Chef jobs in Athens, GA

Information Classification Title Service/Maintenance Manager FLSA Exempt FTE 1.0 Minimum Qualifications Requires at least a baccalaureate degree in the field. Please contact your Human Resources office for an evaluation of education/experience in lieu of the required minimum qualifications. Preferred Qualifications Position Summary The Chef de Cuisine will assist in the management and supervision of all culinary operations for the Residential Dining Operation. The Chef de Cuisine reports to the Executive Chef and assists in the maintenance of the department's culinary quality and safety standards. The Chef de Cuisine is responsible for training, coordinating and evaluating the work of the production staff. This position is responsible for assisting in purchasing, recipe and product development. They will assist in the development of departmental goals. The Chef de Cuisine will provide support for one or more of the following areas: Plan, develop and supervise a production/culinary team using a comprehensive menu software management program. Ensure overall consistency and high quality across the various operations; plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Knowledge, Skills, Abilities and/or Competencies * Minimum of 7-10 years of progressive experience in food services management, including leadership roles in large-scale dining operations. * Expertise in food production, menu development, and culinary innovation with an emphasis on nutrition and health-conscious dining. * Strong financial acumen with experience managing budgets, financial forecasting, and cost control strategies. * Proven ability to lead and develop teams, including chefs, managers, and operational staff, in a high-volume food service environment. * Experience implementing training programs for culinary teams, focusing on skill development, compliance, and service excellence. * Knowledge of procurement processes, vendor management, and supply chain logistics in food services. * Familiarity with regulatory compliance related to health codes, food safety standards, and workplace safety protocols. Physical Demands May include light to heavy lifting and may also include long periods of time standing. Is driving a responsibility of this position? No Is this a Position of Trust? Yes Does this position have operation, access, or control of financial resources? Yes Does this position require a P-Card? No Is having a P-Card an essential function of this position? No Does this position have direct interaction or care of children under the age of 18 or direct patient care? No Does this position have Security Access (e.g., public safety, IT security, personnel records, patient records, or access to chemicals and medications) Yes Credit and P-Card policy Be advised a credit check will be required for all positions with financial responsibilities. For additional information about the credit check criteria, visit the UGA Credit Background Check website. Background Investigation Policy Offers of employment are contingent upon completion of a background investigation including, a criminal background check demonstrating your eligibility for employment with the University of Georgia; confirmation of the credentials and employment history reflected in your application materials (including reference checks) as they relate to the job-based requirements of the position applied for; and, if applicable, a satisfactory credit check. You may also be subject to a pre-employment drug test for positions with high-risk responsibilities, if applicable. Please visit the UGA Background Check website. Duties/Responsibilities Duties/Responsibilities Training, Development & Operational Excellence * Facilitate and implement education and professional development programs for culinary staff, including mentoring and coaching Production Chefs in culinary techniques and service delivery. * Work closely with culinary team in analyzing monthly financial statements and operational metrics to optimize food, labor, purchasing, and inventory controls. * Oversee workflow efficiency in production areas, ensuring compliance with health codes, safety regulations, and university policies. Assist with procurement by supporting research, testing, and acquisition of new foods, tools, and equipment to enhance production quality and efficiency. * Collaborate with leadership to establish key performance indicators (KPIs) for continuous improvement in production efficiency and service quality. * Conduct regular evaluations of training programs, collecting feedback and refining content to align with evolving industry standards and operational goals. Percentage of time 40 Duties/Responsibilities Food Quality and Guests Experience * Supervises and ensures the quality and quantity preparation of all menus and specialty items. Acts as working supervisors for all items. * Responsible for the development, planning and facilitation of menus as well as specialty meals. * Assist in the ongoing review and upgrading of service, product and menus. * Assure that all foods are attractively garnished and appropriately displayed. * Assess and analyze all culinary feedback received from guests and reports to drive continuous improvement. * Reviewing production sheets against inventory to assure necessary items on hand; plans for back up items as needed. * Coordinate and instruct staff in appropriate sequential production time frames for maximum quality control. Percentage of time 30 Duties/Responsibilities Strategic Leadership & Program Implementation * Assist in defining and executing the mission and vision of Food Services by actively contributing to strategic planning, performance measurement, and operational improvements. * Partner with the department's Dietetics team to develop menus and nutritional initiatives. * Lead the development, testing, and implementation of food themes, menus, and recipes, ensuring alignment with culinary best practices. * Work closely with the Culinary Team, Dietetics team and Purchasing Manager to maintain ingredient accuracy and recipe standardization across operations. * Support department leadership, including Assistant Directors, management teams, chefs, and culinary staff. * Develop fiscal benchmarks, refine service-delivery strategies, and introduce innovative dining concepts to elevate the university's food service program. * Ensure that culinary vision aligns with operational goals across residential and retail dining sectors. Percentage of time 20 Duties/Responsibilities Community Engagement & External Representation * Represent the department at internal committees, university events, and external industry functions. * Act as a resource between students, faculty, and community organizations, around all culinary inquiries * Support initiatives that integrate Food Services into the broader campus culture and local community. Percentage of time 10 Contact Information Recruitment Contact Contact Details For questions concerning this position or recruitment progression, please refer to the Recruitment Contact listed below. Recruitment Contact Name Jorge Noriega Recruitment Contact Email **************** Recruitment Contact Phone Posting Specific Questions Required fields are indicated with an asterisk (*). * * How many years of experience do you have in this type of position? * 0-1 * 1-3 * 3-5 * 5-7 * 7+ * * How did you hear about this job opportunity? * UGAjobsearch.com * InsideHigherEd.com * Indeed.com * hCareers.com * LinkedIn * Facebook * The Department of Labor * Goodwill * UGA Employee * Other Applicant Documents Required Documents * Resume/CV * Cover Letter * List of References with Contact Information Optional Documents * Other Documents #1 Persons needing accommodations or assistance with the accessibility of materials related to this search are encouraged to contact University HR (*************). The University of Georgia is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to age, color, disability, genetic information, national origin, race, religion, sex, or veteran status or other protected status.

Job DescriptionBenefits: 401(k) Health insurance Paid time off Training & development Tuition assistance Vision insurance Primrose School of Lawrenceville North is seeking a Chef that can work independently in our fast paced environment. The Chef will work with limited supervisor and must be well organized. The Chef is expected to create menus, prepare snacks and lunch for children ages 1-12, years old. Only serious applicants with a degree from a Culinary Art Institute need apply. Responsibilities: Must be able to work in a fast flowing environment with outstanding organization and time management. Create and prepare nutritious and delicious meals for children Follow all health and safety regulations in the kitchen Order, purchase and manage inventory for the kitchen Collaborate with school leadership team to plan and execute special events and holiday meals Follow nutrition food guides for serving. Maintain a clean and organized kitchen environment Requirements: Culinary Degree is Required. Previous experience in a professional kitchen setting Knowledge of nutrition and food safety guidelines Ability to work in a fast-paced environment Excellent communication and teamwork skills About Us: Primrose School of Lawrenceville North has been providing high-quality early education and care for over 20 years. Our commitment to excellence and dedication to the well-being of our students and staff make us a beloved part of the Lawrenceville community. ```

Benefits: * 401(k) * Health insurance * Paid time off * Training & development * Tuition assistance * Vision insurance Primrose School of Lawrenceville North is seeking a Chef that can work independently in our fast paced environment. The Chef will work with limited supervisor and must be well organized. The Chef is expected to create menus, prepare snacks and lunch for children ages 1-12, years old. Only serious applicants with a degree from a Culinary Art Institute need apply. Responsibilities: * Must be able to work in a fast flowing environment with outstanding organization and time management. * Create and prepare nutritious and delicious meals for children * Follow all health and safety regulations in the kitchen * Order, purchase and manage inventory for the kitchen * Collaborate with school leadership team to plan and execute special events and holiday meals * Follow nutrition food guides for serving. * Maintain a clean and organized kitchen environment Requirements: * Culinary Degree is Required. * Previous experience in a professional kitchen setting * Knowledge of nutrition and food safety guidelines * Ability to work in a fast-paced environment * Excellent communication and teamwork skills About Us: Primrose School of Lawrenceville North has been providing high-quality early education and care for over 20 years. Our commitment to excellence and dedication to the well-being of our students and staff make us a beloved part of the Lawrenceville community. ```

Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for an Executive Chef to join our team. Responsibilities: Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. · Assist in planning, preparation, and execution of special events, banquets, and theme meals. · Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. · Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and labor. · Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. · Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. · Accurately report and submit monthly inventory of food & beverage supplies. · Interview, hire and train staff for culinary and food and beverage positions. · Responsibly manage and supervise all culinary and food & beverage staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. · Work with the Executive Director and administrative staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. · Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. · Ensures any dietary needs and restrictions are met. · Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. · Manages control of food preparation with particular attention to potential overproduction and waste. · Oversee maintenance and production of accurate daily records. · Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. · Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. · Work with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. · Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. · Meet regularly with residents and family members to confirm that high satisfaction levels are being met. · Advise management of any concerns regarding residents. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. · Minimum of five years' experience as an Executive Chef within the hospitality industry. · Current ServSafe Certification. Benefits: In addition to a rewarding career and competitive salary, Morada offers a comprehensive benefit package. Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. Thank you for your interest in Provincial Senior Living careers. If you have any questions about the position you are applying for, please contact the community directly. EOE D/V JOB CODE: 1003830

Job Description Pay up to $70,000/year Summary of Duties of the Executive Chef The Executive Chef position oversees all aspects of dining services and supervises back of the house cooks, prep cooks, and utility workers in conjunction with the Dining Services Director. The Executive Chef assures that the kitchen and associates meet all regulatory requirements and maintains quality food service within budget. Essential Functions of the Executive Chef Responsible for dietary department in all its aspects. Plans menus via Grove Menu system. Purchase foods and supplies; Inventories and supervises storage of incoming food and supplies. Prints production sheets; prepares and pulls recipes for utilization by cook team. Prepares meals according to planned menus, including any special diet requirements. Follows standardized recipes and special diet orders. Maintains safe and sanitary dietary department. Directs and instructs dietary personnel. Assists and directs daily scheduled cleaning duties. Serves food according to portion control. Schedules hours and assigns duties to dietary associates. Check food and supplies for next meals. Participates in special events planning and preparation. Maintains equipment, including dishes, cookware, utensils, supplies, and reorders items when needed. Participates in required meetings, training, and associate programs. May be required to participate in weekend Manager on Duty (MOD). Performs other related duties as assigned by supervisor. Non-Essential Functions of the Executive Chef Supports and participates in the resident centered activity programs. Participates in projects or committees as assigned. Attends all associate meetings including in-service education and associate functions, as requested by supervisor. Assists in variety of tasks involving residents as assigned Knowledge, Skills, Abilities, and Experience High school Diploma or GED at minimum with some specialized training in food service. Ability to read, write, and speak English. Continued education in food service preferred including RD, CDM, or Culinary Degree. Serv-Safe Certification required. Two years minimum experience in food service management preferably in a health care setting. Be free from communicable disease. Completion of drug testing and criminal background check upon hire and upon request of supervisor. Must be able to cook and follow standard recipes. Physical requirements include bending, standing, lifting, stooping, sitting, stretching, carrying, and walking; and the ability to lift up to 40 pounds. Must have manual dexterity to peel, cut, and prepare different types of food; Ability to work with a variety of kitchen machinery. Ability to accept constructive input as to the quality of your meals/cooking. Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances. Familiarity with restaurant or cafeteria-style organization in regard to food preparation and service, purchasing, staff scheduling, food, and labor cost control as well as quality control. Experience in record keeping and menu planning. Able to relate to residents and associates in a courteous and diplomatic manner under all circumstances. Adhere to and carry out all policies and procedures. There is no greater way to elevate your career than by contributing your passion and skill to a senior living community. Grace Management, Inc. is committed to helping nurture a sense of belonging by helping you grow professionally. The quality of our communities is determined by the quality of our employees.

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. • Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the restaurant. • Communications production needs to key personnel. • Assists in developing daily and seasonal menu items for the restaurant. • Ensures compliance with all applicable laws and regulations regulations. • Follows proper handling and right temperature of all food products. • Estimates daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays. Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Assist and guide banquet team in prep and execution of all private and club sponsored events. In addition, assist whenever needed in a la carte kitchen. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Executive Chef - Fuoco Wood-Fired Kitchen Are you a culinary visionary with a passion for crafting extraordinary dining experiences? Fuoco , a premier wood-fired kitchen under Maximus Hospitality & Management, is seeking an Executive Chef to lead our culinary team and bring our wood-fired menu to life. Responsibilities: Develop and execute innovative, wood-fired-inspired menus that highlight seasonal and locally sourced ingredients. Oversee all aspects of kitchen operations, including inventory, scheduling, and quality control. Train, mentor, and inspire a team of kitchen staff, fostering a culture of excellence and collaboration. Ensure compliance with health and safety regulations, maintaining the highest standards of cleanliness and food safety. Collaborate with management to manage food costs, labor costs, and overall kitchen budget. Qualifications: Proven experience as an Executive Chef or Sous Chef in a high-volume, fine-dining environment. Expertise in wood-fired cooking techniques and a deep understanding of flavor profiles. Strong leadership, communication, and organizational skills. Ability to thrive in a fast-paced, dynamic setting while maintaining attention to detail. Culinary degree or equivalent professional training preferred. What We Offer: Competitive salary and benefits package. Opportunity to lead a talented team in a creative and supportive environment. A chance to shape the culinary identity of a growing, upscale restaurant. If you're ready to ignite your culinary career with Fuoco, apply today and join us in creating unforgettable dining experiences. Work schedule 8 hour shift 10 hour shift Weekend availability 12 hour shift Holidays Day shift Night shift Overtime

Executive Chef at Laurel Springs Golf Club | Suwanee, GA | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: * Plan meals and create menus based on guest preferences, marketing conditions, and event needs. * Assign prices to items in collaboration with the F&B Director and General Manager. * Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information to employee partners for seamless menu execution. * Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. * Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. * Regularly taste and check food for consistency. * Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. * Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. * Manage food and labor costs, ensuring adherence to budgetary guidelines. * Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. * Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. * Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. * Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. * Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. * Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. * Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. * Ensure compliance with health, safety, and licensing regulations in all kitchen operations. * Analyze workplace practices and implement policies to ensure a safe work environment for all employees. * Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions About You: Required * High school diploma or equivalent. * A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. * Valid county food handler's and ServeSafe permit. Preferred * A college degree in Culinary Arts or a related field * Additional culinary certifications are advantageous * In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Banquet Chef As Banquet Chef, you'll lead the culinary execution for special events, crafting exceptional menus and overseeing banquet kitchen operations to ensure every dish delights our guests. Reporting to the Executive Chef or Banquet Manager, you'll maintain the highest standards of quality, safety, and presentation. This role offers a path to exciting culinary leadership opportunities in the future. Key Responsibilities • Plan, oversee and assist in day-to-day culinary operations of the banquet kitchen as it pertains to banquets • Assigns (in detail) preparation and specific duties lists to auxiliary banquet kitchen staff for efficient execution of upcoming events. • Select, order, and inspect and use only the highest standard food product in preparation of all menu items as per Banquet Event Order (BEO). • Oversee and aid in production and execution of menu items. • Monitor the receipt, storage, and rotation of food product (as to comply with health department regulations), including coverage, labeling, dating and placing items in proper containers for kitchen service • Evaluate the work performance of cooks and give guidance and discipline as necessary. • Maintain effective communications with Executive Sous Chef\Executive Chef concerning food production. • Facilitate the professionalism of our banquet team by adhering to proper language, uniforms, hygiene, and employee relations. • Continue self-education of hospitality industry using available tools such as internet, industry magazines, books, and organization. • Leads the Banquet Kitchen Team in food preparation and presentation during all events. • Participates in training staff on menu items including ingredients, preparation methods and unique tastes. Hot Kitchen and Cold Kitchen • Operates and maintains all department equipment and reports malfunctions. • Purchases appropriate supplies and manages inventories according to budget. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. • Effectively investigates reports and follows-up on associate incidents. • Sets a positive example for guest relations. Education & Experience Hotel experience is always a plus! Applicants should have: A combination of education and experience. Additional consideration will be given to applicants who have completed special certifications, such as a culinary diploma. What You'll Need to Succeed Eligible to work in the United States Sufficient education and/or literacy needed to identify and read product labels and to communicate with guests about job-related needs. Ability to sit, stand, bend, kneel, and lift as required-with or without reasonable accommodations Availability to work a flexible schedule, including evenings, weekends, and holidays if needed A warm, professional demeanor that reflects HVMG's Culture of Excellence by showing a warm smile, friendly personality, and positive attitude. Why Our Associates Love HVMG Career growth opportunities across our nationwide portfolio Flexible scheduling (full-time and part-time options) Access up to 40% of your earned wages before payday with PayActive Paid Time Off (PTO) and Paid Holidays Full healthcare benefits: medical, dental, and vision 401(k) with guaranteed 4% match and no vesting period Exclusive hotel and food & beverage discounts About HVMG Our Be Excellent culture is more than just words on a website -- we live and breathe it. As one associate said in an anonymous survey, "This is the best management company I've ever worked for. They walk the talk from the corporate office to the field." We believe that the hotel business is one of the few industries in which successful career paths can start anywhere on the org chart. You control your destiny, and, if our executives are any indication, today's dishwasher can be tomorrow's Senior Vice President. The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. HVMG 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. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

Job DescriptionWe are looking for an experienced and qualified Banquet Chef to organize the kitchens activities. You will be the first in command in the facilities and will prepare and serve catered buffets and plated meals for our customers ensuring high quality and contentment. Responsibilities Control and direct the food preparation process and any other relative activities Construct menus with new or existing culinary creations ensuring the variety and quality of the servings Approve and polish dishes before they reach the customer Order Food and supplies Monitor food and labor cost Arrange for repairs when necessary Remedy any problems or defects Be fully in charge of hiring, managing and training kitchen staff Oversee the work of subordinates Estimate staffs workload and compensations Schedule and maintain records of attendance Comply with nutrition and sanitation regulations and safety standards Foster a climate of cooperation and respect between co-oworkers Skills Proven experience as head chef Exceptional proven ability of kitchen management Ability in dividing responsibilities and monitoring progress Outstanding communication and leadership skills Up-to-date with culinary trends and optimized kitchen processes Good understanding of useful computer programs (MS Office, restaurant management software, POS) Credentials in health and safety training Degree in Culinary science or related certificate or equivalent job experience

A lead line cook/sous chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. Lead Line Cook Duties and Responsibilities Lead line cooks are responsible for preparing food for service and helping to make sure the kitchen stays clean, tidy, and operational. The lead line cook's duties usually involve: Preparing Food One of the main tasks given to a lead line cook is helping with the preparation of food for cooking or serving. This may include washing and peeling fruits and vegetables, marinating meat, or preparing sauces. While some kitchens employ prep chefs for this, lead line cooks are often involved with this work. Follow Orders from Supervisors Lead line cooks are tasked with various duties as they come in, which are assigned by either the head chef or the supervisor. Line cooks are responsible for whatever station they're assigned to, but may also be given other duties during busier periods. Stock Work Stations Ensuring that each station is stocked with the necessary equipment is generally tasked to the line cook. They also check that work stations are clean and meet sanitary regulations at all times. Check Inventory Stocks A lead line cook prepares ingredients and supplies each day, which includes checking inventories and the quality of the supplies received. They also ensure that dates and temperatures are checked, and that stock is rotated to be in line with use-by dates for optimum quality. Comply with Regulations Health and safety regulations are of paramount importance in a professional kitchen. It's the lead line cook's responsibility to ensure that these regulations and standards are met at all times, and that the kitchen remains hygienic.

Catering/Banquet Sous Chef $55,000 or more! Unlimited growth potential- Culinary Professional Are you a Sous Chef passionate about your culinary skills? We are seeking a Professional Sous Chef with strong leadership-building skills and high energy. To become the Sous Chef of this establishment, apply today for our location in Atlanta, GA. We employ hospitality professionals who are competitive, expect to win and can build sales. We are a great company for talented Culinary Professionals to make their mark! Don't miss this fresh, exciting and rewarding career opportunity as a Banquet Sous Chef in Atlanta, GA. Benefits: Competitive Compensation Insurance Benefits 401(K) Paid Time Off Thorough and Ongoing Training Title of Position: Banquet Sous Chef Job Description: In addition to designing the menu, the Sous Chef is responsible for the upkeep of the kitchen, managing their staff, and purchasing ingredients. The Sous Chef handles everything from planning the banquet menu to presenting the finished product to the client. The Sous Chef oversees the work of the banquet kitchen staff, takes orders from the executive chef and helps maintain a safe and sanitary kitchen. The Sous Chef assists with training newly hired kitchen staff, makes sure adequate numbers of kitchen staff are scheduled to properly handle each banquet and participates in employee evaluations and necessary disciplinary actions. The Sous Chef must also meet with potential clients to discuss menu options, develop menus based on client specifications and contracts and place orders for recipe ingredients. The Sous Chef must possess the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches to formal dinners with multi-course meals that are individually plated. Qualifications: The Sous Chef must possess 2-5 years of high-volume Kitchen Management experience Proven experience in creating a safe work environment incorporating teamwork and professional development is necessary for the Sous Chef Apply Now- Sous Chef located in Atlanta, GA. If you would like to be considered for this position, email your resume.

Job Description We are hiring immediately for a full time SOUS CHEF position. Note: online applications accepted only. Schedule: Full time; Days and hours may vary. Nights and weekends. More details upon interview. Requirement: Prior culinary experience is required. Pay Range: $16.00 per hour to $17.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1476051. 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: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! 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. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development 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) 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 Maryland, Washington State, or to be performed Remotely, click here for information on additional company-provided time off benefits. Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking a talented Chef to join our team. In this role, youll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Qualifications: Previous experience as a chef or cook Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Strong leadership skills

Description The Chef/Food Service Supervisor is responsible for food preparation and meal service to center children and staff. The Food Service Supervisor is responsible for the maintenance, cleanliness, inventory, and safety of kitchen. In addition, supervise all kitchen operations & staff. This position reports to the Center Director. Key Responsibilities Plan menus in accordance with CACFP nutritional guidelines, food restrictions, and the Farm to ECE initiative. Prepare, cook, and deliver meals to classrooms. Maintain hygiene and kitchen safety in accordance with state licensing requirements. Ordered and picked up food and related supplies to ensure a well-stocked kitchen. Locate local food sources for fresh products to be served Follow all center policies and state regulations. Plan and implement cooking activities with children Maintain personal professional development plan to ensure continuous quality improvement. Supervise kitchen staff Additional Knowledge, Skills, and Experience Preferred 1 - 2 years of professional experience in food service; preferably in child care or institutional setting. ECE experience preferred Basic math skills for measuring and portioning. Infant/child CPR and First Aid certification. Must clear full background check. Experience with the CACFP program is preferred Educational Requirements Formal Culinary Training Associate Degree In Culinary Arts Preferred Physical Requirements Ability to lift 30 lbs. Stand for long periods of time. Move as the position requires. Benefits: Dental Insurance Disability insurance Employee discount Food provided Health insurance Paid time off Vision insurance Schedule: Monday to Friday 6:30 AM- 2:30 PM Experience Culinary experience: 1 year (Required) Work Location: One location

Purpose To prepare food in accordance with current federal, state and local standards, the community's established policies and procedures, and as may be directed by the Dining Service Director, to ensure that quality food service is provided at all times. Essential Functions Job Functions Prepare and serve meals in accordance with planned menus and established portion control procedures. Assist in ensuring proper storage of raw and leftover foods. Assist and direct the daily or scheduled cleaning duties. Perform all daily tasks in accordance with established Standard Precautions and sanitary, safety and infection control policies and procedures. Ensure that the department and all food storage and work areas are maintained in a clean and safe manner and that necessary equipment and supplies are properly maintained and arranged. Maintained habits of good personal hygiene. Promptly reports all hazardous conditions, equipment, accidents and incidents to the Food Service Director and/or Executive Director. Dispose of food and waste in accordance with established policies and procedures, wearing protective clothing and equipment when handling infections waste and/or blood and body fluids. Ensure that menus are maintained and filed in accordance with established procedures; and, complete necessary forms and reports to submit to Dining Service Director Review menus prior to preparation of food and inspect all trays to ensure completeness and accuracy of menu and diet preference. Any other tasks, assignments, projects or requests as deemed by management. Attend and participate in orientation, training and in-service educational activities Develop and maintain a good working rapport with personnel to ensure that food service is properly maintained Assist in inventorying and storing incoming foods, supplies and equipment and recommend to the Dining Service Director the equipment and supply needs of the department. Qualifications Must be 21 years of age or older Must read, write, speak and understand English. Previous experience or completion of appropriate training program. Patience, tact, enthusiasm and positive attitude toward the elderly. Must have upper body strength adequate to bend, lift, shift, move, and/or assist in moving articles of more than twenty-five pounds. Must be able to squat, reach, and stretch without distress. Must be able to tolerate extended periods walking, standing.

Responsive recruiter As the Chef at Primrose School of Gainesville, you'll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. Your dedication to quality will ensure we deliver on our mission of bringing the best and most trusted early childhood education and care to the families we serve.You'll join a team that is committed to creating a safe, healthy environment and a culture where all children and team members can thrive. What we offer. Competitive pay Paid vacation days and Holidays Profit Sharing Plan, upon qualifying Professional development opportunities How you can make a difference every day. Encourage healthy eating habits through delicious and nutritious foods. Maintain a keen awareness of children who have allergies and food restrictions. Ensure the food service area and food are free of nuts, nut products or food items that have been processed in a facility that also processes nut products. Follow the daily menu planned in collaboration with or by the Director. Assist with ordering food and calculating the amount needed. What we're looking for in a Chef to join our team. Minimum of 1-3 years of pre-school or daycare experience, preparing meals for large numbers Health and safety-first mindset Must be detail oriented in planning the ingredients and quantity that needs to be ordered, and in keeping inventory Team oriented with a willingness to help when needed (e.g. filling in a classroom to meet teach-student ratios, going on bus runs) Strong time management skills About us.Primrose School of Gainesville is an accredited private preschool that provides a premier educational child care experience. We offer year-round programs for children from infant through elementary-aged school age. We are a mission-driven brand, focused on building a brighter future for all children. And every member of our organization plays a critical role in accomplishing that mission. As a valued member of our team, we provide opportunities for professional development and growth as well as giving back to your local community through charitable events. Let's talk about building a brighter future together. Compensation: $14.00 - $15.00 per hour

Job DescriptionSalary: $15.00/hr - $18.00/hr Description The Chef/Food Service Supervisor is responsible for food preparation and meal service to center children and staff. The Food Service Supervisor is responsible for the maintenance, cleanliness, inventory, and safety of kitchen. In addition, supervise all kitchen operations & staff. This position reports to the Center Director. Key Responsibilities Plan menus in accordance with CACFP nutritional guidelines, food restrictions, and the Farm to ECE initiative. Prepare, cook, and deliver meals to classrooms. Maintain hygiene and kitchen safety in accordance with state licensing requirements. Ordered and picked up food and related supplies to ensure a well-stocked kitchen. Locate local food sources for fresh products to be served Follow all center policies and state regulations. Plan and implement cooking activities with children Maintain personal professional development plan to ensure continuous quality improvement. Supervise kitchen staff Additional Knowledge, Skills, and Experience Preferred 1 2 years of professional experience in food service; preferably in child care or institutional setting. ECE experience preferred Basic math skills for measuring and portioning. Infant/child CPR and First Aid certification. Must clear full background check. Experience with the CACFP program is preferred Educational Requirements Formal Culinary Training Associate Degree In Culinary Arts Preferred Physical Requirements Ability to lift 30 lbs. Stand for long periods of time. Move as the position requires. Benefits: Dental Insurance Disability insurance Employee discount Food provided Health insurance Paid time off Vision insurance Schedule: Monday to Friday 6:30 AM- 2:30 PM Experience Culinary experience: 1 year (Required) Work Location: One location