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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.

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.

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

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.

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.

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.

EXECUTIVE CHEF ON FIRE! FINE DINING, OPEN HEARTH RESTAURANT THIS IS A NATIONAL SEARCH The ideal candidate is a seasoned chef with a background in cooking over live fire, fine dining ( MUST HAVE experience working in a MICHELIN STAR operation/property OR a James Beard decorated Chef ), ability to manage Food & Labor Costs. You will run an efficient kitchen by consistently looking for creative ways to improve the menu, while producing quality food, and working closely with our Corporate Chef and Restaurant Company Owner. Relocation assistance. Responsibilities Manage finances for kitchen operations Oversee menu creation Qualifications Experience cooking over live fire-OPEN HEARTH 3+ years of Executive Chef or Chef de Cuisine experience in fine dining/Michelin operations Experience working within budget constraints

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

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

A newly opening luxury private membership club for high-net-worth individuals will soon be opening in an urban location within the beautiful San Joaquin Valley. Known for its proximity to wine country, national parks and other points of interest, this 'hidden gem' in north/Central California is affordable and rapidly developing as a major commerce center. An experienced Executive Sous Chef is needed to oversee critical aspects of culinary operations, kitchen management while supporting the Executive Chef in delivering Michelin-caliber dining experiences. This position represents an exceptional 'ground floor' opportunity for career expansion and development. A highly competitive base salary, plus annual bonus and fully paid health insurance, are being offered, as well as 401K with match and a relocation package, if needed. US WORK AUTHORIZATION IS REQUIRED! REQUIREMENTS: Professional culinary degree and/or 10+ years of senior level, upscale culinary leadership experience Background in 4-5-star hotels preferred, with heavy exposure to Michelin/Beard level cuisine Previous experience in developing seasonal menus and farm-to-table initiatives with local growers Previous volume of 100+ covers per meal period (lunch & dinner) in a fine dining environment Expertise in French-style cooking and Japanese, modern American and other global cuisines

EXECUTIVE CHEF Montecito Country Club EXECUTIVE CHEF OPPORTUNITY AT MONTECITO COUNTRY CLUB: Montecito Country Club offers an outstanding opportunity to join an exceptional team and build a new club with a great Membership. The role is suited for candidates with a proven track record of leadership and excellence in culinary operations management within private clubs or luxury hospitality establishments. Ideal candidates will have demonstrated success in leading busy, high-volume, quality, a la carte, and member experiences. Candidates should possess a history of innovative, creative, and consistent culinary operations, coupled with a passion for hospitality and the mentorship of future culinarians. Montecito Club is a private golf and social Club with panoramic ocean views, historic setting, world-class golf featuring the newest Jack Nicklaus Signature golf course, excellent dining experiences, luxurious facilities and unparalleled service. Montecito Club is committed to maintaining a balance of tradition, inclusiveness, and modern relevance and continually delivering exceptional experiences to its membership. As part of this commitment, the club explores both classic and modern dining concepts that resonate with members and guests alike. The successful candidate will have the opportunity to lead and shape these initiatives, contributing to the club's reputation as a leader in culinary excellence. MONTECITO COUNTRY CLUB WEBSITE: EXECUTIVE CHEF JOB DESCRIPTION Position Summary: Responsible for all food and pastry production including that used for restaurants, banquet functions and other outlets. Develops menus, food purchase specifications and recipes. Supervises production staff. Develops and monitors food and labor budget for the department. Maintains highest food quality and sanitation standards. Essential Duties and Responsibilities: Hires, trains, supervises, schedules and evaluates the work of management staff in the food and pastry production departments. Plans menus (with Food and Beverage Manager) for all food outlets in the club. Schedules and coordinates the work of chefs, cooks and other kitchen employees to ensure that food preparation is economical and technically correct and within budgeted labor cost goals. Purchase products and other necessary food items/supplies. Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas. Establishes controls to minimize food and supply waste and theft. Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention principles. Develop standard recipes and techniques for food preparation and presentation that help to ensure consistently high quality and to minimize food costs; exercises portion control for all items served and assist in establishing menu selling prices. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Attend food and beverage staff and management meetings. Consults with the Catering Sales Manager about food production aspects of special events being planned. Cooks or directly supervises the cooking of items that require skillful preparation. Evaluate food products to assure that quality standards are consistently attained. Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests. Plans and manages the employee meal program. Evaluates products to ensure that quality, price and related goods are consistently met. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. Recruits and makes selection decisions; evaluates job performance of kitchen staff; corrects, rewards and disciplines staff in a fair and legal manner. Recommends compensation rates and increases for kitchen staff. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend premeal line-ups and meetings. Motivates and develops staff, including cross-training and promotion of personnel. Periodically visits the dining area, when it is open, to welcome members. Hosts taste panels to assess feasibility of proposed menu items. Reviews and approves product purchase specifications. Establish food presentations for well-plated meals and buffets. Maintains physical presence during times of high business volume. Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDSs in easily accessible location. Understands and consistently follows proper sanitation practices including those for personal hygiene. Undertakes special projects as assigned by the General Manager/Food and Beverage Manager. Qualifications: College degree preferred. 3 years' culinary experience, supervisory and/or management experience, preferably in the golf industry. State certified and/or Serve Safe certified. Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management. Demonstrated quality written, verbal, and interpersonal communication skills. Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends. Positive attitude, professional manner and appearance in all situations. Reports to: Food & Beverage Director-Assistant General Manager-General Manager Supervises: Banquet Chef; Sous Chef; Banquet Chef; Pastry Chef; cooks; prep cooks; dishwashers. Classification: Full-time, Salaried, Exempt Salary: $160k-$180k

Job Description We are seeking an experienced Executive Chef to oversee day-to-day operations Hilton Garden Inn Auburn Riverwatch. This is a full time position located in Auburn, Maine. The Executive Chef will have a strong understanding of culinary cost controls including proper costing and labor management with strong time management skills, ensuring that our guests have an excellent experience at the hotel. Our ideal candidate is enthusiastic about providing exceptional customer service through gourmet food while adhering to hotel budget and quality standards. Work Performed As Executive Chef, you are responsible for leading and managing all aspects of the hotel operation and for delivering results that contribute to the vision and overall success of the hotel. In this role, you are expected to hit hotel targets, manage profitability, and deliver an excellent guest experience. Run all aspects of kitchen operations in conjunction with the General Manager Ensure that all local, state, and federal rules and regulations, as well as any hotel policies and practices, are followed Handle and store food and ingredients safely Monitor inventory and purchase supplies/food from approved vendors Hire, train, and supervise all kitchen staff Jump on the line and assist the team when needed, always leading by example Menu Innovation: Craft and continually evolve a compelling menu that reflects our commitment to culinary excellence and innovation Ensure all areas of the kitchen, food prep, and food storage areas are clean and properly sanitized. This includes washing dishes and cooking equipment, cleaning floors, sanitizing countertops and cutting boards, and maintaining all areas to health code standard Keep workstations and equipment clean, organized, and in good working order Perform any other job-related duties as assigned Requirements 4 years of Executive Chef and Banquet Chef experience Previous experience in a managerial role overseeing a team, preferably in hospitality Ability to communicate accurately and effectively in verbal and written form with guests, management, and associates. Respond accurately and timely to provide information. Strong operational knowledge of kitchen management, menu development, and food cost control Ability to understand and provide excellent customer service Maintain a friendly, cheerful and courteous demeanor at all times Must be responsible and be able to work independently Ability to learn applicable systems (POS, Microsoft Outlook + Suite, and more) Ability to stand for long periods of time Ability to lift/push up to 50 lbs Must be able to work onsite at the hotel location Ability to cover shifts as needed for associates Hours required: Full time Proficiency in the English language Additional Preferred Skills/Qualities Successful demonstration of high level culinary safety knowledge Strong attention to detail Second language is a plus, preferably Spanish or French Compensation $75,000 - $85,000 Annually Benefits Earned paid time off Employer-contribution medical/dental/vision insurance Optional life insurance Short term/Long term disability Optional 401k with employer match Employee discounts at participating hotels Option to sign up for on-demand pay with DailyPay Refer a friend - get paid extra when they join our team! Bonuses for name recognition and guest score Opportunities to grow - one of the fastest-growing hotel companies About Hilton Garden Inn Auburn Riverwatch We're next to the Androscoggin River, and some rooms have views of the Great Falls. Take a stroll along the Auburn Riverwalk. Downtown is a quick walk over the North Bridge, and Bates College is a five-minute drive. Our Garden Grille & Bar serves breakfast and dinner, and the Pavilion Pantry is open 24 hours for drinks and snacks. About Giri Hotels Headquartered in Quincy, MA, Giri Hotels owns and operates more than 50 hotels in New England. We are a growing company that embraces change, maintains a service mindset, and prioritizes the 'big rocks' - our most impactful tasks and projects. At our core, Giri Hotels is a hospitality company, and all members of our team share a sense of cooperation and respect with our guests and one another. You are right for the team if you are: Happy - nice to be around and friendly Humble - willing to learn Helpful - team player, always willing to pitch in, looking for ways to be productive Giri Hotel Management has been recognized for its growth in the hospitality industry. We are proud to have achieved on the Top Owners & Developers list and on the Top Management Companies list in Hotel Business's annual rankings. These rankings, based on the annual revenues and number of rooms and properties managed, demonstrate our company's continuing expansion and growth. Watch A Brief Video To Learn More About Us Giri Hotels provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

About Castaway: Castaway, Burbank is an award-winning restaurant and special event space renowned for its sweeping views of Los Angeles and its commitment to delivering a unique dining experience where everyone feels like a star, and every seat is magic. Within Castaway, guests can discover The Green Room , an exclusive speakeasy-style cocktail lounge offering a seductive atmosphere with cinematic-themed cocktails and elevated food. The Green Room provides an immersive, intimate experience, perfect for those seeking an unforgettable night out. Castaway has been featured in the prestigious "Top 100 Independents" list by Restaurant Magazine, generating an impressive $27MM in sales volume, and named Best Steakhouse, Scenic Views, and Most Booked by OpenTable in 2024. Our exceptional, seasonally inspired menu tells a story with every bite, featuring premium steaks & chops, an exquisite raw bar, bold shareable options, and more. We pride ourselves on our show-stopping service, and we're always searching for talented professionals to take our hospitality to new heights. Competitive Benefits: Industry-leading compensation plus bonus program Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Paid vacation starting at 2 weeks per year Paid/Floating holidays for 5 major holidays 24 hours paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions What You'll Do: Culinary Leadership: Develop and execute an innovative and seasonal menu that aligns with Castaway's reputation for excellence, catering to both à la carte dining and large-scale events. High-Volume Expertise: Ensure seamless execution during peak service hours in a fast-paced, high-volume kitchen environment. Special Events Excellence: Oversee the design and preparation of menus for weddings, corporate events, and other special occasions, maintaining exceptional quality and attention to detail. Team Management: Recruit, train, and mentor a high-performing kitchen team, fostering a culture of collaboration, creativity, and efficiency. Operational Excellence: Manage all kitchen operations, ensuring the highest standards of food quality, safety, and cleanliness. Budget & Cost Control: Monitor food costs, labor budgets, and inventory to maximize profitability while maintaining premium standards. Guest Experience: Collaborate with the front-of-house and events teams to deliver memorable dining and banquet experiences that exceed guest expectations. What You'll Bring: Proven extensive experience as an Executive Chef or above in a high-volume, upscale restaurant or hospitality environment. Experience as a Chef managing BOH operations at a venue brining in a minimum of 10MM in F&B revenue is highly preferred. Extensive banquet and catering experience, with a demonstrated ability to design and execute menus for large-scale events. A culinary degree or equivalent professional experience. Expertise in menu development, food trends, and presentation techniques. Strong leadership, communication, and organizational skills. Financial acumen with the ability to manage budgets, control costs, and analyze performance metrics. Passion for sustainability, seasonal ingredients, and innovative culinary techniques. The ability to thrive under pressure and adapt to a dynamic, fast-paced environment. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

1. Overall responsibility for the production, quality and consistency of all food in the 3-meal restaurant, including but not limited to Dining Room, Room service, Amenities. 2. Supervise the kitchen staff to ensure compliance with the resort's objectives and the health and safety of all employees and guests. 3. Train and supervise kitchen staff in the proper techniques of food handling, food preparation and cost control of food products. 4. Interview, train and review performance of kitchen and utility personnel. 5. Observe safety and legal requirements as to the health and labor department, maintain all kitchen areas in the highest standards of cleanliness, and hygiene always. 6. Enforce the use of standard recipes for all dishes to insure proper portion control, uniformity of taste and quality. Test new menu items to determine market acceptance. 7. Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production. 8. Schedule and monitor labor to be in accordance with department and resort staffing guidelines and budget.

We are seeking an exciting and creative Executive Chef with an elevated culinary background to join a motivated team near Asheville, NC. This position will be responsible for the entire culinary operation of an upscale Southern Appalachian resort. You will run the daily operations of a full-service upscale casual restaurant with fine dining food presentation and oversee all banquets and special events with the help of a Banquet Chef. The ideal candidate for this position will enjoy creating new seasonal menu items and have a coaching mentality with a desire to train and develop a culinary team. If a culinary leadership position with a stable company sounds like a good fit and could help further your career, we want to hear from you today! COMPENSATION: Base Salary $75,000 - $85,000 + 70% paid health insurance, 401K w/ 2% match, PTO, and paid vacation Executive Chef Qualifications: Proven experience as an Executive Chef, or a similar leadership role, in luxury hospitality or high-end dining establishments. Exceptional culinary skills and a strong history of creative menu development. Deep knowledge of international cuisines, fine dining techniques, and modern culinary trends. Strong leadership and communication abilities, with a talent for motivating and developing teams. Expertise in managing kitchen operations, budgets, and food safety standards. A degree or certification in Culinary Arts is preferred. Ability to work in a fast-paced environment while maintaining composure and attention to detail. If you're interested in learning more about this wonderful opportunity, please apply today with an updated resume. Only qualified candidates will be contacted.