Sous chef jobs in Athens, GA - 42 jobs

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

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

Job Description We are hiring immediately for a full time SOUS CHEF position. Note: online applications accepted only. Schedule: Full time; Days and hours may vary. Nights and weekends. More details upon interview. Requirement: Prior culinary experience is required. Pay Range: $16.00 per hour to $17.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1476051. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here for information on additional company-provided time off benefits. Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job Description Join Our Team as a Chef at The Spot Sports Bar & Grill Gwinnett! Are you a culinary professional with a passion for creating unforgettable dining experiences? The Spot Sports Bar & Grill Gwinnett, located in Duluth, GA, is looking for a talented and experienced Chef to join our team. If you have a flair for flavor, a commitment to excellence, and at least 5 years of experience in the kitchen, we'd love to hear from you! About Us At The Spot Sports Bar & Grill Gwinnett, we pride ourselves on delivering delicious food, refreshing drinks, and a welcoming atmosphere for our guests. Whether it's game day or a casual night out, we're the go-to destination for great food and good vibes in Duluth, GA. What You'll Do As our Chef, you'll play a pivotal role in ensuring our guests enjoy a dining experience that keeps them coming back for more. Your responsibilities will include: - Preparing and presenting high-quality dishes that meet our standards. - Creating and maintaining a clean, organized, and efficient kitchen environment. - Collaborating with management to develop menu items and specials. - Managing food inventory and ensuring proper storage and rotation. - Leading and mentoring kitchen staff to maintain consistency and quality. - Ensuring compliance with health and safety regulations. What We're Looking For We're seeking a Chef who brings creativity, leadership, and expertise to the table. Here's what you'll need to succeed in this role: - 5+ years of experience in a professional kitchen setting. - Strong knowledge of food preparation techniques and kitchen operations. - A passion for creating flavorful, high-quality dishes. - Excellent organizational and time-management skills. - The ability to thrive in a fast-paced, team-oriented environment. - A commitment to maintaining a safe and clean workspace. Why Join Us? While we don't currently offer additional benefits, this is an opportunity to be part of a dynamic team at a beloved local establishment. You'll have the chance to showcase your culinary skills, contribute to an exciting menu, and work in a supportive and energetic environment. Our Culture and Values At The Spot Sports Bar & Grill Gwinnett, we value teamwork, creativity, and a commitment to excellence. We believe in fostering a positive and collaborative workplace where every team member has the opportunity to shine. If you're passionate about food and creating memorable experiences for guests, you'll fit right in with our team. Ready to Join Us? If you're ready to bring your culinary expertise to The Spot Sports Bar & Grill Gwinnett, we'd love to hear from you! Apply today and take the next step in your culinary career. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Vinny's New York Pizza & Grill in Duluth, GA is looking for an experience italian culinary chef to join our 18 person strong team. MUST have a min 5 years field experience with knowledge of pasta and seafood. We are located on 6590 Sugarloaf Parkway 201. Our ideal candidate is attentive, punctual, and reliable. Responsibilities Oversee food safety handling and sanitation practices for kitchen staff Prepare dishes to customer preferences Plan and delegate food preparation and cooking tasks to the BOH team Train and develop cooks as needed Qualifications Strong attention to detail with exceptional organizational skills Excellent leadership skills with the ability to motivate the team Relevant food safety and handling certificate Experience as a Pizza chef is a must We are looking forward to hearing from you.

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

Job Description At Seven Oaks Academy Montessori, the food we serve is part of the love we give. Every snack and every meal is a moment of nourishment, comfort, and learning for our children. We are seeking a Cook who understands that preparing food for young learners is both an art and a service - someone who brings pride, joy, and purpose to the kitchen each day. You will be responsible for preparing our morning snack, lunch, and afternoon snack, using fresh ingredients, CACFP-aligned standards, and our signature seed-to-table philosophy. Duties Daily Meal Preparation Prepare morning snack, lunch, and afternoon snack for children 6 weeks-6 years. Follow CACFP guidelines, USDA meal patterns, portion sizes, and documentation. Use seasonal produce and incorporate garden-grown ingredients whenever possible. Seed-to-Table Garden Integration Assist with basic gardening tasks: planting, watering, harvesting, and prepping produce. Support our seed-to-table curriculum with simple kitchen-to-garden connections for children. Recommend seasonal produce for planting to strengthen school menus. Kitchen Operations Safety Maintain full compliance with ServSafe, local health regulations, and sanitization protocols. Complete accurate food temperature logs, production records, and CACFP paperwork. Manage inventory, labeling, storage, and rotation. Maintain a clean, organized, and joyful kitchen environment. Menu Planning Collaboration Support monthly menu development aligned with CACFP and school food philosophy. Modify meals for allergies and dietary needs. Work closely with school leadership to ensure smooth meal service and positive family experience. Requirements Experience cooking in school nutrition, childcare centers, or institutional/batch settings Strong working knowledge of CACFP Familiarity with gardening and farm-to-table practices ServSafe Certification (or obtained within 30 days) Ability to lift 40 lbs and stand for extended periods Strong organization, documentation, and time-management skills A heart for children and alignment with Seven Oaks Academy's core values: Respect, No Excuses, Play Dough, and Team Player Schedule: Monday-Friday during school operating hours (Responsible for morning snack, lunch, and afternoon snack) Nice To Haves Experience in Montessori or natural learning settings Bilingual (English/Spanish) Ability to help lead small nutrition or garden demonstrations Passion for healthy, seasonal, global-inspired cooking for children About Us Seven Oaks Academyis a Montessori preschool in Lawrenceville, Georgia. Our mission is to plant seeds where a child can blossom, explore and more ensuring kindergarten readiness. We celebrate each child's individuality and help them discover how they can best contribute to our world and culture. All children are naturally curious and love to learn; we support this innate drive by providing environments that meet children's developmental needs, by having a staff of loving and well-prepared adults, and by building a community of families that actively support our mission. Why do so many families choose Montessori? Individualized learning Lessons are designed and given to each child when they are most ready to learn. Whole child education Social, emotional, and physical development is emphasized along with academic skills. Empowered by choice Freedom to move and choose activities fosters independence and self-confidence. Supported by research Current neurology and human development research consistently backs Montessori. Visit ************************ for more information about our school.

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

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

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

Uncle Jack's Meat House is hiring an Experienced Sous Chef (5 Years Req) Are you a talented chef with a passion for creating delicious dishes? Do you thrive in a fast-paced and dynamic environment? If so, we have an immediate opening for an Executive Sous Chef at Uncle Jack's Meat House! At Uncle Jack's Meat House, we are a legendary award-winning brand in the food and beverage industry. As part of our growing restaurant group, you will have the opportunity to work with a talented team and contribute to our success. We value our team members immensely and offer a range of benefits including earned PTO, dental, health, and vision insurance, as well as a generous discount for meals. Overview: Industry: Food & Beverage Schedule Types: 10-hour shift, 12-hour shift Remote Type: On-site Education: High School Degree Employee Discount Job Types: Full-time Responsibilities: Lead and manage the culinary team, providing guidance and support Create and execute innovative menus that showcase the best of our brand Collaborating with the Restaurant Manager to set item prices Ensure the highest standards of food quality, taste, and presentation Monitor inventory levels and ensure proper storage and handling of ingredients Collaborate with front-of-house staff to provide a seamless dining experience Reviewing staffing levels to meet service, operational, and financial objectives. Plan and prepare delicious and high-quality dishes. Ensure that all dishes are cooked well and presented in an aesthetically pleasing way. Ensure food safety and hygiene standards are met. Keep stations clean and comply with food safety standards. Order food supplies. Monitor and maintain kitchen equipment. Solve problems that arise and seize control of issues in the kitchen. Manage inventory and control food costs. Collaborate with the culinary team to develop new menu items. Requirements: Proven experience as an Executive Sous Chef or similar role. Creativity, Leadership, and Time Management. Highly skilled in culinary techniques and food preparation. Strong knowledge of food safety and sanitation regulations. Ability to work in a fast-paced and high-pressure environment. Handles pressure well and professionally. Excellent leadership and communication skills. Salary: $58,000 - $62,000.00 Location: Duluth, 30097 If you are a motivated and dynamic chef looking to take your career to the next level, apply now to join the Uncle Jack's Meat House team! Work schedule 10 hour shift 12 hour shift Weekend availability Monday to Friday Holidays Night shift Day shift Supplemental pay Other Benefits Paid time off Employee discount

Morrison Healthcare Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: * Plans regular and modified menus according to established guidelines * Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality * Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards * Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned * Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products * Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits * Follows facility, department, and Company safety policies and procedures to include occurrence reporting * Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: * A.S. or equivalent experience * 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chef experience a must * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in client satisfaction programs/activities * ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1481564 Morrison Healthcare Teresa E Whiteside [[req_classification]]

Success In This Role Is Measured By: * Assistance with preparation and design of all food and beverage menus for both daily service and special events. * Assisting the Director of Culinary and Hospitality in meeting or exceeding budgeted financial results through effective expense management and preparation of food and monitoring of supplies. * Manage the daily prep and production, hold pre-shift service meeting, oversee line service, ensure ticket accuracy and final presentation of all items. * The ability to train and nurture employees and promote internal growth. Key Duties and Responsibilities: * Resolve any issues that arise and seize control of the kitchen through sound management practices. * Promote innovation and produce high quality plates both in presentation and taste. * Manage and train kitchen staff by establishing working relationships with team members. * Work hand in hand with the staff throughout prep and production and ensure that appropriate par levels are maintained. Minimum Qualifications: * Culinary arts degree and two years of operational experience, or a bachelor's degree with three years of operational experience in a food service setting. * Must be Serv-Safe Certified. * Senior Living experience is a plus. * Understanding of various cooking methods, ingredients, use of equipment and procedures of a professional kitchen environment. * Meet all special dietary needs, preferences, and restrictions of residents. * Take charge of the planning and execution of all community marketing and special events. Our people and our residents are at the center of our universe. We can't wait to meet you! The Arbor Company 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. Arbor7

Benefits: 401(k) Health insurance Paid time off Training & development Tuition assistance Vision insurance Primrose School of Lawrenceville North is seeking a Chef that can work independently in our fast paced environment. The Chef will work with limited supervisor and must be well organized. The Chef is expected to create menus, prepare snacks and lunch for children ages 1-12, years old. Only serious applicants with a degree from a Culinary Art Institute need apply. Responsibilities: Must be able to work in a fast flowing environment with outstanding organization and time management. Create and prepare nutritious and delicious meals for children Follow all health and safety regulations in the kitchen Order, purchase and manage inventory for the kitchen Collaborate with school leadership team to plan and execute special events and holiday meals Follow nutrition food guides for serving. Maintain a clean and organized kitchen environment Requirements: Culinary Degree is Required. Previous experience in a professional kitchen setting Knowledge of nutrition and food safety guidelines Ability to work in a fast-paced environment Excellent communication and teamwork skills About Us:Primrose School of Lawrenceville North has been providing high-quality early education and care for over 20 years. Our commitment to excellence and dedication to the well-being of our students and staff make us a beloved part of the Lawrenceville community. ``` Compensation: $13.00 - $17.00 per hour

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

Kana Hotel Group's mission is to be one of the most admired and service quality driven hotel companies in the industry. We will accomplish our goal by creating an atmosphere of friendly employee behavior and delivering the highest quality service and value to our guests. From our Team Members to our General Managers and Regional Support team, we seek people who have a passion for the hospitality business and want to grow with us. Most of our existing leadership team members have been promoted from within the company. As a member of our team, you will be expected to contribute your talents and energies to improve the environment and quality of the company, as well as the company's services. In return you will be given opportunities to grow and advance in your career. Primary Responsibilities Coordination of all banquet hot and cold foods. Banquet Cook must ensure quality meets specs and guarantees. Banquet Cook will ensure quality of banquet hot foods, main entree, starch and vegetables are of highest quality available Prepare or direct preparation of food served using established production procedures Determine amount and type of food and supplies required using production systems Ensure availability of supplies and food or approved substitutions in adequate time for preparation Learn menus, recipes, preparation, and presentation. Communicates with the Banquet Captain on all banquet equipment needed to perform a banquet. Should have a good working relation with Kitchen Manager, Banquet Captains, Sales Team, and all team members, and should be in direct communication constantly to insure counts are proper. Assists in the lowering of food cost and waste. Responsible for the return of food. Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques. Store food properly and safely, marking date and item Report necessary equipment repair and maintenance to supervisor Correctly prepare all food served following standard recipes and special diet orders Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved Apportion food for serving Maintain daily production records Keep work area neat and clean at all times; clean and maintain equipment used in food preparation Complete food temperature checks before service Prep all food for next shift and for the following day Work with Banquet and Sales teams to ensure guest satisfaction and resolve complaints about food service as needed Availability to work nights, weekends, holidays depending on business needs Qualifications: 2 Years previous experience in similar position Must obtain Manager ServSafe certification Education/Experience • High School Diploma or GED preferred • Culinary school 2-4 year degree preferred Our company 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. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

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

Job DescriptionKana Hotel Group's mission is to be one of the most admired and service quality driven hotel companies in the industry. We will accomplish our goal by creating an atmosphere of friendly employee behavior and delivering the highest quality service and value to our guests. From our Team Members to our General Managers and Regional Support team, we seek people who have a passion for the hospitality business and want to grow with us. Most of our existing leadership team members have been promoted from within the company. As a member of our team, you will be expected to contribute your talents and energies to improve the environment and quality of the company, as well as the company's services. In return you will be given opportunities to grow and advance in your career. Primary Responsibilities Coordination of all banquet hot and cold foods. Banquet Cook must ensure quality meets specs and guarantees. Banquet Cook will ensure quality of banquet hot foods, main entree, starch and vegetables are of highest quality available Prepare or direct preparation of food served using established production procedures Determine amount and type of food and supplies required using production systems Ensure availability of supplies and food or approved substitutions in adequate time for preparation Learn menus, recipes, preparation, and presentation. Communicates with the Banquet Captain on all banquet equipment needed to perform a banquet. Should have a good working relation with Kitchen Manager, Banquet Captains, Sales Team, and all team members, and should be in direct communication constantly to insure counts are proper. Assists in the lowering of food cost and waste. Responsible for the return of food. Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques. Store food properly and safely, marking date and item Report necessary equipment repair and maintenance to supervisor Correctly prepare all food served following standard recipes and special diet orders Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved Apportion food for serving Maintain daily production records Keep work area neat and clean at all times; clean and maintain equipment used in food preparation Complete food temperature checks before service Prep all food for next shift and for the following day Work with Banquet and Sales teams to ensure guest satisfaction and resolve complaints about food service as needed Availability to work nights, weekends, holidays depending on business needs Qualifications: 2 Years previous experience in similar position Must obtain Manager ServSafe certification Education/Experience • High School Diploma or GED preferred • Culinary school 2-4 year degree preferred Our company 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. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

KURA SUSHI - Pioneers of the revolving sushi concept! Interview for our location in Buford Come join the Kura Krew, a team that is passionate about food, culture and providing a unique experience! Wages: $12.00/hour + Tips Example earnings: $12.00/hr. + $5.50/hr. in tips = $17.50/hr. projected earnings. * Note - Projected earnings is an example of what you could earn in this role. Actual earnings depends on actual tips earned. * Come roll with us! - ******************************************* * Must be at least 18 years of age or older to apply* * Check out our Benefits!- ***************************************** Line Cooks/Prep Cooks at Kura are: * Team players that go above and beyond * Committed to preparing and providing fresh, tasty, and quality food to our guests * Organized and possess the ability to multi-task * Knowledgeable about food safety standards and restaurant cleanliness * Eager and enthusiastic about learning and preparing sushi by Kura standards. Schedule: * Full-time and Part-time hours available! * Availability to work days, nights, weekends, and holidays is preferred Benefits: We value our employees' time and efforts! We offer the following benefits to eligible employees: * Earn solid Tips! * Meal discounts * Flexible scheduling + life-work balance * Career growth opportunities - we put a strong focus on promotion from within! * Generous employee referral program - get paid to work with your friends! (conditions apply) About Kura Sushi USA: Kura Sushi USA is an innovative and tech interactive Japanese restaurant established in 2008 as a subsidiary of Kura Sushi, Inc. Since the opening of the first restaurant in Osaka, Japan in 1977, the Kura Corporation has grown substantially with over 540 locations across Japan, Taiwan and the United States. Kura Sushi is on a mission to revolutionize the sushi dining experience. As pioneers of the "revolving sushi" concept, we combine advanced technology, premium ingredients, and affordable prices to enhance the unique revolving sushi dining experience. Kura Sushi provides equal opportunities for everyone that works for us and everyone that applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race, religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. Pay Transparency: This position offers a pay rate of ($12.00 to $12.00) per hour, depending on experience and qualifications. Compensation offered is also subject to local wage and hour laws. At Kura Sushi, we are committed to pay transparency and ensuring competitive compensation for all roles