Trabajos chef en North Carolina

Position Description: Responsible for developing and executing culinary solutions to meet guests? needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and expectations. Oversees and manages culinary brigade to meet production, presentation, and service excellence standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Scope of Role: Responsible for oversight of food operations within the location, reporting to the Executive Chef and/or Hospitality Director. • Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade., • Focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence., • Coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished., • Ensures food offerings align with the Harvest Table Culinary Group?s Core Pillars and Menu Commitments., • Implements and monitors menu and inventory management system including (but not limited to) ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits, maintenance of appropriate inventory levels based on menu needs, etc., • Is a leader in ensuring excellent quality and presentation of all food to all guests by offering sustainable, responsibly-sourced, and nutritionally-balanced options., • In collaboration with the Culinary/Chef?s Council, develops and implements relevant training to increase the knowledge and capability of culinary staff., • Assists in the development and management of annual operational budget, which includes the estimation and management of food and labor cost goals., • Maintains food cost at reasonable levels without any adverse impact to Harvest Table?s quality standards., • Monitors and directs culinary brigade to ensure that recipes and portion standards are followed, and that any adjustments made adhere to the Harvest Table Culinary Group?s standards and comply with the QA process., • Participates in the food management process by learning and understanding the PRIMA system to assist with ordering and invoice processing., • Interacts with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program., • Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards., • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws., • Ensures compliance with Harvest Table?s food, occupational, and environmental safety polices in all culinary and kitchen operations., • Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs., • Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level., • Knowledge of food safety and sanitation, food products, and food service equipment., • Degree from an accredited culinary institute preferred but not required. Bachelor?s degree preferred., • 4-7 years? executive-level culinary management experience required., • Minimum 2-3 years? culinary management experience in a multi-unit setting required., • ServSafe Certification. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

Our hours of operation are 6:00am - 2:00pm. The Line Cook works with a team to provide excellent, delicious, and consistently prepared food in a fast-paced environment. The Line Cook/Prep Cook is able to proficiently cook recipes at each of five stations as well as prep all ingredients. Food safety and ServSafe procedures are of the utmost importance and each Line Cook is very familiar with these regulations. This team member maintains a great attitude during stressful, busy kitchen shifts as well as assisting fellow line cooks and Kitchen Manager as they are able. Great service, great attitude, and great team work are key traits of this employee. Job activities: • Set up and stock stations with all necessary supplies, • Prepare food for service, • Cook menu items in cooperation with the rest of the kitchen staff, • Clean up station and kitchen, • Stock inventory appropriately, • Ensure that food comes out at high quality and in a timely fashion, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and customers, • Complete Temperature Logs and Checklists for daily and weekly cleaning and maintenance tasks, • Participate in all roles in the kitchen as required, including as dishwasher when needed, • Proven cooking experience, including experience as a line chef/prep cook, • Familiarity and fluency in kitchen terminology, • Excellent understanding of various cooking methods, ingredients, procedures, and equipment, • Accuracy and speed in executing assigned tasks, • Familiar with industry best practices, • Willingness to pursue ServSafe certification is a plus, • Availability requires regular WEEKEND & HOLIDAYS, except Thanksgiving & Christmas Day, • Ability to multi-task efficiently and focus on multiple responsibilities, • Ability to work in a high-volume, fast-paced environment, • Willingness and capability to work various positions throughout individual shifts and weekly schedule In our Eggs Up Grill DNA, we commit to provide Real Service for Real People – “wholesome and genuine,” “authentic, friendly and genuine hospitality.” Our restaurants are Home to the Whole Neighborhood – warmly welcoming anyone and everyone, ensuring everyone feels right at home. We’d love to make you a part of our family!

The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location. ? Trains and leads kitchen personnel ? Supervises/coordinates all related culinary activities ? Estimates food consumption and requisition or purchase food ? Selects and develops recipes and standardize production recipes to ensure consistent quality ? Establishes presentation technique and quality standards, and plans and prices menus ? Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen ? Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. ? Requires at least 2-3 years in a related position ? Requires at least 2-3 years of post-high school education, preferably a culinary degree ? Requires advanced knowledge of the principles and practices within the food profession ? Requires experiential knowledge of management of people and/or problems. ? Requires verbal, reading, and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

Position Description: Responsible for developing and executing culinary solutions to meet guests? needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and expectations. Oversees and manages culinary brigade to meet production, presentation, and service excellence standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Scope of Role: Responsible for oversight of food operations within the location, reporting to the Executive Chef and/or Hospitality Director. • Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade., • Focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence., • Coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished., • Ensures food offerings align with the Harvest Table Culinary Group?s Core Pillars and Menu Commitments., • Implements and monitors menu and inventory management system including (but not limited to) ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits, maintenance of appropriate inventory levels based on menu needs, etc., • Is a leader in ensuring excellent quality and presentation of all food to all guests by offering sustainable, responsibly-sourced, and nutritionally-balanced options., • In collaboration with the Culinary/Chef?s Council, develops and implements relevant training to increase the knowledge and capability of culinary staff., • Assists in the development and management of annual operational budget, which includes the estimation and management of food and labor cost goals., • Maintains food cost at reasonable levels without any adverse impact to Harvest Table?s quality standards., • Monitors and directs culinary brigade to ensure that recipes and portion standards are followed, and that any adjustments made adhere to the Harvest Table Culinary Group?s standards and comply with the QA process., • Participates in the food management process by learning and understanding the PRIMA system to assist with ordering and invoice processing., • Interacts with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program., • Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards., • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws., • Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs., • Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level., • Knowledge of food safety and sanitation, food products, and food service equipment., • Degree from an accredited culinary institute preferred but not required. Bachelor?s degree preferred., • 4-7 years? executive-level culinary management experience required., • Minimum 2-3 years? culinary management experience in a multi-unit setting required., • ServSafe Certification. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

Time to step up your career! This is your moment to shine and lead the way for others too. We?re hiring full-time Food Service Supervisors to join our passionate Food Services Team. Alongside a manager who will help coordinate and lead operations, you?ll help oversee staff, collaborate with teammates, and help where needed. We can?t wait to see your growth, all while igniting your passion and pursuing what matters to you. ? Produce and maintain work schedules and may prepare production packets (Production sheets and recipes). ? Direct daily activities. ? Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements. ? Ensure that food items are stored in a safe, organized, and hazard-free environment. ? Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner following Aramark policies and procedures. ? Maintain a sanitary department following health and safety codes and regulations. ? Maintain accurate inventory on a weekly basis. ? May prepare orders as needed to ensure accurate production for location. ? Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork. ? Maintain a safe and hazard-free working environment. ? Train/mentor other food service workers. ? Maintain logs on all maintenance required on equipment within the department. ? Ensure all food safety/temperature logs are completed with appropriate corrective action, as necessary. ? Perform preventative maintenance checklist. ? Recommend replacement of existing equipment to meet needs of facility. ? Proficiency in multi-tasking. ? Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program. ? Must fill in for absent employees at location, as necessary. ? Maintain knowledge of daily catering events and confirm they are prepared and delivered on time. ? Be able to work occasional night and weekend catered events. ? Attend food service meetings with staff. ? Maintain communication with staff (including office staff, e-mail, phone calls, inter-office mail, etc). ? May perform cashier duties as the need arises. ? Promote good public relations. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. ? Must read, write, and understand verbal instructions ? Must complete a sanitation course either before or during first year ? Must be knowledgeable in operating an efficient cost-effective program. ? Ability to perform basic arithmetic ? Maintain emotional control under stress ? Ability to resolve interpersonal situations ? Strong organizational skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

About Us: At ENRICO'S, connection is at the core of what we do. Our team, our guests, and our community matter deeply to us. We work together, support one another, and create a space where everyone feels welcome. As a Pizza Cook/Pizza Chef, you’ll bring our kitchen experience to life through quality-driven cooking, consistent execution, and teamwork. Whether you’re already slinging dough or excited to learn, each shift is an opportunity to grow your skills and help deliver the pizzas our guests love. What We Expect of You: Great people make an amazing workplace! If you have the following qualities, you will thrive here! • Take pride in preparing high-quality, scratch-made food with consistency, • Enjoy working in a fast-paced, collaborative kitchen environment, • Stay calm, focused, and efficient during busy shifts, • Care deeply about cleanliness, organization, and food safety standards, • Are dependable, punctual, and supportive of your teammates, • Maintain a positive attitude and communicate clearly and respectfully, • Are eager to learn new techniques! Responsibilities: • Prepare and cook scratch-made pizzas and other Savage Pizza menu items, • Stretch, top, and bake pizzas according to company standards (training provided), • Read and execute ticket orders accurately while meeting ticket-time expectations, • Perform proper portion control and minimize food waste, • Label, store, rotate, and handle food according to safety guidelines, • Maintain a clean, organized, and fully stocked station throughout service, • Check and record food temperatures to ensure food safety compliance, • Assist with prep work during off-peak hours as needed, • Complete daily cleaning tasks and properly use cleaning chemicals, • Work closely with fellow kitchen team members to support smooth operations Skills: • Must be at least 18 years of age, • Previous kitchen AND pizza experience REQUIRED, • Strong communication and teamwork skills, • Basic math skills and ability to follow recipes and instructions, • Ability to stand for 8+ hours and lift up to 35 pounds, • Ability to bend, kneel, and move efficiently in a busy kitchen Availability Requirements • Availability 5 days per week, • Lunch and/or dinner shifts, • Weekends required, • Some holidays Why Work With Us? We’re a neighborhood favorite with loyal guests and a tight-knit team. Our people are the heart of our brand, and we’re committed to creating a supportive, welcoming workplace where you can grow. What You Can Expect From Us: Our team members are the most important stakeholders here and the heart of expanding our brand. We ensure that our team members receive extensive training and development, are continuously set up for success, and feel welcomed in our family! In addition we offer the following perks: • Competitive pay, • Flexible scheduling, • A positive, supportive work environment, • Opportunities for growth and development Take charge of your future — apply today! We are proud to be an equal opportunity employer and value the strength that diversity brings to our team. Powered by JazzHR Xs2JXgbS92

Executive Chef – Events & Hospitality The Alliance | Full-Time The Alliance is seeking an experienced Executive Chef to lead culinary experiences for a wide range of events and gatherings. This role is ideal for a chef who enjoys creating elevated food experiences across multiple formats, from intimate private meals to large leadership events. Events include private executive dinners, leadership retreats, luncheons, and catered events, with service styles ranging from aesthetically designed buffet lunches to plated fine dining experiences. The role may also support tailgates and special events, requiring creativity, flexibility, and strong execution. Key Responsibilities • ⁠Plan and prepare high-quality meals for executive and corporate events, • Design menus for a variety of formats including buffets, plated meals, and catered gatherings, • Execute private dining experiences for small groups as well as larger leadership events, • Maintain exceptional food presentation and culinary standards, • Coordinate kitchen operations and event meal preparation, • Ensure consistency, organization, and high-level hospitality across all events Qualifications • Professional culinary experience required, • Chef and catering experience strongly preferred, • Experience executing both fine dining and high-quality buffet service, • Ability to manage multiple event styles and guest sizes, • Strong attention to presentation and detail, • Ability to thrive in a fast-paced event environment, • This is a full-time position based at Alliance headquarters, supporting a dynamic calendar of internal and leadership events.

Executive Chef Rocky Top Catering - UNC Chapel Hill Rocky Top Catering is seeking a high-energy, proven, hands-on Executive Chef to lead culinary operations at our UNC Chapel Hill location. This is a flagship leadership role within a complex, high-volume environment that spans institutional dining, athletics, premium stadium hospitality, and upscale catering. The Executive Chef will report directly to the Culinary Director and serve as a key ambassador for our brand, team, and clients. Position Overview The Executive Chef will oversee all culinary facets of a from-scratch operation supporting stadium-wide events, athletic dining, luxury suites and boxes, corporate drop-off catering, and upscale on- and off-site events. The ideal candidate is operationally sharp, logistically minded, administratively strong, and thrives in fast-paced, high-profile environments. This role requires a leader who is firm and concise on the floor, yet approachable, flexible, and supportive when coaching and mentoring the team. Key Responsibilities • Lead and execute all culinary operations for stadium events, premium hospitality, and catering services, • Plan and execute large-scale events with a logistics-driven, one-month-out mindset, accounting for limited space, time, equipment, and staffing, • Manage and mentor culinary teams through hands-on leadership, coaching, and development, • Maintain high standards for food quality, presentation, safety, and sanitation, • Oversee administrative functions including menu development, costing, labor management, ordering, inventory, and budgeting, • Collaborate closely with the Culinary Director and operations leadership to align culinary strategy with business goals, • Serve as a polished, client-facing representative of Rocky Top Catering, building and maintaining strong client and university relationships, • Support off-site events, large-scale prep at the central commissary kitchen, and other company kitchens as needed, • Ensure compliance with company policies, nutritional standards (including athletic dietary needs), and food safety regulations Qualifications & Experience • Minimum 5 years of Executive Chef experience in large-scale, high-volume operations, • (stadiums, arenas, large banquet resorts, cruise lines, or similar environments strongly preferred), • Multi-unit experience highly desirable, • Stadium or sports venue experience strongly preferred, • Proven from-scratch cooking experience, • Strong business acumen with accountability and ownership mindset, • Exceptional organizational and multitasking skills, • Background or working knowledge in nutrition and athletic dietary programs preferred, • Flexible schedule required, including nights, weekends, and some holidays, • Fast-paced, high-expectation environment with multiple concurrent events Compensation • Salary range: $95,000 – $110,000, commensurate with experience

At Rocket Farm Restaurants, the core philosophy that defines our culture is â We serve the person who is serving the guest.Our culture is not something we act out on the floor of the restaurant.It starts with how we treat and serve one another in the kitchen â with dignity, respect, and care.We

Superica Charlotte is seeking a passionate Executive Sous Chef!. The Executive Sous directly oversees the day-to-day operations of all areas of the kitchen including production/prep, private parties and special events, stewarding, purchasing and receiving.

Under the direction of the Backal Hospitality Group, Twisted Ladder a casual dining venue nestled in the heart of the Research Triangle is seeking a highly motivated and skilled Executive Sous Chef to join our team of dedicated culinary professionals.

Rocket Farm Restaurants is seeking a passionate Executive Sous Chef for their Charlotte locations!. The Executive Sous directly oversees the day-to-day operations of all areas of the kitchen including production/prep, private parties and special events, stewarding, purchasing and receiving.

Regional Culinary Director - Business Dining Charlotte, NC based Search by Harper Associates Our client is a boutique national leader in Business & Industry food service, providing customized dining solutions to “at work” companies throughout North America. Their success is built on operational excellence, financial discipline, culinary innovation, and strong leadership. Position Overview The Regional Culinary Director is ultimately responsible for the overall performance of multiple corporate dining accounts within an assigned region. This includes full operational oversight, financial accountability, culinary quality, safety compliance, and client satisfaction. The ideal candidate will have hands-on Chef experience combined with strong General Manager–level leadership skills, including P&L management, team development, and multi-unit operations oversight. Responsibilities • Oversee all phases of operations from start to finish, • Maintain accountability for food cost, labor, budgets, and profitability, • Ensure compliance with company and client policies, SOPs, and quality standards, • Lead menu planning and vendor compliance to support cost control and execution, • Monitor production systems, sanitation, safety, and culinary standards, • Partner with HR on hiring, onboarding, payroll coordination, and staffing needs, • Collaborate with Accounting, Marketing, and corporate support teams, • Facilitate leadership meetings and drive operational alignment, • Implement company promotions and training programs, • Maintain strong client relationships and respond proactively to feedback This role requires up to 75% travel. Preferred location: Charlotte, NC area (flexible for the right candidate). Company vehicle, great benefits, $80-90,000 plus bonus. Please email resume to Ben Schwartz : in confidence. Ben Schwartz | President | Harper Associates Direct: (248) 737-0431 | Fax (888) 737-8525 | Hospitality Placement Specialists

Chef de Cuisine Are you tired of paying high rent, taxes, and long commutes if you are in NYC, Chicago? Then join our team at Dilworth Tasting Room! An Amazing Sommelier and Chef and Mixologist inspired restaurant with a Globally themed menu focused on highly creative small plates in Charlotte, Nort

Join the hospitality team at Juneberry Ridge working to change the way the world grows. This is a role for a seasoned hospitality professional with a passion for nature-led experiences and a commitment to excellence. As our Director of Hospitality, you will serve as a creative and operational partner to the Chief Strategy Officer (“CSO”)—leading the planning, development, and execution of hospitality, lodging, culinary, and farm-immersion programming at Juneberry Ridge (“JBR”). You will guide our team into the next chapter of growth by elevating service standards, implementing strong systems, and shaping experiences that reflect our identity as a regenerative farm, education center, and guest destination. You will work closely with the Executive Chef, Private Events Manager, F&B Manager, and Marketing Manager to plan ahead, design new offerings, refine operations, and ensure delivery of exceptional guest experiences. This role is ideal for someone who brings industry expertise from high-end hospitality or nature-based retreat settings, who thrives at the intersection of planning and execution, and is driven to build a destination known for its authenticity, creativity, and service excellence. Empathy for others, creative thinking, operational discipline, and a deep interest in the entire guest journey are essential qualities for this role. Your success requires strong collaboration with culinary, farm, events, marketing, and leadership colleagues across our organization. ESSENTIAL DUTIES: Guest Experience Excellence ● Oversee guest communications, pre-arrival coordination, and onsite service execution. ● Curate and drive innovation across food and beverage programs, especially working with the executive chef to amplify our farm-to-table creativity, innovation, and excellence. ● Be the leader who elevates our FOH service standards and ensures team performance is rooted in excellence, authenticity, warmth, and professionalism. ● Partner with the culinary and events teams to ensure seamless flow across dining, lodging, and activities. ● Regularly assess guest feedback and drive continuous improvements. ● Frequently lead and participate in guest-facing programming (including a mix of weekdays, weekends, and evenings) to ensure quality, solve problems, build guest relationships, and train your team by example. Advance Planning & Program Development ● Lead 3/6/12/24-month hospitality planning for our lodging, dining, events, and farm-immersion experiences. ● Translate strategic direction from the CSO into detailed service plans, staffing models, calendars, and implementation schedules. ● Design and refine guest experiences that integrate nature, culinary expression, wellness, and education. ● Collaborate with marketing to ensure programs are well-defined, timely, and accurately represented. Operational Excellence & Systems Leadership ● Build and maintain SOPs across hospitality functions—dining, lodging, event delivery, guest touchpoints, and activities. ● Establish training plans and service education programs aligned with upscale to luxury standards set for our unique style of farm-inspired hospitality. ● Lead scheduling and labor allocations in alignment with programming and financial targets. ● Support the implementation of operating systems, service standards, and performance measurement practices. ● Ensure the cleanliness, safety, readiness, and presentation of all hospitality spaces. Financial & Administrative Discipline ● Manage procurement planning and cost controls aligned with each service. ● Lead monthly inventory and cost management for hospitality department. ● Lead hospitality budget management and forecasting aligned to financial targets and adjusted to seasonal programming goals. ● Maintain vendor relationships and negotiate contracts that support quality and efficiency. ● Ensure compliance with safety, licensing, and regulatory requirements. Team Leadership & Collaboration ● Coach and develop hospitality staff to strengthen execution, accountability, and professional growth. ● Partner with the CSO to develop team culture and leadership practices. ● Facilitate cross-department communication, ensuring strong collaboration between farm, culinary, education, marketing, and hospitality functions. ● Lead training, onboarding, and performance evaluations for hospitality team members. A TYPICAL WEEK: ● Lead team meeting to review upcoming programs and discuss guest and operational needs ● Observe service flow and coach staff on hospitality standards. ● Coordinate with marketing to seed future programs with enticing seasonal highlights and program innovations. ● Walk lodging and event spaces to verify readiness, presentation, and safety. ● Connect with guests, solve problems in real time, and refine guest service opportunities. ● Analyze inventory levels plan procurement needs with Executive Chef and F&B Manager. ● Review month-end financial reporting and note variances vs. budget plan ● Meet with the CSO to align on strategic initiatives, future offerings, and operational improvements. QUALIFICATIONS: ● 7–10+ years of experience in hospitality leadership, preferably in boutique lodging, culinary-driven destinations, wellness retreats, or nature-based hospitality. ● Experience building and managing service standards, SOPs, and training systems. ● Strong operational and administrative skills paired with creative program development. ● Ability to work flexible hours, including evenings, weekends, and holidays. ● Confidence communicating with guests, staff, and cross-functional partners. ● High integrity, professionalism, and alignment with our mission and values. ● Must pass a background check. DETAILS & BENEFITS: ● Full-time, 45 hours per week, full benefits. ● Fully paid (no-premium) healthcare (individuals and families). ● Fully paid life insurance. ● Fully paid vision (individuals only). ● 18 PTO days + 8 recognized holidays. OUR CORE VALUES: ● Be Joyful ● Integrity ● Pioneering ● Accountability in All We Do ● Learn, Educate, and Share ● Willful and Enthusiastic Stewardship ● Teamwork

Pizza Hut - Pisgah Forest is looking for a Restaurant Cook to join our team in Pisgah Forest, NC. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Pizza Hut - Pisgah Forest you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Pizza Hut - Pisgah Forest.

Job Title: Culinary Specialist Category / Component: Enlisted Both Overview Culinary Specialists operate and manage Navy dining and lodging services, planning menus, preparing meals, managing inventories and records, and contributing directly to crew morale and readiness at sea and ashore, including support to high visibility executive food service when selected. Key Responsibilities Plan menus and order subsistence; prepare and serve meals in galleys, mess decks, and wardrooms; manage storerooms, inventories, and financial records; operate and maintain kitchen and dining spaces; lead food production teams and supervise sanitation and food safety; support executive dining services and protocol events and perform in flight food service duties when assigned. What to Expect Fast paced food service operations with strict sanitation, safety, and quality standards; team focused environment with rotating schedules that align to ship and base operations; hands on culinary production and customer service with periods of high volume and special events; opportunities to work in both large cafeteria style operations and small executive dining venues. Work Environment Work in galleys and dining facilities aboard surface ships and submarines and in shore based dining facilities and lodging operations; operate across a range of venues from large mess decks to small wardrooms and executive dining spaces; deploy worldwide with ships and units and support food service in both afloat and ashore environments. Pathways, Training & Advancement Recruit Training followed by accession training and on the job qualification in galley operations, food preparation, baking, serving, and records management; Culinary Specialist A School may be waived based on pipeline needs, with Sailors qualifying through unit training and formal courses as available; progressive advancement through roles such as watch captain, leading Culinary Specialist, and opportunities for special programs such as Executive Services, Enlisted Aide, and Instructor duty. Enlist as a Culinary Specialist and complete accession training, with rating assignment and formal schooling sequenced based on service needs; compete for special duty programs, including Executive Services and Instructor tours, after gaining fleet food service experience and strong performance marks. Qualifications All Navy jobs require meeting general enlistment or commissioning standards, which typically include: • Eligibility to serve in the United States Navy, which may involve United States citizenship or other legal residency and work status, depending on the program and current law and policy, • A high school diploma or equivalent for enlisted positions, and a bachelors or qualifying professional degree for officer positions, • Meeting age limits that vary by program and are set in law and Navy policy. Some communities have more restrictive age ranges, • Meeting medical, vision, and dental standards, including body composition and physical fitness requirements, with some jobs requiring more demanding standards, • Meeting character and conduct standards, including background screening, • Achieving required test scores for your program, such as the Armed Services Vocational Aptitude Battery for enlisted roles or officer qualification tests for officer programs, • Eligibility for a security clearance when required for your rating or designator, • Additional qualifications can include specific skills, education, licensure, or experience that are unique to a job or community and will be reviewed with you by a recruiter. Additional qualifications for this job may include: Team orientation with good communication and customer service skills; solid arithmetic and record keeping ability for inventory and financial management; interest in culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes, portioning, and sanitation procedures; ability to meet Navy enlistment standards and work safely in hot and fast paced galley environments. Education Education benefits are available through standard Navy programs such as Tuition Assistance, the Post-9/11 GI Bill, ACE-recommended college credit for Navy training, Navy COOL-funded certifications, USMAP apprenticeships, and other Navy College Program opportunities. Specific options depend on the Sailors status, training, and current Navy policy. Pay, Benefits & Service Pay, benefits, and service commitments follow standard Navy Active and/or Reserve policies for this type of role, including basic pay, allowances when eligible, health coverage, and retirement options. Exact entitlements, special pays, and service obligations depend on program, component, years of service, and current law and Navy guidance. Incentives Incentives such as bonuses, special pays, and loan repayment may be available at times for specific ratings or communities, but they change frequently and cannot be guaranteed. Applicants must confirm current incentives and eligibility with an official Navy recruiter or authoritative Navy source. Notes and Disclaimers This description is a general overview of typical duties, training, and opportunities in this community. It does not replace official Navy instructions, policies, or contracts and does not guarantee specific assignments, training, incentives, or outcomes. Actual opportunities depend on Navy needs, individual performance, screening results, and current law and policy.

Overview: Is cooking and feeding people your passion? Do you love to prepare mouthwatering dishes? Do you aspire to be a Chef? Let us help you grow your culinary talents! With flexible hours, competitive pay, and opportunities for advancement, it Pays to Go Lowes Foods! Pay start at $15 / hour. BENEFITS FOR NOW & YOUR FUTURE: Paid Time Off* Discount on Private Brand Products Medical, Dental, Vision* Short & Long Term Disability Employee Assistance Program 100% Company Funded Pension 401k Plan and More! *Full Time positions Responsibilities: • Set up and stock stations with all necessary supplies, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Prepares a variety of meats, seafood, poultry, vegetables, dairy and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags., • Processes prepared foods for service using standard kitchen equipment, • Assure that each item is cooked to the Chef and guest’s specifications, • Garnish each dish properly, • Adhere to instructions provide by the Head Chef, Lowes Foods manuals, and documentation, • Maintain a clean and sanitary workstation area including tables, shelves, cooking equipment, prep equipment, and storage equipment both during and after service, • Stock inventory appropriately and according to established standards and systems, • Ensure that food comes out simultaneously, in a high quality and timely fashion, • Assumes responsibility for quality, food safety/sanitation and timeliness of products served, • Maintain safety and sanitation throughout the department according to Lowes Foods standards., • Provide guests service consistent with our established Purpose, Priorities, and Service Standards., • Ensure the quality of product for sale meets Lowes Foods standards., • Perform other related duties as assigned by the management staff Qualifications:, • Previous food preparation experience is helpful but not required., • Friendly, outgoing personality., • Ability to work well with others., • Ability to lift 25 lbs. consistently and 50 lbs. occasionally., • Ability to read and understand information and direction., • Effective communication, guest service and selling skills., • Must be at least 18 years old. #LI-KG1

Overview: To prepare Pick & Prep product and provide product preparation services to create a sensory and engaging experience for guests, while operating at or above company standards. Responsibilities: 1. Actively engage guests through product preparation, active sampling and suggestive selling., 2. To personally demonstrate superior guest service at all times. This will included but is not limited to story telling about specific products within the department, highlighting product benefits such as Fresh, Healthy, Seasonal and most importantly Local, etc.., 3. Demonstrate knife showmanship skills to highlight the services and show offered at Pick & Prep, 4. Operate the Pick & Prep area according to strict merchandising and operational standards., 5. Ensure the quality of product for sale meets Lowes Foods standards., 6. Maintain sanitation and safety throughout the department according to Lowes Foods standards., 7. Perform product preparation, receiving, ordering, stocking, merchandising and guest service as necessary to achieve standards., 8. Perform PA announcements., 10. Friendly, outgoing personality., 11. Must be able to actively engage guests. Willingness to have fun with our guests., 12. Ability to work well with others., 13. Ability to lift 25 lbs. consistently and 50 lbs. occasionally., 14. Ability to read and understand information and direction., 15. Knowledge of Pick & Prep operations., 16. Demonstrate ability and willingness to learn multiple tasks and technical requirements of the job including knife skills., 17. Demonstrate effective communication, guest service and selling skills., 18. Must be at least 18 years old., 19. Ability to bend, kneel and stand for extended periods of time., 20. Ability to effectively communicate with, and take direction from supervision., 21. Ability to work well with computers and scales. #LI-JD1

Overview: To prepare Pick & Prep product and provide product preparation services to create a sensory and engaging experience for guests, while operating at or above company standards. Responsibilities: 1. Actively engage guests through product preparation, active sampling and suggestive selling., 2. To personally demonstrate superior guest service at all times. This will included but is not limited to story telling about specific products within the department, highlighting product benefits such as Fresh, Healthy, Seasonal and most importantly Local, etc.., 3. Demonstrate knife showmanship skills to highlight the services and show offered at Pick & Prep, 4. Operate the Pick & Prep area according to strict merchandising and operational standards., 5. Ensure the quality of product for sale meets Lowes Foods standards., 6. Maintain sanitation and safety throughout the department according to Lowes Foods standards., 7. Perform product preparation, receiving, ordering, stocking, merchandising and guest service as necessary to achieve standards., 8. Perform PA announcements., 10. Friendly, outgoing personality., 11. Must be able to actively engage guests. Willingness to have fun with our guests., 12. Ability to work well with others., 13. Ability to lift 25 lbs. consistently and 50 lbs. occasionally., 14. Ability to read and understand information and direction., 15. Knowledge of Pick & Prep operations., 16. Demonstrate ability and willingness to learn multiple tasks and technical requirements of the job including knife skills., 17. Demonstrate effective communication, guest service and selling skills., 18. Must be at least 18 years old., 19. Ability to bend, kneel and stand for extended periods of time., 20. Ability to effectively communicate with, and take direction from supervision., 21. Ability to work well with computers and scales. #LI-JF1

Overview: To prepare Pick & Prep product and provide product preparation services to create a sensory and engaging experience for guests, while operating at or above company standards. We are excited to announce that Lowes Foods Store 291 Waxhaw, NC will open soon! The store will be packed with all our Guests’ favorite concepts that we can’t wait to share with this community! Responsibilities: 1. Actively engage guests through product preparation, active sampling and suggestive selling., 2. To personally demonstrate superior guest service at all times. This will included but is not limited to story telling about specific products within the department, highlighting product benefits such as Fresh, Healthy, Seasonal and most importantly Local, etc.., 3. Demonstrate knife showmanship skills to highlight the services and show offered at Pick & Prep, 4. Operate the Pick & Prep area according to strict merchandising and operational standards., 5. Ensure the quality of product for sale meets Lowes Foods standards., 6. Maintain sanitation and safety throughout the department according to Lowes Foods standards., 7. Perform product preparation, receiving, ordering, stocking, merchandising and guest service as necessary to achieve standards., 8. Perform PA announcements., 10. Friendly, outgoing personality., 11. Must be able to actively engage guests. Willingness to have fun with our guests., 12. Ability to work well with others., 13. Ability to lift 25 lbs. consistently and 50 lbs. occasionally., 14. Ability to read and understand information and direction., 15. Knowledge of Pick & Prep operations., 16. Demonstrate ability and willingness to learn multiple tasks and technical requirements of the job including knife skills., 17. Demonstrate effective communication, guest service and selling skills., 18. Must be at least 18 years old., 19. Ability to bend, kneel and stand for extended periods of time., 20. Ability to effectively communicate with, and take direction from supervision., 21. Ability to work well with computers and scales.

Job DescriptionDishwasher Dishwasher Duties: • Maintains a clean kitchen, properly washes and sorts soiled dishes, and preps foods as needed. Keeps dish area free of clutter and organized., • Sets up dish stations, including dish machines and sinks., • Maintains clean / dry floors throughout the shift., • Properly washes, stacks, glassware, silverware, cookware, and storage containers., • Changes water of machines and sinks every two hours, or more often as required by business levels, and properly uses chemical dilutions set by EcoLab., • Assists in the timely storing of food deliveries., • Maintains trash cans throughout shift and removes full trashcans and boxes at the end of each shift., • Maintains the dry storage area and the organization of storage shelves., • Follows the posted daily dish cleaning duties., • Customer service, • Planning and multi-tasking, • Self-motivated with a high energy level, • High school diploma or GED, • Hospitality-related kitchen experience preferred, • Current food handler's card and other certification as required by federal/state/local law

Job DescriptionShift: 1st 5 am- 4pm (2 days on, 2 days off, every other weekend) Shift: 2nd (M-F, occasional Saturdays) About Sara Lee Frozen Bakery Sara Lee desserts have always stood for incredible flavor and superior value in the frozen food aisle and away from home markets. For the first time in over 60 years, Sara Lee is operating independently as Sara Lee Frozen Bakery, a collection of top brands united in quality and innovation, including Sara Lee®, Chef Pierre®, Van’s®, Bistro Collection®, Superior on Main® and Cyrus O’Leary’s®. Sara Lee Frozen Bakery is proud to take these iconic brands into a new era and to continue the evolution that transformed one small Chicago bakery into an American institution. Using carefully sourced ingredients and time-honored recipes, the company is committed to making life’s moments a little sweeter, putting its customers first and discovering new ways to make everyone’s favorite foods even better. Working for Sara Lee Our vision is to be the world’s most beloved bakery by creating irresistible foods, growing with our customers, and delivering value for all. We believe that each of us has unique points of difference and experience to offer. We will achieve success through collaboration and innovation in an environment where employees feel empowered to execute with speed. Essential Duties and Responsibilities • Accurately scale and measure all ingredients using a variety of scales., • Condense partial pallets of ingredients daily., • Program liquid bulk and dry bulk system for mixer they are using., • Set up mixing platform with pre-scales. Read batch tickets for mixing instructions., • Setup and maintain equipment., • Operate assigned equipment., • Maintain a clean work environment throughout shift., • Accurately complete all necessary production documentation where applicable., • Know basic operations of assigned equipment basic trouble solving techniques., • 12 months of continuous work experience with the same employer in a manufacturing environment., • Understand and follow verbal and written instructions., • Practice good safety habits and have a good safety record., • Practice Good Manufacturing Practices (GMPs)., • Have and maintain good attendance., • Practice good housekeeping always., • Must be able to work with support groups to make sure lines are ready to start on time and minimized downtime.

JOB SUMMARYThis is a sales position reports directly to the Vice President of Field Sales, FreshPoint. This position will be responsible for the improvement of FreshPoint’s market position and achieving financial growth by defining long-term strategic goals, identifying business opportunities, finding potential new customers and negotiating contracts to secure their business. Working with the Presidents, Sales Leaders and Marketing Associates, the Regional New Business Developer fosters relationships with prospects and transitions these accounts to the sales force.RESPONSIBILITIESWorks with the senior teams across multiple operating companies on the development of a comprehensive business development strategy with a focus on local street, local contract, and retail segments.Accountable for leveraging data to identify segment opportunities and build creative and effective sales plan to capitalize on those segmentsIdentifies business development opportunities, coordinates sales teams to propose new business, and drive such opportunities from concept to executionCollaborates with sales team to expand business development efforts, including contributing to annual profit plan and assist with the implementation and execution of such plans and tracking outcomesManages systems and processes to track, measure and report on results of business development initiativesGather information on emerging market and foodservice industry trends to understand the competitive landscape and top position Sysco for increased effectiveness in securing new businessAttends industry functions, such as association events and conferences, and provides feedback and information on market and creative trendsPresent to and consult with senior level management on trends in the foodservice businessIdentify opportunities for promotions, additional services, and distribution avenues that will lead to an increase in salesDevelop strong working relationships with brokers, distributors, company and foodservice industry peersSupport Customer Engagement efforts to provide FreshPoint customers with expanded service channel options (e.g. Sales Coordinator, FreshPoint mobile/ecomm).Plan and record daily activity accurately within CRM toolDevelop primary vendor programs as neededConduct quality business reviews for existing customersConduct merchandising research for customers regarding products to meet their needsReview weekly, monthly and quarterly sales objectives and results for target accounts and prepare action plans where improvement is neededProvide, prepare and cut samples for customers as requiredAttend sales meetings, food shows, customer events etc. and provide feedbackStay current with development in the field through participation in seminars, workshops and reading publicationsStay current with FreshPoint’s value-added offerings and technology solutions, including but not limited to customer-facing reporting toolPerform administrative duties, such as preparing sales budgets and reports, maintaining sales records and filing reports. Participate in ongoing training sessions.Assist with the trainings as requested. QUALIFICATIONSEducationHigh School education required. Bachelor’s degree in a related field (e.g. business administration) or equivalent educational level preferred.Minimum Experience5 or more years’ with a proven track record of opening new business in the food service industry.Preferred Experience:5+ years’ foodservice sales experience3+ years’ Restaurant management / chef experienceSkills:Proficient in Excel, Word, Microsoft Outlook, and some knowledge of Salesforce a plusExcellent oral and written communication skills are required.Excellent organizational and presentation skills are required.Intermediate word processing (Microsoft Word preferred) and intermediate spreadsheet application skills (Microsoft Excel preferred) are desired.Ability to work with a variety of people and situations in a fast-paced environment is required.Excellent interpersonal skills and ability to work with a variety of stakeholders.Can derive insights from others through probing questions and collaborative problem-solving.Superb organizational and project management skills, including the ability to execute multiple initiatives autonomously.Able to thrive in a fast-paced work environment.Ability to use FreshPoint's proprietary Customer Relationship Management (CRM) tool for planning and forecasting sales growth.Demonstrates mastery of skills in the area of consultative selling, marketing principles, prospecting, networking, coaching, and negotiations.Effectively coach, counsel, train and direct associates.

JOB SUMMARY The Marketing Associate is responsible for growing market share in the designated markets. Responsible for satisfying customer needs and meeting management objectives. Must maintain and grow customer base by penetrating existing accounts and opening new accounts. Develop a close working relationship with customers and all internal company departments. The Marketing Associate is responsible for growing market share in the designated markets. Responsible for satisfying customer needs and meeting management objectives. Must maintain and grow customer base by penetrating existing accounts and opening new accounts. Develop a close working relationship with customers and all internal company departments RESPONSIBILITIES • Managing existing customer base. Visit weekly, provide marketing flyers, menu ideas and market updates., • Prospecting/opening new accounts to meet company objectives and CMP goals., • Pricing and order-guide building, • Collecting past due balances, • Attend all sales meetings and trainings, • Maintain a great working relationship with customer service department and operational teams. QUALIFICATIONS Education • High School degree or equivalent Experience • Minimum 2 years of sales, and/or chef/restaurant management experience, and/or related (Business, Sales, Marketing, Hospitality; or Culinary Arts) degree., • 1 year of outside foodservice sales experience preferred, • Restaurant management / chef experience preferred Skills • Proficient in Excel, Word, Microsoft Outlook, and some knowledge of Salesforce a plus, • Working knowledge of warehouse distribution, a plus, • Good communication skills, • Detail-oriented Decision Making Authority • Profitability of a customer, • Most important decisions made with review and approval of other individuals or supervisors (include the reviews/approvals required):, • Customer credits and pricing

Pizza Hut - Pisgah Forest is looking for a Restaurant Cook to join our team in Pisgah Forest, NC. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Pizza Hut - Pisgah Forest you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Pizza Hut - Pisgah Forest.

Pizza Hut - Pisgah Forest is looking for a Restaurant Cook to join our team in Pisgah Forest, NC. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Pizza Hut - Pisgah Forest you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Pizza Hut - Pisgah Forest.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement Opportunities, • 530AM to 230PM great morning shift be home at night Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionDescription: ABOUT CHETOLA RESORT For over 180 years, Chetola Resort has offered guests a timeless mountain escape in the heart of the Blue Ridge Mountains. Serving as the gateway to beautiful Blowing Rock, North Carolina, Chetola is a luxury haven where adventure meets tranquility. The resort blends refined hospitality with immersive outdoor experiences—from Orvis®-endorsed fly fishing to award-winning dining, spa indulgence, and family-friendly recreation. Under new ownership and visionary leadership, Chetola is entering an exciting new chapter rooted in thoughtful renewal, authentic elegance, and exceptional guest service. This transformation includes revitalized operations, elevated service standards, and a dynamic new culinary leadership team committed to excellence and innovation. THE ROLE Chetola Resort is seeking a skilled and motivated Banquet Line Cook to join our newly reimagined culinary team supporting Timberlake’s Restaurant and the resort’s banquet and event operations. This role is responsible for preparing and executing high-quality dishes for weddings, corporate events, and special functions, ensuring each event reflects Chetola’s elevated culinary standards. The ideal candidate thrives in a fast-paced environment, takes pride in consistent execution, and brings a collaborative spirit to a team that values craftsmanship, precision, and hospitality. WHAT YOU’LL DO Banquet Culinary Execution • Prepare and cook banquet menu items according to standardized recipes and event requirements, • Execute dishes consistently and efficiently during high-volume banquet service, • Ensure proper seasoning, portioning, and presentation of all dishes leaving the kitchen, • Assist with setup and breakdown of banquet prep and service stations, • Work closely with the Executive Chef, Banquet Sous Chef, and culinary team to support smooth event execution, • Communicate clearly with kitchen and service teams to coordinate timing and service flow, • Maintain a positive, professional attitude during fast-paced banquet service, • Operate kitchen equipment safely and correctly including grills, fryers, ovens, and steamers, • Maintain clean, organized, and well-stocked workstations At Chetola, exceptional events are built on precision. As a Banquet Line Cook, your attention to detail helps ensure every plate reflects our culinary standards. • Recipe accuracy: Ingredients, measurements, and preparation methods followed exactly to maintain consistency, • Plating consistency: Every dish leaving the kitchen reflects proper portioning, temperature, and presentation, • Station readiness: Prep completed, ingredients organized, and equipment ready before service begins, • Service timing: Courses prepared and fired in coordination with banquet service flow, • Kitchen cleanliness: Workstations maintained with clean surfaces, labeled ingredients, and proper food storage, • Passionate about creating high-quality food and delivering exceptional guest experiences., • Reliable, hardworking, and detail-oriented with strong time management skills., • Comfortable working in a fast-paced, banquet-style kitchen environment., • Minimum 1–2 years of experience in a professional kitchen; banquet or high-volume experience preferred., • Culinary degree or equivalent experience a plus, but not required., • Current ServSafe Certification or ability to obtain within 60 days., • Availability to work evenings, weekends, and holidays based on event schedules., • Ability to stand for long periods and lift/carry up to 50 lbs., • Join a dedicated and growing culinary team shaping the next era of a beloved mountain resort., • Competitive pay and opportunities for career growth within a revitalized hospitality operation., • Comprehensive benefits for eligible full-time employees, including health, dental, vision, supplemental benefits, PTO, and on-property perks.

Job Description Summary: The Team Member is responsible and accountable for one of the most important tasks in our concept. Early Morning prep. any other duties assigned within the Restaurant including Guest Service, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • FOLLOW ALL RECIPES AND PROCEEDURES FOR PREPPING OUR SIGNATURE MIND BLOWING CHICKEN, • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Availability to work EARLY MORNINGS, weekends, holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Earn between $13 - $15 an hour! We guarantee you will receive an additional $3 an hour above your base pay rate. How does this work? If the tip pool falls short, we make up the difference to guarantee you make a minimum of $13 an hour. Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job Description The Food and Beverage Warehouse Receiver at the Whitewater Center (Whitewater) is responsible for ordering, receiving and distribution of food and beverage items, and maintains storerooms and transportation vehicles per Whitewater standards. This position is an on-site, part-time, hourly position that reports directly to the Warehouse Supervisor. Responsibilities • Receiving goods from vendors and storing the merchandise received., • Orders food and supplies based upon product specification as established by company ordering protocols and procedures., • Labeling and dating all products., • Maintains records and logs documenting storage temperatures of perishable food items per standard., • Delivering products to specific locations and storing them properly., • Separate order based on requisitions for delivery to locations across the property., • Assist management with accurate counts for month end inventory., • General warehouse cleaning and upkeep with maintaining sanitation in storage areas., • Able to read & write legibly., • Basic math skills (add, subtract, multiply, divide)., • Excellent verbal communication skills., • Basic computer skills., • Must possess a valid US driver’s license., • Must be at least 18 years of age., • Must be able to work effectively in a team environment., • Must be able to work in freezer, cooler and dry warehouse environments with extreme cold and/or warm temperatures., • Must be able to safely self-transport over uneven terrain or in a confined space., • Must be able to bend, lean, stand, and kneel on a regular basis and for sustained periods of time., • Must be able to lift and move at least 75 pounds., • Must be able to work outdoors for sustained periods of time and in all weather and environmental conditions., • Must be able to work in shared spaces with other employees and customers., • Access to Whitewater Center’s pass activities, • Staff discount program and pro deals, • 401K plan Overview of Department The Food and Beverage Department delivers exceptional, chef-driven culinary service to Whitewater guests. Whitewater is home to diverse and ever-evolving food and beverage outlets, including full-service and fast casual dining options. In addition, the Food and Beverage Department oversees catering for private events and Adventure Dining. Working at Whitewater Whitewater’s mission is rooted in the belief that we all share a genetic code that compels us to play outside and share these experiences with others. This mission is accomplished through promoting access and opportunities to play outside and bring people together. Our approach is simple: Make it compelling and easy to engage with nature and invite others to join. Legal Disclosures The Whitewater Center provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, the Whitewater Center complies with applicable state and local laws governing nondiscrimination in employment. This policy applies to all terms and conditions of employment including recruitment, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. NOTICE: Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States. The Whitewater Center is an employer that participates in the E-Verify program.

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description • We are hiring immediately for Sous Chef. Make a difference in the lives of people, your community, and yourself. At Morrison Healthcare, a Compass Healthcare company, you’ll join a culture that values caring for people, fostering belonging, and creating moments that truly matter. Here, your work has purpose: to nourish patients, caregivers, and communities while upholding the highest standards of detail, quality, and excellence in every meal served. For more than 70 years, Morrison has supported leading health systems nationwide with culinary, nutritional, and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our commitments, and believe in helping one another achieve more together by realizing our unlimited potential. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable BENEFITS FOR OUR TEAM MEMBERS • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Job DescriptionBenefits: • Free food & snacks Role Overview: Cook and prepare various food products, including meats, seafood, poultry, vegetables, and sauces, according to the clubs standard recipes using various equipment and utensils according to the daily prep list and at the direction of the Executive Chef. Main Responsibilities and Duties of the Job: Prepare Food Safely and Efficiently • Prepare menu items as needed for members., • Follow all state and local health and food safety regulations., • Inventory all items required for station set-up and determine those that require preparation., • Notify the Executive Chef of expected shortages., • Set up prep cook stations., • Prepare items according to standard recipes., • Follow all safety procedures for operating equipment., • Coordinate and time orders with other kitchen operations for maximum efficiency., • Requisition items needed to produce menu items., • Break down and maintain prep cook stations., • Cover, date, and neatly store all reusable leftover products., • Ensure that safety procedures are followed when cleaning/sanitizing assigned work areas and equipment., • Make recommendations for maintenance, repair, and upkeep of the line prep area and equipment., • Ability to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach., • Must be able to push, pull, or lift up to 50 pounds., • Comfortable with continuous repetitive motions., • Clean and Sanitary Work Area, • A minimum of two years of experience in kitchen preparation and cooking., • This can be replaced by sufficient culinary school education or a 2-year culinary degree., • Professional, courteous, collaborative mindset, • Proven problem-solving skills, • Of legal age to serve alcohol, • High school diploma, GED or currently enrolled in school, • Work week includes weekends.

Job DescriptionJob Summary We are seeking a talented Sous Chef to join our team. In this role, you will work the line and work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications:, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

JOB SUMMARYThis is a sales position reports directly to the Vice President of Field Sales, FreshPoint. This position will be responsible for the improvement of FreshPoint’s market position and achieving financial growth by defining long-term strategic goals, identifying business opportunities, finding potential new customers and negotiating contracts to secure their business. Working with the Presidents, Sales Leaders and Marketing Associates, the Regional New Business Developer fosters relationships with prospects and transitions these accounts to the sales force.RESPONSIBILITIESWorks with the senior teams across multiple operating companies on the development of a comprehensive business development strategy with a focus on local street, local contract, and retail segments.Accountable for leveraging data to identify segment opportunities and build creative and effective sales plan to capitalize on those segmentsIdentifies business development opportunities, coordinates sales teams to propose new business, and drive such opportunities from concept to executionCollaborates with sales team to expand business development efforts, including contributing to annual profit plan and assist with the implementation and execution of such plans and tracking outcomesManages systems and processes to track, measure and report on results of business development initiativesGather information on emerging market and foodservice industry trends to understand the competitive landscape and top position Sysco for increased effectiveness in securing new businessAttends industry functions, such as association events and conferences, and provides feedback and information on market and creative trendsPresent to and consult with senior level management on trends in the foodservice businessIdentify opportunities for promotions, additional services, and distribution avenues that will lead to an increase in salesDevelop strong working relationships with brokers, distributors, company and foodservice industry peersSupport Customer Engagement efforts to provide FreshPoint customers with expanded service channel options (e.g. Sales Coordinator, FreshPoint mobile/ecomm).Plan and record daily activity accurately within CRM toolDevelop primary vendor programs as neededConduct quality business reviews for existing customersConduct merchandising research for customers regarding products to meet their needsReview weekly, monthly and quarterly sales objectives and results for target accounts and prepare action plans where improvement is neededProvide, prepare and cut samples for customers as requiredAttend sales meetings, food shows, customer events etc. and provide feedbackStay current with development in the field through participation in seminars, workshops and reading publicationsStay current with FreshPoint’s value-added offerings and technology solutions, including but not limited to customer-facing reporting toolPerform administrative duties, such as preparing sales budgets and reports, maintaining sales records and filing reports. Participate in ongoing training sessions.Assist with the trainings as requested. QUALIFICATIONSEducationHigh School education required. Bachelor’s degree in a related field (e.g. business administration) or equivalent educational level preferred.Minimum Experience5 or more years’ with a proven track record of opening new business in the food service industry.Preferred Experience:5+ years’ foodservice sales experience3+ years’ Restaurant management / chef experienceSkills:Proficient in Excel, Word, Microsoft Outlook, and some knowledge of Salesforce a plusExcellent oral and written communication skills are required.Excellent organizational and presentation skills are required.Intermediate word processing (Microsoft Word preferred) and intermediate spreadsheet application skills (Microsoft Excel preferred) are desired.Ability to work with a variety of people and situations in a fast-paced environment is required.Excellent interpersonal skills and ability to work with a variety of stakeholders.Can derive insights from others through probing questions and collaborative problem-solving.Superb organizational and project management skills, including the ability to execute multiple initiatives autonomously.Able to thrive in a fast-paced work environment.Ability to use FreshPoint's proprietary Customer Relationship Management (CRM) tool for planning and forecasting sales growth.Demonstrates mastery of skills in the area of consultative selling, marketing principles, prospecting, networking, coaching, and negotiations.Effectively coach, counsel, train and direct associates.

Job Description The backwait maintains the flow of orders from servers to the kitchen to the diners, ensuring orders are completed quickly and correctly, assisting with finishing touches on dishes and conducting quality control on each dish. They are also responsible for delivering food from the kitchen to the dining room. Duties and responsibilities: • Set up the kitchen for service using checklist provided, • Keep track of times of all tickets and inform chef and management of tickets times prior to them getting too long, • Communicate 86’s items to all staff and keep board updated, • Communicating with kitchen on order of tickets, plates that are needed for upcoming dishes and what is needed, • Extensive menu knowledge and passing of menu test, • Plating desserts, • Shucking oysters, • Not sending out food that is not 100% correct, • Knowing table and seat numbers & passing of floor chart test, • Moving clean plates from dish room to kitchen and polishing prior to putting away, • Polishing glasses and silver ware during slower times in the kitchen, • Clearing tables when delivering food, • Handling guests request, • Handling allergies per policy, • Keeping pass clean during service, • Checking bathrooms and cleaning during service, • During down time walking restaurant clearing tables as needed, • Close down the kitchen using checklist provided Qualifications • Motivated to do what is necessary to keep the restaurant clean, • Dedicated to working as a team towards one goal, • Great organizational skills By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Tuition assistance The ideal candidate should have a passion for cooking, be able to work in a fast-paced environment, and possess excellent organizational and time-management skills. As a CDP, you will be responsible for preparing and cooking dishes according to our restaurant's recipes and specifications and maintaining the kitchen's cleanliness and organization. Responsibilities: • Prepare and cook menu items as directed by the Head Chef, • Ensure all food is prepared to the highest standards of quality, taste, and presentation, • Train and mentor junior chefs in the kitchen, • Assist with inventory and ordering of food and kitchen supplies, • Maintain a clean and organized kitchen, adhering to health and safety regulations at all times, • Minimum of 3 years of experience in a similar role, preferably in a high-end or waterfront restaurant, • Culinary degree or equivalent experience, • Strong communication and leadership skills, • Ability to work in a fast-paced, high-pressure environment, • Excellent knowledge of cooking methods, ingredients, and equipment Grove Bay Crawford is an E-Verify and equal opportunity employer; you must show proof of eligibility to work in the U.S.

White Lodging - - Responsibilities: Serve as a Sous Chef in training, learning and practicing full job duties in the absence of the Sous Chef; Mentor and collaborate with Entry and Senior Line Cooks, apprentices, and stewards while managing daily preparation and production in the food outlet; Follo

White Lodging - - Responsibilities: Serve as a Sous Chef in training, learning and practicing full job duties in the absence of the Sous Chef; Mentor and collaborate with Entry and Senior Line Cooks, apprentices, and stewards while managing daily preparation and production in the food outlet; Follo

White Lodging - - Responsibilities: Serve as a Sous Chef in training, learning and practicing full job duties in the absence of the Sous Chef; Mentor and collaborate with Entry and Senior Line Cooks, apprentices, and stewards while managing daily preparation and production in the food outlet; Follo

Kimpton Hotels - - Responsibilities: Follow departmental policies and restaurant rules as set forth in the employee handbook; Report maintenance or repairs needed to the Executive Chef; Prevent spoilage and contamination of foods by implementing proper sanitation practices; Stock and maintain suffi

White Lodging - - Responsibilities: Serve as a Sous Chef in training, learning and practicing full job duties in the absence of the Sous Chef; Mentor and collaborate with Entry and Senior Line Cooks, apprentices, and stewards while managing daily preparation and production in the food outlet; Follo

Culinary Specialists operate and manage Navy dining and lodging services, planning menus, preparing meals, managing inventories and records, and contributing directly to crew morale and readiness at sea and ashore, including support to high visibility executive food service when selected.Plan menus

Job DescriptionBenefits: • 401(k), • Bonus based on performance, • Health insurance, • Opportunity for advancement, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionCompany Description If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity. Come join our Flock! Job Description Reports To: Chief Engineer Supervises: None General Purpose: • Performs maintenance and repairs in specialized areas such as plumbing, electrical, carpentry, HVAC., • Cleans and maintains all equipment and work areas., • Documents all parts used and parts needed to be purchased., • Checks with Front Desk to make sure all guest issues have been resolved., • Checks HVAC loop temperatures are at normal operating temperatures., • Checks domestic hot water temperatures., • Walks building daily looking for lights out and any obvious breakdowns, blemishes or other problems., • Follows up on Housekeeping calls for maintenance issues., • Fixes all broken furniture as assigned., • Ensures that all work orders are completed., • Checks with Chief Engineer to make sure inventory is up to par, • Changes air and water filters throughout building, • Conducts preventative maintenance throughout property including guest rooms, public spaces, kitchen, restaurant, storage, and office areas., • Assists valet in resolving guest auto issues such as jump starts and flat tires., • Assists Guests with internet connectivity issues., • Assists other departments within the property as needed.Qualifications, • Must have basic knowledge of building mechanical systems and controls, energy management and building maintenance skills., • High school diploma or equivalent Additional Information 21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here:

Job DescriptionBenefits: • 401(k) matching, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Training & development We offer a challenging workplace for individuals interested in furthering their knowledge in the culinary world. Our team has received 5 James Beard Foundation nominations for Best Chef: Southeast and we want to continue to grow and push the boundaries of food and teamwork. Qualifications: • Cooking experience or Back of the House experience preferred., • Able to meet all scheduling commitments., • Able to anticipate the needs of others in the kitchen and proactively work to meet those needs, • Strong attention to detailJob Type: Full-Time / Friday-Sunday availability Benefits: • 401(k) matching, • Dental insurance, • Flexible schedule, • Health insurance, • Vision insuranceWe look forward to hearing from you!