Executive chef jobs in Burlington, NC

Executive Chef As the Executive Chef, you will lead all culinary operations, overseeing menu creation, food preparation, and kitchen staff management. You'll ensure exceptional food quality, consistency, and presentation while maintaining high standards of cleanliness and safety. Your creativity and leadership will shape a memorable dining experience for every guest. Key Responsibilities You will be the culinary mastermind of our hotel, crafting exceptional dining experiences that impress and delight our guests. Your daily tasks will include overseeing kitchen operations, managing kitchen staff, and developing innovative menus and dishes. You will report to the Food & Beverage Operations Manager or Director of Food & Beverage. A career as an executive chef can lead to opportunities as a culinary director, corporate chef, or even owning and operating your own restaurant or catering company. Education & Experience Hotel experience is always a plus! Applicants should have: Previous experience in this exact position Previous experience in a similar or related position A combination of education and experience Additional consideration will be given to applicants who have completed special certifications, such as a culinary diploma. What You'll Need to Succeed Eligible to work in the United States Sufficient education and/or literacy needed to identify and read product labels and to communicate with guests about job-related needs. Ability to sit, stand, bend, kneel, and lift as required-with or without reasonable accommodations Availability to work a flexible schedule, including evenings, weekends, and holidays if needed A warm, professional demeanor that reflects HVMG's Culture of Excellence by showing a warm smile, friendly personality, and positive attitude. Why Our Associates Love HVMG Career growth opportunities across our nationwide portfolio Flexible scheduling Access up to 40% of your earned wages before payday with PayActive Paid Time Off (PTO) and Paid Holidays Full healthcare benefits: medical, dental, and vision 401(k) with guaranteed 4% match and no vesting period Exclusive hotel and food & beverage discounts About HVMG Our Be Excellent culture is more than just words on a website -- we live and breathe it. As one associate said in an anonymous survey, "This is the best management company I've ever worked for. They walk the talk from the corporate office to the field." We believe that the hotel business is one of the few industries in which successful career paths can start anywhere on the org chart. You control your destiny, and, if our executives are any indication, today's dishwasher can be tomorrow's Senior Vice President. The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. HVMG is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

Role OverviewAs a natural problem-solver, you thrive on challenges. You're also an expert at implementing solutions. Sodexo is seeking a Executive Chef 2 for UNC Rockingham Hospital located in Eden, NC. UNC Rockingham Hospital is a licensed 25 bed acute care modern hospital with an adjacent 70 bed long term care facility. Located only a short driving distance away of the family friendly city of Greensboro (#6 best places to live in NC!). Centrally located so you can have the best of both worlds- mountains in the fall and the beaches in the summer!IncentivesSIGN ON BONUS AVAILABLEWhat You'll Do have oversight of day-to-day operations. successfully coordinate all required tasks through subordinate supervisors, and frontline staff. deliver high quality food services including retail, catering, and patient meal management operations. achieve company and client financial targets and goals. develop and maintain client and customer relationshipsdevelop strategic plans. ensure HACCP, regulatory and standards compliance. have daily interaction with patients, their families and clinical team to ensure patient satisfaction. create a positive environment; and/orensure Sodexo standards are met. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bring have a work history demonstrating strong employee engagement leadership skills, as well as previous supervisory experience and the ability to work collaboratively. have culinary production experience and a strong background in safety and sanitation compliance. can manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service. are enthusiastic and confident. ability to drive employee success to enhance the value of the food and nutrition team; Iprioritize tasks and exhibit flexibility to take on additional responsibilities as needed; and/ordemonstrate working knowledge of Sodexo Food Management System (FMS) The Market Connection (TMC), Sodexo Menu Graphics (SMG), Catertrax and is proficient in computer skills and report management experience. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Full Time Pastry Chef(Job Number: 2527110) Full-time Description This is a full time position. Responsible for preparing, processing, packaging, and stocking products according to Fresh Foods Standards. Also responsible for providing customer service, cleaning work areas, unloading stock, and reloading salvage products according to Fresh Foods Standards.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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Associates must be at least 18 years of age. PERSONAL SKILLS. Exceptional interpersonal skills. Willingness to participate in and successfully complete required training and to work with the team to increase customer satisfaction and sales. EDUCATION and/or EXPERIENCE. High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience; and culinary experience and sales. LANGUAGE SKILLS. Ability to read and comprehend simple instructions, short correspondence, and memos [in English]. Ability to write simple correspondence [in English]. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the organization who only speak English. MATHEMATICAL SKILLS. Ability to add, subtract, multiply, and divide numbers and to perform these operations using units of American money, volume, and weight measurement. REASONING ABILITY. Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS. Complete Company's training including but not limited to: new hire orientation, food sanitation, customer service network, safety, food safety, and product knowledge. JOB KNOWLEDGE, SKILLS, AND ABILITIES. Has knowledge of cooking terminology, ingredients, and food safety practices; measures; uses a knife; identifies and uses various pieces of small and large kitchen equipment; reads and follows directions/kits; uses all cooking methods; determines degree of doneness in cooked foods; uses portion control tools; garnishes food appropriately. PHYSICAL DEMANDS. The physical demands described here are representative of those that must be met by an associate 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 associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The associate is occasionally required to climb or balance and stoop, kneel, or crouch. The associate must regularly lift and/or move up to 30 pounds [occasionally lift up to 50 pounds] and reaches from 6-72 inches. Specific vision abilities required by this job include close vision, color, and depth perception. WORK ENVIRONMENT The work environment characteristics described here are representative of those an associate encounters while performing 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 associate constantly works in a moderate environment and is frequently exposed to hot, cool, and extreme cold, moving mechanical parts, fumes or airborne particles, and toxic or caustic chemicals. The noise level in the work environment is usually moderate to loud. Work hazards include but are not limited to: hot surfaces, steam, wet floors, hot grease, heavy lifting, knives and other sharp objects, and electrical shocks.Primary Location NC-CARY-STORE 257 - CARY-CRESENT COMMONSJob Fresh Foods / Deli / BakeryJob Posting Dec 11, 2025, 5:35:41 PM-Dec 19, 2025, 4:59:00 AM

Kitchen Manager / Sous Chef Location: Green Valley Grill, Greensboro, North Carolina Hours: Full Time Green Valley Grill is looking for a friendly and energetic Kitchen Manager to join their team of enthusiastic restaurant professionals who provide outstanding experiences to the guests they serve in a fast-paced environment. To deliver the type of outstanding experience we provide our guests, we need remarkable individuals who are committed to making a difference. Our common objective is articulated in our mission, which, in summary, is to be of genuine service to our guests, fellow staff members, owners, and the Earth and her people. To find out more about working with us, click here. What are the responsibilities of a Kitchen Manager / Sous Chef? Communicate clearly and perform consistently while using the mission and values of the organization as your boss Responsible for ensuring that each shift is set up for success, runs smoothly (great cook times, delicious tasting dishes and great moral) and is broken down consistently following our systems Be both a fantastic cook and chef, showing that you are able to one day work a station on the line during a shift with the same energy and interest as creating exciting specials Act as a coach and mentor to fellow colleagues creating a safe, fair work environment Ensure that all orders are read and communicated efficiently making sure to effectively integrating the needs from multiple departments and service team members Lead a team that will prepare a execute food quickly and consistently by following our established systems Taking responsibility for recruiting and hiring great people, then developing them into Lucky Star staff members Take ownership of the financial aspects of the restaurant including payroll, food cost and wastage. Create an environment where leaders are prompted to further develop their skills in order to grow Make sure that all staff members are being involved in all staff members meetings and education opportunities What skills and experience are desired for a Kitchen Manager / Sous Chef? 5 plus years' experience in kitchen leadership in a full-service, moderate to high volume restaurant Strong leadership skills Great interpersonal and communication skills Desire to work in a fast paced, enthusiastic environment Culinary school background is a plus Benefits? Yes. Employee Stock Ownership Plan (ESOP) Health, dental and vision insurance Voluntary Life Insurance 401K Paid annual leave (vacation, sick, personal, etc.) Family medical leave and domestic partner benefits Industry related continuing education and frame of reference opportunities

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

Job Description We are hiring immediately for full time SOUS CHEF positions. Note: online applications accepted only. Schedule: Full time; Days may vary, 11:00 am to 9:00 pm. Weekend availability is required. More details upon interview. Requirement: Prior cooking or food service experience is required. Pay Range: $18.00 per hour to $24.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1486304. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. We are seeking someone with a specific expertise in Wine pairing and Upscale American fare Responsibilities Foster a team rapport with General Manager, Executive Chef, and entire management Staff Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Requirements 2+ years of experience as a Sous Chef Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Maintain and enforce uniform and Kitchen safety standards that conform to Health Code Accuracy and speed in handling emergency situations and providing solutions Familiar with industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in culinary science or related certificate would be a plus Benefit s · 2 Weeks Vacation · Health and Dental Insurance · Employee Discount

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

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

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Garde Chef is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Garde Chef must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen. This role pays an hourly rate of $17.00 to $20.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until November 21, 2025. Responsibilities Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Communication with the Chef, General Manager, and/or Director of Food and Beverage and/or document on any required order sheets when special products are needed, product levels are low or having problems with food quality or presentation. Participates as a team player with specific responsibilities related to preparation, excellent service and delivery of product. Consistent preparation (ie cooking techniques etc.) and presentation based on overall standards, including portion size, of daily special, cold food, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with Chef, General Manger, and/or Director of Food and Beverage to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance. Responsible for cooking, preparation, and packaging food products which is prepared to order or kept warm until sold. Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests. Responsible for portion control and serving temperatures of all products served in the concession stand. Responsible for cleaning, stocking and restocking of workstations and displays. Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens. Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift Knowledge and practice of safe food handling and personal hygiene at all times, including professional/proper dress code and appearance standards. Qualifications Minimum 1 year of Culinary diploma or equivalent in experience strongly preferred Experience in high volume and fine dining restaurants preferred but not required Able to operate standard kitchen equipment including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations ServSafe preferred Physical Requirements: Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. Primary tools/equipment used in this position and approximate weight: Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.) Attendance Requirements for this position: Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Description Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR . What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR Provides direction and training to team members by coaching, counseling, and providing feedback Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Responsible for scheduling back of house team members Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen What's in it for you: Excellent earning potential Attainable bonus paid every other pay period Comprehensive training Two paid vacations annually Competitive benefits- Medical, Dental, Vision, & Life Insurance 401k + company match New store openings- several growth opportunities for all team members! Holiday closures- closed on Christmas and Thanksgiving Day; early closures on the Fourth of July and Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today! Firebirds is an Equal Opportunity Employer.

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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

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

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.

Benefits: * Dental insurance * Employee discounts * Health insurance * Opportunity for advancement * Paid time off * Training & development * Tuition assistance * Vision insurance Bond Brother's Kitchen & Bar is seeking a skilled and experienced Chef De Partie to join our team within the RDU Airport! The ideal candidate should have a passion for cooking, be able to work in a fast-paced environment, and possess excellent organizational and time-management skills. As a CDP, you will be responsible for preparing and cooking dishes according to our restaurant's recipes and specifications and maintaining the kitchen's cleanliness and organization. Responsibilities: * Prepare and cook menu items as directed by the Head Chef * Ensure all food is prepared to the highest standards of quality, taste, and presentation * Train and mentor junior chefs in the kitchen * Assist with inventory and ordering of food and kitchen supplies * Maintain a clean and organized kitchen, adhering to health and safety regulations at all times * Perform any other duties as assigned by the Head Chef Requirements: * Minimum of 3 years of experience in a similar role, preferably in a high-end or waterfront restaurant * Culinary degree or equivalent experience * Strong communication and leadership skills * Ability to work in a fast-paced, high-pressure environment * Excellent knowledge of cooking methods, ingredients, and equipment * Flexibility to work varied shifts, including weekends and holidays If you meet the above requirements and are excited about the prospect of joining a dynamic and creative team, we would love to hear from you. Please submit your resume and a cover letter outlining your qualifications and experience. Grove Bay is an E-Verify and equal opportunity employer; you must show proof of eligibility to work in the U.S.

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

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Garde Chef is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Garde Chef must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen. This role pays an hourly rate of $17.00 to $20.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until November 21, 2025. Responsibilities Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Communication with the Chef, General Manager, and/or Director of Food and Beverage and/or document on any required order sheets when special products are needed, product levels are low or having problems with food quality or presentation. Participates as a team player with specific responsibilities related to preparation, excellent service and delivery of product. Consistent preparation (ie cooking techniques etc.) and presentation based on overall standards, including portion size, of daily special, cold food, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with Chef, General Manger, and/or Director of Food and Beverage to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance. Responsible for cooking, preparation, and packaging food products which is prepared to order or kept warm until sold. Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests. Responsible for portion control and serving temperatures of all products served in the concession stand. Responsible for cleaning, stocking and restocking of workstations and displays. Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens. Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift Knowledge and practice of safe food handling and personal hygiene at all times, including professional/proper dress code and appearance standards. Qualifications Minimum 1 year of Culinary diploma or equivalent in experience strongly preferred Experience in high volume and fine dining restaurants preferred but not required Able to operate standard kitchen equipment including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations ServSafe preferred Physical Requirements: Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. Primary tools/equipment used in this position and approximate weight: Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.) Attendance Requirements for this position: Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job DescriptionBenefits: Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Tuition assistance Vision insurance Bond Brother's Kitchen & Bar is seeking a skilled and experienced Chef De Partie to join our team within the RDU Airport! The ideal candidate should have a passion for cooking, be able to work in a fast-paced environment, and possess excellent organizational and time-management skills. As a CDP, you will be responsible for preparing and cooking dishes according to our restaurant's recipes and specifications and maintaining the kitchen's cleanliness and organization. Responsibilities: Prepare and cook menu items as directed by the Head Chef Ensure all food is prepared to the highest standards of quality, taste, and presentation Train and mentor junior chefs in the kitchen Assist with inventory and ordering of food and kitchen supplies Maintain a clean and organized kitchen, adhering to health and safety regulations at all times Perform any other duties as assigned by the Head Chef Requirements: Minimum of 3 years of experience in a similar role, preferably in a high-end or waterfront restaurant Culinary degree or equivalent experience Strong communication and leadership skills Ability to work in a fast-paced, high-pressure environment Excellent knowledge of cooking methods, ingredients, and equipment Flexibility to work varied shifts, including weekends and holidays If you meet the above requirements and are excited about the prospect of joining a dynamic and creative team, we would love to hear from you. Please submit your resume and a cover letter outlining your qualifications and experience. Grove Bay is an E-Verify and equal opportunity employer; you must show proof of eligibility to work in the U.S.