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Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry.

Compass Group North America

Executive Sous Chef @ Akins Ford Arena

Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. As a Cook 1, you are responsible for the set-up, preparation, and organization of your workstation, focusing on basic food preparation tasks under the guidance of more experienced team members.

Invited

Cook 1

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Sufficient education and/or literacy needed to identify and read product labels and to communicate with guests about job-related needs. A warm, professional demeanor that reflects HVMG’s Culture of Excellence by showing a warm smile, friendly personality, and positive attitude.

Atlanta Marriott Perimeter Center

PM Cook

3+ years in the hospitality industry with proven experience as an Executive Sous Chef, Sous Chef and/or equivalent kitchen leadership in a finer dining restaurant. Koshu Club is a Japanese inspired steak restaurant led by James Beard finalist and Michelin starred Executive Chef J. Trent Harris.

Castellucci Hospitality Group

Chef de Partie - Koshu Club

Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. This role involves maintaining a clean and organized dishwashing area, supporting kitchen staff with their needs, and contributing to the overall efficiency of the kitchen operations.

Dishwasher

Assist with the annual Culinary Arts Food and Wine Pairing fundraising event each April, including student preparation, event support, foodservice coordination, and other related activities as assigned. Preferred Education and Certifications: Bachelor’s degree in Culinary Arts; or bachelor’s degree in a closely related field with at least 30 semester credit hours in culinary-related coursework.

Southern Crescent Technical College

Adj. Instructor, Culinary Arts (Endowment-supported)

Highschool diploma or G.E.D, • Ability to accurately perform measurement conversions present on recipes, • Ability to multi-task in a fast-paced environment effectively and efficiently, • Must be able to work a flexible schedule and expect to work weekends, nights, and holidays, • Restaurant Operations Aptitude/Mastery BOH: advanced knowledge of the stations and roles in a kitchen as well as all the equipment used in the kitchen, able to prepare food following defined recipes and utilizing various cooking methods: bake, broil, braise, chop, fry, poach, prep, sear, smoke, etc., and the food for which they are suited, able to gauge when food is at best servable temperatures and ability to follow defined service protocols for plating and presentation.283006. • Attention to Detail: Proven ability accomplish a task with concern for accuracy in all the areas involved, monitoring, and checking work or information and plans, organizing time and resources efficiently, and following up with others to ensure commitments have been fulfilled, • Collaboration/Teamwork: Proven ability to successfully work toward a common goal with others, including actively listening to others, taking responsibility for mistakes, and respecting the diversity of your colleagues, • Communication: Proven ability to articulate thoughts and express ideas effectively using oral, written, visual and non-verbal communication skills, as well as listening skills to gain understanding.

Ruth's Chris Steak House

Broiler Cook

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We bring service with passion, loyalty with purpose, and create experiences that genuinely connect—delivering quality, value, and memorable stays across 1,000+ properties in eight countries (and counting). With a dynamic mix of full-service and focused hotels across major cities, our diverse portfolio of owned, managed, and franchised properties means we’re everywhere our guests need us to be.

Sonesta International Hotels Corporation

Chef de Cuisine

Whether you're dreaming of grilling up the finest cuts at Palmer's Steakhouse at Marshwood or infusing coastal flavors into every plate at Deer Creek A Coastal Grill, there's a place for you here to showcase your talents, to thrive and grow your skills. Develops menus, in coordination with the Senior Executive Chef, for clubhouse considering members, guests, marketing conditions, costs and other applicable factors.

Club

Executive Clubhouse Chef

Ability to accurately perform measurement conversions present on recipes, • Ability to multi-task in a fast-paced environment effectively and efficiently, • Must be able to work a flexible schedule and expect to work weekends, nights, and holidays, • Restaurant Operations Aptitude/Mastery BOH: advanced knowledge of the stations and roles in a kitchen as well as all the equipment used in the kitchen, able to prepare food following defined recipes and utilizing various cooking methods: bake, broil, braise, chop, fry, poach, prep, sear, smoke, etc., and the food for which they are suited, able to gauge when food is at best servable temperatures and ability to follow defined service protocols for plating and presentation. The ability to deliver information in person, in writing, and in a digital world, • Inclusive Excellence: Proven ability to understand and respect different perspectives and cultures, demonstrating sensitivity to cultural norms, expectations, and ways of communicating, contributing to a work climate where differences are valued and supported, and apply others’ diverse experiences, styles, backgrounds, and perspectives to get results, • Problem Solver: Proven ability to solve problems by analyzing situations and apply critical thinking in order to resolve problems and decide on courses of action and implement the solutions developed in order to overcome problems and constraints, • Must successfully complete restaurant training program and maintain a willingness to learn.

Sauté Cook

The ideal candidate is an experienced culinary professional with strong leadership skills, a passion for hospitality, and a commitment to delivering exceptional dining experiences for hotel guests, meeting attendees, and colleagues. The Culinary Supervisor supports the Executive Chef and culinary leadership team in overseeing daily kitchen operations at Hyatt Regency Atlanta.

Hyatt Hotels Corp

Culinary Supervisor

This position oversees kitchen operations, staffing, training, cost controls, food safety, and culinary innovation while fostering a culture of excellence, collaboration, and continuous development. This position directly supervises Sous Chefs, Line Cooks, Prep Cooks, Stewards, and other culinary professionals while maintaining responsibility for: Food quality and consistency.

InterContinental Hotels Group

Chef De Cuisine - The Americano

From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services.

Pyramid Hotel Group

Executive Chef

OTHER

We are seeking a highly skilled, passionate, and detail-driven Chef de Cuisine to lead the back-of-house operations for one of our flagship upscale restaurants. What We’re Looking For: 5+ years of culinary experience , with at least 2 years in a leadership role (Sous Chef or CDC) in an upscale or fine dining kitchen.

K5 Hospitality

CDC - 5Church Buckhead

Betterteam

CDC - 5Church Midtown

With strong attention to detail, you help maintain kitchen equipment, ensure sanitation and safety compliance, identify service issues, and communicate improvement opportunities to leadership. In this supervisory role, you guide and support line cooks through coaching, training, and hands-on leadership, fostering teamwork and accountability.

Homma Talent

Chef de Partie

This role supports daily kitchen operations by ensuring timely, accurate food production while maintaining a clean, organized, and safe work environment in compliance with OSHA and local health department regulations. | Position Title: | Line Cook | Department: | Kitchen | Reports to: | Executive Chef, Sous Chef | Status: | Hourly Non-Exempt Compensation $15.00 - $17.00Varies based on experience and education We have AM & PM Shifts available.

HOUR

Azalea Investments.

Line Cook

Under the direction of the Sous Chef or Manager-on-Duty, the Prep Cook will prep, portion, prepare, and assemble all cold food items (salads, cold appetizers, and hot/cold desserts) offered in the restaurant. In recent years, we have expanded to additional food and beverage concepts as well as into hotel hospitality space, creating a thriving collection of exciting service-oriented brands.

Prep Cook

Customer Focus: Proven ability to gain insight into customer needs, identifying opportunities that benefit the customer, building and delivering solutions to meet customer expectations and establishing and maintaining loyal customer relationships, • Inclusive Excellence: Proven ability to understand and respect different perspectives and cultures, demonstrating sensitivity to cultural norms, expectations, and ways of communicating, contributing to a work climate where differences are valued and supported, and apply others’ diverse experiences, styles, backgrounds, and perspectives to get results, • Problem Solver: Proven ability to solve problems by analyzing situations and apply critical thinking in order to resolve problems and decide on courses of action and implement the solutions developed in order to overcome problems and constraints, • Must successfully complete restaurant training program and maintain a willingness to learn. • Highschool diploma or G.E.D, • Must be able to work a flexible schedule and expect to work weekends, nights, and holidays, • Attention to Detail: Proven ability accomplish a task with concern for accuracy in all the areas involved, monitoring, and checking work or information and plans, organizing time and resources efficiently, and following up with others to ensure commitments have been fulfilled, • Collaboration/Teamwork: Proven ability to successfully work toward a common goal with others, including actively listening to others, taking responsibility for mistakes, and respecting the diversity of your colleagues, • Communication: Proven ability to articulate thoughts and express ideas effectively using oral, written, visual and non-verbal communication skills, as well as listening skills to gain understanding.

Food Runner

We're looking for PM line cooks who take pride in their station, care about details and want to build a career in the kitchen. A clear path to Lead Line Cook, then Sous Chef, as the club grows across locations.

Payroll Manager Jobs in Minnesota

Executive Sous Chef @ Akins Ford Arena Compass Group North America

Cook 1 Invited

PM Cook Atlanta Marriott Perimeter Center

Chef de Partie - Koshu Club Castellucci Hospitality Group

Dishwasher Invited

Adj. Instructor, Culinary Arts (Endowment-supported) Southern Crescent Technical College

Broiler Cook Ruth's Chris Steak House

Chef de Cuisine Sonesta International Hotels Corporation

Executive Clubhouse Chef Club

Sauté Cook Ruth's Chris Steak House

Culinary Supervisor Hyatt Hotels Corp

Chef De Cuisine - The Americano InterContinental Hotels Group

Executive Chef Pyramid Hotel Group

CDC - 5Church Buckhead K5 Hospitality

CDC - 5Church Midtown K5 Hospitality

Chef de Partie Homma Talent

Line Cook Azalea Investments.

Prep Cook Ruth's Chris Steak House

Food Runner Ruth's Chris Steak House

PM Line Cook The Perlant

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