Job Openings (14)

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General Manager - Palm Beach, FL

Retro Modern Dining Destination

Outstanding opportunity to join this iconic and whimsical upscale dining destination and play a critical role in influencing the food and hospitality landscape of Palm Beach and beyond as a key member of their growing Restaurant Group. The General Manager is responsible for developing and operating a profitable restaurant, where the quality of food, service and ambiance are continuously challenged and improved.

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Executive Chef - New Orleans, LA

Fine Dining Landmark Restaurant

This fine dining Landmark is one of the Grandes Dames of Creole dining, where we pay homage to traditions while always seeking to make every aspects of the guest experience a sophisticated and impactful one. Orchestrating all Culinary operations, the Executive Chef will demonstrate his/her high skills in terms of cultural proficiency, culinary creativity and leadership ability.

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Sous Chef - New Orleans, LA

Fine Dining Landmark Restaurant

Amazing opportunity to join this iconic culinary destination and become a member of this all-star group of Hospitality professionals. The candidate will understand the importance that ingredients should be consciously sourced from a community of like-minded farmers, ranchers and purveyors to ensure the highest quality results.

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General Manager - Washington, DC

New Fine Dining Restaurant Opening this Fall

Outstanding opportunity for the candidate to join this Award-winning Restaurant Group and play a critical role in influencing the food and hospitality landscape of DC!! We are looking for an individual who has an exceptional knowledge of F&B, creativity and flair; knowledge of business financials, and an ability to recruit, train and inspire a large staff.

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Hospitality Supervisor - Yountville, CA

America’s Leading Winery

Ideally located in Yountville, this masterful and gorgeous winery is looking for a Hospitality Supervisor to champion all aspects of daily operations and service standards of one of Napa Valley’s premier destinations! Reporting directly to the Hospitality Manager, your responsibilities will include among others to consistently find ways to enhance service levels and ensure that standards are exceeded for an ever-better guest experience.

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Chef de Cuisine - San Francisco, CA

Sophisticated & Innovative Korean Restaurant

Honoring traditional Korean Natural Farming techniques, this restaurant group has been a fixture in the SF dining scene for over a decade. Their highly personal and exploratory culinary vision is committed to using the best ingredients and embracing the grower/consumer relationship; while always seeking to make every aspects of the guest experience a sophisticated and impactful one. The CDC will orchestrate the culinary operations of their new fine dining restaurant opening this Fall.

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Director of Food & Beverage - Brooklyn, NY

Sophisticated Industrial Chic Boutique Hotel, Fine Dining Concept Opening

Ideally located on the Brooklyn waterfront, our Hotel partner is looking for an F&B Dir. to implement a world class operating culture across the restaurants, including oversight of recruiting and training programs, service standards and operating procedures, systems and business processes across the restaurants and management of all equipment and FF&E.

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General Manager - San Francisco, CA

Iconic and Innovative Korean Restaurant Group

Celebrating its Korean heritages, the culinary expedition features vibrant dishes bursting with flavors respecting the legacy without being restricted to it. This inventive interpretation of ingredients embraces the grower/consumer relationship; while always seeking to make every aspects of the guest experience a sophisticated and impactful one.

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Culinary Trainees J1 Program - Charleston, SC

Five-Star Private Club

Our Client offers an exciting 12-months training program for international seasoned Chef de Partie. This program is open to Culinary Professionals without current US work authorization.

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Group General Manager - Washington, DC

Award Winning Restaurant Group

Outstanding opportunity for the candidate to join this Award-winning Restaurant Group and implement a world class operating culture across the restaurants, including oversight of recruiting and training programs, service standards and operating procedures, systems and business processes across the restaurants, oversee restaurant maintenance and catering operations, and management of all equipment and FF&E.

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General Manager - New York State

Michelin Starred Restaurant

The candidate will make key strategic and operational decisions for this iconic property. The primary responsibilities are to ensure our guests receive the highest level of food quality and service, manage and develop a team for the operations, devise and monitor an annual budget, manage labor control and operating expenses and develop relationships with key suppliers and industry associates.

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Executive Chef - New York, NY

Rustic and sophisticated French fare

Our Client is looking for an Executive Chef to manage the team! As part of his/her responsibilities, the candidate will manage this dynamic department with flair, engaging his/her brigade and inspiring a complement of truly spectacular menu offering. The candidate will join a culture that thrives in operating culinary operations with professionalism, teamwork, initiative and passion.

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Payroll & Benefits Manager - New York, NY

World leading Culinary group

Across our family of businesses, you will play a critical role in providing support to all team members and promoting a positive work environment. Reporting directly to the Director of Human Resources, you will ensure that all employees receive accurate compensation in a timely manner and are enrolled in the proper benefit plans.

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Sous Chef - NYC, NY

Rustic and sophisticated French fare

Our Client, a Manhattan restaurant soon to celebrate its fifth anniversary offering a rustic and sophisticated French fare is looking for a Sous Chef to manage the team! Reporting directly to the Executive Chef, the Sous Chef will assist in overseeing all aspects of the kitchen and back of the house operations including the development and execution of daily changing tasting menus, kitchen/staff management, operational and financial effectiveness.

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