3,843 Chefs jobs in the United States

ZuZu Sous Chef/Kitchen Manager Job Description 

An ideal Candidate must be well-versed in classic and modern Spanish cuisine with a deep appreciation of Latin American cuisine and be a fishmonger at heart.

The right applicants should be self-motivated, focused and hard working. We are a tight-knit team of restaurant professionals looking to add to our already talented BOH staff. Our restaurants are high-volume and equipped with small but very efficient kitchens.

The right candidate must have a talent developing recipes and menus with an acute understanding of food and labor costs. There will be a focus on the structure of the kitchen crew, training and cultivating a team environment.

We are looking for someone with attention to detail, passion for food and passion for restaurants. If you feel you fit any of these requirements please reply to this ad. We look forward to hearing from you.

RESPONSIBILITIES:

• Sourcing, ordering and receiving the highest quality ingredients
• Developing, teaching, and maintaining all recipes and techniques
• Executing menu items from start to finish
• Organizing our team and holding kitchen staff accountable for their responsibilities
• Overseeing and maintaining a smooth professional service
• Maintaining all kitchen equipment and following up for any repairs needed
• Maintaining high standards of cleanliness and organization
• Overseeing scheduling and inventory to work within a set budget

REQUIREMENTS:

• 3+ years progressive experience in BOH operations
• Strong knowledge of and competency performing BOH administrative duties, excellent organization skills and attention to detail
• Excellent communication skills, self-motivated and demonstrates the ability to make quick and sound decisions
• Proven ability in training and mentoring staff to continuously develop their skills and knowledge while providing leadership and direction

We are looking for someone with attention to detail, passion for food and passion for restaurants. If you feel you fit any of these requirements please reply to this ad. We look forward to hearing from you.

More detail about Zuzu part of Zuzu & Bitter Bar, please visit

**Create Your Experience of a Lifetime!**
Come work and play in the mountains! Whether it's your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.
With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success.
Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first).
**Employee Benefits**
- Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons
- MORE employee discounts on lodging, food, gear, and mountain shuttles
- 401(k) Retirement Plan
- Employee Assistance Program
- Excellent training and professional development
- Referral Program
To Learn More, please review the Benefits Eligibility Summary ( Summary:**
Service is the foundation of everything we stand for at Vail Resorts and our Sous Chefs are no exception to this experience of a lifetime. As a Sous Chef at Stevens Pass you will play a vital leadership role in the kitchens, helping to deliver high-quality, consistent food in a fast-paced, high-volume environment. Reporting to the Culinary General Manager, you will oversee and support the BOH staff while maintaining excellent standards of food safety, efficiency, and teamwork. The Sous Chef is key to driving both guest satisfaction and team performance throughout the season.
**Job Specifications:**
+ Starting Wage: $25.00/hr - $9.55/hr
+ Employment Type: Winter Seasonal 2025/2026
+ Shift Type: Full Time hours available
+ Minimum Age: At least 18 years of age
+ Housing Availability: No
**Job Responsibilities:**
+ Train, coach, develop, and inspire BOH staff from a variety of backgrounds and experience levels to build skills, take ownership of their roles, and grow as contributing members of the team.
+ Maintain operational efficiency during peak service times and throughout busy ski season
+ Provide hands-on leadership during service and throughout kitchen prep and close-down.
+ Ensure timely, consistent, and high-quality food production in a quick service setting.
+ Assist with inventory tracking and ordering of food and supplies.
+ Monitor food waste, portion control, and kitchen organization to achieve food cost targets.
+ Address guest feedback and support quality improvements.
+ Collaborate with front-of-house teams to ensure smooth and efficient service.
+ Ensure health department compliance, cleanliness and sanitation of all kitchen areas and equipment.
+ Other duties as assigned.
**Job Requirements:**
+ 2+ years of kitchen leadership experience (quick service or high-volume preferred).
+ Strong understanding of fast-paced kitchen operations and food safety.
+ Ability to lead and inspire a diverse seasonal team.
+ Excellent communication and organizational skills.
+ Must be able to work flexible hours including weekends, holidays, and peak resort periods.
+ Ability to lift up to 50 lbs and stand for extended periods.
+ ServSafe or equivalent food safety certification preferred.
+ Culinary degree or equivalent professional experience is a plus.
The expected pay range is 25.00/hr - 29.55/hr. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.
In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution.
We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers.
_Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law._
_Requisition ID _
_Reference Date: 08/09/2025_
_Job Code Function: General Management_

Job Description

Job Description

Salary: $65,000 to $5,000

Lead the Kitchen at the Bay Areas Premier Winery & Catering Venue

Executive Sous Chef / Kitchen Manager

Full-Time | 65,000 85,000 + | Domenico Winery San Carlos, CA

Domenico Winery is hiring an Executive Sous Chef / Kitchen Manager to join our award-winning winery, restaurant, and catering team. This is a full-time, salaried leadership role focused on catering production and kitchen management, with responsibilities across both our thriving catering company and our Italian restaurant, The Osteria at Domenico.

Were seeking an experienced catering professional who excels in high-volume food production, enjoys leading a team, and brings passion and organization to every plate.

What Youll Do

• Oversee all kitchen production for catering events and the Osteria
  
• Lead and train the prep team to deliver consistency and excellence
  
• Collaborate with the Culinary Director on menu planning and execution
  
• Manage inventory, ordering, and food costs while minimizing waste
  
• Ensure safety, sanitation, and top-quality food at every service
  
• Jump in hands-on to cook, prep, and expedite when needed
  
  

What Were Looking For

• 5+ years progressive culinary experience, including catering production leadership
  
• Strong kitchen management and team leadership background
  
• ServSafe certification (or ability to obtain)
  
• A passion for hospitality, food, and mentoring culinary teams
  
  

Compensation & Benefits

• Salary Range: 65,000 85,000 DOE
  
• Bonus Potential: Performance-based bonus opportunities starting after your first year!
  
  

Why Join Domenico?

• Competitive Compensation: Full-time salaried position, competitive pay based on experience
  
• Comprehensive Benefits: Health insurance, 401(k) plan, paid holidays, two floating holidays, and two weeks vacation (totaling over three weeks of paid time off annually)
  
• Exclusive Perks: Generous employee discounts (50% off Domenico wines, 25% off restaurant food to-go), free staff meals during events, team-building outings, and industry recognition opportunities
  
• Continuing Education: Opportunities to attend industry events such as Catersource and other culinary expos, plus training with other catering companies to expand skills
  
• Growth Opportunities: Clear advancement paths within the company, professional development, and ongoing leadership opportunities
  
• Vibrant Culture: Be part of a passionate, collaborative team that values personal development, hospitality excellence, and celebrating successes together
  
  

About Domenico Winery & Osteria

Domenico Winery & Osteria is a family-owned boutique winery, Italian restaurant, and premier events venue located in San Carlos, California. For over two decades, weve been creating memorable moments through our award-winning wines, authentic cuisine, and one of the Bay Areas most respected catering operations. Every guest experience reflects our passion for hospitality, quality, and connection.

Company Culture & Values

Our culture is defined by our GRAPES values, which guide how we lead, serve, and collaborate every day:

• Gratitude: Show appreciation to clients, colleagues, and partners.
• Respect: Build trust and treat everyone with dignity.
• Accountability: Take ownership of commitments and outcomes.
• Positivity: Create an uplifting environment for our team and guests.
• Excellence: Strive for the highest standards in service, food, and execution.
• Synergy: Work together as one team to deliver unforgettable experiences.

We dont just talk about culture, we celebrate it! Watch highlights from our Annual GRAPES Awards Gala and see how we honor the teammates who embody our core values.

Job Description

• $50,000 - $60,000 / year
• Opportunity for quarterly bonus
• Comprehensive Benefits Package

Are you a passionate culinary professional with a flair for leadership? We’re seeking a Kitchen Manager to drive success and innovation in our kitchens, ensuring exceptional food quality and memorable guest experiences across one or multiple airport restaurant locations.

As a Kitchen Manager you’ll take charge of food production, staff management, and menu development, all while upholding our brand’s culinary standards.

What You’ll Do:

• Lead with Excellence : Recruit, train, and develop kitchen staff, creating a strong, dynamic team dedicated to top-notch service and culinary innovation.
• Create Memorable Menus : Bring your creative touch to menu development, maintaining our commitment to quality, presentation, and guest satisfaction.
• Drive Financial Success : Manage budgets, control costs, and maximize profitability by monitoring inventory, labor, and expenses.
• Oversee Culinary Operations : Maintain high food and sanitation standards, resolve quality issues, and ensure compliance with health regulations.
• Deliver Exceptional Guest Service : Foster an environment that prioritizes guest satisfaction, with each meal crafted to exceed expectations.

Qualifications:

• Education : Associate or Bachelor’s degree in Culinary Arts preferred.
• Experience:  Minimum 3 years experience in food and beverage kitchen management required.
• Leadership Skills : Proven track record in managing a team, excellent interpersonal abilities, and skillful in handling high-stress situations.
• Culinary Savvy : Knowledge of both full-service and quick-service environments, with strong organizational and planning skills.
• Certifications : Food Handlers Permit and any brand certifications as required by law.

Why Join Us?

Be a part of a team that celebrates creativity and growth. With us, you’ll have the opportunity to shape a culinary program that excites guests and sets standards for quality and innovation. Apply today and bring your culinary vision to life!

SSP America is an equal opportunity employer. All decisions concerning the employment relationship will be made without regard to race, color, national origin, religion, sex, sexual orientation, gender identity or expression, veteran status, age, disability, genetic information, or and other status or characteristic protected by federal, state, or local law. SSP America will provide reasonable accommodations during the application and interview process upon request as required to comply with applicable laws.

Job Description

• $50,000 - $60,000 / year
• Opportunity for quarterly bonus
• Comprehensive Benefits Package

Are you a passionate culinary professional with a flair for leadership? We’re seeking a Kitchen Manager to drive success and innovation in our kitchens, ensuring exceptional food quality and memorable guest experiences across one or multiple airport restaurant locations.

As a Kitchen Manager you’ll take charge of food production, staff management, and menu development, all while upholding our brand’s culinary standards.

What You’ll Do:

• Lead with Excellence : Recruit, train, and develop kitchen staff, creating a strong, dynamic team dedicated to top-notch service and culinary innovation.
• Create Memorable Menus : Bring your creative touch to menu development, maintaining our commitment to quality, presentation, and guest satisfaction.
• Drive Financial Success : Manage budgets, control costs, and maximize profitability by monitoring inventory, labor, and expenses.
• Oversee Culinary Operations : Maintain high food and sanitation standards, resolve quality issues, and ensure compliance with health regulations.
• Deliver Exceptional Guest Service : Foster an environment that prioritizes guest satisfaction, with each meal crafted to exceed expectations.

Qualifications:

• Education : Associate or Bachelor’s degree in Culinary Arts preferred.
• Experience:  Minimum 3 years experience in food and beverage kitchen management required.
• Leadership Skills : Proven track record in managing a team, excellent interpersonal abilities, and skillful in handling high-stress situations.
• Culinary Savvy : Knowledge of both full-service and quick-service environments, with strong organizational and planning skills.
• Certifications : Food Handlers Permit and any brand certifications as required by law.

Why Join Us?

Be a part of a team that celebrates creativity and growth. With us, you’ll have the opportunity to shape a culinary program that excites guests and sets standards for quality and innovation. Apply today and bring your culinary vision to life!

SSP America is an equal opportunity employer. All decisions concerning the employment relationship will be made without regard to race, color, national origin, religion, sex, sexual orientation, gender identity or expression, veteran status, age, disability, genetic information, or and other status or characteristic protected by federal, state, or local law. SSP America will provide reasonable accommodations during the application and interview process upon request as required to comply with applicable laws.

Job Summary

Our Prepared Food Team Leaders are honest, engaging, respectful, authentic and display a curiosity for food. This role is designed to inspire our Team Members and customers to discover the pleasure of food. Our Prepared Foods Team Leader manages the Prepared Foods Team at both locations and keeps them running like well-oiled machines. You'll be the one who Team Members and guests look to for guidance on creating a great meal from start to finish and learning the ins and outs of what's new in the case! Leaders are accountable for the operating performance of the department at all times. Be a Leader by representing the organization in a professional manner. Promote and develop individuals with mutual respect, inclusion, diversity and dignity. Coach Team Members on a regular basis with timely feedback — identify opportunities for development and coach for success.

Job Description

• Experience Required: Retail work experience or Store Leader recommendation
• Experience Desired: Retail leadership or supervisory experience; Successful performance as a Peer Trainer, in-store champion, or other similar role; Demonstrated product knowledge relevant to department; Satisfactory performance and discipline record
• Education Desired: High school diploma or equivalent
• Certification or Licensing Required: Food Safety
• Lifting Requirement: Up to 50 pounds
• Age Requirement: At least 18 years of age

Job Responsibilities

• Your principal, main, major or most important duty includes one or some combination of the following tasks:
  1. interview, select and train Team Members;
  2. direct the work of Team Members;
  3. appraise Team Members’ productivity and efficiency for the purpose of recommending promotions or other changes in status;
  4. handle Team Member issues including, but not limited to complaints;
  5. discipline Team Members;
  6. plan the work;
  7. distribute or assign the work among Team Members;
  8. provide for the safety and security of Team Members or the store;
  9. manage the budget for your department or location;
  10. manage inventory for your department or location; or
  11. monitor or implement compliance measures
   
• Direct, oversee, and evaluate training provided to department Team Members to reduce turnover, promote efficiency and control labor costs.
• Provide motivational leadership to an amazing team by focusing on respect and by setting an exemplary example.
• Identify strengths and opportunities of the team and think strategically when making moves and scheduling.
• Develop future leaders, identify Team Members who are poised to rise through the ranks and remember our people are our best asset!
• Nurture an environment of inclusion and diversity, giving each Team Member a voice.
• Maintain safety as the top priority in all aspects of our work: for Team Members, for guests and for products.
• Inspire the team and our guests with a passion for food and a willingness to go the extra mile to provide the best product.
• Set and reach aggressive sales and profit goals by making suggestions when appropriate, while also managing shrink.
• Establish an ongoing communication plan with the team, ensuring that all Team Members are informed and prepared to put their best food forward!
• Communicate with the merchandising team to ensure that promotions are properly communicated to Team Members and guests.
• Make innovative plans and suggestions to improve our business.
• Review and analyze financial, LOB reports, and historical reports to improve performance in sales, profits, shrink, labor controls, and reduction.
• Oversee period inventories for accuracy and monitor weekly fluctuations in inventory and shrink dollars.

About Us

At Giant Eagle Inc., we’re more than just food. We’re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It’s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top workplaces for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our grocery Stores and through our Corporate office, we are working together to put food on shoppers' tables and smiles on their faces. We’re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.

Job Summary

Our Prepared Food Team Leaders are honest, engaging, respectful, authentic and display a curiosity for food. This role is designed to inspire our Team Members and customers to discover the pleasure of food. Our Prepared Foods Team Leader manages the Prepared Foods Team at both locations and keeps them running like well-oiled machines. You'll be the one who Team Members and guests look to for guidance on creating a great meal from start to finish and learning the ins and outs of what's new in the case! Leaders are accountable for the operating performance of the department at all times. Be a Leader by representing the organization in a professional manner. Promote and develop individuals with mutual respect, inclusion, diversity and dignity. Coach Team Members on a regular basis with timely feedback — identify opportunities for development and coach for success.

Job Description

• Experience Required: Retail work experience or Store Leader recommendation
• Experience Desired: Retail leadership or supervisory experience; Successful performance as a Peer Trainer, in-store champion, or other similar role; Demonstrated product knowledge relevant to department; Satisfactory performance and discipline record
• Education Desired: High school diploma or equivalent
• Certification or Licensing Required: Food Safety
• Lifting Requirement: Up to 50 pounds
• Age Requirement: At least 18 years of age

Job Responsibilities

• Your principal, main, major or most important duty includes one or some combination of the following tasks:
  1. interview, select and train Team Members;
  2. direct the work of Team Members;
  3. appraise Team Members’ productivity and efficiency for the purpose of recommending promotions or other changes in status;
  4. handle Team Member issues including, but not limited to complaints;
  5. discipline Team Members;
  6. plan the work;
  7. distribute or assign the work among Team Members;
  8. provide for the safety and security of Team Members or the store;
  9. manage the budget for your department or location;
  10. manage inventory for your department or location; or
  11. monitor or implement compliance measures
   
• Direct, oversee, and evaluate training provided to department Team Members to reduce turnover, promote efficiency and control labor costs.
• Provide motivational leadership to an amazing team by focusing on respect and by setting an exemplary example.
• Identify strengths and opportunities of the team and think strategically when making moves and scheduling.
• Develop future leaders, identify Team Members who are poised to rise through the ranks and remember our people are our best asset!
• Nurture an environment of inclusion and diversity, giving each Team Member a voice.
• Maintain safety as the top priority in all aspects of our work: for Team Members, for guests and for products.
• Inspire the team and our guests with a passion for food and a willingness to go the extra mile to provide the best product.
• Set and reach aggressive sales and profit goals by making suggestions when appropriate, while also managing shrink.
• Establish an ongoing communication plan with the team, ensuring that all Team Members are informed and prepared to put their best food forward!
• Communicate with the merchandising team to ensure that promotions are properly communicated to Team Members and guests.
• Make innovative plans and suggestions to improve our business.
• Review and analyze financial, LOB reports, and historical reports to improve performance in sales, profits, shrink, labor controls, and reduction.
• Oversee period inventories for accuracy and monitor weekly fluctuations in inventory and shrink dollars.

About Us

At Giant Eagle Inc., we’re more than just food. We’re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It’s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top workplaces for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our grocery Stores and through our Corporate office, we are working together to put food on shoppers' tables and smiles on their faces. We’re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.

About Us
We are a chef-driven, guest-focused culinary brand dedicated to excellence, sustainability, and innovation. As we continue to grow, we’re looking for a dynamic leader to join our mission and elevate our culinary vision. 

We’re currently seeking an experienced, passionate, and results-driven Kitchen Manager to lead our multi-kitchen operations, enhance our culinary program, and play a pivotal role in shaping the future of our expanding brand. This is an exciting opportunity for a motivated leader to drive operational excellence, foster a culture of teamwork, and deliver extraordinary dining experiences.

Job Description:

As Kitchen Manager, you will oversee all back-of-house operations, drive culinary excellence, and lead a talented team of cooks and chefs. You’ll be responsible for menu development, food quality, cost controls, inventory management, and team development. This is a leadership position requiring a strong balance of creativity, structure, and accountability.

Key Responsibilities

• Lead, manage, and inspire the kitchen team, fostering a culture of excellence and accountability

• Oversee all food production to ensure consistent quality, taste, and presentation

• Develop and update seasonal, on-brand menus in collaboration with ownership or culinary directors

• Ensure compliance with health and safety regulations and uphold sanitation standards

• Manage food and labor costs within budget while maintaining quality and efficiency

• Source, order, and track inventory, maintaining vendor relationships and minimizing waste

• Hire, train, and mentor BOH staff, with a focus on leadership development and retention

• Work cross-functionally with FOH management to deliver an exceptional guest experience

Qualifications

• 5+ years of progressive kitchen leadership, including 2+ years as an Executive Chef or CDC

• Strong leadership, communication, and team-building skills

• Deep understanding of food costing, inventory, labor management, and scheduling

• Experience with scratch kitchens and seasonal or regional cooking

• Proficiency in kitchen operations, food safety, and sanitation protocols

• Ability to thrive in a fast-paced, high-volume environment

• Passion for hospitality, teaching, and continuous improvement

Benefits

• Competitive salary (based on experience)

• Health insurance

• Paid time off and holidays

• Dining discounts

• Growth opportunities within an expanding hospitality group

More detail about NYC , please visit

Hamlin House is a Florida-inspired social and racquet club redefining hospitality in Orlando’s SoDo neighborhood. Spanning more than 28,000 square feet of indoor–outdoor space, the club features premium pickleball courts, curated cultural experiences, and a vibrant food and beverage program led by Chef John Fraser and JF Restaurants. Designed for those who appreciate elevated style and atmosphere, Hamlin House is where exceptional cuisine, meaningful connection, and sport come together to create a life beyond the lines.

John Fraser Restaurant Group is looking for a Kitchen Manager  to join our team at Hamlin House. We are looking for someone who has a strong working knowledge of culinary and the strategic mind for administration. This role requires someone who is organized, tech savvy, who has worked in kitchens but is interested in transitioning into more of an administrative role.

Key Responsibilities

The Kitchen Manager is responsible for inventory control, kitchen equipment, and item management. Ensures compliance with federal, state, and local food safety regulations. In addition, this person will be responsible for coordinating and directing all work assignments in the Stewarding Department to ensure organization, sanitation, training, inventory and control of all china, glass, and silver items.

Staff Schedule, Development, and Training

• Write schedule according to staffing guide receivers, stewards, and stewarding
• Support the hiring, supervision, payroll, development and training of Stewarding Department employees in accordance with establishment standards.
• Lead, train, and mentor team, provide support, and maintain employee morale and motivation.

Cost Control

• Responsible for cost control and the proper storage of all service ware items including china, glass, silver, and food preparation equipment.
• Work with chef team on purchasing and receiving to ensure that china, glassware, silverware, chemicals, paper, and plastic specifications are met.
• Conduct monthly/quarterly inventory of china, glassware, silverware, chemicals, paper, and plastic.
• Conduct monthly inventory of cleaning supplies and chemicals.
• Monitor food cost on a daily basis based on purchases.
• Provide Chefs with information necessary for a successful food cost.
• Monitoring SOPs for ordering, receiving, storage, and waste.
• Monitoring/Setting appropriate pricing for all purchases.
• Working directly with vendors and accounting to ensure best pricing.
• Approving all food-related invoices.
• Monthly food inventory.
• Maintenance and upkeep of Margin Edge and Excel Checkbook.
• Monthly audit of Margin Edge.
• Weekly audit of Checkbooks.
• Training staff on Margin Edge best practices.

Kitchen Maintenance

• Maintain sanitation standards in all kitchen work areas as required by the Health Department regulations.
• Provide clean cooking utensils for the food and beverage operation and ensure that all utensils and equipment are clean, dry, and correctly stored in designated areas.
• Maintain safety, proper storage of chemicals, and chemical concentration logs.
• Supervise upkeep, safety and cleanliness in food preparation areas, refrigeration and storage areas, food and beverage service areas, hallways, corridors, and storerooms. Report any equipment deficiencies to engineering.

DOH

• Supporting F&B department in all Department of Health-related
• Checking HACCP logs on a weekly basis

Labor Cost

• Reporting to Executive Chef regarding overtime and staffing needs on a weekly

Menu Development

• Working with outlet chefs to find the best available product.
• Menu meeting
• Testing involvement
• Standardizing recipes
• Approval
• Communication

At JF Restaurants, we foster a collaborative, supportive, and inspiring work culture where culinary professionals can thrive and advance.

We offer:

• Salary - $60,000 – $65,000 (based on experience)
• Comprehensive medical, dental, and vision insurance
• 401(k) retirement plan
• Paid sick and vacation days
• Exclusive dining discounts at JF Restaurants

Join us in delivering exceptional culinary experiences at Hamlin House.
To learn more, visit hamlinhouse.com

JF Restaurants is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military  or veteran status, genetic information or predisposing genetic characteristic, or other protected status.   

More detail about JF Restaurants at Hamlin House part of JF Restaurants, please visit