Executive chef jobs in Saint Simons, GA - 2,101 jobs

The Executive Pastry Chef at Marietta Country Club is a senior culinary leadership role responsible for all pastry and bakery production for the Club's a la carte dining venues, private member events, and banquet functions. This position plays a vital role in upholding the Club's reputation for exceptional quality, refined presentation, and elevated member service. The Pastry Chef combines advanced technical expertise, creativity, and disciplined execution to deliver memorable dessert experiences aligned with the Club's high standards and culinary vision. Core Responsibilities Menu Development & Culinary Excellence Design and execute seasonal, innovative dessert menus and daily/weekly pastry features that complement and enhance Marietta Country Club's overall culinary program. Develop, recommend, and produce refined dessert offerings for member dining, private events, weddings, and Club-produced banquet functions. Create elegant plated desserts, specialty celebration cakes, intricate decorative elements, and elevated dessert buffet displays reflective of a premier private club experience. Production & Operational Execution Oversee daily production of all breads, pastries, cakes, and desserts across all Club outlets, including a la carte dining, banquets, pastry carts, and specialty functions. Ensure consistency in quality, taste, portioning, and presentation while meeting service timelines. Coordinate closely with banquet operations to fulfill daily dessert and bread requirements, ensuring proper setup in accordance with banquet event orders. Leadership, Training & Culture Hire, train, supervise, and mentor pastry and bake shop team members, fostering a culture of professionalism, accountability, and continuous improvement. Assist with onboarding and training new pastry team members and stewards in recipes, techniques, safety, sanitation, and kitchen procedures. Provide standardized recipes, methods, and best practices to pastry cooks while overseeing skill development and performance standards. Administrative & Financial Stewardship Manage the pastry budget, assist with annual budget planning, and support capital equipment planning and needs. Prepare and monitor food and labor cost projections; analyze financial performance and implement corrective action when necessary. Order supplies, maintain accurate inventory levels, approve requisitions, and implement controls to minimize waste, loss, and theft. Create, organize, and catalog departmental recipes, photos, production guides, and order specifications to ensure consistency and continuity. Communication & Collaboration Work closely and communicate daily with the Executive Chef to ensure alignment with the Club's culinary direction and service expectations. Attend culinary, operational, and committee meetings as directed. Maintain effective communication and teamwork with front-of-house leadership and staff to ensure seamless member service. Collaborate with banquet and event planning teams regarding all pastry-related aspects of Club functions. Member Engagement & Professional Presence Maintain a visible and approachable presence with members, including periodic dining room walkthroughs to engage with members, gather feedback, and respond to questions. Represent Marietta Country Club with professionalism, confidence, and a service-oriented mindset at all times. Quality, Safety & Sanitation Uphold the highest standards of food quality, cleanliness, and sanitation throughout all pastry and bakery operations. Implement and reinforce safety, sanitation, and accident-prevention training for all pastry staff. Regularly evaluate pastry products and production processes to ensure consistent adherence to Club standards. Additional Responsibilities Perform additional duties as assigned by the Executive Chef. Demonstrate strong mental fortitude and composure in a high-expectation, fast-paced private club environment. Requirements & Skills Education & Training Associate's Degree in Pastry Arts or related culinary discipline strongly preferred. Graduate of an accredited culinary school or completion of a recognized apprenticeship program. Experience Minimum of 3-5 years of progressive pastry experience in upscale fine dining restaurants, luxury hotels, or private clubs. Certifications Valid food handler certification (e.g., ServSafe) required. Technical Expertise Advanced proficiency in classic and contemporary pastry techniques, including chocolate tempering, fermentation, artisan bread production, and plated dessert execution. Working knowledge of special dietary needs, including gluten-free, vegan, and allergen-conscious preparations. Professional & Physical Requirements Ability to stand for extended periods, work in hot kitchen environments, and lift up to 50 pounds. Strong organizational, leadership, and interpersonal communication skills. Proven ability to remain calm, focused, and decisive in high-pressure service situations. Working Conditions Schedule: Full-time position requiring flexible availability, including early mornings, evenings, weekends, and holidays. Environment: A high-performance private club culinary setting ranging from focused prep periods to high-volume service during member events and large-scale banquets. Reporting Structure Reports To: Executive Chef Supervises: Bakers and Pastry/Bake Shop Staff Marietta Country Club is an Equal Opportunity Employer and a Drug Free Workplace. Background checks are required. We participate in E-Verify. Please note that due to the large number of responses we receive, only candidates being considered for the above position will be contacted for an interview.

As an executive chef at Bobbie's, you will oversee kitchen operations and manage inventory, ensuring cost efficiency without sacrificing quality. You will uphold food safety regulations, including handling and preparation standards. You will also set food service and presentation standards. Among other duties, you will create a menu that accommodates diverse dietary needs, mentoring kitchen staff, and create a team-oriented environment that promotes growth. Responsibilities include the implementation of staff trainings related to cooking techniques, food safety, and service excellence. Additionally, you will collaborate closely with front-of-house managers and staff. You will plan and execute catering for special events and oversee the maintenance of equipment and facilities. The ideal candidate has extensive knowledge of dining concepts and restaurant management. They demonstrate excellent communication skills and feel comfortable working collaboratively across departments. The candidate also exercises independent judgment, discretion, and leadership. Minimum qualifications: Proven success as an executive chef or similar role Experience supervising kitchen staff and leading and inspiring culinary teams Strong background in menu planning, food production, kitchen management, food and plate costs, and dish rotation Familiarity with inventory management and cost control measures Preferred qualifications: At least five years of kitchen management experience in a casual, high-volume environment Certificates, licenses, and registrations: ServSafe certificate (federal and local) Valid driver's license Acceptance as a SCAD-authorized driver Travel required: Less than 10% Work hours: The university work week is Sunday through Saturday. Most offices are open Monday through Friday 8:30 a.m. to 5:30 p.m. To accommodate business needs, employees may be assigned to other workdays and/or hours, including weekends and evenings. ADA tag: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements and minimum qualifications listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions and/or meet the minimum qualifications.

About Westgate Vacation Villas & Town Center Resort: Westgate Vacation Villas & Town Center Resort, which boasts more than 3,000 accommodations, offers you a great opportunity to meet and share stories with guests who arrive from around the world to enjoy Central Florida's world-famous theme parks and attractions. Enjoy the surroundings and excitement that our world-class resort offers such as 14 heated outdoor pools, 14 hot tubs and the state-of-the-art Ship Wreck Island Water Park. Job Description Are you a passionate and skilled culinary professional looking for an exciting opportunity to showcase your talent? Westgate Resorts is seeking a dynamic Sous Chef to support our diverse food and beverage outlets across the resort. If you thrive in a fast-paced environment, take pride in delivering exceptional dining experiences, and enjoy leading a team, we want to hear from you! Responsibilities Support and oversee culinary operations across various restaurant outlets. Lead, mentor, and inspire kitchen staff to maintain the highest standards of quality and service. Ensure that all guests receive a memorable dining experience through impeccable food preparation and presentation. Maintain clean, organized, and efficient workstations that align with our restaurant's culture and high standards. Assist in menu development, recipe creation, and kitchen operations to enhance the overall guest experience. Manage food inventory, ensuring proper rotation, freshness, and compliance with safety standards. Collaborate with fellow chefs and front-of-house teams to ensure seamless service and operations. Monitor and uphold food quality, portion control, and adherence to health and safety guidelines. Provide training and support to team members, fostering a culture of continuous improvement. To excel in this role, you must embody our core values of integrity, passion, and a strong work ethic. These values are essential to our success, and we are looking for candidates who shares our commitment. Qualifications Minimum of 5 years in culinary management or similar role. A diploma from a certified culinary academy is preferred but not required. Must obtain and maintain a Food Manager Certification. MUST have extensive experience in Mexican cuisine preparation and presentation. Proven ability to manage and motivate a team while maintaining a positive, high-energy work environment. A love for food, flavor, and innovation with the ability to contribute fresh ideas to our menus. Strong organizational skills and a commitment to maintaining food quality and safety. Remain calm under pressure and find solutions that enhance service and efficiency. Proficiency in butchering, charcuterie, sauces, stocks, and other advanced culinary techniques. Must be able to work weekends and holidays as needed. Westgate Resorts is a smoke and tobacco-free workplace. Except where prohibited by law, applicants who smoke or use tobacco products will not be considered for positions at Westgate. Required to pass a background check, drug test, and prove eligibility to work in the United States Additional Information Why Westgate? Comprehensive health benefits - medical, dental and vision Paid Time Off (PTO) - vacation, sick, and personal Paid Holidays 401K with generous company match Get access to your pay as you need it with our Daily Pay benefit Family benefits including pregnancy, and parental leave and adoption assistance Wellness Programs Flexible Spending Accounts Tuition Assistance Military Leave Employee Assistance Program (EAP) Life, Disability, Accident, Critical Illness & Hospital Insurance Pet Insurance Exclusive discounts for Team Member (i.e., hotels, cruise, resorts, restaurants, entertainment, etc.) Advancement & development opportunities Community Involvement Programs Westgate Resorts is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other protected status under federal, state or local law. If you have a disability and believe you need a reasonable accommodation in order to complete your application or any part of the recruiting process, please email WGAccommodations@wgresorts.com with the job title and the location of the position for which you are applying. This job posting is intended to provide a general overview of the position and may not include every responsibility, duty, or qualification required. Duties, responsibilities, and activities may change at any time with or without notice.

The Kitchen Supervisor at Cross City Correctional Institution supervises inmates to ensure that meal and food items are prepared in accordance with production plans. In this role, you will train workers in methods of performing duties, as well as assign and coordinate work to promote the efficiency of operations. This person is also responsible for the sanitation of the facility and maintaining personal safety, by conforming to all standards and regulations. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Benefits: Full Health Benefits, 401k , Vacation/PTO, Holiday Pay, College Tuition Assistance, Free Shift Meals & MORE! Starting Pay: $17/hour Florida DOC Job Responsibilities ? Adhere to and maintain preparation and production guidelines according to Aramark standards by reviewing and approving production and temperature logs. ? Supervise inmates in food preparation and tray assembly. ? Ensure timely, efficient meal service and all Aramark guidelines are being met. ? Participate in preparation and serving of meals ? Prints and distribute recipes. ? Direct inmates in the use of Aramark recipes and train on proper cooking procedures. ? Ensure proper portions and any special dietary requirements are fulfilled. ? Obtain accurate daily population counts and review with staff. ? Adhere to security policies and procedures. Ensure storage areas are locked at all times. ? Ensure that all kitchen tools and equipment are returned to their designated secure area. Ensure all keys are returned and secured. ? Determines work procedures, prepares work schedules and sanitation schedules while ensuring that cooks, inmates and/or food service workers adhere to the assigned schedule. ? Assist in conducting inventory, properly receiving, and storing food and food related items. Requisition orders as needed for approval. ? Participates in the preparation/5 P?s (Participation, Pulls, Production, Portion Control, and Postproduction), storage and assembly of meals and food items. ? Follows the Company?s Standard of Operation for food handling and storage. Follows HACCP policies and procedures regarding proper food handling procedures. 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 ? Must be over 18 years of age ? Minimum of one (1) year of food prep or related work preferred ? Previous supervisory experience preferred ? Previous experience interacting with inmates a plus ? Ability to motivate and supervise inmates and/or team members to attain quality and quantity of food production in a correctional work environment ? Must be able to obtain a food safety certification ? Ability to work independently with limited supervision ? Ability to exercise good judgment and tact ? Must be able to follow basic safety procedures and policies ? Must qualify for and maintain correctional facility security clearance This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Education About 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 .

SkyBeach Resort is a waterfront resort destination located in the heart of St. Petersburg, Florida. Set along a private beach with an on-site marina, the resort blends laid-back coastal energy with elevated hospitality and modern conveniences. Designed for both relaxation and connection, SkyBeach offers thoughtfully curated amenities, vibrant food and beverage experiences, and a welcoming atmosphere that encourages guests to linger, explore, and return. Our team is committed to delivering genuine service and memorable moments that define the SkyBeach experience. Role Description SkyBeach Resort is seeking a full-time, on-site Food & Beverage Manager to join our team in St. Petersburg, FL. This role is responsible for overseeing the day-to-day operations of the resort's food and beverage outlets while maintaining exceptional service standards and operational excellence. The Food & Beverage Manager will primarily support SkyBar + Grille, our lively beach bar and poolside operation, with occasional oversight of LUMA, our elevated Mediterranean-inspired dining concept. Responsibilities include leading and developing the service team, ensuring consistent guest experiences, managing budgets and inventory, coordinating with vendors, and collaborating closely with culinary, hotel operations, and leadership teams to drive both guest satisfaction and financial performance. Qualifications Proven experience in food service and food & beverage management, including planning, execution, and operational efficiency Strong customer service and training skills with a passion for developing high-performing teams Experience with budgeting, cost controls, inventory management, and vendor relations Excellent leadership, communication, and problem-solving abilities Working knowledge of local health, safety, and food service regulations Previous hospitality or resort experience strongly preferred Bachelor's degree in Hospitality Management, Business, or a related field is a plus Compensation Salary: $60,000-65,000 plus bonus and benefits.

FOOD & BEVERAGE MANAGER Full-Time | On-Site | Reports to: General Manager The Food & Beverage Manager oversees all food and beverage operations across the property-including restaurant service, bars, poolside, beach operations, and event service-ensuring an elevated, seamless, and consistent guest experience. This role drives service standards, operational efficiency, team development, and financial performance in a boutique environment where hands-on leadership and multi-faceted execution are essential. The F&B Manager partners closely with the General Manager to uphold brand vision, maintain profitability, and ensure the highest level of service across all outlets. KEY RESPONSIBILITIESService Excellence & Guest Experience Ensure all outlets deliver refined, warm, and efficient service aligned with luxury standards. Maintain consistent service quality across restaurant, pool, beach, and bar operations. Monitor guest feedback, resolve issues promptly, and lead all service recovery efforts. Oversee VIP amenities, special setups, and all property-wide F&B needs. Drive a culture of hospitality, ensuring every guest interaction reflects the brand. Operational Leadership Direct daily operations for restaurant, bar, pool, and beach service. Lead daily pre-shift meetings, product training, and service briefings. Develop and enforce SOPs, ensuring consistent execution and continuous improvement. Create and manage staff schedules, daily assignments, and labor alignment based on business needs. Oversee opening/closing procedures and ensure operational readiness across all venues. Pool & Beach Oversight Manage all pool and beach attendants and service staff. Ensure smooth operations: towel management, beach chairs, cabanas, and premium setups. Maintain vendor relationships tied to pool/beach service. Enforce safety standards, local compliance, and property guidelines. Staff Management & Development Recruit, hire, train, and develop high-performing F&B teams. Conduct evaluations, performance coaching, and corrective action as necessary. Foster a professional, motivated, service-driven team environment. Partner with HR to ensure compliance with all guidelines, documentation, and training requirements. Financial Management & Cost Control Review daily sales performance and identify revenue opportunities. Monitor beverage costs, inventory levels, and product utilization. Maintain accurate par levels, purchasing controls, and vendor coordination. Collaborate with the Executive Chef and GM on menu updates, pricing strategy, and product mix. Manage labor effectively to meet service expectations and financial targets. Events & Banquets Support planning and execution of private events, buyouts, and group functions. Coordinate staffing, bar setups, service flow, and event-specific requirements. Ensure all event spaces are staged, serviced, and executed according to standards. Leadership, Communication & Brand Standards Act as an influential leader who drives accountability, transparency, and operational ownership. Maintain open communication across departments to ensure cohesive service. Work collaboratively with stakeholders to develop menu concepts, trainings, and improvements. Identify guest needs proactively and implement structured action plans to elevate experience and mitigate risk. QUALIFICATIONS Minimum 3-5 years F&B leadership experience in hotels, resorts, or elevated lifestyle concepts. Strong background managing high-volume, fast-paced service with luxury standards. Experience with POS, OpenTable, Opera, and other hospitality technologies. Proven ability to lead diverse teams, manage budgets, and achieve revenue/expense targets. Knowledge of food and beverage trends, health and safety standards, and compliance requirements. Hands-on, guest-oriented, and solutions-driven approach. Bilingual (English/Spanish) preferred. Must be available to work evenings, weekends, and holidays as needed.

Who Are We: Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our Executive Chefs play a key role in delivering these core values to our guests daily! We are here to make good things happen for other people. Who we are looking for : We are currently seeking Executive Chef candidates who will dedicate themselves to this purpose by joining our exceptional team of culinary professionals. Successful candidates must have a minimum of ten (10) years' previous experience leading high volume/high end kitchens. Truluck's is looking for culinary leaders with experience in preparing exceptional culinary products, coaching members of the culinary staff, cooking in high-volume/high-end environments, and building a culture of excitement and pride. The EC is responsible for the overall leadership of all culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven record of professionalism, accountability, and team commitment. We are looking for the best chefs in the Miami area! If you think you have what it takes to lead our Brickell team, please contact us today! We are looking forward to meeting you! Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Responsibilities Plan and direct food preparation and culinary activities. Modify menus or create new ones that meet quality standards. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange equipment purchases and repairs. Recruit and manage kitchen staff. Rectify problems arising or complaints. Give prepared plates the “final touch.” Perform administrative duties. Comply with nutrition and sanitation regulations and safety standards. Keep time and payroll records. Maintain a positive and professional approach with coworkers and guests. Skills Proven working experience as an executive chef (6-10 years preferred) Excellent record of kitchen leadership Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, R365, Aloha POS) Bachelor's degree in culinary arts or related certificate (preferred)

You will play a key role in menu development, team leadership, and day-to-day kitchen operations, while fostering a collaborative culture with front-of-house management. This position reports directly to the Executive Chef and operates within the Culinary Services leadership structure under the Culinary Director. We take great pride in our diverse and innovative dining venues and our commitment to outstanding service. If you are energized by creating memorable dining experiences and building meaningful connections with residents, we invite you to apply Exceptional Benefits: Enjoy a comprehensive benefits package including: Medical, Dental, & Vision Insurance (Full-Time) Paid Time Off (Vacation accrues from day one!) 401(k) with 6% Company Match Tuition Reimbursement Employee Assistance Program FREE Employee Clinic Visits (up to 6 per year) FREE telemedicine for family members And much more! Work-Life Balance: Flexible schedules with no late nights! Growth Opportunities: Explore continuing education opportunities for yourself and your family members. What You'll Do: Collaborate with the Executive Chef to source fresh, high-quality ingredients and develop innovative menus and signature dishes Lead by example with a strong passion for cooking, creativity, and presentation Support and mentor culinary team members through hands-on leadership, training, and coaching Ensure consistency and quality in the preparation and presentation of all à la carte and event menu items in accordance with established recipes and standards Maintain strong working partnerships with front-of-house management to deliver a seamless dining experience Prepare and serve food as needed, stepping in wherever support is required Coordinate kitchen staffing and scheduling as assigned to ensure efficient operations Oversee inventory management, including ordering, stock rotation, and equipment accountability Ensure all kitchen equipment is maintained in proper working order Enforce best practices for food safety, sanitation, and workplace safety Ensure meals and catered events are executed accurately and on schedule Perform multi-functional duties related to food preparation, sanitation, and opening/closing procedures Assist with the recruitment, selection, scheduling, and training of culinary team members Build positive, lasting relationships with residents through engagement and service excellence Partner with the Director of Culinary Services to support budgeting, forecasting, and cost controls What You'll Bring: Minimum of three years of high-volume Sous Chef experience preferred Proven leadership skills with the ability to motivate and manage culinary teams in a high-pressure environment High energy, creativity, and a genuine passion for food and hospitality Strong commitment to quality, service excellence, and resident satisfaction Who We Are: A beautiful 60-acre Life Plan Community, or CCRC, that offers senior living at the highest level of independence - with unmatched amenities, fine dining, and refined décor - as well as a full continuum of care that includes Independent and Assisted Living, Memory Care, Long-Term Care and Rehabilitation. Cypress Cove enjoys a resident-staff rapport that is engaging and friendly. As much as our residents LOVE to live here, YOU will LOVE to work here! EOE/Drug-Free & Tobacco-Free Workplace

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 Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense 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. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction 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 Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired 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.

Stew / Chef - 30m - Private - Permanent **US Flagged vessel - only considering US passport holders Yacht & Program 30m private, American -flagged vessel Based in Fort Lauderdale (Las Olas Marina) Operating area primarily the Bahamas Owners: Couple in their 70s One -month trip planned with just the owners, occasionally joined by two friends for short stays (1-2 nights) Crew & Role Crew of three: Captain, Mate, and Chef/Stew Role breakdown: approximately 80% Chef / 20% Stew Chef/Stew will maintain the interior as needed Crew works collaboratively and assists each other as required Candidate will have own cabin, shared bathroom with the Mate Owners' Preferences Owners travel with two well -trained dogs (candidate must not be allergic) Owners rarely eat breakfast; main meals are lunch and dinner Compensation & Contract $6,500 - $7,000 +/ - DOE monthly Health insurance provided (candidate sources own plan; owner covers the cost) Contract provided Requirements: Valid US Passport STCW ENG1 FHL2 At least 1 year of yachting experience is preferred Driver's license

Our client couple is seeking a highly skilled and polished Private Chef to work in their residences in Miami, Boston and New York. This role requires a dedicated professional who can travel with them and bring creativity, consistency, and a positive presence into their homes. The ideal candidate will have a Mediterranean and Latin culinary background, with a focus on clean, vibrant flavors. The chef should be comfortable preparing traditional Shabbat dinners and family-style Sunday brunch and dinner. Responsibilities: Prepare daily lunch and dinner for the principals, including meals for two household staff members. Cook for Shabbat dinners on Friday and family brunch/dinner on Sunday. Travel between residences in Miami, Boston, NYC Ensure meals align with dietary preferences. Keep the kitchen spotless and organized Develop new menus, keeping things fresh and avoiding repetition. Sourcing fresh, seasonal ingredients Requirements: Background in Mediterranean and Latin cuisine. Previous experience in private households or on yachts is a plus. Professional, discreet, and upbeat personality. Highly self-motivated and creative, with strong attention to detail. Understands and respects professional boundaries Valid driver's license and clean driving record Excellent, verifiable references Schedule: Days Off: Thursdays and Saturdays

Rotational Private Chef for UHNW Family Contract: Employed, Full-time & Permanent contract Salary: From $200,000 to $240,000+ DOE Accommodation: 3-month temporary housing available during probation period, if required Start Date: ASAP (Cooking trial in the next few weeks) Guests: Family of 6 (with 4 kids) Transport Requirement: A clean driving licence is strongly preferred Important Requirements: Must be legal to work and live in the US Must accept to pass background check and sign NDA to be submitted to the client : A UHNW family in Miami, Florida is seeking an experienced and highly discreet Private Chef to join their household on a rotational basis, working alongside the existing full-time chef. The role typically follows a 5 days on / 5 days off schedule, but flexibility is essential. This is an exceptional opportunity - but also a highly demanding one. The family maintains an ultra-strict gluten-free household due to celiac disease, and places a high priority on ultra-clean, farm-to-table and organic Mediterranean-style cuisine. In addition, one of the principals follows an intense, health-optimized protocol aligned with Bryan Johnson-type diets, requiring accuracy, nutritional knowledge, and exacting standards. You must be able to cater to three key culinary needs: Hyper-healthy, Bryan Johnson protocol-driven meals for one principal Colourful, organic Mediterranean-style cuisine for the wider family A 100% gluten-free kitchen at all times The kitchen is professionally outfitted and located in the main residence. Occasional travel to other U.S.-based properties may be required. Yachting experience is considered a strong advantage, as the family prefers chefs familiar with flexible, high-demand service environments. The role offers a full-time contract with excellent benefits, including relocation support and a 3-month temporary housing option if needed. Please note: This is a high-level private role. The selection process is strict, and only candidates with excellent verifiable references, strong private household experience, and clear background checks will be considered. All candidates must be willing to sign a non-disclosure agreement (NDA) prior to interviews. If you do not meet the above criteria or lack long-term experience in private homes, please do not apply. Due to the high volume of applicants, only shortlisted candidates will be contacted. To apply for this job, please complete the application form and upload all required documents. Applications submitted by email or social media messages will not be considered Join our Private Chef Network 👉 Click Here Create a free PDF Chef portfolio with our online tool and upload it 👉 ********************* Before applying, please review the full job description and our Private Chef Agreement: Private Chef Agreement This position is offered through Montclair Chef Agency, the global leader in private chef recruitment. If you're looking to hire a private chef, visit us at MontclairChef.com

Private Executive Chef - Miami Residence Position: Full-Time | On-Site Schedule: Weekdays, full-time. Flexible hours structured around: Lunch around 1:00 PM, Children's snacks around 3:00 PM and Dinner around 6:00 PM. Compensation: Based on experience Benefits: Available after a 3-month probationary period upon transition to company payroll ⸻ A private family in Coconut Grove is seeking an experienced Private Executive Chef to manage all in-home culinary operations. The ideal candidate brings refined technique, a passion for healthy and globally inspired cuisine, and a discreet, professional presence. ⸻ Responsibilities • Prepare daily meals for a family of five, with an emphasis on wellness, freshness, and presentation • Create weekly menus aligned with family preferences and seasonal ingredients • Prepare a variety of cuisines including Mediterranean, Asian, and modern health-focused fare • Source high-quality ingredients and manage kitchen inventory and organization • Maintain an exceptionally clean and organized kitchen • Coordinate with household staff for smooth daily service and entertaining • Provide discreet service for family meals and private gatherings ⸻ Qualifications • Minimum 5 years of experience as a Private Chef or in fine dining • Strong knowledge of healthy, globally inspired cuisine • Excellent understanding of nutrition, portioning, and presentation • Professional, discreet, and adaptable • Comfortable with occasional travel • Culinary degree preferred ⸻ Additional Details • Daily service for 5 people • Food allergies: kiwi and honey (one child) • Local travel required for grocery shopping • No travel involved Must provide salary expectations to be considered

Job DescriptionThis application is for candidates interested working within the Miami, FL area. Culinista chefs work in clients' homes, providing weekly meal prep service, gatherings of all kinds, and/or full and part time support. The most successful chefs on our platform are trained via culinary school and/or restaurant kitchens, have a combination of fine dining and private chef experience, have at least three years of professional kitchen experience, and are comfortable cooking in high-net worth households. Note, our recruitment software only allows for one file upload for food photos. Please also share a website, Instagram, link to a cloud folder (eg Drive, iCloud), or email additional images to **********************.

Michelin 2 and 3 star experience is required to cook for this UHNW family of four. is located in Miami with occasional travel back to California. Two adults and two children are adventurous eaters and are looking for an up and coming top-tier fine-dining Chef. Qualified candidates do not need to have previous Private Chef experience. MUST have great food pics and a great bio to send along with your resume. Relocation package is available to the right candidate.

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 $28.09/hour, automatic raise to $29.09/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)

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