Sous chef jobs in Hilton Head Island, SC

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef serves as the top culinary leader at Enmarket Arena, the premier Savannah arena that is home to the Savannah Ghost Pirates and a high-volume calendar of concerts, special events, and large-scale productions. This role is responsible for the overall leadership, strategic direction, and operational oversight of the entire culinary department, ensuring seamless execution of all food and beverage services across multiple premium clubs, suites, concessions, and back-of-house operations for professional sports and entertainment events. The Executive Chef is accountable for setting the culinary vision, driving menu innovation, upholding safety and sanitation standards, and leading a team of 35+ full-time and part-time culinary professionals. This role requires exceptional culinary acumen, strong leadership, cost management expertise, and a commitment to operational excellence in a fast-paced, guest-focused environment. The Executive Chef must be available to work an event-driven schedule, including evenings, weekends, and holidays. This role pays an annual salary of $90,000-$105,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 31, 2025. Responsibilities Key Responsibilities: Culinary Leadership & Operations Serve as the senior culinary leader responsible for all food preparation, presentation, quality, and consistency across all events and outlets within Footprint Center. Develop, manage, and execute high-volume menus for NBA and WNBA games, concerts, VIP suites, clubs, staff meals, and catered events, with a focus on innovation, fan experience, and operational feasibility. Ensure seamless culinary execution for a year-round calendar of events, including 80+ home games, national concerts, corporate events, and back-of-house player dining experiences. Team Management & Development Lead, mentor, and manage a team of over 35 culinary professionals, including sous chefs, line cooks, prep cooks, and utility staff. Oversee staffing, hiring, onboarding, scheduling, performance evaluations, and professional development of the culinary team. Foster a positive kitchen culture that emphasizes accountability, empowerment, continuous learning, and high performance. Financial & Cost Control Develop and maintain food cost targets and labor budgets in collaboration with the Sr. Executive Chef and Director of F&B. Ensure adherence to budgeted food cost percentages through effective inventory management, portion control, waste reduction, and purchasing practices. Monitor payroll, approve time sheets, and optimize labor deployment based on event volume. Menu Development & Quality Assurance Create and implement seasonal and event-specific menus that reflect the culinary brand of the arena while meeting diverse guest expectations, dietary needs, and brand partnerships. Ensure all food is prepared and served in accordance with Oak View Group's quality, safety, and brand standards. Conduct regular kitchen walk-throughs and tastings to uphold presentation, taste, and consistency. Compliance & Safety Enforce all local, state, and federal food safety and sanitation standards. Maintain accurate kitchen records including food safety logs, inventory sheets, and production reports. Ensure cleanliness and safe use of all kitchen equipment and facilities. Event Execution & Client Interaction Collaborate with the Events, Premium, and Concessions teams to plan, execute, and elevate the culinary experience for VIP clients, team personnel, artists, and sponsors. Provide on-site leadership during high-profile events and adjust operations in real time to meet service demands. Qualifications Minimum 5+ years' experience as an Executive Chef or senior culinary leader in a high-volume sports, arena, or hotel/event venue setting. Proven success managing a large culinary team in a union or non-union environment. Strong understanding of inventory, food costing, labor controls, and P&L accountability. Creative and strategic thinker with the ability to develop compelling menus for a variety of audiences (fans, premium guests, athletes, artists, staff). Proficient in Microsoft Office Suite (Word, Excel, Outlook) and event-based culinary software systems. Certified Food Manager (ServSafe or equivalent); knowledge of HACCP and OSHA guidelines. Strong communication and interpersonal skills; ability to lead, motivate, and hold team members accountable. Must be highly organized, adaptable, and able to perform under pressure in a dynamic, fast-paced environment. Ability to work a flexible, event-based schedule, including nights, weekends, and holidays as needed. This is a high-impact leadership role ideal for a chef who thrives on delivering excellence at scale and is excited to shape the culinary identity of a nationally recognized sports and entertainment venue Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef serves as the top culinary leader at Enmarket Arena, the premier Savannah arena that is home to the Savannah Ghost Pirates and a high-volume calendar of concerts, special events, and large-scale productions. This role is responsible for the overall leadership, strategic direction, and operational oversight of the entire culinary department, ensuring seamless execution of all food and beverage services across multiple premium clubs, suites, concessions, and back-of-house operations for professional sports and entertainment events. The Executive Chef is accountable for setting the culinary vision, driving menu innovation, upholding safety and sanitation standards, and leading a team of 35+ full-time and part-time culinary professionals. This role requires exceptional culinary acumen, strong leadership, cost management expertise, and a commitment to operational excellence in a fast-paced, guest-focused environment. The Executive Chef must be available to work an event-driven schedule, including evenings, weekends, and holidays. This role pays an annual salary of $90,000-$105,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 31, 2025. Responsibilities Key Responsibilities: Culinary Leadership & Operations Serve as the senior culinary leader responsible for all food preparation, presentation, quality, and consistency across all events and outlets within Footprint Center. Develop, manage, and execute high-volume menus for NBA and WNBA games, concerts, VIP suites, clubs, staff meals, and catered events, with a focus on innovation, fan experience, and operational feasibility. Ensure seamless culinary execution for a year-round calendar of events, including 80+ home games, national concerts, corporate events, and back-of-house player dining experiences. Team Management & Development Lead, mentor, and manage a team of over 35 culinary professionals, including sous chefs, line cooks, prep cooks, and utility staff. Oversee staffing, hiring, onboarding, scheduling, performance evaluations, and professional development of the culinary team. Foster a positive kitchen culture that emphasizes accountability, empowerment, continuous learning, and high performance. Financial & Cost Control Develop and maintain food cost targets and labor budgets in collaboration with the Sr. Executive Chef and Director of F&B. Ensure adherence to budgeted food cost percentages through effective inventory management, portion control, waste reduction, and purchasing practices. Monitor payroll, approve time sheets, and optimize labor deployment based on event volume. Menu Development & Quality Assurance Create and implement seasonal and event-specific menus that reflect the culinary brand of the arena while meeting diverse guest expectations, dietary needs, and brand partnerships. Ensure all food is prepared and served in accordance with Oak View Group's quality, safety, and brand standards. Conduct regular kitchen walk-throughs and tastings to uphold presentation, taste, and consistency. Compliance & Safety Enforce all local, state, and federal food safety and sanitation standards. Maintain accurate kitchen records including food safety logs, inventory sheets, and production reports. Ensure cleanliness and safe use of all kitchen equipment and facilities. Event Execution & Client Interaction Collaborate with the Events, Premium, and Concessions teams to plan, execute, and elevate the culinary experience for VIP clients, team personnel, artists, and sponsors. Provide on-site leadership during high-profile events and adjust operations in real time to meet service demands. Qualifications Minimum 5+ years' experience as an Executive Chef or senior culinary leader in a high-volume sports, arena, or hotel/event venue setting. Proven success managing a large culinary team in a union or non-union environment. Strong understanding of inventory, food costing, labor controls, and P&L accountability. Creative and strategic thinker with the ability to develop compelling menus for a variety of audiences (fans, premium guests, athletes, artists, staff). Proficient in Microsoft Office Suite (Word, Excel, Outlook) and event-based culinary software systems. Certified Food Manager (ServSafe or equivalent); knowledge of HACCP and OSHA guidelines. Strong communication and interpersonal skills; ability to lead, motivate, and hold team members accountable. Must be highly organized, adaptable, and able to perform under pressure in a dynamic, fast-paced environment. Ability to work a flexible, event-based schedule, including nights, weekends, and holidays as needed. This is a high-impact leadership role ideal for a chef who thrives on delivering excellence at scale and is excited to shape the culinary identity of a nationally recognized sports and entertainment venue Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law. 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Job Description The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, two marinas, 31 tennis courts, 15 pickleball courts, eight bocce courts, eight unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center. At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings. Come join our team on the Island of Much More! Tournant Chef Responsibilities: Manages the culinary services daily alongside the Executive Chef or Area Chef for the assigned clubhouse. Effectively communicates the daily culinary objectives to the HOH staff, host/hostess and banquet captain, and club managers to ensure clear understanding and efficiency. Maintains awareness of the food inventories within the standard specifications, including monthly inventory and daily data entry of invoices in inventory control system. Responsible that food production is kept within the set quality standards and policies. Prepares dishes that require skillful preparation such as roasts, stews, sauces and soups. Tastes all cooked food, instructs portion sizes, garnishing methods and carves meats. Cuts, trims, bones, lards, or otherwise prepares meats and poultry for cooking; prepares individual cuts of meat to specified size or weight, utilizing every portion of the carcass. Assists in expediting during service if necessary. Partners with the Executive Chef to create ideas for future goals and operational development. Assures that all control procedures and policies are adhered to such as: Food Cost, Labor Cost, Security, Food Quality and posting the Nightly Food Utilization Sheet. Always presents him/herself in the most professional manner showing leadership and self-control while working towards a common goal within the food and beverage operation. Assists with interviewing, hiring, training and development, coaching, motivating and performance management of HOH employees. Maintains responsibility as the acting sous chef in the event the sous chef is not available. Participates in necessary or applicable continuing education opportunities yearly as directed by Executive Chef or manager. Maintains a complete day-to-day knowledge of menu preparation and presentation. Manages dating, labeling and covering all food items in walk in coolers and freezers. Adheres to all health safety and security requirements in workstation. Completes all other duties as assigned. Tournant Chef Qualifications: Four or more years in proven chef experience required. Minimum of 3 year of line supervisory or kitchen management required. Proven ability to lead by example and foster mentoring relationships. Must have valid driver's license and be able to use personal vehicle for Club business. High School Diploma or GED Required Tournant Chef Critical Skills: Able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. Ability to manage a diverse workload, prioritize and delegate in a fast-paced environment. Understand and adhere to the food and beverage department's P&L. Operates with integrity and sound judgment. Must have the willingness to provide exceptional service to members and desire to provide leadership to position the Club to achieve the mission. Responds quickly and effectively to member or employee needs. Possesses the skills to properly code and submit invoices for payment. Tournant Chef Physical Requirements: Standing and walking up to 90% of shift. Lifting, carrying and/or moving up to 50 pounds. Pushing, pulling, bending, stooping, and upward reaching for 85% of shift. Working on a computer 25% of the shift

JOIN OUR HISTORIC TOURS OF AMERICA FAMILY at The Old Savannah Distillery The Sous Chef will be the second in command of our kitchen, following the Culinary Manager and/or General Manager. In addition, the Sous Chef ensures that the Old Savannah Distillery (OSD) culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. The Sous Chef supports the OSD senior leadership in upholding all brand standards and core values while meeting or exceeding OSD business objectives. Employee Benefits Competitive pay and paid training: $45K - $60k per year All FT Employees are eligible for paid vacation time, as well as company sponsored health and wellness plans All FT, PT and Seasonal employees are eligible for: paid sick time, 401K plan with company matching*, fun and upbeat work environment with various award and recognition celebrations throughout the year, First Stop Health - 24 hr. access to doctor by phone or computer for employee and their dependents (Employer pays 100%), discounts in retail stores and free admission to all company attractions Operating tours, attractions and retail in Boston, Charleston, Key West, Nashville, San Antonio, San Diego, St. Augustine, Savannah, and Washington, DC since 1980! Start your new Career with Us Today! *Eligibility requirements may apply Essential Functions Support and assist in the preparation and design of all food demonstrations. Maintain the highest standards of brand, local health, safety, and food preparation hygiene requirements. Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand standards. Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of the KWCS. Foster an environment of customer service in which all team members put the guest first in every situation. Required Knowledge, Skills, and Abilities Ability to work independently over long periods of time and in groups within the scope of established rules and regulations. Strong leadership and interpersonal skills. Must possess strong communication and listening skills, excellent speaking, reading, and writing. Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas. Ability to effectively pitch and present information in one-on-one and group situations to media, customers, clients, partners, and other employees of the organization. Qualifications Minimum 3 years of experience in the hospitality industry inclusive of restaurant culinary operations. Possess all local food management and safety certifications. Other Requirements Must pass pre-employment MVR/background check and substance abuse testing Have a passion for helping people and making their Savannah experience a memorable one. Maintain necessary mandated food and drink certifications.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

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

WHO WE ARE Heartwood Community School is a community-focused, tuition-free charter school serving Jasper, Beaufort, and Hampton Counties in South Carolina. We believe in educating the whole child-nurturing each student academically, socially, emotionally, and physically. Honoring every child's unique journey, we bridge home and school to foster a compassionate, empowering environment where students feel seen and valued. Our mission goes beyond academics; we guide students to become resilient problem-solvers, compassionate community builders, globally minded citizens, emotionally intelligent leaders, and lifelong learners. Embracing mistakes as part of growth, we equip students to thrive in school and life-ready to make a meaningful impact in their communities and beyond. OUR SCHOOL FOOD PHILOSOPHY At Heartwood Community School, we believe that providing students with fresh, wholesome meals is foundational to student success. Our meal program prioritizes health, safety, and nutrition. We aspire to provide all of our students with delicious, nutritious meals made from scratch - at no cost to families. Students at Heartwood dine family-style. Lunchtime is a learning opportunity, and a time for the entire school to be in community with one another. Students also participate in meal service and clean-up, so they learn how everyone can contribute to a creating a clean, welcoming environment. As part of the nutrition team, you would play a vital role in fostering a positive dining experience that meets the diverse dietary needs of our PreK-8th grade students while upholding the school's values of care, community, and excellence. RESPONSIBILITIES Prepare and execute nutritious, age-appropriate meals that align with USDA school nutrition standards and the National School Lunch Program (NSLP). Support in planning menus that are diverse, culturally responsive, and appealing to children while ensuring dietary restrictions and allergies are accommodated. Lead and manage kitchen staff in meal prep, service, and clean-up, ensuring adherence to timelines and safety protocols. Implement safe operating procedures of all equipment, utensils, and machinery, as well as food production principles and practices. Maintain a clean, organized kitchen and ensure daily operations meet health code and food safety standards. Assist with inventory tracking, food ordering, and receiving deliveries, helping manage supplies efficiently and reduce waste. Monitor food quality, temperature logs, and storage procedures to ensure optimal freshness and safety. Provide mentorship and training for kitchen support staff to reinforce proper food handling and sanitation practices. Collaborate with the school nurse, teachers, and operations team to support school-wide wellness goals through food service. Prepare for, and execute, daily breakfast service (anticipated hours on-site 6am-3pm) SKILLS AND QUALIFICATIONS Strong understanding of food safety and school nutrition guidelines. Demonstrated experience preparing meals in large-scale food service operations. Excellent time management, multitasking, and organizational skills. Clear communication and interpersonal skills to work collaboratively with kitchen staff, school faculty, and vendors. Ability to take initiative, adapt quickly, and remain flexible in a fast-paced environment. Proven leadership skills with an understanding of the importance of team building and development, while fostering partnerships. Computer knowledge and skill level for basic office functions. CHARACTERISTICS OF THE IDEAL CANDIDATE Detail-Oriented: Maintains precision in food prep, cleanliness, and record-keeping. Team-Oriented: Values collaboration and contributes positively to a close-knit kitchen team. Child-Centered: Understands the nutritional and developmental needs of children. Calm Under Pressure: Stays composed and focused during busy meal service times. Reliable and Hardworking: Punctual, consistent, and dedicated to upholding kitchen standards. Physical Requirements: Ability to stand for long periods, lift objects up to 50 lbs, and work in a high-energy kitchen environment. EDUCATION & EXPERIENCE Minimum 3-5 years of experience in a professional kitchen, preferably in a catering or banquet setting. Minimum 2 years of experience in a supervisory or leadership role (executive sous chef, chef de cuisine, director). Culinary certification or relevant food service training. ServSafe certification or equivalent food safety training required. Knowledge of HAACP COMPENSATION The salary for this role is $80,000, with eligibility for a relocation package. To uphold our commitment to equitable and fair compensation, we offer a competitive salary and have a no-negotiation policy. We are committed to building a best-in-class team that reflects the diverse backgrounds and experiences of our students. As an equal opportunity employer, we hire without consideration to race, religion, creed, color, national origin, age, gender, sexual orientation, marital status, veteran status, or disability.

Chef de Cuisine (CDC) Marbled & Fin (Savannah, GA) A modern and elevated steakhouse experience, celebrating all the finest ways to indulge: prime steaks, the highest quality seafood, and an expansive wine and spirits list. Marbled & Fin is looking for a driven and passionate Chef de Cuisine. Elevate your craft in a place where craftmanship, hospitality, and innovation come together. About Us: Marbled & Fin is expanding from its celebrated Charleston roots to downtown Savannah as the concept's second location, joining The Neighborhood Dining Group portfolio (Husk, Delaney Oyster House, Minero, and The James). Known for its vibrant energy and modern approach to the steakhouse, Marbled & Fin creates a lively yet polished setting for both everyday dining and special celebrations. Team members will be part of bringing this exciting new restaurant to Savannah, offering premium cuts of beef, the highest quality seafood, and expansive wine list, and a standout whiskey and spirits collection. What We Provide for YOU!: Highly competitive compensation Outstanding benefits, including: Medical, dental, vision, short-term disability, and life insurance?after 30 days 401(k) with employer match?(free money) Generous PTO (Paid Time Off)?that increases with tenure Paid parking? Employer paid therapy, coaching, and mental health resource (Modern Health)? Next-day pay access? Employee Perks & Discounts (Working Advantage)? Dining discounts, gym membership discounts, and more! Professional work environment Internal job board providing growth opportunities within the company Leadership development and a learning environment Quarterly profit-sharing program Who We're Looking For: You are passionate, professional, and committed to teamwork someone who leads with integrity, thrives in a high-performing kitchen, and brings energy to every service. This is an exciting opportunity to grow within a nationally recognized restaurant group that celebrates creativity, strong leadership, and continuous professional development. Responsibilities: Lead culinary operations with integrity, creativity, and consistency to support a best-in-class dining experience. Foster a positive, high-performing kitchen culture through hands-on mentorship, collaboration, and feedback. Oversee food quality, kitchen systems, and sanitation standards with unwavering attention to detail. Develop, train, and inspire kitchen staff while fostering a culture of accountability and excellence. Manage scheduling, inventory, purchasing, and kitchen labor to meet financial goals and operational needs. Collaborate with the General Manager and leadership team to execute strategic business and culinary objectives. Uphold safety, cleanliness, and organizational standards across all culinary shifts. Stay current with culinary trends and continue evolving our seasonal, progressive menu offerings. What You'll Bring: Culinary management experience in an upscale or fine dining environment. Culinary experience in an upscale, fast-paced restaurant. Exceptional organizational and leadership skills, with the ability to manage a high-volume kitchen. A detail-oriented mindset and high standards for food quality and kitchen operations. Strong communication and decision-making skills with a passion for team development. A commitment to hospitality, professionalism, and continuous improvement. Ready to Lead with Passion? If you're ready to grow your culinary career with a restaurant group that values passion, professionalism, and teamwork, we d love to hear from you. Apply today and take the next step in your hospitality career with Marbled & Fin! This is only a summary of the typical functions of the job, not an exhaustive or comprehensive list of all possible responsibilities, tasks, duties, and physical demands. Additionally, responsibilities, tasks, duties, and physical demands of the jobholder might differ from those outlined in the job description and other duties may be assigned. The Neighborhood Dining Group 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.

Chef de Cuisine (CDC) Marbled & Fin (Savannah, GA) A modern and elevated steakhouse experience, celebrating all the finest ways to indulge: prime steaks, the highest quality seafood, and an expansive wine and spirits list. Marbled & Fin is looking for a driven and passionate Chef de Cuisine. Elevate your craft in a place where craftmanship, hospitality, and innovation come together. About Us: Marbled & Fin is expanding from its celebrated Charleston roots to downtown Savannah as the concept's second location, joining The Neighborhood Dining Group portfolio (Husk, Delaney Oyster House, Minero, and The James). Known for its vibrant energy and modern approach to the steakhouse, Marbled & Fin creates a lively yet polished setting for both everyday dining and special celebrations. Team members will be part of bringing this exciting new restaurant to Savannah, offering premium cuts of beef, the highest quality seafood, and expansive wine list, and a standout whiskey and spirits collection. What We Provide for YOU!: * Highly competitive compensation * Outstanding benefits, including: * Medical, dental, vision, short-term disability, and life insurance?after 30 days * 401(k) with employer match?(free money) * Generous PTO (Paid Time Off)?that increases with tenure * Paid parking? * Employer paid therapy, coaching, and mental health resource (Modern Health)? * Next-day pay access? * Employee Perks & Discounts (Working Advantage)? * Dining discounts, gym membership discounts, and more! * Professional work environment * Internal job board providing growth opportunities within the company * Leadership development and a learning environment * Quarterly profit-sharing program Who We're Looking For: You are passionate, professional, and committed to teamworksomeone who leads with integrity, thrives in a high-performing kitchen, and brings energy to every service. This is an exciting opportunity to grow within a nationally recognized restaurant group that celebrates creativity, strong leadership, and continuous professional development. Responsibilities: * Lead culinary operations with integrity, creativity, and consistency to support a best-in-class dining experience. * Foster a positive, high-performing kitchen culture through hands-on mentorship, collaboration, and feedback. * Oversee food quality, kitchen systems, and sanitation standards with unwavering attention to detail. * Develop, train, and inspire kitchen staff while fostering a culture of accountability and excellence. * Manage scheduling, inventory, purchasing, and kitchen labor to meet financial goals and operational needs. * Collaborate with the General Manager and leadership team to execute strategic business and culinary objectives. * Uphold safety, cleanliness, and organizational standards across all culinary shifts. * Stay current with culinary trends and continue evolving our seasonal, progressive menu offerings. What You'll Bring: * Culinary management experience in an upscale or fine dining environment. * Culinary experience in an upscale, fast-paced restaurant. * Exceptional organizational and leadership skills, with the ability to manage a high-volume kitchen. * A detail-oriented mindset and high standards for food quality and kitchen operations. * Strong communication and decision-making skills with a passion for team development. * A commitment to hospitality, professionalism, and continuous improvement. Ready to Lead with Passion? If you're ready to grow your culinary career with a restaurant group that values passion, professionalism, and teamwork, wed love to hear from you. Apply today and take the next step in your hospitality career with Marbled & Fin! This is only a summary of the typical functions of the job, not an exhaustive or comprehensive list of all possible responsibilities, tasks, duties, and physical demands. Additionally, responsibilities, tasks, duties, and physical demands of the jobholder might differ from those outlined in the job description and other duties may be assigned. The Neighborhood Dining Group 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.

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

Job Description What Makes a McKibbon Executive Chef? As a key member of the leadership team, the Executive Chef is accountable for the culinary operations at our Rooftop Waving Girl Restaurant as well as ensuring food quality at our franchise Bluestone Lane café. You will be responsible for the banquet operations and quality of food provided. You will also have crossover responsibilities to the service team. The Executive Chef is committed to guest satisfaction and providing a great experience for all guests. A Day in the Life & Core Work Activities Exceptional Customer Service Provides and sets positive examples of excellent service that are above and beyond for customer satisfaction. Ensures quality food and service at our Waving Girl restaurant by using a “hands on” approach by working side by side with the team. Manages day-to-day operations, ensuring the quality and standards meet the expectations of the guests and company. Interact with guests to obtain feedback on product quality and service levels. Ensuring Culinary Standards and Responsibilities Manages kitchen shift operations and ensures compliance with all food & beverage policies, standards and procedures Estimates production needs on a weekly basis and communicates production needs to kitchen daily. Develops, designs, and creates new applications, ideas, relationships, systems, and products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with state and local food handling, sanitation standards, and applicable laws. Leading Kitchen Operations Oversee hotel banquet operations to ensure proper product is ordered, accurate prep list, and maintain communication with the sales team to ensure BEO is accurate. Monitor food prep and serving areas to ensure associates are meeting F&B quality, brand, and service standards in all areas. Leads shifts and oversees that proper techniques and recipes are being followed Encourages and builds mutual trust, respect, and cooperation among team members. Ensures kitchen employees, line cooks, and any lead positions understand expectations. Recognizes successful performance and produces desired results. Conducts regular meetings with both front and back of house management to ensure the teams are in constant communication regarding marketing, upcoming events, menu changes and areas of opportunity. Oversee the hiring and training of each new back of the house employee to ensure they get through the training program successfully. Maintaining Culinary Goals Achieves and exceeds goals (IE: performance goals, budget goals, team goals, etc.) Control the elements that determine profit and loss in the Food and Beverage operation including creating prep lists, par levels, monitoring food waste, inventories, budgeting, and overseeing proper production and service execution. Work with the Restaurant General Manager and Restaurant Manager on administrative duties, including tracking expenses, P&L, and invoice coding and inputting. Develop and execute culinary-driven marketing strategies that increase restaurant revenue and guest engagement. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Maintains recipes & procedures ensuring the staff are trained and informed accordingly. Holds regular team meetings to applaud your team on their successes in addition to identifying areas of opportunity & room for improvement to maintain operational excellence. Collaborate with the hotels' sales team to ensure that all events and menus are created and executed as required by the client. Collaborate with the Corporate Food and Beverage team in menu planning, training, areas or opportunity, etc. Requirements 3 years' minimum experience as an Executive Chef or Executive Sous Chef at a hotel or restaurant establishment with multiple meal periods. Proficiency in standard office programs to include excel, word and point of sale systems. Banquet experience (highly desired) The ability to create a fun and supportive working environment Keeping up to date with local events and tailoring Food and Beverage operations to enhance guests' experience. Utilizes interpersonal and communication skills. The ability to work a varied schedule that includes weekends, holidays, and special event Physical Requirements Must be able to push/pull/lift up to 50lbs. Must be able to endure long periods of standing, sitting and walking. Perks & Benefits Beyond the Basics: We know that hospitality starts from within, and that's why we value the employee experience as much as we value our guests' experience. From our competitive benefits package to our fun-loving spirit, we strive to create an environment that's equal parts work and play. Our people will always be our first investment. We offer benefits and perks based on full or part time employment: Full Time Associates: Comprehensive benefits package including medical, dental, and vision Life insurance Pet Insurance Short and long-term disability Paid time off and holidays Tuition assistance Financial & Occupational Wellness: All Associates Competitive Compensation with incentives (incentives vary by position) 401K Savings Plan with 50% matching funds Associate referral program Brand and company training classes, workshops and conferences for career growth and development (varies by position) Personal Wellness: All Associates Fundraising matching funds program Team volunteer opportunities 24/7 chaplain services Exclusive hotel rate discounts Any state specific holiday, vacation or benefit requirements will apply. All employment decisions are made on a non-discriminatory basis without regard to sex, race, color, age, disability, pregnancy or maternity, sexual orientation, gender identity, citizenship status, military status, or any other protected characteristic in accordance with applicable federal, state, and local laws.

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

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

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

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

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

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

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