Sous chef jobs in North Carolina

Pourquoi livrer avec DoorDash? DoorDash est le chef de file de la livraison de repas et de commandes à emporter et de la livraison de dépanneur aux États-Unis. Des millions de clients lui font confiance chaque jour. En tant que Dasher, tu resteras occupé grâce à une variété de possibilités de revenus et tu pourras travailler lorsque cela te conviendra. Être livreur avec DoorDash vous offre la flexibilité de gagner de l’argent supplémentaire selon vos conditions. • Plusieurs façons de faire de l’argent :que ce soit pour livrer des commandes de restaurant, d’épicerie ou de détaillant, DoorDash t’offre diverses possibilités de revenus pour optimiser ton temps., • Flexibilité totale :effectue des dashs lorsque ça te convient. Établis ton propre horaire et travaille autant ou aussi peu que tu le veux., • Sais combien d’argent tu gagneras :un modèle de rémunération clair et concis te permet de connaître le montant minimum que tu gagneras avant d’accepter toute offre., • Flux de trésorerie immédiat :sois payé le jour même que tu effectues des dashs avec DoorDash Crimson*. Sans frais de dépôt, ni attente., • Démarrage rapide et facile :inscris-toi en quelques minutes et prends la route rapidement**., • Processus simple :il suffit de ramasser, de déposer et d’encaisser. Le jour de paie est dans tes poches. Exigences de base • 18 ans et plus* (21 ans et plus pour livrer de l’alcool), • N’importe quelle voiture, scooter ou bicyclette (dans certaines villes), • Numéro de permis de conduire, • Numéro d’assurance sociale (seulement aux États-Unis), • Accès constant à un téléphone intelligent Comment s’inscrire • Clique sur « Inscris-toi maintenant » et complète le processus d’inscription, • Télécharge l’application Dasher de DoorDash et c’est parti, • Sous réserve de conditions d’admissibilité. Le compte de dépôt DoorDash Crimson est établi par Starion Bank, membre de la FDIC. La carte de débit Visa DoorDash Crimson est émise par Starion Bank. Sous réserve d’admissibilité. * Doit être âgé de 19 ans et plus en Arizona, en Californie, au Colorado, au Delaware, en Floride, en Géorgie, en Idaho, au Kentucky, au Montana, au New Jersey, au Nouveau-Mexique, au Texas, en Utah et en Virginie-Occidentale Informations supplémentaires Livrer avec DoorDash est une excellente occasion de gagner des revenus pour toute personne à la recherche d’un emploi de livraison à temps partiel, saisonnier, flexible, de fin de semaine, après l’école, temporaire ou stable. Effectue des livraisons avec DoorDash et gagne un revenu supplémentaire tout en étant ton propre patron. Effectue des dashs lorsque ça te convient. Inscris-toi dès aujourd’hui.

Time to step up your career! This is your moment to shine and lead the way for others too. We?re hiring full-time Food Service Supervisors to join our passionate Food Services Team. Alongside a manager who will help coordinate and lead operations, you?ll help oversee staff, collaborate with teammates, and help where needed. We can?t wait to see your growth, all while igniting your passion and pursuing what matters to you. ? Produce and maintain work schedules and may prepare production packets (Production sheets and recipes). ? Direct daily activities. ? Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements. ? Ensure that food items are stored in a safe, organized, and hazard-free environment. ? Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner following Aramark policies and procedures. ? Maintain a sanitary department following health and safety codes and regulations. ? Maintain accurate inventory on a weekly basis. ? May prepare orders as needed to ensure accurate production for location. ? Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork. ? Maintain a safe and hazard-free working environment. ? Train/mentor other food service workers. ? Maintain logs on all maintenance required on equipment within the department. ? Ensure all food safety/temperature logs are completed with appropriate corrective action, as necessary. ? Perform preventative maintenance checklist. ? Recommend replacement of existing equipment to meet needs of facility. ? Proficiency in multi-tasking. ? Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program. ? Must fill in for absent employees at location, as necessary. ? Maintain knowledge of daily catering events and confirm they are prepared and delivered on time. ? Be able to work occasional night and weekend catered events. ? Attend food service meetings with staff. ? Maintain communication with staff (including office staff, e-mail, phone calls, inter-office mail, etc). ? May perform cashier duties as the need arises. ? Promote good public relations. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. ? Must read, write, and understand verbal instructions ? Must complete a sanitation course either before or during first year ? Must be knowledgeable in operating an efficient cost-effective program. ? Ability to perform basic arithmetic ? Maintain emotional control under stress ? Ability to resolve interpersonal situations ? Strong organizational skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

\n \n \n \n \n \n \n \n SOUS CHEF — The Olde Mecklenburg BreweryHelp lead the kitchen where it all started.\n Reports to: Executive Chef Location: LoSo — Lower South End (Charlotte, NC) Type: Salaried, full-time \n If you want to be a key player in a high-volume scratch kitchen inside the original home of one of the South's most iconic craft breweries, this is your shot. \n OMB is looking for a Sous Chef who wants to grow — someone who'll be the Executive Chef's right hand and a driving force behind the culinary team. You'll help lead the line, hold the standard, and feed a packed house of Charlotte regulars who come for the beer and stay for the food. About OMB\n Founded in 2009, The Olde Mecklenburg Brewery brews exclusively to the German Purity Law of 1516 — Reinheitsgebot — meaning every beer is made with just four ingredients: water, barley, hops, and yeast. That obsession with doing things the right way runs through everything we make, including what comes out of the kitchen. \n Our LoSo flagship is where it all began — home to a state-of-the-art brewery, a full-service Brauhaus, and a one-acre biergarten that's become one of Charlotte's favorite gathering spots. In 2024 we opened a second location in Ballantyne, and our beer is now distributed across North Carolina — but LoSo is still the heart of OMB. Your role\n Reporting to the Executive Chef, you'll be a critical part of culinary management — supporting the team's leadership, mentoring the line, and making sure every plate lives up to the OMB name. That means: \n \n • Providing professional leadership and direction to the culinary crew alongside the Executive Chef\n, • Holding the line on recipes, prep, plating, and presentation so quality never slips\n, • Helping coach, develop, and review staff — and supporting the hiring and training of new cooks\n, • Keeping a clean, safe, organized kitchen where every station is stocked, labeled, temped, and dialed in\n, • Stepping in as expeditor when service gets loud and keeping the team composed under pressure\n, • Partnering with the Executive Chef on daily line-ups, staffing levels, and the rhythm of each shift\n, • Working with the Service Team on smooth opens and closes\n, • Supporting performance reviews and, when needed, tougher personnel calls\n, • Knowing and enforcing every safety and emergency procedure, no exceptions\n What you bring\n \n, • A culinary degree, or 3+ years of training in a high-volume kitchen\n, • ServSafe certified (or willing to certify within a year)\n, • Strong leadership instincts — you know how to work with a diverse crew and bring out their best\n, • Excellent volume cooking, plating, and organizational skills, with composure during the rush\n, • Strong communication and listening skills, and a genuinely positive attitude\n, • Comfort with Microsoft Word, Excel, and culinary reporting software\n, • Flexibility to work weekends and holidays, and the ability to lift up to 50 lbs\n, • A real interest in craft beer (we'll keep you well supplied)\n, • A commitment to OMB's six core values\n What's in it for you\n \n, • Free beer stipend for OMB staff\n, • Health coverage: medical, dental, and vision\n, • 401(k) with company match\n, • Employer-paid long-term disability insurance\n, • Paid time off\n, • Employee discounts on food, beer, and merch\n Our core values\n Dedication to quality, no shortcuts. Integrity — do the right thing. Service-minded. A point of pride in the community. Lead, don't follow. Team. \n All candidates must pass a pre-employment / post-offer background check. Applications are reviewed regularly for both locations; if we'd like to move forward, HR will reach out by phone or email. Positions are posted and maintained on an ongoing basis — if you haven't heard from HR, we may not have an opening right now but may contact you about a future one. OMB participates in E-Verify. OMB is an equal opportunity employer that hires based on job-related qualifications and abilities. \n The Olde Mecklenburg Brewery • Charlotte, NC • Since 2009 \n \n \n \n \n \n \n \n\n \n \n Compensation details: 52000-65000 Yearly Salary \n \n \n \n \n PI910902579527-25405-40940687

The Sous Chef is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. The Sous Chef may supervise employees and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs. Standard schedule: Monday?Friday; off weekends, evenings, and holidays. • Schedules and assigns daily work activities to staff and supervises the completion of tasks., • Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc., • Cooks and prepares food following production guidelines and standardized recipes, • Sets up workstation with all needed ingredients and equipment, • Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Safely uses all food utensils including knives, • Operates equipment such as ovens, stoves, slicers, mixers, etc., • Bakes, roasts, broils, steams, and uses a variety of cooking methods on meats, vegetables, and other foods, • Arranges, garnishes, and portions food following established guidelines, • Properly stores food by following food safety policies and procedures, • Cleans and sanitizes work areas, equipment, and utensils, • Maintains excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc., • Follows Aramark safety policies and procedures including food safety and sanitation, • Ensures security of company assets, • Produces and maintains work schedules and may prepare production records. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Previous supervisor experience in a related role preferred, • Experience as a cook or related role required, • Ability to work independently with limited supervision required, • Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage, • Food safety certification required, • Demonstrates basic math and counting skills, • Demonstrates effective interpersonal and communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job Description Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: • Provides support to Executive Chef in all areas of responsibility, • Manages back of house team members, operations, and food production for the restaurant and FIREBAR®, • Provides direction and training to team members by coaching, counseling, and providing feedback, • Accountable for ordering produce, seafood, and main food orders, • Conducts inventory bi-weekly in a team effort, • Responsible for scheduling back of house team members, • Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals, • Supervises and participates in butchering and portion control on each shift, • Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen What’s in it for you: • Excellent earning potential, • Attainable monthly bonus program, • Comprehensive training, • Three weeks of paid time-off annually, • 401k + Company Match, • Competitive benefits— Medical, Dental, Vision, & Life Insurance, • New store openings— several growth opportunities for all team members!, • Holiday closures— closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: • 2 years high volume, full service restaurant experience in a management position, • Warm, passionate, and committed to the industry, • Excellent communication skills, • Ability to remain calm, cool, and collected under pressure, • Self-Actualized and motivated, • Self-discipline; maintained professional appearance, • Butchering experience preferred, • Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and apply to Firebirds today! Firebirds is an Equal Opportunity Employer. Company DescriptionFirebirds Wood Fired Grill is a collection of 71 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.Firebirds Wood Fired Grill is a collection of 71 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathes our touchstones. Our culture is defined by these values, and how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration, • We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone’s day A brief look at what you’ll do as a Sous Chef at bartaco: Our Sous Chefs are responsible for the daily leadership and operations of the kitchen, by providing professional leadership, coaching, development, and direction to the culinary team by ensuring that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality. Guest Experience: • Be guest-obsessed, adhere to bartaco's standards, ensuring all dishes meet our quality and presentation guidelines, • Oversee daily operations to ensure service flows seamlessly and efficiently, • Lead by example during shifts, setting the tone for hospitality, energy, and attentiveness Team Leadership: • Foster a positive work environment, promoting teamwork, morale, and professional growth among kitchen staff, • Develop and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards, • Uphold the bartaco culture by hiring and onboarding top talent who embody our touchstones, • Use emotional intelligence to connect with and support team members, ensuring they feel valued and empowered, • Manage scheduling and staffing to balance operational needs with team well-being, • Celebrate wins, recognize achievements, and provide constructive feedback to drive growth Operational Leadership: • Maintain bartaco’s standards by ensuring flawless execution in all aspects of service and operations, • Take ownership of hitting targets, executing rollouts, and achieving and exceeding performance goals, • Collaborate with the foh management and bar teams to adhere to bartaco’s high guest and beverage quality standards, • Maintaining a clean and organized kitchen environment, following food safety and sanitation guidelines, • Assist in managing daily kitchen operations, including ordering, inventory control, food cost management, and line checks, • Conduct regular inspections of kitchen equipment and report maintenance needs, • Support special events and catering functions as needed What sets you apart: • You embody grit—persevering through challenges and staying committed to excellence, • You excel in communication, keeping your team informed, motivated, and aligned, • You think critically, make thoughtful decisions, and solve problems with confidence and poise, • You are a driver of innovation and change, constantly looking for ways to improve processes and elevate the guest and team experience As a Sous Chef, you’ll play a pivotal role in shaping the culinary experience and creating a culture where your team thrives. Together, we’ll uphold bartaco’s reputation as a fun, vibrant, and welcoming destination for both guests and team members alike. Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Requirements: Requirements: • 1-3 years of culinary management experience, • A culinary arts degree is preferred, but not required, • Excellent cooking skills, • Experience mentoring and training hourly team members, • Attention to detail and problem-solving skills, • Flexibility to work evenings, weekends, and holidays Physical Skills: • Bring an energetic hustle and positive attitude to every shift, • Able to tolerate long periods working on foot/standing up, • Able to lift and move objects up to 50 pounds, • Able to work in a kitchen environment that may result in exposure to heat or cold #ZR Company DescriptionAt bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are.At bartaco, food is our passion. But people are our purpose.\r\n\r\nWe invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals.\r\n\r\nAt bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are.

Job Description Sous Chef | Upscale / Fine Dining Restaurant Location: Charlotte, NC Salary: $70,000 - $80,000 + Benefits About the Opportunity We're seeking a talented Sous Chef to join the leadership team of a well-established upscale/fine dining restaurant in Charlotte. This is an excellent opportunity for a passionate culinary professional who thrives in a scratch kitchen, values high standards, and enjoys developing teams while delivering exceptional guest experiences. You'll work alongside an experienced Executive Chef to help lead daily kitchen operations, maintain exceptional food quality, and inspire a culture of excellence. Responsibilities • Assist in leading all back-of-house operations in a high-volume, upscale dining environment, • Ensure consistent execution, presentation, and quality of every dish, • Coach, train, and develop kitchen team members, • Maintain food safety, sanitation, and health department standards, • Support scheduling, labor management, and productivity goals, • Assist with inventory, ordering, and cost control, • Help manage food cost and minimize waste, • Maintain a clean, organized, and efficient kitchen, • Step into leadership responsibilities in the Executive Chef's absence Qualifications • 2+ years of Sous Chef experience in an upscale or fine dining restaurant, • Scratch kitchen experience required, • Strong leadership and team development skills, • Experience with inventory, ordering, and food cost management, • Knowledge of labor management and kitchen operations, • Passion for hospitality and culinary excellence, • Ability to thrive in a fast-paced, high-expectation environment, • ServSafe Certification is a plus What We Offer • Competitive salary of $70,000-$80,000, • Medical, dental, and vision benefits, • Paid time off, • Career growth opportunities, • Supportive leadership team, • Opportunity to work with a respected culinary program If you're a driven culinary leader looking to take the next step in your career with an outstanding restaurant group, we'd love to hear from you. Apply today! \nCompany Description The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed. The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

Job Description Sous Chef Crisp Hospitality is seeking a skilled and dependable Sous Chef to support daily kitchen operations and help lead our back-of-house team. This position works closely with the Chef, Chef De Cuisine, and General Manager to maintain food quality, consistency, sanitation, organization, and staff performance. The ideal candidate is a strong cook, an effective trainer, and a calm, accountable kitchen leader who understands that great operations are built on systems, standards, and teamwork. Responsibilities • Support all kitchen functions including food purchasing, prep, cooking, quality control, sanitation, and cleanliness, • Assist in supervising cooks and other kitchen team members, • Ensure all food is prepared and served according to recipes, portion standards, cooking procedures, and presentation standards, • Train and instruct staff in food preparation, cooking methods, garnishing, and plate presentation, • Monitor food quality, holding procedures, and refrigeration temperature standards, • Help maintain kitchen cleaning schedules and sanitation practices, • Inspect supplies, equipment, and work areas to ensure standards are met, • Assist with ordering, receiving, and checking the quality and quantity of deliveries, • Support food cost control through proper requisitioning, storage, recipes, portioning, and waste control, • Work with management on menu items, portion sizes, and recipe standards, • Help determine production schedules and staffing needs based on business levels, • Assist with scheduling kitchen staff while supporting labor cost goals, • Prepare and cook food during service and for special events or functions, • Demonstrate cooking techniques and train staff on equipment and procedures, • Help orient and train new kitchen employees, • Support performance management and consistent accountability in the kitchen, • Ensure equipment is kept clean and in good working condition, • Complete forms, reports, and schedules accurately and on time, • Step into stations or support other team members as needed to keep operations running smoothly Working Chef Duties • Cook meats, fish, vegetables, soups, and hot food items, • Prep and portion food products before service, • Plate and garnish dishes according to standards, • Stock line stations and maintain prep levels for service, • Handle, store, and rotate products properly, • Assist with prep and closing duties as needed Qualifications • Experience in a Sous Chef, lead line cook, or similar kitchen leadership role, • Strong knowledge of cooking techniques and food quality standards, • Ability to train, direct, and support kitchen staff, • Understanding of sanitation, cleanliness, and safe kitchen practices, • Experience with ordering, receiving, storage, inventory, and food cost control, • Strong attention to detail, organization, and follow-through, • Ability to work in a fast-paced environment and fill in wherever needed, • Dependable, professional, and team-oriented Compensation & Benefits • Salary: $45,000–$60,000, • Paid Time Off: Available after 6 months, • Bonus Eligible To Apply Please submit your resume and a brief summary of your kitchen leadership experience

Job Description Join a winnning Culinary Team as a Sous Chef in Raleigh, NC! Are you a passionate and skilled culinary professional ready to take the next step in your career? An established upscale, full-service restaurant in Raleigh, NC, is seeking a talented Sous Chef to join our dynamic team. This is a fantastic opportunity to work in a high-volume ($5M+) environment known for its commitment to quality and excellence. What We Offer: Competitive Salary: $70,000 - $75,000 per year Work-Life Balance: 5-day work week Comprehensive Benefits: Paid vacation, paid holidays, performance bonuses, 401k, and health, dental, and vision insurance Growth Opportunities: Clear path for career advancement within our growing organization Supportive Environment: A professional, clean, and structured work environment that emphasizes teamwork and respect Professional Development: Paid training to hone your skills and grow with us Key Responsibilities: Report to the Executive Chef, assisting in all aspects of kitchen management, including menu development, costing, and execution. Supervise, train, and mentor kitchen staff, ensuring adherence to high standards of food quality, presentation, and safety. Manage daily kitchen operations, including inventory control, ordering, and scheduling, to ensure efficiency and control costs. Lead the line during service, guaranteeing consistency and quality in every dish. Uphold and enforce all sanitation, safety, and health standards (HACCP). Collaborate with the Executive Chef on creating innovative specials and refining menu items. What You Bring: A minimum of 2-3 years of progressive culinary experience. At least 1 year in a Sous Chef role in an upscale, high-volume (minimum $5M annual revenue) restaurant. Proven leadership skills with the ability to manage and motivate a diverse kitchen team. Strong knowledge of culinary techniques, inventory management, and food costing. A creative flair and passion for high-quality ingredients and exceptional food. Ability to thrive in a fast-paced, high-pressure environment while maintaining a positive and professional demeanor. ServSafe certification is highly preferred. If you are ready to contribute to a successful team and grow your career, we want to hear from you! Apply today to become our next Sous Chef. 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 of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.Gecko 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 of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.

Time to step up your career! This is your moment to shine and lead the way for others too. We?re hiring full-time Sous Chef to join our passionate Food Services Team. Alongside a manager who will help coordinate and lead operations, you?ll help oversee staff, collaborate with teammates, and help where needed. We can?t wait to see your growth, all while igniting your passion and pursuing what matters to you. COMPENSATION: The hourly rate or salary range for this position is $25.00 to $25.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. COMPENSATION: The hourly rate or salary range for this position is $25.00 to $25.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here _. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. ? Produce and maintain work schedules and may prepare production packets (Production sheets and recipes). ? Direct daily activities. ? Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements. ? Ensure that food items are stored in a safe, organized, and hazard-free environment. ? Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner following Aramark policies and procedures. ? Maintain a sanitary department following health and safety codes and regulations. ? Maintain accurate inventory on a weekly basis. ? May prepare orders as needed to ensure accurate production for location. ? Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork. ? Maintain a safe and hazard-free working environment. ? Train/mentor other food service workers. ? Maintain logs on all maintenance required on equipment within the department. ? Ensure all food safety/temperature logs are completed with appropriate corrective action, as necessary. ? Perform preventative maintenance checklist. ? Recommend replacement of existing equipment to meet needs of facility. ? Proficiency in multi-tasking. ? Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program. ? Must fill in for absent employees at location, as necessary. ? Maintain knowledge of daily catering events and confirm they are prepared and delivered on time. ? Be able to work occasional night and weekend catered events. ? Attend food service meetings with staff. ? Maintain communication with staff (including office staff, e-mail, phone calls, inter-office mail, etc). ? May perform cashier duties as the need arises. ? Promote good public relations. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. ? Must read, write, and understand verbal instructions ? Must complete a sanitation course either before or during first year ? Must be knowledgeable in operating an efficient cost-effective program. ? Ability to perform basic arithmetic ? Maintain emotional control under stress ? Ability to resolve interpersonal situations ? Strong organizational skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Time to step up your career! This is your moment to shine and lead the way for others too. We?re hiring full-time Sous Chef to join our passionate Food Services Team. Alongside a manager who will help coordinate and lead operations, you?ll help oversee staff, collaborate with teammates, and help where needed. We can?t wait to see your growth, all while igniting your passion and pursuing what matters to you. ? Produce and maintain work schedules and may prepare production packets (Production sheets and recipes). ? Direct daily activities. ? Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements. ? Ensure that food items are stored in a safe, organized, and hazard-free environment. ? Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner following Aramark policies and procedures. ? Maintain a sanitary department following health and safety codes and regulations. ? Maintain accurate inventory on a weekly basis. ? May prepare orders as needed to ensure accurate production for location. ? Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork. ? Maintain a safe and hazard-free working environment. ? Train/mentor other food service workers. ? Maintain logs on all maintenance required on equipment within the department. ? Ensure all food safety/temperature logs are completed with appropriate corrective action, as necessary. ? Perform preventative maintenance checklist. ? Recommend replacement of existing equipment to meet needs of facility. ? Proficiency in multi-tasking. ? Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program. ? Must fill in for absent employees at location, as necessary. ? Maintain knowledge of daily catering events and confirm they are prepared and delivered on time. ? Be able to work occasional night and weekend catered events. ? Attend food service meetings with staff. ? Maintain communication with staff (including office staff, e-mail, phone calls, inter-office mail, etc). ? May perform cashier duties as the need arises. ? Promote good public relations. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. ? Must read, write, and understand verbal instructions ? Must complete a sanitation course either before or during first year ? Must be knowledgeable in operating an efficient cost-effective program. ? Ability to perform basic arithmetic ? Maintain emotional control under stress ? Ability to resolve interpersonal situations ? Strong organizational skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job Description Savorez, a locally owned, made from scratch, Latin Inspired Restaurant, is hiring for line cooks. Experience in made of scratch kitchen preferred, but willing to train those with the proper attitude and mindset. Hiring for both day & night shifts, salary, full or part time positions available. Ideal candidates need to be: -Hard Working -Punctual -Able to multitask while still focusing on high quality -Have reliable transportation -Prideful in their work -Nice with a knife -Able to work with others as a team to contribute to the overall success of the restaurant We look forward to hearing from you soon!

Job Description Job Description Full Time: a position working 32+ hours per week. Overtime may be available based on business levels and operational needs. The Lead Cook III position reports to the Demi and Sous Chefs and will assist with food preparation, production, quality control and attaining profitability and revenue goals. This position may also offer leadership support to staff members in the absence of the supervisor, and will provide guidance and direction to line staff as needed. In addition, the Lead Cook III may also be expected to serve as a resource for line staff in a particular area of food preparation and/or production. Other duties will include assisting with the development of daily specials, working with culinary externs and apprentices, and general operational support. Success will be measured by guest satisfaction, organization and kitchen cleanliness, attitude and product quality. Requirements • High school diploma. A two-year culinary degree, additional training, and/or industry certifications are preferred., • At least two (2) years of related culinary experience in a full-service restaurant, preferably in a fine dining/upscale setting. The ideal candidate will have had progressive leadership responsibilities in a multi-unit, luxury hotel/resort food and beverage operation with exposure to both a la carte and banquet dining service styles., • Demonstrated leadership experience and/or prior supervisory or management experience preferred. Should be capable of leading co-workers in the absence of supervisor., • Proven commitment to the delivery of world class service and products, and the ability to motivate staff to do the same., • Basic proficiency with Microsoft Word, Outlook, and Excel., • Basic math skills and the ability to develop, read, and execute recipes., • Must be able to follow prep and order sheets., • Strong knowledge of food product identification, fabrication and cooking methods; experience with inventory and cost control techniques helpful., • Ability to work closely with culinary externs and apprentices and assist in their education and professional development., • Ability to present a professional image at all times in accordance with company standards. Essential Job Duties: • Maintain a clean and well organized work area; ensure all equipment is well cleaned and maintained and in a safe and good working order; cleans and organizes all stations, coolers, sinks, and walk-ins for next shift., • Checks daily forecasts and BEOs in order to prepare, set-up properly, and for accurate information; writes and follows daily checklist consistently., • Accountable for proper rotation and dating of all food items, • Ensure all items are prepared, garnished, and presented to quality standards; prepare and plan in advance to ensure all mis en place needed for next shift is ready., • Training for new staff; assists with development of interns, externs, and Level 1/2 cooks; serves as supervisor on duty in the absence of Demi Chef and Chef., • Check food items daily for quality and freshness., • Prepare and plan in advance to ensure items needed for next day are ready., • Possess the ability to write and follow daily check list consistently., • Cross- train on all lines to be proficient on all station as well as stewarding equipment in order to provide assistance as needed. Physical Requirements: • Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours a day., • Ability to stand/walk for extended periods of time., • Able to work effectively in a kitchen environment with occasional extremes in temperature and conditions (heat, cold, humidity) for an extended period of time #BiltmoreCareers

Sous Chef must report to the Executive Chef and be a team player, leader, responsible for staff training, motivate the kitchen team while promoting a positive environment. Sous Chef will be responsible for assisting the Executive Chef with labor cost control, food cost control, cleanliness and maint

The Sous Chef will work closely with ownership and the Executive Chef to lead kitchen operations, maintain high standards of food quality and consistency, supervise staff, and manage prep and inventory. Mezzo Market is seeking a passionate, organized, and hands-on Sous Chef to support daily kitchen

Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

Job Description TITLE: Server RESPONSIBLE TO: Exec. Chef /Sous Chef and/or Dining Room Manager JOB OBJECTIVE: Ensure that all guests are served to community standards in the dining areas. Highest standards of hospitality and welcome are demonstrated and displayed at all times within all dining service areas. Takes orders for, serves (where applicable, prepares) food and beverages to all residents and guests as per the standards in a friendly, timely and efficient manner under the direct supervision of the Dining Room Manager. SCHEDULE • OPEN AVAILABILITY IS A MUST- Not set days, • Part-Time, • 3:30pm-7:30pm, Monday- Saturday, • 9:30am-3:30pm, Sundays and Holidays, • Must be available on weekends JOB RESPONSIBILITIES AND DUTIES: • Greets residents and guests and presents them with the menu., • Informs guests about the special items for the day and menu changes if any., • Take food and beverage orders from the resident/guest on the order taking pads or on the handheld Point of sale (POS) system, • Performing basic cleaning tasks as needed or directed by supervisor., • Filling in for absent staff as needed., • Punch the order on the POS machine and make sure to enter the special requirements made by the resident/guest while ordering the food; (example – no garlic, less spicy, without egg, etc.), • Communicate to the guest and provide assistance with their queries., • Coordinate with the bus person and/or kitchen staff to ensure smooth operation and resident/guest satisfaction., • Serve food and beverage to the guest as per the course of order., • Observes residents/guests and ensure their satisfaction with the food and service., • Promptly respond to resident/guest with any additional request, • Maintaining proper dining experience, delivering items, fulfilling customer needs, offering desserts and drinks, removing courses, replenishing utensils, refilling glasses., • Adhere to grooming and appearance standards consistently., • Must have some familiarity with basic cooking skills; (example – salad preparation, dessert plating, etc.), • Assist bus persons with stocking and maintain the restaurant par stock levels and side station., • Help other areas of the restaurant such as answering telephones and completing financial transactions for Take-Out., • Close the shift on the POS terminal., • Other duties assigned by supervisor or manager including but not limited to this list. EDUCATION AND EXPERIENCE • High school diploma or equivalent preferred., • Previous serving experience preferred., • Excellent oral communication skills required., • Positive interpersonal skills required. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef at Barton College. This is a full-time position in Wilson, NC. Schedule is evenings. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Prepare meals and food to meet specifications in a timely manner, • Properly measure kitchen ingredients and food portions, • Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements, • Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation, • Manage the kitchen inventory and ensure supplies are fresh and of high quality, • Ensure proper food temperatures when cooking and proper storage afterward, • Keep the workstation and kitchen equipment clean, organized and sanitized, • Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements: • Culinary degree preferred, • Two or more years of experience in a culinary lead role, • Experience in a high volume catering environment preferred, • Ability to build relationships by actively listening and responding to the client’s needs, • Adaptable to changing business conditions, • Comfortable dealing with fast-paced environments Benefits: • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays, • Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Job Description Why Join Us? We foster a culture of compassion, leadership, and growth—for our residents and our team. We offer: Competitive salary with bonus potential Comprehensive health, dental, and vision insurance Paid time off and holidays Ongoing professional development opportunities Company-paid life insurance Company-paid Employee Assistance Program Role Overview: The Sous Chef plays a key leadership role in the kitchen, supporting the Executive Chef in planning, preparing, and serving high-quality meals to residents and guests. This position ensures compliance with nutrition standards, dietary needs, and safety guidelines while helping to create a positive dining experience that enhances the overall quality of life in the community. Essential Duties and Responsibilities: Assist the Executive Chef with daily kitchen operations, including meal preparation, cooking, and plating. Supervise and train kitchen staff, ensuring proper food handling and sanitation practices. Collaborate on menu planning, incorporating resident preferences and dietary requirements. Monitor food inventory, place orders, and manage stock rotation to minimize waste. Uphold regulatory standards and ensure compliance with health, safety, and sanitation guidelines. Step in to lead the kitchen team in the absence of the Executive Chef. Contribute to a welcoming and efficient dining experience that reflects ALG Senior’s standards of excellence. Qualifications: Previous culinary experience, preferably in senior living, healthcare, or hospitality. Proven leadership or supervisory experience in a kitchen setting. Strong knowledge of food safety, nutrition, and dietary restrictions. Ability to work flexible hours, including weekends and holidays. Culinary degree or relevant certification preferred but not required. Passion for providing excellent service and creating meaningful experiences for residents.

As a Sous Chef, you will oversee all kitchen operations and provide leadership and support to the culinary team. Lead Line Cook, Sous Chef and/or equivalent kitchen leadership in a finer dining restaurant.

Superica Charlotte is seeking a passionate Executive Sous Chef!.

Job Description Southern Pines, the premier retirement community for active seniors in Southern Pines, is now hiring for a part-time Kitchen Helper/Dishwasher The Kitchen Helper is cross-trained to do all tasks in kitchen. This is a training and development role with the hope that you will aspire to become part of our essential culinary personnel in the future. Such potential openings after training and proven performance development and skills include but are not limited to becoming a Cook, Sous Chef, or Executive Chef. Job Duties and Requirements: · Help serve meals to residents at their tables. · Clear dishes from resident’s dining tables. · Wash and store dishes. · Set dining room tables. · Light food preparation tasks as needed. Skills and Abilities: · You must be 18 years of age or older. · Ability to communicate, in a clear and concise manner with our residents. · To be successful in this role you must have a friendly, professional, and energetic personality and have a passion for improving the lives of others. · You must have general knowledge of cleaning and sanitation procedures. · To fulfill state regulations, it is required that you maintain food handlers’ permit · Possessing a strong desire to advance in the culinary industry by working hard and meeting time lines is essential to this role. Our Mission: Our residents deserve the best so we are seeking someone who understands hospitality, integrity and compassion. We believe patience, loyalty, understanding, and hard work are the core components of rewarding lives and careers. If this interests you, come join our team! About Our Benefits: We offer competitive compensation. We also have a very unique culture and love to celebrate year-round! How to Apply: Please come by and complete an application (no phone calls), we would love to meet you! OR Submit your resume for consideration. We do pre-employment background checks, employment verifications and reference checks. Southern Pines is an Equal Opportunity Employer. \nCompany Description We believe that Southern Pines Gracious Retirement Living is so much more than walls and windows - it's a place for our residents to enjoy home-cooked meals, game nights, or a quiet evening with family and friends. At Hawthorn Senior Living, our retirement communities offer seniors the opportunity to enjoy the benefits of living in a community environment while maintaining independence and privacy. Our caring concern for our residents is the foundation that leads to outstanding resident services. As contributing members of the communities we serve, what is most important is that we love our residents. We care about people and because our residents deserve the best, we are looking for employees who understand caring and compassionate customer service. Working in our retirement communities, you will have the opportunity to make a difference in the lives of our seniors every day. We believe that Southern Pines Gracious Retirement Living is so much more than walls and windows - it's a place for our residents to enjoy home-cooked meals, game nights, or a quiet evening with family and friends. \r\n\r\nAt Hawthorn Senior Living, our retirement communities offer seniors the opportunity to enjoy the benefits of living in a community environment while maintaining independence and privacy. Our caring concern for our residents is the foundation that leads to outstanding resident services. As contributing members of the communities we serve, what is most important is that we love our residents. We care about people and because our residents deserve the best, we are looking for employees who understand caring and compassionate customer service. Working in our retirement communities, you will have the opportunity to make a difference in the lives of our seniors every day.

Job Description Position Title: SOUS CHEF - FT BRAGG NC Salary: 65000 - 67000 A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Serve Those Who Serve At Compass Group, we take pride in providing exceptional dining experiences for the men and women who dedicate their lives to serving our country. Joining our military dining team means becoming part of a mission that goes far beyond food, it’s about gratitude, respect and service with purpose. Every meal you prepare, every guest you greet, every detail you deliver is an opportunity to honor those who protect our freedom. We’re looking for passionate people who believe that excellence in service is a way to give back, who find meaning in creating comfort, community and care for our nation’s heroes. If you’re ready to make a difference every day, join us and help us serve those who serve. As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel., • Associate’s degree in Culinary Arts is preferred. Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyCorpAndFoodbuy.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/

Job DescriptionDescription:What’s in it for you • Competitive salary based on experience, • 401(k) with company match, • Health, Dental & Vision Insurance, • Holiday pay at time and a half, • Free employee meals, • Overtime opportunities available, • Leadership role with significant operational impact, • Opportunity to shape catering menus and culinary standards, • Clear opportunity for long-term career growth, • Be part of a growing catering operation with multiple locationsInterview Opportunities, • Monthly Open House: Second Wednesday of every month | 9:00 AM – 3:00 PM, • Walk-In Hiring Hours: Thursday – Friday | 9:00 AM – 3:00 PM, • Scheduled Interviews: Monday–Wednesday | 9:00 AM – 3:00 PM Press Here to Schedule a 15 Minute Interview Career Growth & Opportunity • Lead the culinary vision and direction of catering operations, • Opportunity to develop and refine menus, recipes, and culinary standards, • Build and develop a high-performing culinary team, • Work directly with leadership on operational strategy and continuous improvement, • Opportunity to influence profitability, client satisfaction, and overall culinary performance, • Grow with a company that is expanding across multiple locationsPosition Overview Iacofano’s Catering & Events is hiring an Executive Chef – Catering/Banquet for our Charlotte, NC location. This is a hands-on culinary leadership role responsible for setting the culinary direction of our catering operations while ensuring consistent execution, quality, and profitability. The Executive Chef will lead menu development, oversee kitchen operations, manage food and labor costs, develop culinary teams, and ensure that every event meets Iacofano’s standards for quality and execution. We are looking for a chef who combines creative culinary leadership with strong operational discipline and who can create a kitchen culture built on respect, clear communication, teamwork, and professional composure. Key ResponsibilitiesMenu Development & Execution • Design and refine catering menus based on seasonal ingredients, client preferences, and budget goals, • Develop and maintain standardized recipes, portion controls, and plating guidelines, • Lead culinary tastings and incorporate feedback into final menu offerings, • Ensure consistent food quality, presentation, and execution across catering events, • Stay current with culinary trends and identify opportunities for menu innovationOperations & Financial Management, • Prepare and manage food and labor budgets, • Monitor P&L performance and implement corrective actions when needed, • Manage food costs, labor costs, inventory, and waste, • Build and maintain strong vendor relationships, • Negotiate pricing, quality, and delivery schedules with suppliers, • Identify and implement ongoing cost-saving and efficiency improvementsKitchen Leadership & Team Development, • Recruit, onboard, train, and develop culinary team members, • Establish clear performance expectations and career development plans, • Lead daily kitchen briefings and post-service debriefs, • Coach and mentor Sous Chefs and cooks, • Address performance issues and conflicts professionally and promptly, • Recognize strong performance and build a positive, accountable kitchen cultureQuality Assurance & Compliance, • Ensure kitchen operations meet applicable health, food-safety, and sanitation standards, • Maintain compliance with local health regulations and serving-site requirements, • Conduct regular sanitation and food-safety audits, • Ensure proper equipment maintenance and kitchen organization, • Lead food-safety, culinary skills, and operational training as neededCollaboration & Continuous Improvement, • Partner with leadership on menu proposals, site visits, and custom catering requests, • Collaborate with operations, logistics, and event teams to ensure successful execution, • Improve prep workflows, kitchen organization, and production processes, • Identify opportunities to improve efficiency, quality, and client satisfaction, • Introduce new systems, processes, and technology when appropriateWhat Makes a Great Fit, • Experienced culinary leader with strong catering or banquet experience, • Creative and passionate about food while maintaining strong operational discipline, • Confident leader who can develop and motivate culinary teams, • Strong business and financial understanding, • Calm and professional under pressure, • Excellent communication and conflict-resolution skills, • Highly organized and detail-oriented, • Committed to food quality, consistency, and client satisfaction, • Comfortable working in a fast-paced, high-volume catering environmentRequirements:Requirements, • Culinary school graduate or equivalent professional culinary experience, • 7–10 years of progressive kitchen leadership experience, • Catering or banquet experience required, • Proven experience managing food and labor budgets, • Experience with P&L accountability and cost control, • Strong vendor management and negotiation skills, • Demonstrated ability to recruit, train, coach, and develop culinary teams, • Strong knowledge of food safety, sanitation, and kitchen operations, • Excellent communication, leadership, and conflict-resolution skills, • Ability to stand for extended periods and work long shifts, • Ability to lift up to 50 lbs, • Ability to thrive in a fast-paced, high-volume environmentPreferred (Not Required), • ServSafe certification, • Experience managing large-scale catering operations, • Experience with high-volume banquet production, • Experience developing seasonal or custom catering menus, • Experience implementing kitchen systems, training programs, and process improvements, • Experience working across multiple culinary locations Iacofano’s Catering & Events is looking for an Executive Chef who can combine culinary creativity with disciplined operational leadership. If you’re ready to lead a high-performing banquet culinary team, elevate our menus and standards, and help shape the future of our catering operations, we’d love to hear from you.

Job DescriptionDescription: Position: Sous Chef Are you passionate about culinary excellence, wine, and hospitality? We are seeking a dedicated and talented Sous Chef to join our restaurant group. Our focus is on providing exceptional dining experiences, showcasing seasonal ingredients, and offering an extensive wine program that complements our chef-driven menus. Key Responsibilities: • Assist the Executive Chef in all culinary operations and oversee the kitchen team to ensure consistency and quality., • Uphold a high standard of sanitation and cleanliness, ensuring that all food safety regulations are followed., • Contribute to menu development, emphasizing creativity while adhering to the restaurant’s vision and seasonal offerings., • Train and mentor kitchen staff, promoting a culture of learning, accountability, and excellence., • Work closely with the front-of-house team to deliver a seamless guest experience., • Maintain inventory, control food costs, and manage kitchen schedules., • Embrace and live our core values of excellence, accountability, and gracious hospitality every day. What We Offer: • Competitive salary and benefits., • Opportunities for growth and development within our expanding restaurant group., • A supportive environment that values creativity, innovation, and a commitment to high standards. If you are a culinary professional dedicated to excellence, hospitality, and accountability, we would love to hear from you! Join us in creating exceptional dining experiences! Requirements: Ideal Candidate: • Minimum of 3-5 years of experience in a high-end, fine dining environment, preferably with wine-focused experience., • Strong leadership skills with the ability to motivate and elevate team performance., • A passion for cooking with seasonal ingredients and a commitment to continuous improvement., • Strong understanding of kitchen operations, food safety standards, and sanitation., • Excellent communication skills and a collaborative spirit., • A positive attitude, professionalism, and a willingness to go above and beyond.

Job Description Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. We are transforming one of our existing service stations from a rotating daily offering of two entrées and two sides into a dedicated Carolina BBQ concept featuring a full menu that rotates bi-weekly and is available daily. Essentially, we are creating a new restaurant concept within our existing café. We are particularly interested in someone with extensive experience in traditional barbecue techniques, including smoking meats and producing tender, well-seasoned BBQ items such as brisket, sausage, ribs, poultry, and other regional specialties. A candidate with true Pitmaster expertise would be highly desirable, as they will play a key role in driving and overseeing the development and execution of this concept. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1557659 Flik Hospitality Group Shane Tirpak [[req_classification]]

Job Description Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As a Sous Chef, you will be instrumental in helping our Restaurant Leaders to foster culinary and hospitality excellence within our scratch-based kitchen. Your passion for cooking delicious food will be a cornerstone as you seek to perfect your craft at every Naked Farmer station. Through consistent execution of recipes, processes, and active training, you will enhance the collective knowledge of our entire restaurant team. You will stand as a beacon of guidance and leadership, investing in the development of our team, leading through the rush of peak service times, addressing guest concerns, and embodying the best practices of our culinary and system operations. Your initiative as a mentor and leader in the kitchen will shine through as you engage in pre-shift meetings, manage shifts, and train new culinary team members according to Naked Farmer's training protocols. Your oversight will ensure that tasks throughout the restaurant are completed punctually and to our quality standards. BENEFITS: • Competitive salary and a vibrant work culture, • Profit-sharing incentives, • Annual paid vacation, • 401(k), • Affordable health, dental, and vision insurance, • Opportunities for career progression within our rapidly growing company, • A complimentary Naked Farmer meal daily, • Flexible work schedule At Naked Farmer, we are cultivating the next generation chefs. Our scratch-based kitchens are a hub for individuals passionate about real, good food. Your passion for cooking delicious food will be evident as you are a farmer of people who enjoys helping other chefs master various cooking stations, ensuring each recipe is prepared consistently to showcase the best of the season. You will inspire and lead those eager to share their love for cooking and transform others into skilled chefs. If you are driven by a sense of purpose and a craving for shaping the future of food, join us on our mission to build a better food system. YOU WILL: • Inspire and uplift our culinary team by showcasing your expertise in the kitchen, providing warm hospitality, and maintaining a positive demeanor., • Achieve proficiency at all Naked Farmer stations by consistently executing recipes, processes, and procedures, and by actively engaging in training to enhance the team's overall knowledge., • Exhibit command over all menu items by preparing seasonal dishes according to our established recipes and standards., • Coordinate prep lists and waste logs, contribute to food inventory, and maintain a well-stocked and orderly walk-in in collaboration with the Chef de Cuisine., • Acquire knowledge of the restaurant's ordering systems to assist in managing stock levels required for service., • Effectively open and close the restaurant with the aid of checklists and in-depth communication with the team to ensure a smooth shift., • Address guest concerns with creative and effective solutions., • Guarantee that the team upholds the Department of Health and Naked Farmer's food safety protocols. YOU HAVE: • A passion for real, good food and a willingness to learn new culinary skills., • At least one year of leadership experience in a high-volume kitchen., • Two or more years of experience cooking in a high-volume kitchen environment., • Strong culinary abilities, while remaining open to learning and coaching., • Demonstrated strong work ethic and the ability to execute job duties effectively., • Capable of meeting the physical demands of the role, including lifting up to 50 pounds., • A team player who is willing to contribute wherever needed., • Respect and appreciation for your coworkers., • Excellent communication skills., • A commitment to mentor chefs and nurture their growth into future restaurant leaders., • Strong interpersonal skills and the agility to adapt to new challenges., • A keen eye for detail, ensuring excellence in every task., • A reliable and optimistic, caring personality. ABOUT NAKED FARMER: Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. And yes, all employees enjoy complimentary Naked Farmer meals every day—don't miss out on the sweet potatoes. Join us as we build the future of food together.

Job Description Position Title: SOUS CHEF - CHARLOTTE NC Pay Grade: 10 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary As a Sous Chef, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef II also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the supervisory or lead level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel., • Associate’s degree in Culinary Arts is preferred. Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job DescriptionBenefits: • 401(k), • Bonus based on performance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Profit sharing Benefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications:, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job DescriptionPositionSteward Essential FunctionsWash and properly store all cooking utensils, china, flatware and glassware. III. Additional ResponsibilitiesMaintains neat professional appearance and observes personal cleanliness rules at all times as detailed in employee handbookWash all china, flatware and glassware in the dish machineWash all pots and pans by hand in the pot sinkClean food production, serving and holding equipmentPolish all platters, serving pieces and chafing dishesBurnish all flatwareCollect trash from kitchen areas, empty garbage cans, wash and re-line with new bagsExamine garbage for flatware, dishes and glasswareWash and polish all surfaces in kitchen, including shelves, cabinets, tables, coffee urns, refrigerators, walk-ins, equipment, etcNotifies Lead Steward, Sous Chef and/or Chef of all product shortages and equipment maintenance issuesSweep and mop kitchen floorsClean and organize loading dock areaStore all club property in proper areasClean dish machine as needed and after each shiftPerforms necessary clean-up and sanitation maintenance activities for food preparation equipment and storage facilitiesPerform other tasks such as assisting food preparation, putting away deliveries, cleaning coolers, freezers, and store roomsIV. Physical Requirements Able to lift forty pounds overhead safely and repetitively without struggling (example, lifting a full 5 gallon bucket onto a high shelf)Able to stand for four hours without requiring a breakAble to stoop, bend over and squat for extended periods of time (example, repetitively retrieving items stored low or cleaning low shelves and awkward to reach places) Able to perform repetitive motions for extended periods of time (example, mixing products by hand, using a kitchen knife, or operating a food slicer)V. Reports to No supervisory duties are included in this position. VI. SupervisesLead Steward, Sous Chef and ChefPlease take the Talent Plus assessment as the next step in the hiring process to be considered once you complete the application process. Job Posted by ApplicantPro

Job DescriptionDescription: ABOUT CHETOLA RESORT For over 180 years, Chetola Resort has offered guests a timeless mountain escape in the heart of the Blue Ridge Mountains. Serving as the gateway to beautiful Blowing Rock, North Carolina, Chetola is a luxury haven where adventure meets tranquility. The resort blends refined hospitality with immersive outdoor experiences—from Orvis®-endorsed fly fishing to award-winning dining, spa indulgence, and family-friendly recreation. Under new ownership and visionary leadership, Chetola is entering an exciting new chapter rooted in thoughtful renewal, authentic elegance, and exceptional guest service. This transformation includes revitalized operations, elevated service standards, and a dynamic new culinary leadership team committed to excellence and innovation. THE ROLE Chetola Resort is seeking a talented and motivated Banquet Sous Chef to join our newly reimagined culinary team supporting the resort’s restaurant, banquet and event operations. Reporting to the Executive Chef, this key leadership role helps ensure seamless execution of weddings, corporate retreats, and special events while maintaining the highest standards of culinary excellence, presentation, and service. This is an exciting opportunity for a culinary professional who thrives in high-volume event environments and who understands that exceptional food, precise execution, and thoughtful service are essential to creating unforgettable guest experiences. WHAT YOU’LL DO Banquet Culinary Operations • Oversee food preparation and execution for all banquet events in alignment with Chetola culinary standards, • Ensure all dishes are prepared consistently and presented with precision, quality, and attention to detail, • Monitor inventory, food quality, and kitchen organization to maintain efficient banquet production, • Collaborate with the Executive Chef on menu preparation, event planning, and culinary innovation, • Maintain proper food storage, labeling, and rotation in full compliance with food safety regulations Team Collaboration & Leadership • Supervise and support banquet kitchen staff during events, setting the tone for teamwork, professionalism, and accountability, • Communicate effectively with front-of-house teams to ensure seamless coordination during service, • Participate in onboarding, training, and mentoring of banquet culinary team members, • Lead by example through professionalism, composure, and a strong commitment to guest satisfaction Equipment & Sanitation Oversight • Maintain working knowledge of all kitchen equipment including broilers, fryers, grills, steamers, and specialty banquet equipment, • Ensure kitchen spaces are organized, clean, and operating according to sanitation and safety standards, • Uphold ServSafe and health department compliance at all timesRequirements: ATTENTION TO DETAIL IN ACTION At Chetola, exceptional events are built on precision. As Banquet Sous Chef, you help ensure every culinary detail is executed flawlessly: • BEO execution: Recipes, portions, and plating aligned precisely with banquet event orders and chef standards, • Kitchen readiness: Ingredients prepped, stations organized, and equipment ready well before service begins, • Plating consistency: Every plate leaving the kitchen reflects uniform presentation, temperature, and quality, • Service timing: Courses fired and delivered in coordination with banquet service flow and guest experience, • Kitchen organization: Clean workstations, properly labeled ingredients, and disciplined food storage throughout service, • Event volume coordination: Large-scale banquet production executed efficiently without sacrificing quality or presentation ABOUT YOU • Passionate and detail-oriented with a proven background in banquet or high-volume culinary operations., • Committed to quality, consistency, and delivering memorable guest experiences, • Collaborative team player who communicates clearly and leads with integrity, • Able to maintain composure and efficiency in high-pressure, fast-paced environments, • Leadership mindset that encourages collaboration, learning, and continuous improvement REQUIREMENTS • Minimum of 2 years of culinary experience; prior banquet experience in a high volume upscale resort or hotel strongly preferred, • AAS in Culinary Arts or equivalent experience from an accredited institution preferred or equivalent experience, • Serve Safe Certification or ability to obtain within 60 days, • Available to work evenings, weekends, and holidays based on business needs, • Physical ability to lift, carry, stand, and move throughout shifts, • Deep understanding of safe food handling and kitchen sanitation practices WHY CHETOLA • One of the largest private employers in the county with a dynamic work setting and strong potential for career growth, • Join a dedicated and growing team shaping the next era of a beloved mountain resort, • Contribute meaningfully to a culture rooted in connection, craftsmanship, and care, • Competitive pay, • Comprehensive benefits offered to full-time eligible employees, including health, dental, vision, and supplemental benefits as well as PTO, and on-property perks Chetola Resort is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, genetic information, veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by applicable law.

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Paid time off, • Vision insurance Job Description: Join the team at Waynesville’s first and only Scottish Pub & Restaurant! We’re a thriving, award-winning establishment celebrating nearly 4 years of success. Recognized as the #1 Pub and #2 Restaurant in Haywood County—along with numerous other awards and regional accolades—we’ve 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)., • Driver’s 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, • Will vary at first, but will be able to get on a normal weekly schedule Pay: • Salary 43k/year - 50k/year depending on experience Benefits: • Health Insurance, • Dental Insurance, • Shift Meal, • Employee Discount Physical Setting: • Elevated Pub/Gastropub

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

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: 11625 North Community House Road, Charlotte, NC 28277 Note: online applications accepted only., • Schedule: Full time schedule. Monday - Friday, 6:00 am - 3:00 pm. More details upon interview., • Requirement: At least 5 years of culinary experience, with leadership skills preferred. *Internal Employee Referral Bonus Available • Pay Range: $20.00 per hour to $24.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1555454. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyEurest.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1555454 [[req_classification]]

Job Description We also have some pretty great benefits: • Three major medical health insurance plans to choose from with dental and vision coverage at no additional cost (Free basic coverage!!), • Free short-term disability, life insurance, & access to our employee assistance program, • Paid time off (PTO) w/ immediate access to 5 days of PTO after your 90 days, • Referral bonus program, • 403(b) retirement plan with up to a 6% matching, • Educational assistance & professional development opportunities, • Flexible spending account (FSA) & access to AFLAC & Prudential Life insurance products, • Fast-growing nonprofit with tons of advancement opportunities Givens Aldersgate is looking for a full-time Sous Chef to support our culinary leadership team. In this role you will craft nutritious, flavorful, and high-quality meals that enhance the lives of our residents. The schedule for this role will rotate between 9 am -6 pm and 10:30 am to close along with rotating weekends. What you’ll do: • Assist in the development and execution of seasonal health-conscious menus, • Ensure consistency in taste, presentation, and quality of meals served, • Maintain a warm, welcoming dining atmosphere that reflects restaurant-style hospitality, • Engage with residents to understand their preferences and personalized dining experience, • Oversee food preparation and ensure compliance with safety sanitation standards, • Maintain inventory and work with vendors to source high quality ingredients, • Maintain adherence to senior living dietary regulations and special meal accommodations, • Train, mentor, and support kitchen staff, • Collaborate with Dietitians and healthcare professions to accommodate residents’ nutritional needs What you’ll need: • Culinary Degree or extensive professional kitchen experience, • 3-5 years of experience in a leadership culinary role, • Strong knowledge of wellness-focused cuisine and specialized dietary accommodations Compensation: $58,000 - $61,000 (Annually) Still curious about what Givens is all about? It's kind of a long story, but at our core, we're a senior housing organization with a lot of heart and committed to providing housing to seniors of all socioeconomic backgrounds across WNC for more than 40 years. We already have five communities (three life plan communities and two affordable communities) with plans for many more in the coming years.

Job Description Overview We create communities where employees thrive in their work, helping our residents thrive in their homes. Atria Senior Living’s family of brands has openings for individuals looking for a career with outstanding benefits, including: • Paid holidays and PTO, • Employees may receive annual anniversary rewards dependent on classification, starting at $500 for Full Time employees, • Employees may be eligible to receive an Annual Scores Reward of $500 (Full Time) or $250 (Part Time) based on community survey results, • Benefits package also includes Health, Dental, Vision, and Life Insurance, • Retirement Savings Plan / 401(k) employer match, • Tuition reimbursement (U.S Based Communities) *Enrollment in benefits varies by employee classification; anniversary reward amounts vary by location As a valued team member at Atria, you’ll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance. Apply now! Responsibilities In the role of Sous Chef and member of the Dining Services team, you will be responsible to prepare nutritious, appetizing, and attractive meals for our residents and ensure a smooth, efficient and safe operation of the kitchen. • Review menus and food-production instructions and prepare meals following Holiday menus and recipes while ensuring portion-control standards., • Oversee preparation and set-up of service to serve nutritious food, attractively garnished in a punctual manner., • Follow food safe handling procedures in preparation as well as proper procedures for covering, labeling, dating, and storing food., • Accurately complete logs in a timely manner i.e., refrigerator, freezer and production sheets, • Follow Holiday sanitation standards by effectively cleaning while working, including preparation and serving areas, pots and pans, kitchen surfaces, walls, and floors, using appropriate cleaning schedules and charts., • In absence of the Executive Chef, oversee the food service staff and overall kitchen operations., • Focus on resident satisfaction and resolve any food-compliant issues as needed., • Perform administrative duties including menu planning, ordering, receiving, invoice processing, inventory, end-of- month report, staffing and payroll if needed., • Other duties as assigned. Qualifications • High school diploma or equivalent, • Minimum 2 years’ experience in industry or full-service restaurant cooking, • Effective communication in English and excellent customer service skills, • Experience mentoring and directing others, • Ability to prepare and follow recipes, • General knowledge of and ability to conform to sanitation and safe food handling practices, • Basic Computer 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 Brian@HeadHunterBrian.com

Job Description Position Title: SOUS CHEF (CORPORATE DINING) - CHARLOTTE NC Salary: 65000 - 70000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel., • Associate’s degree in Culinary Arts is preferred. Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job DescriptionJoin Our Team as a Sous Chef/Kitchen Manager at Heist Brewery! Are you a culinary professional with a passion for leading teams and creating exceptional dining experiences? Heist Brewery and Barrel Arts, located in the heart of Charlotte, NC, is looking for a talented Sous Chef/Kitchen Manager to join our leadership team. If you thrive in a fast-paced environment, have a love for food, and enjoy fostering a positive team culture, this might just be the perfect opportunity for you! What You’ll Do As our Sous Chef/Kitchen Manager, you’ll play a vital role in ensuring the smooth daily operations of our kitchen while upholding the highest standards of food quality, safety, and hospitality. Here’s what your day-to-day will look like: - Lead back-of-house operations and maintain our high hospitality standards. - Execute daily checklists and ensure the facility is in top-notch condition. - Oversee ordering, inventory management, scheduling, and food safety compliance. - Coach, train, and inspire our kitchen team to reach their full potential. - Ensure quality control and consistent execution of all dishes. - Assist in community engagement initiatives and team development. What We’re Looking For We’re seeking a confident and experienced leader who is ready to roll up their sleeves and make an impact. Here are the qualifications we’re looking for: - Experience: 2–3 years of kitchen or restaurant management experience in a fast-paced environment. - Education: Culinary degree or equivalent hands-on kitchen experience. - Skills: - Minimum of 3 years on the line and at least 2 years in kitchen management. - Proficient in ordering, scheduling, and inventory systems (Excel and ServSafe certified). - Advanced knife skills and a thorough understanding of food safety standards. - Strong leadership, communication, and organizational skills. - Ability to train and motivate team members in a culture-focused environment. What We Value At Heist Brewery and Barrel Arts, we are committed to fostering a creative and passionate kitchen environment. We value: - A desire to work in a collaborative and innovative culinary space. - Leaders who can successfully educate and inspire their teams. - Strong organizational skills and a proactive approach to problem-solving. - A commitment to maintaining food safety and quality standards. Why Join Us? While we may not offer additional benefits, this is an opportunity to grow your career in a dynamic and supportive environment. You’ll be part of a team that values creativity, teamwork, and excellence in everything we do. If you’re ready to take the next step in your culinary journey, we’d love to hear from you! Ready to Apply? If you’re excited about this opportunity and meet the qualifications, we encourage you to apply today. Join us at Heist Brewery and Barrel Arts and help us continue creating memorable dining experiences for our guests! By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

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

Job Description • 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 Sous Chefs at the Whitewater Center (Whitewater) are responsible for supporting the daily operations of the kitchen by providing professional leadership and direction to all kitchen personnel. The Sous Chef will ensure that all recipes, food preparations, and presentations meet the restaurant’s specifications and quality standards while maintaining a safe, orderly, and sanitized kitchen. During peak times, the Sous Chef may be required to operate as an Expeditor. This position is an on-site, full-time, benefits eligible position that reports to the Executive Chef. Responsibilities • Maintain constant communication and collaboration with Kitchen Manager., • Ensure that all stations are stocked, labeled, temped, and quality controlled., • Manage recipe books and ensure kitchen staff follow all recipes and plating guidelines., • Maintain clean and organized kitchen, dish, and storage areas., • Manage staffing levels during shifts., • Actively supervise and motivate employees., • Demonstrate ethical and professional behavior in and out of the workplace., • Other duties as assigned. Requirements • Excellent communication and leadership skills., • Flexibility to work evenings, weekends, holidays, and during Whitewater events as needed. Preferred Qualification • Current First Aid and CPR Certification Physical Demands • 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 50 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, • 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 DescriptionGovernors Club is seeking an Sous Chef to join our team. The Sous Chef will coordinate and oversee all daily aspects of the culinary operation to ensure the quality and consistency of the dining experience. This professional should have strong leadership skills and a desire to promote growth and development within their department. The Sous Chef should have the ability to function as a thought partner with the Executive Chef and Front of House leadership. Join the culinary team at Governors Club, a Platinum Level Private Club in Chapel Hill, NC! This is your chance to showcase your skills and creativity in a dynamic environment committed to excellence. Our reimagined space sets the stage for elevated dining experiences, featuring top-tier equipment and a passionate team. If you're driven, detail-oriented, and excited to be a part of Governors Club, we'd love to have you on board! Come grow with us!Club Dining and Event Facilities: • The Club Room and Bar | 96-person capacity, • The Nicklaus Room | 44-person capacity, • The Outdoor Terrace | 118-person capacity, • Grab N Go, • The Ballroom | 200-person capacity, • Men's Grill | 32-person capacity, • Seasonal Pool Grill Club Recreational Facilities: • 27-hole Jack Nicklaus Golf Course, • Wellness Center | Fitness Classes | Personal Training | Indoor & Outdoor Pools, • 8 Tennis Courts | 4 Pickleball Courts, • Tennis & Golf Instructional Programming, • Kid Care | Youth Social Events | Summer Camps Club Overview • Member Families 685, • Initiation Fee $60,000, • Annual dues $12,396 K, • Gross Volume $18 M, • F&B Volume $3.1 M, • Average age 67, • Board Members 9 Job Duties and Responsibilities: The Sous Chef position will assist the Executive Chef and the Executive Sous Chef in supervising, managing, overseeing, and assisting all A la Carte, Banquet, and production of culinary operations. This position is responsible for supervising culinary employees, monitoring food and labor costs, scheduling, ordering, inventory, and maintaining the highest professional food quality and sanitation procedures. Reporting to the Executive Chef and the Executive Sous Chef, and working closely with the culinary staff to ensure quality and innovative services and products are offered to the membership. • Responsible for weekly assignment of work schedules, • Maintain a clean and professional appearance in accordance with uniform standards., • Communicate any concerns regarding food, pricing, production, delivery, shortages, equipment issues, or personnel matters to the Executive Chef, • Oversee kitchen staff to ensure proper preparation of food items according to Chef's specifications., • Conduct monthly inventories, pricing, and cost control measures., • Assume kitchen leadership in the absence of the Executive Chef, • Assist with supervision, coaching, evaluation, promotion, and training of kitchen employees., • Support Executive Chef with sanitation, safety, menu planning, and production activities., • Lead by example to promote teamwork, morale, and leadership skills., • Maintain standards of quality, cost, eye appeal, and flavor of foods, • Collaborate with dining service personnel and maintain open communication with our service managers., • Assist in food procurement, delivery, and storage., • Expedite and cook food orders during peak service hours., • Cooperate with management team on daily food service operations., • Enforce all club rules and policies outlined in the employee handbook., • Adhere to operating budgets for sales, food, labor, and overhead costs., • Ensure consistent high-quality food for all club dining occasions., • Embrace feedback from members and staff to fulfill culinary needs., • Conduct regular inspections of food service areas for health code compliance and food safety., • Provide clear and defined prep and cleaning lists to culinary team daily., • Attend weekly Food and Beverage BEO Meeting on Tuesdays at 2:00 PM, • Attend weekly Food and Beverage Leadership Meetings on Wednesdays at 2:30 PM Qualifications: • Proven cooking experience, including experience as a line chef, restaurant cook, or prep cook., • Excellent understanding of various cooking methods, ingredients, equipment, and procedures., • Skilled professional cooking, knife handling, kitchen safety and sanitation practices, and food handling., • Ability to take direction, work in a team environment, and work calmly and effectively under pressure., • Private club experience preferred., • Degree in Culinarian Arts preferred., • Minimum of 3 years of progressive leadership experience in the culinary industry., • At least 18 years of age., • Ability to lift up to 50 lbs., • Ability to stand or walk for the duration of the shift., • Legally authorized to work in the United States. Reports To: Executive Chef, and Executive Sous Chef Employee Benefits include: • Paid Vacation and Sick Time Available to Full time employees after 90 days Accrued time may not be used until employee has completed six months of employment • Health, Dental, Vision Insurance Available to employees averaging 30 or more hours per week after 90 days - Employee cost $7.50/weekly • 6 Paid Holidays Available to Full time employees after 90 days • 401k Retirement Plan All employees who complete 1000 hours in a plan year. Governors Club will match the employee contributions $0.50 for every $1.00 up to a maximum of 5%. • Golfing privileges All employees after 90 days - Monday, Tuesday, and Wednesday afternoons • Tennis privileges All employees after 90 days • Complimentary Meals All employees 11am & 4pm • Continuing Education Scholarships Available to all employees and their dependents • Employee Appreciation Events Available to all Employees Holiday social in December Compensation and Benefits: This position offers a competitive salary commensurate with qualifications and experience. Schedule: This is a full time position. The work schedule will fluctuate and includes nights, weekends, and holidays to support the Club's calendar of events. To learn more about Governors Club, please visit our website at www.governorsclubnc.com. Employment at Governors Club is contingent upon the successful completion of a background check. Job Posted by ApplicantPro

Job Description Starting Rate of Pay: $25 per hour What Makes a McKibbon Sous Chef? Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. This position is an overtime eligible manager (OEM), overtime does apply and is calculated accordingly. A Day in the Life: Ensuring Culinary Standards and Responsibilities are met. Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Attends and participates in all pertinent meetings. Requirements High school diploma or GED; 5 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years' experience in the culinary, food and beverage, or related professional area The lawful ability to serve alcohol (18 years old) and/or prepare alcoholic beverages (21 years old) The ability to work a varied shift that includes weekends, holidays, and special events The ability to prepare and cook food according to recipes, quality standards, and presentation standards The ability to operate a variety of kitchen equipment The ability to meet any additional meal requirements, allergies, dietary needs, and special requests according to request A clear understanding of the English language: you can read, write, and verbally communicate in English The physical ability to stand, sit, or walk for an extended period of time Knowledge of beer, wine, liquor, and common drink recipes Knowledge of alcohol laws Knowledge of dining room service procedures and kitchen functions Experience working at a hotel establishment (highly desired) The ability to communicate in an efficient and friendly manner The ability to maintain a professional appearance Remaining calm under pressure while working with speed and accuracy Completing and excelling at any necessary certifications and safety training Developing and maintaining a positive working relationship with others Supporting team members to reach common goals Ensuring adherence to quality expectations and standards Embrace the McKibbon Guiding Principles: Think Bigger, Love Your Community, Do the Right Thing, Support Each Other, Make a Lasting Impression. Perks & Benefits Beyond the Basics: We know that hospitality starts from within, and that’s why we value the employee experience as much as we value our guests’ experience. From our competitive benefits package to our fun-loving spirit, we strive to create an environment that’s equal parts work and play. Our people will always be our first investment. We offer benefits and perks based on full or part time employment: Benefits: Full Time Associates: Comprehensive benefits package including medical, dental, and vision Life insurance Pet Insurance Short and long-term disability Paid time off and holidays Tuition assistance Financial & Occupational Wellness: All Associates Competitive Compensation with incentives (incentives vary by position) 401K Savings Plan, 50% matching up to 10% of compensation Associate referral program Brand and company training classes, workshops and conferences for career growth and development (varies by position) Personal Wellness: All Associates Fundraising matching funds program Team volunteer opportunities 24/7 chaplain services Exclusive hotel rate discounts Any state specific holiday, vacation or benefit requirements will apply. All employment decisions are made on a non-discriminatory basis without regard to sex, race, color, age, disability, pregnancy or maternity, sexual orientation, gender identity, citizenship status, military status, or any other protected characteristic in accordance with applicable federal, state, and local laws.

Job Description Morrison Living is hiring immediately for full time SOUS CHEF positions. • Location: Croasdaile Village - 2600 Croasdaile Farm Parkway, Durham, NC 27705., • Schedule: Full time schedule. 10:30 am to 7:00 pm. Days may vary. Further details upon interview., • Requirement: 5 years of prior culinary experience required., • Pay Range: $23.00 per hour to $25.00 per hour., • Perks: Free shift meal, uniforms provided, free parking, scholarship programs, no late nights, etc. WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation. You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. If you enjoy creating memorable experiences and are passionate about hospitality and culinary excellence, you will be a great addition to the Morrison Living team! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. BENEFITS FOR OUR TEAM MEMBERS • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program, • Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonLiving.pdf Morrison Living is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Living maintains a drug-free workplace.

Job DescriptionJoin Our Team as a Sous Chef/Kitchen Manager at Heist Brewery! Are you a culinary professional with a passion for leading teams and creating exceptional dining experiences? Heist Brewery and Barrel Arts, located in the heart of Charlotte, NC, is looking for a talented Sous Chef/Kitchen Manager to join our leadership team. If you thrive in a fast-paced environment, have a love for food, and enjoy fostering a positive team culture, this might just be the perfect opportunity for you! What Youll Do As our Sous Chef/Kitchen Manager, youll play a vital role in ensuring the smooth daily operations of our kitchen while upholding the highest standards of food quality, safety, and hospitality. Heres what your day-to-day will look like: - Lead back-of-house operations and maintain our high hospitality standards. - Execute daily checklists and ensure the facility is in top-notch condition. - Oversee ordering, inventory management, scheduling, and food safety compliance. - Coach, train, and inspire our kitchen team to reach their full potential. - Ensure quality control and consistent execution of all dishes. - Assist in community engagement initiatives and team development. What Were Looking For Were seeking a confident and experienced leader who is ready to roll up their sleeves and make an impact. Here are the qualifications were looking for: - Experience: 23 years of kitchen or restaurant management experience in a fast-paced environment. - Education: Culinary degree or equivalent hands-on kitchen experience. - Skills: - Minimum of 3 years on the line and at least 2 years in kitchen management. - Proficient in ordering, scheduling, and inventory systems (Excel and ServSafe certified). - Advanced knife skills and a thorough understanding of food safety standards. - Strong leadership, communication, and organizational skills. - Ability to train and motivate team members in a culture-focused environment. What We Value At Heist Brewery and Barrel Arts, we are committed to fostering a creative and passionate kitchen environment. We value: - A desire to work in a collaborative and innovative culinary space. - Leaders who can successfully educate and inspire their teams. - Strong organizational skills and a proactive approach to problem-solving. - A commitment to maintaining food safety and quality standards. Why Join Us? While we may not offer additional benefits, this is an opportunity to grow your career in a dynamic and supportive environment. Youll be part of a team that values creativity, teamwork, and excellence in everything we do. If youre ready to take the next step in your culinary journey, wed love to hear from you! Ready to Apply? If youre excited about this opportunity and meet the qualifications, we encourage you to apply today. Join us at Heist Brewery and Barrel Arts and help us continue creating memorable dining experiences for our guests! By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionBenefits: • Health insurance, • Paid time off, • Parental leave, • Vision insurance, • 401(k) matching, • Competitive salary, • Dental insurance, • Employee discounts Kindred Studio is hiring a Sous Chef for our restaurant group, We're looking for Chefs that are interested in growth, leadership and new challenges and are ready to push the boundaries of hospitality and food. We offer competitive compensation along with benefits including: Job Type: Full-time Expected hours of 55+ a week. Salary: $50,000.00 - $55,000.00 per year Benefits: • 401(k), • Dental insurance, • Health insurance, • Paid time off, • Vision insuranceShift:, • Day shift, • Night shiftWeekly day range: Weekend availability Qualified applicants will be contacted for an interview process.

Job Description Location: Mars Hill College • We are hiring immediately for a full time SOUS CHEF position., • Address: 124 Cascade Street, Mars Hills, NC 28754. Note: online applications accepted only., • Schedule: Full time schedule; Monday through Friday, hours may vary. Weekends included. More details upon interview., • Requirement: 5 years of prior culinary experience and 2 years of managerial experience is preferred., • Pay Range: $19.00 per hour to $23.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1552727. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • 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 Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsHED.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.