Sous chef jobs in Columbus, GA - 21 jobs

Forefront Culinary & Support Services is a mission-driven provider of high-quality support services for government, healthcare, and senior living clients across the United States. We specialize in delivering culinary, environmental, and facility maintenance solutions that are reliable, efficient, and compliant with federal and state standards. At Forefront, we invest in our people and empower our teams to bring purpose and pride to every facility we serve. Job Description About the Opportunity Forefront Culinary & Support Services Spring Harbor is seeking an accomplished Executive Chef to lead and elevate our culinary program for their premier senior living community in Columbus, GA . This is a high-impact leadership role for a chef who brings a strong background in upscale dining, country clubs, resorts, or high-end hospitality and who thrives in creating exceptional dining experiences. Forefront Healthcare & Support Services is proud to be named Modern Healthcare's #1 Best Places to Work , and we are committed to providing innovative, high-quality dining and hospitality experiences in senior living and healthcare communities. Spring Harbor Senior Living and Care Community ( Senior Living Retirement Community in Columbus, GA | Spring Harbor ) is recognized for its exceptional hospitality culture, refined dining standards, and commitment to delivering an elevated culinary experience for its residents and guests. We are seeking a polished, innovative culinary leader with a background in high-end country clubs, luxury hotels, upscale resorts, or premier private clubs. This role is ideal for an Executive Chef who thrives in a guest-focused environment, enjoys creating memorable culinary experiences, and leads with creativity, professionalism, and strong operational discipline. Position Summary The Executive Chef will oversee all culinary operations for multiple dining venues, including restaurant-style service, upscale events, seasonal experiences, and catered functions. This leadership role requires a strong balance of culinary artistry and operational expertise, with responsibility for menu development, cost management, team leadership, and overall dining program excellence. The ideal candidate is a forward-thinking, hands-on chef with exceptional leadership skills and the ability to drive quality, consistency, and innovation across all aspects of the culinary program. Qualifications Key Responsibilities Culinary Leadership Develop and execute sophisticated, seasonal menus showcasing fresh, high-quality ingredients. Elevate dining standards with exceptional flavor, presentation, and creativity. Lead high-end events, chef tables, specialty dinners, and holiday celebrations. Maintain a strong presence in the dining program, engaging with residents and guests. Operational Management Direct all culinary operations: production, procurement, inventory, sanitation, and food safety. Manage food and labor budgets while maintaining elevated culinary quality. Implement systems and standards that support operational efficiency and consistency. Build strong vendor relationships and ensure top-tier ingredient sourcing. T eam Development & Leadership Recruit, mentor, and develop a talented culinary team. Foster a positive, collaborative kitchen environment focused on excellence and growth. Provide ongoing training in culinary technique, standards, and hospitality-focused service. Guest Experience & Engagement Build relationships with residents and guests to understand preferences and tailor dining experiences. Champion a culture of hospitality, warmth, and elevated service. Serve as a culinary ambassador, representing the dining program with passion and professionalism. Qualifications Minimum 5 years of experience as an Executive Chef in a high-end country club, luxury hotel, resort, private club, or upscale hospitality environment. Proven success leading multi-outlet culinary operations. Strong financial acumen; experienced with food cost, labor management, inventory, and forecasting. Exceptional leadership, communication, and interpersonal skills. Ability to lead a polished, guest-focused culinary program with creativity and precision. Culinary degree or formal training preferred. Additional Information I deal Candidate We are seeking an Executive Chef who is: Creative, polished, and passionate about the craft of cooking. Skilled at balancing innovation with operational discipline. A strong leader who mentors and develops a cohesive team. Highly organized, calm under pressure, and guest-focused. Experienced in upscale dining environments where presentation, service, and consistency matter.

Forefront Culinary & Support Services is a mission-driven provider of high-quality support services for government, healthcare, and senior living clients across the United States. We specialize in delivering culinary, environmental, and facility maintenance solutions that are reliable, efficient, and compliant with federal and state standards. At Forefront, we invest in our people and empower our teams to bring purpose and pride to every facility we serve. Job Description About the Opportunity Forefront Culinary & Support Services Spring Harbor is seeking an accomplished Executive Chef to lead and elevate our culinary program for their premier senior living community in Columbus, GA. This is a high-impact leadership role for a chef who brings a strong background in upscale dining, country clubs, resorts, or high-end hospitality and who thrives in creating exceptional dining experiences. Forefront Healthcare & Support Services is proud to be named Modern Healthcare's #1 Best Places to Work, and we are committed to providing innovative, high-quality dining and hospitality experiences in senior living and healthcare communities. Spring Harbor Senior Living and Care Community ( Senior Living Retirement Community in Columbus, GA | Spring Harbor ) is recognized for its exceptional hospitality culture, refined dining standards, and commitment to delivering an elevated culinary experience for its residents and guests. We are seeking a polished, innovative culinary leader with a background in high-end country clubs, luxury hotels, upscale resorts, or premier private clubs. This role is ideal for an Executive Chef who thrives in a guest-focused environment, enjoys creating memorable culinary experiences, and leads with creativity, professionalism, and strong operational discipline. Position Summary The Executive Chef will oversee all culinary operations for multiple dining venues, including restaurant-style service, upscale events, seasonal experiences, and catered functions. This leadership role requires a strong balance of culinary artistry and operational expertise, with responsibility for menu development, cost management, team leadership, and overall dining program excellence. The ideal candidate is a forward-thinking, hands-on chef with exceptional leadership skills and the ability to drive quality, consistency, and innovation across all aspects of the culinary program. Qualifications Key Responsibilities Culinary Leadership Develop and execute sophisticated, seasonal menus showcasing fresh, high-quality ingredients. Elevate dining standards with exceptional flavor, presentation, and creativity. Lead high-end events, chef tables, specialty dinners, and holiday celebrations. Maintain a strong presence in the dining program, engaging with residents and guests. Operational Management Direct all culinary operations: production, procurement, inventory, sanitation, and food safety. Manage food and labor budgets while maintaining elevated culinary quality. Implement systems and standards that support operational efficiency and consistency. Build strong vendor relationships and ensure top-tier ingredient sourcing. Team Development & Leadership Recruit, mentor, and develop a talented culinary team. Foster a positive, collaborative kitchen environment focused on excellence and growth. Provide ongoing training in culinary technique, standards, and hospitality-focused service. Guest Experience & Engagement Build relationships with residents and guests to understand preferences and tailor dining experiences. Champion a culture of hospitality, warmth, and elevated service. Serve as a culinary ambassador, representing the dining program with passion and professionalism. Qualifications Minimum 5 years of experience as an Executive Chef in a high-end country club, luxury hotel, resort, private club, or upscale hospitality environment. Proven success leading multi-outlet culinary operations. Strong financial acumen; experienced with food cost, labor management, inventory, and forecasting. Exceptional leadership, communication, and interpersonal skills. Ability to lead a polished, guest-focused culinary program with creativity and precision. Culinary degree or formal training preferred. Additional Information Ideal Candidate We are seeking an Executive Chef who is: Creative, polished, and passionate about the craft of cooking. Skilled at balancing innovation with operational discipline. A strong leader who mentors and develops a cohesive team. Highly organized, calm under pressure, and guest-focused. Experienced in upscale dining environments where presentation, service, and consistency matter.

Job Description We are hiring immediately for full time SOUS CHEF positions. Note: online applications accepted only. Schedule: Full time; Days may vary, 2:00 pm to 10:00 pm. More details upon interview. Requirement: Prior management and cooking experience is required. Pay Range: $18.00 per hour to $20.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1488516. 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. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. 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. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: 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 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 Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *************************************************************************************** About Compass Group: Achieving leadership in the foodservice industry 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. Eurest maintains a drug-free workplace. Req ID: 1488516 [[req_classification]]

Eurest + We are hiring immediately for full time **SOUS CHEF** positions. + **Location:** RTX - 8801 Macon Road, Columbus, GA 31820. _Note: online applications accepted only._ + **Schedule:** Full time; Days may vary, 2:00 pm to 10:00 pm. More details upon interview. + **Requirement:** Prior management and cooking experience is required. + **Pay Range:** $18.00 per hour to $20.00 per hour. **We Make Applying Easy!** Want to apply to this job via text messaging? Text **JOB** to **75000** and search **requisition ID number** **1488516.** 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. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, "connect with people, inspire through food, create solutions, and live our promise," is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. **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. **Associates at Eurest are offered many fantastic benefits.** **Full-time and part-time positions offer the following benefits** to associates: 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 **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 Washington State, Maryland, or to be performed Remotely,_ _click here (******************************************************************************************* _or copy/paste the link below for paid time off benefits information._ _****************************************************************************************** **About Compass Group: Achieving leadership in the foodservice industry** 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. Eurest maintains a drug-free workplace. Req ID: 1488516 [[req_classification]]

Proof of the Pudding is an award-winning catering and hospitality company serving the Southeast, nationally recognized for creating elevated culinary concepts from scratch. The company is a premier provider of Sports & Entertainment Food & Beverage services, delivering premium hospitality experiences for collegiate stadiums, professional sports teams, PGA golf tournaments, international events, and major entertainment venues. Proof of the Pudding is the exclusive Food & Beverage partner for Auburn University Athletics and Campus Events, providing premium hospitality, suites, clubs, concessions, and large-scale catering across all Auburn sport venues and university properties. We are seeking a highly motivated, people-first Executive Sous Chef to help lead culinary operations across All Auburn Athletics venues and campus catering programs. Position Summary The Executive Sous Chef is a senior culinary leadership role responsible for supporting all food and beverage operations across Auburn University Athletics and campus venues. This position plays a critical role in game-day execution, premium hospitality, client-facing service, and large-scale catering operations across a multi-venue campus footprint. This role requires an experienced stadium and catering professional who thrives in fast-paced, high-volume environments, leads with strong people skills, and operates with a full ownership mentality. This is a hands-on leadership position that requires long hours on your feet, constant movement across various venues, and direct engagement with staff, clients, and university partners. Responsibilities: Responsible for assisting in all culinary aspects of Jordan-Hare Stadium. If it involves food, it involves you! Suites, clubs, on-site catering, events, and more. Facilitate the planning and execution of game-day and event menus. Assist in the training, mentoring, and hiring of kitchen staff and help develop staff to reach full potential. Capable of producing a consistent product in a high-volume environment. Ensure proper safety and sanitation of all kitchen/food service areas. Assist in the development and implementation of creative menu items that adhere to Proof of the Pudding standards. Creating and maintaining the overall morale of the kitchen and culinary team. Schedules Staff and food production in accordance with the demands of business, the direction of the Executive Chef, and Company policies. Assist Executive Chef with logistical planning and execution of events as directed. Assist with ordering, budget preparation, inventory control, menu development, financial reports, and scheduling *Responsibilities are not limited to this list Qualifications Required Qualifications 5+ years of leadership experience in Sports & Entertainment Premium Hospitality Operations, Food & Beverage, Operations Management. A degree or formal training in Culinary Arts, Hospitality Management, or equivalent professional experience. Knowledge of Microsoft Office, internal and external email communications, and purchasing procedures Strong operational knowledge of budget and financial management, labor, and food cost controls, as well as high-volume food production systems and catering and banquet operations. Proven ability to manage inventory, ordering, and cost controls in high-volume operations Must live near or be willing to relocate to Auburn, AL. Specialized Qualifications: Capable of producing a consistent product in a high-volume environment Exceptional communication and interpersonal skills Ownership mentality with the ability to run a business as if you own it Exceptional knife skills, knowledge of a variety of culinary techniques, and the ability to teach these skills Work Environment This position breakdown will include both in-office work and kitchen responsibilities. Office work involves computer usage, inter-departmental meetings, and communications via email, phone, and in person. Kitchen duties can include using standard kitchen equipment, bending, lifting, pushing, carrying, and moving products, food items, and equipment. Job duties may include movement between indoors, outdoors, and structures throughout the campus. Physical Demands: Prolonged periods of sitting at a desk and working on a computer. Prolonged periods of standing, moving throughout a kitchen and venue, bending, lifting, and reaching. Ability to work long, demanding event days and extended game-day shifts if necessary Ability to perform physical tasks, such as but not limited to, lifting approx. 30 lbs. COMPANY CORE VALUE AND COMPETENCY REQUIREMENTS Business Acumen - Demonstrate comprehension of the job, including policies, practices, and relationships. Possess the expertise and skill levels required of the job and perform with quality. Dedication - Dependable, reliable and follows through on projects from inception to completion. Willing to put in as much time as necessary to complete tasks. Demonstrate a win-win attitude: “see it, own it, solve it.” Ethics and Integrity - Acts with integrity, honesty and knowledge that promote the company's culture, values and beliefs while maintaining the highest standards of professional conduct. Safety & Security - Observe safety and security standards. Use equipment and materials properly. Comply with safety standards and personal protective equipment requirements. Report potential unsafe conditions or practices to appropriate person immediately. Promote restaurant safety, cleanliness and security compliance at all times. Teamwork - Cooperate and be willing to work as a team player to achieve goals and tasks accurately, efficiently and timely. Communication - Communicate clearly and effectively with mutual respect, understanding and trust to fellow associates, managers, supervisors and guests. Listen carefully to opinions and views of others; state understanding of what has been heard. Initiative - Contribute new ideas and suggestions to enhance productivity and efficiency. Be proactive in troubleshooting problems or issues and take action to mitigate potential problems. Adaptability & Planning - Possess the ability to learn new tasks and adjusts well to new situations. Perform well under tight time schedules and pressures to change direction quickly. Service Orientation - Demonstrates a sense of urgency. Is welcoming, friendly and smiles when visible to guests. Position Salary & Benefits: This is considered a full-time salary position. Proof is pleased to provide all full-time eligible employees with Basic Life and AD&D as well as long-term disability at no cost to employees Full-time eligible employees may choose to enroll in optional benefits, including Medical, Dental, Vision, and Voluntary Life and AD&D, Short Term Disability, Voluntary Accident, Voluntary Critical Illness, and Voluntary Hospitality Indemnity Proof of the Pudding and its affiliates are an Equal Opportunity Employer committed to inclusion and employing a diverse workforce. All applicants will receive consideration without regard to race, color, religion, sex, national origin, age, sexual orientation, gender identity, gender expression, veteran status, disability, or other legally protected characteristics.

We are a high volume, local restaurant that serves high quality food in a casual atmosphere and strive to provide excellent service to all that enter our doors. The Sous Chef is responsible for day-to-day culinary operations in a professional kitchen, maintenance of quality standards, as well as supervises storage, stocking, and sanitation procedures. Responsibilities: Quality control of food leaving the kitchen Assist with daily specials Assist with menu item creation Assist in management and training of new personnel Assist with scheduling and performance reviews Keep up to date with new products and preparation techniques Qualifications: At least 3 years of experience in a professional kitchen, similar style restaurant preferred Positive attitude and the ability to work well under pressure Benefits/Perks BCBS Health & Dental Insurance for full time employees 401k with 4% company match after 1 year with company Discounted Meals Complete our short application today! Compensation: $17.00 - $19.50 per hour Amsterdam Cafe was founded in 1991 and has become a staple restaurant to the Auburn community! We offer our guests high quality food in a casual, inviting atmosphere! We also have 2 Food Trucks on Auburn University campus, and will soon be adding two new locations in Auburn to serve our growing community!

Job Description Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for an Executive Chef to join our team. The Executive Chef, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for overall meal preparation, accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef uses innovation, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role. Responsibilities: Assist in planning, preparation, and execution of special events, banquets, and theme meals. Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor. Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. Accurately report and submit monthly inventory of food & beverage supplies. Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well. Responsibly manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. Ensures any dietary needs and restrictions are met. Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. Manages control of food preparation with particular attention to potential overproduction and waste. Oversee maintenance and production of accurate daily records. Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. In collaboration with the Hospitality Manager, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. In collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered. Advise community leadership of any concerns regarding residents. Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. Minimum of five years' experience as an Executive Chef within the hospitality industry. Current ServSafe Certification. If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE D/V

Job Description The Chef de Partie will plan, prep, set up, and provide quality service in all areas of food production, including all food produced for Ariccia Breakfast and Lunch. Duties & Responsibilities: Oversee the flow of production of all production for breakfast, lunch, and dinner service. Responsible for ensuring the success of the team by helping the Banquet Chef with all plate ups or whatever is needed when asked. Ensure the set up for events is correct, and chaffers and or equipment are lit on time. Monitor all mise en place to ensure it is completed to the satisfaction of set standards. To ensure each employee will be able to follow the established recipe and plating guide provided to exact specification. Creation of daily specials, lunch buffet menus, and brunch menus are to be completed with ordering information timely. Maintain and contribute to a positive work environment. Assist in controlling food and labor cost. Performs other related duties as assigned. Required Skills & Abilities: Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Excellent written and verbal communication skills. Ability to compute basic mathematical calculations. Ability to work all stations in all kitchens with minimum defects. Excellent organizational skills and attention to detail. Ability to direct the performance of kitchen staff and follow up with corrections where needed. Education & Experience: High school diploma or equivalent vocational training certificate is required. 5 years of experience in the culinary field. ServSafe certification. Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 50 pounds at times. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

We are looking for someone who finds passion in creating cuisine that wows the guest in both flavor and presentation. We are looking for someone with a thirst for learning skills, technique, and artistry from our Executive Chef. Botanic is a destination that will impact generations to come. If you are interested in being a part of something larger than yourself, come join our culinary team! Duties/Responsibilities: · Sanitize and maintain kitchen, equipment, utensils, and service and eating areas · Maintain personal hygiene in compliance with applicable rules, regulations, and laws · Prepares and produces a wide variety of crepes · Monitors, replenishes all kitchen production items using proper rotation procedures Qualifications/Skills: · Ability to stand and/or walk continuously performs essential functions for an extended period of time · Active Listening - Give full attention to what other people are saying, take time to understand the points being made, ask questions as appropriate, and not interrupting at inappropriate times · High School Diploma or equivalent or culinary training · Pay rate of $12-17/hour dependent on experience Work schedule Day shift Night shift Weekend availability

Forefront Culinary & Support Services is a mission-driven provider of high-quality support services for government, healthcare, and senior living clients across the United States. We specialize in delivering culinary, environmental, and facility maintenance solutions that are reliable, efficient, and compliant with federal and state standards. At Forefront, we invest in our people and empower our teams to bring purpose and pride to every facility we serve. Job Description About the Opportunity Forefront Culinary & Support Services Spring Harbor is seeking an accomplished Executive Chef to lead and elevate our culinary program for their premier senior living community in Columbus, GA. This is a high-impact leadership role for a chef who brings a strong background in upscale dining, country clubs, resorts, or high-end hospitality and who thrives in creating exceptional dining experiences. Forefront Healthcare & Support Services is proud to be named Modern Healthcare's #1 Best Places to Work, and we are committed to providing innovative, high-quality dining and hospitality experiences in senior living and healthcare communities. Spring Harbor Senior Living and Care Community ( Senior Living Retirement Community in Columbus, GA | Spring Harbor ) is recognized for its exceptional hospitality culture, refined dining standards, and commitment to delivering an elevated culinary experience for its residents and guests. We are seeking a polished, innovative culinary leader with a background in high-end country clubs, luxury hotels, upscale resorts, or premier private clubs. This role is ideal for an Executive Chef who thrives in a guest-focused environment, enjoys creating memorable culinary experiences, and leads with creativity, professionalism, and strong operational discipline. Position Summary The Executive Chef will oversee all culinary operations for multiple dining venues, including restaurant-style service, upscale events, seasonal experiences, and catered functions. This leadership role requires a strong balance of culinary artistry and operational expertise, with responsibility for menu development, cost management, team leadership, and overall dining program excellence. The ideal candidate is a forward-thinking, hands-on chef with exceptional leadership skills and the ability to drive quality, consistency, and innovation across all aspects of the culinary program. Qualifications Key Responsibilities Culinary Leadership Develop and execute sophisticated, seasonal menus showcasing fresh, high-quality ingredients. Elevate dining standards with exceptional flavor, presentation, and creativity. Lead high-end events, chef tables, specialty dinners, and holiday celebrations. Maintain a strong presence in the dining program, engaging with residents and guests. Operational Management Direct all culinary operations: production, procurement, inventory, sanitation, and food safety. Manage food and labor budgets while maintaining elevated culinary quality. Implement systems and standards that support operational efficiency and consistency. Build strong vendor relationships and ensure top-tier ingredient sourcing. Team Development & Leadership Recruit, mentor, and develop a talented culinary team. Foster a positive, collaborative kitchen environment focused on excellence and growth. Provide ongoing training in culinary technique, standards, and hospitality-focused service. Guest Experience & Engagement Build relationships with residents and guests to understand preferences and tailor dining experiences. Champion a culture of hospitality, warmth, and elevated service. Serve as a culinary ambassador, representing the dining program with passion and professionalism. Qualifications Minimum 5 years of experience as an Executive Chef in a high-end country club, luxury hotel, resort, private club, or upscale hospitality environment. Proven success leading multi-outlet culinary operations. Strong financial acumen; experienced with food cost, labor management, inventory, and forecasting. Exceptional leadership, communication, and interpersonal skills. Ability to lead a polished, guest-focused culinary program with creativity and precision. Culinary degree or formal training preferred. Additional Information Ideal Candidate We are seeking an Executive Chef who is: Creative, polished, and passionate about the craft of cooking. Skilled at balancing innovation with operational discipline. A strong leader who mentors and develops a cohesive team. Highly organized, calm under pressure, and guest-focused. Experienced in upscale dining environments where presentation, service, and consistency matter.

Eurest * We are hiring immediately for full time SOUS CHEF positions. * Schedule: Full time; Days may vary, 2:00 pm to 10:00 pm. More details upon interview. * Requirement: Prior management and cooking experience is required. * Pay Range: $18.00 per hour to $20.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1488516. 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. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, "connect with people, inspire through food, create solutions, and live our promise," is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. 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. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: 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 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 Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *************************************************************************************** About Compass Group: Achieving leadership in the foodservice industry 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. Eurest maintains a drug-free workplace. Req ID: 1488516 [[req_classification]]

Job Description The Pastry Chef - Cook I is a lead pasty cook. Supervisory Responsibilities: Assist management in training, motivating, and coaching employees. Duties & Responsibilities: Prepare bread and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review the Production sheet to understand a variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep the Chef informed of excess food items for planning daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout the shift. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to the manager; complete safety training and certifications. Performs other related duties as assigned. Required Skills & Abilities: Ability to develop and maintain positive working relationships with others. Excellent written and verbal communication skills. Excellent organizational skills and attention to detail. Ability to work independently. Education & Experience: High school diploma or equivalent vocational training is required; Culinary college is preferred. 1+ year experience in a professional pastry kitchen or restaurant preferred for this position. ServSafe certification Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 50 pounds at times. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for an Executive Chef to join our team. The Executive Chef, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for overall meal preparation, accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef uses innovation, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role. Responsibilities: Assist in planning, preparation, and execution of special events, banquets, and theme meals. Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor. Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. Accurately report and submit monthly inventory of food & beverage supplies. Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well. Responsibly manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. Ensures any dietary needs and restrictions are met. Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. Manages control of food preparation with particular attention to potential overproduction and waste. Oversee maintenance and production of accurate daily records. Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. In collaboration with the Hospitality Manager, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. In collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered. Advise community leadership of any concerns regarding residents. Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. Minimum of five years' experience as an Executive Chef within the hospitality industry. Current ServSafe Certification. If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE D/V JOB CODE: 1004464

Job Description The International Culinary Intern will plan, prep, set up, and provide quality service in all areas of culinary production, including, but not limited to, all menu items supplied by the outlet kitchen. Supervisory Responsibilities: Duties & Responsibilities: Displays and presents all items designated by the sous chef for service. All mise en place completed to the satisfaction of the supervisor and/or sous chef. Will learn to follow established recipe and plating guide provided, to exact specification maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef's expectation. Performs other related duties as assigned. Required Skills & Abilities: Ability to compute basic mathematical calculations. Excellent customer service skills. Education & Experience: High school diploma or equivalent is required. 1 years of experience in the culinary field is required. Previous tournant experience or knowledge of grill, saut, garde manger, soups, pastry, and vegetable prep. Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 50 pounds at times. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description . Supervisory Responsibilities: Duties & Responsibilities: Prepare, cook, and bake products according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for baking, including portioning, prepping, garnishing, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout the shift. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Performs other related duties as assigned. Required Skills & Abilities: Ability to develop and maintain positive working relationships with others. Excellent written and verbal communication skills. Excellent organizational skills and attention to detail. Education & Experience: High school diploma or equivalent vocational training certification/culinary college preferred. Six months experience in a pastry kitchen or restaurant preferred. ServSafe certification Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 25 pounds at times. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description . Supervisory Responsibilities: Duties & Responsibilities: Prepare ingredients for cooking, including portioning, baking, and storing food. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists. Prepare cold and hot desserts. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set up and break down workstations. Serve food in proper portions into proper receptacles. Wash and disinfect the kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the manager; complete safety training and certifications. Performs other related duties as assigned. Required Skills & Abilities: Ability to develop and maintain positive working relationships with others. Excellent written and verbal communication skills. Excellent organizational skills and attention to detail. Ability to compute basic mathematical calculations. Education & Experience: A high school diploma or equivalent vocational training certificate is preferred. Ability to communicate in more than one language is preferred. Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 50 pounds at times. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

The Executive Chef will lead the culinary operations at The Laurel Hotel & Spa and its signature rooftop venue, Walt's On The Roof. As the creative and operational head of these flagship properties, the Executive Chef is responsible for upholding the standards of a AAA Five Diamond hotel, while also mentoring future leaders of the hospitality industry through collaboration with Auburn University's Tony & Libba Rane Culinary Science Center. This role demands a visionary culinarian, a disciplined operator, and an inspiring leader-someone who can balance fine dining execution with volume efficiency, and who thrives in both luxury service environments and educational partnerships. Key Responsibilities: Provide visionary leadership and hands-on direction for all kitchen operations, including rooftop and in-room dining, banquet events, and culinary programming. Develop innovative, seasonal, and locally inspired menus that reflect the sophistication of The Laurel and the modern appeal of Walt's On The Roof. Foster a culture of excellence in food quality, presentation, sanitation, and hospitality service. Recruit, train, and mentor a high-performing culinary team, instilling professionalism, precision, and pride. Collaborate closely with Auburn University's culinary faculty to integrate student engagement, mentorship, and experiential learning into daily operations. Maintain food cost, labor, and inventory controls in line with financial targets, while protecting guest experience and product integrity. Oversee vendor relationships, product sourcing, and sustainability initiatives aligned with the hotel's elevated brand. Ensure strict adherence to health and safety regulations, HACCP standards, and AAA/Five Diamond criteria. Serve as a culinary ambassador for the brand-engaging in guest experiences, marketing activations, VIP events, and community outreach. Qualifications: Minimum 8-10 years of progressive culinary experience in luxury hotels, fine dining restaurants, or prestigious culinary institutions; rooftop or multi-outlet experience highly preferred. Proven ability to lead teams in high-profile, high-performance environments. Strong understanding of both classical techniques and modern culinary innovation. Demonstrated success in mentoring, developing, and retaining culinary talent. Financial acumen with the ability to manage budgets, food cost, and labor efficiency. Experience working in educational, teaching kitchen, or student mentorship settings is a major plus. Culinary degree from an accredited institution required; ACF certification or equivalent preferred. Why Join Us? At The Laurel Hotel & Spa, you'll work at the intersection of luxury hospitality and world-class education. As Executive Chef, you'll shape not only award-winning menus-but the next generation of culinary professionals. You'll be part of a team committed to excellence, creativity, and meaningful guest connections. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors. 2+ years of experience in a professional pastry kitchen or restaurant is preferred for this position. The employee signature below indicates the employee's understanding of the requirements, essential functions, and duties of the position. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description The Chef de Partie will plan, prep, set up, and provide quality service in all areas of production. Duties & Responsibilities: Oversee the flow of production of all services. Responsible for ensuring the success of the team by helping the Chef with all plate ups or whatever is needed when asked. Ensure the set up for events is correct, and chaffers and or equipment are lit on time. Monitor all mise en place to ensure it is completed to the satisfaction of set standards. To ensure each employee will be able to follow the established recipe and plating guide provided to exact specification. Creation of daily specials, menus, completed with ordering information timely. Maintain and contribute to a positive work environment. Assist in controlling food and labor cost. Performs other related duties as assigned. Required Skills & Abilities: Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Excellent written and verbal communication skills. Ability to compute basic mathematical calculations. Ability to work all stations in all kitchens with minimum defects. Excellent organizational skills and attention to detail. Ability to direct the performance of kitchen staff and follow up with corrections where needed. Education & Experience: High school diploma or equivalent vocational training certificate is required. 5 years of experience in the culinary field. ServSafe certification. Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 50 pounds at times. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.