SA Hospitality Group is Italian at heart, the vision of Gherardo Guarducci and Dimitri Pauli who have translated old-world sensibilities to appeal to modern-day New York City clientele. Since 2003, SA Hospitality Group has expanded to a selective group of iconic New York neighborhoods with its three brands: Sant Ambroeus, Casa Lever, and Felice with 18 restaurant locations including 3 coffee bars and a Gelateria in New York City, Southampton, NY and Palm Beach, FL.

Industry: Restaurants
Company Size: 201-500 employees

SA Hospitality Group

Savvy Admin PROD

SA Hospitality Group is Italian at heart, the vision of Gherardo Guarducci and Dimitri Pauli who have translated old-world sensibilities to appeal to modern-day New York City clientele. Since 2003, SA Hospitality Group has expanded to a selective group of iconic New York neighborhoods with its three brands: Sant Ambroeus, Casa Lever, Felice with 24 restaurant locations in Manhattan, Southampton, NY, East Hampton, NY, Aspen, CO, Milan, Italy, and Palm Beach, FL.

SA Hospitality Group is looking for **culinary talent ** who are passionate about hospitality, have a strong affinity for high-quality Italian cuisine, and thrive in a dynamic work environment. We are interested in meeting strong back-of-house individuals who are open to working at any of our restaurant locations across our 3 brands.

**An In-Person Open Call is scheduled for the following Back-of-House job vacancies:**

- Executive Chef ($100-$150k)

- Chef de Cuisine ($80-$100k)

- Sous Chef ($70-$90k)

- Line Cook ($17-$27/hr)

- Prep Cook ($17-$20/hr)

- Salad Cook ($17-$23/hr)

- Pastry Cook ($17-$24/hr)

- Dishwasher ($17-$18/hr)

**Where**

**Casa Lever is located at 390 Park Ave at, E 53rd St, New York, NY 10022**

**When**

**Tuesday, May 26th from 2:30pm – 4pm**

**Additional Information**

Benefits and Perks

-  Medical, Dental, and Vision Insurance

-  Paid Time Off

-  Discounts at our restaurants and products

We are an equal opportunity employer, dedicated to a policy of non-discrimination in employment on any basis including age, sex, color, race, creed, national origin, religion, marital status, disability that does not prohibit performance of essential job functions with or without reasonable accommodation, or any other characteristic protected by applicable law.

Federal law prohibits the employment of unauthorized aliens. All persons hired must submit satisfactory proof of employment authorization and identity in order to complete Form I-9 within 72 hours of commencing work. Failure to do so will result in immediate termination.

OPEN CALL - Hiring Culinary Talent - SA Hospitality Group

LoLa restaurants are unique and vibrant restaurants located on Nantucket Island, Boston, Palm Beach, and Naples, Florida. Specializing in cuisines from the 41st parallel. 

LoLa stands for longitude latitude and the number 41 represents the specific parallel that LoLa resides on. All aspects of the restaurant have been influenced by the countries and regions that the 41st parallel crosses through, from our decor and atmosphere to our culinary delights and bar libations.

Industry: Restaurants
Company Size: 51-200 employees

Lola Hospitality

LoLa 42 is a vibrant and globally inspired restaurant brand located in Boston’s Seaport District, celebrating the diverse cuisines of the 42nd parallel. With acclaimed locations in Nantucket, MA, Aspen, CO, Palm Beach, FL, and Naples, FL. LoLa continues its rapid expansion into Newport, Charleston, Winter Park, Miami, and Dallas.

"LoLa" stands for Longitude-Latitude, and our menu reflects a curated journey through the flavors of the world — from Japan to Portugal, Spain, and beyond. Our restaurants are known for their refined ambiance, innovative sushi and Asian specialties, and exceptional hospitality delivered in a high-energy environment.

**About The Role**

The Sous Chef supports the Executive Chef and Executive Sous Chef in overseeing back-of-house operations. This role includes assisting with training kitchen staff, ensuring consistent execution of our globally influenced menu, maintaining the highest culinary standards, and supporting a safe, efficient, and professional kitchen. The Sous Chef plays a key role in upholding quality and productivity in a high-volume restaurant setting.

**What You’ll Do**

Assist with daily kitchen operations and service execution

Support the training and development of BOH team members

Maintain consistency and quality across all menu items

Uphold all health and safety standards and HACCP protocols

Assist with ordering, inventory, and food cost controls

Maintain cleanliness and organization throughout the kitchen

Contribute to fostering a positive and energetic kitchen culture

Assist with onboarding and preparation ahead of opening

**Requirements**

Previous experience in a high-volume, upscale kitchen

Ability to thrive in a fast-paced, dynamic culinary environment

Flexibility to work nights, weekends, and holidays

Ability to stand 10–12 hours per shift and lift heavy objects regularly

Commitment to working 5–6 days per week

**Compensation & Benefits**

Culinary degree or equivalent experience preferred

Competitive salary — based on experience and market

**Health insurance**

401(k) + 401(k) match

**Paid time off**

Growth opportunities within a rapidly expanding hospitality group

Housing Opportunity for the right candidate!

**About You**

You’re driven by a passion for elevated cuisine, energized by busy service, and eager to grow within a world-class culinary team in one of the most exciting hospitality destinations in the country.

**Why Join Us**

At LoLa 42 Seaport, we take pride in offering world-class dining in a high-energy, globally influenced setting. This full-time position offers competitive pay, professional growth opportunities, and the chance to be part of a successful and expanding restaurant group known for excellence, innovation, and hospitality.

Sous Chef

At Wolfgang Puck Catering, we are dedicated to sharing our passion for culinary innovation, uncompromising quality and genuine hospitality with our clients and guests.  Trust our team of expert chefs and planners to deliver a restaurant quality experience for your next special event at one of our unique venues or your location.

We are renowned for catering such high profile events as the annual Academy Awards(R) Governors Ball, film premieres, presidential galas and high profile fundraisers.  Our premium catering,  corporate dining and concession services are available in Los Angeles, San Francisco, Seattle, Dallas, Chicago, Boston, Washington DC, Philadelphia and Atlanta.

Industry: Hospitality
Company Size: 1,001-5,000 employees

Wolfgang Puck Catering

Wolfgang Puck Catering

**Salary: $110,000 - $120,000**

**Other Forms of Compensation: Bonus Plan**

Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within.

**"The most important thing in life, whatever you do, has to be passion." Wolfgang Puck**

Success on our team starts with our culture:

- We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients.

- A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats.

- Our services require a CONCIERGE mentality, a bias to action with humble hospitality.

- We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to.

- We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships.

- We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy).

- Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions.

**“I can have the best food, but if we don’t have good people, it won’t get you very far.”**

**Job Summary**

As **Commissary Executive Chef **, you will oversee all kitchen operations while working hands-on with the team to deliver safe, well-executed food at scale. This is an opportunity for a chef who enjoys structure, ownership, and growth, and who is comfortable balancing batch production with catering execution in a fast-moving environment.

This role leads a dynamic workplace and catering commissary supporting daily employee dining alongside a growing catering business. The operation is production-driven, quality-focused, and built around consistency, efficiency, and collaboration.

**Responsibilities**

- Oversee day-to-day kitchen operations for a workplace dining and catering commissary

- Plan and execute regular and modified menus in alignment with company guidelines and production needs

- Ensure all food is prepared according to standardized recipes, portioning, and presentation standards

- Complete and utilize production sheets, waste logs, and quality checks to maintain consistency and control

- Train and develop kitchen staff on food preparation, equipment use, food safety, and sanitation standards

- Establish and maintain cleaning and maintenance schedules for all kitchen areas and equipment

- Manage food and non-food inventory to support volume while maintaining cost controls

- Oversee proper use of leftover food products in accordance with company standards

- Maintain compliance with all federal, state, and local health regulations and audit requirements

- Follow all safety policies, reporting procedures, and operational guidelines

- Participate in team meetings, training, and professional development initiatives

**Qualifications**

- Associate degree or equivalent professional culinary experience

- Five or more years of progressive culinary or kitchen management experience

- Strong experience in high-volume, production-driven foodservice environments

- Catering experience strongly preferred

- Background in institutional or batch cooking operations

- Hands-on leadership style with the ability to work alongside the team

- Solid understanding of food quality, sanitation, production flow, and food cost controls

- Comfortable using basic computer programs, including Microsoft Office and email

- Willingness to participate in client satisfaction and engagement initiatives

- ServSafe certification preferred

**Apply to Wolfgang Puck today!**

~~Wolfgang Puck Catering is a member of Compass Group USA~~

**Click here to Learn More about the Compass Story**

**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.**

**Certain positions may require Florida Level 2 background screening. Details: ** https://info.flclearinghouse.com/

**Associates at Wolfgang Puck Catering are offered many fantastic benefits.**

- Medical

- Dental

- Vision

- Life Insurance/ AD

- Disability Insurance

- Retirement Plan

- Paid Time Off

- Paid Parental Leave

- Holiday Time Off (varies by site/state)

- Personal Leave

- Associate Shopping Program

- Health and Wellness Programs

- Discount Marketplace

- Identity Theft Protection

- Pet Insurance

- Commuter Benefits

- Employee Assistance Program

- Flexible Spending Accounts (FSAs)

Wolfgang Puck Catering maintains a drugfree workplace.

Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.

https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_WPC.pdf

**Req ID: **1536341

Wolfgang Puck Catering

Michael Abbey

[[req_classification]]

Executive Chef

Just 15 minutes outside of Boulder in Longmont, The Fox Hill Club features a beautiful Colorado golf course, chef-inspired dining and much more.

Industry: Entertainment Providers
Company Size: 11-50 employees

The Fox Hill Club

**The Fox Hill Club is looking for a Line Cook/ Prep Cook**

**Duties/Responsibilities:**

Prepares meal ingredients as directed by the executive chef.

Prepares fresh produce by peeling, cutting, and portioning.

Prepares meat by trimming, cutting, and portioning.

Prepares simple dishes such as breads or salads.

Mixes or prepares condiments, dressings, and sauces.

Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards.

Assists with unloading, inspection, and storage of raw ingredients and supplies.

Performs other related duties as assigned.

Must have Weekend and Holiday Availability.

$18-$24 / Hour

**Required Skills/Abilities:**

Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.

Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.

Ability to function well in a high-paced and at times stressful environment.

Ability to work quickly and efficiently.

Ability to work well as part of a team.

**Education and Experience:**

High school or vocational school coursework in kitchen basics such as food safety, preferred.

At least 2 years prior related experience preferred.

**Physical Requirements:**

Prolonged periods of standing and working in a kitchen.

Exposure to extreme heat, steam, and cold, present in a kitchen environment.

Must be able to lift up to 15 pounds at times.

**Must have weekend and afternoon/ evening availability**

Manual dexterity to cut and chop foods and perform other related tasks.

~~We comply with the HFWA Sick Pay Requirements for all employees. ~~

Experienced Line Cook

Puttshack is an upscale, tech-infused mini golf experience that appeals to everyone. More than just indoor mini golf, Puttshack leans on its ground-breaking technology to elevate the game, while also serving world-class food and full bar in a cool environment. The Puttshack experience is really all about having fun – and doing something fun – together. Combining a tech-infused mini golf game with exceptional food & beverage service, Puttshack is redefining mini golf for the next generation (while appealing to all generations). 

Since opening its first location in 2018, Puttshack now has multiple locations in the UK and is rapidly expanding in the US.

Industry: Hospitality
Company Size: 1,001-5,000 employees

Puttshack

Headquartered in Chicago, IL, Puttshack USA opened its first location in 2021 as an upscale, tech-infused mini golf experience that appeals to everyone. More than just indoor mini golf, Puttshack leans on its ground-breaking technology to elevate the game while also serving world-class food and full bar in a cool environment. The Puttshack experience is really all about having fun - and doing something fun - together.

**Position Summary**

Puttshack is looking to attract a diverse team of fun hospitality associates who care deeply about creating an elevated, one-of-a-kind guest experience. The Line Cook position is responsible for preparing, producing, plating and garnishing all menu items. In this position, your principal goal will be to prepare high-quality meals that meet the Executive Chef's exacting standards and be responsible for setting up the station and maintaining sanitation standards.

**Schedule/Hours**

Our venues are open 7 days/week, typically from 11am-1am with some variations. While we will do our best to accommodate scheduling preferences, they may not always be guaranteed, and we value flexibility. All positions within our venue are variable schedules, meaning a typical schedule may be anywhere between 15 and 30 hours on a weekly basis depending on business needs and individual availability.

**Position Responsibilities May Include, But Not Limited To**

- Bring your 'A' Game each and every day.

- Ensure overall guest experience exceeds expectations and anticipate guests needs.

- Follow all prescribed portioning controls and par levels.

- Prepare, assemble, and plate menu items according to prescribed recipes and/or special requests.

- Communicate food delays or issues to Culinary Leadership.

- Ability to read a thermometer and food tickets correctly and efficiently.

- Accurately account for all items coming out of a station.

- Understand and follow food allergy procedures and special orders/restrictions.

- Comply with all safety and sanitation guidelines and procedures, including MSDS.

- Take direction and be a team player.

- Follow all rules, policies, procedures, and conditions of employment, including those outlined in the Associate Handbook.

- Other projects or duties as assigned, including but not limited to side-work, opening, and closing duties.

**Required Skills And Experience**

- Must be 18+ years of age to apply

- Prior experience in high volume restaurant kitchen

- Experience operating, cleaning, and maintaining kitchen tools and appliances such as knives, grills, etc.

- Must obtain any licenses or certifications per state and/or local requirements.

- Ability to communicate in order to perform and follow job requirements safely and effectively

- Ability to multitask calmly and effectively in a busy environment

**Physical Requirements**

- Ability to stand and walk for an entire shift and move safely through all areas of the venue, which may include stairs, uneven or slick surfaces

- Ability to move and lift up to 10 pounds frequently, and occasionally move and lift up to 30 pounds.

- Work in confined, crowded space with high noise levels and various temperature levels

**We have a guest service mindset and treat our associates the same way, offering our eligible full-time associates:**

- Competitive pay

- Health/dental/vision coverage

- 401(k) matching

- Life Insurance

- PTO

- Associate discounts - FREE mini golf and 50% off meals

Benefits eligibility and offerings may vary by location or position. Some of the above benefits are immediately available to our part-time or variable time associates, whereas others become available after completing initial employment periods. Please consult with the hiring team for more details.

At the intersection of entertainment and hospitality, Puttshack is committed to equal opportunity and is firmly committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information, and veteran status) in its application and hiring processes and in its employment decisions.

#6total #puttshackaddisoncook #puttshack

Line Cook

Nestled among 128 acres of lakes and tree-lined fairways in beautiful Seal Beach, Old Ranch Country Club offers the quintessential Southern California experience infused with a large dose of Western hospitality. Play championship golf on our pristine Ted Robinson course—with not a home in sight. Savor fresh, seasonal cuisine at our sprawling clubhouse. Share the spirit of endless social events and family activities. 

Old Ranch is more than a private country club. It's the good life. Perfected.

Industry: Events Services
Company Size: 51-200 employees

Old Ranch Country Club

**Job Description**

**Executive Chef at **Old Ranch Country Club | Premier Golf in Seal Beach, CA

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited!

**Job Summary**

The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited’s standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team.

The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club’s culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club.

**Day-to-Day**

- Plan meals and create menus based on guest preferences, marketing conditions, and event needs.

- Assign prices to items in collaboration with the F&B Director and General Manager.

- Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items.

- Effectively communicate and distribute relevant information to employee partners for seamless menu execution.

- Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production.

- Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards.

- Regularly taste and check food for consistency.

- Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens.

- Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management.

- Manage food and labor costs, ensuring adherence to budgetary guidelines.

- Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing.

- Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts.

- Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed.

- Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities.

- Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies.

- Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community.

- Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements.

- Ensure compliance with health, safety, and licensing regulations in all kitchen operations.

- Analyze workplace practices and implement policies to ensure a safe work environment for all employees.

- Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions

**Required**

**About You:**

- High school diploma or equivalent.

- A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards.

- Valid county food handler’s and ServeSafe permit.

**Preferred**

- A college degree in Culinary Arts or a related field

- Additional culinary certifications are advantageous

- In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments

**What We Offer**

We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and—if you're in a non-exempt role—hours worked.

**Benefits**

While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes:

- Medical, dental, and vision coverage

- Life insurance

- Short-term and long-term disability insurance

- 401(k) retirement savings plan

- Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members)

Want to learn more? Visit www.invitedbenefits.com for full details.

Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook

~~**Invited is an Equal Employment Opportunity Employer** ~~~~The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.~~

Apply

Aqua Restaurant Group is an international culinary empire of more than 20 ground-breaking restaurants and bars in London, Hong Kong, New York, Miami, Beijing and Dubai. 
 
In 2000, Singaporean-born British, former lawyer David Yeo, was living in Hong Kong and was encouraged by friends to open a restaurant as a result of his phenomenal at-home entertaining. From a simple 60-cover kitchen, which was a run-away success; Aqua Restaurant Group now continues to grow across the globe. 
 
Throughout the years, Aqua Restaurant Group’s fundamental philosophy has remained unchanged; to prepare exquisite food using the freshest, high-quality produce and to prepare it in a way where the true flavours shine. This is coupled with service that is approachable and unobtrusive, and always in a jaw-dropping stylish environment which has become the hallmark of the Aqua Restaurant Group.

Aqua Restaurant Group is a global hospitality empire offering talented and passionate culinary and hospitality experts and students the exciting opportunity to work in our renowned restaurants. Contact us today to find out more.

Industry: Restaurants
Company Size: 1,001-5,000 employees

Aqua Restaurant Group

Mains Chefs are in charge of prepping food and plating dishes according to a restaurant’s menu specifications. Also known as a Line Cook, they are assigned a specific place in the line, such as the grill or vegetable prep station. Duties include preparing food and maintaining sanitation standards.

In this position, your principal goal will be to prepare high-quality meals that meet the chef’s exact specifications.

**Mains Chef Job Description**

- Ensuring the preparation station and the kitchen are set up and stocked.

- Preparing simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces.

- Reporting to the executive chef and following instructions.

- Making sure food preparation and storage areas meet health and safety standards.

- Cleaning prep areas and taking care of leftovers.

- Stocking inventory and supplies.

- Cooking menu items with the support of the kitchen staff.

Archer Hotel is a boutique collection with a focus on sincere service, curated luxuries, playful surprises and a dedication to details big and small. Each property is designed to feel welcoming and inviting with a distinct nod to the destination it calls home — in sought-after cities and carefully selected suburbs of New York City, Austin, Napa, Burlington, Florham Park, Redmond, Old Town Alexandria, Tysons and Falls Church.
 
With decades of hospitality experience, LodgeWorks Partners, L.P., owns, develops and manages the brand out of its corporate headquarters in Wichita, Kansas. The privately held hotel development and management company has a rich history as hospitality brand innovators with industry-leading guest satisfaction, sophisticated development acumen and an experienced team that has successfully collaborated for more than 30 years.

Industry: Hospitality
Company Size: 501-1,000 employees

Archer Hotel

Eataly is the world’s largest artisanal Italian food and beverage marketplace. Founded in 2007 in Turin, Eataly shares “made in Italy” on a global scale through high-quality, authentic products and the stories of their local producers.  
 
Eataly’s goal is to make our guests incisive and informed about how to select high-quality and healthy foods. Our marketplace, interspersed with restaurants and counters, is a learning center. At Eataly, you can enjoy a meal in a restaurant, purchase the ingredients, and learn more through classes, tastings and encounters with producers. We believe that quality can be accessible to everyone, and we are dedicated to offering high-quality products at sustainable prices for both consumers and producers. 
 
The values and philosophy of Eataly are focused on sustainability, sharing and responsiblity. Over the years, we have expanded across the globe. Today, you can find us in 16 Italian cities and in countries including: Japan, the United States, Brazil, Germany, Turkey and many others. 
Eat Better, Live Better!

Industry: Food and Beverage Services
Company Size: 5,001-10,000 employees

Eataly

**Company Description**

Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to:

- EAT authentic Italian food at our restaurants, cafés and to-go counters

- SHOP a selection of high-quality Italian, local and homemade products

- LEARN through our classes and our team’s product knowledge

**Job Description**

A Line Cook transforms high-quality, unique ingredients into authentic Italian dishes through preparing, cooking and plating food items in Eataly’s exciting, high-volume, open kitchens. Reports to the Sous Chef Manager or Chef de Cuisine.

- Portions, cuts, slices, dips, batters, breads, whips, beats, maintains holding temperature, fries and sautés

- Selects cuts of meat, poultry, shellfish, fish, game or vegetables to be used for frying or sautéing

- Plates menu items along with appropriate garnish

- Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations

- Performs other duties as required or assigned

**Qualifications**

- 2+ years in a food preparation position

- Good knife skills and finger dexterity to use small tools and utensils adeptly

- Degree from a culinary arts training program preferred

**Job Requirements**

- Availability to work onsite with a flexible schedule often including evenings, weekends and holidays

- Ability to lift up to 50 pounds

- Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting

- Ability to work with commercial equipment including stand mixers, ovens, torches, etc.

**Additional Information**

**Benefits and Perks**

- Medical, Dental, Vision Insurance

- Paid Time Off

- Paid Parental Leave

- 401K with match or RRSP

- Bonus program

- Free family meal daily

- Discounts at Eataly

- Classes on products and Italian cuisine

- Referral bonus program

- and more!

Pay range is set at $18 - $20 an hour.

Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

As the recognized leader in the higher education contract foodservice market, and an operating sector of Compass Group North America, Chartwells Higher Education Dining Services partners with over 300 colleges and universities of all sizes across the United States. Chartwells is proud to help its partners by managing foodservice operations more efficiently and profitably while growing sustainably to help colleges and universities retain and recruit students. 

We're chefs, interaction facilitators and food enthusiasts with a knack for drawing people together. Through our cuisine, community, talent, global resources and flexibility, we have the power to nourish and inspire. Our dining programs bring students together and serve as centers of academic life on the campuses we serve. 

Chartwells is committed to ensuring that clients and guests receive the highest quality, nutritious cuisine and service they deserve. From global cuisine prepared fresh in dynamic, resident dining venues to favorite retail restaurant brands, event catering, concessions, vending and food trucks, Chartwells ensures that each hungry guest dining on campus is satisfied. 

Chartwells embraces diversity and inclusion and is committed to recruiting and developing individuals interested in a career in the foodservice and hospitality industry. Contact us to become part of the Chartwells family today.  

Corporate Site: www.ChartwellsHigherEd.com
News Portal: www.ChartwellsMonthly.com 
Careers with Chartwells: www.altogethergreat.com 
Facebook: https://www.facebook.com/ChartwellsHigherEd 
Twitter: https://twitter.com/ChartwellsHE 
Instagram: https://instagram.com/chartwellshighered  
YouTube: http://www.youtube.com/user/ChartwellsHigherEd 
Associate Benefit Portal: http://www.altogethergreat.com
Veterans Recruiting Program: http://www.compassgroupcareers.com/Pages/veterans.aspx

Industry: Food and Beverage Services
Company Size: 10,001+ employees

Chartwells Higher Education Dining Services

**Location: **Seattle University

- We are hiring immediately for a full time CHEF position.

- Address: 901 12th Avenue, Seattle, WA 98122. Note: online applications accepted only.

- Schedule: Full time schedule; days and hours may vary. Flexible depending on catering needs. More details upon interview.

- Requirement: Prior sous chef and/or Chef De Cuisine experience with banquets and plated catering functions is required.

- Pay Range: $32.00 per hour to $35.00 per hour.

**We Make Applying Easy! ** Want to apply to this job via text messaging? Text **JOB **to 75000 and **search requisition ID ** **number 1536063 **.

~~The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg~~

Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply.

Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today!

**Job Summary**

**Summary: ** Directs, coordinates and evaluates assigned kitchen, food production and food-service associates.

**Essential Duties and Responsibilities:**

- Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met.

- Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action.

- Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery.

- Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures.

- Tracks food use, waste and consumption to requisition or purchase product.

- Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory.

- Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements.

- Helps select and develop recipes and menus.

- Performs other duties as assigned.

**The Benefits**

We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits:

- Opportunities for Training and Development

- Retirement Plan

- Associate Shopping Program

- Health and Wellness Programs

- Discount Marketplace

- Identity Theft Protection

- Pet Insurance

- Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program

In addition, full-time positions also offer the following benefits to associates:

- Medical

- Dental

- Vision

- Life Insurance/AD

- Disability Insurance

- Commuter Benefits

- Employee Assistance Program

- Flexible Spending Accounts (FSAs)

~~Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, ~~~~click here ~~~~or copy/paste the link below for paid time off benefits information.~~

~~https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_ChartwellsHED.pdf~~

~~Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year.~~

**Our Commitment to Diversity and Inclusion**

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.

Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/

Applications are accepted on an ongoing basis.

Chartwells Higher Ed maintains a drug-free workplace.

CHEF (FULL TIME)

Welcome to Viceroy Hotels & Resorts – Redefining Modern Luxury in Global Hospitality

Recently named in the top ten of ‘Top 25 Hotel Brands’ on Travel + Leisure World's Best Awards 2023. 

At Viceroy Hotels & Resorts, we take pride in crafting one-of-a-kind, authentic experiences that seamlessly blend design and service, inspiring travelers worldwide.

Our diverse portfolio of luxury hotels and resorts spans the globe, offering exceptional destinations, including Los Cabos, Santa Monica, Chicago, Riviera Maya, Snowmass, Washington D.C., and St. Lucia.

Awards & Accolades:
Recipient of the prestigious 'Top 25 Hotel Brands' award on Travel + Leisure World's Best Awards 2023, a testament to our commitment to excellence in hospitality.

Viceroy for Everyone - Fostering Diversity, Equity & Inclusion
We value diversity, equity, and inclusion, empowering our colleagues and guests to thrive in an inclusive environment. Learn more about our ongoing commitment to Diversity & Inclusion Initiatives: https://www.viceroyhotelsandresorts.com/culture-community/diversity-equity-inclusion-belonging.

Expanding Our Horizons
With the opening of Viceroy Kopaonik Serbia, we continue to expand our international portfolio. Look out for the upcoming Viceroy at Ombria Algarve (Portugal) in October 2024 and Viceroy Bocas Del Toro Panama in 2026.

Join our Journey: Discover more about our modern luxury brand and explore exciting career opportunities: https://www.viceroyhotelsandresorts.com/about-us/careers.

#LuxuryTravel #Hospitality #DiversityAndInclusion #TravelWithViceroy #ViceroyPride

Industry: Hospitality
Company Size: 1,001-5,000 employees

Viceroy Hotels and Resorts

Viceroy Hotels & Resorts offers a fresh take on hospitality, centered on the richness of experiences and cultural connection. A leader in modern luxury, Viceroy is committed to creating unique, immersive experiences that allow guests to craft unforgettable narratives rooted in the authenticity of each destination. Viceroy’s portfolio of hotels and resorts can be found in a diverse array of breathtaking and inspiring locations including Los Cabos, Santa Monica, Chicago, Riviera Maya, Kopaonik, Snowmass, Washington D.C., St. Lucia, and Portugal’s Algarve, with a forthcoming resort in Sun Valley, Idaho slated to open in summer 2026.

**Location**

The property offers 73 guest rooms and 12 single-level penthouse residences, all with sweeping views of Idaho’s Rocky Mountains. Guests and owners will enjoy an elevated level of personalized service and an extensive amenity suite, including a 5,700-square-foot full-service spa, a 1,500-square-foot fitness center, six treatment rooms, an indoor thermal pool, cold plunge, sauna, and steam rooms. A state-of-the-art rooftop observatory and outdoor terrace bar will provide unobstructed access to the Central Idaho Dark Sky Reserve, the first designated preserve of its kind in the U.S. and one of only 12 globally.

**Overview**

Located at the southeast corner of Main Street and River Street East—the gateway to downtown Ketchum, Idaho - and just minutes from Bald Mountain’s River Run base, this exceptional property will debut as Sun Valley’s first luxury hotel and for-sale residence offering. As part of the Viceroy team, you’ll help bring our signature experiential hospitality to one of North America’s most iconic, year-round mountain destinations.

The Chef de Cuisine 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. The CDC is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Cuisine will collaborate to maintain culinary financial goals in line with the Department Target, controlling waste and ordering procedures.

**Responsibilities**

-  Collaborate with F&B managers in delivery service that matches company standards, sharing when issues arise.

-  Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.

-  Coordinate and monitor all phases of loss prevention in kitchen areas.

-  Prepare and submit required reports in a timely manner.

-  Monitor the quality of all food products and presentation.

-  Ensure preparation of required reports, including (but not limited to) wage progress, payroll, revenue, employee schedules, and quarterly action plans.

-  Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.

-  Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.

-  Respond to guest complaints in a timely manner.

-  Ensure compliance with SOP’s in all outlets.

-  Ensure compliance with requisition procedures.

-  Attend all meetings as required.

-  Conduct staff performance reviews in accordance with Highgate Hotel standards.

-  Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.

-  Know and enforce all local health department sanitation laws.

-  Work with the Executive Chef and Director of F&B to create and implement menus.

-  Design and employee cafeteria rotating menu and oversee cafeteria operations.

-  Assess food portion size, visual appeal, taste and temperature of items served.

-  Check all stations at the end of every shift for proper food storage and sanitation.

-  Review and approve weekly payroll.

-  Check food purchases for proper ordering, quality and price structure.

-  Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.

-  Prepare daily food production sheets.

-  Cut meat, poultry, and seafood according to daily business.

**Qualifications**

-  At least 5 years of related progressive experience; or a culinary graduate with at least 3 years of progressive experience in a luxury hotel or a related field.

-  Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

-  Long hours are sometimes required.

-  Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

-  Maintain a warm and friendly demeanor at all times.

-  Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.

-  Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.

-  Must be able to multitask and prioritize departmental functions to meet deadlines.

-  Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.

-  Attend all hotel required meetings and trainings.

-  Participate in M.O.D. coverage as required.

-  Maintain regular attendance in compliance with Highgate Hotel 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 nametags.

-  Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.

-  Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.

-  Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.

-  Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.

-  Must be able to maintain confidentiality of information.

-  Perform other duties as requested by management.

Chef de Cuisine

Complete Casino Resort expereince nestled next to Mescalero lake in the Ruidoso mountains of southern NM. Company features 2 full service casino , 271  4 Diamond rooms and suites, a travel center, Ski resort, golf course, big game hunt, boating and fishing along with 7 restaurants, 6 bars/lounges and  state of the art ballroom and convention facilities. A short 2 hour drive from El Paso and less than 3 hours from Albuquerque, it is the perfect get a way for business and family travelers alike.

Industry: Gambling Facilities and Casinos
Company Size: 1,001-5,000 employees

Inn of the Mountain Gods Resort and Casino

Job Details

**Description**

**Position Title: ** Cook – Action Station

**Reports To: ** Lead/Sous Chef

**Supervises: ** N/A

**Summary Of Position**

Prepares all food and/or salads in an assigned station, following cooking guidelines set for the station. Interact with all customers with IMGR&C standards for hospitality. Prepares anything needed for production in the kitchens as requested by a supervisor.

**Key Responsibilities And Performance/Behaviors**

- Ability

- Can explain and demonstrate Hospitality Behaviors and Performance Standards.

- Understands where to get the information needed to complete tasks to standard.

- Can explain and demonstrate technical skills used to complete tasks to standard.

- Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard.

- Understands how to take ownership of problems and solve them when solutions may not be available.

- Can explain how to request help from others when needed to complete task or goal.

- Has complete knowledge and can tell others of IMGR&C products and services.

- Provide guests with directions or other venue information. Act upon all comments/complaints in a prompt, professional and friendly manner.

- Performance

- Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP’s and task lists.

- Responds to obstacles; finds new ways to reach desired end results.

- In absence of guidance, acts and takes charge to respond to guest or internal customer needs.

- Responds to change by quickly applying talent and skills in a positive way to succeed.

- Supports achievement of Quality Goal; “Do it right the first time.”

- Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair.

- Makes suggestions to improve performance.

- Behavior

- Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills).

- Approaches all activities with enthusiasm and encourages enthusiasm from others.

- Chooses a positive approach in all situations.

- Respects individuality of others; continues to communicate in order to work together.

- Speaks positively about guests, other team members and our business in all situations on and off property.

- Treats other with respect in all situations.

- Service

- Serves others.

- Identifies and can communicate needs of guests and others.

- Takes quick action to serve others in a way that meets/exceeds their needs.

- Identifies ways to improve individual or team’s service to others.

- Provides service outside job responsibilities if needed to help resort succeed.

- Takes ownership of guest problem(s) until it is solved.

- Professionalism

- Meets IMGR&C Appearance standards.

- Professionally supports IMGR&C reputation and image in all situations, on and off property.

- Attendance

- Meets IMG&C policy for attendance.

- Informs supervisor of future absence as far in advance as possible.

- Required to work all Marketing Special Events and Concerts.

- Communication

- Provides information others need to succeed, in time for them to use it.

- Shares with next shift the information needed for them to succeed.

- Listens to others without interruption; acts on their feedback when possible.

- Asks questions to better understand expectations of others.

- Reports all guest complaints and compliments to Supervisor or Manager.

- Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards.

- Team Work

- Puts Success of team ahead of personal success.

- Helps other team members succeed without being asked.

- Takes action to resolve conflict between individuals.

- Helps other departments achieve success.

- Reports ideas to increase team success and guest satisfaction to Supervisor or Manager.

- Does whatever is necessary to help department and resort success.

- Contributes ideas that support progress and success at shift, team and departmental meetings.

- Essential Duties and Responsibilities include the following and are subject to change at management’s discretion:

- Prepares all food items according to prep list and recipes daily.

- Maintains a clean and sanitary station area.

- Operates kitchen equipment in assigned station.

- Inspects freshness, expirations dates and temperatures.

- Uses proper rotation technique of First in-First Out.

- Use proper cooking techniques requires for assigned station.

- Reports any food/ beverage not of usable quality to Supervisor(s) before discarding.

- Checks stock on a daily basis and rotates products.

- Cleans workstation for next shift.

- Communicates needs/ workload requested to next shift.

- Preforms other duties as assigned.

- Adheres to all regulatory, departmental and casino policies and procedures.

- Interacts with guest in accordance to IMGR&C standards on guest hospitality.

- Supervisory Responsibilities

- Education and/or Experience Requirements

Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork.

- High School Diploma or General Education Degree (GED) or six months to one year job-related experience and/or training; or equivalent combination of educational and experience may be substituted. Must supply own working tools. Mescalero Apache Tribal preference; bicultural experience preferred.

- Physical Demands

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position.

While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. The team member must occasionally lift and/or move up to 50 pounds. The team member must be able to stand for several hours.

- Work Environment

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.

The noise level in the work environment is loud. The team member will be exposed to a second-hand smoke-filled environment. The team member may be exposed to biohazardous fluids such as blood and other body fluids. The team member may be exposed to hostile environments with guest. May be subject to high stress environments.

**Approvals**

Date: _______________________

____________________________________

Team Member Signature

CASINO F&B COOK

At Tiny Spoon Chef, we love creating meals that serve as the backdrop to new relationships, great conversations, and lasting memories. 
Our focus is weekly meal service for you and your family - building relationships around delicious food is what we love.  But we also like to get creative!

Industry: Food and Beverage Services
Company Size: 11-50 employees

Tiny Spoon Chef

**Description**

- Currently offering a sign-on bonus of $1,000 after 90 days

Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am–6pm, giving you evenings and weekends FREE.

In this role, you’ll work as a personal chef for 8–9 clients per week—handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You’ll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise.

**Beyond Weekly Meal Prep, Our Chefs Also**

- Host intimate private dining events and dinner parties

- Teach cooking classes as a culinary instructor

- Lead corporate team-building cooking workshops

- Support special projects such as menu design and event catering

**What Makes This Role Different from Restaurant Kitchen Jobs?**

Unlike traditional restaurant sous chef or line cook jobs, this position offers:

- Consistent, predictable Monday–Friday hours (no REGULAR late nights or weekends)

- Direct client interaction and creative menu freedom

- Opportunities to grow beyond the kitchen into events, education, and leadership

**Why Work With Us?**

We invest in our chefs through hands-on training, mentorship, and career development programs. If you’re someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential.

At our company, we reward hard work, creativity, and dedication. You’ll be more than just a line cook or sous chef—you’ll have the opportunity to grow into a private chef, event chef, or culinary leader.

The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement.

At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations.

Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle.

Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check.

Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility.

Travel may be required during training. (TSC compensates for travel.)

A cover letter is highly encouraged.

Pay: $25-28 per hour

Interview Process

15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid)

**Supplemental Pay Types**

- Bonus pay

- Unlimited referral bonuses

- Paid training

**Schedule**

- 8-hour shift

- 10-hour shift

- Day shift

- Monday to Friday

**Benefits**

- Retirement Plan, 401k and 401k Matching

- Health, Dental and Vision Insurance

- Short & Long Term Disability

- Life Insurance

- Accident & Critical Illness Insurance

- Flexible Spending Account (FSA)

- Dependent Care Account (DCA)

- Paid Time Off

- Profit Sharing

#HR

**Requirements**

- Culinary Experience: 1 year (Required)

- Cooking: 4 years (Required)

Personal Chef

Find Executive Chef jobs with Savvy's AI Recruiter. Browse thousands of opportunities from top companies including remote positions. Our AI-powered system matches you with roles that fit your skills and experience.