Chef jobs in North Carolina - Page 11

Job DescriptionDescription: SOUS CHEF SUMMARY Assists Executive Chef and Executive Sous Chef in providing management oversight for all aspects of an efficient, high-quality and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards while maintaining consistency in preparing the highest quality food. Contributes to the achievement of financial objectives by continually focusing on employee satisfaction, labor efficiency and quality work product. MAIN RESPONSIBILITIES • Ownership mentality resulting in delivery of exceptional food and beverage, • Professional image and demeanor, • Committed to delivering the highest quality of food, product standards, sanitation and safety, • Exceptionally service-orientedRequirements: SOUS CHEF REQUIREMENTS • Must have at least 5 years experience in a full service, high volume, scratch kitchen, • Experience cooking in and ideally leading an upscale casual concept restaurant, • Formal culinary training and education is a plus, • Servsafe certified or Food Handler certification preferred, • Must be capable of lifting up to 50lbs and working on feet for at least 8 hours, • As a leader, displays at all times a professional and positive attitude, • Maintains cleanliness and sanitation in an exemplary fashion, • Maintains a culture of constant and ongoing training and continuous improvement, • Adequate computer skills and more importantly, the ability to learn a new computer application quickly and follow the standards associated with it, • Above all, a desire to be the best!

Job Description Core Responsibilities · Follow the recipes and preparation guidelines to ensure consistency of the authentic Caribbean cuisine profile. · Operate equipment such as fryers, ovens, range, and other appliances used in the preparation of menu items. · Evaluate dishes for optimal flavor, texture, and presentation prior to delivery. · Collaborate with ownership to develop and refine menu items that represent the brand and meet takeout requirements. · Supervise line prep staff to ensure efficient workflow during peak times. · Train team members in techniques crucial to Caribbean cuisine, such as roti, oxtail stew, callaloo, and jerk chicken, maintaining strict adherence to food safety standards. · Manage shifts and oversee operations in the absence of the head chef. · Oversee packaging to ensure meals retain temperature and quality during transport. · Maintain balance between rapid service and product excellence essential for takeout success. · Monitor inventory levels of key ingredients (e.g., plantains, scotch bonnet peppers, coconut milk etc.) and coordinate reordering. · Uphold compliance with health codes and food handling regulations. · Maintain cleanliness and sanitation of work areas, utensils, and equipment. · Liaise with front-of-house and delivery teams (if applicable) to guarantee accurate and punctual order completion. · Incorporate customer feedback to improve culinary output and service procedures. · Process payments and handle cash, credit cards, and mobile transactions accurately. · Demonstrate efficiency and composure while multitasking and prioritizing customer needs during busy periods. · Assist with the receiving and storing of food items. Minimum Education Requirements/Certifications · High school diploma or GED required Experience Preferred · Minimum two years in a comparable restaurant role Physical Requirements · Capable of standing for extended durations · Ability to lift 50 pounds Required Licenses/Certifications · ServSafe Certification Availability · Willingness to work evenings, weekends, and holidays Opportunity to be part of a brand that values culture, flavor, and community Company DescriptionAbout Us Pimento Bay Kitchen and Marketplace is dedicated to serving authentic Caribbean cuisine with bold flavors. Our kitchen emphasizes traditional preparation methods, showcasing signature spices and herbs to deliver both vibrant taste and warm hospitality. As a To-Go restaurant concept, we honor island culture and service, cultivating a welcoming environment for both our staff and patrons. We seek individuals who embody positivity, adaptability, and a passion for exceptional food and teamwork. Our mission is to share comfort, cultural richness, and flavor—one order at a time. Candidates with a genuine interest in Caribbean cuisine and who excel in dynamic, high-energy settings are encouraged to apply.About Us\r\n\r\nPimento Bay Kitchen and Marketplace is dedicated to serving authentic Caribbean cuisine with bold flavors. Our kitchen emphasizes traditional preparation methods, showcasing signature spices and herbs to deliver both vibrant taste and warm hospitality. As a To-Go restaurant concept, we honor island culture and service, cultivating a welcoming environment for both our staff and patrons. We seek individuals who embody positivity, adaptability, and a passion for exceptional food and teamwork.\r\n\r\nOur mission is to share comfort, cultural richness, and flavor—one order at a time. Candidates with a genuine interest in Caribbean cuisine and who excel in dynamic, high-energy settings are encouraged to apply.

Job Description Looking for a strong leader who will be responsible for all onsite food and beverage and event operations. Someone who can oversee a multi faceted concept to ensure excellence in guest experience, team culture, financial performance and operational execution. Need someone who can look ahead to put in place promotional ideas, structure marketing to drive traffic and strategically build operations to increase revenue opportunities. Must have experience managing FOH and BOH staff. This is an exciting opportunity to help a business and a large staff grow. Please contact to discuss this incredible role. 704.780.1045 ext. 105 Company DescriptionGecko Hospitality, named to Forbes list of America’s Best Recruiting Firms, offers the largest selection of restaurants, catering, grocery store, corporate dining, senior living, healthcare foodservice, K-12 foodservice, and higher education foodservice positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts. With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision-makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining and grocery stores to senior living, Gecko recruits chef and management positions for all facets of the hospitality industry. Gecko boasts generations oGecko Hospitality, named to Forbes list of America’s Best Recruiting Firms, offers the largest selection of restaurants, catering, grocery store, corporate dining, senior living, healthcare foodservice, K-12 foodservice, and higher education foodservice positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts.\r\n\r\nWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision-makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers.\r\n\r\nOur national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining and grocery stores to senior living, Gecko recruits chef and management positions for all facets of the hospitality industry. Gecko boasts generations o

Job Description Summary: The Cashier is responsible and accountable for one of the most important tasks in our concept. Cashiering and any other duties assigned within the Restaurant including Guest Service, Restaurant Cleanliness and Teamwork. Job Expectations: The Cashier 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 DescriptionCompany Description About Hana Group Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we’re committed to delivering high-quality food that’s convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction. Our Culture At Hana Group, we believe our people are the heart of our success. We’re proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company’s success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement. Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that’s transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that’s growing across the U.S., Hana Group could be the perfect fit for you. Job Description The Sushi Team Leader (STL) position is a destination role in the kiosk organization. The on-site supervisor, you will be accountable for schedule adherence, product ordering, food safety and training of Sushi Chefs. The STL is also responsible for prepping ingredients to prepare items and maintaining a clean and safe work environment as well as customer and client communication and engagement. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control * Driving sales through operations and marketing execution * Controlling profit and loss by monitoring inventory management and business analysis * Expert understanding of food waste and costs and how it impacts the goals of the kiosk * Training and developing the team to meet the goals and expectations of the company * Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk * Preparing various types of sushi dishes according to established company guidelines on quality, portion size, presentation and food safety * Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard * Setting the example of customer service through ongoing communication with both the customer and client * Coaching and evaluating employees on ways of working aligned to company policy and expectations * Recruiting talent and leading team members aligned to the company culture * Creating an expectation for a clean work environment in order to prevent food contamination This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications * Minimum of three years in the food service industry; sushi rolling experience required * Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish * Ability to read, write and communicate in English * Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times * Valid food handler’s license, with expert knowledge of food safety regulations * The ability to stand for long periods of time * The ability to work under pressure with sound judgement * Encompass the company mission and core values Additional Information Apply Today by replying to this ad! We are an equal opportunity employer. $20.00 - $25.00 USD Hourly

Job DescriptionDESCRIPTION The 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. 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. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • 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 uniform policy, • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 40-60 lbs. comfortably

Job Description The Greystone Inn Lake Toxaway, North Carolina The Greystone Inn an iconic, luxury lakeside retreat in the Blue Ridge Mountains is seeking an experienced Task Force Chef to step in, stabilize, and elevate our culinary operation during a transitional period. This is a hands-on, leadership-forward role for a chef who thrives in fast-paced environments, respects tradition, and knows how to bring a kitchen back into rhythm without breaking the culture. The Opportunity As Task Force Chef, you will provide immediate culinary leadership, operational oversight, and mentorship to the kitchen team while maintaining the high standards our guests expect. You'll be trusted to assess, execute, and leave the operation stronger than you found it. Key Responsibilities * Lead daily kitchen operations across all meal periods * Stabilize staffing, schedules, and kitchen flow * Ensure consistency, quality, and presentation across all menus * Maintain food cost controls, inventory, and ordering discipline * Enforce food safety, sanitation, and health code compliance * Collaborate with ownership and leadership on menu execution and refinement * Coach and develop the culinary team with professionalism and respect * Step confidently into service when needed-this is not a clipboard-only role Ideal Candidate * Proven experience as an Executive Chef or Senior Sous Chef in upscale or luxury hospitality * Prior task force, interim, or turnaround experience strongly preferred * Calm under pressure; decisive without being disruptive * Strong leadership, communication, and team-building skills * Deep respect for classic technique with a modern, guest-focused mindset * Ability to adapt quickly to an established brand and culinary vision Benefits: Assignment Details * Status: Temporary (Task Force) * Duration: Flexible (based on operational needs) * Compensation: Competitive, commensurate with experience * Housing: On-site or nearby housing may be available * Travel: Travel assistance considered for the right candidate

Job Description Now Hiring for a New Restaurant Opening Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: • Provides support to Executive Chef in all areas of responsibility, • Manages back of house team members, operations, and food production for the restaurant and FIREBAR®, • Provides direction and training to team members by coaching, counseling, and providing feedback, • Accountable for ordering produce, seafood, and main food orders, • Conducts inventory bi-weekly in a team effort, • Responsible for scheduling back of house team members, • Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals, • Supervises and participates in butchering and portion control on each shift, • Excellent earning potential, • Attainable bonus paid every other pay period, • Comprehensive training, • Three weeks paid time off annually, • 401k + company match, • Competitive benefits— Medical, Dental, Vision, & Life Insurance, • New store openings— several growth opportunities for all team members!, • 2 years high volume, full service restaurant experience in a management position, • Warm, passionate, and committed to the industry, • Excellent communication skills, • Ability to remain calm, cool, and collected under pressure, • Self-Actualized and motivated, • Self-discipline; maintained professional appearance, • Butchering experience preferred Firebirds is an Equal Opportunity Employer.

Job Description Position Title: Sr. Sous Chef Salary: $70,000 - $78,000 A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Serve Those Who Serve At Compass Group, we take pride in providing exceptional dining experiences for the men and women who dedicate their lives to serving our country. Joining our military dining team means becoming part of a mission that goes far beyond food, it’s about gratitude, respect and service with purpose. Every meal you prepare, every guest you greet, every detail you deliver is an opportunity to honor those who protect our freedom. We’re looking for passionate people who believe that excellence in service is a way to give back, who find meaning in creating comfort, community and care for our nation’s heroes. If you’re ready to make a difference every day, join us and help us serve those who serve. Working as the Sr 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, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • 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 Apply to Compass Group today! Click here to Learn More about the Compass Story 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Job Description High Meadows Golf and Country Club, a member-owned mountain club in the picturesque community of Roaring Gap, North Carolina, is seeking a seasoned, thoughtful Executive Chef to lead its culinary program. Set against the backdrop of the Blue Ridge Mountains, High Meadows offers a refined yet relaxed club environment where tradition, community, and hospitality are deeply valued. The Club prides itself on delivering warm, memorable dining and social experiences. This is a rewarding opportunity for a culinary leader who values consistency, teamwork, and service excellence, and who is drawn to a balanced lifestyle in a close-knit mountain community while shaping the next chapter of the Club's dining program. WHY HIGH MEADOWS? Nestled in the heart of Roaring Gap, High Meadows Golf & Country Club offers a sanctuary where nature, recreation, and hospitality intersect. Designed by George Cobb, the Club's 18-hole golf course provides breathtaking mountain views and a rewarding challenge. In 2024, the North Carolina Golf Panel ranked the golf course #70 in North Carolina. Members enjoy activities such as tennis, pickleball, fitness, fishing, a walking trail, a pool, and seasonal social events that bring the community together. Roaring Gap is a warm and welcoming, scenic community offering a peaceful lifestyle rich with outdoor adventures, charming towns, and a slower pace that draws in those seeking balance and connection. POSITION OVERVIEW The Executive Chef will provide quality culinary experiences for Club members and guests. The Executive Chef requires strong management and customer service skills, as well as organizational skills, creativity, and adherence to good hygiene practices. They will be responsible for the financial management and effective leadership of the line and sous chefs, as well as food runners and stewards. They should possess a professional demeanor. JOB SUMMARY: ESSENTIAL FUNCTIONS • Accountable for ensuring that all aspects of the kitchen operation are fluid and efficient., • Responsible for the financial management of the operation with a heavy emphasis on food and labor cost control., • Works in unison with the team to meet goals and measures effectiveness through food & beverage profit, and service performance., • Responsible for the purchase and maintenance of all kitchen equipment., • Consistently monitor the proper storage, organization, and inventory of all food products., • Responsible for the selection, training, mentoring, and development of the personnel within the department., • Responsible for scheduling, time, and payroll records., • Schedules him or herself during the busiest periods, working alongside his/her team., • Training and implementation of all sanitation procedures to ensure exceptionally safe and clean working conditions., • Research vendors and suppliers for potential savings., • Preparation of menu matrices, recipes, and costs., • Research and develop new products to enhance menus., • Ensure all prepared plates are crisp, clean, appealing, and consistent., • Maintain a positive and professional approach with coworkers., • Make appearances in the dining room at least once a week., • Have a minimum of two Chef Demo events a year., • Rectify any problems arising or complaints., • Responsible for following BEOs and ensuring any changes are made., • Create custom menus when needed., • Embrace all new business to help work toward increasing revenue., • Manage higher cover counts to increase F&B revenue., • Attend all staff and food-related meetings., • Perform all administrative duties within the deadlines that are assigned., • Three years of experience in an Executive Chef role or a similar senior culinary leadership position; strong Executive Sous Chef experience will also be considered., • BS degree in culinary science or related certificate., • Expertise in food knowledge, quality, preparation, and presentation., • Expertise in food allergies, preferences, and alternative preparations., • Experience with creating schedules and labor cost management., • Experience with employee performance management required., • Strong ability to identify and resolve problems quickly and efficiently., • Strong leadership skills with the ability to delegate, especially during high-stress situations., • Strong verbal and written communication., • Thorough knowledge of food products, standard recipes, and proper preparation., • Strong knowledge of menu development., • Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures., • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc., • Desire and willingness to stay current on the latest cooking trends and best practices., • Possess strong conflict resolution abilities., • Ability to effectively deal with members and guests, especially when they require high levels of patience, tact, and diplomacy., • Must be able to work well under pressure in a fast-paced environment while maintaining a focus on guest needs, always remaining calm and courteous., • Basic math skills as well as budgetary analysis capabilities required., • Work tasks are performed both indoors and outdoors, and in both extreme heat and cold temperatures., • Ability to stand and walk for up to 12 hours., • Must be able to lift 50 lbs., • Must be able to exert a well-paced ability to reach different outlets and other departments on a timely basis., • Salary Range: $82,500 annually, commensurate with experience., • Bonus Potential: Performance-Based, • Relocation/transition housing assistance, • $2.1M Total Gross Revenues, • $1.8M Dues Revenue, • $540K Total F&B Revenue, • 20 Full-Time, 22 Part-Time Employees, • Amenities: golf, dining, tennis, pickleball, fitness center, outdoor pool, walking trail, stocked fishing pond, • 9 Board of Directors, • 10 Standing Committees: Finance; Personnel, Bylaws, & Policy; Golf & Athletics; Greens; Building, Grounds, Roads & Security; Food & Beverage; Membership; Social; Architectural Review Committee

Job DescriptionDescription: About the 500 Club The 500 Club is a unique sports and entertainment complex whose mission is to provide an atmosphere that fosters fun, friendship, and community for all ages. Centered around our newly renovated 18-hole golf course, The 500 Club is so much more than a traditional golf club. Our 16,000-sf clubhouse is currently undergoing a multi-million-dollar renovation to offer multiple indoor & outdoor dining options, members lounge, and pro shop. Our outdoor veranda will feature a one-of-a-kind venue for live music and entertainment. The 500 Club is privately owned by an investment group that includes multiple Daytona 500 winning NASCAR drivers, team owners, and other industry professionals. Join The Team !!! Requirements: Education and/or Experience • High School diploma or GED., • At least six months related experience or training. Job Knowledge, Core Competencies and Expectations • Sound knowledge of menu and skills to determine taste, doneness, presentation, timing and product utilization., • Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions) Prepare items required for work station according to par sheets or instructions from Sous Chef. Also responsible for the cooking and proper “doneness” and seasoning of all items from the Sauté Station as they appear on the menu and daily specials. Maintains consistency and order on the cooking line. Prepare products assigned to work station during service. Job Tasks/Duties • Prepares meats, seafood, vegetables and other items required for line and special function purposes as assigned., • Carefully follows club’s standard recipes when pre-preparing and preparing all items., • Properly assembles all tools and utensils needed to accomplish job duties., • Prepares or assists in preparing employee meals., • Assists with preparation of other food products in other kitchen areas as directed by immediate supervisor., • Uses food preparation equipment according to manufacturers’ instructions., • Returns unused food products to proper storage areas., • Uses safe and sanitary food handling procedures including those relating to personal hygiene., • Maintains and cleans work station and equipment., • Disposes of trash and food-preparation waste at the end of shift., • Returns soiled food preparation utensils and other small wares to the proper areas., • Makes recommendations for the maintenance, repair and upkeep of the sauté area and equipment., • Attends staff meetings and offers suggestions for improvements., • Performs other appropriate tasks assigned by supervisor. Licenses and Special Permits • Food safety certification. Physical Demands and Work Environment • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. • Push, pull or lift up to 50 pounds., • Continuous repetitive motions., • Work in hot, humid and noisy environment.

Job Description Thank you for your interest in a great career opportunity with Chick-fil-A. Here, you are taking the first step towards a very rewarding career. Every job at Chick-fil-A will prepare you to be the best you can be. That is our promise to you. Here at Chick-fil-A, you’ll have the opportunity to work closely with a highly motivated and driven Owner/Operator who is personally vested in your success. Your Success is our Success We encourage you to fill out your application completely and let us know your availability. Add a cover letter to help us get your unique personality. Our Kitchen Team Member / BOH Crew Members work in a fast paced, high energy environment. The responsibility of our kitchen staff is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures. Job opportunities as Cook / Food Prep / Kitchen Team Member / BOH Crew Member is generally offered as full time or part time restaurant job. Prior experience in one of the following roles and brands is highly desirable: cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other BOH part time restaurant jobs at Chick-fil-A, Popeyes, Starbucks, Panera Bread, McDonalds, Taco Bell, Burger King, In-N-Out Burger. Requirements/Responsibilities Cook / Food Prep / Kitchen Team Member / BOH Crew Member Requirements & Responsibilities We are looking for applicants who exhibit the following qualities: • Consistency and Reliability, • Cheerful and Positive Attitude, • Values Teamwork, • Loves Serving and Helping Others Applicants must be able to: • Work Quickly and Efficiently, • Follow Food Safety and Cleanliness Guidelines, • Maintain Proper Quality Parameters Applicants will also be expected to be able work on their feet for several hours at a time and lift potentially heavy objects when necessary. Job opportunities as Cook / Food Prep / Kitchen Team Member / BOH Crew Member is generally offered as full time or part time restaurant job. Prior experience in one of the following roles and brands is highly desirable: cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other BOH part time restaurant jobs at Chick-fil-A, Popeyes, Starbucks, Panera Bread, McDonalds, Taco Bell, Burger King, In-N-Out Burger. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description Position Title: Sous Chef Salary: $55,000 - $57,500 A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Serve Those Who Serve At Compass Group, we take pride in providing exceptional dining experiences for the men and women who dedicate their lives to serving our country. Joining our military dining team means becoming part of a mission that goes far beyond food, it’s about gratitude, respect and service with purpose. Every meal you prepare, every guest you greet, every detail you deliver is an opportunity to honor those who protect our freedom. We’re looking for passionate people who believe that excellence in service is a way to give back, who find meaning in creating comfort, community and care for our nation’s heroes. If you’re ready to make a difference every day, join us and help us serve those who serve. As a Sous Chef, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef III also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 2 to 5 years of culinary experience., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • ServSafe or Department of Health Certification is preferred. Click here to Learn More about the Compass Story 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Compass Group maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Compass Group are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Job Description Verdigris Restaurant at Oxford Oaks Distillery in Oxford, NC is looking for new employees to join our growing team. We are a micro-distillery, specialty cocktail bar, and upscale restaurant where the community can gather and enjoy fine spirits, elevated cocktails, and delicious cuisine. Our ideal candidate is self-driven, motivated, and reliable. There may be multiple openings within this job description. Responsibilities • Train and develop chefs to company standards, • Create new dishes and menus in accordance with business needs, • Anticipate ingredient needs and arrange re-stock accordingly, • Ensure a productive kitchen flow that upholds business standards Qualifications • Experience working as a sous chef or chef, • High familiarity with kitchen equipment, processes, and health and safety guidelines, • Able to delegate tasks effectively and assist when needed 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 DescriptionDESCRIPTION The 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. 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. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • 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 uniform policy, • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 40-60 lbs. comfortably

Job DescriptionDescription: Job Summary Complies with all standards established by the regulatory agencies. Organizes and sets up catering functions as requested. Supervise any staff assigned to the catering event. Performs assigned administrative duties to include but not limited to processing all department delivery invoices, preparing cost of catering events, preparation and setup task. Shift: M-F, 5:30 AM - 1:00 PM Requirements: Job Qualifications • High School diploma/GED required, • Knowledge of catering and or table service preferred, • Ability to supervise catering staff, • Ability to be flexible to work catering events, • Prefer one year of supervisory experience in a hospital or extended care facility food service, • Excellent written and verbal communication skills, • Must possess full range of body motion to pass basic FIT test for position to include standing, bending, stooping, and sitting for extended periods of time., • Must be able to lift and carry up to 50 pounds., • Stand and walk for most of the day. The level of performance must be measured by Customer Feedback, Documentation and Observation. • Monitor email catering request., • Consistently and accurately completes catering event sheet to post on catering board., • Cost out catering as requirement for month end reporting., • Plans, organizes, sets up all catering events per established standards., • Proper management and utilization of leftover food, • Ensures that all work is completed in a timely manner (i.e. food is prepared on time, event begins on schedule, etc.)., • Responsible for food delivery to event location timely., • Verify event set up before and after to ensure customer satisfaction., • Document any required paperwork., • Ensure all supplies ordered for any event timely and accurate., • Adheres to departmental procedures for sanitation and safety standards, • Must be able to work variety of shifts and weekends as needed based on catering event schedule, • Processes department delivery invoices ensuring delivery to accounting in timely manner., • Perform duties related to record keeping documentation to include but not limited to food production tracking and nourishment supply data entry., • Ability to perform duties of FSW 1 & FSW 2 Executive Chef

Job Description Location: Dining Hall at UNC Asheville • We are hiring immediately for a CHEF position., • Address: 1 University Heights. Ashville, NC 28804 Note: online applications accepted only., • Schedule: Full & Part Time Schedule: Nights and Weekends. More details upon interview., • Requirement: Previous culinary experience., • Pay Range: $16.00 per hour to $21.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1487582. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: 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. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job Description320 Coddle Market Drive NorthwestConcord, NC 28027Pay and Benefits We are in search of the following dedicated teaching professionals: Cook / Chef MINIMUM QUALIFICATIONS: 1. Must possess a love for children and an ability to relate well with them, their families, and teachers., 2. Excellent written and verbal communication skills. Pantry & Stock management, food ordering, organizing., 3. A positive attitude and work ethic -- must be a team player! --Positive and patient demeanor 4. Prefer at least 2 years of experience in a 5-star program with Food Program (CACFP). Do you have a valid Safe Serv Certification? How many years of Cooking experience do you have? How many years serving experience do you have? FULL-TIME BENEFITS: 1. Paid Time Off, 2. Holiday pay, 3. 401k, 4. Opportunities for Advancement, 5. Tuition Assistance / Discounted Childcare, 6. Health Insurance For consideration please reply to this posting with a cover letter and resume. We are an Equal Employment Opportunity employer. Decisions on employment and promotion are based on merit, qualifications, performance, and facility needs. The decisions and criteria governing the employment relationship with all employees are made in a nondiscriminatory manner, without regard to race, religion, color, national origin, sex, age, physical or mental disability, sexual orientation, gender identity, veteran status, or any other factor determined to be unlawful by federal, state, or local statutes. Job Type: Full Time

Job DescriptionPosition Overview With a culinary background this position has a culinary approach to sales. The responsibilities of this role include being the acting Chef for the market, executing all aspects of culinary responsibility for the market and our clients. Actively looking for enhancements to our culinary approach to be more successful in our go to market strategy. Must also support sales representatives with operator leads and possibly handle some independent distribution. Primary Responsibilities- Culinary • Assist in acquiring and preparing groceries and ingredients for culinary presentations at trade events and company functions., • Support team members at trade events and company functions by helping create impactful visual displays featuring refreshed samples of client products., • Help maintain the company test kitchen, ensuring cleanliness, organization, and the restocking of products within code to support daily operations., • Assist in the upkeep of the dish room, ensuring proper washing, sanitizing, drying, and putting away of dishes in their designated locations., • Recipe presentations to sales team and operators, demonstrating the ease of working with products., • Work alongside a team of experienced professionals from marketing, data analytics, culinary, and sales, all while gaining real-world insight into how culinary arts and sales intersect in the foodservice industry., • Assist sales representatives with distributor and operator calls, while also being responsible for managing and reaching out to your own operators., • Follow up with sales leads within 24 hours, • Enter sales call details into the CRM system on a daily basis., • Culinary Expertise: A strong background in culinary arts with the ability to create innovative recipes and execute high-quality culinary presentations., • Sales Acumen: Experience or interest in supporting sales teams by providing culinary insights, assisting with sales leads, and contributing to business development., • Attention to Detail: Strong organizational skills with the ability to manage a clean and efficient kitchen, ensuring all products are restocked and within proper code., • Communication Skills: Ability to effectively communicate with clients, sales representatives, and operators to convey product benefits and create engaging presentations., • Adaptability: Ability to work across various departments, from marketing to culinary, and actively contribute to enhancing our culinary approach to sales., • Technology Skills: Proficient in using CRM systems to track sales leads and customer interactions, with an emphasis on prompt follow-up and relationship-building.Professional Skills:, • Culinary presentation and product knowledge, • Recipe development, including visual presentation and documentation, • Sales support and relationship-building with operators and distributors, • Time management and multi-tasking in a dynamic environment, • Knowledge of food safety standards and kitchen organization, • CRM software proficiency and reportingWhat to Expect, • Work Schedule: Monday to Friday, 40 hours per week., • Gain invaluable hands-on experience in a collaborative and innovative environment. The Affinity Group is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. All employment is decided on the basis of qualifications, merit, and business need. Powered by JazzHR SSrNZJ5DaA

Job DescriptionDescription: Being a Hawkers Executive Sous Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers Chef is about working on a team of motivated people who wake up every day ready to spark adventure and connect with others through our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our restaurant team. EXPERIENCE REQUIRED: Three years of exempt kitchen/culinary management experience at a FULL-SERVICE, UPSCALE restaurant concept. Sound like you? Come work with us today! What’s in it for you? • Highly Competitive Salary + Benefits + 401K, • Achievable Monthly Bonus Program, • Paid Time Off, • Exclusive Dining Discounts, • Unlimited Growth & Career Advancement Opportunities, • Fun & Engaging Work Environment The Deets: To act as an Operations Leader responsible for supporting the purpose, mantras, and values of Hawkers Asian Street Food through all that you do in your role every day. The Executive Sous Chef will work towards goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant staff. Requirements: • Maintains food quality standards for the restaurant., • Assists Executive Chef in overseeing all phases of food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards., • Fill in for the Executive Chef in planning and directing food preparation when necessary., • Ensures that clear feedback is provided to the entire kitchen team, including staff and management., • Conducts daily pre-service meetings., • Provides immediate feedback to staff on food quality, execution, and presentation as items are produced and serves as a last line of defense against substandard quality items., • Ensures that target tickets times are consistently achieved while maintaining food quality standards., • Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition., • Ensures the cleanliness of the kitchen by maintaining the equipment at a level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits and training staff on proper sanitation guidelines., • Ensures adherence to food safety, sanitation and storage practices, through proper training and Supervision., • To assist the Executive Chef with meeting or exceeding established sales, revenue, and profitability., • Assist Executive Chef with vendor relations, ensuring restaurant equipment is kept in satisfactory working order, maintaining the highest degree of usability and cleanliness., • Communicate with managers, hourly employees, and customers, providing positive feedback and promoting a positive image of the restaurant and good employee morale., • Ability to perform the duties and responsibilities of all management positions within the restaurant., • Regularly counsels and coaches employees., • Assists Executive Chef with formal evaluations of staff., • Execute effectively and train other team members as applicable to use Red Book and other company systems., • Trains, develops, and motivates employees and managers to meet or exceed established standards., • Ensures maintenance of a safe and harassment-free workplace., • Takes quick and responsible action in solving problems and is able to use reason when dealing with disciplinary issues., • Other duties may be assigned as the need arises., • Must have or be willing to obtain Food Handlers Certification and understand and follow OSHA and HACCP compliance standards., • 1-2 years experience in a like or similar position. Physical Demands: • Ability to read and write in English in order to process paperwork and follow up on any actions necessary., • Manual dexterity is needed for keyboarding and other repetitive tasks., • Must be able to frequently stand, walk, bend, squat, and reach above shoulder level., • Must be comfortable working in an environment with exposure to extreme cold/hot temperatures., • Must be able to lift/carry up to 40 lbs.

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Flexible schedule, • 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 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 Description Verdigris Restaurant at Oxford Oaks Distillery in Oxford, NC is looking for an Assistant Kitchen Manager/Sous Chef to join our growing team. We are a micro-distillery, specialty cocktail bar, and upscale restaurant where the community can gather and enjoy fine spirits, elevated cocktails, and delicious cuisine. Our ideal candidate is self-driven, motivated, and reliable. A successful Assistant Kitchen Manager/Sous Chef is responsible for providing leadership to kitchen staff throughout food service. A strong communicator, organized and showcases in-depth knowledge of various cuisines, master of all stations on the line, cooking styles, ingredients, equipment and processes. An operationally creative professional with leadership and management experience looking to share their passion for food by delivering an experience through the dishes they create. This person will oversee food preparation and cooking and help with the training of new kitchen staff. This person will lead by example and work with the Kitchen Manager to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production including on-hand prepped food inventory and daily prep, accommodating special request, dietary restrictions and following allergy procedure in accordance with State Health Department, Federal and In-House guidelines relating to sanitation and food safety and quality standards. Responsibilities to succeed in this job include the following day-to-day duties: • Establish professional relationships with the team and provide educational opportunities to teach and develop skills., • Instill teamwork and ensure synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations., • Using kitchen knives and equipment such as grills, flat top, ovens, fryers and warmers in food preparation., • Managing the kitchen inventory and ensuring supplies are fresh and of high quality., • Preparing meals and food to meet the specifications within set standards in a timely manner. Manage production, preparation and presentation of all food., • Properly measuring kitchen ingredients and food portions., • Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served., • Manage staff schedules and processes to accomplish labor budget, kitchen set up / break down, production, prep is completed as well as implement disciplinary procedures when applicable., • Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements., • Ensuring proper food temperatures when cooking and proper storage afterward including cooling procedures., • Keeping the workstation and kitchen equipment clean, organized and sanitized and meet nightly closing duties to standards., • Taking charge of kitchen opening, closing and other side duties as directed by the Kitchen Manager and G.M., • Have a working knowledge and Manage P&L costs as it relates to BOH operations for the shift., • Minimum of 3-4 years' experience working in a similar volume-based business that maintains consistent, approachable and elevated dishes., • High school diploma or equivalent, • Experience in private parties, banquets, and catering a plus., • Experienced in training and leading team as well as production of large quantity food preparation and excellent knowledge of quality food operations, • Culinary trained a plus but very open to candidates with upscale dining experience, looking to go to the next level, who is passionate and curious to develop and grow as a Chef., • Experienced managing P&L labor, purchasing, vendors and quality control as it relates to BOH., • Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader. Well-versed and timely email etiquette as well as written and verbal communication as you communicate with the leadership team and vendors 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 Description We are excited to announce our 9th Naked Farmer location in a new place! We cannot wait to serve you, Charlotte! We will be opening in mid-January and are excited to begin accepting applications! Naked Farmer is a farm-to-table restaurant serving seasonal vegetables throughout Florida. We are a multi-unit restaurant group looking to build on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offer a simple, healthy, affordable meal. Our mission is to build a better food system by connecting farmers to the community. Naked Farmer is currently seeking exceptional candidates to join our team. We seek friendly, energetic, highly motivated individuals who thrive in a fast-paced, team-oriented environment. Experience is not necessary. We will help teach you how to be successful in your role! About the Role At Naked Farmer, the Maitre D' is the heart of the dining room: the warm welcome, the friendly, knowledgeable center, and the connector between our kitchen and brand and our guests. This person owns the Front of House experience, ensuring every guest feels seen, cared for, and confident in what we serve. When the Maitre D' is on the floor, the energy shifts, service flows better, the team feels supported, and guests leave remembering why Naked Farmer is different. Our Maitre D' isn't just a greeter, they're the curator of connection. The person who makes sure our guests don't just eat Naked Farmer, they feel it! This position has had a dramatic impact on guest satisfaction across Naked Farmer. where consistent leadership and engagement in the dining room have elevated the entire dine-in experience. What You'll Do • Welcome every guest with a genuine smile and menu in hand, setting the tone for their experience., • Guide guests through our food and mission, explaining our seasonal menu and sourcing story in a clear, warm, and engaging way., • Manage the dining room flow, coordinating seating, table turns, and keeping the guest journey smooth., • Own table touches: refill waters, clear plates, reset tables, and ensure the dining room and patio stay spotless., • Communicate with the Chefs: if a guest isn't fully satisfied, connect directly with the Chef on Duty to resolve it in real time., • Support the team during peak times by managing pickups, confirming to-go orders, and freeing up FOH and OLO team members to stay focused., • Outgoing, confident, and genuinely enjoys connecting with people., • Calm under pressure, with a keen eye for detail and presentation., • Naturally takes ownership: if you see something that needs doing, you do it., • Passionate about clean, seasonal food and sustainable hospitality., • A team player who uplifts others and leads by example.

Job Description Mount Mitchell Café & Eatery is hiring BOH Team Members with the potential to grow with us as we forge into the future. We are at Mount Mitchell State Park and are dedicated to offering elevated hospitality and elevated dining experiences. We are a hybrid of counter service with an emphasis on an elevated guest experience and maintaining a fun environment for all. Seasonal Work. Mount Mitchell Cafe is Open April - October. BOH Dish Team Are you passionate about food and people? Are you driven to exceed and like to make people smile? If so, let’s talk. What's In It For You? • Vision Insurance Offerings, • Flexible Schedule, • Housing Opportunities for Full Time Team Members, • Competitive Wage: Hourly As a dishwasher, you will be responsible for cleaning all prep equipment, silverware, glassware, and dishes according to sanitation requirements. You'll be responsible for keeping the dish pit organized and assisting the kitchen in keeping the line and prep areas organized and clean. Your pace is critical to turning tables, so a strong work ethic is key to success. The Role Responsibilities: • Maintains a clean kitchen, properly washes and sorts soiled dishes, and preps foods as needed. Keeps dish area free of clutter and organized, • Set up dish stations, including dish machines and sinks, • Maintains clean/dry floors throughout the shift, • Properly washes, stacks, and stores plateware, 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 chemical provider, • 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, • High school diploma or GED- preferred, • Hospitality-related kitchen experience preferred, • Reliable transportation and child care The following capabilities are required to perform the essential functions of this position. • Sit, stand, and walk continuously, • Occasionally stoop, bend, crouch, or climb, including the use of ladders, • Frequently lift, push, pull, and carry up to 50 pounds, including lifting overhead, • Continuous use of hands and wrists for grasping and fine manipulation, • Communicate proficiently through speech, reading, and writing, • Maintain effective audio-visual perception and judgment to observe and respond to the environment, • Work in an indoor or outdoor environment that features hot and cold temperature variations and exposure to food and outdoor allergens Career Growth Plan: Line Lead, Line Cook, Leadership Reports To: Supervisor, General Manager 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 DescriptionDescription: Being a Hawkers Sous Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers leader is about working on a team of motivated people who wake up every day ready to spark adventure and connect with others through our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our restaurant team. EXPERIENCE REQUIRED: Two years of kitchen/culinary management experience at a FULL-SERVICE, UPSCALE restaurant concept. Sound like you? Come work with us today! What’s in it for you? • Highly Competitive Salary + Benefits + 401K, • Achievable Monthly Bonus Program, • Paid Time Off, • Exclusive Dining Discounts, • Unlimited Growth & Career Advancement Opportunities To act as an Operations Leader responsible for supporting the purpose, mantras, and values of Hawkers Asian Street Food through all that you do in your role every day. The Sous Chef will work towards goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant staff. Requirements: • Maintains food quality standards for the restaurant., • Assists Executive Chef in overseeing all phases of food procurement, production, and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards., • Fill in for the Executive Chef in planning and directing food preparation when necessary., • Ensures that clear feedback is provided to the entire kitchen team, including staff and management., • Conducts daily pre-service meetings., • Provides immediate feedback to staff on food quality, execution, and presentation as items are produced and serves as a last line of defense against substandard quality items., • Ensures that target ticket times are consistently achieved while maintaining food quality standards., • Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition., • Ensures the cleanliness of the kitchen by maintaining the equipment at a level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits, and training staff on proper sanitation guidelines., • Ensures adherence to food safety, sanitation, and storage practices, through proper training and Supervision., • To assist the Executive Chef with meeting or exceeding established sales, revenue, and profitability., • Assist Executive Chef with vendor relations, ensuring restaurant equipment is kept in satisfactory working order, maintaining the highest degree of usability and cleanliness., • Strictly follows and adheres to recipes and procedures per Jolt., • Completes Culinary line checks, and sanitation checks daily., • Communicate with leaders, hourly team members, and guests, providing positive feedback and promoting a positive image of the restaurant and good team members’ morale., • Ability to perform the duties and responsibilities of all management positions within the restaurant., • Regularly counsels and coaches team members., • Assists Executive Chef with formal evaluations of staff., • Execute effectively and train other team members as applicable and other company systems., • Train, develop, and motivate team members and leaders to meet or exceed established standards., • Training and following the training guide program and team members to have a passing score to be in position., • Ensures maintenance of a safe and harassment-free workplace., • Takes quick and responsible action in solving problems and can use reason when dealing with disciplinary issues., • Other duties may be assigned as the need arises. Physical Demands: • Ability to read and write in English to process paperwork and follow up on any actions necessary., • Manual dexterity is needed for keyboarding and other repetitive tasks., • Must be able to frequently stand, walk, bend, squat, and reach above shoulder level., • Must be comfortable working in an environment with exposure to extreme cold/hot temperatures., • Must be able to lift/carry up to 50 lbs.

Job Description Schedule: Monday - Friday, with Occasional Saturday Catering Events Salary: $55,000 - $65,000 /year Other Forms of Compensation: Yearly Bonus Opportunity Growth. Opportunity. Excellence. Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen’s solutions include markets, office coffee and snacks, unattended retail, and culinary. Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our growth. Interested in joining our team? You bring the enthusiasm, customer service, and commitment; we’ll supply the opportunity and innovation. Together, we’ll continue to transform our industry. Come grow with us. We are Canteen. Summary Join Our Team as a Chef Manager — Elevate Your Career With Us! Are you a culinary leader with a passion for creativity, sustainability, and growth? This is your chance to join a thriving company where your talent and ideas truly matter. We’re looking for a growth-minded Chef Manager to help shape the future of our expanding food service operation. If you love crafting exceptional dining experiences and leading teams to success, we want to meet you! What You'll Do Step into the role of Chef Manager and oversee every facet of our culinary and food service operations—elevating quality, inspiring creativity, and ensuring top-tier performance across the board. Key Responsibilities: • Lead full culinary and food service operations, including inventory, ordering, and receiving, • Oversee P&L responsibilities with an eye for contract-managed service operations, • Develop creative, cost-effective menus that highlight local and sustainable ingredients, • Maintain rigorous cost controls, purchasing standards, and inventory systems, • Strong working knowledge of HACCP, • Minimum 3 years of culinary management experience in contract foodservice, fine dining, or a restaurant environment with solid purchasing and inventory control, • Deep understanding of food and catering trends—quality, production, sanitation, cost control, and exceptional presentation, • Experience with exposition cooking, • Familiarity with P&L accountability and contract-managed services Apply to Canteen today! Canteen is a member of Compass Group USA Click here to Learn More about the Compass Story 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Canteen maintains a drug-free workplace. Associates at Canteen are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1487746 Canteen Leticia Pinon

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to immediately hire to fill the role of Chef Manager, Full-time. This position is scheduled Monday through Friday. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Plan, organize and direct the work of cooks and other team members for a 3-shift dining operation engaged in the procurement, storage, preparation and serving of food, • Assist in preparation of budget estimates and justifications for the food service program, • Plan and direct the ordering, receiving and accounting of all food products, supplies and equipment for food operation, • Evaluate existing operational methods and procedures of food service program for effectiveness and efficiency, initiating changes as necessary, • Interview, select, manage and develop hourly team members, • Oversee the food safety to ensure full compliance with federal, state and other regulatory agencies, • A formal culinary degree is preferred, • 3 or more years of food service chef/management experience, • Prior experience leading, motivating and developing teams, • Proven ability in meeting and maintaining budget goals, • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays

Job Description Williams Place is currently seeking an Executive Chef for our beautiful independent living community for active seniors in Davidson. WHY would you consider being a team member with Hawthorn? Hawthorn is a privately owned senior housing company. We pride ourselves on hard-work, integrity, operating with total transparency and believing that you never go wrong doing the right thing. We believe that our commitment to people is the reason we have one of the highest occupancies in the industry. Our foundation of principles and philosophies don’t work for everyone, but they may be just what you’re looking for. Overall Job Purpose: Ensuring the Community’s kitchen produces three (3) high quality, great tasting, well presented and nutritious meals every day, 365 days per year, made from scratch for the Community’s residents while remaining on budget in a clean and safe kitchen environment. Providing leadership for kitchen staff by inspiring and motivating each employee to perform successfully. Minimum Job Qualifications: About Our Benefits: We offer competitive compensation and a benefit package that includes paid time off and the opportunity to elect healthcare, dental, vision and disability benefits, as well as supplemental life insurance. In addition, we offer a 401k plan with a match determined by the Company and an employee assistance program (EAP). We also have a very unique culture and love to celebrate year-round! How to Apply: If you are interested in this position, please submit your resume for consideration. We do pre-employment background checks, employment verifications and reference checks. Williams Place is an Equal Opportunity Employer. Company DescriptionWe believe that Williams Place Gracious Retirement Living is so much more than walls and windows - it's a place for our residents to enjoy home-cooked meals, game nights, or a quiet evening with family and friends. At Hawthorn Senior Living, our retirement communities offer seniors the opportunity to enjoy the benefits of living in a community environment while maintaining independence and privacy. Our caring concern for our residents is the foundation that leads to outstanding resident services. As contributing members of the communities we serve, what is most important is that we love our residents. We care about people and because our residents deserve the best, we are looking for employees who understand caring and compassionate customer service. Working in our retirement communities, you will have the opportunity to make a difference in the lives of our seniors every day.We believe that Williams Place Gracious Retirement Living is so much more than walls and windows - it's a place for our residents to enjoy home-cooked meals, game nights, or a quiet evening with family and friends. \r\n\r\nAt Hawthorn Senior Living, our retirement communities offer seniors the opportunity to enjoy the benefits of living in a community environment while maintaining independence and privacy. Our caring concern for our residents is the foundation that leads to outstanding resident services. As contributing members of the communities we serve, what is most important is that we love our residents. We care about people and because our residents deserve the best, we are looking for employees who understand caring and compassionate customer service. Working in our retirement communities, you will have the opportunity to make a difference in the lives of our seniors every day.

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Paid time off Join the team at Waynesvilles first and only Scottish Pub & Restaurant! Were a thriving, award-winning establishment celebrating nearly 4 years of success. Recognized as the #1 Pub and #2 Restaurant in Haywood Countyalong with numerous other awards and regional accoladesweve built a reputation for quality, community, and excellence. We are looking to hire 1: FULL TIME SOUS CHEF Responsibilities: • Manage Kitchen Staff. Oversee staffing and training. Assist the Head Chef and oversee weekly kitchen staff schedule. Supervise cooking and prep. Ensure kitchen staff has knowledge of all menu items and executes every item correctly. Ensure kitchen staff follow safety and cleaning protocols., • Work shifts alongside kitchen staff. The Sous Chef will be working cooking line shifts along with the line cooks and quality checking presentation.The Sous Chef will need to know how to do every position in the kitchen in order to fill in wherever needed and train new staff., • Ensure that sanitation and cleaning protocols are followed by all kitchen staff members., • Inventory, ordering and receiving. The Sous Chef will assist the Head Chef in their absence., • Food Cost. The Sous chef will manage loss and ensure every loss is getting logged and documented appropriately. If the Sous Chef sees any unnecessary loss they will report issues to the Head Chef and work on a solution. Skills: • Cooking in a fast paced restaurant kitchen, • Strong leadership and management skills - can put out fires literally and figuratively, • Leads by example, but also with compassion and a positive attitude, • Works well independently and is self-motivated, • Works well in a team environment and leading a team, • Inventory, pars, & cost control, • Familiar with kitchen sanitation measures and safety regulations, • Knows how to cook on and operate flat tops, burners, ovens, and friers, • Experience cooking lunch/dinner items in a restaurant kitchen., • Can lift and move boxes/objects 50lbs Qualifications: • Minimum 4 years restaurant kitchen experience (required)., • Minimum 1 year management experience (preferred)., • Drivers License and transportation (required), • ServeSafe Manager Certification or willing to get it (required)., • NC Foodhandlers permit or are willing to get it (required). Schedule: • Full time, • Days & Evenings, • Weekdays and weekends, • Health Insurance, • Dental Insurance, • Shift Meal, • Elevated Pub/Gastropub

Job DescriptionResponsibilities include: • Man the friers, • Food preparation and assistance to Chef and Sous Chef, • Responsibility for maintenance and food safety of assigned statio

Job DescriptionDescription: The 500 Club Line Cook Full-time, mornings, weekend availability Description Job Summary (Essential Functions) The Line Cook prepares food according to club-standard recipes; maintains a neat, clean, and sanitary work-environment; sets up, breaks down, cleans, and sanitizes all work areas. $16-$18 per hour, plus benefits. Requirements: Job Knowledge, Core Competencies and Expectations • Knowledge of basic and advanced culinary fundamentals., • Sets-up work area and requisitions products and supplies needed per standard procedures., • Carefully follows Club-standard recipes while preparing all assigned items or items prepared on the station to which assigned, including:, • Prepared bulk recipes, including soups, sauces, and multi-batch recipes., • Cuts meat, Grilled and char-broiled items to order, Deep-fried foods, Sautéed food, Sandwiches, Salads, and garnishes., • Covers, dates, and neatly stores all meats, poultry, and seafood., • Cleans and sanitizes all work areas., • Notifies supervisor in advance of all expected shortages., • Consistently uses safe and sanitary food handling practices, including those related to personal hygiene., • Returns soiled food preparation utensils and other small wares to the proper areas., • Maintains a clean workstation, including equipment used for food preparation tasks., • Adheres to state and local health and food safety regulations., • Assists washing dishes if needed or as directed by supervisor., • Follow manufacturers’ instructions when operating food production and serving equipment., • Makes recommendations for maintenance, repair, and upkeep of kitchen equipment., • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach., • Push, pull or lift up to 50 pounds., • Continuous repetitive motions., • High School diploma or GED; two or more years of related experience and/or training., • Able to work a flexible schedule and/or overtime, if needed. The 500 Club is a unique sports and entertainment complex whose mission is to provide an atmosphere that fosters fun, friendship, and community for all ages.

Job Description Salary: Other Forms of Compensation: Pay Grade: 13 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Morrison Healthcare is seeking an experienced and passionate Executive Chef II to lead culinary operations at one of our premier healthcare accounts. As a key culinary leader, you will be responsible for driving excellence in food preparation, staff training, recipe compliance, and overall kitchen efficiency — while ensuring adherence to regulatory and safety standards, especially Jayco/TJC compliance. Key Responsibilities: · Lead and inspire the culinary team to execute high-quality, nutritious meals aligned with Morrison and Compass Group standards · Train and develop kitchen staff in food preparation, presentation, sanitation, and safety best practices · Drive culinary innovation while maintaining recipe consistency and standardization · Ensure strict compliance with Jayco/TJC standards, food safety, and sanitation guidelines · Oversee daily kitchen operations including menu planning, inventory, and ordering · Collaborate with the Division Culinary team to implement strategic initiatives and offer onsite culinary support · Deliver outstanding customer service and create a positive dining experience for patients, guests, and staff · Maintain all necessary records and documentation to meet internal audits and external inspections · Monitor kitchen efficiency and cost control while upholding quality and service excellence Qualifications: · Degree or certification in Culinary Arts or related field preferred · Minimum 3–5 years of experience in a high-volume culinary leadership role, preferably in healthcare or hospitality · Strong understanding of Jayco/TJC compliance, sanitation standards, and food safety regulations · Proven leadership and team management skills · Knowledge of Compass Group and Morrison Healthcare culinary policies and procedures is a plus · Creative and solution-oriented mindset with a commitment to excellence in food service · ServSafe Certification required. · Excellent inventory management and budgeting skills. Benefits: Competitive salary and bonus potential Medical, dental, vision, and life insurance 401(k) with company match Paid time off and holidays Career advancement within Compass Group Ongoing culinary development and training programs Join Us! Be a part of a mission-driven organization that brings wellness to life through food. At Morrison Healthcare, your culinary expertise will make a meaningful difference every day. Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1453328 Morrison Healthcare JENNIFER PULLUM [[req_classification]]

Job DescriptionResponsibilites include: • Food preparation and assistance to Chef and Sous Chef, • Responsibility for maintenance and food safety of assigned station.

Job Description Join Wow Bao in this newly created role as the Culinary R&D/Production Chef in our brand-new food manufacturing plant in Forest City, North Carolina. In this dynamic role, you’ll split your time between culinary creativity and operational excellence. • On the R&D side, you’ll work closely with the VP of Culinary to test and perfect new menu items while refining existing products to meet our high standards for taste, quality, safety, and scalability. Innovative. Fast Pace. Growth. At Wow Bao, we believe food should be bold, exciting, and anything but ordinary. We're on a mission to reinvent the Asian Street Food experience—bringing inventive flavors and high-quality ingredients to every bite. As the fastest-growing Frozen Asian Snack brand in the U.S., Wow Bao achieved over 370% retail sales growth in 2024, and our products are now available in 15,000+ grocery stores nationwide thanks to strong partnerships with leading retailers. Our journey began in 2003 with the opening of our first restaurant, and today Wow Bao is a thriving omni-channel brand with a presence in Chicago restaurants, airports, virtual kitchens, and universities. We continue to expand across all verticals—including foodservice, retail, and corporate operations. Wow Bao is proud to be the only brand recognized three times by Fast Casual magazine as a Top 100 Movers & Shakers—earning the #1 spot in both 2019 and 2022, and #4 in 2023. This recognition reflects our commitment to innovation, growth, and excellence in what we do. Join us and be part of a team that’s transforming the way the world experiences Asian cuisine—one bao at a time. We foster a culture of caring. Whether it’s our guests or our employees, we put people first. We strive to inspire, to motivate, and to appreciate one another every day. We live by the golden rule and treat everyone with kindness, empathy, respect, and a healthy dose of humor. We take our work, not ourselves, seriously. ESSENTIAL JOB FUNCTIONS: (Other duties will be assigned as needed) CULINARY PRODUCTION • Oversee daily operations focused on process improvements, while approving the taste, texture, size, and shape of all products to ensure quality and consistency., • Partner with Quality Assurance to ensure all products meet food safety, regulatory, and company quality standards., • Work with team to address product defects, implement corrective actions, and ensuring continuous improvement in product quality., • Partner with Operations to optimize production workflow, and capacity planning to optimize efficiency and meet demand., • Maintain accurate records of recipes, formulations, and testing results for compliance and reproducibility., • Provide culinary guidance and training to the production team on existing and new product launches., • Promote a positive work culture, providing guidance and motivation to employees while ensuring that they understand and follow goals and standards., • Ensure all products are manufactured in accordance with company specifications, quality standards, and food safety regulations (UDSA, FDA, HACCP, and GMP)., • Champion plant safety efforts, ensuring that all safety policies and procedures are followed to maintain a safe working environment., • Participate in R&D projects in collaboration with the Vice President of Culinary to design, develop and test new recipes and food products that align with Wow Bao’s brand identity., • Lead new menu product development, cost optimization, and creation of formulas, recipes, and applications., • Translate culinary concepts into scalable manufacturing processes while maintaining flavor integrity., • Monitor food industry trends and consumer preferences to inform product pipeline. Requirements • 5+ years minimum in culinary R&D, food manufacturing, corporate chef or large-scale food service operations., • Degree in food science, culinary degree or equivalent professional training required., • Strong knowledge of food science, flavor development, and manufacturing processes., • Proven ability to work cross-functionally with operations, quality assurance, and supply chain teams., • Proven ability in plant operations, including budgeting, cost control, and resource management., • Passion for culinary innovation and ability to balance creativity with operational feasibility., • Strong understanding of food safety regulations (USDA, FDA), quality standards (HACCP, GMP) and manufacturing processes., • Ability to generate and implement creative culinary solutions., • Ensures accuracy in recipes, processes, and documentation., • Clear and effective collaboration across teams., • Travel may be required as needed for training purposes., • Ability to work under pressure and meet deadlines in a fast-paced environment. WORKING CONDITIONS & PHYSICAL DEMANDS: • Must be able to navigate all areas of the production facility, • Frequent standing, walking, bending, and lifting to 50 pounds at a time., • Ability to work in various environments including cold environments for extended periods., • Use of protective equipment such as gloves and safety glasses. Wow Bao is an Equal Opportunity Employer Wow Bao participates in E-Verify Benefits • Competitive salary, • Health Insurance (medical, dental, vision), • 401(k) Retirement Plan, • Voluntary Life Insurance, Short-Term Disability, Long-Term Disability, • Paid Time Off & Holidays, • Job Training Opportunities, • Employee Discount Programs, • We foster a culture of CARE

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: Novant Health Matthews Medical Center - 1500 Matthews Township Parkway, Matthews, North Carolina 28105. Note: online applications accepted only., • Schedule: Full time; Days and hours may vary. 8-hour shifts. Rotating weekends. More details upon interview., • Requirement: Prior sous chef, cook, food service, or customer service experience is preferred., • Fixed Pay Rate: $22.00 per hour. Make a difference in the lives of people, your community, and yourself. Join a culture of opportunity with Morrison Healthcare. Our careers are filled with purpose and empower you to transform healthcare experiences. Take a look for yourself! Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News & World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation’s largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare’s Best Places to Work since 2012. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • 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. 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 DescriptionDESCRIPTION The 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. 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. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • 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 uniform policy, • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 40-60 lbs. comfortably

Job DescriptionDescription: POSITION SUMMARY: The front of house manager fulfills two key roles in the restaurant. The first is to take full responsibility for the management of the FOH staff to include hiring, orientation, new hire training, ongoing training, scheduling, and disciplinary action. Secondly, the front of house manager is a leader in the restaurant and will manage individual shifts ensuring that all restaurant standards and policies are exhibited and enforced without exception. GENERAL JOB REQUIREMENTS • Can serve and bartend and is certified in these job positions. Must set the example by adhering to standards at all times when engaged in these job duties., • Demonstrates attentiveness to guests needs and ensures needs fulfilled., • Demonstrates courtesy and positive attitude toward our guests at all times., • Uses guest names and recognizes guests by name., • Sets up rooms for meetings/banquets/dining in accordance to posted standards, • As a leader, displays at all times a professional and positive attitude. Can use and enforce the complaint resolution procedure to get concerns addressed rather than display open negativity or poor attitude., • Ensures proper storage of equipment and assists management in maintaining storage rooms in a neat and orderly fashion., • Demonstrates dependability by working flexible schedule as required; arrives on time., • Completes any other reasonable request made by a supervisor in a reasonable time frame., • Achieves 100% adherence to the FOH shift checklist on all openings and closings. Takes full ownership of scheduled shifts and uses management tools like the FOH checklist to ensure total guest satisfaction and 0 defect shift management., • Checks all server and support side-work, ensures its proper completion, and brings to the attention of management any staff who are deficient in completing side-work., • Uses a POS card to complete comps and voids. Must exercise the highest degree of integrity in the use of this card and follow all restaurant policies., • Observes other servers and support staff during each shift and enforces service standards and policies. Makes immediate corrections when substandard performance or behavior is observed by coaching the employee and uses the employee incident log to maintain a record of coaching. Can participate professionally in counseling employees who are deficient in following service standards, breaking house rules, or who are generally not team players in the standard., • Handles guest complaints using the HEAT process to make sure the guest is fully satisfied before leaving the restaurant. Takes appropriate action under these circumstances., • Completes all paperwork for shift management in a timely fashion and correctly according to standards., • Completes 100% table checks for all guests., • Can conduct a positive and educational line up before each shift by using prepared line up notes and following a standard list of topics. Keeps line up fun., • Manages each shift in a positive fashion by being supportive, helpful on the floor, and leading by example with a positive attitude. EMPLOYEE MANAGEMENT • Must be a certified Coach. Will participate in training of new hires following all policies for training and certification., • Develop and maintain a coach’s team to delegate training tasks to as required. This includes certifying coaches and ensuring adherence to company training policies and standards. Conducts monthly coaches meetings and maintain agendas for these meetings., • Will maintain an accurate record of certifications for all employees., • Will make sure all certifications are completed as required., • Responsible for promptly filing paperwork associated with the certification program., • Coordinates with the chef to create a staffing guidelines sheet for the restaurant using the Master template. Ensures Pars for all positions and standard pay rates are adhered to., • Follows the proper hiring process including employment application, 1st and 2nd interview, and reference check process for all new hires., • Can conduct an orientation following the orientation checklist exactly and filing all paperwork properly., • Maintains an accurate personnel files for all employees including a hard copy and a computer version., • Prepares schedule weekly using a cover count forecasting tool that ensures that our scheduled labor is accurate for the level of business anticipated. Can complete the schedule accurately., • Processes payroll each week without errors and by assigned deadline each Monday. Requirements: EDUCATION AND EXPERIENCE • High School diploma or general education degree (GED) is required., • A bachelor’s degree in hospitality management or related career field is preferred., • Ability to read, write, perform mathematical computations such as adding, multiplying., • Ability to effectively communicate with customers, utilizing tact and diplomacy when necessary., • Ability to carry objects on a tray without breaking or spilling., • While performing the duties of this job, the employee is required to stand, walk, talk, and hear. The employee is required to be on feet for large portion of the day/shift. The employee is required to stoop, kneel, or crouch; reach with hands and arms; use hands to finger, handle or feel tools or controls; must be able to lift and /or move heavy objects including tables and cases of food and beverage; must be able to lift approximately 20 pounds overhead., • Kitchen environment, including hot areas, hot tools, hot plates, sharp knives and tools., • Dining room environment., • Flexible schedule can vary from week to week; work required on weekends and holidays.

Job Description A New Landmark Store. A Timeless Career Opportunity. At REEDS Jewelers, we believe that every milestone deserves to be celebrated, and every moment honored with meaning. As we approach our 79th anniversary, we are proud to open our newest luxury retail destination at Fenton in Cary, NC—a premier, walkable urban village blending luxury retail, chef-driven dining, upscale living, and entertainment in one of the Southeast’s most dynamic markets. Fenton is a mixed-use development designed to elevate the retail experience—bringing together national brands, local favorites, and modern amenities just minutes from downtown Raleigh and Research Triangle Park. This location will feature top luxury brands and offers immense opportunity for sales success within a growing and vibrant community. The Raleigh-Durham area was ranked among the Top 10 Best Places to Live by U.S. News & World Report (2024–2025) and is one of the fastest-growing cities in the Southeast. This market presents unparalleled potential for both personal and professional growth. As one of the largest national family-owned jewelers in the country, REEDS is proud to honor our values and legacy while remaining forward-leaning, modernized, and always growing. We are seeking an experienced Watchmaker to join our growing team at Fenton. This is an exciting opportunity for a passionate craftsperson to join a luxury service environment, working with world-class timepieces. The ideal candidate is detail-oriented, technically skilled, and thrives in a high-volume, fast-paced setting. Key Responsibilities Luxury Timepiece Repair & Service • Diagnose mechanical and automatic watch issues with precision, • Perform comprehensive service and repairs, • Provide accurate repair estimates and service recommendations, • Maintain detailed records of all repairs, services, and parts used, • Communicate clearly and professionally with team members and clients regarding timelines, estimates, and service expectations, • Maintain and calibrate watchmaking tools, machines, and equipment to ensure optimal function, • Monitor and manage inventory of watch parts, ordering as needed to support timely repairs, • Forecast and organize repair workload to consistently meet performance expectations, • Partner with the sales team to support client consultations and elevate the luxury service experience, • Serve as a brand ambassador for craftsmanship and technical excellence This team member must embody REEDS' core values: • Integrity – We live ethically and honestly in every moment and interaction., • Performance Excellence – We pursue success relentlessly and learn from every experience., • Stewardship – We honor the trust placed in us by our associates, clients, and communities., • Professionalism – We attract and grow exceptional talent through development and self-leadership., • Entrepreneurial Spirit – We embrace imagination, creativity, and forward-thinking action., • Team Orientation – We thrive through collaboration, shared goals, and mutual respect., • Passion – Our love for what we do drives extraordinary customer experiences—and makes it fun. Requirements • Qualifications, • Minimum 3 years of proven experience as a Watchmaker in a luxury or high-end retail environment, • In-depth technical knowledge of mechanical and automatic movements, repairs, and servicing, • Skilled in polishing, refinishing, and using watchmaking equipment, • Ability to work with extreme precision and a high level of detail, • Strong communication and organizational skills, • Basic computer proficiency and experience managing repair workflows, • Must be legally eligible to work in the U.S. REEDS Jewelers offers a comprehensive compensation program that includes health/dental/life/LTD insurance, 401k, merchandise discounts, career growth and a drug free workplace. REEDS Jewelers is an Equal Opportunity Employer. We value the diversity of our team, and employment decisions are made without regard to race, color, religion, national or ethnic origin, sex, sexual orientation, gender identity or expression, age, disability, protected veteran status or other characteristics protected by law. REEDS provides a smoke and drug-free environment.

Job DescriptionResponsibilites include: • Back of the house assistant to the general manager and head chef., • Management of all daily operations, • Management of staff, • Kitchen maintenance, and cost of goods.

Job DescriptionCompany Overview Reid's is the Carolina's leading specialty food store and a favorite culinary destination. Reid's specializes in superior meats, wines, regional provisions, locally grown produce, seasonally fresh meals & gift baskets for our loyal customer base. Reid's is looking for hardworking, enthusiastic, and knowledgeable people to join our team! We offer a safe and exciting work environment with the opportunity to learn and grow within the company. In addition to a positive work environment and opportunities for career growth, Reid's offers medical/dental/vision insurance, paid time off, commuter benefits, discounts, and more! Job Summary We are looking for an experienced Deli Associate to join our team! You will be preparing and assembling a variety of dishes for Deli guests to enjoy. Responsible for daily prep for salad, sandwich line, and the chef case. You will also be executing breakfast and lunch service. Deli Associates are customer facing and need to bring a positive attitude to work each day. Associates are responsible for restocking grab-n-go items in display case while ensuring all product is rotated by date. Associate must have a sense of time management and work well in a team setting. Responsibilities • Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas to ensure safe and sanitary food-handling practices, • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock, • Ensure food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills, and roasters, • Prepare and assemble food according to recipes or personal judgment and experience, • Turn or stir foods to ensure even cooking, • Respond to guest feedback with appropriate urgency and professionalism Qualifications • Previous experience as a deli employee preferred, • ServeSafe or Food Handlers certification (or must be willing to attain), • Effective communication skills, • Ability to lift 30+ lbs, • Ability to work standing for 8+ hours Benefits • Medical, vision, and dental insurance, • Paid Time Off, • Employee discounts, • Growth Opportunities

Job DescriptionDescription: The Member Events Manager plays a crucial role in planning and executing member events at the Club. In this role, there is a great deal of member interaction, and it requires a high level of attention to detail in all aspects of catering events. This individual will maintain the club's social calendar of Banquets and Special Functions, as well as plan, coordinate, and stage these events. This role partners closely with other Food and Beverage departments to deliver high-quality events on time and on budget, in accordance with our club standards. There is also an opportunity to assist in all Member Dining Outlets in a supervisory capacity. Please click the link below to view our full ad: Requirements: • Oversees and maintains a standard of service and ethics consistent with what is expected at Grandfather Golf and Country Club., • Greets members and guests, creating a warm and welcoming environment for all., • Ensures that Club members and guests are satisfied with their experience during their visit to the Club., • Responsible for owning and maintaining the Club's master event calendar and organizing digital event files., • Works closely with the Executive Chef and other members of Food and Beverage management to determine menu prices, menus and other details for catered events., • Conducts banquet inventory as needed., • Responsible for developing contracts and overseeing all administrative and operational aspects of preparing and serving events., • Monitors the cleanliness of the entire Clubhouse and Member Dining Outlets., • Plans and documents banquets, luncheons, weddings, and other social events hosted by members or sponsored guests; obtains pertinent information for guest planning., • Responsible for all event time duties & side work sheets., • Responsible for all event updates being entered into Jonas Encore., • Ensures banquet billing is submitted to Accounts Receivable weekly., • Creates room diagrams, floor plans, side work, event order sheets, banquet item placement, and special function details., • Responsible for all event updates being entered into OneNote., • Participates in hiring the banquet team., • Facilitates onboarding and training for the banquet team. Supervises and gives direction to all banquet staff., • Hosts pre-function meetings to ensure a smooth service experience., • In charge of weekly BEO Meetings with all Food and Beverage staff to discuss Special Functions., • Completes other appropriate duties assigned by the Assistant General Manager and General Manager., • Must be physically able to work any duty station when necessary., • Must be able to stand and walk for up to four hours in length., • Must be able to lift up to 50 pounds on a regular basis., • Must be able to bend, kneel, reach above shoulder level regularly, push, and pull up to four hours.

Job Description Restaurant General Manager Location: Lincolnton, NC Salary: $55,000 (DOE) + performance-based incentives + Monthly Car Allowance Are you a driven, results-oriented leader who thrives on delivering exceptional guest experiences and operational excellence? We’re seeking a passionate Restaurant General Manager to lead a high-performing restaurant team in Lincolnton, NC. If you’re ready to take the next step in your hospitality career, we’d love to hear from you. Send your resume to: Why Join Our Team? • Competitive base salary of $55,000 (DOE), • Performance-based bonus opportunities, • Car Allowance paid montly, • Comprehensive health and dental benefits, • Paid time off to support a healthy work-life balance, • Car allowance to support business-related travel, • Long-term growth and professional development opportunities About the Role This is more than just a management position—it’s an opportunity to lead, inspire, and make a lasting impact. As Restaurant General Manager, you will oversee daily operations, develop and mentor your leadership team, drive financial performance, and ensure an exceptional guest experience at every touchpoint. If you’re a hands-on leader who values team culture, accountability, and hospitality excellence, this could be the perfect next chapter in your career. Apply today by emailing your resume to Know a talented General Manager or Chef? Please share this opportunity with them! Company DescriptionGecko Hospitality, named to Forbes list of America’s Best Recruiting Firms, offers the largest selection of restaurants, catering, grocery store, corporate dining, senior living, healthcare foodservice, K-12 foodservice, and higher education foodservice positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts. With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision-makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining and grocery stores to senior living, Gecko recruits chef and management positions for all facets of the hospitality industry. Gecko boasts generations oGecko Hospitality, named to Forbes list of America’s Best Recruiting Firms, offers the largest selection of restaurants, catering, grocery store, corporate dining, senior living, healthcare foodservice, K-12 foodservice, and higher education foodservice positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts.\r\n\r\nWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision-makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers.\r\n\r\nOur national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining and grocery stores to senior living, Gecko recruits chef and management positions for all facets of the hospitality industry. Gecko boasts generations o

Job DescriptionResponsibilites include: • Menu planning and execution, • Inventory management, • Overseeing food preparation and general practice, • Supervising kitchen staff

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Prepare meals and food to meet specifications in a timely manner, • Properly measure kitchen ingredients and food portions, • Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements, • Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation, • Manage the kitchen inventory and ensure supplies are fresh and of high quality, • Ensure proper food temperatures when cooking and proper storage afterward, • Keep the workstation and kitchen equipment clean, organized and sanitized, • Culinary degree preferred, • Two or more years of experience in a culinary lead role, • Experience in a high volume catering environment preferred, • Ability to build relationships by actively listening and responding to the client’s needs, • Adaptable to changing business conditions AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following: • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays