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Executive Sushi Chef Opportunity in a Prestigious Michelin-Star Restaurant Collection Join an unparalleled team in the vibrant Washington DC area as an Executive Sushi Chef within a distinguished Michelin-star restaurant collection. We are seeking a seasoned culinary artist with a track record in Michelin-rated Japanese sushi concepts, particularly in the refined art of Omakase. About the Role: This is a highly visible position in an exclusive Omakase setting, where your culinary expertise will not only lead the kitchen but also become integral to the space's brand identity. Your name will be prominently featured as a hallmark of quality and innovation. Why This Role Stands Out: Unique Branding Involvement: Your culinary signature will become synonymous with excellence in one of the most unique dining experiences in the area. Competitive Compensation Package: A base salary around $85K, with total income potential exceeding $150K+ through bonuses and tips. Comprehensive Benefits: Enjoy full benefits and generous PTO, underscoring our commitment to your well-being and professional growth. Qualifications: Extensive experience in Michelin-rated equivalent Japanese sushi concepts. Traditional Japanese sushi training is essential. Proven leadership skills in high-profile culinary environments. Apply Today: This is a rare opportunity for an Executive Sushi Chef to shine in a prestigious culinary landscape. To embark on this exciting career path, please submit your professional resume to Tom Bull at Gecko Hospitality: (link removed)>Join us in crafting extraordinary culinary experiences that captivate the most discerning palates. Your journey to transform the dining experience begins here.

DESCRIPTION: The Executive Chef oversees all kitchen operations for renowned 3-star Michelin restaurant in San Francisco, ensuring exceptional food quality, compliance with sanitation standards, and alignment with the restaurant's vision. The role involves collaboration with the Research & Development Chef (R&D Chef), General Manager (GM), and Sous Chefs to achieve culinary and operational excellence and reports directly to the Chef/Owner. This position requires world-class culinary excellence and exceptional leadership skills. REQUIREMENTS: Experience: 3-5 years managing Michelin-starred programs Expertise in fine dining, French cooking techniques, and financial management (e.g., food costs, P&L) Leadership: Proven ability to coach, mentor, and manage teams effectively Qualities: Detail-oriented, organized, solutions-driven, patient, collaborative, dedicated KEY RESPONSIBILITIES: Menu Development &Execution Collaborate with the R&D Chef on menu creation and updates Document and standardize recipes; ensure availability of allergy modifications Implement special event menus and maintain up-to-date descriptions for FOH/BOH use Team Management Hire, train, and review BOH team members in coordination with Sous Chefs Conduct daily team meetings and oversee training programs Ensure effective organization of prep, ordering, and task delegation Finance & Purchasing Approve purchase orders and maintain vendor relationships Monitor food costs, conduct weekly inventory checks, and reduce waste Prepare budgets and assist in monthly P&L meetings Health & Safety Compliance Ensure kitchen sanitation and personal hygiene standards Oversee daily logs (temperature, cleaning) and coordinate with cleaning staff Conduct regular walkthroughs for safety and cleanliness Labor & Payroll Management Create and manage BOH schedules within labor budgets Approve time-off requests and monitor timekeeping practices Maintain compliance with labor targets and vacation/sick pay policies Communication & Collaboration Partner with the GM and other leaders to ensure smooth daily operations Attend weekly manager meetings to align on goals and updates COMPENSATION & BENEFITS: Annual Salary (DOE) $140k-$170k Includes performance based bonus program Relocation Assistance PTO Health, Dental & Vision Wellness, Education & Uniform stipend Quarterly staff trips & educational outings Dining Discounts Equal Employment Opportunity

Hospitality Confidential is pleased to present an exciting new Executive Chef opportunity! Our client is a vibrant, high-volume, coastal Italian restaurant located in the heart of San Diego! This destination delivers an unforgettable experience through hand-crafted pastas, wood-fired dishes, and an award-winning cocktail program. The setting is sophisticated yet welcoming - a place where every detail, from the bustling bar to the buzzing dining room, celebrates the art of hospitality. As part of a larger, renowned restaurant group with a track record of successful, guest-centric concepts, this opportunity offers the chance to be part of a growing legacy rooted in passion, creativity, and community. Reports to : VP of Culinary Direct Reports: Chefs de Cuisine, Sous Chefs Key Relationships: VP of Culinary/Culinary Management Team Main Office FLSA Classification : Exempt Job Summary : Executive Chef will be responsible for the culinary operations in their respective market. The primary focus will be on people, food, repair & maintenance, events, and cogs. This position will report into the VP of Culinary. Key Responsibilities: Financial (COGS): Work with VP of Culinary and Main Office to establish and achieve clear profitability, performance goals and metrics Create periodic financial forecasts for the business to show blended COGS and labor percentages for BOH. Monitor CTUIT data on a daily and weekly basis to find areas of opportunity. Ensure all managers are reviewing monthly inventories and are making adjustments to ordering habits to meet goals. Review storage locations to ensure product pars are strategic and the BOH is operating organized and efficiently with the space given. Guide CDC, managers, and sous chefs in monitoring ordering habits, as well as labor habits to ensure labor/food cost goals. Monitor staff schedules and staffing pars to ensure an appropriate number of staff members on each shift. Work with the Home Office, CDC and Culinary Leadership to determine what capital improvements are needed in the kitchen and restaurant spaces. People: Work with the BOH leaders to grow the brand and culture Be the standard you wish to set and constantly look to 'inspect what you expect' from your leaders. Hold management team accountable to achieving goals and strategic plans. Constantly coach and train chefs and line cooks to better regulate inventory, staffing, food costs, and service flow. Continuously seek opportunities to connect with our community internal and external to the business. Coach Chefs on having strong relationships with vendors. Review staffing templates as well as shift times to ensure kitchen is running smoothly while maintaining a baseline labor percentage. Review shift notes and follow up promptly with restaurant management to resolve issues, provide answers, and assure that company standards and culture are not being sacrificed. Hold interviews for potential BOH culinary leaders, and employees including facilitating any termination of a BOH manager, and employee. Events: Work with regional events manger to be running point on events Oversee and execute any offsite or large buyout events in the market. Track COGS and labor for events and see that it is accounted for correctly. Assemble team and equipment needed to facilitate offsite events. Food: Work with the BOH leaders to ensure recipes are followed and food is up to standard Oversee prep and flavor profiles, plating and portioning, new menu execution. Ensure all kitchen is receiving correct and quality products. Ensure Inventory and storage locations are dialed in. Manage the cleanliness and organization of the restaurant. R&M: Work with the BOH leaders to keep up with any maintenance and repair Work off of approved vendor guide to facilitate and repair and facility maintenance Work with onsite teams to make sure there is an SOP for pest control and routine deep cleanings Upkeep maintenance on all cooking equipment and BOH infrastructure Skills/Knowledge: Excellent communication skills (verbal/oral/listening) Expert on all areas of the employee lifecycle; hiring, training, feedback, growth, acknowledgement, employee exits Excellent understanding of company culture/philosophy Excellent kitchen and BOH operations knowledge Excellent food and beverage knowledge, specifically in Italian food, beer, and spirits Multi-tasking, problem solving & delegation Initiative & follow through Attention to detail Understanding of Microsoft Office Suite (Excel, Word, Outlook, Power Point) Understanding of restaurant POS systems TOAST, CTUIT, TripleSeat and all other systems Experience: 3+ years of restaurant management experience at CDC level 3+ years' experience in fine casual or fine dining, high volume and sales preferred Education: Bachelor's Degree or Certification in Hospitality-related field or equivalent expertise gained from time on the job is preferred Physical: Must be able to stand and/or walk for extended periods of time. Must be able to reach with arms and hands, bend, kneel and crouch. Must be able to lift items between 10 and 50 lbs. Core Company Values: Positivity: Demonstrating uncommonly positive behaviors Smiling while at work High fiving! Making conversations with strangers Delivering coffee to teammates, sharing best dance moves Seeing the opportunity in every challenge, not the challenge in every opportunity Sharing a genuine excitement for food and beverage with every guest and teammate Excellence: Consistently exceeding expectations and not accepting anything less than what you know is your very best! Doing the right thing, not the easy thing Creating detail orientated food as if each item was being entered in a competition Acting with intent and purpose with all of our steps of service Maintaining pristine and well-organized workspaces even when no one is looking Grow and Learn: Being confident in your own ability, yet humbly acknowledging that one can always learn more Respecting our ingredients and our past while always looking to raise the bar Displaying curiosity in all parts of our craft Being able to train and inspire those around us to do the same Being accountable for how you execute while seeing feedback as a gift to help you grow Party Everyday: Throw a great party that you would want to attend! Displaying a natural love and excitement for taking care of people as if they were in your own home Service that is thoughtful and curated (individualized) Being mindful of and anticipating guests needs before they arise Arriving to work with a high energy that is contagious and being aware of how your actions can impact others Compensation and Benefits: $100K - $125K base salary Semi-Annual, Performance-Based Bonus worth up to 20% of base salary Medical Insurance Coverage with Opt-ins for Dental and Vision Coverage Vacation Time + Sick Days R&D budget + employee discounts at all restaurants/brands Parking NOTE: This job description is not intended to be all-inclusive. Employee may perform other related duties as negotiated to meet the ongoing needs of company. Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Meriwether Godsey is looking for an Executive Chef responsible for leading and managing a high-volume, food production program, as well as special events and high-end catering for a business center located in the heart of Richmond, VA. Our ideal candidate has strong culinary and management skills, a vision for excellence, a s trong working sustainability knowledge, as well as a passion and demonstrated commitment to promoting diversity, including women-led initiatives. Must be available as follows: Monday-Friday, 6:30am-3pm with occasional weeknights & and weekends for special events. What you will do: Communicate daily and delegate daily duties with production staff on all food production activities. Purchase organically and locally produced foods, including on-site greenhouse, and work alongside production staff to incorporate these products into recipe and menu offerings daily. Oversee menu development, purchasing, and production, incorporating the latest trends and practices. Ensure proper food temperatures are reached, maintained, and recorded; ensure daily records of food usage, organization of storage/cooler areas, and other compliance regulations are kept. Lead by example; engaging and developing direct reports and team members through ongoing support, monitoring, coaching, and feedback. Establish and maintain strong vendor relationships while researching price variations. Implement and maintain HACCP standards. Maintain effective client and customer-centric relationships. Deliver high-end catering. Assist in Back of House phases of financial planning, budget/cost analysis, and reporting to set, monitor, and achieve operating and financial goals. Possess strong knowledge of leading a team in a growth environment. What you need: Associates Degree or five or more years of related food service experience. 5+ Years' experience in Contract Food Service Operation, High-End Catering Management, High-Volume Dining, and/or Multi-Unit experience as a Chef required. Proficiency and growing knowledge of sustainable practices. Participative management style and excellent leadership skills. Demonstrated experience cultivating talent and promoting an inclusive work environment. Strong communication and presentation skills. Account and Project Management Skills. Knowledge of food safety (HACCP), sanitation, and overall workplace safety standards. Ability to work in a collaborative team environment while fostering strong client and customer relationships. ServSafe Food Protection Manager Certification preferred. What you will get: Competitive Pay, Meals, Uniforms, Benefits such as Health, Vision, Dental, and more! Meriwether Godsey offers significant opportunities for growth and career advancement. The work environment is fast-paced, team-oriented, and high-energy. Youll be surrounded and supported by people who are passionate about serving others. Interested in learning more? Visit our About Us Page Enjoy a people and food-focused environment where you have the opportunity to make a difference every day and advance your career. Help Meriwether Godsey set the standard for hospitality in the Richmond, VA market! We are an equal opportunity employer, dedicated to a policy of non-discrimination in employment on any basis including race, color, age, sex, religion, disability, genetic makeup, national or ethnic origin, sexual orientation, gender identity, immigration status or veteran status and all other statuses protected by federal, state, and local law. Compensation details: 0 Yearly Salary PI855432ee1-

Executive Sous Chef - Set sail on a new career with some of the largest cruise companies around and help deliver exceptional dining experiences aboard our ships! We're seeking experienced Executive Sous Chefs to support the Executive Chef in managing all culinary operations, ensuring quality, consistency, cost control, and adherence to sanitation standards. Key Responsibilities: Assist in overseeing all food preparation and service across multiple outlets Lead, train, and motivate a large culinary team to maintain high standards Monitor food quality, inventory, and cost efficiency Ensure compliance with USPH and company hygiene protocols Supervise equipment maintenance, kitchen operations, and staff schedules Step in for the Executive Chef when needed and contribute to menu planning Actively engage with guests and lead by example in a fun and professional environment Qualifications: Degree or diploma in Culinary Arts or related field 3-5 years of leadership experience in high-volume kitchens (cruise, hotel, or upscale restaurants) Strong understanding of modern cooking techniques, food safety, and kitchen operations Proficiency in inventory management, team scheduling, and hospitality software (e.g., Micros, Crunchtime) Ability to coach diverse teams and promote an inclusive work culture Apply today!

JOB TITLE: EXECUTIVE CHEF (RESTAURANT) GRADE: L12 DEPARTMENT: FOOD & BEVERAGE REPORTS TO: EXECUTIVE CHEF (PROPERTY) PAY TYPE: EXEMPT JOB SUMMARY: To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily BUZZ sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor s Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler s Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks INFORMATION PROVIDED BY: FLSA: Exempt (Salary): Non-Exempt (Hourly): Property Code: Multi-Property: Dual Rate: Bonus Plan: MGNT CSA Other License(s) Type: EEOC Code: Disclaimer : This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.

Executive Chef - Inspire Culinary Excellence! Are you a passionate culinary leader ready to create exceptional dining experiences? We're looking for an enthusiastic Executive Chef to elevate our dining services at Guckenheimer. This is your opportunity to showcase your creativity, leadership, and commitment to culinary excellence in an exciting, high-energy environment! What You'll Do: Inspire Creativity: Craft innovative, seasonal, and plant-forward menus that delight guests across multiple campus cafes. Quality & Standards: Lead by example in maintaining the highest standards in food safety, cleanliness, and kitchen organization, ensuring exceptional dining experiences. Operational Excellence: Ensure culinary best practices, guidelines, and policies are consistently followed, and swiftly address any discrepancies. Financial Stewardship: Collaborate closely with the General Manager to achieve financial goals, optimize food and labor costs, and maintain accurate production and procurement records. Leadership & Development: Lead, train, and develop the culinary team, fostering a culture of growth, accountability, and teamwork. Event Excellence: Oversee the successful execution of catered events, ensuring the highest standards of quality, presentation, and timeliness. Why You'll Thrive in This Role: Creative Freedom: You'll have the opportunity to innovate and craft memorable culinary experiences. Dynamic Environment: Engage with diverse teams and clients, making every day vibrant and unique. Growth and Recognition: Your dedication and leadership will directly contribute to our ongoing success and growth. Your Qualifications: Experience leading kitchens in restaurants or corporate dining environments. Culinary degree or certification preferred; ServSafe certified (or ability to become certified). Strong leadership skills, passion for food, and excellent communication. Proven ability to manage operations efficiently and effectively in a high-volume environment. Physical Demands & Work Environment Must be capable of lifting up to 25 lbs. without assistance. Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods HSEQ Compliance All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns. Ready to Ignite Your Culinary Career? If you're passionate, driven, and ready to lead with excellence, join us at Guckenheimer and transform everyday dining into extraordinary experiences. Apply today! As a global organization, ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and to positively influence the market wherever we operate.

ABOUT BHC: Founded in 2021, BHC is a Charleston, SC-based luxury urban resort destination whose sole purpose is to create meaningful ways for people to connect and share extraordinary experiences. With a focus on generational ownership and longstanding partnerships, BHC is building a portfolio of interconnected hospitality and entertainment experiences designed to stimulate the senses and enrich lives. The collection originated with the acquisition of BHC's flagship property The Charleston Place, a landmark in the heart of historic downtown Charleston, and has continued to grow with the development of The Cooper, downtown Charleston's only luxury waterfront hotel, opening in 2025; Sorelle, a multi-level Italian restaurant concept; The Riviera Theater, a revitalized iconic entertainment venue; and Credit One Stadium, a world-class venue for sports and entertainment. OUR VALUES: Excellence Integrity Passion Grace Communication Learning Humility JOB DESCRIPTION: As the Senior Executive Pastry Chef, you will oversee the entire pastry operation across our hotel's outlets. This role requires exceptional leadership, creativity, and technical skills to craft inspired desserts, breads, and confections that reflect the elegance and style of The Charleston Place. DUTIES & RESPONSIBILITIES: Lead, train, and inspire a talented team of pastry chefs, bakers, and support staff. Conceptualize and execute innovative dessert menus for all dining venues, banquets, and special events. Maintain impeccable quality, presentation, and consistency across all pastry offerings. Collaborate with the Executive Chef and F&B team on seasonal offerings and special promotions. Ensure compliance with food safety standards, sanitation, and health regulations. Manage ordering, inventory, and cost control to meet financial goals. Stay current with industry trends and techniques to keep our pastry program fresh and forward-thinking. Foster a culture of excellence, creativity, and continuous improvement. REQUIRED SKILLS & EXPERIENCE: Minimum 7 years of pastry experience with at least 3 years in a leadership role within a luxury hotel, resort, or fine dining environment. Degree or certification from an accredited culinary or pastry program preferred. Proven expertise in plated desserts, breads, chocolate work, sugar artistry, and wedding cakes. Strong organizational and time management skills with the ability to manage multiple projects. A creative, refined aesthetic and commitment to delivering exceptional guest experiences. Proficient in kitchen operations, budgeting, and staff development. Flexible schedule with availability on weekends, holidays, and evenings as needed. CLOSING DETAILS: BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law.

Property: Beach Plum Farm Department: Food and Beverage Position: Executive Chef Reports To: General Manager Position Overview Beach Plum Farm is seeking a passionate and skilled Executive Chef to lead our culinary team and oversee all food and beverage operations. The Executive Chef will be responsible for menu creation, costing, and the seamless execution of our farm-to-table dining experiences, events, and functions. About Beach Plum Farm Nestled in the picturesque town of Cape May, New Jersey, Beach Plum Farm is a 62-acre working farm dedicated to regenerative farming practices and sustainability. For over a decade, we have been committed to growing produce, raising livestock, and sourcing ingredients that are not only fresh but also environmentally responsible. Our ethos revolves around connecting our guests to the land through immersive culinary and agrarian experiences. We are thrilled to share that our property has recently been recognized with a prestigious Michelin Key for our beautifully appointed cottages, which offer guests a unique opportunity to stay amidst the serene beauty of the farm. This honor reflects our unwavering dedication to excellence in hospitality, sustainability, and the farm-to-table experience. Essential Duties and Responsibilities The responsibilities of the Executive Chef include, but are not limited to: Designing and executing seasonal menus for breakfast, lunch, and dinner, emphasizing local, fresh, and farm-sourced ingredients. Planning and costing menus for special events, ensuring accuracy and timeliness. Overseeing the preparation and delivery of all Beach Plum Farm functions and events. Maintaining an up-to-date and precise recipe database. Conducting monthly inventories and ensuring proper food rotation and storage practices. Collaborating with the agriculture team to coordinate planting schedules and ingredient sourcing. Participating in departmental meetings and pre-shift huddles to ensure team alignment. Cooking in both structured kitchen settings and ad-hoc "live-fire" environments. Ensuring high standards of quality and consistency across all culinary operations. Adapting to a flexible schedule, managing competing deadlines, and remaining composed in high-pressure situations. Demonstrating professionalism, teamwork, and a positive attitude with colleagues and supervisors. Performing other duties as assigned by the General Manager. Key Traits for Success The ideal candidate will exhibit the following qualities: Creativity and passion for culinary innovation. A proactive, "can-do" work ethic. Strong problem-solving skills and a love for tackling challenges. Flexibility and adaptability in menu creation and execution. Exceptional multitasking abilities. The ability to balance macro-level planning with micro-level attention to detail. Highly organized with a focus on pre-planning and precision. Efficient and self-motivated, taking initiative in all areas of the kitchen. Deep passion for local, seasonal ingredients and farm-to-table practices. Knowledge of sustainable farming and agricultural practices. Grit, humility, and openness to feedback and growth. Minimum Qualifications High School diploma or equivalent required; culinary education is a plus. Minimum of three years in a kitchen supervisory role. At least five years of professional kitchen experience. Farm-to-table experience preferred. Basic proficiency in Word and Excel. Strong understanding of basic mathematical concepts, including fractions, percentages, and ratios. Join Our Team At Beach Plum Farm, we believe in celebrating the connection between the land, the table, and the people who bring it all to life. If you are a passionate culinarian with a deep appreciation for sustainability and excellence, we invite you to apply and become part of our award-winning team.

Ready to work for a great group who values you and your team? We're searching for an Executive Chef for an iconic San Francisco restaurant with a great "people-first" group. Real restauranteurs versus angel investors. Nationally recognized, high-volume, all scratch property. 5 days, 100% paid health insurance for you and family, continuing education.

DESCRIPTION The Sushi Chef will be responsible for the sushi program for Michelin Recommended Crown Block and the Crown Room located in Dallas, TX. This position directly reports to the Executive Chef, ensuring the highest quality of culinary services for our guests. This position supports the a la carte and banquet food production while maintaining consistent food preparation and plate presentation for a la carte venues and catered events. OBJECTIVES Must have knowledge of sushi types, as well as various sushi preparation techniques (i.e.: knife skills, sushi rice, fish butchery, sauces, etc.) Must have skills to create recipes and training materials for sushi cooks within sushi program. Hires new team members, executes specialty training. Oversees overall development and innovation of sushi program and menu. Always follows approved methods of product preparation to ensure consistency as well as quality. Offers recommendation(s) for improving methods of product preparation and recipe development. Maintain consistent food quality standards by organizing and regularly conducting food tastings. Demonstrates a thorough understanding of sanitation procedures and consistently applies such. Understands the importance of proper food handling procedures and ensures that procedures are always followed. Possess the ability to properly use kitchen equipment while ensuring the highest safety standards. Always properly identifies and stores products specific to the respective ingredient and station. Continually demonstrates the ability to produce food orders in a timely, neat, and organized manner according to the needs of the guest. Is familiar with all product/inventory in freezers and coolers and assists in ensuring that all product/inventory are properly rotated to maintain freshness. Consistently demonstrates an advanced understanding of assisting in controlling product costs by ensuring the proper management of product waste. Always consults with executive chef for tastings, new menu items, and procedures Continually demonstrates the ability to keep workstation organized and produce required quantity according to demands of station. Continually identifies, utilizes, and builds an advanced knowledge base of specific culinary terms per assigned outlet. Able to make informed decisions in event of any foreseeable concerns or developments. QUALIFICATION STANDARDS 5+ years of experience in a hotel, restaurant, or catering facility of similar caliber preferred. High School Diploma or GED. Associates degree in a related field or culinary degree preferred. Experience in fast paced, high volume atmosphere. Must possess reading ability in regards to schedules, menus, policies, etc. Must possess mathematical ability. Must be able to operate standard kitchen equipment such as steamer, fryer, oven, etc. Good organizational and communication skills. Excellent customer service skills. Ability to read, write & speak fluent English. Obtain and maintain position-specific licensing. Flexible schedule is necessary which includes but not limited to days, nights, weekends, and holidays. Position requires regular, reliable attendance. Good team spirit. PHYSICAL DEMANDS Most work tasks are performed indoors, temperature can be very hot with or without control of environmental systems. Must be able to stand for long periods of time. Must be able to maneuver between stations and areas efficiently and easily. Must be able to lift up to 40 lbs. Requires manual dexterity to use and operate kitchen and other equipment.

Our client, an upscale restaurant group, is seeking a talented and experienced Executive Chef to lead their back-of-house team. As the Executive Chef, you will be a positive force in the kitchen and oversee all aspects of daily kitchen operations, including assisting with creating new seasonal menu items, controlling cost of goods, training staff, and working side by side with the FOH to ensure an exceptional dining experience for our guests. Responsibilities: Provide strong leadership and guidance to the kitchen staff. Develop and maintain a positive, collaborative work environment, fostering teamwork, creativity, and growth. Oversee all aspects of food preparation, ensuring consistent quality, taste, and presentation. Maintain a strong focus on ingredient sourcing and quality, working closely with suppliers to ensure the freshest and finest ingredients are utilized. Provide ongoing coaching and performance feedback to develop skills and improve kitchen operations. Schedule and manage staff effectively to maintain appropriate staffing levels and optimize productivity. Collaborate with the restaurant management team to establish and manage food cost budgets, inventory levels, and ordering processes. Conduct regular menu costing analysis and adjust as necessary to maximize profitability. Qualifications: Minimum of 4-5+ years of similar work experience Proven experience as an Executive Chef in a high-volume, upscale restaurant. In-depth knowledge of upscale American cuisine and seafood, culinary techniques, and food trends. Strong leadership and managerial skills, with the ability to inspire and motivate a team. Exceptional creativity and ability to develop unique and innovative menu items. Extensive knowledge of food safety and sanitation regulations Excellent communication and interpersonal skills. Ability to work under pressure and handle multiple tasks simultaneously. Flexibility to work evenings, weekends, and holidays as required. If this sounds like a fit, please submit your resume for consideration! You can use WorkGrades to collect and manage your references for free and share them with us or anyone else you choose by visiting . Candidates with references are always preferred by our clients. Now is the most important time to stand out from the crowd. We suggest that you ensure you have updated your LinkedIn profile and that you start collecting your references early.

Quality Italian is seeking an Executive Chef to join our team! Our teams must embrace a guest-first approach to service, thrive in a high-energy, fast-paced environment and take great pride in the space they work in. Our Executive Chefs are focused on BOH management team development and retention, hourly staff hiring and training, and ensuring the guest has the experience they want from dining with us. The Executive Chefs partner with their General Manager counterpart to drive sales, manage labor budgets, and provide consistent goals and communication to their teams. Executive Chefs are responsible for menu execution and consistency of food quality, with Quality Branded's Corporate Chef/Partner, Craig Koketsu, leading creative development. Quality Branded's seasoned corporate operations team focuses on development of aligned key systems companywide. Through robust training and professional development, we ensure Executive Chefs are empowered to recruit and develop both their management and hourly teams and implement companywide systems, while overall managing their restaurants on a daily basis. Our great perks and benefits include: Annual bonus potential of up to 20% A consistent Monday-Friday schedule 401(k) with Company Match Company sponsored dining benefits including both Quality Branded restaurants and competitive restaurants A robust medical plan including significant employer contribution. Supplementary benefits including Dental, Vision, Life, and Transit benefits. Continuing Education Reimbursement and Manager Referral Programs Quarterly Stipend for Cell Phone and Professional Clothing Purchases New Parent Bonus Candidate must have: 3+ years experience as a CDC or Executive Chef High volume experience, 300+ nightly covers Stable work history showing progressive growth Passion for hospitality with a positive, flexible and hard-working mindset

POSITION: Executive Chef (Monday-Friday Daylight) LOCATION: U.S Capitol Dining, Washington DC DIVISION: Corporate Dining Services SALARY: 90K FT/Perm Metz Culinary Management is growing and we have an opening for a Rock Star Executive Chef to lead our AMAZING Culinary Team in the U.S. House of Representatives dining center. We are seeking a Culinary Leader, with a passion for Food, Service and AMAZING Presentations. Our Executive Chef must have a mentoring management style creating a culture of fun, creativity and growth. Enjoy a work/life balance in a mostly Monday- Friday daylight schedule. Candidates MUST have a solid background in a multi-outlet setting that includes Cafe, Bistro, National Brand Concepts. Experience in institutional dining such as College, University, large sport or entertainment venue is preferred. If you have the Culinary Chops and passion for current, trending and diverse menus, and are ready to hit the ground running in a fast paced, high volume multi-outlet setting, we would like to hear from you! Requirements: 3-5+Plus Years in a Supervisory Experience as Sous Chef or Executive Chef High Volume background Multi-outlet experience preferred Impeccable communication Skills Strong Restaurant Management knowledge Thorough knowledge of Menu implementation with STUNNING presentation ideas Strong Catering Experience Culinary Degree strongly preferred Metz Culinary Management Values are what separates us from the competition. Our Leaders share our Values, Attributes, and Strategic Focus reinforcing our culture and values every day to our Team Members creating an environment for personal growth, enrichment and career success. As one of the fastest growing companies in the industry, we continually seek talented and dedicated individuals who share our commitment to excellence. Join our team of over 7,000 team members who share a passion for Onsite Dining and Support Services, working together toward one common goal, excellence, in quality and service. We are committed to providing the atmosphere, opportunity, and benefits that enable us to be an employer of choice in the industry. Metz Culinary Management is a FAMILY-DRIVEN company that collaborates with its partners to deliver RESTAURANT-INSPIRED hospitality to each and every guest.

Taskforce Executive Chef (Corporate) - Phoenix, AZ - Up to $145K My client is well known Hospitality Group with Golf and Country Clubs around the country. They are seeking a Corporate Taskforce Executive Chef to join their dynamic team, offering significant opportunities for growth and career development. This role will involve overseeing culinary operations across various locations, ensuring consistency in quality and innovation, and contributing to the club's reputation for outstanding service and cuisine. Perks and Benefits Competitive salary Comprehensive benefits package, including health insurance, retirement plans, and more A dynamic and supportive work environment Opportunities for professional development and career advancement Skills and Experience 5+ years' experience in managing and overseeing multiple kitchen operations, ensuring consistent quality across various locations Strong leadership and team management skills with the ability to mentor and develop culinary teams Expertise in menu development, cost control, and maintaining high culinary standards in line with the club's reputation If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com

Want to serve great food and still have a life? We're searching for an Executive Chef for a high profile property in Atlanta! Lead a team with an all-scratch, as local and sustainable as possible on-site restaurant and catering program! Great growth opportunities! Desired Skills and Experience 2 years of Exec Chef experience high volume - business savvy - financials, budget, forecasting- team leadership fine dining, multi-unit dining only