Chef jobs in Charlotte, North Carolina - Page 5Create job alerts

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

Job Description About the Back of House: Our Back of House Team is made up of Line Cooks, Dishwashers, Prep Cooks and Grill Cooks all working together seamlessly to create scratch-made dishes in a fast pace environment. Back of House Team Members at Firebirds work with the Executive Chef and Sous Chefs to create an extraordinary experience for guests through attention to detail in cleanliness, restocking, and organization of their station. What you can expect from us: Our team members are the most important stakeholder here at Firebirds Wood Fired Grill and such an important part of our brand. We ensure that our back of house team members receive extensive training and development, are continuously set up for success, and feel welcomed in our Firebirds family! Never worked in a kitchen after but have a passion for learning more? It will be our pleasure to start you in a role where you can train and develop skillsets in a scratch kitchen setting. What We Expect of You: • Fast, efficient and able to produce a quality product in a timely manner, • Equipped with proper hygiene and uniform standards, • Practices good safety habits when using equipment and handling food, • Be Neat, Clean, and Organized, • Completes closing & weekly cleaning checklists, • Flexible schedules! Time-off on holidays— closed on Christmas and Thanksgiving Day; early closure on Christmas Eve!, • Competitive hourly wage, • New store openings— we are growing and with growth comes opportunities for advancement!, • Extensive training and development— we focus on building your knowledge during training and it doesn't stop there--continued education is a focus to make sure our team members are experts in their positions., • Benefits for eligible team members—medical and paid time-off!, • Excellent communication skills, • Working kitchen knowledge, • Ability to perform simple mathematical calculations, • Ability to work on your feet for 8+ hours a day, • Ability to bend, kneel, and lift items frequently weighing up to 35 pounds, • Ability to maintain positive working relationships with all team members, • Must have reliable transportation to work Firebirds is an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

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

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service management position in Charlotte, NC As an Executive chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $85K - $95K Salary, • Great potential for growth, • Equal Opportunity Employer Key Responsibilities • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time, • Be able to thrive in a quick paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today to

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 DescriptionDescription: The Senior Cook position is a senior-level culinary production role for team members who have demonstrated mastery of all basic cook responsibilities. These are experts in inflight catering tray and bulk production, corporate catering, and (where applicable) BNI full-service setups. While not a formal manager, the Senior Cook serves as a mentor and trainer to junior cooks, helping lead kitchen quality and consistency under the direction of the Sous Chef or Chef. Position Requirements: • Completion and certification of Cook 1 and Cook 2 training programs, • Minimum 2–3 years of professional kitchen or catering experience, • ServSafe Manager (required); Allergen certification (required); *ServSafe certification classes are also offered in-house, • Strong plating and presentation skills for inflight, buffet, and boxed catering Key Responsibilities: • Execute all inflight catering tray types and bulk meals independently with zero errors, • Produce corporate and buffet-style catering items to spec, • Train and mentor Cook 1s and 2s on tray setup, garnishes, portioning, and labeling, • Assist in leading kitchen stations during large-scale production or peak service periods, • Step into any station to support shift readiness across breakfast, lunch, or dinner production, • Review prep lists, par sheets, and tray layout instructions with junior staff, • Assist with prep list creation and order prioritization during production planning, • Support protein fabrication and butchery tasks under supervision, • Provide backup to Sous Chef during peak hours, callouts, or event ramp-up Performance Expectations: • Holds high standards of quality, cleanliness, labeling, and food safety, • Supports tray and bulk item accuracy, garnish consistency, and packaging integrity, • Demonstrates initiative and ownership without needing direct supervision, • Builds strong relationships with logistics, Expo/QA, Guest Services, and rest of kitchen team Requirements: • All inflight tray types: cheese, sandwich, fruit, NetJets, crudité, breakfast, bulk, soup, • Corporate catering line setups and BNI presentation expectations, • Cold and hot food safe handling and temperature ranges, • Garnish kits, labeling standards, and catering documentation (tail numbers, tray count, allergens), • Basic protein fabrication skills and safe handling practices Culinary Credentials: Culinary school graduate or professional cooking experience commensurate with 3–5 years in the industry (excluding fast-food restaurants). Catering Exposure: Hands-on experience with large scale production, including prep and sanitation protocols. People Skills: Demonstrated ability to maintain composure, communicate clearly under stress, and resolve conflicts amicably. Physical Stamina: Comfortable standing for extended periods and lifting up to 45 lbs. Accountable: Able to work independently with minimal supervision, stay organized, and anticipate needs before they arise. Life Learner: Eager to learn, experiment, and refine techniques—embracing the unexpected with confidence and creativity. We’re building more than just a kitchen team—we’re cultivating a community of culinary professionals who support each other, innovate together, and deliver exceptional experiences to every client. If you’re ready to bring your talent, professionalism, and inventive spirit to our banquet operations, we’d love to hear from you! NOTE: This role is given an added 0.50 Shift Differential for overnight (3rd) shift

Job DescriptionBenefits: • Life insurance, • Competitive salary, • Dental insurance, • Employee discounts, • Health insurance Reid's is looking for hardworking, enthusiastic, and knowledgeable people to join our team! We offer a safe and exciting work environment with the opportunity to learn and grow within the company. In addition to a positive work environment and opportunities for career growth, Reid's offers medical/dental/vision/life insurance, paid time off, commuter benefits, discounts, and more! Job Summary We are seeking an experienced and driven Assistant General Manager to support daily operations across our specialty retail, caf, and foodservice offerings. This role requires a hands-on leader who thrives in a fast-paced, high-volume environment while delivering exceptional service and maintaining Reids standards of quality, hospitality, and professionalism. The ideal candidate brings a positive attitude, strong leadership skills, and prior management experience in foodservice, retail, or hospitality, with the ability to engage both guests and team members to create a welcoming and memorable experience. Responsibilities • Embody our standards of excellence and inspire your team to do the same., • Follow all policies and procedures created to help you maximize your venues potential., • Find qualified talent for open positions and foster the growth of your restaurant employees., • Develop business solutions that make operations better (not just easier)., • Initiate community outreach to boost awareness, sales, and your restaurants reputation., • Ordering product for the store., • Maintaining a labor budget and keeping up with food costs and waste to specified goals., • Maintaining communications with general manger, executive chef, and all delivery drivers., • Ensuring quality is up to Reids Fine Foods standards., • Must help with monthly inventory count., • Must help with any schedules for store., • Responsible for making sure the guests receive the best service possible, staff is following policies, and working to the best of their abilities., • Assists general manager with the interviewing and training process., • Assists general manager with disciplinary actions., • Must understand food safety and sanitation, Serve Safe is required for this position., • Must be able to manage time appropriately., • Must be able to work under pressure while maintaining a positive attitude., • Must be able to handle customer complaints and make the situation right for the customer.Qualifications, • Previous management experience, • Dependable, detail-obsessed, and open to constructive feedback, • Ability to juggle multiple competing priorities daily, • Exceptional communication skillswritten and verbal, • Desire and natural ability to engage guestsexuding an infectious, commitment to guest service each and every day, • Ability to show up to work on time., • Ability to communicate any need for time off. Requests need to be submitted two weeks in advance and cannot be made between November 1st and December 31st., • Must have ability to lift 25lbs or more., • Ability to stand/walk for 8 or more hours per shift., • Ability to check in orders and communicate with delivery drivers properly., • Ability to understand monthly margins/inventory expectations.Benefits, • Medical, Vision, Dental and Life Insurance, • Paid Time Off, • Employee Discounts, • Growth Opportunities

Job Description Restaurant General Manager Confidential Resort Property | Southeastern U.S. | $75,000–$85,000 + Bonus + Relocation A confidential, upscale mountain resort in the Southeast is seeking a strategic and service-driven Restaurant General Manager to lead a critical transformation of its signature restaurant ahead of a full renovation scheduled for early 2026. This high-impact role is equal in scope to the Executive Chef and reports directly to the Assistant General Manager. It is designed for a polished operator with the potential to evolve into a broader Food & Beverage Director role. The Opportunity This is a rare chance to reset a full-service resort restaurant operation during a period of intentional modernization. The incoming GM will be charged with developing and executing operational SOPs, elevating service culture, and bringing a high level of polish and professionalism to a team in transition. The role also provides oversight of events and banquets as needed until a Banquet Director is in place. Compensation & Benefits • Base Salary: $75,000 to $85,000, • Bonus: 10 to 15 percent discretionary bonus in 2026, • Relocation: Support provided (in development) Ideal Profile • “Soft but stern” leadership style with a high EQ and strong presence on the floor, • Strong in guest relations, service standards, and FOH development, • Track record of success in renovation, repositioning, or operational overhaul environments, • Ability to inspire professional pride and rebuild team morale, • Highly organized and calm under pressure, with a bias toward action and improvement, • Resort is undergoing a full operational reset with committed and supportive ownership, • Business mix includes corporate travel (weekdays), leisure/tourism (weekends), and year-round timeshares Requirements Leadership Priorities • Build and implement systems for service consistency and accountability, • Lead a service culture overhaul through clear standards and structured training, • Navigate operational complexity ahead of a January–February 2026 renovation, • Foster guest loyalty through visible, personalized engagement Compensation & Benefits • Base Salary: $80,000 - $85,000, • Bonus: 10% to 15% based on KPI's, • Relocation: Support provided (in development)

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

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

Job Description Senior Vice President of Restaurant Operations – Fine Dining - Charlotte, NC Are you a seasoned fine dining executive ready to lead and elevate a portfolio of high-performing restaurant concepts? We are seeking a polished, detail-oriented hospitality leader with a strong foundation in fine dining, exceptional operational expertise, and a passion for delivering world-class guest experiences. Intrigued? Send resume to About the Role: As the Senior Vice President of Restaurant Operations, you will set the standard for excellence across all locations, driving operational success while inspiring teams to deliver impeccable service and culinary innovation. This is your opportunity to shape the future of a renowned restaurant portfolio through strategic leadership, operational expertise, and a commitment to fine dining precision. What We’re Looking For To excel in this role, you are a seasoned leader with a fine dining background and a refined operational mindset. Your qualifications include: • Extensive multi-unit leadership experience in fine dining or elevated restaurant concepts., • Expertise in luxury service standards, formal dining protocols, and guest engagement., • Proven ability to mentor and develop senior leadership teams, including General Managers and Executive Chefs., • Exceptional communication skills, with the ability to coach, influence, and inspire teams., • Passion for delivering extraordinary guest experiences while upholding impeccable standards., • Flexibility to work varying schedules, including evenings, weekends, and holidays. Key Responsibilities As the leader of restaurant operations, your responsibilities will include: • Establishing and elevating fine dining service and culinary standards across all locations., • Coaching and developing Operating Partners, General Managers, Front of House Managers, Culinary Leaders, and Office Managers., • Ensuring consistency in service delivery, wine expertise, tableside etiquette, and guest recovery protocols., • Partnering with culinary leaders on menu execution, kitchen operations, and seasonal programming., • Overseeing beverage programs, including wine lists, cocktail menus, and staff training, to align with fine dining expectations., • Driving profitability through cost control, inventory management, and budget oversight., • Conducting executive-level performance reviews and supporting succession planning., • Fostering a culture of professionalism, accountability, and excellence while ensuring compliance with HR policies., • Supporting private dining, catering, and special events with fine dining precision., • Providing hands-on leadership during restaurant openings, transitions, and peak periods., • Collaborating with accounting and executive leadership to maintain accurate operational reporting. Additional Highlights • Inspire Growth and Excellence: Foster a culture of positivity, innovation, and best-in-class service, driving operational success across the portfolio., • Support Local Sourcing: Build strong partnerships with local vendors to reinforce our commitment to fresh, sustainable ingredients., • Solve Strategically: Use critical thinking to address challenges and design innovative solutions that ensure long-term success., • Engage with the Community: Actively participate in local initiatives to enhance the brand’s presence and community impact., • Expand in the Charlotte Region: Play a key role in new restaurant openings while aligning with broader company objectives. Join Us If you are a visionary fine dining operations leader with strategic insight, executive presence, and a passion for excellence, we want to hear from you. Join us in redefining fine dining and driving success across an exceptional portfolio. Apply today Send your resume to Compensation $200,000 - $250,000 (DOE) Company DescriptionGecko Hospitality, named to Forbes list of America’s Best Recruiting Firms, offers the largest selection of restaurants, catering, grocery store, corporate dining, senior living, healthcare foodservice, K-12 foodservice, and higher education foodservice positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts. With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision-makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining and grocery stores to senior living, Gecko recruits chef and management positions for all facets of the hospitality industry. Gecko boasts generations oGecko Hospitality, named to Forbes list of America’s Best Recruiting Firms, offers the largest selection of restaurants, catering, grocery store, corporate dining, senior living, healthcare foodservice, K-12 foodservice, and higher education foodservice positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts.\r\n\r\nWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision-makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers.\r\n\r\nOur national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining and grocery stores to senior living, Gecko recruits chef and management positions for all facets of the hospitality industry. Gecko boasts generations o

Job Description Head Sushi Chef – Charlotte, NC Salary: $85,000 + Bonus Potential Location: Charlotte, NC | Full-Service Japanese & Seafood Concept Do you live for precision, artistry, and the perfect slice of fish? Our award-winning restaurant group is seeking a Head Sushi Chef to lead a dynamic culinary team at one of the most stunning destinations in Oregon. This is your opportunity to bring your creativity to a concept celebrated for its fresh seafood, premium sake list, and true omakase experience. What You’ll Do: • Lead and train a talented sushi team in authentic preparation, presentation, and technique, • Oversee sourcing and quality control for premium seafood and seasonal ingredients, • Create and execute innovative sushi menus and omakase experiences, • Ensure food safety, cleanliness, and impeccable guest presentation standards What We’re Looking For: • 5+ years of professional sushi experience (2+ in a leadership role preferred), • Deep knowledge of traditional and modern sushi methods, • Passion for guest engagement and delivering memorable dining experiences, • Strong leadership and mentoring skills Why Join Us: • Competitive base + bonus + benefits, • Relocation assistance for the right candidate, • Creative freedom with a supportive ownership group, • Stunning work environment surrounded by Oregon’s best coastal scenery Apply Today and bring your passion for sushi artistry to one of Charlotte's top dining destinations! Company DescriptionRestaurantZone is one of the fastest-growing national recruiting agencies in the hospitality/restaurant space. We are a research-based retained recruitment agency & hybrid tech company that focuses on key roles for restaurants and hospitality. RestaurantZone has been featured in National Restaurant News and Total Foods Service Magazine and has worked with reputable brands like Red Lobster, Vapiano's, Chick-fil-a, Sbarro’s, McDonald's, Domino's, Cracker Barrel, Google, and Facebook. We are the cutting edge of recruiting with tech-savvy recruiters with over 100+ collective years of experience working on the team. We have hundreds of jobs to fill and grow! Our recruiters work the entire country and focus on all major locations including Los Angeles, San Diego, New York City, Chicago, Miami, Atlanta, Washington DC, Houston, Las Vegas, Denver, Hawaii, and more!RestaurantZone is one of the fastest-growing national recruiting agencies in the hospitality/restaurant space. We are a research-based retained recruitment agency & hybrid tech company that focuses on key roles for restaurants and hospitality. RestaurantZone has been featured in National Restaurant News and Total Foods Service Magazine and has worked with reputable brands like Red Lobster, Vapiano's, Chick-fil-a, Sbarro’s, McDonald's, Domino's, Cracker Barrel, Google, and Facebook. We are the cutting edge of recruiting with tech-savvy recruiters with over 100+ collective years of experience working on the team. We have hundreds of jobs to fill and grow! Our recruiters work the entire country and focus on all major locations including Los Angeles, San Diego, New York City, Chicago, Miami, Atlanta, Washington DC, Houston, Las Vegas, Denver, Hawaii, and more!

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

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

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

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

Job Description The Food & Beverage (BOH) Supervisor at Whitewater is responsible for managing back-of-house activities of all food locations at the Whitewater Center. The Food and Beverage operation at the Whitewater Center strives to provide engaging, high-quality experiences for restaurant guests, quick service customers, festival attendees, and catering for private groups and special programs. The BOH Supervisor is on-site and can either be hired as a hourly part-time or full-time benefits eligible employee that reports to the Kitchen manager. Responsibilities • Oversee culinary operation of Whitewater’s food and beverage locations., • Training of Back-of-House personnel., • Ingredient control, food production and shift management., • Ensure quality food presentation., • Inventory Management and food ordering., • Anticipate guest needs, and provide each customer with a positive, engaging experience., • Other duties as assigned. Requirements • High School diploma., • Minimum of three years Food & Beverage supervision experience., • Must be at least 18 years of age., • Must possess a valid US issued driving license., • Flexibility to work evenings, weekends, holidays, and during other Whitewater Center events as needed. Physical Demands • Must be able to work outdoors for sustained periods of time in all weather and environmental conditions., • Must be able to lift and carry at least 50 pounds., • Must be able to bend, stand, lean, and kneel on a regular basis and for sustained periods of time., • Must be able to safely self-transport over uneven terrain or in a confined space., • Must be able to work in shared spaces with other employees and customers., • All positions as Whitewater require employees to report and work onsite at Whitewater locations. Benefits • Access to the Whitewater Center’s pass activities, • Staff discount program and pro deals, • Medical, Dental, Vision, FSA, • 401(k) Overview of Department The Food and Beverage Department delivers exceptional, chef-driven culinary service to Whitewater guests. Whitewater is home to diverse and ever-evolving food and beverage outlets, including full-service and fast casual dining options. In addition, the Food and Beverage Department oversees catering for private events and Adventure Dining. Working at Whitewater Whitewater’s mission is rooted in the belief that we all share a genetic code that compels us to play outside and share these experiences with others. This mission is accomplished through promoting access and opportunities to play outside and bring people together. Our approach is simple: Make it compelling and easy to engage with nature and invite others to join. Legal Disclosures The Whitewater Center provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, the Whitewater Center complies with applicable state and local laws governing nondiscrimination in employment. This policy applies to all terms and conditions of employment including recruitment, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. NOTICE: Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States. The Whitewater Center is an employer that participates in the E-Verify program.

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

Job DescriptionJob Overview Assistant Restaurant Managers are usually in charge of the main area in a restaurant or establishment that serves food and alcohol. Assistant Restaurant Managers report to the Restaurant Manager yet oversee the day-to-day functions of the restaurant area and schedules. Assistant Restaurant Managers also must also be able to perform the same functions as the other restaurant employees. Responsibilities and Duties Ability to create a positive atmosphere and demonstrate how a leader should be by showing integrity, accountability, empathy, humility, resilience, vision, and upbeat attitude. Must maintain a high positive energy level for staff, efficiency, and great quality service standard. Ability to communicate. Must effectively communicate with Guests, the Chef Team, Team Members and Upper Management. Treat all team members fairly and respectfully. Must have ability to lift 25lbs or more. Ability to stand/walk for 8 or more hours per shift. Greet customers and acknowledge their needs and requests. Ensure customers satisfaction. Build, coach, manage and develop team. Open and close restaurant properly by following any checklists for department. Ability to work flexible schedule of nights, weekends, and Holidays. Understands and complies consistently with Reids Fine Foods policies and procedures. Communicate with Restaurant Manager on performance issues on performance issues, complaints and devise a plan of action to resolve issues. Hire and train qualified staff. Evaluate employee performance and provide additional coaching and support as needed. Promptly report any equipment/product issues to Restaurant Manager or General Manager. Prioritize tasks effectively to ensure most important task are completed on time. Knowledge of the menu, with the ability to make suggestions. Check IDs for guest appearing under 30 years of age. Deal with complaints and problems with a positive attitude. Handle food and beverage by following all sanitation and safety regulations. Able to handle money accurately and operate a point of sale system. Will also be responsible for nightly bar deposit; forms must be filled out properly and ready to be deposited the next morning. Ability to work in a fast-paced work environment and deliver orders in a timely manner. A positive attitude and ability to work well under pressure with servers, bussers, cooks, and other staff. Assist Restaurant Manager with ordering supplies/alcohol as well as monthly inventory counts. Assist Restaurant Manager with scheduling for the wine bar when shifts are needed to be covered. Assist in ABC Audit Reporting and tracking. Must understand weekly labor targets for wine bar as sell as watching labor during shifts and staffing Assist and support upper management in all departments.

Job DescriptionCompany Overview Reid's is the Carolina's leading specialty food store and a favorite culinary destination. Reid's specializes in superior meats, wines, regional provisions, locally grown produce, seasonally fresh meals & gift baskets for our loyal customer base. Reid's is looking for hardworking, enthusiastic, and knowledgeable people to join our team! We offer a safe and exciting work environment with the opportunity to learn and grow within the company. In addition to a positive work environment and opportunities for career growth, Reid's offers medical/dental/vision/life insurance, paid time off, commuter benefits, discounts, and more! Job Overview We are looking for an innovative and experienced General Manager to oversee our restaurant operations. You will be responsible for creating a pleasant and welcoming atmosphere for our patrons. To do this, you will hire and train dedicated staff, monitor food production for quality, and ensure guests receive excellent customer service. Daily, you will track inventory, ordering more supplies when necessary, and overseeing all financial transactions for accuracy. Our ideal candidate has at least two years of restaurant management experience and a history of successful operations. Responsibilities and Duties • Maintaining communications with all upper management, executive chef, and all delivery drivers., • Ensuring food quality is up to Reids Fine Foods standards., • Ability to show up to work on time., • Ability to communicate any need for time off., • Ability to check in orders and communicate with delivery drivers properly., • Ability to understand monthly/weekly food margins, inventory expectations, and labor budgets., • Must help with monthly inventory count., • Must help with any schedules for store., • Must make sure the guests receive the best service possible, staff is following policies, and working to the best of their abilities., • Must understand food safety and sanitation, Serve Safe is required for this position., • Must be able to manage time appropriately., • Must be able to work under pressure while maintaining a positive attitude., • Must be able to handle customer complaints and make the situation right for the customer., • Responsible for handling any disciplinary issues with staff., • Oversee day-to-day business operations., • Ensure patrons have a welcoming and satisfying visit., • Monitor food production and check for taste and quality., • Track inventory and order more supplies when necessary., • Hire and train qualified staff., • Evaluate employee performance and provide additional coaching and support as needed., • Manage profit and loss statements and account for costs and revenues., • Allocate budget resources for supplies, equipment, marketing, and personnel.Requirements and Qualifications, • 3-7 years experience as an General Manager experience preferred, • Team player who works well with others, • ServeSafe or Food Handlers certification (or must be willing to attain), • Effective communication skills, • Ability to lift 25+ lbs., • Ability to work standing for 8+ hours

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

Job Description Compensation Who are we? Dave's Hot Chicken is the hottest new fast-casual concept in the country, with an unmatched growth opportunity in the Charlotte area. Our franchise group NNJ Restaurant Group is committed to twelve locations in the Greater Charlotte, NC, area as far south as Rock Hill, SC. DHC started on the streets of East Hollywood, CA, in 2017 and has quickly grown to the fastest-growing franchise in the country. Who are we looking for? You should have a minimum of five years of General Manager experience with a background in Kitchen Management, bar Management, or a hands-on mentality of jumping in the mix with a true sense of urgency before issues arise, and a solid understanding of following company standards while keeping food cost, waste, and inventory under control. With Leadership skills and the passion for not just building a team but empowering each individual member to be a better person as well as the best employee, they can be. And lastly, someone who can recognise those with the potential and desire to be a bigger part of the company and guide them with a roadmap to their success as well as ours. Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description We are looking for an observant and efficient Barback. The Bar Back will assist in cleaning the bar, preparing garnishes, ensuring the bar is well stocked with napkins, straws, glassware, garnishes, and all other necessities, and taking on other duties to support the Bartender and ensure that the bar operates smoothly. You should be knowledgeable about menu items, attentive, and focused on providing the best possible service in a fast-paced environment. To be a successful Barback, you should be passionate about working as part of a team to deliver excellent drinks and service to customers. You should be efficient, reliable, and perceptive with excellent communication and time management skills. Barback Responsibilities: • Assisting with opening and closing duties, such as restocking the bar with garnishes, straws, and napkins, ensuring that Bartenders have clean towels, glassware, etc., • Ensuring bar is well-stocked with ice, liquor, wine, and beer., • Checking taps and appliances to confirm that they are working properly, making minor repairs, or changing out kegs, if needed., • Keeping the bar clean by wiping down surfaces, sweeping and mopping, removing soiled glassware, scrubbing coolers and storage areas, and emptying trash receptacles., • Learning about menu items and memorizing cocktail recipes., • Taking orders, preparing drinks, bussing tables, opening tabs, and processing payments especially during peak hours., • High School Diploma or equivalent., • Minimum age to serve alcohol., • Courteous, friendly personality and professional appearance., • Knowledge of menu items, including beers, wines, cocktails, and liquors., • Strong problem solving, communication, and interpersonal skills, ability to handle tense situations with coworkers and customers calmly and rationally., • Observant and thorough., • Responsible, punctual., • Ability to meet physical and scheduling demands of the position, including, walking, standing, or lifting heavy items for extended periods and working nights, weekends, and holidays. EOE Company DescriptionPosition Overview As our Sous Chef, you will support the Head Chef achieve the culinary vision and day-to-day leadership of the Charlotte kitchen. You’ll partner with leadership on menu strategy, drive profitability through cost controls, and cultivate a high-performing brigade. Your creativity, operational acumen, and unwavering commitment to quality will set the standard for every dish and service. ⸻ Key Responsibilities \t•\tCulinary Vision Menu preparation consistency Development \t•\tDesign and refresh seasonal menus that reflect Kitchen + Kocktails’ brand and local flavor. \t•\tInnovate daily specials, tasting menus, and catering offerings to entice guests and build loyalty. \t•\tKitchen Leadership & Team Building \t•\tRecruit, train, coach, and mentor line cooks, and prep staff. \t•\tFacilitate ongoing culinary training sessions, tastings, and knife-skill workshops. \t•\tEstablish clear performance expectations and conduct regular evaluations. \t•\tOperations & Quality Control \t•\tOversee all food preparation, plating, and presentation to ensure consistency and excellence. \t•\tImplement and monitor standard operating procedures (SOPs) for recipe adherence, portion control, and waste reduction. \t•\tManage kitchen workflow, station assignments, and shift-by-shift staffing to optimize efficiency. \t•\tFinancial Management & Cost Controls \t•\tSet food-cost targets; analyze P&L reports, inventory variances, and yield data. \t•\tSource vendors, negotiate pricing, and maintain par levels to minimize waste and maximize margins. \t•\tCollaborate with GM on labor budgets, scheduling, and productivity metrics. \t•\tHealth, Safety & Compliance \t•\tUphold rigorous sanitation, safety, and HACCP standards. \t•\tLead internal audits, corrective action plans, and maintain all required certifications. \t•\tCross-Functional Collaboration \t•\tWork closely with front-of-house leadership to synchronize service and respond to guest feedback in real time. \t•\tPartner with marketing on promotions, events, and culinary showcases. ⸻ Qualifications & Skills \t•\tCulinary degree or equivalent certification; 5+ years of progressive kitchen experience, including 3+ years in a Sous Chef role. \t•\tProven track record of menu innovation, cost management, and building successful culinary teams. \t•\tDeep knowledge of modern cooking techniques, flavor profiles, and plating aesthetics. \t•\tStrong financial acumen with experience managing budgets, P&L, and vendor relationships. \t•\tExceptional leadership, communication, and organizational skills. \t•\tServSafe (or equivalent) certification required; knowledge of local health-department regulations. \t•\tPassion for community engagement, farm-to-table sourcing, and sustainable practices. ⸻ What We Offer \t•\tCompetitive salary plus performance-based bonus structure. \t•\tComprehensive benefits (medical, dental, vision) and paid time off. \t•\tProfessional development opportunities and career growth across our expanding footprint. \t•\tA dynamic, supportive culture that celebrates creativity, collaboration, and hospitality excellence.Position Overview\n\nAs our Sous Chef, you will support the Head Chef achieve the culinary vision and day-to-day leadership of the Charlotte kitchen. You’ll partner with leadership on menu strategy, drive profitability through cost controls, and cultivate a high-performing brigade. Your creativity, operational acumen, and unwavering commitment to quality will set the standard for every dish and service.\n\n⸻\n\nKey Responsibilities\n\t•\tCulinary Vision Menu preparation consistency Development\n\t•\tDesign and refresh seasonal menus that reflect Kitchen + Kocktails’ brand and local flavor.\n\t•\tInnovate daily specials, tasting menus, and catering offerings to entice guests and build loyalty.\n\t•\tKitchen Leadership & Team Building\n\t•\tRecruit, train, coach, and mentor line cooks, and prep staff.\n\t•\tFacilitate ongoing culinary training sessions, tastings, and knife-skill workshops.\n\t•\tEstablish clear performance expectations and conduct regular evaluations.\n\t•\tOperations & Quality Control\n\t•\tOversee all food preparation, plating, and presentation to ensure consistency and excellence.\n\t•\tImplement and monitor standard operating procedures (SOPs) for recipe adherence, portion control, and waste reduction.\n\t•\tManage kitchen workflow, station assignments, and shift-by-shift staffing to optimize efficiency.\n\t•\tFinancial Management & Cost Controls\n\t•\tSet food-cost targets; analyze P&L reports, inventory variances, and yield data.\n\t•\tSource vendors, negotiate pricing, and maintain par levels to minimize waste and maximize margins.\n\t•\tCollaborate with GM on labor budgets, scheduling, and productivity metrics.\n\t•\tHealth, Safety & Compliance\n\t•\tUphold rigorous sanitation, safety, and HACCP standards.\n\t•\tLead internal audits, corrective action plans, and maintain all required certifications.\n\t•\tCross-Functional Collaboration\n\t•\tWork closely with front-of-house leadership to synchronize service and respond to guest feedback in real time.\n\t•\tPartner with marketing on promotions, events, and culinary showcases.\n\n⸻\n\nQualifications & Skills\n\t•\tCulinary degree or equivalent certification; 5+ years of progressive kitchen experience, including 3+ years in a Sous Chef role.\n\t•\tProven track record of menu innovation, cost management, and building successful culinary teams.\n\t•\tDeep knowledge of modern cooking techniques, flavor profiles, and plating aesthetics.\n\t•\tStrong financial acumen with experience managing budgets, P&L, and vendor relationships.\n\t•\tExceptional leadership, communication, and organizational skills.\n\t•\tServSafe (or equivalent) certification required; knowledge of local health-department regulations.\n\t•\tPassion for community engagement, farm-to-table sourcing, and sustainable practices.\n\n⸻\n\nWhat We Offer\n\t•\tCompetitive salary plus performance-based bonus structure.\n\t•\tComprehensive benefits (medical, dental, vision) and paid time off.\n\t•\tProfessional development opportunities and career growth across our expanding footprint.\n\t•\tA dynamic, supportive culture that celebrates creativity, collaboration, and hospitality excellence.

Job DescriptionSalary: $10-$13 Cook / Food Prep / Kitchen Team Member / BOH Crew Member Requirements & Responsibilities We are looking for applicants who exhibit the following qualities: • Consistency and Reliability, • Cheerful and Positive Attitude, • Values Teamwork, • Loves Serving and Helping Others Applicants must be able to: • Work Quickly and Efficiently, • Follow Food Safety and Cleanliness Guidelines, • Maintain Proper Quality Parameters Applicants will also be expected to be able work on their feet for several hours at a time and lift potentially heavy objects when necessary. Job opportunities as Cook / Food Prep / Kitchen Team Member / BOH Crew Member is generally offered as a part-time restaurant job. 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. Restaurant Customer Service / Cashier / FOH Crew Member / Team Member Requirements & Responsibilities We are looking for applicants who exhibit the following qualities: • Consistency and Reliability, • Cheerful and Positive Attitude, • Values Teamwork, • Loves Serving and Helping Others Applicants must be able to: • Smile, • Create and Maintain Eye Contact, • Speak Enthusiastically, • Make Emotional Connections with Guests Applicants will also be expected to be able to work on their feet for several hours at a time. Customer Service / Cashier / FOH Crew Member / Team Member is generally offered as a part-time restaurant job. Prior experience as customer service, cashier, associate, restaurant crew member, team member or other part time restaurant job experience is not required but is preferred.

Job Description Our kitchen staff work in a fast paced, high energy environment. The responsibility of our kitchen staff is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures. Job opportunities as Cook, Kitchen Staff is generally offered as full time or part time restaurant job. Prior experience as a cook, chef, or restaurant crew member, team member is not required but is preferred. Requirements/Responsibilities Restaurant Team Member - Cook, Kitchen Staff, Food Prep Requirements & Responsibilities We are looking for applicants who exhibit the following qualities: • Consistency and Reliability, • Cheerful and Positive Attitude, • Values Teamwork, • Loves Serving and Helping Others Applicants must be able to: • Work Quickly and Efficiently, • Follow Food Safety and Cleanliness Guidelines, • Maintain Proper Quality Parameters Applicants will also be expected to be able work on their feet for several hours at a time and lift potentially heavy objects when necessary. Job opportunities as cook, kitchen staff is generally offered as full time or part time restaurant job. Prior experience as a cook, chef, or restaurant crew member, team member is not required but is 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 DescriptionBenefits: • 401(k) matching, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Training & development We offer a challenging workplace for individuals interested in furthering their knowledge in the culinary world. Our team has received 5 James Beard Foundation nominations for Best Chef: Southeast and we want to continue to grow and push the boundaries of food and teamwork. Qualifications: • Cooking experience or Back of the House experience preferred., • Able to meet all scheduling commitments., • Able to anticipate the needs of others in the kitchen and proactively work to meet those needs, • Strong attention to detailJob Type: Full-Time / Friday-Sunday availability Benefits: • 401(k) matching, • Dental insurance, • Flexible schedule, • Health insurance, • Vision insuranceWe look forward to hearing from you!

Job DescriptionDo you have what it takes to be part of the Wings & Rings crew? This isn’t your typical restaurant job. W&R is the kind of place for people who love good food and love to show people a good time. ResponsibilitiesLine Cook Responsibilities: • Complies with all portion sizes, cooking methods, and quality standards, in accordance with standardized recipes., • Assumes 100% responsibility for quality of products served., • Follows proper plate presentation with appropriate garnish for all dishes., • Sets up the cook line with foods, condiments, and garnishments at the start of each shift and restocks as needed., • Maintains sanitary workstation including tables, shelves, grills, broilers, fryers, sauté burners and refrigeration equipment., • Handles, stores, and rotates all products properly., • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assist others in closing the kitchen., • Performs other related duties as assigned by the chef., • Demonstrates positive interpersonal skills with co-workers., • Functions as a supportive team member during the course of their shift., • Position requires regular, reliable attendance. Required SkillsLine Cook Qualifications:, • Requires food preparation skills and knowledge of HACCP standards, • Requires a minimum of 1 year of closely related cooking experience, work experience in high volume or fast casual dining restaurant environment preferred, • Requires food knowledge pertaining to Soups, Sauté, Fry, and Pantry, • Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers, • Requires the ability to lift and/or move up to 40 pounds, • Requires the ability to bend, twist, and stand to perform normal job functions, • Frequently immerses hands in water and water diluted with chemical solutions, • Frequently works with sharp knives, utensils, and hot plates, • Frequently works in hot environment

Job Description We are a new bakery in the South End looking for an assistant pastry chef to join our team. The main job function is laminating dough and shaping Viennoiserie products in the afternoon to be proofed overnight for an early morning bakeoff. After mastering the basics you'll have a lot of freedom in terms of what specials you'd like to make, and we'll support you with ingredients and special equipment. You must have experience laminating dough and working with a dough sheeter for this role. Most of the job functions will be performed after hours in the evening, from approximately 3-10pm. Responsibilities: • Mix detrempe and laminate croissant dough according to various folding techniques, • Sheet and label finished dough, • Shape dough into the required shapes to meet par counts for the following morning., • Identify potential issues with dough before proofing, • Make bicolor products and take advantage of unique ingredients, • 2 years working in a pastry production kitchen, • Ability to work alone or mostly alone and stay on-task, • Work cleanly, • Ability to help out during the morning bake-off occasionally when other employees are sick or on vacation

Job Description Now Hiring | Brand New Mediterranean-American Restaurant in Uptown Charlotte! We’re opening soon and building our dream team! Join an exciting new concept bringing bold Mediterranean flavors with a modern American twist — right in the heart of Uptown Charlotte. We’re currently hiring experienced and passionate team members for the following positions: ️ Chef Line Cooks Prep Staff ️‍♂️ Hosts What we offer: ✅ Competitive pay ✅ Positive, team-driven work environment ✅ Opportunity to grow with a brand-new concept ✅ Be part of something fresh and exciting from day one If you’re ready to bring flavor, energy, and excellence to the table — we want to meet you! Location: Uptown Charlotte Apply today by Email: In person: 710 West Trade St. Charlotte NC 28202 Unit H (Inside Taboo Lounge) Thank You!!

Job Description Responsibilities. • Control and direct the food preparation process and any other relative activities, • Construct menus with new or existing culinary creations ensuring the variety and quality of the servings, • Approve and “polish” dishes before they reach the customer, • Plan orders of equipment or ingredients according to identified shortages, • Arrange for repairs when necessary, • Remedy any problems or defects, • Be fully in charge of hiring, managing and training kitchen staff, • Oversee the work of subordinates, • Estimate staff’s workload and compensations, • Maintain records of payroll and attendance, • Comply with nutrition and sanitation regulations and safety standards, • Foster a climate of cooperation and respect between co-workers

Job Description Noble Food & Pursuits is a chef driven hospitality group centered in Charlotte, North Carolina built on the belief that food should inspire connection, creativity, and community. Our portfolio of concepts ranges from neighborhood favorites to destination dining, each rooted in craftsmanship, genuine hospitality, and a dedication to excellence. As Noble Food & Pursuits continues to grow, we remain committed to fostering an environment where our teams can thrive and our guests can experience something truly memorable. We are looking for a Director of Culinary to support the overall culinary vision and execution of Noble Food & Pursuits. This role reports to the Culinary Chief Officer and will oversee daily operations, ensure consistency across all concepts, and maintain the highest standards of food quality, presentation, and safety. The Director of Culinary also provides leadership and development to the culinary team, fostering innovation and operational excellence. Leadership Focus Culinary Leadership and Operations • Oversee day to day culinary operations across multiple NFP locations, ensuring alignment with organizational standards., • Lead menu execution and consistency, working with Executive Chefs, Chef de Cuisines, and Sous Chefs to maintain quality and efficiency., • Drive culinary innovation by contributing ideas for menu development, seasonal offerings, and new concepts. Team Development, Quality and Compliance • Foster a culture of accountability, collaboration, and continuous improvement while upholding brand standards and adapting to concept needs., • Support recruitment, onboarding, and training of culinary staff at all levels., • Mentor and develop chefs and kitchen leaders to promote growth, engagement, and retention., • Ensure all kitchens adhere to food safety, sanitation, and regulatory requirements., • Maintain consistency in recipes, portioning, and presentation standards across all outlets. Financial and Resource Management • Partner with leadership to monitor food and labor costs, ensuring budgets are met while maintaining quality., • Oversee vendor relationships, product sourcing, and inventory management., • Identify efficiencies in purchasing, production, and labor utilization. Collaboration and Strategy • Work closely with the Chief Culinary Officer on strategic planning, long term culinary initiatives, and expansion projects., • Partner with operations and leadership teams to align culinary execution with overall business goals., • Support cross functional initiatives including marketing, training, and guest experience programs. Qualifications • 7+ years of progressive culinary leadership experience, ideally in multi unit or high volume operations., • Proven ability to manage culinary operations while maintaining high standards of food quality and cost control., • Strong leadership and people development skills with a passion for mentoring future culinary leaders., • Excellent knowledge of food safety, sanitation, and regulatory standards., • Creative, collaborative, and solutions oriented with strong organizational skills. Why Join Us • Influence multiple concepts while shaping the future of our group., • Collaborate with a passionate and creative team that values both tradition and innovation., • Grow in an organization that invests in its people and encourages professional development., • Be part of a culture that values hospitality, craftsmanship, and community., • Receive competitive compensation and benefits.

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service management position in Charlotte, NC As a restaurant chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $80K - $90K Salary, • Great potential for growth, • Equal Opportunity Employer Key Responsibilities • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience, • Cuban cuisine experience You will: • Have a minimum of 2 years in Restaurants, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time, • Be able to thrive in a quick paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today to

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

Job DescriptionSalary: $10-$13 Cook / Food Prep / Kitchen Team Member / BOH Crew Member Requirements & Responsibilities We are looking for applicants who exhibit the following qualities: • Consistency and Reliability, • Cheerful and Positive Attitude, • Values Teamwork, • Loves Serving and Helping Others Applicants must be able to: • Work Quickly and Efficiently, • Follow Food Safety and Cleanliness Guidelines, • Maintain Proper Quality Parameters Applicants will also be expected to be able work on their feet for several hours at a time and lift potentially heavy objects when necessary. Job opportunities as Cook / Food Prep / Kitchen Team Member / BOH Crew Member is generally offered as a part-time restaurant job. 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. Restaurant Customer Service / Cashier / FOH Crew Member / Team Member Requirements & Responsibilities We are looking for applicants who exhibit the following qualities: • Consistency and Reliability, • Cheerful and Positive Attitude, • Values Teamwork, • Loves Serving and Helping Others Applicants must be able to: • Smile, • Create and Maintain Eye Contact, • Speak Enthusiastically, • Make Emotional Connections with Guests Applicants will also be expected to be able to work on their feet for several hours at a time. Customer Service / Cashier / FOH Crew Member / Team Member is generally offered as part-time restaurant job. Prior experience as customer service, cashier, associate, restaurant crew member, team member or other part time restaurant job experience is not required but is preferred.

Job DescriptionBenefits: • Dental insurance, • Health insurance, • Paid time off NADC Burger is looking for line cooks to join our team. Come be part of a team who is looking to provide a friendly, fun and welcoming atmosphere for the community to enjoy high quality and thoughtful culinary selections. We value our team and are very proud of their accomplishments and commitment. This is not just another job but a career opportunity to grow with us as we grow. POSITION SUMMARY The line cook position is responsible for preparing the food according to the Company Standards ensuring compliance with all food and sanitation requirements. This position must be able to work with a flat top griddle and fryer. This position requires the ability to read customer orders according to the specifications listed as well as communicate with the team and customers. ESSENTIAL DUTIES AND RESPONSIBILITIES Prep according to the daily or weekly par Cook and package batches of food, such as hamburgers prepared to order or kept warm until sold. Cook the exact number of items ordered by each customer, working on several different orders Read food order slips or receive verbal instructions as to food requirements, and prepare and cook food according to instructions. simultaneously. Measure ingredients required for specific food items. Wash, cut, and prepare foods designated for cooking. Clean food preparation areas, cooking surfaces, and utensils. Operate large-volume cooking equipment deep-fat fryers, or griddles. Verify that prepared food meets requirements for quality and quantity. Maintain sanitation, health, and safety standards in work areas. Clean, stock, and restock workstations and display cases. Participate in pre-shift meetings for instructions Communicate effectively and respectfully with management and coworkers Ability to work effectively and efficiently under pressure and maintain high standards Additional duties as needed by the position MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES) 2 years of high-volume kitchen experience required Food Handler is required Knowledge of restaurant prep and cooking methods Exceptional written and verbal skills PREFERRED QUALIFICATIONS Supervisory experience or progressive management PHYSICAL DEMANDS AND WORK ENVIRONMENT Standing for long periods of time Frequent squatting, twisting, lifting, carrying of products Frequent hand washing Working in extreme temperatures Exposure to loud noises Exposure to working in close spaces Rate of pay: $12 - $15 + tips

Job DescriptionSalary: $10-$13 Restaurant Customer Service / Cashier / FOH Crew Member / Team Member Requirements & Responsibilities We are looking for applicants who exhibit the following qualities: • Consistency and Reliability, • Cheerful and Positive Attitude, • Values Teamwork, • Loves Serving and Helping Others Applicants must be able to: • Smile, • Create and Maintain Eye Contact, • Speak Enthusiastically, • Make Emotional Connections with Guests Applicants will also be expected to be able to work on their feet for several hours at a time. Customer Service / Cashier / FOH Crew Member / Team Member is generally offered as a part-time restaurant job. Prior experience as customer service, cashier, associate, restaurant crew member, team member or other part time restaurant job experience is not required but is preferred. Cook / Food Prep / Kitchen Team Member / BOH Crew Member Requirements & Responsibilities We are looking for applicants who exhibit the following qualities: • Consistency and Reliability, • Cheerful and Positive Attitude, • Values Teamwork, • Loves Serving and Helping Others Applicants must be able to: • Work Quickly and Efficiently, • Follow Food Safety and Cleanliness Guidelines, • Maintain Proper Quality Parameters Applicants will also be expected to be able work on their feet for several hours at a time and lift potentially heavy objects when necessary. Job opportunities as Cook / Food Prep / Kitchen Team Member / BOH Crew Member is generally offered as a part-time restaurant job. 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.

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 We are seeking an Executive Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environmentCompany DescriptionPrivately owned and operated - FOH Mgr will report directly to ownerPrivately owned and operated - FOH Mgr will report directly to owner

Job DescriptionSalary: $10-$13 Cook / Food Prep / Kitchen Team Member / BOH Crew Member Requirements & Responsibilities We are looking for applicants who exhibit the following qualities: • Consistency and Reliability, • Cheerful and Positive Attitude, • Values Teamwork, • Loves Serving and Helping Others Applicants must be able to: • Work Quickly and Efficiently, • Follow Food Safety and Cleanliness Guidelines, • Maintain Proper Quality Parameters Applicants will also be expected to be able work on their feet for several hours at a time and lift potentially heavy objects when necessary. Job opportunities as Cook / Food Prep / Kitchen Team Member / BOH Crew Member is generally offered as a part-time restaurant job. 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. Restaurant Customer Service / Cashier / FOH Crew Member / Team Member Requirements & Responsibilities We are looking for applicants who exhibit the following qualities: • Consistency and Reliability, • Cheerful and Positive Attitude, • Values Teamwork, • Loves Serving and Helping Others Applicants must be able to: • Smile, • Create and Maintain Eye Contact, • Speak Enthusiastically, • Make Emotional Connections with Guests Applicants will also be expected to be able to work on their feet for several hours at a time. Customer Service / Cashier / FOH Crew Member / Team Member is generally offered as a part-time restaurant job. Prior experience as customer service, cashier, associate, restaurant crew member, team member or other part time restaurant job experience is not required but is preferred.

Job Description Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Sous Chef – Charlotte, NC We’re looking for a Sous Chef to join our team in Charlotte! This role supports the Executive Chef in daily kitchen operations, menu development, catering, and leading the culinary team. It’s a great opportunity for an energetic, creative professional ready to grow their career. What We Offer ⦁ 5-day work week with alternating weekends & schedules ⦁ Unlimited PTO ⦁ 401(k) with company match ⦁ Growth opportunities in Charlotte What You’ll Do • Assist with menu planning, food prep, and presentation, • Support catering and special events, • Help manage costs and kitchen operations, • Lead and mentor hourly team members What We’re Looking For • Culinary degree or equivalent experience, • High-volume kitchen or catering experience preferred, • Strong knowledge of food trends, sanitation, and cost controls Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1465687 Morrison Healthcare MICHAEL GREMBA [[req_classification]]

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workersThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Summary: This Team Member is entrusted with setting up the Restaurant for success Every Day.. You will be part of the morning prep team that brings our unique chicken recipe and Brand to life. We are the fasted growing Restaurant concept in the Nation with growth in the Charlotte area to at least 12 locations in the next four years.. What does this mean for you? OPPORTUNITY !!! There are endless possibilities to grow with us and we will empower you to excel professionally as well as personally. Job Expectations: This position requires focus, dedication and an understanding of what needs to be done within a limited time .. You must adhere to Brand Standards of pre-determined recipes while continuing to move with a constant sense of urgency. This is a production focused prep position where the success of the day starts with you being effective and productive throughout your shift. Primary functions: ARRIVING TO WORK PROMPTLY AT 4AM FOR EVERY SHIFT. PREPPING RAW CHICKEN BY FOLLOWING DHC STEP BY STEP PROCEEDURES. PUTTING AWAY DELIVERIES, (SOMETIMES LARGE) 3 TIME PER WEEK BY ORGANIZING ITEMS TO THEIR PROPER STORAGE AREA AND PROPERLY ROTATING PRODUCT (FIFO). SETTING UP STEAM TABLE WITH HOT ITEMS PREPPING SAUCE CUPS / BOTTLES AND OTHER SMALLER ITEMS AS NEEDED. 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.

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

Rocket Farm Restaurants is seeking a passionate Executive Sous Chef for their Charlotte locations!.

Ready to join our team at The Culture Shop in Charlotte? We need someone super talented who can whip up delicious cheese and charcuterie platters, salads, soups and sandwiches while providing top-notch service to our amazing customers.What you'll be doing: Preparing dishes according to recipes to en

Superica Charlotte is seeking a passionate Executive Sous Chef!.

Are you a hardworking, self-motivated, salaried chef with a true passion for t Executive Chef, Chef, Executive, Restaurant, Staffing. Experienced Executive Chef with Asian cuisine experience needed for a high-volume Charlotte dining spot that is known for its upscale comfort food and outstanding ser

We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathes our touchstones. A brief look at what you'll do as a Sous Chef at bartaco:. As a Sous Chef, you'll play a pivotal role in shaping the culinary experience and creating a culture where your t