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Job Description Position Title: Line Cook Reports To: Executive Sous Chef Location: OMB Ballantyne About OMB The Olde Mecklenburg Brewery (OMB) is a well-known craft brewery located in Charlotte, North Carolina. Founded in 2009, it has become one of the city's premier destinations for beer enthusiasts, serving high-quality beers brewed in adherence to the German Purity Law, Reinheitsgebot. This law, which dates back to 1516, dictates that beer should be made only from water, barley, hops, and yeast, ensuring that OMB's offerings are both traditional and authentic. OMB's original location is situated in the Lower South End (LoSo) neighborhood of Charlotte, where the brewery features a state-of-the-art production facility, a restaurant, and an expansive 1-acre biergarten. The brewery is especially known for its lively and family-friendly atmosphere, hosting numerous events and festivals throughout the year. Its beers are distributed across North Carolina through an independent wholesaler network, making them accessible statewide. In Spring 2024, the brewery expanded by opening a second location in the Ballantyne neighborhood of South Charlotte. This new venue is a significant growth for OMB, featuring a spacious, two-story, 14,000-square-foot restaurant and biergarten, designed to offer even more space for beer lovers to enjoy a wide range of OMB’s craft beers. OMB is particularly proud of its community involvement and commitment to the craft beer movement, consistently offering high-quality brews that range from traditional German-style lagers to experimental seasonal brews. It is a celebrated part of Charlotte's beer scene and an iconic representation of German brewing traditions in the South. About The Role Serve as a member of OMB’s Culinary Team, frequently interacting with both the Culinary Team and Service Team. • Prepare meals to order during service hours, • Ensure that each OMB food item is prepared with the highest quality care, and craftsmanship, • Ensure that all stations remain stocked before and during the meal period, • Follow all recipes and guidelines set forth by culinary management, • Ensure proper cooking techniques and knife skills, • Ensure all food items are properly stored and easily accessible, • Follow food service guidelines set forth by the health department, • $17-20 an hour base pay dependent on qualifications, • Medical, Dental, and Vision insurance coverage (for full-time employees), • Free beer stipend, • 401k with match, • Employee discount (food, merchandise, and beer!), • Family dinner, • Culinary degree or culinary training at a high-volume food establishment, • Knowledge of professional cooking and knife handling skills, • Knowledge of safety, sanitation, and food handling procedures, • Ability to communicate effectively with co-workers and managers, • Ability to transport up to 50 pounds, • Ability to work calmly and effectively under pressure, • Understanding of proper use and maintenance of major kitchen equipment, • Dedication to quality, no shortcuts, • Integrity, do the right thing, • Service-minded, • Point of pride in the community, • Lead, don’t follow, • All candidates must pass a pre-employment/post offer background check, • Applications are reviewed regularly for both locations. If we would like to move forward with the interview process, HR will contact you via phone or email., • Positions are posted and maintained regularly. If you have not received any communication from HR, we may not have an open position at the time, but may contact you for a future position., • OMB Participates in E-Verify for employment verification., • OMB is an equal opportunity employer that hires individuals based on job-related qualifications and abilities. Compensation details: 17-20 Hourly Wage PI1b5e00508e1c-25405-40185217

We believe there should be no difference in how we treat and serve one another in the kitchen and how we treat and serve our guests in the dining room. It starts with how we treat and serve one another in the kitchen â with dignity, respect, and care. The ideal candidate will have the ability to

We believe there should be no difference in how we treat and serve one another in the kitchen and how we treat and serve our guests in the dining room. The Executive Sous directly oversees the day-to-day operations of all areas of the kitchen including production/prep, private parties and special ev

We believe there should be no difference in how we treat and serve one another in the kitchen and how we treat and serve our guests in the dining room. Superica brings sunshine to the Queen Cityâ s Strawberry Hill neighborhood, with an Old-West inspired, relaxed yet upbeat vibe and Tex-Mex cuisine

Job DescriptionSous Chef – Confidential Client (Charlotte, NC) Full-Time | Salary | On-Site We are partnering with a modern, chef-driven hospitality concept in Charlotte to hire a Sous Chef who can support daily kitchen operations, lead line execution, and ensure consistent, high-quality food in a fast-paced environment. This role works closely with the Executive Chef and is an excellent opportunity for a hands-on, growth-minded culinary leader. About the Role The Sous Chef will: • Lead and support daily BOH operations, • Execute a seasonal, scratch-made menu with consistency and attention to detail, • Maintain high standards for food quality, presentation, and speed, • Run service, manage expo, and assist the Executive Chef in all kitchen leadership duties, • Train, coach, and develop BOH staff, • Assist with inventory, ordering, waste control, and cost awareness, • Recent (last 5 years) experience in an upscale casual or fine dining restaurant, • High-volume experience of at least $4M in annual revenue, • Minimum 3 years of kitchen leadership (Sous Chef or strong Lead Line Cook ready for next step), • Experience in a scratch kitchen environment, • Strong line execution and ability to run shifts independently, • Solid knowledge of food safety and sanitation, • Ability to work nights, weekends, and holidays, • Strong communication skills and a team-first mindset Preferred: • Experience with ordering, inventory, or cost control, • Competitive salary and performance-based bonus opportunities, • Comprehensive medical, dental, and vision insurance, • Paid time off and paid holidays, • Employee meals and dining discounts, • Leadership development, mentorship, and growth pathways, • Supportive, team-oriented culture with strong work-life balance initiatives, • Opportunity to contribute to seasonal menu features, • Stability and long-term career potential with an expanding brand, • Chef-driven, seasonal, modern menu, • Highly collaborative kitchen culture, • Clear growth opportunities as the concept expands

Job Description Are you a hands-on culinary leader with deep roots in the Charlotte dining scene? We are seeking a talented Executive Sous Chef to help lead the kitchen at one of Charlotte’s most respected upscale concepts. This is an outstanding opportunity to join a stable, people-first restaurant group with a track record of success and exciting expansion plans in the Charlotte market. If you thrive in a high-volume, scratch kitchen, love developing teams, and are passionate about delivering exceptional guest experiences through outstanding food quality, we want to meet you! Executive Sous Chef Responsibilities: • Train, coach, and develop a large BOH team to perform at their best every day, • Maintain a hands-on leadership presence during prep and service, • Bring structure, organization, and accountability to kitchen operations, • Step in to lead the kitchen in the absence of the Executive Chef, • Partner with the Executive Chef to execute culinary vision and operational goals, • Ensure excellence in food quality, presentation, and consistency, • Oversee inventory, ordering, scheduling, and cost controls, • Maintain the highest food safety and sanitation standards, • 3+ years of experience as an Executive Sous Chef or Chef de Cuisine, • Recent experience in an upscale casual or fine dining Charlotte restaurant, • Leadership experience in a high-volume ($4M+), scratch kitchen environment, • Experience in both corporate and independent restaurants strongly preferred, • Strong operational skills, including inventory, labor management, and food cost analysis, • A true passion for cooking and how food quality impacts the guest experience, • Competitive salary up to $80K + bonus potential, • Strong health insurance benefits, • 2-3 weeks PTO/Vacation, • Monthly schedules with rotating weekends off, • People-first culture with extremely low turnover, • Real career growth with a respected multi-market restaurant group, • Established and reputable company with strong hospitality roots, • Expansion plans in Charlotte within the next year

Job Description Upscale Sous Chef Are you an upscale and professional Sous Chef focused on exceptional guest service and delicious food? This is an exciting opportunity to join a respected restaurant group that values high-quality products and a positive dining experience. If you are ready to make a difference for every guest, we encourage you to apply! Upscale Sous Chef Benefits & Compensation • Competitive hourly pay (45 - 50 hour work week) plus monthly bonus program., • Exceptional training program to enhance your skills., • Achievable growth potential within the organization., • Must be able to travel for training opportunities. Upscale Sous Chef Requirements & Qualifications • Minimum 3 years in a restaurant leadership position., • Experience in a full-service upscale casual or fine dining environment., • Proven track record in a higher volume restaurant with sales exceeding $4 million., • Self-starter with a positive attitude and a people-first mentality. Upscale Sous Chef Day-to-Day Responsibilities • Lead and motivate a team to deliver outstanding culinary experiences., • Ensure high standards of food quality and presentation., • Collaborate with management to develop innovative menu items., • Maintain a positive and engaging work environment for all staff., • Take pride in developing team members and fostering their growth.

White Lodging - - Responsibilities: Serve as a Sous Chef in training, learning and practicing full job duties in the absence of the Sous Chef; Mentor and collaborate with Entry and Senior Line Cooks, apprentices, and stewards while managing daily preparation and production in the food outlet; Follo

White Lodging - - Responsibilities: Serve as a Sous Chef in training, learning and practicing full job duties in the absence of the Sous Chef; Mentor and collaborate with Entry and Senior Line Cooks, apprentices, and stewards while managing daily preparation and production in the food outlet; Follo

White Lodging - - Responsibilities: Serve as a Sous Chef in training, learning and practicing full job duties in the absence of the Sous Chef; Mentor and collaborate with Entry and Senior Line Cooks, apprentices, and stewards while managing daily preparation and production in the food outlet; Follo

Goodwin Recruiting - - Responsibilities: Lead and train kitchen staff; Manage inventory and food costs; Maintain safety and sanitation standards; Ensure consistency and high-volume operations; Coach and motivate team.

Avolta - - Responsibilities: Supervise day-to-day kitchen staff activities and assign tasks; Ensure safety, sanitation, and HACCP compliance; Assist with menu planning and inventory management; Maintain cost control and product quality to maximize profits; Support management in staff development an

Lucky Strike - - Responsibilities: Adhere to the companys mandated F&B menu and purchasing programs; Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary

Gecko Hospitality - - Responsibilities: Partner with the Executive Chef to execute seasonal, chef-driven menus; Lead, coach, and develop a high-performing BOH team; Oversee inventory, ordering, and food cost management; Maintain excellence in plating, presentation, and food quality; Ensure complian

Informs the Executive Chef and Director of Food and Beverage Services of all activities and operational problems, making suggestions for improvement and corrections as needed. Responsible for the direction of the department in the absence of the Executive Chef. Assists the Executive Chef in planning

Kimpton Hotels - - Responsibilities: Lead all aspects of the kitchen in the absence of the Executive Chef; Lead and train kitchen staff and establish a working schedule; Order, stock, and inspect the quality of all food items; Maintain budgeted labor costs and assist in controlling overtime; Ensure

Goodwin Recruiting - - Responsibilities: Lead and motivate a team to deliver outstanding culinary experiences; Ensure high standards of food quality and presentation; Collaborate with management to develop innovative menu items; Maintain a positive and engaging work environment for all staff; Take

Job Description Rooster’s Wood Fired Kitchen is looking for an Executive Sous Chef to join our Uptown team. We are known for simple, ingredient driven cooking centered around wood fired meats, fresh seafood, seasonal vegetables, and house made breads. Our kitchen combines the approachable feel of upscale casual dining with the standards, discipline, and attention to detail of fine dining.As part of Noble Food & Pursuits, we are committed to creating exceptional dining experiences while giving back to the communities that support us through local outreach and charitable efforts. We invest in our team’s growth through hands on training, cross learning, and mentorship, building a culture that supports both personal and professional development. If you are an experienced culinary leader ready to help drive standards, develop people, support cost controls, and lead a high performing kitchen, we would love to talk. Take a look at: to learn more about our concepts, culture, and commitment to hospitality. What We’re Looking For • 3+ years of kitchen leadership experience in a high volume, chef driven environment, • Strong foundation in classic cooking methods, knife skills, sauce work, plating, prep systems, and service execution, • Ability to lead with confidence, urgency, accountability, and professionalism, • Experience overseeing food quality, prep execution, kitchen organization, and service readiness, • Strong understanding of food safety, sanitation, HACCP practices, line checks, labeling, cooling, and storage procedures, • Experience with inventory, ordering, receiving, scheduling, invoice accuracy, and food cost awareness, • Strong communication skills with the ability to train, coach, correct, and develop back of house team members, • Help lead day to day kitchen operations alongside the Executive Chef, • Oversee sous chefs, line cooks, and dish staff to keep the kitchen organized, prepared, and operating at a high level, • Support service execution while maintaining standards for food quality, consistency, plating, cleanliness, and kitchen discipline, • Ensure prep, production, station readiness, and daily line responsibilities are completed correctly and on time, • Help enforce food safety and sanitation standards including logs, labeling, cooling, storage, HACCP procedures, and line checks, • Assist with training, development, performance accountability, and ongoing support for back of house team members, • Support scheduling, labor awareness, productivity, and staffing based on business needs, • Assist with ordering, receiving, invoice accuracy, inventory, waste reduction, and food cost control, • Work with the Executive Chef on features, menu updates, seasonal changes, and special event execution, • Help maintain equipment, facilities, and cleaning routines to keep the kitchen operating safely and efficiently, • $60,000 to $70,000 per year based on experience, • Health and dental insurance options, • Paid time off, • Employee discounts at all Noble Food & Pursuits locations, • Opportunities to learn, grow, and explore future career paths within our portfolio of concepts, • A team environment that values collaboration, creativity, development, and great food

Job Description Shads Landing the premier independent living community for active seniors in Charlotte, is now hiring for a full-time Temporary Sous Chef. About the Position: This position prepares nutritious, appetizing, and attractive meals, while working as a team with other culinary services members to provide smooth, efficient and safe operation of the kitchen area. This individual must have a friendly, professional, and energetic personality and have a passion for improving the lives of others. The successful candidate for this position must be 18 years of age and have two years’ experience in institutional or full service restaurant cooking. This individual will have knowledge of and ability to conform to food service sanitation practices and will maintain food handlers permit as necessary to fulfill state regulations. The successful candidate for this position will communicate in a clear and concise manner with our residents and staff. This individual will possess organizational skills as well as excellent customer service skills. In addition, the successful candidate will work well under time constraints and be able to meet deadlines. Our Mission: Our residents deserve the best so we are seeking people who understand hospitality, integrity and compassion. We believe patience, loyalty, understanding, and hard work are the core components of rewarding lives and careers. If this interests you, come join our team! How to Apply: Please come by and complete an application (no phone calls), we would love to meet you! OR Submit your resume for consideration. We do pre-employment background checks, employment verifications, and reference checks. Shads Landing is an Equal Opportunity Employer. Company DescriptionWe believe that Shads Landing is so much more than walls and windows - it's a place for our residents to enjoy home-cooked meals, game nights, or a quiet evening with family and friends. At Hawthorn Senior Living, our retirement communities offer seniors the opportunity to enjoy the benefits of living in a community environment while maintaining independence and privacy. Our caring concern for our residents is the foundation that leads to outstanding resident services. As contributing members of the communities we serve, what is most important is that we love our residents. We care about people and because our residents deserve the best, we are looking for employees who understand caring and compassionate customer service. Working in our retirement communities, you will have the opportunity to make a difference in the lives of our seniors every day.We believe that Shads Landing is so much more than walls and windows - it's a place for our residents to enjoy home-cooked meals, game nights, or a quiet evening with family and friends. \r\n\r\nAt Hawthorn Senior Living, our retirement communities offer seniors the opportunity to enjoy the benefits of living in a community environment while maintaining independence and privacy. Our caring concern for our residents is the foundation that leads to outstanding resident services. As contributing members of the communities we serve, what is most important is that we love our residents. We care about people and because our residents deserve the best, we are looking for employees who understand caring and compassionate customer service. Working in our retirement communities, you will have the opportunity to make a difference in the lives of our seniors every day.

Job Description At Field Pea Catering, the catering branch of Rooster’s Wood Fired Kitchen SouthPark, we are looking for a Lead Catering Line Cook to help execute both on property and off property events. Our food is rooted in simple, ingredient driven cooking with wood fired meats, fresh seafood, seasonal vegetables, and house made breads. Whether service is happening at Rooster’s, at a private event, or off site, we are focused on strong execution, consistency, and standards that travel well beyond the restaurant walls. This is a hybrid role for a cook who can support prep and production, work events with confidence, and help the Catering Chef keep things organized behind the scenes. You will be expected to execute events with professionalism, work solo when needed, make smart decisions in the moment, and uphold our standards in different environments. When event business is lighter, this role will stay active through prep and restaurant support, providing full time hours and steady development. This is a strong position for someone who is close to taking the next step into a Sous Chef role. To learn more about Noble Food & Pursuits, our concepts, and our culture, please visit . What You’ll Do • Execute food for on property and off property catered events with consistency, urgency, and professionalism, • Work events independently when needed, including running stations, managing timing, and maintaining standards without direct supervision, • Make smart decisions in the moment and adjust to changing event needs while protecting quality and execution, • Support the Catering Chef with prep, scheduling support, kitchen communication, and event readiness, • Help organize production for events, including prep lists, packing, transport readiness, and execution details, • Maintain strong mise en place and support prep or line execution at Rooster’s SouthPark when event volume is lighter, • Ensure food quality, presentation, and service standards are upheld in every setting, • Maintain a clean, organized workspace and follow food safety and sanitation standards at all times, • Work closely with chefs and fellow team members to support service and event success, • 2+ years of experience in a high volume kitchen, • Strong foundation in cooking methods, knife skills, station organization, and plating, • Ability to work independently at events and execute with confidence in different environments, • Strong judgment and the ability to make decisions quickly while maintaining standards, • Ability to stay organized, calm, and focused under pressure, • Reliable, detail oriented, and committed to strong execution, • Full time hours with steady work across events, prep, and restaurant support, • Opportunity to build leadership skills through real event execution and operational responsibility, • A strong bridge role for someone preparing for the next step into kitchen leadership, • Employee discounts at all Noble Food & Pursuits locations, • Opportunities to learn, cross train, and grow within Noble Food & Pursuits, • A structured kitchen environment with clear expectations and high standards

Job Description We enrich the lives of those we serve by providing a nurturing environment that fosters joy, purpose, and well-being. The Sharon at SouthPark is a continuing care retirement community for senior residents located near the heart of SouthPark. We are a non-profit long-term care facility that offers independent living, assisted living, and skilled nursing care. At the Sharon at SouthPark our team member's number one responsibility is to deliver compassionate resident care every time! We believe by demonstrating our unifying principles of stewardship, unity, purpose, excellence in service, respect, and beauty this can be achieved daily. SUMMARY The primary purpose of this job position is to be responsible for creating an enjoyable dining experience for residents and their guests in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Lead Line Cook,Sous Chef, Executive Chef, Culinary Service Managers and/or Director of Culinary Service, to assure that quality service is provided. Under the supervision of the Chef, the Roundsman is responsible for hot/cold food preparation including accompaniment and garnishes, assisting where needed, ensuring quality control, cleaning and organizing. ESSENTIAL DUTIES AND RESPONSIBLITIES include the following (other duties may be assigned): • Comprehensive knowledge of food preparation and handling technique., • General knowledge of safety and sanitation rules and practices., • Ability to work independently with proper direction given., • Has latitude to cope with some problems., • Confers with Chef or Lead Line Cook on unusual problems., • Responsible for hot/cold food preparation including accompaniments and garnishes., • Prepares hot and cold entrees, soups, vegetables following preparation sheets and provided recipes for dining room service, healthcare center, and special functions., • Does advance preparation as indicated., • Serves eye-appealing, tasty food items following recipes provided for preparation and plate service of food., • Completes food temperature checks each meal. Tastes all food items prepared., • Completes preparation records and stores food items properly at close of meal service., • Ability to work in multiple venue types and workstation assignments., • Cleans work area and equipment used in food preparation., • Must take necessary precautions and follow correct procedure for lifting and bending., • Follows safety and sanitation rules and practices., • Ensures that all hot/cold food preparation and assembling is done in accordance with established procedures., • Demonstrates knowledge of fire safety procedures and assists with evacuation of residents to a safe location in the event of fire or other emergency., • Provides clean, safe and neat environment for residents, self and team members., • Cooperates with staff of other departments in performing job duties., • Follows all Policies & Procedures of The Sharon at SouthPark; including the consumption of food on property To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Must be able to read, write, speak and understand English, ability to get along well with others; to demonstrate flexibility and patience; to work as a member of a team; to demonstrate a high level of sensitivity and interest in people, especially older adults. Must have patience, tact and cheerful disposition. EDUCATION AND EXPERIENCE: • High School Diploma or equivalent. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to lift, climb, or balance and stoop, kneel, crouch or crawl. Specific vision abilities required on this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Candidate must be a minimum of eighteen (18) years of age with ability to lift up to twenty-five (25) pounds or more and able to stand on tile floors for an eight (8) hour shift. Ability to see or hear, or to use prosthetics that will enable these senses to function adequately to assure position requirements can be fully met. Sufficient manual dexterity to operate a fire extinguisher; to manipulate kitchen equipment, including a slicer, chopper, processor, knives, etc. WORK ENVIRONMENT: The work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Subject to moderate physical an emotional stress associated with food service. Works in dining room and kitchen of food service area. While performing duties of this job, the employee will have potential exposure to cleaning chemicals, biohazardous materials, blood/blood borne pathogens, other bodily fluids and residents with communicable diseases. The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. The Sharon at SouthPark is an Equal Employment Opportunity (EEO) employer. Taking care of our residents begins with taking care of our Employees. Per company policy Proof of Influenza vaccine and/or approved medical/religious exemption is required for all employees.

Job 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 DescriptionDescription: Starting at: $18/hour Benefits: Medical, Dental, Vision etc. Our mid-shift cooks are responsible for executing high-volume inflight and corporate catering orders with precision and efficiency. This position is expected to work independently, maintain strict quality standards, and support overnight production and fulfillment needs. Mid-shift cooks serve as lead production team members on their shift, mentoring junior cooks and helping ensure all trays, bulk items, and catering orders are accurate, properly labeled, and ready for dispatch. While not a formal supervisor, this role acts as a shift leader under the direction of the General Manager. Note: This is a night shift position supporting next-day fulfillment and early dispatch operations. Key Responsibilities Production & Execution • Independently execute all inflight tray types and bulk catering items with zero errors, • Produce corporate, buffet, boxed, and inflight catering items to specification, • Maintain accuracy in portioning, tray assembly, garnishing, labeling, and packaging, • Support protein fabrication and advanced prep tasks with proper handling and food safety standards, • Step into any station as needed to support shift production goals, • All inflight tray types (cheese, sandwich, fruit, NetJets, crudité, breakfast, soup, bulk), • Corporate and BNI catering presentation standards, • Safe temperature controls for hot and cold food production, • Garnish kits, labeling standards, allergen protocols, and catering documentation (tail numbers, tray counts), • Ensure all overnight production is prepped accurately and on schedule for morning dispatch, • Verify tray counts, bulk quantities, and labeling prior to staging, • Maintain organization of completed orders to support logistics and delivery teams, • Train and mentor new cooks on tray assembly, portion control, garnish standards, and labeling, • Assist in organizing prep lists and prioritizing production during high-volume periods, • Support station leadership during peak production or large-scale events, • Provide backup support to Sous Chef during callouts or ramp-up periods Requirements: • 3+ years of professional kitchen, commissary, catering, or high-volume production experience, • ServSafe Manager Certification (highly preferred), • Allergen Certification (preferred) Performance Expectations • Consistently delivers error-free production, • Maintains high standards of cleanliness, food safety, and organization, • Demonstrates initiative and ownership without direct supervision, • Works efficiently under time-sensitive production schedules, • Maintains strong communication with Logistics, QA/Expo, and Guest Services teams, • Protects product integrity from production through staging, • Flexibility to work overnight shifts

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job Description Overview About the Back of House: Our Back of House Team is made up of Line Cooks, Dishwashers, Prep Cooks and Grill Cooks all working together seamlessly to create scratch-made dishes in a fast pace environment. Back of House Team Members at Firebirds work with the Executive Chef and Sous Chefs to create an extraordinary experience for guests through attention to detail in cleanliness, restocking, and organization of their station. What you can expect from us: Our team members are the most important stakeholder here at Firebirds Wood Fired Grill and such an important part of our brand. We ensure that our back of house team members receive extensive training and development, are continuously set up for success, and feel welcomed in our Firebirds family! Never worked in a kitchen before but have a passion for learning more? It will be our pleasure to start you in a role where you can train and develop skillsets in a scratch kitchen setting. Responsibilities What We Expect of You: • Fast, efficient and able to produce a quality product in a timely manner, • Equipped with proper hygiene and uniform standards, • Practices good safety habits when using equipment and handling food, • Be Neat, Clean, and Organized, • Completes closing & weekly cleaning checklists, • Flexible schedules! Time-off on holidays— closed on Christmas and Thanksgiving Day; early closure on Christmas Eve!, • Competitive hourly wage, • New store openings— we are growing and with growth comes opportunities for advancement!, • Extensive training and development— we focus on building your knowledge during training and it doesn't stop there--continued education is a focus to make sure our team members are experts in their positions., • Benefits for eligible team members—medical and paid time-off!, • Team member motivation— discounted meals, exhilarating contests, and thrilling prizes! Qualifications Qualifications: • Excellent communication skills, • Working kitchen knowledge, • Ability to perform simple mathematical calculations, • Ability to work on your feet for 8+ hours a day, • Ability to bend, kneel, and lift items frequently weighing up to 35 pounds, • Ability to maintain positive working relationships with all team members You may also apply in person at your local Firebirds Wood Fired Grill Monday through Friday between 2 pm and 4 pm! Firebirds is an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Description About the Opportunity We are supporting a luxury, ingredient-driven restaurant located within a premier hospitality environment in the Charlotte Market. This is an exciting opportunity for a Sous Chef who thrives in a high-standard, open-kitchen setting and is passionate about seasonal Scratch cuisine, leadership, and culinary excellence. This role plays a key leadership position within the kitchen, supporting senior culinary leadership while helping drive consistency, quality, and team culture. Key Responsibilities • Support the Chef de Cuisine and senior culinary leaders in all kitchen operations, • Lead and supervise daily kitchen execution to ensure exceptional food quality and consistency, • Assist with menu development, recipe execution, and item costing, • Oversee mise en place, station readiness, and service execution, • Maintain strict food safety, sanitation, and temperature control standards, • Train, coach, and mentor line cooks and junior kitchen staff, • Conduct random sanitation and temperature checks throughout service, • Accept or reject ingredients from suppliers based on quality standards, • Ensure proper storage, labeling, rotation, and dating of all products, • Maintain a clean, organized, and professional open-kitchen environment, • Coordinate closely with service leadership to support smooth service flow, • Assist with prep lists, freezer pulls, and end-of-shift kitchen breakdown, • Uphold company policies, procedures, and professional standards Required Experience & Qualifications • Culinary degree or apprenticeship preferred, • Minimum 2 years in a supervisory role, • Strong leadership, communication, and coaching skills, • High attention to detail and quality control, • Ability to manage multiple tasks in a fast-paced environment, • Comfortable working long shifts, weekends, nights, and holidays, • Ability to stand for extended periods and lift up to 30 lbs, • NYC Food Handlers Card / Department of Health certification required, • Multi-lingual skills are a plus Compensation & Benefits • Salary: $65,000 – $70,000 annually, • Health, Dental, and Vision Insurance, • Paid Time Off (PTO), • 401(k), • Commuter Benefits, • Dining Discounts Ideal Candidate Profile This role is ideal for a Sous Chef who: • Enjoys hands-on leadership in a visible kitchen environment, • Values seasonal, ingredient-focused Italian cuisine, • Thrives in a luxury hospitality culture, • Leads with professionalism, consistency, and calm under pressure, • Is passionate about mentoring and team development

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

Job 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 Position: Executive Sous Chef, Modern Steakhouse Compensation: $80,000–$95,000 base salary Schedule: Full-time | Service-driven schedule Benefits: Competitive benefits package including health coverage, paid time off, and dining discounts We are conducting a search for a driven and experienced Executive Sous Chef to support the culinary leadership of a high-performing, chef-driven restaurant group. This role serves as a key partner to the Executive Chef, helping to oversee daily kitchen operations, develop team members, and ensure consistent execution of a quality-focused menu. The Executive Sous Chef will play a critical role in maintaining operational standards while contributing to a culture rooted in hospitality, collaboration, and continuous improvement. The ideal candidate is a hands-on leader who thrives in a fast-paced environment and is passionate about delivering exceptional food and guest experiences. What you bring to the table: • Strong ability to lead and support daily kitchen operations in a high-volume, quality-driven environment, • Experience supervising and developing culinary teams, fostering accountability and growth, • Hands-on approach to food execution, ensuring consistency in preparation, presentation, and portioning, • Ability to uphold and enforce high standards of cleanliness, sanitation, and organization, • Experience monitoring food costs, labor, and operational efficiency, • Comfort reviewing performance data and identifying opportunities for improvement, • Strong communication skills with the ability to collaborate across kitchen and front-of-house teams, • Ability to maintain a positive, productive kitchen culture in a fast-paced setting Why you’ll love working here: • Opportunity to grow within a dynamic, chef-driven restaurant group, • Exposure to diverse culinary influences and evolving menus, • Collaborative culture that values passion, creativity, and team development, • Strong leadership support with opportunities for advancement, • Competitive compensation and benefits package Required Work Experience: • 5+ years of experience as an Executive Sous Chef or similar senior culinary leadership role, • Proven track record of leading kitchen teams and managing food production, • Experience in high-volume or chef-driven restaurant environments, • Strong understanding of kitchen operations, cost controls, and team development Preferred Work Experience: • Experience within multi-unit or growth-oriented restaurant groups, • Exposure to diverse cuisines or globally influenced menus, • Experience supporting financial performance, including labor and food cost management Personal Qualities: • Passionate and energetic culinary leader, • Team-oriented with a strong sense of accountability and ownership, • Detail-driven with high standards for quality and execution, • Adaptable and solutions-focused in a fast-paced environment, • Motivated to grow and develop within a collaborative organization

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

Job DescriptionDescription: Starting at: $18.50/hour + .50 cent Shift Differential; possible increase based on experience and credentials Benefits: Medical, Dental, Vision etc. The Overnight Cook is a mid-senior-level culinary production role responsible for executing high-volume inflight and corporate catering orders with precision and efficiency. This position is expected to work independently, maintain strict quality standards, and support overnight production and fulfillment needs. Overnight Cooks serve as lead production team members on their shift, mentoring junior cooks and helping ensure all trays, bulk items, and catering orders are accurate, properly labeled, and ready for dispatch. While not a formal supervisor, this role acts as a shift leader under the direction of the General Manager. Note: This is a night shift position supporting next-day fulfillment and early dispatch operations. Key Responsibilities Production & Execution • Independently execute all inflight tray types and bulk catering items with zero errors, • Produce corporate, buffet, boxed, and inflight catering items to specification, • Maintain accuracy in portioning, tray assembly, garnishing, labeling, and packaging, • Support protein fabrication and advanced prep tasks with proper handling and food safety standards, • Step into any station as needed to support shift production goals, • All inflight tray types (cheese, sandwich, fruit, NetJets, crudité, breakfast, soup, bulk), • Corporate and BNI catering presentation standards, • Safe temperature controls for hot and cold food production, • Garnish kits, labeling standards, allergen protocols, and catering documentation (tail numbers, tray counts), • Ensure all overnight production is completed accurately and on schedule for morning dispatch, • Verify tray counts, bulk quantities, and labeling prior to staging, • Maintain organization of completed orders to support logistics and delivery teams, • Train and mentor new cooks on tray assembly, portion control, garnish standards, and labeling, • Assist in organizing prep lists and prioritizing production during high-volume periods, • Support station leadership during peak production or large-scale events, • Provide backup support to Sous Chef during callouts or ramp-up periods Requirements: • 3+ years of professional kitchen, commissary, catering, or high-volume production experience, • ServSafe Manager Certification (highly preferred), • Allergen Certification (preferred), • Consistently delivers error-free production, • Maintains high standards of cleanliness, food safety, and organization, • Demonstrates initiative and ownership without direct supervision, • Works efficiently under time-sensitive production schedules, • Maintains strong communication with Logistics, QA/Expo, and Guest Services teams, • Protects product integrity from production through staging

Job Description Sous Chefs at the Whitewater Center (Whitewater) are responsible for supporting the daily operations of the kitchen by providing professional leadership and direction to all kitchen personnel. The Sous Chef will ensure that all recipes, food preparations, and presentations meet the restaurant’s specifications and quality standards while maintaining a safe, orderly, and sanitized kitchen. During peak times, the Sous Chef may be required to operate as an Expeditor. This position is an on-site, full-time, benefits eligible position that reports to the Executive Chef. Responsibilities • Maintain constant communication and collaboration with Kitchen Manager., • Ensure that all stations are stocked, labeled, temped, and quality controlled., • Manage recipe books and ensure kitchen staff follow all recipes and plating guidelines., • Maintain clean and organized kitchen, dish, and storage areas., • Manage staffing levels during shifts., • Actively supervise and motivate employees., • Demonstrate ethical and professional behavior in and out of the workplace., • Excellent communication and leadership skills., • Must be able to safely self-transport over uneven terrain or in a confined space., • Must be able to bend, lean, stand, and kneel on a regular basis and for sustained periods of time., • Must be able to lift and move at least 50 pounds., • Must be able to work outdoors for sustained periods of time and in all weather and environmental conditions., • Must be able to work in shared spaces with other employees and customers., • Access to Whitewater Center's pass activities, • Staff discount program and pro deals, • Health, Dental, Vision, • Flexible Spending Account The Food and Beverage Department delivers exceptional, chef-driven culinary service to Whitewater guests. Whitewater is home to diverse and ever-evolving food and beverage outlets, including full-service and fast-casual dining options. In addition, the Food and Beverage Department oversees catering for private events and Adventure Dining. Working at Whitewater Whitewater’s mission is rooted in the belief that we all share a genetic code that compels us to play outside and share these experiences with others. This mission is accomplished through promoting access and opportunities to play outside and bring people together. Our approach is simple: Make it compelling and easy to engage with nature and invite others to join. Legal Disclosures The Whitewater Center provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, the Whitewater Center complies with applicable state and local laws governing nondiscrimination in employment. This policy applies to all terms and conditions of employment including recruitment, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. NOTICE: Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States. The Whitewater Center is an employer that participates in the E-Verify program.

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Charlotte, NC As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week, • Attainable Bonus Program, • $55K - $65K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description Brasserie Copain is looking for a Sous Chef to join our team. We are known for thoughtful, ingredient driven cooking rooted in French influence, seasonal ingredients, and a commitment to craftsmanship. Our kitchen combines the warmth and energy of a neighborhood brasserie with the standards, discipline, and attention to detail of a chef driven restaurant. As part of Noble Food & Pursuits, we are committed to creating exceptional dining experiences while giving back to the communities that support us through local outreach and charitable efforts. We invest in our team’s growth through hands on training, cross learning, and mentorship, building a culture that supports both personal and professional development. If you are an experienced culinary leader ready to help drive standards, develop people, support cost controls, and lead a high performing kitchen, we would love to talk. Take a look at: to learn more about our concepts, culture, and commitment to hospitality. What We’re Looking For • 3+ years of kitchen leadership experience in a high volume, chef driven environment, • Strong foundation in classic cooking methods, knife skills, sauce work, plating, prep systems, and service execution, • Ability to lead with confidence, urgency, accountability, and professionalism, • Experience overseeing food quality, prep execution, kitchen organization, and service readiness, • Strong understanding of food safety, sanitation, HACCP practices, line checks, labeling, cooling, and storage procedures, • Experience with inventory, ordering, receiving, scheduling, invoice accuracy, and food cost awareness, • Strong communication skills with the ability to train, coach, correct, and develop back of house team members, • Help lead day to day kitchen operations alongside the Executive Chef, • Oversee sous chefs, line cooks, and dish staff to keep the kitchen organized, prepared, and operating at a high level, • Support service execution while maintaining standards for food quality, consistency, plating, cleanliness, and kitchen discipline, • Ensure prep, production, station readiness, and daily line responsibilities are completed correctly and on time, • Help enforce food safety and sanitation standards including logs, labeling, cooling, storage, HACCP procedures, and line checks, • Assist with training, development, performance accountability, and ongoing support for back of house team members, • Support scheduling, labor awareness, productivity, and staffing based on business needs, • Assist with ordering, receiving, invoice accuracy, inventory, waste reduction, and food cost control, • Work with the Executive Chef on features, menu updates, seasonal changes, and special event execution, • Help maintain equipment, facilities, and cleaning routines to keep the kitchen operating safely and efficiently, • $60,000 to $70,000 per year based on experience, • Health and dental insurance options, • Paid time off, • Consistent 5 day work week scheduled around 50 hours, • Employee discounts at all Noble Food & Pursuits locations, • Opportunities to learn, grow, and explore future career paths within our portfolio of concepts, • A team environment that values collaboration, creativity, development, and great food

Job Description Job Overview Responsible for all tasks as needed to make the kitchen run effectively. You will also be an essential part of supervising, leading, and training employees. Must be able to create a standard recipe and follow through exactly. Must have the ability to work well with others and complete required duties within shift. Will be responsible for helping maintain and control the level and quality, cleanliness and safety of the kitchen. Responsibilities and Duties Ordering product for the store. Maintaining a labor budget and keeping up with food costs and waste to specified goals. Maintaining communications with general manger, executive chef, and all delivery drivers. Ensuring food quality is up to Reids Fine Foods standards. Ability to show up to work on time. Tardiness should be reported to the Executive Chef. Tardiness of more than 5 minutes should be reported to direct supervisor via phone call or text message. Ability to communicate any need for time off. Requests need to be submitted two weeks in advance and cannot be made between November 1st and December 31st. Must have ability to lift 25lbs or more. Ability to stand/walk for 8 or more hours per shift. Ability to check in orders and communicate with delivery drivers properly. Ability to understand monthly food margins/inventory expectations. Must help with monthly inventory count. Understanding of weekly schedule of production and how to properly manage a prep list per area in kitchen. Must have understanding of food safety and sanitation, Serve Safe is required for this position. Knife and prep skills such as dicing, slicing, and peeling. Must be able to manage time appropriately. Understands and complies consistently with the standard portion size and recipe specifications. Maintains a clean sanitary workstation area including tables, shelves, equipment, walls, and floors. Open and close the kitchen appropriately by following checklists. Promptly report any equipment or food quality issues to the Executive Chef.

Job DescriptionBenefits: • 401(k), • Bonus based on performance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications:, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job Description Naked Farmer is proud to announce the opening of a new location at the end of 2025! As we prepare to expand into this community, we are seeking dedicated and motivated individuals to join our team. This is an exciting opportunity to be part of a restaurant from the ground up, helping to establish a strong culture, deliver exceptional hospitality, and grow with us as we continue our mission to build a better food system. ABOUT NAKED FARMER: Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As a Sous Chef, you will be instrumental in helping our Restaurant Leaders to foster culinary and hospitality excellence within our scratch-based kitchen. Your passion for cooking delicious food will be a cornerstone as you seek to perfect your craft at every Naked Farmer station. Through consistent execution of recipes, processes, and active training, you will enhance the collective knowledge of our entire restaurant team. You will stand as a beacon of guidance and leadership, investing in the development of our team, leading through the rush of peak service times, addressing guest concerns, and embodying the best practices of our culinary and system operations. Your initiative as a mentor and leader in the kitchen will shine through as you engage in pre-shift meetings, manage shifts, and train new culinary team members according to Naked Farmer's training protocols. Your oversight will ensure that tasks throughout the restaurant are completed punctually and to our quality standards. BENEFITS: • Competitive salary and a vibrant work culture, • Profit-sharing incentives, • Annual paid vacation, • Affordable health, dental, and vision insurance, • Opportunities for career progression within our rapidly growing company, • A complimentary Naked Farmer meal daily YOU WILL: • Inspire and uplift our culinary team by showcasing your expertise in the kitchen, providing warm hospitality, and maintaining a positive demeanor., • Achieve proficiency at all Naked Farmer stations by consistently executing recipes, processes, and procedures, and by actively engaging in training to enhance the team's overall knowledge., • Exhibit command over all menu items by preparing seasonal dishes according to our established recipes and standards., • Coordinate prep lists and waste logs, contribute to food inventory, and maintain a well-stocked and orderly walk-in in collaboration with the Chef de Cuisine., • Acquire knowledge of the restaurant's ordering systems to assist in managing stock levels required for service., • Effectively open and close the restaurant with the aid of checklists and in-depth communication with the team to ensure a smooth shift., • Address guest concerns with creative and effective solutions., • A passion for real, good food and a willingness to learn new culinary skills., • At least one year of leadership experience in a high-volume kitchen., • Two or more years of experience cooking in a high-volume kitchen environment., • Strong culinary abilities, while remaining open to learning and coaching., • Demonstrated strong work ethic and the ability to execute job duties effectively., • Capable of meeting the physical demands of the role, including lifting up to 50 pounds., • A team player who is willing to contribute wherever needed., • Respect and appreciation for your coworkers., • Excellent communication skills., • A commitment to mentor chefs and nurture their growth into future restaurant leaders., • Strong interpersonal skills and the agility to adapt to new challenges., • A keen eye for detail, ensuring excellence in every task. Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. Currently operating six restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months. And yes, all employees enjoy complimentary Naked Farmer meals every day—don't miss out on the sweet potatoes. Join us as we build the future of food together.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Dental insurance, • Employee discounts, • Health insurance, • Paid time off, • Training & development The Sous Chef will join a team of two other Sous Chefs to work closely with the Executive Chef to deliver exceptional, high-quality cuisine that meets high standards. This role is responsible for overseeing kitchen operations, maintaining consistency, and ensuring an elevated guest experience through precise execution and leadership. Key Responsibilities • Culinary Execution, • Prepare and present dishes to exacting fine dining standards, • Ensure consistency in taste, presentation, and portioning, • Oversee plating and final presentation during service, • Kitchen Leadership, • Supervise and train kitchen staff, including line cooks and prep cooks, • Lead service in the absence of the Executive Chef, • Foster a disciplined, professional, and collaborative kitchen culture, • Quality Control, • Maintain strict food quality, freshness, and presentation standards, • Ensure compliance with all health, safety, and sanitation regulations, • Operations Management, • Assist with scheduling and labor management, • Ensure proper storage and labeling of all ingredients, • Service Excellence, • Coordinate timing and communication between kitchen and the front-of-house, • Handle high-pressure service periods with precision and composureQualifications, • Proven experience as a Sous Chef or Senior Line Cook in a fine dining or upscale restaurant, • Strong knowledge of classical and modern culinary techniques, • Leadership and team management skills, • Excellent organizational and time management abilities, • High attention to detail and commitment to quality, • Culinary degree or equivalent experience preferredKey Traits for Success, • Passion for culinary excellence and innovation, • Strong work ethic and professionalism, • Ability to perform under pressure, • Commitment to continuous learning and improvementWork Environment, • Fast-paced, high-standard fine dining kitchen, • Evening, weekend, and holiday availability required, • Physically demanding role requiring standing for long periodsWe're looking for Chefs that are interested in growth, leadership and new challenges and are ready to push the boundaries of hospitality and food. We offer competitive compensation along with benefits including: Salary: $52,500.00 - $60,00.00 per year Benefits: • 401(k), • Dental insurance, • Health insurance, • Paid time off, • Vision insuranceShift:, • Day shift, • Night shift, • Full-time, • Expected hours of 55+ a week., • Weekend availability Qualified applicants will be contacted for an interview process.

Job Description At The Jimmy, we bring the best of Italian cuisine to Charlotte through a vibrant pizzeria and pastaria rooted in scratch cooking, strong ingredients, and genuine hospitality. From hand stretched pizzas fired in our wood burning oven to house made pastas prepared with care, everything we do is built around quality, consistency, and creating a great guest experience. Located in Myers Park, The Jimmy offers a casual but elevated dining atmosphere where great food, warm service, and community all come together. The Jimmy is part of Noble Food & Pursuits, a chef driven restaurant group built on hospitality, craftsmanship, and a deep commitment to people. We believe in developing our teams through hands on training, mentorship, and real opportunities for growth. We encourage every candidate to visit to learn more about our concepts, culture, and values. If you are an experienced Sous Chef who thrives in a fast paced scratch kitchen and enjoys leading from the line, we would love to talk with you. What You’ll Do • Help lead daily kitchen operations and support smooth, organized service, • Work alongside the Executive Chef and other Sous Chefs to uphold food quality, consistency, and execution, • Coach and support line cooks and prep cooks while helping build overall team skill and confidence, • Assist with prep, production, ordering, inventory, and daily kitchen organization, • Maintain high standards for cleanliness, food safety, and station readiness, • 2+ years of experience in a high volume kitchen, • Strong foundation in classic cooking methods, knife skills, sauce work, and plating, • Ability to stay calm under pressure and lead by example during service, • Strong sense of urgency, organization, and follow through, • Commitment to cleanliness, consistency, and doing things the right way, • $55,000 to $65,000 per year based on experience, • Paid time off, • Dining discounts across all Noble Food & Pursuits locations, • Hands on training, mentorship, and opportunities for growth within the group, • A team culture that values great food, strong leadership, and working together the right way

Job Description Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary The Performance Sous Chef I for this account will improve player health and performance through the creation of nutritionally optimal meals and snacks for the players and coaches. The Performance Sous Chef I will be responsible for overseeing the culinary performance staff. Will work to provide fresh, local, balanced, and nutrient-dense meals tailored specifically to the needs of the players and coaches. CHEF RESPONSIBILITIES: • Develop recipes, source, build and implement menus for all player, coach and staff meals and ownership needs, with a focus on nutrient-dense foods to optimize health and performance, • Implement procedures for serving food, as well as rotating and storing food within coolers, freezers, dry storage, etc. applying a FIFO approach (including labeling, dating, rotating, and screening products to meet food safety and organizational standards.) Development of guidelines for discarding or returning products that do not meet the organizational standards, • Synchronize and prepare lunches for the business and administration sector of the organization around the needs of player and coach meals during the off-season ATHLETE CENTERED APPROACH: • Knowledge of nutrition needs and demands of an athlete, • Collaborate with team dietitians as a multi-disciplinary team member of the performance nutrition department and advise on culinary methods and techniques for meals related to the athletes’ needs SKILLS & ABILITIES: • Comprehensive understanding of menu item specifics including, but not limited to, dietary restrictions, food allergies and intolerances, ingredients, preparation processes, holding and serving temperatures, and HACCP guidelines EXPERIENCE & EDUCATION: • A minimum of three (1-3) years of experience in a culinary management role within an athletic nutrition setting (ex. professional sports team, collegiate athletic department, or Olympic team setting) preferred., • Bachelors’ degree in culinary arts, nutrition, food science, and/or related field a plus Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1522655 Flik Hospitality Group Shane Tirpak [[req_classification]]

Oversees all culinary functions in the Chefs absence, including staffing, food production, utility management, and kitchen sanitation; Manages daily kitchen production and food preparation to ensure timely service of resident meals; Directs the preparation and service of all menu items, including ad

We are looking for a motivated and reliable Line Cook to join our fast-paced, high-volume kitchen team.This is a busy restaurant where teamwork, consistency, and attention to detail are essential.At least 1 year of kitchen experience.Experience with pasta is a plus, but not required.ServSafe certifi

The Lead Line Cook is responsible for running kitchen operations while the Executive Chef is not in the kitchen and acting as the second in command in the kitchen while the Executive Chef is working. Communicate misconduct of employees to the Executive Chef. Communicate inventory needs to the Execut

At Rocket Farm Restaurants, the core philosophy that defines our culture is â We serve the person who is serving the guest.Our culture is not something we act out on the floor of the restaurant.It starts with how we treat and serve one another in the kitchen â with dignity, respect, and care.We