Chef Jobs in Usa

Benefits we offer for this position:

All team members:

• Competitive pay

• Flexible scheduling

• Paid on the job training

• Opportunities for advancement we promote from within

• Discounted meals

• Employee referral program

• Exclusive team member discounts

• Closed on Thanksgiving and Christmas at most locations

For qualifying team members:

• 401(k) retirement plan (based on hours worked)

• Medical, dental and vision insurance (based on hours worked)

• Paid sick leave (in qualifying jurisdictions).

Hiring immediately for full-time and part-time hourly Line Cooks, Wok Cooks, Cooks, Chef De Parties, or Station Chefs.

Job Summary:

A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guests needs by preparing food according to established recipes and procedures as well as following safety and sanitation guidelines.

Job Responsibilities:

• Prepare and cook all food items to company specifications

• Plates prepared foods based on chefs guidance

• Responsible for the setup, operation, break down, and cleaning of all kitchen equipment

• May need to assist with washing dishes, sweeping/mopping floors, cleaning and maintaining equipment, sanitizing utensils, etc.

• Uphold our high restaurant kitchen sanitation and food service safety standards

Job Requirements:

• Previous experience is not required we will train you!

• Have a current Food Handlers Card where applicable, or we will help you obtain.

• A love for food and an eye for detail with cooking; knowing weights, measurements, and volumes.

• Ability to learn restaurant menu and recipes.

• Knowledge of all chemicals used in the building.

• Excellent customer service skills and etiquette.

• Ability to multi-task in a fast-paced teamwork environment.

• Flexibility to work a variety of shifts.

• Comfortable standing for extended periods of time, able to lift up to 30 lbs. and continuously bend, reach and twist.

• Must be at least 18 years old.

Why work for us?

Because its more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food.

Apply Now

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P.F. Chang's California Applicant Privacy Notice

Join our thriving culinary concept driven by a deep love for food and exceptional guest service. We're seeking a Sous Chef who shares our passion for excellence.

Sous Chef Benefits:

• Medical and dental coverage available after 60 days
• 401K retirement plan
• Competitive salary package
• Generous 2-week paid vacation allowance

Sous Chef Qualifications/Requirements:

• Minimum 3 years of experience as a Sous Chef in upscale or fine dining restaurants
• Experience with Italian Cuisine
• Passionate, positive, and results-driven mindset
• Exposure to sales volume of at least $5 million annually
• Manages food and labor costs
• Open availability
• A supportive leader who embodies integrity, our core values, and fosters commitment in alignment with the company's vision and mission.

HOURS OF EMPLOYMENT

• Shifts are: 12:00pm-8:30pm
• Rotating weekends are required.

JOB SUMMARY

The Cook works under the direct supervision of the Executive Chef and reports to the Director of Dining Services. The position prepares food for residents, guests, and staff, including meats, vegetables, soups, gravies, sauces, therapeutic diet items, eggs and cereals, following standardized recipes.

ESSENTIAL JOB FUNCTIONS

• Maintains high standards of quality food production and portion control in food preparation and serving
• Follows menus provided, making changes only with the consent of the Executive Sous Chef
• Assists with line set up as required
• Prepares and serves, at the proper time, sufficient quantity of food to meet the service requirements
• Maintains proper sanitation and safety in the food preparation areas
• Prepares food for take out trays according to any dietary specifications
• Utilizes leftover food as directed by Executive Sous Chef
• Washes and cleans utensils and equipment when necessary
• Supervises and participates in cleaning of cooking area and other kitchen equipment and facilities
• Reports repair and maintenance needs to the supervisor
• Prepares assigned foods for special luncheons, dinners and similar special functions
• Makes daily check of refrigerators/freezers to insure food has been properly stored and labeled
• Maintains positive interaction with residents, guests, and other Williamsburg Landing employees
• Assumes supervisory duties of kitchen staff when Executive Sous Chef/ Executive Chef are not present
• Complies with all Williamsburg Landing policies and procedures including those addressing conduct, safety, dress, and personal hygiene
• Maintains positive interaction with residents, guests, and other Williamsburg Landing employees
• Maintains personal cleanliness and neatness; wears appropriate uniform at every scheduled shift; maintains clean uniform and infection control standards including proper hand washing, and use of hair nets and gloves
• Follows assigned schedule; consistently arrives on time; attends line up and uses time clock and time card properly
• Performs other duties as assigned

QUALIFICATIONS

High school diploma or equivalent; a Culinary Arts degree is preferred; Must have 3-5 years' experience in a large production kitchen, preferably serving individuals with various dietary needs and preferences; Food Handlers Card required, SERVSAFE certification recommended

KNOWLEDGE, SKILLS AND ABILITIES

Ability to read, write and make calculations used in standardized recipes; ability to follow written and verbal instructions; ability to plan food preparation and ensure nutritional meals are served at the proper time, preserving the flavor, appearance and temperature; ability to maintain open communication and effective working relationships with all levels of staff, residents and visitors; ability to withstand heat from ovens and stoves and cold from refrigerators and freezers; ability to use equipment and supplies in a safe manner; ability to regularly and safely lift and carry a minimum of 50 pounds; ability to work efficiently and accurately; ability to stand for long periods and to walk short distances; considerable bending, reaching and lifting is required

BENEFITS (Full-Time Employees):

• Health, Dental & Vision Insurance
• FSA & HSA
• 403(b) Retirement Plan*
• 529 College Savings Plan*
• Long-Term Care Insurance
• Legal Resources
• Paid Time Off
• Holiday Pay*
• Corporate Wellness Program*
• Health Club & Spa Membership*
• Employee Education & Training Fund*
• Employee Assistance Program
• Credit Union Membership*

* Part Time employee eligible

Williamsburg Landing is a non-profit, independent community offering a vibrant lifestyle for residents.

EOE/Drug Free/Tobacco Free

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Essential Duties and Functions/Responsibilities/Tasks:

• Will work in one of our Sawmill Market Kitchens; either Mercantile Cafe, Flora Taco, Fish n' Chips, or Red and Green New Mexican Food.
• Work under direction of Executive Chef or Sous Chef.
• Communicate daily with Kitchen leadership regarding job assignments and required timeframe.
• Maintain high level of positive and professional approach with coworkers and guests.
• Comply with nutrition and sanitation regulations and safety standards at all times.
• Set up /breakdown and stock stations with all necessary supplies.
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
• Cook menu items in collaboration with other kitchen team members.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Other duties as assigned consistent with the functions of this position as needed at the property.

Benefits:

• Part-time employees receive: Dental, Vision and 401k!
• Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness & 401k!

HC9

• Current New Mexico Food Handler Certification required.
• Ability to work on your feet in humid kitchen environment for eight hours or more.
• Must be able to lift/push/reach for/carry 30+ pounds frequently.
• Excellent verbal communication and ability to multitask.
• 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining cook experience preferred.
• High school diploma or equivalent experience/training.

Compensation details: 17-21 Hourly Wage

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We are an intimate, high-end omakase restaurant dedicated to craftsmanship, seasonality, and delivering an exceptional guest experience. Our menu changes daily based on the finest ingredients available, and we are looking for a passionate and experienced Omakase Sushi Chef to lead our team and continue our tradition of excellence.

Benefits and Compensation:

• Opportunity to lead and innovate in a respected omakase program
• A supportive and professional team environment
• Access to premium ingredients and seasonal products
• Competitive pay, benefits, and growth opportunities

Requirements & Qualifications:

• Minimum 10 years of experience as a sushi chef, with at least 5 years in a dedicated omakase setting
• Deep knowledge of Japanese ingredients, knife skills, rice preparation, and traditional techniques
• Strong understanding of fish butchery, aging, and sourcing

Preferred Background & Skills:

• Calm, focused presence in high-pressure service environments
• Excellent communication and hospitality skills, with a guest-first mentality
• Japanese language skills are a plus, but not required

Key Responsibilities:

• Curate and execute a multi-course omakase experience with precision, creativity, and respect for tradition
• Source, prepare, and handle fish and ingredients at the highest level of quality and freshness
• Interact with guests directly at the sushi counter, delivering an engaging and educational dining experience
• Manage kitchen operations during service, including mise en place, knife work, and plating
• Train and mentor junior staff to maintain consistency and uphold culinary standards
• Collaborate on seasonal menu planning, inventory control, and vendor relationships

Essential Duties and Functions/Responsibilities/Tasks:

• Work under direction of Executive Chef or Sous Chef.
• Communicate daily with Kitchen leadership regarding job assignments and required timeframe.
• Maintain high level of positive and professional approach with coworkers and guests.
• Set up workstations before meal prep begins.
• Collect used kitchenware from dining and kitchen areas.
• Load, run, and unload dishwashing machines.
• Check washing machines operation and promptly report any technical/performance issues.
• Maintain cleaning supplies stock (e.g. detergents) and place orders when necessary.
• Ensure there are always enough clean dishes, glasses and utensils, especially during peak hours.
• Wash specific items by hand (e.g. wooden cutting boards, large pots and delicate china).
• Store clean dishes, glasses and equipment appropriately.
• Remove garbage regularly.
• Sanitize the kitchen area, including the floor.
• Other duties as assigned consistent with the functions of this position as needed at the property.

Why Youll Love Working With Us

• Competitive pay and comprehensive benefits, including a 25% 401(k) match!
• Generous employee discounts across Heritage hotels, restaurants, spa and retail!
• Complimentary meals during scheduled shifts!
• Free employee parking!
• Supportive team culture with opportunities for growth and advancement!
• A workplace rooted in New Mexico pride and community values!

HC9

• Current New Mexico Food Handler Certification required.
• Ability to work on your feet in humid kitchen environment for eight hours or more.
• Must be able to lift/push/reach for/carry 30+ pounds frequently.
• Excellent verbal communication and ability to multitask.
• 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining kitchen experience preferred.
• High school diploma or equivalent experience/training.

NM Safe Certified Businesses, Inspiring Our Communities, & Celebrating Local Artisans.

Heritage Restaurant Group is an Equal Opportunity Employer.

Compensation details: 13-13 Hourly Wage

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Location: New Brunswick, NJ

Schedule: MondayFriday | No evenings | Rare weekends

Step into a leadership role where your impact matters. Sodexo Corporate Services is seeking a General Manager 3 to oversee a high-profile corporate dining operation featuring:

• A vibrant caf serving breakfast and lunch
• Catering Operations
• Office Coffee Services

This is a hub account, giving you external financial support for projections, flash reports, and budgetingso you can focus on what you do best: leading your team and delivering exceptional hospitality.

• Impact: Manage a showcase account with high visibility and client engagement.
• Work-Life Balance: MondayFriday schedule with minimal weekends.
• Support: External financial team handles reporting and projectionsfreeing you to lead and innovate.
• Growth: Opportunities to advance within Sodexo's global network.

• Lead & Inspire: Manage a team of 1 Executive Chef 2 and 15 non-union hourly employees, fostering growth and engagement.
• Drive Results: Oversee daily operations and ensure top-tier service delivery.
• Problem-Solve Quickly: Be the go-to leader for solutions and continuous improvement.
• Champion Hospitality: Bring energy and passion to every interactionnever settle for \"good enough.\"

Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:

• Medical, Dental, Vision Care and Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities and Tuition Reimbursement

More extensive information is provided to new employees upon hire.

• Proven ability to lead teams and build strong client relationships
• A hospitality mindset with a hands-on approach
• Strong problem-solving skills and adaptability

At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.

Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.

Minimum Education Requirement - Bachelor's Degree or equivalent experience

Minimum Management Experience - 3 years

Minimum Functional Experience - 3 years

Come join City Barbeque in serving and creating happiness with America's best BBQ, while living by 4 core values:

• Safety First
• Treat others with integrity, fairness and respect
• Deliver quality without sacrifice
• Produce profit and cash flow for long-term value

• Have customer service experience in a retail or restaurant environment- 1 year required
• Act with integrity and honesty
• Exercise situational leadership successfully
• Resolve conflict professionally
• Demonstrate effective oral communication skills
• Collaborate with others well
• Effectively build teams
• Lead with positivity and appreciation

• Maintain regular and consistent attendance and punctuality
• Deliver backyard hospitality service to all guests by anticipating needs and overall store flow
• Fairly delegate tasks so that teammates can create and maintain the City Barbeque experience for the guests
• Maintain a calm demeanor during periods of high volume or unusual events to keep store operating to standard
• Organize opening and closing duties as assigned, ensuring food safety systems are executed and work stations are clean/safe
• Follow all cash management and cash register policies, including those for cash handling, safety and security and ensures proper cash management practices are followed by shift team
• Make certain that safety and security standards are emphasized and adhered to, and that teammates are trained in appropriate responses to unsafe situations
• Assist with new teammate training by positively reinforcing successful performance
• Communicate regularly with the General Manager to provide feedback on teammate performance during shifts and to remain current with store production goals
• Create a positive learning environment by providing clear, specific, timely and respectful coaching and feedback to teammates on shift to ensure operational excellence and to improve teammate performance

• Food & Restaurant