Chef jobs in North Carolina - Page 2

Job Description Salary Range Commensurate w/Experience: $52k-$65k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES, • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS, • FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! We are looking for kitchen operators who possess high energy, self-motivation, and a commitment to providing authentic hospitality. Our ideal candidate is an experienced sous chef with a strong background in high-volume, scratch-made cooking. You will be responsible for running an efficient kitchen, ensuring safety and sanitation protocols are always followed, producing top-quality food, and collaborating closely with restaurant managers to oversee all aspects of food and beverage service. Responsibilities • Manage kitchen operations from all aspects as well as provide support throughout the shift., • Maintain the highest level of food quality while managing waste., • Managing employees’ schedules, • Responsible for inventory & purchasing and receiving with approved vendors., • Maintain a clean & organized facility & following local health regulations., • Training and developing hourly personnel. Qualifications • 2+ years of kitchen experience in a similar role, • A degree in Culinary Arts is not required but is a plus., • Experience in leading and supervising hourly team members., • Experience working within budget parameters., • Knowledge of Scheduling and Restaurant software programs, • Strong knowledge of cooking methods, kitchen equipment, and best practices We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: MetLife - 201 MetLife Way, Cary, NC 27513. Note: online applications accepted only., • Schedule: Full time schedule; Monday through Friday, 6:00 am to 3:30 pm. More details upon interview., • Pay Range: $21.00 per hour to $24.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1492932. 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. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. 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 offer the following benefits to associates: 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 Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability 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 or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry 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. Eurest maintains a drug-free workplace. Req ID: 1492932 [[req_classification]]

Job Description Pine Valley Market in Wilmington, NC is looking for a Culinary Director/Sous Chef to join our team. We are located on 3520 S College Rd. Our ideal candidate is self-driven, ambitious, and takes initiative. Are you tired of working late nights and holidays.... This family owned business is an ideal match for a talented chef who also wants to have a life and work more traditional hours. Our open kitchen environment and high volume catering blends your culinary talent with customer service and still offers dinner at home and time to live life. Job pays $18, plus tips - depending on experience. $24.00/hr for catering jobs. Benefits Responsibilities • Oversee and assist with food production for Cafe, Catering and Market, • Maintain quality control in all areas of food production, • Motivate, lead and direct staff, • Anticipate ingredient needs and arrange re-stock accordingly, • Ensure a productive kitchen flow that upholds business standards, • Assist Chef/Owner and General Manager in all aspects of kitchen., • Be a team player and excellent customer service, • Create new products and menu items seasonally, • Create daily specials a mitigate food waste Qualifications • Experience working with food in commercial kitchen, • Comfortable giving direction and redirection, • Poised and confident, able to comfortably interact with clients and customers, • High familiarity with kitchen equipment, processes, and health and safety guidelines, • Able to delegate tasks effectively and assist when needed, • Physically able to lift at least 50 pounds, bend, squat and stretch., • Adaptable to high traffic and kitchen volume

Job Description Salary: $50,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary As a Catering Manager, you will be responsible for managing the Catering Department in all duties including training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure proper service to clients during events, including proper set-up, cleaning, and breakdown procedures. Essential Duties and Responsibilities: • Supervises all catering events., • Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities., • Works with the Chef in creating menus., • Trains catering associates in service techniques, menu presentation, and customer service., • Tracks and monitors the labor and food cost for each event., • Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships., • Assists in the responsibility for all foodservice-related activities., • Performs other duties as assigned. Qualifications: • 2 years of food service experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Catering experience is required., • Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • Financial, budgetary, accounting and computational skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest 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 or copy/paste the link below for paid time off benefits information.

Job Description Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: As a Catering Manager, you will be responsible for managing the Catering Department in all duties including training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure proper service to clients during events, including proper set-up, cleaning, and breakdown procedures. Essential Duties and Responsibilities: • Supervises all catering events., • Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities., • Works with the Chef in creating menus., • Trains catering associates in service techniques, menu presentation, and customer service., • Tracks and monitors the labor and food cost for each event., • Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships., • Assists in the responsibility for all foodservice-related activities., • Performs other duties as assigned. Qualifications: • 2 years of food service experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Catering experience is required., • Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • Financial, budgetary, accounting and computational skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. Flik 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. Flik maintains a drug-free workplace. Associates at Flik Hospitality 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: 1495348 Flik Hospitality Group Shane Tirpak [[req_classification]]

Job Description Who is Bakkavor? More than 1,500 employees operate from five locations to develop and produce innovative, chef-curated, one-of-a-kind recipes. These locations include Carson, California; San Antonio, Texas; Charlotte, North Carolina and Jessup, Pennsylvania with our headquarters based in Charlotte, North Carolina. With over four decades of experience in the fresh prepared food space, we manufacture and market a wide variety of fresh prepared food that delivers convenient, high-quality meal options in a high-volume output with a personalized touch. Our commitment to customized, scratch-made cooking allows us to deliver the freshest quality products possible. We partner with some of the most well-known US retailers to meet the growing demand for freshly prepared meals. Our core product offering includes meals, artisanal breads, soups & sauces, hummus, dips and burritos. At the core of what we do is our people. They are the key to our success and without them, we wouldn’t be able to do what we do. We employ people who are passionate about what they do and they bring that passion to their work every day. Job Description: This position assists in the preparation, assembly and packaging of products and other related activities. Contributes to the Team’s efforts in obtaining production efficiencies within the parameters established by the company; as well as following the Health & Safety and Food Safety Programs established by the Company. Shift: • 401(k), • Dental insurance, • Health insurance, • Paid time off, • Minimum of a High School diploma; or up to one-year related experience or training in a manufacturing assembly environment; or equivalent combination of education and experience., • Ability to read, write and comprehend simple instructions and communicate orally., • Functional literacy and oral communication skills in English for safety and following job specific instructions While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, extreme cold, extreme heat, and risk of electrical shock. The noise level in the work environment is usually moderate. The employee is regularly required to stand, walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to stoop, kneel, or crouch. The employee is occasionally required to climb or balance. The employee must frequently lift and/or move up to 50 pounds throughout the required shift hours. Special Notation: This job description is a general description of the minimum essential job functions and is provided only to be in compliance with State and Federal regulations. It is not intended as an employment contract, nor is it intended to describe all duties someone in this position may perform. Additional job duties will be described by the supervisor and the person performing this job function will be expected to perform those job duties as well. Powered by JazzHR sGS5GZy5UC

Job Description Connection has a fantastic opportunity through our Technical Staffing division for a Linux Engineer in Charlotte, NC. This is a full-time hybrid position with benefits. We are seeking a skilled Linux Engineer to support, maintain, and optimize enterprise Linux environments. The ideal candidate will have strong hands-on experience with Linux system administration, a solid understanding of automation and batch workloads, and the ability to work collaboratively across infrastructure, application, and operations teams. Experience with workload automation tools - particularly Stonebranch Universal Automation Center (UAC) - is a plus. Key Responsibilities • Administer, configure, and maintain Linux servers (physical and virtual) in production and non-production environments, • Perform system monitoring, performance tuning, patching, and troubleshooting to ensure high availability and reliability, • Manage user access, security configurations, and system hardening in accordance with best practices, • Support automation and batch processing workloads, including job scheduling, monitoring, and issue resolution, • Collaborate with application teams to support deployments, upgrades, and operational needs, • Develop and maintain scripts (e.g., Bash, Python) to automate routine administrative tasks, • Participate in incident response, root cause analysis, and problem management activities, • Maintain clear documentation for system configurations, procedures, and operational runbooks, • Strong hands-on experience administering Linux systems (Red Hat, CentOS, Ubuntu, or similar), • Solid understanding of Linux OS internals, file systems, networking, and process management, • Experience with shell scripting (Bash); Python scripting is a plus, • Familiarity with automation concepts and batch scheduling workloads, • Experience supporting enterprise environments with high availability and uptime requirements, • Strong troubleshooting skills and the ability to work independently and collaboratively, • Experience with workload automation or batch scheduling tools, • Exposure to Stonebranch Workload Automation (UAC – Universal Automation Center), • Experience with configuration management or automation tools (e.g., Ansible, Puppet, Chef), • Knowledge of virtualization and/or cloud platforms (VMware, AWS, Azure), • Familiarity with monitoring tools and logging frameworks.

Job DescriptionBenefits: • 401(k), • Bonus based on performance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Flexible Scheduling, • Competitive Compensation 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 Award-Winning, Chef-Driven Asian / Japanese Restaurant Group is seeking an experienced Sous Chef to join their opening team. This nationally recognized, ingredient-driven concept offers a vibrant culture built on craft, continuing education, career advancement, and creativity. A new location is coming to the Charlotte, NC area in 2026. Applications are being accepted for immediate hire for candidates who can temporarily relocate to an existing market for hands-on training (lodging + weekly stipend included). Training available in: Austin, Houston, Dallas, Miami, Denver, Scottsdale, and Los Angeles. Role Responsibilities • Build, lead, coach, and inspire a culinary team of cooks, • Uphold and elevate culinary standards in a high-volume, scratch-made kitchen, • Provide support and coverage across all kitchen stations, • Execute refined, chef-driven cuisine in a modern kitchen, • Direct ordering, scheduling, inventory management, and administrative tasks, • Develop seasonal menu items while fostering creativity amongst the team Ideal Candidate Profile • Experienced in high-volume kitchen leadership, • Passionate about great food and innovative hospitality experiences, • Skilled in providing constructive feedback, • Enthusiastic in celebrating team success, • Known for a strong work ethic and commitment to excellence Benefits & Perks • Strong benefit offerings for health, vision, dental, and accident coverage, • 401k with employer match, • Dining discounts, • Maternity & paternity leave benefits, • Paid vacation, • Cell phone stipend

Job Description • We are hiring immediately for full time SOUS CHEF positions., • Location: Croasdaile Village - 2600 Croasdaile Farm Parkway, Durham, North Carolina 27705. Note: online applications accepted only., • Schedule: Full time; Days may vary, 10:30 am to 7:00 pm. More details upon interview., • Requirement: Five years of prior culinary experience is required., • Pay Range: $22.00 per hour to $24.00 per hour. WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation. You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. If you enjoy creating memorable experiences and are passionate about hospitality and culinary excellence, you will be a great addition to the Morrison Living team! 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 offer the following benefits to associates: 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 Morrison Living 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 Living maintains a drug-free workplace.

Job DescriptionJob Title: Sous ChefLocation: AlabamaAbout Us: Welcome to Marvin Love and Associates! We are a dynamic team dedicated to creating exceptional culinary experiences. Our passion for food and hospitality drives us to deliver the best to our guests while nurturing a friendly and collaborative work environment. Job Summary: As a Sous Chef, you will play a key role in our kitchen, working alongside our talented culinary team to bring delicious and innovative dishes to life. Your friendly demeanor and culinary expertise will contribute to a fun and productive atmosphere as you assist the Head Chef in managing kitchen operations, mentoring team members, and ensuring that quality and presentation standards are met. Responsibilities: • Support the Head Chef in day-to-day kitchen operations, ensuring everything runs smoothly., • Prepare and cook high-quality dishes, keeping our guests' preferences in mind., • Collaborate with team members to create seasonal menus and special offerings., • Maintain a clean and organized kitchen while adhering to food safety regulations., • Train and guide kitchen staff, fostering a friendly and inclusive work environment., • Assist in managing inventory and ordering supplies to keep our kitchen well-stocked., • Previous experience as a Sous Chef or in a similar role in a restaurant or catering environment., • Passion for food and creativity in the kitchen., • Culinary degree or relevant certification is preferred, but a strong skill set and experience are paramount., • Excellent communication skills and the ability to work well in a team., • Strong organizational skills with the ability to multitask effectively., • Familiarity with food safety regulations and quality standards., • A friendly attitude and a willingness to learn and grow. Compensation & Benefits: • $70k, 10% Bonus, paid quarterly, • 10% annual bonus potential, • 5,000 relocation assistance, • Paid Time Off, • Training & Development

Job Description Noble Smoke is looking for a skilled Sous Chef to join our team. We’re known for Southern barbecue done with a serious craft mindset. We produce smoked meats, including brisket, chopped pork, ribs, turkey and house made sausage, cooked with a low and slow approach and a lot of attention to detail. As part of Noble Food & Pursuits, we are dedicated to creating exceptional dining experiences while giving back to the communities that support us through local outreach and charitable efforts. We invest in our team’s growth through hands-on training, cross-learning, and mentorship, fostering a culture that empowers individuals to reach their personal and professional goals. If you're an experienced Sous Chef ready to join a team that pushes for creativity, skill development, and community impact, we would love to talk. What We're Looking For: • 3+ years of experience in a high-volume kitchen with a strong foundation in classic cooking methods, knife skills, sauce making, and plating., • Pride in maintaining a clean, organized kitchen and managing food costs, inventory, and production in a timely manner., • Confident, calm under pressure, and enjoy leading by example, helping to elevate the team’s performance., • Team-oriented and enjoy working closely with others to solve challenges and achieve collective goals., • Assist with overseeing kitchen staff and ensuring smooth service operations during shifts., • Support and mentor line cooks, ensuring consistency in food quality and presentation while continuing to elevate team skills., • Manage prep work, assist with inventory control, place orders, and support the kitchen with production tasks., • Work hand-in-hand with other Sous Chefs and the Executive Chef to meet daily production goals and uphold high standards., • $55k–$65k per year, based on experience., • Paid time off to maintain a healthy work-life balance., • Enjoy discounts at all our Noble Food & Pursuits locations., • Learn, cross-train, and explore new career paths within the Noble Food & Pursuits portfolio of concepts., • Be a part of a team that values collaboration, creativity, and great food.

Job Description Position Title: CATERING MANAGER - Charlotte, NC Salary: $65000- $72000 / yr As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary As a Catering Manager for this busy corporate dining account, you will be responsible for managing the Catering Department in all duties including training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure proper service to clients during events, including proper set-up, cleaning, and breakdown procedures. Essential Duties and Responsibilities: • Supervises all catering events., • Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities., • Works with the Chef in creating menus., • Trains catering associates in service techniques, menu presentation, and customer service., • Tracks and monitors the labor and food cost for each event., • Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships., • Assists in the responsibility for all foodservice-related activities., • Performs other duties as assigned. Qualifications: • 2 years of food service experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Catering experience is required., • Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • Financial, budgetary, accounting and computational skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest 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 or copy/paste the link below for paid time off benefits information.

Job Description Copain is a boutique, boulangerie-style bakery under the Noble Food & Pursuits umbrella, rooted in the belief that bread should be honest, nourishing, and made with care. We craft naturally leavened breads and pastries by hand, with no preservatives, no shortcuts, just time, patience, and skill. From golden, crusty loaves to delicate pastries, everything we bake reflects a respect for tradition and a love of simple food. We supply our own Copain retail bakeries, Noble Food & Pursuits restaurants, and wholesale partners across the Carolinas. We are seeking a Head Artisan Baker to lead our overnight bread production with a strong focus on sourdough development. This role is ideal for a baker who thrives in a high-volume production environment, loves experimenting with fermentation, and wants to bring fresh ideas and techniques to our bakery. What You’ll Do • Lead overnight bread production with an emphasis on sourdough breads and long-fermentation techniques, • Collaborate with the Executive Pastry Chef to develop and refine recipes, introduce new products, and ensure consistency across all outlets, • Manage production for multiple channels: Copain’s retail bakeries, Noble Food & Pursuits restaurants, and wholesale clients, • Oversee dough mixing, shaping, proofing, baking, and packaging to ensure the highest quality standards, • Maintain cleanliness, food safety, and organization throughout the bakery, • Deep passion and expertise in sourdough and artisan breadmaking, • Experience in a high-volume production bakery or restaurant group, • Strong technical knowledge of dough development, fermentation, and baking science, • Leadership skills with the ability to guide, train, and inspire a team, • Willingness to work an overnight schedule consistently, • Paid time off to maintain a healthy work-life balance, • Enjoy discounts at all our Noble Food & Pursuits locations, • Monthly stipend to enjoy our restaurants, • Be a part of a team that values collaboration, creativity, and great food

Job Description Job Overview Responsible for all tasks as needed to make the kitchen run effectively. You will also be an essential part of supervising, leading, and training employees. Must be able to create a standard recipe and follow through exactly. Must have the ability to work well with others and complete required duties within shift. Will be responsible for helping maintain and control the level and quality, cleanliness and safety of the kitchen. Responsibilities and Duties Ordering product for the store. Maintaining a labor budget and keeping up with food costs and waste to specified goals. Maintaining communications with general manger, executive chef, and all delivery drivers. Ensuring food quality is up to Reids Fine Foods standards. Ability to show up to work on time. Tardiness should be reported to the Executive Chef. Tardiness of more than 5 minutes should be reported to direct supervisor via phone call or text message. Ability to communicate any need for time off. Requests need to be submitted two weeks in advance and cannot be made between November 1st and December 31st. Must have ability to lift 25lbs or more. Ability to stand/walk for 8 or more hours per shift. Ability to check in orders and communicate with delivery drivers properly. Ability to understand monthly food margins/inventory expectations. Must help with monthly inventory count. Understanding of weekly schedule of production and how to properly manage a prep list per area in kitchen. Must have understanding of food safety and sanitation, Serve Safe is required for this position. Knife and prep skills such as dicing, slicing, and peeling. Must be able to manage time appropriately. Understands and complies consistently with the standard portion size and recipe specifications. Maintains a clean sanitary workstation area including tables, shelves, equipment, walls, and floors. Open and close the kitchen appropriately by following checklists. Promptly report any equipment or food quality issues to the Executive Chef.

Job Description Hotel : Hilton Charlotte Airport2800 Coliseum Centre DriveCharlotte, NC 28217Full timeCompensation Range : $22.00-$25.00 per hour Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors. What's in it for you? The Atrium SPIRIT is a belief in the power of Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. • Career Growth & Learning - 40% of our management hires are internal promotions!, • Invest in Your Future - 401(k) plan with company match., • Comprehensive Health Coverage - Medical, dental, and vision insurance options., • Paid Time Off & Vacation - Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations, • Perks That Fit Your Life - Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. What You Will Do: • Support the Executive Chef in leading, training, and scheduling a high-performing kitchen team., • Prepare and present meals that meet Atrium's high standards of quality, consistency, and taste., • Monitor performance and production flow, stepping in to maintain top-tier results and guest satisfaction., • Assist in menu creation to deliver innovation while aligning with productivity and cost goals., • Ensure all storage and prep areas meet health code requirements and cleanliness standards., • 3+ years of culinary experience - You bring hands-on kitchen know-how and a steady leadership presence., • Supervisory experience preferred - You can lead a line and guide a team with confidence., • Culinary certification preferred - You've got a solid culinary foundation and a desire to grow., • ServSafe Certification required - Safety is always on the menu., • Strong knowledge of food prep, recipes, and costing - Because great food starts with great planning., • Accountable Achiever: You own your results, meet goals with integrity, and inspire others to raise the bar., • Agile Thinker: You stay sharp, adapt quickly, and turn challenges into opportunities., • Talent Curator: You recognize potential, grow future leaders, and create an environment where people thrive., • Transparent Leader: You foster trust by being open, honest, and clear-no guesswork, just teamwork. Hear it from Thomas E. "What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there's really no reason not to." Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights:

Job DescriptionDescription: Pay: $100,000 – $120,000 Salary Location: 323 Hot Springs Blvd, Pagosa Springs, CO 81147 Schedule: Weekdays + Weekends Reports to: General Manager About The Springs Resort Located in the heart of Pagosa Springs, Colorado, The Springs Resort is a renowned Wellness destination centered around The Mother Spring — the world’s deepest geothermal hot spring and the source of our healing, mineral-rich waters. Ranked the #1 Hot Springs Resort in USA Today Following a transformative expansion in 2025, the resort now features: • 157 thoughtfully designed guest rooms and suites, with panoramic views of the San Juan River and surrounding mountains, • An expanded collection of 51 naturally hot mineral soaking pools, • A brand-new, two-level geothermal-inspired spa, offering 12 treatment rooms, a couple's suite with private soaking pool, halotherapy sauna, movement studio, and more, • A wellness program including contrast bathing, Aqua Yoga, meditation, reflexology walks, and immersive experiences Certified as a Great Place to Work (May 2025–May 2026), we are committed to fostering a team culture rooted in excellence, innovation, and heartfelt hospitality. Your Mission The Food & Beverage Director provides leadership and management for the entire Food & Beverage Division by establishing quality plans that ensure long-term growth and profitability of both the division and the resort. You will cultivate a culture that inspires associates to be caring, engaged, and focused on creating memorable guest experiences. You will oversee a variety of food and beverage outlets including: • The Café – a morning stop for coffee and crêpes, • Barefoot Grill – casual, riverside fare, • 1881 Poolside Provisions – light bites and drinks for soaking guests, • Wild Finch – full-service, wellness-driven restaurant, • Canteen – quick service bar inside the Original Pools Where You’ll Make an Impact: • Lead and manage all Food & Beverage operations including restaurant, room service, lounge, café, market, canteen, and banquet service., • Ensure exceptional guest service and high-quality offerings across all outlets., • Manage labor, overhead, and sales budgets to meet or exceed financial goals., • Oversee purchasing, inventory, vendor relations, and cost control systems., • Recruit, train, mentor, and retain a high-performing team focused on growth and engagement., • Ensure compliance with all health, safety, and sanitation standards., • Collaborate with resort leadership to execute banquets, events, and wellness programming., • Provide culinary support as needed, functioning as a chef during high-volume periods., • Be part of a dynamic team in a beautiful natural setting, • Work at one of the top-rated hot spring resorts in the world, • Engage in meaningful wellness-driven hospitality Eligible full-time employees receive: • Health Insurance, • Dental Insurance, • Vision Insurance, • 401(k) Retirement Plan with Matching, • Life and Disability Insurance, • Paid Time Off (PTO) and Sick Time, • Flexible Spending Account (FSA), • Employee Assistance Program (EAP), • Highschool diploma or equivalent required; a degree in hospitality management, culinary arts, or a related field is preferred., • 5–7 years of F&B management experience, with 3+ years in a senior leadership role in a resort or hotel setting., • Strong leadership, communication, and team-building skills., • Expertise in restaurant, banquet, and beverage service operations., • Strong financial management experience, including budgeting and cost control., • Culinary experience and willingness to function as a Chef when needed., • Ability to work in a fast-paced, guest-focused environment., • Must be willing to relocate to Pagosa Springs, CO and embrace the mountain resort lifestyle.

Job Description Location: Greensboro College Dining • We are hiring immediately for full time SOUS CHEF positions., • Location: Greensboro College Dining - 815 West Market Street, Greensboro, North Carolina 27401. Note: online applications accepted only., • Schedule: Full time; Days may vary, 11:00 am to 9:00 pm. Weekend availability is required. More details upon interview., • Requirement: Prior cooking or food service experience is required., • Pay Range: $18.00 per hour to $24.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1486304. 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: 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. 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 Description Position Title: FLOATING CHEF-FAYETTEVILLE, NC Salary: $50,000-$65,000/annually Other Forms of Compensation: Bonus Eligible Work Schedule: Monday-Friday, generally early mornings to mid-afternoon. 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. Job Summary As a Floating Chef, you will ensure client and customer service satisfaction is attained by providing culinary resources and support in Fayetteville, NC and surrounding areas (up to 1 hour away). You may be responsible for managing the departments scheduling, discipline, and/or hiring. You may assist the Executive Chef and/or Sous Chef in developing new menus, recipes, and ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Essential Duties and Responsibilities: • Provides frontline culinary resources and support., • Assists with food cost control, menu planning, purchasing, and ensures food quality guidelines are followed., • Assists with planning and creating menus., • Produces and executes catering events., • Rolls out new culinary programs in conjunction with marketing and culinary team., • Assists with managing cost controls and control expenditures for the account., • Performs other duties as assigned. Qualifications: • 1 to 3 years of culinary management experience., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Hands-on chef experience is required., • Extensive catering experience is preferred., • High volume batch cooking and complex food service operations experience is preferred., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • ServSafe Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. 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: 1478665 Canteen

Job Description Salary: $85,000 - $90,000 / year CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job Summary As a Food Service Director, you are responsible for overseeing day-to-day operations for a dining account. You will manage and lead a team of associates. You will be responsible for managing client relations, along with ensuring that the food offered to the customers is of superior quality. Additionally, you will be responsible for the following: Key Responsibilities: • Maintain excellent relationships with customers, guests, and clients as well as other departments, • Work with the Chef and management team in creating menus and providing top-quality food, • Oversee all P&L and budgeting as it pertains to the account, • BS, Hospitality or Culinary degree preferred, • Three to five years of foodservice operation experience required, • Prior experience in an education setting preferred, • High volume production and catering experience is essential, • Previous experience managing a budget, • Desire to learn and grow with a top-notch foodservice company Apply to CulinArt today! CulinArt 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. Associates at CulinArt 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: 1487381 CulinArt Sector NANCY M TEIXEIRA [[req_classification]]

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: • Controls Inventory, • Assists in assembling orders to be placed, • Project Management, • Communication, • Uphold Wolfoods Standards of Service & Quality, • In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities, • Interact with Campers, Staff, and Parents, • Uphold Wolfoods Standards of Service and Quality, • Recognize and Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Attend related in-service training and staff meetings, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure production has accurate timing, quantity, quality, and plating, • Supervise personnel, • Actively engage in planning, scheduling, directing, and training, • Understand the importance of cross-utilization, • Estimate production needs, establish par levels, order adequate supplies, and maintain inventory, • Understand that special diet ingredients could have a 2+ week lead time, • Recommends equipment purchases, • May act as front of house supervisor in the absence of other Wolfoods staff, • SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: • 2+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to self-motivate, • Maintain a clean work environment, • Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day 70-hour work week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend. stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Must be able to identify the Big 9 Allergens in food and communicate effectively with others, • Must be able to cook from scratch with minimal supervision, • Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: • Looking for seasonal, summer opportunities., • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Competitive salary, • Dental insurance, • Employee discounts, • Free food & snacks, • Free uniforms, • Health insurance, • Paid time off, • Vision insurance We are seeking an energetic, creative, and hands-on Restaurant Chef to help lead our culinary operations in our a la carte restaurant. This role works closely with the Executive Chef, Executive Sous Chef, and Front-of-House leadership to deliver exceptional dining experiences for our members and guests. This position is ideal for a passionate culinary professional who thrives in a high-volume, service-driven environment and enjoys creating seasonal menus, daily specials, and elevated presentations. Key Responsibilities • Create, cost, and execute seasonal menus and daily specials for the a la carte restaurant, • Prepare and oversee all food production including sauces, soups, proteins, vegetables, starches, salads, and sushi, • Ensure food quality, consistency, portion control, and timely service, • Oversee restaurant buffet setups, presentation, breakdown, and special events, • Maintain high standards of sanitation, food safety, and kitchen cleanliness, • Assist with hiring, scheduling, training, and supervising culinary staff, • Order kitchen supplies and assist with monthly inventory, • Minimize food waste and loss through proper controls, • Interact professionally with members and guests, delivering excellent customer service, • Effectively manage multiple priorities in a fast-paced environmentQualifications, • 35 years of experience as a Restaurant Chef or Sous Chef (private club experience preferred), • Associates or Bachelors degree in Culinary Arts preferred, • ServSafe Certified, • Strong leadership, communication, and organizational skills, • High attention to detail and professionalism, • Availability to work nights, weekends, and holidaysCompensation & Benefits, • Salary: $65,000$68,000 annually, based on experience, • Health insurance after 30 days (medical, dental, vision, life, disability), • Paid time off (vacation and sick/personal time), • 401(k) eligibility after 6 months, • Opportunity to work with a renowned culinary team in a prestigious club settingInterview Process Selected candidates will participate in an interview and complete a culinary stage, preparing a meal for evaluation by our Executive Chef. This hands-on assessment is a key part of our selection process. Apply online today and join our exceptional Culinary Team. Prestonwood Country Club is an Equal Opportunity Employer.

Job Description Pastry Cooks at the Whitewater Center (Whitewater) are responsible for supporting the daily operations of the kitchen. Pastry Cooks will ensure that pastry recipes, food preparations, and presentations meet the restaurant’s specifications and quality standards while maintaining a safe, orderly, and sanitized kitchen. This role is responsible for executing established recipes, assisting with daily specials, and helping develop and test new menu items. This position is an on-site, full-time, benefits eligible position that reports to the Pastry Chef. Responsibilities • Work under the direction of the Pastry Chef to execute established recipes with precision and consistency., • Assist in the preparation and production of daily specials, seasonal offerings, and new menu items., • Ensure all products meet quality and presentation standards., • Maintain a clean, organized and sanitary workplace in compliance with health and food-safety regulations., • Operate bakery equipment safely and correctly., • Demonstrate ethical and professional behavior in and out of the workplace., • Other duties as assigned. Requirements • At least 1 year of experience as a Pastry Cook, Baker, or in a similar professional kitchen role., • Knowledge of basic culinary math, including measurements, scaling, and conversions., • Strong attention to detail, consistency, and organization., • Ability to work in a fast-paced environment while maintaining quality and accuracy., • Must be able to safely self-transport over uneven terrain or in a confined space., • Must be able to bend, lean, stand, and kneel on a regular basis and for sustained periods of time., • Must be able to lift and move at least 25 pounds., • Must be able to work outdoors for sustained periods of time and in all weather and environmental conditions., • Must be able to work in shared spaces with other employees and customers., • All positions at Whitewater require employees to report and work onsite at Whitewater locations. Benefits • Access to Whitewater Center's pass activities, • Staff discount program and pro deals, • Health, Dental, Vision, • Flexible Spending Account The Food and Beverage Department delivers exceptional, chef-driven culinary service to Whitewater guests. Whitewater is home to diverse and ever-evolving food and beverage outlets, including full-service and fast-casual dining options. In addition, the Food and Beverage Department oversees catering for private events and Adventure Dining. Working at Whitewater Whitewater’s mission is rooted in the belief that we all share a genetic code that compels us to play outside and share these experiences with others. This mission is accomplished through promoting access and opportunities to play outside and bring people together. Our approach is simple: Make it compelling and easy to engage with nature and invite others to join. Legal Disclosures The Whitewater Center provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, the Whitewater Center complies with applicable state and local laws governing nondiscrimination in employment. This policy applies to all terms and conditions of employment including recruitment, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. NOTICE: Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States. The Whitewater Center is an employer that participates in the E-Verify program.

Job Description Schedule: Monday - Friday, 6am-3pm Salary: $60,000 - $70,000 / 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. Job Summary This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: • Full culinary management of food service operation to include inventory, ordering and receiving, • Knowledge of P&L accountability and contract-managed service experience is desirable, • Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products, • Must have a working knowledge of HACCP, • Three to five years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control, • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experience with exposition cooking needed, • Knowledge of P&L accountability and contract-managed service experience is desirable, • ServSafe certified is a plus 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: 1492483 Canteen Leticia Pinon

Job Description At Copain, we bring together the comfort of a neighborhood café with the craft of a true boulangerie. Our team of bakers and pastry professionals take pride in hand crafted quality, from slow fermented breads to delicate tarts and refined desserts. The Copain SouthPark location is home to our bakery production and retail space, where dedication to craft, teamwork, and hospitality come together every day. We are looking for a Overnight Pastry Cook to join our pastry team. In this role, you will work closely with the Head Pastry Chef and production team to finish and package pastries with care and consistency. You will support the transition between morning and evening teams, ensuring the pastry kitchen remains organized, efficient, and that all finished products meet Copain’s standards before being sent out. What You’ll Do • Act as the final checkpoint for pastry quality, ensuring every item is finished, decorated, and packaged to Copain standards, • Finish and execute pastry items for retail and wholesale including muffins, scones, biscuits, tarts, entremets, cupcakes, and seasonal desserts using glazing, garnishing, and decorating techniques, • Package and label products for retail and delivery, organizing by order and route while maintaining presentation standards, • Maintain accurate daily production counts and communicate timing, quality notes, and issues to the pastry team, • Keep pastry racks, coolers, and packaging areas organized, clean, and efficient, including restocking and station upkeep, • Experience working in a professional pastry or dessert production environment preferred., • Strong attention to detail and pride in producing visually consistent, high quality desserts., • Skilled in finishing techniques such as glazing, garnishing, and decorating., • Ability to manage time and multitask while maintaining a clean and organized workspace., • Collaborative, team focused environment., • Consistent schedule, typically 8PM-4AM., • Staff meals and employee discounts across Noble Food & Pursuits concepts., • Opportunity to learn from talented bakers and pastry chefs in a craft driven kitchen.

Job Description Are you passionate about creating delicious and visually appealing dishes? Do you enjoy working in a fast-paced and dynamic environment? If so, then we have an exciting opportunity for you at The Sharon at SouthPark! As a Sous Cehf, you will have the opportunity to showcase your culinary skills and creativity to prepare mouthwatering meals for our guests. Working alongside a talented team of chefs, you will be responsible for ensuring that each dish is prepared to perfection and meets our high standards of excellence. Located in the heart of Charlotte, The Sharon at SouthPark offers a vibrant and energetic atmosphere where you can thrive and further develop your culinary expertise. Whether you are a seasoned line cook or looking to kickstart your career in the culinary industry, this position provides a platform for growth and learning. Join us in delivering exceptional culinary experiences that will leave our guests coming back for more. Apply today and be a part of our journey in creating culinary masterpieces that are not only delicious but also visually stunning. You will have benefits such as Medical, Dental, Vision, 401(k), Life Insurance, Flexible Spending Account, Competitive Salary, and Paid Time Off. Don't miss out on this exciting opportunity to join our team! Make a difference as a Line Cook PART -Time As a Sous Chef at The Sharon at SouthPark, your role will involve executing the daily food preparation and cooking tasks with precision and efficiency. You will work closely with the culinary team to ensure that all menu items are prepared according to our recipes and quality standards. On a day-to-day basis, you will be responsible for: 1. Preparing and cooking a variety of dishes, including appetizers, entrees, and desserts., 2. Following recipes and portion control guidelines to maintain consistency in taste and presentation., 3. Assisting with inventory control and ensuring proper storage and labeling of food items., 4. Collaborating with the kitchen team to ensure smooth and timely service during meal periods., 5. Adhering to all food safety and sanitation guidelines to maintain a clean and safe working environment. Attention to Detail: Paying close attention to detail is vital for maintaining consistency in taste, portion sizes, and presentation. Collaboration: The ability to work as part of a team is crucial in a professional kitchen. Adaptability: The culinary industry can be fast-paced and unpredictable. Proficiency in using kitchen equipment and a basic understanding of food safety protocols are necessary. If you possess these skills and have a passion for culinary excellence, we encourage you to apply for the Line Cook position at The Sharon at SouthPark. Are you ready for an exciting opportunity? If you feel that this job is what you're looking for, applying is a piece of cake - just follow the instructions on this page. Good luck! The Sharon at SouthPark is an Equal Employment Opportunity (EEO) employer. Recruitment, employment, promotional and all other human resource decisions are made without regard to race, color, religion, national origin, age, sex, sexual orientation, gender identity, disability, veteran status, or genetic information. Per company policy Proof of Influenza vaccine and/or approved medical/religious exemption is required for all employees.

Job Description Salary: $65,000/ year 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 We are seeking an experienced, hands-on Chef Manager with a growth mindset to support our expanding operation in Greensboro, NC. This role is responsible for the success of both culinary and food service operations. Key Responsibilities: • Full culinary management of food service operation to include inventory, ordering and receiving, • Knowledge of P&L accountability and contract-managed service experience is desirable, • Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products, • At least three years of culinary management experience is required, • Culinary experience in contract foodservice, country clubs, or corporate dining is preferred, • Experience with inventory and purchasing knowledge and control, • Must have a working knowledge of HACCP, • Catering experience preferred, • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experience with exposition cooking needed, • Knowledge of P&L accountability and contract-managed service experience is desirable 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 or copy/paste the link below for paid time off benefits information. Req ID: 1491085 Compass Corporate NANCY M TEIXEIRA [[req_classification]]

Job Description Schedule: Monday - Friday, 5am start 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. Job Summary 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! 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 5 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, • Proven catering experience to execute and lead high-level catered events, • Experience with exposition cooking, • Familiarity with P&L accountability and contract-managed services, • ServSafe certification a strong plus If you’re ready to bring your culinary vision to a company that values innovation, teamwork, and sustainable practices, we’d love to hear from you! 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: 1490581 Canteen Leticia Pinon

Job Description Who We Are The CRVA works to deliver experiences that uniquely enrich the lives of our visitors and residents. Through leadership in destination development, marketing and venue management expertise, the CRVA leads efforts to maximize the region’s economic potential through visitor spending, creating jobs and opportunities for the community. Brands supported by the CRVA include the Charlotte Convention Center, Spectrum Center, Bojangles Entertainment Complex, NASCAR Hall of Fame, Charlotte Film Commission, Visit Charlotte and Visitor Info Centers. Job Summary The Production Chef assists with supervising kitchen staff engaged in the catering process for events at the Charlotte Convention Center and NASCAR Hall of Fame. • Essential Job Duties, • Assists in overseeing the compliance of health and safety standards and may assume role of a food safety coach., • Oversees the production of food by providing direction to applicable staff., • Establishes relationships with outside agencies to develop a network of support staff., • Works as a liaison between the banquet and kitchen staff., • Coordinates with the banquet staff to label stage and transport all food orders., • Participates in the creative process of developing event menus., • Assists with ordering food and catering supplies that are required for events, • Maintains food inventory and ensures proper storage techniques and food rotation., • May assist with scheduling of staff and aid in payroll function., • May perform other duties as required., • Adhere to all CRVA policies and procedures., • Must be able to work a flexible schedule which may consist of nights, weekends and/or holidays., • Consistently deliver the best in customer service. Model and be accountable ensuring the customers are always put first by living the CRVA Service Philosophy to deliver memorable customer experiences, • Champion CRVA’s mission, vision and core values and comply with organizations policies and procedures. Scope of Responsibility • This job may have some budgetary responsibility as it relates to ordering food and catering supplies as well as managing inventory. There will be periodic access to confidential data such as financial and company records as well as quotes and plans. Supervisory Responsibility • Manage up to 60 part-time and temporary labor in the kitchen., • Will be responsible for directing work, providing feedback and coaching, issuing discipline and addressing and resolving complaints. Knowledge and Skill Requirements • Ability to speak effectively before groups of customers or employees of organization., • Must possess ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals., • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; ability to deal with problems involving multiple variables., • Ability to establish a positive rapport using tact and discretion with patrons and team members., • Ability to prioritize multiple projects and meet strict deadlines, • Ability to work under minimal supervision, • Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hour as needed, • Must have professional attitude and appearance, • Ability to anticipate problems and implement immediate corrective action, • Ability to perform effectively under significant pressure typically associated with meeting the demands and timetables of the venue industry, • Ability to anticipate customer needs, builds positive relationships with customers and vendors, goes the extra mile to satisfy and exceed customer needs, treats all customers and vendors with highest degree of respect and courtesy and delivers exceptional service to internal and external customers., • Employee should display a team-oriented approach in the workplace., • Treats all customers and vendors with highest degree of respect and courtesy, delivers exceptional service to internal and external customers. Education and Experience • High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience. Physical Demands • The employee must regularly lift and /or move up to 30 pounds., • Specific vision abilities required by this job include close vision. While performing the duties of this Job, the employee is regularly required to stand and walk; use hands to handle or feel and talk or hear. Work Environment • The noise level in the work environment will vary depending on event within the building. Travel Required • This job has limited travel between venues. What We Offer • Education Reimbursement, • Comprehensive medical, dental, and vision coverage, plus other great benefits., • 457 Plan, • CRVA University, • Employee 1st Culture, • CORE Values, • NC Retirement System plan To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Our “employee first” culture requires engagement and engagement can’t happen without the voices of many talented individuals charting our direction.

Job Description With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an experienced and dynamic Sous Chef to play a key leadership role in our culinary team. In this role, you will help create world-class guest experiences while driving the success of the business and upholding the highest quality standards. As a member of the Property Leadership Team, you will work alongside the Executive Chef to oversee daily kitchen operations, cultivate and develop culinary talent, and support recruitment and administrative functions. Your Responsibilities • Lead and develop Team Members by providing structured training and in-the-moment coaching and guidance to uphold RH’s culinary standards and support their professional growth, • Partner with the Executive Chef in shaping the strategic direction of the kitchen, including recruitment, hiring, onboarding, and building a high-performing team aligned with RH’s vision, • Support the Executive Chef with inventory controls and reporting, including labor cost optimization, food cost control, and inventory management, ensuring alignment with business objectives, • Drive operational excellence by implementing and upholding quality and safety standards across all hospitality areas, ensuring compliance with regulations, • Own service execution, conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiences, • Document key updates and insights to ensure alignment, enhance team performance and support ongoing operational excellence, • Deliver exceptional results in our ever-changing and dynamic business while championing our Hospitality vision, strategy, and financial goals, • 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience, • Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning, • Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication, • Advanced culinary expertise, including mastery of knife techniques and execution of high-level cooking standards, • Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership, • Frequently lift and move up to 50 lbs using appropriate equipment and techniques, • Comfortable standing and walking for extended periods

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

Job Description General Manager Charlotte, NC Salary up to 100,000 (DOE) Are you a hospitality professional ready to take the helm of a high-volume operation? We are offering an incredible opportunity with a lucrative compensation package, including a salary range of $80,000–$100,000 and a strong bonus structure. We also offer 50% employer-paid benefits. If you are ready to lead a winning team, send your resume to today. The Opportunity This isn’t just another job—it’s a chance to help define the nightlife experience in the Queen City. We are a vibrant, high-energy bar concept located in the heart of Charlotte, NC, known for its lively atmosphere, strong guest engagement, and commitment to memorable experiences. We are seeking a passionate and driven General Manager to lead operations, build culture, and drive performance in a fast-paced environment. This role offers a salary of $80,000–$100,000, reflecting the level of leadership and expertise required to succeed. Why This Role? • Lucrative Compensation: $80,000–$100,000 salary plus bonus potential, • Benefits: 50% employer-paid benefits, • Growth: Opportunity to help shape and grow a strong brand in a thriving market, • Culture: Fun, inclusive, fast-paced, and guest-focused environment Send resume to: Job Qualifications We are seeking seasoned hospitality leaders with a proven track record. Qualified candidates for the General Manager role in Charlotte, NC should possess: • Experience: 3–4 years of bar management experience preferred (minimum of 2+ years required), • Leadership: Strong ability to mentor, motivate, and manage teams effectively, • Drive: Self-starter mindset with a passion for brand building and business growth, • Operational Skills: Experience with budgeting, inventory control, and strategic scheduling, • Soft Skills: Excellent communication, organization, and problem-solving abilities, • Local Knowledge: Familiarity with the Charlotte market is a plus Key Responsibilities As General Manager, you will be the driving force behind daily success, including: • Operations Management: Oversee all daily operations to ensure efficiency and service excellence, • Team Development: Lead, mentor, and inspire staff to consistently deliver outstanding guest experiences, • Brand Strategy: Develop and execute initiatives to grow brand presence within the Charlotte market, • Financial Oversight: Manage budgets, performance metrics, and operational goals to drive profitability, • Compliance: Ensure adherence to all health, safety, and licensing regulations, • Marketing: Partner with ownership on promotions and local marketing efforts, • Culture: Foster a positive, inclusive workplace that encourages teamwork and professional growth We are looking for a leader who can uphold high standards while driving strong financial performance. If this sounds like you, we’d love to connect. Send resume to: Feel free to repost our openings or recommend qualified managers and chefs. 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 DISHWASHERS Stoney River Steakhouse and Grill is an upscale steakhouse, specializing in hand-cut steaks, fresh seafood selections, signature salads, and house specialties. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It’s a part of the company DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: • Competitive Compensation, • Flexible scheduling, • 401(k) with Company Match, • Must be 18 years of age to operate kitchen equipment., • 1 yr. previous kitchen / culinary / chef experience on a broiler is preferred, but not required., • Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, and ovens required. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

This person would work directly with the Corporate Executive Chef for Koury Corporation, so you will be supported by a fellow Chef from Day One! Banquet Chef position at the Grandover Resort is a perfect role for a seasoned/talented Chef that is looking for some stability and structure in their life

Successful candidates will receive instructions from the chef and other culinary professionals in a dining hall, food court or restaurant setting.Provide professional guidance and instructions to temporary Line Station Cooks and student Cooks.Prepare food as per the standardized recipes and specific

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

You will be in charge of the Pastry department working in close contact with the Savory Chef and Pastry Director;. You will be working as the Pastry chef of Maman Charlotte in the commissary kitchen located in the Commonwealth District area;. You will be in charge of the Pastry department alongside

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

Experienced NY style pizza maker Full Time Veneros Pizzeria (established 1999) a family owned restaurant in Clayton, would like to add another skilled pizza maker to our team for our high volume scratch kitchen. We need a skilled pizza pro who thrives in a fast-paced scratch kitchen. If you have experience with all things pizza and prep, let's talk! Job duties • hand toss NY style pizzas in deck oven, • keep quality high at all times be a reliable positive team player What we offer: • competitive pay-great pay for proven experience, • medical benefits, • paid vacation, • meal discounts, • Stable team(low turnover) Requirments

Job Description Senior Vice President of Restaurant Operations – Fine Dining - Charlotte, NC Are you a seasoned fine dining executive ready to lead and elevate a portfolio of high-performing restaurant concepts? We are seeking a polished, detail-oriented hospitality leader with a strong foundation in fine dining, exceptional operational expertise, and a passion for delivering world-class guest experiences. Intrigued? Send resume to About the Role: As the Senior Vice President of Restaurant Operations, you will set the standard for excellence across all locations, driving operational success while inspiring teams to deliver impeccable service and culinary innovation. This is your opportunity to shape the future of a renowned restaurant portfolio through strategic leadership, operational expertise, and a commitment to fine dining precision. What We’re Looking For To excel in this role, you are a seasoned leader with a fine dining background and a refined operational mindset. Your qualifications include: • Extensive multi-unit leadership experience in fine dining or elevated restaurant concepts., • Expertise in luxury service standards, formal dining protocols, and guest engagement., • Proven ability to mentor and develop senior leadership teams, including General Managers and Executive Chefs., • Exceptional communication skills, with the ability to coach, influence, and inspire teams., • Passion for delivering extraordinary guest experiences while upholding impeccable standards., • Flexibility to work varying schedules, including evenings, weekends, and holidays. Key Responsibilities As the leader of restaurant operations, your responsibilities will include: • Establishing and elevating fine dining service and culinary standards across all locations., • Coaching and developing Operating Partners, General Managers, Front of House Managers, Culinary Leaders, and Office Managers., • Ensuring consistency in service delivery, wine expertise, tableside etiquette, and guest recovery protocols., • Partnering with culinary leaders on menu execution, kitchen operations, and seasonal programming., • Overseeing beverage programs, including wine lists, cocktail menus, and staff training, to align with fine dining expectations., • Driving profitability through cost control, inventory management, and budget oversight., • Conducting executive-level performance reviews and supporting succession planning., • Fostering a culture of professionalism, accountability, and excellence while ensuring compliance with HR policies., • Supporting private dining, catering, and special events with fine dining precision., • Providing hands-on leadership during restaurant openings, transitions, and peak periods., • Collaborating with accounting and executive leadership to maintain accurate operational reporting. Additional Highlights • Inspire Growth and Excellence: Foster a culture of positivity, innovation, and best-in-class service, driving operational success across the portfolio., • Support Local Sourcing: Build strong partnerships with local vendors to reinforce our commitment to fresh, sustainable ingredients., • Solve Strategically: Use critical thinking to address challenges and design innovative solutions that ensure long-term success., • Engage with the Community: Actively participate in local initiatives to enhance the brand’s presence and community impact., • Expand in the Charlotte Region: Play a key role in new restaurant openings while aligning with broader company objectives. Join Us If you are a visionary fine dining operations leader with strategic insight, executive presence, and a passion for excellence, we want to hear from you. Join us in redefining fine dining and driving success across an exceptional portfolio. Apply today Send your resume to Compensation $200,000 - $250,000 (DOE) 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 General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of 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, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of 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, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • 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 DescriptionBenefits: • Life insurance, • Competitive salary, • Dental insurance, • Employee discounts, • Health insurance 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/life insurance, paid time off, commuter benefits, discounts, and more! Job Summary We are seeking an experienced and driven Assistant General Manager to support daily operations across our specialty retail, caf, and foodservice offerings. This role requires a hands-on leader who thrives in a fast-paced, high-volume environment while delivering exceptional service and maintaining Reids standards of quality, hospitality, and professionalism. The ideal candidate brings a positive attitude, strong leadership skills, and prior management experience in foodservice, retail, or hospitality, with the ability to engage both guests and team members to create a welcoming and memorable experience. Responsibilities • Embody our standards of excellence and inspire your team to do the same., • Follow all policies and procedures created to help you maximize your venues potential., • Find qualified talent for open positions and foster the growth of your restaurant employees., • Develop business solutions that make operations better (not just easier)., • Initiate community outreach to boost awareness, sales, and your restaurants reputation., • Ordering product for the store., • Maintaining a labor budget and keeping up with food costs and waste to specified goals., • Maintaining communications with general manger, executive chef, and all delivery drivers., • Ensuring quality is up to Reids Fine Foods standards., • Must help with monthly inventory count., • Must help with any schedules for store., • Responsible for making sure the guests receive the best service possible, staff is following policies, and working to the best of their abilities., • Assists general manager with the interviewing and training process., • Assists general manager with disciplinary actions., • Must understand food safety and sanitation, Serve Safe is required for this position., • Must be able to manage time appropriately., • Must be able to work under pressure while maintaining a positive attitude., • Must be able to handle customer complaints and make the situation right for the customer.Qualifications, • Previous management experience, • Dependable, detail-obsessed, and open to constructive feedback, • Ability to juggle multiple competing priorities daily, • Exceptional communication skillswritten and verbal, • Desire and natural ability to engage guestsexuding an infectious, commitment to guest service each and every day, • Ability to show up to work on time., • Ability to communicate any need for time off. Requests need to be submitted two weeks in advance and cannot be made between November 1st and December 31st., • Must have ability to lift 25lbs or more., • Ability to stand/walk for 8 or more hours per shift., • Ability to check in orders and communicate with delivery drivers properly., • Ability to understand monthly margins/inventory expectations.Benefits, • Medical, Vision, Dental and Life Insurance, • Paid Time Off, • Employee Discounts, • Growth Opportunities

Job Description Luxury. Innovation. Opportunity. At REEDS Jewelers, we believe every milestone deserves to be marked with elegance, and every moment honored with meaning. As one of the nation’s largest family-owned jewelers, we are proud to pair a rich legacy with a modern vision for the future of luxury retail. As we celebrate our 79th anniversary in July of 2025, 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. Our luxury locations offer an exclusive opportunity to represent some of the world’s most prestigious names in fine jewelry and timepieces. Here, exceptional client service is an art form — one built on deep product knowledge, personal relationships, and a passion for excellence. You’ll be joining a high-performing team of top industry professionals, where talent, expertise, and a shared commitment to delivering an unparalleled client experience set us apart. At REEDS, you will collaborate with some of the best in the business, continually raising the standard for luxury service and building a career with limitless potential. We are seeking a Luxury Sales Professional to join our growing team. This role is ideal for a passionate retail professional with a strong background in client service and a desire to thrive in a high-performance luxury environment. It’s an exceptional opportunity to work in a competitive, client-driven setting while building valuable experience in sales, leadership, and operations. LOCATION BLURBKey Responsibilities Client Experience & Sales Excellence • Create memorable, one-on-one client experiences by delivering personalized, high-touch service, • Act as a trusted advisor by understanding each client’s story, style, and preferences, • Build and maintain meaningful relationships with a global and diverse clientele, • Meet and exceed individual sales goals while contributing to overall store success, • Engage in thoughtful follow-up and client outreach using clienteling systems and CRM tools, • Continuously improve product knowledge to confidently present luxury jewelry and timepieces, • Maintain awareness of brand stories, materials, and craftsmanship to enhance client connection, • Participate in ongoing training programs designed to sharpen your luxury sales expertise, • Represent REEDS’ brand and values through polished communication, presentation, and service, • Work collaboratively in a team-focused environment to achieve shared goals, • Demonstrate curiosity, adaptability, and a strong desire to learn and grow, • Support in-store events and brand activations to enhance visibility and client excitement, • Uphold the visual and operational standards of a luxury retail space Our Values 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 • Experience in luxury or client-centric retail required; fine jewelry or timepiece background strongly preferred, • A strategic sales mindset and motivation to continuously elevate personal performance, • Proven success in customer service with a refined, global, and diverse clientele, • Strong interpersonal skills with a passion for relationship building and client development, • Self-starter who thrives in a fast-paced, dynamic environment and welcomes new challenges, • Creativity, adaptability, and a proactive approach to problem-solving, • Must be legally eligible to work in the U.S. REEDS Jewelers offers a comprehensive compensation program that includes paid time off, health, dental, life, disability 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 Description Nestled in the heart of The Oaks neighborhood, Chapel Hill Country Club has been the premier destination for recreation, relaxation, and connection for over 100 years. Founded in 1922, we continue our legacy of providing an inclusive and vibrant atmosphere for families and individuals alike. Located just minutes from Meadowmont, Glen Lennox, and the Blue Hill District, CHCC blends Southern hospitality with modern amenities—right in your backyard. We are seeking an Executive Chef that leads with passion and precision, inspiring a culture of culinary collaboration and excellence. This role calls for a highly experienced leader who sets high standards, demonstrates an unwavering attention to detail, and fosters seamless collaboration with peers across the Club. The Executive Chef is responsible for the successful execution of every culinary experience for our members. With a keen ability to train, mentor, and develop a culinary team, this person will have full oversight of all food and pastry production for dining and private events. KEY RESPONSIBILITIES • Hires, trains, supervises, and schedules as well as evaluates the work of all culinary staff, to include sous chefs, line cooks, utility staff, and dishwashers to assure that food preparation is economical, technically correct, and within budgeted labor costs., • Plans menus for all food outlets in the Club and for private events and special occasions., • Approves the requisition of products and other necessary food supplies., • Ensures that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas., • Establishes controls to minimize food and supply waste., • Safeguards all food preparation employees by implementing training to increase their knowledge about safety sanitation, and accident-prevention principles., • Develops recipes and techniques for food preparation and presentation that assures consistently high quality and minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices in a member-owned Club., • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes correction action as necessary to help assure that financial goals are met., • Attends and participates in all F&B staff and management meetings., • Attends and participates in all House Committee meetings., • Cooks or directly supervises the cooking of items that require skillful preparation., • Evaluate food products to assure that quality standards are consistently attained., • Interacts with the Director of F&B and other F&B managers to ensure that food production consistently exceeds the expectations of members and their guests., • Plans and manages the employee meal program., • Develops policies and procedures to enhance and measure quality; continually updates policies and procedures and trains on those updates., • Works with the Director of People & Culture to hire, evaluate job performance, coach, reward and/or discipline staff in a fair and legal manner., • Provides training and professional development opportunities for kitchen staff., • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment., • Periodically visits dining areas to welcome members., • Ensures that representatives from the kitchen attend service line-ups and meetings to ensure service staff can accurately and enthusiastically speak to new menu items., • Hosts taste panels to assess feasibility of proposed menu items., • Establish buffet presentations and ensures seamless execution., • Exceptional cooking skills., • Ability to plan and monitor, as well as be accountable for all food production related costs., • Develops food purchase specifications and development of menu items across varying member demographics., • Ability to work with vendors to obtain competitive pricing without compromising quality., • Bachelor’s degree (B.A.) in Culinary Arts with eight years’ food production and management experience preferred; or, • Approximately 15 years’ relevant experience that provides the required knowledge, skills and abilities., • Current food safety certifications, • Required to stand for prolonged 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.

Job Description Summary: The Assistant Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The Assistant Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • 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, • Ensure Shift Leaders and Team Members work together with their Teammates 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., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of 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, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance, • results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Assist the Assistant General Manager & General Manager as directed, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workersThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of 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, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of 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, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • 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.