Trabajos sous chef en Atlanta, Georgia - Page 2Crear alertas

Delaware North - JobID: 22041860 [Kitchen Supervisor / Cook] As a Sous Chef at Delaware North, you'll: Assist in hiring, development, training, and mentoring of staff and act as a resource to them; Coach, counsel, and assist in conducting performance evaluations of the production team; Assist in dev

Omni Hotels - JobID: 126192 [Kitchen Supervisor / Cook] As a Chef at Omni Hotels, you'll: Be responsible for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized; Advise the Food and Beverage Director on all matters relating to the ki

The Sous Chef will assist in supervising, preparing, and cooking a variety of food items, developing and garnishing daily menu items, supervising hourly associates, and working alongside the Executive Chef to manage cost controls, ordering, and the implementation of new culinary programs. Key Respon

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. Key Responsibilities:** + Assists the Executive Chef with managing cost controls and control expenditures for the account + Assists the Executive

Job Summary** Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the o

Bon Appetit + We are hiring immediately for full time SOUS CHEF positions. Job Summary** Summary: Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. Key Responsibilities:** + Assists the Executive Chef with managing cost controls and control expenditures for the account + Assists the Executive Chef with planning and creating

We have an amazing and rare Sous Chef opportunity with an extremelyunique and popular hospitality group here in Atlanta! We offer an extremely popular venue, outstanding benefits package, solid reputation, great growth opportunities, and much more! H Sous Chef, French, Chef, Restaurant, Staffing.

Must have a real pass Sous Chef, Hotel, Chef, Restaurant, Staffing. Experienced, high-volume sous chef needed for a regionally revered industry leader that has multiple locations and is expanding.

We are looking for an experienced Sous Chef with:. Sous Chef in a high-volume restaurant.

We take pride in everything w Sous Chef, Executive, Chef, Restaurant, Staffing.

The Sous Chef position is responsible for various duties including, but not limited to, working and expediting the line, ordering an Sous Chef, Chef, Restaurant, Staffing. We have an opening for a fine-dining Sous Chef who has extensive experience working in very high-volume environments.

Within the department of Tech Dining, the Sous Chef oversees daily food operations within an identified dining venue(s). Responsibilities include ensuring quality food production and presentation to meet the standards established by the Director of Culinary Services, supervising a team of lead cooks

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 DescriptionThe Executive Chef oversees kitchen operations, creates an innovative menu, and coordinates the preparation of food ordered by our members and their guests as well as banquet events. Duties/Responsibilities: • Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request., • Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards., • Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability., • Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste., • Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed., • Sets prices for food items on the menu., • Collaborates with specialty chefs on menu items—for example, works with the sous chef to design an innovative, appealing, and banquet menu items., • Performs other related duties as assigned. Supervisory Responsibilities: • Trains and/or oversees training of kitchen staff., • Schedules kitchen staff, assigning roles based on experience and skills., • Supervises work product from kitchen and back-of-house staff., • Conducts performance evaluations that are timely and constructive., • Handles discipline and termination of employees as needed and in accordance with restaurant policy. Required Skills/Abilities: • Ability to produce an excellent culinary and restaurant experience for our members, guests, and clients., • Excellent verbal and written communication skills., • Excellent time management, scheduling, managerial, and organizational skills., • Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure., • Ability to work varying shifts to include nights, weekends and holidays is required. Education and Experience: • Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook., • At least five years of culinary managerial experience required., • Business experience to include P&L responsibility strongly preferred. Physical Requirements: • Prolonged periods standing and preparing and cooking food., • Must be able to lift up to 25 pounds at times., • Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold. 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 fxCLRckEdM

Job DescriptionDescription: Howell's Kitchen and Bar is Looking for a General Manager to Join Our Team! We’re an eclectic American tavern serving up modern takes on the classics you know and love in the Underhills Neighborhood of Atlanta. Craftsmanship and service are at the heart of our bar and scratch kitchen - come in for food, drinks, bocce ball, and a spacious patio! We look to create neighborhood gathering places with a passion for food and drink served in a “no attitude” atmosphere. At each of our locations, we offer an eclectic mix of Italian-inspired tavern dishes but also have some fun with classic pub grub. Craftsmanship is at the core of the company, so you’ll always find a fully stocked bar with a meticulously curated menu. We are searching for a General Manager who is a true restaurant person. Someone who has worked every position in the restaurant and lives and breathes culture of a positive work environment. Someone who can run a restaurant single-handedly, not relying on others to do the work for them. An individual who possesses leadership qualities and the ability to take our systems and procedures and expand or better them. The General Manager is the most trusted member of the management team. They are responsible for managing the daily operations of our restaurant, including the selection, development, and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits, and ensure that guests are satisfied with their dining experience. The ideal candidate will inspire and educate a team of professionals and create memorable connected experiences for both guests and team members. The General Manager is expected to act as a role model on behalf of and in accordance with the values, purpose, and mission of MooCoo Group and its owners. Responsibilities include, but are not limited to: Financial • Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs., • Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures., • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances., • Responsible for ensuring a consistent high quality of food preparation and service., • Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards., • Estimate food and beverage costs., • Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies., • Operational responsibilities, • Ensure that proper security procedures are in place to protect employees, guests, and company assets., • Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured., • Manage shifts which include: daily decision making, scheduling, planning, while upholding standards, product quality, and cleanliness., • Investigate and resolve complaints concerning food quality and service personnel., • Provide direction to employees regarding operational and procedural issues., • Interview hourly employees. Direct hiring, supervision, development, and, when necessary, termination of employees., • Develop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews., • Responsible for providing leadership and being a role model for your fellow managers and all staff members., • Continually develops all managers and chefs through shift-by-shift interaction and by successfully planning and executing weekly one-on-one meetings with them., • Complete commitment to good management practices by fulfilling the Unit Quarterly Priorities and action planning within a structured time management system., • Directly supervises Managers and Sous Chefs and provides oversight, guidance, and partnership to the Executive Chef., • Nurtures creative thinking, staff morale, and curiosity, and a culture congruent with our company's values, purpose, and mission., • Oversees all hourly hiring initiatives and staffing plans, supports department managers and chefs with interviews and hiring processes, and owns all final hiring decisions., • Ensures consistent execution of all training programs for both managers and hourly team members., • Provides effective, ongoing coaching of staff, both positive and constructive, including required periodic performance evaluations and goal-setting discussions., • Clearly defines expectations and holds individuals accountable for fulfilling their job descriptions and following policies and procedures., • Responsible for all disciplinary notices and documentation, including completion of separation notices., • Conducts hourly new hire orientations and completes/accurately onboarding of all FOH and BOH hourly employees., • Leads by example by following and enforcing all Policies & Procedures for managers and hourly employees., • Responsible for guaranteeing each and every shift is executed at or above established restaurant standards, ensuring maximum guest satisfaction in the areas of service, ambience, and hospitality., • Creates opportunities to convey MooCoo Group’s mission and vision to team members, guests, vendors, and our community., • Encourages and fosters ongoing relationships with regular guests., • Ultimately responsible for food quality and consistency through ongoing management of the restaurant's Executive Chef, as well as communicating with sous chefs and staff., • Oversees the management of the restaurant's wine and beverage programs, ensuring overall budgets are met, while maintaining offerings that are congruent with the identity of both the restaurant and the food menu., • Provides a safe, clean, organized, and sanitary work environment, both interior and exterior. Ensures all health and safety standards are met, correcting violations with a sense of urgency., • Responsible for the successful costing, planning, and execution of all special events, large parties, and marketing events. Qualifications: • 8-10 years Full Service and High Volume General Manager Experience, • College degree is preferred., • Knowledge of computers (MS Word, Excel, Google Drive, Inventory platforms, and POS)., • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports., • Proven track record of meeting sales/cost targets, personal goals, and developing managers, • Adept in Microsoft Office Suite: Word, Excel, and Outlook, • Solid understanding of P&L concepts, reporting, and troubleshooting., • Leadership, Coaching, and Teaching abilities, • Excellent communication skills (oral, written, and listening skills), • Passion for both guest service, employee engagement, and the restaurant business, • Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with our policies and procedures., • Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity, and efficiency/effectiveness., • At all times, provide a favorable image of our brand., • Performs other duties and responsibilities as required or requested., • SUPERVISION OF OTHERS 10+ employees each shift., • Health, Dental, and Vision after 60 days of employment, • Paid vacation after length of time with the company, • Bonus eligibility as a General ManagerRequirements: