Chef jobs in Raleigh, NC - 231 jobs

Intro to Rocky Top Catering At Rocky Top Catering, we believe great events are built on great people. We specialize in high-quality catering that blends thoughtful hospitality, exceptional food, and seamless execution. RTC offers a fast-paced, professional culinary environment where teamwork, creativity, and excellence are valued at every event. Our team members play a vital role in delivering high-quality food and memorable experiences for a diverse range of clients and occasions. As an Event Cook, you ll have the opportunity to work hands-on in both kitchen and event settings, collaborate with experienced culinary and front-of-house professionals, and execute thoughtfully curated menus from start to finish. We value adaptability, attention to detail, and a positive, solutions-oriented mindset. Our kitchens operate with clear systems, strong communication, and a shared commitment to food safety and quality We are a fast-growing full-service catering company delivering exceptional food and service for weddings, corporate events, and special occasions. We re looking for motivated, reliable team members who thrive in a team-oriented, event-driven environment and take pride in their work. Our values We value team members who show up ready to work, follow standards, and support one another through busy event days. We also value sustainable workloads and respect our team s time, allowing BOH professionals to grow their careers without constant burnout. We value initiative, reliability, and a willingness to learn, and we recognize strong performance with opportunities for continued growth and advancement. If you re passionate about food, teamwork, and creating memorable experiences, we d love to have you join us! Roles and Responsibilities Execute prep lists efficiently, accurately, and in a timely manner Label, organize, and stock ingredients to ensure accessibility for team members Prepare food in accordance with established recipes and company standards Perform additional kitchen duties as assigned Maintain a clean, organized, and sanitary kitchen, including dishwashing, surface sanitization, and waste removal Follow direction and assist with event load-in and load-out as needed Properly pack ingredients and menu items to ensure safe and accurate delivery to events Complete all on-site cooking, finishing, plating, and garnishing Adhere to all health, safety, and food sanitation standards Manage event timelines from start to finish to ensure proper execution of client-selected menus Collaborate with Front of House (FOH) managers to remain on schedule, accommodate special requests, and adapt as needed Qualifications and Education Requirements Minimum of two (2) years of experience as a Chef or Cook in a catering environment Strong problem-solving and multitasking abilities Effective communication skills Working knowledge of current cooking best practices and culinary trends Valid driver s license and reliable transportation Availability to work Saturdays and Sundays Compensation Competitive hourly pay based on experience Opportunities for growth and advancement within the company Additional Information This job description is intended to describe the general nature and level of work performed in this role and is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Employees may be required to perform additional job-related tasks as business needs require.

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'

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 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.

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

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 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

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.

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.

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.

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.

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

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

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 cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can 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 Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. 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 regulation 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:** 1245148BR **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.

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.

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 Bonuses * Paid Vacation * Holiday Pay * Medical, Dental, Vision Insurance * Sick Leave * 401k * Marriott Hotel 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. * Assure kitchen personnel are trained in best cleanliness and sanitation practices. * Communicate with Food and Beverage Director, Sales and Catering Team, and Banquet Captain to execute events. * Capable of preparing and executing food services for events up to 400 + people. * Attend mandatory meetings in reference to food and beverage. * Assists Food and Beverage Director as guidance is given. Qualifications: * 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. * 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. * Clean background check, and reliable transportation a must. * Ability to lift, pull and push moderate weight is necessary. * Knowledge of the use of commercial kitchen equipment/Turbo Chef. * Ability to handle comments and suggestions. * PosiTouch knowledge is highly desired.

Job DescriptionLocation: Raleigh, NC Company: The Wilkinson Firm - Premium Hospitality and Event Staffing Premium Talent. Premium Attitudes. Premium Effort. The Wilkinson Firm is expanding in the Triangle region and seeking experienced Event and Banquet Chefs to join our growing culinary roster. We serve high end hotels and event venues across Eastern and Central North Carolina and deliver a polished premium experience every time. About the Role You will execute banquet menus and provide on call culinary support for corporate functions weddings and hospitality events. This is ideal for professionals who want flexible hours with serious culinary standards. Responsibilities • Prepare and execute banquet and catering menus with precision • Maintain a professional kitchen environment that meets hotel expectations • Collaborate with event planners and front of house managers for seamless service • Support setup breakdown and cleanup while maintaining consistency and presentation Qualifications • Background in catering banquets or hotel kitchens • Strong knife skills and solid understanding of kitchen flow • Professional presentation teamwork and reliability Compensation and Benefits • Pay ranges from 18 to 20 per hour • Mileage reimbursement for travel over 30 miles • Flexible scheduling on a weekly basis • Growth into lead or consultant chef roles • Access to skill development classes and quarterly training Be Part of a Premium Team We believe hospitality is a craft and leadership is earned. If that describes you join us and help redefine what service excellence looks like.