<h3>Job Description</h3>
Job Description
Hotel :
Greenville Embassy Suites670 Verdae BlvdGreenville, SC 29607Full timeCompensation Range : $22 - $23.50
Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors. 
What's in it for you?
The Atrium SPIRIT is a belief in the power of Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us.
<ul>
<li>Career Growth &amp; Learning - 40% of our management hires are internal promotions!</li>
<li>Invest in Your Future - 401(k) plan with company match.</li>
<li>Comprehensive Health Coverage - Medical, dental, and vision insurance options.</li>
<li>Paid Time Off &amp; Vacation - Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations</li>
<li>Perks That Fit Your Life - Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services.</li>
<li>Purpose &amp; Impact - Make a difference through Atrium's community service and volunteer programs.</li>
</ul>
Job Description
What You Will Do:
<ul>
<li>Support the Executive Chef in leading, training, and scheduling a high-performing kitchen team.</li>
<li>Prepare and present meals that meet Atrium's high standards of quality, consistency, and taste.</li>
<li>Monitor performance and production flow, stepping in to maintain top-tier results and guest satisfaction.</li>
<li>Assist in menu creation to deliver innovation while aligning with productivity and cost goals.</li>
<li>Ensure all storage and prep areas meet health code requirements and cleanliness standards.</li>
<li>Participate in special projects to improve kitchen operations and elevate culinary excellence.</li>
</ul>
What We Are Looking For:
<ul>
<li>3+ years of culinary experience - You bring hands-on kitchen know-how and a steady leadership presence.</li>
<li>Supervisory experience preferred - You can lead a line and guide a team with confidence.</li>
<li>Culinary certification preferred - You've got a solid culinary foundation and a desire to grow.</li>
<li>ServSafe Certification required - Safety is always on the menu.</li>
<li>Strong knowledge of food prep, recipes, and costing - Because great food starts with great planning.</li>
<li>Physically capable - You're ready to meet the physical demands of a dynamic kitchen environment.</li>
</ul>
What Atrium Leadership Looks Like:
<ul>
<li>Accountable Achiever: You own your results, meet goals with integrity, and inspire others to raise the bar.</li>
<li>Agile Thinker: You stay sharp, adapt quickly, and turn challenges into opportunities.</li>
<li>Talent Curator: You recognize potential, grow future leaders, and create an environment where people thrive.</li>
<li>Transparent Leader: You foster trust by being open, honest, and clear-no guesswork, just teamwork.</li>
<li>Leading with SPIRIT: You bring our core values to life: Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork.</li>
</ul>
Why Atrium?
Hear it from Thomas E. "What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there's really no reason not to."
___________________________________________
 
Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.
Notice of candidate Privacy Rights: <a href="https://www.atriumhospitality.com/privacy-policy" target="_blank">https://www.atriumhospitality.com/privacy-policy</a>

Sous Chef

<h3>Job Description</h3>
Job DescriptionCompany Description 
Forefront Healthcare is&nbsp;unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience.
Job Description 
Forefront is a growing leader in healthcare food services, providing exceptional culinary experiences across healthcare settings. We are committed to enriching the lives of those we serve by offering high-quality meals prepared with care and attention to individual needs. We are currently seeking an Executive Chef to join our team at Sidney Health Center in Sidney, MT, and contribute to enhancing the dining experience for patients, staff, and the community.
If you are passionate about providing high-quality culinary experiences and are ready to make a meaningful impact in a healthcare setting, we invite you to apply for the Executive Chef position at Sidney Health Center. Join a team that values your leadership, creativity, and culinary expertise.
Benefits Offered:
<ul>
<li>
Comprehensive Benefits: Medical, Dental, and Vision
</li>
<li>
Paid Time Off: Vacation, Sick Leave, and 6 Paid Holidays
</li>
<li>
Employee Assistance Program: Support when you need it
</li>
<li>
Company-Provided Life Insurance: Peace of mind for you and your family
</li>
<li>
401K with Company Match: Plan for your future
</li>
</ul>
Position Summary:
As an Executive Chef, you will play an essential role in delivering exceptional culinary experiences for patients, staff, and visitors. Your leadership, expertise, and passion for creating outstanding meals will directly impact patient satisfaction and the overall success of our foodservice operations. You will work closely with the culinary team and senior management to ensure food is prepared and presented in accordance with the highest standards while meeting the dietary needs of our healthcare population.
Responsibilities:
<ul>
<li>
Organize and direct the culinary team and management staff.
</li>
<li>
Assist in the preparation and design of all food and drink menus.
</li>
<li>
Collaborate with our dietitians to create menus and offerings for residents.
</li>
<li>
Produce high-quality plates with attention to both design and flavor.
</li>
<li>
Ensure the kitchen operates efficiently, maintaining our high-quality standards.
</li>
<li>
Lead and develop the culinary team, managing conflicts with resolution.
</li>
<li>
Manage and train kitchen staff, establish work schedules, and assess performance.
</li>
<li>
Order supplies to maintain proper inventory levels.
</li>
<li>
Comply with and enforce sanitation regulations and safety standards.
</li>
<li>
Maintain a positive and professional approach with coworkers and customers.
</li>
</ul>
Qualifications 
<ul>
<li>Proven experience as an Executive Chef.</li>
<li>
Strong understanding of various cooking methods, ingredients, equipment, and procedures.
</li>
<li>
Excellent record of kitchen and staff management.
</li>
<li>
Ability to handle emergency situations effectively and provide solutions.
</li>
<li>
Familiarity with industry best practices.
</li>
<li>
Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS).
</li>
<li>
A BS degree in culinary science or a related certificate is a plus.
</li>
<li>
Culinary experience: 3 + years (preferred)
</li>
<li>
Cooking: 3 + years (preferred)
</li>
<li>
Kitchen management: 3 + years (preferred)&nbsp;
</li>
</ul>
 Additional Information 
AAP/EEO Statement:
Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Executive Chef

<h3>Job Description</h3>
Job Description
POSITION PURPOSE:  We are seeking a hospitality focused and organized individual to join our team as a Sous Chef. Is responsible for assisting the Executive Chef in managing kitchen operations, ensuring food quality, and maintaining a clean and efficient work environment. This role involves supervising kitchen staff, overseeing food preparation, and contributing to menu development to ensure an exceptional dining experience.
ESSENTIAL FUNCTIONS AND DUTIES: 
<ul>
<li>Oversee daily kitchen operations and ensure efficient workflow.</li>
<li>Supervise food preparation to ensure quality, consistency, and presentation meet company standards.</li>
<li>Assist in hiring, training, and mentoring kitchen staff.</li>
<li>Schedule and manage kitchen staff to ensure adequate coverage during service hours.</li>
<li>Ensure compliance with all health, safety, and sanitation regulations.</li>
<li>Maintain cleanliness and organization of the kitchen, including food storage and prep areas.</li>
<li>Monitor food costs and control waste to meet budgetary goals.</li>
<li>Assist in maintaining accurate records of expenses, food usage, and inventory.</li>
<li>Strive to exceed guest expectations by delivering consistently exceptional culinary experiences.</li>
</ul>
KNOWLEDGE, EXPIERENCE AND SKILLS 
<ul>
<li>4+ years of experience in a professional kitchen, with a focus in fine dining.</li>
<li>Excellent facilitation, presentation, and communication skills.</li>
<li>Strong understanding of various cooking methods, ingredients, and kitchen equipment.</li>
<li>Proficiency in food safety practices and kitchen sanitation standards.</li>
</ul>
PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: 
<ul>
<li>Ability to stand for extended periods and work in a high-temperature environment.</li>
<li>Flexibility to work evenings, weekends, and holidays as required.</li>
<li>Capability to lift and carry items up to 50 pounds.</li>
</ul>
INTENT AND FUNCTION OF JOB DESCRIPTIONS 
All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded.  Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions.  In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive.  Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts.  The organization maintains its status as an at-will employer. 
Cipriani is an equal opportunity employer.
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nXffvXPDry

<h3>Job Description</h3>
Job Description
Executive Chef
Lead the kitchen. Set the standard. Own the results.
 
We are partnering on a confidential search for an Executive Chef to lead multiple culinary outlets and banquet operations within a high volume hospitality environment. This role is built for a hands on leader who balances creativity, discipline, and financial accountability while setting the tone for kitchen culture and execution.
 
You will oversee all back of house operations, culinary teams, and food cost performance while ensuring the highest standards in food quality, safety, and consistency. This position works closely with senior leadership to support events, promotions, and overall F&amp;B strategy.
 
What You Will Be Responsible For
 
• Leading and developing all culinary teams across multiple outlets and banquets
• Maintaining operational efficiency and high execution standards in all kitchens
• Owning food quality, sanitation, and compliance across all inspections
• Managing staffing, scheduling, and labor based on business levels
• Controlling food cost, inventory, and menu costing to drive profitability
• Partnering with F&amp;B and property leadership on events, promotions, and guest experience
• Handling guest feedback professionally while maintaining kitchen morale and standards
• Ensuring clean, organized, and well run back of house environments
 
What We Are Looking For
 
• Four or more years in a senior culinary leadership role
• Eight or more years of progressive cooking experience
• Strong background in food cost control, inventory, and menu costing
• Proven ability to lead teams in fast paced, high pressure environments
• Comfortable making real time decisions during service
• Organized, positive, and team focused leadership style
• Proficient with kitchen systems, payroll, and basic reporting tools
• Current Manager ServSafe certification

<h3>Job Description</h3>
Job DescriptionDescription:
 
Now Hiring: Executive Chef – Élephante Scottsdale
Location: Scottsdale, AZ Salary: $110,000 – $120,000 + Bonus + Benefits
 
Élephante, the iconic coastal Italian-inspired restaurant from Santa Monica, has arrived in Scottsdale. Known for its elevated cuisine, stunning ambiance, and high-volume energy, Élephante delivers an unforgettable dining experience built on craftsmanship and creativity. We’re seeking an accomplished Executive Chef to lead our kitchen operations and bring authentic Italian excellence to life in the heart of Old Town.
 
About the Role
The Executive Chef oversees all back-of-house operations, leading a talented culinary team in a fast-paced, high-volume environment. This role demands exceptional technical skill in upscale Italian cuisine — including scratch-made pastas (extruded and rolled) and wood-fired pizza — along with strong leadership, financial management, and a passion for culinary innovation. You’ll collaborate closely with the General Manager to deliver flawless execution, uphold brand standards, and drive operational success.
 
Key Responsibilities
<ul>
<li>Lead all kitchen operations with a focus on quality, consistency, and hospitality</li>
<li>Oversee menu development and execution, including fresh pastas and wood-fired pizzas</li>
<li>Train, coach, and inspire a high-performing culinary team</li>
<li>Maintain full responsibility for scheduling, training, and performance management</li>
<li>Manage food and labor costs, inventory, and purchasing to achieve financial goals</li>
<li>Ensure compliance with health, safety, and sanitation standards</li>
<li>Collaborate with front-of-house leadership to ensure seamless service</li>
<li>Drive creativity through seasonal menus and innovative specials</li>
<li>Maintain a clean, organized, and efficient kitchen environment</li>
<li>Conduct daily pre-service meetings and lead by example during service</li>
<li>Uphold company standards and support the culture of excellence across the venue</li>
</ul>
What We’re Looking For
<ul>
<li>8+ years of progressive culinary experience as an Executive Chef in upscale, high-volume restaurants</li>
<li>Extensive knowledge of Italian cuisine, including handmade pastas (extruded and rolled) and wood-fired pizza techniques</li>
<li>Proven leadership and mentoring skills with a passion for developing teams</li>
<li>Strong business and financial acumen, including P&amp;L and cost management</li>
<li>Exceptional organizational and problem-solving abilities</li>
<li>Proficiency with kitchen technology, inventory, and POS systems</li>
<li>Ability to thrive under pressure while maintaining composure and quality</li>
<li>Flexible schedule availability, including evenings, weekends, and holidays</li>
</ul>
Why Join Élephante
<ul>
<li>Competitive salary ($110,000 – $120,000) + performance bonus</li>
<li>Comprehensive benefits package (health, dental, vision, and more)</li>
<li>Opportunity to lead one of Scottsdale’s most exciting new culinary destinations</li>
<li>Career growth potential within a premier hospitality group</li>
<li>Work in a creative, supportive, and high-energy environment</li>
</ul>
If you’re a culinary leader who combines Italian artistry with operational excellence — and you’re ready to shape the next chapter of Élephante’s story in Scottsdale — we’d love to meet you.
Apply today and bring your craft to Élephante.
Requirements:

EXECUTIVE CHEF

<h3>Job Description</h3>
Job Description
Salary:&nbsp;$75000 - $80000 / year
What makes FLIK click
 What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. &nbsp;
We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish.
Job Summary
Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.&nbsp;
Key Responsibilities:
<ul>
<li>Assists the&nbsp;Executive Chef with managing cost controls and control expenditures for the account</li>
<li>Assists the&nbsp;Executive Chef with planning and creating menus</li>
<li>Produces and execute catering events</li>
<li>Rolls out new culinary programs in conjunction with Company marketing and culinary team</li>
</ul>
Preferred Qualifications:
<ul>
<li>A.S. or equivalent experience</li>
<li>Some progressive culinary/kitchen management experience, depending upon formal degree or training</li>
<li>Catering experience a plus</li>
<li>High volume, complex foodservice operations experience - highly desirable</li>
<li>Institutional and batch cooking experiences helpful</li>
<li>Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</li>
<li>Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet</li>
<li>Must be willing to participate in client satisfaction programs/activities&nbsp;</li>
<li>ServSafe certified - highly desirable</li>
</ul>
Apply to Flik today!
Flik is a member of Compass Group USA
Click here to Learn More about the Compass Story

Compass Group is an equal opportunity employer.&nbsp; At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.&nbsp;
Applications are accepted on an ongoing basis.&nbsp;
Flik maintains a drug-free workplace.
Associates at Flik Hospitality are offered many fantastic benefits.
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Paid Time Off</li>
<li>Holiday Time Off (varies by site/state)</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
<li>Paid Parental Leave</li>
<li>Personal Leave</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.&nbsp;For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.
Req ID:&nbsp;1466166
Flik Hospitality Group&nbsp;
STEPHANIE FREER&nbsp;
[[req_classification]]&nbsp;

SOUS CHEF

<h3>Job Description</h3>
Job Description
Principle Responsibilities / Position Purpose
The Sous Chef is responsible for ensuring that the food served always meets or exceeds standards of excellence at all times. The Kitchen Supervisor is the example of the standards at all times, whether it is cleanliness, productivity, organization, or food quality. The Sous Chef is also responsible for the speed and accuracy of the team, demonstrating leadership in order to motivate others. 
EXAMPLE OF DUTIES:
ESSENTIAL FUNCTIONS
<ul>
<li>Manage food quality standards by consistently monitoring the temperature of hot food as well as ensuring that our cold food is stored according to standards</li>
<li>Responsible for food safety</li>
<li>Report needed service or repairs of any and all equipment to the Maintenance Department </li>
<li>Develop and cross train all team members</li>
<li>Ensure a sense of urgency from all kitchen team members at all times</li>
<li>Ensure cleanliness</li>
<li>Manage the day-to-day operation</li>
<li>Identify and solve real problems</li>
<li>Manage inventory rotation and product storage</li>
<li>Effectively lead the development of others, including work relationships, with emphasis on an exceptional work environment for all employees</li>
<li>Delegate daily tasks and hold the team accountable for those tasks</li>
<li>A thorough knowledge of our recipes and food preparation procedures in order to effectively manage the standards with kitchen team members</li>
<li>Responsible for ordering food, chemicals, supplies</li>
<li>Develop a mutual respect among team members to ensure success and excellence</li>
<li>Personal attention to training of all team members as they are hired</li>
<li>Competence in and execution of all labor laws and food safety laws</li>
<li>Maintain overall organization in the back of the restaurant</li>
<li>Updates job knowledge by participating in staff training opportunities.</li>
<li>This list is not exhaustive and job functions are subject to change to accommodate changing business needs. </li>
</ul>
PHYSICAL REQUIREMENTS
Near Vision Constant 
Far Vision Constant 
Hearing Constant 
Talking Frequent 
Walking Constant 
Standing Constant 
Reaching Frequent 
Computer Use Frequent 
Grasping Frequent 
Crouching, Bending, Stooping Frequent 
Lifting/Carrying up to 30 lbs Occasional 
Pushing/Pulling Occasional 
Sitting Occasional 
Climbing Stairs Occasional 
SAFETY REQUIREMENTS
OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: 
<ul>
<li>Safety goggles when walking through the Production area </li>
</ul>
Employees will be trained in the proper use and care of assigned PPE. Funky Buddha Brewery provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly to your Manager. 
ORGANIZATIONAL RELATIONSHIPS
No positions directly report to this position. 
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. 
<ul>
<li>Proven cooking experience</li>
<li>Excellent understanding of various cooking methods, ingredients, equipment, and procedures</li>
<li>Accuracy and speed in executing assigned tasks</li>
<li>Works well with others</li>
<li>Understands teamwork</li>
<li>Strong knowledge of restaurant operations and service procedures.</li>
<li>Possess basic math skills, possess the ability to handle money and operate a cash register and POS system.</li>
<li>Be able to work in a standing position for long periods of time (up to 8 hours).</li>
<li>Be able to reach, bend, stoop and occasionally lift up to 25 pounds.</li>
<li>Punctual and regular, reliable attendance.</li>
<li>Honesty and Integrity.</li>
<li>Basic computer skills and knowledge. </li>
<li>Ability to work quickly, problem solve and think on your feet while maintaining poise in a fast-paced environment.</li>
<li>Ability to talk to others to convey information effectively. </li>
<li>Positive, infectious attitude and sense of humor. Personable, kind, and customer service oriented.</li>
<li>Passion for the service industry, desire to be part of a team and work hard, high level of self-awareness and long-term view of success.</li>
<li>Prior restaurant experience</li>
<li>Able to Use Touch-Sensitive POS System</li>
<li>Able to lift up to 30lbs</li>
</ul>
<ul>
<li>Must be at least 21 years old </li>
<li>2-3 years of experience</li>
<li>Understanding of various cooking methods, ingredients, equipment and procedures</li>
<li>Familiar with industry’s best practices</li>
<li>Working knowledge of various computer software programs (MS Office, Google Docs, POS)</li>
<li>POS experience</li>
</ul>
QUALIFICATION STANDARDS
EDUCATION
High School diploma preferred. 
EXPERIENCE
Prior cash handling experience required. Restaurant experience preferred. 
LICENSES OR CERTIFICATES
No special licenses or certificates required. 
GROOMING
All employees must maintain a neat, clean and well-groomed appearance. 
OTHER
Additional language ability preferred.

<h3>Job Description</h3>
Job DescriptionBenefits/Perks 
<ul>
<li>Flexible Scheduling</li>
<li>Competitive Compensation</li>
<li>Career Advancement Opportunities</li>
</ul>
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. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: 
<ul>
<li>Create innovative menus according to the seasonal availability of ingredients and customer expectations</li>
<li>Prepare and plate food according to kitchen specifications</li>
<li>Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit</li>
<li>Supervise and coordinate all food preparation and presentation</li>
<li>Provide training and leadership for kitchen staff</li>
<li>Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price</li>
<li>Follow all food safety rules and regulations</li>
</ul>
Qualifications: 
<ul>
<li>High school diploma/GED</li>
<li>Extensive previous culinary experience</li>
<li>Certification from culinary school preferred</li>
<li>ServeSafe or Food Handlers Certification</li>
<li>Advanced knowledge of culinary techniques and recipes</li>
<li>Ability to remain calm and thrive under pressure</li>
<li>Excellent management and leadership skills</li>
</ul>

<h3>Job Description</h3>
Job Description
Platinum Dining Group is a full-service hospitality group based in northern Delaware &amp; Chester County, Pennsylvania. Seven restaurants, an “any event” catering company, and a fine-goods retail market all reside under the PDG umbrella. We are a company that believes in the fundamental truth that no task is too great and no detail too small. We strive, one guest at a time, to offer a complete and rewarding hospitality experience.
Platinum Dining Group is offering a rare opportunity!&nbsp; We are in search of an Executive Chef for one of our Italian concepts!&nbsp; We are offering an exceptional starting salary for exceptional culinary skills and experience!&nbsp; Lots of perks come with this position such as medical and dental benefits, 401K with Company Match, Bonus, PTO, Family Meals, PDG Dining Discount Ambassador Card, and a great working environment with awesome kitchens!&nbsp; All career-minded passionate and talented kitchen professionals with experience in full service, upscale, high-volume cuisine are encouraged to apply.
Our Executive Chefs:
A Platinum Dining Group executive chef is responsible for all back of the house operations. In addition to a solid grasp of current food trends, regional and seasonal cuisine - he/she is highly skilled in restaurant-specific cuisine and necessary specialized cooking processes. Administrative tasks include menu development, costing, implementation and execution as approved by the director of operations/owner. Staffing tasks include hiring, training, scheduling, motivating and coaching to name a few.
A few of our Executive Chefs responsibilities:
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ensure that the kitchen is running smoothly with prep and production being completed in a timely manner and all dishes are prepared correctly. These standards must be upheld regardless of business volume.
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Research, develop, and implement menu items as approved by director of operations/owner
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Kitchen succession planning including mentoring and developing sous chefs into potential executive chefs
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Maintain cost of goods as approved by director of operations/owner
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Hire and train sous chefs, line cooks, prep cooks and dish staff
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Enforces company standards, policies, and procedures, including sanitation, safety &amp; dress code
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Actively seek out ways to increase productivity and profitability
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ensure that the kitchen, and its equipment, is well maintained, clean and organized
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Foster a climate of professionalism, cooperation and respect between teammates
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Maintains a clean and safe physical environment through timely repair and upkeep
What You’ll Do:
As a&nbsp;Platinum Dining Group Executive Chef, you will:
<ul>
<li>Lead all back-of-house operations with confidence, precision, and pride</li>
<li>Develop, cost, and execute menus in collaboration with ownership and operations leadership</li>
<li>Source and highlight seasonal, regional, and trend-driven ingredients and techniques</li>
<li>Recruit, train, schedule, and mentor culinary staff to maintain a high-performing kitchen team</li>
<li>Ensure an exceptional and consistent guest experience through flawless culinary execution</li>
</ul>
Benefits for full-time management positions:
PDG offers highly competitive salaries, 401K with company match, healthcare, dental &amp; vision benefits, life &amp; disability insurances, PTO (paid time off), Bonus &amp; a PDG Ambassador Dining Card. All these benefits within a positive and fun work environment in our award-winning restaurants.
Join a Team That Sets the Standard.
If you’re ready to bring your expertise and ambition to a top-tier culinary environment, we invite you to apply and learn more.
Apply now!
Check us out on Instagram, Facebook, Linked In or visit one of our restaurants for a taste!&nbsp;Eclipse Bistro,&nbsp;RedFire Grill &amp; Steakhouse,&nbsp;Capers &amp; Lemons,&nbsp;Taverna - Main Street, Taverna - Wilmington, El Camino Mexican Kitchen, &amp; Hearth Kitchen.

<h3>Job Description</h3>
Job Description
Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions through a modern lens. Recognizing that well-being is an essential part of today’s dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise. With locations in Miami, Florida; Mayfair; London, and a New York City opening coming soon, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments. &nbsp;Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions through a modern lens. Recognizing that well-being is an essential part of today’s dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise. With locations in Miami, Florida; Mayfair, London; and a New York City opening coming soon, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments.&nbsp;
 
Job Purpose:
Under the general guidance of the Executive Chef and/or Chef de Cuisine, the Sous Chef servers as the back of house shift supervisor and is responsible for setting a positive tone and effective flow in the kitchen, overseeing opening and closing procedures, performing daily food safety and qualify checks, and leading pre-shift meetings. When leading the back of house team, the Sous Chef will also be responsible for submitting nightly reports, maintaining vendor relationships, and communicating with the Chef or Front of House Management team regarding any important issues. Sous Chefs should also be fully versed in and capable of performing all positions as needed. With oversight from their Chefs, Sous Chefs may also assist with interviewing, selecting, and training staff.&nbsp;
Duties &amp; Functions:
 
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Conduct opening procedures including receiving products, checking invoices, and completing temperature logs
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Manage time for all back of house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed
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Assist with budgeting and inventory including counting food and dry goods for inventory
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Ensure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date, protein handling, and cooling/reheating logs
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Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issues
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Ensure prep is completed properly and to company standards, including making par adjustments, completing quality control checks and making recipe adjustments when necessary
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Train new hires on their stations and be willing and available to cover any station on an as-needed basis
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Expedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are met&nbsp;
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Conduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkouts
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Effectively implement new menu rollouts and educate team members on said rollouts&nbsp;
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Promote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur. Report potential safety hazards and operational inconsistencies
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</ul>
Specific Job Knowledge &amp; Skills:
<ul>
<li>
High School diploma, GED, or equivalent preferred
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Must be fully trained and capable of performing any back of house position and be willing to train or cover any station on an as-needed basis. Once hired, the Sous Chef must learn the full menu and must maintain complete menu knowledge on an ongoing basis
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Must be well organized, capable of multi-tasking and detail oriented
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Leadership skills and ability to make decisions quickly and work in a fast-paced, high pressure environment
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Ability to develop and maintain positive working relationships, foster an environment of teamwork, and maintain respect and confidentiality
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Capable of working overtime, weekends, evenings, holidays, and special events as needed
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Strong verbal and written communication skills in English; bilingual English/Spanish preferred
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Basic computer skills required
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Knowledge of the industry and relevant health and safety regulations. Current Manager Food Handlers card
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</ul>
Physical Abilities:
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Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, and frequently lift and bend from the waist
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Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting
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Stand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions
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Reach overhead and below the knees, including bending, twisting, pulling, and stooping
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<li>
Requires manual ability to use, carry, and operate all necessary equipment&nbsp;
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</ul>
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