Chef jobs in Savannah, GA - 141 jobs

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. * Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality guest dishes that follow the established menu choices. * Adhere to all guest and crew dietary requests and restrictions. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Transportation Worker Identification Credential (TWIC). * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * US Coast Guard regulated pre-employment drug test. * Training and Teaching experience. * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*

Job Description The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, two marinas, 31 tennis courts, 15 pickleball courts, eight bocce courts, eight unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center. At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings. Come join our team on the Island of Much More! Tournant Chef Responsibilities: Manages the culinary services daily alongside the Executive Chef or Area Chef for the assigned clubhouse. Effectively communicates the daily culinary objectives to the HOH staff, host/hostess and banquet captain, and club managers to ensure clear understanding and efficiency. Maintains awareness of the food inventories within the standard specifications, including monthly inventory and daily data entry of invoices in inventory control system. Responsible that food production is kept within the set quality standards and policies. Prepares dishes that require skillful preparation such as roasts, stews, sauces and soups. Tastes all cooked food, instructs portion sizes, garnishing methods and carves meats. Cuts, trims, bones, lards, or otherwise prepares meats and poultry for cooking; prepares individual cuts of meat to specified size or weight, utilizing every portion of the carcass. Assists in expediting during service if necessary. Partners with the Executive Chef to create ideas for future goals and operational development. Assures that all control procedures and policies are adhered to such as: Food Cost, Labor Cost, Security, Food Quality and posting the Nightly Food Utilization Sheet. Always presents him/herself in the most professional manner showing leadership and self-control while working towards a common goal within the food and beverage operation. Assists with interviewing, hiring, training and development, coaching, motivating and performance management of HOH employees. Maintains responsibility as the acting sous chef in the event the sous chef is not available. Participates in necessary or applicable continuing education opportunities yearly as directed by Executive Chef or manager. Maintains a complete day-to-day knowledge of menu preparation and presentation. Manages dating, labeling and covering all food items in walk in coolers and freezers. Adheres to all health safety and security requirements in workstation. Completes all other duties as assigned. Tournant Chef Qualifications: Four or more years in proven chef experience required. Minimum of 3 year of line supervisory or kitchen management required. Proven ability to lead by example and foster mentoring relationships. Must have valid driver's license and be able to use personal vehicle for Club business. High School Diploma or GED Required Tournant Chef Critical Skills: Able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. Ability to manage a diverse workload, prioritize and delegate in a fast-paced environment. Understand and adhere to the food and beverage department's P&L. Operates with integrity and sound judgment. Must have the willingness to provide exceptional service to members and desire to provide leadership to position the Club to achieve the mission. Responds quickly and effectively to member or employee needs. Possesses the skills to properly code and submit invoices for payment. Tournant Chef Physical Requirements: Standing and walking up to 90% of shift. Lifting, carrying and/or moving up to 50 pounds. Pushing, pulling, bending, stooping, and upward reaching for 85% of shift. Working on a computer 25% of the shift

Oaks Senior Living is currently recruiting a kind hearted, experienced Sous Chef who has a passion for working with seniors. Our culture centers around a Person Centered Lifestyle with great core values and a dedication to enrich the lives of those we serve . Oaks Senior Living inspires team members to excel, rewards for excellence and creates a work environment where all are trusted and empowered with a sense of ownership. Extremely rewarding opportunity with growth potential! Position Summary: The Sous Chef will prepare, serve, and handle food in accordance with federal and state regulations and the dietary program implemented by Oaks Senior Living policies and procedures. The Sous Chef will maintain and assist in the receiving, rotation, and storage of products and follow budgetary guidelines. The Sous Chef will supervise the kitchen staff to ensure clean and sanitized dining service areas and adherence to Oaks Senior Living policies and procedures. The Sous Chef will assist the Regional Food Service Director with the covering shifts due to call outs and vacation time. Qualifications: Experience in cooking for large groups. Certificate in food preparations training preferred. Desire to work with older adults. Ability to read, write, and speak English. Desire to work with older adults. Friendly, caring disposition. Must be 18 years of age. Must have a satisfactory criminal history check. Must have physical exam by a licensed physician. Must have a negative drug screen. Must be able to react in an emergency situation. Primary Responsibilities: Food and Inventory Identify and report food and supplies needed for the next week's menus. Assist in the receiving, rotation, and storage of products. Adhere to budgetary guidelines. Food Preparation and Dining Service Prepare menus and cook food in accordance with nutritional guidelines, local health department regulations, and resident's individual prescribed diet and food preferences. The Sous Chef will deliver quality meals, snacks, special diets as directed by the community. Present food in an appetizing and attractive manner. Assist in fostering residents' independence with eating by providing adaptive equipment when needed. Visit with residents at each meal when available and ensure quality service. Ensure that food is delivered on time and in a pleasant manner. Prepare food and coordinate food service for special events as requested. Encourage residents to participate in the monthly resident Food Service Committee meeting. Notify Regional Food Service Director of any malfunctioning kitchen equipment or appliances. Regulatory Compliance and Sanitation Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures. Maintain a clean, organized, and safe kitchen environment. Ensure proper storage and handling of food in accordance with infection control standards. Maintain CPR & First Aid certification. Knowledge Requirements State food handling and kitchen regulations OSHA Standards Fire and Safety Procedures Operation of Kitchen Appliances Reports to: Executive Director Physical Job Requirements To fulfill job requirements, employee must be able to perform key physical task for extended periods of time. Proper body mechanics and safety measures as prescribed by the residence must be used. In a typical eight- hour day, employee will: Stand/walk up to eight hours a day Sit up to two hours a day Frequently support up to 30 pounds Frequently lift/carry up to 50 pounds Frequently kneel, bend, and reach

An inspiring career awaits you! The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired! Grand Performers may enjoy a range of benefits, including: * Marriott Employee Discounts Worldwide * Competitive Wage & Discretionary Bonus Program * Medical, Dental, Vision Insurance * Company-Sponsored Life Insurance * Short & Long-Term Disability Insurance * Tuition Reimbursement Program * 401(K) with Discretionary Company Matching Contributions * Employee Assistance Program Responsibilities JOB SUMMARY The overall objective and purpose of the Executive Chef position are to coordinate, supervise and direct all activities of the Culinary department and direct training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service with a high level of guest and Grand Performer satisfaction. The incumbent is responsible for overseeing all food preparation areas and all support areas. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards, and goals established by the company. CORE RESPONSIBILITIES Primary areas of responsibility include, but are not limited to the following: * Develop menus, recipe cards, and build cards * Interact with guests, ensuring their needs are being met and expectations exceeded * Ensure that all preparation for functions and outlets are completed daily * Oversee breakfast/lunch/dinner operations * Ensure food quality control * Maintains focus on cleanliness to ensure adherence to all pertinent health codes, laws, and brand standards. * Maintain and organize coolers and storage areas * Monitor and produce schedules for culinary staff to ensure proper staffing levels within budgeted guidelines. * Participate in and submit accurate food inventories on monthly basis per the direction of the hotel controller and General Manager. * Assist in the monitoring of revenue and expense forecasting in KHMS for responsible food and banquet departments. * Assist in the production of menus, food products, order scheduling, and receiving to ensure proper execution of culinary offerings and proper par levels. * Be familiar with and adhere to company product and food specifications. * Be a pro-active leader who is constantly looking for new and more effective ways of improving products, service, and profitability * Provide enriching experiences for Grand Performers by coaching and teaching them on a regular basis. * Arrange and/or conduct Monthly Meetings for Culinary Department KNOWLEDGE, SKILLS, AND ABILITIES To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent. * Strategic business leader - Works strategically to devise plans in alignment with organizational goals. * Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects. * Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout collection. * Leads with courage - Provides a culture of accountability. * Execution of plans - Utilizes our systems, tools, and resources to accomplish results and achieve goals * Advanced level of written, verbal, and interpersonal communication skills. * Ability to implement and uphold service standards * Effectively motivate associates and maintain a cohesive team * Ability to prioritize and organize work assignments * Ability to work well in stressful, high-pressure situations * Ability to work with and understand financial information, data, and basic arithmetic functions * Ability to maintain and build relationships with existing and potential clients as well as industry contacts Qualifications MINIMUM QUALIFICATIONS * Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required * 5+ years of relevant work experience in similar scope and title - required * Experience within luxury brand/markets - preferred * Food Safety Manager Certification - preferred or attained within 30 days SUPERVISORY RESPONSIBILITIES Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection. * Executive Sous Chef * Chef De Cuisine * Banquet Sous Chef * Cooking School Chef WORK ENVIRONMENT The work environment/conditions described herein are representative of those that an incumbent may experience. * Must be comfortable working in a shared space, with constant noise, without the use of a private office. * Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration. * Must be able to work safely in a kitchen environment with high temperatures and humidity * Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice. PHYSICAL DEMANDS The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. * While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis. * Push, pull, and lift up to 50lbs on a weekly basis. * While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane, or other means of transportation which require sitting, waiting and standing for long and short periods of time. The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. Posted Min Pay Rate Posted Max Pay Rate

About the role We are seeing an Executive Chef for our lifestyle hotel and clubhouse Recess Savannah with a discerning palate and a passion for creating in-the-moment culinary experiences that delight and inspire. As a key leader in our hospitality community, you'll collaborate with a team of dedicated professionals, bringing thoughtful, personalized service to life. The ideal candidate embodies a spirit of creativity and precision, thriving in a dynamic environment where every detail contributes to an atmosphere of effortless refinement. What you'll do Lead daily kitchen operations, including food preparation, inventory, and cost management, with precision and purpose, in alignment with Brand standards. Monitor the quality and presentation of dishes, ensuring every plate meets our high standards of flavor and artistry. Address guest feedback promptly and warmly, transforming challenges into opportunities for connection. Collaborate with Food & Beverage leaders to ensure clear and thoughtful communication about opportunities and challenges. Uphold and enforce local health department sanitation laws with unwavering attention to safety and compliance. Manage essential reports, including wage progress, payroll, revenue, and team member schedules, with meticulous attention to detail. Develop and implement training programs for kitchen team members, emphasizing quality, creativity, and adherence to company standards. Guide and mentor chefs to maintain excellence and consistency across all outlets. Assess and refine food portion sizes, presentation, taste, and temperature to ensure every dish is a sensory delight and aligned with Brand standards. Oversee daily kitchen activities, ensuring seamless execution from food preparation to cost reporting. Qualifications Proven experience as an Executive Chef or in a similar leadership role, with the ability to lead and inspire culinary teams. Exceptional culinary expertise, with a focus on flavor, presentation, and creating elevated dining experiences that reflect brand standards. Strong knowledge of food safety and sanitation regulations, with a commitment to maintaining the highest standards of compliance. Skilled in managing kitchen operations, including cost control, inventory, and food preparation, while ensuring seamless daily execution. Effective communicator and collaborator. Proficient in developing training programs and managing detailed reports, including payroll, revenue, and schedules.

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.

Responsible for all kitchen functions as directed by the Executive Chef, including preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. Successful candidates will have demonstrated experience in a high-volume restaurant setting. Full-Time, Exempt Position Promote, work, and act in a manner consistent with the mission of the SERG Restaurant Group. Monitor sanitation practices to ensure that employees follow standards and regulations. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check the quality of raw or cooked food products to ensure that standards are met. Check and maintain proper food holding and refrigeration temperature control points. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Supervise or coordinate the activities of cooks or workers engaged in food preparation. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Ensure that deliveries are performed in accordance with the restaurant's receiving policies and procedures. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Check the quantity and quality of received products. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Estimate amounts and costs of required supplies, such as food and ingredients. Instruct the FOH and BOH in the preparation, cooking, garnishing, or presentation of food. Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Demonstrate new cooking techniques or equipment to staff. Minimum Qualifications 2-4 years of back-of-house management preferred At least 6 months of experience in a similar capacity Ability to perform basic math calculations Proficient in using Microsoft Office Able to work a flexible schedule to include days, evenings, weekends, and holidays; up to 55 hours a week ServSafe Certification or plan to receive one within 3 months Able to communicate effectively with managers, kitchen and dining room personnel, and guests Able to work in hot, humid environments for up to 5 hours Able to reach, bend, stoop and frequently lift up to 60 pounds Able to work in a standing position for long periods of time (up to 9 hours) Must be eligible to work in the United States ABOUT THE ORGANIZATION At SERG, we are dedicated to providing our guests with quality cuisine, exceptional service, and genuine hospitality at each of our locations. We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Benefits Health Insurance - including plans that are 100% covered for employees and dependents Supplemental Insurance - Dental, vision, life, short-term disability, accident, identity protection, critical illness and pet insurance Discounts in all of the SERG sister restaurants 401(k) - 100% match up to 3% Bonus opportunities Team Member Rewards Program Vacation and Sick Paid Time Off Salary : $60,000 to $65,000

Job Description Responsible for all kitchen functions as directed by the Executive Chef, including preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. Successful candidates will have demonstrated experience in a high-volume restaurant setting. Benefits Annual Base Salary + Bonus Opportunities Paid Time Off (PTO) Health Insurance Dental Insurance Vision Insurance Life Insurance Disability Insurance Tuition Reimbursement Career Growth Opportunities Retirement Plan Employee Rewards Program Responsibilities Primary oPromote, work, and act in a manner consistent with the mission of the SERG Restaurant Group. oMonitor sanitation practices to ensure that employees follow standards and regulations. oResponsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. oCheck the quality of raw or cooked food products to ensure that standards are met. oCheck and maintain proper food holding and refrigeration temperature control points. oControl food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. oSupervise or coordinate activities of cooks or workers engaged in food preparation. oEnsure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards. oInspect supplies, equipment, or work areas to ensure conformance to established standards. oEnsure that deliveries are performed in accordance with the restaurants receiving policies and procedures. oDetermine production schedules and staff requirements necessary to ensure timely delivery of services. oCheck the quantity and quality of received products. oOversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials. oPrepare and cook foods of all types, either on a regular basis or for special guests or functions. oOversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. oCollaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests. oEnsure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs. oPrepare all required paperwork, including forms, reports and schedules in an organized and timely manner. oAttend all scheduled employee meetings and offers suggestions for improvement. oMake employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. oPlan, direct, or supervise the food preparation or cooking activities of the restaurant. oCoordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant. oFill-in for fellow employees where needed to ensure guest service standards and efficient operations. oEstimate amounts and costs of required supplies, such as food and ingredients. oInstruct the FOH and BOH in the preparation, cooking, garnishing, or presentation of food. oWork with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items. oSchedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. oDemonstrate new cooking techniques or equipment to staff. Requirements o1-2 years of back of house management preferred oAt least 6 months of experience in a similar capacity oAbility to perform basic math calculations oProficient in using Microsoft Office oAble to work a flexible schedule to include days, evenings, weekends and holidays; up to 55 hours a week oServSafe Certification or plan to receive one within 3 months oAble to communicate effectively with managers, kitchen and dining room personnel, and guests oAble to reach, bend, stoop, carry and frequently lift up to 50 pounds oAble to work in a hot and humid environment for long periods of time (standing over grills and heat lamps) oAble to work in a standing position for long periods of time (up to 9 hours) oMust be eligible to work in the United States

We are seeking a talented and motivated Sous Chef to join our culinary team in Hilton Head Island, SC. The Sous Chef will assist the Executive Chef in managing kitchen operations, ensuring high-quality food preparation, and maintaining a clean and organized kitchen environment. This role requires strong leadership skills, creativity, and a passion for delivering exceptional dining experiences. Key Responsibilities * Assist the Executive Chef in daily kitchen operations and food preparation. * Supervise and train kitchen staff to maintain high standards of food quality and presentation. * Ensure compliance with health and safety regulations and maintain cleanliness in the kitchen. * Help develop and update daily feature menus, incorporating seasonal ingredients and new culinary trends. * Manage and take weekly/monthly inventory, order supplies daily, weekly, monthly, and control food costs to minimize waste. * Step in to lead the kitchen in the absence of the Executive Chef. * Collaborate with front-of-house staff to ensure smooth service and customer satisfaction. Qualifications * Proven experience as a Sous Chef or similar role in a high-volume kitchen. * Strong knowledge of culinary techniques, food safety, and sanitation standards. * Excellent leadership and communication skills. * Ability to work in a fast-paced environment and handle multiple tasks efficiently. * Creativity and passion for food and culinary arts. * Formal culinary training or degree preferred. How to Apply If you are passionate about culinary excellence and ready to take the next step in your career, please submit your resume and cover letter to our hiring team.

The Sous Chef is responsible for the daily operations of the kitchen and is first -in -command on a day -to -day basis, managing all other food preparation Associates. This is a key position that drives the motivation and productivity of the culinary team. The Sous Chef reports to the Chef de Cuisine. Scheduling kitchen staff and ensuring schedules are posted in a timely manner Consistently tracking kitchen inventory, preparing, and ordering all items for the restaurant and bar menus Recruiting staff and monitoring their performance Assisting in maintaining the overall food and labor cost Ensuring the opening and closing procedures for kitchen staff are completed Executing all production and plating in a timely, efficient manner; meeting and exceeding guest expectations Ensuring that standards pertaining to storage, rotation, production, portions, quality, and appearance are followed at all times Maintaining food quality and ensuring guest satisfaction Assisting in developing control procedures and enforcing them Working closely with the Executive Chef and Chef de Cuisine on menu development and recipe standardization Taking responsibility for shift during absence of the Chef de Cuisine Monitoring equipment maintenance and condition Responding accurately and completely to guests and Associates via written and verbal communication to give directions, instructions, information, answer questions, and provide service as required Knowing all state/local health codes and ordinances and ensuring that kitchen is complying Memorizing food recipes and food preparation instructions Remaining aware of culinary trends and always seeking to improve Works closely with the FOH team on menu training Requirements Required qualifications: A 4 -year college degree in Culinary/Hospitality related degree Previous experience in hospitality or club operations preferred Ability to communicate in verbal and written form accurately and effectively with guests and Associates Experience implementing new food concepts and menus Experience with creating schedules, labor costing, payroll administration, and Associate performance management required Ability to handle multiple tasks and work well in an environment with time constraints Physical Requirements: Constant standing and walking throughout the shift. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly. Benefits TN Visa provided Flight from home city to USA 3 months Housing and transportation provided 15 vacation days during the first year PTO of 5 days after 1 year Insurance plans

American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, Great Lakes, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2026 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Leading all meal preparation for both guests and crew onboard. Executing regionally inspired menus using fresh, local ingredients. Coaching and managing a galley team of 6-10 in a hands-on environment. Ensuring kitchen operations meet FDA, sanitation, and safety standards. Overseeing food inventory, portion control, and waste reduction. Adapting quickly to last-minute changes while maintaining a calm, can-do approach. Providing an unforgettable dining experience for every guest. What We're Looking For: We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Qualifications: 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. ServSafe Manager Certification strongly preferred. Strong leadership, communication, and training abilities. Proven knowledge of FDA food safety standards and kitchen best practices. Ability to manage multiple priorities under pressure. A hands-on, collaborative, and detail-oriented approach to kitchen leadership. Able to work 14 hours per day, 7 days a week while onboard. Must pass a pre-employment drug test and background check. TWIC (Transportation Worker Identification Credential) required. Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Jobs sites across the nation*

Job Description Oaks Senior Living is currently recruiting a kind hearted, experienced Sous Chef who has a passion for working with seniors. Our culture centers around a Person Centered Lifestyle with great core values and a dedication to enrich the lives of those we serve . Oaks Senior Living inspires team members to excel, rewards for excellence and creates a work environment where all are trusted and empowered with a sense of ownership. Extremely rewarding opportunity with growth potential! Position Summary: The Sous Chef will prepare, serve, and handle food in accordance with federal and state regulations and the dietary program implemented by Oaks Senior Living policies and procedures. The Sous Chef will maintain and assist in the receiving, rotation, and storage of products and follow budgetary guidelines. The Sous Chef will supervise the kitchen staff to ensure clean and sanitized dining service areas and adherence to Oaks Senior Living policies and procedures. The Sous Chef will assist the Regional Food Service Director with the covering shifts due to call outs and vacation time. Qualifications: Experience in cooking for large groups. Certificate in food preparations training preferred. Desire to work with older adults. Ability to read, write, and speak English. Desire to work with older adults. Friendly, caring disposition. Must be 18 years of age. Must have a satisfactory criminal history check. Must have physical exam by a licensed physician. Must have a negative drug screen. Must be able to react in an emergency situation. Primary Responsibilities: Food and Inventory Identify and report food and supplies needed for the next week's menus. Assist in the receiving, rotation, and storage of products. Adhere to budgetary guidelines. Food Preparation and Dining Service Prepare menus and cook food in accordance with nutritional guidelines, local health department regulations, and resident's individual prescribed diet and food preferences. The Sous Chef will deliver quality meals, snacks, special diets as directed by the community. Present food in an appetizing and attractive manner. Assist in fostering residents' independence with eating by providing adaptive equipment when needed. Visit with residents at each meal when available and ensure quality service. Ensure that food is delivered on time and in a pleasant manner. Prepare food and coordinate food service for special events as requested. Encourage residents to participate in the monthly resident Food Service Committee meeting. Notify Regional Food Service Director of any malfunctioning kitchen equipment or appliances. Regulatory Compliance and Sanitation Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures. Maintain a clean, organized, and safe kitchen environment. Ensure proper storage and handling of food in accordance with infection control standards. Maintain CPR & First Aid certification. Knowledge Requirements State food handling and kitchen regulations OSHA Standards Fire and Safety Procedures Operation of Kitchen Appliances Reports to: Executive Director Physical Job Requirements To fulfill job requirements, employee must be able to perform key physical task for extended periods of time. Proper body mechanics and safety measures as prescribed by the residence must be used. In a typical eight- hour day, employee will: Stand/walk up to eight hours a day Sit up to two hours a day Frequently support up to 30 pounds Frequently lift/carry up to 50 pounds Frequently kneel, bend, and reach

Job Description The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, two marinas, 31 tennis courts, 15 pickleball courts, eight bocce courts, eight unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center. At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings. Come join our team on the Island of Much More! Banquet Chef Responsibilities: Ensures consistent high-quality food production, presentation, sanitation, food safety, storage, dating, labeling, and recipe adherence Maintains complete working knowledge of all banquet menus while continuously elevating culinary experience through bold flavors, creativity, and innovative banquet design elements Leads by example with professional standards of conduct, appearance, and work habits; maintains a clean and organized kitchen, walk-ins, equipment, and prep environment Coordinates with culinary leadership to develop specialty menu offerings, supports catering sales with creative input, and performs all additional related tasks as assigned Communicates daily operational updates to Club Chef and kitchen team to ensure consistent alignment of banquet culinary operation Maintains effective professional communication with Banquet Director, Catering Sales Manager, Banquet Captains, and Service Team throughout planning and execution Participates in weekly BEO / Chefs / F&B management meetings and conducts internal pre-shift huddles and kitchen meetings as needed Ensures training, sanitation expectations, and product consistency are reinforced through structured communication and feedback with subordinates Collaborate with Stewarding Manager, Banquet Manager, Setup Team and culinary leadership to ensure correct event setups, buffet layouts, plate-ups, equipment usage, and breakdown flow Oversees daily banquet production inventory of sauces, bases, butchery, dressings, and core culinary components to ensure readiness for events Ensures production is executed on time and in correct sequence; delegates responsibilities clearly, states expectations precisely, and follows up on completion Utilizes subordinates' strengths efficiently to ensure seamless flow of execution and high-volume banquet timing requirements Assists with weekly scheduling within labor guidelines, monitors banquet labor cost, and submits overtime for approval Adheres to food cost + labor goals and takes corrective action when needed to ensure financial efficiency and profitability Writes daily / weekly prep lists, conducts ongoing performance evaluation of kitchen staff/externs, and maintains all kitchen safety/security standards. Oversee ordering, specialty item procurement, equipment deficiency reporting, inventory control, and administrative reporting assigned by Club / Executive Chef Banquet Chef Qualifications: Minimum 5 years' experience with at least 2 years as Banquet Chef or Banquet Sous Chef Graduate of culinary school or apprenticeship program preferred. Able to certify as Certified Sous Chef or higher ServSafe Manager Certification required (Instructor/Proctor certification preferred) Banquet Chef Critical Skills: Strong knowledge of food safety regulations (HACCP, ServSafe, DPH standards) Demonstrated success in cost control, vendor relations, and P&L accountability Proven ability to lead, train, and mentor diverse culinary teams Excellent organizational, communication, and leadership skills Banquet Chef Physical Demand: Ability to stand for prolonged periods, walk, bend, stoop, and lift up to 50 lbs. Work in hot, cold, and wet kitchen environments Flexibility to work evenings, weekends, and holidays as required

Job Description Responsible for all kitchen functions, including preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion control, cost control, and sanitation and cleanliness. Successful candidates will have demonstrated experience in a high-volume restaurant setting. Benefits Annual Base Salary + Bonus Opportunities Paid Time Off (PTO) Health Insurance Dental Insurance Vision Insurance Life Insurance Disability Insurance Tuition Reimbursement Career Growth Opportunities Retirement Plan Employee Rewards Program Responsibilities Primary oPromote, work, and act in a manner consistent with the mission of the SERG Restaurant Group. oMonitor sanitation practices to ensure that employees follow standards and regulations. oResponsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. oCheck the quality of raw or cooked food products to ensure that standards are met. oCheck and maintain proper food holding and refrigeration temperature control points. oControl food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. oSupervise or coordinate activities of cooks or workers engaged in food preparation. oEnsure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards. oInspect supplies, equipment, or work areas to ensure conformance to established standards. oEnsure that deliveries are performed in accordance with the restaurants receiving policies and procedures. oDetermine production schedules and staff requirements necessary to ensure timely delivery of services. oCheck the quantity and quality of received products. oOversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials. oPrepare and cook foods of all types, either on a regular basis or for special guests or functions. oOversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. oCollaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests. oEnsure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs. oPrepare all required paperwork, including forms, reports and schedules in an organized and timely manner. oAttend all scheduled employee meetings and offers suggestions for improvement. oMake employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. oPlan, direct, or supervise the food preparation or cooking activities of the restaurant. oCoordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant. oFill-in for fellow employees where needed to ensure guest service standards and efficient operations. oEstimate amounts and costs of required supplies, such as food and ingredients. oInstruct the FOH and BOH in the preparation, cooking, garnishing, or presentation of food. oWork with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items. oSchedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. oDemonstrate new cooking techniques or equipment to staff. Requirements o6+ years of back of house management preferred oAt least 2 years of experience in a similar capacity oAbility to perform basic math calculations oProficient in using Microsoft Office oAble to work a flexible schedule to include days, evenings, weekends and holidays; up to 55 hours a week oServSafe Certification or plan to receive one within 3 months oAble to communicate effectively with managers, kitchen and dining room personnel, and guests oAble to reach, bend, stoop, carry and frequently lift up to 50 pounds oAble to work in a hot and humid environment for long periods of time (standing over grills and heat lamps) oAble to work in a standing position for long periods of time (up to 9 hours) oMust be eligible to work in the United States

Responsible for all kitchen functions as directed by the Executive Chef, including preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. Successful candidates will have demonstrated experience in a high-volume restaurant setting. Full-Time, Exempt Position Promote, work, and act in a manner consistent with the mission of the SERG Restaurant Group. Monitor sanitation practices to ensure that employees follow standards and regulations. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check the quality of raw or cooked food products to ensure that standards are met. Check and maintain proper food holding and refrigeration temperature control points. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Supervise or coordinate activities of cooks or workers engaged in food preparation. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Ensure that deliveries are performed in accordance with the restaurant's receiving policies and procedures. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Check the quantity and quality of received products. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Estimate amounts and costs of required supplies, such as food and ingredients. Instruct the FOH and BOH in the preparation, cooking, garnishing, or presentation of food. Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Demonstrate new cooking techniques or equipment to staff. Minimum Qualifications 1-2 years of back of house management preferred At least 6 months experience in a similar capacity Ability to perform basic math calculations Proficient in using Microsoft Office Able to work a flexible schedule to include days, evenings, weekends and holidays; up to 55 hours a week ServSafe Certification or plan to receive one within 3 months Able to communicate effectively with managers, kitchen and dining room personnel, and guests Able to reach, bend, stoop and frequently lift up to 60 pounds Able to work in a standing position for long periods of time (up to 9 hours) Must be eligible to work in the United States ABOUT THE ORGANIZATION At SERG, we are dedicated to providing our guests with quality cuisine, exceptional service, and genuine hospitality at each of our locations. We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Benefits Health Insurance - including plans that are 100% covered for employees and dependents Supplemental Insurance - Dental, visions, life, short-term disability, accident, identity protection, critical illness and pet insurance Discounts in all of the SERG sister restaurants 401(k) - 100% match up to 3% Bonus opportunities Team Member Rewards Program Vacation and Sick Paid Time Off Salary : $50,000 to $55,000

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 Assistant Pastry Sous Chef works under the supervision of a Head Pastry Chef to help with the day -to -day operations of a bakery or pastry kitchen. Support scheduling pastry staff and ensuring schedules are posted on time. Assisting in maintaining the overall food and labor cost in the pastry department. Making pastries and breads, and baking advanced pastry items with consistent quality. Collaborating with the Pastry Chef on daily tasks and schedules, and contributing ideas to the menu. Assessing inventory and supplies, and ordering new ingredients, equipment, and supplies for the pastry section. Overseeing other pastry staff and interns in the absence of the Head Pastry Chef, and leading and supervising the pastry team. Maintaining safe and sanitary working conditions, and ensuring high safety and sanitation standards in the pastry kitchen. Decorating pastries and other desserts using a variety of techniques. Monitoring equipment maintenance and condition. Knowing all state/local health codes and ordinances and ensuring that the kitchen is complying. Memorizing food recipes and food preparation instructions. Remaining aware of culinary trends and always seeking to improve. Work with the Head Pastry Chef on preparation and execution of pastry needs for events throughout the resort. Requirements Required qualifications: A 4 -year college degree in Culinary/Hospitality related degree Previous experience in hospitality or club operations is preferred. Experience in pastry operations. Ability to communicate in verbal and written form accurately and effectively with guests and Associates Experience implementing new food concepts and menus Experience with creating schedules, labor costing, payroll administration, and Associate performance management required Ability to handle multiple tasks and work well in an environment with time constraints Physical Requirements: Constant standing and walking throughout the shift. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly. Benefits TN Visa provided Flight from home city to USA 3 months Housing and transportation provided 15 vacation days during the first year PTO of 5 days after 1 year Insurance plans

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner in the main restaurant, and have primary responsibility for the quality of café food and hors d'oeuvres served. Ensuring consistency in culinary excellence across the vessel your primary responsibility. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Work directly overseeing the culinary team to produce delicious and presentable café, buffet, and hors d'oeuvres food, maintaining high guest scores in these areas. * Ensure the same level of world class culinary skill and presentation served in the main restaurant is consistent with all food served throughout the ship. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality dishes that follow the established menu choices. * Adhere to all guest dietary requests. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. * Transportation Worker Identification Credential (TWIC). Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*

The Sous Chef is responsible for the daily operations of the kitchen and is first -in -command on a day -to -day basis, managing all other food preparation Associates. This is a key position that drives the motivation and productivity of the culinary team. The Sous Chef reports to the Chef de Cuisine. Scheduling kitchen staff and ensuring schedules are posted in a timely manner Consistently tracking kitchen inventory, preparing, and ordering all items for the restaurant and bar menus Recruiting staff and monitoring their performance Assisting in maintaining the overall food and labor cost Ensuring the opening and closing procedures for kitchen staff are completed Executing all production and plating in a timely, efficient manner; meeting and exceeding guest expectations Ensuring that standards pertaining to storage, rotation, production, portions, quality, and appearance are followed at all times Maintaining food quality and ensuring guest satisfaction Assisting in developing control procedures and enforcing them Working closely with the Executive Chef and Chef de Cuisine on menu development and recipe standardization Taking responsibility for shift during absence of the Chef de Cuisine Monitoring equipment maintenance and condition Responding accurately and completely to guests and Associates via written and verbal communication to give directions, instructions, information, answer questions, and provide service as required Knowing all state/local health codes and ordinances and ensuring that kitchen is complying Memorizing food recipes and food preparation instructions Remaining aware of culinary trends and always seeking to improve Works closely with the FOH team on menu training Requirements Required qualifications: A 4 -year college degree in Culinary/Hospitality related degree Previous experience in hospitality or club operations preferred Ability to communicate in verbal and written form accurately and effectively with guests and Associates Experience implementing new food concepts and menus Experience with creating schedules, labor costing, payroll administration, and Associate performance management required Ability to handle multiple tasks and work well in an environment with time constraints Physical Requirements: Constant standing and walking throughout the shift. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly. Benefits TN Visa provided Flight from home city to USA 3 months Housing and transportation provided 15 vacation days during the first year PTO of 5 days after 1 year Insurance plans