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 Chef/Kitchen Manager at Jim 'N Nick's Community Bar-B-Q is responsible for ensuring uncompromised excellence in food, guest satisfaction, and team member satisfaction. This role involves overseeing all back-of-house positions, adhering to safety, sanitation, and quality standards, and managing operations to improve overall results. The Chef/Kitchen Manager also plays a key role in training, developing, and coaching team members and assistant managers.

Chef/KM **ALL SCRATCH**

Chef/Kitchen 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

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

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

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 Assistant Director of Food and Beverage at The Ritz-Carlton Atlanta assists in leading the property's food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering. This role involves overseeing the development and implementation of departmental strategies, ensuring the implementation of the brand service strategy and brand initiatives, and focusing on growing revenues while maximizing the financial performance of the department. The position aims to deliver products and services to meet or exceed the needs and expectations of the brand's target customer and property employees.

Assistant Director of Food and Beverage

As the Executive Chef at Compass Group, you will oversee kitchen operations, inspire your team, and create exceptional meals while ensuring a safe and innovative environment. This role is perfect for an entrepreneurial chef who thrives in a fast-paced, high-volume setting, and is responsible for planning and executing menus, training kitchen staff, managing inventory, and ensuring compliance with health and safety regulations.

Executive Chef - Atlanta

As a Director of Dining Services at Eurest, you will oversee day-to-day operations for a dining account, managing and leading a team of associates. Responsibilities include managing client relations, ensuring superior quality food, and overseeing P&L and budgeting. The ideal candidate will have a background in both culinary and operations within the contract foodservice management industry.

DIRECTOR OF DINING SERVICES I - TUCKER, GA

Director of Dining Services I

The Senior Director of Food and Nutrition at Morrison Healthcare is responsible for overseeing the day-to-day operations of the foodservice, managing a team of employees, and maintaining client relationships. This role involves managing the budget, ensuring superior quality of food, directing safety, sanitation, and maintenance programs, and promoting professional growth within the team.

SR DIRECTOR FOOD AND NUTRITION

Senior Director of Food and Nutrition

The Hilton Atlanta is seeking an Executive Sous Chef to join their culinary team. This role involves assisting in the direction and administration of the planning, preparation, production, and control of all culinary operations. The ideal candidate will have previous hotel banquet and restaurant experience, a creative mindset, and strong leadership skills. Hilton offers a comprehensive benefits package, including medical insurance, paid time off, and career growth opportunities.

Executive Sous Chef - Hilton Atlanta

Executive Sous Chef

As a Catering Director at Compass Group, you will be responsible for overseeing catering and events, managing a team of staff, building client relations, and ensuring the quality of catering offered to guests. This role involves coordinating and overseeing catering events, developing marketing plans, hiring and training staff, and ensuring successful operations of catering functions.

Catering Director

The Chef de Cuisine at Capolinea, Signia by Hilton, Atlanta, will lead the culinary production of a designated kitchen, focusing on fine dining Italian cuisine. This role involves overseeing daily culinary production, including food quality and presentation, compliance with safety and sanitation standards, team member productivity and performance, cost controls, and overall profitability. The ideal candidate will have a minimum of three years of kitchen management experience, expertise in high-end Italian cuisine, and a commitment to service and team development.

Chef de Cuisine, Capolinea - Signia by Hilton, Atlanta

Omni Hotels & Resorts is seeking an Assistant Director of Banquets for the downtown Omni Atlanta Hotel. This role involves assisting the Banquet Director in managing banquet operations, coordinating functions with the Service Staff and Stewarding Department, ensuring appropriate setup of functions, and overseeing functions to ensure they flow smoothly. The ideal candidate will have a passion for hospitality, creating amazing customer experiences, and possess strong management, leadership, and teamwork skills.

Assistant Director of Banquets

The Culinary Development Manager at Sonic Drive-In is responsible for leading and managing product development of new products, from concept approval to product launch. This role involves physical development of new products, product builds, and improvements, partnering with cross-functional teams to deliver products that meet consumer, operations, and financial goals. The position requires a culinary or food-related degree and 3-5 years of experience in culinary or product development, preferably in QSR culinary development.

Culinary Development Manager

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