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Job Description The opportunity Carlyle’s is a second-generation, Atlanta-based catering & food service company, family-run since 1976. In January we open a new corporate café for Elevance Health in Midtown, and we’re hiring the General Manager who will run it. This is a flagship account for us & a true launch: you’ll build the team, open the café, and own the daily guest experience for several hundred Elevance employees. The model is different from a traditional corporate kitchen. Our signature Daily Mix, a rotating lineup of 20+ global menu themes, is produced at our commissary and delivered fresh each morning. On site, a lean hospitality team runs a hot breakfast grill, a standing hot buffet, a short-order grill, a premium salad bar, soup, a Boar’s Head deli special, and grab & go, all on Spot On with self-checkout & online pre-ordering. Every employee meal is under $10. Your job is to make it feel effortless, keep the client delighted, and run a tight, profitable operation. What you’ll own Launch & daily operations • Open the café: a three-week buffet-only phase-in from January 4, then full operation on January 25 with every station live., • Run service Monday to Friday: breakfast & lunch lines open and close on time, stations stocked through posted hours, checkout wait under five minutes at peak., • Receive & stage the daily commissary delivery, manage par levels and orders, and keep waste low., • Keep the café, servery and back of house clean, organized and inspection-ready every day. Team • Hire, train, schedule and lead a team of six. Build a hospitality culture where people know regulars by name., • Schedule labor to actual volume & pre-ordering adoption; cover callouts with our broader catering & commissary team., • Hold the team to Carlyle’s food safety & hospitality standards, and handle performance directly and fairly. Client & guest experience • Be Elevance’s single point of contact for day-to-day café matters. Acknowledge any service issue the same business day and fix it; escalate anything recurring to Carlyle’s leadership within two business days., • Represent Carlyle’s in program reviews with Elevance’s workplace team, including the post-launch review in the spring., • Keep digital menu screens current with daily offerings, Daily Mix themes, pricing & specials, and keep guests informed of what’s coming., • Coordinate on-site setup & breakdown for catering events held at Elevance, working with our catering sales team. Menu & culinary coordination • Work with our Culinary Director on the six-week Daily Mix rotation, weekly buffet entrées, grill specials and the focused launch menu, then expand variety as participation grows., • Oversee on-site breakfast & short-order cooking to Carlyle’s recipes and plating standards. Food safety & compliance • Own health-code compliance at the café: temperature logs, allergen labeling, safe handling, and prompt response to inspections., • Meet Elevance’s site requirements for access, conduct and confidentiality, and make sure the team does too. Financial & systems • Manage the café to budget, labor hours, food cost, supplies and waste, with weekly reporting to Carlyle’s leadership., • Run Spot On: menu & pricing setup, subsidy tiers by item, self-checkout, online ordering, daily reconciliation, and the monthly sales & subsidy reporting that drives client invoicing., • Flag catering opportunities in the building to our sales team. What we’re looking for • 5+ years leading a food service operation: corporate dining, hotel or club F&B, or a high-volume restaurant. Opening or launch experience is a real plus., • A hospitality-first leader who is visible on the floor, calm at peak, and comfortable being the face of our company with a corporate client., • Hands-on P&L ownership: labor scheduling, food cost, inventory and waste., • Fluent with POS & reporting systems (Spot On or similar), online ordering and basic spreadsheet work., • Certified Food Safety Manager (ServSafe or equivalent) or able to certify before opening., • Able to pass Elevance’s background screening & meet building access requirements., • Able to stand for a full shift, lift up to 50 pounds, and work in a kitchen environment. Preferred: business & industry or corporate café experience; culinary training; experience with client-facing reporting or SLA-driven accounts; bilingual English/Spanish. Your first 90 days • By mid-December: onboarded at our commissary, team hired, Spot On menu & subsidy setup tested, phase-in plan confirmed., • January 4: café opens on the phase-in model. January 25: full operation across every station., • February & March: service standards met consistently, participation growing week over week, labor calibrated to real volume., • Late April: a clean post-launch program review with Elevance. Compensation & benefits Base salary of $70,000 to $85,000 depending on experience, with flexibility above the range for an exceptional candidate. Health benefits, paid time off, and a weekday daytime schedule with no nights or weekends. You’ll be backed by a commissary kitchen, a catering sales team, and an ownership group that is building a café division around this account. Carlyle’s is an equal opportunity employer. \nCompany Description Family catering business founded in 1976, $20,000,000.00 in sales in 2025. Started out in corporate catering but growing our business in social and event catering, plus a newly formed wholesale division. Opened a premier event location in October 2019, The Carlyle Venue, on Piedmont Road, Atlanta. Our corporate headquarters is located in the trendy west side of Atlanta. We believe in a collaborative team oriented environment. The majority of our employees have been here 5+ years or more! Come see what makes us great, work in a environment where YOU are a "part" of something and not just another piece. Be an impact player today! Family catering business founded in 1976, $20,000,000.00 in sales in 2025. Started out in corporate catering but growing our business in social and event catering, plus a newly formed wholesale division. Opened a premier event location in October 2019, The Carlyle Venue, on Piedmont Road, Atlanta. Our corporate headquarters is located in the trendy west side of Atlanta. We believe in a collaborative team oriented environment. The majority of our employees have been here 5+ years or more! Come see what makes us great, work in a environment where YOU are a "part" of something and not just another piece. Be an impact player today!

Controls Engineer, Allen-Bradley Die Casting Plant \n Atlanta, GA (On-site, southwest suburban Atlanta) \n Troubleshoot, program, and lead controls projects across stamping, zinc die casting, plating, and assembly lines in an Allen-Bradley plant. Relocation is offered. \n Must-Haves \n\n • 2+ years as a Controls Engineer (5+ preferred)\n, • Four-year technical degree, or a two-year degree plus related experience\n, • Allen-Bradley PLCs: RSLogix 500, Studio 5000, or CCW, plus FactoryTalk View\n, • Electrical troubleshooting from 24V controls to 480V, with or without schematics\n, • EtherNet/IP, DeviceNet, Modbus TCP, IO-Link, and serial protocols\n, • Robot troubleshooting on ABB, FANUC, or Universal Robots\n, • Pneumatic and hydraulic fundamentals and schematics\n, • Able to lift 50 lbs and work in a hot, loud plant\n\n What You'll Do \n\n • Diagnose electrical and control faults and restore equipment fast\n, • Modify PLC, HMI, vision, servo, and safety controller programs\n, • Design circuit and pneumatic changes in AutoCAD or EPLAN\n, • Support and lead projects from spec through FAT and commissioning\n, • Document root cause, machine changes, and energy optimization\n, • Partner with Maintenance, Toolroom, Manufacturing Engineering, and Production\n\n Nice-to-Haves \n\n • Function Block and Structured Text programming\n, • OPC UA and MQTT\n, • Rebuilding a machine's full control system\n\n What You'll Get \n\n • Competitive salary plus bonus potential\n, • 401(k) with 100% match up to 5%\n, • Full benefits\n, • Relocation assistance\n\n About the Company \n A major, established manufacturer with a high market share and a good working culture.

Job Description The GEMÜ Group is an established leader in the manufacturing of valves and control systems, with a history extending over 50 years. This global company combines innovative technology with longstanding tradition. As a privately-owned business, GEMÜ is recognized for its commitment to quality and innovation in the industry. The company supports a large global workforce of over 2,400 employees, which plays a crucial role in its ongoing expansion and achievement. Join Our Dynamic Team! Operator / Technician - Electropolishing We are looking for a detail-oriented Electropolisher to join our production team. In this role, you will perform electropolishing on stainless-steel components to achieve required surface finish, cleanliness, and corrosion resistance standards. This position plays a key role in ensuring our products meet engineering specifications and customer quality expectations. Key Responsibilities: Set up and operate electropolishing equipment for stainless-steel components. Select and adjust process parameters including voltage, current, temperature, and cycle time. Rack and fixture parts properly to ensure uniform polishing and prevent defects. Monitor polishing cycles and make adjustments to maintain consistent, repeatable results. Inspect parts before, during, and after processing to verify surface finish and conformance to specifications. Identify nonconforming parts and escalate concerns per quality procedures. Maintain tanks, power supplies, ventilation systems, and related equipment. Monitor chemical concentrations and ensure safe handling and disposal according to environmental and safety standards. Accurately document production activities and inspection results. Maintain a clean and organized workspace while following all safety protocols and PPE requirements. Other duties, as required. Work Schedule: Available to work second shift (2pm-11pm). Some early morning, evening, or weekend work may be required based on business needs. Required Skills & Qualifications: High school diploma or GED equivalent. 1+ year of experience in a production environment / operating machines Electropolishing or Chrome / Nickle Plating preferred Ability to read and interpret work instructions and technical drawings. Basic computer skills are a plus. Experience working with stainless steel components is preferred. Soft Skills: Strong attention to detail and quality focus. Ability to work independently and in a team environment. Good communication skills. Commitment to safety and continuous improvement. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.

Job Description Help Wanted COOK: Join the Shah’s Halal Food Team! Full-Time Position available - Morning Shift Cook - 9am-5PM, Night Shift 5PM - Closing Location: • Atlanta, GA – 200 Edgewood Ave, • Peachtree Corners, 5450 Peachtree Pkwy NW Positions Available: • Cook Make your mark in a vibrant, fast-paced halal restaurant environment! Job Description: We’re looking for energetic, reliable, and hard-working team members to join our fast-paced halal restaurant. Whether you're on the grill, plating orders, serving customers, or cleaning up—we need versatile team players who thrive under pressure and bring great vibes to every shift. Duties Include: • Assembling platters, gyros, wraps, and sides to order, • Providing excellent customer service at the counter, • Handling cash, POS, and delivery orders, • Keeping the kitchen and dining area clean and organized, • Restocking and assisting where needed – we’re all about teamwork Work Schedule • Full-Time & Part-Time options available, • Morning Shift - Mon-Sun 9AM-5PM, • Night Shift - 5PM-Closing Compensation & Perks: • Competitive pay based on experience and shift, • Free meals during shift, • Opportunity for growth into supervisory roles, • Fun, team-oriented halal kitchen environment, • Paid training for new hires ✅ Requirements: • Some kitchen or food service experience preferred (not required), • Must be 18+ and legally eligible to work in the U.S., • Able to multitask and work efficiently during busy hours, • Friendly, punctual, and dependable, • Must be able to stand for long periods and lift 30+ lbs Why Work at Shah’s Halal Food? • Be part of a growing, enthusiastic team serving authentic halal cuisine that’s beloved across Georgia, • Work in a multicultural environment, serving fresh and flavorful dishes—combo platters, gyros, sandwiches, falafel, and more, • Frequent praise from customers for portion size, taste, and hospitality Example review snippet: "Its OTP, but Shah's Halal Food in Peachtree Corners hits the spot, their chicken & rice platter with green, white, and red sauce is fire." About Shah’s Halal Food: With locations across the East Coast, Shah’s is known for fresh halal platters, gyros, falafel, and sandwiches served fast and with flavor. We pride ourselves on friendly service, big portions, and loyal customers who love our food. Be a part of something delicious!

Job Description About the Opportunity We are seeking a talented, experienced, and detail-oriented Sushi Chef to join our culinary team at a luxury, high-volume Japanese restaurant in Buckhead, Atlanta. The ideal candidate is passionate about Japanese cuisine, takes pride in exceptional sushi craftsmanship, and understands the importance of precision, freshness, consistency, and presentation in a luxury dining environment. We are looking for a skilled sushi professional who can execute traditional and contemporary sushi offerings while maintaining exceptional quality and efficiency during high-volume service. The right candidate will be comfortable working with premium seafood, preparing sushi rice to exacting standards, and delivering beautifully presented dishes that meet the expectations of a discerning clientele. If you are passionate about your craft and thrive in a fast-paced, upscale restaurant environment, we encourage you to apply. Key Responsibilities Sushi Preparation & Execution • Prepare and execute a variety of sushi, sashimi, nigiri, maki rolls, and specialty rolls to established standards., • Demonstrate strong knife skills and proper techniques for handling, cutting, and portioning premium seafood., • Prepare sushi rice with consistent texture, seasoning, and temperature., • Maintain exceptional standards for flavor, freshness, presentation, and portion control., • Execute traditional Japanese preparations alongside contemporary sushi creations., • Prepare ingredients, sauces, garnishes, and accompaniments according to established recipes., • Maintain speed, accuracy, and consistency during high-volume lunch and dinner services., • Ensure all dishes meet the restaurant's standards for quality and visual presentation. Quality Control & Food Safety • Properly receive, inspect, handle, store, and rotate fresh seafood and other perishable ingredients., • Maintain appropriate temperature controls and follow seafood handling and food safety procedures., • Follow all applicable health department regulations and sanitation requirements., • Maintain a clean, organized, and sanitary sushi station throughout service., • Monitor ingredient freshness and product quality to ensure the highest standards., • Minimize waste through proper preparation, portioning, and inventory practices. Kitchen Operations & Teamwork • Work closely with the Executive Chef, Executive Sous Chef, and culinary team to ensure smooth kitchen operations., • Maintain proper station setup, mise en place, and preparation levels before each service., • Communicate effectively with kitchen staff and management to coordinate orders and service timing., • Assist with inventory monitoring, product rotation, and stock preparation., • Follow established recipes, plating standards, and operating procedures., • Contribute to a professional, respectful, and team-oriented kitchen environment., • Remain composed and focused while managing multiple orders during busy service periods. Qualifications • Previous professional experience as a Sushi Chef or Sushi Cook in a restaurant environment., • Strong knowledge of sushi preparation, including nigiri, sashimi, maki rolls, and specialty rolls., • Excellent knife skills and an understanding of seafood preparation and portioning., • Knowledge of sushi rice preparation and Japanese culinary techniques., • Ability to maintain high standards of consistency, cleanliness, and presentation., • Experience working in a fast-paced, high-volume restaurant preferred., • Strong organizational skills and attention to detail., • Ability to work efficiently under pressure while maintaining product quality., • Understanding of food safety, sanitation, and proper seafood handling procedures., • Ability to work evenings, weekends, and holidays as required., • Food safety certification preferred. Preferred Qualifications • Experience in upscale Japanese restaurants, luxury dining, or high-volume sushi operations., • Experience working with premium seafood and specialty ingredients., • Knowledge of traditional Japanese techniques and contemporary sushi presentation., • Experience preparing specialty rolls and chef-driven sushi offerings., • Experience maintaining quality and efficiency during demanding dinner service. What We Offer • Competitive compensation based on experience and skill level., • The opportunity to work in a luxury Japanese dining environment., • A professional culinary team committed to quality and consistency., • Opportunities to refine your skills and grow professionally., • A fast-paced environment where craftsmanship and attention to detail are valued. The Ideal Candidate Our ideal Sushi Chef takes pride in every detail, from the preparation of sushi rice to the precise cutting and presentation of premium seafood. You understand that exceptional sushi requires discipline, consistency, speed, and respect for ingredients. You can maintain your standards during high-volume service, keep your station organized, and work collaboratively with a demanding culinary team. We are looking for someone who brings professionalism, reliability, a strong work ethic, and a genuine passion for Japanese cuisine. If you are ready to bring your sushi skills to a luxury Japanese restaurant in Buckhead, Atlanta, we invite you to apply. Position: Full-Time Location: Buckhead, Atlanta, Georgia Job Title: Sushi Chef \nCompany Description High End Japanese Restaurant. High End Japanese Restaurant.

Job Description Company Job Description Executive Sushi Chef Apply at: info@tomorestaurant.com TOMO Restaurant is seeking an experienced and creative Executive Sushi Chef to join our team. We are looking for a dedicated professional who can ensure the highest standards of sushi preparation and presentation, while also contributing to our collaborative kitchen environment. Role Description This is a full-time on-site role for an Executive Sushi Chef at TOMO Japanese Restaurant located in Atlanta, GA. The Executive Sushi Chef will be responsible for daily food preparation, ensuring hygiene and safety standards, expertly cooking, and handling seafood. The role requires a combination of traditional culinary skills and the ability to create innovative sushi dishes. • Order fresh fish and other ingredients from the Japan Fish Market and various vendors., • Lead the hiring and training of new Sushi Line staff., • Manage inventory for the sushi station., • Supervise and manage the Sushi Line staff., • Prepare a wide variety of sushi rolls and other Japanese dishes, adhering to established recipes and accommodating customer preferences., • Maintain the highest standards for the quality and presentation of all sushi dishes., • Work closely with the rest of the kitchen team to ensure efficient and timely food preparation., • Develop new sushi recipes and flavor combinations. Qualifications Proven experience as a Sushi Chef or in a similar role within a restaurant setting. • Extensive knowledge of sushi preparation techniques, including precise cutting, rolling, and plating., • Familiarity with various types of fish and seafood commonly used in sushi., • A strong understanding of food safety regulations and best practices, particularly concerning the handling of raw fish., • Ability to thrive in a fast-paced environment while maintaining exceptional attention to detail and quality., • Excellent knife skills and the ability to safely operate kitchen equipment. Additional Information: This is a full-time position. The annual salary for this role is up to $150,000.00, commensurate with experience. Please note: This job description is not exhaustive and may be subject to additional duties as needed to meet the ongoing needs of the organization.

Job Description This job is posted on behalf of Talent Guide USA by Top Echelon. Prepress Specialist / Prepress LeadGrowing Print Manufacturing Company | Stable Career Opportunity We are seeking an experienced and motivated Prepress Specialist / Prepress Lead to join our team in a key production support role. This is an exciting opportunity to become part of a stable, team-oriented company that is investing in the future of its prepress operations and workflow technology. This is not a replacement due to turnover or termination — this position is opening because a valued long-term team member retired after more than 30 years with the company. We are looking for the right person to help continue building on that strong foundation while also helping lead us into the next generation of workflow automation and process improvement. We are currently transitioning from Fuji XMF to Apogee workflow systems, making this an exciting time for someone who enjoys learning, contributing ideas, and helping shape future operations. What You’ll Do • Build and maintain prepress workflow templates and automation processes, • Work with pressroom and bindery teams to develop accurate layouts and production plans, • Prepare files for print production, proofing, plating, and output, • Pull, fold, trim, and review proofs for accuracy and client approval, • Assist with impositions, signatures, gang runs, and layout optimization, • Utilize preflight software to ensure files meet production standards, • Communicate effectively with production leads and internal departments, • Help maintain quality control standards and improve departmental processes, • Assist in organizing workflow priorities and assigning work within the department, • Participate in workflow improvements and future system implementation projectsWhat We’re Looking For We are looking for someone who is: • Technically strong in prepress and print production workflows, • Organized and detail-oriented, • Comfortable communicating with production leadership and team members, • Humble, hungry, and smart — someone who enjoys learning and continuous improvement, • Able to bring ideas and solutions while remaining team-focused, • Interested in growing long-term with a stable and respected companyPreferred Experience & Skills, • Experience with Fuji XMF or similar workflow systems, • Experience or interest in transitioning to Apogee, • Strong understanding of:, • Signatures, • Impositions and layouts, • Perfecting, • Gang runs, • Trim setup and pagination, • Binding styles and finishing requirements, • Knowledge of various book and binding formats, • Experience with remote proofing systems, • Experience using preflight software (Enfocus PitStop, Callas, Kodak Preps, etc.), • Ability to fold and trim proofs accurately for client review, • Understanding of press and bindery requirements, • Graphic arts, print production, or related industry experience preferredWhy Join Us?, • Stable long-term career opportunity, • Competitive pay based on experience, • Opportunity to help shape new workflow systems and automation, • Collaborative production environment, • Growth-oriented leadership team, • Strong company culture focused on teamwork and quality, • Work alongside experienced production professionals, • Be part of a company investing in technology and future growth

Job Description Experienced Line Cook Ophelia Tavern & Bar Top | The Dale | Avondale Estates, Georgia 70 N Avondale Rd, Suite A100 Avondale Estates, GA 30002 $17–$20 per hour, based on experience Now Open | Hiring Experienced Line Cooks Ophelia Tavern & Bar Top are now open at The Dale in Avondale Estates, and we’re seeking experienced, dependable Line Cooks who bring strong culinary skills, organization, and consistency to a high-volume kitchen. Ophelia Tavern is a refined neighborhood gathering place serving Italian-inspired comfort food in a welcoming, no-fuss atmosphere. Our menu features pizzas crisped in 600-degree ovens, pastas tossed in scratch-made sauces, thoughtfully prepared entrées, sandwiches, salads, and small plates made for sharing. Inviting indoor and patio seating complement handcrafted cocktails, a whiskey-forward bar program, and a well-rounded selection of beer and wine. Located upstairs, Bar Top is a 21-and-over rooftop bar featuring a spacious covered patio overlooking the Town Green at The Dale, along with a cozy indoor bar, fireplace, and private event space. Our kitchen supports dining room, patio, rooftop, and private event service. We’re looking for cooks who take pride in working with fresh ingredients, follow recipes carefully, and execute their stations confidently during busy service. Pasta, sauté, pizza, and grill experience are especially valuable, along with a willingness to learn and work across multiple stations. What We’re Looking For • Previous line cook experience in a high-volume, full-service restaurant, • Experience in a from-scratch kitchen strongly preferred, • Pasta experience, including pasta cookery and sauce execution, is a plus, • Pizza experience, particularly with high-temperature ovens, is a plus, • Experience working sauté, grill, pizza, fry, pantry, or multiple stations, • Strong knife skills and foundational culinary knowledge, • Ability to follow recipes, portion specifications, and plating standards consistently, • Understanding of proper seasoning, cooking temperatures, timing, and presentation, • Ability to coordinate multiple tickets while maintaining food quality and accuracy, • Clean, organized, and efficient work habits, • Knowledge of food handling, sanitation, and kitchen safety procedures, • Willingness to learn multiple stations and accept coaching, • Clear communication and a team-first mentality, • Dependability, punctuality, and a professional work ethic, • Flexible availability, including evenings, weekends, holidays, and private eventsPosition Responsibilities, • Prepare and execute menu items according to company recipes and standards, • Work assigned stations, including pasta/sauté, pizza, grill, fry, and pantry, as trained, • Cook, sauce, finish, and plate pasta dishes consistently, • Execute pizzas in our 600-degree ovens with attention to texture, doneness, and presentation, • Properly prepare proteins, vegetables, sauces, and other menu components, • Maintain accurate portions, proper cooking temperatures, and consistent plating, • Taste and evaluate food for seasoning and quality using proper food safety practices, • Coordinate with expo and fellow cooks so complete orders are ready together, • Maintain appropriate ticket times without sacrificing accuracy or quality, • Complete station prep and setup before service, • Keep stations stocked, organized, and ready throughout the shift, • Communicate prep needs, shortages, and product quality concerns promptly, • Follow allergy and modification procedures and communicate clearly with kitchen leadership, • Label, date, rotate, and store products correctly using first-in, first-out procedures, • Minimize waste through proper preparation, portioning, and product handling, • Maintain clean, sanitized workstations, equipment, and storage areas, • Assist with receiving deliveries and organizing inventory as needed, • Complete opening, running, and closing duties, • Support other stations and assist with food production for Bar Top, private events, and special functions, • Follow company policies, food safety standards, and health department requirements Kitchen & Food Quality Standards Our Line Cooks are expected to understand the techniques behind the food they prepare and maintain consistent execution throughout every service. Our standards include: • Complete station preparation before service, • Consistent use of company recipes and specifications, • Proper seasoning, cooking temperatures, and presentation, • Accurate execution of modifications and allergy procedures, • Clear communication with expo and fellow stations, • Efficient ticket execution and coordinated timing, • Clean, organized, and properly stocked workstations, • Safe food handling and proper product rotation, • Careful portion control and waste reduction, • Professionalism, accountability, and teamwork during high-volume serviceQualifications, • Previous full-service restaurant line cook experience required, • Experience in a from-scratch or chef-driven kitchen preferred, • Strong understanding of cooking techniques and station preparation, • Ability to work efficiently under pressure while maintaining quality, • Strong organizational and time-management skills, • Ability to safely use knives, kitchen tools, and cooking equipment, • Ability to stand, walk, bend, and reach throughout the shift, • Ability to safely lift and carry up to 50 pounds, with or without reasonable accommodation, • Knowledge of food safety, sanitation, and workplace safety procedures, • SERV Safe certification is a plus, but not requiredSchedule & Availability Applicants should have flexible availability to support restaurant service, weekend business, and private events. Kitchen shifts include preparation before service and cleaning and closing responsibilities afterward. Specific shifts and reporting times will be discussed during the interview process. Availability may include: • Weekday shifts, • Evening shifts, • Weekend day and evening shifts are a must!, • Opening and closing responsibilities, • Holidays, • Private events and special functions, • Additional coverage during peak business periods Dependable attendance, punctuality, and readiness for each scheduled shift are essential. What We Offer • $17–$20 per hour, based on experience, • The opportunity to work in a from-scratch kitchen, • Cross-training on multiple kitchen stations, • Private event and special-function experience, • Employee dining benefits, • A professional, supportive, and team-oriented kitchen environment, • Ongoing culinary training and development, • Opportunities for professional growth and advancement within MooCoo GroupWhy Join Ophelia Tavern & Bar Top? Whether you’re firing pizzas, finishing pasta in a scratch-made sauce, working the grill, or preparing food for a private event, your work helps shape the experience our guests remember. We’re looking for cooks who care about every plate, work clean, communicate clearly, and support their teammates. If you enjoy cooking with fresh ingredients and take pride in consistent execution during a busy service, we’d love to meet you. Apply today and join the Ophelia Tavern & Bar Top culinary team at The Dale in Avondale Estates!

Job DescriptionLead Line Cook (PM) The Perlant · Atlanta · Full-time, evenings · $24–$25/hr About us The Perlant is a private, wine-focused membership club. Our members come to us for exceptional wine, food and hospitality, and they come back because every visit feels considered. We cook with care, pair with intention and hold every plate to the same standard. The role The Lead Line Cook is the backbone of our PM line. You'll work a station at full speed while keeping the whole line moving, supporting and developing our cooks, and being the sous chef's right hand during service. This role is built for an experienced cook who's ready to lead and who sees Sous Chef as the next step. Why our kitchen • One team, every ticket. We work together to get through every ticket that comes in, and nobody gets left behind., • Old-school technique, new ingredients. You'll learn classic techniques and apply them to new, exciting products., • We eat together. There's always time to take a break and share a meal as a team if you want to., • One voice, real autonomy. We move as one kitchen, and you're trusted to make decisions that make service better., • Total focus in service. Once service starts, outside distractions stay outside. We execute call after call with one mind., • Respect in every conversation. When it's time for a "chat in the walk-in," we bring everything forward with respect and understanding.What you'll lead Setting up the line • Make sure every station is fully prepped, stocked and ready before the first ticket, with fresh herbs picked and chopped and the line wiped down., • Take the AM-to-PM pass-off and make sure high-priority prep is covered., • Confirm that steaks and chicken are tempered and proteins are counted before service. Running service • Work your own station while watching the whole line, and jump in wherever someone is falling behind., • Keep communication flowing between the line, the sous chef, the porters and the runners., • Track protein counts across the line and flag low items to the chef early., • Protect the standard: sauces are tasted before plating, and no plate goes out unless it's right., • Make real-time calls that keep service moving, and escalate to the sous chef when needed. Developing the team • Train new cooks on stations, standards and systems., • Coach in the moment, correct with respect, and model the culture we want., • Help the chef and sous chef spot cooks who are ready for more responsibility. Closing strong • Lead the scrub-down, inventory and the team's prep-list writing., • Check out with the chef and pass off the next day's priorities., • Help with ordering, waste tracking and keeping the walk-in organized.Where you can go This is our direct pipeline to Sous Chef. As the club grows across locations, Lead Line Cooks get first consideration for sous roles, along with mentorship from our chef on menu development, ordering, costing and running a kitchen. What you bring • 6+ years of line experience in a quality-focused kitchen, including 3+ year in a lead, senior or trainer role, • Mastery of every hot-line station; grill or live-fire experience is a plus, • A calm head, clear communication and a team-first attitude under pressure, • A drive to teach, lead by example and grow into kitchen management, • ServSafe Food Handler or Manager certification, or willingness to get one, • Availability for evenings, weekends and holidays, • Ability to stand for a full shift and lift heavy items, such as a full stock pot, with a teammate's helpWhat we offer, • $24–$25/hr, • Benefits: health, PTO, staff meals, dining/wine discounts, • A clear, supported path to Sous Chef, • A professional, respectful kitchen culture with real ownership Search blurb: Lead the PM line at The Perlant, a private wine-focused membership club, for $24–$25/hr in a team-first kitchen built on old-school technique. You'll train and develop cooks and be on a clear path to Sous Chef. Before you post it, have your chef check the experience levels and whether he wants the lead involved in ordering. Powered by JazzHR 4nbC4B8t8u

Job DescriptionJoin the Kitchen Team at Flora d’ItaliaFlora d’Italia, a classic Italian restaurant in Decatur, is seeking reliable and motivated Line Cooks to join our growing kitchen team. As we continue expanding and opening new locations, we are looking for individuals who are passionate about food, committed to consistency, and able to thrive in a fast-paced, team-oriented environment. This is an opportunity to grow with a growing restaurant brand focused on traditional Italian cuisine, hospitality, and quality craftsmanship. Responsibilities: • Prepare ingredients and execute menu items according to recipes and standards., • Assist with daily prep for sauces, proteins, pasta, and other menu items., • Maintain cleanliness, organization, and food safety standards., • Work collaboratively with kitchen staff and leadership., • Assist during service in a high-volume restaurant environment., • Follow portioning and plating guidelines consistently. Qualifications:Required: • Prior kitchen or food service experience preferred., • Ability to work in a fast-paced environment., • Strong attention to detail and consistency., • Reliability and strong work ethic., • Ability to follow direction and work as part of a team.Preferred:, • Experience in Italian cuisine or scratch cooking., • Familiarity with prep lists and line cooking., • Ability to work nights, weekends, and busy service shifts. What We Offer: • Competitive hourly pay based on experience., • Staff meals during shifts., • Supportive, team-focused kitchen environment., • Opportunity to learn classic Italian cooking techniques., • Growth opportunities within an expanding restaurant group. About Us:Flora d’Italia is a long-standing Italian restaurant located in the heart of Atlanta, GA. We are known for traditional Italian dishes, warm hospitality, and a strong local reputation. As we expand into new locations, we continue to value consistency, teamwork, and pride in craftsmanship. How to Apply:Please send: • Resume or work history., • Relevant kitchen experience., • Availability.

Job Description Join the Global Leader in Vibe Dining! Why Join Our Team? • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits., • Voluntary Short Term Disability Insurance – Employee Paid., • Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid., • Traditional and Roth 401(k) Plan – All Employees, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP), • Commuter and Dependent Care Benefits What You’ll Do As a Line Cook, you will be responsible for executing high-quality menu items with precision, consistency, and efficiency. Your mission is to ensure every dish meets THE ONE GROUP’s exceptional standards while maintaining a clean, organized, and high-energy work environment. Key Responsibilities • Prepare and execute all dishes from the assigned station with precision and efficiency, • Follow recipes, portioning guidelines, and plating standards to maintain consistency, • Read and process food tickets accurately to ensure timely service, • Maintain cleanliness, organization, and food safety standards always, • Execute all menu items with proper technique, timing, and attention to detail, • Assist with daily prep tasks, ingredient stocking, and kitchen setup, • Ensure all storage and production areas are properly organized and maintained, • Work collaboratively with the BOH and FOH teams to ensure seamless service, • Follow health department sanitation requirements and maintain a safe kitchen environment, • Execute tasks assigned by Chefs and Sous Chefs with professionalism and enthusiasm What We’re Looking For • Previous experience as a Line Cook, Prep Cook, or similar kitchen role in a high-volume restaurant, • Strong understanding of culinary techniques, food safety, and kitchen operations, • Ability to work efficiently in a fast-paced, high-pressure environment, • Excellent knife skills and proficiency in various cooking methods, • Strong attention to detail and commitment to quality and consistency, • Must be able to stand for extended periods and lift 50 lbs., • Availability to work nights, weekends, and holidays, • Passion for culinary excellence, teamwork, and professional growth Why THE ONE GROUP is Your Next Career Move This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits: • We are a growing concept, • Employee discount on food, • We serve a great product that people love, • Flexible work schedules, • A fun work environment where you are treated with respect, • Health Benefits available for full-time team members, • Paid vacation for full-time team members, • Growth opportunities; promoting from within when possible, • Aggressive and competitive pay Blue Moon Pizza cooks must have attention to detail in preparing menu items according to recipe standards. They must be able to perform all duties in the kitchen including prepping items, cleaning equipment, cooking items, garnishing, and plating. Every BOH team member is responsible for their station and helping others when needed. "That's not my job" does not exist at Blue Moon Pizza. We all do what needs to be done to ensure we deliver an exceptional guest experience. A Blue Moon Pizza cook must be able to work efficiently in an open, high-volume kitchen, which is visible to our guests. They must be able to reach, bend, and work in a standing position for long periods of time (at least 5 hours).

Job DescriptionDescription: The Line Cook is responsible for preparing and executing menu items with consistency, quality, and efficiency. This role works as part of a team in a fast-paced kitchen, ensuring all dishes are prepared according to established recipes and standards while maintaining a clean and organized workspace. Requirements: Qualifications • Previous kitchen or line cook experience preferred, • Ability to work in a fast-paced, high-pressure environment, • Strong attention to detail and commitment to quality, • Team-oriented with a positive attitude, • Basic knowledge of cooking techniques and kitchen equipment, • Flexible availability, including nights, weekends, and holidays Physical Demands: • Ability to stand and walk for extended periods (up to 8–10 hours per shift), • Frequent use of hands and arms for chopping, stirring, lifting, and plating, • Ability to lift and carry up to 50 lbs (e.g., boxes, food supplies, equipment), • Repetitive motions such as cutting, slicing, and reaching, • Ability to bend, stoop, kneel, and reach overhead regularly, • Comfortable working in a fast-paced, high-temperature environment (hot stoves, grills, and ovens), • Ability to safely handle sharp tools and kitchen equipment, • Tolerance for loud noise levels and crowded workspaces, • Quick reflexes and coordination to move safely in a busy kitchen

Job Description POSITION: Cook TITLE OF IMMEDIATE SUPERVISOR: Director of Culinary Services/Executive Chef DEPARTMENT: Dining STATUS: Non-Exempt/Hourly SUMMARY The Cook is responsible for participating in the planning, preparation, cooking and plating of meals. Other responsibilities include cleaning, providing training and direction to dietary aids, serving, stocking and reporting inventory needs to the Director of Culinary Services. QUALIFICATIONS AND EDUCATION REQUIREMENTS • High school diploma or GED preferred, • Customer service oriented and ability to multi task, • Previous food service experience, preferred, • Must successfully clear a background check, TB skin test or x-ray, and health screening, • Current CPR certification, • Current certificate of training for successful completion of the five (5) hour initial fire safety training provided by the Rules and Regulations of the Georgia Safety Fire Commissioner PRINCIPLE DUTIES AND RESPONSIBILITIES • Cooks, or otherwise, prepares high-quality, nutritious meals with excellent food presentation according to recipes and/or menu, • Provides assistance to the Executive Chef in the preparation and service of meals, • Cuts, trims and bone meats and poultry for cooking; carves meats; and serves sauces, vegetables, soups and other foods, • Portions cooked foods- gives instructions to the kitchen staff as to size of portions and methods of garnishing, • Receives and examines foods and supplies to ensure quality and quantity meets established standards and specifications, • Ensures proper storage and food handling, adheres to all regulations and guidelines, • Maintains, cleans, and sanitize, kitchen equipment and dining room, • Ensures the completion of a dietary card on all residents as well as use of dietary cards for each resident and respite guest at every meal, • Engages residents in meaningful conversation and activities related to their individual interests, • Assures proper food sanitation and infection control procedures as adhered to at all time, • Makes sure all drinking containers are labeled at ALL times, • Meets scheduled meal and snack times, • Follows Federal and State long term care regulations and Dietary Department, • Follows cleaning schedules and perform cleaning duties as scheduled, • May at times set up the dining room and serve residents, • May at times wash and store dishes, • Assists in receiving and storing food and supplies, • Attends in-service educational programs, • Follows defined safety codes while performing all duties, • Understands facility's fire and disaster plans; follows established procedures during drills and actual emergencies, • Performs other department duties or special assignments as directed by the Executive Chef or Culinary Team Leader COMPETENCIES • Works with integrity; upholds organizational values, • Must be able to work semi-independently, • Ability to read and interpret documents such as safety rules, operating procedures, policies and employee manuals, • Ability to speak effectively in front of others, • Ability to solve practical problems and deal with a variety of variables in situations, • Attention to detail ORCHARD EXPECTATIONS: • Adheres to all Orchard policies and procedures, • Maintains absolute confidentiality of all information pertaining to residents, families, and staff and adhere to all HIPAA rules, • Displays a positive and professional image and attitude in all relationships with residents, families, peers and in the community- Outlined in detail in the employee handbook, • Maintains positive communication and team collaboration, • Serves as an ambassador for Orchard at all times, • Demonstrates ongoing responsibility for self-education, • Maintains resident and personal safety regarding occupational health and safety, • Attends regularly scheduled department meetings, • Responsible for maintaining all continuing education and training requirements for position, • Attends and participates in onsite training and continuing education as required, • Participates in safety program, as requested, • Cooperates to investigate employee injuries, • Promotes and support safety awareness and implement safety operations, • Participates in orientation of new employees, • Participates in volunteer orientations, training and education as requested, • Remains updated on all state regulations related to position, • Ensures compliance with all state and federal regulations (i.e. OSHA), • Participates in the risk management programs, • Demonstrates the ability to be innovative and creative and have patience, high energy and resourcefulness in problem solving, • Ability to work evenings, weekends and flexible hours when necessary to meet the needs of our residents, • Follows Professional Dress Code policies as outlined in the employee handbook for community and department specific standards, • Adheres to Orchard's No Cell Phone policy as outlined in the employee handbook at all times, • Perform other related duties as assigned ORCHARD STANDARDS All employees are expected to uphold the Orchard F-A-M-I-L-Y mission and vision. Love, Joy, Peace, Patience, Kindness, Gentleness, and Self-Control These are the fruits of the spirit you can expect from the Orchard F-A-M-I-L-Y values and best practices. F-A-M-I-L-Y First Impressions All are welcomed with an authentic and inviting experience into the beautiful, well organized, and relaxing home we share. Accountability and Integrity We value the ability of our team to be reliable, personally responsible, and to honor their commitment to residents, families, leadership and one another. Accountability involves a process of seeing the need, owning the next step, and staying solution focused. Meaningful Moments When it comes to creating a life worth living, each person has unique and individual needs. We are dedicated to creating purpose and wellbeing through connection with our team, local affiliates and organizations, and previous community relationships whenever possible. Information and Communication We believe knowledge is power and communication is the lifeline to effective collaboration. Learning and Leading Curiosity, willingness, and personal action create the professional path to achieving the orchard FAMILY of excellence. Yes "we can" Attitude With a can-do character we are committed to creative solution focused problem solving. ADA Requirements (essential functions) Physical Requirements Lifting More than 25 lbs, routinely More than 75 lbs, occasionally Transfer 150 lb. or greater resident weight Sitting 1 - 3 hours/day Standing 4 - 5 hour/day Walking 2 - 4 hours/day Bend, stoop, squat, and/or twist Repeatedly throughout day Climbing stairs Repeatedly throughout day Reaching 3 4 hours/day arms shoulder level Use of telephone 1 - 2 hours/day Working under pressure 3 4 hours/day Working rapidly for long periods 2 - 3 hours/day Use of keyboard/computer, printer, fax, copier 0 - 1 hours/day Position requires close work; finger dexterity; adequate hearing and vision (with or without correction). Must be able to stand and walk intermittently throughout the working day, as well as reach, stoop, bend, lifts, carry, and manipulates various food products, dietary supplies and kitchen equipment. This Position must be able to lift and/or carry 50 to 75 pounds and withstand exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. May occasionally work longer than 8 hours/day. Cognitive or Mental Requirements The following cognitive or mental requirements are necessary on a daily basis: • Critical thinking, • Reading, • Writing, • Mathematics, • Drawing conclusions from written or computer-generated materials, • Clear verbal articulation of the English language Working Environment • Indoors, • Possible exposure to communicable diseases, • Skin contact with solvents or other chemicals such as alcohol, acetone, detergents, bleach, and latex gloves, • Exposure to medical equipment with the risk of lacerations or punctures This job description is only a summary and is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required by the employee. This document is subject to change at any time.

Job Description Headquartered in Chicago, IL, Puttshack USA opened its first location in 2021 as an upscale, tech-infused mini golf experience that appeals to everyone. More than just indoor mini golf, Puttshack leans on its ground-breaking technology to elevate the game while also serving world-class food and full bar in a cool environment. The Puttshack experience is really all about having fun – and doing something fun – together. Position Summary: Puttshack is looking to attract a diverse team of fun hospitality associates who care deeply about creating an elevated, one-of-a-kind guest experience. The Line Cook position is responsible for preparing, producing, plating and garnishing all menu items. In this position, your principal goal will be to prepare high-quality meals that meet the Executive Chef's exacting standards and be responsible for setting up the station and maintaining sanitation standards. Schedule/Hours: Our venues are open 7 days/week, typically from 11am-1am with some variations. While we will do our best to accommodate scheduling preferences, they may not always be guaranteed, and we value flexibility. All positions within our venue are variable schedules, meaning a typical schedule may be anywhere between 15 and 30 hours on a weekly basis depending on business needs and individual availability. Position Responsibilities may include, but not limited to: • Bring your 'A' Game each and every day., • Ensure overall guest experience exceeds expectations and anticipate guests needs., • Follow all prescribed portioning controls and par levels., • Prepare, assemble, and plate menu items according to prescribed recipes and/or special requests., • Communicate food delays or issues to Culinary Leadership., • Ability to read a thermometer and food tickets correctly and efficiently., • Accurately account for all items coming out of a station., • Understand and follow food allergy procedures and special orders/restrictions., • Comply with all safety and sanitation guidelines and procedures, including MSDS., • Take direction and be a team player., • Follow all rules, policies, procedures, and conditions of employment, including those outlined in the Associate Handbook., • Other projects or duties as assigned, including but not limited to side-work, opening, and closing duties. Required Skills and Experience: • Must be 18+ years of age to apply, • Prior experience in high volume restaurant kitchen, • Experience operating, cleaning, and maintaining kitchen tools and appliances such as knives, grills, etc., • Must obtain any licenses or certifications per state and/or local requirements., • Ability to communicate in order to perform and follow job requirements safely and effectively, • Ability to multitask calmly and effectively in a busy environment Physical Requirements: • Ability to stand and walk for an entire shift and move safely through all areas of the venue, which may include stairs, uneven or slick surfaces, • Ability to move and lift up to 10 pounds frequently, and occasionally move and lift up to 30 pounds., • Work in confined, crowded space with high noise levels and various temperature levels We have a guest service mindset and treat our associates the same way, offering our eligible full-time associates: • Competitive pay, • Health/dental/vision coverage, • 401(k) matching, • Life Insurance, • PTO, • Associate discounts - FREE mini golf and 50% off meals Benefits eligibility and offerings may vary by location or position. Some of the above benefits are immediately available to our part-time or variable time associates, whereas others become available after completing initial employment periods. Please consult with the hiring team for more details. At the intersection of entertainment and hospitality, Puttshack is committed to equal opportunity and is firmly committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information, and veteran status) in its application and hiring processes and in its employment decisions.

Job DescriptionBenefits: • Competitive salary, • Flexible schedule, • Opportunity for advancement, • Training & development About the Role: Cuts Steakhouse is looking for a skilled Broiler Chef / Line Cook to join our kitchen team in Atlanta, GA. If you thrive in a fast-paced culinary environment and take pride in delivering consistently great food, we want to hear from you. This is your chance to bring your talents to a team that values craft, speed, and quality. Responsibilities: • Operate and manage the broiler station during high-volume service periods, • Prepare and cook proteins, vegetables, and other menu items to recipe specifications, • Maintain proper food temperatures, cook times, and plating standards, • Collaborate with kitchen staff to ensure smooth, timely ticket execution, • Monitor and rotate stock, ensuring freshness and minimizing waste, • Maintain a clean, organized, and sanitary workstation in compliance with health codes, • Assist with prep work, mise en place, and end-of-shift breakdown and cleaningRequirements:, • Previous experience as a line cook, broiler cook, or in a similar kitchen role preferred, • Solid understanding of broiling techniques, temperature control, and protein cookery, • Ability to work efficiently in a fast-paced, high-pressure kitchen environment, • Strong knife skills and general culinary knowledge, • Food Handler's Certification or ServSafe certification a plus, • Reliable, punctual, and a strong team player with a positive attitude, • Ability to stand for extended periods and lift up to 50 lbsAbout Us: Cuts Steakhouse is a proud Atlanta-based company with a commitment to quality, community, and a great guest experience. Our team is built on a culture of respect, hard work, and a shared passion for doing things the right way. We invest in our people and create an environment where culinary professionals can grow and thrive.

Job Description Why Join Our Team? • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Employee Assistance Program (EAP), • Commuter and Dependent Care Benefits What You’ll Do As a Broiler Cook, you will play a critical role in executing the perfect steakhouse experience by ensuring proteins are cooked to precise temperatures with exceptional flavor, texture, and presentation. Your mission is to master the broiler station, maintain accuracy, consistency, and quality, and work efficiently in a high-energy, high-volume kitchen. Key Responsibilities • Operate the broiler and grill stations with precision and efficiency, • Cook steaks, seafood, and other proteins to exact temperature specifications, • Ensure perfect sear, char, and doneness while maintaining speed and consistency, • Follow recipe guidelines, portion controls, and plating standards to maintain consistency, • Monitor and maintain proper cooking temperatures for all proteins and grill items, • Work closely with the expediting team to ensure accurate and timely orders, • Maintain cleanliness and organization in all kitchen workstations, • Assist with daily prep tasks, including cutting, trimming, seasoning, and marinating proteins, • Follow food safety and sanitation guidelines to uphold health department regulations, • Work collaboratively with BOH team members to ensure a smooth and efficient service, • Execute tasks assigned by Chefs and Kitchen Leadership with professionalism and enthusiasm What We’re Looking For • Previous experience as a Broiler Cook, Grill Cook, or similar high-volume kitchen role required, • Mastery of steak doneness temperatures and ability to execute consistently, • Strong understanding of grill techniques, meat preparation, and food safety, • Ability to multi-task and work efficiently in a high-pressure environment, • Excellent knife skills and proficiency in handling proteins, • Strong attention to detail and commitment to quality and consistency, • Must be able to stand for extended periods and lift to 50 lbs., • Availability to work nights, weekends, and holidays, • Passion for culinary excellence, teamwork, and professional growth Why THE ONE GROUP is Your Next Career Move This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description Line Cook Delbar – Buckhead Position Summary: Delbar is seeking experienced, dependable, and passionate Line Cooks to join our high-volume kitchen team. Our line cooks are responsible for executing dishes with precision, consistency, and urgency while maintaining the highest standards of food quality, cleanliness, and teamwork. Stations range between hot and cold preparation, and all cooks must be comfortable working multiple areas of the kitchen as needed. Station Overview: Hot stations include sauté, charcoal grill, fryer, and hot appetizer production. Cold stations include salads, cold appetizers, and certain hot appetizers that require cold-side preparation and assembly. Flexibility is essential, as station assignments may change based on business volume and staffing needs. Core Responsibilities: Execute recipes and plating standards exactly as trained to ensure consistency across all shifts and locations. Prepare and cook menu items efficiently during high-volume service while maintaining attention to detail. Maintain a clean, organized, and fully stocked station at all times. Communicate clearly with chefs and team members to ensure smooth service flow. Assist with daily prep, breakdown, labeling, stocking, and cleaning duties. Follow all company standards outlined in the employee handbook and kitchen training materials. Qualifications: A minimum of 1 to 2 years of line cook experience is preferred. Experience in a high-volume restaurant setting is strongly preferred. Candidates must demonstrate knowledge of food safety, proper knife handling, and station organization. Availability to work nights, weekends, and holidays is required. Compensation & Benefits Pay ranges from $17 to $23 per hour based on experience and station proficiency. After two years of full-time employment, team members may qualify for five days of paid time off. Delbar is committed to promoting from within and providing growth opportunities for dedicated team members who demonstrate leadership, consistency, and strong performance. Delbar is looking for cooks who take pride in their craft, respect their team, and thrive in a kitchen that moves with purpose and intensity.

Job Description Join the Global Leader in Vibe Dining! Why Join Our Team? • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Employee Assistance Program (EAP), • Commuter and Dependent Care Benefits What You’ll Do As a Line Cook, you will be responsible for executing high-quality menu items with precision, consistency, and efficiency. Your mission is to ensure every dish meets THE ONE GROUP’s exceptional standards while maintaining a clean, organized, and high-energy work environment. Key Responsibilities • Prepare and execute all dishes from the assigned station with precision and efficiency, • Follow recipes, portioning guidelines, and plating standards to maintain consistency, • Read and process food tickets accurately to ensure timely service, • Maintain cleanliness, organization, and food safety standards always, • Execute all menu items with proper technique, timing, and attention to detail, • Assist with daily prep tasks, ingredient stocking, and kitchen setup, • Ensure all storage and production areas are properly organized and maintained, • Work collaboratively with the BOH and FOH teams to ensure seamless service, • Follow health department sanitation requirements and maintain a safe kitchen environment, • Execute tasks assigned by Chefs and Sous Chefs with professionalism and enthusiasm What We’re Looking For • Previous experience as a Line Cook, Prep Cook, or similar kitchen role in a high-volume restaurant, • Strong understanding of culinary techniques, food safety, and kitchen operations, • Ability to work efficiently in a fast-paced, high-pressure environment, • Excellent knife skills and proficiency in various cooking methods, • Strong attention to detail and commitment to quality and consistency, • Must be able to stand for extended periods and lift 50 lbs., • Availability to work nights, weekends, and holidays, • Passion for culinary excellence, teamwork, and professional growth Why THE ONE GROUP is Your Next Career Move This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBOH team member – JINYA Ramen Bar Job Summary Back of House Team Members are the heart of the JINYA Ramen Bar experience. You support the Kitchen Manager and play a critical role in delivering exceptional ramen and menu items with consistency, precision, and quality. BOH Team Members ensure every guest receives the highest standard of food production while collaborating with front-of-house teams to create a seamless and memorable dining experience. Primary Responsibilities • Proactively support the back of house team in tasks that helps efficiency including maintaining cleanliness, handling soup or line duties and dishwashing, • Learn to prepare ramen, appetizers, and menu items according to recipes and Kitchen Manager instructions, • Execute proper food preparation, cooking techniques, and plating standards, • Maintain strict adherence to food safety, sanitation, and kitchen cleanliness procedures, • Follow all JINYA health, safety, and operational policies, • Operate kitchen equipment safely, including fryers, knives, and heavy cookware, • Participate in JINYA’s cultural greetings including “Irasshai” and “Arigato”, • Arrive on time and report to your workstation prepared for service, • Communicate clearly and professionally with BOH and FOH team members, • Support front-of-house staff to ensure smooth guest service, • Promote and execute JINYA’s core values of Teamwork, Hospitality, Authenticity, Creativity, and Integrity, • Complete additional tasks and projects as assigned by management Required Competencies • Some restaurant kitchen experience, • Knowledge of commercial kitchen equipment and food preparation techniques, • Strong multitasking ability in a high-volume restaurant environment, • Positive attitude and ability to perform under pressure, • Ability to read and follow written instructions, • Willingness to ask questions and follow direction, • Reliable, self-motivated, and detail-oriented, • Experience working in multicultural team environments, • Flexible availability including weekends and holidays, • Ability to stand for extended periods and maneuver safely in tight kitchen spaces Required Education & Certifications • Ability to read, write, and speak English or Spanish, • Must maintain all required local, state, and federal food handling certifications Work Environment This position operates in a fast-paced, professional restaurant kitchen. BOH team members move frequently between prep lines, cooking stations, and back-of-house areas while using fryers, heavy pots, pans, and other kitchen equipment. Team members must communicate consistently with kitchen staff and management while maintaining awareness of safety conditions including spills, heat exposure, and equipment hazards. Physical Demands • Stand and walk for extended periods, • Use hands and arms for food preparation and equipment handling, • Lift and move up to 50 pounds, • Work in hot, humid, or wet kitchen environments, • Bend, reach, and navigate busy kitchen spaces, • Distinguish food flavors and quality standards Additional Information This job description is not intended to be a comprehensive list of all duties and responsibilities. Tasks may evolve based on operational needs. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.

Job Description Line Cook Earning Potential: $17.00 - $20.00/hour 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 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. • No late nights—you’ll be home by dinner time every night!, • Weekly pay and competitive hourly rates, • An allowance of $15 per shift to treat yo self to some breakfast and café drinks!, • Medical, Dental, and Vision Insurance Plans, and Medical and Dependent Care Flexible Spending Accounts for full-time Snoozers (30+ hours/week) after hanging with us for a year., • Accident and Pet Insurance, • Unlimited affordable Telehealth program, • Traditional 401(k) and Roth 401(k) plans, • A birthday meal on us! You deserve it!, • Paid community volunteer days., • Closed Thanksgiving and Christmas Day to spend time with family and friends., • The opportunity for development and advancement opportunities., • Unlimited dance parties! The Position Specifics The Snooze Line Cook ensures that each Snooze food item is prepared with the highest quality, care, and craftsmanship. The best pancakes in all the land are in the hands of our Line Cooks. The responsibilities of this position include: • Responsible for the quality, food safety/sanitation, and timeliness of dishes served, • Responsible for being well-acquainted with all menu items, recipes, plating guidelines, and sanitation/basic safety information, • Prepares a variety of food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags, • Prepares foods for service using ovens, gas stoves, griddles, and broilers, • Maintains a clean and sanitary work station and working area, • Handles all products properly in accordance with Health Department standards and Snooze guidelines Is This Role For you? Line Cooks at Snooze are... • fun, energetic, eager and a committed team member., • experienced. A minimum of 1 year of experience in the restaurant industry., • fast paced. A minimum of 6 months experience in a high-volume restaurant setting preferred., • able to communicate clearly with management staff., • able to reach, bend, stoop and frequently lift up to 50 pounds., • able to work in a standing position for long periods of time (up to 10 hours)., • at least 17 years of age and authorized to work in the US. Certification Requirements All county required food and alcohol serving certifications must be obtained prior to employment. 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. Snooze is an Equal Opportunity Employer We use eVerify to confirm U.S. Employment eligibility.

Job Description Rodney Scott's BBQ is looking to add a Line Cook to the team. We are looking for a Line Cook to join our Culinary team. We only ask that you are friendly, eager to learn, and a self-motivator. Even if you need extra cash for those coffee runs or to have extra fun money, we have a job for you! The Line Cook is responsible for setting up, organizing, preparing, and plating food orders for the guests according to the plating procedures and within ticket time standards; maintaining quality control, kitchen and food storage, and Health Department guidelines; and restocking and cleaning up. Responsibilities include food quality management, training, safety and sanitation practices, and execution to offer fresh and delicious goods to our guests daily. This can be so much more than just your next job – it’s your opportunity to grow with a fantastic team! In a world full of quick service options, "Everyone has a seat at the table" - Rodney Scott. We are all family, spreading food, love, and having fun. Life is better with BBQ! Note: While essential elements of this job are described above, they may be subject to change at any time.

Job DescriptionPrimary Accountabilities Under the direction of the Culinary Management Team, executes all line station menu items to exact recipe/plate presentation specifications, in a safe and sanitary manner, within specific production times and consistent with the Metrotainment Core Value of Quality. Specific Duties & Responsibilities • Absolute adherence to all food safety and workplace sanitation requirements., • Ensures every item on station is produced to exact recipe & plating specifications., • Meets daily productivity standards as established by Kitchen Management., • Sets up station with sufficient product & utensils and turns on/calibrates cooking & food holding equipment, • to ensure the station is ready for meal service., • Prioritizes cooking & preparation times of each order to ensure proper & timely pacing of guest meals., • Willingly adjusts ingredients and menu item preparation standards to accommodate guest special preparation requests., • Sets the next meal shift up for success by properly cleaning station work area, equipment & utensils, restocks/breakdown & rotates food products., • Executes all position responsibilities in the spirit of proactive team work & cooperation., • Checks out with Management at conclusion of shift to ensure all duties & sidework have been completed to standard., • Performs additional tasks & projects as assigned. Required Competencies & Qualifications • Ability to read & comprehend recipes/product plating specifications written in English., • Ability to understand and follow directions from others in English., • Ability to memorize and replicate recipe/menu item production procedures., • Possess the physical stamina to stand working for up to 10 hours., • Consistently capable of meeting deadlines and production goals with limited supervision., • Able to move items up to 50 pounds for distances of up to 25 feet., • Comfortable working in an environment that may experience significant temperature changes., • Handle stressful situations in a positive and supportive manner., • ServSafe (Food Handlers Certification) preferred. This job description is not intended, and should not be construed to be a complete list of all responsibilities, skills, physical efforts, or work conditions associated with the job. It a realistic preview of the principle job elements essential to performing in the position with competency.

Job DescriptionDescription: Line Cook – The Southern Gentleman Pay: Starting at $21/hour (based on experience) At The Southern Gentleman, we believe great food starts with great people. We are looking for experienced, professional Line Cooks who take pride in their craft, thrive in a fast-paced scratch kitchen, and are committed to consistency and teamwork. This is an opportunity to join a chef-driven restaurant where high standards, attention to detail, and personal growth are valued every day. We are looking for cooks who don’t just want a job—we want professionals who want to build a career. What We’re Looking For • Minimum 3 years of professional line cooking experience in a high-volume, full-service restaurant., • Strong knowledge of cooking techniques, food safety, and proper sanitation practices., • Ability to work cleanly, efficiently, and with urgency during high-volume service., • Dependable, punctual, and accountable with a strong work ethic., • Positive attitude with the ability to communicate and work effectively as part of a team., • Pride in producing consistent, high-quality food every shift., • Willingness to learn, accept feedback, and continue developing your culinary skills. Responsibilities • Execute menu items to restaurant specifications with consistency and precision., • Maintain a clean, organized, and fully stocked station., • Follow recipes, portion standards, and plating guidelines., • Assist with daily prep and station setup., • Practice proper food handling and sanitation at all times., • Support fellow team members to ensure smooth and efficient service., • Help maintain the high standards that define The Southern Gentleman. Why Join Our Team? • Starting pay of $21/hour for qualified candidates., • Chef-driven environment focused on quality and professional development., • Opportunity to learn new techniques and advance your culinary career., • Work alongside a passionate team that values respect, accountability, and excellence., • Employee dining discounts and opportunities for growth within an established restaurant group. If you’re a motivated culinary professional who takes pride in your work and wants to be part of a team committed to excellence, we’d love to meet you. Apply today and become part of The Southern Gentleman family. Requirements: Job Requirements • Minimum 3 years of experience in a high-volume, full-service or scratch kitchen preferred., • Passion for cooking with a commitment to producing high-quality food consistently., • Strong knife skills and understanding of fundamental cooking techniques., • Ability to read, understand, and accurately execute recipes and plating specifications., • Knowledge of food safety, sanitation, and HACCP standards., • Ability to work efficiently under pressure while maintaining attention to detail., • Strong communication skills and the ability to work collaboratively in a team environment., • Professional appearance, positive attitude, and dependable work ethic., • Willingness to accept coaching, feedback, and continuously improve., • Must be punctual and maintain reliable attendance., • Ability to multitask and prioritize during busy service periods., • Ability to stand and walk for extended periods of time (8–10 hour shifts)., • Ability to frequently lift and carry up to 50 pounds., • Comfortable working in hot, fast-paced kitchen environments., • Must be available to work nights, weekends, and holidays., • Food Handler Certification (or ability to obtain upon hire) preferred. What We Value • Accountability over excuses., • Cleanliness and organization., • Respect for teammates and the kitchen., • A sense of urgency without sacrificing quality., • Pride in your station and your craft., • A desire to grow professionally and advance within our team.

Job Description Position Summary At Hyatt Regency Atlanta Perimeter at Villa Christina, exceptional hospitality begins with exceptional people. We are redefining hospitality through innovation, collaboration, and our People First culture. We are seeking a dependable and skilled Hotel Cook who takes pride in preparing high-quality food, maintaining a clean and organized kitchen, and supporting memorable dining experiences across our hotel. Our Mission Create Exceptional Culinary Experiences. Prepare fresh, consistent, and appealing food with care and attention to quality while maintaining a safe, efficient, and professional kitchen environment for every guest experience. Key Responsibilities Deliver Quality and Consistency • Prepare, cook, and present menu items according to recipes, specifications, portion standards, and presentation expectations., • Set up and maintain assigned workstations with the ingredients, tools, and equipment needed for efficient service., • Follow established cooking methods, temperatures, timing, and plating standards to ensure consistent food quality., • Monitor food freshness, taste, appearance, and holding temperatures throughout preparation and service., • Communicate product shortages, quality concerns, and preparation needs promptly to culinary leadership., • Support banquet, restaurant, room-service, and other culinary production needs based on hotel business levels. Maintain Food Safety and Sanitation • Follow all food-safety, sanitation, hygiene, and safe-food-handling procedures at all times., • Maintain clean and sanitized workstations, equipment, utensils, storage areas, coolers, and kitchen surfaces., • Properly label, date, rotate, store, cool, reheat, and discard food in accordance with established procedures., • Prevent cross-contamination by following proper handling practices for raw, cooked, and ready-to-eat foods., • Immediately report unsafe conditions, equipment concerns, injuries, spills, or food-safety issues to culinary leadership. Support Efficient Kitchen Operations • Complete prep lists and assigned production accurately and within required service timelines., • Maintain appropriate par levels and communicate replenishment needs to support uninterrupted service., • Use food, supplies, and equipment responsibly to minimize waste and support cost-control objectives., • Operate kitchen equipment and tools safely and report malfunctions or maintenance needs promptly., • Assist with receiving, storing, organizing, and rotating food and supplies as assigned. Collaborate Across the Culinary Team • Work closely with chefs, cooks, stewards, banquet teams, servers, and other hotel departments to support smooth service., • Communicate clearly during shift changes, high-volume periods, special events, and changing business demands., • Respond positively to coaching, direction, menu changes, and evolving operational priorities., • Support teammates during peak periods and assist in other culinary areas when business needs require., • Maintain professional conduct, appearance, attendance, and punctuality in accordance with hotel standards., • Attend required culinary, safety, training, and hotel meetings. Create a Guest-Focused Experience • Prepare every item with attention to quality, appearance, freshness, and the overall guest experience., • Follow special preparation instructions and communicate dietary or allergen-related requests to culinary leadership., • Maintain urgency and composure while supporting timely food production during busy meal periods and events., • Help create a positive kitchen culture built on teamwork, accountability, respect, and pride in the product served. What You Bring • At least three years of cooking, food-preparation, or related kitchen experience preferred., • High school diploma or equivalent preferred., • Working knowledge of basic cooking techniques, food preparation, kitchen equipment, and safe food handling., • Ability to follow recipes, production sheets, portion standards, and verbal or written instructions., • Strong attention to detail, organization, cleanliness, and time management., • Ability to work efficiently and remain composed in a fast-paced, high-volume kitchen environment., • A collaborative attitude and willingness to support multiple culinary outlets and functions., • Ability to communicate professionally with culinary leaders, associates, and other hotel departments., • Flexibility to work early mornings, evenings, weekends, holidays, and extended hours based on business needs. Preferred • Previous cooking experience in a full-service hotel, restaurant, banquet, or high-volume culinary environment., • Culinary school, vocational training, or related food-service education., • Current food-handler, ServSafe, or other applicable food-safety certification. Physical and Work Requirements This position requires the ability to perform the essential functions of the role, with or without reasonable accommodation. • Stand and walk for extended periods while working in a fast-paced commercial kitchen environment., • Frequently bend, reach, grasp, lift, carry, push, and pull food products, cookware, equipment, and supplies weighing up to 50 pounds., • Work around hot surfaces, ovens, grills, steam, sharp utensils, cleaning chemicals, moderate noise, and temperature changes., • Use knives, kitchen tools, and commercial cooking equipment safely and with appropriate manual dexterity., • Maintain required personal hygiene, uniform, grooming, and food-safety standards. What We Offer • Hourly Pay Range: $19.50 - $23.50, • Medical, Dental & Vision Insurance, • Paid Time Off & Holiday Pay, • 401(k) Retirement Plan, • Life Insurance, Short-Term Disability (STD) & Long-Term Disability (LTD), • Flexible Spending Account (FSA), • Health Savings Account (HSA), • Employee Assistance Program (EAP), • Career Growth & Development Opportunities, • Discounted Room Rates at Hyatt Hotels, • Employee Referral Program Ready to Make an Impact? If you are a dependable culinary professional who takes pride in quality, teamwork, cleanliness, and creating great food experiences, we would love to meet you. Join Hyatt Regency Atlanta Perimeter at Villa Christina and help create memorable experiences for our guests, our associates, and our community.

Job Description Line Cook Earning Potential: $17.00 - $20.00/hour 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 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. • No late nights—you’ll be home by dinner time every night!, • Weekly pay and competitive hourly rates, • An allowance of $15 per shift to treat yo self to some breakfast and café drinks!, • Medical, Dental, and Vision Insurance Plans, and Medical and Dependent Care Flexible Spending Accounts for full-time Snoozers (30+ hours/week) after hanging with us for a year., • Accident and Pet Insurance, • Unlimited affordable Telehealth program, • Traditional 401(k) and Roth 401(k) plans, • A birthday meal on us! You deserve it!, • Paid community volunteer days., • Closed Thanksgiving and Christmas Day to spend time with family and friends., • The opportunity for development and advancement opportunities., • Unlimited dance parties! The Position Specifics The Snooze Line Cook ensures that each Snooze food item is prepared with the highest quality, care, and craftsmanship. The best pancakes in all the land are in the hands of our Line Cooks. The responsibilities of this position include: • Responsible for the quality, food safety/sanitation, and timeliness of dishes served, • Responsible for being well-acquainted with all menu items, recipes, plating guidelines, and sanitation/basic safety information, • Prepares a variety of food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags, • Prepares foods for service using ovens, gas stoves, griddles, and broilers, • Maintains a clean and sanitary work station and working area, • Handles all products properly in accordance with Health Department standards and Snooze guidelines Is This Role For you? Line Cooks at Snooze are... • fun, energetic, eager and a committed team member., • experienced. A minimum of 1 year of experience in the restaurant industry., • fast paced. A minimum of 6 months experience in a high-volume restaurant setting preferred., • able to communicate clearly with management staff., • able to reach, bend, stoop and frequently lift up to 50 pounds., • able to work in a standing position for long periods of time (up to 10 hours)., • at least 17 years of age and authorized to work in the US. Certification Requirements All county required food and alcohol serving certifications must be obtained prior to employment. 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. Snooze is an Equal Opportunity Employer We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBOH team member – JINYA Ramen Bar Job Summary Back of House Team Members are the heart of the JINYA Ramen Bar experience. You support the Kitchen Manager and play a critical role in delivering exceptional ramen and menu items with consistency, precision, and quality. BOH Team Members ensure every guest receives the highest standard of food production while collaborating with front-of-house teams to create a seamless and memorable dining experience. Primary Responsibilities • Proactively support the back of house team in tasks that helps efficiency including maintaining cleanliness, handling soup or line duties and dishwashing, • Learn to prepare ramen, appetizers, and menu items according to recipes and Kitchen Manager instructions, • Execute proper food preparation, cooking techniques, and plating standards, • Maintain strict adherence to food safety, sanitation, and kitchen cleanliness procedures, • Follow all JINYA health, safety, and operational policies, • Operate kitchen equipment safely, including fryers, knives, and heavy cookware, • Participate in JINYA’s cultural greetings including “Irasshai” and “Arigato”, • Arrive on time and report to your workstation prepared for service, • Communicate clearly and professionally with BOH and FOH team members, • Support front-of-house staff to ensure smooth guest service, • Promote and execute JINYA’s core values of Teamwork, Hospitality, Authenticity, Creativity, and Integrity, • Complete additional tasks and projects as assigned by management Required Competencies • Some restaurant kitchen experience, • Knowledge of commercial kitchen equipment and food preparation techniques, • Strong multitasking ability in a high-volume restaurant environment, • Positive attitude and ability to perform under pressure, • Ability to read and follow written instructions, • Willingness to ask questions and follow direction, • Reliable, self-motivated, and detail-oriented, • Experience working in multicultural team environments, • Flexible availability including weekends and holidays, • Ability to stand for extended periods and maneuver safely in tight kitchen spaces Required Education & Certifications • Ability to read, write, and speak English or Spanish, • Must maintain all required local, state, and federal food handling certifications Work Environment This position operates in a fast-paced, professional restaurant kitchen. BOH team members move frequently between prep lines, cooking stations, and back-of-house areas while using fryers, heavy pots, pans, and other kitchen equipment. Team members must communicate consistently with kitchen staff and management while maintaining awareness of safety conditions including spills, heat exposure, and equipment hazards. Physical Demands • Stand and walk for extended periods, • Use hands and arms for food preparation and equipment handling, • Lift and move up to 50 pounds, • Work in hot, humid, or wet kitchen environments, • Bend, reach, and navigate busy kitchen spaces, • Distinguish food flavors and quality standards Additional Information This job description is not intended to be a comprehensive list of all duties and responsibilities. Tasks may evolve based on operational needs. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.

Job Description Hero Doughnuts' is looking to add a Line Cook to the team. We are looking for a Line Cook to join our Culinary team. We only ask that you are friendly, eager to learn, and a self-motivator. Even if you need extra cash for those coffee runs or to have extra fun money, we have a job for you! The Line Cook is responsible for setting up, organizing, preparing, and plating food orders for the guests according to the plating procedures and within ticket time standards; maintaining quality control, kitchen and food storage, and Health Department guidelines; and restocking and cleaning up. Responsibilities include food quality management, training, safety and sanitation practices, and execution to offer fresh and delicious goods to our guests daily. This can be so much more than just your next job – it’s your opportunity to grow with an amazing team! In a world full of quick service options, Hero Doughnuts celebrates living. We make food that spreads happiness and celebrates victories. Life is better with sprinkles! Note: While essential elements of this job are described above, they may be subject to change at any time.

Job DescriptionJoin Our Team as a Retherm Kitchen Cook at Doghouse Murder Mystery Dinner Theater! Looking for a unique kitchen role in a fun and lively environment? Doghouse Murder Mystery Dinner Theater in Atlanta, GA, is on the hunt for a dependable and organized Retherm Kitchen Cook to join our team. If you’re passionate about food, enjoy a streamlined kitchen setup, and thrive in a collaborative atmosphere, this might just be the perfect fit for you! What You’ll Do As a Retherm Kitchen Cook, you’ll play a vital role in creating a seamless dining experience for our guests during our live dinner performances. This isn’t your typical scratch-cooking position – our meals are prepared in advance and reheated, portioned, and plated for service. Here’s what your responsibilities will look like: • Prep and Portioning: Prepare and portion food before service begins., • Reheating and Plating: Reheat and properly hold meals, then plate appetizers, entrées, and desserts with precision., • Timing Coordination: Work closely with our team to coordinate meal timing with our three-act performances., • Food Safety: Monitor food temperatures and follow all food safety procedures., • Kitchen Maintenance: Wash dishes, cookware, and utensils; clean and sanitize prep areas and equipment; and handle sweeping, mopping, and trash removal., • Team Support: Assist with food running and other kitchen needs to keep things running smoothly.What We’re Looking For We’re searching for someone with a passion for food and an eye for detail. Here’s what will make you a great fit for this role: • At least 1 year of experience in a restaurant, catering, banquet, or kitchen setting., • Basic knowledge of food safety and sanitation (ServSafe Certification preferred – and we’ll pay for training if needed!)., • Dependable, punctual, and comfortable working as part of a team., • Ability to stay organized and work efficiently in a fast-paced environment., • Physically able to stand for extended periods and lift/carry typical kitchen supplies and food pans.Why Join Doghouse Murder Mystery? This is an excellent opportunity for someone who enjoys kitchen work but prefers a streamlined prep, retherm, plate, and service environment instead of a traditional line-cook position. Plus, you’ll get to be part of a unique dinner theater experience, where your work directly contributes to the enjoyment of our guests. Schedule This position primarily involves evenings and weekends, based on our performance schedule. It’s perfect for those who enjoy a dynamic work environment with a bit of excitement! Ready to bring your skills to the stage – and the kitchen? Join us at Doghouse Murder Mystery Dinner Theater and be part of an unforgettable dining and entertainment experience. Apply today and let’s create something special together! By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Line Cook Earning Potential: $17.00 - $20.00/hour 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 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. • No late nights—you’ll be home by dinner time every night!, • Weekly pay and competitive hourly rates, • An allowance of $15 per shift to treat yo self to some breakfast and café drinks!, • Medical, Dental, and Vision Insurance Plans, and Medical and Dependent Care Flexible Spending Accounts for full-time Snoozers (30+ hours/week) after hanging with us for a year., • Accident and Pet Insurance, • Unlimited affordable Telehealth program, • Traditional 401(k) and Roth 401(k) plans, • A birthday meal on us! You deserve it!, • Paid community volunteer days., • Closed Thanksgiving and Christmas Day to spend time with family and friends., • The opportunity for development and advancement opportunities., • Unlimited dance parties! The Position Specifics The Snooze Line Cook ensures that each Snooze food item is prepared with the highest quality, care, and craftsmanship. The best pancakes in all the land are in the hands of our Line Cooks. The responsibilities of this position include: • Responsible for the quality, food safety/sanitation, and timeliness of dishes served, • Responsible for being well-acquainted with all menu items, recipes, plating guidelines, and sanitation/basic safety information, • Prepares a variety of food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags, • Prepares foods for service using ovens, gas stoves, griddles, and broilers, • Maintains a clean and sanitary work station and working area, • Handles all products properly in accordance with Health Department standards and Snooze guidelines Is This Role For you? Line Cooks at Snooze are... • fun, energetic, eager and a committed team member., • experienced. A minimum of 1 year of experience in the restaurant industry., • fast paced. A minimum of 6 months experience in a high-volume restaurant setting preferred., • able to communicate clearly with management staff., • able to reach, bend, stoop and frequently lift up to 50 pounds., • able to work in a standing position for long periods of time (up to 10 hours)., • at least 17 years of age and authorized to work in the US. Certification Requirements All county required food and alcohol serving certifications must be obtained prior to employment. 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. Snooze is an Equal Opportunity Employer We use eVerify to confirm U.S. Employment eligibility.

Seeking ambitious and professional cook to add to our talented team.Responsible for preparing and executing menu items with consistency and urgency in a high-end dining environment.The role demands a deep understanding of culinary techniques, plating standards and the ability to work efficiently und

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Health insurance, • Paid time off, • Training & development About the Role: Our Fine Dining Steakhouse is looking for a talented and passionate Executive Chef to lead our culinary team in Suwanee, GA. This is a rare opportunity to bring your creative vision and culinary expertise to a distinguished dining experience where excellence is the standard. If you thrive in a high-end kitchen environment and love crafting unforgettable dishes, we want to hear from you. Responsibilities: • Design, develop, and execute innovative fine dining menus that reflect seasonal ingredients and culinary trends, • Lead, mentor, and manage all kitchen staff including sous chefs, line cooks, and prep team, • Oversee food quality, plating standards, and consistency across all dishes, • Manage food cost, inventory, ordering, and vendor relationships to maintain budgetary goals, • Ensure full compliance with food safety, sanitation, and health code regulations, • Collaborate with front-of-house management to deliver a seamless, elevated guest experience, • Conduct regular staff training, performance reviews, and kitchen team developmentRequirements:, • 5+ years of experience as an Executive Chef or Senior Chef de Cuisine in a fine dining environment, • Culinary degree or equivalent professional culinary training preferred, • Proven ability to develop creative, upscale menus with a refined palate, • Strong leadership skills with experience managing a full kitchen brigade, • Solid understanding of food cost management, budgeting, and inventory control, • ServSafe certification or equivalent food safety credential required, • Ability to thrive in a fast-paced, high-pressure, detail-oriented kitchen environmentAbout Us: We are a respected and growing organization based in the greater Atlanta area, committed to delivering exceptional experiences to every guest we serve. Our team is built on a culture of creativity, professionalism, and a shared passion for culinary excellence. We invest in our people and take pride in fostering an environment where talented chefs can truly shine.

Job Description Sales Application Engineer - Full Time Position Top Leading Manufacturer | Chemical Engineering & Electronics Industry Join our dynamic team and drive innovation in advanced manufacturing solutions! About the Opportunity We are seeking an exceptional Sales Engineer to join our world-class manufacturing organization. This is a unique opportunity for a technically proficient professional who combines deep engineering knowledge with outstanding sales acumen. As a Sales Engineer, you will serve as the critical bridge between our cutting-edge manufacturing capabilities and our diverse client base in the chemical processing, plating, and electronics industries. This role demands a rare combination of technical expertise in chemical engineering, surface finishing technologies, and electronics manufacturing, coupled with the ability to translate complex technical concepts into compelling business solutions. You will be working with Fortune 500 companies, innovative startups, and everything in between, helping them solve their most challenging manufacturing problems. Primary Role & ResponsibilitiesTechnical Sales & Business Development • Drive Revenue Growth: Identify, pursue, and close new business opportunities within the chemical engineering, plating, and electronics sectors. Develop and execute strategic sales plans to achieve and exceed quarterly and annual sales targets., • Technical Consultation: Serve as the primary technical advisor to clients, conducting in-depth needs assessments and recommending optimal solutions from our comprehensive product portfolio. Provide expert guidance on chemical processes, plating techniques, and electronic manufacturing applications., • Solution Design: Collaborate with clients to design customized manufacturing solutions that address their specific technical requirements, production constraints, and quality standards. Prepare detailed technical proposals, specifications, and cost analyses., • Product Demonstrations: Conduct on-site and virtual product demonstrations, showcasing the capabilities and advantages of our manufacturing equipment and processes. Perform technical presentations to engineering teams, procurement departments, and executive leadership. Education & Qualifications • Bachelor's degree in Chemical Engineering, Chemistry, or a related technical field required., • Proficiency with standard business software and collaboration tools, including Microsoft Office, video conferencing platforms, professional networking applications, and company intranet systems, required., • Strong understanding of electronic manufacturing processes preferred., • Formal training in product management, sales, or territory management highly preferred., • Training in quality management systems and Six Sigma methodologies preferred., • NASF Certified Electroplater/Finisher (CEF) certification or a comparable electronics manufacturing certification is considered a significant advantage.

Job DescriptionJob Description We are seeking a skilled and dedicated Culinary Manager to join our dynamic team at Hillstone. As a part of our management, you will play a crucial role in maintaining the highest standards of culinary excellence and ensuring a smooth and efficient kitchen operation. Newly selected managers will receive 8 weeks of rotational training on-site. Salary: $100,000-$110,000 Responsibilities: • Oversee daily kitchen operations, including food preparation, cooking, and plating to consistently deliver top-quality dishes., • Lead and motivate a team of culinary professionals, providing guidance, training, and support to ensure optimal performance and development, • Collaborate closely with the management team, ensuring all products meet our high standards of taste and presentation., • Monitor inventory levels, order supplies, and manage food costs to maintain budgetary targets while minimizing waste and ensuring freshness., • Implement and enforce health and safety standards, ensuring compliance with all relevant regulations and promoting a safe working environment., • Foster a positive and collaborative working environment, encouraging open communication and teamwork among all staff members. Requirements: • Proven experience in hospitality or in a similar role, preferably in a high-volume restaurant environment, • Strong leadership skills with the ability to inspire and motivate a diverse team, • In-depth knowledge of culinary techniques, food safety regulations, and kitchen operations, • Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines in a fast-paced environment, • Solid understanding of financial management principles, including budgeting, cost control, and inventory management, • Effective communication skills to liaise with team members, executive chef, and other departments, • Flexibility to work evenings, weekends, and holidays as required If you are passionate about culinary excellence, possess strong leadership abilities, and thrive in a fast-paced environment, we invite you to join our team. To learn more, visit our website, or read a featured profiles in Bon Appetit magazine and the NY Times: http://www.hillstone.com/press/bonappetit https://hillstone.com/employment/NYTimesAug2024.pdf. Benefits: • paid vacation, • comprehensive medical plan, • dining creditQualifications Hillstone restaurants can be found across the nation, making relocation flexibility necessary. Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify.

Job Description Pastry Assistant - Catering - Full Time Who you are: You have a passion for creative and sophisticated pastries and have owned pastry production for a minimum of a year in a previous position. You are comfortable and confident in operating without significant supervision and as part of a team in a high volume, fast-paced work environment. Who we are: At Fifth Group Restaurants, our purpose is to passionately move people and provide the opportunity to experience joy. Since 1993, it has been our mission to become a leader in the Atlanta dining scene while significantly impacting our city’s dining reputation. We value a positive and respectful work environment, diversity, profitability, a balanced and healthy way of living, as well as setting and accomplishing goals. Are you ready to be a Fifth Grouper? Reporting Structure The pastry cook will report to the EC and Director of Culinary - Pastry Position Duties and Responsibilities Summary The person in this role will prepare plated desserts' components, fillings, sauces, and specialty items, according to the recipe and/or chef's instructions, measuring and mixing ingredients appropriately while following all proper procedures, adjusting temperatures and properly wrapping and labeling all finished products, as required. This role is also responsible for assisting the Executive Pastry Chef in setting up tastings, maintaining and updating recipe book(s), determining pars needed for week's production, working with Pantry to ensure proper plating and product storage, working with Executive Pastry Chef to prepare special events and holiday desserts and assisting with recipe creations, as requested. Basic Expectations Clean and properly store all applicable equipment and tools Maintain clean and organized work areas to include all pastry equipment, cooler, freezer, dry storage and other applicable work areas Keep product in stock and on par, as required Properly store all products based on health code regulations Maintain professional image with appropriate chef attire, hat and shoes Wear gloves when handling products Knowledge, Skills, and Abilities Culinary degree or equivalent experience Basic knowledge of pastry techniques, measurements and recipes required One to two years experience owning pastry preparation Self starter, takes initiative, able to work under direct and indirect supervision Efficient multi-tasking Creative, eye for detail Organized Dependable, reliable, punctual Physical Requirements Constant standing and walking Frequent stooping, kneeling and crawling Frequent ascending or descending of ladders, stairs and/or ramps Must be able to stand and exert well-paced mobility for up to 8 hours per shift Frequent, continual, intermittent flexing and rotation of the spine, elbows and wrists Must be able to lift up to 20 lbs on a regular and continuing basis Frequent pushing, pulling, lifting or carrying up to 50 lbs, i.e. full racks of dishes, etc Constant talking, expressing or exchanging ideas by means of spoken words and in the process of communicating with employees Talking and hearing occur continuously in the process of communicating with employees Requires manual dexterity to use and operate all necessary equipment FULL-TIME/PART-TIME Full-Time EOE STATEMENT We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Job DescriptionDescription: As a Executive Chef, you will lead culinary operations, drive creativity, and ensure excellence in a high-volume kitchen. The ideal candidate is a strong leader with proven experience in back-of-house management, passionate about quality, and committed to creating memorable dining experiences. Company Overview TEI Hospitality is hiring to join our team! Ray’s on the River is an award-winning Atlanta institution, renowned for prime steaks, fresh seafood, fine wines, and gracious hospitality. Set against the backdrop of the Chattahoochee River, we are committed to delivering excellence on every plate and in every guest interaction. RESPONSIBILITIES: • Lead the development and execution of seasonally driven, high-quality menus aligned with Ray’s standards, • Ensure consistency in flavor, presentation, and execution across all service periods, • Uphold a culture of excellence in plating, technique, and attention to detail, • Stay current on culinary trends while honoring the timeless, elevated style of Ray’s cuisine, • Maintain strict adherence to all health, safety, and sanitation standards, • Drive strong financial performance through disciplined food and labor cost management, • Oversee inventory, purchasing, and vendor partnerships with a focus on quality and consistency, • Control waste and ensure proper portioning to maximize profitability, • Maintain a clean, organized, and fully functional kitchen environment, • Lead, hire, and develop a high-performing culinary team committed to excellenc, • Foster a professional, respectful, and accountability-driven kitchen culture, • Set clear expectations and provide ongoing coaching, feedback, and development, • Build schedules that support both operational needs and team success, • Partner closely with front-of-house leadership to deliver seamless, polished service, • Support menu-driven marketing and seasonal initiatives that enhance the guest experience REQUIREMENTS: • Proven experience as an Executive Chef or senior culinary leader in an upscale or fine dining environment, • Demonstrated ability to lead high-performing teams while maintaining a culture of professionalism, discipline, and respect, • Deep understanding of refined culinary techniques, seasonal menu development, and premium ingredient execution, • Strong financial acumen with experience managing food cost, labor, inventory, and overall kitchen profitability, • Commitment to consistency, attention to detail, and delivering an exceptional dining experience on every plate, • Excellent leadership, communication, and organizational skills with the ability to perform under pressure, • Experience collaborating cross-functionally to support seamless guest experiences from kitchen to table, • Ability to create memorable dining experiences and WOW moments, • Skilled in coaching, scheduling, and driving continuous improvement, • Culinary degree or equivalent professional experience preferred, • High school diploma or GED required, • Must be authorized to work in the USA with proper documentation, • Minimum age: 18; ability to obtain necessary licenses or permits, • Ability to stand for extended periods and work in a fast-paced environment, • Flexible schedule including nights, weekends, and holidays BENEFITS: • Competitive Wages plus Bonus structure for Management, • Comprehensive Training Program and ongoing career development, • Performance-Based Career Growth, • Employee Dining Discounts, • Equal Employment Opportunity, • Health Insurance, • Dental Insurance, • Vision Insurance, • Life Insurance, • Short-term disability, • Flexible Spending Account, • Paid Time Off Required Skills: • Leadership, • Culinary Expertise, • Teamwork, • Communication, • Attention to Detail, • Ability to Work Under Pressure, • Organizational Skills, • Adaptability, • Positive Attitude, • Work EthicRequirements:

Job Description Key Responsibilities: Culinary Execution & Quality Control • Lead and oversee the execution of all menu items according to Rock Steady’s recipes, plating standards, and quality guidelines., • Ensure every dish reflects the intended flavor profiles and presentation, paying close attention to consistency and detail., • Conduct regular line checks before and during service to maintain food quality, portioning, and cleanliness., • Uphold the integrity of Afro-Caribbean culinary traditions reflected in Rock Steady’s menu. Staff Leadership & Development • Manage, train, and supervise kitchen staff, ensuring team members are properly executing their responsibilities., • Foster a culture of accountability, professionalism, and teamwork., • Provide ongoing coaching, training, and performance evaluations to build a strong, efficient kitchen team. Kitchen Operations & Inventory • Oversee inventory levels and conduct regular inventory checks to prevent over-ordering and minimize waste., • Manage vendor relationships and place orders to ensure all necessary ingredients and supplies are available., • Track kitchen costs, food waste, and labor efficiency, working closely with leadership to hit financial targets., • Ensure all kitchen equipment is clean, functional, and well-maintained. Food Safety & Compliance • Maintain a clean, organized, and sanitary kitchen environment at all times., • Enforce compliance with all health, safety, and sanitation regulations., • Lead the kitchen in following proper food handling and storage procedures., • Prepare for and pass all health inspections with excellence. Collaboration & Communication • Work closely with Front of House management and the Executive Team to ensure seamless communication and service flow., • Communicate effectively with servers, bartenders, and leadership to address guest feedback or service issues promptly., • Be an active participant in pre-shift meetings, staff development, and team-building initiatives. Qualifications: • Minimum of 3-5 years of kitchen management experience in a high-volume, full-service restaurant., • Direct experience with Afro-Caribbean cuisine is required (Jamaican, Haitian, West African preferred)., • Strong leadership and team-building skills., • Exceptional organizational and time management abilities., • Working knowledge of kitchen operations, food safety regulations, and inventory systems., • Ability to work nights, weekends, holidays, and under high-pressure environments., • ServSafe or equivalent food safety certification preferred., • Culinary degree is a plus but not required. What We Offer: • Competitive salary, commensurate with experience., • Opportunities for career growth within the Rock Steady brand., • Staff dining discounts and industry perks., • Dynamic, supportive work environment focused on culture and culinary excellence.\nCompany Description Rock Steady is Atlanta’s premier Afro-Caribbean dining and nightlife destination, offering a bold, multi-sensory experience that fuses the vibrant energy of the city with the rich culinary and cultural traditions of the Caribbean and West Africa. Our menu celebrates the flavors of Jamaica, Haiti, and the West African coast, serving dishes like Haitian Whole Fried Snapper, Oxtail Pasta, Jerk Grilled Chicken, and Goat Stew—all crafted with authenticity, precision, and modern flair. At Rock Steady, every guest is taken on a journey, where music, design, and cuisine come together to create a one-of-a-kind dining experience. Rock Steady is Atlanta’s premier Afro-Caribbean dining and nightlife destination, offering a bold, multi-sensory experience that fuses the vibrant energy of the city with the rich culinary and cultural traditions of the Caribbean and West Africa. Our menu celebrates the flavors of Jamaica, Haiti, and the West African coast, serving dishes like Haitian Whole Fried Snapper, Oxtail Pasta, Jerk Grilled Chicken, and Goat Stew—all crafted with authenticity, precision, and modern flair.\nAt Rock Steady, every guest is taken on a journey, where music, design, and cuisine come together to create a one-of-a-kind dining experience.

Job DescriptionNow Hiring: Pastry Chef | Join Our Renowned Restaurant Group. Are you a passionate and creative Pastry Chef with a love for crafting exceptional desserts? K5 Hospitality is looking for a skilled pastry professional to lead our dessert program across our acclaimed restaurant locations. If you thrive in a fast-paced, high-quality kitchen and have an eye for detail, we want to hear from you! Why Join Us: • Work with a leading restaurant group known for culinary excellence., • Competitive salary + benefits., • Creative freedom to develop innovative pastry menus., • Opportunity for career growth within a dynamic hospitality team., • A collaborative and inspiring work environment. Responsibilities: • Design and execute high-quality pastries, desserts, and breads., • Develop seasonal dessert menus that complement our culinary offerings., • Maintain consistency in flavor, presentation, and quality across all locations., • Oversee ingredient sourcing, inventory, and cost control., • Train and mentor pastry team members., • Ensure compliance with food safety and sanitation regulations. What We’re Looking For: • Proven experience as a Pastry Chef in a high-volume restaurant, hotel, or bakery., • Strong knowledge of classic and modern pastry techniques., • Creativity in dessert menu development and plating., • Excellent leadership, time management, and organizational skills., • Passion for quality ingredients and innovative flavors. What We Offer: • Competitive base salary + Performance-based Bonus structure., • Comprehensive health and wellness benefits, including Medical, Dental, and Vision coverage., • Opportunities for professional growth and advancement within the company., • Paid Time Off: 2 weeks’ vacation and 5 sick days annually., • Potential for sweat equity/partnership within the company., • Dining allowance to enjoy experiences at any of our three restaurant locations.

Job Description Pay rate: $65,000 - $75,000 annually, commensurate with experience About the Role The Banquet Chef at Druid Hills Golf Club will be responsible for all aspects of banquet food production, ensuring that meals are prepared creatively, artistically, and in line with club standards. This position requires a strong leader who can effectively manage a team, collaborate with service staff, and work directly with clients to create memorable culinary experiences for various events. Responsibilities: • Oversee the daily operations of the banquet kitchen, including food preparation, cooking, and presentation., • Design and develop banquet menus in collaboration with the Executive Chef, taking into consideration seasonal ingredients and client preferences., • Lead, train, and motivate kitchen staff, ensuring consistency in food quality and presentation., • Manage food costs and control inventory, while maintaining the highest standards of food safety and sanitation., • Work closely with event coordinators to understand specific client needs and execute events successfully., • Participate in regular team meetings to discuss menu changes, staffing needs, and operational improvements. Requirements • Proven experience as a Banquet Chef in a high-volume setting., • Strong culinary skills, with a focus on presentation and plating techniques., • Excellent leadership and communication abilities, with experience managing kitchen staff., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Culinary degree or equivalent experience preferred. Benefits • Medical, Dental, Vision, and Life Insurance, • Short-term and long-term disability insurance, • Paid Time Off (PTO), • Verizon Phone Bill Discounts, • 401K + employer match (up to 6%), • Culture with Monthly Awards and Recognition, • Free lunch daily, • FSA for health and dependent care, • Employee Golf Days, • Hertz Rental Car Discounts, • Employee Scholarship Opportunity, • Employee Assistance Program

Job Description Druid Hills Golf Club is seeking a passionate and experienced Sous Chef, Pastry to support the culinary team in all aspects of pastry preparation and kitchen operations. The Sous Chef, Pastry will play a key role in maintaining the quality, creativity, and presentation of all dessert offerings while assisting with staff training and management. This position requires strong leadership skills, a creative mind, and a commitment to excellence in every detail. Responsibilities • Assist the Culinary Director/ Executive Chef in planning, organizing, and overseeing pastry production and kitchen operations., • Prepare high-quality desserts, pastries, and baked goods according to standardized recipes and presentation guidelines., • Help manage and train pastry team members to ensure consistent quality and efficient workflow., • Maintain cleanliness and sanitation standards in the pastry kitchen in compliance with health and safety regulations., • Monitor inventory levels of pastry supplies and ingredients, and assist in ordering as needed., • Collaborate with culinary leadership to develop new pastry concepts and seasonal menus., • Ensure timely delivery of pastry items for daily service and special events. Requirements • Minimum of 3 years experience in a pastry kitchen, with at least 1 year in a supervisory or leadership role., • Culinary degree or pastry certification preferred., • Strong knowledge of baking and pastry techniques including decoration and plating., • Excellent organizational and communication skills., • Ability to work efficiently in a fast-paced environment., • Knowledge of food safety and sanitation standards., • Ability to work flexible hours including weekends and holidays. Benefits • Medical, Dental, Vision, and Life Insurance, • Short-term and long-term disability insurance, • Paid Time Off (PTO), • 401K + employer match (up to 6%), • Culture with Monthly Awards and Recognition, • Free lunch daily, • FSA for health and dependent care, • Employee Golf Days, • Hertz Rental Car Discounts, • Employee Scholarship Opportunity, • Employee Assistance Program

Job DescriptionNow Hiring: Chef de Cuisine (CDC) – Upscale Restaurant Group We are seeking a highly skilled, passionate, and detail-driven Chef de Cuisine to lead the back-of-house operations for one of our flagship upscale restaurants. The ideal candidate is a hands-on leader with a strong culinary background, a commitment to excellence, and the ability to inspire and manage a high-performing kitchen team. About Us: We are a multi-concept hospitality group known for delivering exceptional dining experiences with a focus on creativity, consistency, and quality. Our restaurants are chef-driven, ingredient-focused, and rooted in both innovation and precision. What You’ll Do: • Lead and manage all back-of-house operations, including prep, service, and closing procedures., • Oversee food quality, consistency, and presentation for all dishes., • Train, mentor, and develop kitchen staff to uphold service and culinary standards., • Create and execute seasonal menus and specials in collaboration with the executive team., • Manage inventory, food and labor costs, and vendor relationships., • Enforce all sanitation and food safety protocols., • Maintain a culture of accountability, professionalism, and teamwork. What We’re Looking For: • 5+ years of culinary experience, with at least 2 years in a leadership role (Sous Chef or CDC) in an upscale or fine dining kitchen., • Strong understanding of modern cooking techniques, plating, and flavor profiles., • Proven ability to manage high-volume service with efficiency and grace., • Experience with scheduling, ordering, and cost control., • Excellent communication and leadership skills., • A positive, team-first attitude with a passion for hospitality. Requirements: • Culinary degree or equivalent experience., • Food Safety Manager certification preferred., • Must be able to work nights, weekends, and holidays., • Must be able to lift 50 lbs and stand for extended periods. What We Offer: • Competitive base salary + Performance-based Bonus structure., • Comprehensive health and wellness benefits, including Medical, Dental, and Vision coverage., • Opportunities for professional growth and advancement within the company., • Paid Time Off: 2 weeks’ vacation and 5 sick days annually., • Potential for sweat equity/partnership within the company., • Dining allowance to enjoy experiences at any of our three restaurant locations.

Job DescriptionNow Hiring: Chef de Cuisine (CDC) – Upscale Restaurant Group We are seeking a highly skilled, passionate, and detail-driven Chef de Cuisine to lead the back-of-house operations for one of our flagship upscale restaurants. The ideal candidate is a hands-on leader with a strong culinary background, a commitment to excellence, and the ability to inspire and manage a high-performing kitchen team. About Us: We are a multi-concept hospitality group known for delivering exceptional dining experiences with a focus on creativity, consistency, and quality. Our restaurants are chef-driven, ingredient-focused, and rooted in both innovation and precision. What You’ll Do: • Lead and manage all back-of-house operations, including prep, service, and closing procedures., • Oversee food quality, consistency, and presentation for all dishes., • Train, mentor, and develop kitchen staff to uphold service and culinary standards., • Create and execute seasonal menus and specials in collaboration with the executive team., • Manage inventory, food and labor costs, and vendor relationships., • Enforce all sanitation and food safety protocols., • Maintain a culture of accountability, professionalism, and teamwork. What We’re Looking For: • 5+ years of culinary experience, with at least 2 years in a leadership role (Sous Chef or CDC) in an upscale or fine dining kitchen., • Strong understanding of modern cooking techniques, plating, and flavor profiles., • Proven ability to manage high-volume service with efficiency and grace., • Experience with scheduling, ordering, and cost control., • Excellent communication and leadership skills., • A positive, team-first attitude with a passion for hospitality. Requirements: • Culinary degree or equivalent experience., • Food Safety Manager certification preferred., • Must be able to work nights, weekends, and holidays., • Must be able to lift 50 lbs and stand for extended periods. What We Offer: • Competitive base salary + Performance-based Bonus structure., • Comprehensive health and wellness benefits, including Medical, Dental, and Vision coverage., • Opportunities for professional growth and advancement within the company., • Paid Time Off: 2 weeks’ vacation and 5 sick days annually., • Potential for sweat equity/partnership within the company., • Dining allowance to enjoy experiences at any of our three restaurant locations.

Job Description Chef de Cuisine | Refined Garden-to-Table Restaurant in Atlanta Location: Atlanta, GA Salary: $70,000–$75,000 + Annual Bonus + Full Benefits An elegant full-service restaurant set within a premier Atlanta landmark is hiring a Chef de Cuisine to lead kitchen operations with precision and creativity. Featuring a seasonal, locally inspired menu, this concept values professionalism, calm leadership, and guest-first execution at every level. Key Responsibilities: • Oversee all back-of-house operations, from prep to plating, • Manage food and labor costs, purchasing, scheduling, and training, • Maintain exceptional food quality, safety, and cleanliness standards, • Collaborate with leadership on seasonal menus and culinary innovation Ideal Qualifications:, • 3+ years as a CDC or Executive Sous in upscale dining, • Strong leadership, organization, and calm composure in high-volume settings, • Experience with scratch cooking and garden-to-table philosophies, • Willingness to complete a chef tasting as part of the interview process You’ll join a thoughtful and supportive team in the heart of Atlanta, with the opportunity to grow into leadership roles as new restaurant concepts launch nearby. All interviews will be in person on location in Atlanta.

Job Description Event Sous Chef Department: Culinary Reports To: Event Chef Supports: Executive Chef & Catering Chef (as assigned) Supervises: Assigned Event Cooks and Temporary Culinary Staff Position Summary The Event Sous Chef supports the Event Chef in executing on-site culinary operations. This role assists in food finishing, plating, timing coordination, and staff supervision to ensure events are delivered seamlessly and to Carlyle’s standards. The Event Sous Chef acts as second-in-command at events and must be capable of stepping into leadership when necessary. Key Responsibilities On-Site Food Execution • Assist in finishing and plating menu items, • Monitor buffet replenishment and course timing, • Ensure portion control and presentation consistency, • Maintain proper hot and cold holding standards Kitchen Setup & Breakdown • Assist with event kitchen setup and organization, • Ensure equipment is properly staged and functioning, • Support clean breakdown and return of equipment post-event Team Support & Supervision • Direct assigned cooks and temporary staff, • Ensure tasks are completed accurately and efficiently, • Reinforce recipe adherence and quality standards, • Step into leadership role if Event Chef is unavailable Quality & Temperature Control • Verify food temperature compliance (≥140°ree;F hot / ≤41°ree;F cold), • Assist in final quality checks before service, • Monitor production flow to prevent delays Sanitation & Compliance • Enforce sanitation standards at event venues, • Maintain clean and organized workstations, • Follow cross-contamination prevention procedures, • Adhere to HACCP and health department requirements Qualifications • 3–5 years of professional culinary experience, • Prior banquet or catering experience preferred, • Strong understanding of timing and plating coordination, • Ability to work in fast-paced, high-pressure environments, • Flexible schedule including evenings, weekends, and holidays, • ServSafe certification preferred Core Competencies • Execution support excellence, • Team coordination, • Attention to detail, • Time management• Adaptability, • Professionalism under pressure \nCompany Description Family catering business founded in 1976, $20,000,000.00 in sales in 2025. Started out in corporate catering but growing our business in social and event catering, plus a newly formed wholesale division. Opened a premier event location in October 2019, The Carlyle Venue, on Piedmont Road, Atlanta. Our corporate headquarters is located in the trendy west side of Atlanta. We believe in a collaborative team oriented environment. The majority of our employees have been here 5+ years or more! Come see what makes us great, work in a environment where YOU are a "part" of something and not just another piece. Be an impact player today! Family catering business founded in 1976, $20,000,000.00 in sales in 2025. Started out in corporate catering but growing our business in social and event catering, plus a newly formed wholesale division. Opened a premier event location in October 2019, The Carlyle Venue, on Piedmont Road, Atlanta. Our corporate headquarters is located in the trendy west side of Atlanta. We believe in a collaborative team oriented environment. The majority of our employees have been here 5+ years or more! Come see what makes us great, work in a environment where YOU are a "part" of something and not just another piece. Be an impact player today!

Goodwin Recruiting - - Responsibilities: Oversee fine-dining kitchen operations; Maintain high-quality standards; Supervise line cooks; Manage food preparation and plating; Ensure sanitation and safety compliance.

TPG Hotels & Resorts - - Responsibilities: Stocking and setting up kitchen stations; Preparing food including cleaning and cutting ingredients and cooking main dishes, desserts, appetizers and snacks; Plating prepared foods under senior chef guidance; Communicating with servers to ensure timely ord

Benihana - 2143 Peachtree Road Northeast - Responsibilities: Prepare and execute dishes from assigned station; Follow recipes and plating standards; Read and process food tickets accurately; Maintain cleanliness and food safety standards; Collaborate with BOH and FOH for seamless service.

Marriott Hotels - 2450 Galleria Parkway Southeast - Responsibilities: Prepare meals according to recipes and standards; Regulate oven temperatures and cooking equipment; Maintain proper portioning, plating, and garnishes; Monitor quality and safety; follow safety policies; Assist in hiring/training/