Applebees Menu Jobs in Usa

Corporate Chef – Upscale Italian Restaurant Group

$110,000 - $150,000 + Bonus

This highly regarded, multi-location hospitality group is seeking an experienced Corporate Chef to lead culinary standards, R&D, and execution quality across its portfolio of chef-driven restaurants, offering strong compensation, collaborative support, and long-term growth potential.

About the Company:

• Award-winning San Francisco restaurant group known for its refined approach to modern Italian cuisine and exceptional hospitality
• Multi-location group offering event spaces from private dining rooms to full venue buyouts

What We Offer You:

• Medical, Dental, and Vision insurance
• PTO and vacation
• 401k options
• Bonus eligible
• Dining discounts
• Commuter benefits and travel stipend

Your Role with the Company:

• Define, elevate, and maintain culinary standards across all concepts, ensuring consistency in technique, seasoning, presentation, and overall execution
• Lead recipe development, R&D initiatives, and seasonal menu evolution while preserving each concept’s unique brand identity
• Create, document, and standardize recipes and culinary systems that are technically sound and executable at scale
• Conduct regular tastings, kitchen walkthroughs, and audits to sustain consistency and uphold excellence
• Provide hands-on leadership in kitchens, stepping into service as needed to support openings, transitions, high-volume periods, or quality resets.
• Mentor, coach, and develop Chef de Cuisines and senior culinary leaders, building strong culinary benches across the portfolio
• Oversee and support offsite and special event culinary execution, ensuring restaurant-level standards translate seamlessly beyond the four walls
• Partner cross-functionally with Operations and Finance to align menu strategy with cost targets, operational feasibility, and profitability goals
• Champion food safety, sanitation, and back-of-house organization standards across all locations

Your Qualifications:

• 6+ years of progressive culinary leadership experience, preferred Corporate Chef or Culinary Director experience, including a strong fine-dining foundation and classical technical training
• Proven experience overseeing culinary standards across multiple kitchens or concepts, with the ability to scale systems while preserving brand integrity
• Demonstrated strength in recipe development, menu innovation, and disciplined technical execution
• Hands-on leadership style with the ability and willingness to step into service, support events, and lead from the front when needed
• Prior experience as a Corporate Chef or Culinary Director within a chef-driven or founder-led restaurant group; exposure to offsite events, catering, or special culinary projects is highly valued

EOE – EQUAL OPPORTUNITY EMPLOYER

Job Description

Dunbar General Manager - MGRRESTN

Department: Food & Beverage

Reports To: Director of F&B

Northwood Overview

An enterprising organization managing hospitality assets that deliver unique, carefully curated guest experiences. We understand that our people are the hallmark of our success, managing and operating a portfolio of leading hotel assets ranging from select service to lifestyle independent hotels. Our people are the most important assets. We are committed to developing talent and building high performance leadership teams. We understand that the sum of our collective talents and efforts helps us achieve greater results and thrive.

Job Overview:

The Dunbar Manager oversees the daily operations of the Dunbar. The ideal candidate will be a passionate hospitality professional with a proven track record of success in managing restaurant teams, delivering exceptional customer experiences, and driving revenue.

Responsibilities:

· Operations Management:

o Oversee all aspects of restaurant operations, including staffing, scheduling, training, and performance management.

o Ensure adherence to all food safety, sanitation, and health regulations.

o Maintain a clean, safe, and organized Dunbar environment.

o Monitor and control food and beverage costs.

o Manage inventory and purchasing.

· Customer Service:

o Deliver exceptional customer service, ensuring guest satisfaction.

o Handle guest complaints and resolve issues promptly and professionally.

o Build and maintain strong relationships with guests.

· Team Leadership:

o Recruit, hire, and train restaurant staff.

o Motivate and inspire the team to achieve high performance.

o Foster a positive and collaborative work environment.

o Conduct regular performance reviews and provide feedback.

· Financial Performance:

o Analyze financial reports to identify areas for improvement.

o Develop and implement strategies to increase revenue and profitability.

o Manage labor costs and control expenses.

· Menu Development:

o Assist in menu planning and development.

o Ensure food quality and presentation standards are met.

· Event Planning:

o Coordinate and execute private dining events, banquets, and special occasions.

Qualifications:

· Proven experience as a Restaurant Manager or similar role in a high-volume restaurant.

· Strong leadership and management skills.

· Excellent communication and interpersonal skills.

· Knowledge of food and beverage operations, including menu development, cost control, and inventory management.

· Proficiency in POS systems and restaurant management software.

· Ability to work flexible hours, including weekends and holidays.

· Passion for the hospitality industry and a commitment to providing exceptional guest experiences.

Perks & Benefits:

· Medical, Dental, Vision

· Hotel Discounts

· Paid Time Off

· Employee Assistance program

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the team member. Duties, responsibilities and activities may change or be added at any time with or without notice.

EEO and ADA Statements

The Ballantyne is an Equal Opportunity Employer, committed to maintaining a diverse workforce and inclusive culture. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the job.

Chef de Cuisine and Sous Chef – Upscale Mediterranean Restaurant

$80,000 - $110,000 + Bonus

Join this local restaurant group as the Chef de Cuisine or Sous Chef, responsible for overseeing culinary operations of this Mediterranean upscale restaurant, complete with excellent benefits, salary, and career growth opportunity.

COMPANY:

• Local restaurant group with 4 concepts and growing!
• Strong leadership with clear direction
• Highly skilled and experienced team with very low management turnover

BENEFITS & FEATURES:

• Medical, Dental, Vision, and Life Insurance
• Great, well-functioning management team
• Outstanding cuisine you can be proud of
• Highly competitive salary
• 2 weeks paid vacation
• Bonus potential

YOUR ROLE WITH THE COMPANY:

The Chef de Cuisine is responsible for managing all culinary operations of the restaurant. Primary duties and responsibilities include:

• Oversee all daily back-of-house operations, ensuring seamless execution of prep, service, and kitchen performance
• Maintain exceptional standards of food quality, presentation, and consistency across all menu offerings
• Support seasonal menu development and culinary innovation in alignment with the restaurant’s Mediterranean concept
• Lead, train, and inspire the culinary team, creating a collaborative and high-performance kitchen culture
• Manage the execution of private events and group dining by ensuring strong culinary preparation, organization, and service standards
• Direct scheduling, labor management, and food costing to drive efficiency and support profitability
• Ensure full compliance with sanitation, safety, and health department standards while maintaining an organized kitchen environment
• Lead by example with a hands-on presence during service, supporting the line and driving execution at a high level

The Sous Chef is responsible for assisting in managing culinary operations of the restaurant. Primary duties and responsibilities include:

• Support culinary leadership in leading back-of-house operations, ensuring smooth execution of service and day-to-day kitchen performance
• Contribute fresh culinary ideas that help evolve and modernize menus, food offerings, and overall kitchen programming
• Lead by example in a hands-on capacity, working the line alongside the team while maintaining consistency, urgency, and excellence in execution
• Oversee food quality, presentation, and plate consistency to ensure every dish meets high culinary and guest experience standards
• Assist in menu development by incorporating seasonal, high-quality ingredients and contributing to creative, market-driven dishes
• Manage kitchen scheduling, labor deployment, and food costing to support operational efficiency and financial performance
• Train, mentor, and motivate kitchen team members while fostering a collaborative, accountable, and high-performing work environment

BACKGROUND PROFILE:

• Chef de Cuisine: 3+ years of experience as a Chef de Cuisine for a high volume ($8M+) upscale full-service restaurant
• Sous Chef: 2+ years of experience in a Sous Chef, Kitchen Manager, or other culinary leadership role in an upscale or high-volume restaurant environment
• Strong knowledge of food costing, labor management, and scheduling, with the ability to support both quality and profitability goals
• Background in Spanish, Italian, or Mediterranean cuisine strongly preferred
• Ability to thrive in a fast-paced environment while maintaining composure, organization, and high standards of execution
• Passionate about hospitality, highly energetic, and detail-oriented, with a commitment to excellence in both food and guest experience

EOE – EQUAL OPPORTUNITY EMPLOYER

If you are a morning person then we have the job for you! Tudors Biscuit Maker's prepare our famous, made from scratch, biscuits continually throughout their workday.  In addition to baking biscuits our Bakers prepare a variety of other menu items while balancing speed and efficiency with pride in their work and respect for their teammates, managers and customers.  Training is provided to ensure that all new Biscuit Makers learn the correct recipes and methods of food preparation to prepare our scratch, home style menu items.  

Correctly prepare menu items using standardized recipes with quality, precision and accuracy 

Meet company standards of safety and cleanliness

Maintain a calm demeanor during periods of high volume

Set a good example for coworkers with a positive attitude

Follow all Tudors Biscuit World operational policies and procedures

Maintain a clean and organized workspace 

Maintain regular and punctual attendance

Enjoys working early morning hours

Must ensure reliable transportation to work

Be able to communicate with co-workers and managers effectively 

Stand for long periods of time 

Reach and lift overhead up to 25 pounds

Work in hot and cold temperatures for long periods of time 

Work around, handle, operate, and control hot equipment and products in a safe manner 

Work at a pace consistent with changing business volume and demands 

Ability to learn quickly 

Ability to understand and carry out oral and written instructions and request clarification when needed 

Ability to work as part of a team 

Preferred qualifications:

• 16 years or older
• Legally authorized to work in the United States

Senior Sous Chef / Sous Chef – Progressive Indian-British Restaurant – New York City (Hudson Yards) – $80-90k + Relocation

A rare opportunity to join the opening team of a bold new concept in Manhattan. We are seeking a talented Sous Chef (Senior Sous level) to help launch a restaurant that blends British classics with Indian influences – think roasts, pies, and terrines with a progressive Indian twist.

We are partnering with the acclaimed team behind multiple Michelin, Michelin Guide and Bib Gourmand restaurants in major US cities. They are bringing a new concept to New York's Hudson Yards, and we are looking for a Sous Chef with strong fine dining experience, creative ambition, and – crucially – some media presence to support a Category O-1 visa application.

The Concept:

• A standalone restaurant in Hudson Yards, Manhattan.
• British-inspired menu with Indian influences – roasts, pies, terrines, grilled steaks, and fish, all elevated with Indian spices and techniques.
• A 90-seat fine dining restaurant with bar and lounge areas
• Kitchen equipped with semi-charcoal grill, robata, clay oven, and gas.
• Initially dinner only (5pm-11pm), with Saturday and Sunday brunch. Two turns per night.
• Team size: 10-12 chefs.

The Senior Sous Chef Role:

• Support the Head Chef in leading the kitchen for this high-profile opening.
• Take creative ownership – there is genuine scope to contribute to menu development and grow into a Head Chef role as the concept evolves.
• Help recruit, train, and develop the opening brigade.
• Oversee sections, manage the pass, and maintain impeccable standards.
• Be part of the public face of the restaurant – the visa requires some media presence and the team will support you in building this.
• Full training will be provided, with exposure to the group's Michelin-level standards.

The Ideal Candidate:

• Strong Sous Chef or Senior Sous Chef ready for a new challenge and relocation to NYC.
• Background in fine dining, British cuisine, or high-end restaurants
• Some media presence or confidence to build it – you will be supported for the visa process.
• Creative, ambitious, and ready to grow with the concept (path to Head Chef).
• Ideally open to a long-term move (relocation support provided).

Why Apply?

• Salary: $80-90k USD + relocation package ($5k USD) + support for first month.
• Visa Support: Category O-1 visa sponsorship available; media presence can be developed with the team's help.
• Career Growth: Genuine opportunity to step up to Head Chef as the restaurant establishes.
• World-Class Backing: Join a team with multiple Michelin-level projects across the US.
• Prime Location: Hudson Yards, one of NYC's most dynamic new neighbourhoods.
• Timeline: Opening June/July 2026 – interviews now.

The Process:

Send your CV to Olly at COREcruitment dot com.

Pastry Chef - Miami, FL - $70,000 - $80,000

We are working with an acclaimed, chef-driven restaurant in Miami that is seeking a talented Pastry Chef to lead its pastry and dessert program. This is an opportunity to join a highly respected culinary team known for creativity, precision, and delivering an exceptional dining experience.

The Pastry Chef will oversee all pastry production, menu development, and dessert execution while maintaining the highest standards of quality and consistency. This role is ideal for a passionate pastry professional who thrives in a fast-paced, fine dining environment and enjoys pushing creative boundaries.

Responsibilities:

• Lead and manage the pastry department, including production, plating, and service
• Develop seasonal dessert menus that align with the restaurant’s culinary vision
• Ensure consistency, presentation, and quality standards across all pastry offerings
• Manage ordering, inventory, and food cost controls for the pastry program
• Train, mentor, and develop pastry team members while maintaining a strong kitchen culture
• Maintain strict food safety, sanitation, and kitchen organization standards
• Collaborate closely with the Executive Chef and culinary leadership on menu development and special events

Requirements:

• 3+ years of experience as a Pastry Chef or Senior Pastry role in an upscale or fine dining restaurant
• Strong background in plated desserts, breads, and modern pastry techniques
• Creative approach to dessert development with strong attention to detail
• Proven ability to lead and train a pastry team in a high-volume environment
• Strong organizational and cost management skills
• Passion for high-level hospitality and culinary excellence