24 chef jobs at 12 companies in West Point, GA
3mo
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Executive Chef
Peachtree City, Georgia, United States
OnsiteFull Time
3+ YOE3+ years as an Executive Chef; supervise kitchen staff; cost controls; sanitation; county food handler and ServeSafe permits; high school diploma.
Aloha POS, Menu engineering, Inventory management
1w
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Executive Chef
Columbus, Georgia, United States
$69k-$70k/yr OnsiteFull Time
Requires 5+ years of progressive culinary or kitchen management experience, hands-on chef experience, foodservice and batch cooking expertise, computer proficiency, and extensive knowledge of food safety, sanitation, production, and cost controls.
Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Microsoft Outlook, Internet
3w
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Chef
Sharpsburg, Georgia, United States
OnsiteFull Time
Manage back-of-house operations, lead and train staff, control costs and inventory, hire and schedule, ensure food safety; high school diploma/GED required; ability to lift 50 lbs.
2mo
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Executive Chef - Columbus Georgia Convention and Trade Center
Columbus, Georgia, United States
$105k/yr OnsiteFull Time
Culinary degree or equivalent experience preferred, hands-on chef with kitchen management and high-volume catering experience, ServSafe preferred, computer proficiency (Microsoft Office), strong sanitation and food cost control skills.
Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Microsoft Outlook, E-mail, Internet
1mo
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Sous Chef - Food and Nutrition (Days)
Carrollton or Villa Rica
OnsiteFull Time
2+ YOE2+ years sous chef experience, two-year degree or culinary school, ServSafe certification (or within 3 months), driver's license, familiarity with menu costing, large-volume production, MS Office and inventory/waste software.
Microsoft Office
1w
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Sous Chef
Peachtree City, Georgia, United States
OnsiteFull Time
Preferred culinary training or restaurant cooking experience; knowledge of sanitation, food handling, portion control, and cooking procedures. Special diets, long-term care, and large-batch cooking experience preferred.
1mo
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Sous Chef
Auburn, Alabama, United States
OnsiteFull Time
3+ YOEHigh school diploma/GED, CPR, 3+ years related experience, supervisory skills, menu planning, inventory and ordering experience.
18h
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Sous Chef
Butler or Mauk
OnsiteFull Time, Seasonal
2+ YOERequires 2–4 years of progressive culinary experience, kitchen leadership or supervisory experience, strong cooking skills, food safety knowledge, and weekend and holiday availability.
3w
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Head Chef
Auburn, Alabama, United States
OnsiteFull Time
3+ YOE3+ years professional high-volume food production or catering preferred; culinary degree a plus; manager-level sanitation certification required or to be obtained within 30 days; ability to lift 50 lbs; kitchen and staff management experience.
1mo
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Executive Chef
Auburn, Alabama, United States
OnsiteFull Time
5+ YOECulinary degree or equivalent, ServeSafe and food handler permit, 5+ years in high-volume/high-end food service, strong sanitation and supervisory skills, menu planning and nutrition compliance experience.
3mo
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Sous Chef - Auburn University, Auburn - Auburn University Dining (Auburn, AL, US, 36849)
Auburn, Alabama, United States
OnsiteFull Time
1+ YOELead kitchen in Head Chef’s absence; manage kitchen operations; ensure Food Safety/Hygiene; assist menu planning; purchase and stock management; HACCP compliance.
1d
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Lucy's Auburn - Sous Chef
Auburn, Alabama, United States
$45k-$60k/yr OnsiteFull Time
2+ YOERequires 2+ years in a culinary leadership role, high-volume kitchen team leadership, cost control, ordering, and labor management experience. ServeSafe certification preferred.
1w
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The Laurel Hotel and Spa - Chef de Partie
Auburn, Alabama, United States
$20/hr OnsiteFull Time
Requires English communication, kitchen experience across stations, recipe and menu knowledge, organization, delegation, problem-solving, attention to detail, and ability to direct and motivate kitchen staff under production pressure.
3w
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Food & Beverage Director
Opelika, Alabama, United States
OnsiteFull Time
2+ YOEFood service sanitation certificate, culinary training preferred, 2–3 years chef/cook experience, leadership experience, knowledge of nutrition and therapeutic diets; assisted living experience preferred.