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Over the next decade, Georgia Tech will become an example of inclusive innovation, a leading technological research university of unmatched scale, relentlessly committed to serving the public good; breaking new ground in addressing the biggest local, national, and global challenges and opportunities

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture. The goal of the Banquets Sous Chef is to manage the hotel's Banquet Kitchen and work with the Executive Chef and Executive Sous Chef to create, implement and maintain quality standards. The ideal Banquets Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department's Banquet Kitchen including providing support and guidance to the culinary team, ending in a positive guest experience. Responsibilities include: • Support senior leadership by developing and assuming basic management responsibilities, • Assume the role of liaison between all departments within the culinary division and all other hotel departments, • Supervise the preparation and cooking of various food items, • Develop and implement creative menu items that adhere to Hyatt brand standards, • Plan, coordinate & implement special events and holiday functions, • Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring, • May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs, • Lead and coach the team towards achieving exceptional guest service and employee satisfaction results, • Monitor food production, ordering, cost, and quality and consistency on a daily basis, • Ensure proper safety and sanitation of all kitchen facilities and equipment Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Hyatt has the best to offer in the culinary field. Whether its career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you. Qualifications: • In-depth skills and knowledge of kitchen operations, • Possess strong leadership, communication, organization and relationship skills, • Experience with training, basic financial management and customer service, • Proficient in general computer knowledge, • A true desire to exceed guest expectations in a fast-paced customer service environment, • Capable of producing a consistent product in a timely manner, • Strong training and communication skills, • Culinary education and/or on the job training, hotel experience preferred, • Schedule flexibility preferred

EXECUTIVE SOUS CHEF – MICHELIN-LEVEL FINE DINING | CHATTANOOGA, TN This is not a job for an average chef. We are building a world-class culinary program and need a driven, disciplined Executive Sous Chef who thrives in intense kitchens where standards are high, details matter, and every plate must be perfect. If you come from Michelin-level, James Beard-caliber, or elite fine dining kitchens and want to be part of a team pushing the limits of culinary excellence, this is your opportunity. You’ll work directly with an acclaimed Executive Chef, leading a high-performance brigade while helping execute a technique-driven menu designed to compete with the best restaurants in the country. • $110K–$115K base salary, • Performance bonus potential, • Structured schedule that allows for high performance without burnout, • Opportunity to grow within a Michelin-caliber restaurant group, • Work with a serious culinary team committed to excellence, • 3–5+ years in elite fine dining kitchens, • Experience in Michelin-starred, Michelin-aspiring, or James Beard-level restaurants strongly preferred, • Proven ability to lead, train, and hold a culinary team accountable, • Strong knowledge of food cost control, kitchen systems, ordering, and inventory, • Deep understanding of seasonal menus, technique-driven cuisine, and modern plating, • Culinary degree preferred, • A disciplined leader who commands respect in the kitchen, • A chef who thrives under pressure and sets the pace for the team, • Someone obsessed with precision, consistency, and execution, • A mentor who develops young cooks and future chefs If you have the background, the drive, and the standards to compete at the highest level, let’s talk.

A growing, high-end catering and events company is seeking a Catering Executive Sous Chef with strong South Asian / Indian culinary expertise to join their leadership team. This is a unique opportunity to play a key role in a dynamic kitchen environment, supporting large-scale events while helping elevate and innovate menu offerings. This position serves as the #2 in the kitchen, reporting directly to the Culinary Director. You’ll lead day-to-day culinary execution, support team development, and ensure exceptional food quality across a wide range of catering events. The ideal candidate brings a strong foundation in traditional South Asian cuisine, paired with the ability to execute and elevate modern, non-ethnic dishes in a high-volume catering environment. • Support and oversee all culinary operations for catering and banquet events, • Execute authentic South Asian / Indian cuisine with consistency and quality, • Contribute to the development of elevated, diverse menu offerings beyond South Asian cuisine, • Lead, train, and mentor kitchen staff, ensuring strong team collaboration, • Manage food cost, inventory, and kitchen compliance standards, • Partner with Culinary Director on menu planning, execution, and operational strategy, • Ensure high standards of presentation, cleanliness, and food safety, • Assist in scaling operations across both on-site and destination events, • Proven experience as an Executive Sous Chef or Senior Sous Chef in catering, banquet, or hotel environments, • Strong expertise in South Asian / Indian cuisine (required), • Experience executing high-volume events and banquets, • Solid understanding of P&L, food cost control, and inventory management, • Strong leadership presence with the ability to train and develop teams, • Fluent in English with strong communication skills, • Tech-savvy and comfortable working with evolving systems and processes, • Base Salary: $60,000 – $70,000 (flexibility for the right candidate), • Healthcare, dental, and vision options (voluntary), • 401(k) options, • 3 weeks PTO, • Growth opportunity within a rapidly evolving catering company, • Be part of a specialized culinary concept blending authentic South Asian cuisine with modern innovation, • Work alongside experienced leadership in a collaborative environment, • Opportunity to make a direct impact on menu development and team culture, • Join a company experiencing strong growth and increased demand for destination events

We are seeking an accomplished Sous Chef to join a highly regarded, chef-driven restaurant group known for thoughtful menus and elevated guest experiences. This role is ideal for a culinary professional who values precision, organization, and the pursuit of excellence in every detail of kitchen operations. • Comprehensive benefits including medical, dental, vision, life, and disability coverage, • Paid time off and employee dining privileges, • A supportive leadership environment with clearly defined growth pathways, • 3+ years of leadership experience in a scratch-kitchen setting, preferably in high-volume or elevated dining, • Advanced culinary technique proficiency and strong familiarity with professional kitchen equipment, • Skilled in ordering, inventory management, and maintaining accurate par levels, • Understanding of kitchen financials, including cost control, labor oversight, and P&L impact, • Valid Food Safety Certification (or ability to obtain promptly), • Skilled communicator able to lead, mentor, and maintain a professional kitchen culture, • Competency with basic administrative tools including Excel and standard POS/back-office systems, • Refined palate and strong appreciation for plating, product quality, and consistency, • Organized in planning, scheduling, and delegation, with the ability to anticipate operational needs, • Composed and solutions-oriented, even in fast-paced or high-pressure service environments, • Passionate about developing others and contributing to a positive workplace experience, • Oversee the execution of culinary standards, ensuring quality, flavor, and presentation are consistently upheld, • Support ongoing training, coaching, and performance development of culinary staff, • Partner with the Executive Chef / CDC to maintain efficient kitchen operations and achieve service and financial goals, • Ensure full compliance with sanitation standards, safety protocols, and local health code requirements, • Manage product levels, reduce waste, and uphold cost-management strategies without compromising quality

Join Our Team as a Sous Chef Kitchen Manager at Antica Posta! Daily Responsibilities: Ensure high standards of food quality and presentation Oversee scratch cooking in the kitchen Manage back of house operations Handle food preparation, handling, and sanitation Manage restaurant operations efficient