Chef jobs in Greenville, NC - 46 jobs

Harbour Pointe is excited to announce the exceptional career opportunity of Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon. Work week is Wednesday-Sunday. Some weeks to exceed 50 hours during peak season. Must be a team player, willing to learn and also willing to coach. Key Responsibilities of the Chef: * Learns and maintains standards in food production and quality. * Expedites orders in a timely manner. * Practices excellent operational sanitation. * Executes scheduled banquet functions. * Maintains a professional relationship with fellow associates. * Helps reduce loss/waste. * Communicates equipment repair needs with management. * Actively participates in training efforts. * Incorporates safe work practices in job performance. * Attends staff meetings. * Checks and dates all deliveries received and report any variances to chef in charge. * Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis. * Processes inventory requisition and receives supplies as necessary for quality production. * Prepares the proper amount of food according to production or forecast sheets and production plans. * Prepares items in accordance with established recipes for a consistent product. Minimum Qualifications for the Chef: * Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience. Other Qualifications: * Serv Safe Certified preferred.

Sodexo is seeking an Executive Chef 2 for ECU Health Beaufort Hospital, located in Washington, North Carolina. ECU Health Beaufort Hospital is a full-service campus of ECU Health Medical Center, one of eastern North Carolina's charming waterway communities on the Pamlico River. With 142 beds and hundreds of dedicated health care professionals representing more than 20 specialties, our progressive facility offers a wide range of inpatient and outpatient services. Enjoy a Monday - Friday work schedule with the ability to flex some weekends as business needs dictate. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being Incentives This position may be eligible for a sign on bonus. What You'll Do manage the daily food production including production planning and controls; ensure Sodexo Culinary Standards including recipe compliance and food quality; manage food costing, controls and compliance; develop menus and manage inventory; have high expectations for customer service and quality of food; have the ability and willingness to develop and train front-line employees; have a passion for food and innovation; have knowledge of special diets and allergens; and knowledge of Sodexo Food Management System (FMS) is preferred. What We Offer Compensation 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring have a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of standards and implement company policies; ServSafe/HACCP knowledge; previous experience working in a high-volume facility (healthcare experience preferred, but open to other segments); and strong mentoring skills and the ability to lead and inspire a culinary team. Who We Are At 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 & Requirements Minimum 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.

The Executive Chef leads all culinary operations at the stadium, delivering high-quality food service for fans, staff, and guests. This role combines leadership, creativity, and sports nutrition expertise to support athletic performance and elevate the fan experience. The Executive Chef collaborates with partners, designs innovative menus, manages food and labor costs, oversees inventory and ordering, and builds a high- performing kitchen team committed to excellence. Core duties for this role include, but are not limited to: Oversee daily operations of the kitchen and venue Lead and develop new menu items based off culinary knowledge and cuisine trends Oversee food preparation and presentation for game days, special events, and VIP experiences Ensure high standards for food quality, presentation, and safety Creatively develop event-based menus ensuring customers' requests and accommodations are met Hire, train, schedule, and supervise the culinary team Maintain kitchen cleanliness and compliance with health and safety regulations Ensure consistent food quality and presentation across all service points Monitor food and labor costs to align with budget goals Ensure monthly inventory takes place along with ordering product for upcoming events Partner with operations teams to support event execution The ideal candidate will have a Culinary degree from four-year college or university; and five or more years of progressive culinary leadership experience in high volume hospitality environments; or equivalent combination of education and experience. Physical Demands 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to use hands to finger, handle, or feel and talk or hear. The employee is frequently required to reach with hands and arms. The employee is frequently required to stand; walk; sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 50 pounds. The employee must be able to run for short periods of time. Specific vision abilities required by this job include close vision, distance vision, peripheral vision and ability to adjust focus. Work Hours Business hours are Monday - Friday 9:00am - 5:00 pm, however, additional hours will be required on weekends, evenings and some holidays. Must work all home games. Our Pitch You come here to make a difference. We are a purpose-led organization, focused on building an inclusive and engaging culture that fosters excellence, collaboration and ingenuity. We strive to be a model employer and cultivator of talent, empowering our teams to drive innovation through the inclusion of diverse thoughts, ideas and perspectives. We operate at the highest standard of excellence, investing in the development of our staff across all levels and embracing differences through a culture of respect and understanding. We are proud to offer a highly competitive perks and benefits package including: Exceptional health and dental rates, and fully covered vision package 401(K) match and an additional annual contribution from the Club Unlimited vacation time 11 paid holidays Paid parental leave Collaborative recognition program and incentives Leadership development programming Online educational platform for personal and professional development Business Resource Groups Employee Assistance Plan (EAP) Paid time off for volunteering Inclusive training and development opportunities aligned with Club values Brewers Home Game tickets, promotional giveaways and other discounts! For more information about our Crew, other benefits and insight into our Club culture please visit our Careers Page.

The Executive Chef leads all culinary operations at the stadium, delivering high-quality food service for fans, staff, and guests. This role combines leadership, creativity, and sports nutrition expertise to support athletic performance and elevate the fan experience. The Executive Chef collaborates with partners, designs innovative menus, manages food and labor costs, oversees inventory and ordering, and builds a high- performing kitchen team committed to excellence. Core duties for this role include, but are not limited to: Oversee daily operations of the kitchen and venue Lead and develop new menu items based off culinary knowledge and cuisine trends Oversee food preparation and presentation for game days, special events, and VIP experiences Ensure high standards for food quality, presentation, and safety Creatively develop event-based menus ensuring customers' requests and accommodations are met Hire, train, schedule, and supervise the culinary team Maintain kitchen cleanliness and compliance with health and safety regulations Ensure consistent food quality and presentation across all service points Monitor food and labor costs to align with budget goals Ensure monthly inventory takes place along with ordering product for upcoming events Partner with operations teams to support event execution The ideal candidate will have a Culinary degree from four-year college or university; and five or more years of progressive culinary leadership experience in high volume hospitality environments; or equivalent combination of education and experience. Physical Demands 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to use hands to finger, handle, or feel and talk or hear. The employee is frequently required to reach with hands and arms. The employee is frequently required to stand; walk; sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 50 pounds. The employee must be able to run for short periods of time. Specific vision abilities required by this job include close vision, distance vision, peripheral vision and ability to adjust focus. Work Hours Business hours are Monday - Friday 9:00am - 5:00 pm, however, additional hours will be required on weekends, evenings and some holidays. Must work all home games. Our Pitch You come here to make a difference. We are a purpose-led organization, focused on building an inclusive and engaging culture that fosters excellence, collaboration and ingenuity. We strive to be a model employer and cultivator of talent, empowering our teams to drive innovation through the inclusion of diverse thoughts, ideas and perspectives. We operate at the highest standard of excellence, investing in the development of our staff across all levels and embracing differences through a culture of respect and understanding. We are proud to offer a highly competitive perks and benefits package including: Exceptional health and dental rates, and fully covered vision package 401(K) match and an additional annual contribution from the Club Unlimited vacation time 11 paid holidays Paid parental leave Collaborative recognition program and incentives Leadership development programming Online educational platform for personal and professional development Business Resource Groups Employee Assistance Plan (EAP) Paid time off for volunteering Inclusive training and development opportunities aligned with Club values Brewers Home Game tickets, promotional giveaways and other discounts! For more information about our Crew, other benefits and insight into our Club culture please visit our Careers Page.

About the Role: The Sous Chef plays a crucial role in the kitchen, supporting the Executive Chef in managing kitchen operations and ensuring the highest quality of food preparation and presentation. This position is responsible for overseeing the daily culinary activities, including menu development and execution, while maintaining a focus on cuisine. The Sous Chef will also be instrumental in training and mentoring kitchen staff, fostering a collaborative and efficient work environment. Additionally, this role involves maintaining food safety standards and ensuring that all dishes meet the restaurant's quality expectations. Ultimately, the Sous Chef contributes to creating an exceptional dining experience for guests, enhancing the restaurant's reputation in the fine dining sector. Minimum Qualifications: Proven experience as a Sous Chef or in a similar role within a fine dining establishment. Culinary degree or equivalent professional training. Strong knowledge of menu development. Preferred Qualifications: Experience in a leadership role within a kitchen environment. Familiarity with food cost management and inventory control. Certifications in food safety and sanitation. Responsibilities: Assist the Executive Chef in menu planning and development. Supervise and coordinate the activities of kitchen staff to ensure efficient food preparation. Maintain high standards of food safety and hygiene in accordance with health regulations. Train and mentor junior kitchen staff, fostering a positive and productive work environment. Prepare and present high-quality dishes, ensuring consistency and excellence in every plate. Skills: The required skills of menu development and food preparation are essential for creating innovative and appealing dishes that align with the restaurant's vision. Experience in fine dining ensures that the Sous Chef understands the nuances of high-quality service and presentation. Knowledge of multiple cuisines allows the Sous Chef to craft authentic and flavorful dishes that delight guests. Leadership skills are utilized daily to inspire and guide kitchen staff, promoting teamwork and efficiency. Additionally, strong organizational skills are necessary for managing kitchen operations and maintaining food safety standards.

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

* Computer-Only interview* Job Title: Sushi Chef Pay: $13-$15/hr Job Type: Full-time / Part-time Job Summary: Prepare sushi, cut cleanly, follow freshness rules, keep your station tidy, and maintain high sushi quality. Key Responsibilities: * Prep: Make sushi items * Precision: Cut pieces clean * Freshness: Follow freshness rules * Cleanliness: Keep area clean * Quality: Maintain quality Character We Don't Want: * Sloppy - uneven cuts * Careless - old product * Slow - can't keep pace Requirements: * Knife skills * Sushi experience * Clean habits * Detail-focused Career Path Prep Cook → Sushi Chef → BOH Manager → General Manager

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

Agency Dept of Natural and Cultural Resources Division Parks and Recreation Job Classification Title Food Service Supervisor II (S) Number 65037827 Grade NC08 About Us The North Carolina Department of Natural and Cultural Resources (DNCR) takes care of the things that people love about North Carolina. DNCR manages over 100 locations across the state, including 27 historic sites, seven history museums, two art museums, five science museums, four aquariums, 35 state parks, four recreation areas, dozens of state trails and natural areas, the North Carolina Zoo, the State Library, the State Archives, the N.C. Arts Council, the African American Heritage Commission, the American Indian Heritage Commission, the State Historic Preservation Office, the Office of State Archaeology, the Highway Historical Markers program, the N.C. Land and Water Fund, and the Natural Heritage Program. The Department's vision is to be the leader in using the state's natural and cultural resources to build the social, cultural, educational, and economic future of North Carolina. Everyone is welcome. For more information, please visit **************** We encourage you to apply to become a part of our team! Description of Work Do you have a passion for culinary arts? Do you enjoy catering and being of service to others? The Division of Parks and Recreation is seeking a dynamic Food Services Supervisor II for the Vade Mecum Hotel at Hanging Rock State Park. The Food Service Supervisor II is responsible for all day-to-day kitchen operations related to preparing food and beverages for our visitors while taking special care of dietary requests, maintaining food quality and safety standards. Hiring, training and supervising of all kitchen staff. Key Responsibilities • Identify and introduce new culinary techniques to teach new and existing staff. • Work with other staff park staff to ensure groups receive the best service and the kitchen operates at peak performance. • Maintaining product inventory, kitchen equipment and maintenance. Knowledge Skills and Abilities/Management Preferences Recruitment Range: $37,782 - $59,035 To receive credit for your work history and credentials, you must provide the information on the application form. Any information omitted from the application form, listed as general statements, listed under the text resume section, or on an attachment will not be considered for qualifying credit. Candidates meet the minimum qualifications of this position if they meet the minimum education and experience listed on the vacancy announcement. Vacancy specific knowledge, skills, and abilities (KSAs) and/or management preferences are not required. Applicants who possess the following are preferred: Demonstrated experience utilizing cooking equipment in a commercial or institutional kitchen and cooking food in a large-scale operation. Demonstrated experience managing and directing food service employees. Demonstrated experience with food preparation. Demonstrated experience with menu management. Position/Physical Requirements: Typical work schedule is varied Monday - Sunday, 6:00AM to 10:00PM; some weekend and holiday work required. Must have or be able to stand for prolonged periods of time with or without reasonable accommodation. Must be able to frequently exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects with or without reasonable accommodation. Must be able to obtain and maintain CPR, First Aid, and AED Certification. Must have a valid driver's license issued from within the United States or be able to obtain one within 90 days of employment. ServSafe certification. Please note: Job postings close at 11:59:59 p.m. the night before the listed Posting End Date above. ** This is a repost. Previous applicants must reapply to be considered. ** This position is located at: Hanging Rock State Park 1790 Hanging Rock Park Road Danbury, NC 27016 Minimum Education and Experience Some state job postings say you can qualify by an “equivalent combination of education and experience.” If that language appears below, then you may qualify through EITHER years of education OR years of directly related experience, OR a combination of both. See the Education and Experience Equivalency Guide for details. Bachelor's degree dietetics, food management, culinary arts, hospitality management from an appropriately accredited institution; OR High school or General Educational Development (GED) diploma AND four years of supervisory experience in the preparation and serving of food in quantity lots OR An equivalent combination of education and experience. The Human Resources Office (HR) provides comprehensive human resources and safety services to all divisions throughout the agency. Current staffing is over 2,200 positions, plus seasonal/supplemental staffing. The core services include policy administration, employee relations, staff development, benefits, classification and compensation, recruitment and retention, salary administration, diversity and inclusion, performance management, safety and wellness. The HR office supports the mission of the agency by providing policy interpretation, processes, and staff development opportunities in all aspects of HR. The HR office strives to create efficient processes and services that utilize technology to enhance the processes and benefits available to employees as well as expand staff development. Click here to learn about employee perks and benefits. Click here to see the Total Compensation Calculator. Supplemental and Contact Information The Department of Natural and Cultural Resources (DNCR) selects applicants for employment based on required education and experience and job-related knowledge, skills, and abilities without regard to race, religion, color, national origin, sex, pregnancy, gender identity or expression, sexual orientation, age (40 or older), disability, National Guard or veteran status, genetic information, political affiliation, or political influence. We are an Employment First state, ensuring that people with disabilities have equal opportunities to succeed in the state government workplace. DNCR supports pay equity for women, establish paid parental leave for birth, adoption, and foster care, and implement fair chance policies. Join a team that welcomes, values, respects and supports all members of our work community. Application Process Be sure to complete the application in its entirety. Resumes will not be accepted in lieu of completing this application. Information should be provided in the appropriate areas, to include the following: Education, including high school and all degrees obtained, Work Experience, and Certificates & Licenses. It is critical to our screening and salary determination process that applications contain comprehensive candidate information. Answers to Supplemental Questions are not a substitute for providing all relevant information within the body of your application. To receive credit for the supplemental questions, you must provide supporting information within the "Work Experience" section of the application, to support your answers. Due to the volume of applications received, we are unable to provide information regarding the status of your application. The hiring process may take several weeks. Applicants are unable to submit more than one application to an individual posting. Only one application received prior to the closing date will be accepted. Applications must be submitted by 11:59:59 PM on the night prior to the closing date. Degree/College Credit Verification Degrees must be received from appropriately accredited institutions. Transcripts, and degree evaluations may be uploaded with your application. If you have student loans, becoming a state employee includes eligibility for the Public Service Loan Forgiveness Program. Visit ****************** to learn more. Veteran's and National Guard Preference Applicants seeking Veteran's Preference must attach a DD Form 214, Certificate of Release or Discharge from Active Duty, along with the state application. Applicants seeking National Guard Preference must attach an NGB 23A (RPAS), along with the state application if they are a current member of the NC National Guard in good standing. Applicants who are former member of either the NC Army National Guard or the NC Air National Guard, with honorable discharge and six years of creditable service must attach a copy of the DD 256 or NGB 22, along with the state application. ADA Accommodations Consistent with the Americans with Disabilities Act (ADA) and the Pregnant Workers Fairness Act (PWFA), DNCR is committed to the full inclusion of all qualified individuals. As part of this commitment, DNCR will ensure that persons with disabilities, or known limitations covered by the PWFA, are provided reasonable accommodations. If reasonable accommodation is needed to participate in the job application or interview process, please contact the person indicated below. Employment Eligibility It is the policy of the State of North Carolina and DNCR that all employees provide proof of employment eligibility (immigration and naturalization) on the first day of employment. We participate in E-Verify (Employment Eligibility Verification System). Sign On Bonus Eligibility To be eligible for a sign-on bonus, the candidate must not have worked as a probationary, permanent, or time-limited employee in the last 12 months as an employee in North Carolina state government, including without limitation the judicial system, state executive branch agencies, and the university system, subject to the State Human Resources Act. Employee eligible for a sign-on must work at least 20 hours per week. All Sign-on Bonuses are contingent upon budget and final eligibility determination as of the effective date of hire. Additional information regarding the Sign-on Policy can be found here. CONTACT INFORMATION: N.C. Department of Natural and Cultural Resources Division of Parks and Recreation 121 W. Jones Street, Raleigh, NC 27601 ************ EEO Statement The State of North Carolina is an Equal Employment Opportunity Employer and dedicated to providing employees with a work environment free from all forms of unlawful employment discrimination, harassment, or retaliation. The state provides reasonable accommodation to employees and applicants with disabilities; known limitations related to pregnancy, childbirth, or related medical conditions; and for religious beliefs, observances, and practices. Recruiter: Victoria Lykes Email: **********************

Agency Dept of Natural and Cultural Resources Division Parks and Recreation Job Classification Title Food Service Supervisor II (S) Number 65037827 Grade NC08 About Us The North Carolina Department of Natural and Cultural Resources (DNCR) takes care of the things that people love about North Carolina. DNCR manages over 100 locations across the state, including 27 historic sites, seven history museums, two art museums, five science museums, four aquariums, 35 state parks, four recreation areas, dozens of state trails and natural areas, the North Carolina Zoo, the State Library, the State Archives, the N.C. Arts Council, the African American Heritage Commission, the American Indian Heritage Commission, the State Historic Preservation Office, the Office of State Archaeology, the Highway Historical Markers program, the N.C. Land and Water Fund, and the Natural Heritage Program. The Department's vision is to be the leader in using the state's natural and cultural resources to build the social, cultural, educational, and economic future of North Carolina. Everyone is welcome. For more information, please visit **************** We encourage you to apply to become a part of our team! Description of Work Do you have a passion for culinary arts? Do you enjoy catering and being of service to others? The Division of Parks and Recreation is seeking a dynamic Food Services Supervisor II for the Vade Mecum Hotel at Hanging Rock State Park. The Food Service Supervisor II is responsible for all day-to-day kitchen operations related to preparing food and beverages for our visitors while taking special care of dietary requests, maintaining food quality and safety standards. Hiring, training and supervising of all kitchen staff. Key Responsibilities * Identify and introduce new culinary techniques to teach new and existing staff. * Work with other staff park staff to ensure groups receive the best service and the kitchen operates at peak performance. * Maintaining product inventory, kitchen equipment and maintenance. Knowledge Skills and Abilities/Management Preferences Recruitment Range: $37,782 - $59,035 To receive credit for your work history and credentials, you must provide the information on the application form. Any information omitted from the application form, listed as general statements, listed under the text resume section, or on an attachment will not be considered for qualifying credit. Candidates meet the minimum qualifications of this position if they meet the minimum education and experience listed on the vacancy announcement. Vacancy specific knowledge, skills, and abilities (KSAs) and/or management preferences are not required. Applicants who possess the following are preferred: * Demonstrated experience utilizing cooking equipment in a commercial or institutional kitchen and cooking food in a large-scale operation. * Demonstrated experience managing and directing food service employees. * Demonstrated experience with food preparation. * Demonstrated experience with menu management. Position/Physical Requirements: * Typical work schedule is varied Monday - Sunday, 6:00AM to 10:00PM; some weekend and holiday work required. * Must have or be able to stand for prolonged periods of time with or without reasonable accommodation. * Must be able to frequently exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects with or without reasonable accommodation. * Must be able to obtain and maintain CPR, First Aid, and AED Certification. * Must have a valid driver's license issued from within the United States or be able to obtain one within 90 days of employment. * ServSafe certification. Please note: Job postings close at 11:59:59 p.m. the night before the listed Posting End Date above. This is a repost. Previous applicants must reapply to be considered. This position is located at: Hanging Rock State Park 1790 Hanging Rock Park Road Danbury, NC 27016 Minimum Education and Experience Some state job postings say you can qualify by an "equivalent combination of education and experience." If that language appears below, then you may qualify through EITHER years of education OR years of directly related experience, OR a combination of both. See the Education and Experience Equivalency Guide for details. Bachelor's degree dietetics, food management, culinary arts, hospitality management from an appropriately accredited institution; OR High school or General Educational Development (GED) diploma AND four years of supervisory experience in the preparation and serving of food in quantity lots OR An equivalent combination of education and experience. The Human Resources Office (HR) provides comprehensive human resources and safety services to all divisions throughout the agency. Current staffing is over 2,200 positions, plus seasonal/supplemental staffing. The core services include policy administration, employee relations, staff development, benefits, classification and compensation, recruitment and retention, salary administration, diversity and inclusion, performance management, safety and wellness. The HR office supports the mission of the agency by providing policy interpretation, processes, and staff development opportunities in all aspects of HR. The HR office strives to create efficient processes and services that utilize technology to enhance the processes and benefits available to employees as well as expand staff development. Click here to learn about employee perks and benefits. Click here to see the Total Compensation Calculator. Supplemental and Contact Information The Department of Natural and Cultural Resources (DNCR) selects applicants for employment based on required education and experience and job-related knowledge, skills, and abilities without regard to race, religion, color, national origin, sex, pregnancy, gender identity or expression, sexual orientation, age (40 or older), disability, National Guard or veteran status, genetic information, political affiliation, or political influence. We are an Employment First state, ensuring that people with disabilities have equal opportunities to succeed in the state government workplace. DNCR supports pay equity for women, establish paid parental leave for birth, adoption, and foster care, and implement fair chance policies. Join a team that welcomes, values, respects and supports all members of our work community. Application Process Be sure to complete the application in its entirety. Resumes will not be accepted in lieu of completing this application. * Information should be provided in the appropriate areas, to include the following: Education, including high school and all degrees obtained, Work Experience, and Certificates & Licenses. It is critical to our screening and salary determination process that applications contain comprehensive candidate information. * Answers to Supplemental Questions are not a substitute for providing all relevant information within the body of your application. To receive credit for the supplemental questions, you must provide supporting information within the "Work Experience" section of the application, to support your answers. * Due to the volume of applications received, we are unable to provide information regarding the status of your application. The hiring process may take several weeks. * Applicants are unable to submit more than one application to an individual posting. Only one application received prior to the closing date will be accepted. Applications must be submitted by 11:59:59 PM on the night prior to the closing date. Degree/College Credit Verification Degrees must be received from appropriately accredited institutions. Transcripts, and degree evaluations may be uploaded with your application. If you have student loans, becoming a state employee includes eligibility for the Public Service Loan Forgiveness Program. Visit ****************** to learn more. Veteran's and National Guard Preference Applicants seeking Veteran's Preference must attach a DD Form 214, Certificate of Release or Discharge from Active Duty, along with the state application. Applicants seeking National Guard Preference must attach an NGB 23A (RPAS), along with the state application if they are a current member of the NC National Guard in good standing. Applicants who are former member of either the NC Army National Guard or the NC Air National Guard, with honorable discharge and six years of creditable service must attach a copy of the DD 256 or NGB 22, along with the state application. ADA Accommodations Consistent with the Americans with Disabilities Act (ADA) and the Pregnant Workers Fairness Act (PWFA), DNCR is committed to the full inclusion of all qualified individuals. As part of this commitment, DNCR will ensure that persons with disabilities, or known limitations covered by the PWFA, are provided reasonable accommodations. If reasonable accommodation is needed to participate in the job application or interview process, please contact the person indicated below. Employment Eligibility It is the policy of the State of North Carolina and DNCR that all employees provide proof of employment eligibility (immigration and naturalization) on the first day of employment. We participate in E-Verify (Employment Eligibility Verification System). Sign On Bonus Eligibility To be eligible for a sign-on bonus, the candidate must not have worked as a probationary, permanent, or time-limited employee in the last 12 months as an employee in North Carolina state government, including without limitation the judicial system, state executive branch agencies, and the university system, subject to the State Human Resources Act. Employee eligible for a sign-on must work at least 20 hours per week. All Sign-on Bonuses are contingent upon budget and final eligibility determination as of the effective date of hire. Additional information regarding the Sign-on Policy can be found here. CONTACT INFORMATION: N.C. Department of Natural and Cultural Resources Division of Parks and Recreation 121 W. Jones Street, Raleigh, NC 27601 ************ EEO Statement The State of North Carolina is an Equal Employment Opportunity Employer and dedicated to providing employees with a work environment free from all forms of unlawful employment discrimination, harassment, or retaliation. The state provides reasonable accommodation to employees and applicants with disabilities; known limitations related to pregnancy, childbirth, or related medical conditions; and for religious beliefs, observances, and practices. Recruiter: Victoria Lykes Email: **********************

Jack Brown's Beer & Burger Joint is a dive bar with a top-notch burger. Born out of the minds of childhood best friends Aaron Ludwig and Mike Sabin, Jack Browns is a crossroads of great quality and quality fun. Plainly speaking, we like to work hard and play hard, too! We are looking for skilled Line Cooks to join our team. As a Line Cook at Jack Brown's, you will play a vital role in ensuring the smooth and efficient operation of our kitchen, delivering high-quality food to our guests. Your main responsibilities will include preparing food items according to our recipes and specifications, maintaining a clean and organized workstation, and collaborating with the kitchen team to ensure timely food production. You will also contribute to maintaining high food safety and sanitation standards. Requirements Accurately follow recipes and prepare food items, including grilling and frying. Adhere to portion control and presentation standards Maintain a clean and organized workstation, following food safety and sanitation guidelines Collaborate with the kitchen team to ensure timely and efficient food production Assist with the receiving, storing, and rotating of food and supplies Monitor and maintain the quality and freshness of ingredients Adhere to all safety and health regulations Communicate with Front of House to ensure timely and correct service Benefits $15-$17

3050 Evans St Greenville, NC 27834 < Back to search results Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! * Fast hiring process * Flexible part-time or full-time schedule * Growth opportunities * Great team atmosphere and culture Responsibilities * Properly learn and execute all of our recipe procedures * Maintain cleanliness throughout kitchen * Follow company safety and sanitation policies and procedures * Communicate ticket times to Team Members * Keep food orders flowing continuously from the kitchen About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Friendly, warm, and caring demeanor with Team Members * Thinks and acts quickly in a fast-paced, high-volume environment * Ability to use slicers, mixers, grinders, food processors, etc. * Prior experience preferred in a similar food and beverage service and preparation position

Job Description The Sea Glass Cafe in New Bern, NC is looking for a Weekend Breakfast line cook to join our team. We are located on 1803 S Glenburnie Rd. Our ideal candidate is self-driven, punctual, and hard-working must be able to flip eggs in a pan no exceptions be able to stand for at least 5 to 6 hour shift if you do not have Breakfast Experience we are not interested in you we are strictly a Breakfast and Lunch Business we are very Fast Casual are hours of operation are Tues-Sunday 8am to 1pm with openers coming in at 7am. Responsibilities Set up and stock stations with all necessary supplies Chop vegetables, prepare sauces and other food preparation. Cook menu items in cooperation with the rest of the kitchen staff Clean up station and take care of leftover food Stock inventory Meet all cooking SOP, including but not limited to 10 min or less cook times, Proper plate presentation Qualifications Back of the House Breakfast experience preferred Able to meet all scheduling commitments Sundays are mandatory Able to anticipate needs of others in the kitchen and proactively work to meet those needs Must be able to flip eggs in a pan very Strong attention to detail(No Exceptions) This is a Part Time Breakfast Cook position if you cannot work Sundays you need not apply Sense of Urgency We are looking forward to hearing from you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionBenefits: Employee discounts Health insurance Opportunity for advancement 401(k) matching Training & development Sara's is located at 1150 Broad Creek Road New Bern NC is looking for one - two line cook or pizza maker to join our 15 person strong team. Our ideal candidate is a self-starter, motivated, hard-working and can multi-task in a fast pace environment. Your Responsibilities will include: Set up and stock stations with all necessary supplies Chop vegetables, prepare sauces and other food preparation. Cook menu items in cooperation with the rest of the kitchen staff Clean up station and take care of leftover food Stock inventory Qualifications we are looking for: Cooking experience in a RESTAURANT Able to meet all scheduling commitments You must be able to work Weekends. Sunday hours would be 4pm-9pm Able to anticipate needs of others in the kitchen and proactively work to meet those needs Strong attention to detail Multi-task in a fast pace environment Communication Skills Energetic Serve safe is a plus!!! Pay, the most important part! Starting pay during training period $12.00 per/hour Cash tips each shift after training period Raise will depend on YOU Reliable Team Work Initiative Communication Thank you for your interest in employment. We look forward to hearing from you. Thank you, Sara's

Full-time Description Iron Skillet at Kenly 95 Petro is seeking additional Line Cook's to join our kitchen team. The ideal candidate will have a passion for cooking, excellent attention to detail, and the ability to work efficiently in a fast-paced environment. You will be responsible for preparing high-quality meals, maintaining food safety standards, and ensuring customer satisfaction. Requirements Prepare and cook menu items according to recipes and quality standards. Ensure all food is prepared in a timely and efficient manner. Maintain cleanliness and organization of the kitchen and workstations. Follow proper food handling, storage, and sanitation procedures. Work as part of a team to provide excellent customer service. Assist in maintaining inventory and stocking supplies as needed. Monitor food quality and presentation to meet company standards. Adhere to all health and safety regulations. Qualifications: Experience: Minimum 1-2 years of experience as a line cook in a restaurant or similar setting. Skills: Strong knife skills, ability to multitask, and knowledge of various cooking techniques. Teamwork: Ability to work well in a team-oriented environment. Efficiency: Ability to work quickly under pressure without compromising quality. Reliability: Dependable and punctual with a strong work ethic. Flexibility: Willingness to work evenings, weekends, and holidays as needed. Benefits: Competitive pay based on experience. Employee discounts on meals. Opportunities for growth and advancement. Supportive team environment. If you have a passion for cooking and thrive in a fast-paced kitchen, apply today to join the Iron Skillet team at Kenly 95 Petro! Our Company is family-owned and operated since 1964! Kenly 95 is committed to providing a safe work environment. We require a pre-employment drug test and background check as well as random drug testing for employees. This is an on-site position and not remote. Iowa 80 is unable to sponsor a Visa Salary Description Starting Pay $15/Hour

**Sodexo** is seeking an **Executive Chef 2** for **ECU Health Beaufort Hospital,** located in Washington, North Carolina. ECU Health Beaufort Hospital is a full-service campus of ECU Health Medical Center, one of eastern North Carolina's charming waterway communities on the Pamlico River. With 142 beds and hundreds of dedicated health care professionals representing more than 20 specialties, our progressive facility offers a wide range of inpatient and outpatient services. **Enjoy a Monday - Friday work schedule with the ability to flex some weekends as business needs dicta** t **e.** Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, andpatient experience services.Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being **Incentives** This position may be eligible for a sign on bonus. **What You'll Do** + manage the daily food production including production planning and controls; + ensure Sodexo Culinary Standards including recipe compliance and food quality; + manage food costing, controls and compliance; + develop menus and manage inventory; + have high expectations for customer service and quality of food; + have the ability and willingness to develop and train front-line employees; + have a passion for food and innovation; + have knowledge of special diets and allergens; and + knowledge of Sodexo Food Management System (FMS) is preferred. **What We Offer** Compensation 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 Contributions + Paid Time Off and Company Holidays + Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. **What You Bring** + have a strong culinary background, with the demonstrated ability to stay current with new culinary trends; + excellent leadership and communication skills with the ability to maintain the highest of standards and implement company policies; + ServSafe/HACCP knowledge; + previous experience working in a high-volume facility (healthcare experience preferred, but open to other segments); and + strong mentoring skills and the ability to lead and inspire a culinary team. **Who We Are** At 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 completethis form (******************************************************************* . **Qualifications & Requirements** Minimum 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. **Location** _US-NC-WASHINGTON_ **System ID** _981657_ **Category** _Culinary_ **Employment Status** _Full-Time_ _Exempt_ **Posted Range** _$55200 to $83600_ **Company : Segment Desc** _HOSPITALS_ _On-Site_

Job DescriptionLocation: Goldsboro, NC Company: The Wilkinson Firm - Premium Hospitality and Event Staffing At The Wilkinson Firm we serve clients who expect the best. We deliver it through a culture of integrity and care. Our team supports hotel banquets corporate functions and private events throughout Eastern North Carolina. About the Role We are looking for experienced catering chefs who enjoy a fast paced environment and take pride in premium presentation. This role is ideal for cooks who want steady event work on their terms. Responsibilities • Assist in menu preparation and execution for weekly events • Lead small teams in setup plating and service execution • Uphold food safety and sanitation standards at all times • Ensure each event reflects our premium service standards Qualifications • Catering or banquet kitchen experience required • Ability to adapt to different event styles and menus • Strong communication and leadership skills Compensation and Benefits • Pay ranges from 17 to 19 per hour • Mileage reimbursement for 30 miles or more • Flexible weekly scheduling based on event calendar • Opportunities for culinary training and leadership roles Why Join Us You will be part of a team that values skill professionalism and growth. We are building something special and we want you with us.

The Line Cook is responsible for preparing and presenting high-quality food items in a fast-paced, team-oriented kitchen environment. This role ensures compliance with food safety standards and operational procedures while maintaining consistency, cleanliness, and efficiency. The Line Cook operates kitchen equipment, supports event preparation, and contributes to a positive guest experience through excellent food service. Essential Duties and Responsibilities include the following. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Other duties may be assigned. Prepare high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules. Serve meals and prepare for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Use established ticket collection procedures during service. Responsible for records from area worked during service periods. Clean kitchen after preparation and serving, maintaining high standards of cleanliness. Store or discard excess food in accordance with safe food-handling procedures. Keep refrigerators and storerooms clean and neat. Operate and maintain kitchen equipment including fryers, grills, and cutters. Assist in production planning, record keeping and reporting as required. Assist in the ordering and receiving of all food and supplies as required. Report needed maintenance, faulty equipment or accidents to the supervisor immediately. Ensure proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards. Assist pre-game and pre-season preparation as needed, as it relates to food and beverage administrative and operations support. Assist with field tarp duties as necessary. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Must be at least 18 years of age Prior kitchen and cook experience required Must be customer service friendly and maintain a neat appearance Ability to work in a fast-paced, team-orientated environment Strong attention to details and commitment to food quality and safety Education and/or Experience High school diploma or equivalent preferred; three to six months of experience in food and beverage operations, customer service, or hospitality required. ServSafe Food Handler Certification or equivalent preferred Work Hours Hours vary according to the game and event schedule, which will include weekends and some holidays. Some perks include: Ballpark discounts Recognition program and incentives Inclusive training and development opportunities aligned with Club values For more information about our Crew, other benefits and insight into our Club culture please visit our Careers Page.

The Line Cook is responsible for preparing and presenting high-quality food items in a fast-paced, team-oriented kitchen environment. This role ensures compliance with food safety standards and operational procedures while maintaining consistency, cleanliness, and efficiency. The Line Cook operates kitchen equipment, supports event preparation, and contributes to a positive guest experience through excellent food service. Essential Duties and Responsibilities include the following. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Other duties may be assigned. Prepare high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules. Serve meals and prepare for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Use established ticket collection procedures during service. Responsible for records from area worked during service periods. Clean kitchen after preparation and serving, maintaining high standards of cleanliness. Store or discard excess food in accordance with safe food-handling procedures. Keep refrigerators and storerooms clean and neat. Operate and maintain kitchen equipment including fryers, grills, and cutters. Assist in production planning, record keeping and reporting as required. Assist in the ordering and receiving of all food and supplies as required. Report needed maintenance, faulty equipment or accidents to the supervisor immediately. Ensure proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards. Assist pre-game and pre-season preparation as needed, as it relates to food and beverage administrative and operations support. Assist with field tarp duties as necessary. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Must be at least 18 years of age Prior kitchen and cook experience required Must be customer service friendly and maintain a neat appearance Ability to work in a fast-paced, team-orientated environment Strong attention to details and commitment to food quality and safety Education and/or Experience High school diploma or equivalent preferred; three to six months of experience in food and beverage operations, customer service, or hospitality required. ServSafe Food Handler Certification or equivalent preferred Work Hours Hours vary according to the game and event schedule, which will include weekends and some holidays. Some perks include: Ballpark discounts Recognition program and incentives Inclusive training and development opportunities aligned with Club values For more information about our Crew, other benefits and insight into our Club culture please visit our Careers Page.