Chef jobs in North Carolina - Page 6

Job DescriptionAt The Jimmy, we bring the best of Italian cuisine to Charlotte with our vibrant pizzeria and pastaria. From hand-stretched pizzas cooked in a wood-fired oven to house-made pastas, we are passionate about creating made-from-scratch dishes. Located in Myers Park, we offer a perfect atmosphere for a casual yet elevated dining experience, where great food is paired with exceptional service and a true sense of community. 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: • 2+ 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 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 Summary: The Cashier is responsible and accountable for one of the most important tasks in our concept. Cashiering and any other duties assigned within the Restaurant including Guest Service, Restaurant Cleanliness and Teamwork. Job Expectations: The Cashier will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • FOLLOW ALL RECIPES AND PROCEEDURES FOR PREPPING OUR SIGNATURE MIND BLOWING CHICKEN, • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Availability to work EARLY MORNINGS, weekends, holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Connestee Falls Property Owners Association, Inc. Currently hiring a Part-time Line Cook and are offering a $500 Sign On Bonus Title: Line Cook Reports To: Executive Chef and Executive Sous Chef FLSA Status: Part-Time Non-Exempt YEAR-ROUND position Pay Range: $16.40 to $18/hr + $500 Sign On Bonus, Year-round employment, guaranteed FT hours (minors hours comply with NC law) Our benefits package includes the following: • Eligibility for our company 401(k) plan after you have completed six (6) months of service and have met the age requirement of 18 years of age. We offer company matching up to 6% of your salary, which is immediately 100% vested., • Access and use of our community amenities, including our golf course, athletic facilities, lakes and trails., • Free employee meal M-F from 11am-12pm or daily $5 employee special. 40% discount on meals outside of time frame- ordering during peak member times/events not allowed. General Statement of Duties: Connestee Falls Property Owners Association (CFPOA) is a semi-private members club located in Brevard, NC. Connestee Falls' recently renovated 26,000 square foot clubhouse features a large main dining room with an excellent menu, a lounge with full bar and a sports grill. The clubhouse also offers banquet facilities with a large hall and meeting rooms that are available for private events. Our clubhouse overlooks our championship George Cobb designed golf course that winds through the mountains with beautiful vistas along the way. Our Line Cooks are key members of our kitchen staff. This position is responsible for the preparation of high-quality food in timely, efficient, sanitary and consistent manner. Our Line Cooks must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. Essential Duties: • Adheres to cost control guidelines., • Sets up stations and collects all necessary supplies to prepare menu for service., • Prepares a variety of foods; meat, seafood, poultry, vegetable, and cold food items., • Arranges sauces and supplementary garnishes for allocated station., • Follows recipes and presentation guidelines., • Notifies supervisor(s) in advance of likely shortages., • Serves menu items compliant with established company standards., • Uses food preparation tools in accordance with manufacturer instructions., • Maintains a prepared and sanitary work area at all times., • Keeps the work area sanitized and stocked throughout the shift., • Makes sure all storage areas are cleared and all products are stored appropriately., • Constantly uses safe and hygienic food handling practices., • Keeps food order flowing continuously from Kitchen., • Assists with all other duties as assigned by supervisor(s). Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice at management’s discretion. Minimum Qualifications: • High school diploma or GED equivalent., • Professional diploma or food services management preferred., • ServSafe Certification preferred or must be able to obtain ServSafe Certification within first year of employment., • Minimum 1 year of fine dining or related experience required., • Knowledge of basic sanitary guidelines., • Must demonstrate excellent customer service and hospitality., • Must work efficiently and effectively with little to no supervision and as a team player., • Must demonstrate effective communication skills., • Must be able to work in a fast paced environment., • Must demonstrate good planning skills., • Must be able to multi-task and meet deadlines., • Must maintain a professional appearance in accordance with Company standards., • Reliable attendance and productive worker as personal standards when scheduled to work Physical Demands: • Must be able to stand for prolonged periods of time., • Must be able to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds., • Must maintain a positive attitude., • Must be able to use hot equipment and work safely near heat. Drug Free Workplace and EEO statement: CFPOA is a drug-free workplace and an Equal Employment Opportunity employer. Equal Employment Opportunity: All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Count on Me NC Certified

Job DescriptionMaintenance Tech IIIhourly: $35.00Opportunity Overview Are you ready to elevate your career in manufacturing operations and be a part of creating the world's best desserts? Dessert Holdings partners with some of North America’s most iconic chains to bring people together to celebrate life’s sweetest moments!The company employs approximately 3,000 people across eight manufacturing facilities and its headquarters in St. Paul, Minnesota. The manufacturing facilities are geographically dispersed, with two facilities in Canada and one each in Colorado, Texas, Georgia, Massachusetts, Minnesota, and North Carolina.Our location in Pembroke, NC has an opening for a Maintenance Tech III.Job responsibilities: • Identify and repair mechanical, minor electrical, HVAC and Refrigeration defects., • Coordinate and prioritize assigned daily workload for Maintenance Shift Team, • Effectively complete PMs as scheduled to eliminate unplanned downtime., • Participate in RCA on equipment and process failures to provide insight to failure and suggest corrective actions., • Mentor junior technicians on maintenance practices and all technical disciplines needed in order to be successful as a technician., • Work Well in a team environment and understand the team is stronger as a unified group vs a team of individuals., • Utilize the continuous improvement mindset and tools to actively participate in identifying and correcting opportunities, improving processes including participation in the creation and documentation of Standard Operating Procedures and Work Instructions, the creation and maintenance of preventative maintenance standards, the writing of One Point Lessons, and participation in continuous improvement methodology events., • Train operators on maintenance techniques when called to troubleshoot or repair equipment., • Completes preventative maintenance and other reliability tasks, assist in diagnostics, repairs and rebuilds of machines; partner with engineering or others on non-routine repairs and defect handling solutions., • Understands the management of Quality Systems and is familiar with SQF, HACCP, and GMP practices which help ensure the safety within the workplace and the production of a safe and quality product(s), • Will perform other duties as required by supervisor and reporting structure., • Document all Maintenance work activity within CMMS Emaint System., • Effectively support the Preventative Maintenance (PM) program with a goal of continually reducing unscheduled downtime.Who You Are:, • 10+ industrial Mechanical experience or two-year technical degree preferred., • Must be able to read, write and speak English, preferred if can read, write and speak English and Spanish., • Must be able to successfully complete HACCP Certification, • Must have Forklift License, • fundamental understanding of electrical, hydraulic, pneumatic schematics and mechanical drawings in order to solve problems in a timely manner at the component level on all assigned equipment., • Must be able to troubleshoot and repair semi complex mechanical machinery to include pumps, fans, ovens, control valves, pneumatic controls and hydraulic systems., • Must have experience with Fanuc, ABB Robotics troubleshooting and adjustments., • MIG / TIG / SMAW Welding Ability for repairs, • Must be able to Lead layout and installation of piping for water, gas, and pneumatics., • Must have own tools (Required Tool List will be provided), • Must have a flexible schedule., • Must be willing to work overtime including weekends if necessary. EEO Statement Dessert Holdings and its related entities provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, or any other characteristics protected by law.

Job Description • We are hiring immediately for a full time CHEF position., • Location: ROC Cafe - 100 Moore-RJR Drive, Tobaccoville, North Carolina 27050. Note: online applications accepted only., • Schedule: Full time; Days and hours may vary. Open availability is preferred. More details upon interview., • Requirement: One year of prior culinary experience is preferred., • Perks: Hourly bonus program!, • Pay Range: $18.00 per hour to $21.00 per hour. *Internal Employee Referral Bonus Available 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: About Canteen: 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 for the job, stay for the career. We are Canteen. Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus. 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. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Canteen maintains a drug-free workplace. Req ID:1515201 Canteen

Job DescriptionBenefits: • 401(k) matching, • Dental insurance, • Employee discounts, • Health insurance, • Vision insurance, • Opportunity for advancement Our ideal candidate is attentive, tenacious, punctual, and engaged. We offer a challenging workplace for individuals interested in furthering their knowledge in the culinary world. Our team just received our 5th James Beard Foundation nomination for Best Chef: Southeast Qualifications: • Cooking experience or Back of the House experience preferred., • Able to meet all scheduling commitments., • Able to anticipate needs of others in the kitchen and proactively work to meet those needs, • Strong attention to detailJob Duties:, • Prepare all food items as directed in a sanitary and timely manner., • Follow recipes and presentation specifications., • Operate standard kitchen equipment safety and efficiently., • Clean and maintain station in practicing good safety and sanitation., • Assist with the cleaning and organization of kitchen and equipment., • Restock items as needed throughout the shift., • Adhere to all sanitation and food production codes.Job Types: Full-time, Part-time Salary: $7.25/hr+ tips Benefits: • Dental Insurance, • Employee discount, • Health insurance, • Vision insuranceShift:, • Day shiftWeekly day range:, • Monday to Friday

Job Description Why join Givens? Givens Communities continues to be a positive force and advocate for older adults. We have a mission to expand the possibilities of aging by improving lives through communities, services, and outreach. Givens Communities promotes an environment of inclusion and belonging by aligning our words with actions so that everyone is welcomed and treated with dignity and respect. We continuously look for innovative approaches to achieve our sustainability goals and practices to protect our natural resources. Our collective mindset is to ensure the communities remain forward thinking and progressive as our residents seek a purpose driven life. Purpose. Passion. Possibilities. What you'll get: • Three major medical health insurance plans to choose from with dental and vision coverage at no additional cost (Free basic coverage for full-time team members!), • Free short-term disability, life insurance, & access to our employee assistance program, • Steady work through any Hurricane, Pandemic, or other crises, • On-sight meal & uniform allowances, • Paid time off (PTO) w/ immediate access to 5 PTO days after your 90 days!, • Referral bonus program, • 403(b) retirement plan with up to a 6% matching, • Educational assistance & professional development opportunities, • Flexible spending account (FSA) & access to AFLAC & Prudential Life insurance products What you'll do: • Collaborate with the executive chef to review menus, recipes, and prep lists to determine type and quantities of menu items to be prepared, • Plan cooking schedule so that the finished product reaches the consumer at peak quality, • Cook and present food for residents, guests, and team members, • Fulfilling catering orders for events on campus, • Improving the fine dining experience of residents, • 6+ months experience in food service operations, • Be thoroughly familiar with foods and preparation methods, • Knowledge of proper methods and cooking temperatures for best utilization in yield of meats and other foods, • Ability to time cooking of vegetables so that their nutritional quality, flavor, and appearance are preserved, • Ability to accurately estimate quantities of food needed and yields from bulk foods, • Knowledge of and an appreciation for principles and requirements of sanitation and safety in handling food and equipment, • Grill, sauté, create sauces & soups, and meat & fish cooking experience Still curious about what Givens is all about? It's kind of a long story, but at our core, we're a senior housing organization with a lot of heart and committed to providing housing to seniors of all socioeconomic backgrounds across WNC for more than 50 years. We already have five communities (three life plan communities and two affordable communities) with plans for many more in the coming years.

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

Job Description Feed your unique journey with a career at Village Tavern! We have part-time and full-time positions for Line Cooks available. Nights and Weekends required. We’re looking for team-oriented people with a passion for food and service to join our team. BENEFITS: • Full-time and Part-time positions, • Flexible schedules, • Great earning potential, • Discount on Food, • Health Insurance for Full-Time LINE COOK Line Cooks are responsible for the food guests rave about! As a Line Cook, you will prep and prepare delicious dishes in a fast-paced environment while maintaining a safe and clean environment. LINE COOKS RESPONSIBILITIES: • Recipe Adherence, • Set up and stocking stations with all necessary supplies, • Prepare food for service in a timely manner, • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow Executive Chef or Kitchen Manager’s instructions, • Maintain a clean work environment, • Stock inventory appropriately, • Ensure that food comes out simultaneously, of high quality and in a timely fashion, • Comply with sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and customers $15-$20 Hourly Pay. Pay is based on experience. Click apply or visit villagetavern.com/careers to join our Village!

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with high quality ingredients, and brought to your table fresh from our open scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. 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! BENEFITS: • FLEXIBLE SCHEDULES, • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • 5 DAYS OF PTO (after 1 year and minimum avg. hours worked requirements are met), • AVERAGE $23-25+/HOUR, • WINE COUNTRY TRIPS EVERY QUARTER Responsible for cooking and preparing food items according to given recipes. Ensure that all food products have been prepared correctly after cooking, plating, and presentation. Execute the menu items within designated times given for each item by the Chef Partner. Responsibilities: • Interact with guests and coworkers in a friendly and professional manner., • Prepare all food products according to the prescribed methods and recipes., • Follow and maintain outlined cook times for all prepared items., • Maintain the highest level of food quality possible., • Receive and store all products according to local health regulations., • Maintain a clean and safe kitchen and work environment., • Maintain clean and dry floors., • Clean and organize the walk-in, dry storage and freezer areas on a regular basis., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by the Chef Partner and management team., • Operate and use all kitchen equipment and kitchen tools in a safe and efficient manner., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to supervisor., • Arrive on time for scheduled shifts, ready to work in proper uniform., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Label and date all products prepared., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner., • Able to read and understand tickets, including menu items and modifications., • Assemble/dismantle workstation in a timely manner., • Must be able to read and understand tickets., • Stand for long periods of time., • Lift a minimum of50 lbs., • Properly use a knife and other equipment required to execute necessary tasks. EOE

Job DescriptionDescription:We are hiring for a Prep Cook with PM availability. Previous sauté experience is a plus. The Prep Cook is responsible for working under the leadership of the restaurant’s executive chef for all food preparation needs. He/she performs routine and day-to-day tasks that are needed to allow the line cooks to turn out perfect meals. Tasks include chopping vegetables, breaking down stations, cutting meat, weighing and mixing ingredients, washing and preparing vegetables, storing food properly, and more. Responsibilities • Follow clear direction in food preparation and storing, • Clearly label and date all prepped items, especially those stored for later use, • Strong listener in order to understand specific directions on food prep, • Understand the English language in order to execute recipes, • Clear communication skills in between coworkers, • Be able to use manual dexterity to cut/chop food, • Stand for the entirety of a scheduled shift, • High school diploma, or equivalent (preferred)., • 2 or 4 year culinary degree preferred, but not required., • Minimum of 1-2 years experience in food service/hospitality field, • Food handler's card may be required according to local and or state regulationsRequirements:

Job Description JOB TITLE: Line Cook REPORTS DIRECTLY TO: BOH Management (Chef and Sous Chefs) About Us. Rally Entertainment is a leisure and entertainment company focused on cultivating connection through pickleball, exceptional food and drink, and competitive socializing experiences. We offer a modern twist on pickleball with innovative technology designed to keep players engaged, entertained, and excited to come back for more. Starting with our flagship venue in Charlotte's Lower South End, Rally is reinventing recreation, and we're looking for enthusiastic, hospitality-oriented individuals to join our team! The Position. The Line Cook is responsible for preparing, producing, plating and garnishing all menu items. In this position, your principal goal is to prepare high-quality food that meets the Executive Chef's exacting standards and be responsible for setting up the prep station, stocking inventory, and maintaining sanitation standards. What You'll Do: • Follow all prescribed portioning controls and par levels., • Communicate food delays or issues to Culinary Leadership., • Ability to read a thermometer and food tickets correctly and efficiently., • Accurately account for all items coming out of a station., • Strive to exceed guest expectations., • Understand and follow food allergy procedures and special orders/restrictions., • Comply with all safety and sanitation guidelines and procedures., • Get along with others and be a team player., • Follow all rules, policies, procedures, and conditions of employment, including those outlined in the Employee Handbook., • Be passionate about exceeding guest expectations and delivering "surprise and delight" moments., • Have excellent communication and interpersonal skills., • Thrive in a fast-paced environment where you must think on your feet., • Demonstrate integrity, respect for others, and an appreciation for diversity., • Stop at nothing to ensure a memorable guest experience., • Follow all rules, policies, procedures, and conditions of employment, including those outlined in the Associate Handbook., • Flexibility to work varied shifts, including evenings, weekends, and holidays., • Ability to stand and walk for an entire shift and move safely through all venue areas, which may include stairs, uneven or slick surfaces., • Work in a confined, crowded space of variable noise and temperature levels. While experience and hard skills are important, cultural fit is critical. We expect all members of our team to embrace the values that set Rally apart from our peers. This means you demonstrate: • PROACTIVE EMPATHY. We seek to understand those around us, find shared connections, and respond with compassion and care., • FIRE IN THE BELLY. Not literally. This just means you're a go-getter who is fueled by passion, creativity, and grit., • LONG-TERM THINKING. We seek to build long-term relationships with our people and our community, and we recognize that this takes time, consistency, and discipline. We don't take short cuts. We do the right thing, even when no one is looking., • ASK BOLD QUESTIONS. We are curious and we seek to continuously grow, as individuals and as a company. We encourage ideas and innovation at all levels of the organization, and believe the best idea wins, no matter where it comes from., • Hourly pay, • Venue perks including meal and pickleball discounts, • Fitness and Wellness benefits, • Discounts on apparel and merchandise

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

Job 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.

Job DescriptionMaintenance Tech IVhourly: $42.00Opportunity Overview Are you ready to elevate your career in manufacturing operations and be a part of creating the world's best desserts? Dessert Holdings partners with some of North America’s most iconic chains to bring people together to celebrate life’s sweetest moments!The company employs approximately 3,000 people across eight manufacturing facilities and its headquarters in St. Paul, Minnesota. The manufacturing facilities are geographically dispersed, with two facilities in Canada and one each in Colorado, Texas, Georgia, Massachusetts, Minnesota, and North Carolina.Our location in Pembroke, NC has an opening for a Maintenance Tech IV.Job responsibilities: • • Identify and repair electrical and mechanical defects• Ability to be an Competency Specialist for the plant in RCA, Lubrication, PDM or other Critical Equipment Specialities• Effectively complete assigned Preventative Maintenance Plans as scheduled to eliminate unplanned downtime.• Participate in RCA on equipment and process failures to provide insight to failure and suggest corrective actions• Work Well in a team environment and understand the team is stronger as a unified group vs a team of individuals.• Train operators on maintenance techniques when called to troubleshoot or repair equipment.• Completes preventative maintenance and other reliability tasks, assist in diagnostics, repairs and rebuilds of machines; partner with engineering or others on non-routine repairs and defect handling solutions• Understands the management of Quality Systems and is familiar with SQF, HACCP, and GMP practices which help ensure the safety within the workplace and the production of a safe and quality product(s)• Will perform other duties as required by supervisor and reporting structure• Document all Maintenance work activity within CMMS System.• Effectively support the Preventative Maintenance (PM) program with a goal of continually reducing unscheduled downtime.Who You Are: EEO Statement Dessert Holdings and its related entities provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, or any other characteristics protected by law.

Job Description General Manager – Upscale / Fine Dining | Charlotte, NC Salary: Up to $90,000 + Performance Bonus Charlotte’s elevated dining scene is expanding — and we are seeking a polished, hospitality-driven General Manager to lead a high-profile upscale concept in Charlotte, NC. This is for a career restaurateur with refined service standards, strong wine & culinary knowledge, and a history of stable, progressive leadership. The ideal candidate for this position has at least 3 years of upscale or fine dining management experience, a proven track record of success in driving profits and managing budgets, excellent communication skills, and a passion for delivering top-notch hospitality. Why This Opportunity Stands Out ✔ Salary up to $90,000 (based on experience) ✔ Performance-based bonus structure ✔ Full benefits package (medical, dental) ✔ PTO + structured leadership support ✔ Established ownership with strong local reputation The Role: General Manager – Charlotte, NC As General Manager, you will oversee full restaurant operations, lead an experienced management team, and elevate the guest experience at every touchpoint. • Lead and inspire a polished FOH leadership team, • Maintain elevated service standards and fine dining execution, • Drive wine, bar, and culinary collaboration, • Manage P&L, labor models, and cost controls with precision, • Build long-term team stability and culture, • Protect brand reputation and guest loyalty What We’re Looking For • 3+ years as a General Manager in upscale/fine dining, • Experience in premium, chef-driven environments preferred, • Advanced understanding of wine, service choreography, and guest recovery, • High-level financial acumen (P&L, inventory systems, forecasting), • Leadership and team-development mindset Submit your resume to: Company DescriptionGecko Hospitality, nombrada en la lista de Forbes de las "Mejores Firmas de Reclutamiento de Estados Unidos", ofrece la selección más grande de puestos en restaurantes, catering, supermercados, comedores corporativos, residencias para personas mayores, servicios de alimentación en el sector salud, escuelas K-12 y educación superior. Nuestro equipo, dedicado exclusivamente a la hospitalidad, cubre los 50 estados y Canadá, ofreciendo servicios profesionales de colocación respaldados por más de 120 expertos dedicados a la industria. Con la extensa lista de servicios de reclutamiento de Gecko, ¡logramos que usted y su currículum lleguen directamente a los principales tomadores de decisiones de la industria de la hospitalidad! Mejor aún, Gecko mantiene relaciones excepcionales a nivel nacional, regional y local, y es altamente respetada en el sector por potenciar y elevar las carreras profesionales. Nuestra red nacional consta de 80 oficinas regionales impulsadas para satisfacer las necesidades de la industria. Desde comida rápida hasta alta cocina, y desde supermercados hasta residencias para personas mayores, Gecko recluta chefs y puestos gerenciales para todas las facetas de la industria de la hospitalidad.Gecko Hospitality, nombrada en la lista de Forbes de las "Mejores Firmas de Reclutamiento de Estados Unidos", ofrece la selección más grande de puestos en restaurantes, catering, supermercados, comedores corporativos, residencias para personas mayores, servicios de alimentación en el sector salud, escuelas K-12 y educación superior. Nuestro equipo, dedicado exclusivamente a la hospitalidad, cubre los 50 estados y Canadá, ofreciendo servicios profesionales de colocación respaldados por más de 120 expertos dedicados a la industria.\nCon la extensa lista de servicios de reclutamiento de Gecko, ¡logramos que usted y su currículum lleguen directamente a los principales tomadores de decisiones de la industria de la hospitalidad! Mejor aún, Gecko mantiene relaciones excepcionales a nivel nacional, regional y local, y es altamente respetada en el sector por potenciar y elevar las carreras profesionales.\nNuestra red nacional consta de 80 oficinas regionales impulsadas para satisfacer las necesidades de la industria. Desde comida rápida hasta alta cocina, y desde supermercados hasta residencias para personas mayores, Gecko recluta chefs y puestos gerenciales para todas las facetas de la industria de la hospitalidad.

Job Description Position Title: General Manager (Estimated 60 hours/wk, salaried) Reports to: Chef / Owner Location: Acme Food & Beverage Co (Carrboro, NC) Position summary: The General Manager is at the heart of both the Acme customer and staff experience. This person works to take full responsibility for everything that occurs in the business and to advance the company’s goals through tactful, thoughtful, positive, firm, and strategic management of staff and undermanagers, with special attention paid to alignment with the financial and creative goals of the business. The General Manager plays an essential role in the daily operations of the restaurant, maintaining valued relationships with community members and guests, and continually pursuing excellent guest experiences. Acts as mentor and leader to staff through training of technique, positive attitude, hospitality, financial and professional responsibility, and organizational skills. The ideal candidate is irrefutably trustworthy and dependable, has excellent communication and networking skills and understanding of customer service and hospitality, is technologically savvy, has strong background in sales, catering and event management, and leading a team to exceed financial goals, has an earned ability to lead, is meticulous, organized, curious, consistent, loves the challenge of problem-solving, and holds impeccable personal standards for professionalism. Moreover, the ideal candidate enjoys the challenge of stepping up whenever and however possible to ensure the long term success of the business. ESSENTIAL DUTIES AND RESPONSIBILITIES • Manage at least five service shifts per week., • “End of the line” of management of kitchen, restaurant, and bar., • Representative of restaurant in all relationships with guests, vendors, and farmers, etc., • Continually monitor vendor costs. Research alternative sources for negotiation purposes with current vendors or informing decisions on vendor changes, • Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; for example: attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies., • Careful management of product inventory with an eye for minimal waste., • Initiate regular meeting/update with Owner to discuss the state of the business, new goals, adherence to policies, budget adherence, financial analysis, and to communicate around any financial goals of owner to management, etc., • Translate goals and budgets into actionable plans for internal teams, • Create weekly FOH staff schedules and regularly audit hours and timesheets to ensure accuracy with careful eye for avoiding overtime., • Audit time entry and tip management reports before final approval for / submission to payroll, • Actively and continually screen for the most promising and experienced candidates, execute onboarding in an organized way, ensuring all federal and state requirements are accomplished within set timelines., • Train new staff. Hold regular formal and informal performance evaluations for all front of house staff. Train employees to anticipate and meet the standards of the business and of you as a leader., • Actively observe and coach staff to deliver the highest level of product to our guests. When workers fail to meet the company’s performance requirements, provide the evaluation that can help employees improve their work or initiate their termination., • Work closely with other salaried employees to provide a firm sense of adherence to rules and goals of the business., • Maintain a curious mind about the flow, efficiency, and financial stability of the business working to expand and improve on existing systems, • Perform regular inventory checks for front of house operations., • Update and build training guides and tools for staff to succeed at all times., • Oversee regular orders needed for day-to-day operations, submit large purchase proposals to ownership for approval, • Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations, • Teach and oversee proper cash handling for cash drawers, small bills change bag, and petty cash. Handle bank runs when needed, • Ensure proper opening and closing of the restaurant including but not limited to securing cash, completing / filing paperwork, and ensuring building is empty and locked, • Initiate meetings with salaried kitchen staff to ensure a smooth transition for all staff regarding menu changes, edits, best practices for service, etc., • Work with in-house team and external advertising & marketing company to assist in curating social media posts that showcase the vibrancy of the restaurant, our food, staff, and guests. REQUIREMENTS • Strong experience in restaurants and at least 1-3 years managing direct reports., • Ability to inspire a team and, no matter what is going on personally, maintain a positive and enthusiastic work environment., • Catering or events operations and sales experience, • Strong knowledge of beer, cocktails/liquor, and wine (non-negotiable)., • Strong knowledge of southern foodways., • Unrelenting eagerness to improve and learn., • Extensive labor, product management, and overall financial management experience., • Experience in effective hiring and firing of direct reports., • Willingness to continually search for the best ways to manage staff and raise standards of the staff and the restaurant., • Great recommendations from former employers., • Technical aptitude and eagerness to pursue and utilize new technologies that help the business thrive., • Courage to take risks and exceed your own expectations. Also, the courage to be honest with yourself about your own performance and the performance of your team., • 1 year minimum commitment. COMPENSATION • Salary $60k+ (commensurate with experience)., • Potential for bonuses and/or raises with proven exceptional job performance and adherence to budgets, labor, and sales goals. Acme values diversity and inclusion as an extension of our firm belief in the power of hospitality to change the world. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Acme encourages applications from all qualified candidates regardless of race, ethnicity, age, sex, sexual orientation, marital status, religion, or disability. Acme works to ensure fair treatment of applicants and employees and actively enforces policies against discrimination and sexual harassment. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description We are a growing, award-winning, and chef-driven restaurant group looking for our next leader on our dynamic team in historic downtown Charleston! We are known for our upbeat vibe, innovative approach, exceptional food, drink, and service. Experience opening new restaurants with great expectations? Apply today! Restaurant General Manager Requirements: • Must have 5 years of recent experience as a General Manager in an upscale, fine-dining restaurant, • No more than 3 jobs in the last 5 years, with steady progression through a career, • Must be operations-driven, passionate, open-minded, and hands-on, • The preferred candidate will possess extensive knowledge of beverages, although sommelier certifications are not required., • Can-do attitude personality is key - we value good service and understand good service is about serving one another, • Builds teamwork through proper training, deployment, and communication, • The right candidate understands performance criteria and holds themselves and the team accountable through effective coaching and strong follow-through skills, • Paid Time Off, • The pay is competitive based on the level of experience, • Major Medical, Dental, Vision, and 401 (k), • Performance-based raises and promotion, • Exceptional Quality of Life, • Exceptional Company Culture

Job Description Thank you for your interest at a great career opportunity with Chick-fil-A Lumberton. Here, you are taking the first step towards a very rewarding career. Every job at Chick-fil-A will prepare you to be the best you can be. That is our promise to you. You’ll have the opportunity to work closely with a highly motivated and driven Owner/Operator who is personally vested in your success.Your Success is our Success We encourage you to fill out your application completely and let us know your availability. Add a cover letter to help us get your unique personality. Chick-fil-A Lumberton is one of Robeson County's busiest restaurants. Our Kitchen Team Members work in a fast paced, high energy environment. The responsibility of our kitchen staff is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures. Job opportunities as Kitchen Team Member is generally offered as full time or part time restaurant job. Weekend and holiday availability is a requirement for this position. Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other back of house part time restaurant jobs is not required but preferred. Requirements/Responsibilities We are looking for applicants who exhibit the following qualities: • Consistency and Reliability, • Professionalism, • Cheerful and Positive Attitude, • Values Teamwork, • Loves Serving and Helping Others Applicants must be able to: • Work Quickly and Efficiently, • Follow Food Safety and Cleanliness Guidelines, • Maintain Proper Quality Parameters Applicants will also be expected to be able work on their feet for 8-10 hours at a time and lift potentially heavy objects when necessary. Job opportunities as Kitchen Team Member is generally offered as full or part-time restaurant job. Weekend and holiday availability is a requirement for this position. Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other BOH part time restaurant jobs is not required but preferred. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description Dishwasher/Busser- Are you a highly energetic, positive person who wants to be part of a winning team? If so, then come join Pig & Grits! What's In It For You? • Vision & Dental Insurance Offerings, • Educational & Training Program Available As a dishwasher, you will be responsible for cleaning all prep equipment, silverware, glassware and dishes according to sanitation requirements. You'll be responsible for keeping the dish pit organized and assist the kitchen in keeping the line and prep areas organized and clean. Your pace is critical to turning tables, so a strong work ethic is key to success. The Role Responsibilities: • Maintains a clean kitchen, properly washes and sorts soiled dishes, and preps foods as needed. Keeps dish area free of clutter and organized., • Sets up dish stations, including dish machines and sinks., • Maintains clean / dry floors throughout the shift., • Properly washes, stacks, and stores plate ware, glassware, silverware, cookware, and storage containers., • Changes water of machines and sinks every two hours, or more often as required by business levels, and properly uses chemical dilutions set by chemical provider., • Assists in the timely storing of food deliveries., • Maintains trash cans throughout shift and removes full trashcans and boxes at the end of each shift., • Maintains the dry storage area and the organization of storage shelves., • Follows the posted daily dish cleaning duties., • High school diploma or GED- preferred, • Hospitality-related kitchen experience preferred, • Reliable transportation Career Growth Plan: Line, Prep, Food Truck Operations, Curbside/ Takeout Reports To: Kitchen Manager, General Manager By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

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

Job Description Tarantelli's in Wilmington, NC is looking for one cook to join our 39 person strong team. We are located on 102 S 2 Nd Street. Our ideal candidate is a self-starter, motivated, and hard-working. Schedule: Part-time position 16-24 hours per week with availabilty on Wednesday, Thursday, and Sunday. Compensation: $18-$22 per hour hour depending on your experience. Opportunity to move to full-time position for qualified candidates. Responsibilities • Work with highly experienced executive chef producing the finest Italian food in Wilmington, • Set up workstations, • Follow health and safety guidelines, • Proven working experience as a sautee' cook, • Strong attention to detail, • Ability to listen and communicate effectively By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description REPORTS TO: Chef de Cuisine OUR WHY As humble ambassadors of our namesake city, we prioritize quality, kindness, and inclusivity so all feel welcome. OUR CORE VALUES INSPIRE WONDER Innovation and Creativity | Surprise and Delight FOSTER HOSPITALITY Inclusive Culture | Home Away from Home PURSUE EXCELLENCE Exceptional Experiences | Attention to Detail | Focus on Quality DEMONSTRATE INTENTIONALITY Empathetic Engagement | Anticipatory Service | Sense of Ownership CULTIVATE COMMUNITY Team Collaboration | Community Engagement | Take Time to Celebrate POSITION SUMMARY: The Line Cook is a passionate and dedicated team member who takes pride in delivering high-quality food while upholding the highest standards of safety and cleanliness. This role is responsible for preparing menu items according to established recipes, supporting daily prep tasks, and maintaining a clean, well-stocked station throughout service. The ideal candidate is proactive, self-motivated, and able to take direction while working independently in a kitchen environment. DUTIES AND RESPONSIBILITIES: • Menu Prep and Execution, • Prep alongside team according to prep lists provided by leadership, • Prepare menu items from recipes in a timely manner for tickets throughout service, • Ensure knowledge of menu items and ingredients, • Stock and maintain designated stations as directed by leadership, • Collaborate with leadership and prepare order sheets as needed Health, Safety, and Service Standards, • Comply with all sanitation regulations and safety standards including proper storage, rotation of inventory, and quality control, • At least 1 year of culinary experience, • Strong work ethic and integrity, • Ability to work a flexible schedule, including days, evening, weekends, and holidays High School Diploma / GED preferred. Degree or training in Culinary Arts, Hospitality or related field, or culinary certificate ideal. PHYSICAL ABLITIES: • Ability to be on your feet and alert for extended periods of time, • Ability to lift up to 40 lbs. as needed, • Continuous bending, reaching, and twisting, • Maintains strong personal image and uniform standards BENEFITS: • Employee Discounts on Food and Non-alcoholic Beverages, • Potential for growth, • Full-time Employees received paid time off (PTO)

Job Description Are you willing to help us keep the kitchen clean? Do you want to work at the best and busiest restaurant in Winston-Salem? Do you want to work for a company that cares about you, and makes a positive difference? If so, come join the Village Tavern Family! Village Tavern has IMMEDIATE OPENINGS for our BOH TEAM at our original location in Reynolda Village! We're hiring experienced Line Cook to join our team. We have part-time and full-time positions. We are looking for help days, nights, and weekends. Full availability is a plus. BENEFITS: Full-time and Part-time positions Flexible schedules Great earning potential Discount on Food Health Insurance for Full-Time Opportunity for professional growth within the company Candidates must be able to work in a standing position for extended periods of time, in a fast-paced environment. LINE COOK Line Cooks are responsible for the food guests rave about! As a Line Cook you will prep and prepare delicious dishes in a fast-paced environment, while maintaining a safe and clean environment. Will help with keeping the kitchen clean and organized. LINE COOKS RESPONSIBILITIES: Recipe Adherence Set up and stocking stations with all necessary supplies Prepare food for service in a timely manner Cook menu items in cooperation with the rest of the kitchen staff Cleanup after each shift Answer, report and follow Executive Chef or Kitchen Manager’s instructions Help wash dishes Maintain a clean work environment Stock inventory appropriately Ensure that food comes out simultaneously, of high quality and in a timely fashion Comply with sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Arrive on time and in clean, pressed uniform with a positive attitude ready to work This is an hourly position, with part-time and full-time positions available. Day and Evening shifts available. Full availability is a plus. Some benefits are only for full-time positions. Pay range: $16-$20/hour Pay is based on experience. Come be part of our team and help us be great!

Job Description JOB OBJECTIVE: Responsible for cleaning dishes, kitchen, food preparation equipment/utensils and assist in setting and clearing of restaurant tables under the supervision of Director of Dining/Executive Chef, Sous Chef or another supervisor. PART TIME AVAILABLE JOB QUALIFICATIONS: * High School diploma, GED, or equivalent experience. * Good oral communication skills and demonstrated judgment. * *Must be 18 years of age. * *Must be able to use the English language to satisfy the communications and record keeping requirements involved in the performance of this job position with or without reasonable accommodation. * Must maintain neat, well-groomed appearance adhering to dress code of the facility. * *Must be able to safely perform all essential job functions without harm to self or others with or without reasonable accommodation. * *Must comply with facility’s drug testing and substance abuse program and policies. JOB RESPONSIBILITIES AND DUTIES: * Wash dishes, glassware, flatware, pots or pans, using dishwashers or three-compartment sink by hand. * Clean tableware * Operate dish machine including proper use of chemicals and temperature accuracy. * Maintain kitchen work areas, equipment or utensils in clean and orderly condition. * Clean food preparation areas, facilities, or equipment * Place clean dishes, utensils or cooking equipment in storage areas. * Sort and remove trash, placing in designated pickup areas. * Sweep and/or scrub floors in kitchen; assist in general cleaning duties as directed. * Stock supplies, such as food/utensils, in serving stations, cupboards, refrigerators or other areas. * Assist with food preparation, as directed. * Adherence to all sanitation and food handling protocols * Prepare and package individual place settings. * Clean or prepare various foods for cooking or serving. * Receive and store supplies. * Clean garbage cans with soap and water and sanitize. * Load/UN-load trucks that deliver or pick-up food/supplies according to department policies and procedures. * Transfer supplies or equipment between storage and work areas, by hand or using hand trucks. * Arrange tables or dining areas during special events. * Other duties deemed necessary by supervisor, manager, or Director. EDUCATION AND EXPERIENCE High School Diploma or equivalent. * Minimal work experience. * Strong problem solving and communication skills. * Exceptional time management skills. * Ability to stand or walk for 8-hour shifts and lift at least 50 pounds. * Willingness to comply with all food safety procedures. SCHEDULE FOR PART TIME: • Schedules may vary, NOT A SET SCHEDULE, • NIGHT AND WEEKEND AVAILABILITY A MUST, • 2pm-10pm

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Free uniforms, • Health insurance, • Opportunity for advancement, • Paid time off, • Team: Embody La Farm values through action, example, and communication: Exceed, • Customer Expectations, Quality, Dignity, Community, Learning, Teaching, and, • Innovation., • Customer Service: Ensure and exude world-class customer service and demonstrate, • urgency to serve every customer., • Product Quality: Actively demonstrate product quality and pride through use of freshest, • ingredients, consistent recipe execution, and appealing plating and presentation to La, • Farm standards.Other Essential Duties:, • Operations Systems & Procedures, • Prepare customer orders with accuracy and efficiency., • Follow La Farm systems and recipes when building prep ingredients and customer, • orders., • Process monitor data for orders accurately and efficiently to execute ticket time goals., • Safely and properly use turbo chef, stove, and other equipment for caf menu items., • Merchandise to La Farm standards, properly signed products, samples, and store, • packaging and labeling., • Create catering platters based on daily special orders., • Perform proper rotation and quality control., • Complete daily checklists, logs, build cards and production sheets., • Demonstrate proper opening and closing procedures., • Contribute to an overall positive and collaborative environment., • Answer the phone to La Farm standards., • Communicate with team about orders up, product no longer available, etc., • Assist runners as needed with delivering food to customers., • Ensure overall unit safety and sanitation goals and policies., • Maintain grade A or better by beating health and sanitation inspection standards., • Uphold company standards and policies for opening/closing., • Ensure safe working conditions and comply with all laws.Other Duties As Assigned: The statements contained herein reflect general details of the jobs principal functions, knowledge and skills requirements, and scope of responsibility, but should not be considered an all-inclusive listing of job requirements. Individuals may perform other duties as assigned or needed. Experience, Knowledge, Skills, and Abilities: • Experience in culinary field, prep and/or line work experience required., • Knowledge of weights, volume, and cooking procedures., • High proficiency at reading recipes and build cards., • High attention to detail., • Exceptional customer service skills., • Ability to solve business related problems quickly and efficiently., • Great relationship building skills and demonstrated positive demeanor as a team player., • Ability to work in fast paced environment and multitask., • Flexibility required: Weekends required, holiday work required, two days off (not, • consecutive)., • Ability to develop constructive and cooperative working relationships with others., • Multi-lingual a plus.Essential Physical Demands:, • Must be able to work effectively in a confined area., • Ability to bend and lift 50 lbs., • Ability to stand for extended periods of time., • Continuous use of hands and arms., • Continuous bending, reaching, and twisting.Summary of Benefits:, • Medical Insurance (PPO/HDHP), • Dental/Vision Coverage, • Long Term/Short Term Disability, • Employee Life Insurance and Accidental Death & Dismemberment, • Paid Time Off, • Other Great Perks (Free Bread, store/meal discounts), • Tip pool for hourly associates for hours worked in the day.

Job Description PREP COOK J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch-made wood-fired cuisine. 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’s 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: • Part-time or full-time hours at a highly competitive rate of pay., • Comprehensive benefits program offered to all team members – including medical, dental, vision, life and disability insurance plus voluntary benefits., • Flexible scheduling to accommodate school, life and family., • Advancement Opportunities., • Team Member discounts., • Must be 18 years of age to operate kitchen equipment., • Previous kitchen / culinary / chef experience 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.

Job DescriptionWith over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. The Culinary Lead contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Culinary Lead blends culinary talent, business acumen and teaching skills to support the Resident Chef in driving business results and the staffing and performance management of all culinary employees. The Culinary Lead reports to a Resident Chef. JOB DUTIES AND RESPONSIBILITIES: Models and directs employees to ensure customer service standards are met.Delivers and holds employees accountable for an exceptional cooking class experience at every class using recipes and game plans provided.Contributes to an environment where employees are informed and capable by supporting and/or delivering training for all employees.Maintains proper storage, prep and service procedures and maintains all equipment and workspaces to ensure sanitary conditions.Ensures all food items are cooked and served at the correct temperature. Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed.Provides coaching in the moment and performance feedback to culinary employees.Seeks opportunities to increase cooking class and retail sales and directs culinary employees to execute sales plans.Anticipates and solves problems by taking decisive action, follows up with the Resident Chef.Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary.Ensures the accuracy and integrity of employee information including, but not limited to, Time and Attendance records and personal data.Appropriately partners with Resident Chef, HQ Culinary Team, Human Resources and other departments as needed or necessary.Demonstrate exceptional verbal and written communication skills with employees, customers, field management and corporate office.Ensures adherence to applicable wage and hour laws. Accurately records time worked according to SLT policy.May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks.Additional responsibilities as assigned by Resident Chef. ESSENTIAL FUNCTIONS: Ability to communicate verbally and work cooperatively with employees and customers.Ability to remain in a stationary position for up to 3 hours at a time.Ability to move about the work place coaching and directing employees and/or class participants or while selling to customers.Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose.Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques.Ability to work a varied schedule in order to teach classes at different times of the day, week and year.Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work. Regular and predictable attendance. Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs. Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature. EXPERIENCE AND REQUIRED QUALIFICATIONS: 1-2 Years progressively responsible kitchen operations or kitchen management experience.Culinary degree or equivalent Sous Chef experience considered in lieu of degree.Valid Food Handlers / Food Managers Certification.Must be at least 21 years old.Familiarity with MS Office Suite (Word, Excel, Outlook).Demonstrated successful teaching and training experience.Proven ability to drive sales and motivate teams.Proven training and communication skills.Proven leadership and financial management skills. Sur La Table Core Competencies for Everyone:Focus on the Customer: You inspire and delight your customers.Be Genuine: Your communication style is respectful, effective and sincere.Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action.Take Ownership: You are committed, responsible and provide solutions.Achieve Results: You meet and exceed goals and expectations. This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

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

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with high quality ingredients, and brought to your table fresh from our open scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. 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! BENEFITS: • FLEXIBLE SCHEDULES, • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • 5 DAYS OF PTO (after 1 year and minimum avg. hours worked requirements are met), • AVERAGE $18-21+/HOUR, • WINE COUNTRY TRIPS EVERY QUARTER Responsible for cooking and preparing food items according to given recipes. Ensure that all food products have been prepared correctly after cooking, plating, and presentation. Execute the menu items within designated times given for each item by the Chef Partner. Responsibilities: • Interact with guests and coworkers in a friendly and professional manner., • Prepare all food products according to the prescribed methods and recipes., • Follow and maintain outlined cook times for all prepared items., • Maintain the highest level of food quality possible., • Receive and store all products according to local health regulations., • Maintain a clean and safe kitchen and work environment., • Maintain clean and dry floors., • Clean and organize the walk-in, dry storage and freezer areas on a regular basis., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by the Chef Partner and management team., • Operate and use all kitchen equipment and kitchen tools in a safe and efficient manner., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to supervisor., • Arrive on time for scheduled shifts, ready to work in proper uniform., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Label and date all products prepared., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner., • Able to read and understand tickets, including menu items and modifications., • Assemble/dismantle workstation in a timely manner., • Must be able to read and understand tickets., • Stand for long periods of time., • Lift a minimum of50 lbs., • Properly use a knife and other equipment required to execute necessary tasks. EOE

Job DescriptionDescription: The Prep Cook is responsible for working under the leadership of the restaurant’s executive chef for all food preparation needs. He/she performs routine and day-to-day tasks that are needed to allow the line cooks to turn out perfect meals. Tasks include chopping vegetables, breaking down stations, cutting meat, weighing and mixing ingredients, washing and preparing vegetables, storing food properly, and more. Responsibilities • Follow clear direction in food preparation and storing, • Clearly label and date all prepped items, especially those stored for later use, • Strong listener in order to understand specific directions on food prep, • Understand the English language in order to execute recipes, • Clear communication skills in between coworkers, • Be able to use manual dexterity to cut/chop food, • Stand for the entirety of a scheduled shift, • High school diploma, or equivalent (preferred)., • 2 or 4 year culinary degree preferred, but not required., • Minimum of 1-2 years experience in food service/hospitality field, • Food handler's card may be required according to local and or state regulationsRequirements:

Job DescriptionDescription: Job Title: Banquet Cook Department: F&B - Kitchen Reports to: Executive Sous Chef Effective Date: February 2026 Job Summary: North Ridge Country Club is a private club with multiple food and beverage outlets, all providing members with a platinum dining experience. As the Banquet Cook you are responsible for preparing food for banquet functions, private events and parties at the Club. Duties/Responsibilities: • Retrieves and stages food products, ingredients, and smallware required for banquet menu execution., • Operates kitchen and food production equipment in accordance with manufacturer guidelines and established safety protocols., • Prepares assigned menu items by accurately following standardized recipes, portion specifications, and presentation standards., • Sets up and maintains banquet plating lines; assists with efficient, consistent plate assembly during service., • Supports food presentation and finishing to ensure quality, consistency, and timeliness of banquet service., • Carves proteins and specialty items on buffet lines in a professional and guest-facing manner when required., • Monitors buffet stations throughout service; replenishes food items to maintain proper appearance, temperature, and food safety standards., • Breaks down banquet stations at the conclusion of service, ensuring proper storage or disposal of food items per chef direction., • Handles and stores leftover food products in compliance with chef instruction and food safety standards., • Returns soiled utensils, smallware, and equipment to designated cleaning areas in accordance with kitchen workflow., • Cleans and sanitizes banquet preparation areas, equipment, plating lines, and assigned workstations following each event., • Maintains organization and cleanliness of walk-in coolers and storage areas, ensuring proper labeling and rotation (FIFO)., • Consistently practice safe and sanitary food handling procedures, including proper personal hygiene and temperature control standards., • Assists in training and onboarding new banquet culinary team members as directed., • Performs additional duties as assigned by the Banquet Chef, Sous Chef, Garde Manger Chef, or Executive Chef to support overall kitchen operations., • Maintains flexibility to work varied shifts, including evenings, weekends, and holidays, based on banquet schedule and operational needs. Requirements: Required Skills/Abilities: Excellent verbal and written communication skills. Excellent interpersonal and customer service skills. Excellent time management skills. Ability to prioritize tasks and meet deadlines. Ability to function well in a high-paced and at times stressful environment. Education and Experience: 3 years’ previous experience in Banquet Kitchen preferred Physical Requirements: Must be able to lift 50lbs

Job Description About Sara Lee Frozen Bakery Sara Lee desserts have always stood for incredible flavor and superior value in the frozen food aisle and away from home markets. For the first time in over 60 years, Sara Lee is operating independently as Sara Lee Frozen Bakery, a collection of top brands united in quality and innovation, including Sara Lee®, Chef Pierre®, Van’s®, Bistro Collection®, Superior on Main® and Cyrus O’Leary’s®. Sara Lee Frozen Bakery is proud to take these iconic brands into a new era and to continue the evolution that transformed one small Chicago bakery into an American institution. Using carefully sourced ingredients and time-honored recipes, the company is committed to making life’s moments a little sweeter, putting its customers first and discovering new ways to make everyone’s favorite foods even better. Working for Sara Lee Our vision is to be the world’s most beloved bakery by creating irresistible foods, growing with our customers, and delivering value for all. We believe that each of us has unique points of difference and experience to offer. We will achieve success through collaboration and innovation in an environment where employees feel empowered to execute with speed. Essential Duties and Responsibilities • Cleans equipment and work areas so that product can be produced free from contamination such as bacteria, foreign objects, etc., • Team Member disassembles pumps, pipes, and other equipment at the end of the production run for cleaning purposes, • Reassembles pumps, pipes, and other equipment for the next production use, • Preflight (power, time, sequence) equipment prior to production use, • Lubricates production equipment as required, • Cleans equipment and work area in a timely manner, • Identifies hazards and safely works with these hazards such as electrical panels and moving conveyors, • Team Member works with others as a team to complete tasks in an efficient manner, to ensure the line is ready to start and to minimize downtime, • Completes paperwork as needed, for example: crew sheets, downtime reports, etc., • Adhere to SLFB policies, procedures, SQF 2000, Good Manufacturing Practices and Global Business Standards, • The position responsibilities outlined above are not to be construed as all encompassing, • Other duties and responsibilities may be required and/or assigned as necessary, • Prior work experience in food manufacturing preferred, • Understand and follow verbal and written instructions, • Must be willing to use simple tools, • Must be willing to be trained to operate motorized equipment, • Must be knowledgeable of all chemicals and correct concentration of chemicals used in the sanitation department; must be willing to adjust concentration as needed, • Must be willing to lift up to 50 lbs., • Work in a production environment requiring safety glasses, hair/beard net, hearing protection, and rubber boots with safety toe. All PPE is provided by SLFB, • Must be willing to climb up and down stairs to enter/exit production area and work platforms, • Walk over boot scrubbers prior to entering work areas, • Must be willing to work in wet, hot, and cold environments, • Must be willing to work in confined spaces, • Must be willing to work with chemicals/ingredients that may cause skin/respiratory irritation and may be flammable, • Must be willing to work 8-12 hours shifts which include standing, walking, reaching over conveyors, lifting, and pushing items This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Job Description POSITION: Sushi Chef FLSA STATUS: Non-Exempt REPORTS TO: General Manager POSITION SUMMARY: This position turns prepped ingredients into finished dishes for service to our guests. RESPONSIBILITIES (PRIMARY) * Cooks will need to be able to read, comprehend and consistently execute established recipes. * They must also listen to, and comprehend, kitchen supervisor instructions. * Cooks should be familiar with all common cooking terms such as blanch, sauté, reduce and sear as well as able to measure or weigh ingredients when appropriate. * Sanitation and Safety Procedures must be followed always to protect against contaminants. Proper portioning, plating and garnishing of guest plates are important for guest satisfaction. * Proper use of ingredients, cooking methods, adherence to established recipes, quantities and presentations is essential for consistency and guest expectations. * Working stations must be kept clean always during shifts. * Cooks must always be aware of public scrutiny and behave in a manner consistent with our expectations, including wearing full uniforms and communicating at desirable tone levels using appropriate language. * Cooks must be trained on all equipment before use and operate safely thereafter. Since Cooks also handle bulky, awkward or hot items, they must also follow established procedures outlined in the Kitchen Manual. RESPONSIBILITIES (OTHER) * Cooks may be responsible for checking accuracy of delivered goods against invoices * Proper storage and rotation to ensure freshness - follow “First In, First Out” sequence of usage. * Careful handling of perishable products and proper storage including placement on shelves or in coolers, labeling, dating and wrapping products. * Cooks will usually set and stock their own station. When stocking from the back kitchen, it is important to use the oldest product first, fill clean containers for new batches, use clean utensils to transfer from the larger container to the smaller, as well as fully emptying holding containers. * It is also important to remove transfer utensils and carefully re-wrap products left in storage. When transferring items from one container to another, the proper tools, such as spatulas or tongs, must be used to minimize product that is left in containers going to the cleaning station. RESPONSIBILITIES (ALL EMPLOYEES) * All employees are expected to be part of the Total Service experience and look for ways to provide service to guests and as needed, to each other. * Provide first-class guest service at all times. * Adhere to all restaurant policies and procedures. QUALIFICATIONS * Excellent written and verbal communication skills. * Excellent guest service skills, energetic, enthusiastic and motivational. * Ability to multitask, grace under pressure, the ability to establish a positive rapport with many types of personalities and self-directed task order. * Position requires ability to comprehend written and spoken direction. * Detail oriented with knowledge of common ingredients, cooking procedures and safety and sanitation. * The ability to use all senses to assist in preparations and seasonings to ensure taste consistency is important. * Position requires a team player, and an ability to work well with others in Front and Back of the House positions. EQUIPMENT TO BE USED * Dish machine * Mop buckets and brooms * Food slicers * Knives & can openers * Mixers and processors * Stoves, ovens, grills, fryers, cheese melters, * Sauté pans and pizza peels * POS time reporting procedures. PHYSICAL AND ENVIRONMENTAL REQUIREMENTS: * Occasional bending, kneeling and lifting up to 50 lbs. * Frequent standing and walking. * Noise level may be moderate to high at times. * Able to work in a standing position for extended periods of time. Note: This job description is intended only as a general guideline of your duties and responsibilities at the Restaurant and is not a legally binding contract. Clean Plate reserves the right to amend, change or terminate the job description, as it deems appropriate. Any change amendments, or modifications may be implemented even though they have not been communicated, reprinted or substituted in this job description.

Job Description Rooster’s Wood-Fired Kitchen is looking for a skilled Sous Chef to join our Uptown Charlotte team. We’re known for simple, ingredient-driven cooking with wood-fired meats, fresh seafood, and seasonal vegetables. Our kitchen is a place where upscale casual dining meets the standards and attention to detail of fine dining. 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., • $60k–$70k 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 DescriptionWe’re looking for an enthusiastic food prep worker who can deliver outstanding results in the kitchen prepping meals for our chef/cook. Your main responsibilities will be to stock, prepare and measure condiments and slice and dice foods. You’ll keep your workstation and equipment clean and follow all required safety protocols. Good organization skills, the ability to take directions well, and to read recipe instructions and labels in English, as well as handle a variety of kitchen equipment, sharp knives, and measuring tools are required. Some experience and an associate's degree are preferred but not required. If you are a positive self-starter who can work with minimal supervision, we want to meet you! Apply today for immediate consideration.Compensation: $15 - $17 hourly Responsibilities: • Follow instructions for recipes. Read meal charts and labels in English and use the measuring tools correctly, • Maintain a clean, organized prep area and workstation at all times, and sanitize equipment after each shift or when we close, • Observe all company-required food safety guidelines and protocols in the areas where food is prepared and kitchen equipment is utilized, • Handle simple cooking tasks such as brewing coffee or tea, preparing soups and reducing sauces, and assisting others in the kitchen when necessary, • Use the correct amounts of condiments, wash all fruits and vegetables to be peeled, diced, and sliced, slice meats, and mix a variety of saucesQualifications:, • Should be able to stand on your feet for long periods of time and also bend, pull, and lift 35-50 pounds, • Available to work weekends and holidays, pitching in extra hours whenever needed, • Basic familiarity with operating kitchen equipment, • Able to read recipes, meal charts, and labels and understand directions in English, • Prefer someone with some kitchen prep experience and associate’s degree (AA) or equivalent, but it is not requiredAbout Company Big Dave's Cheesesteaks is a fast-growing restaurant chain featuring West Philly-style cheesesteaks and signature cheesesteak egg rolls. Founded by West Philly native Derrick Hayes. Opening in 2016 out of a 700-square-foot gas station in Atlanta, GA, Big Dave's has grown to multiple locations. The Queen City marks the first restaurant in North Carolina. With numerous company and franchise restaurants in the works, Big Dave's is the place to be. Come join us in spreading a Taste of Philly across the country.

Job Description Working for High Tide Hospitality has several benefits: * Diverse and inclusive culture: The company is committed to hiring individuals from various backgrounds and building a culture that values diversity. This creates an environment where everyone feels valued and included. * Core principles: High Tide Hospitality values principles such as hospitality, curiosity, community, and profitability. By working for this company, you can align yourself with these values and contribute to creating a positive and welcoming atmosphere. * Competitive wages: High volume restaurants often require hard work, but they also offer the potential for higher earnings. Working in such an environment can be financially rewarding. * Flexible scheduling: High Tide Hospitality offers flexible scheduling options, which are beneficial for individuals who may have other commitments or responsibilities outside of work. * Employee benefits: The company recognizes the importance of showing appreciation to its team members. They offer various benefits such as employee and family meal discounts, gear and equipment benefits, and confidential inquiries, among others. Overall, working for High Tide Hospitality can provide a fulfilling work environment that values diversity, offers competitive wages, and provides various benefits to its employees. Se habla español también! Prep/Line Cook Job Description The backbone of our kitchen is the prep/line cook. Their main objective is to prepare top-notch meals that meet the precise requirements of the chef and be consistent for our guests. The responsibilities of this position encompass a range of tasks, including but not limited to: * Prepping ingredients, assembling dishes, cooking, plating, and ensuring cleanliness and food safety standards are met. * Responsible for prepping ingredients by washing, peeling, and chopping vegetables, as well as measuring and portioning ingredients. They also need to marinate meats and prepare sauces, dressings, and other components of dishes. * Once the ingredients are prepared, the prep/line cook assembles the dishes according to the chef's specifications. They must follow recipes and instructions accurately to create consistent and high-quality meals. This requires attention to detail, knowledge of different cooking techniques, and the ability to multitask in a fast-paced kitchen environment. * Responsible for cooking various elements of a dish, such as grilling meats, sautéing vegetables, or frying items. They must ensure that the food is cooked to the right temperature and that it is presented attractively on the plate. * Responsible for plating dishes in an appealing manner. They arrange the different components of a dish on the plate, paying attention to aesthetics and portion sizes. This requires creativity and a good eye for detail. * Maintaining cleanliness and food safety standards is also a crucial responsibility of a prep/line cook. They must keep their work station clean and organized, follow proper hygiene practices, and adhere to all food safety regulations. This ensures the safety and quality of the food being prepared.

Job Description Native Fine Diner is seeking focused, detail driven Chef de Parties to join a growing, chef led kitchen rooted in heritage cooking, discipline, and modern diner culture. This is not a shortcut kitchen. This is a standards driven environment where cleanliness, consistency, and intention matter every day. We are a chef owned restaurant building thoughtful food systems that honor agriculture, preservation, and working class food traditions executed with precision and restraint. Position Overview The Chef de Partie is responsible for maintaining a designated station with consistency, organization, and a high level of cleanliness while supporting daily prep, service execution, and collaborative event dinners such as our Blue Plate Special chef series. This role is ideal for a cook who wants to grow in a structured, professional kitchen without ego or chaos. Core Responsibilities • Execute daily prep with accuracy, labeling, and organization, • Maintain full ownership of assigned station during service, • Cook and plate dishes with consistency and attention to detail, • Uphold Native’s cleanliness and sanitation standards at all times, • Support collaborative dinners, events, and seasonal menu changes, • Assist in preservation projects (pickling, fermentation, batch prep), • Maintain proper storage, rotation (FIFO), and station discipline, • Communicate clearly with sous chefs and leadership during service Service Expectations • Clean, composed, and efficient execution, • Strong awareness of pacing and teamwork, • Ability to work in a structured, chef-driven environment, • Respect for systems, prep lists, and standards, • Professional conduct under pressure Compensation + Growth • Extremely competitive hourly or salaried compensation (based on experience), • Growth opportunities within Native Tongue Hospitality, • Involvement in special dinners and visiting chef collaborations, • Stable, professional work environment with clear expectations To Apply: Please send your resume and a brief introduction outlining your experience and what kind of kitchen environment you thrive in to We look forward to meeting you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

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

Job Description For 53 years NOC has led the outdoor industry, taking more guests whitewater rafting and teaching more paddlers than any other outdoor recreation company. NOC also provides top-quality aerial and trail-based adventures, wilderness medicine as well as unmatched retail service, foodservice, lodging, and trip planning services. NOC career opportunities offer a rare combination of work in beautiful locations, a chance to grow skills and to share a passion for active outdoor recreation. JOB SUMMARY The Line Cook is responsible for preparing high quality dishes in a fast-paced, high-volume kitchen. This role is ideal for cooks who excel under pressure, maintain strong station organization, and deliver consistent, well-executed food during busy services. Working as part of a tight, efficient Team. Line Cooks ensure smooth service by following recipes, maintaining standards, and supporting overall kitchen operations. This position is full-time from April to November 2026. Key Responsibilities • Prepare and cook menu items according to standardized recipes and chef directions., • Maintain a clean, organized, and fully stocked station before, during, and after service., • Execute dishes quickly and accurately during peak rush periods., • Coordinate timing with other cooks and expeditors to ensure efficient ticket flow., • Follow all food safety procedures, including proper storage, labeling, and temperature control., • Operate kitchen equipment safely, including flattops, grills, ovens, and slicers., • Assist with prep work, portioning, and daily station setup., • Practice proper FIFO rotation and help reduce waste., • Support team members as needed to maintain smooth kitchen operations.Qualifications, • 1+ year of high-volume line cook experience (preferred)., • Ability to handle multiple tickets at once and stay calm under pressure., • Strong knife skills and consistent cooking techniques., • Knowledge of food safety standards; Food Handler or ServSafe certification is a plus., • Ability to lift up to 50 lbs. and stand for long periods., • Flexibility to work nights, weekends, and holidays. The above noted job description is not intended to describe, in detail, the multitude of tasks that may be assigned but rather to provide a general sense of the responsibilities and expectations of this position. As the nature of business demands change, so too may the essential functions of this position. Please note that as an employer with over 100 employees, NOC will be required to comply with any OSHA Vaccination and Testing Emergency Temporary Standard should that standard be enacted. The Nantahala Outdoor Center (NOC) is dedicated to the principles of equal employment opportunity in any and all terms, conditions or privileges of employment including hiring, promotions, termination, training and compensation. The NOC does not discriminate against applicants or employees on the basis of age, race, sex, color, religion, national origin, disability, veteran status, sexual orientation, gender identity or expression, genetic condition or any other status protected by federal, state or local law, where applicable. Furthermore, the NOC is committed to a work environment free of discrimination and harassment through respecting and valuing the diversity among employees and all those with whom the NOC does business.

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef, Full-time. This position is scheduled Monday through Friday from 7:00 a.m. to 4:00 p.m. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Prepare meals and food to meet specifications in a timely manner, • Properly measure kitchen ingredients and food portions, • Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements, • Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation, • Manage the kitchen inventory and ensure supplies are fresh and of high quality, • Ensure proper food temperatures when cooking and proper storage afterward, • Keep the workstation and kitchen equipment clean, organized and sanitized, • Culinary degree preferred, • Two or more years of experience in a culinary lead role, • Experience in a high volume catering environment preferred, • Ability to build relationships by actively listening and responding to the client’s needs, • Adaptable to changing business conditions AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following: • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays

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

Job DescriptionDescription: ABOUT CHETOLA RESORT For over 180 years, Chetola Resort has offered guests a timeless mountain escape in the heart of the Blue Ridge Mountains. Serving as the gateway to beautiful Blowing Rock, North Carolina, Chetola is a luxury haven where adventure meets tranquility. The resort blends refined hospitality with immersive outdoor experiences—from Orvis®-endorsed fly fishing to award-winning dining, spa indulgence, and family-friendly recreation. Under new ownership and visionary leadership, Chetola is entering an exciting new chapter rooted in thoughtful renewal, authentic elegance, and exceptional guest service. This transformation includes revitalized operations, elevated service standards, and a dynamic new culinary leadership team committed to excellence and innovation. THE ROLE Chetola Resort is seeking a talented and motivated Banquet Sous Chef to join our newly reimagined culinary team supporting Timberlake’s Restaurant and the resort’s banquet and event operations. Reporting to the Executive Chef, this key leadership role helps ensure seamless execution of weddings, corporate retreats, and special events while maintaining the highest standards of culinary excellence, presentation, and service. This is an exciting opportunity for a culinary professional who thrives in high-volume event environments and who understands that exceptional food, precise execution, and thoughtful service are essential to creating unforgettable guest experiences. WHAT YOU’LL DO Banquet Culinary Operations • Oversee food preparation and execution for all banquet events in alignment with Chetola culinary standards, • Ensure all dishes are prepared consistently and presented with precision, quality, and attention to detail, • Monitor inventory, food quality, and kitchen organization to maintain efficient banquet production, • Collaborate with the Executive Chef on menu preparation, event planning, and culinary innovation, • Supervise and support banquet kitchen staff during events, setting the tone for teamwork, professionalism, and accountability, • Communicate effectively with front-of-house teams to ensure seamless coordination during service, • Participate in onboarding, training, and mentoring of banquet culinary team members, • Maintain working knowledge of all kitchen equipment including broilers, fryers, grills, steamers, and specialty banquet equipment, • Ensure kitchen spaces are organized, clean, and operating according to sanitation and safety standards At Chetola, exceptional events are built on precision. As Banquet Sous Chef, you help ensure every culinary detail is executed flawlessly: • BEO execution: Recipes, portions, and plating aligned precisely with banquet event orders and chef standards, • Kitchen readiness: Ingredients prepped, stations organized, and equipment ready well before service begins, • Plating consistency: Every plate leaving the kitchen reflects uniform presentation, temperature, and quality, • Service timing: Courses fired and delivered in coordination with banquet service flow and guest experience, • Kitchen organization: Clean workstations, properly labeled ingredients, and disciplined food storage throughout service, • Passionate and detail-oriented with a proven background in banquet or high-volume culinary operations., • Committed to quality, consistency, and delivering memorable guest experiences, • Collaborative team player who communicates clearly and leads with integrity, • Able to maintain composure and efficiency in high-pressure, fast-paced environments, • Minimum of 2 years of culinary experience; prior banquet experience in a high volume upscale resort or hotel strongly preferred, • AAS in Culinary Arts or equivalent experience from an accredited institution preferred or equivalent experience, • Serve Safe Certification or ability to obtain within 60 days, • Available to work evenings, weekends, and holidays based on business needs, • Physical ability to lift, carry, stand, and move throughout shifts, • One of the largest private employers in the county with a dynamic work setting and strong potential for career growth, • Join a dedicated and growing team shaping the next era of a beloved mountain resort, • Contribute meaningfully to a culture rooted in connection, craftsmanship, and care, • Competitive pay

Job DescriptionDescription: Landscapes Golf Management and River Run Country Club are adding to their Food & Beverage team! If you are a person who loves a fun environment and takes pride in providing exception service this is the job for you. Apply today! To learn more about River Run Country Club visit - . JOB SUMMARY Attends to the service needs of club patrons in restaurant and dining areas in a courteous manner according to Company standards. ESSENTIAL JOB FUNCTIONS The essential functions include, but are not limited to the following: • Take, prepare, and deliver drink and food orders for customers., • Enters patron’s orders into the computer, verify accuracy of order, collect payment when finished., • Clears tables and attends to the general cleanliness of the dining area., • Assists the chef with food preparation as required., • Ensures the server station and bar is stocked and clean., • Attends Responsible Alcohol and Tobacco Service training and adheres to the Responsible Alcohol and Tobacco Service policy., • Maintains professional appearance and demeanor. Adheres to club dress code always., • Demonstrates a commitment to the work and success of the Company by being solution-oriented, having positive interactions with all team members and meeting customer service standards set by management., • Performs additional assignments per the direction of club or Company managers., • Regular and punctual attendance on site for all scheduled shifts is required. Requirements: KNOWLEDGE, SKILLS AND ABILITIES The requirements listed below 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. • Must have the ability to deliver a high level of customer service., • Good oral communication skills., • Can compute simple math and count change accurately., • Previous experience in food service preferred., • Certified Food Handler (rserving.com or local certification), • Seeing and hearing: read documents, computer screen, answer phones, communicate in person 50-100%, • Standing and walking 50-75%, • Climbing, stooping, squatting and kneeling 0-24%, • Dexterity: utilizing phone, typing, writing and Driving 0-25%, • Lift in excess of 25 pounds 0-24% Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. This job description may be changed or updated at any time without notice

Job Description Are you a highly organized, proactive individual who thrives in a dynamic environment? Were looking for a Personal Administrative Assistant to support the Owner-Operator of a busy restaurant and event space. This role involves handling administrative duties, managing calendars, assisting in growing the event business, and serving as the on-duty Event Coordinator during events. This is a flexible position, with most administrative work completed during the week and event oversight required on select evenings and weekends. Its a fantastic opportunity for someone eager to gain hands-on experience in business operations while putting their skills to work in a fast-paced, rewarding industry. If you are self-motivated, extremely organized, detail-oriented, resourceful, problem-solver and excited about both the hospitality and event industries, wed love to hear from you! This is a part-time position that could become full-time if desired. 15-30 hours per week. $20/hour Personal Assistant Duties and Responsibilities: • Provides Administrative Support, • Manages Event Schedules, Client Information, and Payments, • Event Coordinator on duty during events, • Work with Chef to coordinate food for events, • Assist in hiring and scheduling for events, • Schedule and manage event space showings, • Assists with marketing and social media for restaurant and event space, • Assists with inventory and ordering for restaurant and events, • Run Miscellaneous Errands, • Is a spokesperson for the employer when absent, • Makes administrative decisions and takes action in employers absence., • Conserves Employers time by reading and researching, • Occasionally perform personal duties and errands for the employer Personal Assistant Skills List: • Strong Organizational Skills, • Strong Interpersonal Skills, • Proven ability to manage a flexible schedule, • Exemplary planning and time management skills, • Outstanding verbal and written communications skills, • Ability to interact with clients, • Self-motivated and problem-solving skills, • Flexible Schedule, including evenings and weekends Experience Requirements: • Administration Experience Required, • Google Docs & Sheets Experience Required, • Excel Experience Required, • Customer or Client Service Experience Required, • Event Planning Experience Preferred, • Social Media Marketing Experience Preferred, • Familiar with Canva a Plus, • Familiar with Quickbooks a Plus

Job Description The Esquire Hotel Downtown Gastonia in Gastonia, NC is looking for one sous chef to join our 32 person strong team. We are located on 168 W Main Ave. Our ideal candidate is attentive, punctual, and engaged. Benefits • We offer many great benefits, including free early access to your pay through Homebase. Responsibilities • Train and develop chefs to company standards, • Create new dishes and menus in accordance with business needs, • Anticipate ingredient needs and arrange re-stock accordingly, • Ensure a productive kitchen flow that upholds business standards Qualifications • Experience working as a sous chef or chef, • High familiarity with kitchen equipment, processes, and health and safety guidelines, • Able to delegate tasks effectively and assist when needed, • Adaptable to high traffic and kitchen volume We are looking forward to receiving your application. Thank you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Job Title: Cook **Location: Terrabella Fuquay Varina Assisted Living and Memory Care **Position Type: Part time Reports to: Head Chef/Kitchen Manager Job Summary: We are seeking a passionate and skilled Cook to join our culinary team. The ideal candidate will have a solid understanding of food preparation, cooking techniques, and kitchen operations, with a commitment to delivering exceptional dining experiences in a fast-paced environment. As a Cook, you will contribute to meal preparation, menu development, and maintaining a clean and organized kitchen. Key Responsibilities: • Prepare and cook a variety of dishes according to established recipes, portion sizes, and presentation standards., • Collaborate with the Head Chef and kitchen staff in menu planning and recipe development., • Maintain high standards of food quality, taste, and presentation., • Ensure all food is prepared in a timely manner to meet service deadlines., • Assist with inventory management, including ordering supplies, receiving shipments, and monitoring stock levels., • Adhere to all food safety and sanitation guidelines, including proper handling and storage of food items., • Clean and maintain kitchen equipment, utensils, and work areas to ensure a safe and efficient working environment., • Monitor and control food waste and portion sizes to minimize costs., • Assist in training and mentoring junior kitchen staff as needed., • Stay updated on culinary trends and techniques to continuously improve skills. Qualifications: • Previous experience as a Cook in a restaurant or commercial kitchen environment., • Culinary certification or degree from an accredited culinary school preferred., • Strong knowledge of food safety and sanitation standards., • Ability to work in a fast-paced environment and manage multiple tasks efficiently., • Good communication skills and a positive team-oriented attitude., • Flexibility to work various shifts, including evenings, weekends, and holidays., • Physical stamina and the ability to stand for long periods, lift heavy items, and work in a hot environment. Benefits: • [List any benefits offered, e.g., health insurance, paid time off, employee discounts, etc.], • Opportunities for career advancement and professional development., • A dynamic and supportive work environment with a passion for great food. If you are a dedicated culinary professional looking to take your career to the next level, we would love to hear from you! Please submit your resume and a cover letter detailing your experience and culinary philosophy. Application Deadline: [Insert Deadline] [Company Name] is an equal opportunity employer and values diversity in our workforce. We encourage all qualified candidates to apply.