Trabajos head chef en Georgia

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

Job Description Job Title: Prep Cook Department: Kitchen Reports To: Sous Chef / Chef de Cuisine Job Summary: The Prep Cook is responsible for preparing ingredients and supporting the kitchen team in maintaining smooth kitchen operations. This role is crucial in upholding food safety, hygiene standards, and kitchen efficiency. The Prep Cook ensures all prep work is completed in accordance with recipes, health regulations, and company standards. Key Responsibilities: * Accurately and efficiently prepare ingredients including washing, peeling, chopping, slicing, and measuring items for recipes and service. * Label, date, and store all prepared items and raw materials in compliance with local health department regulations. * Follow all food safety guidelines and sanitation procedures to ensure safe and hygienic food handling at all times. * Maintain a clean and organized workstation throughout the shift. * Wear the proper uniform, including chef coat, kitchen-safe slip-resistant shoes, apron, and head covering (hat or hairnet) at all times. * Maintain high standards of personal hygiene: arrive showered, with clean trimmed nails, and no strong fragrances. * Follow strict no jewelry and no wristwatches policy in the kitchen for safety and sanitation. * Handle knives and kitchen equipment safely and responsibly, adhering to all kitchen safety protocols. * Alert kitchen leadership immediately if any equipment is malfunctioning or if unsafe working conditions arise. * Assist in receiving and storing deliveries, ensuring first-in, first-out (FIFO) practices. * Dispose of waste properly and help manage recycling and compost bins as applicable. * Support cooks and chefs during service as needed. Qualifications: * Previous kitchen experience preferred but not required. * Basic knowledge of food safety and kitchen sanitation practices. * Ability to work in a fast-paced, team-oriented environment. * Excellent time management and communication skills. * Must be able to lift up to 50 lbs, stand for extended periods, and work in hot or humid conditions. Health & Safety Compliance: * Adhere strictly to all local and federal health code regulations. * Attend required food safety and workplace safety training sessions. * Practice safe knife handling techniques and proper equipment usage at all times. * Follow protocols for allergen control and cross-contamination prevention. Working Conditions: * Fast-paced kitchen environment with exposure to hot surfaces, sharp tools, and food allergens. * Must be able to work mornings, evenings, weekends, and holidays as needed.

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

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this rapidly growing full-service restaurant management position in Atlanta, GA As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week, • Attainable Bonus Program, • $60K - $70K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

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

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

Job Description The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, two marinas, 31 tennis courts, 15 pickleball courts, eight bocce courts, ten unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center. At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings. Come join our team on the Island of Much More! Sous Chef Job Responsibilities: • Greets members promptly and efficiently and takes care of their needs., • Manages the workflow in the kitchen to ensure a smooth operation by administering tasks, effectively communicating and leading by example., • Organizes all food preparation, presentation and service procedures., • Assists Club Chef in creating menus and specials that will create a memorable experience for our members and ensure repeat business., • Observes orders going out of the kitchen as well as the food being prepared to avoid waste by ensuring proper consistency, temperature, flavor and quality., • Inspects equipment after and after use ensuring cleanliness and proper working order and correcting or reporting any problems or issues with equipment to Head Chef., • Oversees inventory of all stations and ensures proper rotation and utilization., • Reviews prep list, daily pars and maintains par levels., • Determines current inventory needs, orders stock accordingly without instruction or supervision, and ensures all food items are dated and up to Club standards., • Completes food safety program successfully within 30 days of hire., • Trains new hires and guides staff to adhere to safety and food handling practices., • Schedules and supervises all kitchen staff to ensure proper coverage., • Adheres to all written food handling procedures as well as general safety practices, including storage of food products, awareness of hot and cold meats, seafood, etc., • Ensures kitchen is clean according to health department standards., • Reviews with kitchen employees any necessary work needed for special parties or orders., • Monitors staffing levels, vacation requests, and overtime., • Assists the Club Chef in ensuring department budget is achieved and helps in controlling cost., • Acts as Club Chef in the Club Chef’s absence., • Provides an example for all staff in appropriate workplace behavior and conduct., • Trains employees in all aspects of their jobs and company policies and standards., • Monitors employee performance and relays behavioral issues to the Club Chef as necessary., • Complies with departmental uniform and grooming standards., • Works effectively as a team with all departmental employees., • Works variety of shifts, as needed to include nights, weekends and or holidays., • Complies with departmental and Club policies and procedures., • High School Diploma or equivalent., • 1 or more years of experience as a Sous Chef or culinary leadership, preferably in a private club., • Must have valid driver’s license to operate Club vehicles., • Ability to read, understand and follow verbal/written instructions., • Ability to manage a diverse workload and prioritize in a fast-paced environment., • Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations., • Highly organized and able to handle multiple tasks and to deploy resources effectively., • Must have the willingness to provide exceptional service to members and desire to provide leadership to position the department to achieve the mission., • Ability to understand verbal and written direction in English., • Ability to replicate and teach recipes, product and presentation as standardized., • Standing and/or walking 100% of shift., • Lifting, carrying or moving up to 50 pounds., • Pushing, pulling, bending, stooping, and upward reaching., • Works in a kitchen environment with temperature fluctuations.

Job Description About the Role: As a Line Cook, you will play a crucial role in the culinary team, ensuring that each dish is prepared to the highest standards of quality and presentation. Your primary responsibility will be to execute menu items efficiently and consistently, contributing to a positive dining experience for our guests. You will work closely with the Head Chef and other kitchen staff to maintain a clean and organized workspace while adhering to food safety regulations. This position requires a passion for cooking and a commitment to excellence, as you will be responsible for preparing ingredients, cooking meals, and plating dishes. Ultimately, your contributions will help create memorable dining experiences that keep our customers coming back for more. Minimum Qualifications: • High school diploma or equivalent., • Previous experience in a kitchen environment, preferably as a line cook or similar role., • Culinary degree or certification from an accredited institution., • Experience with various cooking techniques and cuisines., • Prepare and cook menu items according to established recipes and standards., • Maintain a clean and organized kitchen workspace, including proper food storage and sanitation practices., • Assist in the preparation of ingredients, including chopping, marinating, and seasoning., • Collaborate with other kitchen staff to ensure timely and efficient service during peak hours. The required skills for this position include proficiency in cooking techniques, which will be utilized daily to prepare a variety of dishes efficiently. Attention to detail is essential, as you will need to follow recipes closely to ensure consistency in flavor and presentation. Strong communication skills will facilitate collaboration with team members, ensuring that orders are completed accurately and on time. Time management skills will help you prioritize tasks during busy service periods, allowing for smooth kitchen operations. Preferred skills, such as knowledge of diverse cuisines, will enhance your ability to contribute creatively to the menu and adapt to customer preferences.

Job DescriptionBenefits: • Employee discounts As a Line Cook, you will be responsible for completing all assigned prep work, setting up cooks station, maintaining product presentations, product quality, food safety, cook time standards and preparing all menu items according to recipes, plate presentations and specifications. Duties of this position will include set up of equipment, verification of stock, the cleaning of cooking equipment, and preparing food items to specification while maintaining a clean work area. A qualified applicant must have good communication skills, able to lift 25-50 pounds, use knives, slicing and other food preparation equipment while standing and exert well-paced mobility for periods of up to 6 hours in length. Additionally, as a member of the Kitchen Team, you will cross-train and learn other stations and positions in the Kitchen. 1. Preparing Food One of the main tasks of a lead line cook is helping with the preparation of food for cooking or serving. This may include: • Washing and peeling fruits and vegetables, • Marinating meat, • Preparing sauces 2. Follow Orders from Supervisors Lead line cooks are assigned various duties by the head chef or supervisor. While they are responsible for the station they are assigned to, they may also be given additional tasks during busier periods. They must ensure: • Stations are stocked with necessary equipment, • Workstations remain clean and meet sanitary regulations at all times3. Stock Work Stations Ensuring that each station is stocked with the required tools and ingredients is part of the lead line cooks duties. They are also responsible for keeping the workstations organized and hygienic. 4. Check Inventory Stocks A lead line cook prepares ingredients and supplies each day, which includes: • Checking inventories for quality and quantity, • Ensuring dates and temperatures are checked, • Rotating stock to ensure the freshest ingredients are used based on their use-by dates5. Comply with Regulations Health and safety regulations are paramount in a professional kitchen. It is the lead line cooks responsibility to ensure these regulations and standards are met at all times, maintaining a hygienic and safe kitchen environment. In compliance with Federal and State Equal Opportunity Laws, qualified applicants are considered for all positions applied for without regard to race, color, religion, gender, national origin, age, sexual orientation, veterans status, disability, or any other legally protected status. The Age Discrimination in Employment Act prohibits discrimination based on age with respect to individuals who are at least 40 years of age. I certify that answers and information given herein are true and complete to the best of my knowledge. In the event of employment, I understand that false or misleading information given in my application or interview(s) shall be grounds for termination. I authorize you to make investigations and inquiries of my personal, employment and financial history and other related matters as may be necessary in arriving at an employment decision. I authorize the references listed above to give you all information concerning my previous employment and any pertinent information they may have, personal and otherwise, and release all parties from all liability for any damage that may result from furnishing the same to you. I understand and agree that, if hired, my employment is for no definite period and may, regardless of the date of payment of my wages and salary, be terminated at any time without any prior notice.

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

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

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

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

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

Job Description Join our culinary brigade at The Landings Golf & Athletic Club, where culinary excellence meets unparalleled luxury on Skidaway Island. Located near historic Savannah, our private club offers more than just breathtaking views and world-class amenities – it's a culinary haven waiting to be explored. Become a part of our dynamic team at one of our ten unique dining venues, where creativity knows no bounds and every dish is crafted with passion and precision. Whether you're dreaming of grilling up the finest cuts at Palmer's Steakhouse at Marshwood or infusing coastal flavors into every plate at Deer Creek A Coastal Grill, there's a place for you here to showcase your talents, to thrive and grow your skills. At The Landings Golf & Athletic Club, we value professionalism, integrity, and teamwork above all else. Join our dedicated team of service professionals, where your contributions are not just recognized but celebrated. With opportunities for growth, competitive benefits, and a supportive work environment, we're committed to ensuring your success and satisfaction every step of the way. Embark on your culinary career with us at The Landings Golf & Athletic Club – where every dish tells a story, and every day brings new opportunities to shine on the Island of Much More! Chef de Cuisine Job Duties & Responsibilities: • Works closely with the Executive Chef on setting food service goals and budgets, • Adheres to established food cost and labor goals and takes corrective action to ensure financial goals are achieved or exceeded, • Oversees monthly inventory process, maintains inventory control systems, and ensures proper product rotation and utilization, • Ensures inventory ordering guidelines are congruent with the needs of the Club Chefs and Clubhouse Managers, • Maintains established purchasing specifications to ensure the highest quality product possible and partners with Club Chef and Clubhouse, • Manager to confirm all items received meet quality and fair pricing standards, • Oversees quarterly and semiannual bid process for procurement of food and beverage products for entire Club, • Works closely with Catering and Sales as well as Banquet staff to ensure all banquet functions receive the highest quality food items and service in a timely manner, • Manages food production to ensure preparation and presentation meet quality standards on a consistent basis, • Ensure all recipes are standardized and maintained, • Train and meet with culinary team to ensure consistency of product, and the highest level of sanitation and hygiene in the kitchen are met, • Expedite during meal periods, as required, ensuring consistency of food quality, eye appeal, portion size, presentation, flavor of food and timeliness of food production, • Writes, costs, and implements menus in conjunction with the Executive Chef according to established cooking philosophies, • Initiate, build, prepare, implement, and update station booklets, recipes, guidelines, and standards for all food on an ongoing basis, • Maintains a complete day-to-day knowledge of menus, preparation, and presentation, • Ensure proper dating, labeling, and covering of food items in walk-in coolers and freezers, • Responsible for weekly labor costs, oversees culinary payroll, and assists Head Chef with new hire process, • Approves weekly schedules adhering to set labor guidelines ensuring quality of food and service are not sacrificed, • Delegates tasks, provides clear and complete instruction, states expectations precisely, and follows up on assignments to subordinate culinary staff, • Utilizes culinary staff capabilities effectively when assigning tasks, • Reports any deficiencies with equipment immediately to Maintenance department and alerts Executive Chef if of a severe nature, • Responds to member and guest special requests in a timely manner in an effort to accommodate any reasonable request, • Attends management meetings and holds culinary staff meetings and seminars, • Provides proper and clear communication to F&B team members, other Club departments, vendors, and when interacting with members, • Maintains professional standards of conduct and complies with departmental and Club policies and procedures, • Prepares reports and performs administrative tasks as assigned by Executive Chef, • Maintains high visibility within the clubhouse, • Represents the club with the utmost of professionalism, • Works a variety of shifts, as required, to include nights, weekends and holidays, • Performs all other duties as assigned by Executive Chef Chef de Cuisine Experience & Qualifications: • High School diploma, or equivalent education certification, • Graduate of culinary school or apprenticeship program, highly preferred, • A minimum of 5 years proven culinary experience in fine dining and bulk food preparation, with at least 3 years previous management experience, • Proven knowledge of food production procedures, • Understands financials (P&L, balance sheet, budgets) Chef de Cuisine Skills & Knowledge: • Ability to read, understand and follow verbal and written instructions in English, • Ability to manage a diverse workload and prioritize in a fast-paced environment, • Uses tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations, • Highly organized and able to handle multiple tasks and to deploy resources effectively, • Willingness to provide exceptional service to members and desire to provide leadership to position the department to achieve the mission, • Stands and walks for 90% of workday, • Lifting, carrying or moving up to 50 pounds, • Pushing, pulling, bending, stooping and upward reaching, • Works in a kitchen environment with temperature fluctuations, • Uses computer 10% of shift

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

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

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

Job DescriptionDishwasher Related Titles: Steward; Pot Washer; Utility Person; Dishwasher Operator Reports to: Head Chef Supervises: No supervisory duties are included in this position. Classification: Education, Certification and Experience • High School diploma or GED. Job Knowledge, Core Competencies and Expectations • Ensure that the kitchen area is kept clean and tidy at all times to prevent any health or safety hazards., • Wash dishes, glassware, utensils, pots and pans and other small wares according to equipment operating requirements and the club’s standard operating procedures., • Report all accidents, illnesses or “near-miss” incidents immediately to the manager on duty or supervisor., • Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions) Responsible for general cleanliness of the main kitchen dish area and other Food and Beverage kitchen prep areas. Wash and properly store all cooking utensils, china, equipment, flatware and glassware. Job Tasks/Duties • Wash all wares in dish washing machine or by hand according to applicable food safety and other codes and regulations., • Maintains cleanliness of all banquet display boards and props., • Collects trash from kitchen areas; empties garbage cans and washes and re-lines with new bags; breaks down boxes, crates and removes debris., • Examines garbage for misplaced silverware, dishes, glassware and other reusable items., • Washes and polishes all stainless steel in the kitchen including shelves, dish cabinets, ice machines, coffee area, refrigerators and walk-ins., • Washes and cleans receiving, trash and other kitchen-related areas., • Sweeps and mops kitchen floors., • Stores all dishes and other wares in proper areas., • Cleans dish machine and dish area according to per-established schedule., • Performs other tasks such as assisting in food preparation, storing foods after delivery and cleaning coolers, freezers and storerooms., • Maintains inventories of soap, chemicals and paper towels., • Transfers supplies and equipment between storage and work areas., • Handles all China and glassware carefully to minimize breakage., • Continuously inspect floors in kitchen areas to assure they remain clean, dry and clear of debris., • Assists in completing weekly kitchen cleaning and maintenance list., • Cleans and safely stores all brooms, mops and other cleaning equipment in proper places., • Uses all chemical cleaning supplies in a safe and careful manner., • Helps food servers by prioritizing the washing of specified service items., • Understands and consistently follows proper sanitation practices including those for personal hygiene and maintains a clean uniform., • Adheres to the scheduled shifts unless otherwise instructed by Head Chef, • Performs other appropriate tasks assigned by the Head Chef. Physical Demands and Work Environment • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach., • Push, pull or lift up to 50 pounds., • Continuous repetitive motions., • Work in hot, humid and noisy environment.

Job Description Founded in 2013, Home Chef is the leading meal solutions company with both a retail and online presence. Available online at homechef.com and in retail at more than 2,100 Kroger grocery stores, Home Chef is committed to inspiring and enabling more people to cook simple, delicious meals, no matter how busy they are. In 2023, Home Chef introduced a new brand, Tempo! Tempo features a rotating selection of ready-to-heat meals delivered directly to your door. These meals are better-for-you versions of familiar favorites, designed to save you time and reduce stress while maintaining a healthy lifestyle. Our Tempo menu includes options that are protein-packed, fiber-rich, calorie and carb conscious, keto-friendly, and dietitian-approved. Similar to our recipes, we recognize that variety is the spice of life, and therefore, our employees also bring their uniqueness and color to our fantastic team. We're eager to work with humble team players and pragmatic next-level thinkers to innovate on Home Chef's offerings. This role follows a Night Shift Schedule, working from 5:30 PM - 4:30 AM, with designated days off on Monday, Tuesday, & Wednesday. The Shift Manager is responsible for setting shift level production plans and partnering across shifts and departments to complete daily plans while holding Supervisors accountable for production output, efficiency, safety, and food safety standards. In addition, the Shift Manager is responsible for making production, safety, and food safety decisions in lieu of a department head being present and escalating relevant high impact events accordingly. Detailed Responsibilities Shift Management & Production Planning • Takes the weekly production plan and targets provided by the production planner and creates an effective shift level production plan for the incoming shift, including any activities that their shift did not complete based on attendance, quality, or shorts. The Shift Manager and incoming Shift Manager should have a daily hand off to discuss the plan to avoid production gaps or miscommunications., • Effectively communicates their shift's production plan and sets clear goals for the supervisors, • Adjusts their shift's production plan, as needed, in response to product quality issues, shorts, or staffing levels, • Minimizes downtime by maintaining full view of production activities in progress, proactively spotting issues, and problem solving in advance of production shutdowns. Holds supervisors accountable to documenting any downtime and reviews actions taken, • Tracks progress against production plan during shift and works with supervisors to ensure production targets are met, • Assigns tasks to Gatekeepers to drive data accuracy for production, inventory counts, and to keep coolers and freezers organized, • Attends cross department huddles daily to relay goals and/or significant messages to the team, • Proactively shares production plan with managers and supervisors from FSQA and Warehouse to enable them to effectively support production activities, • Works with FSQA and/or Warehouse to problem solve any cross-functional issues as they arise, following standard processes associated with shorts callouts, shorts investigations, and rejections, • Ensures performance reviews and their teams performance reviews are completed on-time and documentation/ verbiage is appropriate, • Holds team members to the same high level of expectations. Has the right people in the right roles and partners with HR to work out under performers in a timely manner., • Proactively solicits feedback from other leaders at the site for team performance, • Conducts performance reviews for production supervisors on a quarterly basis at minimum and provides prompt feedback, • Models strong people leadership skills to ensure the positivity and strength of our culture and actively works to develop effective people leadership skills in the supervisors, • Recognizes the team for strong performance and good behaviors through NTF submissions, vocal affirmations, and stand up recognition., • Ensures team structure is maintained and supervisors are having routine check-ins with their team. Holds supervisors accountable to holding team huddles and steps in when a supervisor is absent, • Helps to create a coaching culture by providing both positive and developmental feedback to supervisors and working through supervisors to provide appropriate feedback to leads and associates, • Partners with HR and/or temp agency representatives to manage staffing for the shift and daily time and attendance issues, • Manages time off requests for supervisors and acts as an escalation point for associate and lead time off requests, • Works with supervisors and HR to provide disciplinary actions as needed for hourly employees, • Makes shift decisions for all functions based on department SOPs and department management guidance, such as responding to an adverse event, warehouse roadblocks, material shorts, etc., • Ensures all Home Chef GMP's and operational guidelines are being followed and enforced, • Owns ensuring the plant is clean/ free of known safety issues (blocked egress doors, trays stacked too high, slip/trip/fall risks)., • Owns coaching supervisors on conducting thorough safety investigations and escalating plant structural issues. Holds supervisors accountable to completing incident reports on time and properly, • Supports the efforts of the company to maintain our food safety system (SQF) and quality programs, • Knows, understands, and supports Home Chef's Cardinal Rules of Safety and Food Safety, • Keeps safety in forefront of all business decisions made and holds all direct reports accountable for ensuring safe execution of daily activities. Leads safety meetings for the entire shift., • Holds self and supervisors accountable to completing Behavioral Safety Observations, Near Misses, and Food Safety Call It Outs., • Actively participates in Incident Review Board meetings and follows up on corrective actions to ensure completion on their shift. Assists with reports on root cause analysis as needed., • Supports Home Chef's Safety Goals and is directly accountable for injury rates on their shift, • Completes all required training on time and enforces on time completion of all compliance and leadership training with the team., • Supports and participates in all emergency activities mandated by the Company, • Maintains a strong Safety Record, Error Rate, and OTFR for the shift. Effectively cascades metrics down to the broader team., • Has deep knowledge of all Standard Operating Procedures for production as well as all standard procedures related to cross-department coordination at the shift level, • Sets expectations for strict adherence to all SOPs for all production processes for all supervisors and leads, • Creates culture of SOP feedback amongst team and works with Continuous Improvement team to revise and improve SOPs, • Serves as the primary driver of process change on the floor during the roll out of modifications to SOPs Qualifications The requirements listed below are representative of the knowledge, skill, ability and/or other characteristics needed for this role. Reasonable accommodations may be made to enable individuals with disabilities. • Completion of a four-year degree program in a related field such as Business Administration OR equivalent level of experience in operations, • Minimum of 3 years of successful managerial leadership experience in a fast paced environment, • Cross-functional experience in 2 more departments (warehouse, production, quality, procurement etc.) preferred., • Track record of driving KPIs and meeting or exceeding goal a must, • Experience in developing team members through both leading and managing, • Strong track record of people leadership experience and positive culture management/improvement, • Proficient with Excel, ERP systems, and mobile technology (tablets, cell phone, etc.), • Must be able to lift up to 50 pounds with or without reasonable accommodation, • Must have floor presence and be able to stand/walk for up to 12 hours in a cold environment up to 40 degrees F., • Must be available to respond to work related inquiries during off hours (including nights and weekends), • Flexibility to change processes quickly and adhere to day end goal, • Communicates and leads safety above all else and create culture around it, • Full knowledge of SQF, HACCP and GMP programs More About UsPerks and Benefits • Candidates can experience Home Chef as a customer - enter promo code PEOPLE30 for $30 off your first order!, • Medical, dental, vision, life and disability insurance available, • Paid holidays, sick time and vacation time, • 401k program We are pragmatic next-level thinkers. We come up with novel and unique ideas. We explore new strategies to avoid being constrained by conventional thinking. We take ownership. We approach ambiguous problems, prepared to dive in, get curious, and learn more. We are results-driven, always challenging ourselves to exceed goals. Be at Home at Home Chef We all show up authentically at Home Chef. Our team includes individuals with a variety of identities, backgrounds, and perspectives. You can trust that you'll be able to bring your whole self to an inclusive and enjoyable workplace. We welcome people of all races, colors, religions, national origin or ancestry, sex (including sexual identity), age, physical or mental disabilities, pregnancy, veteran or military status, unfavorable discharge from military service, genetic information, sexual orientation, marital status, order of protection status, citizenship status, arrest record or expunged/sealed convictions, or any other legally recognized protected basis under federal, state, or local law. Home Chef is committed to the full inclusion of all qualified individuals. As part of this commitment, Home Chef will ensure that persons with disabilities are provided reasonable accommodations. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, or to receive other benefits and privileges of employment, please contact our People team at . To view the California Applicant Notice click here

Job DescriptionBenefits: • Competitive salary, • Dental insurance, • Health insurance, • Opportunity for advancement, • Paid time off, • Vision insurance, • Wellness resources ABOUT NUTRITION NEST AT PRESERVE LIFE Imagine creating desserts that dont just satisfy sweet cravings they nourish the body and support wellness goals. Nutrition Nest at Preserve Life is a revolutionary integrated wellness destination combining a longevity clinic, beauty boutique, retail store, and experiential restaurant under one roof. Located on 1,200+ acres of pristine forest with spring-fed lakes, just West of Atlanta, we are redefining how health is experienced. Guided by evidence-based nutrition science, functional ingredients, and culinary artistry, our Experiential Kitchen empowers guests to experience indulgence without compromise. Opening December 2025. THE OPPORTUNITY Were seeking a Pastry Chef to design and lead a one-of-a-kind pastry program at Preserve Life. This role blends traditional pastry excellence with innovative, wellness-focused recipes to create memorable finales for our experiential dining journey. Your Mission: Craft desserts that are both beautiful and functional, aligning indulgence with wellness pathways. Your Impact: Elevate guest experiences through interactive dessert education and culinary artistry. Your Stage: In-house bakery and interactive dessert station, bringing nutrition and indulgence together. WHAT YOULL DO Wellness Bakery & Dessert Creation (35%) • Lead daily bakery production for breads, buns, and dessert bases, • Develop functional desserts using superfoods, alternative sweeteners, and nutrient-dense ingredients, • Produce signature dessert bases (e.g., Aa Bowl, Almond Sponge Cake), • Develop and prepare pathway-aligned sweet condiments for Dessert Condiment BarInteractive Guest Experience (30%), • Personally guide guests through interactive dessert station experiences, • Educate guests on health benefits and flavor profiles of dessert choices, • Visit tables post-service for follow-up conversations, coffee, or tea offerings, • Create memorable educational touchpoints as the sweet finale to diningOperations & Culinary Standards (20%), • Maintain pastry station cleanliness, organization, and stock levels, • Execute desserts with precision, artistry, and impeccable presentation, • Manage pastry inventory and minimize waste, • Use KDS and POS systems to ensure accurate service flow and billingOther Contributions (15%), • Innovate and test new recipes with wellness focus, • Document and standardize recipes for consistency, • Contribute to seasonal menu development and special events, • Participate in team training and wellness education programs WHAT WERE LOOKING FOR Required Qualifications • Proven experience as a Pastry Chef, Baker, or similar role, • Expertise in pastry techniques, cake decoration, and dessert innovation, • Background in high-quality restaurant or bakery environment, • Strong interest in wellness, nutrition, and functional ingredients, • Knowledge of dietary restrictions, substitutions, and alternative sweetenersPreferred Qualifications, • Culinary Arts degree (Pastry/Baking specialization), • Experience in wellness-focused restaurants or functional food concepts, • Knowledge of gluten-free baking, superfood integration, and alternative flours, • Nutrition education or wellness certifications, • Experience in guest-facing or educational culinary rolesCore Competencies, • Creativity in wellness-focused dessert development, • Precision and artistry in execution and plating, • Excellent time management across production, service, and innovation, • Collaborative approach with kitchen, FOH, and nutrition teams, • Refined palate and deep understanding of flavor balance WHY JOIN NUTRITION NEST AT PRESERVE LIFE • Training in functional ingredients and advanced pastry techniques, • Career path to Head Pastry Chef, Culinary Innovation Lead, or Education Director, • Continuing education support in nutrition, pastry, and wellness certifications, • Access to wellness programs and holistic living environment, • See direct guest impact through education and interaction

Job DescriptionSummary: The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations. The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service., 2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures., 3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift., 4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook., 5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM., 6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification., 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services., 8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date., 9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs., 10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications., 11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions., 12. Ensure recipes are accurate and match theoretical costs., 13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions., 14. Assist in the development of standard recipes and food preparation procedures., 15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs., 16. Ensure all new kitchen employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process., 17. Comply with established sanitation standards, personal hygiene, and health standards., 18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job., 19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. Qualifications and Requirements: Kitchen management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Supports the Mission, Vision, Values and Culture of the restaurant, 2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically., 3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction., 4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment., 5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior., 6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information., 7. Weekend and evening work will be necessary., 8. Must have reliable transportation., 9. A high school diploma or equivalent preferred., 10. Must be at least 21 years of age and provide a current and legal form of identification to verify age., 11. Must obtain ServSafe food sanitation certification and food handler’s permit as required by federal, state or local regulations.

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this upscale full-service restaurant management position in Atlanta, GA As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $55K - $65K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job DescriptionSummary: The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations. The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service., 2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures., 3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift., 4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook., 5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM., 6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification., 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services., 8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date., 9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs., 10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications., 11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions., 12. Ensure recipes are accurate and match theoretical costs., 13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions., 14. Assist in the development of standard recipes and food preparation procedures., 15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs., 16. Ensure all new kitchen employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process., 17. Comply with established sanitation standards, personal hygiene, and health standards., 18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job., 19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. Qualifications and Requirements: Kitchen management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Supports the Mission, Vision, Values and Culture of the restaurant, 2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically., 3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction., 4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment., 5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior., 6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information., 7. Weekend and evening work will be necessary., 8. Must have reliable transportation., 9. A high school diploma or equivalent preferred., 10. Must be at least 21 years of age and provide a current and legal form of identification to verify age., 11. Must obtain ServSafe food sanitation certification and food handler’s permit as required by federal, state or local regulations.

Job DescriptionSummary: The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations. The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service., 2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures., 3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift., 4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook., 5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM., 6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification., 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services., 8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date., 9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs., 10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications., 11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions., 12. Ensure recipes are accurate and match theoretical costs., 13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions., 14. Assist in the development of standard recipes and food preparation procedures., 15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs., 16. Ensure all new kitchen employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process., 17. Comply with established sanitation standards, personal hygiene, and health standards., 18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job., 19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. Qualifications and Requirements: Kitchen management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Supports the Mission, Vision, Values and Culture of the restaurant, 2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically., 3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction., 4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment., 5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior., 6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information., 7. Weekend and evening work will be necessary., 8. Must have reliable transportation., 9. A high school diploma or equivalent preferred., 10. Must be at least 21 years of age and provide a current and legal form of identification to verify age., 11. Must obtain ServSafe food sanitation certification and food handler’s permit as required by federal, state or local regulations.

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

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

Job Description We’re a bold, high-profile, Asian fusion restaurant and looking for an Executive Chef who’s not just talented, but driven, disciplined, and dialed in. This is a leadership role for someone ready to own the kitchen—both creatively and operationally—and help us build something truly great. Executive Chef – Benefits & Compensation: • Competitive salary, • Work-life balance, • Performance bonuses after 90 days, • Medical, dental, and vision benefits after 30 days, • Paid time off and dining discounts, • Creative freedom to craft a unique standout menu, • Long-term growth potential with a well-backed, respected group Executive Chef – Requirements & Qualifications: • 3–5 years of experience as a Head Chef or Kitchen Leader in high-volume, high-quality restaurants, • Deep working knowledge of Asian cuisine and fusion concepts, • Strong wok skills are required, • Fluent in English; Spanish-speaking a strong plus Must Haves: • Hands-on leader: oversees all BOH operations and builds a culture of accountability, hustle, and consistency, • Operational expert: precise with ordering, prep, inventory, food and labor costs, • Collaborator: works closely with ownership and FOH to elevate performance and guest experience, • Clear-headed and focused: this is a sober, drama-free, high-performance environment, • Creative force: brings bold, authentic energy to seasonal menu creation Preferred Background & Skills: • Strong leadership presence with zero ego—sets the tone, earns respect, and builds a high-functioning team, • Passion for Asian flavors with the confidence to experiment and elevate, • Obsessed with excellence, consistency, and results, • Past success in shaping culinary programs from the ground up

Job Description Head Chef – Food Truck Operations Hallway Brewing LLC | Fire Maker Brewing Company Atlanta, GA, USA Employment Type: Full-Time Compensation: $18–$22 per hour (based on experience) Benefits: Medical, Dental, Vision, Life, Paid Time Off, Retirement Why Work Here? Join an award-winning brewery team and take ownership of a high-visibility culinary operation. We’re looking for a driven chef ready to run their own kitchen-on-wheels with creativity, precision, and leadership. Job Overview We are seeking a highly skilled and motivated Chef to independently operate and lead our food truck program. This role is ideal for a serious culinary professional who thrives in a fast-paced environment and wants the autonomy to run a kitchen. The Chef will be responsible for menu execution, ingredient prep, food quality, and maintaining the overall efficiency and cleanliness of the food truck. This is not just a line cook role—it’s an opportunity to take the lead, showcase your talent, and build on the reputation of one of Atlanta’s most celebrated breweries. Responsibilities • Execute and lead all aspects of food truck operations independently., • Prepare, cook, and serve menu items with consistency and creativity., • Manage ingredient prep, ordering, and inventory to ensure smooth daily service., • Maintain the highest standards of food quality, presentation, and safety., • Keep the food truck organized, clean, and compliant with all health codes., • Culinary Experience: Minimum 2–3 years in professional kitchens with proven ability to work independently., • Leadership & Ownership: Capable of managing food operations without daily oversight., • Food Safety Expertise: Deep knowledge of safe food handling and kitchen regulations., • Adaptability: Ability to thrive in a mobile, high-energy environment., • Job Type: Full-Time, • Pay: $18.00–$22.00 per hour (depending on experience), • Shift: Days, nights, weekends (flexible scheduling)

The Head Cook prepares all sandwiches and hot food items, maintains food safety and sanitation standards. Head Cooks receive an official DD chef jacket upon completion of all training that is to be worn instead of the traditional work attire! Exceptional customer service is a major component of this

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

Job Description Mansions Independent Living is seeking an Executive Chef to join our team! You will be responsible for providing residents with a memorable dining experience that enhances their daily life. We are looking for a caring, compassionate, dedicated, hard working and organized individual. The Dining Services Director/Executive Chef is responsible for managing all aspects of the food service program available at the community, including staffing; inventory/budget control; food handling, preparation and storage; and sanitation procedures. Including but not limited to adhering to customer service and hospitality philosophy by engaging in excellent customer service to residents and their families, and team members. Provide a high level of customer service and hospitality to residents and team members by achieving the standards as outlined. People Management • Maintains a regular presence in the dining room during meal times to hear input and concerns, while monitoring and ensuring high quality food preparation, satisfaction and presentation., • Builds and maintains professional resident relationships in order to resolve issues or concerns in a timely and positive manner., • Supervise and coordinate all culinary activities, • Oversee budgeting and ordering, • Oversee guest services and resolve issues, • Hands on meal preparation with culinary team, • Ensure a high quality of ingredients and food preparation, • Preparing weekly menus, • Train and manage kitchen and dining room personnel, • Manage Head Server as they oversee Dining Room, • Create and adjust staff schedules to meet restaurant needs Schedule • This is a salaried position., • Minimum of 7 years food service experience., • Minimum 2 years management experience., • Must be available and willing to work an average of 50 hours per week., • Previous experience in food service or other related fields, • Strong leadership qualities, • Ability to thrive in a fast-paced environment, • Excellent written and communication skills, • Bachelor or Associates Degree in Culinary Arts, preferred It's always a great day at The Mansions!

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

Fogo de Chão - Atlanta is looking for an experienced Head Chef to join our team full time or part time in Atlanta, GA. As Head Chef, you will deliver high quality food while offering attentive service to guests, as well as kitchen staff. We look forward to meeting and interviewing with you for the

Job Description Job Description Job Title: Head Chef Location: Atlanta Reporting to: Group Executive Chef Position Overview Culinary Excellence As the Head Chef, you will be the culinary visionary and operational leader of our kitchen. You are responsible for supporting the development of our innovative menus that reflect our brand's identity while ensuring the highest standards of food quality and presentation. Leading a talented team of culinary professionals, you will oversee daily kitchen operations, manage inventory and food costs, and enforce strict food safety protocols. Your passion for creativity, excellence, and leadership will be essential in delivering a memorable dining experience to every guest, while continually driving the evolution of our culinary offerings. Cultivate an Exceptional Culinary Culture The Head Chef is committed to creating a kitchen environment that is both fun and safe. By fostering a culture of collaboration and creativity, the chef ensures that every team member feels motivated and valued, while strict adherence to safety and hygiene protocols keeps the workspace secure. This dynamic balance not only sparks culinary innovation but also cultivates a supportive, high-energy atmosphere where the team can thrive. Kitchen and Business Acumen A successful chef demonstrates strong financial stewardship by maintaining a keen awareness of kitchen costs. This involves meticulously monitoring inventory levels, optimizing ingredient usage, and reducing waste without compromising quality. Their financial acumen also extends to strategically planning menus to ensure that culinary creativity aligns with cost efficiency and overall profitability. Key Areas of Responsibility • Menu Development & Culinary Innovation: Support in the creation and update of innovative menus that align with the brand's vision, ensuring a unique and memorable dining experience., • Kitchen Operations Management: Oversee daily kitchen activities to maintain high standards of food quality and presentation while ensuring operational efficiency., • Team Leadership & Development: Recruit, train, and mentor kitchen staff, fostering a collaborative and creative work environment that emphasizes both fun and safety., • Inventory & Cost Control: Manage inventory levels, negotiate with suppliers, and implement cost-control measures to optimize food costs without compromising quality., • Food Safety & Hygiene Compliance: Enforce strict food safety protocols and hygiene standards to guarantee a safe kitchen environment and adherence to regulatory requirements., • Administrative & Scheduling Duties: Oversee scheduling, budgeting, and record-keeping, ensuring smooth administrative operations that support the overall success of the kitchen. Skills Required • Experience: 5+ years of progressive experience in high-volume kitchens, with a track record of leadership in similar roles., • Culinary Expertise: Proven mastery in culinary arts, with a strong background in menu creation, recipe development, and food presentation., • Leadership & Team Management: Demonstrated ability to lead, motivate, and mentor a diverse kitchen team in a high-pressure environment, fostering a culture of excellence and innovation., • Cost Control & Inventory Management: Solid experience in managing food costs, budgeting, and inventory control, along with the ability to negotiate effectively with suppliers., • Food Safety & Compliance: In-depth knowledge of food safety standards and sanitation practices, with relevant certifications (e.g., ServSafe) preferred., • Operational Efficiency: Excellent organizational and problem-solving skills, ensuring smooth daily kitchen operations and efficient workflow., • Communication & Collaboration: Strong communication skills for effective collaboration with management, front-of-house staff, and vendors. Positive Energy Integrity Team Spirit Basic Physical Requirements When working at an F1 Arcade venue, Team Members must be able to perform the duties of that venue. The team member will frequently sit for short periods of time, talk via Cloud Based video conferencing and the phone often, and hear and manipulate objects constantly. Additional requirements will include lifting up to 10 (ten) pounds constantly and up to 50 (fifty) pounds as required. Lifting from floor to shoulder constantly and overhead infrequently. Twisting and reaching frequently. Grasping objects to move or manipulate constantly. Working in hot then cold environments for extended periods of time. May inadvertently bump into team members in a relatively small work area. Will stand and walk for extended periods of time. FREQUENT hand washing and sanitation is required. Ability to use knives, slicing equipment, and other food preparation equipment. Team Member must be able to communicate with Guests and other Team Members and manipulate handheld and desktop devices. F1 Arcade is an equal opportunity employer. All applicants will be considered for employment without attention to race color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Job DescriptionBenefits: • Bonus based on performance, • Cook three meals per day, • Manage kitchen staff and coordinate food orders, • Supervise food prep and cooking, • Check food plating and temperature, • Establish portion sizes, • Schedule kitchen staff shifts, • Price menu items in collaboration with the Restaurant Manager, • Order food supplies and kitchen equipment, as needed, • Train kitchen staff on prep work and food plating techniques, • Store food products in compliance with safety practices (e.g. in refrigerators), • Keep weekly and monthly cost reports, • Maintain sanitation and safety standards in the kitchen area, • Prepare and cooking meals according to established recipes and approved menus.Skills, • Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef, • Hands-on experience with planning menus and ordering ingredients, • Knowledge of a wide range of recipes, • Familiarity with kitchen sanitation and safety regulations, • Excellent organizational skills, • Conflict management abilities, • Ability to manage a team in a fast-paced work environment, • Flexibility to work during evenings and weekends, • Certification from a culinary school or degree in Restaurant Management is a plus

Requires some creativity and the Head Chef will be able grow and expand. Supervises a kitchen team of full/part-time cooks and sous chefs.

Job Description Job description Job Title: Wok Chef Location: SriThai Kitchen and Sushi Bar Job Type: Full-Time / Part-Time Reports To: Wok Chef / Kitchen Chef Position Summary: We are seeking a skilled and energetic Wok Chef to join our culinary team. This individual will be responsible for preparing and cooking a variety of Asian-inspired dishes using traditional wok techniques. The ideal candidate thrives in a fast-paced kitchen, has a deep understanding of Asian flavors, and maintains high standards of quality and presentation. Key Responsibilities: • Prepare and cook all menu items using a wok with precision and efficiency., • Follow established recipes and portion control guidelines., • Ensure all dishes are prepared in a timely manner and meet restaurant quality standards., • Maintain cleanliness and organization of the wok station and all kitchen equipment., • Collaborate with kitchen team to ensure smooth operation during service., • Assist with prep work, inventory rotation, and restocking as needed., • Adhere to food safety and sanitation regulations., • Proven experience as a Wok Chef or in a similar role in an Asian restaurant., • Expertise in stir-fry techniques and cooking over high heat., • Ability to work quickly while maintaining accuracy and attention to detail., • Strong understanding of Asian cuisine, especially Thai and Japanese ingredients., • Must be reliable, punctual, and a team player., • Culinary training or certification is a plus., • Familiarity with health and safety kitchen practices., • Competitive pay based on experience., • Meal discounts and staff meals., • Opportunities for growth and advancement. Pay: $19.00 - $20.00 per hour Expected hours: 60 per week Benefits: