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Job DescriptionSous Chef – Award-Winning Scratch Kitchen | Chattanooga, TNLead the Kitchen. Develop Great People. Grow Your Career. We're partnering with an award-winning polished casual restaurant group to identify an exceptional Sous Chef for one of its high-volume scratch kitchen restaurants. This opportunity is ideal for a hands-on culinary leader who enjoys leading from the front, coaching kitchen teams, and delivering exceptional food quality in a fast-paced scratch kitchen. You'll partner closely with the Executive Chef to oversee daily back-of-house operations while preparing for future advancement into an Executive Chef role. This organization has built a reputation for scratch cooking, wood-fired cuisine, outstanding hospitality, and promoting talented leaders from within. If you're looking for more than your next Sous Chef position—and instead want to build a long-term career with a stable, growing company—we'd welcome the opportunity to speak with you. Compensation & Benefits • Base salary is based on experience, typically in the range of $55,000 to $65,000, • Uncapped profit-sharing bonus with annual earning potential of approximately $7,000–$12,000+, • Paid every four weeks, • Three weeks of paid time off, • Medical, Dental, Vision, Disability, and Life Insurance, • 401(k) with discretionary company match after one year, • Structured 10-week management training program, • Leadership development and advancement opportunities, • Closed Thanksgiving and Christmas Day, • Early closure on Christmas EveWhat You'll Do, • Partner with the Executive Chef to oversee all back-of-house operations., • Lead daily food production and ensure consistent recipe execution., • Coach, mentor, and develop hourly culinary team members., • Maintain exceptional food quality, cleanliness, and sanitation standards., • Assist with scheduling, inventory management, purchasing, and vendor relationships., • Help manage food cost, labor cost, and kitchen productivity., • Participate in hiring, onboarding, training, coaching, and retaining high-performing BOH team members., • Perform and supervise butchering and portion control while maintaining brand quality standards., • Lead kitchen operations during the Executive Chef's absence., • Partner with restaurant leadership to deliver an outstanding guest experience.What We're Looking For, • Two or more years of culinary management experience in a high-volume, full-service restaurant., • Scratch kitchen experience required., • Hands-on butchering experience required., • Experience working within corporate restaurant systems., • Experience working in restaurants generating approximately $4 million or more in annual sales is preferred., • Strong understanding of food cost, labor management, inventory, purchasing, and kitchen operations., • Proven ability to coach, develop, and retain kitchen team members., • Stable employment history with demonstrated career progression., • Polished casual, upscale casual, or high-volume full-service restaurant experience strongly preferred.Why You'll Love This Opportunity, • Clear career path to Executive Chef., • Work for a company that promotes from within., • Join an established, financially stable restaurant group., • Be part of a people-first culture focused on leadership development., • Lead alongside a collaborative management team committed to operational excellence and hospitality. If you are interested in exploring this Sous Chef role, we welcome the opportunity to connect for a confidential conversation.

Job Description This position offers a competitive total compensation range between $70,000-$80,000. The stronger the restaurant performs, the greater your total earning potential Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: • Provides support to Executive Chef in all areas of responsibility, • Manages back of house team members, operations, and food production for the restaurant and FIREBAR®, • Provides direction and training to team members by coaching, counseling, and providing feedback, • Accountable for ordering produce, seafood, and main food orders, • Conducts inventory bi-weekly in a team effort, • Responsible for scheduling back of house team members, • Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals, • Supervises and participates in butchering and portion control on each shift, • Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen What’s in it for you: • Excellent earning potential, • Attainable monthly bonus program, • Comprehensive training, • Three weeks of paid time-off annually, • 401k + Company Match, • Competitive benefits— Medical, Dental, Vision, & Life Insurance, • New store openings— several growth opportunities for all team members!, • Holiday closures— closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: • 2 years high volume, full service restaurant experience in a management position, • Warm, passionate, and committed to the industry, • Excellent communication skills, • Ability to remain calm, cool, and collected under pressure, • Self-Actualized and motivated, • Self-discipline; maintained professional appearance, • Butchering experience preferred, • Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and apply to Firebirds today! Firebirds is an Equal Opportunity Employer. \nCompany Description Firebirds Wood Fired Grill is a collection of 73 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill. Firebirds Wood Fired Grill is a collection of 73 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.

Taco Bell-Hixson Pike is looking for a Restaurant Cook to join our team in Chattanooga, TN. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Taco Bell-Hixson Pike you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Taco Bell-Hixson Pike.

Job Description Restaurant Sous Chef – Chattanooga, TN Upscale Casual Concept We are looking for an experienced Sous Chef to join a high-volume, polished upscale casual restaurant in Chattanooga, TN. This is a great opportunity for a strong culinary leader who enjoys leading a team, maintaining high food standards, and working in a fast-paced kitchen environment in Chattanooga, TN. The ideal candidate for this position will have experience managing kitchen operations, leading BOH teams, and maintaining food quality and consistency. We are seeking someone who is organized, hands-on, and passionate about hospitality and team development. What We Offer: • Base salary of $60K-$70K, • Bonus opportunities, • Comprehensive benefits package, • Paid vacation, • Growth opportunities with an established company, • Supportive leadership team Qualifications: • 2+ years of salaried kitchen management experience, • High-volume scratch kitchen experience preferred, • Strong leadership and communication skills, • Ability to manage food cost, labor, and kitchen operations, • Passion for food quality, cleanliness, and team development, • Ability to work nights, weekends, and holidays as needed If you are looking for a long-term opportunity in Chattanooga with a company that values culture, quality, and growth, we would love to connect with you. Apply Now-Restaurant Sous Chef located in Chattanooga, TN. If you would like to be considered for this position, please email your resume to cindy@geckohospitality.com #ZRTM As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Gecko Hospitality, has your consent to communicate via SMS text message moving forward. Terms of Service are available at https://www.geckohospitality.com/terms. Privacy Policy can be found at https://www.geckohospitality.com/privacy. Message and data rates may apply, depending on your mobile phone service plan. For more help reply “HELP” to your texts or you can opt-out by replying STOP

Job DescriptionDescription: Position Summary The Sous Chef is a key member of the restaurant’s culinary leadership team, working closely with the Executive Chef and General Manager to ensure exceptional food quality, consistency, presentation, and kitchen operations. The Sous Chef leads the culinary team during service, maintains high standards, and helps create a positive, professional, and energetic kitchen environment. Essential Duties & Responsibilities -Assist the Executive Chef with the daily operation and management of the kitchen. -Lead and supervise kitchen staff during assigned shifts. -Ensure all food is prepared according to established recipes, quality standards, and presentation specifications. -Maintain consistency in taste, portion sizes, temperature, and appearance. -Assist with menu development, specials, and seasonal offerings. -Prepare and execute food production for daily service and special events. -Monitor food quality throughout preparation and service. -Ensure proper food handling, storage, sanitation, and cleanliness procedures are followed. -Maintain compliance with all health department and food safety regulations. -Assist with inventory management, ordering, receiving, and proper storage of food and supplies. -Monitor food costs, portion control, waste, and product utilization. -Train, coach, and develop kitchen team members. -Assist with scheduling and labor management as directed by the Executive Chef. -Maintain a clean, organized, and safe work environment. -Communicate effectively with front-of-house leadership regarding service needs, special requests, and guest concerns. -Address kitchen issues quickly and professionally. -Help maintain kitchen equipment and report maintenance or safety concerns. -Step into any kitchen position as needed to support the team and maintain smooth operations. -Perform other duties as assigned by the Executive Chef or General Manager. Note: This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. The company is an Equal Opportunity Employer and complies with ADA regulations as applicable. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. Requirements: Qualifications: -2+ years of professional culinary experience preferred. -Previous experience as a Sous Chef, Chef de Partie, Lead Cook, or similar culinary leadership role preferred. -Culinary degree or formal culinary training preferred but not required. -Strong knowledge of cooking techniques, food preparation, and kitchen operations. -Knowledge of food safety and sanitation standards. -Ability to lead and motivate a diverse culinary team. -Strong organizational and time-management skills. -Ability to work effectively in a fast-paced, high-volume restaurant environment. -Excellent communication and teamwork skills. -Strong attention to detail and commitment to quality. -Ability to work flexible hours, including evenings, weekends, and holidays. Physical Requirements: -Ability to stand and walk for extended periods. -Ability to lift and carry up to 50 pounds. -Ability to work in a hot, humid, and fast-paced kitchen environment. -Ability to bend, stoop, reach, and move throughout the kitchen for extended periods.

Job Description Are you looking for an opportunity and growth in your hospitality career? Look no further! Here at Tupelo Honey, we believe "The happiest bees make the best honey" and we are ready to hire team members with a passion to serve our community and foster the brand we love so much. We feel passionate about offering a diverse array of benefits to meet our team members’ needs throughout every age and stage of employment. HONEY POT BENEFITS • Fair Start Wage, • Industry-leading employee and family health care offerings, • Wellness and Tuition Reimbursements, • Accrual of Paid Time Off, • Paid Parental Leave, • Life, Dental, and Disability benefit options, • Fast-growth company with advancement opportunities ESSENTIAL DUTIES AND PRIMARY RESPONSIBILITIES • Responsible for opening or closing the restaurant on a designated shift., • Responsible for the oversight of BOH shift and ensuring all BOH operational standards are in place., • Responsible for the oversight of BOH execution including line, prep, expo, and dish., • Responsible for recipe execution and adherence to recipe specs., • Heads the preparation of Tupelo Honey family meal., • Responsible for safety and sanitation, adhering to Steritech standards., • Responsible for performance management and training of line and expo., • Responsible for supporting back of house leadership with BOH supervision; including coaching, counseling, discipline and overall mentorship of direct reports.QUALIFICATIONS, • Previous restaurant experience required., • A minimum of 2 years of experience in kitchen preparation and cooking., • At least 6 months experience in a similar capacity.REQUIREMENTS, • Be able to work in a standing position for long periods of time., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • Must have schedule flexibility to cover all meal periods as needed., • Must be able to move and process information quickly. By providing my phone number in connection with my job application through this website, I authorize Tupelo Honey and its service providers and affiliates to contact me by text at my number using automated dialing technology for informational purposes related to my application and potential employment with Tupelo Honey. Message and data rates may apply. Message frequency varies. To opt-out at any time reply, “Stop.” This consent is not required to obtain any good or service from Tupelo Honey or to apply for a job. You agree to these terms: https://tupelohoneycafe.com/sms-policy/ and this privacy policy: https://tupelohoneycafe.com/privacy-policy/.” Opting into the text program is not a condition to apply. If you do not wish to receive text messages related to your job application and potential employment with Tupelo Honey, you may submit your application via email: jobs@tupelohoneycafe.com. We use eVerify to confirm U.S. Employment eligibility.

CONFIDENTIAL SEARCH Culinary Director Food & Beverage • Multi-Unit Culinary Leadership Grand Rapids, Michigan | Three restaurants | Reports to the Partners Compensation: $125,000 - $142,000 range, plus bonus structure, plus benefits. The Group A hospitality group in Grand Rapids operating three restaurants under one culinary brand. This search is being conducted confidentially. The Culinary Director owns food quality, consistency, menu, training, and culinary financial results across all locations. Each restaurant has an Executive Chef (or CDC) who owns day-to-day kitchen operations. The Culinary Director leads those chefs. Position Summary This is a hands-on, in-the-restaurants role — not a corporate desk job. You will taste, train, write recipes, walk lines, coach chefs, and protect the brand on the plate. You will also own food cost, vendor specs, health scores, and menu rollouts. We are looking for a chef-leader first. Someone who has run kitchens, developed people, and can hold a standard at more than one address. What We Are Looking For · Proven kitchen leadership — Executive Chef, CDC, or multi-unit culinary role. Bib Gourmand Experience, Trained for excellence · A track record of food quality and consistency across more than one daypart (lunch, dinner, brunch). · Menu development and rollout experience: recipes, costing, training, and follow-through. · Comfort with food cost, center-of-plate costing, vendor pricing, and period reporting. · Ability to coach Executive Chefs and sous chefs in weekly 1:1s and hold them accountable. · Presence on the floor during service. This is not a Monday–Friday office schedule. · Health-inspection discipline (target 94 or better) and clean, organized kitchens. Core Responsibilities Culinary & Brand · Set and protect the culinary direction for the brand at all three locations. · Own menu development and rollout with the Executive Chefs — brand fit, sourcing, perceived value, taste, balance, seasonality, and presentation. · Maintain and update the brand recipe file. · Elevate execution through observation, tasting, training, and follow-up. People · Weekly 1:1s with each Executive Chef / CDC. Hold them to the culinary side of their job description. · Develop ECs, CDCs, and sous chefs through training, R&D, workshops, vendor visits, and continued education. · Keep BOH culinary training checklists current and actually used. · Participate in EC / CDC evaluations. · Partner with GMs, District / Directors of Ops, and Partners on BOH staffing for openings. Help interview and hire kitchen leadership. · Support hiring and training of ECs, CDCs, sous chefs, and FOH managers as needed. Financial & Admin · Hit food-cost targets: purchasing, menu costing, center-of-plate, and full-menu cost. · Update vendor food and supply costs weekly by location. · Report required culinary financials each period and quarter to the Partners. · Flag spec changes and cost swings. Protect the purchasing program. · Enforce company policies and see that ECs and sous chefs do the same. · Implement new programs and procedures the company rolls out. Operations · Own food quality and consistency through the ECs and sous chefs. · Drive health-inspection readiness. Target score of 94 or better. · Plan special events, receptions, charity, and marketing dinners — costing and execution. · Attend selected marketing and public events as a brand representative. · Work lunch, dinner, and brunch services every week. Taste. Watch ticket times. Correct in the moment. · Dine at each restaurant at least once per week in addition to scheduled hours. Schedule · 50–55 hours per week on a consistent pattern. · Weekends and holidays required. · Hours will increase around new restaurant openings. · This role lives in the three kitchens, not behind a laptop. How Success Will Be Measured · Food quality and consistency across all three restaurants. · Guest feedback and plate standards. · Food cost vs. target. · Health scores. · Strength of the EC / CDC team — retention, development, accountability. · Clean menu rollouts that hit the calendar and the spec. · Partnership with GMs and Partners. Qualifications · Kitchen leadership experience required (Executive Chef, CDC, or multi-unit culinary). · Multi-unit or multi-concept experience strongly preferred. · Working knowledge of food cost, recipes, inventory, and vendors. · Able to work nights, weekends, holidays, and opening periods. · Clear communicator. Direct with chefs. Professional with Partners. · Culinary degree helpful, not required. Results on the plate matter more. Reporting This position reports to the Partners and works daily with Executive Chefs, GMs, and operations leadership. The Culinary Director owns the food. The Executive Chef owns the kitchen that day. Together they own the guest’s plate. Compensation $120,000 base salary. Bonus opportunity up to $20,000 based on culinary and financial results (food cost, consistency, health scores, and agreed targets). Benefits package to be confirmed with the Partners. This search is confidential. Do not contact the restaurants directly.

Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef. Perform any additional duties assigned by the Pastry Chef, Executive Chef, or management to support overall galley and vessel operations. Prepare operational reports, communicate significant issues and observations to the Pastry C

Reports to: Executive Chef and Executive Sous Chef. Direct Reports: Sous Chefs, Chef de Parties, and Cooks. At least 2 years of experience as a Sous Chef in a Michelin Star or Relais & Châteaux property.

Taco Bell - West Crest Road is looking for a Restaurant Cook to join our team in Rossville, GA. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Taco Bell - West Crest Road you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Taco Bell - West Crest Road.

We're partnering with an award-winning polished casual restaurant group to identify an exceptional Sous Chef for one of its high-volume scratch kitchen restaurants. This opportunity is ideal for a hands-on culinary leader who enjoys leading from the front, coaching kitchen teams, and delivering exceptional food quality in a fast-paced scratch kitchen. You'll partner closely with the Executive Chef to oversee daily back-of-house operations while preparing for future advancement into an Executive Chef role. This organization has built a reputation for scratch cooking, wood-fired cuisine, outstanding hospitality, and promoting talented leaders from within. If you're looking for more than your next Sous Chef position—and instead want to build a long-term career with a stable, growing company—we'd welcome the opportunity to speak with you. • Base salary is based on experience, typically in the range of $55,000 to $65,000, • Uncapped profit-sharing bonus with annual earning potential of approximately $7,000–$12,000+, • Paid every four weeks, • Three weeks of paid time off, • Medical, Dental, Vision, Disability, and Life Insurance, • 401(k) with discretionary company match after one year, • Structured 10-week management training program, • Leadership development and advancement opportunities, • Closed Thanksgiving and Christmas Day, • Early closure on Christmas Eve, • Partner with the Executive Chef to oversee all back-of-house operations., • Lead daily food production and ensure consistent recipe execution., • Coach, mentor, and develop hourly culinary team members., • Maintain exceptional food quality, cleanliness, and sanitation standards., • Assist with scheduling, inventory management, purchasing, and vendor relationships., • Help manage food cost, labor cost, and kitchen productivity., • Participate in hiring, onboarding, training, coaching, and retaining high-performing BOH team members., • Perform and supervise butchering and portion control while maintaining brand quality standards., • Lead kitchen operations during the Executive Chef's absence., • Partner with restaurant leadership to deliver an outstanding guest experience., • Two or more years of culinary management experience in a high-volume, full-service restaurant., • Scratch kitchen experience required., • Hands-on butchering experience required., • Experience working within corporate restaurant systems., • Experience working in restaurants generating approximately $4 million or more in annual sales is preferred., • Strong understanding of food cost, labor management, inventory, purchasing, and kitchen operations., • Proven ability to coach, develop, and retain kitchen team members., • Stable employment history with demonstrated career progression., • Polished casual, upscale casual, or high-volume full-service restaurant experience strongly preferred., • Clear career path to Executive Chef., • Work for a company that promotes from within., • Join an established, financially stable restaurant group., • Be part of a people-first culture focused on leadership development., • Lead alongside a collaborative management team committed to operational excellence and hospitality. If you are interested in exploring this Sous Chef role, we welcome the opportunity to connect for a confidential conversation.

Taco Bell - West Crest Road is looking for a Restaurant Cook to join our team in Rossville, GA. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Taco Bell - West Crest Road you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Taco Bell - West Crest Road.

Taco Bell - West Crest Road is looking for a Restaurant Cook to join our team in Rossville, GA. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Taco Bell - West Crest Road you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Taco Bell - West Crest Road.

Goodwin Recruiting - - Responsibilities: Oversee back-of-house operations with Executive Chef; Lead daily food production and recipe execution; Coach, mentor, and develop hourly culinary team; Maintain food quality, cleanliness, and sanitation standards; Assist with scheduling, inventory, purchasin

Sous Chef – Award-Winning Scratch Kitchen | Chattanooga, TNLead the Kitchen. We're partnering with an award-winning polished casual restaurant group to identify an exceptional Sous Chef for one of its high-volume scratch kitchen restaurants. You'll partner closely with the Executive Chef to overse

Job Opportunity at Tupelo HoneyAre you looking for an opportunity and growth in your hospitality career? Look no further!Here at Tupelo Honey, we believe "The happiest bees make the best honey" and we are ready to hire team members with a passion to serve our community and foster the brand we love s

Sous Chef – Scratch Kitchen | Leadership Growth OpportunityJoin the culinary team supporting one of the largest private schools in the Chattanooga area, where you will work in a high-volume, scratch-cooking operation focused on quality, consistency, teamwork, and exceptional service. Partner close

For a strong candidate who demonstrates leadership ability, flexibility, and operational excellence, this position offers the opportunity to grow beyond a traditional Sous Chef role and become an important culinary resource supporting multiple locations throughout the Chattanooga area. Sous Chef - M

Sous ChefPay: Pay varies by locationLocation: Chattanooga, TennesseeSummary: A Sous Chef at American Dining Creations will support the Chef & Executive Chef with executing daily culinary services.

Now Hiring: Executive Sous ChefLocation: Chattanooga, TNRelocation RequiredAn acclaimed, chef-driven fine dining restaurant in Chattanooga, TN, is seeking a talented Executive Sous Chef with experience in a Michelin-starred, James Beard-recognized, or similarly distinguished restaurant. What We're L

Direct Hire - 70-75k Base (100-120k OTE).Pool, HVAC, Plumbing, Pest Control, or general construction service operations).Experience managing customer relationships and growing business accounts.Proven ability to lead teams, drive operational performance, and achieve financial goals.Strong business a

Our organization is seeking a dynamic Branch Manager—a true leader with the autonomy to wear multiple hats and drive our growing location.The mission: take our “best in class” team from a $7M to a $10M operation through the direct growth of the branch you will be commanding.Candidates must dem

A leading automotive manufacturing company specializing in high-volume metal stamping and related components for major OEM customers is seeking a General Manager in the Greater Nashville, Tennessee area.Lead overall plant and business operations, ensuring key performance metrics are achieved.Partner

General Manager – Corrugated Packaging Manufacturing.Corrugated Packaging & Manufacturing.An established and growing packaging manufacturing organization is seeking an accomplished.This position represents an opportunity for an experienced manufacturing leader to take responsibility for an establi

Built by Active Traders, For Active Traders”.TradeZero was founded in 2015 by a team that leveraged decades of collective operating and trading experience to build a next-generation trading platform tailored to the needs of the ever-growing community of sophisticated traders.With broker dealers in

Conviso Inc is hiring OpenText Content Server Specialist.This is remote role and it comes with benefits, 401K & some accrued PTO.The Ideal Candidate will be experienced OpenText Content Server 25.OpenText products Specialist to support installation, configuration, administration, customization, and

General Manager – Luxury All-Inclusive Resort (Bahamas).Please note: Advertised as Remote for search reach | Full-time, On-Island Leadership Role.Full relocation, housing and attractive package with low tax benefits.This position is advertised as remote to maximise global reach; however, the role

EverSmith Brands is a rapidly growing platform of franchise brands serving the commercial facilities services sector.We have aggressive goals to become the premier franchisor in commercials services, providing growth opportunities for our franchisees and our home office team alike.EverSmith Brands i

Sales Executive – SaaS (Intellectual Property Technology) | United States.Its SaaS platform is used by corporate legal teams, IP counsel and law firms, and it now wants a high-performing Sales Executive to drive new business across the US.You will own the full sales cycle, from prospecting and dis

We are hiring a Regional Sales Manager for the West Coast and Northwest!.Location: West Coast & Northwest.Reports to: Senior Sales Manager.Department: Sales & Business Development.We are seeking high-performing Regional Sales Managers to lead sales and business development for General Truck Parts &

At Myriota, our mission is audacious yet simple: connect every industrial asset, wherever it operates, at a cost that makes sense at scale.We're a fast-growing global satellite IoT platform built for industrial operations, serving large enterprises and the partner ecosystem that sells to them.Our sp

IHOP - JobID: 500-33-690336-0-3697807-0 [Busser / Porter / Cleaner] As a Dishwasher at IHOP, you'll: Maintain kitchen work areas, equipment, plate ware, and utensils in a clean, sanitary, and orderly condition; Scrape and pre-rinse food from dirty dishes and place them in a dishwashing machine; Wash

Chuy's - 2271 Gunbarrel Road - Responsibilities: Prepare and cook menu items to spec; Maintain quality and consistency of dishes; Work with kitchen team to ensure timely service; Follow food safety and sanitation standards; Assist with station setup and cleanup.

Chilis - 408 Market Street - Responsibilities: Learn and execute all recipe procedures; Maintain cleanliness throughout kitchen; Follow safety and sanitation policies and procedures; Communicate ticket times to team members; Keep food orders flowing continuously from the kitchen.

First Watch Restaurants - - Responsibilities: Cleans dishes, glassware, and silverware per procedures; Empties trash receptacles; Performs end-of-day clean-up; Maintains work area in a safe and sanitary manner; Weekend availability required.

Cracker Barrel - 1460 North Mack Smith Road - Responsibilities: Keep pots, pans, forks, plates spotless; Ensure kitchenware is clean and ready; Support team with organized workflow; Handle multiple tasks with team-first mindset; No restaurant experience? Training provided.

Chilis - 5637 Brainerd Road - Responsibilities: Learn and execute all recipe procedures; Maintain cleanliness throughout kitchen; Follow safety and sanitation policies; Communicate ticket times to team members; Keep food orders flowing continuously from the kitchen.

Chilis - 123 Northgate Mall Drive - Responsibilities: Learn and execute all recipe procedures; Maintain cleanliness throughout kitchen; Communicate ticket times to Team Members; Keep food orders flowing continuously from the kitchen; Contribute to maintaining a safe and welcoming environment.

Longhorn Steakhouse - 5583 Highway 153 - Responsibilities: Cleaning dishes, utensils, glassware, pots, and pans; Assisting in maintaining a clean restaurant; Stocking supplies for our service and culinary team.

Red Lobster - 2131 Northgate Mall Drive - Responsibilities: Clean and sanitize dishes, utensils, and cookware; Operate dishwasher and cleaning equipment safely; Empty trash from kitchen and other areas; Assist cooks with prep and biscuit preparation; Maintain cleanliness and safety protocols.

Compass Group - 437 Alexian Way - Responsibilities: Maintains dishes, pots, pans, trays, kitchen, work areas, equipment and utensils in sanitary condition; Scrapes and rinses food from dirty dishes and washes them by hand or in dishwasher; Ensures complete cleanliness and sanitation; Polishes silver

Chilis - 123 Northgate Mall Drive - Responsibilities: Wash and clean tableware, pots, pans, and cooking equipment; Keep dish room and equipment clean and organized; Work quickly to keep up with the pace of the restaurant and team; Requires some shifts on weekends and holidays; Contribute to maintain

Olive Garden - - Responsibilities: Clean and sanitize plates, glassware, utensils, and guest and team member touch points; Maintain a clean and safe restaurant environment; Assist in maintaining health and sanitation standards; Support overall dining room and kitchen operations; Contribute to a pos

Twin Peaks - 500 Camp Jordan Parkway - Responsibilities: Adhering to uniform standards; Adhering to prep and line build recipes; Check quality of ingredients; Maintain clean and organized stations and equipment; Ensure HOH Standards, Safety and Sanitation requirements are followed at all times.

Jim 'N Nick's BBQ - 2040 Hamilton Place Boulevard, Ste 150 - Responsibilities: Cook to spec and plate accurately; Follow recipes and procedures exactly; Keep station clean and stocked; Communicate with line teammates; Ensure food quality during rush.