipment, and work areas. Report damaged equipment or utensils to manager/supervisors on duty Job Duty 5 - Operate point-of-sale devices as cashier on an as needed basis Job Duty 6 - Perform other related duties as assigned Educational Requirements High School Diploma/GED or Vocational School Diploma Other Required Qualifications Certifications or licenses required for this job: Current ServSafe Certification Required Experience Two to three years of job-related experience Preferred Educational Qualifications Technical Diploma, Associate Degree, or two years college course work in the Culinary Arts related field Preferred Experience Three or more years of work-related experience in institutional food service or large-scale food production kitchen. Experience in a commercial food service environment desired. Proposed Salary: 21.20 - 28.83 Per Hour ABILITIES Have open availability to include nights and weekends. The ability to follow oral and written instructions, work with diverse population, and take direction required KNOWLEDGE Experience in a commercial food service environment desired SKILLS Good customer service skills; a high degree of pace and intensity for long periods of time and strong time awareness and management The University System of Georgia is comprised of our 26 institutions of higher education and learning as well as the System Office. Our USG Statement of Core Values are Integrity, Excellence, Accountability, and Respect. These values serve as the foundation for all that we do as an organization, and each USG community member is responsible for demonstrating and upholding these standards. More details on the USG Statement of Core Values and Code of Conduct are available in USG Board Policy 8.2.18.1.2 and can be found on-line at ___. Additionally, USG supports Freedom of Expression as stated in Board Policy 6.5 Freedom of Expression and Academic Freedom found on-line at ___. The Georgia Institute of Technology (Georgia Tech) is an Equal Employment Opportunity Employer. The Institute is committed to maintaining a fair and respectful environment for all. To that end, and in accordance with federal and state law, Board of Regents policy, and Institute policy, Georgia Tech provides equal opportunity to all faculty, staff, students, and all other members of the Georgia Tech community, including applicants for admission and/or employment, contractors, volunteers, and participants in institutional programs, activities, or services. Georgia Tech complies with all applicable laws and regulations governing equal opportunity in the workplace and in educational activities. Equal opportunity and decisions based on merit are fundamental values of the University System of Georgia (USG) and Georgia Tech. Georgia Tech prohibits discrimination, including discriminatory harassment, on the basis of an individuals race, ethnicity, ancestry, color, religion, sex (including pregnancy), national origin, age, disability, genetics, or veteran status in its programs, activities, employment, and admissions. Further, Georgia Tech prohibits citizenship status, immigration status, and national origin discrimination in hiring, firing, and recruitment, except where such restrictions are required in order to comply with law, regulation, executive order, or Attorney General directive, or where they are required by Federal, State, or local government contract. This is not a supervisory position. This position does not have any financial responsibilities. This position will not be required to drive. This role is not considered a position of trust. This position does not require a purchasing card (P-Card). This position will not travel This position does not require security clearance. Successful candidate must be able to pass a background check. Please visit ___

___Job ID295228 LocationAtlanta, Georgia Full/Part TimeFull-Time Regular/TemporaryRegular ______ Overview Georgia Tech prides itself on its technological resources, collaborations, high-quality student body, and its commitment to building an outstanding and diverse community of learning, discovery, and creation. We strongly encourage applicants whose values align with our institutional values, as outlined in our Strategic Plan. These values include academic excellence, diversity of thought and experience, inquiry and innovation, collaboration and community, and ethical behavior and stewardship. Georgia Tech has policies to promote a healthy work-life balance and is aware that attracting faculty may require meeting the needs of two careers. About Georgia Tech Georgia Tech is a top-ranked public research university situated in the heart of Atlanta, a diverse and vibrant city with numerous economic and cultural strengths. The Institute serves more than 45,000 students through top-ranked undergraduate, graduate, and executive programs in engineering, computing, science, business, design, and liberal arts. Georgia Tech's faculty attracted more than $1.4 billion in research awards this past year in fields ranging from biomedical technology to artificial intelligence, energy, sustainability, semiconductors, neuroscience, and national security. Georgia Tech ranks among the nation's top 20 universities for research and development spending and No. 1 among institutions without a medical school. Georgia Tech's Mission and Values Georgia Tech's mission is to develop leaders who advance technology and improve the human condition. The Institute has nine key values that are foundational to everything we do: 1. Students are our top priority., 2. We strive for excellence., 3. We thrive on diversity., 4. We celebrate collaboration., 5. We champion innovation., 6. We safeguard freedom of inquiry and expression., 7. We nurture the wellbeing of our community., 8. We act ethically., 9. We are responsible stewards. 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 of our time; making technology broadly accessible; and developing exceptional, principled leaders from all backgrounds ready to produce novel ideas and create solutions with real human impact. Within the department of Tech Dining, the Sous Chef oversees daily food operations within an identified dining venue(s). Responsibilities include ensuring quality food production and presentation to meet the standards established by the Director of Culinary Services, supervising a team of lead cooks and kitchen supervisors and assisting with the oversight of additional shift workers to provide the best Tech Dining experience possible. This position will interact on a regular basis with culinary employees within Tech Dining. This position will primarily advise and counsel other culinary employees. This position will supervise: Hourly staff Quality/Standards - 30 Estimates food consumption, selects, and develops recipes, standardizes production recipes to ensure consistent quality, establishes presentation technique and quality standards, plan, and price menus. Training/Supervision - 20 Trains and manages kitchen personnel within a specific dining concept and supervises/coordinates all related culinary activities. Production - 15 Prepares daily production list and verifies that culinary staff follow all recipes and portion control. Compliance - 15 Ensures compliance with sanitation and safety requirements that ensures a safe and sanitary work environment. Menu Planning - 10 Responsible for component menu planning, costing, and brand management. Management - 10 Assists in supervision of food service workers with oversight for hiring, performance management, annual reviews, and initiating employee status changes. Educational Requirements High School Diploma/GED or Vocational School Diploma. Required Experience Working experience includes three years in culinary, two years as a manager-preferably in higher education, with direct reports, and two years with a menu management system (i.e., a system that contributes to food ordering, inventory management, and food cost evaluation). Preferred Educational Qualifications Technical Diploma, Associate's Degree, or two years college course work in the Culinary Arts or related programs. KNOWLEDGE Must be proficient with computer applications and programs (i.e. Microsoft Office suite) and knowledge of all Microsoft Platforms. SKILLS Must have a valid Driver's License, and current ServSafe Certification, or other Georgia approved food safety certification. Must have a wide degree of creativity and latitude. Knowledge of sanitation regulations and food handling procedures. Strong attention to detail and strong organizational and follow up skills. The ability to provide culinary training and insight for special dietary requirements. The University System of Georgia is comprised of our 25 institutions of higher education and learning as well as the System Office. Our USG Statement of Core Values are Integrity, Excellence, Accountability, and Respect. These values serve as the foundation for all that we do as an organization, and each USG community member is responsible for demonstrating and upholding these standards. More details on the USG Statement of Core Values and Code of Conduct are available in USG Board Policy 8.2.18.1.2 and can be found on-line at ___. Additionally, USG supports Freedom of Expression as stated in Board Policy 6.5 Freedom of Expression and Academic Freedom found on-line at ___. The Georgia Institute of Technology (Georgia Tech) is an Equal Employment Opportunity Employer. The Institute is committed to maintaining a fair and respectful environment for all. To that end, and in accordance with federal and state law, Board of Regents policy, and Institute policy, Georgia Tech provides equal opportunity to all faculty, staff, students, and all other members of the Georgia Tech community, including applicants for admission and/or employment, contractors, volunteers, and participants in institutional programs, activities, or services. Georgia Tech complies with all applicable laws and regulations governing equal opportunity in the workplace and in educational activities. Equal opportunity and decisions based on merit are fundamental values of the University System of Georgia ("USG") and Georgia Tech. Georgia Tech prohibits discrimination, including discriminatory harassment, on the basis of an individual's race, ethnicity, ancestry, color, religion, sex (including pregnancy), national origin, age, disability, genetics, or veteran status in its programs, activities, employment, and admissions. Further, Georgia Tech prohibits citizenship status, immigration status, and national origin discrimination in hiring, firing, and recruitment, except where such restrictions are required in order to comply with law, regulation, executive order, or Attorney General directive, or where they are required by Federal, State, or local government contract. This is a supervisory position. This position does not have any financial responsibilities. This position will not be required to drive. This role is not considered a position of trust. This position does not require a purchasing card (P-Card). This position will not travel This position does not require security clearance. Successful candidate must be able to pass a background check. Please visit ___

Supervisor: Executive Chef or Management Team.FLSA Status: Hourly, non-exempt.Uphold our values of People, Passion, and Excellence through outstanding meal service to our residents and guests.Provide excellent service to residents, guests, and coworkers in a courteous and friendly manner while follo

The Kitchen Manager is primarily responsible for working alongside the Executive Chef to manage daily kitchen activities, including overseeing kitchen staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.Manage kitchen staff along with the Ex

The Director of Operations is responsible for providing effective leadership to drive sales, hospitality at the highest level, profitability and long term growth by managing all aspects of the business. The Director of Ops will also lead the hiring a Operations, Director, Corporate, Executive Chef,

Job Description About The Mansions Our mission at Mansions Senior Living is to provide Seniors a quality living experience, value and peace of mind that allows them to enjoy their retirement and focus on what is most important to them. We strive to provide our residents with an environment that encourages positive social interaction, physical and educational activities, and quality nutrition. The Role The Server role ensures that all guests are served to The Mansions standards in the Restaurant areas. Servers welcome guests and demonstrate the highest standards of hospitality at all times within food and beverage areas. Servers take orders, serve and at times prepare food and beverages to all residents and guests. Servers provide friendly and timely services in an efficient manner under the direct supervision of the Service Manager, Sous Chef and/or Executive Chef. The Ideal Candidate Do you have a keen eye for detail? Are you able to follow instructions precisely? Do you have a passion for working with the aging population? If so, this may be the role for you! Requirements & Preferences • Must be comfortable in a fast-paced restaurant environment., • Must be dependable., • Must demonstrate excellent customer service., • Must be able to operate Point of Sale system., • Access your wages ahead of payday with ZayZoon!, • The Mansions pays 80% of employee only health insurance., • Dental, Vision and other Voluntary benefits.

Job Description JOB DESCRIPTION Job Title: Server Supervisor: Executive Chef or Management TeamFLSA Status: Hourly, non-exemptDate Approved: September 2021OVERALL JOB PURPOSE Uphold our values of People, Passion, and Excellence through outstanding meal service to our residents and guests. Provide excellent service to residents, guests, and coworkers in a courteous and friendly manner while following Sunshine Retirement Living’s procedures. MINIMUM JOB QUALIFICATIONS AND REQUIREMENTS • Maintains food handlers permit as necessary to fulfill state regulations, • Have a general knowledge of sanitation and safe food handling practices, • Ability to patiently present meal alternatives to residents and guests, • Must meet state age-related requirements or other state related requirements (as applicable for position), • Demonstrated ability to communicate effectively and positively in English, both verbally and in writing, with residents and staff, • Ability to work in a team setting and be a positive team player, • Maintain a positive, respectful, and professional approach with coworkers and residents, • Ability to keep all business and operations information confidential, • Possess excellent customer service and organizational skills, • Ability to work with little supervision and maintain a high level of performance, • Ability to work under time constraints and meet department deadlines while following all policies, procedures, and standards, • Greets residents (and visitors if applicable) at table before taking orders or serving, • Politely and efficiently take meal orders and deliver them to kitchen, • Serves beverages, cereals, soups, salads, meals, and desserts, • Responds to additional patron requirements by inquiring of needs; observing dining process. Reports issues to management immediately if not resolved, • Delivers meal trays to resident apartments as necessary, • Busses and cleans dining room tables and chairs, • Vacuums dining room after meals, • Sets tables for next meal, • Completes side duties, such as adding sugar and creamer packets, cleaning beverage center, etc., • Performs other duties as assigned by Assistant Manager or Dining Room CoordinatorOTHER JOB DUTIES AND RESPONSIBILITIES, • Perform all work assigned for the agreed-upon salary, accepting no additional payment or non-perishable gifts from residents, vendors, Community management, or others, • Meet the assigned work requirements of the job, regular attendance is required, • Serve as a role model for all employees by displaying a responsible, cooperative, and positive attitude, • Represent the Community in the Community in a professional, courteous, and friendly manner, • Adhere to dress/appearance code. Changes in attire may be dictated by special occasion or weather conditions. If you have questions, check with your supervisor, • Adhere to company policies, procedures, and standards, • Promote resident advocacy and demonstrate excellent customer service at all times, • Attend education and training classes as necessary to fulfill state regulations applicable to the position, • Maintain personnel, resident, and business proprietary and/or confidential matters/material in strict confidence with management of the company (and/or other company staff as needed) PHYSICAL REQUIREMENTS Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Stand X Walk X Sit X Pushing, pulling and/or reaching X Grasping and fine manipulation X Climb or balance X Stoop, kneel, crouch, or crawl X Talk or hear X Taste or smell X Lifts Weight or Exerts Force 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Up to 10 pounds X Up to 25 pounds X Up to 50 pounds X Up to 100 pounds X More than 100 pounds X The Community reserves the right to revise the duties set forth in this job description at its discretion.

Job Description JOB DESCRIPTION Job Title: Server Supervisor: Executive Chef or Management TeamFLSA Status: Hourly, non-exemptDate Approved: September 2021OVERALL JOB PURPOSE Uphold our values of People, Passion, and Excellence through outstanding meal service to our residents and guests. Provide excellent service to residents, guests, and coworkers in a courteous and friendly manner while following Sunshine Retirement Living’s procedures. MINIMUM JOB QUALIFICATIONS AND REQUIREMENTS • Maintains food handlers permit as necessary to fulfill state regulations, • Have a general knowledge of sanitation and safe food handling practices, • Ability to patiently present meal alternatives to residents and guests, • Must meet state age-related requirements or other state related requirements (as applicable for position), • Demonstrated ability to communicate effectively and positively in English, both verbally and in writing, with residents and staff, • Ability to work in a team setting and be a positive team player, • Maintain a positive, respectful, and professional approach with coworkers and residents, • Ability to keep all business and operations information confidential, • Possess excellent customer service and organizational skills, • Ability to work with little supervision and maintain a high level of performance, • Ability to work under time constraints and meet department deadlines while following all policies, procedures, and standards, • Greets residents (and visitors if applicable) at table before taking orders or serving, • Politely and efficiently take meal orders and deliver them to kitchen, • Serves beverages, cereals, soups, salads, meals, and desserts, • Responds to additional patron requirements by inquiring of needs; observing dining process. Reports issues to management immediately if not resolved, • Delivers meal trays to resident apartments as necessary, • Busses and cleans dining room tables and chairs, • Vacuums dining room after meals, • Sets tables for next meal, • Completes side duties, such as adding sugar and creamer packets, cleaning beverage center, etc., • Performs other duties as assigned by Assistant Manager or Dining Room CoordinatorOTHER JOB DUTIES AND RESPONSIBILITIES, • Perform all work assigned for the agreed-upon salary, accepting no additional payment or non-perishable gifts from residents, vendors, Community management, or others, • Meet the assigned work requirements of the job, regular attendance is required, • Serve as a role model for all employees by displaying a responsible, cooperative, and positive attitude, • Represent the Community in the Community in a professional, courteous, and friendly manner, • Adhere to dress/appearance code. Changes in attire may be dictated by special occasion or weather conditions. If you have questions, check with your supervisor, • Adhere to company policies, procedures, and standards, • Promote resident advocacy and demonstrate excellent customer service at all times, • Attend education and training classes as necessary to fulfill state regulations applicable to the position, • Maintain personnel, resident, and business proprietary and/or confidential matters/material in strict confidence with management of the company (and/or other company staff as needed) PHYSICAL REQUIREMENTS Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Stand X Walk X Sit X Pushing, pulling and/or reaching X Grasping and fine manipulation X Climb or balance X Stoop, kneel, crouch, or crawl X Talk or hear X Taste or smell X Lifts Weight or Exerts Force 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Up to 10 pounds X Up to 25 pounds X Up to 50 pounds X Up to 100 pounds X More than 100 pounds X The Community reserves the right to revise the duties set forth in this job description at its discretion.

Job Description POSITION: Dining Room Attendant / Server TITLE OF IMMEDIATE SUPERVISOR: Director of Culinary Services/Executive Chef DEPARTMENT: Dining STATUS: Non-Exempt/Hourly SUMMARY The Dining Room Attendant / Server is responsible for coordinating table service for residents and communicating with front and back of house personnel. The Dining Room Attendant / Server is also responsible for insuring that all residents receive gracious hospitality and prompt service as prescribed by Orchards values and best practices. QUALIFICATIONS AND EDUCATION REQUIREMENTS • High school diploma or GED, preferred, • Customer service oriented and ability to multi-task, • Must successfully clear a background check, TB skin test or x-ray, and health screening, • Current CPR certification, • Current certificate of training for successful completion of the five (5) hour initial fire safety training provided by the Rules and Regulations of the Georgia Safety Fire Commissioner PRINCIPLE DUTIES AND RESPONSIBILITIES • Performs dining service duties in accordance to Orchard dining standards based on server training, • Is responsible for maintaining the cleanliness of the dining room this includes removal of all soiled dishes after each service, replacing dirty table cloths and napkins, resetting the table settings, and vacuuming the dining room floor, • Perform defined work routines, using various dietary utensils, supplies and equipment as assigned by the Executive Chef or Culinary Team Leader, • Provide assistance to the cook in the preparation and service of meals, • Meet scheduled meal and snack times, • Maintain knowledge of resident's diet restrictions, allergies and preferences, • Knowledge of the menu, with the ability to make suggestions, • Follow cleaning schedules and perform cleaning duties as scheduled, • Setting up the dining room and serving residents, • Wash and store dishes, • Assist in receiving and storing food and supplies, • Attend in-service educational programs, • Follow defined hygiene and safety codes while performing all duties, • Understand facility's fire and disaster plans; follow established procedures during drills and actual emergencies, • Perform other department duties or special assignments as directed by the Executive Chef or Culinary Team Leader COMPETENCIES • Works with integrity; upholds organizational values, • Must be able to work semi-independently, • Ability to read and interpret documents such as safety rules, operating procedures, policies and employee manuals, • Ability to speak effectively in front of others, • Ability to solve practical problems and deal with a variety of variables in situations, • Attention to detail ORCHARD EXPECTATIONS: • Adheres to all Orchard policies and procedures, • Maintains absolute confidentiality of all information pertaining to residents, families, and staff and adhere to all HIPAA rules, • Displays a positive and professional image and attitude in all relationships with residents, families, peers and in the community- Outlined in detail in the employee handbook, • Maintains positive communication and team collaboration, • Serves as an ambassador for Orchard at all times, • Demonstrates ongoing responsibility for self-education, • Maintains resident and personal safety regarding occupational health and safety, • Attends regularly scheduled department meetings, • Responsible for maintaining all continuing education and training requirements for position, • Attends and participates in onsite training and continuing education as required, • Participates in safety program, as requested, • Cooperates to investigate employee injuries, • Promotes and support safety awareness and implement safety operations, • Participates in orientation of new employees, • Participates in volunteer orientations, training and education as requested, • Remains updated on all state regulations related to position, • Ensures compliance with all state and federal regulations (i.e. OSHA), • Participates in the risk management programs, • Demonstrates the ability to be innovative and creative and have patience, high energy and resourcefulness in problem solving, • Ability to work evenings, weekends and flexible hours when necessary to meet the needs of our residents, • Follows Professional Dress Code policies as outlined in the employee handbook for community and department specific standards, • Adheres to Orchard's No Cell Phone policy as outlined in the employee handbook at all times, • Perform other related duties as assigned ORCHARD STANDARDS All employees are expected to uphold the Orchard F-A-M-I-L-Y mission and vision. Love, Joy, Peace, Patience, Kindness, Gentleness, and Self-Control These are the fruits of the spirit you can expect from the Orchard F-A-M-I-L-Y values and best practices. F-A-M-I-L-Y First Impressions All are welcomed with an authentic and inviting experience into the beautiful, well organized, and relaxing home we share. Accountability and Integrity We value the ability of our team to be reliable, personally responsible, and to honor their commitment to residents, families, leadership and one another. Accountability involves a process of seeing the need, owning the next step, and staying solution focused. Meaningful Moments When it comes to creating a life worth living, each person has unique and individual needs. We are dedicated to creating purpose and wellbeing through connection with our team, local affiliates and organizations, and previous community relationships whenever possible. Information and Communication We believe knowledge is power and communication is the lifeline to effective collaboration. Learning and Leading Curiosity, willingness, and personal action create the professional path to achieving the orchard FAMILY of excellence. Yes "we can" Attitude With a can-do character we are committed to creative solution focused problem solving. ADA Requirements (essential functions) Physical Requirements Lifting More than 25 lbs, routinely More than 75 lbs, occasionally Transfer 150 lb. or greater resident weight Sitting 1 - 3 hours/day Standing 4 - 5 hour/day Walking 2 - 4 hours/day Bend, stoop, squat, and/or twist Repeatedly throughout day Climbing stairs Repeatedly throughout day Reaching 3 4 hours/day arms shoulder level Use of telephone 1 - 2 hours/day Working under pressure 3 4 hours/day Working rapidly for long periods 2 - 3 hours/day Use of keyboard/computer, printer, fax, copier 0 - 1 hours/day Position requires close work; finger dexterity; adequate hearing and vision (with or without correction). Must be able to stand and walk intermittently throughout the working day, as well as reach, stoop, bend, lifts, carry, and manipulates various food products, dietary supplies and kitchen equipment. This position must be able to withstand exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. May occasionally work longer than 8 hours/day. Cognitive or Mental Requirements The following cognitive or mental requirements are necessary on a daily basis: • Critical thinking, • Reading, • Writing, • Mathematics, • Drawing conclusions from written or computer-generated materials, • Indoors, • Possible exposure to communicable diseases, • Skin contact with solvents or other chemicals such as alcohol, acetone, detergents, bleach, and latex gloves

Well-established Atlanta-area catering concept is looking for a full-time Executive Catering Chef. You will oversee a well-tenured team that produces high-quality, high-volume Catering, Chef, Executive, Restaurant, Staffing.

Executive Executive Chef, Executive, Chef, Restaurant, Staffing.

Are you self motivated Chef who likes a little freedom? We are searching for an Exec Chef that can walk in and make a change, create a culture, and have the highest of standards in the industry while being humble! Exec Chef Executive Chef, Chef, Executive, Restaurant, Staffing.

Gecko Hospitality - - Responsibilities: Design and execute pastry menus for the properties restaurants and banquets; Manage inventory, purchasing, receiving and maintains par levels to maintain a profitable pastry department; Train, hire, mentor and lead pastry team members; Maintain a clean and or

Avolta - - Responsibilities: Supervises the day to day activities of culinary supervisory staff; Works with Restaurant partners on menus and menu items, ensuring that they can be prepared properly and timely in the airport kitchens; Promotes safety and sanitation, oversees inspection of products ha

Kimpton Hotels - - Responsibilities: Lead daily operations with efficiency, integrity, patience, awareness, and compassion.Own team leadership, communication, training, development, and problem resolution.Perform inventory and purchasing responsibilities daily.Interview, hire, and train employees;

HEI Hotels + Resorts - - Responsibilities: Direct the day-to-day operations of all areas of the kitchen; Manage human resources in the kitchen including interviewing, hiring, training, coaching; Plan and manage procurement, production, and presentation of all food; Develop and manage the department

The ultimate g Executive Chef, Corporate, Chef, Executive, Operations, Hospitality, Staffing. The Executive Chef is responsible for overseeing and assisting the Director of Operations, Sales Managers, and BOH team members with day-to-day operations to provide our guests with hospitality and the cuis

Gecko Hospitality - - Responsibilities: Create and execute a seasonally driven, approachable menu that reflects a polished casual dining style; Lead, mentor, and inspire the kitchen team while fostering a positive, accountable culture; Oversee all back-of-house culinary operations, including food q

Topgolf - 1600 Ellsworth Industrial Boulevard Northwest - Responsibilities: Supervise the team in providing best-in-class culinary experiences; Coach and develop the team and drive Associate engagement; Monitor inventory and purchase product; Maintain food and labor costs according to budget; Plan a

This position will be based out of Birmingham and will over Executive Chef, Executive, Chef, Outlet, Restaurant, Staffing. An internationally acclaimed Multi-Platform company recognized for its excellence in delivering the finest services to our Partners and their guests is seeking a Multi-Outlet Ex

Are you looking for a chance to be part of a well-established exciting catering company? Well, this is the opportunity for you! We' re looking for a Catering Executive Chef with experience in high-volume catering and the ability to lead and develop t Executive Chef, Catering, Chef, Executive, Restau

Valor Hospitality - - Responsibilities: Oversee all culinary operations for food and beverage outlets; Recruit, train, and develop culinary staff and manage performance; Plan menus and estimate food costs to maintain profitability; Monitor budgets and payroll to ensure expenditures are within budge

Steakhouse and Sushi experience is a plus! C Executive Chef, Chef, Executive, Restaurant, Staffing. You will need to be an Executive Chef with a passion for being great.

Are you a trained and talented executive chef with a passion for catering once-in-a-lifetime events? Do you have the desire to provide memorable dishes to the Atlanta area' s elite? Do you consider yourself creative, cultured, professional and polish Executive Chef, Catering, Chef, Executive, Restau

Greenwood Hospitality Group - - Responsibilities: Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel; Recommends menu and procedural changes and budgets; manages food and labor costs; Hire, train, develop, empower, coach and coun

Job Description Event Sous Chef Department: Culinary Reports To: Event Chef Supports: Executive Chef & Catering Chef (as assigned) Supervises: Assigned Event Cooks and Temporary Culinary Staff Position Summary The Event Sous Chef supports the Event Chef in executing on-site culinary operations. This role assists in food finishing, plating, timing coordination, and staff supervision to ensure events are delivered seamlessly and to Carlyle’s standards. The Event Sous Chef acts as second-in-command at events and must be capable of stepping into leadership when necessary. Key Responsibilities On-Site Food Execution • Assist in finishing and plating menu items, • Monitor buffet replenishment and course timing, • Ensure portion control and presentation consistency, • Maintain proper hot and cold holding standards Kitchen Setup & Breakdown • Assist with event kitchen setup and organization, • Ensure equipment is properly staged and functioning, • Support clean breakdown and return of equipment post-event Team Support & Supervision • Direct assigned cooks and temporary staff, • Ensure tasks are completed accurately and efficiently, • Reinforce recipe adherence and quality standards, • Step into leadership role if Event Chef is unavailable Quality & Temperature Control • Verify food temperature compliance (≥140°ree;F hot / ≤41°ree;F cold), • Assist in final quality checks before service, • Monitor production flow to prevent delays Sanitation & Compliance • Enforce sanitation standards at event venues, • Maintain clean and organized workstations, • Follow cross-contamination prevention procedures, • Adhere to HACCP and health department requirements Qualifications • 3–5 years of professional culinary experience, • Prior banquet or catering experience preferred, • Strong understanding of timing and plating coordination, • Ability to work in fast-paced, high-pressure environments, • Flexible schedule including evenings, weekends, and holidays, • ServSafe certification preferred Core Competencies • Execution support excellence, • Team coordination, • Attention to detail, • Time management• Adaptability

Job Description Relevant experience required. Seeking humble, hardworking individuals with a strong desire to learn. Passion for food and an inner desire to push one's self is essential. Must be a team player, accept constructive criticism and be committed to taste, cleanliness and teamwork. Must be able to read and follow recipes, have basic knife skills, understand rudimentary cooking vocabulary and instruction, read and track tickets during service, and be able to respond to busy times positively with a "can do" attitude. Responsibilities • Set up and stocking stations with all necessary supplies, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow executive or sous chef’s instructions, • Clean up station and take care of leftover food, • Stock inventory appropriately, • Ensure that food comes out simultaneously, in high quality and in a timely fashion, • Comply with nutrition and sanitation regulations and safety standards, • Proven cooking experience, including experience as a line chef, restaurant cook or prep cook, • Excellent understanding of various cooking methods, ingredients, equipment and procedures, • Accuracy and speed in executing assigned tasks, • Familiar with industry’s best practices

Job Description We are looking for a professional AM Line Cook to prepare food to the exact Chef’s specifications and to support The Retreat's onsite restaurant. Line Cook duties will include assisting the Executive Chef with their daily restaurant & event prep. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities • Set up and stocking stations with all necessary supplies, • Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report, and follow the Executive Chef's instructions, • Clean up your assigned station and take care of leftover food, • Stock inventory appropriately, • Ensure that food comes out simultaneously, of high quality, and in a timely fashion, • Comply with nutrition and sanitation regulations and safety standards, • Proven cooking experience, including experience as a line chef, restaurant cook, or prep cook, • Excellent understanding of various cooking methods, ingredients, equipment, and procedures, • Accuracy and speed in executing assigned tasks, • Familiar with industry’s best practices, • Culinary school diploma *Candidates must be able to work from 7:00 am - 4:00 pm * The Gathering Spot is an Equal Opportunity Employer. All aspects of employment, including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Powered by JazzHR w3Xd6O69CA

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