Trabajos executive chef en Atlanta, Georgia - Page 2Crear alertas

Job DescriptionThe Executive Chef oversees kitchen operations, creates an innovative menu, and coordinates the preparation of food ordered by our members and their guests as well as banquet events. Duties/Responsibilities: • Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request., • Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards., • Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability., • Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste., • Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed., • Sets prices for food items on the menu., • Collaborates with specialty chefs on menu items—for example, works with the sous chef to design an innovative, appealing, and banquet menu items., • Performs other related duties as assigned. Supervisory Responsibilities: • Trains and/or oversees training of kitchen staff., • Schedules kitchen staff, assigning roles based on experience and skills., • Supervises work product from kitchen and back-of-house staff., • Conducts performance evaluations that are timely and constructive., • Handles discipline and termination of employees as needed and in accordance with restaurant policy. Required Skills/Abilities: • Ability to produce an excellent culinary and restaurant experience for our members, guests, and clients., • Excellent verbal and written communication skills., • Excellent time management, scheduling, managerial, and organizational skills., • Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure., • Ability to work varying shifts to include nights, weekends and holidays is required. Education and Experience: • Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook., • At least five years of culinary managerial experience required., • Business experience to include P&L responsibility strongly preferred. Physical Requirements: • Prolonged periods standing and preparing and cooking food., • Must be able to lift up to 25 pounds at times., • Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold. 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 fxCLRckEdM

Job DescriptionExecutive Chef Pay Rate:$30–$40 per hour About the Role As an Executive Chef, you will lead culinary operations for a large, high-volume account, ensuring exceptional food quality, safety, and client satisfaction. You’ll design menus, develop recipes, and set production standards while coaching and mentoring the kitchen team. As the on-site technical culinary expert, you will drive continuous improvements in food cost management, compliance, and operational excellence to deliver outstanding dining experiences. What You’ll Do • Direct daily food production operations: menu planning, purchasing/ordering, inventory, preparation, post-meal analysis, and recordkeeping., • Ensure the team has the equipment, inventory, and resources needed to meet goals and deadlines., • Establish operating standards and maintain branded concept guidelines; lead quality improvements and communicate changes to staff., • Ensure compliance with federal, state, and local regulations and client policies, including HACCP, quality assurance, safety, and sanitation., • Serve as the technical culinary expert; train chefs and staff using Culinary Foundations and standards through hands-on and structured learning., • Maintain and develop client relationships, ensuring satisfaction across all aspects of food production and service., • Manage and control food cost, production levels, and inventory controls; interview and hire chefs and cooks, and provide coaching and performance oversight., • As needed, cook selected items and support menu planning and pricing to meet client expectations and financial targets. What You’ll Bring • Associate’s Degree in Culinary Arts or related field, or equivalent experience., • 2 years of basic managerial experience leading kitchen or food service teams., • 2 years of functional culinary operations experience., • Strong knowledge of HACCP and food safety standards; adept at quality assurance and operational compliance., • Clear, professional communication skills for diverse audiences (team members, clients, leadership)., • Demonstrated ability to train, mentor, and develop culinary staff while maintaining high performance standards. ABOUT US: We are proud to be an equal opportunity employer and celebrate our employees' differences, regardless of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, Veteran status, or any other protected classes. Must be eligible to work in the United States for any company without sponsorship. Must be eligible to work in the United States for any company without sponsorship. By entering my mobile number and submitting this application, I give my express written consent to receive text messages from, or on behalf of, I.K. Hofmann USA at the mobile telephone number provided for employment-related communications, notices, and updates, including via an automatic telephone dialing system. Consent is not required. Standard message and data rates may apply. Reply STOP to opt out. For California residents, please see our Employee & Applicant Notice at Collection & Privacy Policy for additional California-specific information here. We may use an Automated Employment Decision Tool (AEDT) to assist with initial prescreening; we provide required advance notice and a published bias-audit summaryhere.

Job DescriptionExecutive Chef Opportunity – Innovative Japanese Cuisine – Atlanta, GA Are you a culinary visionary with a passion for authentic Asian cuisine? We are seeking an experienced Executive Chef to lead our kitchen team in Atlanta, GA. Our restaurant offers a fresh and innovative take on traditional Japanese sushi and cuisine, providing rare and unique dining options that have garnered significant acclaim, including recognition from Eater Atlanta, Jezebel, and Atlanta Magazine as one of the city's top spots for sushi. What We Offer: • Competitive Base Salary: $80,000 – $90,000, • Performance-Based Bonuses, • Comprehensive Benefits Package: Health, dental, vision, 401(k), • Opportunity to Lead a Celebrated Culinary Team in Atlanta, GAKey Responsibilities:, • Oversee daily kitchen operations, ensuring the highest quality in food preparation and presentation., • Develop and execute innovative menus that reflect authentic Japanese flavors, utilizing fresh, local, and seasonal ingredients., • Source seafood from the finest fish markets in Tokyo and Hawaii to maintain the authenticity and quality of our dishes., • Manage and mentor kitchen staff, fostering a collaborative and high-performance work environment., • Maintain compliance with health and safety regulations, ensuring a clean and safe kitchen.Qualifications:, • Proven experience as an Executive Chef or in a similar leadership role within a high-end Japanese or Asian-inspired restaurant., • Expertise in traditional Japanese sushi and cuisine, with a creative approach to menu development., • Strong leadership and team management skills., • Excellent organizational and time-management abilities., • Passion for delivering exceptional dining experiences.If you are ready to bring your culinary expertise to a renowned restaurant in Atlanta, GA, and lead a team dedicated to excellence, we invite you to apply for this exciting opportunity.

Job DescriptionHotel Executive Chef – Iowa 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 someone who is not only hands-on but also passionate about creating culinary masterpieces. 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. In this role, you will manage every element of kitchen operations, from crafting innovative menus and overseeing food costs to training your team and executing exceptional banquets. The position encompasses a vibrant mix of restaurant and banquet services, making versatility and a steadfast commitment to excellence essential. What We Offer: • Salary: $90,000 – $95,000, • 10% annual bonus, • $5,000 relocation package Benefits • Health Care Plan (Medical, Dental & Vision), • Retirement Plan (401k, IRA), • Life Insurance (Basic, Voluntary & AD&D), • Training & Development, • Paid Time Off (Vacation, Sick & Public Holidays), • Salary: $90,000 Bonus 10%

Job Description Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1475966 Flik Hospitality Group Shane Tirpak [[req_classification]]

Job Description The National Private Events Director will oversee the sales strategy, client retention efforts and manage the events teams nationally across our Atlanta, DC and Los Angeles Clubs. The director will be passionate about ongoing professional development for the department, as well as providing a world class hospitality experience to event clients nationwide. Supervisory Responsibilities: • Hires, trains, manages, and schedules event planning and support team., • Ensures current reports and checklists are completed by each planner for every event., • Facilitates weekly meetings with the team to discuss and review client feedback, upcoming events, remaining balances and any other department or company wide updates. Duties/Responsibilities: • Works closely with the Accounting department to forecast incoming revenue and assess sales needed to reach revenue goals across markets., • Report weekly data to leadership related to revenue collected, sales pipeline and leads, client feedback/satisfaction data or any other key metrics., • Collaborate with the club’s GM’s, National Executive Chef and Banquet Managers on ways to elevate event execution and client experience., • Lead weekly meetings such as: departmental meetings, P&L meetings, BEO meetings and other meetings as needed., • Develop strategies that drive new business, as well as strategies for client retention., • Partner with the marketing team to create quarterly emails distributed to our full client database., • Consults with clients to assess and understand their needs for the event; areas of discussion and consultation include staffing, conferences, business meetings, catering, signage, programs, music, security, display areas, and other specialized requirements., • Coordinate on-site planning meetings and site visits at the request of the client, • Compiles price lists and negotiates contracts for services, dates, times, and spaces, • Prepare detailed Banquet Event Orders for use by client and operational staff., • Execute the planning and execution of events for high level clients or events, • Monitor the client's program while on property to ensure well-run meetings and special events, • Provide direction to Banquet & Culinary teams to track daily progress and relate any changes to the group's agenda to appropriate departments., • Develops and maintains current lists of available venues and services, and pricing options., • Maintains current knowledge of event planning standards and trends by attending seminars, consulting with other professionals, joining event organizations such as NACE, WIPA, MPI, ILEA, etc. and reading trade publications., • Ensure all department assets are up to date., • Performs other related duties as assigned. Required Skills/Abilities: · Excellent verbal and written communication skills. · Excellent interpersonal and customer service skills. · Excellent organizational skills and meticulous attention to detail. · Excellent time management skills with a proven ability to meet deadlines. · Creative and effective problem-solving skills. · Ability to prioritize tasks and to delegate them when appropriate. · Ability to respond to problems and to assist clients with a calm, courteous, and helpful manner and attitude. · Thorough understanding of legal regulations and permits required for events. · Proficient with Microsoft Office Suite or related software. Education and Experience: · Bachelor’s degree in Hospitality, Business or related field required. · At least five years of experience in sales, convention services, catering, event planning, or a related field. Physical Requirements: · Must be able to stand and walk for long periods of time during events. · Must be able to lift up to 25 pounds at times. · Must be able to work a variety of hours in order to accommodate events. Powered by JazzHR eWyh49o4y9

Job Description Elektra, brough to you by Method Co, invites guests in with an airy, coastal-inspired design and a Mediterranean-influenced menu from Executive Chef Jonathan McDowell, offering entrees ranging from NY Strip Shish Kabobs to Mussels and Merguez, as well as side dishes and shareables like Prawns, Hummus, and Labneh. Join the team redefining luxury hospitality in Atlanta. Join FORTH! FORTH is thrilled to announce a variety of opportunities at our brand-new property that opened summer 2024. It's a haven of luxury on the BeltLine's Eastside Trail that seamlessly combines a world-class hotel, an exclusive members club, exceptional dining experiences, and a holistic program of wellness treatments. We're setting a new standard for the hospitality industry, so we're seeking talented individuals who hold themselves to a higher standard, too. If you're dedicated, detail-oriented, and committed to delivering premier hospitality, we invite you to join the founding team that's creating this destination. FORTH stands for luxury, innovation, and community; contribute the energy, skills, and creativity that only you can. Barback Job Responsibilities: Barbacks at Elektra are responsible for assisting our Bartenders to ensure they have everything they need to provide exceptional service to our guests. Back bark duties include, but are not limited to the following; • Keep the bar stocked with liquor, syrups, glasses, napkins and all other necessary items before and during service hours., • Prepare garnishes, refill ice wells, change beer kegs and restock napkins and straws., • Keep the bar area neat and clean (Clean up the spills, remove the glassware and organize the bar top and service bar areas), • Take direction from Managers and Bartenders, • Handle emergency situations, like cleaning up broken glasses and clearing up clogged drains., • Restock ice and supplies throughout service, • Provide our members with exceptional customer service, • Passion for food, beverage and hospitality, • Ability to multi-task in a high volume, fast paced environment, • Commitment to high standards with impeccable attention to detail, • Greet all guests that approach bar, even during off hours, • Strong, upbeat and positive personality, • Work clean, as all service areas are within full view of guests., • During down time, checking off cleaning duties on weekly cleaning schedule, • On shift change, making sure to restock before clocking out, • At end of night, performing closing duties to completion, • Team oriented mentality, • Knowledge of both classic and current food and beverage trends, • Minimum 1-2 years of experience in an luxury setting, • Must have excellent written and verbal communication skills, • Must be a team player with a strong work ethic

Job Description Executive Chef — Historic Boutique Hotel (Savannah, GA) - Relocation Assistance Available Compensation: $85,000–$95,000 base salary (DOE) Step into a leadership role at a restored, design-forward boutique hotel in Savannah’s historic core. This multi-outlet property features a destination restaurant, craft cocktail lounge, all-day coffee bar, and an expansive rooftop experience—supported by in-room dining and a lively events calendar. We’re searching for an Executive Chef who pairs exacting standards with creativity, thrives in a hotel setting, and builds high-performing teams across multiple venues. What You’ll Do as the Executive Chef • Own the culinary vision. Develop seasonal, market-driven menus for restaurant, lounge, coffee bar, rooftop, IRD, and banquets while protecting brand standards and margin goals., • Lead and develop the brigade. Recruit with discernment, train with intention, and mentor Sous Chefs, supervisors, and cooks; build succession plans and a culture of accountability and respect., • Drive multi-outlet excellence. Standardize recipes/SOPs and plating guides to ensure consistency from breakfast through late night, across all venues and catering., • Run a sharp kitchen P&L. Deliver food cost, labor, and inventory targets; implement procurement strategies, waste-reduction systems, and accurate forecasting for variable demand., • Elevate guest experiences. Partner with FOH, Bar, and Rooms to craft memorable moments—chef tastings, rooftop activations, and special events aligned to local seasonality., • Champion safety & compliance. Maintain A-level health scores; enforce HACCP, allergen controls, sanitation, and equipment PM programs., • Collaborate across the hotel. Work closely with the GM and F&B leadership on pricing, promotions, menu engineering, and event design; support marketing with compelling culinary narratives., • Source with purpose. Build supplier relationships that highlight regional producers while balancing quality, availability, and cost., • Lead by example. Model calm, organized leadership on the line; uphold impeccable mise en place, cleanliness, and service timing. What the Executive Chef will Bring • 5+ years in progressive kitchen leadership with multi-outlet hotel experience (restaurant + banquets required); rooftop, lobby bar, and coffee/barista programs a plus., • Track record of meeting cost and labor targets while maintaining premium product standards., • Mastery of high-volume production, banquets up to 200+, and simultaneous service across several venues., • A coaching mindset—hiring, developing, scheduling, and performance management that lifts the whole team., • Fluency with modern kitchen systems: inventory, ordering, menu engineering, and recipe costing platforms., • Deep knowledge of food safety, allergen protocols, and local/state regulations., • Availability for evenings, weekends, holidays, and special events. Why This Executive Chef Role • Impact: Own the full culinary program of a celebrated, design-led property and shape how guests experience the hotel—morning to midnight., • Team & Tools: Supportive leadership, thoughtful design, and well-appointed kitchens that respect craft and efficiency., • Growth: A platform for creative expression with the operational scale to match. Compensation & Details • Base salary: $85,000–$95,000, • Benefits and bonus structure, • Relocation assistance available To Apply Send your resume to . All inquiries are confidential.

Job Description Executive Chef – Camp Barney Medintz Job Overview We are seeking a dynamic and organized Executive Chef to lead our kitchen operations at Camp Barney Medintz. The ideal candidate will oversee all aspects of food preparation, production, and team management, ensuring high-quality, kosher meals are served efficiently and consistently. This role requires strong leadership, attention to detail, and the ability to adapt to the camp’s needs while maintaining a positive and productive kitchen environment. We are seeking a proactive leader who can see the bigger picture, manage time and people effectively, and ensure smooth, high-quality kitchen operations. Responsibilities · Oversee all kitchen operations, including food preparation, production, and presentation for breakfast, lunch, dinner, milk line, and desserts, ensuring compliance with kosher dietary laws. · Manage and lead a diverse culinary team, including the Sous Chef, Demi Chef, Special Diets Chef, and international support staff, fostering a collaborative and efficient work environment. · Follow and adjust production charts as needed to ensure appropriate portion sizes and quantities for each meal, avoiding shortages or waste. · Supervise the setup and maintenance of the salad bar, ensuring fresh and varied options are available daily. · Monitor and maintain stock rotation (FIFO) in coolers and on stations, ensuring organization and efficient use of inventory. · Assist the Food Service Director (FSD) with checking in and putting away orders, ensuring accuracy and proper storage. · Actively manage team productivity by assessing individual performance, reassigning tasks as needed (e.g., moving staff between dishwashing and kitchen duties), and optimizing time management to meet operational demands. · Conduct regular checks on all meal services, including breakfast, lunch, and dinner, and collaborate with the Sous Chef to ensure consistency and quality across all shifts. • Maintain a clean, organized, and safe kitchen environment in compliance with health and safety regulations. Requirements · Proven experience as an Executive Chef or similar leadership role in a high-volume kitchen, preferably in a camp, institutional, or catering setting. · Strong understanding of kosher dietary laws and experience preparing kosher meals. · Exceptional leadership and team management skills, with the ability to motivate and direct a diverse team, including international staff. · Excellent organizational skills, with a keen eye for detail in inventory management, stock rotation (FIFO), and kitchen operations. · Ability to follow and adapt production charts to meet fluctuating demands while ensuring sufficient food quantities for all meals. · Strong problem-solving skills, with the ability to assess team performance, identify inefficiencies, and reassign tasks to maximize productivity. · Serv Safe Manager Certified · Flexibility to work long hours, including weekends, in a fast-paced, seasonal camp environment. · Culinary degree or equivalent professional training preferred. Preferred Qualifications · Previous experience in a summer camp or similar seasonal setting. · Familiarity with managing special dietary needs (e.g., allergies, gluten-free, vegan) · Experience training and mentoring international or entry-level kitchen staff. Employment Details · Position: Seasonal (Summer Camp) · Location: Cleveland, GA · Duration: May 14, 2026-August 8, 2026 · Compensation: Competitive salary plus room, board, meals, and fun camp activities are provided. How to Apply Interested candidates should submit a resume and a brief cover letter to by February 1, 2026. Please include the "Executive Chef Application" in the subject line. We look forward to welcoming you to our camp

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

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

The 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

We are seeking a dedicated and creative Sous Chef to collaborate with our Executive Chef and lead our kitchen staff to deliver exceptional culinary dishes to our guests. We are looking for a passionate chef that is ready to grow and expand their culinary skills! This is a full-time, dynamic, hands-o

We believe that a life of purpose has the power to transform the world.This isn't just a job - it's a chance to find your true purpose.We're a full-service restaurant collection with locations from coast to coast, known for serving nutrient-dense, thoughtfully crafted dishes for lunch, dinner, and w

Executive Chef, Executive Kitchen Manager or Regional Chef. As a successful Executive Chef, you will be the key to fulfilling our promise to make every guest visit a memorable celebration of food, wine, and personalized service. Specific responsibilities of an Executive Chef will include:.

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.

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. Delegate, monitor and review the Chefs operational responsibilities.

Executive Chef - Modern Latin Restaurant.We are seeking a visionary and experienced.The ideal candidate is a dynamic leader with deep knowledge of Latin American cuisine, a passion for bold flavors, and a proven track record of excellence in high-volume, upscale kitchens.Our concept celebrates the v

Minimum 5 years at an Executive Sous Chef or Sous Chef level management position of a 4 star establishment or higher. The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. To a

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

Minimum of five years of experience as a Pastry Chef or Pastry Chef de Partie. Collaborate with the Executive Pastry Chef to implement and refine the approved menus onboard. Certified Pastry Chef or equivalent degree in Culinary Arts.

Job Description: Executive Sous Chef.

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

Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do.We are passionate hoteliers eager to add like-minded people to our rapidly growing team!.We w

We are seeking a talented and passionate Sous Chef to join our fine dining team. The ideal candidate will have a strong background in fine dining and will be able to work collaboratively with the Executive Chef and front-of-house staff to deliver exc Sous Chef, Executive Chef, Chef, Restaurant, Staf

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

Legends - Cellairis Amphitheatre at Lakewood [Kitchen Staff / Grill Cook / Prep Cook] As a Line Cook at Legends, you'll: Follow Executive Chef or Sous Chef assignments for opening and closing procedures and food preparation; Prepare food items by complying with portion size, departmental rules, poli

Job Description Company Job Description Executive Sushi Chef Apply at: TOMO Restaurant is seeking an experienced and creative Executive Sushi Chef to join our team. We are looking for a dedicated professional who can ensure the highest standards of sushi preparation and presentation, while also contributing to our collaborative kitchen environment. Role Description This is a full-time on-site role for an Executive Sushi Chef at TOMO Japanese Restaurant located in Atlanta, GA. The Executive Sushi Chef will be responsible for daily food preparation, ensuring hygiene and safety standards, expertly cooking, and handling seafood. The role requires a combination of traditional culinary skills and the ability to create innovative sushi dishes. • Order fresh fish and other ingredients from the Japan Fish Market and various vendors., • Lead the hiring and training of new Sushi Line staff., • Manage inventory for the sushi station., • Supervise and manage the Sushi Line staff., • Prepare a wide variety of sushi rolls and other Japanese dishes, adhering to established recipes and accommodating customer preferences., • Maintain the highest standards for the quality and presentation of all sushi dishes., • Work closely with the rest of the kitchen team to ensure efficient and timely food preparation., • Develop new sushi recipes and flavor combinations. Qualifications Proven experience as a Sushi Chef or in a similar role within a restaurant setting. • Extensive knowledge of sushi preparation techniques, including precise cutting, rolling, and plating., • Familiarity with various types of fish and seafood commonly used in sushi., • A strong understanding of food safety regulations and best practices, particularly concerning the handling of raw fish., • Ability to thrive in a fast-paced environment while maintaining exceptional attention to detail and quality., • Excellent knife skills and the ability to safely operate kitchen equipment. Additional Information: This is a full-time position. The annual salary for this role is up to $150,000.00, commensurate with experience. *

This manager will ensure that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. Performs additional responsibilities, although not detailed, as requested by the Executive Chef/General Manager at any time. Direct contact with guests, manager

Led by MUJŌ's Executive Chef J. Trent Harris and Chef de Cuisine Keith Miller, the menu bridges washoku (和食) and yōshoku (洋食) traditions with a contemporary sensibility. We're looking for an AM Sous Chef that will oversee all AM kitchen operations and provide leadership and support to the

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

Executive Chef Position - Atlanta, GA.Are you an accomplished culinary leader looking for an exciting opportunity in Atlanta, GA? We are seeking a talented Executive Chef to join our restaurant group and take charge of creating extraordinary dining experiences.This is your chance to work in one of t

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

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

As a member of the hotel Executive Committee, the Executive Chef is a highly visible role with exposure to Senior and Corporate leadership. The Executive Chef works well under pressure, is organized, flexible, self-motivated and is willing to work long hours.

Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef. The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected

Our concepts combine chef-driven menus, craft cocktails, and incredible local custom artwork to create unique spaces with their own vibe. This is a rare opportunity to lead a talented culinary team in a high-volume, chef-driven kitchen where creativity, leadership, and consistency are valued above a

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

As a member of the hotel Executive Committee, the Executive Chef is a highly visible role with exposure to Senior and Corporate leadership. The Executive Chef will be responsible for kitchen operations including menu planning, provisioning, food preparation, and sanitation. The Executive Chef works

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.

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

Work with Front of House, Bar, and Rooms to create unforgettable moments including chef tastings and special events that celebrate seasonal ingredients. Join a Prestigious Boutique Hotel as Executive Chef!. We are seeking an innovative Executive Chef who combines high standards with creativity, exce

Are you a hardworking, self-motivated, salaried chef with a true passion for the hospitality industry? This chef-driven restaurant, with a focus on fresh and inspired creations, has much creative freedom. As the Executive Chef, your experience and leadership skills will be an asset, while building a

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

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 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

Hiring immediately for full-time salaried Executive Chef or Head Chef or Executive Kitchen Manager (EKM):. On-going performance appraisals for Sous Chefs and kitchen staff. The Executive Chef or Kitchen Manager is responsible for managing the restaurant culinary team and restaurant food service oper

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