Chef jobs in Apex, NC

Job DescriptionDescription: The Chef is responsible for overseeing daily Back-of-House (BOH) operations and acting as Manager on Duty (MOD) when scheduled. This role manages BOH staffing, food and labor costs, and ensures operational excellence. Chefs are expected to take full ownership of BOH performance, maintain high culinary standards, and support the Front-of-House (FOH) as needed. Key Responsibilities Sanitation & Organization Ensure all safety and sanitation practices are followed. Maintain a clean, organized, and efficient kitchen at all times. Conduct routine sanitation inspections and maintain compliance with food safety standards. Oversee cleaning and maintenance of all kitchen equipment, hoods, and workspaces. Culinary Execution Prepare food according to recipes, build charts, and quality standards. Work line or expo shifts as needed to support kitchen efficiency. Perform regular food tastings to ensure consistency and quality. Maintain urgency and accuracy in ticket execution. Catering Support Prepare and execute catering orders according to established processes. Ensure catering builds and presentations meet company standards. Staffing & Development Maintain appropriate BOH staffing levels. Provide coaching, feedback, and development to all BOH employees. Support General Manager in developing hourly BOH leaders. Administration & Operations Place, receive, and verify food orders. Track and help control food and labor costs. Ensure compliance with opening/closing checklists. Troubleshoot basic equipment, technology, and operational issues. Engage actively with store goals and contribute to overall success. Attitude & Expectations Demonstrates urgency and reliability. Maintains professionalism and composure under pressure. Works effectively as part of a team. Holds themselves and others accountable. Qualifications Prior restaurant experience. Bilingual in English and Spanish Strong verbal communication and teamwork skills. Basic math skills (addition, subtraction, portioning). Comfort with technology (POS, KDS, ordering portals, Microsoft Excel). Ability to multitask and adapt quickly. Knowledge of how purchasing and portioning impact food cost. Ability to handle basic guest complaints professionally. Local certifications as required by jurisdiction, or an ability to obtain after hire. Requirements: Ability to lift 25+ pounds. Ability to stand or move quickly for extended periods (up to 8 hours). Ability to work in hot and cold environments. Ability to navigate all areas of the restaurant.

Job DescriptionBenefits: Bonus based on performance Competitive salary Free food & snacks Free uniforms Paid time off Training & development Benefits/Perks Competitive Compensation 2 consecutive days off per week Bonus opportunity Career Advancement Opportunities Job Summary Join the Team of the Bongiorno & Son Italian specialty shop and Delicatessen. Our expansion is imminent and there will be room to grow within our company Bongiorno & Son in Lafayette Village Raleigh is looking for an experienced Italian Deli Chef who is well versed in Italian cuisine and butchering specifically sausage making. You must be well versed in Italian cuisine as catering is a big part of the position. This is a hands on position. We are looking for a chef who has a passion and pride in serving great food to great people with a smile on their face. Our ideal Deli Manager is someone who is dedicated, responsible, time-flexible, and has a positive attitude. You will need to be able to work under pressure and learn quickly. Job Duties for the Deli Manager includes but are not limited to : Check food preparation and kitchen to ensure observance of safe, sanitary food-handling practices in accordance with company health and safety guidelines. Estimate expected food consumption, maintain an inventory record and discuss with owners when re-stocking supplies is required. Verify proper portion sizes and consistently produce a high quality product according to the company standards. Prepare, cook and present a variety of dishes within the guidelines of the recipes and presentations. Must be able to work flexible shifts if necessary but you will always have two days in a row off as we are closed on Monday and Tuesday. We also close at 7:00 pm on Wednesday through Friday, 5:00 pm on Saturday and at 2:00pm on Sunday. Closed on Monday and Tuesday We're passionate, we love what we do and we look for those qualities in our team members on all levels. If you're passionate, inspirational, creative, and love the hospitality industry come join the Bongiorno & Son family. If interested please email your resume and tell us a little bit about yourself. We hope to welcome you to our team. Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Qualifications: Previous experience as a chef or cook 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 time management skills Strong leadership skills

Kanki Japanese House of Steaks and Sushi - Teppan Chef Opportunity! Are you looking for a dynamic work environment where you can showcase your culinary skills? Do you thrive on creating delicious meals while entertaining guests? If so, we have the perfect position for you! At Kanki, we are not just serving food; we are creating an unforgettable dining experience. As a highly skilled Teppan Chef, you will be at the heart of our vibrant restaurant, preparing made-to-order teppanyaki dishes right before our guests' eyes. Join us and enjoy fantastic benefits while honing your culinary talents! Job Responsibilities: Prepare and cook a variety of teppanyaki dishes, including steak, chicken, shrimp, and more. Engage and entertain guests with your cooking skills and personality. Maintain cleanliness and organization at the teppan grill station. Qualifications: No formal education required; passion for cooking is essential! Previous experience in a kitchen or restaurant setting is a plus. Ability to work nights, weekends, and flexible shifts. What We Offer: Paid Time Off and comprehensive health benefits including dental, vision, and life insurance. 401k plan to help you save for your future. Employee discounts and paid training to enhance your skills. Opportunity to earn tips in addition to your base pay! Location: Kanki Durham 3504 Mt Moriah Rd, Durham, NC 27707, USA If you're ready to bring your passion for cooking to life and join a fun-loving team, apply now and become a part of the Kanki experience! Work schedule Night shift Day shift Weekend availability Supplemental pay Tips Benefits Paid time off Health insurance Dental insurance Life insurance Vision insurance 401(k) Employee discount Paid training

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Details RALEIGH, NC $55000.00 - $62000.00 Base+Commission/year Description Are you self motivated and great at what you do? Then there's real opportunity to move up within our company. Come Join the team at STIR in Raleigh today! We are currently looking for a Sous Chef with experience. What you will do as a Sous Chef: Hiring, training, and development of hospitality-focused Team Members Upholding the highest standards for food sanitation and quality Consistently enforcing standards for recipe adherence, food preparation, production, and presentation What we're looking for: 2-5 years cooking experience in an upscale casual dining restaurant Excellent communication Proven success in a high- volume restaurant Strong passion for culinary excellence, and service Proven ability to develop your team Knowledge of systems, methods and processes that contribute to great execution Stable job history which demonstrates upward career progression Must be able to stand for long periods of time Must be able to lift up to 50 lbs. Qualifications What we're looking for in a Sous Chef • 2-5 years cooking experience in an upscale casual dining restaurant • Excellent communication • Proven success in a high- volume restaurant • Strong passion for culinary excellence, and service • Proven ability to develop your team • Knowledge of systems, methods and processes that contribute to great execution • Stable job history which demonstrates upward career progression • Must be able to stand for long periods of time • Must be able to lift up to 50 lbs.

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

Role Overview*Craft Your Career* Sodexo is seeking a Executive Chef 2 for Cape Fear Valley Medical Center in Fayetteville. In this role you will be a part of the Food Services management team for this 900+bed facility, supporting patient meals and the retail cafeteria area. Cape Fear Valley Medical Center is a trauma level III acute care hospital and has 733 licensed beds with 78 rehabilitation beds. This hospital is part of the Cape Fear Valley Health System and is the 8th largest health system in the state with 916 patient beds, serving a six-county region of Southeastern North Carolina and more than 935,000 patients annually. What You'll Dolead a team of culinarians to provide high quality meals and food servicemaintain food and health & safety logs within Sodexo and hospital guidelines and requirementseffectively coach, mentor, and train staffprepare orders and maintain appropriate inventorybring innovative and fresh ideas for retail, catering and patient servicescultivate effective interpersonal relationships with patients, customers, and clients in hospital What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringstrong knowledge of HACCPhigh end catering and dining experience and a passion for culinary artsa production culinary background, ideally in a fast paced environment: up-scale restaurant/retail/catering Healthcare experience preferred culinary training and certifications/education is a plus Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Full-time Description Hospitality Starts Here... Welcome to the heart of hospitality! At The Indigo Road Hospitality Group (IRHG), we're on a mission to redefine the hospitality industry, and it all begins with our exceptional team. Founded in 2009 by Steve Palmer, our philosophy is simple: by taking care of our team, we ensure they naturally provide exceptional care to our cherished guests. It's more than just a job; it's a family, a lifestyle, and an exciting journey you won't want to miss. The Role: Executive Chef - O-Ku Raleigh We're in search of a passionate and creative Executive Chef to join the IRHG family at O-Ku Raleigh. As the culinary maestro of our upscale Japanese dining experience, you'll bring your expertise in Japanese cuisine and thrive in the energy of a scratch kitchen environment. If you're a culinary visionary ready to make your mark, we invite you to embark on this thrilling journey with us. What You Need: Culinary Mastery: Proven experience as an Executive Chef with a strong background in Japanese cuisine. Innovative Spirit: A passion for exploring new culinary trends and techniques. Team Leadership: Demonstrated success in leading high-performing culinary teams. Scratch Kitchen Expertise: Experience and expertise in a scratch kitchen environment. Organizational Prowess: Strong organizational and leadership skills. Location: Raleigh, NC- O-Ku Raleigh Requirements EXPECTATIONS: Flexibility: Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation. In general, you can anticipate working 50 to 55 hours a week. As a Valued Member of the Team, You Can Expect: Competitive Compensation: Competitive base pay, performance-based bonuses (paid quarterly), and PTO benefits after 90 days. Health & Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more. Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options. Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership. Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division. Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave. How to Apply: If you are a culinary virtuoso with a love for Japanese cuisine and the skills to match, we invite you to join the O-Ku Raleigh family. Please submit your resume, along with a cover letter highlighting your relevant experience and your approach to Japanese cuisine. O-Ku Raleigh is an equal opportunity employer, and we celebrate diversity in all aspects of our workplace. Everyone has a seat at our table. Note: The above job description is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements.

We are looking for an Executive Chef with solid leadership and Kitchen management skills. The right candidate will be proficient in all aspects of food preparation and have a good knowledge of wine and wine pairings. We are seeking someone who will be a Leader from the front door of the restaurant to the back door. This position is for an acclaimed Wine bar that is gaining ground and growing nationwide Responsibilities · Build a team rapport with General Manager and entire management Staff · Maintain a positive and professional approach with coworkers and customers · Plan and direct food preparation and culinary activities · Collaborate with Culinary Director on menu creation and special menus · Estimate food requirements and food/labor costs · Supervise kitchen staff's activities · Arrange for equipment purchases and repairs · Recruit, Train, and manage kitchen staff · Rectify arising problems or complaints · Give prepared plates the “final touch” · Perform administrative duties · Interact with guests tableside · Maintain and enforce uniform and Kitchen safety standards that conform to Austin Health Code · Comply with nutrition and sanitation regulations Skills · Proven working experience as a head chef · Excellent record of kitchen management · Ability to spot and resolve problems efficiently · Capable of delegating multiple tasks · Communication and leadership skills · Keep up with cooking trends and best practices · Ability to follow core standardized recipe and product specs Benefits · 1 Week Vacation · Health and Dental Insurance · Employee Discount · Bonus/Profit Sharing Job Type: Full-time

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 department is dedicated to providing service excellence, value and enrichment of the student experience in support of academic success. NC State Dining provides campus wide food services to students, staff, and faculty on the North Carolina State University Campus. NC State Dining operates 11 cafes, 3 food courts and 6 dining halls, 3 markets, 2 restaurants, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 190 permanent EHRA and SHRA employees. 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. Essential Job Duties The primary purpose of this position is to serve as Head Chef within NC State Dining and manage the culinary and administrative operations for Clark Dining Hall. Duties include but are not limited to: The Head Chef plans daily food production and assigns staff accordingly to meet production demands; ensures that the food is cooked according to the set recipes and utilizes culinary expertise to present food in an attractive manner. This includes preparing daily production sheets and verifying preparation amounts for accuracy; coordinating the flow of food in the unit; communicating with staff to ensure adequate amount of food is prepared following departmental guidelines for controlling overproduction. Culinary Management * Initiates food service preparation for unit and catering events. Develops recipes and menus, forecasts food consumption, volume of products required to prepare menu, orders products, in conjunction with operating within the financial boundaries of the unit or customer's budget. * Collaborates with purchasing managers to research and source ingredients to meet goals for recipe and work through stocking and service related issues; maintains and controls adequate amounts of inventory. Works within the Cbord food production system, and follows all departmental protocols for Cbord, uses and maintains Cbord order scheduler, service menus, to forecast product and order food accordingly. * Standardizes production recipes to ensure consistent quality. Establishes presentation techniques and meets quality standards. Teaches cooking methods, knife skills, food safety, display cooking, meat fabrication and progression into more complex recipes. Leadership and Administration * Schedules staff using department specific software. Assesses the needs of the kitchen staff and makes changes to meet departmental goals. * Supplies support to front of house (FOH) management by including merchandising suggestions for stations and line set up. Works with management to plan daily work schedules to ensure staff efficiency. * Assists in SHRA and temporary employees' recruitment and selection. Hires, on-boards, and trains new staff assigned to the kitchen. Compliance and Safety * Must be current with ServSafe and follows guidelines set forth. Responsible for maintaining all kitchen and service areas and equipment, ensuring they are clean, sanitary and in proper working condition. * Demonstrates and fosters an environment that is safe for employees and co-workers. Follow guidelines set forth by Wake County Health Department and standard food code rules. Communicates to management if a safety or health compliance issue or concern is brought to the employee's attention. Contribute to maintaining Grade A sanitation rating of 95% or better. * Adheres to all food allergen training and best practices. Communication and Customer Service * Communicates with guests in a professional manner, and accepts feedback professionally. * Ensures prompt service for customers by providing quality food in a prompt manner. * Clearly communicates University-wide and Division-wide communication messages to staff to Bring your culinary and leadership skills to NC State Dining. If you have proven experience as a chef, excel in leadership and are energized by contributing to a high-impact, customer-focused environment, we encourage you to apply. Other Responsibilities * Model the Division's mission and values, introduce the Division's mission and values to the employees, 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 supervisor and colleagues to understand these goals and the workplace culture. * 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. * Incumbent may need to travel to other dining units or grocery store to pick up items using a NC State vehicle. Qualifications Minimum Education and Experience * 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. Other Required Qualifications * Previous culinary experience, including demonstrated knowledge of equipment, cooking methods, measurements, and food safety. * Knowledge of federal, state and local food safety guidelines, be able to follow and instruct on all safety procedures and protocols; incumbent will routinely handle sharp items such as knives and slicer blades as well as be around hot food items, food pans, ovens, fryers, steam tables, grills, etc. * Supervisory experience, including ability to establish performance goals and expectations, and provide positive corrective action to personnel. * Strong written and verbal communication skills to effectively communicate with customers, peers and supervisors; and professionally communicate with multiple levels of employees within the University. * Provide outstanding customer service, including the ability to remain professional and respectful under pressure when dealing with difficult situations, to team and customers. * Able to work in a fast-paced environment, have initiative, and a high level of accuracy and attention to details. * Must be proficient in the use of computers and have the ability to learn new software programs, and the ability to use or learn to use email. * Requires bending, twisting, pulling and pushing. Because of the nature of food service operations and working in a kitchen, you must be able to work in extremely hot and cold conditions. * Must be able to lift 30 pounds above head and up to 60 pounds on rare occasions, with or without reasonable accommodation. Preferred Qualifications * Certified Sous Chef (CSC) or higher * Certified Chef de Cuisine (CCC) or ability to obtain within two years * Accredited culinary program certificate or Associate Degree in Culinary Arts * At least 3-5 years cooking experience in high volume or institution production * At least 3-5 years management experience (planning, forecasting, ordering, budgeting * At least 2-4 years of supervisory experience * Previous experience with a computer food production program. Required License(s) or Certification(s) * ServSafe Certification or the ability to obtain within 90 days of employment * A valid North Carolina driver's license must be obtained within 60 days of start date * Food Allergen trained and certified or ability to obtain within 90 days of employment. * Licenses and certifications must be maintained as a condition of employment. Valid NC Driver's License required Yes Commercial Driver's License required No

Osha Thai Kitchen & Sushi in Holly Springs, NC is looking for wok chefs to join the team. We are located on 242 S Main St. Ste 100. Our ideal candidate will have a solid multi-year track record of producing and presenting high-end Thai wok-fired dishes using fresh house-made ingredients in a fast-paced and high-volume environment. Competitive pay based on experience $20+ per hour Full-Time Work with overtime as needed Uniforms and Free meals Responsibilities: The Wok Chef is responsible for prepping ingredients, preparing, cooking, and plating menu items in accordance with the restaurant's recipes and specifications. The Wok Chef keeps their work area clean, organized, and stocked, throughout the shift. Set up and stock stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cook menu items in coordination with the rest of the kitchen staff Answer, report, and follow chef's instructions Ensure that food comes out simultaneously, in high quality, and in a timely fashion Comply with nutrition and all sanitation regulations and safety standards Qualifications Proven cooking experience, including experience as a line chef, restaurant cook, or prep cook Follows directions for preparing, cooking, and plating using Three Chamber Gas Wok Excellent understanding of various cooking methods, ingredients, equipment, and procedures Accuracy and speed in executing assigned tasks and following recipes Familiar with industry's best practices We are looking forward to receiving your application. Thank you.

Job Details Hope Valley Country Club - Durham, NC Full-Time (More than 30 hours a week) $55000.00 - $58000.00 Salary/year Description Hope Valley Country Club is seeking a talented and motivated Sous Chef to join our culinary team. The Sous Chef will work closely with the Executive Chef to oversee kitchen operations, lead the culinary staff, and ensure an exceptional dining experience for our members and guests. This role requires strong leadership, a passion for culinary excellence, and the ability to thrive in a fast-paced, high-standards environment. Key Responsibilities Assist the Executive Chef in planning, developing, and executing seasonal menus, daily specials, and catered events. Supervise, train, and motivate kitchen staff while promoting a positive, team-oriented work culture. Maintain consistency, quality, and presentation of all food items. Monitor inventory levels, conduct ordering, and manage food costs in alignment with budgetary goals. Oversee kitchen cleanliness, sanitation, and compliance with health and safety regulations. Support the execution of banquets, private dining, and special events with creativity and precision. Step into leadership of the kitchen in the absence of the Executive Chef. Qualifications 3+ years of progressive culinary experience, with at least 1-2 years in a supervisory role; country club, fine dining, or hotel experience preferred. Strong culinary skills and a passion for food, creativity, and innovation. Proven leadership abilities with experience managing and mentoring a team. Excellent organizational and time management skills. Knowledge of kitchen operations, food safety, and sanitation standards. Flexibility to work evenings, weekends, and holidays as needed. What We Offer Competitive salary and benefits package. Opportunities for professional growth and development. A collaborative, supportive environment in one of the premier country clubs in North Carolina. The chance to work with a team dedicated to excellence in member service and culinary innovation. Qualifications Required Skills 3+ years of progressive culinary experience, with at least 1-2 years in a supervisory role; country club, fine dining, or hotel experience preferred. Strong culinary skills and a passion for food, creativity, and innovation. Proven leadership abilities with experience managing and mentoring a team. Excellent organizational and time management skills. Knowledge of kitchen operations, food safety, and sanitation standards. Flexibility to work evenings, weekends, and holidays as needed. Physical Demands & Work Environment Requirements 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 frequently required to: Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus. Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Indoor conditions that may be warm. Work near: grill and fryer. Noise level in the work environment is frequently loud.

Benefits: Bonus based on performance Competitive salary Employee discounts Flexible schedule Free uniforms Paid time off Sous Chef Dunn Location Job Application Description: About MoonRunners Saloon: Join a legendary team at MoonRunners Saloon, a uniquely themed, prohibition-inspired bar and restaurant that's been featured on Bar Rescue and continues to make a name in the Triangle area for bold Southern flavors, handcrafted cocktails, and exceptional guest experiences. We're expanding to our Dunn location and are looking for a skilled and passionate Sous Chef to help lead our back-of-house team. About The Position: The Sous Chef plays a vital role in supporting the Executive Chef with daily kitchen operations, maintaining high culinary standards, and ensuring a smooth, efficient, and inspired kitchen environment. You'll contribute to daily kitchen operations, team development, food quality, inventory, and kitchen leadership while bringing creativity and consistency to our Southern-inspired menu. Key Responsibilities: Work closely with the Executive Chef to manage all kitchen operations, including prep, line execution, and expo during service Train and lead kitchen staff, ensuring adherence to recipes, portion standards, and safety procedures Assist in recruiting, onboarding, and mentoring new team members Ensure kitchen cleanliness, sanitation, and safety compliance at all times Monitor inventory levels, conduct regular food and supply orders, and manage food cost and waste Expedite orders efficiently during busy shifts to maintain timely and accurate food delivery Take initiative in problem-solving and guest satisfaction Our Requirements: 2+ years of experience in a Sous Chef or kitchen leadership role in a fast-paced, high-volume kitchen Strong knowledge of cooking techniques, food safety, and kitchen sanitation Ability to manage inventory, ordering, and cost controls Passion for Southern cuisine, hospitality, and creating memorable guest experiences Comfortable leading a diverse team and staying calm under pressure Must be reliable, punctual, and willing to work nights, weekends, and holidays Preferred Skills: Culinary degree or formal training is a plus Experience with Southern, BBQ, or scratch-kitchen concepts Familiarity with kitchen scheduling and food management software Physical Requirements: Must be able to stand for long periods and lift up to 50 lbs Frequent movement, bending, and working in a hot kitchen environment Location: MoonRunners Saloon - Dunn, NC Ready to help lead the next chapter of MoonRunners Saloon in Dunn? Apply today and bring your passion for Southern hospitality to a team that values creativity, leadership, and culinary excellence. Compensation: $45,000.00 - $55,000.00 per month We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Join Our Team at MoonRunners Saloon! MoonRunners Saloon is a prohibition-era themed restaurant that serves great food and specialty drinks all within a welcoming atmosphere that plays off the one-of-a-kind concept created by celebrity experts. Experience the original concept created by Bar Rescue host, author and industry expert Jon Taffer Sample the specialty menu by celebrity chef Brian Duffy Taste the unique moonshine cocktails made famous by TV-mixologist Russell Davis

Urgent Opportunity: Breakfast Omelette Chef at Western Sizzlin Do you thrive in a dynamic kitchen environment where you can showcase your culinary skills? Would you love to be part of a team that creates delicious meals for satisfied customers every day? Join Western Sizzlin, a beloved brand that has been serving up mouth-watering meals since 1962! As a Breakfast Omelette Chef, you will have the chance to work with high-quality ingredients and learn valuable cooking techniques in a fun and enthusiastic atmosphere. We offer a supportive team environment where your creativity can shine! Key Responsibilities Prepare and cook a variety of delicious omelettes and breakfast items. Ensure food quality and presentation meet our high standards. Maintain a clean and organized kitchen workspace. Collaborate with team members to provide exceptional customer service. What We Offer Opportunity to earn tips in addition to your base pay. Flexible shifts including weekends and holidays. Hands-on training in a friendly, welcoming environment. Career advancement opportunities within the company. Ideal Candidate Passionate about cooking and creating tasty dishes. Ability to work in a fast-paced environment. Team player with a positive attitude. No formal education required; just a love for food! Location: Dunn, NC If you are a motivated individual ready to take your culinary skills to the next level, apply today and join our team at Western Sizzlin! Work schedule 8 hour shift Weekend availability Holidays Day shift Supplemental pay Tips

Are you looking for a Company you can "GROW" with, Look no farther, CMC Hotels can provide this opportunity to you. We believe in Growing People. Our people are the Heart of our organization. The growth and success of our portfolio will be possible by the contribution of our associates who will be recognized, grow and succeed with us. We offer our associates an array of benefits, based on eligibility, including: * Competitive salary based on experience * Quarterly incentives, up to 15% of annual salary * Paid Vacation * Holiday Pay * Medical, Dental, Vision Insurance, available within 30 days * Personal Leave accrual from time of hire * 401k match * Hilton Hotel employee discounts Job Duties: * Manage all activities in the kitchen, including food preparation and production, and assist in management and training of kitchen staff. * Ensure efficient, cost-effective operation and profitability of food production. * Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order. * Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner. * Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications. * Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met. * Maintaining and achieving desired food cost. * Ordering of food products. * Inventory. * Assure kitchen personnel are trained in best cleanliness and sanitation practices. * Communicate with Sales and Catering Team, and Banquet Manager to execute events. * Capable of preparing and executing food services for events up to 150 + people. * Attend BEO meetings. * Responsible for Wake County inspection preparedness. Technical Experience: * High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred. * Minimum 3 years cooking experience in a hotel environment or large catering/event venue. * Previous kitchen supervisory experience required. * Ability to communicate clearly with managers, kitchen and dining room employees, and guests. * Safe Food Handling Certification. * Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs. * Knowledge of the use of commercial kitchen equipment * Micros knowledge is highly desired. Other Requirements: * Must have flexible scheduling to accommodate hotel demands. * Must be friendly, outgoing, and willing to engage guests in conversation. * Strong work ethic and a desire to succeed. * Ability to handle comments and suggestions. * Clean background check, and reliable transportation a must. * Ability to lift, pull and push up to 75 lbs. * Ability to stand for long periods of time and squat, knell and bend for short periods of time.

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. Supervisory experience. Previous experience with a computer food production program such as Cbord. Short order or display cooking, buffet and/or plated meal experience. 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.

Preston Pointe Retirement Community is a premier senior living community located in Morrisville, NC. We offer a luxurious and caring environment for independent living retirees, ensuring personalized service and a variety of upscale amenities and activities. Position: Sous Chef (Full-Time) Salary: $24.00 per hour Work Schedule: Rotating five days per week, to include weekends and holidays. No late nights. Benefits: Competitive wages Comprehensive benefits package, including medical, dental, and vision insurance Life Insurance Paid Time Off (PTO) Flexible Spending Account Job Summary: We are seeking a compassionate and experienced Sous Chef to help enhance our culinary team. The Sous Chef is responsible for assisting the Culinary Director with meal/menu planning, assisting with supervising kitchen staff, and maintaining a well-stocked kitchen. The ideal candidate will have professional cooking experience on a large scale and will be friendly, creative and have a passion for working with seniors. Key Responsibilities: This position is under the direct supervision of the Culinary Director Prepare all dishes following recipes and yield guides, according to department standards Maintain standards of appearance, cleanliness, hygiene, and health standards Maintain recipes, preparation, service and storage sanitation principles Work closely and communicates with the Dining Room Supervisor, servers and Culinary Director to ensure resident satisfaction Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely Start prep work and production of items needed for the day Assist the Culinary Director with the coordination and production of special event functions Establish good working conditions and communication with all staff members Requirements: ServSafe certification Minimum 3 years culinary/cooking experience Ability to work weekends, holidays and flexible hours Ability to communicate effectively, both verbally and in writing Must have strong organizational skills Ability to work with minimal supervision Excellent customer service skills with a patient and kind demeanor Successful background check Pre-employment physical, drug test and TB test Application Instructions To apply, please visit our careers page at ********************************** We are a Drug Free Workplace

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job Details Pittsboro, NC $45000.00 - $54000.00 Base+Commission/month Description Carolina Brewery in Pittsboro is now looking for a Sous Chef. Apply today for immediate consideration! The Carolina Brewery team purposefully cultivates a culture of teamwork and support. We strive to do the right thing by our guests and staff. That means giving our team members the full training and support they need to advance their careers as restaurateurs and business people. We have a long track record of promoting within the company with possibilities of promotions within the Carlina Brewery and other concepts! Responsibilities include: Hiring, training, and development of hospitality-focused Team Members Upholding the highest standards for food sanitation and quality Consistently enforcing standards for recipe adherence, food preparation, production, and presentation Ensure use of BOH systems to achieve optimal kitchen performance; line checks, checklists, opening/closing procedures, prep lists Set expectations and monitor performance standards for kitchen staff What we're looking for in an Sous Chef 2-3 years cooking experience in an upscale casual dining restaurant Excellent communication Proven success in a high- volume restaurant Strong passion for culinary excellence, and service Proven ability to develop your team Knowledge of systems, methods and processes that contribute to great execution Stable job history which demonstrates upward career progression Must be able to stand for long periods of time Must be able to lift up to 50 lbs. What can Carolina Brewery offer you? Enjoy the benefits of a fast-paced, full-service environment Advance your career with continual training and development We promote from within! Above market pay for great experience Benefits: Competitive Salary plus bonus opportunities Paid Time Off Health Dental Vision Insurance Career growth with a growing company Must be able to stand for long periods of time Must be able to lift up to 50 lbs. Qualifications What we're looking for in a Manager • Minimum of 1-2 years management experience in an upscale casual dining restaurant • A degree in Hospitality Management, or similar, is preferred • Ability to coach and develop Team Members • Strong passion for hospitality and service • Knowledge of food and beverage preparation • Working knowledge of local and national health codes • Excellent communication • Must be able to stand for long periods of time • Must be able to lift up to 50 lbs.