Find & Apply For Chef Jobs In Cobb, Georgia
Chef jobs in Cobb, Georgia offer opportunities for culinary professionals to showcase their skills in a dynamic and growing industry. Responsibilities include preparing and cooking food, supervising kitchen staff, and ensuring quality standards are met. Positions available may include Executive Chef, Sous Chef, and Line Cook. Below you can find different Chef positions in Cobb, Georgia.
Jobs in Cobb
Browse jobs from a variety of sources below, sorted with the most recently published, nearest to the top. Click the title to view more information and apply online.
SUPERICA SOUS CHEF UP TO $65K/yr. + BONUS (Battery Park)
Unclassified
Cobb, GA
Executive Sous Chef
Marriott International
Cobb, GA
THE OPTIMIST SOUS CHEF UP TO $65K/yr. + BONUS (Midtown)
Unclassified
Cobb, GA
Tandoori chef for Indian food
Unclassified
Cobb, GA
LITTLE REY EXECUTIVE SOUS CHEF UP TO $80K/yr. + BONUS (Piedmont Heig
Unclassified
Cobb, GA
Line Chef
Allatoona Grill
Cobb, GA
Pastry Associate
La Madeleine
Cobb, GA
Garde Manager – A.M.
Marietta Country Club
Cobb, GA
Part-Time Nutritional Chef for Seniors
Unclassified
Cobb, GA
Sous Chef OEM
Unclassified
Cobb, GA
SOUS CHEF (FULL TIME)
Compass Group
Cobb, GA
Executive Chef – Porsche
Compass Group
Cobb, GA
Latest Jobs in Cobb
Salary Information & Job Trends In this Region
The Chef in Cobb, Georgia, plays a crucial role in the culinary industry in the region. - Commis Chef salaries range from $30,000 to $40,000 per year - Sous Chef salaries range from $45,000 to $60,000 per year - Executive Chef salaries range from $60,000 to $80,000 per year The history of the Chef profession in Cobb, Georgia, dates back to the early settlement of the area, where culinary skills were passed down through generations. As the culinary scene in Cobb, Georgia, has evolved, chefs have embraced new techniques, ingredients, and culinary trends to meet the demands of the ever-growing food industry in the region. Current trends in the Chef profession in Cobb, Georgia, include a focus on farm-to-table sourcing, sustainable cooking practices, and the incorporation of global flavors into traditional Southern cuisine.
