13 hospitality jobs found

Job Number Job Category Food and Beverage & Culinary Location Atlanta Marriott Marquis, 265 Peachtree Center Ave., Atlanta, Georgia, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment . In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Job Description Assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews). Day to Day: Responsible for proper preparation, excellence of product, profit and labor cost. Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms. Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within ClubCorps quality standards guidelines. To train, supervise, direct and/or performance manage employees when needed. To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service. To attend FB meetings, banquet meetings, and line up. Prepare work schedules for the kitchen crew, monitor payroll costs and Kronos reports as requested. Ordering, receiving and proper rotation of food and kitchen goods. Menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef. Responsible for the expediting at any meal period and ensuring proper quality, portioning and presentation. Adhere to all cleaning schedules and duties set up by the Executive Chef. Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc. A ssist fellow Employee, Members, and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team. Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible. Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed. All the other stuff we do: Because of the fluctuating demands of the companys operation, it may be necessary that each Employee Partner perform a multitude of different functions therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Adhere to all the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job . Be able to multi-task and work at an efficient pace to keep up with business needs. Be a ble to follow instructions well as directed. Follow all service department, club and corporate guidelines and policies as instructed by supervisor, policies, and manuals. Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely. Attendance at daily line-up and participating as requested. Wearing a CLEAN and neat uniform that follows ClubCorp and your property uniform standards daily. About you: 2-3 years as line cook Prefer culinary training Health Sanitation Card Ability to communicate and follow instructions. Indoor environment, fast pace

Información disponible en español a continuación. The Cook III is responsible for supervising the preparation of all food items for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. El ayudante de cocina es la persona responsable de supervisar la preparación de todos los alimentos para el restaurante / comedor cafetería servicio a cuarto cafetería para empleados y banquetes. También se asegura de mantener las normas más altas de calidad en la preparación de alimentos atractivos y apetitosos. QUALIFICATIONS: Previous supervisory responsibility preferred. At least 7 years of related progressive experience or a culinary graduate with at least 2 years of progressive experience in a hotel or related field. Food Handlers Certification (must comply with State requirements) Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must be able to show initiative in job performance including anticipating what needs to be done before it becomes a necessity. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. De preferencia con experiencia previa a nivel supervisor. Experiencia mínima de 7 años continuos en un puesto similar o un grado de Gastronomía con al menos 2 años de experiencia continua en un hotel o en un campo similar. Certificación de manipulador de alimentos (debe cumplir con los requisitos estatales). Debe ser capaz de comunicar información e ideas con claridad. Debe ser capaz de evaluar y seleccionar los planes de acción alternos con rapidez y precisión. Debe saber trabajar en situaciones estresantes con alto nivel de presión. Debe ser capaz de demostrar iniciativa en la realización del trabajo que incluye anticiparse a las actividades a realizar antes de que se vuelvan necesidades. Debe mantener la compostura y la objetividad bajo presión. Debe ser eficiente en el manejo de problemas en el lugar de trabajo que incluye anticiparse prevenir identificar y resolver los problemas que surjan. Debe ser capaz de procesar información y datos complejos de distintas fuentes así como considerar ajustar o modificar lo necesario para cumplir con las limitantes que imponga una situación particular. Debe ser atento comprensivo y receptivo a las situaciones que expongan sus colaboradores y huéspedes. Debe ser capaz de trabajar y entender información y datos de tipo financiero además de realizar operaciones aritméticas básicas. RESPONSIBILITIES: Approach all encounters with guests and employees in a friendly service oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and nametag when working (per brand standards). Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable to position to include Food Handlers Safety etc. Maintain friendly and warm demeanor at all times. Have thorough working knowledge of menus and the preparation required to produce the product according to Aimbridge Hospitality standards. Ensure the completion of necessary food and station preparations prior to open of the Restaurant/Dining Outlet Cafe and Room Service in order to ensure that guests are served promptly and efficiently during operating hours. Assist and supervise on kitchen line during operating hours to maintain the highest standards of efficiency productivity and quality; be able to support any position in the kitchen that is in need of help. Supervise and assist in the food preparation for Banquets as required following specifications of Banquet Event Orders; Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time cover count or any other changes. Supervise the preparation of food for the Employee Cafeteria as necessary. Ensure that all food is prepared following Aimbridge Hospitality standard recipes. Maintain the 'Clean as You Go' policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat orderly and clean. Supervise and assist with the break down of buffets and kitchen line ensuring proper storage of food and equipment at the end of each meal period. Ensure that all employees practice safe work habits at all times to avoid possible injury to self or other employees. Enforce all hotel policies and house rules. Be familiar with the hotel's emergency procedures. Ensure that employees are at all times attentive friendly helpful and courteous to all guests managers and all other employees. Aid in the security of food items; ensure the meat locker storeroom and walk-ins are locked when not in use. Ensure that the Employee Break room is kept neat orderly and clean. Maintain the high food quality standards in the kitchen and find ways to improve upon them. Maintain cleanliness and organization of all storage areas. Assist in training staff in the operation and maintenance of all kitchen equipment. Attend meetings as required by management. Perform any other duties as requested by management. p> Demostrar un comportamiento amistoso y servicial en todas las interacciones que tenga con los empleados y los huéspedes. Asistir al trabajo según lo indicado en las normas de Aimbridge Hospitality de acuerdo con los horarios que serán distintos en función de las necesidades que tenga el hotel. Mantener una excelente presentación y alto nivel de higiene que incluye el uso del uniforme y el gafete correspondientes en el lugar de trabajo (conforme a las normas de la marca). Cumplir en todo momento con las normas y el reglamento de Aimbridge Hospitality para contribuir a mantener un alto nivel de seguridad y eficiencia en las operaciones del hotel. Satisfacer los requisitos de certificación correspondientes al puesto incluidos los de Manipuladores de Alimentos Seguridad etc. Demostrar un comportamiento amigable y cálido en todo momento. Tener un amplio conocimiento práctico en cartas de alimentos y la preparación necesaria para elaborar productos acordes a las Normas de Aimbridge Hospitality. Garantizar la correcta preparación de los alimentos necesarios y los preparativos de estación antes de abrir el restaurante / comedor cafetería y servicio a cuarto para poder ofrecer a los huéspedes una atención eficiente y rápida durante el horario de servicio. Asistir y supervisar la línea de producción en la cocina durante el horario de servicio para mantener las más altas normas de eficiencia productividad y calidad además de poder ayudar a cualquier empleado de cocina que necesite ayuda. Supervisar y ayudar en la elaboración de alimentos para banquetes según sea necesario en apego a las especificaciones de las solicitudes de eventos de banquetes. Asegurarse de que los productos destinados a As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan Job ID: 75 Full-Time/Part-Time: Part-Time Street: 1231 W Peachtree St NE

Description JOB DESCRIPTION: Prepares upscale meals for patients and guests with an understanding of modified diets. Prepares high-volume special meals for cafeterias and patients. Develops, tests and standardizes recipes for upscale and general applications. Reviews with Clinical Nutritionist to ensure suitability for modified diets. Applies understanding of common diets. Demonstrates proficiency in traditional, international, and trendy cuisines. Creatively plans menus. Prepares and cooks hot and cold menu items using solid, efficient cooking and culinary fundamentals. Presents and displays food using artistic creativity and garnishes. Performs display/exhibition cooking in a manner to impress audiences. May provide personalized meal service to patients and guests. May solicit meal requests and deliver meals to fulfill requests. Cleans, sanitizes, and organizes the work area. Understands and adheres to county, state, and federal regulatory agency requirements. Observes all safety and infection control policies and procedures and uses required protection devices to prevent the transmission of food borne illness to patients, customers, and staff. Reports any safety hazards. Operates large and small institutional cooking equipment. Cleans equipment and performs preventive maintenance as recommended by the manufacturer. Utilizes a personal computer to access recipes, menus, and patient information. Requisitions food and supplies from the storeroom according to policies and procedures. Maintains stock securely and conducts inventory. Maintains records of various aspects of food preparation and presentation. Performs related responsibilities as required.MINIMUM QUALIFICATIONS: An associate's degree in culinary arts or the equivalent in training under the leadership of an executive chef. Four years of experience in restaurant, hotel, catering service, or other similar foodservice establishments. The ability to lift up to 50 pounds. Exposure to the hazards associated with an institutional kitchen. Connect With Us! Connect with us for general consideration! Division Emory Univ Hospital Campus Location Atlanta, GA, 30322 Campus Location US-GA-Atlanta Department EUH Food & Nutrition Job Type Regular Full-Time Job Number 118283 Job Category Food Services & Dietetics Schedule 11a-7pm Standard Hours 40 Hours Emory Healthcare is an Equal Employment Opportunity employer committed to providing equal opportunity in all of its employment practices and decisions. Emory Healthcare prohibits discrimination, harassment, and retaliation in employment based on race, color, religion, national origin, sex, sexual orientation, gender identity or expression, pregnancy, age (40 and over), disability, citizenship, genetic information, service in the uniformed services, veteran status or any other classification protected by applicable federal, state, or local law.

Traveling Corperate Chef Salary 90-100k Executive Chef Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Enjoy most nights and weekends off while growing your career and income in an engaging and rewarding environment. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow.

Job Number Job Category Food and Beverage & Culinary Location The Ritz-Carlton Atlanta, 181 Peachtree Street NE, Atlanta, Georgia, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? Y Position Type Management JOB SUMMARY Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Assists in determining how food should be presented and creates decorative food displays. • Attends daily Banquet Event meetings to review culinary requirements. • Checks the quality of raw and cooked food products to ensure that standards are met. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily Banquet Event Order production needs. • Follows proper handling and right temperature of all food products. • Maintains food preparation handling and correct storage standards. • Manages BEO process including menu development, pricing, tracking and ordering. • Manages food quantities and plating requirements for all banquet functions. • Plans food quantities and plating requirements for all banquet functions. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Recognizes superior quality products, presentations and flavor. • Supports procedures for food & beverage portion and waste controls. Managing Culinary Teams • Communicates production needs to key personnel. • Communicates regularly with employees to ensure performance expectations are clear. • Encourages and builds mutual trust, respect, and cooperation among team members. • Ensures and maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Ensures property policies are administered fairly and consistently. • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Serves as a role model to demonstrate appropriate behaviors. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Supervises banquet kitchen shift operations. • Utilizes an "open door" policy to identify and address employee problems or concerns. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Manages to achieve or exceed budgeted goals. Ensuring Exceptional Customer Service • Empowers employees to provide excellent customer service. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Provides services that are above and beyond for customer satisfaction and retention. • Responds effectively to guest problems and complaints. Managing and Conducting Human Resource Activities • Conducts training when appropriate. • Ensures employees are cross-trained to support successful daily operations. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs). • Ensures disciplinary procedures and documentation support the Peer Review Process. • Participates in training staff on menu items including ingredients, preparation methods and unique tastes. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Trains employees in safety procedures. Additional Responsibilities • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

TWIN PEAKS JOB DESCRIPTION: HEART OF HOUSE DISHWASHER This job requires the Twin Peaks Heart of House Line Cook to prepare best in class food to every Twin Peaks guest. Each HOH team member is defined by extreme standards & discipline that produce 100% Food Quality, Sanitation & Safety. THE UNIFORM Clean TP black hat facing forward at all times. Brim never bent. Hair must be kept clean. All hair must be kept underneath the TP hat. Clean shaven. Beards & mustaches are allowed, but must be maintained. Fingernails must be kept trimmed. Jewelry is not allowed to be worn in ears, face, around the neck or wrists. Head phones or ear buds are not to be worn. Clean non-faded/wrinkled TP kitchen shirt tucked in. ESSENTIAL DUTIES AND RESPONSIBILITIES The duties and responsibilities of a Twin Peaks Hear of House Line Cook include, but are not limited to: Adhering to uniform standards Adhering to prep and line build recipes Check quality of ingredients Maintain clean and organized stations and equipment Ensure HOH Standards, Safety and Sanitation requirements are followed at all times Ability to work as a team Train using tablets or computer Any other duty/responsibility that management may deem necessary EDUCATION and/or EXPERIENCE Proven experience as a Line Cook. LANGUAGE SKILLS Ability to communicate in English. Must be able understand the prep recipes and line build procedures. REASONING ABILITY Ability to apply common sense and understanding to carry out simple one or two-step instructions. Ability to deal with standardized situations with only occasional or no variables. CERTIFICATES, LICENSES, REGISTRATIONS Must attend orientation and agree to policies and procedures as outlined in the Twin Peaks HOH training. Must attend and successfully complete the HOH training program prior to working a shift without supervision. Must successfully attend and complete any and all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications. PHYSICAL DEMANDS The physical demands described here are the representative of those that must be met by an employee to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, the line cook is regularly required to stand; walk; use hands and fingers to handle, feel, or carry objects, product, or controls; and talk or hear. The line cook is required to reach with hands and arms. The line cook must occasionally lift and/or move up to 15 pounds. Specific vision abilities required by this role include close vision, peripheral vision, depth perception, and the ability to focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, the line cook is regularly exposed to fumes or airborne particles from the kitchen. Line cooks are also occasionally exposed to wet and/or humid conditions when in the dish area or walk-in cooler. Additionally, line cooks may be exposed to toxic or caustic chemicals when cleaning. Some Twin Peaks have smoking sections for guests and therefore line cooks may be exposed to cigarette or cigar smoke.

Oliva Restaurant Group is seeking a Kitchen Manager to join our growing team! Everything we do & consume is an effort to share flavorful moments that celebrate worldly cuisine, honor local ingredients, and deepen our connections with each other. Founded by Tal Baum, ORG is a collective of seasoned renegade storytellers with various backgrounds. Every detail of our restaurants is part of a much larger narrative and the table is our way of welcoming others into that story. We work hard as a team, we have fun, and we celebrate our successes every day. We seek the growth, development, and betterment of not only you but also every member of our team. Successful candidates should have a drive to learn, challenge themselves, and be passionate about helping others achieve the same. QUALIFICATIONS Ability to adapt to changing priorities and manage stress Food Handling and Safety knowledge Knife and measuring skills; manual dexterity and speed Ability to follow and prepare recipes Ability to lift and carry 30 lbs. Strong organizational and communication skills Reliable transportation 4+ years of executive chef or equivalent kitchen management experience in a full-service restaurant DUTIES Develop and design menu items that reflect Oliva's culinary vision and concept Oversee the preparation, cooking, and presentation of all food items to ensure consistent quality and adherence to Oliva's standards Lead and mentor the kitchen team to maintain high levels of productivity, efficiency, and morale Monitor food costs and develop strategies to minimize waste and maximize profitability Stay up-to-date with industry trends, new ingredients, and cooking techniques to enhance menu offerings and drive innovation Collaborate with the front-of-house team to ensure seamless service and exceptional guest experiences Maintain inventory management systems to ensure proper stock levels of all kitchen supplies and adhere to processes for regular inventory audits and reconciliation Ensure proper storage, labeling, and rotation of all food products Ensure compliance with all health and safety regulations and maintain a clean, safe, and sanitary kitchen environment Plan and execute special events and catering functions as needed. BENEFITS Competitive salary Full benefit eligibility for medical insurance (401)K plan (eligible after 12 months of employment) Performance-based raises and promotions Paid time off Continuous education benefit Complimentary meal plan at ORG

The Opportunity Delaware North Sportservice is searching for a skilled Sous Chef to join our team at Truist Park in Atlanta, Georgia. As Sous Chef, you will successfully manage and supervise the preparation of food and the kitchen team, ensuring everything leaving your kitchen is representative of the high standards that exist within Delaware North. Pay Minimum - Anticipated Maximum Salary: $49000 - $64900 / year The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at . Benefits At Delaware North, we care about our team member s personal and professional journeys. These are just some of the benefits we offer: Health, dental, and vision insurance 401(k) with company match Performance bonuses Paid vacation days and holidays Paid parental bonding leave Tuition and/or professional certification reimbursement Generous friends-and-family discounts at many of our hotels and resorts Responsibilities Assist in hiring, development, training, and mentoring of staff and act as a resource to them. Coach, counsel, and assist in conducting performance evaluations of the production team. Recommend or conduct disciplinary action, including termination, of the production team when necessary according to company standards. Assist in developing training and training programs for the production team. Monitor staffing levels to minimize cost and increase productivity. Recommend staffing needs according to business levels. Maintain a team-oriented atmosphere. Perform all reasonable requests from the management team. Attend and participate in all scheduled meetings and training sessions. Follow proper time-keeping policies and procedures. Know and follow all company emergency and safety procedures. Qualifications Minimum 5 years cooking professionally. Minimum 5 years of cooking experience in catering and large-scale events. Minimum 2 years of Sous Chef experience - scheduling/procurement/recipe cost and writing. Excellent volume cooking skills, presentation skills, and palette. Strong leadership and management skills working with a variety of associates of different skill levels and varied backgrounds. Proficient computer skills in Word, Excel, and the kitchen computer production system. Ability to handle many tasks at once and effectiveness in a fast-paced work environment. Thoroughness, attention to detail, and excellent organizational skills. Good decision-making and ability to proactively make changes as needed. Ability to communicate effectively with team members, management, clients, and vendors. Ability to work flexible schedule to accommodate business levels. No schedule restrictions. Who We Are Delaware North operates concessions, premium dining, and restaurants at Trust Park dating back to 2016 when the 41,500-seat venue opened. The state-of-the-art ballpark is home to Major League Baseball s Atlanta Braves. At Delaware North, you ll love where you work, who you work with, and how your day unfolds. Whether it s in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there s no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.

Additional Information PM Shift Cook/ Runner, 12 Week Internship, May 2023 Start Date Job Number Job Category Management Development Programs/Interns Location AC Hotel Atlanta Airport Gateway, 2079 Hospitality Way, Atlanta, Georgia, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management Build upon your classroom studies through our Hotel Internship Program opportunities. You will learn first-hand about a hotel's operations. Our Hotel Internship Program allows you to truly experience the industry from the ground up, where our founders and many of our leaders began. You will get immersed in Marriott's culture and business and find your true calling in the travel industry. Our internships are typically available in many different areas of the hotel. By gaining hands-on experience in the exciting world of hotel management, you'll be better prepared to pursue opportunities post-graduation. Here's to exploring, kickstarting your dream career, and joining us on your journey! To be considered for an internship, you must be a current college or university student. Want to join us? Apply now! - marriotthotelinternship Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law. At AC Hotels, we believe attention to detail is the greatest form of generosity we can offer. Whether it's the artful pour of a drink or the elegant line of a chaise, AC Hotels believes that if we have time to make it, we have time to make it beautiful. Our guests recognize and appreciate the edited beauty of AC Hotels. They feel connected to us through a shared concern for details. They enjoy feeling a part of our small, discrete, global tribe. In fact, the feeling of being among like-minded people is a significant part of the AC appeal. We're looking for cultural innovators to join our team. If you are someone who has an inner creativity and love for art, design and culture, then we invite you to explore a career with AC Hotels.

Hotel: Atlanta Marriott Buckhead Sous Chef Full time The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. Responsiblities: -Assist the Executive Chef in hiring, training, supervising and scheduling of associates. -Prepare, cook and present food in accordance with productivity standards, cost controls, and forecast needs. -Monitor team performance, product quality and production flow; foster continuous improvement where necessary. -Assist in creating and implementing new menus. -Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. -Enforce safety procedures and cleanliness standards throughout the kitchen including walk-in and reach-in boxes. -Special projects and assignments by the Executive Chef for continuous improvement. -All other duties as assigned. Skill and Qualifications: -While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. -The employee frequently is required to use hands to finger, handle, or feel objects. -The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds. Requirements: -3 years of culinary experience, supervisory experience preferred -Extensive knowledge of menu development, insight in marketing and cost and wage controls. -Thorough knowledge of food products, standard recipes and proper preparations. -Culinary Certification preferred -ServSafe Certification required When you're an Atrium Associate, you're a part of a crucial workforce providing the ultimate 'Home Away From Home' for our guests. We know that it takes a lot of time and effort to provide these exceptional experiences, so we reward your efforts with a competitive compensation plan and other benefits and perks that allow you to offer your best to our guests. These benefits include: - Daily Pay - Significant Travel Discounts on Marriott and/or Hilton properties - 401k Plans - Medical Insurance -Other property specific benefits Plus, we make sure you can grow your career the way you want to through Internship programs, training and development and over 80 hotels that offer incredible opportunities for career driven associates. _ Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. Atrium Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Atrium Hospitality brinda igualdad de oportunidades de empleo a todos los empleados y aplicantes de empleo y prohíbe la discriminación y el acoso de cualquier tipo sin distinción de raza, color, religión, edad, sexo, origen nacional, estado de discapacidad, genética, estado de veterano protegido, orientación sexual, género de identidad o expresión, o cualquier otra característica protegida por las leyes federales, estatales o locales. Esta política se aplica a todos los términos y condiciones de empleo, incluido el reclutamiento, la contratación, la colocación, la promoción, la terminación, el despido, el retiro, la transferencia, las licencias, la compensación y la capacitación. Notice of candidate Privacy Rights:

Additional Information Banquet Experience Required Job Number Job Category Food and Beverage & Culinary Location Atlanta Marriott Marquis, 265 Peachtree Center Ave., Atlanta, Georgia, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Management JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment . In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.