Chef jobs in Red Hill, SC - 171 jobs

Schulte Companies is seeking an energetic, experienced, and hands on Sous Chef to join our team! Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join Schulte Companies you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for all Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match for eligible associates Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Companies is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES * Cleanliness and sanitation in the kitchen and adjacent areas * Creative menu planning to adjust to guest needs * Overseeing food preparation * Checking quality of food deliveries * Ordering all food and cleaning supplies and maintaining proper supply levels * Maintaining costs within budget levels * Manage labor costs, schedules and productivity * Hiring, coaching and disciplining direct reports * Interacting positively and professionally with guests to resolve issues * Acting as Manager on duty as required * Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE * Bachelor's degree preferred * Minimum of two (2) years of experience in a culinary leadership role * Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES * Ability to multi-task * Team player * Ability to exceed expectations of guests * The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. * Schulte Companies is an Equal Opportunity Employer.

Marriott Myrtle Beach - Sous Chef Job Description The Sous Chef is responsible for assisting the Executive Chef in managing the kitchen operations of the restaurant. The Sous Chef will supervise the kitchen staff, plan and develop menus, and ensure that all food is prepared to the highest quality standards. Responsibilities Assist the Executive Chef in managing the kitchen operations of the restaurant. Supervise the kitchen staff and ensure that all food is prepared to the highest quality standards. Plan and develop menus in collaboration with the Executive Chef Ensure that all food is prepared in a timely manner and meets the restaurant's quality standards. Train and develop kitchen staff to ensure that they are able to perform their duties effectively. Ensure that all kitchen equipment is properly maintained and in good working order. Ensure that all kitchen areas are kept clean and organized. Assist in the ordering of food and supplies. Ensure that all food safety and sanitation standards are met. Requirements Proven experience as an Sous Chef or similar role Excellent communication and leadership skills Ability to work in a fast-paced environment. Strong knowledge of food preparation and presentation Ability to manage and motivate a team. Excellent organizational and time management skills Ability to work flexible hours, including evenings and weekends. Culinary degree or equivalent experience Benefits: We offer a competitive wage, Health and Dental Insurance, company paid Life Insurance, Short Term and Long-Term Disability Insurance, Vision, Critical Illness, Accidental, 401(k) and company match, Paid Time Off (PTO), free hotel rooms and hotel discounts. E.O.E.

Schulte Companies is seeking an energetic, experienced, and hands on Sous Chef to join our team! Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join Schulte Companies you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for all Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match for eligible associates Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Companies is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Cleanliness and sanitation in the kitchen and adjacent areas Creative menu planning to adjust to guest needs Overseeing food preparation Checking quality of food deliveries Ordering all food and cleaning supplies and maintaining proper supply levels Maintaining costs within budget levels Manage labor costs, schedules and productivity Hiring, coaching and disciplining direct reports Interacting positively and professionally with guests to resolve issues Acting as Manager on duty as required Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of two (2) years of experience in a culinary leadership role Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. *Schulte Companies is an Equal Opportunity Employer.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

The Sous Chef is responsible for assisting the Executive Chef in managing the kitchen operations of the restaurant. The Sous Chef will supervise the kitchen staff, plan and develop menus, and ensure that all food is prepared to the highest quality standards. Responsibilities * Assist the Executive Chef in managing the kitchen operations of the restaurant. * Supervise the kitchen staff and ensure that all food is prepared to the highest quality standards. * Plan and develop menus in collaboration with the Executive Chef * Ensure that all food is prepared in a timely manner and meets the restaurant's quality standards. * Train and develop kitchen staff to ensure that they are able to perform their duties effectively. * Ensure that all kitchen equipment is properly maintained and in good working order. * Ensure that all kitchen areas are kept clean and organized. * Assist in the ordering of food and supplies. * Ensure that all food safety and sanitation standards are met. Requirements * Proven experience as an Sous Chef or similar role * Excellent communication and leadership skills * Ability to work in a fast-paced environment. * Strong knowledge of food preparation and presentation * Ability to manage and motivate a team. * Excellent organizational and time management skills * Ability to work flexible hours, including evenings and weekends. * Culinary degree or equivalent experience Benefits: We offer a competitive wage, Health and Dental Insurance, company paid Life Insurance, Short Term and Long-Term Disability Insurance, Vision, Critical Illness, Accidental, 401(k) and company match, Paid Time Off (PTO), free hotel rooms and hotel discounts. E.O.E.

Conveniently nestled just north of Charleston in the Pawleys Island area, DeBordieu strikes the perfect harmony between tranquility and vibrant community life. Enriched by centuries of history, DeBordieu beckons discerning families seeking a refined yet relaxed Lowcountry lifestyle. At DeBordieu Club, we invite you to step into a world where history intertwines seamlessly with contemporary luxury. Currently, with nine unique F&B experiences and catering events offered at DeBordieu Club, being a part of the culinary team can be a rewarding and adventurous experience. From the Beanery (coffee shop) to the Marsh Grill (casual dining) to the Beach Club (casual fine dining) and all other food establishments catered for our beachgoers or golfers, you will find that it is never a dull day at DeBordieu Club. There is something for everyone. To be successful in this role, please read the following job summary. We do encourage anyone, even if all criteria or requirements are not met, to apply as long as one comes with the willingness to learn and instills the passionate drive to deliver hospitality aligning with our culture. We are willing to train the right person. Working at DeBordieu Club is a unique work environment where one can gain valuable experience and skills from one of the most reputable employers in Georgetown, South Carolina. It is the place to build meaningful and lasting connections with our members alongside networking with our work community filled with newfound and potential friendships, colleagues, leaders, and mentors in the industry. We also offer awesome benefits and perks for our seasonal staff including complimentary employee meals, employee parking, occasional golf and tennis privileges, employee parties, discounts, recognition incentives, and more! Full-time, non-seasonal employees get to enjoy additional perks including: 401k Retirement Medical Insurance, Dental, Vision, and more Health Savings Account PTO, Paternity Leave, Jury Duty, and Bereavement Holiday Pay DeBordieu Loan Program Grocery Program On-Demand Pay And Much More! Requirements As the Sous Chef, you serve as the kitchen's "second-in-command," working closely with the Chef de Cuisine and Executive Chef to oversee daily kitchen operations, food preparation, and staff management. This role ensures the highest standards of quality, presentation, and cost efficiency in all culinary offerings. In the Executive Chef's absence, you assume full responsibility for kitchen operations. Core Culture Expectations Promotes DeBordieu Club's legacy of warm genuine hospitality while upholding and ensuring compliance with all company and departmental policies and procedures. Consistently aspires to fulfill our core Company values (Commitment, Community, Trust, Teamwork, Passion). Delivers hospitable and stellar customer service. Works well with others and is capable of being a team player. Positive attitude that is accompanied with polite and respectful demeanor. Job Knowledge, Core Competencies and Expectations In-depth knowledge of cooking techniques, food preparation, kitchen equipment, and food safety and sanitation standards. Strong understanding of inventory management, food cost tracking, and cost control methods. Excellent leadership skills, with the ability to supervise and motivate kitchen staff. Effective time management, with the ability to prioritize tasks and manage multiple responsibilities during peak service. Strong problem-solving skills and the ability to adapt quickly to changing demands or kitchen emergencies. Clear communication skills, ensuring seamless coordination between kitchen staff and front-of-house teams. Ability to maintain high standards of food quality, presentation, and flavor while adhering to operational guidelines. Supervise kitchen operations in the absence of the Executive Chef, ensuring smooth service and adherence to standards. Adaptability to work across various kitchen stations and contribute to different tasks as needed. Handle member or guest complaints professionally and ensure customer satisfaction. Stay up to date with culinary trends and suggest improvements to operational practices. Understands hygiene, sanitation, and food safety rules; maintains the highest sanitary and safe conditions. In-depth knowledge of state and local health and safety regulations. Works in an environment that is fast-paced and high in demand. Essential Duties and Responsibilities Oversees the preparation and cooking of all dishes, ensuring quality, presentation, and consistency according to standardized recipes. Monitors portion sizes, garnishes, and overall presentation standards. Expedites orders during peak service hours to ensure timely and accurate delivery. Personally works at various stations as needed to support the team. Supervises, trains, and mentors kitchen staff, ensuring adherence to safety and sanitation standards. Assigns daily tasks, monitors performance, and provides constructive feedback. Creates staff schedules to ensure proper coverage for all shifts. Maintains a clean, organized, and safe kitchen environment, ensuring compliance with all health and safety regulations. Oversees the opening and closing of the kitchen, ensuring equipment is turned off and secured. Inspects kitchen equipment and facilities, reporting maintenance or repair needs promptly. Assists in managing food inventory, ordering supplies, and minimizing waste. Conducts monthly inventories and assists with food cost analysis and tracking. Monitors daily raw cost counts to ensure accurate inventory management. Consults with dining service staff during daily briefings to ensure alignment between kitchen and front-of-house. Addresses member and guest complaints regarding food quality or service promptly and professionally. Assists the Executive Chef with menu planning, pricing, and cost control strategies. Helps with coding invoices, preparing reports, and other administrative tasks as assigned. Participates in planning and executing special events, banquets, and buffet presentations. Acts as the Kitchen Manager in the absence of the Executive Chef. Ensures energy conservation procedures are followed in the kitchen. Regularly reviews and proposes updates to operational procedures and culinary practices. Establishes controls to minimize food and supply waste and theft. Attends regular meetings with the Executive Chef, F&B Director and other managers for planning. Performs any other reasonable duties as required by the Chef de Cuisine, Executive Sous Chef, and/or Executive Chef. Maintains high standard of personal appearance and grooming, which includes wearing proper and complete uniform. Maintains regular attendance as required by scheduling, which will vary according to the needs of the restaurant. Physical Demands and Work Environment Required to stand for long periods and walks, climbs stairs, balances, stoops, kneels, crouches, bends, stretches and twists or reaches. Pushes, pulls or lifts up to 50 pounds. Continuous repetitive motions. Works in a hot, humid and noisy environment. Education and Experience Requirements High School diploma or GED required. Culinary Arts Degree preferred, but not required. Post-secondary vocational training at a culinary institution is preferred. Food Safety Certification/Food Handler's Certification required. American Culinary Federation Certification/applicable hospitality association a plus. Minimum of two (2) years of work experience of chef experience. Country Club or Golf Club experience is a plus but not required. Flexible schedule including evenings, weekends, and holidays as needed. CPR/AED and/or First Aid Certification a plus. FT, Salaried/Exempt Starting at $55K/based on experience We are an equal opportunity employer and consider all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status. This job description is not intended to be all-inclusive. This role may perform other related duties and tasks necessary to meet the standards and quality of service at DeBordieu Club, Inc.

Description: Conveniently nestled just north of Charleston in the Pawleys Island area, DeBordieu strikes the perfect harmony between tranquility and vibrant community life. Enriched by centuries of history, DeBordieu beckons discerning families seeking a refined yet relaxed Lowcountry lifestyle. At DeBordieu Club, we invite you to step into a world where history intertwines seamlessly with contemporary luxury. Currently, with nine unique F&B experiences and catering events offered at DeBordieu Club, being a part of the culinary team can be a rewarding and adventurous experience. From the Beanery (coffee shop) to the Marsh Grill (casual dining) to the Beach Club (casual fine dining) and all other food establishments catered for our beachgoers or golfers, you will find that it is never a dull day at DeBordieu Club. There is something for everyone. To be successful in this role, please read the following job summary. We do encourage anyone, even if all criteria or requirements are not met, to apply as long as one comes with the willingness to learn and instills the passionate drive to deliver hospitality aligning with our culture. We are willing to train the right person. Working at DeBordieu Club is a unique work environment where one can gain valuable experience and skills from one of the most reputable employers in Georgetown, South Carolina. It is the place to build meaningful and lasting connections with our members alongside networking with our work community filled with newfound and potential friendships, colleagues, leaders, and mentors in the industry. We also offer awesome benefits and perks for our seasonal staff including complimentary employee meals, employee parking, occasional golf and tennis privileges, employee parties, discounts, recognition incentives, and more! Full-time, non-seasonal employees get to enjoy additional perks including: 401k Retirement Medical Insurance, Dental, Vision, and more Health Savings Account PTO, Paternity Leave, Jury Duty, and Bereavement Holiday Pay DeBordieu Loan Program Grocery Program On-Demand Pay And Much More! Requirements: As the Sous Chef, you serve as the kitchen's "second-in-command," working closely with the Chef de Cuisine and Executive Chef to oversee daily kitchen operations, food preparation, and staff management. This role ensures the highest standards of quality, presentation, and cost efficiency in all culinary offerings. In the Executive Chef's absence, you assume full responsibility for kitchen operations. Core Culture Expectations Promotes DeBordieu Club's legacy of warm genuine hospitality while upholding and ensuring compliance with all company and departmental policies and procedures. Consistently aspires to fulfill our core Company values (Commitment, Community, Trust, Teamwork, Passion). Delivers hospitable and stellar customer service. Works well with others and is capable of being a team player. Positive attitude that is accompanied with polite and respectful demeanor. Job Knowledge, Core Competencies and Expectations In-depth knowledge of cooking techniques, food preparation, kitchen equipment, and food safety and sanitation standards. Strong understanding of inventory management, food cost tracking, and cost control methods. Excellent leadership skills, with the ability to supervise and motivate kitchen staff. Effective time management, with the ability to prioritize tasks and manage multiple responsibilities during peak service. Strong problem-solving skills and the ability to adapt quickly to changing demands or kitchen emergencies. Clear communication skills, ensuring seamless coordination between kitchen staff and front-of-house teams. Ability to maintain high standards of food quality, presentation, and flavor while adhering to operational guidelines. Supervise kitchen operations in the absence of the Executive Chef, ensuring smooth service and adherence to standards. Adaptability to work across various kitchen stations and contribute to different tasks as needed. Handle member or guest complaints professionally and ensure customer satisfaction. Stay up to date with culinary trends and suggest improvements to operational practices. Understands hygiene, sanitation, and food safety rules; maintains the highest sanitary and safe conditions. In-depth knowledge of state and local health and safety regulations. Works in an environment that is fast-paced and high in demand. Essential Duties and Responsibilities Oversees the preparation and cooking of all dishes, ensuring quality, presentation, and consistency according to standardized recipes. Monitors portion sizes, garnishes, and overall presentation standards. Expedites orders during peak service hours to ensure timely and accurate delivery. Personally works at various stations as needed to support the team. Supervises, trains, and mentors kitchen staff, ensuring adherence to safety and sanitation standards. Assigns daily tasks, monitors performance, and provides constructive feedback. Creates staff schedules to ensure proper coverage for all shifts. Maintains a clean, organized, and safe kitchen environment, ensuring compliance with all health and safety regulations. Oversees the opening and closing of the kitchen, ensuring equipment is turned off and secured. Inspects kitchen equipment and facilities, reporting maintenance or repair needs promptly. Assists in managing food inventory, ordering supplies, and minimizing waste. Conducts monthly inventories and assists with food cost analysis and tracking. Monitors daily raw cost counts to ensure accurate inventory management. Consults with dining service staff during daily briefings to ensure alignment between kitchen and front-of-house. Addresses member and guest complaints regarding food quality or service promptly and professionally. Assists the Executive Chef with menu planning, pricing, and cost control strategies. Helps with coding invoices, preparing reports, and other administrative tasks as assigned. Participates in planning and executing special events, banquets, and buffet presentations. Acts as the Kitchen Manager in the absence of the Executive Chef. Ensures energy conservation procedures are followed in the kitchen. Regularly reviews and proposes updates to operational procedures and culinary practices. Establishes controls to minimize food and supply waste and theft. Attends regular meetings with the Executive Chef, F&B Director and other managers for planning. Performs any other reasonable duties as required by the Chef de Cuisine, Executive Sous Chef, and/or Executive Chef. Maintains high standard of personal appearance and grooming, which includes wearing proper and complete uniform. Maintains regular attendance as required by scheduling, which will vary according to the needs of the restaurant. Physical Demands and Work Environment Required to stand for long periods and walks, climbs stairs, balances, stoops, kneels, crouches, bends, stretches and twists or reaches. Pushes, pulls or lifts up to 50 pounds. Continuous repetitive motions. Works in a hot, humid and noisy environment. Education and Experience Requirements High School diploma or GED required. Culinary Arts Degree preferred, but not required. Post-secondary vocational training at a culinary institution is preferred. Food Safety Certification/Food Handler's Certification required. American Culinary Federation Certification/applicable hospitality association a plus. Minimum of two (2) years of work experience of chef experience. Country Club or Golf Club experience is a plus but not required. Flexible schedule including evenings, weekends, and holidays as needed. CPR/AED and/or First Aid Certification a plus. FT, Salaried/Exempt Starting at $55K/based on experience We are an equal opportunity employer and consider all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status. This job description is not intended to be all-inclusive. This role may perform other related duties and tasks necessary to meet the standards and quality of service at DeBordieu Club, Inc.

Job Description The Kiawah Island Club is seeking a talented and motivated Pastry Sous Chef to join our award-winning culinary team at the B-Liner at The Beach Club. This role is ideal for a passionate pastry professional who thrives in a creative, high-performance environment and is eager to contribute to the exceptional dining experiences our members expect. Key Responsibilities: Assist the Executive Pastry Chef in the daily operation and production of all pastry, bakery, and dessert offerings across multiple outlets. Lead and inspire a team of pastry cooks, ensuring consistent quality, presentation, and taste in all creations. Develop and execute seasonal dessert menus, plated presentations, amenity programs, and specialty items for events and club functions. Maintain high standards of cleanliness, organization, and food safety in all pastry areas. Support training and mentoring of pastry staff, fostering a culture of growth and creativity. Monitor inventory levels and assist in ordering, cost control, and proper storage of ingredients. Requirements: Minimum 3 years of pastry experience in a fine dining or luxury hospitality environment, with at least 1 year in a supervisory or leadership role. Formal culinary or pastry education preferred. Strong knowledge of pastry techniques, including laminated doughs, chocolate work, plated desserts, and breads. A keen eye for detail, artistry in presentation, and dedication to quality and consistency. Ability to multitask and remain calm under pressure in a fast-paced kitchen. Why Join Us? At the Kiawah Island Club, you'll work with some of the region's top culinary talent in a supportive and dynamic atmosphere. We offer competitive pay, excellent benefits, and opportunities for advancement within a world-class private club setting. Kiawah Island Club Offers A knowledgeable and passionate management team which leads by example Excellent compensation The best benefits package including health, vision, dental, short term/long term disability, 401(k) with employer contribution* Employee Wellness Program including complimentary gym membership and monetary health incentives A work/life balance! Free parking Employee meals Complimentary golf at our two world-renowned courses Free gym membership A complimentary Costco membership Benefits In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 Kiawah Island, SC 29455. Please send resumes to ********************. Be sure to include a phone number and email and we will contact you as soon as possible to set up an interview. *Benefits are available to full-time employees after a short trial period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/ Dependent care spending account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. KP is an Equal Opportunity Employer that uses EVerify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

Responsibilites include: Menu planning and execution Inventory management Overseeing food preparation and general practice Supervising kitchen staff

Job DescriptionResponsibilites include: Menu planning and execution Inventory management Overseeing food preparation and general practice Supervising kitchen staff

We are hiring an experienced and passionate Executive Pastry Chef at the Cassique clubhouse, part of the Kiawah Island Club. Cassique has two dining venues, as well as unique culinary events featuring live open fire cooking. At Voysey's, our fine dining steak centric concept features in-house dry aged Prime steaks on our custom wood fire grill as well as local seafood and handmade pastas. In the Living room, our polished bar venue, expertly composed dishes are served with an emphasis on local products. All pastries, cakes, cookies, gelatos, and sorbets are made in-house using the best ingredients available. Join the team of talented professionals led by Executive Chef Michael O'Shaughnessy, as they create memorable meals in a brand-new showcase kitchen using the freshest ingredients and time-tested techniques with the latest technology. At Cassique, we strive to not only produce beautiful, delicious dishes but also to grow and teach our staff to further their careers. Qualifications for the position are: * 3+ years of fine dining pastry chef experience including the management of a team * A passion, creativity and drive for cuisine and modern industry trends * Skilled experience in breads, lamination techniques, gelatos, sorbets, pastries as well as plated desserts * Track record of successful banquet operations * Willingness to replenish professional knowledge and continued learning * Comfortable and proactive with dish and technique experimentation * Must be able to work weekends, holidays, and be flexible with shifts * Excellent communication skills to effectively interact with staff, members, and vendors The perfect candidates will be responsible for the following, among other duties: * Project a passion for cuisine and quality that inspire the team, always leading by example * Menu designing and recipe creation for Voysey's and the Living room Dessert menu, keeping within our modern European steakhouse concept. * Collaboration with the Chef team on writing and planning of menus, banquets, holidays, or other special events * Provide training, supervision, and professional development for all pastry staff, ensuring personal growth and proper execution are achieved. * Participate in the cooking process from production to execution as well as plating when needed. * Maintaining the pastry team's organization, product inventory and kitchen maintenance. * Preforming cost analysis for pastry offerings to keep within budget * Communicating efficiently with the chef team as well as the FOH management team * Work closely with chefs, cooks, and stewards to promote a positive, fun yet efficient atmosphere * Work closely with the FOH team to encourage learning and staff engagement In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Kiawah Island, SC 29455. Candidates must be able to lift 50 lbs and be available to work evenings, weekends and holidays. * Benefits are available to full-time employees after a waiting period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/ Dependent care spending account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. KP is an Equal Opportunity Employer that uses EVerify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

This is a full time position. Responsible for preparing, processing, packaging, and stocking products according to Fresh Foods Standards. Also responsible for providing customer service, cleaning work areas, unloading stock, and reloading salvage products according to Fresh Foods Standards. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Associates must be at least 18 years of age. PERSONAL SKILLS. Exceptional interpersonal skills. Willingness to participate in and successfully complete required training and to work with the team to increase customer satisfaction and sales. EDUCATION and/or EXPERIENCE. High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience; and culinary experience and sales. LANGUAGE SKILLS. Ability to read and comprehend simple instructions, short correspondence, and memos [in English]. Ability to write simple correspondence [in English]. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the organization who only speak English. MATHEMATICAL SKILLS. Ability to add, subtract, multiply, and divide numbers and to perform these operations using units of American money, volume, and weight measurement. REASONING ABILITY. Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS. Complete Company's training including but not limited to: new hire orientation, food sanitation, customer service network, safety, food safety, and product knowledge. JOB KNOWLEDGE, SKILLS, AND ABILITIES. Has knowledge of cooking terminology, ingredients, and food safety practices; measures; uses a knife; identifies and uses various pieces of small and large kitchen equipment; reads and follows directions/kits; uses all cooking methods; determines degree of doneness in cooked foods; uses portion control tools; garnishes food appropriately. PHYSICAL DEMANDS. The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The associate is occasionally required to climb or balance and stoop, kneel, or crouch. The associate must regularly lift and/or move up to 30 pounds [occasionally lift up to 50 pounds] and reaches from 6-72 inches. Specific vision abilities required by this job include close vision, color, and depth perception. WORK ENVIRONMENT The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate constantly works in a moderate environment and is frequently exposed to hot, cool, and extreme cold, moving mechanical parts, fumes or airborne particles, and toxic or caustic chemicals. The noise level in the work environment is usually moderate to loud. Work hazards include but are not limited to: hot surfaces, steam, wet floors, hot grease, heavy lifting, knives and other sharp objects, and electrical shocks. Additional Information * Posting Date: Jan 7, 2026 Compensation

Sous Chef Minero Mexican Grill & Cantina (Charleston, SC) Honoring Mexicos culinary traditions while weaving in Southern inspiration, with everything made fresh from scratch. Celebrated Charleston favorite Minero is seeking a driven and passionate Sous Chef. Elevate your craft with scratch-made Mexican cuisine, Southern inspiration, and the bold art of live-fire hearth cooking. As part of The Neighborhood Dining Group (Husk, Marbled & Fin, Delaney Oyster House, Minero, The James), were committed to redefining what it means to cookand leadwith purpose in Charleston. What We Provide for YOU!: * Highly competitive compensation * Outstanding benefits, including: * Medical, dental, vision, short-term disability, and life insurance?after 30 days * 401(k) with employer match?(free money) * Generous PTO (Paid Time Off)?that increases with tenure * Paid parking? * Employer paid therapy, coaching, and mental health resource (Modern Health)? * Next-day pay access? * Employee Perks & Discounts (Working Advantage)? * Dining discounts, gym membership discounts, and more! * Professional work environment * Internal job board providing growth opportunities within the company * Leadership development and a learning environment * Quarterly profit-sharing program About Us: Minero is a lively and welcoming Mexican Grill and Cantina located on Johns Island in Charleston, SC. Minero embraces traditional Mexican cuisine utilizing time-honored techniques, including nixtamalization of masa for house made corn tortillas. Fresh, high-quality ingredients are used as the foundation for each dish, exploring many styles of cooking and featuring live fire preparations from our custom charcoal grill. Who We're Looking For: You bring passion and professionalism to every platedriving the line with integrity, thriving under pressure, and fueling the team with energy through every service. This is an exciting opportunity to grow within a nationally recognized restaurant group that celebrates creativity, strong leadership, and continuous professional development. Responsibilities: * Work closely with the Executive Chef to manage daily kitchen operations. * Uphold the highest standards of food quality, preparation, and presentation. * Train and mentor kitchen staff to ensure consistency and strong team performance. * Oversee cleanliness, organization, and safety in all kitchen areas. * Collaborate with front-of-house management to ensure seamless service. * Assist with scheduling, inventory, prep execution, and ordering. * Maintain a hands-on presence during all meal periods, including prep, service, and breakdown. What You'll Bring: * Experience in a high-volume, fast-paced restaurant. * Detail-oriented and thrives in a clean, organized, and high-standard environment. * Passionate about hospitality and driven to lead, educate, and motivate a team. * Comfortable with multitasking and clear, timely communication under pressure. Ready to Lead with Passion? If you're ready to grow your culinary career with a restaurant group that values passion, professionalism, and teamwork, wed love to hear from you. Apply today and take the next step in your hospitality career with Minero! This is only a summary of the typical functions of the job, not an exhaustive or comprehensive list of all possible responsibilities, tasks, duties, and physical demands. Additionally, responsibilities, tasks, duties, and physical demands of the jobholder might differ from those outlined in the job description and other duties may be assigned. The Neighborhood Dining Group 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.

Full-time Description Position Description: Functions with other Sous Chefs as second in command in the kitchen and generally is in charge of food production. Ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. Sous Chef assumes all duties of the Executive Chef in the Executive Chef's and/or Executive Sous Chef's absence. Essential Job Functions: Lead by example and promote Seabrook Core Values, Characteristics, Employee Constitution and Decision Making. Supervises kitchen preparation for service of all stations. Verifies that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees. Verifies that all sanitation, nutrition, and safety practices are maintained by kitchen employees. Supervises the production of all food items. Inspects food garnishments, flavor & consistency. Assists Executive Chef with menu planning, specials, and food purchasing. Assumes managerial responsibility in the absence of the Executive Chef & Executive Sous Chef. Plans and conducts meetings with employees-daily lineups. Trains new employees. Completes employee annual reviews as assigned by the Executive Chef. Maintains a professional relationship with all staff. Ensures proper maintenance of kitchens for safe and efficient operations. Produces and enforces daily cleaning checklists as well as assigning downtime cleaning projects on a daily basis. Enforces the daily utilization of prep lists-line stations, banquets and general prep. Ensures that all products are wrapped, labeled, and dated. Maintains department transfer sheets & invoices for their timely recording by accounting. Continually works on culinary knowledge and skills through demonstrations, specific products, cookbooks and continuing education classes. Participates with open dialog with members and guests visiting our restaurants or banquets. Assists in recording member/guest comments &/or complaints. Assists with daily kitchen manager report as needed. Completes any other projects as assigned by the Executive Chef or Executive Sous Chef. Requirements Job Requirement: Education: Culinary Arts Degree preferred but negotiable depending on previous work history Experience: Minimum 4 years progressive managerial responsibilities in a high volume club or hotel environment. Skills: Good leadership, management, organizational, and communication skills are required. A working knowledge of computer programs is necessary. Supervisory Responsibilities: All kitchen staff. Equipment to be used: Knowledge of all food service Equipment and Cutlery. Typical Physical Demands: Requires manual dexterity sufficient to operate standard office, retail, and culinary equipment. Requires ability to stand and/or sit for extended periods of time. Requires bending, stooping, reaching and ability to work in extreme temperatures. Requires normal range of hearing and vision. Requires ability to lift and move heavy objects. Requires ability to function professionally in an environment that is both physically and mentally stressful and challenging. Working hours may vary according to business levels and some long days may be required.

It's an exciting time to join Lowes Foods! In addition to being part of a family-owned and growing company, we offer great pay and excellent benefits including Medical, Dental, and Vision, 401K and Pension Plan, a discount for shopping, paid time off, weekly pay, and more! To prepare Pick & Prep product and provide product preparation services to create a sensory and engaging experience for guests, while operating at or above company standards. Pay starts at $16/hour. Responsibilities: 1. Actively engage guests through product preparation, active sampling and suggestive selling. 2. To personally demonstrate superior guest service at all times. This will included but is not limited to story telling about specific products within the department, highlighting product benefits such as Fresh, Healthy, Seasonal and most importantly Local, etc.. 3. Demonstrate knife showmanship skills to highlight the services and show offered at Pick & Prep 4. Operate the Pick & Prep area according to strict merchandising and operational standards. 5. Ensure the quality of product for sale meets Lowes Foods standards. 6. Maintain sanitation and safety throughout the department according to Lowes Foods standards. 7. Perform product preparation, receiving, ordering, stocking, merchandising and guest service as necessary to achieve standards. 8. Perform PA announcements. 9. Perform all other duties as assigned by management. Qualifications: 1. Friendly, outgoing personality. 2. Must be able to actively engage guests. Willingness to have fun with our guests. 3. Ability to work well with others. 4. Ability to lift 25 lbs. consistently and 50 lbs. occasionally. 5. Ability to read and understand information and direction. 6. Knowledge of Pick & Prep operations. 7. Demonstrate ability and willingness to learn multiple tasks and technical requirements of the job including knife skills. 8. Demonstrate effective communication, guest service and selling skills. 9. Must be at least 18 years old. 10. Ability to bend, kneel and stand for extended periods of time. 11. Ability to effectively communicate with, and take direction from supervision. 12. Ability to work well with computers and scales. #LI-PB1 #newstore

The Kiawah Island Club is seeking a talented and motivated Pastry Sous Chef to join our award-winning culinary team at the B-Liner at The Beach Club. This role is ideal for a passionate pastry professional who thrives in a creative, high-performance environment and is eager to contribute to the exceptional dining experiences our members expect. Key Responsibilities: Assist the Executive Pastry Chef in the daily operation and production of all pastry, bakery, and dessert offerings across multiple outlets. Lead and inspire a team of pastry cooks, ensuring consistent quality, presentation, and taste in all creations. Develop and execute seasonal dessert menus, plated presentations, amenity programs, and specialty items for events and club functions. Maintain high standards of cleanliness, organization, and food safety in all pastry areas. Support training and mentoring of pastry staff, fostering a culture of growth and creativity. Monitor inventory levels and assist in ordering, cost control, and proper storage of ingredients. Requirements: Minimum 3 years of pastry experience in a fine dining or luxury hospitality environment, with at least 1 year in a supervisory or leadership role. Formal culinary or pastry education preferred. Strong knowledge of pastry techniques, including laminated doughs, chocolate work, plated desserts, and breads. A keen eye for detail, artistry in presentation, and dedication to quality and consistency. Ability to multitask and remain calm under pressure in a fast-paced kitchen. Why Join Us? At the Kiawah Island Club, you'll work with some of the region's top culinary talent in a supportive and dynamic atmosphere. We offer competitive pay, excellent benefits, and opportunities for advancement within a world-class private club setting. Kiawah Island Club Offers A knowledgeable and passionate management team which leads by example Excellent compensation The best benefits package including health, vision, dental, short term/long term disability, 401(k) with employer contribution* Employee Wellness Program including complimentary gym membership and monetary health incentives A work/life balance! Free parking Employee meals Complimentary golf at our two world-renowned courses Free gym membership A complimentary Costco membership Benefits In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 Kiawah Island, SC 29455. *Benefits are available to full-time employees after a short trial period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/ Dependent care spending account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. KP is an Equal Opportunity Employer that uses EVerify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

TWIN PEAKS JOB DESCRIPTION: HEART OF HOUSE LINE COOK GENERAL PURPOSE OF THE JOB This job requires the Twin Peaks Heart of House Line Cook to prepare best in class food to every Twin Peaks guest. Each HOH team member is defined by extreme standards & discipline that produce 100% Food Quality, Sanitation & Safety. THE UNIFORM * Clean TP black hat facing forward at all times. Brim never bent. * Hair must be kept clean. All hair must be kept underneath the TP hat. * Clean shaven. Beards & mustaches are allowed, but must be maintained. * Fingernails must be kept trimmed. * Jewelry is not allowed to be worn in ears, face, around the neck or wrists. * Head phones or ear buds are not to be worn. * Clean non-faded/wrinkled TP kitchen shirt tucked in. ESSENTIAL DUTIES AND RESPONSIBILITIES The duties and responsibilities of a Twin Peaks Hear of House Line Cook include, but are not limited to: * 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 * Ability to work as a team * Train using tablets or computer * Any other duty/responsibility that management may deem necessary EDUCATION and/or EXPERIENCE Proven experience as a Line Cook. LANGUAGE SKILLS Ability to communicate in English. Must be able understand the prep recipes and line build procedures. REASONING ABILITY Ability to apply common sense and understanding to carry out simple one or two-step instructions. Ability to deal with standardized situations with only occasional or no variables. CERTIFICATES, LICENSES, REGISTRATIONS Must attend orientation and agree to policies and procedures as outlined in the Twin Peaks HOH training. Must attend and successfully complete the HOH training program prior to working a shift without supervision. Must successfully attend and complete any and all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications. PHYSICAL DEMANDS The physical demands described here are the representative of those that must be met by an employee to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, the line cook is regularly required to stand; walk; use hands and fingers to handle, feel, or carry objects, product, or controls; and talk or hear. The line cook is required to reach with hands and arms. The line cook must occasionally lift and/or move up to 15 pounds. Specific vision abilities required by this role include close vision, peripheral vision, depth perception, and the ability to focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, the line cook is regularly exposed to fumes or airborne particles from the kitchen. Line cooks are also occasionally exposed to wet and/or humid conditions when in the dish area or walk-in cooler. Additionally, line cooks may be exposed to toxic or caustic chemicals when cleaning. Some Twin Peaks have smoking sections for guests and therefore line cooks may be exposed to cigarette or cigar smoke.

It's an exciting time to join Lowes Foods! In addition to being part of a family-owned and growing company, we offer great pay and excellent benefits including Medical, Dental, and Vision, 401K and Pension Plan, a discount for shopping, paid time off, weekly pay, and more! To prepare Pick & Prep product and provide product preparation services to create a sensory and engaging experience for guests, while operating at or above company standards. Pay starts at $16/hour. Responsibilities 1. Actively engage guests through product preparation, active sampling and suggestive selling. 2. To personally demonstrate superior guest service at all times. This will included but is not limited to story telling about specific products within the department, highlighting product benefits such as Fresh, Healthy, Seasonal and most importantly Local, etc.. 3. Demonstrate knife showmanship skills to highlight the services and show offered at Pick & Prep 4. Operate the Pick & Prep area according to strict merchandising and operational standards. 5. Ensure the quality of product for sale meets Lowes Foods standards. 6. Maintain sanitation and safety throughout the department according to Lowes Foods standards. 7. Perform product preparation, receiving, ordering, stocking, merchandising and guest service as necessary to achieve standards. 8. Perform PA announcements. 9. Perform all other duties as assigned by management. Qualifications 1. Friendly, outgoing personality. 2. Must be able to actively engage guests. Willingness to have fun with our guests. 3. Ability to work well with others. 4. Ability to lift 25 lbs. consistently and 50 lbs. occasionally. 5. Ability to read and understand information and direction. 6. Knowledge of Pick & Prep operations. 7. Demonstrate ability and willingness to learn multiple tasks and technical requirements of the job including knife skills. 8. Demonstrate effective communication, guest service and selling skills. 9. Must be at least 18 years old. 10. Ability to bend, kneel and stand for extended periods of time. 11. Ability to effectively communicate with, and take direction from supervision. 12. Ability to work well with computers and scales. #LI-PB1 #newstore

Starting wage: Experienced Line Cooks can earn up to $1,000 per week Celebrate each day at The Hangout! From high-profile events to daily family games, our staff serves up a dose of fun with every meal. Located on the water at Broadway at The Beach, The Hangout always feels like a beach party whether it is hosting after parties for sports games, festivals, pop-up workouts, fun runs, playing in the sand pit, pick-up games of ping-pong, foosball, four square, or playing in the family foam parties. As we like to say, come for the food, and stay for the fun! You want an awesome job at the beach creating memorable food experiences using your unique style! We want Cooks to prepare food to our high quality standards, ensuring our guests have the best experience and satisfaction. You will build on your years of experience in high volume environments working as part of team with top Chefs. Must be at least age 18. "Join our Party Crew" Visit us: thehangout.com