Executive chef jobs in Chapel Hill, NC - 160 jobs

With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an experienced and dynamic Sous Chef to play a key leadership role in our culinary team. In this role, you will help create world-class guest experiences while driving the success of the business and upholding the highest quality standards. As a member of the Property Leadership Team, you will work alongside the Executive Chef to oversee daily kitchen operations, cultivate and develop culinary talent, and support recruitment and administrative functions. Your Responsibilities Lead and develop Team Members by providing structured training and in-the-moment coaching and guidance to uphold RH's culinary standards and support their professional growth Partner with the Executive Chef in shaping the strategic direction of the kitchen, including recruitment, hiring, onboarding, and building a high-performing team aligned with RH's vision Support the Executive Chef with inventory controls and reporting, including labor cost optimization, food cost control, and inventory management, ensuring alignment with business objectives Drive operational excellence by implementing and upholding quality and safety standards across all hospitality areas, ensuring compliance with regulations Own service execution, conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiences Document key updates and insights to ensure alignment, enhance team performance and support ongoing operational excellence Deliver exceptional results in our ever-changing and dynamic business while championing our Hospitality vision, strategy, and financial goals Assume full leadership responsibilities in the absence of the Executive Chef, ensuring seamless operations and team alignment Our Requirements 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication Advanced culinary expertise, including mastery of knife techniques and execution of high-level cooking standards Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership Flexibility to work weekends, holidays, and variable shifts as needed Physical Requirements Frequently lift and move up to 50 lbs using appropriate equipment and techniques Comfortable standing and walking for extended periods Commitment to proper safety and sanitation practices in a commercial kitchen environment About Us RH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance. At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.

We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

Executive Chef Full-Time | Exempt | Sunday-Thursday The Village at Brookwood - Greensboro, NC Bring your culinary leadership to a community where your work truly matters. At The Village at Brookwood, you'll do more than lead a kitchen - you'll help create meaningful daily experiences for our residents while working with a supportive, team-focused organization that values quality, stability, and professional growth. Why You'll Love Working Here At The Village at Brookwood, we offer more than just a job - we offer purpose, stability, and the opportunity to make a difference every day in the lives of our residents, while being supported by a collaborative leadership team and a positive workplace culture. Position Summary The Executive Chef is responsible for overseeing daily food production and service in accordance with our 5-week menu cycle, while ensuring the highest standards of food safety, quality, staff training, and customer satisfaction. This role provides leadership to Dining Services staff and works closely with the Director of Dining to support operational excellence. What You'll Do Prepare, portion, and serve food according to the 5-week menu cycle in a safe, efficient, and timely manner Prepare and taste food to ensure quality and consistency Perform basic recipe calculations as needed Supervise kitchen staff for accuracy in food production, handling, and storage Coach, train, and support Dining Services staff; recommend disciplinary action when necessary Participate in employee evaluations and performance feedback Train staff on food production techniques, cross-contamination prevention, time and temperature control, sanitation, and food storage Assist with onboarding and training of new team members Participate in department and facility meetings and education programs Maintain compliance with all food safety and sanitation standards Perform other duties as assigned by the Director of Dining What We're Looking For 5-7 years of professional cooking and supervisory experience preferred Culinary degree preferred Strong leadership, communication, and organizational skills Ability to read, write, speak, and understand English Ability to work flexible hours as needed during staffing shortages or emergency situations Customer Service & Professional Expectations Consistently demonstrate patience, courtesy, and teamwork Maintain confidentiality and uphold residents' rights Follow attendance, dress code, and workplace conduct policies Use time productively and maintain professional behavior Participate fully in required training and education programs Safety & Compliance Why You'll Love Working Here Join a mission-driven leadership team where your expertise directly impacts the quality of care, operational excellence, and the lives of residents and families every day. #ns Identify and report safety hazards and emergency situations promptly Follow all infection control and safety guidelines Assume responsibility for resident safety and proper equipment use Comply with all Federal, State, and Local regulations within job scope

Being a Hawkers Executive Sous Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers Chef is about working on a team of motivated people who wake up every day ready to spark adventure and connect with others through our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our restaurant team. EXPERIENCE REQUIRED: Three years of exempt kitchen/culinary management experience at a FULL-SERVICE, UPSCALE restaurant concept. Sound like you? Come work with us today! What's in it for you? Highly Competitive Salary + Benefits + 401K Achievable Monthly Bonus Program Paid Time Off Exclusive Dining Discounts Unlimited Growth & Career Advancement Opportunities Fun & Engaging Work Environment The Deets: To act as an Operations Leader responsible for supporting the purpose, mantras, and values of Hawkers Asian Street Food through all that you do in your role every day. The Executive Sous Chef will work towards goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant staff. Requirements Maintains food quality standards for the restaurant. Assists Executive Chef in overseeing all phases of food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Fill in for the Executive Chef in planning and directing food preparation when necessary. Ensures that clear feedback is provided to the entire kitchen team, including staff and management. Conducts daily pre-service meetings. Provides immediate feedback to staff on food quality, execution, and presentation as items are produced and serves as a last line of defense against substandard quality items. Ensures that target tickets times are consistently achieved while maintaining food quality standards. Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition. Ensures the cleanliness of the kitchen by maintaining the equipment at a level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits and training staff on proper sanitation guidelines. Ensures adherence to food safety, sanitation and storage practices, through proper training and Supervision. To assist the Executive Chef with meeting or exceeding established sales, revenue, and profitability. Assist Executive Chef with vendor relations, ensuring restaurant equipment is kept in satisfactory working order, maintaining the highest degree of usability and cleanliness. Communicate with managers, hourly employees, and customers, providing positive feedback and promoting a positive image of the restaurant and good employee morale. Ability to perform the duties and responsibilities of all management positions within the restaurant. Regularly counsels and coaches employees. Assists Executive Chef with formal evaluations of staff. Execute effectively and train other team members as applicable to use Red Book and other company systems. Trains, develops, and motivates employees and managers to meet or exceed established standards. Ensures maintenance of a safe and harassment-free workplace. Takes quick and responsible action in solving problems and is able to use reason when dealing with disciplinary issues. Other duties may be assigned as the need arises. Must have or be willing to obtain Food Handlers Certification and understand and follow OSHA and HACCP compliance standards. 1-2 years experience in a like or similar position. Physical Demands: Ability to read and write in English in order to process paperwork and follow up on any actions necessary. Manual dexterity is needed for keyboarding and other repetitive tasks. Must be able to frequently stand, walk, bend, squat, and reach above shoulder level. Must be comfortable working in an environment with exposure to extreme cold/hot temperatures. Must be able to lift/carry up to 40 lbs.

Job Description JOB TITLE: Executive Chef REPORTS TO: General Manager This role of Executive Chef for Lloyd's Full Service will be located in Cary, NC. The Executive Chef is responsible for leading all culinary operations, ensuring exceptional food quality, consistency, and execution across food menus. This role oversees back-of-house operations, menu development, team hiring and training, cost control, and food safety while working collaboratively with the General Manager and all leadership to uphold service standards and guest experience. The Executive Chef leads by example, mentors kitchen teams, and balances creativity with operational discipline to drive performance, accountability, and long-term success. DUTIES AND RESPONSIBILITIES: Menu Design, Quality, and Execution Design, develop, and evolve all food menus informed by seasonality, guest feedback, and brand direction Create, document, and train teams on recipes, preparation standards, and plating for all menu items Ensure consistent execution of high-quality dishes, meeting standards for design, taste, and presentation Provide strategic oversight of menu execution, ensuring accuracy, consistency, and proper training across teams Maintain accountability for food quality and adherence to guest expectations and brand standards Service Standards and Guest Experience Own and define responsibilities for all back-of-house roles and ensure clear accountability Directly supervise kitchen staff and oversee daily kitchen operations Work the line and act as Expo as needed, managing ticket flow, pacing, dietary needs, and service recovery Actively engage with front of house team to gather feedback on food quality and overall experience Monitor guest feedback and reviews to inform menu development, training, and quality improvements Collaborate with Marketing to ensure menus, descriptions, and food-related collateral accurately reflect the guest experience Lead by example with professionalism, integrity, and a solutions-oriented mindset Maintain consistent, professional communication with ownership, managers, team members, vendors, and partners Communicate expectations, priorities, and operational updates clearly and effectively Champion a kitchen culture rooted in accountability, collaboration, craftsmanship, and pride in work Represent the company and brand with integrity, respect, and leadership at all times Financial Performance Perform administrative duties including weekly ordering and monthly inventory to maintain product levels aligned with food cost targets Oversee food purchasing and inventory management to ensure accuracy, waste reduction, and cost control Prepare kitchen schedules based on forecasts, budgets, and business demands Review labor and cost reports to minimize overages while maintaining quality and operational standards Contribute to monthly performance reporting, forecasting, and annual budget planning related to food operations Health and Safety Standards Enforces all food safety policies and procedures in compliance with FDA, Health Department, and local regulations Ensures proper inventory storage, rotation, and ongoing quality control Maintain organization, cleanliness, and systems within all BOH areas, including walk-ins Oversees cleaning programs, identifies trends, and recommends process improvements Enforces Early Bird Night Owl human resources policies across all employee and guest interactions Hiring, Training, and Mentorship Identify strengths, weaknesses, and development opportunities for each BOH team member and actively mentor their growth Hire, onboard, and train kitchen staff with intentionality to support long-term success, engagement, and retention Implement structured and ongoing training programs to uphold standards and improve performance QUALIFICATIONS: 2+ years holding an Executive Chef position 5+ years of culinary experience Strong leadership skills and the ability to train, coach, develop and motivate others Possess or have ability to obtain Food Handlers and Tips Certification within six months of commencement of employment Highest level of integrity and a hands-on management style Exceptional organizational and operational skills, and detail-oriented with proven time management skills Excellent interpersonal skills, including tact and professionalism in dealing with staff, customers, and management, including writing, speaking, and public speaking *Ability to work a flexible schedule to include AM/PM shifts, weekends, and holidays EDUCATION: High School Diploma / GED required Degree or training in Culinary Arts, Hospitality or related field or certificate preferred PHYSICAL ABLITIES: Ability to be on your feet and alert for extended periods of time Ability to lift up to 35 lbs. as needed Continuous use of hands and arms Continuous bending, reaching, and twisting COMPENSATION: Starting salary at $80k, commensurate with experience plus benefits and bonus potential.

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:** 1325866BR **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.

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

Job Description Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. What we expect of you: Manages back of house team members, operations and food production for the restaurant and FIREBAR Trains and develops Sous Chef(s) Provides direction and training to team members by coaching, counseling and providing feedback on job performance Cross trains team members-evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station 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 Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Comfortable working in a team driven kitchen and closely works with all managers What's in it for you: Excellent earning potential Participation in monthly Profit-Sharing Plan Comprehensive training Three weeks paid time off a year 401k + company match Competitive benefits - Medical, Dental, Vision, & Life Insurance New restaurant openings - several growth opportunities for all team members! Holiday closures - closed on Christmas and Thanksgiving Day; early closures on 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.

Hawthorne & Wood - Urgent Junior Sous Chef Wanted! Do you thrive in a dynamic kitchen environment where creativity meets culinary excellence? Are you ready to take your cooking skills to the next level in a driven, disciplined, fun atmosphere? If so, Hawthorne & Wood might be a good fit for you. Join our highly skilled team at Hawthorne & Wood, a vibrant neighborhood restaurant and bar that celebrates the spirit of Chapel Hill. As a Junior Sous Chef, you'll have the opportunity to work with fresh, local ingredients and learn from the best in the industry. Enjoy perks like paid time off and the chance to earn supplemental income while improving your leadership skills and working within our framework of clarity, focus, precision, and grace. Key Responsibilities: Assist the Executive Chef in daily kitchen operations Prepare and present delicious dishes using local ingredients Maintain a clean and organized kitchen environment Train and mentor junior kitchen staff What We Offer: A supportive and enthusiastic team atmosphere Opportunities for growth and advancement within the company Flexible scheduling with 10-hour shifts Fun and engaging work environment Qualifications: Experience in a fast-paced kitchen is a plus Strong teamwork and communication skills Join Us! Be part of a restaurant that values creativity and community Work in a supportive setting that enhances your culinary experience Make your mark in the food & beverage industry with us Location: Hawthorne & Wood, 3104 Environ Way in Chapel Hill Work schedule 10 hour shift Supplemental pay Supplemental income Benefits Paid time off

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'

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodation, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And our amazing Team Members are at the heart of it all! JOB RESPONSIBILITIES/ESSENTIAL FUNCTIONS Produces superior quality foods with short ticket times (pertaining to a la carte or restaurant service). To use product efficiently and cost effectively; reviews with Executive Chef as required. Ensures that prep cooks and dishwashers are working to complete all duties and assigned tasks or are dismissed if not needed. Maintains a clean, sanitary, and well-stocked station and coolers. Completes all tasks efficiently under pressure while demonstrating teamwork and a positive attitude. Completes all tasks in an organized manner with minimal supervision. Demonstrates an excellent work ethic. Honors any supervisor's reasonable request. Certain uniform components are issued by the COMPANY, others to be provided by the server; COMPANY issued items should be worn only during COMPANY shifts. The uniform should be maintained in “like new” condition by the employee, following proper laundering and care instructions. This is a critical component of portraying the professionalism that is required of all COMPANY positions. For safety purposes non-slip shoes are required Performs to the specifications of Embassy Suites, North Carolina State and Local Food safety laws. Required food safety course (i.e., SERV safe) for proper job routine. Required OSHA Safety data Sheets training. Which would include-Fire Safety, Hazardous Waste (i.e., Blood Borne Pathogens), Chemical Spills and Handling, Choking, and Weather and Threat Procedures ADDITIONAL RESPONSIBILITIES Our COMPANY's primary goal is to provide hospitality and exceed guest expectations for levels of service, quality, consistency, and attention to detail - all team members are evaluated against this standard. Be aware of, act on and/or report any issue that affects the safety of guest or team member. Look for ways to continuously refine and improve our standards and ability as a team to exceed client expectations - our ability to successfully compete for business and build loyalty depends on this attribute. A hotel operates 365 days a year, 24 hours a day. During the course of your scheduled shift, you may be asked to assist in areas of the hotel outside of your typical work areas. Qualifications EDUCATION AND EXPERIENCE High School diploma or GED; and one to three months related experience and/or training; or equivalent combination of education and experience. KNOWLEDGE, SKILLS, ABILITIES Ability to read, write in English, perform mathematical computations such as adding, multiplying. Ability to prepare food items to specific requirements with no or minimal waste. 1 Ability to calibrate a thermometer. Ability to cook meat to temperature. Ability to grill, sauté, braise, sear, and roast. Ability to heat, chill, reheat, and maintain proper food handling temperatures. Knowledge of food preparation knife skills (minimum of two years required). PHYSICAL/MENTAL DEMANDS While performing the duties of this job, the employee is required to stand, walk, talk and hear. The employee is required to be on foot for entire shift or a large portion of the day/shift. The employee is required to stoop, kneel, or crouch; reach with hands and arms; use hands to finger, handle or feel tools or controls; must be able to lift and/or move heavy objects including cases of food and beverage and 50pound bulk bags of potatoes/flour. Must be able to sustain constant mental and visual attention. Physical and Mental Demands and the Environmental Factors Occasional (1 - 33% of the time) Frequent (34 - 66% of the time) Constant (67 - 100% of the time) _O__ Requires bending or twisting. _F__ Requires walking and running. _F__ Requires kneeling, crouching, stooping or crawling. _C__ Requires repetitive movement. _C__ Requires standing. _C__ Requires using hands to handle, control, or feel objects, tools or controls. _O__ Requires working outside in all types of weather conditions. _C__ Subject to cuts, burns, and bruises WORKING CONDITIONS Kitchen environment including hot areas (i.e. steam), hot tools, hot plates, sharp knives, chemicals, and moving machines tools Flexible schedule can vary from week to week; work required on weekends and holidays. INDIVIDUAL ACCOUNTABILITIES Prepare food using gourmet/specialty products, ensuring cost effectiveness and quality and consistency.

Kitchen Manager / Sous Chef Location: Print Works Bistro, Greensboro, North Carolina Hours: Full Time Print Works Bistro 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

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

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

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

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

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

Job DescriptionDescription: Being a Hawkers Executive Sous Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers Chef is about working on a team of motivated people who wake up every day ready to spark adventure and connect with others through our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our restaurant team. EXPERIENCE REQUIRED: Three years of exempt kitchen/culinary management experience at a FULL-SERVICE, UPSCALE restaurant concept. Sound like you? Come work with us today! What's in it for you? Highly Competitive Salary + Benefits + 401K Achievable Monthly Bonus Program Paid Time Off Exclusive Dining Discounts Unlimited Growth & Career Advancement Opportunities Fun & Engaging Work Environment The Deets: To act as an Operations Leader responsible for supporting the purpose, mantras, and values of Hawkers Asian Street Food through all that you do in your role every day. The Executive Sous Chef will work towards goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant staff. Requirements: Maintains food quality standards for the restaurant. Assists Executive Chef in overseeing all phases of food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Fill in for the Executive Chef in planning and directing food preparation when necessary. Ensures that clear feedback is provided to the entire kitchen team, including staff and management. Conducts daily pre-service meetings. Provides immediate feedback to staff on food quality, execution, and presentation as items are produced and serves as a last line of defense against substandard quality items. Ensures that target tickets times are consistently achieved while maintaining food quality standards. Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition. Ensures the cleanliness of the kitchen by maintaining the equipment at a level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits and training staff on proper sanitation guidelines. Ensures adherence to food safety, sanitation and storage practices, through proper training and Supervision. To assist the Executive Chef with meeting or exceeding established sales, revenue, and profitability. Assist Executive Chef with vendor relations, ensuring restaurant equipment is kept in satisfactory working order, maintaining the highest degree of usability and cleanliness. Communicate with managers, hourly employees, and customers, providing positive feedback and promoting a positive image of the restaurant and good employee morale. Ability to perform the duties and responsibilities of all management positions within the restaurant. Regularly counsels and coaches employees. Assists Executive Chef with formal evaluations of staff. Execute effectively and train other team members as applicable to use Red Book and other company systems. Trains, develops, and motivates employees and managers to meet or exceed established standards. Ensures maintenance of a safe and harassment-free workplace. Takes quick and responsible action in solving problems and is able to use reason when dealing with disciplinary issues. Other duties may be assigned as the need arises. Must have or be willing to obtain Food Handlers Certification and understand and follow OSHA and HACCP compliance standards. 1-2 years experience in a like or similar position. Physical Demands: Ability to read and write in English in order to process paperwork and follow up on any actions necessary. Manual dexterity is needed for keyboarding and other repetitive tasks. Must be able to frequently stand, walk, bend, squat, and reach above shoulder level. Must be comfortable working in an environment with exposure to extreme cold/hot temperatures. Must be able to lift/carry up to 40 lbs.

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.