275 jobs found

Job Description Job Description Sous Chef Trendy, Polished Concept Passionate about great food and leading a high volume kitchen? Were looking for a Sous Chef to bring creativity, precision, and leadership to our team while helping deliver an unforgettable dining experience. Whats in it for you: Competitive pay + health benefits PTO + employee discounts Huge growth potential with a thriving brand An elevated, team-focused culture What youll do: Partner with the Executive Chef to lead kitchen operations Inspire and mentor BOH team members Ensure top-quality food, consistency, and presentation Maintain high standards for safety, sanitation, and organization Assist with inventory, ordering, and cost controls Keep the energy high and the kitchen running smoothly What were looking for: 2+ years in a culinary leadership role (Sous Chef, Kitchen Manager, etc.) Strong leadership and coaching skills Passion for food quality and creativity Ability to thrive in a fast-paced, high-volume kitchen Flexible schedule (nights, weekends, holidays) Company Description Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client. Company Description Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client.

Job Description Job Description Full Job Description Rare and Well Done Every Time What makes an evening at here so incredible? You do . What you can expect from working with us: Full time earning potential Flexible schedules Employee dining discounts Outstanding training and development programs Advancement and growth opportunities Insurance benefit plans starts after 30 days A dynamic work environment based upon professionalism, respect and teamwork The Sous Chef position is about: Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager. Responsible for accurate creation and presentation of all food items served to guests. Insure quality and accuracy in preparation of all menu items. Butcher all proteins. Execute all paperwork associated with Chef position. Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members. Manage back of house labor, meeting Perry's goals and guest requirements. Responsible for ordering, stocking and managing inventory levels and quality. Must maintain a professional and welcoming attitude while at work. Job Type: Full-time Pay: $60,000.00 - $80,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Disability insurance Employee assistance program Employee discount Flexible schedule Health insurance Life insurance Paid time off Vision insurance Physical Setting: Fine dining restaurant Schedule: Day shift Evening shift Holidays Monday to Friday Night shift Weekend availability Supplemental Pay: Bonus pay Ability to commute/relocate: Denver, CO (Park Meadows): Reliably commute or planning to relocate before starting work (Required) Experience: Culinary experience: 1 year (Preferred) Cooking: 1 year (Preferred) In House Butchery Experience Work Location: One location Company Description At Patrice and Associates we offer our clients and candidates more than a handshake. With 30 plus years of experience in the Restaurant / Food Service / Retail industry, you have a Partnership that can help you achieve your dreams. There are many staffing companies out there and we know you have a choice. The difference with Patrice and Associates is the interpersonal care given to properly pair a Candidate with a Client. Our ability to listen with the intent to understand and not respond allows us the capacity to work through the potential pitfalls many organizations have with proper placements. In our Partnerships you will see that we live by our Core values addressing Respect, Excellence, Service and Teamwork. When all these important traits come together it creates a tight bond that allows us to bridge many gaps and hurdles to create a winning team and atmosphere. We provide our Clients and Candidates respect with timely communication throughout the hiring process as well as meet the appropriate needs they so desperately require for business success. We understand that there is always a different perspective and we have a keen ear and are more than willing to listen and execute the vision. We treat our Candidates with the utmost respect throughout the entire process by providing them with a path for success and vision to succeed in their endeavors. We spend the needed time evaluating talent to provide the best fit for both parties. We expect nothing but the best for ourselves which allows for execution in the market. Our clients deserve to receive top quality candidate fits in the business and that is exactly what we do. You will not find a better partner when it comes to the level of talent that we will deliver thus saving you time and expense in business. With over 300 recruiters working in accord to help bring stability to your needs you can trust we will get the job done. With a single Account Manager assigned you can trust that your requests will be handled to your satisfaction. There is no account too large or too small. With over 300 recruiters at your disposal across the Nation we are prepared to handle all your staffing needs. So extend your hand and Reach for it. We are here to assist. Patrice and Associates - Listening with the intent to understand your needs and Execute your Vision! Company Description At Patrice and Associates we offer our clients and candidates more than a handshake. With 30 plus years of experience in the Restaurant / Food Service / Retail industry, you have a Partnership that can help you achieve your dreams. There are many staffing companies out there and we know you have a choice. The difference with Patrice and Associates is the interpersonal care given to properly pair a Candidate with a Client. Our ability to listen with the intent to understand and not respond allows us the capacity to work through the potential pitfalls many organizations have with proper placements. In our Partnerships you will see that we live by our Core values addressing Respect, Excellence, Service and Teamwork. When all these important traits come together it creates a tight bond that allows us to bridge many gaps and hurdles to create a winning team and atmosphere. We provide our Clients and Candidates respect with timely communication throughout the hiring process as well as meet the appropriate needs they so desperately require for business success. We understand that there is always a different perspective and we have a keen ear and are more than willing to listen and execute the vision. We treat our Candidates with the utmost respect throughout the entire process by providing them with a path for success and vision to succeed in their endeavors. We spend the needed time evaluating talent to provide the best fit for both parties. We expect nothing but the best for ourselves which allows for execution in the market. Our clients deserve to receive top quality candidate fits in the business and that is exactly what we do. You will not find a better partner when it comes to the level of talent that we will deliver thus saving you time and expense in business. With over 300 recruiters working in accord to help bring stability to your needs you can trust we will get the job done. With a single Account Manager assigned you can trust that your requests will be handled to your satisfaction. There is no account too large or too small. With over 300 recruiters at your disposal across the Nation we are prepared to handle all your staffing needs. So extend your hand and Reach for it. We are here to assist. Patrice and Associates - Listening with the intent to understand your needs and Execute your Vision!

Job Description Job Description Sous Chef Trendy, Polished Concept! Passionate about great food and leading a high volume kitchen? Were looking for a Sous Chef to bring creativity, precision, and leadership to our team while helping deliver an unforgettable dining experience. Whats in it for you: Competitive pay + health benefits PTO + employee discounts Huge growth potential with a thriving brand An elevated, team-focused culture What youll do: Partner with the Executive Chef to lead kitchen operations Inspire and mentor BOH team members Ensure top-quality food, consistency, and presentation Maintain high standards for safety, sanitation, and organization Assist with inventory, ordering, and cost controls Keep the energy high and the kitchen running smoothly What were looking for: 2+ years in a culinary leadership role (Sous Chef, Kitchen Manager, etc.) Strong leadership and coaching skills Passion for food quality and creativity Ability to thrive in a fast-paced, high-volume kitchen Flexible schedule (nights, weekends, holidays) Company Description Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client. Company Description Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client.

Job Description Job Description Base Salary 65 - 80K Full Benefits paid at 80+% with 0 out of pocket after (No co-pays) 401K with a 10% match 15 days PTO take it when you want it 5 day work week 50 hours Qtrly Bonus (Merit based) not if, but how much Full Job Description Rare and Well Done Every Time What makes an evening at here so incredible? You do . What you can expect from working with Us: Full time earning potential Flexible schedules Employee dining discounts Outstanding training and development programs Advancement and growth opportunities Insurance benefit plans starts after 30 days A dynamic work environment based upon professionalism, respect and teamwork The Sous Chef position is about: Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager. Responsible for accurate creation and presentation of all food items served to guests. Insure quality and accuracy in preparation of all menu items. Butcher all proteins. Execute all paperwork associated with Chef position. Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members. Manage back of house labor, meeting the goals and guest requirements. Responsible for ordering, stocking and managing inventory levels and quality. Must maintain a professional and welcoming attitude while at work. Job Type: Full-time Pay: $65,000.00 - $80,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Disability insurance Employee assistance program Employee discount Flexible schedule Health insurance Life insurance Paid time off Vision insurance Physical Setting: Fine dining restaurant Schedule: Day shift Evening shift Holidays Monday to Friday Night shift Weekend availability Supplemental Pay: Bonus pay Ability to commute/relocate to Gilbert AZ, Phoenix, AZ area: Reliably commute or planning to relocate before starting work (Required) Experience: Culinary experience: 1 year (Preferred) Cooking: 1 year (Preferred) In House Butchery Experience Work Location: One location Company Description At Patrice and Associates we offer our clients and candidates more than a handshake. With 30 plus years of experience in the Restaurant / Food Service / Retail industry, you have a Partnership that can help you achieve your dreams. There are many staffing companies out there and we know you have a choice. The difference with Patrice and Associates is the interpersonal care given to properly pair a Candidate with a Client. Our ability to listen with the intent to understand and not respond allows us the capacity to work through the potential pitfalls many organizations have with proper placements. In our Partnerships you will see that we live by our Core values addressing Respect, Excellence, Service and Teamwork. When all these important traits come together it creates a tight bond that allows us to bridge many gaps and hurdles to create a winning team and atmosphere. We provide our Clients and Candidates respect with timely communication throughout the hiring process as well as meet the appropriate needs they so desperately require for business success. We understand that there is always a different perspective and we have a keen ear and are more than willing to listen and execute the vision. We treat our Candidates with the utmost respect throughout the entire process by providing them with a path for success and vision to succeed in their endeavors. We spend the needed time evaluating talent to provide the best fit for both parties. We expect nothing but the best for ourselves which allows for execution in the market. Our clients deserve to receive top quality candidate fits in the business and that is exactly what we do. You will not find a better partner when it comes to the level of talent that we will deliver thus saving you time and expense in business. With over 300 recruiters working in accord to help bring stability to your needs you can trust we will get the job done. With a single Account Manager assigned you can trust that your requests will be handled to your satisfaction. There is no account too large or too small. With over 300 recruiters at your disposal across the Nation we are prepared to handle all your staffing needs. So extend your hand and Reach for it. We are here to assist. Patrice and Associates - Listening with the intent to understand your needs and Execute your Vision! Company Description At Patrice and Associates we offer our clients and candidates more than a handshake. With 30 plus years of experience in the Restaurant / Food Service / Retail industry, you have a Partnership that can help you achieve your dreams. There are many staffing companies out there and we know you have a choice. The difference with Patrice and Associates is the interpersonal care given to properly pair a Candidate with a Client. Our ability to listen with the intent to understand and not respond allows us the capacity to work through the potential pitfalls many organizations have with proper placements. In our Partnerships you will see that we live by our Core values addressing Respect, Excellence, Service and Teamwork. When all these important traits come together it creates a tight bond that allows us to bridge many gaps and hurdles to create a winning team and atmosphere. We provide our Clients and Candidates respect with timely communication throughout the hiring process as well as meet the appropriate needs they so desperately require for business success. We understand that there is always a different perspective and we have a keen ear and are more than willing to listen and execute the vision. We treat our Candidates with the utmost respect throughout the entire process by providing them with a path for success and vision to succeed in their endeavors. We spend the needed time evaluating talent to provide the best fit for both parties. We expect nothing but the best for ourselves which allows for execution in the market. Our clients deserve to receive top quality candidate fits in the business and that is exactly what we do. You will not find a better partner when it comes to the level of talent that we will deliver thus saving you time and expense in business. With over 300 recruiters working in accord to help bring stability to your needs you can trust we will get the job done. With a single Account Manager assigned you can trust that your requests will be handled to your satisfaction. There is no account too large or too small. With over 300 recruiters at your disposal across the Nation we are prepared to handle all your staffing needs. So extend your hand and Reach for it. We are here to assist. Patrice and Associates - Listening with the intent to understand your needs and Execute your Vision!

Job Description Job Description Sous Chef Upscale Restaurant Passionate about great food and leading a high volume kitchen? Were looking for a Sous Chef to bring creativity, precision, and leadership to our team while helping deliver an unforgettable dining experience. Whats in it for you: Competitive pay + health benefits PTO + employee discounts Huge growth potential with a thriving brand An elevated, team-focused culture What youll do: Partner with the Executive Chef to lead kitchen operations Inspire and mentor BOH team members Ensure top-quality food, consistency, and presentation Maintain high standards for safety, sanitation, and organization Assist with inventory, ordering, and cost controls Keep the energy high and the kitchen running smoothly What were looking for: 2+ years in a culinary leadership role (Sous Chef, Kitchen Manager, etc.) Strong leadership and coaching skills Passion for food quality and creativity Company Description Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client. Company Description Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client.

Job Description Job Description Marker 32 is seeking an experienced, passionate, and hands-on Chef de Cuisine to assist in leading our culinary team in delivering exceptional coastal dining experiences. The Chef de Cuisine is responsible for the daily operation of the kitchen, ensuring the highest standards of food quality, consistency, sanitation, and team performance. Working closely with the Executive Chef and restaurant leadership, this role combines culinary creativity with strong operational and leadership skills. The ideal candidate is a motivated leader who thrives in a fast-paced, high-volume environment while maintaining a commitment to excellence, hospitality, and teamwork. Key Responsibilities: Culinary Leadership Ensure every dish meets Marker 32's standards for quality, presentation, consistency, and flavor. Maintain recipe adherence, portion control, and food quality standards. Assist with seasonal menu development, specials, and recipe testing. Maintain high standards of cleanliness, organization, and kitchen efficiency. Team Leadership : Recruit, train, mentor, and develop kitchen staff. Foster a positive, respectful, and accountable team culture. Coach employees through regular feedback and performance evaluations. Lead pre-shift meetings and communicate daily priorities. Operations & Financial Management : Manage food and labor costs while maintaining exceptional guest satisfaction. Monitor inventory levels and place food and supply orders. Minimize waste through proper inventory management and production planning. Food Safety & Compliance: Ensure compliance with all local, state, and federal health regulations. Enforce proper sanitation procedures and workplace safety practices. Prepare for and maintain excellent health inspection scores. Guest Experience: Work collaboratively with the front-of-house management team to provide seamless guest experiences. Maintain a visible leadership presence during service. Qualifications : 5+ years of progressive culinary leadership experience. Previous experience as a Sous Chef or Chef de Cuisine in an upscale casual or fine dining restaurant. Strong knowledge of seafood, steaks, contemporary American cuisine, and seasonal ingredients. Proven ability to lead, motivate, and develop kitchen teams. Strong organizational and time-management skills. Experience managing food cost, labor cost, and inventory. Knowledge of food safety regulations and sanitation standards. Ability to work evenings, weekends, and holidays. ServSafe Manager Certification (preferred or required). Preferred Skills: Strong knife skills and advanced cooking techniques. Experience with high-volume service. Excellent communication and leadership abilities. Ability to remain calm and effective under pressure. Creative menu planning and recipe development. Proficiency with kitchen management and inventory systems. What We Offer Competitive salary based on experience Performance bonus opportunities Paid vacation and paid time off Health insurance benefits Dining discounts Opportunity to contribute creatively to one of Jacksonville Beach's premier waterfront dining destinations. Marker 32 is an established 30+ years restaurant that produces great young chefs. The Company Description Local, fast-growth hospitality professionals managing 9 restaurant locations with more locations in development. Company Description Local, fast-growth hospitality professionals managing 9 restaurant locations with more locations in development.

Job Description Job Description Arizona Food Pioneer award winning Chef Michael Rusconi of Rusconis American Kitchen is seeking a Sous Chef for his casual fine dining restaurant in Phoenix. If you are passionate about cooking and want to be part of a great team with amazing potential for growth, this is your perfect opportunity to take your career to the next level! This opportunity comes with the ability to earn an ownership share of the restaurant Must have COMPLETED THE ASSESMENT QUESTIONS. OPEN AVAILABILITY, CULINARY SCHOOL TRAINING, FINE DINING EXPERIENCE. INSTITUTIONAL EXPERIENCE DOES NOT ATTRACT OUR ATTENTION. WE ARE LOOKING FOR A ROCK STAR COOK WHO WE CAN TRAIN TO BE OUR SOUS CHEF AND EARN AN OWNERSHIP SHARE OF THE RESTUARANT. Must be legal to work in the US for any employer. Qualifications: Minimum of 3 yrs experience in a fine dining fast paced setting Possess leadership, team building and implementation skills Exhibit superior technical and natural cooking abilities Possess highly-developed knowledge of various culinary styles and mastery of all line level cooking stations Excellent verbal communication skills Behavior/Skills: Passionate Curious Sincere Empathetic Social Able to work independently with minimal direct supervision Organized and detail oriented Able to handle multiple tasks and works well in environment with time constraints Able to handle last minute changes Responsibilities (these are not all inclusive): This is a working position. You will work in all areas of the Kitchen Create and work a weekly schedule of designated shifts in coordination with other chefs working any / all stations as needed Create and manage effective schedule for BOH employees in line with labor cost goals Supervise Kitchen operations and set the level of professional expectations Coordinate with Executive Sous Chef and Chef for menu development Training of newly hired BOH staff and those placed in new positions Ongoing training/coaching of all BOH staff, on each aspect of their positions with follow up and periodic performance reviews Work to resolve employee performance issues in a timely and positive manner. Asses appropriate discipline as needed in a thorough manner. Seek support as needed from other senior management. Maintain vendor/supplier ordering and purchasing systems, including effective pars to optimize product quality and use Track product usage and variances with accurate monthly inventories Source most effective products balancing quality and cost Coordinate and ensure timelines off repair and maintenance Make certain that exceptional presentation in all areas including: products, displays, uniforms and kitchen facilities are consistently met Ensure quality, consistency and timeliness of products being served Work to support P&L goals. Complete daily administrative duties timely and effectively including manager log notes, invoice processing and employee documentation Maintain thorough, effective and timely communication with other management personnel Follow, teach and enforce excellent food safety and sanitation practices Follow, teach and enforce all Company policies and procedures Work to maintain a productive and positive work environment and relations with employees, colleagues and business associates. Performs other duties as assigned by superiors Please send resume and tell us why you are the right candidate for the job. Only serious inquiries. Job Type: Full-time Pay: $50,000.00 - $70,000.00 per year Company Description Highly regarded casual fine dining establishment featuring Contemporary American Cuisine with Food Pioneer Award winning Chef Michael Rusconi Company Description Highly regarded casual fine dining establishment featuring Contemporary American Cuisine with Food Pioneer Award winning Chef Michael Rusconi

Job Description Job Description This position is paused at this moment. If you are interested in this position, please contact us directly. Essential Job Functions: Job Location is at: Japan Pavilion in EPCOT. Develop or modify menu items with approval of Culinary Control Budget. Adhere Company Direction of recipes, responsible for food quality and presentation, collaborates with Culinary Administration to develop the menu. (Collaborate with head chef on new menu creation) Assess the kitchen staff for a daily shift, work-schedule as maximizing operation efficiency and decreasing labor cost. Approve employee's schedules, hours and timesheets for Cook I, II & III Adhere to the sanitation standards in the kitchen as required by WDWC, the Company and the HACCP Program, also execute to maintain accurate record-keeping which is required by the HACCP program. Adhere to the Company food handling, food preparation and cooking standards, and safety directives by Safety Officer and Facility Management. Ensure you provide instructions on food quality and cooking skills to Cook I, II and III, and provide them with regular feedback and coaching. Evaluation support for head chef regarding Cook I, II and III cooking skills, behavior, attitude and compliance with corporate rules. Jump in operation and prepare food menu items at cooking when it's required as the service becomes behind and there is an emergency shortage of the number of cooks. Assist in other areas as needed by business. Assist with Cook I, II & III lunch break rotation. Pay careful attention and calculate the food cost (%), labor cost (%), and kitchen productivity, inventory; work with Culinary Administration to improve. Ensure preparation of inventory by aligning with Purchase and Culinary Administration to organize kitchen and food storage areas, all the equipment, tools and cooling units to be secured and functioning properly. At management request, train and manage a supervisor and workers of the contract service when a new menu item or new preparation method is introduced. Determine what information, skills, and/or training are needed and do the necessary training. Inform Culinary Administration of Training Build skill test with Manager of Culinary Administration and HR. Administer skill test for promotions for Cook Department. When the head chef is not available, ensure operations are up to par while communicating with the chef about any issues with workers, guests or equipment. Assist with Butchering Meat and Fish Cut as necessary. Other Job Functions: Estimate and schedules volume of food preparation for efficiency to meet with anticipated number of guests. Control excess and waste. Execute the opening/closing of the kitchen which include: Pre-shift meeting with production Take temperatures. Receive and check the quality of food deliveries. Take banquet and sushi orders and schedule with advanced employees. Review Invoice for sushi/banquet orders. Create and prepare Happy meal menu/ Employee meal menu. Physical Effort: Must be able to lift 40 lbs. Sitting Standing Lifting Walking Seeing Reaching Able to smell and identify odor. Working Conditions: Moderate Noise Restaurant environment Qualifications: Five years of experience in a restaurant business; or Three years of experience in Cooking Department. Culinary certificate or diploma preferred. Bi-lingual in Japanese, preferred. Understanding of Japanese Cuisine, preferred Other Qualifications: Able to multi-task with competing priorities and meet deadlines in a face pace environment. Able to work weekends and/or holidays as required. Able to communicate in English with supervisors, colleagues, and individuals inside and outside the company. Able to work effectively and relate well with others. Able to do basic arithmetic which includes subtraction, addition, division, multiplication and counting of items. The employee must also be able to analyze and solve simple problems. Able to read and comprehend written information.

Job Description Job Description Established progressive restaurant group is interviewing qualified, ambitious and dedicated individuals for the positions of Chef de Cuisine & Sous Chef. Only serious and committed culinary professionals need apply. Applicants must have at least five years of fine-dining restaurant experience, and most importantly, be passionate about food. If you fit that description, please respond to this ad with your resume and cover letter. JOB DESCRIPTION: This key role is perfect for a passionate, innovative, self-motivated, hands-on Chef who loves to create and cook great food "from scratch." We are seeking candidates with a 'non-corporate' roll-up-your-sleeves ethos! As our back-of-house leader, your mentorship and leadership to the team is fundamental to our success. What else is super important in our kitchen? Innovative culinary mindset Keen organizational skills Food cost management Valuing & fostering diversity Adaptability Customer focus DUTIES INCLUDE: 1. Maintaining relationships with suppliers 2. Manage day-to-day kitchen operations, including sanitation requirements and maintenance of kitchen equipment 3. Oversee food preparation by prep cooks & line cooks and kitchen porters 4. Manage hiring and kitchen staff 5. Plan menus with the sous chef & General Manager 6. Execute the menu (by overseeing all expo and stations, for example) and work any station on the line Candidates must have a minimum of 3 years proven working experience as a Chef de Cuisine, Sous Chef and/or equivalent kitchen leadership in a fast-paced, "from scratch" full service restaurant.' Job Type: Full-time Salary: Commensurate with experience Benefits: Dental insurance Employee discount Health insurance Vision insurance Physical setting: Fine dining restaurant Experience: Culinary Experience: 1 year (Required) Work Location: In person

Job Description Job Description looking for a chef to help bring my restaurant to a new level were a small town lots of hiking fishing hunting great area right on the columbia river gorge right Canidate will need to cook online as well as to manage staff in daily task ,sheduling,ordering, we seat 150 guests have a salad bar and buffet table for special events we also do catering im looking for a great cook manager chef please message me if interested this will be a salary position salary will be set

Job Description Job Description Position: Sous Chef (Salary) Reports To: Hotel Resort Chef Classification: Exempt (Salaried) Work Schedule: Full-time; evenings, weekends, holidays, and extended hours as business levels require. Position Purpose The Sous Chef assists the Hotel Resort Chef in leading all culinary operations for Mountain Lake Lodge's restaurants, banquets, catering, weddings, festivals, and special events. This position provides hands-on leadership in a high-volume, full-service resort kitchen while ensuring exceptional food quality, sanitation, consistency, cost control, and team development. Essential Responsibilities Assist in directing daily kitchen operations and lead the kitchen in the absence of the Hotel Resort Chef. Supervise, coach, schedule, and develop culinary associates while maintaining a positive, mentoring culture. Ensure consistent preparation, presentation, portion control, and quality standards. Maintain compliance with food safety, sanitation, and health department regulations. Monitor labor productivity, food costs, waste, and recipe adherence. Support menu development and seasonal features using Appalachian-inspired cuisine. Coordinate production for restaurant service, room service, banquets, weddings, and special events. Maintain a clean, organized, and safe kitchen. Inventory & Purchasing Assist with ordering all food and kitchen supplies. Maintain inventory controls and conduct weekly/monthly inventories. Receive and inspect deliveries for quality and accuracy. Work with approved vendors and control purchasing costs. Minimize waste through proper rotation (FIFO) and storage practices. Leadership Expectations Lead by example and foster teamwork across Culinary, Food & Beverage, Stewarding, Sales, and Guest Services. Train associates on recipes, safety, equipment, and standards. Conduct shift line-ups and daily production meetings. Maintain professional communication and accountability. Qualifications 3-5+ years of progressive culinary leadership in a full-service hotel, resort, or upscale restaurant. Previous supervisory experience required. Strong experience with food ordering, purchasing, inventory management, and cost controls. Knowledge of food and labor cost management. Ability to work mornings, evenings, weekends, holidays, and during emergency operational needs. ServSafe Manager Certification preferred or obtainable upon hire. Physical Requirements Stand and walk for extended periods. Lift up to 50 pounds. Work in hot, cold, and fast-paced kitchen environments. Mountain Lake Leadership Expectations This leadership position is expected to embody Mountain Lake's core values by leading with integrity, delivering passionate hospitality, supporting associates through coaching and accountability, and creating memorable guest experiences every day. Company Description Welcome to Mountain Lake Timeless Tranquility Meets Appalachian Mountain Adventure Set in the middle of a 2,600-acre nature preserve and surrounded by breathtaking Appalachian Mountains, our historic Mountain Lake Resort provides the ultimate rustic retreat. Company Description Welcome to Mountain Lake Timeless Tranquility Meets Appalachian Mountain Adventure Set in the middle of a 2,600-acre nature preserve and surrounded by breathtaking Appalachian Mountains, our historic Mountain Lake Resort provides the ultimate rustic retreat.

Job Description Job Description We are seeking a Sous Chef to join our team! You will directly supervise and coordinate activities of workers engaged in preparing and serving AMAZING CUISINE with Kitchen + Kocktails by Kevin Kelley! Check out our website: Responsibilities: Oversee the daily operation of food service staff Monitor quality of products and services produced Adjust daily schedule for shift personnel to ensure optimal efficiency Manage inventory of ingredients and supplies Maintain health standards for raw and finished products Qualifications: 5+ years experience in Food Service: Full-Service Dining Knowledge of common food safety practices Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Food Safety Manager Certification EOE Company Description Our Story Founded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged. Our Cuisine At Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor. Our Atmosphere Designed with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal. Whether you are here for a casual lunch, a romantic dinner, or a special celebration, our attentive staff will ensure you have a memorable experience. Our dining room features stylish decor , creating the perfect setting for any occasion. Our Committment We are committed to providing exceptional service and creating a sense of community within our restaurant. Our team is passionate about delivering an outstanding dining experience that goes beyond just the food on your plate. Join Us We invite you to join us at Kitchen + Kocktails by Kevin Kelley and discover the flavors, ambiance, and hospitality that make us a beloved part of the vibe-dining scene. Whether you're already a patron or a first-time visitor , we look forward to welcoming you to our table. Visit our website: Company Description Our Story Founded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged. Our Cuisine At Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor. Our Atmosphere Designed with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal. Whether you are here for a casual lunch, a romantic dinner, or a special celebration, our attentive staff will ensure you have a memorable experience. Our dining room features stylish decor , creating the perfect setting for any occasion. Our Committment We are committed to providing exceptional service and creating a sense of community within our restaurant. Our team is passionate about delivering an outstanding dining experience that goes beyond just the food on your plate. Join Us We invite you to join us at Kitchen + Kocktails by Kevin Kelley and discover the flavors, ambiance, and hospitality that make us a beloved part of the vibe-dining scene. Whether you're already a patron or a first-time visitor , we look forward to welcoming you to our table. Visit our website:

Job Description Job Description Morrow Hospitality Group celebrates and elevates the rich culinary traditions of New Orleans. We invite you to join our family as we guide our guests on a memorable journey through flavor and culture. The Sous Chef will be a key player in the kitchen, working directly under the General Manager to manage daily operations, maintain quality control, and contribute to menu development. Responsibilities Oversee and manage the daily operations of the kitchen, including food preparation, cooking, and plating, ensuring consistency and adherence to Morrow Hospitality's standards. Supervise, train, and mentor kitchen staff, promoting a positive and efficient work environment. Delegate tasks and manage workflow to meet service demands. Assist in managing inventory, ordering, and receiving supplies. Monitor food and labor costs to meet budgetary goals. Ensure the highest level of food quality, presentation, and sanitation standards are maintained at all times. Work closely with the Executive Chef on menu engineering, recipe testing, and ingredient sourcing, with a specific focus on Asian cuisine techniques and flavors. Maintain a clean, organized, and safe kitchen environment in compliance with all local health and safety regulations. Qualifications Minimum of three (3) years of progressive experience in the restaurant industry, with at least one year in a supervisory or leadership role. Culinary degree or equivalent professional training is preferred. Demonstrated ability to manage high-volume kitchen operations. Strong leadership, communication, and interpersonal skills. In-depth knowledge of food safety and sanitation practices. Proficiency in inventory management software and POS systems. Company Description Morrow Hospitality was born from a passion for community, exceptional service, and world-class hospitality. What started as a single vision has grown into a dynamic collection of must-visit destinations, offering a fusion of elevated dining, vibrant nightlife, and unparalleled experiences that leave a lasting impact. Company Description Morrow Hospitality was born from a passion for community, exceptional service, and world-class hospitality. What started as a single vision has grown into a dynamic collection of must-visit destinations, offering a fusion of elevated dining, vibrant nightlife, and unparalleled experiences that leave a lasting impact.

Job Description Job Description Job Summary We are seeking a dynamic and energetic Sous Chef/Kitchen Manager to lead our culinary team and oversee daily kitchen operations. This role is vital in maintaining high standards of food quality, safety, and service excellence. The ideal candidate will bring a passion for fine dining, strong leadership skills, and extensive experience in food production, menu planning, and kitchen management. You will be responsible for supervising kitchen staff, managing inventory, ensuring compliance with food safety protocols, and supporting the overall success of our culinary offerings. This position offers an exciting opportunity to influence the dining experience and foster a collaborative, motivated team environment. Please email your resume to Responsibilities Lead and supervise kitchen staff to ensure efficient food preparation, cooking, and presentation in line with quality standards. Oversee food safety sanitizing procedures, ensuring compliance with all health regulations and safety protocols. Manage inventory control and food handling processes to minimize waste and optimize costs while maintaining freshness and quality. Assist in menu planning, catering coordination, and special event preparations to deliver exceptional dining experiences. Monitor shift operations, coordinate staffing schedules, and ensure smooth workflow during busy periods. Implement food production techniques that meet fine dining standards while supporting dietary department requirements when applicable. Maintain a positive team environment through effective leadership, training, and mentorship of kitchen staff. Qualifications Proven experience in food service management within a restaurant or hospitality setting, with a focus on fine dining or catering environments. Demonstrated supervising experience with strong team management skills. Extensive culinary experience including food preparation, cooking techniques, and menu planning. Knowledge of inventory management, cost control measures, and food safety sanitizing procedures. Familiarity with banquet operations, dietary requirements, and catering services is highly desirable. Ability to lead by example in a fast-paced environment while maintaining high standards of quality and safety. Excellent communication skills combined with leadership qualities necessary for managing teams effectively. Join us to be part of a vibrant culinary team where your leadership will inspire excellence! We value passionate professionals committed to delivering outstanding food experiences while fostering a collaborative work environment dedicated to growth and success.

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

Job Description Job Description We are seeking a Chef Manager to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment Company Description Full service catering company with restaurant and bar services producing events around The Tampa Bay Areas. Company Description Full service catering company with restaurant and bar services producing events around The Tampa Bay Areas.

Job Description Job Description Hospitality Staffing Solutions (HSS), a division of KBS, and is recognized as the largest hospitality staffing firms in the nation supporting over 90 markets in 38 states. Our family of companies support industry leaders in: hotels & resorts, senior living facilities, hospitals & medical facilities, event venues, restaurants, convention centers and stadiums, colleges & universities, manufacturing & production facilities, and more. HSS is currently looking for an experienced Sous Chef for a busy American restaurant in the Sacramento area. We are seeking an experienced and hands-on Sous Chef to serve as the second-in-command of the kitchen. The Sous Chef plays a critical role in the day-to-day management of culinary operations, ensuring exceptional food quality, operational efficiency, and a positive team environment. This is a working leadership position that requires active participation in all aspects of kitchen operations. Job Duties Assist in overseeing daily kitchen operations and ensuring smooth execution of service Recruit, interview, hire, train, and mentor kitchen staff Create and manage employee schedules to ensure proper staffing levels Supervise kitchen team members and provide ongoing coaching and development Manage food ordering, inventory control, and product quality Ensure compliance with food safety, sanitation, and health regulations Coordinate equipment maintenance needs and communicate operational concerns Provide meal and rest breaks for team members while maintaining service standards Step in and work all kitchen stations as needed to support the team and ensure smooth operations Assist with food cost controls, waste reduction, and labor management initiatives Maintain a clean, organized, and efficient kitchen environment Requirements Previous Sous Chef experience in a high-volume restaurant, hotel, resort, country club, or similar culinary environment Strong leadership and team development skills Experience with scheduling, inventory management, purchasing, and kitchen operations Knowledge of food safety and sanitation regulations Ability to thrive in a fast-paced, hands-on environment Strong organizational and communication skills This position requires flexibility to work evenings, weekends, and holidays as needed to support kitchen operations. Compensation The pay range for this position is $70,000 to 80,000 and it's based on experience. Interested in additional opportunities visit us at: HSS is an Equal Opportunity Employer and it is our policy to not discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, marital status, sexual orientation, gender identity, genetic information, disability, veteran status, or any other status protected by federal, state, or local laws. Company Description A nationwide company that specializes in staffing for the hospitality industry since 1990. Today, Hospitality Staffing is recognized as the industry leader. Our commitment to hospitality staffing has earned the trust and respect of the best hotel brands in the business, including four and five-diamond properties. We attribute this, in part, to the fact that each member of our management team has worked in and around the hotel industry. They understand the pressure to provide superior service while cutting costs and work daily to deliver just such a solution. Recruiting superior talent is equally responsible for our success. Grassroots recruiting allows us to carefully screen for the proper attitude, skill sets, and work ethic. Clients and guests note our diligence and care. All personnel are Hospitality Staffing employees, so we have a different relationship with them. We offer entry-level positions with the opportunity to advance into supervisory or managerial roles, but we expect professional and ethical Company Description A nationwide company that specializes in staffing for the hospitality industry since 1990. Today, Hospitality Staffing is recognized as the industry leader. Our commitment to hospitality staffing has earned the trust and respect of the best hotel brands in the business, including four and five-diamond properties. We attribute this, in part, to the fact that each member of our management team has worked in and around the hotel industry. They understand the pressure to provide superior service while cutting costs and work daily to deliver just such a solution. Recruiting superior talent is equally responsible for our success. Grassroots recruiting allows us to carefully screen for the proper attitude, skill sets, and work ethic. Clients and guests note our diligence and care. All personnel are Hospitality Staffing employees, so we have a different relationship with them. We offer entry-level positions with the opportunity to advance into supervisory or managerial roles, but we expect professional and ethical

Job Description Job Description We are seeking a Sous Chef, Kitchen manager to join our team! Responsibilities: Oversee the daily operation of food service staff Monitor quality of products and services produced Adjust daily schedule for shift personnel to ensure optimal efficiency Manage inventory of ingredients and supplies Maintain health standards for raw and finished products Work with events supervisor on special catering and events Qualifications: Previous experience in food service or other related fields Knowledge of common food safety practices Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Knowledge or experience working with local products a plus Execution of seasonal menu a must Company Description Savory Cafe is a restaurant that prides in utilizing locally sourced ingredients and providing the best customer experience to guests. Are you ready to be part of our team? Please attach resume Company Description Savory Cafe is a restaurant that prides in utilizing locally sourced ingredients and providing the best customer experience to guests. Are you ready to be part of our team? Please attach resume

Job Description Job Description Recognized to be the Manager of the kitchen in absence of the Executive Chef and Executive Sous Chef. Maintains cleanliness and maintenance of facility. Work with Executive Chef to create a productive working staff while maintaining grooming standards and standards of conduct set forth by Management. ESSENTIAL FUNCTIONS: Maintains sanitation, health, and safety standards in work areas. Demonstrates strong culinary skills Monitors receipt of supplies and proper storage Verifies that prepared food meets requirements for quality and quantity. Analyze and perform monthly inventory, portion and waste control, and sanitation codes Reads food order slips or receives verbal instructions as to food required by patron, and prepares and cooks food according to instructions. Cooks the exact number of items ordered by each guest or group, working on several different orders simultaneously. ADDITIONAL DUTIES AND RESPONSIBILITIES: Availability to work early mornings, evenings, weekends, and holidays (required). Certification in sanitation and workplace safety regulations. Practices safe food handling techniques, preparation, and cooking procedures. Develop end of day closing procedure of kitchen Must be efficient, work in high volume, multitask and work well as part of a team. Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed. Personal cleanliness is essential. Knowledge and implementation of work place safety

Job Description Job Description Sous Chef Crisp Hospitality is seeking a skilled and dependable Sous Chef to support daily kitchen operations and help lead our back-of-house team. This position works closely with the Chef, Chef De Cuisine, and General Manager to maintain food quality, consistency, sanitation, organization, and staff performance. The ideal candidate is a strong cook, an effective trainer, and a calm, accountable kitchen leader who understands that great operations are built on systems, standards, and teamwork. Responsibilities Support all kitchen functions including food purchasing, prep, cooking, quality control, sanitation, and cleanliness Assist in supervising cooks and other kitchen team members Ensure all food is prepared and served according to recipes, portion standards, cooking procedures, and presentation standards Train and instruct staff in food preparation, cooking methods, garnishing, and plate presentation Monitor food quality, holding procedures, and refrigeration temperature standards Help maintain kitchen cleaning schedules and sanitation practices Inspect supplies, equipment, and work areas to ensure standards are met Assist with ordering, receiving, and checking the quality and quantity of deliveries Support food cost control through proper requisitioning, storage, recipes, portioning, and waste control Work with management on menu items, portion sizes, and recipe standards Help determine production schedules and staffing needs based on business levels Assist with scheduling kitchen staff while supporting labor cost goals Prepare and cook food during service and for special events or functions Demonstrate cooking techniques and train staff on equipment and procedures Help orient and train new kitchen employees Support performance management and consistent accountability in the kitchen Ensure equipment is kept clean and in good working condition Complete forms, reports, and schedules accurately and on time Step into stations or support other team members as needed to keep operations running smoothly Working Chef Duties Cook meats, fish, vegetables, soups, and hot food items Prep and portion food products before service Plate and garnish dishes according to standards Stock line stations and maintain prep levels for service Handle, store, and rotate products properly Assist with prep and closing duties as needed Qualifications Experience in a Sous Chef, lead line cook, or similar kitchen leadership role Strong knowledge of cooking techniques and food quality standards Ability to train, direct, and support kitchen staff Understanding of sanitation, cleanliness, and safe kitchen practices Experience with ordering, receiving, storage, inventory, and food cost control Strong attention to detail, organization, and follow-through Ability to work in a fast-paced environment and fill in wherever needed Dependable, professional, and team-oriented Compensation & Benefits Salary: $45,000-$60,000 Paid Time Off: Available after 6 months Bonus Eligible To Apply Please submit your resume and a brief summary of your kitchen leadership experience