Hiring front of the house (Sunny Isles Beach, Fl)

Seeking hard working dedicated customer service professional to work seasonal concession stands Job includes but is not limited to focused customer service, food handling/preparation, with weekend/weekday availability. Training provided. Our concessions offer a fun, and energetic workspace. Mature, retired, disabled, and students are welcome to apply. Please respond/submit resume for review. Looking forward to hearing from you.

Join the Team at Nakato Japanese Restaurant – Atlanta’s Iconic Japanese Dining Experience For over 50 years, Nakato Japanese Restaurant has been a cornerstone of authentic Japanese dining in Atlanta. After a summer of spectacular floor-to-ceiling renovations, we are reopening with a refreshed space that honors our tradition while elevating the guest experience. We are now hiring passionate hospitality professionals with experience to join our team and be part of the next chapter in Nakato’s legacy. ⸻ Now Hiring for the Following Positions: • Hosts & Head Hosts • Servers – Hibachi & Traditional Japanese Dining • Line Cooks • Carry-Out Staff (Uber Eats, DoorDash, Takeout Orders) • Chefs – Hibachi, Sushi, and Traditional Japanese Cuisine • Dishwashers ⸻ Job Fair Details Location: The Carlyle – 1919 Piedmont Road NE, Atlanta, GA 30324 Dates & Times: • Friday, September 5 – 1:00 PM to 6:00 PM • Saturday, September 6 – 10:00 AM to 5:00 PM • Sunday, September 7 – 10:00 AM to 5:00 PM ⸻ Why Work at Nakato? • Join a restaurant with over half a century of history and a strong reputation in the community • Work in a newly renovated, elegant, and high-volume environment • Be part of a team that values hospitality, authenticity, and excellence • Opportunities for growth and training in both front-of-house and back-of-house roles ⸻ How to Apply Before the Job Fair: https://www.nakatorestaurant.com/career-page How to Apply in Person: Bring your resume and be prepared for on-site interviews during the job fair. Dress professionally and come ready to join a team that delivers not just meals, but memorable dining experiences. Nakato is where tradition meets modern hospitality – come grow with us!

Executive Chef will be responsible for the overall leadership, management and organization of the culinary team. You will build strong teams – through development, effective hiring, and engagement. You will be responsible for variety of venue functions and execution of consistent and flawless culinary and operational standards. You will work with integrity and uphold organizational values. You will develop your culinary team through training, mentoring, and managing so that you can deliver consistent culinary experience to every guest. Principle duties and responsibilities: • Oversee all kitchen operations including: food and supply orders, food and equipment inventory, food production and presentation, timely service. • Purchasing and inventory of food and supplies. Maintain cost records and meet budget guidelines. Receive and examine foods to ensure quality and quantity specifications. • Supervise and train culinary staff. Schedule work hours and assignments, coordinate their assignments to ensure economical and timely food production. • Ensure proper food handling, sanitation and storage. Adhere to all regulations and guidelines. • Acts as primary contact with local health department, maintains a 100% rating for all health department and state inspections. • Create waste management system to keep track of all food waste. Modify menus as necessary. • Maintaining consistency in high quality food recipes amongst all kitchen staff. Teaching and maintaining consistency in high quality presentation with kitchen staff and service staff. • Recruiting and training of all culinary staff. Qualifications: • Five + years of restaurant management experience. • At least two recent years of executive chef, sous chef, or kitchen manager in an upscale, high volume restaurant. • Ability to manage a diverse work environment.

We are looking for a qualified line cook to join our scratch kitchen. We are a Private Club with great benefits and understand the quality of life. We are offering full-time positions. Shifts are Dinner service from 2 PM to 10:30ish. Work with quality people and great products. We are looking for serious cooks ONLY. We have great room for advancement. If you are looking to join a quality kitchen, send your resume, and we will be in touch.

Douceur de France: Line Cook WHO WE ARE Douceur de France is a French Bakery and Café with two locations: one in Marietta and one in Roswell. Our dishes are made with traditional French techniques using local and organic ingredients to bring a true taste of France to Atlanta. Our sandwiches, quiches, soups, and pastries are made with our passion for maintaining classically French offerings with a dash of chef-driven creativity! We have indoor seating and a patio for guests to enjoy the tastes of France here in Atlanta! To learn more about us, please visit: www.douceurdefrance.com. WORK ENVIRONMENT Douceur de France is a busy and growing restaurant that requires teamwork and communication between the back and front of the house in order to deliver high quality food and service to our customers. At Douceur de France, the customer is our main priority, and the customer is always right! The restaurant is high-energy, upbeat, and the team is focused on delivering results under pressure. The primary focus of the company’s management is to deliver an exceptional dining experience to our customers, while fostering a work environment that is caring, positive, and team-work oriented. THE JOB The job of the Line Cook should be to work cohesively with the team and follow the instructions of the Executive Chef. The Line Cook is responsible for preparing and cooking food items according to recipes and menu specifications. The ideal Line Cook is passionate about food, thrives in a busy dining environment, is organized and clean, and has proven experience working closely with the kitchen staff to deliver excellent meals to our customers. KEY RESPONSIBILITIES • Following instructions from the Executive Chef by completing all tasks on the prep list in order • Able to use weights as measurements –familiar with using scales and metric system • Washing, chopping, and sorting ingredients like fruits, vegetables, and meats • Measuring quantities of seasonings and other cooking ingredients • Adhering to all relevant nutrition and sanitary regulations and standards • Labeling and stocking all ingredients on easily accessible shelves • Keeping track of ingredients, inventory, and collaborating with other kitchen and management staff to order resupply • Cleaning workstation, sweeping floor, sanitizing kitchen, and taking out the trash SKILLS • Ability to prioritize most urgent tasks and work with a sense of urgency • Food preparation, washing, chopping, and cleaning produce • Safe food and knife handling • High attention to detail • Expertise in seasoning, garnishing, and re-stocking ingredients • High-volume and fast-paced worker • Multi-tasker • Ability to stay calm in high-stress situations • Team player BENEFITS • Competitive pay based on experience • Paid training • Flexible schedules • Casual work attire • Free lunch during shift (under $15) • Employee Discounts: o 50% off on food o 20% off on cakes PHYSICAL SETTING • Casual dining restaurant SHIFT • Day shift JOB TYPE • Part-time • Full-time PAY • $15 - $20 per hour depending on experience REQUIREMENTS • Two years of cooking experience preferred • Able to stand for long periods of time and occasionally bend, kneel, or crouch at varying heights • Able to lift up to 30 pounds

Upscale steakhouse in the heart of the downtown hotel district is now hiring hosts. Desire to contribute and elevate service and hospitality standards Ability to anticipate guest needs; attention to detail Ability to meet the demands of working in a fast-paced work environment Availability for evenings, weekends and some holidays Fine-dining experience preferred Job duties: • Greeting customers as they walk into the restaurant • Helping guests with reservations and guiding them to their table • Giving guests accurate wait time estimates and seating them in the waiting area • Providing customers with menus and answering any initial questions they may have • Optimizing seating at different tables to ensure even workload for wait staff • Answering phones and scheduling reservations with large parties