Trabajos sous chef en North Carolina

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 .

Sous Chef II-- Corporate DiningFull Time Employee Benefits Eligible Bring your culinary creativity and leadership to the table as a Sous Chef II with Brock & Company! Prepare fresh, inspired dishes, guide a talented kitchen team, and help shape dynamic corporate dining and catering menus. Enjoy a full-time role with benefits, provided meals and uniforms, and a schedule that supports quality of life. Join a family-owned company where your ideas have a place on the menu. Bring your culinary creativity and leadership to the table as a Sous Chef II with Brock & Company! Prepare fresh, inspired dishes, guide a talented kitchen team, and help shape dynamic corporate dining and catering menus. Enjoy a full-time role with benefits, provided meals and uniforms, and a schedule that supports quality of life. Join a family-owned company where your ideas have a place on the menu. Brock & Company is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England. Our aim is to deliver outstanding quality food services exceeding our clients’ expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team you will experience a work schedule that allows for quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, problem-solve and help drive these programs to success. You have the ability to influence the outcome and we will give you the tools needed to be successful. Our progressive culinary programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Brock’s ongoing commitment to philanthropy improves our own lives. Just ask and we will gladly share details of our social responsibility programs and partnerships. The Sous Chef is responsible for supporting unit management in the production, cooking and service of all hot and cold food required at the unit. This position may be responsible for supervising aspects of the kitchen, staff and production. Responsibilities: • Directly prepare food to include soups, sauces, salads, entrees, and catering and all other items determined by the Chef Manager., • Supervise at least two full-time employees in the preparation and service of food., • Station set – up prior to service with appropriate equipment and food to be determined by the supervisor., • Assist management in purchasing, inventory control and training., • Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations., • Provide exemplary customer service in a courteous, helpful and friendly manner at all times. Essential requirements: • Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus., • Background in banquet or catering production preferred., • Follow all outlined health and safety regulations with regard to equipment use and personal hygiene., • Positive “can-do” attitude, • Receive, unpack, unwrap, date, rotate and stow deliveries., • Must be able to stand for extended periods of time., • Lifting and moving of food, food containers and other non-food items from floor position to no higher than one’s own height., • Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Benefits Available for Full-Time Employees • Medical, Dental & Vision, • Paid Time Off, • 401K Plan with Company Match, • Life & AD & D Insurance, • Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V // Uniforms and Meals Provided // Servsafe Certification Preferred Please respond with resume or letter of intent. PM21 PIb7179c51ddfd-37820-41872256

Job Description Job Description This position qualifies for up to a $2,500 sign on bonus. Details to be shared upon offer. The Cedric's Tavern Sous Chef supports the Restaurant Chef in managing the entire kitchen operations for Cedric's Tavern restaurant to include daily service, holiday menus, group functions, and special events. The Sous Chef is responsible for assisting with management of day to day operations of the culinary department, upholding service standards, and helping to meet and exceed profit goals. Responsibilities also include: ordering, receiving, and proper handling of product, developing new menu ideas, meeting with clients when appropriate, training staff, and ensuring that all product represents Biltmore standards. Position will also work with culinary apprentices and externs. Essential Job Duties: 1. Assisting with the management and proper operation of the kitchen., 2. Assist in performance management, development, hiring and training kitchen department staff., 3. Schedule staff in accordance with staffing guides, budget, and forecasts., 4. Monitor guest satisfaction levels, in terms of quality, value, variety and timeliness., 5. Control food cost by purchasing wisely, pricing appropriately, portioning accurately, limiting waste. 1. Requisition necessary supplies., 2. Ensure all equipment for the operation is maintained and stored properly., 3. Perform inventory of perishable goods, non-perishable dry goods and capital goods., 4. Monitor inventory to ensure that stock is rotated properly to avoid loss due to spoilage; ensure reusable items are returned to stock., 5. Maintains a clean working environment, where sanitation, health and safety standards are never compromised and in compliance. Additional Responsibilities: 1. Closely monitors performance of Demi Chefs and ensures their growth and development in the administrative areas of the kitchen., 2. Directly supervises culinary and stewarding staffs., 3. Conducts one’s self in accordance with the goals, culture, service standards and fundamental values of Biltmore., 4. Attends internal/external events, functions, committee meetings, etc. as assigned., 5. Provides general assistance/support for leadership, the department, and company. Qualifications: 1. High school diploma required. Additional education, training, and/or certification(s) preferred. Ideal candidate will have a two or four-year culinary degree, culinary certification(s), and/or formal apprenticeship training., 2. Minimum of five (5) years related culinary management experience in a full service dining environment and/or upscale hotel/resort (4 or 5 star rating). Equivalent combination of education/experience may be considered. Preferred candidate will have had dedicated a la carte experience, as well as exposure to banquet/catering service., 3. Experience in inventory/cost controls, fiscal planning and knowledge of profit and loss reporting; previous responsibility for food purchasing highly desirable., 4. Demonstrated commitment to delivery of world class internal/external guest service; proven leadership skills; ability to build/develop/motivate teams., 5. Outstanding interpersonal and communication skills; conveys information clearly, concisely; effectively handles guest service recovery issues; strong public speaking skills a plus., 6. Excellent time/project management, organizational, planning skills; prioritizes work, multi-tasks, and adjusts as needed; keen attention to detail; focus on quality and service., 7. Ability to quickly learn Biltmore history, products, services, protocols, systems., 8. Proactive, exercises good judgment; troubleshoots, problem solves. Physical Requirements: 1. Requires moderate physical activity, handling of average-weight objects, up to 50 pounds, and standing and/or walking for up to ten (10) hours per day., 2. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions., 3. The employee may work in an office, restaurant or kitchen, or outdoor environment with fluctuations in temperature and conditions (e.g. heat, cold, and/or humidity).

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 DescriptionDescription:The Le Meridien and Sheraton Hotel Charlotte complex is seeking a dynamic Executive Sous Chef to help lead our kitchen staff. Multiple outlets and bars including a rooftop venue will offer a creative, dynamic, and diverse culinary opportunity for the right individual. The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Requirements: Responsible for the execution of all Sheraton and Le Meridien Hotels and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. • To assist the Executive Chef in budgeting i.e. food cost/payroll/etc., • When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action., • Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen., • Ensure guest satisfaction with the smooth and effective running of the day-to-day operation., • To maintain control of the standards for purchasing and receiving items., • Work closely with the storeroom manager and Executive Steward to establish and maintain control of the standards for purchasing and receiving items., • To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers., • Constantly inspect all food service sections during service time to ensure that the correct standards are maintained., • Responsible for control of equipment and scheduling maintenance., • Perform any other duties as required by management. Qualifications: • The candidate is required to have at least 4 years previous culinary management experience in a high-volume, Multi outlet Hotel Restaurant, • Execute Banquet events of 600 or more. Experience must include Garde Manger and hot kitchen supervision, • Previously supervised of other culinary managers., • Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff., • Ability to teach employees the importance of, and how to interact with internal/external guests and courteously solve internal requests, • Candidate must be creative and up to speed on new concepts and food trends., • Must have basic mathematical skills and be able to create and understand financial reports., • Ensure that all health standards are consistently maintained, • Ensure all safety and security policies and procedures are followed, • Excellent written and verbal communication skills, • Ability to multi-task and work in fast paced environment, • Ability to train staff to produce high volumes of work while maintaining quality per Mariott standards, • Must be proficient with computers., • Experience managing payroll and schedules required., • Must be able to work flexible schedule to include weekends and holidays., • College education and/or culinary degree preferred., • Serve Safe certified food manager.Must be able to lift and carry up to 40 lbs. Must be able to push and pull carts and items weighing up to 75 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knifes, commercial equipment, etc.) and taste/smell. The Le Meridien and Sheraton Charlotte Hotel is an equal opportunity employer.

Job Description Location: Iredell Memorial Hospital Statesville, NC Relocation Assistance Available Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate’s or bachelor’s degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee Assistance Program (EAP) Career development and ongoing training Important to Know Many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS

Job Description Kitchen Manager – New Upscale Restaurant Opening $70,000–$85,000 Base Salary Build the kitchen. Develop the team. Help bring a new concept to life. A growing hospitality organization is seeking a talented Kitchen Manager to join the opening leadership team of a new upscale restaurant. This is an opportunity for a hands-on culinary leader to help shape the food program, establish kitchen systems, and build a strong back-of-house culture from the ground up. The ideal candidate combines culinary creativity with disciplined kitchen management. You know how to produce exciting, consistent food while maintaining strong standards for organization, training, food safety, labor, and cost control. What You’ll Do • Lead back-of-house planning and execution throughout the restaurant-opening process, • Help develop and refine recipes, presentations, production methods, and kitchen procedures, • Recruit, hire, train, and develop the opening culinary team, • Establish a positive, accountable, and team-oriented kitchen culture, • Create prep systems, station guides, checklists, and opening and closing procedures, • Oversee daily food preparation, production, and service execution, • Maintain consistency in food quality, flavor, presentation, and portioning, • Manage food costs through accurate ordering, inventory, recipe costing, waste reduction, and portion control, • Build effective schedules and maintain labor within established goals, • Maintain excellent sanitation, organization, and food-safety standards, • Train the team on recipes, equipment, preparation methods, and proper product handling, • Develop Sous Chefs, supervisors, and hourly team members, • Collaborate closely with the General Manager and front-of-house leadership, • Coordinate kitchen execution with beverage, service, and private-event needs, • Work alongside the team during busy services and step into any station when needed, • Identify practical solutions that improve consistency, efficiency, and profitability, • Approach the kitchen and the business with an ownership mentality What We’re Looking For • Previous experience as a Kitchen Manager, Executive Sous Chef, Chef de Cuisine, Sous Chef, or similar culinary leader, • Experience in an upscale, polished casual, chef-driven, or high-volume full-service restaurant, • New restaurant opening experience strongly preferred, • Proven ability to hire, train, coach, and hold a culinary team accountable, • Experience managing Sous Chefs, supervisors, leads, or other kitchen managers, • Strong knowledge of prep systems, recipe execution, production planning, and service flow, • Understanding of food cost, labor management, ordering, inventory, waste, and controllable expenses, • Ability to balance culinary creativity with consistency and operational discipline, • Strong sanitation practices and working knowledge of applicable food-safety standards, • ServSafe Manager certification preferred, • Organized, adaptable, and comfortable creating structure in a developing operation, • Strong communication skills and the ability to collaborate effectively with front-of-house leadership, • Availability to work evenings, weekends, holidays, and peak business periods The Leadership Style We Value We are looking for a calm, hands-on leader who sets clear expectations, leads by example, and earns the trust of the team. You should be capable of maintaining high standards without creating unnecessary tension and willing to coach employees rather than simply directing them. The right Kitchen Manager will be creative but practical, confident but collaborative, and equally comfortable discussing menu execution, training, food cost, labor, and team development. Compensation and Benefits • Base salary of $70,000–$85,000, based on experience, • Medical, dental, and vision insurance, • 401(k), • Paid time off, • Professional growth and advancement opportunities with an established yet growing Hospitality brand, • Opportunity to help shape a new restaurant from the beginning 9/2

Job Description NOW HIRING: CULINARY MANAGER – CHARLOTTE METRO AREA – IMMEDIATE OPENINGS! Salary up to $70,000 (DOE) Are you a passionate culinary leader who loves high-end food but hates brutal late-night restaurant hours? We have immediate openings for a skilled Culinary Manager across prime Charlotte metro area locations. If you are ready to take your culinary career to the next level with a proven, thriving brand, please send your resume today! What Are the Perks? • Unbeatable Quality of Life: Enjoy daytime-focused hours and manageable shifts without late-night bar service or 2:00 AM closes!, • Competitive Compensation: Earn a top-tier base salary of 70,000 USD per year., • Health & Wellness: Comprehensive medical, dental, and vision benefit plans., • Growth Potential: Work with an expanding, highly respected brand with pathways for career advancement., • Generous Employee Discount: Deep discounts on prime meats, specialty wines, chef-driven prepared meals, and gourmet provisions., • Positive Culture: A collaborative, craft-focused kitchen culture where culinary standards and customer relationships truly matter. Salary & Compensation • Starting Base Salary: Up to 70,000 USD per year (DOE) About This Outstanding Concept Step into a premier neighborhood institution known for elevated hospitality, world-class artisanal butchery, and gourmet ready-to-eat culinary creations. This upscale specialty gourmet market and prepared foods concept delivers top-tier prime cut meats, an exceptional curated wine selection, and chef-crafted prepared meals directly to loyal food lovers. For this Culinary Manager position, we are offering an annual salary of up to 70,000 across our premier Charlotte metro area locations. If you thrive in an environment defined by culinary excellence, high standards, and genuine neighborhood connection, this is the destination for you. Job Qualifications • Experience: Minimum 2–4+ years of management experience as a Culinary Manager, Kitchen Manager, Sous Chef, or Deli/Market Prepared Foods Manager., • Culinary Mastery: Strong knife skills, thorough understanding of recipe execution, portion control, butchery/meat preparation, and appealing gourmet food presentation., • Leadership Skills: Proven ability to train, mentor, schedule, and inspire a tight-knit culinary crew., • Safety & Sanitation: Current ServSafe Manager certification (or ability to quickly obtain it); deep understanding of local health codes and food safety practices., • Business Acumen: Experience managing kitchen food costs, vendor ordering, inventory counts, and labor control., • Customer Focus: Friendly, approachable demeanor with a passion for talking food and answering questions for market guests. Job Responsibilities • Lead daily kitchen operations for this high-volume gourmet market as our dedicated Culinary Manager., • Oversee scratch-cooking production of gourmet side dishes, entrées, grab-and-go selections, and custom catering orders., • Maintain strict quality control, freshness standards, and pristine presentation in all prepared food display cases., • Direct inventory management, weekly ordering, receiving, and waste reduction to protect kitchen profitability., • Onboard, cross-train, and develop back-of-house staff in proper culinary technique, sanitation, and safety protocols., • Partner with store leadership to maintain top-tier guest satisfaction across the entire Charlotte metro area market operation., • Ensure full compliance with all local health department regulations and sanitation standards. If you are an experienced kitchen leader ready to excel as our new Culinary Manager in the Charlotte metro area, we want to speak with you! Feel free to repost our job openings or recommend any viable managers and chefs! \nCompany Description 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. 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.

Job Description DESCRIPTION: A notable restaurant group with multiple concepts in North Carolina and other neighboring states seeks an Executive Sous Chef with a depth of experience leading exceptional teams in full service, upscale casual concepts. The Executive Sous Chef will directly oversee the day-to-day operations of all areas of the kitchen including production/prep, private parties and special events, stewarding, purchasing and receiving. They are responsible for ensuring the culinary staff is able to create all menu items to the highest standards, as well as effectively and professionally running the kitchen in the absence of the Executive Chef. The ideal candidate will have the ability to work calmly under pressure and lead a cohesive team, while successfully managing a culinary budget and aggressively monitoring labor, scheduling and overtime to ensure maximum productivity and guest satisfaction. Requirements: • 5-years of progressive culinary experience preferred, • At least 2 years in a Sous Chef capacity, • Strong tenures, • Strong communication skills Benefits: • Full benefit eligibility after 30-days of employment: Major Medical, Dental, Vision, Life Insurance, • Dynamic performance-based raises and promotions, • Paid Time Off, Childbirth Recovery Leave and Parental Leave to support a healthy work-life balance, • Significant Long-term Retention bonuses, • Time off on most major holidays, including Thanksgiving, Christmas Eve and Christmas Day, • 50% discount at all sister restaurants - Atlanta, Charlotte, Nashville, Houston, Raleigh, and Winter Park, • Specialized leadership classes and personalized support for career advancement, • Employee-led Mentorship programs, Advisory Council and Safety Committee, • Equal Opportunity Employer: We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.

Job Description Brasato Northern Italian Chophouse, a new independently owned restaurant opening in Wilmington, North Carolina, is seeking a hands-on Kitchen Manager/Executive Sous Chef to help open and operate our kitchen. This is not a clipboard-only management position. The person hired must be capable of leading service, maintaining standards, training cooks and stepping onto grill, sauté, pasta or another station when necessary.

Job DescriptionDescription: ARE YOU PASSIONATE ABOUT HOSPITALITY? Conway Restaurant Group operates four independently owned, chef-driven restaurant concepts in the greater Charlotte area. We offer paid training and certifications, excellent benefits, a competitive base salary with bonus potential and opportunities for career advancement. We are seeking a highly skilled and creative Executive Sous Chef to join our dynamic team and contribute to the continued success of our restaurant group. EXECUTIVE SOUS CHEF SUMMARY As the Executive Sous Chef, you play a pivotal role in shaping the culinary identity and success of the restaurant. This leadership position requires a creative and experienced culinary professional with a passion for innovation and a commitment to delivering exceptional dining experiences. KEY RESPONSIBILITIES • Culinary Leadership:, • Collaborate with the Executive Chef to design and execute innovative and high-quality menu offerings., • Oversee the day-to-day kitchen operations, ensuring the highest standards of food quality, presentation, and consistency., • Team Management:, • Lead and inspire a team of culinary professionals, fostering a positive and collaborative kitchen environment., • Provide guidance and mentorship to junior kitchen staff., • Menu Development:, • Contribute creative ideas and play a key role in menu planning and development., • Stay abreast of culinary trends and incorporate innovative techniques into menu offerings., • Quality Control:, • Implement and maintain stringent quality control measures to ensure the freshness and excellence of all dishes., • Conduct regular tastings and evaluations to uphold the restaurant's culinary standards., • Cost Management:, • Collaborate with the management team to manage food costs and optimize kitchen efficiency., • Implement cost-control measures without compromising on quality., • Safety and Compliance:, • Ensure strict adherence to health and safety regulations., • Maintain compliance with sanitation standards and food handling procedures. Requirements: EXECUTIVE SOUS CHEF REQUIREMENTS • Proven experience as a Sous Chef or Executive Sous Chef in a high-volume culinary environment., • Culinary degree or equivalent professional experience., • Strong leadership and communication skills., • Creative culinary mindset with a passion for innovation., • Knowledge of industry trends and a commitment to staying updated., • Ability to thrive in a fast-paced and dynamic kitchen environment.

Job DescriptionExecutive Chef $85,000–$90,000 Base Salary + Bonus We are seeking an experienced Executive Chef with a strong background in upscale or polished casual, high-volume full-service dining. This opportunity is with a growing restaurant group known for scratch cooking, operational discipline, strong hospitality, and developing leaders from within. We are looking for a chef who can lead people, manage the business, and consistently execute established culinary standards. What We’re Looking For • 3+ years of Executive Chef, Executive Sous Chef, or comparable culinary leadership experience, • Candidates must be willing to train in Charlotte, NC for 8-10 weeks., • Current or recent upscale casual, polished casual, steakhouse, or high-volume full-service restaurant experience, • Strong scratch-kitchen background, • Stable work history with demonstrated progression and increasing responsibility, • Proven experience managing food cost, labor, inventory, purchasing, and scheduling, • Strong track record of training, developing, and retaining culinary employees, • Comfortable leading a sizable BOH team and remaining hands-on during service, • Professional, organized, and comfortable operating within established systems and recipes Candidates primarily from hotels, resorts, banquet operations, institutional dining, corporate dining, healthcare, or senior living will generally not align with this opportunity unless they also have strong, recent full-service restaurant experience. The Role • Lead all BOH operations for a high-volume scratch kitchen, • Manage and develop Sous Chefs, Kitchen Managers, and hourly culinary employees, • Maintain strong food quality, consistency, sanitation, and safety standards, • Control food cost, labor, inventory, purchasing, and waste, • Lead hiring, training, scheduling, and performance management, • Remain actively involved in service and kitchen execution, • Partner closely with the General Manager and restaurant leadership team, • Build a positive, accountable, high-performing culinary cultureCompensation & Growth, • $85,000–$90,000 base salary, • Approximately $10,000 annual bonus opportunity, • Medical benefits, • Paid time off, • Structured leadership training, • Strong internal promotion culture, • Advancement opportunities as the company continues opening new restaurants The company opens approximately 4–5 restaurants each year and fills a significant portion of leadership positions through internal promotion. If you have a strong track record leading high-volume scratch kitchens and are looking for a company where operational excellence, people development, and long-term growth matter, we’d like to speak with you. Apply today to learn more.

Job Description JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations., • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • 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., • Serving as a role model to demonstrate appropriate behaviors., • Ensures property policies are administered fairly and consistently., • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met., • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Establishes goals including performance goals, budget goals, team goals, etc., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Manages department controllable expenses including food cost, supplies, uniforms and equipment., • Participates in the budgeting process for areas of responsibility., • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Determines how food should be presented, and create decorative food displays., • Recognizes superior quality products, presentations and flavor., • Ensures compliance with food handling and sanitation standards., • Follows proper handling and right temperature of all food products., • Ensures employees maintain required food handling and sanitation certifications., • Maintains purchasing, receiving and food storage standards., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis., • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations., • Interacts with guests to obtain feedback on product quality and service levels., • Responds to and handles guest problems and complaints., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. 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., • Ensures employees are treated fairly and equitably., • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations., • Administers the performance appraisal process for direct report managers., • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition., • Observes service behaviors of employees and provides feedback to individuals and or managers., • Manages employee progressive discipline procedures for areas of responsibility., • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person., • Analyzes information and evaluating results to choose the best solution and solve problems. Salary Range: $85,000.00 to $90,000.00/yr. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Job DescriptionDescription: Who We Are At Hawkers Asian Street Food, our purpose is simple: we spark adventure. Everything we do is driven by three mantras that define who we are and how we show up every day. We always care — for each and every guest as if they are our only guest, and for our team as family. We never compromise — paying attention to the details and maximizing the potential in every team member and every experience. And we be disruptive — challenging the status quo, refusing to succumb to industry norms, and continually raising the bar. If you’re ready to bring that spirit to work every single day, we want you on our team. POSITION SUMMARY This back of house leadership role serves as the direct operational partner to the Executive Chef. This role carries a broader scope of responsibility than the Sous Chef —managing shift operations with full accountability and functioning as the primary acting leader in the Executive Chef's absence. This leader is directly accountable for food quality, shift execution, ticket time performance, team development, vendor relations, and contributory financial responsibility for food cost, labor cost, kitchen maintenance, and supply management. This is a full-time, salaried, exempt position requiring open availability including nights, weekends, and holidays. COMPENSATION & BENEFITS • Competitive salary commensurate with experience and market., • Performance-based bonus eligibility tied to restaurant financial and operational metrics., • Meal benefits during scheduled shifts., • Paid time off per company policy., • Health, dental, and vision benefits eligibility per company benefits plan., • Clear pathway for advancement to Executive Chef within a rapidly growing multi-unit brand.Requirements: Culinary Operations & Food Quality • Uphold and enforce all Hawkers food quality standards, recipe adherence, plate presentation, and production time targets across all BOH positions and all dayparts., • Assist the Executive Chef in overseeing all phases of food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, and service time standards., • Assume full responsibility for planning and directing kitchen operations in the absence of the Executive Chef., • Serve as the final quality checkpoint in the kitchen; provide immediate, constructive feedback on food quality, execution, and presentation as items are produced., • Conduct daily culinary line checks and sanitation checks to ensure the kitchen is guest-ready before every service., • Lead daily pre-service meetings to align the BOH team on priorities, 86s, ticket time targets, and service execution., • Ensure target ticket times are consistently achieved on every shift without compromising food quality. Financial & Operational Accountability • Actively contribute to meeting or exceeding food cost, labor cost, sales, revenue, and profitability targets in partnership with the Executive Chef and General Manager., • Assist the Executive Chef with vendor relations, ensuring kitchen equipment is maintained in satisfactory working condition and all supply needs are met within budget., • Support kitchen inventory management, ordering processes, and waste reduction efforts., • Maintain all kitchen equipment and storage areas in a clean, well-organized, and fully operational condition., • Oversee ongoing kitchen repairs and maintenance needs; escalate issues proactively to minimize disruption to operations. Sanitation, Safety & Compliance • Ensure the kitchen consistently meets or exceeds all Health Department standards and passes all inspections and audits., • Enforce strict adherence to food safety, sanitation, and storage practices through active supervision, training, and accountability at every shift., • Ensure all BOH team members are trained on and comply with OSHA and HACCP standards., • Foster and maintain a safe, respectful, and harassment-free kitchen environment. Team Leadership & Development • Directly manage, coach, and develop Sous Chefs and all BOH hourly team members, holding the team accountable to Hawkers' performance and conduct standards., • Execute the Hawkers training guide program with consistency and ensure all team members achieve a passing score before working independently in position., • Assist the Executive Chef in conducting formal staff evaluations and provide regular coaching, recognition, and corrective feedback throughout the year., • Train and develop Sous Chefs on shift management, team coaching, financial awareness, and operational systems., • Execute and train all BOH leaders on company systems, platforms, and operational tools as applicable., • Communicate proactively with the Executive Chef, General Manager, and front-of-house leadership to promote a positive, unified restaurant culture., • Demonstrate the ability to perform every BOH position and step into any role as operational needs require., • Take swift, sound action when addressing performance concerns and apply consistent, reasonable judgment in all disciplinary matters., • Other duties may be assigned as the need arises. QUALIFICATIONS & EXPERIENCE • Minimum of 2-4 years of progressive BOH leadership experience, with at least 1-2 years in an Executive Sous Chef, Sous Chef, or equivalent kitchen management role in a high-volume restaurant environment; fast-casual or multi-unit experience strongly preferred., • Culinary degree or equivalent professional culinary training preferred but not required., • Demonstrated understanding of kitchen financials including food cost, labor cost, and inventory management., • Proven ability to lead and develop a team of 20-30 in a fast-paced, high-volume kitchen environment, including other management-level personnel., • Strong knowledge of food safety, sanitation standards, and HACCP principles; ServSafe Manager Certification preferred., • Must have or be willing to obtain Food Handler's Certification prior to or within 30 days of hire., • Strong written and verbal communication skills; ability to communicate clearly across all levels of the organization., • Proficiency with restaurant management systems, scheduling platforms, and kitchen operations tools., • Open availability required, including nights, weekends, and holidays., • Must be at least 18 years of age. PHYSICAL DEMANDS The physical demands described below are representative of those that must be met to successfully perform the essential functions of this role. Reasonable accommodations may be made for individuals with disabilities. • Ability to stand and walk for the duration of a full shift, typically 8-10 hours or more., • Frequent bending, squatting, reaching above shoulder level, and twisting throughout the shift., • Ability to lift and carry up to 50 lbs. regularly., • Ability to safely handle sharp kitchen tools including knives, slicers, and mandolines., • Ability to work in an environment with exposure to extreme heat (open flame, ovens, fryers) and extreme cold (walk-in coolers and freezers)., • Ability to work in a high-noise, fast-paced kitchen environment., • Ability to read, write, and communicate clearly in English to process documentation, complete reports, and lead team communications., • Manual dexterity required for food preparation, keyboarding, and use of restaurant management systems.

Job Description We are seeking a visionary and business-minded Executive Chef to lead our back-of-house operations. The ideal candidate blends outstanding culinary artistry with sharp operational discipline. You will be responsible for defining the culinary direction of the restaurant, maintaining impeccable food quality, mentoring a cohesive kitchen team, and managing the financial health of the kitchen specifically targeting optimized food costs, labor costs, and operational efficiency. Core Responsibilities • Culinary Leadership & Execution, • Direct all daily back-of-house operations, ensuring highest-quality food preparation, plating, and execution., • Design, test, and implement innovative menu items, seasonal features, and custom catering/event menus., • Ensure strict compliance with food allergy protocols, dietary restrictions, and health department regulations., • Financial & Inventory Management, • Proactively manage Cost of Goods Sold (COGS) through strategic vendor negotiations, portion control, and waste reduction., • Conduct regular, accurate physical inventory counts and analyze food cost metrics weekly., • Oversee the maintenance and proper usage of all commercial kitchen equipment to minimize replacement and repair expenses., • Team Development & Culture, • Recruit, hire, train, and mentor a high-performing kitchen team, including Sous Chefs, line cooks, and prep staff., • Establish clear preparation schedules, station checklists, and standardized recipe manuals to maintain consistency across shifts., • Foster a professional, respectful, and highly collaborative kitchen culture that minimizes turnover. Qualifications & Requirements • Experience: Minimum of 3–5 years of progressive culinary management experience as an Executive Chef or high-level Sous Chef in a high-volume, full-service environment., • Financial Acumen: Proven track record of successfully managing kitchen P&L metrics, inventory turns, and labor scheduling models., • Certifications: Current ServSafe Manager certification required., • Skills: Strong organizational leadership, excellent communication, and proficiency in restaurant inventory/ordering software platforms., • Availability: Flexibility to work late nights, weekends, and holidays according to business demand., • Competitive base salary commensurate with experience.

Job Description We are seeking a dynamic, detail-oriented Sous Chef to join our onsite catering team and help deliver unforgettable culinary experiences. This role supports the Executive Chef and ensures that all catering events—from intimate gatherings to large-scale functions—are executed with finesse, flavor, and flawless timing. \nCompany Description For more than three decades, Something Classic has been Charlotte’s trusted caterer for weddings, corporate events, and private parties. Our proven team which is behind many of the city’s best restaurants curates magical experiences made of memorable meals and thoughtful touches. Something Classic has demonstrated these magical experiences at some of Charlotte's grandest events like the openings of Neiman Marcus, Crate & Barrel and Concord Mills Mall to the Opening events for the Democratic National Convention & private entertaining for the Royal Family of Dubai at the World Equestrian Games. We love events both large and small, so don't hesitate to call us for your intimate gatherings, baby showers and corporate lunches. Key Responsibilities -\tAssist with daily pastry production, including scaling recipes, mixing doughs and batters, baking, portioning, and assembling desserts. -\tSupport preparation for catering events, restaurant service, and special projects such as tastings, seasonal menu rollouts, and dessert displays. -\tMaintain an organized, clean, and sanitary pastry workspace following company standards and food safety guidelines. -\tLabel, date, and store products properly to ensure freshness and rotation. -\tAssist with basic prep tasks such as slicing fruit, making garnishes, whipping creams, and assembling parfaits or plated dessert components. -\tCommunicate product shortages, equipment issues, or production needs to the Pastry Chef promptly. -\tFollow established recipes and instructions to ensure consistency across all locations. -\tSupport inventory management by reporting low stock and helping with weekly ordering prep. For more than three decades, Something Classic has been Charlotte’s trusted caterer for weddings, corporate events, and private parties. Our proven team which is behind many of the city’s best restaurants curates magical experiences made of memorable meals and thoughtful touches. Something Classic has demonstrated these magical experiences at some of Charlotte's grandest events like the openings of Neiman Marcus, Crate & Barrel and Concord Mills Mall to the Opening events for the Democratic National Convention & private entertaining for the Royal Family of Dubai at the World Equestrian Games. We love events both large and small, so don't hesitate to call us for your intimate gatherings, baby showers and corporate lunches.\n\nKey Responsibilities\n•\tAssist with daily pastry production, including scaling recipes, mixing doughs and batters, baking, portioning, and assembling desserts.\n•\tSupport preparation for catering events, restaurant service, and special projects such as tastings, seasonal menu rollouts, and dessert displays.\n•\tMaintain an organized, clean, and sanitary pastry workspace following company standards and food safety guidelines.\n•\tLabel, date, and store products properly to ensure freshness and rotation.\n•\tAssist with basic prep tasks such as slicing fruit, making garnishes, whipping creams, and assembling parfaits or plated dessert components.\n•\tCommunicate product shortages, equipment issues, or production needs to the Pastry Chef promptly.\n•\tFollow established recipes and instructions to ensure consistency across all locations.\n•\tSupport inventory management by reporting low stock and helping with weekly ordering prep.

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

Job Description 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 Chef de Cuisine – High-Volume Upscale Restaurant Join an established, award-winning hospitality group offering the structure and resources of a strong organization with the creativity and quality standards of an upscale scratch kitchen. We’re looking for a hands-on Chef de Cuisine who knows how to run volume—someone comfortable leading a busy kitchen, developing a team, managing costs, and maintaining consistency during demanding services. If you’ve built your career with a high-volume upscale restaurant group where strong systems, scratch cooking, execution, and leadership matter, this could be an excellent next step. This role is ideal for a chef who enjoys being on the floor and on the line with the team—not managing from an office—and who understands how to balance culinary quality with the operational discipline required to run a successful restaurant. What You’ll Do: • Lead high-volume daily kitchen operations with organization, urgency, and consistency, • Work side-by-side with the culinary team during peak service periods, • Ensure every dish meets established standards for quality, presentation, and execution, • Recruit, train, coach, and develop a strong back-of-house team, • Build effective schedules and manage labor to business levels, • Monitor food cost, inventory, purchasing, waste, and portion controls, • Maintain exceptional cleanliness, sanitation, food safety, and kitchen organization, • Drive prep systems and operational processes that allow the kitchen to execute efficiently at volume, • Partner closely with restaurant and hospitality leadership to deliver an outstanding guest experience What We’re Looking For: • 4+ years of progressive culinary leadership in a high-volume upscale, polished casual, or fine-dining scratch kitchen, • Experience in a structured, standards-driven restaurant environment strongly preferred, • Proven ability to lead significant volume while maintaining quality and consistency, • Strong people leadership with a track record of training and developing cooks and sous chefs, • Solid understanding of food cost, labor management, inventory, purchasing, and operational controls, • Highly organized, accountable, and comfortable working within established systems and procedures, • Strong sanitation and food safety standards, • A chef who is visible, engaged, and willing to jump in wherever needed, • Culinary degree preferred but not required Why Join Us: • Competitive salary with opportunities for continued growth, • Medical, dental, and vision coverage available immediately, • Generous PTO, • 401(k), • Continuing education, culinary development, and R&D opportunities, • Established company with strong systems, resources, and long-term career potential, • Opportunity to bring your high-volume restaurant experience into a respected hospitality organization without losing the energy and pace of a busy kitchen If you’re a chef who thrives in a fast-paced, high-volume scratch kitchen, knows your numbers, develops great people, and takes pride in running a clean, organized operation, we’d like to hear from you.

Job Description We’re Hiring for Multiple Sous Chef Positions! Campus Enterprises is currently hiring for multiple Sous Chef across our dining locations. To be considered for any of our Sous Chef positions, you MUST apply through the NC State employment website using the link below: Fountain Dining Hall: https://jobs.ncsu.edu/postings/235908 Murphy Center: https://jobs.ncsu.edu/postings/235904 Talley Student Center: https://jobs.ncsu.edu/postings/235766 Work Schedule: 40 hours per week, work hours may vary based on business needs; work schedule may include nights, weekends, and holidays. May be required to work some overtime. Job Location Raleigh, NC. Department: NC State Dining. About the Department: Campus Enterprises is NC State University’s division of retail and hospitality organizations — NC State Dining, NC State Stores, Lonnie Poole Golf Course, NC State Student Centers (Witherspoon and Talley), and the One Card Office. Each unit shares a common goal: deliver quality and efficient services with dedicated financial support for student activity and scholarships. NC State Dining provides campus wide food services to students, staff, and faculty on the North Carolina State University campus. NC State Dining operates 10 cafes, 4 food courts and 6 dining halls, 4 markets, 1 restaurant, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 180 permanent EPS and SHRA employees. Essential Job Duties: Bring your passion for food and teamwork to NC State Dining! We are hiring multiple Sous Chef. As a Sous Chef, you’ll be part of a team that brings quality, care, and consistency to food served on campus. You will manage and monitor all activities in the kitchen, assign work to kitchen staff, enforce operational standards and serve as back-up to the unit chef in their absence. Key responsibilities include but not limited to: • Follow and maintain the highest of culinary standards in all food areas, including the kitchen, serving line and display stations., • Responsible for the quality of the food to be cooked, seasoned, and held correctly, according to the set recipes, and presented in an attractive manner., • Execute the production of recipes required to fulfill the menu. Plan daily food production and assign staff accordingly to execute the plan., • Review daily production sheets and check preparations amounts for accuracy and coordinate the flow of food in the unit., • Maintain a clean, safe and efficient work environment in accordance with university and departmental guidelines., • Responsible for face to face customer service and satisfaction., • Communicate with personnel to ensure adequate amount of food for service while controlling overproduction., • Respond to operational needs and challenges with professionalism and adaptability., • May pick up or deliver food/supplies to other dining locations. This role requires physical stamina, including the ability to lift 30 pounds above head and up to 60 pounds on rare occasions, work in hot and cold conditions, and safely handle sharp tools and hot surfaces (all with or without reasonable accommodations). If you take pride in your work, enjoy being part of a collaborative team, and thrive in a dynamic environment where professionalism, adaptability, and customer service matter, this is your opportunity to make a meaningful impact in the heart of campus life. Other Responsibilities: • Model the Division’s mission and values and foster a positive, cohesive workplace and congeniality among co-workers., • Understand the goals and culture of the organization, and understand how employees’ work activities, teamwork, and customer service impact clients. Work with your supervisor and colleagues to understand these goals and the culture., • Adhere to all University policies, procedures, and regulations, and Division standard operating practices and protocols., • Due to operational needs of the NC State Dining department, an employee may be assigned to work in any NC State Dining department including, but not limited to, catering and special events., • Perform other duties as assigned to ensure NC State Dining business needs are met. Qualifications: Minimum Experience/Education: • High School diploma or equivalency and one year of experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. Preferred Qualifications: • Certified Sous Chef (CSC) or higher., • Accredited culinary program certificate., • Experience in high volume cooking (1000+ meals a day) in fine dining, fast casual dining, multi unit/concepts restaurant or private club. Short order or display cooking, buffet and/or plated meal experience., • Previous supervisory experience leading and motivating kitchen staff, ensuring efficient operations and maintaining a positive work environment., • Must be proficient in the use of computers, use or leave to use email, and previous experience with a computer food production program, such as Cbord, have the ability to learn new software programs. Required License or Certification: • ServSafe Certification or the ability to obtain within 90 days of employment., • Certifications must be maintained as a condition of employment., • A valid North Carolina driver’s license must be obtained within 60 days of start date and must be maintained as a condition of employment. Valid NC Driver's License required: No. Commercial Driver's License Required: No. Notice to Applicants: Include ALL relevant work experience on your application and include any employment that is mentioned in the supplemental questions in your work history. Also, any employment listed on your resume needs to be included on your application. Special Instructions: Along with your completed application, please include as attachments a resume and cover letter. This position is not eligible for visa sponsorship. Applicants must be authorized to work in the United States without the need for current or future sponsorship. Wolfpack Perks and Benefits: As a Pack member, you belong here, and can enjoy exclusive perks designed to enhance your personal and professional well-being. As you consider this opportunity, we encourage you to review our Employee Value Proposition and learn more about what makes NC State the best place to learn and work for everyone. What we offer: • Medical, Dental, and Vision., • Flexible Spending Account., • Retirement Programs., • Disability Plans., • Life Insurance., • Accident Plan., • Paid Time Off and Other Leave Programs., • 12 Holidays Each Year., • Tuition and Academic Assistance., • And so much more. Attain Work-life balance with our Childcare benefits, Wellness & Recreation Membership, and Wellness Programs that aim to build a thriving wolfpack community. Disclaimer: Perks and Benefit eligibility is based on Part-Time or Full-Time Employment status. Eligibility and Employer Sponsored Plans can be found within each of the links offered. EEO: NC State University is an equal opportunity employer. All qualified applicants will receive equal opportunities for employment without regard to age, color, disability, gender identity, genetic information, national origin, race, religion, sex (including pregnancy), sexual orientation, and veteran status. The University encourages all qualified applicants, including protected veterans and individuals with disabilities, to apply. Individuals with disabilities requiring disability-related accommodations in the application and interview process are welcome to contact a representative of the Office of Equal Opportunity. If you have general questions about the application process, you may contact Human Resources. Final candidates are subject to criminal & sex offender background checks. Some vacancies also require credit or motor vehicle checks. Degree(s) must be obtained prior to start date in order to meet qualifications and receive credit. NC State University participates in E-Verify. Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States.

Job Description Our beautiful property just minutes outside of Charlotte is seeking a passionate and driven Sous Chef to help bring our farm-to-table vision to life. This role supports the Head Chef in menu development, food preparation, and maintaining high-quality standards for both daily farm guests and special events. Sous Chef Benefits: • Fully paid Health insurance for the employee and their family!, • The opportunity to work on a beautiful property, • A chance to work with great ingredients grown on property. Sous Chef Responsibilities: • Assist in creating and executing menus that highlight fresh, locally grown ingredients., • Ensure consistency, quality, and presentation of all dishes., • Oversee kitchen operations, staff, and food safety standards., • Maintain kitchen cleanliness and compliance with health regulations., • Manage food inventory, ordering, and equipment maintenance Sous Chef Qualifications: • 5+ years of culinary experience (restaurant, catering, hotel, or banquet)., • Strong farm-to-table philosophy and passion for fresh ingredients., • Knowledge of food safety and sanitation, • Flexible schedule, including nights and weekends., • Strong leadership, collaboration, and creative menu development skills. Join us in creating a unique dining experience that showcases our sustainable farm and inspires our guests!

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 \nCompany Description 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. 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 Join Our Team as a Cook at the Embassy Suites by Hilton Asheville Downtown! Are you a skilled culinary professional looking to sharpen your techniques, work alongside kitchen leadership, and take your cooking career to the next level? At Parks Hospitality Group, we are seeking a dedicated and talented Cook to join our culinary team. In this advanced role, you will play a key part on our line—preparing and executing a diverse variety of dishes under the guidance of our Cook III and Sous Chef, while ensuring our highest standards of food quality, kitchen safety, and culinary excellence are met on every plate. What You’ll Do: • Prepare and cook menu items, ensuring adherence to recipe standards., • Assist with daily kitchen prep and ingredient preparation., • Maintain organization and cleanliness of assigned kitchen stations., • Follow food safety and sanitation protocols to ensure a safe working environment., • Assist with inventory checks, rotation, and proper food storage., • Mentor cooks and kitchen assistants in basic culinary techniques., • Follow instructions and perform other duties as assigned by the Executive Chef, Chef de Cuisine, or Sous Chef. What You’ll Need: • A high school diploma or equivalent., • At least 2 years of experience in a similar role., • Intermediate knowledge of cooking techniques, food safety, and kitchen equipment., • Good communication skills and the ability to collaborate with kitchen staff., • Physical stamina to stand for extended periods and perform repetitive tasks., • Willingness to learn and develop culinary skills., • Culinary education or training preferred., • Food handling certification preferred. Why You’ll Love Working Here: • Immediate medical and dental benefits starting on your very first day for full-time team members., • Paid time off (PTO) for all team members, because we value your well-being., • Earn an extra $50–$150+ per month through performance incentives, plus cash awards for quarterly and/or annual performance ($250-$500)., • Explore the globe with heavily discounted room rates at brand hotels worldwide for you and your family., • Opportunities for personal and professional growth within Parks Hospitality Group, a company recognized as a Best Place to Work. About Us: At Parks Hospitality Group, we strive for excellence in everything we do. Our team is dedicated to delivering outstanding service and creating memorable experiences for our guests. We offer a supportive and collaborative environment that promotes growth and rewards hard work. Location: 192 Haywood Street Asheville, NC 28801

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 APPLY ONLINE: https://www.highhampton.com/jobs Line cooks will be responsible for all aspects of food preparation and execution to the exact specifications of the establishment, chef, and guest, including a final presentation for delivery to guests. They will be expected to apply culinary techniques, including necessary knife skills skillfully, and demonstrate a working knowledge of all kitchen equipment. Pay Range: $20.00–$30.00 per hour. Starting compensation will be determined based on experience, skills, and other job-related factors. This is a seasonal position from May through November, with the potential for continued, year-round employment based on performance and business needs. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. • Food preparation tasks as assigned by the Sous Chefs, including basic vegetable preparation, vinaigrettes, salads, stocks, and other basic tasks, as well as meat fabrication, sauce making, and other advanced techniques, • Cleaning work area and kitchen during and at the end of shift, • A central role in the production of finished dishes during service periods, • Assisting with receiving deliveries to the kitchen, • Able to take direction, and follow recipes, • Work in a supervised environment, • Works at a steady pace, with a service orientation and the ability to quicken the pace as required, • Able to coordinate production over multiple days and plan for a smooth transition when other team members take over the station, • Able to plan out the workday and accomplish multiple tasks, • Knows essential food product identification, • Able to maintain an organized and sanitary workstation, • Knows how to work in a team environment, • Tasting food for quality assurance Must comply with all company policies and procedures. Regular and consistent attendance is required to perform the essential functions of this position. Must be able to work well with other Team Members, Managers, and interact with our guests. SUPERVISORY RESPONSIBILITIES • None EDUCATION and EXPERIENCE • Basic understanding of proper food handling procedures (blanching, sautéing, standard breading), • Basic knife skills, • Basic kitchen operations experience, • Experience cooking in a high-level kitchen, • High School Diploma or equivalent required. LANGUAGE SKILLS • Must be able to read and understand recipes, • Must be able to communicate with other cooks to ensure timely delivery of dishes to guests, • Must be able to communicate effectively with guests, managers, and team members MATHEMATICAL SKILLS • Basic knowledge and understanding of math REASONING ABILITY • Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals PHYSICAL DEMANDS • Must be able to lift up to 50 lbs., • Must be able to stand for long periods, • Must be able to operate a company vehicle or golf cart safely, • Must be able to work outdoors in all weather conditions WORK ENVIRONMENT • Professional kitchen, • May occasionally be asked to go outside in all weather conditions \nCompany Description The 1,400 acres of clear mountain air at High Hampton provide an incredible backdrop for your professional hospitality journey. Take a deep breath, and allow the natural beauty of the property to invigorate and inspire you as you develop your career. Whether you are excited to set the tone with a warm welcome as guests arrive or energized to serve a thoughtful meal, High Hampton is a space of encouragement and opportunity to explore what interests you. As a celebrated destination for nearly 100 years, we are committed to providing authentic hospitality, and we are excited to continue growing our team with unique and talented individuals. The 1,400 acres of clear mountain air at High Hampton provide an incredible backdrop for your professional hospitality journey. Take a deep breath, and allow the natural beauty of the property to invigorate and inspire you as you develop your career. Whether you are excited to set the tone with a warm welcome as guests arrive or energized to serve a thoughtful meal, High Hampton is a space of encouragement and opportunity to explore what interests you. As a celebrated destination for nearly 100 years, we are committed to providing authentic hospitality, and we are excited to continue growing our team with unique and talented individuals.

Job DescriptionSous Chef We are seeking a talented and motivated Sous Chef to support the Executive Chef in leading kitchen operations and delivering exceptional culinary experiences. This role includes supervising kitchen staff, ensuring food quality and presentation, and maintaining cleanliness and safety standards. The ideal candidate is creative, organized, and passionate about food and hospitality. Key Responsibilities • You will be the right hand to our executive chef, assisting in the creation of exceptional dining experiences for our hotel guests., • Your daily tasks will include overseeing kitchen staff, preparing menu items, and ensuring food safety and quality standards are met., • You will report to the Executive Chef., • A career as a sous chef can lead to opportunities as a chef de cuisine, executive chef, or even culinary director within the hospitality industry.Education & Experience Hotel experience is always a plus! Applicants should have: A combination of education and experience. Additional consideration will be given to applicants who have completed special certifications, such as a culinary diploma. What You’ll Need to Succeed • Eligible to work in the United States, • Sufficient education and/or literacy needed to identify and read product labels and to communicate with guests about job-related needs., • Ability to sit, stand, bend, kneel, and lift as required—with or without reasonable accommodations, • Availability to work a flexible schedule, including evenings, weekends, and holidays if needed, • A warm, professional demeanor that reflects HVMG’s Culture of Excellence by showing a warm smile, friendly personality, and positive attitude. Why Our Associates Love HVMG • Career growth opportunities across our nationwide portfolio, • Flexible scheduling, • Access up to 40% of your earned wages before payday with PayActive, • Paid Time Off (PTO) and Paid Holidays, • Full healthcare benefits: medical, dental, and vision, • 401(k) with guaranteed 4% match and no vesting period, • Exclusive hotel and food & beverage discountsAbout HVMG Our Be Excellent culture is more than just words on a website -- we live and breathe it. As one associate said in an anonymous survey, "This is the best management company I've ever worked for. They walk the talk from the corporate office to the field." We believe that the hotel business is one of the few industries in which successful career paths can start anywhere on the org chart. You control your destiny, and, if our executives are any indication, today's dishwasher can be tomorrow's Senior Vice President. The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. HVMG is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

Job Description KITCHEN MANAGER – VIBRANT HIGH-VOLUME FULL-SERVICE RESTAURANT CORNELIUS, NC – IMMEDIATE INTERVIEWS! Salary up to $80,000 (DOE) Are you a culinary leader who thrives on running a fast, high-energy scratch kitchen? We are actively hiring a talented Kitchen Manager to lead our heart-of-house operations in Cornelius, NC! If you are passionate about fresh, authentic food, tight kitchen standards, and mentoring a proud back-of-house crew, this is the leadership role you have been waiting for. What Are the Perks? • Top-Tier Pay: Earn a competitive base salary between 70,000 USD and 80,000 USD per year., • Great Quality of Life: Sensible, balanced scheduling with consistent consecutive days off., • Comprehensive Benefits: Healthcare coverage options including medical, dental, and vision plans., • Paid Time Off: Generous paid vacation and personal time off packages., • Growth Opportunities: Direct mentorship with an established, expanding restaurant company., • Meal Privileges: Free and discounted shift meals featuring our signature scratch-made menu items., • Positive Kitchen Culture: A supportive, respectful kitchen environment where culinary leadership is valued. Salary & Compensation • Base Salary Range: 70,000 to 80,000 per year., • We offer an attractive, stable compensation package of 70,000 to 80,000 tailored to your culinary management background. About This Outstanding Concept Welcome to an iconic, high-energy neighborhood gathering spot celebrated for authentic Southwestern and Mexican-inspired scratch cuisine, handcrafted cocktails, and warm hospitality. This lively full-service dining concept combines bold, fresh recipes with a vibrant atmosphere that locals have loved for years. If you take deep pride in scratch-cooked flavor, kitchen cleanliness, and developing great cooks, this is the destination for you. Apply today! Job Qualifications • Experience: 2–4+ years of salaried back-of-house leadership as a Kitchen Manager, Sous Chef, or Culinary Director in a high-volume, full-service restaurant., • Culinary Excellence: Strong background in high-volume line execution, scratch prep management, recipe adherence, and attractive plating., • Team Leadership: Proven success recruiting, onboarding, training, and inspiring back-of-house line cooks and prep staff., • Financial Discipline: Skilled in food cost tracking, yield management, weekly inventory control, vendor ordering, and kitchen labor scheduling., • Health & Safety: Current ServSafe Food Protection Manager certification (or ability to earn certification upon hire); meticulous knowledge of sanitation codes. Job Responsibilities • Direct all daily heart-of-house operations as our dedicated Kitchen Manager in Cornelius, NC., • Ensure every dish leaves the pass at proper temperatures, within ticket-time goals, and strictly meeting flavor and recipe specs., • Supervise scratch food preparation, line pars, station stocking, and proper rotation (FIFO) across all cooler and freezer units., • Control prime kitchen costs by auditing weekly food inventories, monitoring waste logs, and building smart, efficient line schedules., • Onboard, coach, and cross-train line cooks, prep cooks, and dish crew in culinary execution and kitchen safety protocols., • Partner with front-of-house leadership to maintain seamless expo coordination throughout the Cornelius, NC operation., • Maintain immaculate kitchen sanitation, equipment upkeep, and 100% compliance with local health department regulations. If you are a driven culinary leader ready to run a great kitchen as our Kitchen Manager in Cornelius, NC, submit your application today! Feel free to repost our job openings or recommend any viable managers and chefs! \nCompany Description 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. 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.

Job Description Position Title: EXECUTIVE CHEF II Shift: Mon-Fri, 6 AM- 3 PM; hours will vary depending on business needs and events Salary: $60,000 - $65,000 Other Forms of Compensation: 10% Growth. Opportunity. Excellence. Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen’s solutions include markets, office coffee and snacks, unattended retail, and culinary. Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our growth. Interested in joining our team? You bring the enthusiasm, customer service, and commitment; we’ll supply the opportunity and innovation. Together, we’ll continue to transform our industry. Come grow with us. We are Canteen. 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 We are seeking an innovative and service-driven Executive Chef to lead the culinary operations of a newly constructed, high-profile corporate café serving the executive headquarters of a premier client. This is an exciting opportunity for a chef who is passionate about fresh, high-quality food, operational excellence, and creating an exceptional dining experience in a corporate setting. The Executive Chef will oversee the daily culinary operations of the café while partnering with the Food & Beverage Director and Catering Director to execute high-end catering events and deliver outstanding hospitality. This role will lead a culinary team of approximately 7–10 associates and be responsible for maintaining the highest standards of food quality, safety, and presentation. Key Responsibilities: • Lead the day-to-day culinary operations of a high-volume corporate dining café., • Supervise, coach, and develop a team of 7–10 culinary associates., • Partner with the Catering Director to execute executive-level and special event catering with exceptional quality and presentation., • Manage food ordering, inventory, receiving, and cost controls to achieve financial goals., • Develop menus, daily features, and seasonal offerings that provide variety and elevate the guest experience., • Ensure compliance with all food safety, sanitation, and quality standards., • Maintain a clean, organized, and efficient kitchen while fostering a positive, team-oriented culture., • Collaborate with the Food & Beverage Director to support operational goals, client expectations, and continuous improvement initiatives. Ideal Candidate • Proven leadership experience as an Executive Chef, Executive Sous Chef, or similar culinary management role., • Strong culinary skills with a passion for fresh, contemporary cuisine and outstanding presentation., • Experience managing food costs, inventory, purchasing, and labor., • Ability to lead, motivate, and develop high-performing culinary teams., • Excellent organizational, communication, and problem-solving skills. Experience in corporate dining, hotels, healthcare, higher education, or other high-volume foodservice environments is preferred. This role is ideal for a chef who enjoys creating exceptional food, mentoring teams, and delivering a first-class dining experience in a professional corporate environment where quality, hospitality, and client satisfaction are top priorities. Apply to Canteen today! Canteen is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Canteen maintains a drug-free workplace. Associates at Canteen are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • 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/2023/08/2023WageTransparencyCanteen.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Req ID: 1556826 Canteen Brandy Wilson

Position: Chef de Partie Role Type: Full-Time Company: Best Impressions Caterers Pay: $16.00 - $20.00/hour depending on experience Location: 2600 Youngblood Street, Charlotte, NC 28203 (South End, Charlotte, NC) Schedule: Schedule varies, but usually off on 1-2 days weekly. Position Summary The Chef de Partie is responsible for leading off-premise food production and supporting the successful culinary execution of Best Impressions Caterers. This position serves as a working culinary leader in the prep kitchen, overseeing Culinary Team Members and ensuring food is prepared, organized, portioned, packed, and executed according to Best Impressions Caterers's recipes, standards, BEOs, and event requirements. The Chef de Partie reports directly to all Sous Chef's and is responsible for carrying out production plans and culinary direction established by the Sous Chef and other culinary leadership.This is a hands-on leadership position requiring strong organizational skills, culinary knowledge, attention to detail, and the ability to manage a team in a fast-paced production environment. Key Responsibilities Off-Premise Food Production • Lead daily culinary production for off-premise catering events under the direction of the On-Duty Sous Chef., • Review BEOs, menus, production schedules, prep lists, recipes, and event requirements., • Organize daily production priorities based on upcoming event schedules and direction from the Sous Chef., • Ensure all food components are prepared according to recipe, quality, portion, and presentation standards., • Oversee preparation of proteins, vegetables, starches, sauces, desserts, appetizers, hors d'oeuvres, and other menu components., • Coordinate batch production and ensure food is produced in the appropriate quantities., • Monitor food quality, consistency, portioning, seasoning, and presentation., • Ensure food is properly labeled, dated, stored, packed, and prepared for transportation., • Communicate production concerns, delays, shortages, or quality issues to the On-Duty Sous Chef. Culinary Team Leadership • Directly supervise and manage Culinary Team Members working in the prep kitchen., • Assign daily production tasks based on event priorities, skill level, and production timelines., • Provide clear direction and ensure team members understand expectations., • Monitor productivity and ensure assigned work is completed accurately and on schedule., • Train Culinary Team Members in proper preparation methods, recipes, sanitation, equipment use, and kitchen procedures., • Coach team members to improve culinary skills, efficiency, and consistency., • Maintain accountability for performance, attendance, work quality, and adherence to company standards., • Lead by example by actively participating in production alongside the team., • Escalate significant personnel or performance concerns to the On-Duty Sous Chef. Event Execution • Support culinary execution at off-premise events as assigned by the On-Duty Sous Chef., • Ensure food arrives at the event properly prepared, organized, labeled, and ready for service., • Assist with final preparation, finishing, plating, buffet presentation, and replenishment as required., • Work with on-site culinary and event teams to maintain Best Impressions Caterers's quality standards., • Troubleshoot culinary issues during events and communicate significant concerns to the On-Duty Sous Chef., • Ensure proper food handling and temperature control throughout transportation, setup, service, and breakdown. Production Planning & Organization • Review upcoming events and proactively plan production needs with the On-Duty Sous Chef., • Assist with developing prep lists and production timelines., • Determine appropriate production sequencing to maximize efficiency., • Monitor ingredient availability and communicate shortages or purchasing needs., • Coordinate with culinary leadership regarding staffing and production requirements., • Ensure completed production is organized for efficient event packing and transportation., • Maintain accurate communication regarding production status and outstanding tasks. Food Quality & Standards • Maintain consistent quality and presentation across all Best Impressions Caterers events., • Follow established recipes and production standards., • Ensure proper portion control and minimize unnecessary food waste., • Taste and evaluate food throughout production., • Correct seasoning, consistency, and presentation issues when appropriate and within established culinary standards., • Immediately communicate significant quality concerns to the On-Duty Sous Chef. Kitchen Operations & Sanitation • Maintain a clean, organized, and efficient production kitchen., • Ensure Culinary Team Members follow proper sanitation and food safety procedures., • Monitor proper food storage, labeling, rotation, and temperature control., • Ensure equipment and workstations are cleaned and maintained throughout production., • Assist with kitchen opening and closing procedures., • Ensure the prep kitchen is left organized and ready for the next production day. Reporting & Chain of Command The Chef de Partie reports directly to the On-Duty Sous Chef and works under the direction of the Sous Chef regarding daily production priorities, staffing, event execution, food quality, and operational needs The Chef de Partie is responsible for directing Culinary Team Members during assigned production activities but does not supersede the authority of the On-Duty Sous Chef. The Chef de Partie is expected to communicate proactively with the Sous Chef regarding: • Production progress and completion., • Staffing or performance concerns., • Ingredient shortages or inventory issues., • Equipment problems., • Food quality or safety concerns., • Event-specific challenges., • Changes to production timelines., • Any issue that may affect the successful execution of an event. Qualifications • Previous culinary management or supervisory experience required., • Previous catering, banquet, event, or off-premise culinary experience strongly preferred., • Professional kitchen experience with a strong understanding of high-volume food production., • Demonstrated ability to lead and manage a culinary team., • Ability to read and execute recipes, BEOs, prep lists, and production schedules., • Strong organizational and time-management skills., • Excellent attention to detail., • Strong communication and leadership skills., • Ability to work independently while maintaining accountability to culinary leadership., • Strong understanding of food safety and sanitation practices., • Food protection manager certification preferred or required based on applicable regulations., • Valid drivers license required, • Transportation required Physical Requirements • Ability to stand and work for extended periods., • Ability to lift and carry food products, equipment, and supplies., • Ability to lift up to 50 pounds with assistance when necessary., • Ability to bend, reach, stoop, and move throughout a commercial kitchen and event environment., • Ability to work in hot, cold, and fast-paced kitchen environments., • Ability to work both in the prep kitchen and at off-premise event locations. Schedule This is an event-driven culinary leadership position. The Chef de Partie must be available for early mornings, evenings, weekends, holidays, and extended hours based on production and event schedules. Flexibility is essential, as catering production requirements and event schedules may change based on client needs. Ideal Candidate The ideal candidate is an experienced culinary leader who understands both high-volume production and the unique demands of off-premise catering. They should be comfortable managing a team while remaining hands-on in production. They understand how to work backward from an event date and service time to create an efficient production plan, ensure food is produced correctly, and have everything organized and ready for transport and execution. The successful candidate is a strong communicator who can hold team members accountable while creating a positive and productive kitchen environment. They should be comfortable taking direction from the On-Duty Sous Chef, making decisions within their scope of responsibility, solving problems, and taking ownership of assigned production. Success in This Role Success as a Chef de Partie at Best Impressions Caterers means: • Production is completed accurately and on schedule., • Food consistently meets Best Impressions Caterers's quality and presentation standards., • Culinary Team Members are properly directed, trained, and held accountable., • BEOs, menus, recipes, and production requirements are executed correctly., • Food is properly organized, labeled, packed, and ready for transportation., • Events receive the correct food, quantities, and components required for execution., • Food waste and production errors are minimized., • The prep kitchen remains organized, clean, and productive., • Communication between the Chef de Partie, On-Duty Sous Chef, culinary leadership, and event teams is clear and consistent., • Potential problems are identified early and communicated to the On-Duty Sous Chef before they affect an event. Benefits: • 401(k), • Dental insurance, • Health insurance, • Paid time off, • Vision insurance

Job Description We’re seeking multiple restaurant positions for a busy establishment in Atlantic Beach, NC. Requirements: • 2+ years experience in your chosen position, • Proven efficiency in your field, • Reliable transportation, • Clean background, • Ability to pass a drug screen Pay: Based on position & experience Hours: Monday–Sunday, 4:30 PM – 9:00 PM Open Positions: • Sous Chef/Kitchen Manager, • Expeditor, • Assistant Kitchen Manager, • Assistant Manager, • Line Cook\nCompany Description staffing agency, recruitment, temp-to-perm staffing agency, recruitment, temp-to-perm

Helps Executive Chef prepare and cook foods. Cooks and prepares food following approved recipes and production standards. Coordinates activities of cooks and other food-service associates.

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

Job DescriptionGovernors Club is seeking an experienced Line Cook to join our team. Our Line Cooks are responsible for the daily preparation of food items and will report to the Executive Sous Chef, Sous Chef, or Executive Chef. 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! Responsibilities • Setting up and stocking station according to guidelines, • Preparing all food items in a sanitary and timely manner, • Following recipes, portion control and presentation as set by Governors Club, • Restocking of all items as needed during the shift, • Cleaning and maintaining the station practicing good safety, sanitation and organizing skills, • Properly using all equipment in station, • Assisting with the cleaning and organization of kitchen, walk-in coolers and all storage areas, • Performing additional responsibilities as requested by the Sous Chef, Executive Sous Chef, or Executive Chef as needed 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, • At least 18 years of age, • Ability to lift up to 50 lbs., • Ability to stand or walk for duration of shift, • Legally authorized to work in the United States Reports To: Sous Chef, Executive Sous Chef, and Executive 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 Full-Time: Regular employee averaging 32 or more hours per week after 90 days Part-Time: Regular employee averaging 31 or fewer hours per week after 90 days Rate of Pay: Start at $18.00-24.00 an hour, negotiable based on qualifications or experience Pay is weekly Hours Available: Full Time Typical work week Tuesday - Saturday 2pm-10pm Tuesday - Saturday 9am - 5pm Rotating Sundays 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 Join Our Team as a Cook at the Embassy Suites by Hilton Asheville Downtown! Are you a skilled culinary professional looking to sharpen your techniques, work alongside kitchen leadership, and take your cooking career to the next level? At Parks Hospitality Group, we are seeking a dedicated and talented Cook to join our culinary team. In this advanced role, you will play a key part on our line—preparing and executing a diverse variety of dishes under the guidance of our Cook III and Sous Chef, while ensuring our highest standards of food quality, kitchen safety, and culinary excellence are met on every plate. What You’ll Do: • Prepare and cook menu items, ensuring adherence to recipe standards., • Assist with daily kitchen prep and ingredient preparation., • Maintain organization and cleanliness of assigned kitchen stations., • Follow food safety and sanitation protocols to ensure a safe working environment., • Assist with inventory checks, rotation, and proper food storage., • Mentor cooks and kitchen assistants in basic culinary techniques., • Follow instructions and perform other duties as assigned by the Executive Chef, Chef de Cuisine, or Sous Chef. What You’ll Need: • A high school diploma or equivalent., • At least 2 years of experience in a similar role., • Intermediate knowledge of cooking techniques, food safety, and kitchen equipment., • Good communication skills and the ability to collaborate with kitchen staff., • Physical stamina to stand for extended periods and perform repetitive tasks., • Willingness to learn and develop culinary skills., • Culinary education or training preferred., • Food handling certification preferred. Why You’ll Love Working Here: • Immediate medical and dental benefits starting on your very first day for full-time team members., • Paid time off (PTO) for all team members, because we value your well-being., • Earn an extra $50–$150+ per month through performance incentives, plus cash awards for quarterly and/or annual performance ($250-$500)., • Explore the globe with heavily discounted room rates at brand hotels worldwide for you and your family., • Opportunities for personal and professional growth within Parks Hospitality Group, a company recognized as a Best Place to Work. About Us: At Parks Hospitality Group, we strive for excellence in everything we do. Our team is dedicated to delivering outstanding service and creating memorable experiences for our guests. We offer a supportive and collaborative environment that promotes growth and rewards hard work. Location: Embassy Suites Asheville Downtown 192 Haywood St Asheville, NC 28801

Job DescriptionDescription: Job Title: Grill Cook Job Summary: The grill cook is responsible for preparing and cooking a variety of grilled dishes and other menu items in accordance with the restaurant's standards and guest preferences. This role requires excellent cooking skills, attention to detail, and the ability to work in a fast-paced environment. Key Responsibilities: • Grilling: Cook a wide range of items on a grill, such as meats, seafood, vegetables, and sandwiches, following established recipes and cooking techniques., • Food Preparation: Prepare and marinate ingredients as needed, ensuring they are ready for grilling and assembly., • Quality Control: Ensure that all grilled items are cooked to the proper temperature, taste, and presentation standards., • Timing: Coordinate with other kitchen staff to ensure that grilled items are prepared and served in a timely manner, maintaining food quality and minimizing wait times for guests., • Sanitation: Adhere to food safety and sanitation guidelines, maintaining a clean and organized grill station and kitchen area. Regularly clean and maintain the grill., • Menu Knowledge: Familiarize oneself with the restaurant's menu items, including any daily specials, and be able to explain them to guests., • Stock Management: Keep track of inventory and communicate with the kitchen manager or sous chef when ingredients need to be replenished., • Teamwork: Collaborate with other members of the kitchen staff, such as line cooks, sous chefs, and servers, to ensure a smooth flow of food preparation and service., • Guest Service: Interact with guests if necessary, take special requests, and address any concerns or inquiries regarding the preparation of their orders., • Adaptability: Be flexible and willing to perform other kitchen duties as needed, such as assisting with prep work, plating dishes, or washing dishes. Requirements: Requirements: • Culinary Skills: Strong cooking and grilling skills are essential. Prior experience as a grill cook or line cook is required., • Food Safety Knowledge: Understanding of food safety and sanitation regulations is crucial to ensure food quality and guest safety., • Physical Endurance: The ability to stand for extended periods, work in a hot kitchen environment, and lift heavy pots and pans is necessary., • Attention to Detail: Grill cooks must be detail-oriented, ensuring that each dish is cooked to perfection and consistently meets quality standards., • Communication Skills: Effective communication with team members and sometimes guests is important., • Stress Management: The kitchen environment can be fast-paced and high-pressure, so the ability to handle stress and stay focused is essential., • Availability: Grill cooks often work in shifts, including evenings, weekends, and holidays.

Job Description Line Cook The Restaurant at Embers Hotel, is actively searching for a creative, fast-paced, and professional Line Cook to join our Culinary Team. Our restaurant offers breakfast, lunch and dinner 7 days a week in season for hotel guests and locals. Tucked in the quaint mountain town of Blowing Rock, North Carolina, The Embers Hotel offers 36 guest rooms and suites with full-service restaurant and al fresco dining patio. Managed by Hay Creek Hotels, this boutique location embodies a fireside retreat with 4-star service in an approachable, natural setting. Wage: $19 - $25 per hour based on experience. Job Summary: • Work closely with the Sous Chef and Executive Chef to ensure that all items needed are in stock. Maintain daily pars and place inventory orders as needed., • Practice and enforce proper food storage safety, allergy awareness, compliance with health department code, and all other safety and security policies and procedures., • Oversee all work stations, often assisting in completing daily prep and working on each station., • Enforce quality control of food at all times. Coordinate with the Sous Chef and Executive Chef on proper food preparation, execution, and plate presentation., • Maintain cleanliness of workstation, kitchen area, and walk in cooler/freezer., • Regularly make table visits to ensure guest satisfaction., • Assist in training other culinary team members as needed., • Participate in the execution of special events, private parties, and banquets., • Flexibility to work nights or mornings, weekends, holidays, and busy seasonal days., • High School diploma or equivalent., • 2+ years of recent Culinary experience in a high volume, full service restaurant., • Inspired to work with food and passionate about our hospitality industry., • Excellent Knife skills., • Open to learn new skills., • Must continuously demonstrate a positive, upbeat and customer-focused attitude., • Flexibility to work nights or mornings, weekends, holidays, and busy seasonal days.

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 skilled and motivated Banquet Line Cook to join our newly reimagined culinary team supporting Timberlake’s Restaurant and the resort’s banquet and event operations. This role is responsible for preparing and executing high-quality dishes for weddings, corporate events, and special functions, ensuring each event reflects Chetola’s elevated culinary standards. The ideal candidate thrives in a fast-paced environment, takes pride in consistent execution, and brings a collaborative spirit to a team that values craftsmanship, precision, and hospitality. WHAT YOU’LL DO Banquet Culinary Execution • Prepare and cook banquet menu items according to standardized recipes and event requirements, • Execute dishes consistently and efficiently during high-volume banquet service, • Ensure proper seasoning, portioning, and presentation of all dishes leaving the kitchen, • Assist with setup and breakdown of banquet prep and service stations, • Properly store, label, and rotate ingredients following food safety and sanitation standards Team Collaboration • Work closely with the Executive Chef, Banquet Sous Chef, and culinary team to support smooth event execution, • Communicate clearly with kitchen and service teams to coordinate timing and service flow, • Maintain a positive, professional attitude during fast-paced banquet service, • Support teammates to ensure the overall success of each event Kitchen & Equipment Care • Operate kitchen equipment safely and correctly including grills, fryers, ovens, and steamers, • Maintain clean, organized, and well-stocked workstations, • Follow all health department, sanitation, and food safety requirementsRequirements: ATTENTION TO DETAIL IN ACTION At Chetola, exceptional events are built on precision. As a Banquet Line Cook, your attention to detail helps ensure every plate reflects our culinary standards. • Recipe accuracy: Ingredients, measurements, and preparation methods followed exactly to maintain consistency, • Plating consistency: Every dish leaving the kitchen reflects proper portioning, temperature, and presentation, • Station readiness: Prep completed, ingredients organized, and equipment ready before service begins, • Service timing: Courses prepared and fired in coordination with banquet service flow, • Kitchen cleanliness: Workstations maintained with clean surfaces, labeled ingredients, and proper food storage, • Quality control: Careful attention to taste, seasoning, and presentation to ensure every guest receives the same exceptional experience ABOUT YOU • Passionate about creating high-quality food and delivering exceptional guest experiences., • Reliable, hardworking, and detail-oriented with strong time management skills., • Comfortable working in a fast-paced, banquet-style kitchen environment., • A team player who thrives on clear communication and consistent execution. REQUIREMENTS • Minimum 1–2 years of experience in a professional kitchen; banquet or high-volume experience preferred., • Culinary degree or equivalent experience a plus, but not required., • Current ServSafe Certification or ability to obtain within 60 days., • Availability to work evenings, weekends, and holidays based on event schedules., • Ability to stand for long periods and lift/carry up to 50 lbs., • Strong understanding of food safety and sanitation practices. WHY CHETOLA • Join a dedicated and growing culinary team shaping the next era of a beloved mountain resort., • Competitive pay and opportunities for career growth within a revitalized hospitality operation., • Comprehensive benefits for eligible full-time employees, including health, dental, vision, supplemental benefits, PTO, and on-property perks., • Contribute to a culture rooted in connection, craftsmanship, and care. 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 DescriptionDescription: About the 500 Club The 500 Club is a unique sports and entertainment complex whose mission is to provide an atmosphere that fosters fun, friendship, and community for all ages. Centered around our newly renovated 18-hole golf course, The 500 Club is so much more than a traditional golf club. Our 16,000-sf clubhouse is currently undergoing a multi-million-dollar renovation to offer multiple indoor & outdoor dining options, members lounge, and pro shop. Our outdoor veranda will feature a one-of-a-kind venue for live music and entertainment. The 500 Club is privately owned by an investment group that includes multiple Daytona 500 winning NASCAR drivers, team owners, and other industry professionals. Join The Team !!! Requirements: Education and/or Experience • High School diploma or GED., • At least six months related experience or training. Job Knowledge, Core Competencies and Expectations • Sound knowledge of menu and skills to determine taste, doneness, presentation, timing and product utilization., • Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions) Prepare items required for work station according to par sheets or instructions from Sous Chef. Also responsible for the cooking and proper “doneness” and seasoning of all items from the Sauté Station as they appear on the menu and daily specials. Maintains consistency and order on the cooking line. Prepare products assigned to work station during service. Job Tasks/Duties • Prepares meats, seafood, vegetables and other items required for line and special function purposes as assigned., • Carefully follows club’s standard recipes when pre-preparing and preparing all items., • Properly assembles all tools and utensils needed to accomplish job duties., • Prepares or assists in preparing employee meals., • Assists with preparation of other food products in other kitchen areas as directed by immediate supervisor., • Uses food preparation equipment according to manufacturers’ instructions., • Returns unused food products to proper storage areas., • Uses safe and sanitary food handling procedures including those relating to personal hygiene., • Maintains and cleans work station and equipment., • Disposes of trash and food-preparation waste at the end of shift., • Returns soiled food preparation utensils and other small wares to the proper areas., • Makes recommendations for the maintenance, repair and upkeep of the sauté area and equipment., • Attends staff meetings and offers suggestions for improvements., • Performs other appropriate tasks assigned by supervisor. Licenses and Special Permits • Food safety certification. Physical Demands and Work Environment • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. • Push, pull or lift up to 50 pounds., • Continuous repetitive motions., • Work in hot, humid and noisy environment.

Job Description Summary (Essential Functions): Prepare items required for workstation according to par sheets or instructions from Sous Chef. Prepare the highest quality food during service, in accordance with Club recipes and standards. Details: • Prepare meats, seafoods, vegetables and other items required for line and special function purposes, including breakfast, lunch, and/or dinner, • Assist with preparation of other food products on serving line as needed, • Consistently use safe and sanitary food handling procedures; use food preparation equipment according to manufacturers' instructions; clean workstation and equipment, • Set up, maintain, break down, clean, and sanitize work station, • Carefully follow Club recipes when pre-preparing and preparing all items, • Serve items in accordance with established portion and presentation standards, • Notify Sous Chef in advance of expected shortages, • Assist with other duties as assigned by the Sous Chef or Executive Chef Qualifications: Qualified candidates will be reliable, professional, and able to successfully work in a team environment. Candidates will have effective listening and communication skills and a strong desire to provide excellent service. All candidates will work to ensure the fulfillment of the Club's mission to provide a warm and friendly environment for our members and guests, through commitment and dedication with a personal touch. Salary & Benefits: Competitive benefits for eligible employees include paid time off, insurance, and 401(k) retirement plan after term of service requirements have been fulfilled. Sign-on Bonus: After 6 months of service, employees receive sign-on bonuses as follows: 35+ hrs/wk - $1000 21 - 35 hrs/wk - $500 1 - 20 hrs/wk - $250 Cape Fear Country Club participates in "for cause" substance abuse testing only. It is not a pre-screening requirement.

Job Description Job Summary The Line Cook is responsible for preparing and cooking a variety of food products, including meats, seafood, poultry, vegetables, sauces, and stocks in accordance with the Club's standard recipes, quality standards, and presentation guidelines. This position utilizes various kitchen equipment and utensils to efficiently execute daily production and service needs while maintaining a clean, organized, and safe work environment. Job Duties & Responsibilities • Take inventory of all items required for station set-up and determine items requiring preparation, • Prepare menu items according to established recipes, portion standards, and presentation specifications, • Coordinate and properly time food orders with other kitchen operations to ensure efficient service, • Requisition ingredients and supplies necessary to produce menu items, • Notify the Sous Chef of anticipated product shortages or inventory concerns, • Maintain cleanliness and sanitation of assigned work areas, equipment, and utensils, • Set up, maintain, and break down prep and cooking stations before, during, and after service, • Properly cover, label, date, and store reusable leftover products according to food safety standards, • Recommend maintenance, repairs, and general upkeep for kitchen equipment and assigned work areas, • Complete all required kitchen closing procedures using established checklists, • Attend kitchen staff meetings and actively contribute ideas for operational improvements, • Assist with banquet, special event, and other culinary operations as needed, • Adhere to all federal, state, and local health, safety, and sanitation regulations, • Follow all safety procedures when operating and cleaning kitchen equipment., • Maintain a professional appearance and adhere to club standards and policies, • Perform additional duties as assigned by the Chef de Cuisine or Sous Chef Minimum Qualifications & Experience • High School Diploma or GED equivalent, • Minimum of two (2) years of experience in kitchen preparation and cooking, • Successful completion of a two-year culinary arts program or equivalent culinary training preferred, • Previous experience in a private club, resort, hotel, or high-volume restaurant environment preferred, • Current Food Safety Certification (ServSafe or equivalent) required or obtained within a designated timeframe upon hire Critical Skills • Ability to prepare menu items efficiently while maintaining consistency and quality standards, • Working knowledge of food preparation techniques, cooking methods, and kitchen equipment operation, • Knowledge of food safety, sanitation, and proper food handling procedures, • Ability to read, understand, and execute standardized recipes, • Ability to work effectively in a fast-paced, team-oriented environment, • Strong organizational and time management skills, • Ability to prioritize multiple tasks while maintaining attention to detail, • Ability to communicate effectively with culinary team members and supervisors, • Ability to perform assigned duties during emergency situations Schedule Requirements • While this role offers flexibility, availability on weekends and holidays is expected to support Club operations Training • This role includes hands-on shadowing to ensure success and skill development Travel Required • None Physical Demands • Ability to stand and walk for extended periods, • Frequently climb stairs, balance, stoop, kneel, crouch, bend, stretch, twist, and reach, • Ability to push, pull, and lift up to 50 pounds, • Perform repetitive hand and arm motions throughout the shift, • Ability to work in hot, humid, and noisy environments, • Ability to safely operate kitchen equipment and tools

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 Assist with the preparation and presentation of meals. • Provide a high level of customer service., • Work closely with the Executive Chef and/or Sous Chef to keep residents satisfied with food and dining programs., • Maintain kitchen in a clean, safe, and sanitary condition at all times., • Adhere to cleaning schedules as assigned., • Ensure that all food is received, stored, and prepared according to company standards., • Assist cook with preparation and presentation of meals and snacks in accordance with Company recipes and production guides., • Keep kitchen floors clean (sweeps and mops) and trash emptied., • Assist with the transportation and storage of food and supplies., • Assist cooks as requested., • Adhere to standard food safety practices., • Assist with preparing and executing special events, banquets, and theme meals., • Operate and maintain kitchen equipment in a clean and sanitary manner., • Will attend pre-meal stand-up in the kitchen prior to meal service., • May perform other duties as needed and/or assigned. Qualifications • Effectively read, write and communicate in English with residents and other employees., • Food handlers permit as required by provincial law/local/state and/or Company standards., • Serv safe is required, • Able to follow and read recipes and production guides., • Knowledge of food handling, preparation, cooking and service.

Job Description If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity. Come join our Flock! Reports To: Sous Chef, Chef de Cuisine, Executive Chef General Purpose: Accurately and efficiently cooks hot food products as well as prepares and portions food products prior to cooking. Also performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Specific Responsibilities: • Understands menu and techniques required to execute the dishes properly., • Reports to work on time and ready to work scheduled shift., • Able to work as part of a team focused on a common goal., • Possesses and brings in the proper tools to do the job: microplanes, knives, honing steel, tongs, spatula, saucing and plating spoons (the restaurant provides any other necessary tools)., • Understands the importance of tasting and seasoning the food properly, no matter how simple the dish., • Understands how to work with different forms of heat and cooking methods., • Receives and applies criticism in a positive manner, even from fellow employees., • Understands and has experience using different kinds of proteins, fruits, vegetables, grains, dry goods, spices, vinegars, etc., • Actively learns through inquiry., • Keeps a clean and organized work station before, during, and post service., • Knows station set up and pars to assist sous chefs in ordering and writing prep lists for the next day., • Able to identify product quality and freshness. Qualifications: • Able to work flexible hours (nights, weekends)., • Responsible, dependable, punctual., • Strong communication skills; must be able to speak, read, and understand English., • Clean and professional appearance., • Demonstrates enthusiasm for all things 21c., • Must pass a background check. Education/Formal Training: • High school or equivalent education required. Physical Requirements: • Must be able to stand for long periods of time.

Job DescriptionLine CookLine Cook reports to the Executive Chef and Sous Chef. Responsibilities include: • Setting up station according to restaurant guidelines., • Prepare all food items in a sanitary and timely manner., • Follow recipes, portion control, and presentation., • Restock all items as needed during the shift., • Clean & maintain the station practicing good safety, sanitation & organizational skills., • Proper use of all equipment in station., • Assist with cleaning and organization of kitchen, walk-in coolers, and all storage areas., • Perform additional duties as requested by Chefs. All interested candidates must: • Be committed to quality service., • Have previous experience (position and compensation based upon experience)., • Be available, ESPECIALLY on weekends and holidays., • Ensure food quality is superior and take action to correct any irregularities., • Follow all procedures and policies set forth by the company., • Follow all health and safety regulations., • Ensure kitchen equipment is properly maintained and functioning., • Ability to take direction, work in a team environment and work calmly and effectively under pressure., • Ability to stand during the entire shift, withstand exposure to hot and cold, and able to lift up to 50 pounds., • We are an equal-opportunity employer and participate in E-Verify. We offer various benefit packages based on employment status. Job Types: Full-time

Job Description Catering Sous Chef About Rocky Top Catering Rocky Top Catering is a premier full-service catering company known for delivering exceptional food and hospitality at events throughout the Triangle and beyond. From intimate gatherings to large-scale events serving thousands of guests, our culinary team takes pride in creating memorable experiences through high-quality food, teamwork, and professional service. We are looking for an experienced Catering Sous Chef to join our culinary team. This position is ideal for a motivated culinary professional who enjoys a fast-paced environment, leading a team, and bringing high-quality food to a wide variety of catered events. Position Overview The Catering Sous Chef serves as a key leader in the kitchen and works closely with the Executive Chef to ensure food is prepared and executed to Rocky Top Catering standards. The Sous Chef will use strong culinary, organizational, and leadership skills to help oversee kitchen operations, support catered events, train and manage culinary staff, and maintain a high level of food quality and safety. This is a hands-on leadership position that requires flexibility, strong communication, and the ability to confidently manage a kitchen in a fast-paced catering environment. Key Responsibilities • Assist with the preparation, development, and execution of food and beverage menus., • Assist with planning and executing catered events ranging from 10 to 7,000+ guests., • Produce consistently high-quality food with attention to flavor, presentation, and portion standards., • Follow Rocky Top Catering recipes, specifications, and food preparation standards., • Ensure kitchen operations are organized, efficient, timely, and meet company quality standards., • Step in for the Executive Chef when needed to help plan, organize, and direct food preparation., • Lead and supervise kitchen staff during production and events., • Train, coach, and support culinary team members while maintaining a positive and professional work environment., • Help create staff schedules and provide feedback regarding employee performance., • Troubleshoot issues as they arise and take ownership of finding effective solutions., • Monitor inventory and order supplies as needed to ensure appropriate product levels., • Maintain organization and cleanliness of kitchen and food preparation areas., • Follow and enforce all food safety, sanitation, and workplace safety standards., • Maintain a positive, professional approach with coworkers, clients, and guests., • Understand and utilize P&L information to help support efficient and cost-conscious kitchen operations. Qualifications & Requirements • 2+ years of experience as a Sous Chef, preferably in a catering or high-volume culinary environment., • Strong understanding of cooking methods, ingredients, equipment, and kitchen procedures., • Proven ability to effectively lead, manage, and develop kitchen staff., • Strong organizational skills with the ability to prioritize multiple tasks in a fast-paced environment., • Ability to remain calm, make decisions, and find solutions during high-pressure situations., • Strong attention to detail, accuracy, and consistency., • Knowledge of current culinary practices and industry trends., • Excellent communication and teamwork skills., • Must have reliable transportation and a clean driving record., • ServSafe Certification required., • Ability and willingness to work a flexible catering schedule, including evenings, weekends, and holidays as event schedules require. Preferred Skills • Working knowledge of Microsoft Office and other common computer software., • Experience with high-volume catering, banquets, or large-scale events., • Experience with inventory management and food cost control., • Experience reading and understanding P&L statements. Compensation & Schedule Pay: $25-$26 per hour, based on experience and qualifications. Schedule: Part-time with the potential for full-time hours based on business needs, availability, and performance. Catering schedules can vary and may include weekdays, evenings, weekends, and holidays depending on event needs. Why Join Rocky Top Catering? At Rocky Top Catering, you'll have the opportunity to work alongside an experienced culinary team and be part of a company that produces everything from intimate private events to large-scale catered experiences.

Job DescriptionDescription: Job Title: Head Steward Department: Kitchen Reports to: Executive Sous Chef Effective Date: August 2026 Job Summary: The Head Steward is responsible for overseeing all stewarding operations within the country club kitchen, ensuring the highest standards of cleanliness, sanitation, and organization. This role manages dishwashing, pot washing, waste disposal, and kitchen cleanliness while supporting culinary and food & beverage teams in maintaining an efficient and safe working environment. Duties/Responsibilities: • Maintain strict adherence to health, safety, and sanitation standards (local and state regulations), • Ensure all kitchen areas, equipment, and storage spaces are clean and organized, • Oversee dishwashing, pot washing, and utensil sanitation processes, • Implement and monitor cleaning schedules and deep-cleaning procedures, • Coordinate with chefs and kitchen staff to ensure timely availability of clean equipment and utensils, • Manage inventory of cleaning supplies, chemicals, and stewarding equipment, • Ensure proper handling and storage of all kitchen equipment, • Assist with setup and breakdown for events, banquets, and special functions, • Enforce safety procedures related to equipment use and chemical handling, • Train staff on proper use of personal protective equipment (PPE), • Ensure compliance with OSHA and health department standards, • Respond to and report any safety hazards or incidents, • Oversee proper waste disposal, recycling, and composting practices, • Maintain cleanliness in garbage and loading dock areas, • Support sustainability initiatives where applicable Requirements: Required Skills/Abilities: Strong leadership and organizational skills Ability to work in a fast-paced, high-volume environment Flexible schedule, including nights, weekends, and holidays Education and Experience: High school diploma or equivalent required 2–5 years of stewarding or kitchen operations experience, with at least 1–2 years in a supervisory role Knowledge of sanitation standards and food safety regulations Physical Requirements: Walking around the club campus Must be able to lift up to 35lbs

Job DescriptionDescription: About Plat du Jour (PDJ) Plat du Jour (PDJ) is a precision meal platform producing high-quality, ready-to-eat meals and components at scale. PDJ operates at the intersection of culinary excellence and operational discipline, combining chef-driven food with the consistency, structure, and efficiency of a food manufacturing environment. This is not a restaurant kitchen — our operation is built around batch production, process control, food safety, and consistency at scale. The Kitchen Prep Associate is a foundational member of the production team that makes that happen every single shift. Position Overview PDJ is seeking a reliable, detail-oriented Kitchen Prep Associate to support daily culinary production operations. This is a hands-on role focused on food preparation —batch prep, and ingredient handling tasks that keep the production floor running on schedule and to standard. The ideal candidate has a strong work ethic, takes food safety seriously, follows standardized recipes and instructions with precision, and takes genuine pride in executing consistently across every task they are assigned. This role works under the direct supervision of the Production Manager / Sous Chef and is a critical position in PDJ's daily production operation. Key Responsibilities Kitchen Production & Food Preparation • Execute assigned food preparation tasks including washing, peeling, cutting, portioning, weighing, and organizing ingredients in accordance with standardized recipes and production schedules, • Prepare proteins, vegetables, grains, sauces, and other meal components according to recipe specifications, portion standards, and production targets, • Follow all standardized recipes, batch specifications, and production instructions accurately and consistently, • Support batch cooking operations including measuring, mixing, assembling, and monitoring food components as directed, • Maintain proper temperature control, food handling, and storage practices throughout all stages of preparation, • Label, date, and store all prepped ingredients and components correctly in accordance with FIFO and food safety requirements, • Assist the Production Manager / Sous Chef with any production tasks needed to meet daily output goals Food Safety, Sanitation & GMP Compliance • Follow all GMP (Good Manufacturing Practices) requirements including proper handwashing, personal hygiene, uniform compliance, and facility conduct standards at all times, • Maintain strict allergen awareness and follow allergen handling and segregation protocols as directed, • Complete assigned cleaning and sanitation tasks for workstations, equipment, and kitchen production areas at the start, during, and end of each shift, • Complete all required production and food safety documentation accurately, including temperature logs, production records, and cleaning checklists, • Adhere to all HACCP protocols and food safety standards applicable to a food manufacturing environment, • Report any food safety concerns, contamination risks, or GMP violations to the Production Manager or QA Technician immediately General Production Support • Assist with receiving, organizing, and properly storing incoming ingredients and supplies as needed, • Support equipment setup, changeovers, and cleaning between production runs, • Maintain a clean, organized, and safe work area throughout the shift in compliance with PDJ standards, • Assist other team members and production departments as directed to support overall daily output goals, • Perform other duties as assignedRequirements: Qualifications • Prior experience in a food production, food manufacturing, commissary, catering, or commercial kitchen environment preferred, • Basic knife skills and comfort with high-volume food preparation tasks such as portioning, weighing, and batch assembly, • Understanding of basic food safety and sanitation practices; Food Handler certification preferred or must be obtained within 30 days of hire, • Ability to follow detailed written and verbal instructions accurately and consistently, • Strong attention to detail with a commitment to portion accuracy and recipe compliance, • Reliable, punctual, and able to sustain focused, physical work over the course of a full production shift, • Ability to work effectively as part of a team in a fast-paced, structured production environment, • Comfortable working in a process-driven environment where consistency, speed, and adherence to standards are equally important Physical Requirements • Ability to stand and move throughout the production facility for the duration of a full shift, • Ability to lift and carry up to 50 lbs, • Ability to bend, reach, grip, and perform repetitive hand and arm motions throughout the shift, • Comfortable working in hot, cold, and fast-paced production environments including walk-in coolers and refrigerated prep areas

Job DescriptionDescription: Job Title: Cook Department: F&B Kitchen Reports to: Sous Chef Effective Date: April 2026 Job Summary: North Ridge Country Club is a private club providing its members with prestigious service through a variety of dining outlets on our campus. As a line cook you will be responsible for preparing meals, as well as ensuring food quality and proper storage while always maintaining a clean workstation. This role must be familiar with a commercial kitchen and food preparation. The ideal candidate is customer service oriented, has a positive attitude and works effectively with the team. Supervisory Responsibilities: • None Duties/Responsibilities: • Setting up and sanitizing workstations., • Following prep lists created by chefs., • Grilling, cooking, and frying foods., • Grilling and garnishing hamburgers and other meats., • Performing simple food preparation tasks, such as slicing up meats, fruits, and vegetables., • Completing orders, plating the food, and processing in a timely manner., • Ensuring all food items are properly stored and easily accessible., • Rotating food and stamping the time and date on the food in the coolers., • Cleaning food preparation equipment and areas. Requirements: Required Skills/Abilities: The ability to multi-task and work quickly and efficiently. Strong communication, teamworking, and customer service skills. Manual dexterity and a good sense of taste. Flexibility to work shifts, weekends, nights, and holidays. Ability to work in a stressful, fast-paced environment. Education and Experience: High school diploma or equivalent. On-the-job training in food preparation and sanitation techniques. Previous experience Physical Requirements: Standing for long periods of time Walking around the club campus Must be able to lift 35lbs

Job DescriptionDescription: The 500 Club Line Cook Full-time, mornings, weekend availability Description Job Summary (Essential Functions) The Line Cook prepares food according to club-standard recipes; maintains a neat, clean, and sanitary work-environment; sets up, breaks down, cleans, and sanitizes all work areas. $16-$18 per hour, plus benefits. Requirements: Job Knowledge, Core Competencies and Expectations • Knowledge of basic and advanced culinary fundamentals., • Able to work a flexible schedule and/or overtime, if needed. Job Tasks/Duties • Sets-up work area and requisitions products and supplies needed per standard procedures., • Carefully follows Club-standard recipes while preparing all assigned items or items prepared on the station to which assigned, including:, • Prepared bulk recipes, including soups, sauces, and multi-batch recipes., • Cuts meat, Grilled and char-broiled items to order, Deep-fried foods, Sautéed food, Sandwiches, Salads, and garnishes., • Covers, dates, and neatly stores all meats, poultry, and seafood., • Cleans and sanitizes all work areas., • Notifies supervisor in advance of all expected shortages., • Consistently uses safe and sanitary food handling practices, including those related to personal hygiene., • Returns soiled food preparation utensils and other small wares to the proper areas., • Maintains a clean workstation, including equipment used for food preparation tasks., • Adheres to state and local health and food safety regulations., • Assists washing dishes if needed or as directed by supervisor., • Follow manufacturers’ instructions when operating food production and serving equipment., • Makes recommendations for maintenance, repair, and upkeep of kitchen equipment., • Assists with other duties as instructed by the Sous Chef, Executive Chef, Food and Beverage Manager, or Director of Food and Beverage Licenses and Special Requirements • Food safety certification. Physical Demands and Work Environment • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach., • Push, pull or lift up to 50 pounds., • Continuous repetitive motions., • Work in hot, humid, and noisy environments. Education and/or Experience • High School diploma or GED; two or more years of related experience and/or training., • Able to work a flexible schedule and/or overtime, if needed., • Knowledge of and ability to perform required role during emergency situations. About the 500 Club The 500 Club is a unique sports and entertainment complex whose mission is to provide an atmosphere that fosters fun, friendship, and community for all ages.