Executive chef jobs in Atlanta, GeorgiaCrear alertas

Job Title: Sous Chef- Korean Specialty Job Location: Atlanta-USA-30344 Work Location Type: On-Site Salary Range: $60,000.00 - 65,000.00 LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. The Sous Chef – Korean Culinary Cuisine at LSG Sky Chefs is responsible for supporting the efficient operation of the kitchen by preparing and executing authentic, high-quality Korean dishes for airline catering services. This role ensures the consistency of Korean flavors and presentations while maintaining strict food safety and quality standards. The Sous Chef will collaborate closely with the Head Chef to develop innovative menu offerings, manage inventory, and ensure timely meal production. This role offers the opportunity to work closely with Korean Air, supporting their premium in-flight catering operations and contributing to a world-class culinary experience. This position plays a critical role in upholding LSG Sky Chefs’ commitment to excellence and customer satisfaction in the airline catering industry. Language Requirement: The Sous Chef must speak, read, and understand Korean to ensure accurate interpretation of recipes, communication with Korean-speaking team members, and preservation of authentic culinary techniques. Food Production • Execute and supervise food production activities, including cleaning, cutting, marinating, seasoning, and cooking., • Assume responsibilities of the Executive Chef during absences (e.g., vacations, off-days, menu presentations to customers)., • Supervise and coordinate kitchen staff in food storage and handling, ensuring FIFO (First In, First Out) principles., • Conduct and oversee inventory management., • Monitor material consumption and order food and equipment as needed for daily production., • Participate in menu development and presentations, ensuring authenticity of Korean cuisine., • Maintain and update catering manuals as required., • Implement corrective measures in response to customer complaints., • Ensure compliance with hygiene, health, and safety standards, including HACCP regulations., • Conduct quality control checks on goods received and during production., • Organize, staff, and direct the assigned kitchen area effectively., • Guide, motivate, and develop team members in alignment with company values and HR policies., • Manage cost budgets, monitor variances, and implement corrective actions., • Support company initiatives such as Global Quality Standard (GQS), HACCP, and Lean Manufacturing., • Language: Must be fluent in speaking, reading, and understanding Korean., • 3–5 years of experience in commercial cooking or completion of a culinary apprenticeship/certification., • Proven experience in Korean or Asian cuisine., • Knowledge of food safety and hygiene regulations (HACCP)., • Understanding of financial controls (e.g., food cost management, inventory control, waste reduction)., • Strong communication and organizational skills., • Service-oriented mindset with leadership capabilities., • Proficiency in Microsoft Office and Windows-based applications. LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

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.

Executive Sous Chef | Dennis Dean Catering & Events The Opportunity As the Executive Sous Chef at Dennis Dean Catering & Events (DDC), you will serve as a cornerstone of our culinary leadership team. Reporting to the Executive Chef and working in close concert with the Culinary Director, you will bridge the gap between creative vision and flawless operational execution. This is a role for a disciplined leader who excels in the high-stakes environment of bespoke, large-scale event production. Core Responsibilities Culinary Excellence & Precision • Strategic Execution: Thoroughly review and interpret BEOs to lead the kitchen team in the precise execution of custom menus, ensuring every event departs on schedule and exceeds DDC’s signature quality standards., • Consistency & Artistry: Maintain absolute consistency in food preparation and presentation, including the final oversight of all garnishing and plating before event departure., • Innovation Support: Collaborate with the Culinary Director and Pastry Chef on menu development, equipment requirements, and evolving food trends to keep DDC at the forefront of the Atlanta market. Operational Integrity & Compliance • Sanitation Leadership: Serve as a primary guardian of ServSafe standards, ensuring the entire team adheres to rigorous food handling, temperature control, and hygiene protocols., • Food Product Lifecycle: Oversee the complete lifecycle of culinary products—from precision ordering and receiving to daily inventory audits of the walk-in and freezer to ensure peak freshness and minimal waste., • Proactive Preparation: Conduct regular walkthroughs to ensure the tools required for prep and service are accounted for, allowing the kitchen team to focus on execution rather than hunting for equipment., • Facility Stewardship: Implement and manage comprehensive cleaning and maintenance schedules for all kitchen equipment, ensuring the facility remains in peak operating condition and compliant with local health department regulations. Leadership & Team Development • Culture of Excellence: Foster a professional environment built on mutual respect, continuous learning, and high performance., • Mentorship & Accountability: Set clear performance standards, delegate responsibilities effectively, and mentor subordinates to help them reach their professional goals within the DDC framework., • Customer-Centric Focus: Lead by example in providing service behaviors that go beyond the expected, ensuring client satisfaction remains our primary metric of success. The Ideal Candidate • Proven Track Record: Extensive experience in high-volume catering or upscale hospitality leadership., • Operational Acumen: Exceptional organizational skills with the ability to manage complex logistics under tight deadlines., • Certification: Current ServSafe Manager certification is required., • Leadership Style: A proactive communicator who leads with composure and professional authority., • Communication: Bilingual proficiency in English and Spanish is strongly preferred to facilitate effective leadership and seamless communication across our diverse teams. Physical Demands & Work Environment • Endurance & Mobility: Ability to remain in a standing position for extended periods (8–10+ hours) and navigate a fast-paced, high-volume kitchen and warehouse environment with agility., • Strength Requirements: Ability to lift, carry, push, and pull items weighing up to 50 pounds (e.g., stock pots, crates of produce, and equipment)., • Manual Dexterity: High level of fine motor skills required for precision knife work, intricate plating, and the operation of various industrial kitchen appliances., • Environmental Adaptability: Comfort working in a variety of temperature zones, including high-heat environments (near ovens and ranges) and cold environments (frequent entry into walk-in coolers and freezers)., • Logistical Activity: Capability to assist with the loading and unloading of event vehicles and the maneuvering of heavy event carts as needed to ensure timely departures. Benefits • Compensation: Compensation is highly competitive and commensurate with professional experience. This role offers significant potential for supplemental earnings through event-based premiums and a performance-driven bonus structure., • Insurance: At Dennis Dean Catering, we believe in investing in the professionals who sustain our legacy. To support your holistic well-being and long-term security, we offer an industry-leading benefits suite for all full-time employees. This includes comprehensive medical, dental, and vision coverage with an exceptional 80% employer-sponsored premium contribution alongside a complimentary life insurance policy fully funded by the company., • Vacation: We are committed to a sustainable culture for our leadership team; as such, we offer a competitive paid time off (PTO) and vacation policy to encourage a healthy work-life balance., • Additional Benefits: DDC professionals enjoy a premium benefits package that includes more than just insurance. We provide access to a full ecosystem of support featuring a dedicated Employee Assistance Program, financial wellness tools, and a curated selection of lifestyle and retail discounts. Equal Opportunity & Background Check Statement Dennis Dean Catering & Events is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. All employment decisions are based on qualifications, merit, and business needs, without regard to race, color, religion, gender, sexual orientation, national origin, disability, or veteran status. Please Note: All successful candidates must pass a comprehensive background check and maintain a clean record as a condition of employment.

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. Lead Cook or Sous Chef position. Superica is seeking an Sous Chef to join our Dunwoody team!.

The Executive Chef oversees the recipe execution and education process to all culinary and service staff. 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 inclu

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. Lead Cook or Sous Chef position. Superica is seeking an Sous Chef to join our Atlanta team!.

Superica 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, special events and purchasing and receiving. The Executive Chef oversees the recip

The Executive Chef oversees the menu changes and education process to all culinary and service staff and engineers seasonal specials and event menus. The Optimist is seeking an Executive Chef who is passionate about sustainable, super fresh seafood to lead our acclaimed culinary team!. The Executive

Job Description Executive Chef – Fine Dining | Atlanta GA A renowned fine dining restaurant in Atlanta GA is seeking an accomplished Executive Chef to lead our culinary program with creativity, precision, and passion. This is a rare opportunity to helm a respected kitchen and elevate an already outstanding dining experience. This leadership role in Atlanta GA offers a competitive base salary of $90,000 to $110,000 per year, along with amazing benefits and the chance to work with top-quality ingredients in an upscale environment focused on culinary excellence. Key Responsibilities • Lead, mentor, and inspire a high-performing culinary team, • Design and execute refined, seasonally driven menus, • Maintain the highest standards of food quality, presentation, and consistency, • Oversee kitchen operations, food costs, inventory, and sanitation, • Proven culinary excellence with a strong fine dining background, • Previous experience as an Executive Chef is required, • Strong leadership, organization, and communication skills, • Base salary: $90,000–$110,000 annually, • Comprehensive benefits package, • Creative freedom within a polished fine dining concept, • Stable, well-supported ownership and management, • Located in Atlanta GA, with a strong reputation in the local dining scene If you are a seasoned Executive Chef ready to make a lasting impact, this is your opportunity to lead one of the premier fine dining kitchens in Atlanta GA. Apply now to take the next step in your culinary career in Atlanta GA. Company DescriptionGecko Hospitality, named to Forbes 2024 list of America’s Best Recruiting Firms, offers the largest selection of hospitality, restaurant, hotel, resort and club management positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts. With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.Gecko Hospitality, named to Forbes 2024 list of America’s Best Recruiting Firms, offers the largest selection of hospitality, restaurant, hotel, resort and club management positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts.\r\n\r\nWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers.\r\n\r\nOur national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.

Collaborate on recipe development and menu planning with Executive Chef.

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:

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

The opportunity Delaware North Sportservice is looking for an experienced Sous Chef to join our team at Truist Park in Atlanta, Georgia. In this role, you’ll partner with the Executive Chef to lead high-volume kitchen operations, deliver exceptional food quality, and inspire a talented culinary team. We’re seeking a creative leader with strong management skills who thrives in a fast-paced environment and is passionate about elevating the guest experience in concessions. If you’re ready to bring your culinary expertise to the big leagues, apply today and make an impact where the energy never stops! Relocation assistance is available. Pay Minimum – Anticipated Maximum Base Salary: $66,800 - $84,100 / 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, • Relocation assistance, • 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? • Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation, • Assist in hiring, training, and mentoring team members, while creating a cohesive work environment, • Support food and labor cost management, prepare schedules, oversee inventory control, and manage 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 culinary experience with previous supervisory responsibilities in a large production kitchen or 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 in computer skills, including Word and Excel, • Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications, • Capacity to work a flexible schedule to accommodate business levels Shift details Days Evenings Holidays Weekends Events Who we are Delaware North operates concessions, premium dining, and restaurants at Trust Park dating back to 2016 when the 41,500-seat venue opened. The state-of-the-art ballpark is home to Major League Baseball's Atlanta Braves. 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. $66,800 - $84,100 / year

Paces Ferry Road [Kitchen Manager] As a Sous Chef at The Capital Grille, you'll: Support the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; Ensure proper food safety and sanitation procedures and profitability; Contribute to building top lin

Assists Executive Chef with all kitchen operations and preparation.

Collaborate with the Executive Chef, Demi Chef, Special Diets Chef, and international support staff to foster a positive and productive work environment. We are seeking a dedicated and organized Sous Chef to support the Executive Chef in managing kitchen operations at Camp Barney Medintz. Support th

This individual will manage a cross-functional team of culinary and production professionals including Executive Chefs and Production Kitchen Supervisors. Leads by example and embodies Home Chef values of Customer First, Best-in-Class Team, Ownership, Pursue Excellence, and Deliver Happiness. Direct

Assists Executive Chef with all kitchen operations and preparation.

Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Helps Executive Chef prepare and cook foods.

A career as a sous chef can lead to opportunities as a chef de cuisine, executive chef, or even culinary director within the hospitality industry. You will report to the Executive Chef. Executive Chef in leading kitchen operations and delivering exceptional culinary experiences.

As our Corporate Executive Chef, you'll lead culinary operations, inspire, and develop high-performing teams, and transform bold ideas into unforgettable dining experiences. This is an Atlanta based position with extensive travel, and working at the corporate office with the team when not traveling.

Proven experience as an Executive Chef or Senior Sous Chef in a high-volume, multi-outlet food service operation. Executive Chef - Atlanta, GA - Up to $100k. We are partnering with a leading national hospitality group known for its chef-driven, sustainable, and locally sourced food programs.

As Banquet Sous Chef, you will work closely with the Executive Chef to manage aspects of the banquet kitchen to deliver an excellent Guest experience. In this role, you will support the Executive Chef in overseeing the culinary operation in banquets. Create and implement menu selections for special

Works with Executive Chef/Executive Kitchen Manager to manage inventory, preparation, presentation, safety and sanitation in a theater/restaurant kitchen. Utilizes strong interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision maki

Minimum five years recent experience as Pastry Chef or Pastry Chef de Partie. Assist Executive Pastry Chef to implement, maintain and review all approved menus onboard. Certified Pastry Chef or equivalent degree in Culinary Arts.

Ruth's Chris Steak House is seeking a dynamic, experienced, and passionate Executive Chef to lead our kitchen with precision, creativity, and commitment to excellence. As Executive Chef, you will oversee all kitchen operations, lead and develop the culinary team, ensure impeccable food quality and p

The Senior Sous Chef is a partner to the Culinary Director (Executive Chef), responsible for the flawless orchestration of all daily culinary operations and food preparation across all a la carte dining venues. Sous Chef or equivalent leadership role, preferably within a high-volume a la carte or fi

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. Lead Cook or Sous Chef position. Superica is seeking an Sous Chef to join our Dunwoody team!.

The Executive Chef is responsible for all culinary operations of multiple restaurants with difficult to complex operations.

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

Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

Executive Chef, Chef de Cuisine and/or equivalent kitchen leadership in a finer dining restaurant. As the Executive Chef, you will oversee all culinary operations, leading menu development, kitchen management, and overall food quality.

Hands-on, passion for cooking and not a "clip-board' chef.

You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Assists the Execu

This is a fantastic opportunity for a talented chef who excels in a fast-paced environment and is eager to foster a thriving kitchen culture from the ground up. Are you a dedicated and dynamic Executive Chef ready to take the culinary reins at a full-service branded hotel in Iowa? We’re seeking so

Position Title: Executive Chef Delta Sky Club Atlanta. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending

Assists General Manager, Executive Chef, and Chef de Cuisine in planning food production levels and staffing needs. Assist Chef de Cuisine to ensure proper training of all culinary team members for optimal production results.

Collaborate with the Food Service Director, Executive Chef, and Sous Chef to ensure seamless integration of special diet meals with overall kitchen operations. Diets Chef - Camp Barney Medintz. We are seeking a dedicated and meticulous Special Diets Chef to join our kitchen team at a Jewish Summer C

The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets. Advise Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Superica 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, special events and purchasing and receiving. The Executive Chef oversees the recip

Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers. Minimum 1-3 years of experience as a Chef and/or Sous Chef required. Executive S

The Sous Chef oversees the work of the banquet kitchen staff, takes orders from the executive chef and helps maintain a safe and sanitary kitchen. Are you a Sous Chef passionate about your culinary skills? We are seeking a Professional Sous Chef with strong leadership-building skills and high energy

Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

Proven success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale restaurant or high-end resort restaurant. The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper f

Assists Executive Chef with all kitchen operations.

We are seeking an accomplished Executive Chef with a track record of success in leading high-performing culinary teams and delivering exceptional dining experience. The Executive Chef will oversee culinary operations in a 365-day, live-events venue with seating for up to 1,500 fans, including primet

Sous Chef High-Volume, Upscale Casual Kitchen. Collaborate with the Executive Chef on recipe development and menu planning.