<h3>Job Description</h3>
Job Description
Nestled in the heart of The Oaks neighborhood, Chapel Hill Country Club has been the premier destination for recreation, relaxation, and connection for over 100 years. Founded in 1922, we continue our legacy of providing an inclusive and vibrant atmosphere for families and individuals alike. Located just minutes from Meadowmont, Glen Lennox, and the Blue Hill District, CHCC blends Southern hospitality with modern amenities—right in your backyard. 
We are seeking an Executive Chef that leads with passion and precision, inspiring a culture of culinary collaboration and excellence. This role calls for a highly experienced leader who sets high standards, demonstrates an unwavering attention to detail, and fosters seamless collaboration with peers across the Club. The Executive Chef is responsible for the successful execution of every culinary experience for our members.
With a keen ability to train, mentor, and develop a culinary team, this person will have full oversight of all food and pastry production for dining and private events. 
KEY RESPONSIBILITIES
<ul>
<li>Hires, trains, supervises, and schedules as well as evaluates the work of all culinary staff, to include sous chefs, line cooks, utility staff, and dishwashers to assure that food preparation is economical, technically correct, and within budgeted labor costs.</li>
<li>Plans menus for all food outlets in the Club and for private events and special occasions.</li>
<li>Approves the requisition of products and other necessary food supplies.</li>
<li>Ensures that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas.</li>
<li>Establishes controls to minimize food and supply waste.</li>
<li>Safeguards all food preparation employees by implementing training to increase their knowledge about safety sanitation, and accident-prevention principles.</li>
<li>Develops recipes and techniques for food preparation and presentation that assures consistently high quality and minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices in a member-owned Club.</li>
<li>Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes correction action as necessary to help assure that financial goals are met.</li>
<li>Attends and participates in all F&amp;B staff and management meetings.</li>
<li>Attends and participates in all House Committee meetings.</li>
<li>Cooks or directly supervises the cooking of items that require skillful preparation.</li>
<li>Evaluate food products to assure that quality standards are consistently attained.</li>
<li>Interacts with the Director of F&amp;B and other F&amp;B managers to ensure that food production consistently exceeds the expectations of members and their guests.</li>
<li>Plans and manages the employee meal program.</li>
<li>Develops policies and procedures to enhance and measure quality; continually updates policies and procedures and trains on those updates.</li>
<li>Works with the Director of People &amp; Culture to hire, evaluate job performance, coach, reward and/or discipline staff in a fair and legal manner.</li>
<li>Provides training and professional development opportunities for kitchen staff.</li>
<li>Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.</li>
<li>Periodically visits dining areas to welcome members.</li>
<li>Ensures that representatives from the kitchen attend service line-ups and meetings to ensure service staff can accurately and enthusiastically speak to new menu items.</li>
<li>Hosts taste panels to assess feasibility of proposed menu items.</li>
<li>Establish buffet presentations and ensures seamless execution.</li>
<li>Maintains physical presence during times of high business volume.</li>
</ul>
DESIRED JOB KNOWLEDGE AND CORE COMPETENCIES
<ul>
<li>Exceptional cooking skills.</li>
<li>Ability to plan and monitor, as well as be accountable for all food production related costs.</li>
<li>Develops food purchase specifications and development of menu items across varying member demographics.</li>
<li>Ability to work with vendors to obtain competitive pricing without compromising quality.</li>
<li>Maintain all food quality and sanitation standards.</li>
</ul>
DESIRED EDUCATIONAL AND CERTIFICATION QUALIFICATIONS
<ul>
<li>Bachelor’s degree (B.A.) in Culinary Arts with eight years’ food production and management experience preferred; or</li>
<li>Approximately 15 years’ relevant experience that provides the required knowledge, skills and abilities.</li>
<li>Current food safety certifications</li>
<li>Certification from the American Culinary Association </li>
</ul>
PHYSICAL DEMANDS AND WORK ENVIRONMENT
<ul>
<li>Required to stand for prolonged periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach.</li>
<li>Push, pull, or lift up to 50 pounds.</li>
<li>Continuous repetitive motions.</li>
<li>Work in hot, humid, and noisy environment.</li>
</ul>
The successful candidate must be authorized to work in the U.S. on an unrestricted basis without the need for sponsorship now or in the future.

Executive Chef

<h3>Job Description</h3>
Job DescriptionLead the Craft. Shape the Standard.
Join Bonrue Bakery as our Executive Baker

Who We Are
At Bonrue Bakery, we blend the soul of old-world baking with the pace and precision of modern hospitality. Founded by Michelin-trained chefs and powered by Savory Fund, we’ve grown quickly across Southern Utah—earning a reputation for croissants that sell out daily, pastries that surprise, and a team culture that feels like family.

As we grow, we’re searching for a visionary Executive Baker—someone who leads with taste, mentors with intention, and bakes with reverence and originality.
The Role
This role is responsible for overseeing all baking operations—from artisan breads and viennoiseries to savory creations. You’ll lead a talented team, shape the menu alongside the Executive Pastry Chef, and establish the gold standard for consistency, creativity, and kitchen culture.

What You'll Do
<ul>
<li>Manage the full production of artisan breads, pastries, viennoiseries, and savory baked goods across all Bonrue locations</li>
<li>Own the production of viennoiserie: croissants, puff pastries, danishes, etc.—balancing technique with innovation</li>
<li>Co-create new menu items with the Executive Pastry Chef, blending savory and sweet elements</li>
<li>Develop and refine original recipes rooted in seasonal ingredients, modern trends, and timeless tradition</li>
<li>Train, mentor, and manage the baking team—fostering excellence, speed, and unity</li>
<li>Monitor daily execution to maintain the highest standards in taste, texture, and presentation</li>
<li>Conduct quality tastings, schedule staff, and oversee kitchen workflow</li>
<li>Source high-quality, sustainable ingredients and manage inventory cost-effectively</li>
<li>Ensure all baking equipment is clean, operational, and compliant</li>
<li>Collaborate cross-functionally with front-of-house, marketing, and events to align production with demand</li>
<li>Occasionally interact with guests or showcase products at events to represent Bonrue’s craft culture</li>
<li>Maintain all health, safety, and sanitation standards with precision</li>
</ul>

Who You Are
You might be a great fit if you:
<ul>
<li>Have 7–10 years of baking experience, with at least 3 years leading a team</li>
<li>Are a master of fermentation, lamination, and artisan techniques</li>
<li>Innovate fearlessly while respecting classical methods</li>
<li>Lead with humility, develop others with intention, and create systems for scale</li>
<li>Are relentlessly detail-oriented, calm under pressure, and obsessed with quality</li>
<li>Hold or are willing to obtain: Food Handler’s Permit, ServSafe Certification, valid driver’s license</li>
<li>Are proficient in basic digital tools (email, Microsoft Suite)</li>
</ul>
What We Offer
<ul>
<li>Competitive salary with performance-based incentives</li>
<li>Creative freedom and brand-shaping influence</li>
<li>A talented culinary partner in the Executive Pastry Chef</li>
<li>Modern equipment and a supportive leadership team</li>
<li>Growth opportunities as Bonrue expands regionally</li>
<li>A tight-knit kitchen culture rooted in excellence and gratitude</li>
<li>A platform to build your legacy—every morning, before the sun rises</li>
</ul>
 We use eVerify to confirm U.S. Employment eligibility.

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>Employee discounts</li>
<li>Training &amp; development</li>
<li>Vision insurance</li>
</ul>
 For more than twenty years, Capital Ale House has been Virginias beer authority. Our restaurants feature the best local, national, and international ales and lagers paired with regional fare that makes dining with friends and family a memorable event. We offer weekly competitive pay, advancement opportunities, and a benefits package second to none in the industry. We are passionate about being a workplace that fits you. Whether youre looking for part-time, full-time, or a career, were the place to work. We understand whats important to you and strive to offer employment that meets your needs. Job Summary 
<ul>
<li>Communicates with Assistant Managers and restaurant staff of operational issues concerning the quality of service, cleanliness and efficient operations.</li>
<li>Ensures the timeliness of back of the house related financial and operational deadlines.</li>
<li>Monitors the profitability of the restaurant operations and acts upon deficiencies.</li>
<li>Identifies areas of need within the operation and corrects problems.</li>
<li>Assists in the development of all staff members to ready themselves and the company for future growth.</li>
</ul>
 Responsibilities 
<ul>
<li>Hosts quarterly staff meetings within their area of responsibility.</li>
<li>Ensures all marketing responsibilities, deadlines and new programs are completed and in effect.</li>
<li>Performs monthly inventory within their area of responsibility.</li>
<li>Ensures the overall positive morale of the operations staff.</li>
<li>Interviews every potential staff member in their area of responsibility within a multiple interview process.</li>
<li>Monitors the completion of and adherence to staff training program.</li>
<li>Ensures the safety and security of the restaurant and its staff by enforcing the safety and security procedures of the company.</li>
<li>Ensures proper ordering, receiving and handling of all food and restaurant supplies.</li>
<li>Ensures proper inventory level of all food and restaurant supplies.</li>
<li>All guests and staff members must be treated with dignity and respect. </li>
</ul>
 Qualifications 
<ul>
<li>Able to bend at the waist and lift items up to 50 lbs. to waist level.</li>
<li>Must be able to move items up to 30 lbs. for distances of up to 25 feet.</li>
<li>Able to remain standing and active for a 12-hour shift. This can include going up and down stairs.</li>
</ul>
 Benefits/Perks 
<ul>
<li>Company supplemented Health Insurance with a choice of three levels of coverage.</li>
<li>Company supplemented Dental Insurance</li>
<li>$25,000 free life insurance</li>
<li>401K with a 3% company match</li>
<li>Paid vacation.</li>
<li>Personal time off / Sick pay</li>
</ul>

<h3>Job Description</h3>
Job Description

Salary: $75,000 - $95,000

With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence.

With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions.
Apply to CCL today!
CCL is a member of Compass Group USA
Click here to Learn More about the Compass Story
 
Job Summary:
An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety &amp; sanitation protocols.
Leading Culinary Operation: 
<ul>
<li>Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.</li>
<li>Determines how food should be presented and create decorative food displays.</li>
<li>Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients.</li>
<li>Seeks out sources for fresh food; monitors all produce and meat for freshness.</li>
<li>Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.</li>
<li>Research customer preferences and develops a menu which incorporates local foods and flavors. </li>
<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li>
<li>Demonstrate new cooking techniques and equipment to staff.</li>
<li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li>
<li>Ensure compliance with federal, state, local and company health, safety, sanitation standards.</li>
<li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li>
<li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li>
<li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li>
<li>Follows and enforces food safety and sanitation guidelines.</li>
<li>Maintains purchasing, receiving and food storage standards.</li>
</ul>
Business &amp; Financial Acumen: 
<ul>
<li>Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies.</li>
<li>Manages department controllable expenses including food cost, supplies, uniforms, and equipment.</li>
<li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li>
<li>Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs.</li>
<li>Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives.</li>
<li>Identify major revenue and expense opportunities and possible problems.</li>
<li>Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses.</li>
<li>Oversees the food inventory, purchasing, control, and disbursement of all food supplies.</li>
<li>Schedules staff based upon forecasted volumes.</li>
</ul>
Ensuring Exceptional Customer Service:
<ul>
<li>Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service.</li>
<li>Professional attitude and appearance while engaging with residents and community staff.</li>
<li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li>
<li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li>
<li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li>
<li>Ensures that employees provide genuine hospitality and teamwork on an ongoing basis.</li>
<li>Uses teamwork to support guests and employees.</li>
<li>Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. </li>
<li>Reviews resident satisfaction results and other data to identify areas of improvement.</li>
<li>Responds to and handles guest problems and complaints.</li>
</ul>

Team Building and Management:
<ul>
<li>Regularly lead team member meetings</li>
<li>Establishes goals including performance goals, budget goals, team goals, etc.</li>
<li>Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li>
<li>Develops and implements strategies and practices which support team member engagement.</li>
<li>Ensures employees are treated fairly and equitably.</li>
<li>Provides team members with the training needed to understand expectations and perform job responsibilities.</li>
<li>Provides team members with the necessary tools to perform their duties and responsibilities.</li>
<li>Communicates performance expectations and provides team members with on-going feedback.</li>
<li>Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential.</li>
</ul>

Preferred Qualifications:
<ul>
<li>A.S. or equivalent experience</li>
<li>Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training.</li>
<li>Extensive catering experience a plus</li>
<li>High volume, complex foodservice operations experience - highly desirable</li>
<li>Institutional and batch cooking experiences</li>
<li>Hands-on chefs experience a must.</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.</li>
<li>ServSafe certified - highly desirable.</li>
</ul>
Associate 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>Flexible 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>
</ul>

Compass Group is an equal opportunity employer. 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. We encourage applicants with a criminal history (and driving history) to apply.

EXECUTIVE CHEF I

<h3>Job Description</h3>
Job Description
&nbsp;
Pay Grade:&nbsp;[[payGrade_obj]]&nbsp;
Salary:&nbsp;90,000.00 - 100,000.00
Other Forms of Compensation:&nbsp;&nbsp;
&nbsp;
With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence.
&nbsp;
With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions.
Job Summary
Job Summary: 
Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. 
Key Responsibilities:
<ul>
<li>Plans regular and modified menus according to established guidelines</li>
<li>Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality</li>
<li>Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards</li>
<li>Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned</li>
<li>Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed</li>
<li>Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products</li>
<li>Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits</li>
<li>Follows facility, department, and Company safety policies and procedures to include occurrence reporting</li>
<li>Participates and attends departmental meetings, staff development, and professional programs, as appropriate</li>
</ul>
Preferred Qualifications:
<ul>
<li>A.S. or equivalent experience</li>
<li>5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training</li>
<li>Extensive catering experience a plus</li>
<li>High volume, complex foodservice operations experience - highly desirable</li>
<li>Institutional and batch cooking experiences</li>
<li>Hands-on chef experience a must</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</li>
<li>ServSafe certified - highly desirable</li>
</ul>
Apply to CCL today!
&nbsp;
CCL is a member of Compass Group USA
&nbsp;
Click here to Learn More about the Compass Story
&nbsp;
Associates at CCL are offered many fantastic benefits.&nbsp;
&nbsp;
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Flexible 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>
&nbsp;
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.
&nbsp;
Compass Group is an equal opportunity employer. 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.
&nbsp;
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. We encourage applicants with a criminal history (and driving history) to apply.
&nbsp;
Applications are accepted on an ongoing basis.
&nbsp;
CCL maintains a drug-free workplace.
&nbsp;
Req ID:&nbsp;1478017
CCL Hospitality Group
LYN PELLEGRINI
[[req_classification]]

<h3>Job Description</h3>
Job Description
<ul>
<li>Oversees all culinary activities, including the preparation and cooking of meals, planning and pricing menu items, ordering supplies, and supervising kitchen staff.</li>
</ul>

Thai chef

<h3>Job Description</h3>
Job Description
Hotel :
Huntsville Embassy Suites800 Monroe StreetHuntsville, AL 35801Executive ChefFull timeCompensation Range : $92,000-$95,000
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>Lead, train, and inspire a results-driven culinary team that lives Atrium's Core Values every day.</li>
<li>Deliver memorable guest experiences by continuously improving food quality, presentation, and service.</li>
<li>Optimize labor costs and productivity through effective scheduling and cross-training.</li>
<li>Oversee kitchen operations for a la carte and catering-ensuring consistent quality and execution.</li>
<li>Drive food cost control by enforcing portioning, inventory rotation, receiving standards, and waste reduction.</li>
<li>Collaborate with F&amp;B, sales, and events teams to create menus that enhance both the guest experience and brand concept.</li>
</ul>
What We Are Looking For:
<ul>
<li>4+ years of culinary leadership in a hotel setting - You're a seasoned pro who's no stranger to the pace and precision hospitality requires.</li>
<li>Proven leadership and technical culinary skills - You can motivate a team and jump on the line when needed.</li>
<li>Strong cost control and analytical know-how - Your ability to balance quality with efficiency helps drive profitability.</li>
<li>Executive Chef certification or culinary degree preferred - You bring the credentials and the confidence to lead.</li>
<li>Tech-savvy with Microsoft Office and cloud-based apps - You're organized, efficient, and not afraid of a spreadsheet.</li>
<li>Flexible and committed - Early mornings or weekend banquets? You're there to make it happen.</li>
</ul>
What Atrium Leadership Looks Like:
<ul>
<li>Accountable Achiever: You own your outcomes, follow through, and drive results that matter.</li>
<li>Agile Thinker: You stay cool under pressure and adapt quickly to changing kitchen dynamics.</li>
<li>Talent Curator: You're passionate about growing others and building strong, collaborative teams.</li>
<li>Transparent Leader: You lead with honesty, communicate openly, and foster trust at every level.</li>
<li>Leading with SPIRIT: You embody Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork in everything you do.</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>

<h3>Job Description</h3>
Job Description
 
RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.
 
At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.
 
DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026).
 
BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.
 
GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.
 
SUMMARY:
The Chef de Partie  assists the Chefs in leading the overall operation at the culinary Station. They assist with all production on the culinary Station. He/she meets with the Sous Chef and/or Executive Sous Chef daily to discuss the meal and time requirements for the days' service. 

 JOB DESCRIPTION:
RESPONSIBILITIES:
<ul>
<li>Plan and executed in collaboration with other colleagues. </li>
<li>Check periodically for expiry dates and proper storage of food items in the section. </li>
<li>Colleagues follow proper grooming standards. </li>
<li>Complete the daily task </li>
<li>Daily feedback collection and reporting of issues as they arise. </li>
<li>Protein counts sheet daily. </li>
<li>Prep sheet to ensure all stations are getting fill. </li>
<li>Stations are set up properly. </li>
<li>Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.</li>
<li>Full awareness of all menu items, their recipes, methods of production presentation standards. </li>
<li>Operate and maintain all department equipment and report malfunctions.</li>
<li>Ensure effective communication between staff by maintaining a secure and friendly working environment.</li>
<li>Ability to produce own work in accordance with deadlines and to assist and encourage others in achieving this aim.</li>
<li>Colleagues are following proper closing procedures (labeling, gaskets, etc.) </li>
<li>DOH sheet to fill out at the end of the shift. </li>
<li>Every night cooler should be organized (produce, protein, and sauce)</li>
<li>Open Mind set, Positive Culture, Drive for Excellence and Teamwork</li>
</ul>

 
REQUIREMENTS/ QUALIFICATIONS 
<ul>
<li>College degree/Culinary school degree preferred, but not necessary.</li>
<li>Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant</li>
<li>Must have computer knowledge (Excel, Windows, POS, etc.)</li>
<li>Career driven with stable job history.</li>
<li>High volume and/or fine dining experience</li>
<li>Proficiency in communicating perfectly in English and Spanish</li>
</ul>
 
LICENSE/QUALIFICATIONS:
<ul>
<li>Food Handlers permit required.</li>
<li>Must be able to work nights, weekends and some holidays.</li>
<li>Must be able to speak, read and understand basic cooking directions.</li>
<li>Understanding and knowledge of safety, sanitation and food handling procedures.</li>
</ul>

Chef De Partie

<h3>Job Description</h3>
Job Description 
About Corner Table
Corner Table Restaurants (CTR), the company behind The Smith, has a simple mission: make people happy. We are passionate about taking great care of our employees, our guests, and our community. We are obsessed with building a positive, empowering, and supportive culture. By working closely with local farmers and purveyors that we trust, CTR serves delicious food and drinks people crave to millions of guests each year. With many more locations launching in the coming years, our team is growing fast, and we’re looking for smart, upbeat, authentic people to join us!
About The Smith
The Smith is an extremely popular casual neighborhood brasserie – in fact, several of our locations are among the Top 100 busiest restaurants in the US! The menu features bistro classics, seasonal fare, and craft cocktails. Our signature lively atmosphere makes The Smith a versatile setting for an after-work bite, drinks on the town, a birthday bash, a working lunch, a bountiful brunch, or an I-don’t-want-to-cook-tonight night.
The Position: Executive Sous Chef
<ul>
<li> Thorough hands on approach, develop and promote learning for all back of house employees.</li>
<li> Upholding the highest standards of food safety, food handling and sanitation requirements to ensure the health and safety of staff and guests.</li>
<li> Assist the Chef de Cuisine with weekly specials.</li>
<li> Ensure consistent execution of company policies</li>
<li> Manage back of house labor and kitchen waste.</li>
<li> Teach Corner Table Restaurants Core Values to all new hires and existing team.</li>
<li> Attend all necessary senior management meetings in the absence of the Chef De Cuisine.</li>
</ul>
What Makes You Great:
<ul>
<li> You exemplify the highest standards of honesty and integrity.</li>
<li> You are highly confident in your abilities and are detail-oriented.</li>
<li> You are a team player and have excellent communication skills.</li>
<li> You genuinely get joy out of making people happy and are able to have fun while working</li>
<li> You have a love and passion for the hospitality industry.</li>
<li> You have 2-3 years working as a Chef or Sous Chef. (preferably in high volume restaurants)</li>
</ul>
What Makes Us Great:
<ul>
<li> Competitive salary</li>
<li> Bonus opportunity</li>
<li> Comprehensive benefits plan, including medical, dental, vision and life insurance</li>
<li> 401K plan with company match</li>
<li> Employee Assistance Program</li>
<li> Gym Discounts</li>
<li> Commuter benefits</li>
<li> Bring a friend to work bonus</li>
<li> Generous paid time off</li>
<li> A great environment to work in surrounded by talented, hardworking, passionate, and fun people.</li>
</ul>
Location
The position is based in New York, NY
The base pay for this position is a salary range of $95,000-$115,000. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.
Statement of Diversity
At Corner Table Restaurants, each person brings their own perspectives and experiences. We strive to create an environment that is consciously inclusive, psychologically, and physically safe, and ensures everyone can be heard and valued. Diversity, equity, and inclusion in the workplace are essential to living our Core Values. We create and promote a culture that advocates for the equality of everyone, and it is our mission to continually maintain an environment where all our team members and guests belong, are respected, and thrive while being their best authentic selves.
Corner Table Restaurants is an Equal Opportunity Employer

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