SSP The Food Travel Experts is seeking a team player with a bold, fun, and friendly personality to deliver an impactful and memorable experience to all customers. The role involves keeping busy, achieving results, and maintaining high standards, with a requirement for open availability. Positions available include Cooks, Food Service Workers, and Utility/Dishwashers.

Atlanta Hiring Event

Cook

The System Corporate Chef for Aramark SeniorLIFE+ is responsible for the development, implementation, and execution of culinary programs, including revenue enhancement in partnership with Regional and Line of Business leadership. This role requires a strong aptitude for culinary leadership, operational standards, communication skills, personnel development, and team training. The position is remote with up to 65% travel required.

System Corporate Chef

As a Head Chef at Snooze, you will be responsible for ensuring the highest quality of food and standards in the kitchen. Your duties include leading all kitchen functions involving food purchasing, storage and inventory, preparation, and adherence to Snooze quality, methods, and safety and sanitation standards. You will also be the leader in training all Snoozers in cooking methods, preparation, plate presentation, portion and cost control, and cleanliness. Additionally, you will collaborate closely with the Front of House to ensure a seamless flow of service and address guest feedback.

HEAD CHEF

Head Chef

The Assistant Culinary Manager at Bonefish Grill is responsible for maintaining high employment quality standards, assisting in kitchen setups, checking schedules, adhering to security procedures, reviewing inventory, preparing for orders, and ensuring adherence to sanitation, temperature, and food safety standards. This role requires a Certified Trainer in back-of-house functions and a passion for working in the restaurant industry.

Assistant Culinary Manager

The Executive Chef at The Hotel at Avalon is responsible for planning and managing the kitchen staff to ensure the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment. This role involves directing day-to-day operations, managing human resources, developing and implementing menus, and ensuring compliance with food safety and health regulations. The position aims to achieve profitable, competitive, and quality products while maintaining a focus on associate development and motivation.

Executive Chef- South City Kitchen

Executive Chef

As a Sous Chef at Snooze, you will be second in command of the kitchen, responsible for maintaining the highest quality food and standards. Your duties include overseeing kitchen functions such as purchasing, storage, inventory, and preparation of food products, upholding safety and sanitation standards, and training staff on cooking methods and food preparation. You will also collaborate closely with the Front of House to ensure a seamless service experience.

SOUS CHEF MANAGEMENT

Sous Chef

The Chef de Cuisine at Polaris, Hyatt Regency Atlanta, will lead the culinary team at one of Atlanta's most famous restaurants. This role involves managing dining room operations and culinary staff, supervising the service of signature dishes in an open kitchen, and collaborating with the Executive Chef to design innovative menu items. The ideal candidate will have in-depth knowledge of kitchen operations, strong leadership skills, and a passion for exceeding guest expectations in a fast-paced environment.

Chef de Cuisine - Polaris

Chef de Cuisine

As a Kitchen Team Member/Cook at Buffalo Wild Wings, you will work within the Heart of House, directly involved in the production of all Buffalo Wild Wings food items across multiple stations including Chip, Shake, Grill, Southwest, and Expo. This role is key in creating legendary experiences for guests by working in a high-energy environment and accessing continuous learning opportunities.

Kitchen Team Member/Cook

The Culinary Cook at State Farm Arena is responsible for preparing high-quality food items according to standardized recipes and instructions to meet production, delivery, and service schedules. This role ensures quality food service is provided at all times, maintaining high standards of cleanliness in the kitchen, and operating and maintaining kitchen equipment as instructed.

Culinary Cook - State Farm Arena

Culinary Cook

Honeysuckle Biscuits & Bakery is seeking Kitchen Staff to assist in the preparation of biscuit sandwiches and lunch dishes. The role involves routine kitchen tasks such as setting up workstations, measuring ingredients, and maintaining cleanliness. Compensation includes base pay plus tip sharing, with an average of $3-4 per hour. The ideal candidate will be quick, diligent, and able to follow instructions and health and safety rules in a fast-paced environment.

Kitchen staff

Kitchen Staff

The Sous Chef at Boqueria Restaurant plays a crucial role in maintaining the highest standards of food quality and guest satisfaction. This position is responsible for training and developing the kitchen team, ensuring compliance with health regulations, and supporting smooth kitchen operations. The ideal candidate will have a minimum of 1-3 years of relevant experience, proficiency in cooking appliances, advanced knowledge of culinary techniques, and a basic understanding of financial implications in the restaurant industry.

Restaurant Sous Chef

The Restaurant Manager at Longhorn Steakhouse leads and inspires the service and culinary teams to deliver the ultimate steakhouse experience. They are responsible for developing teams, inspiring a performance-driven culture, and ensuring excellent execution. The role involves clear communication, setting expectations, and recognizing and rewarding team members.

Restaurant Manager

As a Chef de Cuisine at Boqueria Restaurant, you will be responsible for ensuring that the culinary offerings consistently exceed guest expectations, with a primary focus on maintaining impeccable food quality in accordance with brand standards. This role involves curating par levels for ordering and managing inventory, leading Back of House operations to meet established targets, and fostering a culture of excellence through the hiring, training, and retention of a team of hospitality-driven A-players.

The Cook at HEI Hotels and Resorts, specifically for The Whitley, is responsible for preparing food of consistent quality and assisting in kitchen functions. This role involves following recipe cards, production and portion standards, rotating food containers, and maintaining kitchen equipment. The position offers opportunities for cross-training, promotional opportunities, and tuition reimbursement, making it an ideal role for individuals looking to grow their career in the hospitality industry.

As a Chef Manager at Canteen, you will oversee day-to-day operations within a state-of-the-art kitchen, managing and leading a team of associates. Responsibilities include maintaining excellent customer and client relations, managing budgets and P&L, and overseeing the creation and quality of food. This role requires a culinary background and offers a relocation package.

CHEF MANAGER - OSCEOLA, AR

Chef Manager

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