Corecruitment Jobs in Usa

Sous Chef

Compensation

• Salary: $80,000 – $85,000
• Benefits: Health, Dental, Vision & Life Insurance, 401(k), Paid Time Off, Commuter Benefits, Dining Discounts

Job Details

I am hiring on behalf of a luxury prestigious client seeking a talented and driven Sous Chef to support leadership within a high-end, fine dining restaurant environment.

The Sous Chef is responsible for maintaining the highest standards of food quality, consistency, and service excellence. This role provides hands-on leadership in the kitchen, supports menu development, oversees cost control and product sourcing, and ensures operational systems and quality assurance procedures are consistently upheld.

This is a leadership position requiring a chef who thrives in a refined, high-performance culinary environment and leads by example on the floor.

Key Responsibilities

• Support senior culinary leadership in all aspects of kitchen operations
• Contribute to menu development, recipe creation, and seasonal innovation
• Oversee food quality, presentation, and consistency across all stations
• Monitor food costing, product specifications, and supplier quality
• Maintain strict sanitation, food safety, and temperature control standards
• Supervise mise en place, station setup, and daily prep execution
• Train, mentor, and motivate line cooks and junior team members
• Ensure an organized, clean, and professional open-kitchen environment
• Conduct quality checks and enforce kitchen systems and structure
• Assist with service coordination and pre-service lineups
• Support inventory control and proper product rotation

Required Experience & Qualifications

• Culinary degree or formal apprenticeship preferred
• Minimum 2 years in a supervisory role within a luxury restaurant or hotel
• Strong background in Italian cuisine highly preferred
• Proven ability to lead, coach, and develop kitchen teams
• Strong organizational and time management skills
• High attention to detail and quality standards
• Comfortable working in a fast-paced, high-expectation environment
• Flexible schedule including evenings, weekends, and holidays
• Physically able to stand for extended periods and lift up to 30 lbs
• Food safety certification required (NYC Food Handlers certification preferred)

Culinary Director

Dallas, Texas

A globally recognized hospitality group is seeking a Culinary Director to lead and oversee a refined, high-touch food & beverage program in Dallas.

This is a rare opportunity to step into a flagship-level leadership role serving an elite, discerning clientele within a fine dining environment. The position offers strong infrastructure, premium resources, and the ability to shape and elevate an entire culinary operation.

The Role

As Culinary Director, you will oversee the full F&B program - from culinary vision and menu strategy to financial performance and team leadership. You will set the tone for excellence across multiple outlets and experiences while ensuring consistency, innovation, and operational discipline.

Key Responsibilities

• Lead and develop the overall culinary and F&B strategy
• Oversee menu development, costing, sourcing, and execution
• Drive financial performance including P&L oversight and cost controls
• Build, mentor, and inspire senior culinary leadership teams
• Maintain exceptional quality standards aligned with a fine dining clientele
• Collaborate cross-functionally with executive leadership

Ideal Background

• Senior culinary leadership experience – 10+ years
• Background in Fine Dining/Michelin level restaurant
• Creative menu development, execution and training mindset
• Strong financial acumen and operational discipline
• Experience serving high-net-worth or highly discerning guests
• A calm, polished leader who thrives in structured, high-expectation environments

Lifestyle

Primarily daytime / “banker’s hours” operations with occasional evening service or special events.

This is a confidential search for a globally established hospitality organization.

If you are ready to lead at the highest level and relocate to Dallas, we welcome a private conversation.

Culinary Director

Dallas, Texas

Compensation: Open / Competitive

Relocation Available (U.S. citizens or those with valid U.S. work rights)

A globally recognized hospitality group is seeking a Culinary Director to lead and oversee a refined, high-touch food & beverage program in Dallas.

This is a rare opportunity to step into a flagship-level leadership role serving an elite, discerning clientele within a fine dining environment. The position offers strong infrastructure, premium resources, and the ability to shape and elevate an entire culinary operation.

The Role

As Culinary Director, you will oversee the full F&B program - from culinary vision and menu strategy to financial performance and team leadership. You will set the tone for excellence across multiple outlets and experiences while ensuring consistency, innovation, and operational discipline.

Key Responsibilities

• Lead and develop the overall culinary and F&B strategy
• Oversee menu development, costing, sourcing, and execution
• Drive financial performance including P&L oversight and cost controls
• Build, mentor, and inspire senior culinary leadership teams
• Maintain exceptional quality standards aligned with a fine dining clientele
• Collaborate cross-functionally with executive leadership

Ideal Background

• Senior culinary leadership experience – 10+ years
• Background in Fine Dining/Michelin level restaurant
• Creative menu development, execution and training mindset
• Strong financial acumen and operational discipline
• Experience serving high-net-worth or highly discerning guests
• A calm, polished leader who thrives in structured, high-expectation environments

Lifestyle

Primarily daytime / “banker’s hours” operations with occasional evening service or special events.

This is a confidential search for a globally established hospitality organization.

If you are ready to lead at the highest level and relocate to Dallas, we welcome a private conversation.

Head Kitchen Manager

New Opening | NYC

Our client is opening a high-volume, from-scratch café in NYC and are looking for a strong Head Kitchen Manager to build and lead the kitchen from day one.

This is a hands-on leadership role. You’ll run the full BOH operation, hire and develop your team (up to 25), and set the tone for execution, culture, and consistency in a fast-paced environment.

If you love structure, systems, scratch cooking, and building strong teams - this is your opening.

What You’ll Own

• Full kitchen leadership: production, service, systems, and standards
• Hiring, training, and developing cooks, prep, and dish teams
• Recipe adherence, portioning, quality control, and daily production management
• Inventory, ordering, waste control, and cost management
• Food safety, sanitation, and regulatory compliance
• Implementation of seasonal menu updates

What We’re Looking For

• 3–5+ years progressive culinary leadership experience
• Experience in high-volume café, fast casual, or structured kitchen environments
• Strong operational discipline -  you understand systems and follow-through
• Passion for scratch cooking and hospitality-driven food
• Organized, detail-oriented, calm under pressure
• Comfortable leading long shifts in a high-energy setting

Why Join?

• Be part of a brand-new Manhattan opening
• Build your own team from the ground up
• Competitive salary: $85K–$100K
• No late nights!
• Benefits & 401k

General Manager - Elevated Quick Service Concept

We’re seeking a dynamic, hospitality-driven General Manager to lead the front-of-house operations for a fast-growing, elevated quick service concept in Washington, DC.

This is not traditional fast food. This is high-quality product, strong brand identity, and a polished guest experience - delivered in a fast-paced, high-volume environment.

If you come from full-service restaurants or upscale/elevated quick service and know how to balance hospitality with speed and precision, this could be the right move.

What You’ll Own

• Full FOH leadership and daily operations
• Guest experience and hospitality standards
• Hiring, training, and developing FOH teams
• Scheduling, labor management, and cost controls
• Driving sales and maximizing performance
• Maintaining a high-energy, service-focused culture

What We’re Looking For

• Current or recent General Manager experience
• Background in full-service dining or high-end quick service
• Strong people leader with a hospitality-first mindset
• Experience in high-volume environments
• Operationally strong with labor and cost management
• Hands-on, visible, and team-oriented leadership style

Corporate Chef – Las Vegas, NV – Open / Competitive

About the Role:

What You’ll Do:

• Lead culinary operations across multiple outlets, ensuring consistency, quality, and innovation.
• Manage a high-volume production environment while maintaining strict food safety and presentation standards.
• Hire, train, and mentor culinary staff, building a strong and cohesive team.
• Develop menus, recipes, and operational systems aligned with brand standards and guest expectations.
• Monitor financial performance, manage food costs, and optimize operational efficiencies.
• Collaborate with leadership to drive culinary strategy and operational excellence.

Who You Are:

• Experienced in high-volume, multi-outlet operations, preferably in a corporate or multi-unit hospitality environment.
• A natural leader who inspires teams, fosters growth, and elevates culinary performance.
• Knowledgeable in operational management, food costing, inventory control, and compliance standards.
• Innovative, strategic, and hands-on, with a passion for delivering outstanding guest experiences.

Executive Chef

Convention & Events Venue

Salary ~ $100,000 + Amazing Benefit Package

We are seeking an experienced Executive Chef to lead the culinary program at a large-scale convention and events venue in Arkansas for our client.

This is a high-volume, event-driven operation - think galas, corporate functions, large conferences, banquets, and multi-day conventions. If you thrive in structured environments, love logistics, and know how to execute for hundreds (or thousands) without compromising quality, this is your stage.

What You’ll Lead

• Full culinary oversight for large-scale conventions, banquets, and special events
• Menu development for diverse event formats (plated, buffet, reception, VIP dining)
• High-volume production planning and execution
• BOH team leadership, hiring, training, and development
• Food cost control, labor management, and P&L accountability
• Vendor partnerships, sourcing, and inventory systems
• Strict adherence to safety, sanitation, and operational standards

What We’re Looking For

• Proven Executive Chef experience in hotels, convention centers, large banquet venues, or high-volume catering
• Strong logistical and operational leadership
• Experience executing events ranging from hundreds to large-scale attendance
• Financially savvy with cost control discipline
• Calm, organized leader who thrives in structured, deadline-driven environments

General Manager

Location: Concord NH     

Salary: $65,000 to $73,000

My client is a well-established and growing restaurant group with locations across the East Coast, known for delivering warm hospitality and crave-worthy food. They’re currently seeking a Restaurant Manager to join a high-energy, casual Italian full-service concept and be part of a passionate, people-first team.

Ideal Candidate:

• 3+ years of experience in a Restaurant Manager or similar leadership role
• A genuine passion for hospitality and a desire to grow and develop within a strong restaurant group
• Strong financial skills with confidence managing P&L, COGS, and forecasting
• A love for great food, great service, and creating memorable guest experiences
• A natural leader with excellent communication, organization, and time-management skills

This is a fantastic opportunity to step into a hands-on role with a brand that values its people, promotes from within, and knows how to balance great food with great vibes.

If you believe you have what it takes, please send your resume to Cassidy!

Please note that only short-listed candidates will be contacted, and you must already have the right to work in the USA.

Bar/Restaurant General Manager – Opening Soon

$55,000 – $65,000 + Bonus Potential

Warner Robins, GA

We’re partnering with an established bar and restaurant concept preparing to open its doors, and we’re seeking a driven, hands-on General Manager to lead the launch and day-to-day operations. This is an excellent opportunity for a people-first leader who thrives in fast-paced environments, builds strong teams, and knows how to balance guest experience with smart financial execution.

Responsibilities:

• Oversee all daily restaurant and bar operations, ensuring smooth service and operational excellence
• Hire, train, develop, and retain a high-performing front- and back-of-house team
• Manage labor, scheduling, inventory, and cost controls to hit financial targets
• Maintain brand standards, service expectations, and a welcoming guest experience
• Ensure full compliance with health, safety, and alcohol regulations
• Drive sales through events, promotions, and local marketing initiatives
• Lead from the floor with a hands-on, accountable management style

What We Offer:

• Competitive base salary of $55,000 – $65,000
• Performance-based bonus opportunities
• Career growth and advancement within a growing brand
• The chance to lead a new opening and make a real impact from day one

Assistant Director of Engineering

Salary: $75,000 – $85,000

Locations: Wisconsin Dells

I am hiring on behalf of a family-fun resort for an Assistant Director of Engineering to oversee maintenance operations and ensure the facility meets high standards of safety, quality, and guest satisfaction.

Key Responsibilities

• Oversee and support daily maintenance operations and preventive maintenance programs
• Troubleshoot, repair, and maintain facility systems and equipment
• Identify and implement improvements to enhance reliability and efficiency
• Supervise, train, and schedule a team of maintenance professionals
• Ensure compliance with safety regulations and company standards
• Conduct performance reviews and support team Development

Qualifications

• Associate’s degree or equivalent experience
• 5+ years of hands-on maintenance experience (including electronics troubleshooting)
• 3+ years of supervisory experience

Preferred:

• Plumbing, CPO, or AFO certification
• Experience in a resort, hotel, or waterpark environment
• Strong leadership and problem-solving skills

Benefits

• Medical, Dental, Vision, Life Insurance
• 401(k) with employer match
• Paid time off & parental leave
• Wellness programs and employee perks

Physical Requirements

• Ability to lift up to 15 lbs
• Frequent standing, walking, and stair climbing