Trabajos head chef en North Carolina

Job Description Job description Lost Province Brewing Company is now hiring a full time chef and kitchen manager. We're currently seeking someone with experience. Work in the heart of downtown Boone with a company that prides itself on a strong commitment to local food and community. We serve wood fired fare and brew craft beer onsite. We're open for lunch and dinner daily.Prepare, cook, and present food quickly and efficiently. • Set an example for safe food handling practices, and enforce compliance with other employees., • Keep up to date with current promotions, daily specials, and events., • Attend weekly management meetings & kitchen management meetings, • Work safely around kitchen equipment and report any maintenance issues to the chef., • Communicate with the front-of-house manager regarding ticket times, 86 items, large parties, events, and other restaurant operations., • Assist in the opening and/or closing of the kitchen., • Maintain personal knowledge by completing in-house training and readings., • Always adhere to and enforce all company policies and procedures, including smoke breaks and cell phone use., • Assists in the hiring, disciplinary decisions, promotion decisions, and firing of employees., • Supervise, train, and motivate others, with the key aim of delivering the highest quality food to our customers as quickly as possible., • Responsible for the direct supervision of all kitchen staff excluding any full-time kitchen shift managers., • Maintain documentation on employees using incident report forms, including tardiness, personnel conflicts, and work performance issues., • Maintain documentation on employees related to positive job performance, including skill development, positive attitude, and teamwork., • Maintain an active ServSafe certification, • Maintain daily sanitation and temperature logs, • Document any equipment problems or failures. Take action as appropriate, including notifying the Head Chef and calling qualified equipment repair persons., • In charge of taking daily/weekly inventory and ordering food for the restaurant, • Keep and maintain weekly and monthly food budgets and avoid overspending, • Order food for the brewery as needed, • Maintaining an equipment & small wares order list., • Monitors food inventory for potential product loss and employee theft., • Ensures all food items are in date. Properly disposes of any food that is past date and records product loss in Optimum Control To be considered for this position, you MUST fill out an application through our website. We look forward to hearing from you!

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

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

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Employee discounts, • Free food & snacks Responsibilities: • Oversee daily kitchen operations and manage line staff to ensure smooth service., • Prepare and cook high-quality dishes in accordance with our menu standards., • Train and mentor junior cooks to enhance their culinary skills and knowledge., • Ensure all food safety and sanitation standards are upheld at all times., • Collaborate with the head chef on menu development and special events., • Monitor inventory levels and assist in ordering supplies as needed., • Maintain a clean and organized work area throughout the shift., • Assist in creating a positive and efficient work environment for all staff.Requirements:, • Proven experience as a line cook or in a similar role within a fast-paced kitchen., • Strong knowledge of culinary techniques, food safety, and sanitation practices., • Ability to work in a high-pressure environment and maintain composure., • Excellent communication and leadership skills to manage a diverse team., • Flexibility to work evenings, weekends, and holidays as needed., • Culinary degree or relevant certifications preferred., • Passion for food and a desire to create exceptional dining experiences.

Job Description Position Summary At Three Bulls American Steakhouse, the Grill Cook plays a vital role in delivering perfectly prepared steaks, chops, burgers, and grilled specialties that define our bold American flavor. The ideal candidate is skilled at working with high-quality meats, maintains precision and consistency under pressure, and takes pride in craftsmanship and presentation. Key Responsibilities * Prepare and cook all grilled menu items—including steaks, seafood, and signature burgers—according to Three Bulls’ standards for taste, texture, and presentation. * Ensure meats are cooked to the proper temperatures with a thermometer as requested by guests, following established cooking and safety guidelines. * Maintain proper grill temperatures and manage multiple cooking orders efficiently. * Season, sear, and rest meats properly to deliver consistent quality and flavor. * Coordinate with kitchen staff and servers to ensure timely and accurate order delivery. * Maintain cleanliness and organization of the grill station and kitchen line. * Follow all food safety, sanitation, and hygiene procedures in compliance with local health regulations. * Properly store and rotate ingredients and supplies to minimize waste. * Assist with prep work, restocking, and other duties as assigned by the Kitchen Manager or Head Chef. * Uphold Three Bulls’ commitment to excellence, teamwork, and guest satisfaction. Qualifications * Minimum 1–2 years of experience as a Grill Cook or Line Cook in a high-volume or steakhouse environment preferred. * Strong understanding of different cuts of beef and cooking techniques (grilling, searing, broiling). * Knowledge of food safety and sanitation standards. * Ability to work efficiently under pressure in a fast-paced kitchen. * Team-oriented with excellent communication skills. * Flexibility to work evenings, weekends, and holidays. * Reliable, punctual, and detail-oriented. Physical Requirements * Ability to stand for long periods and work in a hot environment. * Must be able to lift up to 40 lbs. * Frequent bending, reaching, and handling of kitchen equipment and supplies. Work Environment Professional, fast-paced kitchen focused on delivering top-quality grilled dishes and classic American steakhouse fare. Compensation and Benefits * Competitive hourly wage (based on experience) * Meal discounts and employee benefits * Opportunities for growth and advancement within Three Bulls American Steakhouse

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

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

Job Description Jules' Salty Grub & Island Pub in Bald Head Island, NC is looking for an Executive Sous Chef to join our team. This is a salaried year round, full-time position. We are located on 10 Marina Wynd. Our ideal candidate is self-driven, ambitious, and engaged. We offer a safe work environment and are hiring individuals to join our team that are covid-19 vaccinated(all our employees are!). Please review the responsibilities below to determine if this is an opportunity for you. Responsibilities • Preparing meals and food to meet the specifications of our guests in a timely manner., • Properly measuring kitchen ingredients and food portions., • Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements., • Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation., • Managing the kitchen inventory and ensuring supplies are fresh and of high quality., • Ensuing proper food temperatures when cooking and proper storage afterward., • Keeping the workstation and kitchen equipment clean, organized and sanitized., • previous experience, • serv-safe certificate a plus

Job Description Job Title: Lead Cook Location: McGees Crossroads Company: Hwy55 Employment Type: Full-Time Salary: 14.00-17.00] About Us: [Insert a brief overview of the company, its values, mission, and any relevant information about the type of cuisine served or the dining experience.] Job Summary: We are looking for a passionate and experienced Lead Cook to join our culinary team. The ideal candidate will have a deep understanding of kitchen operations and a strong commitment to quality and excellence. The Lead Cook will be responsible for preparing high-quality meals, supervising kitchen staff, and ensuring that the kitchen operates smoothly and efficiently. Key Responsibilities: • Prepare and cook menu items according to recipes and standards, ensuring quality and presentation., • Oversee the daily operations of the kitchen, including food preparation, cooking, and plating., • Supervise and mentor kitchen staff, including cooks and kitchen assistants, and assist with training new team members., • Manage inventory and food supplies, ensuring freshness and compliance with health and safety standards., • Collaborate with the Head Chef to develop new recipes and menu items, incorporating seasonal ingredients and customer feedback., • Ensure cleanliness and organization of the kitchen, including equipment and workstations, in compliance with health codes., • Monitor kitchen performance and make adjustments as needed to improve efficiency and quality., • Handle any kitchen-related issues, including staff conflicts, food quality concerns, and safety issues., • Maintain records of food costs, waste, and inventory levels for budgeting and forecasting purposes. Qualifications: • High school diploma or equivalent; culinary degree or certification preferred., • Proven experience as a cook or chef in a professional kitchen, with at least [X years] in a lead or supervisory role., • Strong knowledge of kitchen equipment, food safety regulations, and culinary techniques., • Ability to work in a fast-paced environment while maintaining attention to detail., • Excellent communication and leadership skills to effectively manage a team., • Passion for food and creativity in menu development., • Flexibility to work evenings, weekends, and holidays as required. How to Apply: If you are a passionate culinary professional looking to take the next step in your career, we would love to hear from you! Please submit your resume and a cover letter outlining your experience and why you are the perfect fit for our team to [Insert Application Email/Link]. [Insert any additional application instructions or information.] [Insert Equal Employment Opportunity Statement if applicable.] Application Deadline: [Insert Deadline] Feel free to customize the sections in brackets to fit your company's specific needs and culture!

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

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

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Company parties, • Employee discounts, • Flexible schedule, • Opportunity for advancement, • Flexible Scheduling, • Competitive Compensation, • Career Advancement Opportunities, • Paid Days off, • 401K Savings plan with company matched contributions, • Team Building events, • Bonus programs Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 20 pounds

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

Job DescriptionLeafSpring School is a 5-star, Cognia and NAEYC-accredited Preschool located off interstate 485. We are currently seeking a qualified and experienced School Chef to join our Matthews campus. You will enjoy a dynamic team environment and unparalleled support from our Administrators and Nurses! Come join the fun!!! I. General Summary: Responsible for all aspects of food service management, including but not limited to, daily preparation and delivery of the school menu, maintaining food and supply inventories, supporting implementation of family style dining, and adhering to all health, sanitation, and cleaning responsibilities. II. Principal Duties and Responsibilities: A. Kitchen Responsibilities 1. Prepares and serves snacks and lunches on time as scheduled., 2. Facilitates family style dining in applicable age groups., 3. Adheres to printed menu. Changes, if made, must be approved by the Director, and are made 24 hours in advance for parents' review., 4. Assists in menu planning and revision of a healthy menu, using seasonal and fresh ingredients as appropriate., 5. Stocks and organizes all food items, incorporating a first in, first out stock rotation system., 6. Operates kitchen within budgetary guidelines., 7. Follows the cleaning schedule as required to maintain the highest sanitation standards., 8. Participates in the management of enrolled children's allergies, including but not limited to maintaining current allergy lists in the kitchen, identifying all children by sight along with their allergy, staying acutely aware of food product substitutions from the supplier, updating recipes, developing food label inventories, and partnering with teachers and parents to safeguard children from allergens., 9. Prepares alternate meals per published school menu options to accommodate certain dietary restrictions of enrolled children, e.g., vegetarian, 10. Uses materials and food items in a conservative manner. Stocks kitchen with foods in sufficient quantity to serve the posted menu., 11. Serves as a quality control point for all aspects of food service preparation, delivery, and storage, abiding by local health and sanitation rules., 12. Participates in the orientation of new school personnel with regards to all aspects of food service., 13. Participates in food preparation for special school events and activities as requested. III. Work Ethic/Team Behaviors 1. Participates in special projects at the request of the Administrative Team., 2. Assists with public relations events (social, parent, special interest)., 3. Displays a courteous, positive, and mature attitude., 4. Maintains CPR certification., 5. Maintains First Aid certification., 6. Supports and adheres to all regulations., 7. Maintains ongoing professional growth., 8. Performs other duties as assigned (e.g., site goal responsibilities, designated assignments). IV. Minimum Qualifications A. Must be 18 years of age. B. Must demonstrate a love for children and an ability to relate well with them, their families, and teachers. C. Associates Degree or greater in Nutrition, Food Service and/or Food Service Management Certification (complete within first year of employment) or related field preferred. D. Maintains safe food service certification. E. Two-year minimum of food service cooking experience. Coursework or experience in child development preferred. F. CPR certified or obtains certification within six months of employment. G. First Aid certified or obtains certification within six months of employment. V. Work Environment A. Ability to bend, stoop, twist, kneel, sit, walk, run short distances, stand, reach above head, move up and down from floor to lift children. B. Must be able to lift a minimum of up to 50 lbs. C. Must have color/depth perception and fine hand & finger movements. D. Necessary traits for this position are: Seeing, Hearing, Talking, Reading and Writing. E. Must have the ability to positively interact with co-workers, parents, children, vendors and other visitors. F. Working conditions may include exposure to loud noises, odors, fumes from paint or other art materials, temperature variations from either working inside, outside, or in the typically hot temperatures of a kitchen. LeafSpring School is an Equal Employment Opportunity employer. Employment policies and decisions on employment and promotion are based on merit, qualifications, performance, and business needs. The decisions and criteria governing the employment relationship with all employees are made in a nondiscriminatory manner, without regard to race, religion, color, national origin, sex, age, physical or mental disability, sexual orientation, gender identity, veteran status, or any other factor determined to be unlawful by federal, state, or local statutes. We are a drug-free workplace and any candidates we consider must pass a drug test and background check. Work Remotely • NoJob Type: Full-time Benefits: • 401(k) matching, • Dental insurance, • Health insurance, • Paid time off, • Vision insuranceShift:, • 8-hour shift, • Day shiftExperience:, • Culinary experience: 1 year (Required), • Cooking: 1 year (Required)Work Location: In person

Job Description We are an amazing, full-service dining group seeking an experienced scratch kitchen Head Chef to join our team as we grow! We offer an energetic, all-inclusive atmosphere with plenty of opportunity for growth! Personality and individualism are encouraged, and great health benefits, an awesome quality of life with NO LATE NIGHTS! Head Chef Benefits: • Medical, dental, and vision, • Training and development of kitchen staff, • Experience in high volume, upscale casual, all scratch kitchens, • Maintain food safety/sanitation standards, • Ensuring recipes are made to the highest standard, • Encouraging creativity and fun!, • Positive career tenure, • 4 plus years of experience in a similar role, • Proficient in Health and Safety - HACCP Knowledge is a must, • Understanding of budget management/financials

Job Description Looking for part time or full time!

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

Job DescriptionWe are a true scratch kitchen and want to add people like you to join us as we grow in Charlotte! A Line Cook is responsible for providing a supportive role to kitchen operations in preparing meals and ingredients. Their duties include organizing and labeling food items in storage closets, preparing soup, bagging soups, performing tasks like chopping ingredients, and sanitizing their workstation during and after service. Their duties and responsibilities include: • Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Labeling and stocking all ingredients on easily accessible shelves, • Washing, chopping, and sorting ingredients like fruits, vegetables, and meats, • Measuring quantities of seasonings and other cooking ingredients, • Parboiling food, reducing sauces, and starting the first steps in various dishes, • Cleaning dishes, washing cooking utensils and cookware taking out the trash, and sanitizing the kitchen, • Adhering to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply, • Pay varies based on experience

Job DescriptionWe are a TRUE scratch kitchen. Our prep team is the heartbeat of our amazing brand. Come join us as we grow in Charlotte! A Prep Cook is responsible for providing a supportive role to kitchen staff in the preparation of meals and ingredients. Their duties include organizing and labeling food items in storage closets, preparing soup, bagging soups, performing tasks like chopping ingredients and sanitizing their work station during and after service. Prep Cooks perform various food preparation, cooking and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. Their duties and responsibilities include: • Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Labeling and stocking all ingredients on easily accessible shelves, • Washing, chopping and sorting ingredients like fruits, vegetables and meats, • Measuring quantities of seasonings and other cooking ingredients, • Parboiling food, reducing sauces and starting first steps in various dishes, • Cleaning dishes, washing cooking utensils and cookware taking out the trash and sanitizing kitchen, • Adhering to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply

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

Job Description 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 DescriptionBenefits: • 401(k) matching, • Employee discounts, • Flexible schedule, • Free uniforms, • Opportunity for advancement Perks: • 401k with Company Match, • Opportunity for Growth, • Dining Discount at CLT JINYA locations (50% off), • A Safe and Reliable WorkplaceA JINYA Cook is responsible for providing a supportive role to kitchen staff in the preparation of meals and ingredients. Their duties include organizing and labeling food items in storage closets, preparing soup, bagging soups, performing tasks like chopping ingredients, and sanitizing their workstation during and after service. You will perform various food preparation, cooking, and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. Their duties and responsibilities include:, • Completing all tasks, from the Head Chef or other kitchen manager, • Labeling and stocking all ingredients on easily accessible shelves, • Preparing food promptly to keep up with high volumes, • Measuring quantities of seasonings and other cooking ingredients, • Ensure perfect plate presentation, • Following brand expectations and requirements, • Follow food safety measures every shift, • Being a team player and respecting others around you

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

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

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

Job DescriptionMust be available nights and weekends Perks: • Free shift meal, • Weekly Pay, • Opportunity for Growth, • Dining Discount at CLT JINYA locations (30% off), • A Safe and Reliable Workplace, • Benefits AvailableA JINYA Cook is responsible for providing a supportive role to kitchen staff in the preparation of meals and ingredients. Their duties include organizing and labeling food items in storage closets, preparing soup, bagging soups, performing tasks like chopping ingredients, and sanitizing their workstation during and after service. You will perform various food preparation, cooking, and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. Their duties and responsibilities include:, • Completing all tasks, from the Head Chef or other kitchen manager, • Labeling and stocking all ingredients on easily accessible shelves, • Preparing food in a timely manner to keep up with high volumes, • Measuring quantities of seasonings and other cooking ingredients, • Ensure perfect plate presentation, • Following brand expectations and requirements, • Follow food safety measures every shift, • Being a team player and respecting others around you

Job DescriptionBenefits: • Competitive salary, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Parental leave, • Training & development, • Tuition assistance Kitchen Manager Responsibility: • Managing inventory so that all necessary ingredients are stocked for service, • Hiring new staff and providing training to facilitate quick acclimation, • Streamlining the kitchen processes to maintain prompt service times, • Working with the Head Chef to develop and maintain the restaurant menu, • Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels, • Creating schedules for all kitchen staff, • Tracking kitchen finances to identify areas of potential wasteSkills and Qualifications:, • A strong base of culinary knowledge, • Leadership skills, • Interpersonal skills, • Conflict resolution, • Attention to detail, • Financial understanding, • Physical stamina to withstand a full shift potentially on their feetGrove Bay Crawford is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. THIS POSITION IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Perform all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a checklist system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follows company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interact with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Uphold Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assist in developing and tasting recipes, • Assist in planning menu, • Recommends equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience in a Lead Role, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to Self-Motivate, • High Level Computer Literacy, • Recognize and Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day work 70-hour week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to lift and carry 50 pounds, • Must be able to bend, stretch, and reach for extended period of time, • Must be ServSafe Manager Certified, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job 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 DescriptionBenefits: • Competitive salary, • Health insurance, • Flexible Scheduling, • Competitive Compensation Responsibilities • Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards, • Preserve excellent levels of internal and external customer service, • Design exceptional menus, purchase goods and continuously make necessary improvements, • Identify customers needs and respond proactively to all of their concerns, • Lead F&B team by attracting, recruiting, training and appraising talented personnel, • Establish targets, KPIs, schedules, policies and procedures, • Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork, • Comply with all health and safety regulations, • Report on management regarding sales results and productivity, • Coordinate details of a contract with the head chef, • Plan the venue layout according to the number of guests and type of event, • Determine the number of waiters and servers required for an event, • Supervise the placement of tables, chairs, table settings, and serving stations to make sure they are placed properly, • Consult with the head chef to discuss the timing of the meal courses being served, • Oversee the seating of guests, serving of meals and beverages, and the quick clearing of tables, • Manage the availability of liquor and soft drinks, • Prepare work schedules and complete documentation on time, • Answer customer questions and accommodate special requests when necessaryQualifications, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Familiarity with Microsoft Office, restaurant management software, and POS software, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

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 sous 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, • $65K - $75K 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 DescriptionJob Title: Sous ChefLocation: AlabamaAbout Us: Welcome to Marvin Love and Associates! We are a dynamic team dedicated to creating exceptional culinary experiences. Our passion for food and hospitality drives us to deliver the best to our guests while nurturing a friendly and collaborative work environment. Job Summary: As a Sous Chef, you will play a key role in our kitchen, working alongside our talented culinary team to bring delicious and innovative dishes to life. Your friendly demeanor and culinary expertise will contribute to a fun and productive atmosphere as you assist the Head Chef in managing kitchen operations, mentoring team members, and ensuring that quality and presentation standards are met. Responsibilities: • Support the Head Chef in day-to-day kitchen operations, ensuring everything runs smoothly., • Prepare and cook high-quality dishes, keeping our guests' preferences in mind., • Collaborate with team members to create seasonal menus and special offerings., • Maintain a clean and organized kitchen while adhering to food safety regulations., • Train and guide kitchen staff, fostering a friendly and inclusive work environment., • Assist in managing inventory and ordering supplies to keep our kitchen well-stocked., • Previous experience as a Sous Chef or in a similar role in a restaurant or catering environment., • Passion for food and creativity in the kitchen., • Culinary degree or relevant certification is preferred, but a strong skill set and experience are paramount., • Excellent communication skills and the ability to work well in a team., • Strong organizational skills with the ability to multitask effectively., • Familiarity with food safety regulations and quality standards., • A friendly attitude and a willingness to learn and grow. Compensation & Benefits: • $70k, 10% Bonus, paid quarterly, • 10% annual bonus potential, • 5,000 relocation assistance, • Paid Time Off, • Training & Development

Job DescriptionBenefits: • Bonus based on performance, • Employee discounts, • Free food & snacks Closed Mondays & Tuesdays Work Day is from 10:00 am - 7:00 pm No Late Nights Duties and Responsibilities: • Maintain cleanliness of Pots & Pans and general cleaning, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Position Overview The Sous Chef partners closely with the Head Chef to oversee daily kitchen operations at our Charlotte location. You’ll lead a talented brigade, ensure consistent execution of recipes, uphold the highest standards for food quality and presentation, and drive cost-control measures. Your leadership will foster teamwork, professional growth, and an exceptional guest experience. Key Responsibilities • Team Leadership & Development, • Supervise, coach, and mentor line cooks, prep cooks, and kitchen staff., • Conduct ongoing training on recipes, knife skills, sanitation, and safety., • Lead pre-shift meetings to communicate daily specials, VIPs, and operational priorities., • Food Production & Quality Control, • Execute menu items according to standardized recipes, portioning, and plating guidelines., • Taste and inspect dishes for consistency, flavor balance, and presentation before service., • Collaborate on seasonal menu development, sourcing local ingredients when possible., • Operations & Cost Management, • Monitor food cost, labor cost, and inventory levels; implement corrective actions to hit targets., • Assist in ordering, receiving, and storage of all food and non-food supplies., • Enforce proper rotation, labeling, and waste-reduction practices., • Health, Safety & Compliance, • Ensure strict adherence to all health department regulations, HACCP standards, and company policies., • Oversee kitchen sanitation audits, corrective plans, and food safety certifications., • Collaboration & Communication, • Partner with front-of-house leadership to ensure seamless service flow and resolve guest issues., • Provide feedback and performance evaluations in partnership with management., • Contribute to staff scheduling, aiding in efficient shift coverage. Qualifications & Skills • Culinary degree or equivalent certification from an accredited institution., • 5+ years of progressive kitchen experience, including 2+ years in a sous chef or leadership role—preferably in upscale casual or fine-dining concepts., • Strong understanding of cost controls, yield management, and inventory systems., • Excellent palate, creative menu development skills, and commitment to quality., • Proven ability to lead, motivate, and develop a diverse culinary team., • Exceptional organizational skills and ability to thrive in a fast-paced, high-volume environment., • Working knowledge of food safety regulations (ServSafe or equivalent certification preferred)., • Outstanding communication and problem-solving abilities. What We Offer • Competitive salary and performance-based bonuses., • Comprehensive benefits package (medical, dental, vision)., • Paid time off, holiday pay, and staff meals., • Opportunities for professional development and advancement within our expanding brand., • A vibrant, supportive team culture committed to innovation and hospitality excellence.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 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 restaurant management position in Raleigh, NC As a Restaurant Sous 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, training, and developing 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, • $55K - $65K Salary, • 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! Apply today!

Job Description $$ Relocation assistance offered across all 50 states $$ Total Compensation: $81,600-$90,800 Your compensation benefits included in total comp range: • Snooze Sunny Side Up Management Bonus Program with potential to earn up to 15% of your annual base salary., • Additional Extra Hash bonus with the ability to make up to an additional $3,000 in performance bonuses above and beyond our regular bonus incentive plan. Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one — no matter which side of noon it’s on. We’re the place where you can be you, and where our regulars are anything but. Everyone’s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Head Chef Role at Snooze As a Snooze Head Chef, you are responsible for ensuring the highest quality of food and standards in and out of the Heart of House (kitchen or BOH). Your primary duties include leading all kitchen functions involving food purchasing, storage and inventory, preparation and overall adherence to Snooze quality, methods and safety and sanitation standards. You are the leader in training all Snoozers in methods of cooking, preparation, plate presentation, portion and cost control and cleanliness. It is your responsibility to efficiently staff and schedule your kitchen adequately to facilitate preparation and execute production while maintaining standard labor costs. Your goal is to maintain the “WOW” factor of Snooze food, while creating an environment that fosters creativity, education, and personal development. While your main objectives revolve around the kitchen, you will collaborate closely with the Front of House to ensure a seamless flow of service, address guest feedback, and assist with opening and closing duties in the Front of House. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. • Competitive quarterly operational performance bonus, • Additional competitive yearly bonus for incredible P&L management, • Long-term incentive program rewarding 5 years of service with a cash bonus, time off, and funds for personal development, • No late nights—you’ll be home by dinner time every night!, • $50 per month for cell phone reimbursement due to using your personal phone for restaurant support (reimbursed monthly), • Weekly pay and competitive hourly rates, • Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans, • Employer paid Short Term Disability and Life Insurance Plans, • 401k/Roth 401k Plans, • Unlimited affordable Telehealth program, • 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate, • 40 Hours (5 days) of paid sick time paid at regular rate per year, • Four (4) Paid Holidays - Closed Thanksgiving and Christmas Day to spend time with family and friends, • 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour, • 100% paid meal benefits, • Other benefits including potential field trips, community engagement, personal and professional growth, and advancement opportunities, • Unlimited dance parties! The Position Specifics • Use efficient and effective time management to aid in the overall creation of a happy kitchen that serves the best Snooze food every day., • Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures., • Maintain quality standards according to the guidelines of Snooze Food and Beverage, ensuring the best possible product goes in and out of the kitchen doors., • Ensure that all food and beverage products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards. Conduct regular tastings to maintain consistency and address any issues promptly., • Achieve Snooze objectives in sales, service, safety and sanitation, facility maintenance and food and beverage quality by effectively training Snoozers and providing a positive, productive working environment., • Maintain Snooze’s standards for exceptional guest experience and satisfaction with the ability to lead guest recovery in the event issues arise on shift., • Assist the General Manager and management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching hourly Snoozers as appropriate., • Ensure the proper training of all Snoozers in safety and sanitation practices, equipment operation and proper kitchen tool usage., • Prepare all required paperwork, including inventory, ordering, forms, reports and schedules in an organized and timely manner., • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and preventative maintenance plans., • Control food, beverage, and dry goods cost and usage by following proper and responsible requisition of products from vendors, organized product storage procedures, standard recipes and waste control efforts., • Control and monitor the purchasing, receiving, inventory, and cost management of all food and beverage products., • Control labor cost by scheduling based upon forecasted sales, positions needed, and proper time management., • Lead the instruction and training of Snooze’s basic safety and sanitation procedures and guidelines to all staff., • Identify and recruit outstanding talent by conducting effective and fair interviews to elevate and build Snooze’s team of hourly talent., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Snooze policies and procedures., • Support with opening and closing procedures of the Front of House and Heart of House following Snooze’s “Open to Close” guidelines., • Create a fun, safe and rewarding work environment for all Snoozers. Is this the role for you? Head Chefs at Snooze... • Must be 21 years of age and be authorized to work in the United States., • Have knowledge of food, beverage, and service generally involving at least 3+ years of operations and leadership experience., • Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant’s trading area., • Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 50 to 55 hours per week. Let’s talk about safety Your safety is our #1 priority. Because of that, it is every Snoozer’s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Title: Daytime Cook Location:Hwy 55 Reports To:Store Manager Position Overview: We are seeking a dedicated and passionate Daytime Cook to join our team. The ideal candidate will have a love for cooking, a flair for presentation, and a commitment to food safety. This position requires an individual who can work efficiently in a fast-paced environment while maintaining high standards of quality and cleanliness. Key Responsibilities: • Prepare and cook a variety of dishes for the daytime menu, ensuring all meals are delicious and visually appealing., • Work collaboratively with the kitchen team to ensure timely service and high-quality food production., • Follow recipes and maintain portion control to reduce waste and promote food cost efficiency., • Ensure all food safety and sanitation guidelines are followed, including proper food storage and handling., • Maintain cleanliness and organization of the kitchen and cooking stations during and after food preparation., • Assist in inventory management by monitoring ingredient levels and assisting with orders as needed., • Collaborate with the Head Chef and kitchen staff on menu planning and daily specials., • Assist in training and mentoring new kitchen staff as necessary., • Stay updated on current food trends and incorporate new ideas into the menu when appropriate., • Exhibit a positive attitude and contribute to a team-oriented environment. Qualifications: • Previous experience as a cook in a restaurant or commercial kitchen setting (1-2 years preferred)., • Familiarity with various cooking techniques, ingredients, and equipment., • Strong understanding of food safety practices and sanitation standards., • Ability to work efficiently under pressure and maintain composure in a fast-paced environment., • Excellent communication and teamwork skills., • Creative mindset, with a willingness to learn and adapt., • Flexible availability for daytime shifts, including weekends and holidays., • Culinary degree or relevant certification is a plus but not required. Benefits: • Competitive hourly wage., • Employee meal discounts., • Opportunities for professional development and growth., • Positive and supportive work environment., • [Additional benefits, if applicable, e.g., health insurance, retirement plans, paid time off.] If you are passionate about cooking and take pride in providing exceptional food to our guests, we would love to hear from you! Please submit your resume and a brief cover letter outlining your experience and what makes you a great fit for our team. Hwy 55 is an equal opportunity employer and welcomes applicants from all backgrounds. We celebrate diversity and are committed to creating an inclusive environment for all employees.