435 jobs found

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 The Cliffs Resort on beautiful Possum Kingdom lake is seeking a dynamic and experienced Sous Chef to join our culinary team. In this vital leadership role, you will assist in managing kitchen operations, ensuring exceptional food quality, safety standards, and efficient service. Your expertise will help elevate our dining experiences and support the overall success of our resort's culinary offerings. Duties Assist the Executive Chef in overseeing daily kitchen operations, including food preparation and presentation. Supervise kitchen staff, fostering teamwork and maintaining high standards of food safety and sanitation procedures. Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste. Lead food production efforts for fine dining, catering events, banquets, and special occasions with precision and creativity. Ensure compliance with food handling regulations and sanitizing procedures to uphold the highest safety standards. Collaborate on menu planning to incorporate seasonal ingredients and innovative culinary techniques. Support shift management by coordinating staff schedules and ensuring smooth kitchen workflow. Experience Proven experience in fine dining restaurants or upscale hospitality environments with a strong background in food service management. Demonstrated supervisory experience leading culinary teams in fast-paced settings. Extensive banquet experience and familiarity with catering operations are highly desirable. Knowledge of dietary department requirements and food safety sanitizing procedures. Skilled in inventory management, cost control, and kitchen organization. Hands-on experience with food preparation, cooking techniques, and menu development. Previous restaurant or resort management experience preferred; hospitality background is a plus. Join us to be part of a passionate team dedicated to delivering exceptional culinary experiences while advancing your leadership skills in a vibrant resort setting! We offer a competitive salary plus great benefits. Visit our website Company Description The Cliffs Resort located on beautiful Possum Kingdom Lake is 1100 acres of a gated golf course community. The Cliffs Resort is part of Double Diamond Companies headquartered in Dallas, Texas, Double Diamond, Inc. is comprised of a team of individuals specializing in acquiring, managing, marketing and constructing of upscale resort communities. The company is recognized throughout the resort industry for its first-class resorts, challenging golf courses, numerous amenities, beautiful landscaping, and visitor service orientation and for providing an upscale, enjoyable environment for Property Owners and resort guests. Double Diamond's portfolio of subdivisions includes more than 14,000 acres of land located throughout the United States and properties. We currently own and continue to develop three properties in Texas, and one in Pennsylvania Company Description The Cliffs Resort located on beautiful Possum Kingdom Lake is 1100 acres of a gated golf course community. The Cliffs Resort is part of Double Diamond Companies headquartered in Dallas, Texas, Double Diamond, Inc. is comprised of a team of individuals specializing in acquiring, managing, marketing and constructing of upscale resort communities. The company is recognized throughout the resort industry for its first-class resorts, challenging golf courses, numerous amenities, beautiful landscaping, and visitor service orientation and for providing an upscale, enjoyable environment for Property Owners and resort guests. Double Diamond's portfolio of subdivisions includes more than 14,000 acres of land located throughout the United States and properties. We currently own and continue to develop three properties in Texas, and one in Pennsylvania

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 Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a passionate and talented Sous Chef to join our culinary team. The ideal candidate is experienced, creative, and a strong leader. The candidate will play a crucial role in the kitchen, assisting the team in food production, prep, and kitchen management. If you have a passion for creating meals that "wow," we want to hear from you. This position requires a strong background in the food industry, with an emphasis on teamwork and leadership within a fast-paced restaurant environment. Responsibilities: Assist in the preparation and presentation of high-quality dishes that meet our restaurant standards. Collaborate with the Head Chef to develop and implement innovative menu items. Oversee daily kitchen operations, ensuring that all food production is executed efficiently and safely. Manage kitchen staff, providing training, guidance, and support to maintain a cohesive team environment. Ensure compliance with health and safety regulations within the kitchen. Monitor inventory levels and assist with ordering supplies as needed. Help maintain cleanliness and organization of the kitchen workspace. Participate in special events or catering functions as required. Qualifications : Proven experience in food production within a professional kitchen setting. Certification from culinary school preferred ServeSafe or Food Handler's Certification Strong knowledge of kitchen management practices and restaurant operations. Excellent team management skills with the ability to motivate and lead staff effectively. Familiarity with menu planning and food presentation techniques. Ability to work efficiently under pressure while maintaining attention to detail. Strong communication skills and a positive attitude towards teamwork. Flexibility to work various shifts, including evenings and weekends as needed. Excellent management and leadership skills

Job Description Job Description Local restaurant group is searching for the right candidate to fill Sous Chef position. Compensation will be based on experience. Our culinary team creates delicious dishes from fresh ingredients in a very fast paced and high energy, scratch kitchen every day. If you're looking for a great culture and a fun, upbeat work environment, please consider applying to join our team. Responsible for performing a variety of duties throughout the kitchen including but not limited to: Provide the highest quality of products and service to every guest Maintain excellence in food quality by following all recipe and product specifications Plan and prepare a variety of scratch recipes Set up/break down equipment and stations Clean/sanitize kitchen Oversee and lead team members to produce the best quality food Preferred Requirements: Prior high volume kitchen experience required. Prior food preparation experience in a scratch kitchen preferred Demonstrate cooking skills and ability to follow established menus and recipes Knowledge of proper food safety and sanitation procedures Knowledge of kitchen systems and processes Ability to demonstrate strong leadership skills Understanding of food cost & ordering Can obtain any necessary food handling permits or licenses Ability to work in a fast-paced environment Ability to work flexible shifts including nights, weekends and holidays Ability to multitask and effectively prioritize duties Ability to stand for long periods of time and bend, climb or work in confined spaces Ability to properly lift 25-50 lbs Demonstrate good judgment, problem-solving and decision-making skills Work well in a team environment Have fun creating a great experience for the guests as well as for yourself and your team! Are you envisioning yourself making delicious creations with us? If so, apply today! About: We believe FUN is Worth Sharing. We are an upscale, yet casual, high-energy, full-service restaurant. Our chef-driven menu is prepared in our scratch kitchen using fresh ingredients, and is designed to be paired with our signature margaritas, cocktails and house made sangrias. We truly believe that the happiness of the people who work with us is just as important as the happiness of our guests. At Spell Restaurant Group, we aren't just co-workers; we are family. Spell Restaurant Group is an Equal Opportunity Employer.

Job Description Job Description SUMMARY: THE SPRINGS CATERING division is seeking more energetic individuals to work directly under the Head Chef in a high-volume, catering operation within the Wedding Event industry. This position will focus on setting up and executing the events at our DFW Venue locations. The success of the Banquet Chef will hinge upon their dependable character, communication skills and team player attitude. We have opportunities for 2-3 hardworking, committed individuals with 2-3 years of professional experience who can commit to shifts THRS thru SUN / 2pm to close. TSE Kitchen Location: 2750 W. Euless Blvd Euless, TX 76040 SHIFTS: Typically THRS - SUN. Approximately 2pm to close SHIFTS will be worked at any of our DFW, SPRINGS EVENTS locations. 9 Locations in DFW Transport food in company van. Expected Hours: Part-time: 25-40 hours weekly Part time can lead to Full Time Salary: $18-20 Hourly PLUS EVENT GRATUITY ESSENTIAL DUTIES AND RESPONSIBILITIES: (Including but not limited to) Reports to and works alongside Head, Managing Chef Heavy focus on set up and execution at location events. Kitchen preparation and transport. Transport to Event locations. (We have 9 locations in DFW) Assists in the preparation of regular and modified menus Maintains a clean and safe working environment in all storage and work areas. Comply with federal, state, and local health and sanitation regulations and department sanitation procedures. Participates and attends departmental meetings and training as appropriate. Upholds high standards of product and customer service for self & team members. Maintains professional relationships with Clients, associates & vendors. Follows facility, department and Company safety policies and procedures. PREFERRED QUALIFICATIONS AND SKILLS: Minimum 2-3 years' experience Back of House experience with front of house experience a plus! Customer Service and communication skills required Basic to intermediate knife skills a must Punctual and Dependable Time management skills Willingness to learn and ability to learn quickly in a fast-paced environment. Ambitious and hard working: "Hustler" Ability to prep and prepare large format meals. Experience or knowledge of transporting procedures a plus EDUCATION AND/OR EXPERIENCE: Minimum of 2-3 years of experience / 2-5 years a Plus Basic knife skills required. All necessary Training will be supplied by Head Chef COMPENSATION: Hourly Range: $18-20 + Event Gratuity & Travel accommodation REPORTS TO: Head, Managing Chef PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand, walk and use appendages to accomplish various tasks such as climbing, balancing, stooping or kneeling. The employee must regularly lift and /or move up to 35 pounds and frequently lift and/or move up to 50 pounds. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is occasionally exposed to outside weather conditions of extreme cold or extreme heat. The noise level in the work environment can occasionally exceed 50 DBA

Job Description Job Description Position: Chef Type: Hourly, Full-Time, Non-Exempt Compensation: $25-$27 per hour Shift: Monday-Friday 8:30am-5pm (with potential for overtime as needed) Key Responsibilities and Duties Plan and submit weekly lunch and dinner menus (covering all 7 days) for approval by the Culinary Director, ensuring variety, nutrition, and program alignment. Maintain strict adherence to a per-client food budget while placing orders and managing food costs. Develop and follow detailed prep instructions and portioning guidelines to support multiple dietary programs. Oversee and execute weekend meal preparations, including clear re-heating instructions to ensure meal quality and consistency. Submit accurate and timely expense reports through the Brex platform for all food and kitchen-related purchases. Complete and maintain daily temperature logs for all refrigeration and freezer units, ensuring compliance with food safety regulations. Coordinate and deliver meals for satellite programs as needed, ensuring timely service and adherence to quality standards. Prepare, cook, and serve lunch and dinner for up to 90 clients in a residential behavioral healthcare environment. Order all necessary food and kitchen supplies from approved vendors in alignment with the approved menu and budget constraints. Set up and serve meals during lunch and dinner service, ensuring proper food handling, temperature control, and client satisfaction. Manage food and supply inventory with a focus on rotation, labeling, proper storage, and minimizing waste. Ensure the kitchen remains clean, organized, and in compliance with all local health and safety regulations. Safely deliver meals using a company vehicle when required, maintaining food integrity during transport. Qualifications Valid Food Handler's Certification Current CPR and First Aid Certification Recent TB Test Screening Successful completion of Live Scan Fingerprinting or Background check Ability to lift and carry up to 40 lbs Valid CA Driver's License Minimum of 3 years of experience in a professional kitchen setting (prep chef, line cook, catering, or personal/private chef) Desired Skills and Experience Demonstrated experience in catering services and custom menu development Proficiency in preparing a wide range of cuisines and accommodating special dietary needs, including but not limited to: Vegan Vegetarian Pescatarian Gluten-free Low sodium Diabetic-friendly meals Familiarity with kitchen operations in residential healthcare or similar environments Ability to work independently with minimal supervision while maintaining clear and effective communication High level of reliability, with a strong commitment to weekend availability (mandatory) Physical stamina to stand for extended periods and manage a fast-paced kitchen environment Company Description: Akua Behavioral Health is California's leading mental health and substance abuse treatment center. We provide our clients with individualized, compassionate treatment from Master's and Doctorate level clinicians across various levels of care at fully licensed and accredited facilities throughout Northern and Southern California. To give our clients the best chance at lasting recovery, we pioneered an integrative East-meets-West approach that combines Western evidence-based treatment with holistic Eastern traditions to treat the mind, body, and spirit. Our mission is to create an environment of healing and transformation for each client seeking change.

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 Thames Street Oyster House is seeking an energetic, creative, and extremely motivated culinary professional to join our team as a Sous Chef. Our highly awarded, independent Baltimore restaurant is located in historic Fell's Point on the waterfront. We are searching for an individual with the utmost attention to detail, propensity for leadership, and the desire to learn, while inspiring the staff to do the same. You must be well organized, focused, have good communication skills, be a leader, have a very strong work ethic, and a true passion for the culinary arts. Prior supervisory experience is preferred, but if you're a natural leader and are ready to learn, grow, and take the next step in your culinary career, we encourage you to apply. -The restaurant is CLOSED ALL major holidays, as well as summer and winter breaks every year -We offer an excellent benefits package including medical, dental, vision, and a free employee assistance program -Biyearly bonuses -Sick pay and paid time off -Compensation is very competitive -Family meal, shift drinks, free dining -Set schedule of 45 hours/week The responsibilities for this role will include the following: -Work shifts on the line and ensure execution -Be a leader , in a positive and active culinary and management role for all staff -Ensure our standards are met at all times during service -Help to control food and labor costs with guidance from the Executive Chef -Maintain and practice the highest cleanliness, sanitation, and preparedness -Contribute to seasonal menu changes, working with Executive Chef -Ordering and purchasing, daily follow up with purveyors regarding invoicing and product -Develop daily specials -Teaching and development of kitchen staff and sometimes interns -Roughly 45 hours a week/5 days, including Sundays Applicants must have several years of experience as a lead line cook in a moderate to high-volume upscale-casual or fine-dining restaurant, and EITHER a culinary degree or similar work experience . Please forward resume and references to apply. Thank you. Company Description Thames Street Oyster House is located in historic Fells Point on the waterfront, and is frequented by locals and visitors alike. The Oyster House offers a spectacular à la carte raw bar, featuring at least ten different kinds of oysters daily from the East and West coasts and beyond. Executive Chef - Partner Eric Houseknecht creates impeccable authentic and inspired Maryland, Mid-Atlantic, and New England seafood dishes. Serving only the finest quality seafood available, we source our product from the most reputable and respected purveyors and fishermen, locally, domestically, and sustainably whenever possible. The bar offers handmade cocktails, along with a great draft beer and wine selection, including many local options as well as New England favorites. Join us in our inviting main bar room, upstairs water view dining area, or charming back courtyard. Company Description Thames Street Oyster House is located in historic Fells Point on the waterfront, and is frequented by locals and visitors alike. The Oyster House offers a spectacular à la carte raw bar, featuring at least ten different kinds of oysters daily from the East and West coasts and beyond. Executive Chef - Partner Eric Houseknecht creates impeccable authentic and inspired Maryland, Mid-Atlantic, and New England seafood dishes. Serving only the finest quality seafood available, we source our product from the most reputable and respected purveyors and fishermen, locally, domestically, and sustainably whenever possible. The bar offers handmade cocktails, along with a great draft beer and wine selection, including many local options as well as New England favorites. Join us in our inviting main bar room, upstairs water view dining area, or charming back courtyard.

Job Description Job Description Company Overview Eagle Rock Resort is a 6000+ acre private, gated, golf community located in the Blue Mountains of Pennsylvania. Job Summary We are seeking an energetic and detail-oriented Sous Chef ( Full Time or Contractor ) to join our dynamic culinary team. In this pivotal role, you will assist the Executive Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. Your leadership will inspire our culinary staff to deliver outstanding dining experiences across all service areas, including fine dining, catering, and banquet events. This is an exciting opportunity for a passionate culinary professional eager to elevate their career within a vibrant hospitality environment. Duties Assist the Executive Chef in managing daily kitchen operations, including food preparation, cooking, and plating to meet quality standards. Supervise kitchen staff, providing guidance on food production, safety procedures, and sanitation practices. Oversee inventory control and food management to ensure optimal stock levels while minimizing waste. Coordinate with catering and banquet teams to execute large-scale events seamlessly. Enforce food safety regulations and sanitizing procedures to maintain a clean and compliant kitchen environment. Contribute to menu planning by developing innovative dishes that align with culinary trends and guest preferences. Manage shift schedules and support team members in delivering exceptional food service experiences. Skills Extensive banquet experience with a proven track record of executing large-scale events. Supervising experience within fast-paced culinary settings. Strong background in dietary department protocols and food handling safety standards. Expertise in food production, preparation, cooking techniques, and presentation. Demonstrated leadership skills with the ability to manage teams effectively. Fine dining experience with an eye for detail and quality control. Proficiency in inventory management, cost control, and kitchen management systems. Knowledge of food safety sanitizing procedures and regulatory compliance. Experience in catering services, restaurant management, and menu planning. Ability to thrive under pressure while maintaining high standards of hospitality and service excellence. Join us as a Sous Chef and be part of a passionate team dedicated to delivering unforgettable culinary experiences! We offer a compeitive salary based on experience. Visit our website Company Description Headquartered in Dallas, Texas, Double Diamond, Inc. is comprised of a team of individuals specializing in acquiring, managing, marketing and constructing of upscale resort communities. The company is recognized throughout the resort industry for its first-class resorts, challenging golf courses, numerous amenities, beautiful landscaping, and visitor service orientation and for providing an upscale, enjoyable environment for Property Owners and resort guests. Double Diamond's portfolio of subdivisions includes more than 14,000 acres of land located throughout the United States and properties. We currently own and continue to develop three properties in Texas, and one in Pennsylvania Company Description Headquartered in Dallas, Texas, Double Diamond, Inc. is comprised of a team of individuals specializing in acquiring, managing, marketing and constructing of upscale resort communities. The company is recognized throughout the resort industry for its first-class resorts, challenging golf courses, numerous amenities, beautiful landscaping, and visitor service orientation and for providing an upscale, enjoyable environment for Property Owners and resort guests. Double Diamond's portfolio of subdivisions includes more than 14,000 acres of land located throughout the United States and properties. We currently own and continue to develop three properties in Texas, and one in Pennsylvania

Job Description Job Description Job Summary We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals for our members only sailing club. Must maintain clean and sanitary environment. The ideal candidate is experienced, able to remain calm under pressure, and a strong leader. If you are a team player and have a passion for creating high quality meals, we want to hear from you. The hours are Thursday, Friday, Saturday 2:30 -9:00 PM and Sunday 11:00 AM - 5:00 PM. Shifts meals provided. Responsibilities: Prepare and plate food according to kitchen specifications Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Follow all food safety rules and regulations Qualifications : High school diploma/GED Extensive previous culinary experience Certification from culinary school preferred ServeSafe or Food Handler's Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure

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 Sous Chef (Seasonal Summer Camp - Kosher Kitchen) Camp Barney Medintz - Cleveland, GA (Open to Candidates Nationwide) May 14 - August 7, 2026 Camp Barney Medintz is hiring a Seasonal Sous Chef to support our Executive Chef in a high-volume kosher kitchen. This is a hands-on role with primary responsibility for dinner service, desserts, milk line, and snacks , while helping ensure the entire kitchen runs smoothly. If you're organized, adaptable, and comfortable managing multiple stations in a fast-paced environment, this is a great opportunity to step into a leadership role for the summer. Job Type Seasonal (Full-Time, Summer) May 14 - August 7, 2026 Pay & Benefits Competitive salary (based on experience) Free housing, meals, and full room & board Unique, team-oriented summer camp environment Key Responsibilities Lead preparation and service for dinner, desserts, milk line, and snacks Ensure all food meets kosher standards and quality expectations Follow and adjust production charts to maintain proper quantities and minimize waste Support breakfast and lunch operations as needed Help manage kitchen workflow and keep team members on task Maintain organization across all stations, including coolers (FIFO stock rotation) Assist with receiving, checking in, and storing deliveries Collaborate with Executive Chef and kitchen team (including international staff) Maintain a clean, safe, and health code-compliant kitchen Qualifications Experience as a Sous Chef or Kitchen Supervisor in a high-volume kitchen Strong organizational and multitasking skills Ability to manage multiple stations and shifting priorities Team leadership skills with a hands-on approach Experience with inventory organization and stock rotation (FIFO) Culinary training or equivalent professional experience Ability to work long, active hours, including weekends Preferred Experience Summer camp, catering, or institutional dining Special diets (allergies, gluten-free, vegetarian/vegan) Experience working with diverse or international staff Schedule Full-time seasonal role (May-August) Includes weekends and extended shifts Work Location In person - Cleveland, GA

Job Description Job Description Sous Chef - Join Our Culinary Team at Fete Fraiche The Opportunity We're seeking a talented Sous Chef to join our passionate culinary team-someone who's ready to finally have their creativity recognized and valued. Unlike traditional restaurant kitchens, this role offers primarily day shifts. When we have catering events on nights or weekends, you'll know in advance so you can plan your life accordingly. You'll work with the finest seasonal ingredients, have genuine creative input in menu development, and grow alongside a company dedicated to excellence and warm hospitality. If you've been waiting for a role where you can be a part of culinary vision and company growth, this is it. About Fete Fraiche At Fete Fraiche, we craft moments and create memories through exceptional culinary experiences. As a woman-owned catering company in the Bay Area, we combine seasonal, locally sourced ingredients with personalized service to create unforgettable dining experiences. From intimate private celebrations to sophisticated corporate events and our signature Maison Meals program, we bring restaurant-quality dining to every occasion. What You'll Create Menu Development & Culinary Excellence Collaborate on weekly menu planning with emphasis on seasonal, farm-to-table, scratch cooking Develop creative menu items while accommodating various dietary needs and preferences Execute quality control for all food including garnishing, taste, and presentation Scale recipes seamlessly from intimate meals to grand celebrations Event Catering Plan and execute exceptional food preparation for events of all sizes Oversee on-site setup, service, and breakdown at catering venues Maintain our signature standards for quality and presentation at every touchpoint Coordinate with clients and event partners on details and special requests Manage catering equipment and logistics with precision Kitchen Leadership Lead and inspire kitchen team members in daily operations and special events Train and manage kitchen staff Create staff schedules and delegate effectively during high-volume preparation Manage inventory and purchasing to ensure the finest ingredients are always available Maintain Health Department compliance and oversee kitchen organization Foster a positive, energetic environment where passion meets precision Operations & Cost Management Partner on food cost management and catering pricing strategies Implement thoughtful cost controls while upholding our quality standards Track expenses and communicate operational needs Assist in developing compelling catering proposals Client Experience Honor client guidelines meticulously, especially regarding allergies and specific preferences Deliver meals to clients as needed Be on-site for catering events to ensure seamless, memorable experiences Represent Fete Fraiche with professionalism and warm hospitality What We're Looking For Essential Qualifications 3+ years of culinary experience (fine dining preferred) Valid and current food handler's certification Deep knowledge of farm-to-table practices and international cuisines Expertise in ingredient substitutions and dietary accommodations Excellent knife skills and food safety knowledge Experience with commercial kitchen standards and catering operations Proficiency in menu planning and cost management Strong organizational skills and attention to detail Excellent communication and team leadership abilities Valid driver's license and access to your own vehicle Ability to lift 30+ lbs Comfort with technology (Apple/Microsoft systems, smartphones, Perfect Venue, Google Drive) Flexibility to work evenings, weekends, and variable hours The Ideal Candidate Takes pride in using seasonal and locally-sourced ingredients Thrives in a fast-paced environment with minimal supervision Brings creativity and adaptability to changing menus and client needs Values precision, presentation, and creating memorable experiences Embraces a professional, client-focused approach What We Offer Starting at $26 Part of the tipping pool (supplemental pay) Opportunity to transition to full-time salary position as we grow 401(k) for qualified candidates with company match Work with premium, locally sourced seasonal ingredients Creative freedom in menu development Be part of a woman-owned business that values excellence, hospitality, and community Grow with a company expanding services including weekly meal delivery and grab-and-go offerings Join Our Team If you're passionate about creating exceptional culinary experiences and want to be part of a team where every detail matters, we'd love to hear from you.

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 General Purpose: The Sous Chef's responsibilities are to, prepare, produce, present and to oversee all food product under the direction of the Executive Chef. To ensure that all food produced is consistent and of the highest quality that meets and exceeds the guests expectations. The Sous Chef is directly responsible for training and implementing kitchen sanitation guidelines. This person is responsible for assisting the Executive Chef in controlling labor costs for the kitchen by ensuring staff follows schedule and meal breaks. The Sous Chef (in coordination with the Executive Chef) is responsible for accurately receiving all goods purchased. This person is to assist and oversee all purchases in accordance with the Executive Chef's direction. It is expected that this person is to have extensive knowledge of all food operations and to have a clear understanding of all kitchen procedures, guidelines and specifications. Job Knowledge and Essential Duties: Manages all food operations in regards to cuisine, cleanliness, food preparation, and final food presentation at the direction of the Executive Chef. Provides direction, leadership, and training to all kitchen staff, line staff, and all hourly food and beverage employees Maintains the kitchen area in a neat and orderly fashion, including conforming to all California Health Department Rules and Regulations. Maintains cleanliness of kitchen staff members, including enforcing uniform codes and hygiene regulations set forth by the California Health Department. Manages and maintains all kitchen equipment such as ovens, sinks, refrigerators, freezers, or any device used in food preparation with the assistance of the CH Maintenance Department. Directs and assists in all food preparation, including cleanliness, technique, accuracy in recipes, and consistency in presentation. Responsible for training all staff in regards to all policies and procedures outlined in the Employee Manual. Directs and assists in all kitchen duties where assistance and direction are necessary. Ensures proper staffing levels of kitchen employees in regards to special events, weddings, golf outings, and normal business levels in all restaurant outlets. Assists in ordering, purchasing via company approved vendors at the direction of the Executive Chef. Assists in planning and execution of banquet events. Responsible for receiving all purchased items, monitoring accuracy in delivery and pricing. Assists in all food preparation and presentation for all restaurant outlets, ensuring consistency in quality and presentation. Responsible for assistance in development of fresh and new menu items, and development of daily specials and promotions to increase revenue. Manages inventories on a day to day basis to ensure product for normal business levels as well as for special events, weddings, outings, or any event involving food and beverage. At times, creates the schedules for all kitchen staff, keeping in mind shift off requests, vacations, and availability. Incorporates safe work practices in job performance. Attends staff meetings. Assist with preparation of family meals. Fill in for the Executive Chef in planning and directing food preparation when necessary. Resolves any issue that arises and reports to Executive Chef immediately. Performs other duties as assigned Education/Experience: Some high school/college education preferred; or 2-3 years related and verifiable experience or training. Language Skills: Ability to read and comprehend instructions, correspondence, and memos. Ability to read and speak English may be required in order to perform the duties of the job Mathematical Skills: Basic math skills required. Reasoning Ability: Problem solving, reasoning, and "thinking out of the box" will be a constant requirement; in addition, applying common sense understanding better serve our guests' needs - both our internal and external guests. Physical Demands: Regularly stands, walks, uses hands to finger, feel or handle, talks or hear. Long hours spent on feet. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 25 pounds and occasionally lifts up to 50 pounds. Vision Requirements: Regularly uses close, distance, color, and peripheral vision as well as depth perception. Ability to adjust focus. Environment/Noise: Works in an indoor environment and may come into contact with fumes or airborne particles, toxic or caustic chemicals. Regularly works in a warm environment being exposed to high heat and/or flames. Regularly works with or near large equipment such as ovens, Hobartmixers, refrigeration systems, etc. Occasionally works in outdoors. Certificates/Licenses: Food Handlers card Skill and Ability Preferences Culinary schooling may be required. Company Description The golf course at Trump National allows the general public to share in the beauty of Rancho Palos Verdes. The property features walking trails that meander through the award-winning golf course towards the cliffs overlooking the Pacific Ocean. The trails provide access to the beach and a public park located on the bluffs in front of the clubhouse. These trails offer the chance to see up close the native flora and fauna that our staff works so diligently to preserve. The Trump National Golf Club Los Angeles course features unobstructed ocean views from nearly every hole. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. Company Description The golf course at Trump National allows the general public to share in the beauty of Rancho Palos Verdes. The property features walking trails that meander through the award-winning golf course towards the cliffs overlooking the Pacific Ocean. The trails provide access to the beach and a public park located on the bluffs in front of the clubhouse. These trails offer the chance to see up close the native flora and fauna that our staff works so diligently to preserve. The Trump National Golf Club Los Angeles course features unobstructed ocean views from nearly every hole. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.

Job Description Job Description SOUS CHEF - The Olde Mecklenburg BreweryHelp lead the kitchen at Charlotte's iconic biergarten. Reports to: Executive Chef Location: Ballantyne (Charlotte, NC) Type: Salaried, full-time If you want to be a key player in a high-volume scratch kitchen inside one of the most iconic craft beer destinations in the South, this is your shot. OMB is looking for a Sous Chef who wants to grow - someone who'll be the Executive Chef's right hand and a driving force behind the culinary team. You'll help lead the line, hold the standard, and feed a packed house of Charlotte regulars who come for the beer and stay for the food. About OMB Founded in 2009, The Olde Mecklenburg Brewery brews exclusively to the German Purity Law of 1516 - Reinheitsgebot - meaning every beer is made with just four ingredients: water, barley, hops, and yeast. That obsession with doing things the right way runs through everything we make, including what comes out of the kitchen. Our original LoSo location features a state-of-the-art brewery, full-service Brauhaus, and a one-acre biergarten. In 2024 we opened a second home in Ballantyne - a two-story, 14,000-square-foot restaurant and biergarten - and it's quickly become a gathering place for the community. Our beer is distributed across North Carolina, but our kitchens are where Charlotte actually comes together. Your role Reporting to the Executive Chef, you'll be a critical part of culinary management - supporting the team's leadership, mentoring the line, and making sure every plate lives up to the OMB name. That means: Providing professional leadership and direction to the culinary crew alongside the Executive Chef Holding the line on recipes, prep, plating, and presentation so quality never slips Helping coach, develop, and review staff - and supporting the hiring and training of new cooks Keeping a clean, safe, organized kitchen where every station is stocked, labeled, temped, and dialed in Stepping in as expeditor when service gets loud and keeping the team composed under pressure Partnering with the Executive Chef on daily line-ups, staffing levels, and the rhythm of each shift Working with the Service Team on smooth opens and closes Supporting performance reviews and, when needed, tougher personnel calls Knowing and enforcing every safety and emergency procedure, no exceptions What you bring A culinary degree, or 3+ years of training in a high-volume kitchen ServSafe certified (or willing to certify within a year) Strong leadership instincts - you know how to work with a diverse crew and bring out their best Excellent volume cooking, plating, and organizational skills, with composure during the rush Strong communication and listening skills, and a genuinely positive attitude Comfort with Microsoft Word, Excel, and culinary reporting software Flexibility to work weekends and holidays, and the ability to lift up to 50 lbs A real interest in craft beer (we'll keep you well supplied) A commitment to OMB's six core values What's in it for you Free beer stipend for OMB staff Health coverage: medical, dental, and vision 401(k) with company match Employer-paid long-term disability insurance Paid time off Employee discounts on food, beer, and merch Our core values Dedication to quality, no shortcuts. Integrity - do the right thing. Service-minded. A point of pride in the community. Lead, don't follow. Team. All candidates must pass a pre-employment / post-offer background check. Applications are reviewed regularly for both locations; if we'd like to move forward, HR will reach out by phone or email. Positions are posted and maintained on an ongoing basis - if you haven't heard from HR, we may not have an opening right now but may contact you about a future one. OMB participates in E-Verify. OMB is an equal opportunity employer that hires based on job-related qualifications and abilities. The Olde Mecklenburg Brewery • Charlotte, NC • Since 2009 PI