Head chef jobs in Georgia

Job Description SOUS CHEF F1 Arcade® is the world's first official Formula 1® social entertainment venue, where high-octane excitement meets exceptional hospitality! Each meticulously designed venue features up to 90 state of the art full motion F1 racing simulators, a world-class food menu and open kitchen, an enormous cocktail and champagne bar, along with private and semi-private event spaces, perfect for all group sizes. Whether or not you're a racing fan, this is a social gaming experience like no other. Role Overview We're seeking a talented Sous Chef to join our team at F1 Arcade, where you'll play a crucial role in delivering unforgettable guest experiences. Your primary focus will be to lead, inspire, and build strong culinary teams through thoughtful hiring, development, and engagement strategies. You'll maintain impeccable culinary and operational standards, ensuring consistency and excellence in every dish. From managing shifts and overseeing inventory to fostering a culture of creativity and collaboration in the kitchen, your expertise will be instrumental to our venue's success. If you're passionate about culinary leadership and thrive in a dynamic, fast-paced environment, we'd love to hear from you! Specifics of the role Salary: $65,000 Location: Atlanta Hours of work: Varied Reporting to: Head Chef What's in it for you? • Accelerate Your Career: Enjoy a competitive annual salary package of $65,000+ coupled with performance-based bonuses that reward your contributions and drive., • Fuel Your Well-Being: Access comprehensive medical, dental, and vision plans for you and your team, ensuring your health and happiness on and off the track., • Balance and Flexibility: Prioritize your well-being with generous holiday allowances, paid time off, and a supportive work environment that values your personal and professional growth., • Chart Your Course to Success: With our ambitious expansion plans, the sky's the limit. Join us now and seize the opportunity to shape the future of entertainment with future 401K options, company stock, and more., • Ready to join the race to success? Apply now and be a part of the F1 Arcade revolution! Buckle up, because your dream job is just around the corner. Key responsibilities of a Sous Chef are: • Oversee all aspects of food preparation in accordance with standardized recipes., • Develop and mentor culinary team members through coaching and feedback., • Coordinate and participate in food plating and presentation to meet established criteria., • Maintain high food quality standards and ensure timely service delivery., • Control costs through effective food purchasing and labor management., • Manage kitchen operations in the absence of the Executive Chef, including training and coaching., • Monitor equipment functionality and safety standards., • Cultivate vendor relationships to secure high-quality ingredients and products., • Adhere to local health regulations and food safety protocols. The ideal Sous Chef will have the following skills: • Experience in menu development, costing, and event order distribution. Positive Energy Conscious Integrity Team Spirit • Advanced culinary knowledge and technique., • Strong interpersonal and communication skills., • Ability to manage a diverse work environment with emotional intelligence and self-awareness., • Ensure compliance with food safety regulations and maintain cleanliness standards., • Collaborate closely with the Executive Chef and Director of Operations., • Culinary Arts degree preferred., • 3+ years' experience in kitchen management within a 4-5 star hotel, independent restaurant, or entertainment venue., • ServSafe certification, Allergen Certification, CPR., • Ability to lift up to 50 lbs. and stand, sit, or walk for extended periods.

Job Description Job Title: Senior Sous Chef Location: Atlanta Reporting to: Head Chef Position Overview Culinary Excellence As a Senior Sous Chef, you will play a crucial role in supporting the Head Chef in delivering high-quality, innovative dishes that align with the brand's identity. You will assist in menu execution, maintain exceptional food presentation, and uphold the highest standards of taste and consistency. Your hands-on approach in the kitchen will ensure smooth daily operations and a consistently excellent dining experience for guests. Team Leadership & Kitchen Culture You will help lead and develop the kitchen team, fostering a positive, collaborative, and high-energy work environment. By maintaining a balance of creativity and discipline, you will ensure that kitchen safety, hygiene, and teamwork remain a top priority, creating a space where chefs can thrive and contribute their best work. Operational & Financial Awareness Supporting the Head Chef, you will assist in managing inventory, controlling food costs, and minimizing waste while maintaining quality and efficiency. Your keen understanding of kitchen operations will help streamline workflows and contribute to the overall profitability and success of the kitchen. As a Senior Sous Chef, your leadership, attention to detail, and passion for culinary excellence will be key in delivering an outstanding food experience while supporting the continued growth and success of the kitchen team. Key Areas of Responsibility As Senior Sous Chef, your leadership, operational expertise, and passion for culinary excellence will be instrumental in supporting the Head Chef and driving the kitchen's success. Skills Required • Experience: 3+ years of experience in high-volume kitchens, with supervisory or leadership responsibilities., • Culinary Expertise: Strong cooking skills with a solid understanding of food preparation, presentation, and consistency., • Team Support & Leadership: Ability to assist in leading and motivating the kitchen team, ensuring smooth operations and maintaining high standards., • Cost Control & Inventory: Assist in monitoring food costs, portioning, and inventory management to support budget goals., • Food Safety & Compliance: Knowledge of food safety regulations and hygiene standards, with relevant certifications preferred (e.g., ServSafe)., • Operational Efficiency: Strong organizational skills with the ability to handle a fast-paced kitchen environment and troubleshoot challenges as they arise., • Communication & Collaboration: Works effectively with the Head Chef, kitchen team, and front-of-house staff to ensure seamless service and kitchen efficiency. 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 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 Description *All internal applicants must apply on or before the following deadline for their candidacy to be considered further: DECEMBER 9th, 2025 About PS PS is redefining the way the world travels. We build and operate private airport terminals that transform commercial air travel into a seamless luxury experience. Currently serving guests at Los Angeles International Airport (LAX), Hartsfield-Jackson Atlanta International Airport (ATL), and Paris Charles de Gaulle (CDG), with new terminals underway at Dallas Fort Worth International Airport (DFW) and Miami International Airport (MIA), PS is pioneering a new global standard in hospitality. Far from the crowds and chaos of the public airport, PS offers members the privacy, ease, and security of the private flight experience while flying commercial. With exclusive partnerships with TSA and U.S. Customs and Border Protection, guests move effortlessly through line-free departures and arrivals. Every moment is carefully orchestrated by our expert team - private TSA screening, dedicated customs and immigration services, and luxury chauffeur transfers across the airfield directly to or from your aircraft. Inside our private terminals, guests enjoy serene suites, chef-prepared dining, spa services, and personalized attention, while our Control Room coordinates discreetly with government, airline, and security partners to ensure unmatched efficiency, safety, and peace of mind. At PS, waiting in lines, crowded terminals, and luggage hassles give way to quiet elegance, service with heart and inspired experiences. We are building more than terminals - we are shaping a new way to travel. If you’re passionate about luxury hospitality and excited to be part of something extraordinary, join us as we expand to new markets and reimagine the future of travel with PS. The Role: Trainer – Member Experience The Airport Development and Training department is based out of PS Corporate Headquarters in Los Angeles, California. PS Trainers can be based at PS HQ or at any PS location. This opportunity is based in ATL. Applicants must be based in or willing to relocate to Atlanta (ATL) This dynamic role supports the Head of Member Experience in new hire training, assisting new associates with their integration into the company, department, and their roles. The post-holder is also responsible for job certification and remediation for experienced associates using training programs, best practices, and job aids developed and approved by PS headquarters. This role requires strong attention to detail, adept leadership skills, and excellent written and verbal communication. Based primarily on site at ATL, but required to work at all PS locations, with significant travel at times (up to 50%). Reporting to the PS ATL leadership team, the successful candidate will work in the ATL operation when there are no training needs. When involved in training program development and delivery, this will be under the direction of the Head of Member Experience. Responsibilities & Expectations • Delivers training for Associates at all PS locations, according to their department, operational needs, individual skillset, and availability, with a primary focus on Member Associates., • Helps drive company values and philosophy and ensures all training and development activities are strategically linked to PS core mission and values., • Promotes PS training culture and commitment to safety and compliance with all Airport Safety Regulations, FAA, and airline policies., • Manage expectations of new hires, providing a seamless integration into the company, • Identifies Associates strengths and learning challenges, adjusting training and instruction to accommodate different learning and performance needs., • Provides real-time feedback, providing corrective instruction in a thoughtful and constructive manner, • Documents & evaluates trainees’ performance, • Provides recurrent training and job certifications as determined by department needs, • Provides remedial training to address gaps in learning and substandard work performance, • Helps create content to populate and maintain the Learning Management System (LMS), • Pass a pre-employment drug screening + background check, • Must meet all requirements at all PS locations to obtain airport IDs and required icons; Driver, Escort, CBP etc., • In-depth knowledge of PS and airlines’ operations., • Experience in a leadership or training role is preferred, • Previous luxury hospitality or VIP airport experience is a plus, • Proficient in oral and written communications at all levels., • Strong planning & organization skills., • Must have excellent people skills., • Must have excellent customer service skills., • IT capabilities; MS Office., • Maintain a flexible schedule to accommodate training needs and schedules, • Must be able to travel up to 50% to various PS locations, • Employee benefits include medical, dental, vision, life insurance, long-term and short-term disability, • 401K retirement plan with company matching, • Health and Dependent care FSA and HSA with company matching., • Merit-based raises and bonuses if applicable, • Unlimited PTO, • Monthly Health & Wellness and phone reimbursement, • Paid training, • A great career path with promotion opportunities. Annual salary range $68,000 - $72,000 (based on location & experience). This is a full-time, exempt role. PS is an equal-opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis. PS considers for employment qualified applicants with criminal histories consistent with applicable federal, state, and local law.

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

Job 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 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 Snooze – Who Are We? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one — no matter which side of noon it’s on. We’re the place where you can be you, and where our regulars are anything but. Everyone’s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Head Chef Role at Snooze As a Snooze Head Chef, you are responsible for ensuring the highest quality of food and standards in and out of the Heart of House (kitchen or BOH). Your primary duties include leading all kitchen functions involving food purchasing, storage and inventory, preparation and overall adherence to Snooze quality, methods and safety and sanitation standards. You are the leader in training all Snoozers in methods of cooking, preparation, plate presentation, portion and cost control and cleanliness. It is your responsibility to efficiently staff and schedule your kitchen adequately to facilitate preparation and execute production while maintaining standard labor costs. Your goal is to maintain the “WOW” factor of Snooze food, while creating an environment that fosters creativity, education, and personal development. While your main objectives revolve around the kitchen, you will collaborate closely with the Front of House to ensure a seamless flow of service, address guest feedback, and assist with opening and closing duties in the Front of House. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. • Competitive quarterly operational performance bonus, • Additional competitive yearly bonus for incredible P&L management, • Long-term incentive program rewarding 5 years of service with a cash bonus, time off, and funds for personal development, • No late nights—you’ll be home by dinner time every night!, • $50 per month for cell phone reimbursement due to using your personal phone for restaurant support (reimbursed monthly), • Weekly pay and competitive hourly rates, • Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans, • Employer paid Short Term Disability and Life Insurance Plans, • 401k/Roth 401k Plans, • Unlimited affordable Telehealth program, • 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate, • 40 Hours (5 days) of paid sick time paid at regular rate per year, • Four (4) Paid Holidays - Closed Thanksgiving and Christmas Day to spend time with family and friends, • 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour, • 100% paid meal benefits, • Other benefits including potential field trips, community engagement, personal and professional growth, and advancement opportunities, • Unlimited dance parties! The Position Specifics * Use efficient and effective time management to aid in the overall creation of a happy kitchen that serves the best Snooze food every day. • Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures., • Maintain quality standards according to the guidelines of Snooze Food and Beverage, ensuring the best possible product goes in and out of the kitchen doors., • Ensure that all food and beverage products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards. Conduct regular tastings to maintain consistency and address any issues promptly., • Achieve Snooze objectives in sales, service, safety and sanitation, facility maintenance and food and beverage quality by effectively training Snoozers and providing a positive, productive working environment., • Maintain Snooze’s standards for exceptional guest experience and satisfaction with the ability to lead guest recovery in the event issues arise on shift., • Assist the General Manager and management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching hourly Snoozers as appropriate., • Ensure the proper training of all Snoozers in safety and sanitation practices, equipment operation and proper kitchen tool usage., • Prepare all required paperwork, including inventory, ordering, forms, reports and schedules in an organized and timely manner., • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and preventative maintenance plans., • Control food, beverage, and dry goods cost and usage by following proper and responsible requisition of products from vendors, organized product storage procedures, standard recipes and waste control efforts., • Control and monitor the purchasing, receiving, inventory, and cost management of all food and beverage products., • Control labor cost by scheduling based upon forecasted sales, positions needed, and proper time management., • Lead the instruction and training of Snooze’s basic safety and sanitation procedures and guidelines to all staff., • Identify and recruit outstanding talent by conducting effective and fair interviews to elevate and build Snooze’s team of hourly talent., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Snooze policies and procedures., • Support with opening and closing procedures of the Front of House and Heart of House following Snooze’s “Open to Close” guidelines., • Create a fun, safe and rewarding work environment for all Snoozers. Is this the role for you? Head Chefs at Snooze... • Must be 21 years of age and be authorized to work in the United States., • Have knowledge of food, beverage, and service generally involving at least 3+ years of operations and leadership experience., • Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant’s trading area., • Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 50 to 55 hours per week. Let’s talk about safety Your safety is our #1 priority. Because of that, it is every Snoozer’s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer We use eVerify to confirm U.S. Employment eligibility.

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

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. THIS POSITION IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Perform all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a checklist system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follows company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interact with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Uphold Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assist in developing and tasting recipes, • Assist in planning menu, • Recommends equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience in a Lead Role, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to Self-Motivate, • High Level Computer Literacy, • Recognize and Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day work 70-hour week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to lift and carry 50 pounds, • Must be able to bend, stretch, and reach for extended period of time, • Must be ServSafe Manager Certified, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

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 Description Farmcart is an independently owned, family restaurant serving made from scratch buttermilk biscuits six days a week. Our operating hours are 8am-2pm Tuesday-Sunday. This full-time position is based in Athens, GA, conveniently located for candidates in the Atlanta metro area or those willing to relocate. A relocation package is available for ideal candidates. Overview We are seeking a highly skilled and experienced Kitchen Manager / Head Chef to lead the culinary operations of our independent brunch restaurant. This pivotal role requires a passionate culinary professional with strong leadership abilities, extensive kitchen management experience, and a commitment to delivering exceptional dining experiences. The ideal candidate will oversee all aspects of food preparation, menu planning, staff supervision, and kitchen operations to ensure efficiency, safety, and high-quality service in a vibrant, fast-paced environment. Duties • Lead and manage the kitchen team, including hiring, training, scheduling, and supervising staff to maintain smooth operations., • Oversee food production processes ensuring consistency, quality, and presentation standards are met across all menu items., • Plan and develop innovative menus that align with restaurant branding and customer preferences while managing food costs and inventory., • Ensure compliance with all food safety regulations and maintain high standards of cleanliness and sanitation in the kitchen., • Manage inventory control, ordering supplies, and minimizing waste to optimize operational efficiency., • Coordinate with front-of-house staff to ensure seamless service delivery during busy brunch hours., • Supervise catering events and special functions as needed, including banquet services when applicable., • Monitor kitchen equipment maintenance and safety protocols to prevent accidents or disruptions., • Proven experience in fine dining or brunch restaurant settings with strong culinary skills., • Supervising experience with demonstrated leadership in managing kitchen staff., • Extensive background in food production, menu planning, and food service management., • Knowledge of dietary requirements, food safety standards, and inventory management practices., • Experience with banquet service, catering, or large-scale food events is preferred., • Strong organizational skills with the ability to oversee multiple responsibilities simultaneously., • Excellent communication skills to effectively lead a diverse team and coordinate with other departments., • Culinary education or equivalent training is highly desirable., • Previous restaurant management experience within the food industry is essential., • Ability to thrive in a fast-paced environment while maintaining attention to detail and quality standards. This role offers an exciting opportunity for a dedicated culinary professional to shape the dining experience at our independent brunch restaurant while leading a passionate team committed to excellence in hospitality. Company DescriptionWe are a fast casual breakfast cafe serving crafted buttermilk biscuit sandwiches and sustainably sourced coffee.We are a fast casual breakfast cafe serving crafted buttermilk biscuit sandwiches and sustainably sourced coffee.

Position Purpose for Head Chef:. The Head Chef plays a pivotal role in our culinary journey, from crafting menus to ensuring every guest enjoys their meal just as they wanted. Marlow's Tavern is on the lookout for dynamic individuals who share our passion for creating exceptional, chef-inspired dish

A Kitchen Manager works closely with the Food Manager/Head Chef/Lead Cooks and kitchen staff to ensure that quality standards are met as well as planning, forecasting, scheduling, menu, waste reduction and product/facility organization standards are met. A Buckner's Kitchen Manager is not just a job

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 Pool Supervisor Reports to: Food & Beverage Manager Supervises: Food Servers Classification: Education and/or Experience • High School education or equivalent., • Previous dining and/or banquet experience., • Minimum two years of experience as a head waiter or wait staff supervisor in a dining venue. Job Knowledge, Core Competencies and Expectations • Knowledge of the principles, procedures and equipment used in the storage, care, preparation, cooking, dispensing and serving of food, • Ability to suggestively sell wine and cocktails., • Good organizational and follow-through skills., • Ability to demonstrate proper wine service., • Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions) Manage food and beverage service for members and guests at the pool. Supervise pool staff. Maintain order and cleanliness and ensure that member satisfaction standards are consistently attained. Job Tasks/Duties • Greets members and guests., • Suggests and describes available appetizers, entrees, desserts, alcoholic beverages and wines to members and guests., • Coordinates food service between kitchen and service staff., • Inspects all linens daily for proper appearance., • Maintains all silver and copper service ware items., • Resolves member and guest complaints., • Assures that all safety, accident and emergency policies and procedures are in place and consistently followed., • Assures that revenue control procedures are continually followed., • Trains, supervises and evaluates service staff., • Inspects pool area to ensure proper maintenance, cleanliness and safety., • Provides layout and design recommendations to applicable managers., • Suggests dining room decorations for special themes., • Assures that pre-opening and closing cleaning tasks are assigned and completed as required., • Assists with service of food and beverages At the pool and for special functions when needed., • Assists with table clearing and re-setting as needed., • Suggests when additional service supplies and small equipment are needed., • Enforces established rules, regulations and policies., • May serve as club’s opening or closing manager or manager on duty., • Conducts inventory of alcoholic beverages at the pool bar., • Suggestively sells daily specials to all members and guests., • Conducts pre-service employee briefings (line-up meetings)., • Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed., • Coordinates any special requests including dietary needs with the Executive Chef., • Completes other appropriate assignments made by the Food & Beverage Manager. Licenses and Special Requirements • Food safety certification., • Alcoholic beverage certification., • Of legal age to serve alcoholic beverages. 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 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 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.

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

The Sous Chef will support daily kitchen operations, lead the team in the Head Chef's absence, and contribute to the development of seasonal, high-quality menus. Our client, an esteemed hospitality group, is seeking an experienced Sous Chef with expertise in Italian cuisine to join its team. This is

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 DescriptionDunwoody Behavioral Healthcare, LLC is an evidence-based, client-centered treatment program that offers clients with all levels of need therapeutic interventions in an environment that is warm and welcoming. DBHC 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, Flex schedule includes weekends. Needing both Morning and Afternoon/Evening cooks. • Morning Shift: 6:30am - 2:30pm, hours can be flexible, • Afternoon / Evening Shift: 11:00am - 7:00pmPay: $18.75 - $19.50/HR Type: Full-time The Cook is a vital member of the Dunwoody Behavioral Healthcare System of Care. The Cook is under the supervision on the Head Chef and is responsible for preparing meals for the clients at the Dunwoody Behavioral Healthcare 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 experience, • ServSafe CertificationBenefits:, • Paid time off, • Health insurance, • Dental insurance, • Vision insurance, • Life insurance Powered by JazzHR WKDujCKWmS

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

Job Description Position Summary: Responsible for maintaining a high level of cleanliness in the kitchen. Food preparation and prep area maintenance. Organization of all assigned areas as well as maintaining the areas sanitary and clean. Other utility and/or maintenance duties as assigned. Essential Functions and Responsibilities: In accordance with restaurant’s service and cooking procedures: • Performs daily routine cleaning tasks throughout the back of the house as directed by supervisor., • Sets up and breaks down the prep area and kitchen line daily., • Checks equipment to ensure it is operating correctly; promptly reports any issues to management., • Follows opening and closing duties and responsibilities as directed by supervisor., • Checks the walk in, storage area, and refrigerators for proper storage and temperatures for food maintenance., • Maintains the cleanliness and sanitation of the kitchen area., • Prepares a variety of food items for cooking. This involves washing, peeling, and/or cutting food items, including fruits, vegetables, meats and fish., • Identifies and communicates to Head Kitchen Chef any food items that may have expired and/or have not been prepared correctly so that the items may be disposed of and recorded correctly., • Retrieves food items from the fridge or freezer. Stores food in containers, the fridge or freezer., • Weighs or measures ingredients, refills kitchen bottles, shakers or storage as required., • Stacks and stores food supplies, equipment, or other utensils in the kitchen., • Assists dishwasher when needed., • Basic food preparation knowledge required., • Previous experience in food preparation preferred but not required., • Previous experience working in a restaurant, catering business or hotel kitchen highly desirable., • High School diploma or GED preferred., • Must be eligible to work in the United States. We use eVerify to confirm U.S. Employment eligibility.

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/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, • Opportunity for advancement, • 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 Qualifications:, • Previous experience in a similar role is preferred but not required, • 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 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 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 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 DescriptionWe are looking for an experienced and qualified Banquet Chef to organize the kitchen’s 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 staff’s 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 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

Job DescriptionJob Summary We are seeking a Cook to join our team. The ideal candidate will have a strong background in food preparation and a commitment to maintaining high standards of food safety and quality. As a Cook, you will play a crucial role in delivering exceptional dining experiences in our dining restaurant. Your creativity and attention to detail will contribute to the overall success of our kitchen operations. Duties and Responsibilities: • Prepare and cook menu items according to established recipes and standards., • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain cleanliness and organization of the kitchen workspace, adhering to food safety regulations., • Operate kitchen equipment safely and efficiently, including knives and other cooking tools., • Collaborate with other kitchen staff to ensure timely service during peak hours., • 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, • Help train new kitchen staff on proper food handling techniques and restaurant procedures. Qualifications:, • Previous experience in a similar role is preferred, • Proficiency in food preparation techniques., • Ability to remain calm and thrive under pressure in a fast-paced environment while maintaining high-quality standards., • Excellent communication skills and the ability to work well within a team., • Excellent time management skills to work efficiently, • Flexibility to work various shifts, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 poundsJoin our team as a Line Cook, where your culinary skills will shine, contributing to an exceptional dining experience for our guests!

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

Job Description The Sous Chef plays a critical leadership role in the daily operations of Fatboiz Premium Gourmet’s scratch kitchen. This position supports the Executive Chef and management team by overseeing kitchen staff, maintaining quality standards, and ensuring that every dish leaving the kitchen meets Fatboiz Description of the role: Fatboiz is looking for a skilled Sous Chef to join our team in McDonough, GA. As a Sous Chef in our high-volume gourmet kitchen, you will play a key role in assisting the Head Chef with all aspects of food preparation and kitchen operations. Responsibilities: • Assist the Head Chef in creating and executing menu items, • Supervise and coordinate kitchen staff, • Ensure all food preparation meets quality standards, • Maintain a clean and organized kitchen environment, • Monitor inventory and control food costs, • Proven experience as a Sous Chef in a high-volume gourmet kitchen, • Strong leadership and communication skills, • Ability to work in a fast-paced environment, • Culinary degree or equivalent experience, • Competitive compensation of $17.00 - $22.00 per hour paid bi-weekly, • Opportunity for growth and advancement, • Health insurance options, • Paid time off Fatboiz is a renowned restaurant in McDonough, GA known for its delicious gourmet cuisine and exceptional service. We are committed to providing a positive work environment where employees can thrive and grow in their careers. signature flavor, presentation, and consistency standards. The Sous Chef must lead by example, demonstrating strong culinary skill, professionalism, and accountability in a high-volume, gourmet environment.

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!