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

Job 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 DescriptionDescription: As a Sous 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 in the City is a distinguished Atlanta dining destination, recognized for exceptional steaks, fresh seafood, fine wines, and warm, attentive hospitality. Located in the heart of the city, we blend timeless culinary standards with a refined, modern atmosphere. Our team is dedicated to delivering excellence in every dish and creating memorable guest experiences through genuine service and deliberate attention to detail. RESPONSIBILITIES: • Lead culinary innovation using fresh, local ingredients and refined techniques., • Maintain the highest standards of cleanliness, organization, and efficiency., • Manage financials, including labor, cost of goods, and P&L oversight., • Foster a positive, team-oriented work environment., • Mentor and coach culinary team members to uphold high standards., • Oversee all BOH operations and ensure timely food preparation and delivery., • Ensure guest satisfaction through exceptional culinary experiences., • Participate in training sessions, meetings, and team collaboration., • Adhere to all company policies, standards, and food safety regulations. REQUIREMENTS: • 1–2+ years of back-of-house operations management, including at least 1 year as a Sous Chef., • Proven success in a fast-paced, high-volume environment., • Experience managing a full-service restaurant and mentoring team members., • Strong understanding of P&L, budgets, inventory, and labor management., • Familiarity with POS systems and OpenTable., • Ability to create memorable dining experiences and WOW moments., • Skilled in coaching, scheduling, and driving continuous improvement., • 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., • Excellent communication skills and strong math/cash-handling accuracy. 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 The Buckhead Life Restaurant Group is seeking talented and experienced Sous Chef candidates to join our culinary teams at Kyma, Bistro Niko, and Chops Lobster Bar. If you are passionate about excellence, dedicated to craftsmanship, and ready to grow with a nationally acclaimed restaurant group, we want to meet you. About the Role We are looking for driven culinary leaders with a minimum of 2 years of management experience in a respected fine dining environment. Candidates should demonstrate strong culinary fundamentals, team leadership skills, and a commitment to delivering exceptional guest experiences. Our kitchens specialize in: • Whole fish flown in directly from the Mediterranean, • Meticulously sourced seafood and prime meats, • Local, seasonal ingredients prepared with precision and care Experience with fish cutting and butchering is a strong plus. Who We Are Buckhead Life Restaurant Group is home to some of the most acclaimed dining destinations in Atlanta and South Florida. Each concept is distinct, chef-driven, and recognized for excellence: Kyma – Modern Mediterranean • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • Chef Pano Karatassos “Reader’s Choice: Best Chef in Atlanta” by The Atlantan, • “Best of Atlanta: Best Seafood” – INsite Magazine Bistro Niko – Classic French brasserie • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • “100 Hottest Restaurants” – Jezebel Magazine, • “Reader’s Pick: Best of ATL” – Creative Loafing Chops Lobster Bar – Prime steaks & seafood • “Best of Atlanta: Best Steaks” – INsite Magazine, • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • “100 Hottest Restaurants: #6” – Jezebel City Fish Market – Award-winning seafood • “Diner’s Choice Award” – OpenTable, • “Award of Excellence” – Wine Spectator, • “Certificate of Excellence” - TripAdvsor The Atlanta Fish Market – American seafood institution • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • “100 Hottest Restaurants” – Jezebel Magazine, • “Atlanta’s Best Lobster Roll” - Zagat Pricci – Contemporary Italian • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • “100 Hottest Restaurants” – Jezebel Magazine, • “Award of Excellence” – Wine Spectator Lobster Bar Sea Grille – Seafood & prime steaks • “Top 7 New Recommended Spots” – Sun-Sentinel, • “Critic’s Pick for Best Seafood Restaurant” – New Times Broward-Palm Beach, • “Best Seafood Restaurant” – New Times Broward-Palm Beach Buckhead Bread Company & Corner Café • “Top 25 Restaurants in Atlanta” – Atlanta Business Chronicle, • “Certificate of Excellence” – TripAdvisor, • “Best Brunch in Atlanta” – OpenTable Our restaurants have earned extensive national recognition, including multiple Esquire “Best New Restaurant” awards and top ratings across their categories. What We Offer • A thriving, professional environment that values growth and internal promotion, • Mentorship from industry-leading chefs and operators, • Competitive compensation, • Opportunities across multiple high-profile concepts Candidate Requirements • Minimum 2 years of management experience in fine dining, • Strong culinary skills and kitchen leadership, • Excellent professional references required, • Passion, consistency, and commitment to excellence How to Apply Visit www.buckheadrestaurants.com to learn more about our restaurants and apply online. We look forward to welcoming you to the Buckhead Life Restaurant Group team—where culinary careers are built and excellence is the standard.

Job Description We are seeking a Sous Chef/Chef de Partie to support a Michelin-starred Asian cuisine concept with a primary focus on Japanese culinary traditions. This role will lead kitchen sections, uphold exacting plating and quality standards, contribute to menu development, and help train the culinary team in a high-level fine-dining environment. Responsibilities • Supervise kitchen operations and lead an assigned section., • Prepare Japanese cuisine using refined culinary techniques., • Execute precise fine-dining plating standards., • Support menu development for the Japanese cuisine concept., • Monitor food quality and maintain consistent culinary standards., • Manage inventory and support efficient ingredient utilization., • Maintain food safety and sanitation standards., • Train and support members of the culinary team. Preferred Qualifications • 4+ years of experience in professional culinary operations., • Strong knowledge of Asian culinary techniques., • 3+ years of experience in fine dining \nCompany Description The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed. The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

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 DescriptionDescription: What We Offer You As a Sous Chef some of the benefits you can enjoy are: • Medical, Dental, Vision, Short Term Disability, and Life and AD&D that starts the 1st day of the month following your start date, • Paid Time Off (PTO), • Quarterly Bonus, • Parking Pass included, • Monthly dining spend allowance at all of our concepts, • 50% employee discounts for you and up to 3 guests, at our many brands! Click Here to see all of our brands What You'll Be Doing The Sous Chef works under the supervision of the Executive Chef, and is responsible for the day-to-day operation of the kitchen and direction of food preparation in the kitchen. Duties include: Leadership and Management: • Lead kitchen team in chef’s absence, and provides guidance to junior staff members., • Responsible for maintaining proper staffing levels for kitchen staff to maintain budgeted labor cost., • Supervise and communicate with kitchen staff and management to achieve budgeted costs related to labor, food, beverage, etc., • Responsible for recruiting, interviewing, and submitting recommendations for new hires in Culinary operations., • Responsible for executing new hire training for kitchen staff., • Administers disciplinary action to kitchen staff when necessary and provides guidance on performance improvement. Kitchen/Culinary Operations: • Adhere to sanitation regulations and safety regulations, • Aids in the development and maintenance of a thorough and accurate recipe file., • Assist with the preparation and planning of meal designs., • Ensure kitchen activities operate in a timely manner., • Resolve customer problems and concerns., • Maintain accurate inventories with ongoing inventory analysis and management., • Maintain accurate and timely costing of daily specials and menu items, • Manage par levels for all chemicals, BOH supplies, and small ware., • Assist Executive Chef and General Manager with preventative maintenance and maintenance scheduling of all restaurant equipment., • Responsible for waste tracking and control., • Effective and thorough management of unit cleanliness.Requirements: What We Require of You • Possess and demonstrates excellent culinary skills, • Ability and willingness to work all BOH positions when necessary, • Basic Computer Knowledge, • Advanced knowledge of food profession principles and practices, • Experience with BOH systems, ordering, and inventory management., • Experience in similar position, • Experience developing staff, • Management experience preferred, • Successful completion of Food Safety training required with 30 days of hire Compliance Statement The physical demands of typical of this position must be met by the employee to successfully perform the essential functions for the position. Reasonable accommodations may be available for individuals with disabilities. Southern Proper Hospitality is an equal opportunity employer committed to a diverse and inclusive workforce. Applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy), age, sexual orientation, national origin, marital status, parental status, ancestry, disability, gender identity, veteran status, genetic information, other distinguishing characteristics of diversity and inclusion, or any other protected status. External hires will be subject to a background check. Qualified applicants with arrest and/or conviction records will be considered for employment in a manner consistent with federal and state laws, as well as applicable local ordinances. We use eVerify to confirm U.S. Employment eligibility.

Job Description About The Mansions Our mission at Mansions Senior Living is to provide Seniors a quality living experience, value and peace of mind that allows them to enjoy their retirement and focus on what is most important to them. We strive to provide our residents with an environment that encourages positive social interaction, physical and educational activities, and quality nutrition. The Role The Server role ensures that all guests are served to The Mansions standards in the Restaurant areas. Servers welcome guests and demonstrate the highest standards of hospitality at all times within food and beverage areas. Servers take orders, serve and at times prepare food and beverages to all residents and guests. Servers provide friendly and timely services in an efficient manner under the direct supervision of the Service Manager, Sous Chef and/or Executive Chef. The Ideal Candidate Do you have a keen eye for detail? Are you able to follow instructions precisely? Do you have a passion for working with the aging population? If so, this may be the role for you! Requirements & Preferences • Must be comfortable in a fast-paced restaurant environment., • Must be dependable., • Must demonstrate excellent customer service., • Must be able to operate Point of Sale system., • High school diploma preferred. Schedule • Varying schedule, part time day shift and weekend availability Perks • Access your wages ahead of payday with ZayZoon!, • The Mansions pays 80% of employee only health insurance., • Dental, Vision and other Voluntary benefits., • Retirement plan with company match It’s always a great day at The Mansions!

Job Description Position Title: Line Cook/Prep Cook Department: Dietary/Food Service Reports to: Sous Chef and Department Director in that order Safety-Sanitation: Commits to following outlined department safety procedures. Works smart, safely and helps maintain and create a safe environment for co-workers. Reports any unsafe condition and corrects in a timely manner. Follows all food sanitation regulations dictated by Dekalb County Health Dept and ServSafe Handbook. Commitment to Quality & Team: Employee should daily and visibly demonstrate a commitment to meeting a high quality of service standards. Employee should fulfill all job duties (as expected of position and those assigned daily) to ensure that job is completed. Employee is expected to participate in all meetings and share input on how to improve performance and obtain goals set by management. Employee should demonstrate a positive attitude each day. Employee is expected to deal with conflict in a professional manner, displaying honesty and trustworthiness. Essential Duties: • Must have the ability to stand on your feet for 50 hours a week and move 50+ cases., • Reports up the chain of command to shift lead, then sous chef, then department director., • Responsible for ensuring all food service and cleanliness goals are achieved during all shifts; This should be accomplished by visible personal demonstration of efficiency, clean work habits, emotional intelligence and professionalism., • Ensures that workstation is maintained to sanitation standards., • Reporting to work on time, no more than 5 minutes before scheduled time. Properly clocking in and out and following scheduled breaks is company policy; clocking in/out should not be abused as this is in violation of the employee handbook. Communicate with a manager if you are not at your workstation and where you will be if you are on an unscheduled break. You must adhere to provided schedule and ensure you are not working beyond 40 hours if not authorized by direct supervisor. All employees should model good attendance by reporting on time and ready to work for all assigned shifts., • Assisting dining services team with inventory and ordering, helping to maintain par levels and control food cost while ensuring proper storage of all items according to health code standards ie labeling all stored items, proper rotation, observing all time/temperature standards., • Follows cell phone procedures and proper usage as dictated by Clairmont Place Executive Director and Employee Handbook., • Provides friendly service towards residents, guests, vendors, coworkers and any other coworkers in other departments., • Performs other duties as assigned in dietary department, to ensure cross training and ability to work all stations when needed., • Reports all issues with personnel, service or equipment as soon as possible to supervisor., • Employee must adhere to all other standards and rules as laid out in the Clairmont Place Employee Handbook including standards of attendance and professionalism. Work Flexibility Work week is generally made up of 40 hours, however this position requires willingness to be flexible in work hours when needed to fulfill the needs of the business. PI4fc23d7a3735-25405-41920229

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!

Job Description • We are hiring immediately for a Sous Chef position., • Location: Atlanta, GA, • Pay Range: $60,000 -$65,000 We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1582100. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: http://www.bamco.com/careers/ Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Associates at Bon Appétit are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyBAMCO.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. [[filter4]]

Job Description Sous Chef (Seasonal Summer Camp – Kosher Kitchen) Camp Barney Medintz – Cleveland, GA (Open to Candidates Nationwide) May 14 – August 7, 2027 Camp Barney Medintz is hiring a Seasonal Sous Chef to support our Executive Chef in a high-volume kosher kitchen. This is a hands-on role with primary responsibility for dinner service, desserts, milk line, and snacks, while helping ensure the entire kitchen runs smoothly. If you’re organized, adaptable, and comfortable managing multiple stations in a fast-paced environment, this is a great opportunity to step into a leadership role for the summer. Job Type Seasonal (Full-Time, Summer) May 14 – August 7, 2027 Pay & Benefits • Competitive salary (based on experience), • Free housing, meals, and full room & board, • Unique, team-oriented summer camp environment Key Responsibilities • Lead preparation and service for dinner, desserts, milk line, and snacks, • Ensure all food meets kosher standards and quality expectations, • Follow and adjust production charts to maintain proper quantities and minimize waste, • Support breakfast and lunch operations as needed, • Help manage kitchen workflow and keep team members on task, • Maintain organization across all stations, including coolers (FIFO stock rotation), • Assist with receiving, checking in, and storing deliveries, • Collaborate with Executive Chef and kitchen team (including international staff), • Maintain a clean, safe, and health code-compliant kitchen Qualifications • Experience as a Sous Chef or Kitchen Supervisor in a high-volume kitchen, • Strong organizational and multitasking skills, • Ability to manage multiple stations and shifting priorities, • Team leadership skills with a hands-on approach, • Experience with inventory organization and stock rotation (FIFO), • Culinary training or equivalent professional experience, • Ability to work long, active hours, including weekends Preferred Experience • Summer camp, catering, or institutional dining, • Special diets (allergies, gluten-free, vegetarian/vegan), • Experience working with diverse or international staff Schedule • Full-time seasonal role (May–August), • Includes weekends and extended shifts Work Location In person – Cleveland, GA

Job DescriptionDescription: As a Sous 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 in the City is a distinguished Atlanta dining destination, recognized for exceptional steaks, fresh seafood, fine wines, and warm, attentive hospitality. Located in the heart of the city, we blend timeless culinary standards with a refined, modern atmosphere. Our team is dedicated to delivering excellence in every dish and creating memorable guest experiences through genuine service and deliberate attention to detail. RESPONSIBILITIES: • Lead culinary innovation using fresh, local ingredients and refined techniques., • Maintain the highest standards of cleanliness, organization, and efficiency., • Manage financials, including labor, cost of goods, and P&L oversight., • Foster a positive, team-oriented work environment., • Mentor and coach culinary team members to uphold high standards., • Oversee all BOH operations and ensure timely food preparation and delivery., • Ensure guest satisfaction through exceptional culinary experiences., • Participate in training sessions, meetings, and team collaboration., • Adhere to all company policies, standards, and food safety regulations. REQUIREMENTS: • 1–2+ years of back-of-house operations management, including at least 1 year as a Sous Chef., • Proven success in a fast-paced, high-volume environment., • Experience managing a full-service restaurant and mentoring team members., • Strong understanding of P&L, budgets, inventory, and labor management., • Familiarity with POS systems and OpenTable., • Ability to create memorable dining experiences and WOW moments., • Skilled in coaching, scheduling, and driving continuous improvement., • 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., • Excellent communication skills and strong math/cash-handling accuracy. 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 Who you are: You are a master of organization and efficiency, running shifts with seamless precision. Your unwavering commitment to culinary excellence and passion for creating unforgettable dining experiences set you apart. With your strong management skills and focus on profitability, you ensure the restaurant's stability and success while upholding the highest standards of food quality and guest satisfaction. Who we are: Are you ready to join the ranks of the Fifth Group Restaurants, where our purpose is to ignite passion and bring joy to people's lives? Since our establishment in 1993, we have been dedicated to making a mark on Atlanta's dining scene and elevating the city's culinary reputation. We cherish a work environment built on positivity, respect, diversity, and the pursuit of profitability. We value the importance of maintaining a balanced and healthy lifestyle while setting and achieving meaningful goals. If you're ready to be a part of the Fifth Group family and make a lasting impact in the world of dining, we invite you to join us as a Fifth Grouper! Responsibilities · Directly supervise BOH hourly staff, fostering a culture of learning and creativity. · Ensure job fulfillment, appearance, and professionalism of the team. · Conduct new hire and ongoing training consistently and effectively. · Maintain optimal staffing levels and participate in the hiring process. · Understand P&L statements and contribute to profitability. · Supervise budgets for labor, food, beverage, and controllables. · Target and address problem areas, developing actionable plans for improvement. · Manage waste tracking, product storage, and efficient rotation methods. · Optimize scheduling and personnel management for budgeted production. · Demonstrate excellent culinary skills and instruct hourly staff. · Collaborate on recipe development and menu planning with Executive Chef. · Execute smooth shifts, ensuring adherence to standards and procedures. · Accountable for opening, closing, and daily/weekly duties of the BOH staff. · Master expediting skills for consistent ticket times and perfect plate presentations. · Uphold strict food quality, handling, and sanitation standards. · Proactively ensure workplace safety and back door security. · Communicate professionally and proactively with the front of the house. · Lead by example and serve as a role model for managers and staff. · Set a standard of self-accountability, timeliness, and punctuality. · Comprehend and execute restaurant objectives and strategies. · Utilize effective time management tools to prioritize tasks and meet goals. · Timely and accurately handle daily, weekly, monthly, and quarterly priorities. · Follow up on weekly cleaning projects and establish SOPs for efficient operations. · Manage an assigned department and provide guidance to at least two individuals. Knowledge, Skills, & Abilities · 2+ years of experience in high volume, upscale casual kitchens · Professional and personable · Excellent communication skills · Self-starter that sets and accomplishes goals · Organizational, time management and project management skills · Accountable, efficient, respectful · Creative, innovative, effective · Positive attitude · Passion for serving others · Administrative tasks Physical Requirements · Constant standing and walking · Occasional stooping, kneeling and crawling · Occasional 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 15 lbs on a regular and continuing basis · Occasional pushing, pulling, lifting or carrying up to 50 lbs, i.e. case of wine, full ice buckets, etc · Must be able to listen and speak, for both guest and team member interaction · Constant use of POS/Computer systems · 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: Responsible for management of overall kitchen operations, including, but not limited to supervision of staff, quality control, cost control, and menu planning. Provides administrative and supervisory duties for the kitchen, in the absence of or as directed by the Chef de Cuisine & Culinary Director. Reports to the Chef de Cuisine and Culinary Director. Requirements: Typical Work Routine Includes But Not Limited To: 1. Supervise a well-qualified staff. Provide supervision and direction: a. Assign and direct daily work activities b. Provide coaching and counseling to employees; initiate disciplinary action when necessary c. Supervise the kitchen staff in maintenance of high quality service standards 1. Maintain a high degree of quality food preparation and service. a. Insure that quantity of food prepared is sufficient to meet guarantee numbers, in compliance with cu rent production, service and guarantee standards b. Uphold policies, cooking quality standards and exact completion of recipes c. Supervise use of standardized recipes and portion and cost controls d. Develop and participate in quality control activities e. Maintain a safe and clean work environment, meeting all inspection standards f. Inspect equipment and inform supervisor of maintenance issues g. Oversee the preparation and filling of daily food requisitions h. Oversee and organize all mise en place by function. 1. Deliver quality customer service to insure customer satisfaction and repeat business. a. Review all banquet orders to insure correct menu preparation and guarantee numbers b. Resolve customer concerns or complaints promptly with a high degree of professionalism. 1. Participate in the development and preparation of all catering items. a. Monitor trends and developments in food service and preparation, and make recommendations as requested by supervisor. b. Analyze food costs and product selection. Make recommendations as requested by supervisor. 1. Deliver high quality customer service: a. Respond to client and staff requests for assistance, additional equipment, room refreshes, special menu items. b. Use correct radio etiquette to respond to requests and radio calls in a timely and professional manner. c. Use radio ear-pieces to insure control of radio communication and client satisfaction d. Assist co-workers with completion of duties to insure client satisfaction. e. Assist visitors, clients, vendors, and others with directions and information about the facility. f. When possible, escort guests to desired locations. g. Meet and exceed customer expectations by delivering superior quality service and teamwork. 1. Safety and Security: a. Observe and practice safe working techniques particularly with kitchen equipment, knives, etc.. b. Understand and demonstrate the correct use, storage, and labeling of food and of cleaning agents. c. Correct or report safety hazards. d. Understand and acknowledges best practices for building evacuation and emergency situations. e. Assist with building evacuation when necessary. f. Knowledgeable of policies regarding safe working procedures and conditions on the premises of and will be responsible for practicing such procedures. 1. Demonstrate respect. a. Exhibit a professional demeanor at all times, to everyone b. Utilize professional communication skills-verbal, and written to interact with others c. Meet privately with management to resolve differences, discrepancies or conflicts d. Maintain a cordial and professional working relationship with co-workers e. When possible, assist co-workers with execution of tasks to insure the success of all events and activities. 1. Physical requirements: a. Lift moderate amounts of weight up to 50 lbs. b. Ability to tolerate moderate contact with cleaning agents. c. Extensive walking, stooping, bending, kneeling and reaching to perform routine duties throughout the facility. d. Able to walk and stand for up to ten (10) hours. e. Read and speak English in order to interpret written instructions and respond to guest requests. 1. Maintain equipment by following established procedures. a. Follow company procedures to acquire and return equipment, including pagers, two-way radios, keys, carts, supplies, etc. Assume full responsibility for company property in your possession. b. Ensure that all storage rooms are kept clean and orderly c. Notify management of equipment and facilities in need of repair or replacement, or supplies requiring replenishment. 1. Reporting requirements: a. Submit shift reports as assigned to maintain internal harmony. b. Report to Public Safety all incidents of building, equipment or facility damage c. Report all events involving suspicious activity, illness or injury, involving employees, guests, vendors, contractors, or others in our facility. d. Report all safety issues, broken, damaged or mal-functioning equipment or facility damage e. Complete and submit required payroll information, leave requests, and related documentation in a timely manner. 1. Attend and participate in required meetings and training to work toward enhanced job performance and understanding., 2. At all times, project a positive image to employees, guests, vendors and others. Display a positive outlook and pleasant manner with all subordinates, peers, and clients., 3. Position requires irregular work schedules and the performance of work assignments, which may not be directly related to job specifications. Attendance is consistent and tardiness is avoided., 4. Demonstrate flexibility in dealing effectively with unscheduled events/changed priorities/incomplete information., 5. Adjust priorities and respond with a sense of urgency to matters of importance. Keep management promptly and fully informed of any situation that requires immediate management attention., 6. Maintain positive working relationships with customers, service contractors, suppliers, and companies and firms doing business with Cobb-Marietta Coliseum and Exhibit Hall Authority, to promote coordinated services to clients. At all times, present a positive image of the Authority and its component divisions., 7. Support the mission, vision and objectives of the Cobb-Marietta Coliseum and Exhibit Hall Authority and its component divisions, and follow company policies and procedures. Support and implement management decisions., 8. Act as a team player, working with other departments to realize shared goals and objectives that will achieve “One Team, One Company”., 9. Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position. Minimum Qualifications: 1. Thorough knowledge of French classical, contemporary and modern cooking., 2. Must demonstrate an advanced knowledge of food, produce and quality ingredients., 3. Knowledge of and ability to maintain all local, state and federal guidelines which relate to sanitation and safety in the workplace., 4. Expert technical training and experience in first quality food preparation and service. At least 3 years experience as Garde Mange or Sous Chef in a comparable facility., 5. Strong management skills including organization, leadership, budgetary control, communication and customer service.

Job Description Reports To: Sous Chef/ Chef de Cuisine Location: Retreat Employment Type: Full-time, PM Shift The Gathering Spot (TGS) is a private membership club founded in 2016 for professionals, creatives, and entrepreneurs in Atlanta and Washington, D.C., committed to fostering community, culture, and connection through curated experiences, content, and dining. Additionally, TGS operates Retreat, an exclusive, private rooftop club designed to facilitate refined social interaction and high-end hospitality for leaders and culture-shapers seeking meaningful relationships and elevated experiences. Position Summary Own an assigned culinary station, delivering precise, timely and consistent food preparation while maintaining mise en place, safety and a collaborative kitchen culture. Key Responsibilities • Station Ownership:, • Prepare and execute assigned dishes to approved recipes, portion specifications and presentation standards., • Set up, stock and close the station; maintain accurate prep lists and communicate shortages early., • Service Coordination:, • Coordinate ticket timing with the expo and neighboring stations, including banquet and special-event demands., • Accommodate dietary restrictions and allergen instructions through established procedures., • Quality & Controls:, • Check ingredient freshness, holding temperatures and plate quality; reduce spoilage and waste., • Support counts, receiving, labeling, rotation and proper storage., • Teamwork & Safety:, • Assist with training junior cooks and maintaining a clean, organized, hazard-free workspace., • Report equipment issues and follow sanitation and food safety requirements., • Additional Expectations, • Maintain confidentiality, uphold an inclusive and respectful workplace, • Work evenings/weekends/holidays as business needs require, • Perform other related duties as assigned., • This description may evolve with operational needs.Education & Experience, • 2+ years of line cooking experience; upscale restaurant or banquet exposure preferred., • Proficiency in core cooking methods, knife skills, mise en place and safe food handling., • Ability to remain organized and accurate during peak-volume service.Physical Requirements, • Ability to stand and move for extended periods, • Use standard workplace equipment, • Lift or move supplies and event materials as needed for the role, with or without reasonable accommodation. The Gathering Spot is an Equal Opportunity Employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Powered by JazzHR 0L9CL3TuZb

Job Description At Wyndham Atlanta Buckhead Hotel & Conference Center, we know our people drive our success. As a Sous Chef, you'll play a pivotal role in our culinary team, working alongside our Executive Chef to lead and inspire. We offer a dynamic, fast-paced environment where you can truly let your passion for food and people shine. Our commitment to your growth includes ongoing learning opportunities, competitive compensation, health insurance, and paid time off. Here, innovation and employee growth are at the core of what we do. We foster a collaborative environment where your contributions are celebrated, and your career advancement is a priority. Be part of a team recognized for excellence in the hospitality industry, delivering exceptional dining experiences. Ready to elevate your culinary career? Join us, and let's create something extraordinary together. Compensation: $23 - $25 hourly Responsibilities: • Lead daily kitchen operations, ensuring high-quality food preparation and presentation., • Collaborate with the Executive Chef to develop innovative menu items that delight our guests., • Supervise and mentor kitchen staff, fostering a positive and productive work environment., • Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen., • Manage inventory and ordering of supplies, optimizing cost efficiency without compromising quality., • Coordinate with front-of-house staff to ensure seamless service and guest satisfaction., • Assist in planning and executing special events, showcasing our culinary excellence to clients and guests. Qualifications: What We’re Looking For • 3–4 years of culinary supervisory experience in a hotel, restaurant, resort, or similar environment., • A positive, team-focused leader who enjoys developing others., • Strong communication, organization, and problem-solving skills., • Knowledge of food safety, sanitation, inventory, and cost control., • Food Safety/Food Handler certification preferred or required as applicable., • Flexibility to work evenings, weekends, and holidays. Why Join Us? Be part of a team where your leadership, creativity, and passion for hospitality make a difference every day. You’ll have the opportunity to work closely with the Executive Chef, grow your culinary leadership skills, and help create memorable experiences for our guests. If you’re ready to bring your talent and passion to the kitchen, we’d love to hear from you! About Company The Wyndham Atlanta Buckhead Hotel & Conference Center is located at 3405 Lenox Road NE, Atlanta, GA 30326. At GF, we believe that people are the key to our success. We offer health insurance, paid time off, ongoing learning opportunities, competitive compensation, plus a great culture. GF Hotels & Resorts is an award-winning full-service ownership and management company that specializes in hotels, resorts, golf courses, and other related hospitality assets. Since its founding in 1988, GF has operated over 800 properties in 46 states. Currently, GF partners with Hilton, Marriott, Hyatt, IHG, Choice, Wyndham, Best Western, among others, as well as individual properties. With its award-winning approach to maximizing guest satisfaction, GF has been recognized as one of the top management companies in the industry.

Job Description DESCRIPTION: Popular, Atlanta-based restaurant group is seeking a talented Sous Chef to join their bustling, modern Southern concept. Our ideal candidate is a master of organization and efficiency, running shifts with seamless precision. Your unwavering commitment to culinary excellence and passion for creating unforgettable dining experiences sets you apart. With your strong management skills and focus on profitability, you ensure the restaurant's stability and success while upholding the highest standards of food quality and guest satisfaction. Job duties include, but are not limited to: • Directly supervise BOH hourly staff, fostering a culture of learning and creativity., • Ensure job fulfillment, appearance, and professionalism of the team., • Conduct new hire and ongoing training consistently and effectively., • Maintain optimal staffing levels and participate in the hiring process., • Understand P&L statements and contribute to profitability., • Supervise budgets for labor, food, beverage, and controllables., • Target and address problem areas, developing actionable plans for improvement., • Manage waste tracking, product storage, and efficient rotation methods., • Optimize scheduling and personnel management for budgeted production., • Demonstrate excellent culinary skills and instruct hourly staff., • Collaborate on recipe development and menu planning with Executive Chef., • Execute smooth shifts, ensuring adherence to standards and procedures., • Accountable for opening, closing, and daily/weekly duties of the BOH staff., • Master expediting skills for consistent ticket times and perfect plate presentations., • Uphold strict food quality, handling, and sanitation standards., • Proactively ensure workplace safety and back door security., • Communicate professionally and proactively with the front of the house., • Lead by example and serve as a role model for managers and staff., • Set a standard of self-accountability, timeliness, and punctuality., • Comprehend and execute restaurant objectives and strategies., • Utilize effective time management tools to prioritize tasks and meet goals., • Timely and accurately handle daily, weekly, monthly, and quarterly priorities., • Follow up on weekly cleaning projects and establish SOPs for efficient operations., • Manage an assigned department and provide guidance to at least two individuals. REQUIREMENTS: • 2+ years of BOH managerial experience in high volume, upscale casual kitchens, • Professional and personable, • Excellent communication skills, • Self-starter that sets and accomplishes goals, • Organizational, time management and project management skills, • Accountable, efficient, respectful, • Creative, innovative, effective, • Positive attitude, • Passion for serving others, • Administrative tasks, • Constant standing and walking, • Occasional stooping, kneeling and crawling, • Occasional 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 15 lbs on a regular and continuing basis, • Occasional pushing, pulling, lifting or carrying up to 50 lbs, i.e. case of wine, full ice buckets, etc, • Must be able to listen and speak, for both guest and team member interaction, • Constant use of POS/Computer systems, • Requires manual dexterity to use and operate all necessary equipment BENEFITS: • Market salary ($60-70K), • Medical/Dental/Vision, • Quarterly Bonus Potential, up to $9k/annually, • PTO, • Excellent work/life balance (50 hours and 2 consecutive days off), • Dining discounts, • Growth opportunities within the organization, • EOE - 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 Description • We have an opening for a part time SOUS CHEF position., • Location: Georgia Aquarium - 225 Baker Street, Atlanta, GA 30313. Note: online applications accepted only., • Schedule: Part time; Days may vary, 20 to 26 hours a week. More details upon interview., • Requirement: Two years or more of culinary and kitchen experience is preferred., • High-volume, extremely fast-paced environment., • ServSafe certification needed., • Understanding of working all stations., • Supervisory, ordering, and receiving experience needed., • Fixed Pay Rate: $30.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1560701. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. Associates at Restaurant Associates are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyRA.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis.

Job Description Are you a talented Sous Chef looking for a new opportunity with a great company culture? Are you an enthusiastic team player and eager to learn new things? Do you always sweat the details and strive for excellence? Are you a natural-born leader who loves teaching and coaching members of their team? Boqueria® Restaurant Everyone in the industry knows that a restaurant is only as strong as its kitchen team. And at Boqueria, we know that having a driven, passionate, and consistent Sous Chef is integral to the success of our kitchens. The Sous Chef plays a pivotal role in maintaining the highest standards of food quality and guest satisfaction, ensuring and upholding brand and product quality standards. This role is integral in training, developing, and retaining top-tier talent, fostering a team of A-players dedicated to culinary excellence. The Sous Chef works closely with the Chef de Cuisine to ensure that Back of House targets are met, facilitating smooth kitchen operations while supporting compliance with health regulations to earn top grades in inspections. What we're looking for: • Minimum 1-3 years of relevant experience at comparable/casual upscale restaurants or scratch kitchens, • Highly proficient with cooking appliances and an advanced knowledge of culinary techniques, • Knowledge of par levels and best ordering practices and manage inventory levels effectively with a high attention to ingredient quality, • Basic knowledge and understanding of financial implications - understanding P&L, COGs, labor, and operational excellence, • Intuitive understanding of restaurant service, • Extensive food knowledge, • State required food safety certifications, • Basic understanding of Microsoft Office and Excel, • Ability to organize, prioritize, and plan ahead., • Strong leadership abilities (clear vision, active listening, assertive communication, empathetic and responsive)., • Motivated by a strong internal drive to achieve success, dedicated to delivering high-quality work. What we offer our team: • Work with great people who love hospitality, • Competitive salary based on experience paid weekly, • Flexible scheduling, • Full- and part-time availability, • Benefits include medical, dental, vision, disability, life, and supplemental options, • Paid time off and Discounted Meals, • A strong company culture with high standards, • Be part of growing an upscale restaurant group Who is Boqueria®? Boqueria® is one of the leading Spanish tapas restaurant groups on the East Coast, with 10 locations in NYC, DC, Chicago, Nashville, Boston & West Hartford, and an 11thopening in Atlanta in Fall 2024. Boqueria is a lively tapas bar, inspired by the buzzy atmosphere and great food of the Barcelona "Kioskos" surrounding the renowned food market "El Mercado de la Boqueria." At Boqueria®, the open kitchens turn out tempting versions of classic Spanish tapas and small plates inspired by the season's best products. Designed for easy sharing, Boqueria® has become a go-to destination for friends, family and co-workers to connect over the sharing spirit of tapas and Spanish food. How we're committed to your safety: Your health and wellbeing are always our top priority.Boqueria® has partnered with Zedic® to guide our managers and team in managing COVID-19 risks. We are an Equal Opportunity Employer. We do not base our employment decisions on an applicant's race, sex, sexual orientation, age, color, national origin, citizenship, disability, handicap, height, weight, veteran status, or any other factor prohibited by local, state, or federal law.

Job Description Junior Sous Chef In every Indigo Road restaurant, we are committed to providing superior quality food and beverages with legendary service. Our team strives to be collaborative, compassionate, and demonstrate a strong work ethic with all of our co-workers. Internal hospitality is our priority; making sure the environment is one that is safe, fun and creative! We enjoy providing a daily pre-shift family meal in each restaurant where everyone can enjoy each other’s company before the service begins. Our culinary teams use the freshest ingredients, work closely with local farmers and fisherman, and create recipes that are approachable, yet inventive! We deliver products that are made fresh daily and use whole animal butchery in order to ensure top quality meats. Our restaurants make fresh pastas and breads in-house daily and utilize wood fire cooking to create memorable meals. Indigo Road believes that our employees are key to our success and we love to promote from within! The Indigo Road Restaurant Group offers benefits to all full-time employees that include Medical, Dental, Vision, Life Insurance, Accident and Short-Term Disability Insurance. We also offer Paid Time Off, a Home Loan Assistance Program, a Hospitality School Assistant Program, and meal discounts at our sister As the Junior Sous Chef, you set the tone for excellence and consistency on the line. You’ll work closely with the culinary leadership team to ensure every dish meets the highest standards of quality, taste, and presentation, while also mentoring other line cooks and supporting daily kitchen operations. This role combines hands-on cooking with leadership responsibilities. The ideal candidate is passionate about food, eager to learn advanced techniques such as butchery and pasta-making, and ready to step up as a role model in the kitchen. Summary of Key Responsibilities Responsibilities and essential job functions include but are not limited to the following: • Lead by example on the line, ensuring accuracy, consistency, and timeliness of all dishes., • Train, mentor, and support line cooks and prep staff, reinforcing kitchen standards and practices., • Assist the sous chef and executive chef in overseeing daily operations during service., • Step into supervisory duties when chefs are unavailable., • Prepare high-quality cuisine in accordance with standard portion sizes, cooking methods, and recipes., • Demonstrate advanced cooking skills, including pasta-making, bread-making, and whole-animal butchery., • Ensure proper plate presentation, garnishing, and finishing touches on every dish., • Maintain a clean and organized workstation, including equipment and storage areas., • Support inventory, stocking, and prep to maintain smooth service periods., • Assist with ordering and receiving ingredients when needed., • Uphold all sanitation, cleanliness, and safety standards in compliance with DHEC regulations., • Follow and help enforce closing checklists and station responsibilities., • Participate in staff meetings, contributing feedback and ideas for improvement., • Assisting in receiving and putting away orders., • When a chef is not in the building giving them the seafood and produce order for the next day in a timely fashion., • Working with the chef on menu development and testing of new dishes., • Being able to close the restaurant down as the closing manager., • Making sure that the cleaning schedule is being held accountable per station., • Assisting the dishwashers if needed in the cleanliness and maintenance of the dish area., • Assisting in the consolidation of prep items on stations and in the walkins. Required Knowledge, Skills & Abilities: • Minimum 3–5 years’ culinary experience, including at least 2 years as a line cook in a high-volume, chef-driven kitchen, • Strong knife skills and solid understanding of cooking techniques and methods, • Basic food cost knowledge and ability to follow portioning and waste-reduction guidelines, • Effective communication and teamwork skills, with leadership potential, • Ability to work flexible schedules, including nights, weekends, and holidays, • Required to work 40-50 hrs/per week, • Reliable, organized, and detail-oriented with a positive attitude and strong work ethic Physical Requirements: • Constant standing/walking, • Occasional environmental exposures to cold, heat and water, • Occasional stooping, kneeling or crawling, • Occasional pushing, pulling, lifting or carrying up to 50 lbs., • Occasional ascending or descending ladders, stairs, ramps, • Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine, • Constant reaching, turning, and performing precision work around the kitchen area, • Constant receiving detailed information through oral communication, • Constant talking, expressing or exchanging ideas by means of the spoken word Disclaimer: The above job description is not an exhaustive list of all of the duties and responsibilities of the position, nor should it be construed as a contract. As with all positions at Indigo Road, employment is “at will” or voluntary on both the part of the employee or employer. That’s means employment can be terminated by either party with or without notice and/or with or without cause. Indigo Road is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state or local laws, including but not limited to race, color, sex, ancestry, age, national origin, religion, mental or physical disability, marital status, family responsibility, sexual orientation, gender identity or expression, pregnancy, personal appearances, tobacco use, matriculation or political affiliation, genetic information or any protected veteran status. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

Job Description DESCRIPTION: Popular, Atlanta-based restaurant group is seeking a talented Sous Chef to join their bustling, Northern Italian concept featuring wood fired meats, pizza, pasta and charcuterie. Our ideal candidate is a master of organization and efficiency, running shifts with seamless precision. Your unwavering commitment to culinary excellence and passion for creating unforgettable dining experiences sets you apart. With your strong management skills and focus on profitability, you ensure the restaurant's stability and success while upholding the highest standards of food quality and guest satisfaction. Kindness and a passion for true hospitality are paramount. Team players only please. Job duties include, but are not limited to: • Directly supervise BOH hourly staff, fostering a culture of learning and creativity., • Ensure job fulfillment, appearance, and professionalism of the team., • Conduct new hire and ongoing training consistently and effectively., • Maintain optimal staffing levels and participate in the hiring process., • Understand P&L statements and contribute to profitability., • Supervise budgets for labor, food, beverage, and controllables., • Target and address problem areas, developing actionable plans for improvement., • Manage waste tracking, product storage, and efficient rotation methods., • Optimize scheduling and personnel management for budgeted production., • Demonstrate excellent culinary skills and instruct hourly staff., • Collaborate on recipe development and menu planning with Executive Chef., • Execute smooth shifts, ensuring adherence to standards and procedures., • Accountable for opening, closing, and daily/weekly duties of the BOH staff., • Master expediting skills for consistent ticket times and perfect plate presentations., • Uphold strict food quality, handling, and sanitation standards., • Proactively ensure workplace safety and back door security., • Communicate professionally and proactively with the front of the house., • Lead by example and serve as a role model for managers and staff., • Set a standard of self-accountability, timeliness, and punctuality., • Comprehend and execute restaurant objectives and strategies., • Utilize effective time management tools to prioritize tasks and meet goals., • Timely and accurately handle daily, weekly, monthly, and quarterly priorities., • Follow up on weekly cleaning projects and establish SOPs for efficient operations., • Manage an assigned department and provide guidance to at least two individuals. REQUIREMENTS: • 2+ years of BOH managerial experience in high volume, upscale casual kitchens, • Professional and personable, • Excellent communication skills, • Self-starter that sets and accomplishes goals, • Organizational, time management and project management skills, • Accountable, efficient, respectful, • Creative, innovative, effective, • Positive attitude, • Passion for serving others, • Administrative tasks, • Constant standing and walking, • Occasional stooping, kneeling and crawling, • Occasional 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 15 lbs on a regular and continuing basis, • Occasional pushing, pulling, lifting or carrying up to 50 lbs, i.e. case of wine, full ice buckets, etc, • Must be able to listen and speak, for both guest and team member interaction, • Constant use of POS/Computer systems, • Requires manual dexterity to use and operate all necessary equipment BENEFITS: • Market salary ($60-70K), • Medical/Dental/Vision, • Quarterly Bonus Potential, up to $9k/annually, • PTO, • Excellent work/life balance (50 hours and 2 consecutive days off), • Dining discounts, • Growth opportunities within the organization, • EOE - 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 Description • We are hiring immediately for a Sr Sous Chef position., • Location: Atlanta, GA, • Pay Range: $70,000 -$75,000 We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1579409. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: http://www.bamco.com/careers/ Job Summary Working as the Senior Sous Chef, you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.O.S. Degree in Culinary Arts or culinary certificate and required experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in patient satisfaction programs/activities, • ServSafe certified - highly desirable Associates at Bon Appétit are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyBAMCO.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. [[filter4]]

Job Description • We are hiring immediately for a full time HOURLY SOUS CHEF position., • Location: Emory University - 569 Asbury Circle, Atlanta, GA 30322. Note: online applications accepted only., • Schedule: Full time; Days and hours may vary. Open availability, including nights and weekends, is required. More details upon interview., • Requirement: Previous culinary experience is required. Willing to train!, • Perks: Free parking or MARTA! Free shift meal!, • Pay Range: $20.25 per hour to $21.38 per hour. *Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1561705. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: http://www.bamco.com/careers/ Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. Associates at Bon Appétit are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyBAMCO.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. [[filter4]]

Job DescriptionChef 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 innovationIdeal 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 processYou’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 Position Title: Sous Chef Salary: $60-62K A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel., • Associate’s degree in Culinary Arts is preferred. Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyCorpAndFoodbuy.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Req ID: 1571043 Compass Corporate Mehdi Mohammed [[req_classification]]

Job Description Salary: $62,000 - $65,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Join the culinary team at Emory University as a Sous Chef, where you'll play a key role in delivering exceptional dining experiences for students, faculty, staff, and campus guests. This position is ideal for a hands-on culinary leader who thrives in a fast-paced, high-volume environment and is passionate about food quality, team development, and operational excellence. Working closely with the Executive Chef, you'll oversee daily kitchen operations, support culinary innovation, and help ensure food is prepared safely, efficiently, and to the highest standards. You'll also contribute to catering events, menu execution, inventory management, and the ongoing development of kitchen staff. Key Responsibilities: • Partner with the Executive Chef to oversee daily culinary operations and ensure consistent food quality, presentation, and service., • Supervise, coach, and develop hourly culinary associates while fostering a positive, team-oriented culture., • Prepare and oversee the production of menu items using standardized recipes and proper cooking techniques., • Assist with menu planning, recipe development, and seasonal offerings that meet the needs of the Emory University community., • Execute catering and special events with an emphasis on quality, organization, and guest satisfaction., • Monitor food costs, labor, inventory, ordering, and waste to support financial goals., • Maintain the highest standards of food safety, sanitation, and HACCP compliance., • Support the implementation of new culinary programs and initiatives in partnership with operational and culinary leadership., • Ensure compliance with all company and university policies, safety standards, and regulatory requirements. Preferred Qualifications: • Associate degree in Culinary Arts or equivalent combination of education and professional culinary experience., • Progressive experience in culinary leadership within high-volume foodservice, higher education, healthcare, hospitality, or corporate dining., • Experience with catering and special event production is preferred., • Experience with institutional or batch cooking is highly desirable., • Strong knowledge of food preparation, production planning, menu development, food costing, sanitation, and presentation., • Demonstrated ability to lead, train, and motivate a diverse culinary team., • Proficient with Microsoft Office (Word, Excel, PowerPoint), Outlook, and other computer applications., • ServSafe Certification preferred or the ability to obtain certification., • Passion for hospitality, continuous improvement, and creating an outstanding guest experience. Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyBAMCO.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1549273 Bon Appetit Kristan McIntosh

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 Description:\n\nPOSITION SUMMARY\n\n The Sous Chef is responsible for overseeing the daily culinary operations of Reverb by Hard Rock Atlanta, ensuring consistent food quality, operational efficiency, cleanliness, food safety, inventory control, and financial accountability across all food service outlets.\n\n This position serves as the primary hands-on culinary leader responsible for coordinating kitchen operations, managing food production, supervising culinary employees, controlling food costs, maintaining sanitation standards, and ensuring all food and beverage outlets operate according to established hotel standards.\n\n The Sous Chef will work closely with the Director of Food & Beverage, outlet management teams, and hotel leadership to support the property's financial objectives, enhance guest satisfaction, improve employee performance, and maintain consistent culinary standards.\n\n The successful candidate must demonstrate strong leadership, organizational skills, accountability, operational discipline, and the ability to manage multiple food service operations simultaneously.\n\nESSENTIAL DUTIES AND RESPONSIBILITIES\n1. Purchasing, Ordering & Vendor Management\n\n The Sous Chef is directly responsible for managing food purchasing and ordering for all culinary operations throughout the property.\n\n \n Complete and submit all food orders accurately and within established vendor deadlines.\n \n\n \n Maintain sufficient inventory to support breakfast, lunch, dinner, Grab N Go, rooftop operations, and banquet events.\n \n\n \n Develop and maintain appropriate par levels for all food products based on business volume, historical sales, occupancy, and upcoming events.\n \n\n \n Review hotel occupancy forecasts, event calendars, BEOs, and anticipated business levels before placing orders.\n \n\n \n Prevent overordering, unnecessary purchases, emergency orders, and excessive inventory.\n \n\n \n Monitor food costs and identify opportunities to reduce expenses without compromising food quality.\n \n\n \n Maintain positive working relationships with approved food vendors and distributors.\n \n\n \n Verify all deliveries for accuracy, quantity, quality, temperature, expiration dates, and product condition.\n \n\n \n Immediately address shortages, incorrect deliveries, damaged products, and quality concerns with vendors.\n \n\n \n Ensure invoices, packing slips, credits, and delivery discrepancies are documented and submitted according to accounting procedures.\n \n\n \n Maintain accurate purchasing records and communicate significant price increases or product substitutions.\n \n\n \n Ensure all purchasing follows established company approval processes and budget guidelines.\n \n\n \n Obtain approval for purchases outside established budgets or approved vendor arrangements.\n \n\n Accountability: Ordering must be proactive, accurate, cost-conscious, and sufficient to maintain uninterrupted food service throughout the property.\n\n2. Culinary Scheduling, Staffing & Labor Management\n\n The Sous Chef is responsible for preparing, managing, and monitoring culinary staffing schedules.\n\n \n Prepare and submit weekly culinary schedules for review and approval according to established deadlines.\n \n\n \n Schedule employees based on business forecasts, hotel occupancy, reservations, banquet events, and anticipated volume.\n \n\n \n Ensure adequate culinary coverage for Constant Grind, RT60, Grab N Go, and banquet operations.\n \n\n \n Monitor scheduled labor hours against budgeted labor targets.\n \n\n \n Minimize unnecessary overtime while maintaining appropriate staffing levels.\n \n\n \n Coordinate employee breaks, shift coverage, call-outs, and staffing adjustments.\n \n\n \n Address attendance, tardiness, unauthorized overtime, and scheduling concerns promptly.\n \n\n \n Ensure employees are assigned to appropriate workstations according to experience, qualifications, and operational needs.\n \n\n \n Coordinate culinary staffing requirements with banquet and outlet management teams.\n \n\n \n Cross-train culinary employees to support multiple outlets and improve staffing flexibility.\n \n\n \n Review timekeeping records for accuracy and report discrepancies.\n \n\n \n Maintain staffing contingency plans for high-volume events, unexpected absences, and business fluctuations.\n \n\n \n Recommend staffing adjustments and additional personnel when operationally necessary.\n \n\n Accountability: Culinary labor must be properly scheduled, financially controlled, and aligned with operational demand.\n\n3. Kitchen Cleaning, Sanitation & Facility Maintenance\n\n The Sous Chef is responsible for ensuring all kitchen, food preparation, storage, and dishwashing areas remain clean, organized, sanitary, and inspection-ready.\n\n \n Develop, implement, and enforce daily, weekly, and monthly cleaning schedules.\n \n\n \n Assign cleaning responsibilities to individual employees and verify completion.\n \n\n \n Conduct daily walkthroughs of all kitchen and food storage areas.\n \n\n \n Ensure equipment, prep tables, cutting boards, floors, walls, drains, shelving, coolers, freezers, and dishwashing areas are properly cleaned.\n \n\n \n Establish and maintain a documented monthly deep-cleaning program.\n \n\n \n Ensure food preparation and storage areas remain free of food debris, grease accumulation, mold, and unnecessary clutter.\n \n\n \n Monitor proper cleaning and sanitizing procedures for utensils, cookware, and food-contact surfaces.\n \n\n \n Ensure cleaning chemicals are properly labeled, stored, and used according to manufacturer instructions.\n \n\n \n Inspect refrigerators, freezers, ice machines, ovens, fryers, grills, and other kitchen equipment for cleanliness.\n \n\n \n Immediately report maintenance and equipment deficiencies to Engineering and the Director of Food & Beverage.\n \n\n \n Ensure trash removal, recycling, grease disposal, and waste management procedures are consistently followed.\n \n\n \n Maintain cleaning checklists and sanitation verification records.\n \n\n \n Conduct regular inspections to confirm employees are completing assigned cleaning duties.\n \n\n Accountability: All culinary areas must remain clean, safe, organized, and ready for inspection at all times. Cleaning assignments are not considered complete until verified.\n\n4. Food Safety, Health Department Compliance & HACCP\n\n The Sous Chef is accountable for maintaining proper food safety practices throughout every culinary operation.\n\n \n Ensure compliance with applicable Georgia food service regulations, local health department requirements, and company food safety policies.\n \n\n \n Maintain an active Certified Food Protection Manager credential, such as ServSafe Manager, as required by the property and applicable regulations.\n \n\n \n Enforce proper food receiving, handling, preparation, cooking, cooling, reheating, holding, and storage procedures.\n \n\n \n Ensure all food products are properly labeled, dated, rotated, and stored.\n \n\n \n Implement and consistently enforce First In, First Out (FIFO) procedures.\n \n\n \n Monitor expiration dates and discard expired, spoiled, contaminated, or otherwise unsafe food products immediately.\n \n\n \n Ensure appropriate food temperatures are maintained and recorded according to established procedures.\n \n\n \n Verify proper use of thermometers, temperature logs, and cooling records.\n \n\n \n Prevent cross-contamination through proper storage, equipment handling, sanitation, and employee practices.\n \n\n \n Ensure appropriate handling of allergens and special dietary requests.\n \n\n \n Monitor personal hygiene, handwashing, glove usage, employee illness reporting, and safe food handling practices.\n \n\n \n Conduct daily inspections of refrigerators, freezers, dry storage, prep areas, and ready-to-eat products.\n \n\n \n Immediately correct food safety violations and document corrective actions.\n \n\n \n Prepare culinary operations for routine and unannounced health inspections.\n \n\n \n Maintain required food safety training documentation and inspection records.\n \n\n \n Report serious food safety concerns immediately to the Director of Food & Beverage.\n \n\n Accountability: Zero tolerance for knowingly serving expired, spoiled, contaminated, or unsafe food. All identified food safety deficiencies require immediate corrective action.\n\n5. Constant Grind Culinary Operations\n\n The Sous Chef is responsible for overseeing culinary production and execution for Constant Grind, including breakfast and other scheduled food service.\n\n \n Oversee daily breakfast preparation, production, presentation, and replenishment.\n \n\n \n Ensure breakfast buffet items are properly prepared, presented, labeled, and maintained at safe temperatures.\n \n\n \n Monitor buffet quality, freshness, cleanliness, and food availability throughout service.\n \n\n \n Ensure consistent execution of à la carte breakfast and café menu items.\n \n\n \n Maintain established portion sizes, recipes, presentation standards, and food quality.\n \n\n \n Ensure sufficient food preparation is completed before each service period.\n \n\n \n Monitor ticket times and address delays immediately.\n \n\n \n Coordinate with front-of-house management regarding guest volume, service expectations, and menu availability.\n \n\n \n Monitor breakfast food waste and adjust production according to occupancy and demand.\n \n\n \n Ensure proper opening, shift-change, and closing procedures.\n \n\n \n Maintain an organized and properly stocked kitchen throughout operating hours.\n \n\n6. RT60 Rooftop Culinary Operations\n\n The Sous Chef is responsible for maintaining consistent food execution and operational readiness for RT60 Rooftop.\n\n \n Supervise culinary production and service during regular rooftop operations and special events.\n \n\n \n Ensure all menu items are prepared according to approved recipes, portions, and presentation standards.\n \n\n \n Monitor ticket times, food quality, and kitchen productivity during high-volume service.\n \n\n \n Ensure proper preparation and inventory levels for anticipated rooftop business.\n \n\n \n Coordinate with RT60 management regarding reservations, special events, group bookings, and service expectations.\n \n\n \n Adjust culinary staffing and production based on expected volume.\n \n\n \n Ensure food is served at proper temperatures and meets presentation standards.\n \n\n \n Maintain appropriate communication between kitchen and front-of-house employees.\n \n\n \n Monitor consistency in fried foods, wings, flatbreads, appetizers, and other rooftop menu offerings.\n \n\n \n Ensure all kitchen stations are properly stocked, cleaned, and organized before and after service.\n \n\n \n Address food quality complaints and implement corrective measures.\n \n\n \n Maintain appropriate food production controls to reduce waste and prevent unnecessary shortages.\n \n\n7. Grab N Go Operations\n\n The Sous Chef is responsible for supporting the quality, consistency, availability, and safety of all prepared food products offered through Grab N Go.\n\n \n Oversee preparation, packaging, labeling, and replenishment of Grab N Go food products.\n \n\n \n Establish daily production levels based on sales trends, occupancy, and anticipated demand.\n \n\n \n Ensure products are fresh, appealing, and consistently presented.\n \n\n \n Verify proper product labeling, dating, ingredient information, and allergen identification where required.\n \n\n \n Ensure refrigerated products are maintained at appropriate temperatures.\n \n\n \n Monitor product shelf life and remove expired or deteriorating products.\n \n\n \n Develop production procedures that minimize food waste while maintaining sufficient availability.\n \n\n \n Coordinate with Grab N Go and front-of-house teams regarding product needs and inventory.\n \n\n \n Ensure food packaging, portioning, and presentation meet established standards.\n \n\n \n Identify opportunities to improve product variety, profitability, and guest satisfaction.\n \n\n8. Banquet, Catering & Special Event Operations\n\n The Sous Chef is responsible for planning and executing culinary production for all banquet and catered events.\n\n \n Review Banquet Event Orders (BEOs) thoroughly before each event.\n \n\n \n Coordinate with the Director of Food & Beverage, Sales, Catering, and Banquet teams to confirm culinary requirements.\n \n\n \n Develop food preparation plans and production timelines based on event size, menu, and service schedule.\n \n\n \n Ensure sufficient food products, staffing, equipment, and supplies are available.\n \n\n \n Coordinate preparation and execution for buffets, plated meals, receptions, passed hors d'oeuvres, and specialty events.\n \n\n \n Ensure food is prepared and presented according to approved banquet menus and contracted requirements.\n \n\n \n Verify dietary restrictions, allergies, special requests, and guest counts.\n \n\n \n Monitor banquet food costs, portion control, and production quantities.\n \n\n \n Ensure proper buffet setup, food holding temperatures, replenishment, and breakdown procedures.\n \n\n \n Coordinate with banquet leadership to ensure food is delivered and served on schedule.\n \n\n \n Manage last-minute event changes while maintaining food quality and operational efficiency.\n \n\n \n Monitor leftover food handling, storage, disposal, and waste documentation according to food safety standards.\n \n\n \n Participate in pre-event meetings and post-event evaluations when necessary.\n \n\n Accountability: All banquet food production must meet approved BEO requirements, scheduled service times, quality standards, and established cost expectations.\n\n9. Inventory Management & Food Cost Control\n\n The Sous Chef is responsible for maintaining accurate food inventory and supporting overall culinary profitability.\n\n \n Conduct and document scheduled food inventory counts.\n \n\n \n Participate in monthly inventory reconciliation and reporting.\n \n\n \n Maintain accurate inventory records for dry goods, refrigerated products, frozen products, proteins, produce, and other culinary supplies.\n \n\n \n Investigate unexplained inventory discrepancies, shortages, and excessive usage.\n \n\n \n Maintain standardized recipes and portion controls.\n \n\n \n Monitor food waste, spoilage, overproduction, and employee meal consumption.\n \n\n \n Implement controls to reduce food theft, misuse, and unauthorized consumption.\n \n\n \n Review food purchasing and consumption trends.\n \n\n \n Support the Director of Food & Beverage in achieving established food cost percentages.\n \n\n \n Identify menu items with excessive costs and recommend corrective actions.\n \n\n \n Maintain accurate production records and waste logs.\n \n\n \n Ensure proper security of food storage areas and inventory.\n \n\n10. Culinary Leadership, Training & Employee Accountability\n\n The Sous Chef is responsible for providing direct leadership, training, coaching, and supervision to culinary employees.\n\n \n Lead by example through professionalism, accountability, urgency, and attention to detail.\n \n\n \n Supervise daily activities of kitchen employees across all culinary outlets.\n \n\n \n Conduct regular pre-shift meetings and communicate operation

Job Description Line Cook Job Description - Nino's Italian Restaurant Position Overview: Nino's Italian Restaurant is seeking a skilled and experienced line cook to join our kitchen team. The ideal candidate will have 2-3 years of experience in Italian cuisine, a strong work ethic, and the ability to thrive in a fast-paced environment. This position requires flexibility and availability to work from 2:00 PM to 11:00 PM, 5-6 days a week, including weekends. Responsibilities: • Prepare and cook a variety of Italian dishes, including pasta, risotto, seafood, and meat entrees, according to Nino's recipes and standards., • Follow proper food handling and sanitation procedures to ensure the safety and quality of all food products., • Coordinate with other kitchen team members to ensure timely preparation and delivery of food orders., • Set up and stock stations with all necessary ingredients and cooking equipment., • Monitor inventory levels and assist with ordering supplies as needed to maintain adequate stock., • Maintain cleanliness and organization of the kitchen, including equipment, workstations, and storage areas., • Adhere to all health and safety regulations, including proper use and maintenance of kitchen equipment., • Collaborate with the sous chef and executive chef to develop new menu items and specials., • Assist with food preparation and cooking during peak hours to ensure smooth kitchen operations. Qualifications: • 2-3 years of experience as a line cook in an Italian restaurant or similar culinary environment., • Strong knowledge of Italian cuisine, cooking techniques, and ingredients., • Ability to work efficiently in a high-pressure, fast-paced kitchen environment., • Attention to detail and a commitment to producing consistently high-quality dishes., • Flexibility and availability to work from 2:00 PM to 11:00 PM, 5-6 days a week, including weekends., • Ability to lift and carry heavy pots, pans, and other kitchen equipment., • Excellent communication and teamwork skills. Physical Requirements: • Ability to stand for extended periods and work in a hot, fast-paced kitchen environment., • Lift and carry heavy pots, pans, and other kitchen equipment., • Bend, stoop, and reach frequently. Benefits: • Competitive hourly wage based on experience., • Opportunities for career growth and advancement within the restaurant., • Employee discounts on food and beverages., • Positive and supportive work environment within a close-knit team. If you are a dedicated and experienced line cook with a passion for Italian cuisine and a strong work ethic, we invite you to apply for this exciting opportunity at Nino's Italian Restaurant. Please submit your resume and cover letter detailing your relevant experience and why you would be a great fit for our team. We look forward to reviewing your application!

Job DescriptionDescription: Department or Section: Kitchen Position Classification: Cook General Description: Responsible for preparing and maintaining high quality standards for all food prepared for customers. Reports to the Executive Chef, Sous Chef and Banquet Chef. Typical Work Routine Includes But Not Limited To: • Prepare food in accordance with recipes and cooking standards., • Assist in the set up and organization of assigned work area., • Maintain consistent high quality food items, in accordance with guest requests and established standards., • Prepare and maintain all items necessary for daily output., • Reduce waste and product loss by properly rotating food inventory, proper food storage both before and after use, proper chilling or heating methods. Report all food loss as directed., • Inspect all equipment for proper working condition. Report all needed repairs supervisor/Exec Chef., • Must adhere to all sanitation and food handling safety requirements., • Respond in a prompt and courteous manner to all guest and staff requests., • Continue to advance professional knowledge of cooking and production techniques, standards and methods. Stay up to date regarding new products and equipment which may enhance service standards or cost controls., • Position may require irregular work schedules at various times and the performance of work assignments, which may not be directly related to job specifications., • Ability to organize, lead and direct activities of others., • Such other duties, functions, special projects and responsibilities as assigned., • At all times present a positive image of Cobb Galleria /Cobb Energy Centres to customers, vendors and tenants., • Keep the supervisor promptly and fully informed of any issues which require management attention., • Work in accordance with all safety and security procedures/protocols.Requirements: Minimum Qualifications: • High school degree or equivalent preferred., • Technical training and/or experience in high quality food service., • Ability to read and follow written and oral directions., • Ability to stand and walk for up to 8 hours., • Knowledge of proper and safe operation of kitchen equipment., • Ability to lift/push/pull/carry up to 50 lbs.

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

Job Description Line cook position Capital City Club Brookhaven's Culinary Department is looking to hire an enthusiastic, self-motivated, and team-focused individual for our night-time Line Cook position. This position is Full-time with flexibility if there is interest in part-time. The position includes health vision, life, dental insurance, 401(k) with a company match, hot meals, and uniforms. The position is high volume with great cross-training opportunities on sauté and grill stations. Essential Functions: • Sets up station according to restaurant guidelines., • Prepares all food items as directed in a sanitary and timely manner., • Follows recipes, portion controls, and presentation specifications as set by the restaurant., • Restocks all items as needed throughout the shift., • Cleans and maintains station in practicing good safety, sanitation, and organizational skills., • Has understanding and knowledge to properly use and maintain all equipment in the station., • Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas., • Performs additional responsibilities, although not detailed, as requested by the Chef or Sous Chefs. Qualifications • Adept understanding of professional cooking and pizza making, • Understanding and knowledge of safety, sanitation, and food handling procedures., • 1+ year scratch-volume cooking experience, • English language and professional communications skills are required, • Ability to work in a team environment., • Ability to work calmly and effectively under pressure., • Must have problem-solving abilities, be self-motivated, and be organized., • Commitment to quality service, and food and beverage knowledge., • This position will spend 100% of the time standing., • Occasional environmental exposures to cold, heat, and water., • The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly., • Must be able to speak, read, and understand basic cooking directions, this is a member-facing position Position Reports to Executive Chef and or Sous Chef All job applicants at this company who have been offered employment will need to undergo testing for the presence of illegal drugs as a condition for employment. Powered by JazzHR Gu37UzWeJU

Job Description Line cook position Capital City Club Brookhaven's Culinary Department is looking to hire an enthusiastic, self-motivated, and team-focused individual for our Pool Kitchen. This is a Full-time position. The position includes health vision, life, dental insurance, 401(k) with a company match, hot meals, and uniforms. Essential Functions: • Sets up station according to restaurant guidelines., • Prepares all food items as directed in a sanitary and timely manner., • Follows recipes, portion controls, and presentation specifications as set by the restaurant., • Restocks all items as needed throughout the shift., • Cleans and maintains station in practicing good safety, sanitation, and organizational skills., • Has understanding and knowledge to properly use and maintain all equipment in the station., • Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas., • Performs additional responsibilities, although not detailed, as requested by the Chef or Sous Chefs. Qualifications • Adept understanding of professional cooking and pizza making, • Understanding and knowledge of safety, sanitation, and food handling procedures., • 2+ year scratch cooking experience, • English language and professional communications skills are required, • Ability to work in a team environment., • Ability to work calmly and effectively under pressure., • Must have problem-solving abilities, be self-motivated, and be organized., • Commitment to quality service, and food and beverage knowledge., • This position will require 100% standing., • Occasional environmental exposures to cold, heat, and water., • The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly., • Must be able to speak, read, and understand basic cooking directions. This is a member-facing position Position Reports to Executive Chef and or Sous Chef All job applicants at this company who have been offered employment will need to undergo testing for the presence of illegal drugs as a condition for employment. Powered by JazzHR Ch2udIgF9O

Job Description Line cook position Capital City Club Brookhaven's Culinary Department is looking to hire an enthusiastic, self-motivated, and team-focused individual for our night-time Line Cook position. This position is Full-time with flexibility if there is interest in part-time. The position includes health vision, life, dental insurance, 401(k) with a company match, hot meals, and uniforms. The position is high volume with great cross-training opportunities on sauté and grill stations. Essential Functions: • Sets up station according to restaurant guidelines., • Prepares all food items as directed in a sanitary and timely manner., • Follows recipes, portion controls, and presentation specifications as set by the restaurant., • Restocks all items as needed throughout the shift., • Cleans and maintains station in practicing good safety, sanitation, and organizational skills., • Has understanding and knowledge to properly use and maintain all equipment in the station., • Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas., • Performs additional responsibilities, although not detailed, as requested by the Chef or Sous Chefs. Qualifications • Adept understanding of professional cooking and pizza making, • Understanding and knowledge of safety, sanitation, and food handling procedures., • 1+ year scratch-volume cooking experience, • English language and professional communications skills are required, • Ability to work in a team environment., • Ability to work calmly and effectively under pressure., • Must have problem-solving abilities, be self-motivated, and be organized., • Commitment to quality service, and food and beverage knowledge., • This position will spend 100% of the time standing., • Occasional environmental exposures to cold, heat, and water., • The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly., • Must be able to speak, read, and understand basic cooking directions, this is a member-facing position Position Reports to Executive Chef and or Sous Chef All job applicants at this company who have been offered employment will need to undergo testing for the presence of illegal drugs as a condition for employment. Powered by JazzHR LsXAh5g0rW

Job DescriptionDescription: Cherokee Town & Country Club in Atlanta, GA is seeking to hire full-time Line Cooks to join our kitchen staff in preparing exceptional food for our loyal members. Line Cooks at Cherokee can expect to make $20.00-$25.00/hr. based on experience. You will also enjoy free meals while on duty, free parking, uniforms provided, employee golf available on most Mondays, employee recognition opportunities, employee appreciation events, and a MARTA discount. If this position sounds like the right fit for you, read more below and apply today! A DAY IN THE LIFE OF A LINE COOK As a Line Cook in the kitchen, you will play an essential role in the kitchen. You will be responsible for meal preparation, cooking, maintaining inventory, as well as maintaining the storage and cleanliness of items and equipment in the kitchen. You will communicate regularly with the Executive Chef, Sous Chef, and Banquet Chef to ensure that the kitchen runs smoothly and that our members are served well. You will assist our chefs in the preparation of all items that appear on the menu or that are offered as a special pertaining to specific stations. You will be surrounded by a supportive team and will need to take direction and ownership of a variety of responsibilities in the kitchen. You must be able to work with accuracy, rigor, and speed while maintaining focus on the task at hand. If you're looking to truly grow and expand your culinary experience, Cherokee is the place to be. Our culinary program is build on a foundation of excellence, creativity, and attention to detail. You'll have the opportunity to work alongside some of the best chefs in the Club world who takes immense pride in every plate that leaves the kitchen and is deeply committed to developing and mentoring the team. At Cherokee, we operate in a high-volume, fast-paced environment that includes club dining, banquets, weddings, and exclusive private events. This provides a unique opportunity to gain hands-on experience across a wide range of culinary styles and service levels. From executing a elevated a la carte dish to producing large-scale events with precision and consistency, you'll be challenged in all the right ways. We take pride not only in the quality of our food, but also in the culture we’ve built within our kitchen. Teamwork, professionalism, and a passion for the craft are at the core of everything we do. If you’re driven, eager to learn, and ready to be part of a team that pushes for excellence every day, you’ll find a rewarding and inspiring environment here. Below is a video that highlights our culinary program and gives you a closer look at how our kitchen operates day-to-day. Culinary Recruitment Reel.mp4 WORK SCHEDULE The typical schedule for this full-time culinary position is Tuesday - Sunday with both AM and PM shifts available. 4 days a week 10-hour shifts are also available. Applicants with open and evening/night-time availability is preferred. ABOUT CHEROKEE TOWN & COUNTRY CLUB Chartered in 1956, Cherokee Town and Country Club is recognized as one of America's premier private clubs. Our Town Club occupies the famed Grant Estate on West Paces Ferry Road in Buckhead, and our Country Club is located near the Chattahoochee River in Sandy Springs. The excellence of our facilities, combined with our commitment to the highest standards in dining and member services, has brought the club an extraordinary number of honors and awards throughout the years. We are in the "happiness business" and believe in a positive "What can I do? How can I help?" attitude. We refer to our high expectations for our staff as the "Cherokee Standard". We value our employees for their hard work and dedication. Here at Cherokee Town & Country Club, we are proud of our top-notch working environment supported by a high-quality team management approach that includes competitive wages and awesome perks. Requirements: • ServSafe certification, • Excellent communication and teamwork skills, • Ability to read and follow recipes and direct instruction with precision and accuracy., • A culinary degree or ACF equivalent is preferred. Do you work well as part of a team? Are you quick on your feet and able to work in a fast-paced environment? Can you maintain a complete day-to-day knowledge of our menu's preparation and presentation? If so, you may be perfect for this position! ARE YOU READY TO JOIN OUR TEAM? If you feel that you would be right for this full-time cooking position in our restaurant, please fill out our application today so that we can review your information. We look forward to meeting you!

Job DescriptionLine Cook (PM) The Perlant · Atlanta · Full-time, evenings 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. The kitchen is a big part of that. We cook with care, we pair with intention, and we hold every plate to the same standard. The role We're looking for PM line cooks who take pride in their station, care about details and want to build a career in the kitchen. We run as one team, and nobody here is left to drown. If you want to sharpen your skills, learn how food and wine work together, and grow into more responsibility, this role is built for that. 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.How we work We come in ready. • Set up and prep your station with the next shift in mind as well as your own., • Have fresh herbs picked and chopped before every service., • Wipe down the line and be ready before the first ticket comes in., • Temper steaks and chicken before dinner service. We communicate constantly. • Keep a running count of your proteins, and tell your chef when you're down to 5 orders of anything., • Stay in touch with the porter team and sous chef about the pots and pans you need., • Work with the runners to keep plates restocked., • If you're ever unsure, ask your sous chef. Asking is always better than guessing. We protect the standard. • Taste every sauce before it goes on a plate., • Never send a plate you don't believe meets spec., • Keep your station clean and organized all through service. We finish together. • At close, the whole team scrubs down together., • We take inventory, then write our personal prep lists for the next day as a team.Where you can go We want to promote from within. Cooks who show consistency, leadership and curiosity will get: • Cross-training on every station, • Hands-on mentorship from our chef and sous chef, • Exposure to our wine program and pairing-driven menus, • A clear path to Lead Line Cook, then Sous Chef, as the club grows across locationsWhat you bring, • 1–2+ years of line experience in a quality-focused kitchen, • Solid knife skills and a working knowledge of cooking techniques, • A team-first attitude and clear communication under pressure, • A genuine interest in learning and growing, • 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, • Competitive pay: [$22-$24/hr, • Benefits: health, PTO, staff meals, dining/wine discounts, • A professional, respectful kitchen culture, • Real room to grow with a growing company Powered by JazzHR cY5n3mqdB7

Job Description Special Diets Chef – Camp Barney Medintz Job Overview We are seeking a dedicated and meticulous Special Diets Chef to join our kitchen team at a Jewish Summer Camp. This critical role is responsible for preparing safe, high-quality, kosher meals for campers with food allergies, intolerances, or specific dietary preferences, such as vegan, vegetarian, gluten-free, or dairy-free diets. The ideal candidate will demonstrate a strong commitment to precision, safety, and adherence to protocols to ensure the well-being of our camp community. Responsibilities · Prepare and cook meals for campers with food allergies, intolerances, or specific dietary needs (e.g., vegan, vegetarian, gluten-free, dairy-free), ensuring strict compliance with kosher dietary laws. · Follow recipes and production logs precisely, adhering to the specified menu without deviations unless explicitly approved by the Food Service Director. · Maintain a clean, organized, and safe workstation to prevent cross-contamination and ensure compliance with food safety standards. · Collaborate with the Food Service Director, Executive Chef, and Sous Chef to ensure seamless integration of special diet meals with overall kitchen operations. · Monitor and manage ingredient inventory for special diets, ensuring proper storage and rotation (FIFO) to maintain freshness and safety. · Communicate effectively with kitchen staff and camp leadership to address camper dietary needs and any concerns promptly. · Complete the ServSafe Allergen training and certification (or equivalent) prior to or during employment, if not already certified. · Stay informed about food allergy protocols, dietary restrictions, and best practices for preparing special diet meals. Requirements · Proven experience as a chef, preferably with a focus on special diets, food allergies, or dietary accommodations in a high-volume kitchen setting. · Strong understanding of kosher dietary laws and experience preparing kosher meals. · Exceptional attention to detail and commitment to following recipes and production logs without deviation. · Knowledge of food allergies, intolerances, and dietary preferences (e.g., vegan, vegetarian, gluten-free, dairy-free) and their safe preparation. · Ability to maintain a clean and safe workstation, with a strong emphasis on preventing cross-contamination. · Willingness to complete the ServSafe Allergen training and certification. · Excellent communication and teamwork skills to collaborate with kitchen staff and camp leadership. · Flexibility to work long hours, including weekends, in a fast-paced, seasonal camp environment. · Culinary training or equivalent professional experience required. Preferred Qualifications · Previous experience in a summer camp, institutional, or catering setting. · Current ServSafe Allergen certification or equivalent. · Experience developing or adapting recipes for special dietary needs while maintaining kosher standards. What We’re Looking For The Special Diets Chef plays one of the most critical roles in our camp community, ensuring that campers with food allergies, intolerances, or specific dietary preferences can safely enjoy meals. We are seeking a serious, dedicated candidate who understands the importance of precision, safety, and adherence to protocols. The ideal candidate will take pride in creating high-quality, safe, and delicious meals that meet the unique needs of our campers while contributing to a positive and collaborative kitchen environment. Employment Details · Position: Seasonal (Summer Camp) · Location: Cleveland, GA · Duration: May 14, 2026-August 8, 2026 · Compensation: Competitive salary plus room, board, meals, and fun camp activities are provided.

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 team members to create the bartaco experience and who live and breathe our touchstones. Our culture is defined by these values and guides 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 As a Line Cook at bartaco, you will be a key player in delivering the high standards of food and service our guests expect. You’ll take on a variety of cooking tasks, adapting to the needs of the kitchen throughout each shift, and helping to ensure the timely and precise preparation of our globally-inspired menu items. From prepping ingredients to finishing dishes to perfection, your attention to detail and teamwork will help create a seamless experience for our guests. As a bartaco Line Cook, here’s an overview of what you’ll do: • Work closely with the executive chef, sous chef, and food prep team to ensure we are serving food that, • meets bartaco’s standards for quality, • Cook meals during pre-opening, lunch, and/or dinner rush hours, • Follow recipes with high attention to detail, • Maintain cleanliness and organization of your cooking station, including proper food handling and, • sanitation, • Collaborate with the kitchen team to ensure all orders are prepared and served efficiently and accurately, • Help create memorable dining experiences that exceed guest expectations, • Support the overall kitchen operation by being flexible and taking on additional tasks when necessary 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 matchingRequirements: Physical Skills Required: • Bringing an energetic hustle and positive attitude to every shift, • Lift and carry items up to 50 pounds, • Walk and stand throughout shifts; remain at assigned stations during busy periods, • Perform tasks requiring continuous movement, such as reaching, bending, and carrying trays Knowledge and Skills: • Experience as a line cook or in a fast-paced kitchen environment is a plus, • Knowledge of kitchen equipment, cooking methods, and food safety standards, • Ability to work quickly and efficiently under pressure, while maintaining attention to detail, • Team-oriented with a positive attitude and willingness to pitch in wherever needed, • Flexible schedule, including nights, weekends, and holidays

Job Description Salary: $62,000 - $65,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Job Summary: Emory University is seeking a talented and energetic Catering Sous Chef to support the daily culinary operations of a premier campus catering program. The Catering Sous Chef will assist in leading food production for university events, conferences, VIP functions, athletic events, and special occasions while ensuring exceptional food quality, presentation, and service standards. This position plays a key role in supervising culinary staff, maintaining food safety compliance, and delivering memorable dining experiences for students, faculty, staff, alumni, and guests. Key Responsibilities • Assist the Executive Chef and Catering Chef with planning, preparing, and executing catering events of varying sizes and complexity., • Oversee daily food production and ensure consistency in recipe execution, quality, and presentation., • Supervise, coach, and train culinary team members, including cooks and food service staff., • Coordinate culinary production schedules to meet event timelines and client expectations., • Ensure compliance with all food safety, sanitation, health, and university regulations., • Monitor food quality and portion control to minimize waste and maximize efficiency., • Assist with menu development, recipe standardization, and seasonal offerings., • Support inventory management, ordering, receiving, and storage of food and supplies., • Maintain a clean, organized, and safe kitchen environment., • Collaborate with catering managers and event staff to ensure seamless event execution., • Assist in controlling labor and food costs while maintaining high-quality standards., • Step into leadership responsibilities in the absence of the Executive Chef or Catering Chef. Qualifications • Associate degree in Culinary Arts, Hospitality Management, or related field; equivalent professional experience may be considered., • Minimum of 3 years of culinary experience in catering, banquet, hotel, restaurant, or institutional food service environments., • Previous supervisory or leadership experience in a high-volume kitchen., • Knowledge of food safety practices and sanitation regulations., • Ability to work flexible schedules, including evenings, weekends, holidays, and special events., • Strong organizational, communication, and problem-solving skills Preferred Qualifications • Certified Sous Chef (CSC) or equivalent culinary certification., • ServSafe Food Protection Manager Certification., • Experience in higher education dining, conference centers, hotels, or large-scale catering operations., • Experience with menu planning, purchasing, and inventory control., • Knowledge of diverse cuisines, special diets, and allergen management. Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyBAMCO.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1555416 Bon Appetit Kristan McIntosh

DOE + generous quarterly bonus program. Significant Long-term Retention bonuses.

THE CHASTAIN is a Michelin Green Star team first restaurant, looking for motivated individuals, to help us create.THE best neighborhood restaurant in the nation.We are seeking a self motivated individual to assist in running day to day operations.The qualified person will have experience in sy

Assist Chefs with daily line checks and periodic quality checks. Assist with fabrication of proteins as directed by Chefs. Assist Chefs with special menu production and execution.

Job Description Executive Chef (Seasonal Summer Camp – Kosher Kitchen) Camp Barney Medintz – Cleveland, GA (Open to Candidates Nationwide) May 14 – August 8, 2027 Camp Barney Medintz is hiring a Seasonal Executive Chef to lead a high-volume kosher kitchen serving a vibrant summer camp community. This is a hands-on leadership role ideal for chefs who thrive in fast-paced environments and enjoy leading strong, motivated teams. Job Type Seasonal (Full-Time, Summer) May 14–August 7 Pay & Benefits • Competitive salary (based on experience), • Free housing, meals, and full room & board, • Unique summer camp experience + community atmosphere Key Responsibilities Lead daily kitchen operations: breakfast, lunch, dinner, and desserts • Ensure all food meets kosher standards and quality expectations, • Supervise and manage culinary team (Sous Chef, specialty roles, international staff), • Oversee food production, portioning, and service flow to prevent waste/shortages, • Maintain inventory systems and proper stock rotation (FIFO), • Assist with receiving and organizing deliveries, • Monitor team productivity and adjust staffing as needed, • Ensure a clean, safe, and organized kitchen (health code compliant) Qualifications • Proven experience as an Executive Chef or Kitchen Manager in a high-volume setting, • Strong leadership and team management skills, • Excellent organization and time management, • Ability to adapt quickly and solve problems in real time, • ServSafe Manager Certification, • Willingness to work long, active hours in a seasonal environment Preferred Experience • Summer camp, catering, or institutional food service, • Special diets (allergies, gluten-free, vegetarian/vegan), • Training or mentoring diverse/international staff Schedule Full-time, seasonal (May 14–August 7) • Includes weekends and long shifts Work Location In person – Cleveland, GA

Job Description New up and coming Steak and Oyster bar concept in the Sandy Springs/ Dunwoody area! Opening in Spring/ Summer 2027. We are looking for a Sous Chef who has experience in Steak and Seafood and an abiliity to work with a live-fire grill. If you are a motivated, hard-working, positive leader looking for a role in a fast paced environment, with a passion for fine-dining and a readiness to learn, we want to hear from you. The ideal candidate will have a strong background in food management and fine dining, with the ability to lead and inspire a team. As a Sous Chef, you will play a crucial role in food production, ensuring that all dishes meet our high standards of quality and presentation while adhering to food safety regulations. Responsibilities • Assist the Executive Chef in managing kitchen operations and staff., • Oversee food preparation and cooking processes to ensure consistency and quality., • Collaborate with the culinary team to develop new menu items and seasonal offerings., • Maintain high standards of cleanliness and organization in the kitchen., • Ensure compliance with food safety regulations and best practices., • Train, mentor, and support kitchen staff in cooking techniques and kitchen management., • Help manage inventory, including ordering supplies and minimizing waste., • Participate in menu planning, costing, and portion control. Qualifications • Proven experience as a Sous Chef or similar role in a fine dining or high-volume kitchen setting., • Steakhouse experience: live-fire grill knowledge, • Strong knowledge of food management principles, including food safety standards., • Excellent team management skills with the ability to motivate and lead a diverse team., • Proficient in various cooking techniques and cuisines., • Strong organizational skills with attention to detail in food production processes., • Ability to work well under pressure in a fast-paced environment., • A passion for culinary arts and commitment to delivering exceptional dining experiences. Join us as we create memorable culinary experiences for our guests while fostering an environment of teamwork and excellence!

Sous Chef - Fifth Group Restaurants. Collaborate on recipe development and menu planning with Executive Chef.

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

Job DescriptionJob description:The Renaissance Concourse Atlanta Airport Hotel is searching for a dynamic, innovative Executive Sous Chef ready to take the next step in their career. If you’re an experienced culinary leader with a passion for creative cuisine, high-volume operations, and team development, this could be the opportunity you’ve been waiting for. This role will place you on the path to becoming an Executive Chef within 6 months to a year, offering you the chance to lead in a 387-room property featuring a full-service restaurant, concierge lounge, and 35,000 square feet of banquet and event space. Your focus will be driving culinary excellence, exceeding guest expectations, and delivering operational success. Key Responsibilities: • Culinary Leadership & Innovation: Partner closely with the Executive Chef to oversee daily kitchen operations, including menu innovation, food preparation, and team management. Your creativity and attention to detail will shape the guest dining experience and elevate our culinary offerings., • Banquet & Event Mastery: Collaborate with the Banquet and Catering teams to deliver flawless execution for conferences, meetings, and special events. You’ll be instrumental in ensuring that large-scale functions meet the highest standards for quality and presentation., • Restaurant & Lounge Management: Oversee culinary operations for our restaurant and concierge lounge, delivering smooth service and an exceptional guest dining experience that reflects the Renaissance brand’s commitment to excellence., • Menu Development: Take ownership of menu design by incorporating local flavors, seasonal ingredients, and innovative concepts. You’ll be responsible for crafting menus that are both cost-effective and inspiring to our guests., • Team Leadership & Development: Train, mentor, and develop a team of skilled culinary professionals. You’ll foster a culture of continuous improvement, empowering your team to reach their potential as you prepare for your own transition into an Executive Chef role., • Cost Control & Efficiency: Manage food and labor costs, ensuring that financial targets are met. Lead efforts to streamline operations, reduce waste, and ensure proper inventory management., • Compliance & Safety Excellence: Uphold the highest standards in food safety, sanitation, and cleanliness, ensuring all operations are compliant with health regulations and brand-specific policies., • Guest Satisfaction: Lead the charge in creating memorable guest experiences through personalized culinary offerings, continually refining your approach based on feedback and evolving preferences. Qualifications: • Experience: 5+ years of leadership experience in high-volume kitchens, with a strong background in banquet operations, fine dining, and full-service restaurant management., • Leadership: A proven leader with a track record of mentoring and growing teams, you thrive in high-pressure environments and are ready to take the helm as an Executive Chef in the near future., • Culinary Expertise: A creative culinary mind with a passion for developing innovative, locally inspired menus that delight guests and drive business success., • Operational Skills: Strong in menu development, cost control, food safety regulations, and team management, you’re as comfortable with the business side of running a kitchen as you are with the creative side., • Education: Culinary degree or certification preferred, but relevant experience and accomplishments are most important., • Flexibility: Willingness to work a flexible schedule, including weekends, evenings, and holidays, as needed to support the hotel’s operations. What We Offer: • Competitive salary and comprehensive benefits package., • The opportunity to be part of a dynamic, creative environment in one of Atlanta’s premier hotel destinations., • Access to career growth within the Renaissance and Marriott International brands. Are You Ready to Take the Next Step?This is more than just a job – it’s your chance to advance your career and step into a leadership role where your culinary skills and vision will truly shine. If you’re ready to make an impact, drive results, and take the lead in a fast-paced, creative kitchen, we invite you to apply today. Join us at the Renaissance Concourse Atlanta Airport Hotel, where your future as an Executive Chef awaits! E.O.E Job Type: Full-time. Benefits: • 401(k)., • 401(k) matching., • Dental insurance., • Health insurance., • Paid time off., • Vision insurance.Work Location: In person.