Sous chef jobs in Atlanta, GeorgiaCrear alertas

Job Title: Sous Chef- Korean Specialty Job Location: Atlanta-USA-30344 Work Location Type: On-Site Salary Range: $60,000.00 - 65,000.00 LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. The Sous Chef – Korean Culinary Cuisine at LSG Sky Chefs is responsible for supporting the efficient operation of the kitchen by preparing and executing authentic, high-quality Korean dishes for airline catering services. This role ensures the consistency of Korean flavors and presentations while maintaining strict food safety and quality standards. The Sous Chef will collaborate closely with the Head Chef to develop innovative menu offerings, manage inventory, and ensure timely meal production. This role offers the opportunity to work closely with Korean Air, supporting their premium in-flight catering operations and contributing to a world-class culinary experience. This position plays a critical role in upholding LSG Sky Chefs’ commitment to excellence and customer satisfaction in the airline catering industry. Language Requirement: The Sous Chef must speak, read, and understand Korean to ensure accurate interpretation of recipes, communication with Korean-speaking team members, and preservation of authentic culinary techniques. Food Production • Execute and supervise food production activities, including cleaning, cutting, marinating, seasoning, and cooking., • Assume responsibilities of the Executive Chef during absences (e.g., vacations, off-days, menu presentations to customers)., • Supervise and coordinate kitchen staff in food storage and handling, ensuring FIFO (First In, First Out) principles., • Conduct and oversee inventory management., • Monitor material consumption and order food and equipment as needed for daily production., • Participate in menu development and presentations, ensuring authenticity of Korean cuisine., • Maintain and update catering manuals as required., • Implement corrective measures in response to customer complaints., • Ensure compliance with hygiene, health, and safety standards, including HACCP regulations., • Conduct quality control checks on goods received and during production., • Organize, staff, and direct the assigned kitchen area effectively., • Guide, motivate, and develop team members in alignment with company values and HR policies., • Manage cost budgets, monitor variances, and implement corrective actions., • Support company initiatives such as Global Quality Standard (GQS), HACCP, and Lean Manufacturing., • Language: Must be fluent in speaking, reading, and understanding Korean., • 3–5 years of experience in commercial cooking or completion of a culinary apprenticeship/certification., • Proven experience in Korean or Asian cuisine., • Knowledge of food safety and hygiene regulations (HACCP)., • Understanding of financial controls (e.g., food cost management, inventory control, waste reduction)., • Strong communication and organizational skills., • Service-oriented mindset with leadership capabilities., • Proficiency in Microsoft Office and Windows-based applications. LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Executive Sous Chef | Dennis Dean Catering & Events The Opportunity As the Executive Sous Chef at Dennis Dean Catering & Events (DDC), you will serve as a cornerstone of our culinary leadership team. Reporting to the Executive Chef and working in close concert with the Culinary Director, you will bridge the gap between creative vision and flawless operational execution. This is a role for a disciplined leader who excels in the high-stakes environment of bespoke, large-scale event production. Core Responsibilities Culinary Excellence & Precision • Strategic Execution: Thoroughly review and interpret BEOs to lead the kitchen team in the precise execution of custom menus, ensuring every event departs on schedule and exceeds DDC’s signature quality standards., • Consistency & Artistry: Maintain absolute consistency in food preparation and presentation, including the final oversight of all garnishing and plating before event departure., • Innovation Support: Collaborate with the Culinary Director and Pastry Chef on menu development, equipment requirements, and evolving food trends to keep DDC at the forefront of the Atlanta market. Operational Integrity & Compliance • Sanitation Leadership: Serve as a primary guardian of ServSafe standards, ensuring the entire team adheres to rigorous food handling, temperature control, and hygiene protocols., • Food Product Lifecycle: Oversee the complete lifecycle of culinary products—from precision ordering and receiving to daily inventory audits of the walk-in and freezer to ensure peak freshness and minimal waste., • Proactive Preparation: Conduct regular walkthroughs to ensure the tools required for prep and service are accounted for, allowing the kitchen team to focus on execution rather than hunting for equipment., • Facility Stewardship: Implement and manage comprehensive cleaning and maintenance schedules for all kitchen equipment, ensuring the facility remains in peak operating condition and compliant with local health department regulations. Leadership & Team Development • Culture of Excellence: Foster a professional environment built on mutual respect, continuous learning, and high performance., • Mentorship & Accountability: Set clear performance standards, delegate responsibilities effectively, and mentor subordinates to help them reach their professional goals within the DDC framework., • Customer-Centric Focus: Lead by example in providing service behaviors that go beyond the expected, ensuring client satisfaction remains our primary metric of success. The Ideal Candidate • Proven Track Record: Extensive experience in high-volume catering or upscale hospitality leadership., • Operational Acumen: Exceptional organizational skills with the ability to manage complex logistics under tight deadlines., • Certification: Current ServSafe Manager certification is required., • Leadership Style: A proactive communicator who leads with composure and professional authority., • Communication: Bilingual proficiency in English and Spanish is strongly preferred to facilitate effective leadership and seamless communication across our diverse teams. Physical Demands & Work Environment • Endurance & Mobility: Ability to remain in a standing position for extended periods (8–10+ hours) and navigate a fast-paced, high-volume kitchen and warehouse environment with agility., • Strength Requirements: Ability to lift, carry, push, and pull items weighing up to 50 pounds (e.g., stock pots, crates of produce, and equipment)., • Manual Dexterity: High level of fine motor skills required for precision knife work, intricate plating, and the operation of various industrial kitchen appliances., • Environmental Adaptability: Comfort working in a variety of temperature zones, including high-heat environments (near ovens and ranges) and cold environments (frequent entry into walk-in coolers and freezers)., • Logistical Activity: Capability to assist with the loading and unloading of event vehicles and the maneuvering of heavy event carts as needed to ensure timely departures. Benefits • Compensation: Compensation is highly competitive and commensurate with professional experience. This role offers significant potential for supplemental earnings through event-based premiums and a performance-driven bonus structure., • Insurance: At Dennis Dean Catering, we believe in investing in the professionals who sustain our legacy. To support your holistic well-being and long-term security, we offer an industry-leading benefits suite for all full-time employees. This includes comprehensive medical, dental, and vision coverage with an exceptional 80% employer-sponsored premium contribution alongside a complimentary life insurance policy fully funded by the company., • Vacation: We are committed to a sustainable culture for our leadership team; as such, we offer a competitive paid time off (PTO) and vacation policy to encourage a healthy work-life balance., • Additional Benefits: DDC professionals enjoy a premium benefits package that includes more than just insurance. We provide access to a full ecosystem of support featuring a dedicated Employee Assistance Program, financial wellness tools, and a curated selection of lifestyle and retail discounts. Equal Opportunity & Background Check Statement Dennis Dean Catering & Events is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. All employment decisions are based on qualifications, merit, and business needs, without regard to race, color, religion, gender, sexual orientation, national origin, disability, or veteran status. Please Note: All successful candidates must pass a comprehensive background check and maintain a clean record as a condition of employment.

The Sous Chef will be able to effectively lead the kitchen in the absence of the Executive Chef, thinking positively and proactively to handle any obstacles and solve potential issues that may arise. Lead Cook or Sous Chef position. Superica is seeking an Sous Chef to join our Atlanta team!.

Little Rey is looking for a detail-oriented Executive Sous Chef!.

The Sous Chef will be able to effectively lead the kitchen in the absence of the Executive Chef, thinking positively and proactively to handle any obstacles and solve potential issues that may arise. Lead Cook or Sous Chef position. Superica is seeking an Sous Chef to join our Dunwoody team!.

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

Collaborate on recipe development and menu planning with Executive Chef.

The Sous Chef is responsible for assisting the Chef de Cuisine in the daily operations of the Back of House. Minimum of 3 years in a Sous Chef or lead line cook role. Helmed by award-winning chef, restaurateur, TV personality, and cookbook author Akhtar Nawab, HHQ’s dynamic and comprehensive t

Job Description We are seeking Sous Chef candidates to join our teams at Kyma, Bistro Niko, and Chops Lobster Bar! The candidate must have a minimum 2 years' experience in a management position in a well-respected fine dining environment. We specialize in whole fish flown in direct from the Mediterranean, meticulously sourced seafood, and local ingredients. Experience with Fish Cutting and Butchering is a plus. Join a team of culinary and hospitality professionals lead South Florida and Atlanta's most nationally acclaimed and successful restaurants. Each concept is distinctively different and the top of its class in the city. City Fish Market (Seafood), Bistro Niko (French), Kyma (Mediterranean), The Atlanta Fish Market (American Seafood), Pricci (Italian), Chops and The Lobster Bar (Steak House), Lobster Bar Sea Grille (Seafood and Prime Steaks), and Buckhead Bakery and Corner Cafe. Only those with excellent references need apply. Visit Us at We look forward to welcoming you aboard the Buckhead Life Restaurant Group team. Company DescriptionThe Buckhead Life Restaurant Group provides a culinary opportunity like no other in Atlanta and Florida. Many of our Top Chef's shaped their careers in one or more of our restaurants. Our Chefs have worked 40 plus years in some of the most respected restaurants in the US and abroad from the The French Laundry, Jean George's and Le Bernardin to Michelin starred restaurants in Italy and France. We run professional European style kitchens where you will be exposed to a variety cuisines and cooking techniques. We have our own Boutique Wholesale Seafood Company where we fly in pristine seafood from around the world. We bake all of our breads in our Artisanal style Bread Company. All of our restaurants are top of their class and many have garnered National accolades. Pricci -- Italian Kyma -- Greek Mediterranean Bistro Niko -- French Chops Lobster Bar -- Steakhouse Atlanta Fish Market -- Seafood Buckhead Bread Company and Corner Café -- European Bakery and Café Boca Raton, FL - Chops Lobster Bar Boca Raton, FL - City Fish Market Ft. Lauderdale, FL - Lobster Bar Sea GrilleThe Buckhead Life Restaurant Group provides a culinary opportunity like no other in Atlanta and Florida. Many of our Top Chef's shaped their careers in one or more of our restaurants. Our Chefs have worked 40 plus years in some of the most respected restaurants in the US and abroad from the The French Laundry, Jean George's and Le Bernardin to Michelin starred restaurants in Italy and France. We run professional European style kitchens where you will be exposed to a variety cuisines and cooking techniques. We have our own Boutique Wholesale Seafood Company where we fly in pristine seafood from around the world. We bake all of our breads in our Artisanal style Bread Company. All of our restaurants are top of their class and many have garnered National accolades.\n\n\n\n Pricci -- Italian\n Kyma -- Greek Mediterranean\n Bistro Niko -- French\n Chops Lobster Bar -- Steakhouse\n Atlanta Fish Market -- Seafood\n Buckhead Bread Company and Corner Café -- European Bakery and Café\n\n Boca Raton, FL - Chops Lobster Bar\n Boca Raton, FL - City Fish Market\n Ft. Lauderdale, FL - Lobster Bar Sea Grille

The opportunity Delaware North Sportservice is looking for an experienced Sous Chef to join our team at Truist Park in Atlanta, Georgia. In this role, you’ll partner with the Executive Chef to lead high-volume kitchen operations, deliver exceptional food quality, and inspire a talented culinary team. We’re seeking a creative leader with strong management skills who thrives in a fast-paced environment and is passionate about elevating the guest experience in concessions. If you’re ready to bring your culinary expertise to the big leagues, apply today and make an impact where the energy never stops! Relocation assistance is available. Pay Minimum – Anticipated Maximum Base Salary: $66,800 - $84,100 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at . What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: • Medical, dental, and vision insurance, • 401(k) with up to 4% company match, • Annual performance bonus based on level, as well as individual, company, and location performance, • Relocation assistance, • Paid vacation days and holidays, • Paid parental bonding leave, • Tuition and/or professional certification reimbursement, • Generous friends-and-family discounts at many of our hotels and resorts What will you do? • Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation, • Assist in hiring, training, and mentoring team members, while creating a cohesive work environment, • Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes, • Collaborate with the Executive Chef and culinary team in menu design and recipe development, • Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies More about you • Minimum of 3 years of culinary experience with previous supervisory responsibilities in a large production kitchen or high-volume food and beverage operation, • Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team, • Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation, • Proficient in computer skills, including Word and Excel, • Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications, • Capacity to work a flexible schedule to accommodate business levels Shift details Days Evenings Holidays Weekends Events Who we are Delaware North operates concessions, premium dining, and restaurants at Trust Park dating back to 2016 when the 41,500-seat venue opened. The state-of-the-art ballpark is home to Major League Baseball's Atlanta Braves. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $66,800 - $84,100 / year

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathes our touchstones. Our culture is defined by these values, and how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration, • We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone’s day A brief look at what you’ll do as a Sous Chef at bartaco: Our Sous Chefs are responsible for the daily leadership and operations of the kitchen, by providing professional leadership, coaching, development, and direction to the culinary team by ensuring that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality. Guest Experience: • Be guest-obsessed, adhere to bartaco's standards, ensuring all dishes meet our quality and presentation guidelines, • Oversee daily operations to ensure service flows seamlessly and efficiently, • Lead by example during shifts, setting the tone for hospitality, energy, and attentiveness Team Leadership: • Foster a positive work environment, promoting teamwork, morale, and professional growth among kitchen staff, • Develop and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards, • Uphold the bartaco culture by hiring and onboarding top talent who embody our touchstones, • Use emotional intelligence to connect with and support team members, ensuring they feel valued and empowered, • Manage scheduling and staffing to balance operational needs with team well-being, • Celebrate wins, recognize achievements, and provide constructive feedback to drive growth Operational Leadership: • Maintain bartaco’s standards by ensuring flawless execution in all aspects of service and operations, • Take ownership of hitting targets, executing rollouts, and achieving and exceeding performance goals, • Collaborate with the foh management and bar teams to adhere to bartaco’s high guest and beverage quality standards, • Maintaining a clean and organized kitchen environment, following food safety and sanitation guidelines, • Assist in managing daily kitchen operations, including ordering, inventory control, food cost management, and line checks, • Conduct regular inspections of kitchen equipment and report maintenance needs, • Support special events and catering functions as needed What sets you apart: • You embody grit—persevering through challenges and staying committed to excellence, • You excel in communication, keeping your team informed, motivated, and aligned, • You think critically, make thoughtful decisions, and solve problems with confidence and poise, • You are a driver of innovation and change, constantly looking for ways to improve processes and elevate the guest and team experience As a Sous Chef, you’ll play a pivotal role in shaping the culinary experience and creating a culture where your team thrives. Together, we’ll uphold bartaco’s reputation as a fun, vibrant, and welcoming destination for both guests and team members alike. Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Requirements: Requirements: • 1-3 years of culinary management experience, • A culinary arts degree is preferred, but not required, • Excellent cooking skills, • Experience mentoring and training hourly team members, • Attention to detail and problem-solving skills, • Flexibility to work evenings, weekends, and holidays Physical Skills: • Bring an energetic hustle and positive attitude to every shift, • Able to tolerate long periods working on foot/standing up, • Able to lift and move objects up to 50 pounds, • Able to work in a kitchen environment that may result in exposure to heat or cold #ZR

Paces Ferry Road [Kitchen Manager] As a Sous Chef at The Capital Grille, you'll: Support the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; Ensure proper food safety and sanitation procedures and profitability; Contribute to building top lin

Job Description We are a very high-end, luxury dinner-only sushi restaurant in the heart of Buckhead hiring a full-time Sous Chef for our kitchen department. You will be second in command in preparing and executing food behind hot section in the kitchen. The right candidates should possess at least 10 years of fine dining, high volume restaurant experience. You MUST work well under pressure and with other people. You MUST have a reliable means of transportation and be responsible for your given schedule. If you're interested, send us a short email introducing yourself and describing the reasons why you think you are the best candidate for the position along with a detailed resume highlighting which fine dining restaurants you previously worked along with the position and duration of time there. Serious inquiries only. Company DescriptionHigh end Sushi restaurant.High end Sushi restaurant.

The Sous Chef will be able to effectively lead the kitchen in the absence of the Executive Chef, thinking positively and proactively to handle any obstacles and solve potential issues that may arise. Superica is seeking an Sous Chef to join our Atlanta team!. The Sous Chef manages the hourly, back o

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

Our Michelin-starred restaurant group is seeking an experienced Sous Chef for our new 50-seat fine dining restaurant, KOSHU Club. Led by MUJŌ's Executive Chef J. Trent Harris and Chef de Cuisine Keith Miller, the menu bridges washoku (和食) and yōshoku (洋食) traditions with a contemporary sen

Our Sous Chefs are skilled chefs who combine their natural culinary ability with exceptional management skills. Partner with KM/Chef or General Manager to address and resolve disciplinary issues as appropriate. Assist Chef with managing all kitchen equipment maintenance as well as local Department o

The Tournant Sous Chef assumes complete charge of the food operation in the absence of Executive Chef and Executive Sous Chef. Writes weekly schedule, in conjunction with the Executive Chef, Executive Sous Chef and Banquet Chef, adhering to set labor guidelines without sacrificing quality of product

Lead Line Cook, Sous Chef and/or equivalent kitchen leadership in a finer dining restaurant. As a Sous Chef, you will oversee all kitchen operations and provide leadership and support to the culinary team.

The Senior Sous Chef or Kitchen Manager or Chef De Cuisine leads a culinary team managing daily restaurant culinary and food service operations to ensure high operating standards and reports directly to the Executive Chef. Hiring immediately for full-time Senior Sous Chef or Senior Kitchen Manager o

The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability. The Sous Chef supports the Executive Chef to ensure menu items are executed with

Collaborates with specialty chefs on menu items—for example, works with the sous chef to design an innovative, appealing, and banquet menu items. The Executive Chef oversees kitchen operations, creates an innovative menu, and coordinates the preparation of food ordered by our members and their gue

Minimum 5 years at an Executive Sous Chef or Sous Chef level management position of a 4 star establishment or higher. Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. The Executive Sous Chef

To provide technical and administrative assistance to the Banquet Chef and ensures effective operation of the kitchen and banquets.

You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. Position Title: Sous Chef Delta Sky Club Atlanta. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as

Job Description: Executive Sous Chef.

Homespun is a boutique chef service that is dedicated to providing wholesome food and hospitality to its customers. We are proud to have a team of chefs, servers, and staff who share our values of quality and authenticity. We are looking for a professional, detail-oriented individual with excellent

Manage and lead a diverse culinary team, including the Sous Chef, Demi Chef, Special Diets Chef, and international support staff, fostering a collaborative and efficient work environment. Executive Chef - Camp Barney Medintz. We are seeking a dynamic and organized Executive Chef to lead our kitchen

The Sous Chef will play a key role in daily BOH operations, leading by example and supporting the Executive Chef and broader kitchen operations leadership team.

Our Michelin-starred restaurant group is seeking an experienced AM Sous Chef for our new 50-seat fine dining restaurant, KOSHU Club. Led by MUJŌ's Executive Chef J. Trent Harris and Chef de Cuisine Keith Miller, the menu bridges washoku (和食) and yōshoku (洋食) traditions with a contemporary

Are you ready to transform lives through academic excellence, innovative research, strong community partnerships and economic opportunity? Kennesaw State University is one of the 50 largest public institutions in the country.With growing enrollment and global reach, we continue to expand our institu

A Healthier Future Starts With You!.As a Kitchen Lead, you'll be an ambassador for our mission: building healthier communities by connecting people to real food.You're the backbone of our hot food preparationensuring every guest receives high-quality, properly cooked, and well-presented food through

The Sous Chef will be able to effectively lead the kitchen in the absence of the Executive Chef, thinking positively and proactively to handle any obstacles and solve potential issues that may arise. Superica is seeking an Sous Chef to join our Atlanta team!. The Sous Chef manages the hourly, back o

Collaborate with the Executive Chef, Demi Chef, Special Diets Chef, and international support staff to foster a positive and productive work environment. We are seeking a dedicated and organized Sous Chef to support the Executive Chef in managing kitchen operations at Camp Barney Medintz. Proven exp

Assists Executive Chef with formal evaluations of staff. Being a Hawkers Sous Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. The Sous Chef will work towards goals and objectives to achieve desired results while focusing on the long-term

Chef de Cuisine, Executive Sous Chef, or Executive Chef level (Michelin-starred, Relais & Châteaux, or comparable high-caliber kitchens strongly preferred). The Chef de Cuisine will work in close partnership with our Executive Chef and leadership team to carry forward Atlas' culinary vision while m

Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

The Executive Sous Chef will partner with the Executive Chef to. Partner with the Executive Chef in daily leadership and menu execution.

As Chef De Partie you will have a hands on approach, along with the Junior Sous Chef and Chef de Cuisine, to ensure all food items are prepared to the highest standards in flavor and presentation. Lead Commis Chefs and Demi CDP's. You will complete company recipe guidelines for assigned responsibili

Maintain and strictly abide by state sanitation/health regulations and hotel requirements.Be available to work a flexible schedule, including weekends, holidays, and varied shifts.Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, prope

Pastry Cook or Sous Chef and be 18 years of age or older. Pastry Sous Chef starting salary is 55-60k based on experience. Ellet's pays homage to the great American steakhouses and Chef Hopkins' time spent cooking in New Orleans.

Join Our Team as a Sous Chef at Ruth's Chris Steak House. Now, we're looking for an exceptional Sous Chef to help lead our culinary team with passion, precision, and pride. Support the Executive Chef in all kitchen operations, maintaining the highest culinary and safety standards.

Preparation of all pastry products as trained in accordance to Pastry shop standards; assists higher level bakers; other duties as assigned by Chef.

The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive S

Join the Culinary Elegance at ATLAS Restaurant, St. Are you ready to elevate your culinary career to new heights? ATLAS Restaurant, nestled within the prestigious St. With a Michelin Star accolade, ATLAS stands as one of the finest and most celebrated restaurants in Atlanta and now is your opportuni

As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. Provide performance feedback of entire te

Assume Chef's duties in the absence of the Executive Chef. The Sous Chef identifies priorities for each shift focusing on food quality, cleanliness, sanitation and running a smooth shift. The Sous Chef builds sales and profits through their behavior, delivering on promises to our team, guests, vendo

Supervise back-of-house operations and ensure smooth execution of service.Maintain food quality, consistency, and presentation across all menu items.Lead the kitchen team by example, training and coaching staff on recipes, techniques, and kitchen protocols.Support the General Manager in managing foo