Executive chef jobs in Georgia

We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef serves as the top culinary leader at Enmarket Arena, the premier Savannah arena that is home to the Savannah Ghost Pirates and a high-volume calendar of concerts, special events, and large-scale productions. This role is responsible for the overall leadership, strategic direction, and operational oversight of the entire culinary department, ensuring seamless execution of all food and beverage services across multiple premium clubs, suites, concessions, and back-of-house operations for professional sports and entertainment events. The Executive Chef is accountable for setting the culinary vision, driving menu innovation, upholding safety and sanitation standards, and leading a team of 35+ full-time and part-time culinary professionals. This role requires exceptional culinary acumen, strong leadership, cost management expertise, and a commitment to operational excellence in a fast-paced, guest-focused environment. The Executive Chef must be available to work an event-driven schedule, including evenings, weekends, and holidays. This role pays an annual salary of $90,000-$105,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until November 28, 2025. Responsibilities Key Responsibilities: Culinary Leadership & Operations Serve as the senior culinary leader responsible for all food preparation, presentation, quality, and consistency across all events and outlets within Footprint Center. Develop, manage, and execute high-volume menus for NBA and WNBA games, concerts, VIP suites, clubs, staff meals, and catered events, with a focus on innovation, fan experience, and operational feasibility. Ensure seamless culinary execution for a year-round calendar of events, including 80+ home games, national concerts, corporate events, and back-of-house player dining experiences. Team Management & Development Lead, mentor, and manage a team of over 35 culinary professionals, including sous chefs, line cooks, prep cooks, and utility staff. Oversee staffing, hiring, onboarding, scheduling, performance evaluations, and professional development of the culinary team. Foster a positive kitchen culture that emphasizes accountability, empowerment, continuous learning, and high performance. Financial & Cost Control Develop and maintain food cost targets and labor budgets in collaboration with the Sr. Executive Chef and Director of F&B. Ensure adherence to budgeted food cost percentages through effective inventory management, portion control, waste reduction, and purchasing practices. Monitor payroll, approve time sheets, and optimize labor deployment based on event volume. Menu Development & Quality Assurance Create and implement seasonal and event-specific menus that reflect the culinary brand of the arena while meeting diverse guest expectations, dietary needs, and brand partnerships. Ensure all food is prepared and served in accordance with Oak View Group's quality, safety, and brand standards. Conduct regular kitchen walk-throughs and tastings to uphold presentation, taste, and consistency. Compliance & Safety Enforce all local, state, and federal food safety and sanitation standards. Maintain accurate kitchen records including food safety logs, inventory sheets, and production reports. Ensure cleanliness and safe use of all kitchen equipment and facilities. Event Execution & Client Interaction Collaborate with the Events, Premium, and Concessions teams to plan, execute, and elevate the culinary experience for VIP clients, team personnel, artists, and sponsors. Provide on-site leadership during high-profile events and adjust operations in real time to meet service demands. Qualifications Minimum 5+ years' experience as an Executive Chef or senior culinary leader in a high-volume sports, arena, or hotel/event venue setting. Proven success managing a large culinary team in a union or non-union environment. Strong understanding of inventory, food costing, labor controls, and P&L accountability. Creative and strategic thinker with the ability to develop compelling menus for a variety of audiences (fans, premium guests, athletes, artists, staff). Proficient in Microsoft Office Suite (Word, Excel, Outlook) and event-based culinary software systems. Certified Food Manager (ServSafe or equivalent); knowledge of HACCP and OSHA guidelines. Strong communication and interpersonal skills; ability to lead, motivate, and hold team members accountable. Must be highly organized, adaptable, and able to perform under pressure in a dynamic, fast-paced environment. Ability to work a flexible, event-based schedule, including nights, weekends, and holidays as needed. This is a high-impact leadership role ideal for a chef who thrives on delivering excellence at scale and is excited to shape the culinary identity of a nationally recognized sports and entertainment venue Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Full-time Description HOSPITALITY STARTS HERE... Welcome to the heart of hospitality! At The Indigo Road Hospitality Group (IRHG), we're on a mission to redefine the hospitality industry, and it all begins with our exceptional team. Founded in 2009 by Steve Palmer, our philosophy is simple: by taking care of our team, we ensure they naturally provide exceptional care to our cherished guests. COLLETTA AVALON Located within Alpharetta's Avalon, Colletta, which means “collection” in Italian, is just that - a compilation of lively dining experiences, top-notch service and quality Italian cuisine that sets the stage for genuine connection over a great meal. Colletta's cuisine draws influence largely from Northern Italy, putting a twist on treasured classics and introducing modern culinary techniques with the changing of the seasons. House-made pastas, cheeses and other hand-crafted ingredients abound in the from-scratch kitchen, and guests will taste the culinary team's attention to detail in every bite. Staying true to Italian dining traditions, Colletta also offers a “For the Table” dining option that allows for a fun, family-style experience, offered nightly alongside the full à la carte menu. The restaurant's open-concept dining room is anchored around the kitchen's wood-burning oven, reminiscent of the hearth in a family home. Accented by reclaimed barn wood and refined ceramic tile, the modern space envelops guests in a welcoming atmosphere - whether they're visiting the bar for a hand-crafted cocktail or a glass of wine, grabbing a pizza with the kids or sitting down for a family-style dinner with friends and colleagues. THE ROLE... A successful EXECUTIVE CHEF will have 6+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment [preferably Italian forward]. You will be passionate about sourcing, cooking, and butchering, pasta making while procuring the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite. As the Executive Chef, you will work the line and will be excited to encourage staff development and promote a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. What You'll Do: Create Experiences: Champion of internal hospitality and leading a team to craft dishes that leave last impressions. Inspire Your Team: Nurture and inspire a culture of creativity, collaboration, and innovation. Jump on the Line: Your a hands-on leader and love working in the trenches with the team. Oversee the Business: Collaborate with the GM and leaders from the Home Office to maximize kitchen operations. Ensure quality control, inventory management, and adhere to health and safety standards. Play a pivotal role in managing labor, budgets, forecasts, and ensure the bottom line meets pre-determined expectations. Requirements WHAT YOU NEED: Flexibility: Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation. In general, you can anticipate working 55 to 60 hours a week. Experience: "Working" Executive Chef (5+ years), background in Italian cuisine, a-la-carte, elevated yet approachable environment. You'll also have a love for butchery, sourcing quality meats and sharing your knowledge with the team & guests Servant Leadership: Dedicated to server others, internally (team-members) and guests. Entrepreneurial Spirit: Hands-on, passion for cooking and not a "clip-board' chef. Scratch Kitchens: Work with local farmers to purchase fresh product and serve quality dishes. Accountability: Strong sense of finances, labor, quality control, and "getting the job done." THE PERKS: Competitive Compensation: Competitive base , performance-based bonuses (paid quarterly), and PTO benefits after 90 days. Health & Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more. Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options. Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership. Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division. Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave. At IRHG, employment is voluntary and "at will," meaning you can leave, or we can part ways, with or without notice, and with or without a reason.The Indigo Road Hospitality Group is committed to diversity and equality.We do not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. Our commitment to fairness and diversity extends to all aspects of employment, from hiring to benefits. Join us in our quest to change the hospitality industry forever, and let's create magic together! Salary Description $75,000.00 TO $80,000.00

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Forefront Culinary & Support Services is a mission-driven provider of high-quality support services for government, healthcare, and senior living clients across the United States. We specialize in delivering culinary, environmental, and facility maintenance solutions that are reliable, efficient, and compliant with federal and state standards. At Forefront, we invest in our people and empower our teams to bring purpose and pride to every facility we serve. Job Description About the Opportunity We are conducting a confidential search for an accomplished Executive Chef to lead the culinary program for a premier luxury senior living community in the Southwest Georgia area. This organization is recognized for its exceptional hospitality culture, refined dining standards, and commitment to delivering an elevated culinary experience for its residents and guests. We are seeking a polished, innovative culinary leader with a background in high-end country clubs, luxury hotels, upscale resorts, or premier private clubs. This role is ideal for an Executive Chef who thrives in a guest-focused environment, enjoys creating memorable culinary experiences, and leads with creativity, professionalism, and strong operational discipline. Position Summary The Executive Chef will oversee all culinary operations for multiple dining venues, including restaurant-style service, upscale events, seasonal experiences, and catered functions. This leadership role requires a strong balance of culinary artistry and operational expertise, with responsibility for menu development, cost management, team leadership, and overall dining program excellence. The ideal candidate is a forward-thinking, hands-on chef with exceptional leadership skills and the ability to drive quality, consistency, and innovation across all aspects of the culinary program. Qualifications Key Responsibilities Culinary Leadership Develop and execute sophisticated, seasonal menus showcasing fresh, high-quality ingredients. Elevate dining standards with exceptional flavor, presentation, and creativity. Lead high-end events, chef tables, specialty dinners, and holiday celebrations. Maintain a strong presence in the dining program, engaging with residents and guests. Operational Management Direct all culinary operations: production, procurement, inventory, sanitation, and food safety. Manage food and labor budgets while maintaining elevated culinary quality. Implement systems and standards that support operational efficiency and consistency. Build strong vendor relationships and ensure top-tier ingredient sourcing. T eam Development & Leadership Recruit, mentor, and develop a talented culinary team. Foster a positive, collaborative kitchen environment focused on excellence and growth. Provide ongoing training in culinary technique, standards, and hospitality-focused service. Guest Experience & Engagement Build relationships with residents and guests to understand preferences and tailor dining experiences. Champion a culture of hospitality, warmth, and elevated service. Serve as a culinary ambassador, representing the dining program with passion and professionalism. Qualifications Minimum 5 years of experience as an Executive Chef in a high-end country club, luxury hotel, resort, private club, or upscale hospitality environment. Proven success leading multi-outlet culinary operations. Strong financial acumen; experienced with food cost, labor management, inventory, and forecasting. Exceptional leadership, communication, and interpersonal skills. Ability to lead a polished, guest-focused culinary program with creativity and precision. Culinary degree or formal training preferred. Additional Information I deal Candidate We are seeking an Executive Chef who is: Creative, polished, and passionate about the craft of cooking. Skilled at balancing innovation with operational discipline. A strong leader who mentors and develops a cohesive team. Highly organized, calm under pressure, and guest-focused. Experienced in upscale dining environments where presentation, service, and consistency matter.

Forefront Culinary & Support Services is a mission-driven provider of high-quality support services for government, healthcare, and senior living clients across the United States. We specialize in delivering culinary, environmental, and facility maintenance solutions that are reliable, efficient, and compliant with federal and state standards. At Forefront, we invest in our people and empower our teams to bring purpose and pride to every facility we serve. Job Description About the Opportunity We are conducting a confidential search for an accomplished Executive Chef to lead the culinary program for a premier luxury senior living community in the Southwest Georgia area. This organization is recognized for its exceptional hospitality culture, refined dining standards, and commitment to delivering an elevated culinary experience for its residents and guests. We are seeking a polished, innovative culinary leader with a background in high-end country clubs, luxury hotels, upscale resorts, or premier private clubs. This role is ideal for an Executive Chef who thrives in a guest-focused environment, enjoys creating memorable culinary experiences, and leads with creativity, professionalism, and strong operational discipline. Position Summary The Executive Chef will oversee all culinary operations for multiple dining venues, including restaurant-style service, upscale events, seasonal experiences, and catered functions. This leadership role requires a strong balance of culinary artistry and operational expertise, with responsibility for menu development, cost management, team leadership, and overall dining program excellence. The ideal candidate is a forward-thinking, hands-on chef with exceptional leadership skills and the ability to drive quality, consistency, and innovation across all aspects of the culinary program. Qualifications Key Responsibilities Culinary Leadership Develop and execute sophisticated, seasonal menus showcasing fresh, high-quality ingredients. Elevate dining standards with exceptional flavor, presentation, and creativity. Lead high-end events, chef tables, specialty dinners, and holiday celebrations. Maintain a strong presence in the dining program, engaging with residents and guests. Operational Management Direct all culinary operations: production, procurement, inventory, sanitation, and food safety. Manage food and labor budgets while maintaining elevated culinary quality. Implement systems and standards that support operational efficiency and consistency. Build strong vendor relationships and ensure top-tier ingredient sourcing. Team Development & Leadership Recruit, mentor, and develop a talented culinary team. Foster a positive, collaborative kitchen environment focused on excellence and growth. Provide ongoing training in culinary technique, standards, and hospitality-focused service. Guest Experience & Engagement Build relationships with residents and guests to understand preferences and tailor dining experiences. Champion a culture of hospitality, warmth, and elevated service. Serve as a culinary ambassador, representing the dining program with passion and professionalism. Qualifications Minimum 5 years of experience as an Executive Chef in a high-end country club, luxury hotel, resort, private club, or upscale hospitality environment. Proven success leading multi-outlet culinary operations. Strong financial acumen; experienced with food cost, labor management, inventory, and forecasting. Exceptional leadership, communication, and interpersonal skills. Ability to lead a polished, guest-focused culinary program with creativity and precision. Culinary degree or formal training preferred. Additional Information Ideal Candidate We are seeking an Executive Chef who is: Creative, polished, and passionate about the craft of cooking. Skilled at balancing innovation with operational discipline. A strong leader who mentors and develops a cohesive team. Highly organized, calm under pressure, and guest-focused. Experienced in upscale dining environments where presentation, service, and consistency matter.

Schulte Companies is seeking a dynamic, service-oriented Executive 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 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 division of Schulte Companies, 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 Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments. Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment, which meets/exceeds federal, state, corporate, and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of three (3) 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. This position is tipped eligible. Specific compensation and benefit details will be discussed during the interview process. *Schulte Companies is an Equal Opportunity Employer.

Job Description Why Join Our Team? Industry-Leading Compensation Package Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Up to 15% of the base salary in performance-based bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment. Key Responsibilities Culinary Leadership & Execution Support the Executive Chef in overseeing all aspects of kitchen operations Ensure that every dish meets THE ONE GROUP's high-quality standards in taste, presentation, and consistency Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency Create and execute seasonal menu specials aligned with our brand and guest expectations Collaborate with the Events Department to update menus and meet event-specific culinary demands Team Development & Culture Train, mentor, and develop kitchen staff to uphold our brand standards Ensure a collaborative and respectful work environment for both BOH and FOH teams Foster a culture of excellence, creativity, and teamwork in the kitchen Inspire and motivate the culinary team to perform at the highest level Operational & Financial Management Maintain labor, food costs, and inventory control within budget parameters Implement waste reduction strategies and optimize portion control Work closely with the purchasing team to ensure high-quality ingredient sourcing Monitor P-mix reports and adjust menus based on sales trends Review monthly P&L reports and address variances Safety, Compliance & Cleanliness Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards Maintain a spotless and organized kitchen, exceeding all cleanliness standards Ensure proper storage, rotation, and handling of food items to maintain freshness and safety Supervise kitchen closing procedures, ensuring all equipment and refrigeration units are properly secured What We're Looking For 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment Proven ability to manage kitchen operations, control food costs, and optimize efficiency Strong leadership, communication, and team development skills Expertise in menu development, execution, and culinary innovation Ability to execute all kitchen positions and support staff when needed SERV Safe Food Manager Certification (or equivalent as per state law) Experience with restaurant POS and inventory management systems Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

←Back to all jobs at Third Spot Atlanta LLC Executive Chef (Growth Focused Social Dining Brand) Please remember: When considering a new role, the most important question isn't "can I do it?" it's "do I want it?" It's up to the employer to decide whether you're qualified. Only you can gauge whether you're motivated. Values should align with the job. Skills can be learned on the job. Role Description The Executive Chef takes pride in their work, is consistent, embraces systems and routines. The Executive Chef is responsible for fostering a culture of passionate, guest service-oriented culinary team members who are given autonomy, mastery, and purpose to help them exceed guest expectations and grow sales. Creation and curation of food that supports the mission statement of valuing time, evolving exploration, and making memories. Ensuring all administrative functions are completed to best arm the team with the product, knowledge, and support to maintain a high level of excellence for all guests. What we're looking for (who you are). Hospitality focused and possess the following virtues: CURIOUS: Ask, explore, challening what is possible. OPTIMISTIC: Have fun (it is a choice). Do not pass stress onto teammates or guests. GRIT: Persevere and never stop evolving. ADAPTABLE: Be open-minded! Approach every situation with curiosity. SELF-AWARE: Understand your strengths and weaknesses as well as what you want to accomplish- then seek out feedback. CONSISTENT: Show up, be disciplined, do the small things right, every time. Please do NOT apply here if: Money is your main motivation. If you run away at the first sign of difficulty. If your default is to make excuses and not take ownership for outcomes. Your ego is stronger than your willingness to learn. You cannot hold a job for more than a year because the grass is always greener. Qualifications & Requirements Degrees & Certifications are great, but not required Strong leadership skills and at least 5 years of experience in the restaurant/hospitality industry Experience in conceptualizing, costing and executing menus Experience in HR management, staff recruitment, training, and scheduling Strong financial acumen with experience in budget management, cost control, and P&L management Adept at multitasking with exceptional organizational and problem-solving skills Strong interpersonal skills with the ability to engage with guests and team members at all levels Strong written and verbal communication skills A passion for exceptional guest experiences, social dining, and creating a welcoming and inclusive environment Please visit our careers page to see more job opportunities.

Omni Atlanta Hotel at Centennial Park Luxurious comfort embraces pure style at the elegant, four-diamond Omni Hotel at Centennial Park. Located in the heart of downtown Atlanta within the bustling Centennial Park District, this luxury hotel treats you to views of the spectacular downtown skyline or picturesque Centennial Olympic Park. The Omni Atlanta Hotel at Centennial Park is connected to Philips Arena and the Georgia World Congress Center, and it is the closest hotel to the Mercedes-Benz Stadium. Omni Atlanta's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Hotel at Centennial Park may be your perfect match. Job Description The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsibilities Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained. Responsible for control of equipment and scheduling maintenance. Qualifications Customer Service, prior admin experience preferred. Associates degree or higher preferred in Culinary Arts. Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills Clear, positive, energetic communication skills. Minimum 5 years at an Executive Sous Chef or Sous Chef level management position of a 4 star establishment or higher. Serve Safe certified food manager Must be able to work a flexible schedule to include holidays and weekends. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

Full-time Description Executive Chef Reports to: Food & Beverage Manager & Director of Food & Beverage At Hanna Brothers, we believe that “Great Food Brings People Together.” As an emerging leader in the corporate event catering industry, Hanna Brothers is the company to join if you want a rewarding career packed with limitless opportunities. Our customers span Fortune 500 companies, the film industry, as well as disaster relief agencies to name a few. As a member of the Hanna Brothers team, you will be an integral part of taking care of our customers, which will enable us to deliver great food, to any crowd, anywhere. Hanna Brothers is an innovative, high performing company that has recently grown to become of the largest food producers in middle Georgia. Our teammates are enthusiastic, committed to quality, and thrive on consistently delivering unparalleled results. Now is the time to join us and grow an exciting career within the food industry. Job Summary: The daily management of the Studio Café and the Catering's Culinary Department, which provides and distributes all of the culinary needs for catered events and corporate accounts. VISION OF SUCCESS: Is an organized and resourceful leader who proactively manages all of the responsibilities of the kitchen. They accomplish this by working with their staff to provide difference making moments for guest's form menu development to final execution. The cuisine provided is of exceptional quality and current with culinary and market trends and developed for both the on and off-premise catering environment. Is leader driven, and creates an environment of helping people reach their potential. FUNCTION: Development, management, and maintenance of operational, open book financial principles, and personnel policies, practices, and initiatives associated with the grown and success of catering's off-premise kitchen. Essential Job Functions: Menu Development inclusive of: Seasonal offerings Specials Requests and themes Promotional menus Quarterly tastings for sales staff Oversight includes: Oversee development, implementation and maintenance of all standardized recipes, production standards and par levels. Lead synergistic development and implementation of new industry leading menu items and concepts focusing on quality ingredients and cutting edge presentation in the environment of off-premise catering. Develop and maintain consistent and comprehensive training sessions for off-premise and in house kitchen staff focusing on but not exclusive of: Off-site execution Sanitation Culinary Skills Organizational skills Professional conduct Employee Morale Control and monitor kitchen labor and food costs through management of a team of Sous Chefs: Executive Sous Chef Sous Chef JR Sous Chef Pastry Chef Garde Manager Cooks & Prep This will be done through Ongoing weekly production meetings and sales menu meetings, Effective communication and demonstration, Monitor, maintain, and improve integrity of food as dictated by Catering's reputation as a industry leader in off premise catering and the following items: Maintain sanitary standards of the kitchen. Oversee daily production of the kitchen. Maintenance of kitchen facility and equipment. Work in conjunction with sales staff aiding in the development of menus and programs, which will facilitate the sales effort. Assistant in the operations of actual events as needed. Oversee inventory and procurement. Maintain food cost percentages at or below budget allocations Maintain vendor relationships Analyze and recommend new products. Work in a sales support capacity representing Catering's at industry organizations, tastings, and networking events. Oversee and manage team of tasting chefs for in-house tastings to ensure not only consistency from table to event but to leverage the tasting as a sales tool. Help support Catering's corporate goals though other duties as necessary. Requirements Required Knowledge, Skills and Abilities: The comprehension and explanation of culinary, pastry, and equipment terms and definitions used in a commercial kitchen. An ability to demonstrate and re-enforce basic and advanced culinary skills. Carryout the primary culinary skills required of a volume shop focusing on off-premise catered events. The Executive Chef must have strong communication and organizational skills to manage and motivate a diverse and multilingual culinary staff. Must show competency in presentation and plating techniques for multi coursed off-premise events. Education and Experience Minimum six (6) years of experience in a supervisory role as an Executive Chef of a staff of 20 or more employees. Extended experience and knowledge of banquet service. Off-premise catering experience preferred. Culinary Diploma Consideration of individual's credentials and resume will be considered in lieu of educational background. Must be Servsafe Certified Continual Education and experiences as needed to continually develop the culinary program. Meetings: Weekly Management Meetings Weekly Kitchen Meetings Daily production Meetings Monthly all Kitchen Staff Meetings Department: Catering and The Studio Café Oversees: All kitchen personnel Budget Responsibilities: Food, Kitchen Salaries, Kitchen Supplies, and Smallwares.

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

Mansions Independent Living is seeking an Executive Chef to join our team! You will be responsible for providing residents with a memorable dining experience that enhances their daily life. We are looking for a caring, compassionate, dedicated, hard working and organized individual. The Dining Services Director/Executive Chef is responsible for managing all aspects of the food service program available at the community, including staffing; inventory/budget control; food handling, preparation and storage; and sanitation procedures. Including but not limited to adhering to customer service and hospitality philosophy by engaging in excellent customer service to residents and their families, and team members. Provide a high level of customer service and hospitality to residents and team members by achieving the standards as outlined. People Management Maintains a regular presence in the dining room during meal times to hear input and concerns, while monitoring and ensuring high quality food preparation, satisfaction and presentation. Builds and maintains professional resident relationships in order to resolve issues or concerns in a timely and positive manner. Provides team members with coaching, feedback, and developmental opportunities and builds effective teams. Key Responsibilities Supervise and coordinate all culinary activities Oversee budgeting and ordering Oversee guest services and resolve issues Hands on meal preparation with culinary team Ensure a high quality of ingredients and food preparation Preparing weekly menus Train and manage kitchen and dining room personnel Manage Head Server as they oversee Dining Room Create and adjust staff schedules to meet restaurant needs Adhere to all safety and sanitation regulations The Executive Chef is over the dining department in its entirety and is ultimately responsible for staff and covering all shifts while ensuring food is quality and up to Resident expectations. Schedule This is a salaried position. Some weekend work is required and 45-50 hours a week is expected of this position. Requirements Minimum of 7 years food service experience. Minimum 2 years management experience. Must be available and willing to work an average of 50 hours per week. Previous experience in food service or other related fields Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail Education Bachelor or Associates Degree in Culinary Arts, preferred It's always a great day at The Mansions!

The Executive Chef oversees kitchen operations, creates an innovative menu, and coordinates the preparation of food ordered by our members and their guests as well as banquet events. Duties/Responsibilities: • Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request. • Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. • Creates and modifies the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability. • Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. • Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed. • Sets prices for food items on the menu. • Collaborates with specialty chefs on menu items-for example, works with the sous chef to design an innovative, appealing, and banquet menu items. • Performs other related duties as assigned. Supervisory Responsibilities: • Trains and/or oversees training of kitchen staff. • Schedules kitchen staff, assigning roles based on experience and skills. • Supervises work product from kitchen and back-of-house staff. • Conducts performance evaluations that are timely and constructive. • Handles discipline and termination of employees as needed and in accordance with restaurant policy. Required Skills/Abilities: • Ability to produce an excellent culinary and restaurant experience for our members, guests, and clients. • Excellent verbal and written communication skills. • Excellent time management, scheduling, managerial, and organizational skills. • Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. • Ability to work varying shifts to include nights, weekends and holidays is required. Education and Experience: • Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. • At least five years of culinary managerial experience required. • Business experience to include P&L responsibility strongly preferred. Physical Requirements: • Prolonged periods standing and preparing and cooking food. • Must be able to lift up to 25 pounds at times. • Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold. The Gathering Spot is an Equal Opportunity Employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.

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

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another.Club Location: White Columns Country Club - Milton, GATitle: Executive Chef Department: Food & Beverage Reports to: General Manager FLSA Status: ExemptScope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits.Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays.Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire.Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts.Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions.A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills.Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities.Mathematical skills such as profit/loss concepts, percentages, and variances are used often.Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Job DescriptionBenefits: 401(k) matching Bonus based on performance Competitive salary Free food & snacks Free uniforms We're a private foodservice company located on Campus at GA Tech in Midtown Atlanta that provides from-scratch meals cooked in-house at private student residences on campus. Position to start ASAP Full time 40/hrs week Monday to Thursday 9am - 6:45pm and Friday Lunch 9am-1:30pm No weekends, early mornings or late nights. Additional catering overtime hours available by request when available. Responsibilities include: Executing meals for Lunch & Dinner buffet service. Manage & delegate workload with kitchen staff Coordinate with Campus Manager on general operations & needs. Welcome students to meal services. Maintaining a tight, well organized & professional kitchen Qualifications: Because our work involves dealing directly with our clients, the candidate must be customer focussed, outgoing, well presented & be able to communicate clearly and effectively. Candidate must have experience in a hands-on Chef position. Culinary creativity to have input on menu development & execution, especially for dietary needs. Servsafe certified. Ability to lift and carry 50 pounds. $24/hr + based on experience. Free meals each shift. IRA Matching

Are you a chef who wants to escape the toxic kitchen workplace and work directly with private clients? Join the movement to fight against the processed junk-food giants in favour of powerful organic, home-cooked meals - the fuel that made humans into the most successful species on our planet. Become a Biochef at Biospan, where you'll create powerful, bespoke meals for private clients - working directly in their homes. Dive into a world of performance cooking and nutrition, handpicking the finest organic ingredients. You'll team up with nutrition experts, learn the art of nutritious meal prep, and directly see the life-changing effects your cooking has on clients. It's more than a job; you'll be changing people's live everyday. We are looking for a private chef to work 15 days a month serving fresh breakfast and dinner. The role is based in Alpharetta and requires a flexible 'on-call schedule'. Some weeks you may have 7 days worth of work, other weeks 2 days (or none), but with a minimum of 15 days per month. At Biospan, you'll get hands-on training from our nutritional experts and head chef. Learn to craft custom nutrition-packed menus, select the finest organic produce, and cook meals that are as nutritious as they are flavourful. It's a masterclass in taking cooking to the next level. If you value nutrition, fitness, and natural living, we want you to apply. (The ideal candidate is trustworthy, organised, and always willing to go the extra mile.) Experience: 3 years minimum chef experience Private chef experience (preferred) Other requirements: Driving Licence (required) Background check (required) Insurance (required) Work Location: In person (in the clients home) How to apply: Please fill out the application form. It will take 1 to 2 minutes. We ask you questions about your experience, your location, and your work preferences. This way, we can contact you in the future when we have jobs in your area. Please fill out address questions properly (without adding extra notes), or your application may not be processed properly.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $23.46/hour, automatic raise to $24.46/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)